I love this sauce you will never go back to jar again.
1 28 0z. can of crushed tomato's
2 tablespoons of extra virgin olive oil if you have any basil olive oil do 1 tablespoon of each
2 cloves of garlic
4 tablespoons of margarine or butter
salt and pepper to taste
2 tablespoon of fresh parsley or 1 of dried
3 tablespoons of pasta water
In a large sauce pan add oil and garlic for about 30 sec. make sure you don't have pan to hot you can burn the garlic fast. Then add your crushed tomato's , salt, pepper and parsley. Simmer 15 to 20 Min's, when thicken add margarine or butter. Add pasta water, then simmer for 5 more Min's.Then pour over your favorite pasta.
*its also very good with anchovies
Tuesday, November 23, 2010
Monday, November 8, 2010
Basic Pie Dough
I do not bake, I always seem to mess up some how. But this pie crust is the most easiest thing ever ! Even I cant mess it up.
Makes 1 double-crusted 9-10 inch pie
2 cups all-purpose flour
1 teaspoon coarse salt
1 cup (2 sticks) cold, unsalted butter, cut into pieces
1/2 cup cold milk or water
1. In a large bowl or in the food processor, combine the flour and salt. Add the butter and cut in or pulse until the mixture resembles a coarse meal. Pour in the milk. Combine just until the dough holds together in a ball.
2. Turn the dough onto a piece of plastic wrap and lift the sides toward the middle to press them together. Cut dough in half . Form each piece into a disk and wrap in plastic. Refrigerate for at least 15 minutes. If the dough has been refrigerated in advance, remove 15 minutes before using. the dough can be made and refrigerated for up to 3 days in advance or frozen for up to 6 weeks.
* I like to use the food processor. I also made chicken pot pie using this pie crust and it was great!
Makes 1 double-crusted 9-10 inch pie
2 cups all-purpose flour
1 teaspoon coarse salt
1 cup (2 sticks) cold, unsalted butter, cut into pieces
1/2 cup cold milk or water
1. In a large bowl or in the food processor, combine the flour and salt. Add the butter and cut in or pulse until the mixture resembles a coarse meal. Pour in the milk. Combine just until the dough holds together in a ball.
2. Turn the dough onto a piece of plastic wrap and lift the sides toward the middle to press them together. Cut dough in half . Form each piece into a disk and wrap in plastic. Refrigerate for at least 15 minutes. If the dough has been refrigerated in advance, remove 15 minutes before using. the dough can be made and refrigerated for up to 3 days in advance or frozen for up to 6 weeks.
* I like to use the food processor. I also made chicken pot pie using this pie crust and it was great!
Roast leg of lamb with lemon,garlic and rosemary
My whole family loved this meal ! I just told the kids its was steak, lol. I used oregano instead of rosemary.
serves 6 to 8
2 whole lemons, washed, seeded and chopped
2 springs of fresh rosemary, leaves removed
5 to 6 garlic cloves, peeled
2 tablespoons of coarse salt
1 teaspoon of freshly ground black pepper
2 to 4 tablespoons extra-virgin olive oil
1 boneless leg of lamb, butterflied, boned and cut to lay flat ( about 5 pds )
1. Place the chopped lemon, rosemary , garlic, salt , pepper and olive oil in a food processor. A blender can also be used. If you have neither, finely chop all ingredients together.
2. Open up lamb lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
3. Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foiled line roasting pan or a rimmed baking sheet. Place the meat in the oven and after 5 min. ,reduce the temperature to 425 degrees. Roast for 45 min , or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.
serves 6 to 8
2 whole lemons, washed, seeded and chopped
2 springs of fresh rosemary, leaves removed
5 to 6 garlic cloves, peeled
2 tablespoons of coarse salt
1 teaspoon of freshly ground black pepper
2 to 4 tablespoons extra-virgin olive oil
1 boneless leg of lamb, butterflied, boned and cut to lay flat ( about 5 pds )
1. Place the chopped lemon, rosemary , garlic, salt , pepper and olive oil in a food processor. A blender can also be used. If you have neither, finely chop all ingredients together.
2. Open up lamb lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
3. Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foiled line roasting pan or a rimmed baking sheet. Place the meat in the oven and after 5 min. ,reduce the temperature to 425 degrees. Roast for 45 min , or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.
Wednesday, October 20, 2010
Baked Potato Soup
This is yummy, however it does require attention, so you don't scald or burn the soup.
4 Baking potatoes
6 cups of milk
1t of salt
1 c of sour cream
6 bacon slices cooked and crumbled
2/3 c of flour
1 c shredded sharp cheddar cheese
1/2t pepper
3/4 c chopped green onions
preheat oven to 400 degrees
pierce potatoes with fork, bake for an hour, peel and coarsly mash
lightly spoon flour into dry measuring cup, level with a knife, place flour in large cooking pot, gradually add milk, stir and whisk until blended. cook over m heat until thick and bubbly, add mashed potatoes, salt and pepper and 3/4 c of cheese, stir until cheese melts, remove from heat, stir in sour cream and half c of green onions, cook over low heat 10 mins, don't boil,
sprinkle each serving with cheese, green onion adn bacon
8 servings, 6pts a serving on ww
I am wondering how frozen shredded hashbrowns would be instead of baking and mashing the potatoes?
4 Baking potatoes
6 cups of milk
1t of salt
1 c of sour cream
6 bacon slices cooked and crumbled
2/3 c of flour
1 c shredded sharp cheddar cheese
1/2t pepper
3/4 c chopped green onions
preheat oven to 400 degrees
pierce potatoes with fork, bake for an hour, peel and coarsly mash
lightly spoon flour into dry measuring cup, level with a knife, place flour in large cooking pot, gradually add milk, stir and whisk until blended. cook over m heat until thick and bubbly, add mashed potatoes, salt and pepper and 3/4 c of cheese, stir until cheese melts, remove from heat, stir in sour cream and half c of green onions, cook over low heat 10 mins, don't boil,
sprinkle each serving with cheese, green onion adn bacon
8 servings, 6pts a serving on ww
I am wondering how frozen shredded hashbrowns would be instead of baking and mashing the potatoes?
Egg & Cheese Waffle Sandwich
haven't tried this yet, but looked so easy and yummy for school day breakfast
cooking spray
2 frozen low-fat round waffles (4 inch)
1 large egg, beaten
1 slice low-fat American cheese
Preheat oven to 400°F. Generously coat baking sheet with cooking spray.
Place waffles on prepared baking sheet; spoon egg over top to fill in cavities.
Bake until egg is set and waffles are crisp, about 10 to 12 minutes.
Top one waffle with cheese and cover with remaining waffle; press together and let stand 1 minute for cheese to melt.
Serving size: 1 sandwich.
cooking spray
2 frozen low-fat round waffles (4 inch)
1 large egg, beaten
1 slice low-fat American cheese
Preheat oven to 400°F. Generously coat baking sheet with cooking spray.
Place waffles on prepared baking sheet; spoon egg over top to fill in cavities.
Bake until egg is set and waffles are crisp, about 10 to 12 minutes.
Top one waffle with cheese and cover with remaining waffle; press together and let stand 1 minute for cheese to melt.
Serving size: 1 sandwich.
Sunday, October 10, 2010
chicken and noddle soup
Its that time of year were I pull out the soup, this one warms our hearts in my house. I know it looks long but once you know what your doing its so easy to make.
3 chicken breast
3 celery, chopped
1 lg. onion, chopped
2 bay leafs
2 chicken bouillon cubes
about a tablespoon of each
salt,pepper,garlic powder
1 (103/4)oz. can of cream of celery soup
Noodles:
2 cups all - purpose flour
1 teaspoon salt
3/4 cup ice water
Season your chicken breast, I like to broil my chicken but cook it in the soup water if you want, I just think it makes it dry.
In a large pot add 4 quarts of water,celery,onion,bay leafs,bouillon cubes, and seasonings. Bring to a simmer.( If you add the chicken into the soup cook tell no longer pink inside). Cut up your broiled chicken, add it to the pot. In the meanwhile make your noddles.
Noddles: Mix flour with the salt add ice water. Using your fingers and moving the flour incorporate abut 3/4 cup of ice water, knead dough and form into ball. Dust a good amount of flour onto a clean work surface. Roll out dough (it well be firm), working from center to 1/8 thickness. Let dough relax for several min.
Add celery soup to the pot simmer gently.
Cut dough into 1in pieces.Drop in making sure not to drop on each other. Cook tell dough is no longer doughy. Serve
3 chicken breast
3 celery, chopped
1 lg. onion, chopped
2 bay leafs
2 chicken bouillon cubes
about a tablespoon of each
salt,pepper,garlic powder
1 (103/4)oz. can of cream of celery soup
Noodles:
2 cups all - purpose flour
1 teaspoon salt
3/4 cup ice water
Season your chicken breast, I like to broil my chicken but cook it in the soup water if you want, I just think it makes it dry.
In a large pot add 4 quarts of water,celery,onion,bay leafs,bouillon cubes, and seasonings. Bring to a simmer.( If you add the chicken into the soup cook tell no longer pink inside). Cut up your broiled chicken, add it to the pot. In the meanwhile make your noddles.
Noddles: Mix flour with the salt add ice water. Using your fingers and moving the flour incorporate abut 3/4 cup of ice water, knead dough and form into ball. Dust a good amount of flour onto a clean work surface. Roll out dough (it well be firm), working from center to 1/8 thickness. Let dough relax for several min.
Add celery soup to the pot simmer gently.
Cut dough into 1in pieces.Drop in making sure not to drop on each other. Cook tell dough is no longer doughy. Serve
Friday, October 8, 2010
Pumpkin Parfait
So we have this fantastic grocery store in NY, called Wegman's, they have a lot of unique things, and they are always making up some cool seasonal parfaits in their bakery. I usually buy one and figure out whats in it and duplicate it. The girls love having them for an afternoon snack. This is the pumpkin one for fall. And I love making them because you can just kind of used whatever you have on hand.
crushed gingersnap cookies
pumpkin cake crumbs
whip cream topping
pumpkin filling
layer all the above in a glass dish or glass cup and serve chilled
*pumpkin filling
large can of pumpkin, a pinch or 2 of pumpkin pie spice, 2 pudding packages and the milk the pudding directions call for, mix all up with a hand beater, or electric mixer. This makes enough for about 8 parfaits or so.
I used up my gingersnap cookies, so I have used vanilla wafers, graham crackers, whatever cookies you have on hand usually work.
for the pumpkin cake crumbs, I bought pumpkin donut holes and used my pampered chef food chopper to turn them into crumbs, but angel food cake, spice cake anything like that would work.
for the pumpkin filling, I used the pudding boxes I had at home, I used a small box of vanilla and a small box of butterscotch. It was yummy, might use 2 boxes of butterscotch the next time.
crushed gingersnap cookies
pumpkin cake crumbs
whip cream topping
pumpkin filling
layer all the above in a glass dish or glass cup and serve chilled
*pumpkin filling
large can of pumpkin, a pinch or 2 of pumpkin pie spice, 2 pudding packages and the milk the pudding directions call for, mix all up with a hand beater, or electric mixer. This makes enough for about 8 parfaits or so.
I used up my gingersnap cookies, so I have used vanilla wafers, graham crackers, whatever cookies you have on hand usually work.
for the pumpkin cake crumbs, I bought pumpkin donut holes and used my pampered chef food chopper to turn them into crumbs, but angel food cake, spice cake anything like that would work.
for the pumpkin filling, I used the pudding boxes I had at home, I used a small box of vanilla and a small box of butterscotch. It was yummy, might use 2 boxes of butterscotch the next time.
Thursday, October 7, 2010
chicken succotash
This is my go to dinner when things are to busy around the house.
servers 4 , prep 5min , cooks in no time lol
2 Tablespoons butter
1 bunch scallions, white and green
parts thinly sliced separately
salt and pepper
1 10 ounce box frozen corn
1 cup frozen lima beans
1 cup of heavy cream
21/2 cups of shredded chicken
1 tomato, chopped
Prepare your chicken how ever you like it, then when cooked shred it.
In a large skillet, melt the butter over a medium heat. Add the scallions whites, season with salt and pepper and cook, stirring, for 2 minutes. Add the corn, lima beans and cream and bring to a boil. Stir in the chicken and cook, stirring occasionally, until the sauce is thickened, 4 to 5 minutes. Stir in the tomato and scallion greens just before serving.
servers 4 , prep 5min , cooks in no time lol
2 Tablespoons butter
1 bunch scallions, white and green
parts thinly sliced separately
salt and pepper
1 10 ounce box frozen corn
1 cup frozen lima beans
1 cup of heavy cream
21/2 cups of shredded chicken
1 tomato, chopped
Prepare your chicken how ever you like it, then when cooked shred it.
In a large skillet, melt the butter over a medium heat. Add the scallions whites, season with salt and pepper and cook, stirring, for 2 minutes. Add the corn, lima beans and cream and bring to a boil. Stir in the chicken and cook, stirring occasionally, until the sauce is thickened, 4 to 5 minutes. Stir in the tomato and scallion greens just before serving.
3-Meat Baked Beans
I got this recipe from southern living...so not the healthiest. This recipe does not call for a crock pot, but I don't see why you could not put all the ingredients in the crock pot and cook on low. And for those who didn't plan ahead, cook at 350 for a half hour.
1/2lb of polish sausage sliced
1/2lb of ground beef browned
3T chopped onions
5 slices of crumbled bacon
1/4c of brown sugar
1/3 c of ketchup
2T of molasses
1 & 1/2 t worcestershire sauce
1 & 1/2 t mustard
2 large cans of bakes beans
combine all in baking dish or crock pot, mix well and cook whichever way you prefer
*I like to use Bush's Baked Beans with onions, then I don't worry about adding any more, and I use precooked bacon, saves me a lot of time and mess
makes 6-8 servings, for 8pts on ww.
1/2lb of polish sausage sliced
1/2lb of ground beef browned
3T chopped onions
5 slices of crumbled bacon
1/4c of brown sugar
1/3 c of ketchup
2T of molasses
1 & 1/2 t worcestershire sauce
1 & 1/2 t mustard
2 large cans of bakes beans
combine all in baking dish or crock pot, mix well and cook whichever way you prefer
*I like to use Bush's Baked Beans with onions, then I don't worry about adding any more, and I use precooked bacon, saves me a lot of time and mess
makes 6-8 servings, for 8pts on ww.
Crock pot Lasagna
Crockpot Lasagna:
this recipe actually came from Christen Sanders, but since Jen just asked for it, I thought I would start of the blog with this one.
1lb of hamburger
1 green pepper and 1 onion
jar of spaghetti sauce
1/4 cup of parmasean cheese
lasagna noodles
italian seasoning
1/2 bag of mozerrella cheese
handful of cheddar cheese
1 cup of water
brown hamburger with pepper, onion and seasonings, add sauce, water and cheeses, mix well
spoon 1 c of mixture in bottom of crockpot, break noodles and layer over sauce, repeat for 2 layers, top with a little more cheese
cook on low 4 hours
*my personal notes; I make this the same week I make spaghetti, so I will make my own spaghetti sauce and hold some back for this recipe.
If interested, it creates 8 servings for 4 pts on weight watchers if using fat free cheese.
please feel free to add comments after making it, if you have any problems, or other suggestions!
this recipe actually came from Christen Sanders, but since Jen just asked for it, I thought I would start of the blog with this one.
1lb of hamburger
1 green pepper and 1 onion
jar of spaghetti sauce
1/4 cup of parmasean cheese
lasagna noodles
italian seasoning
1/2 bag of mozerrella cheese
handful of cheddar cheese
1 cup of water
brown hamburger with pepper, onion and seasonings, add sauce, water and cheeses, mix well
spoon 1 c of mixture in bottom of crockpot, break noodles and layer over sauce, repeat for 2 layers, top with a little more cheese
cook on low 4 hours
*my personal notes; I make this the same week I make spaghetti, so I will make my own spaghetti sauce and hold some back for this recipe.
If interested, it creates 8 servings for 4 pts on weight watchers if using fat free cheese.
please feel free to add comments after making it, if you have any problems, or other suggestions!
Welcome!
So with all the recipes we have been passing around on facebook and all the interest, I thought why don't I make a blog to share recipes. So anytime we need ideas we can just look at the blog. If you have anyone else that is interested in posting just pass on their email and I can add them to publishers of the blog. There are no rules as to what you post so publish what you want--just keep language respectable. If you are looking for a type, feel free to ask for recipes as well as post good ones! Please put the title of the recipe in the Title spot, to make it easier when scrolling through blog entries to find what you are looking for.
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