How To: Make a Giant Cinnamon Roll

Nothing says "Good Morining!" like a GIANT cinnamon roll!

To make a giant cinnamon roll the easy way, you need a roll of "counter-whop" cinnamon rolls. Set one roll in the middle of the pan. Unroll 3 rolls* and starting where the first roll ends, add on the 2nd, then 3rd and then 4th rolls. Bake according to package directions (my package said to cook them longer if they are all bunched up rather than spread out on the pan, so that's the time I cooked them for.) Ice with half of the icing for the roll.

*It used to be that only store brand cinnamon rolls were simply cinnamon studded buns cut into circles, but I bought PILLSBURY and they are now only cut into cirles and STAMPED with circles to APPEAR to be rolls, when they are not! I cut mine into spirals using my kitchen shears, which was perfectly easy, but I really had higher expectations for Pillsbury.

RFW: Day 6

Today's Meal:
Skinny Skillet Steaks
Hashbrowns with Onion
Cumin Veggie Stir Fry

It's the last day of Recipe Free Week! Yipee! It was fun, but I'm glad to have my cheat sheet back. (I think Rob is too.)

Skinny Skillet Steaks

1/2 lb ground beef
1/4 cup oatmeal
1/2 tbsp steak seasoning (I have McCormick's)
1/4 cup sauted onions
1 egg
flour for dredging
2 tbsp oil + 2 tbsp butter

Mix beef through egg like you would meatloaf. Pour flour into a shallow pan and portion out 3 or 4 "steaks". Smush them pretty flat and dredge in flour, dusting off extra. Fry in oil and butter until cooked through. Serve with brown gravy sauce (I used an envelope.)



Hashbrowns with Onions

1/2 a big Vidalia Onion
1 big baking potato
salt
pepper
2 tbsp butter

Shred onion and potato, season with salt and pepper, mix well. Fry on both sides in butter in a large skillet.

...on a side note, this recipe did not go quite right. I guess I'm just not an experienced hashbrown cook. Rob did not like it!



Cumin Veggie Stir Fry

1/2 bag of Eat Smart stir fry mixed vegetables
A few cherry tomatoes
1 carrot cut into thin "coins"
1 tbsp oil
1 tbsp butter
Salt
Cumin
Garlic Powder

Mix up veggies, stir fry until tender crisp, sprinkle with salt, cumin, and garlic powder (I didn't use exact measurements), stir well and serve

RFW: Day 5

Today's Meal was:
Hidden Dragon



I called it "Hidden Dragon" because it was an "Asian Inspired" flavor in a foil packet (hidden). If I had only been cooking for myself and Rob I would have made it spicier (more "dragon"), but Caleb can't handle really spicy foods yet

Hidden Dragon

2 cups cooked rice
2 boneless skinless chicken breasts
1/2 tsp 5 Spice Powder
1/2 bag of "stir fry" veggies (I like Eat Smart brand, I usually buy their broccoli because it's on sale a lot and is only florets, no one in my house is crazy about the stem part)
1/2 cup teriyaki sauce (which I would have used if there had been some in the fridge, since there was not, I mixed soy sauce, sweet chili sauce, minced garlic, and ketchup)
2 large retangles of aluminum foil
cooking spray

Heat the oven to 400. Lay out one retangle of foil. Spray the middle with cooking spray and spoon on half of the rice in a retangle to make a "bed" for the chicken. Put the chicken on the rice. Sprinkle the chicken with the powder. Top the powder with half of the veggies. Drizzle the veggies with half of the sauce. Fold up the foil and crimp all edges well to completely seal. Place on a cookie sheet and bake for half and hour or so or until the chicken is completely cooked.



What I love about this meal? EASY CLEAN UP!!!

RFW : Day 4

Today's Meal was:
Sausage Cornbread Dressing
Green Bean Almondine

The view from above:





Sausage Cornbread Stuffing

1 8.5oz Cornbread Mix (I use Jiffy)
(plus 1 egg and 1/3 cup milk)
1 7oz package sausage links
1 tbsp butter
1/2 cup red onion, diced
1/2 cup shredded colby jack cheese
1/4 cup craisins
1/2 cup shredded carrots (about 2)
2 cups chicken broth

Prepare cornbread according to package directions (it doesn't matter how - ie muffins or whatever, I like to just spread it out on a cookie sheet so it cooks faster). Allow to cool then crumble in a large bowl. Grease an 8x8 baking dish and preheat the oven to 350. Melt butter in a small skillet and cook onions until tender. Prepare sausage links according to package directions (I use the microwave - cleaner and fast). Slice sausages into 1/4 inch pieces and add to crumbled cornbread. Add onions, cheese, carrots, and craisins. Stir to combine, then spoon into greased baking dish. Press to distribute it evenly, then pour the chicken broth on top. Bake for 40 minutes.



Green Bean Almondine

**Obviously I didn't invent this title, but I couldn't think of anything else to call it.**

1 1/2 cups frozen cut green beans
1 tbsp butter
1 green onion, sliced
salt
1 tsp minced garlic
1/4 cup almonds

In a microwave proof bowl, combine beans and a little water. Cover with plastic wrap and pierce a few times. Microwave for 2-4 minutes (depending on how you like your green beans, maybe longer). Meanwhile, melt butter in a skillet over medium high heat. Add onions, sprinkle with salt and cook for about a minute. Add garlic and cook briefly (garlic shouldn't be cooked for an excessive amount of time), add almonds and stir for a minute or two. Drain green beans and add to skillet. Stir while cooking another minute or two. Serve immediately.



This cake if from a box mix, so no recipe! We have been having some potty battles lately and also Caleb has been saying how he misses Miami. I am at a loss because I think these two things are related and we just won't be going back to Miami anytime soon, so I thought we'd have a Miami party and a Miami cake (hence "Happy Miami"). Caleb's not thinking South Beach and plantains, just Miami is his home and he's homesick. But I think it helped. He did much better potty-wise today.

RFW : Day 3

Today's meal was:
Spicy Lime Shrimp and Angel Hair Pasta
Five Spice Peas and Carrots

Behold: protein, carbohydrates, fiber, and fat.


Spicy Lime Shrimp
**I did not add enough spiciness or limieness, but these are the amounts I used**

3/4lb raw shrimp - peeled and deveined
cornstarch
1 tsp salt
1/2 tsp garlic powder
2 egg whites (beaten until frothy)
panko bread crumbs (for dredging - about 2 cups)
1 large green onion, sliced thin
1 tsp chipotle sauce
1 tbsp freshly squeezed lime juice

First combine the cornstarch, salt and garlic powder. Meanwhile heat about 3 tbsp oil in a skillet - add onion when hot. Coat shrimp completely in cornstarch mixture. Then dunk in beaten egg whites, then dredge in panko. Fry immediately until meat is pink - about 3-4 minutes. Serve over angel hair pasta.



Five-Spice Peas and Carrots

3 medium carrots cut into "coins"
1 cup frozen green peas
1 tbsp oil
1 tbsp butter
1 tbsp sesame seeds
2 tbsp soy sauce
1/2 tsp Five Spice Powder

In a skillet, heat oil and butter, add carrots and cook about 2 minutes, add peas, cook another minute or so. Add soy sauce, sesame seeds, and Five Spice powder. Serve immediately.



**This one has been my favorite so far. Five Spice powder is a mix of Anise, Cinnamon, Ginger, Cloves, and Pepper. The smell straight from the jar is a little overwhelming, I was surprised at how good the food tasted.

RFW: Day 2

Today's meal was:
Stuffed Meatloaf
Scalloped Sweet Potatoes
Broccolini

Here's my plate:

Due to popular request, I'll keep Caleb's opinions posted in addition to Rob's. Rob's ratings are 1 to 5.

Stuffed Meatloaf

This is my regular meatloaf stuffed with cream cheese, onions and garlic and with a new glaze. Also I usually only use beef, but this was a nice change.

LOAF
1/2 lb ground beef
1/2 lb ground pork
1/2 cup chopped onion
1 diced carrot
1/2 cup chopped frozen broccoli
1 tbsp butter
1 egg
1 cup panko bread crumbs
1/4 tsp cumin
1/8 tsp thyme
1/2 tsp garlic powder
STUFFING
5 oz cream cheese
2 green onions, diced
1 tsp minced garlic
GLAZE
1/2 cup Sweet Chili Sauce (Asian section)
2 tbsp ketchup
1 tbsp honey
1 tsp soy sauce
pinch cayenne pepper

A couple hours before you plan to assemble the loaf, cut the cream cheese into cube and set out for 20 minutes or so to soften up. Once softened, stir in green onions and minced garlic. Spoon onto plastic wrap and form a log :Refridgerate until you assemble the loaf - you could also put it in the freezer, just not until it's frozen.

In a skillet, melt the butter and saute chopped onion, diced carrot and chopped broccoli for 5-7 minutes. Meanwhile combine meats, egg, panko, and spices in a big bowl. Remove veggies from heat and let cool a little, then pour over meat. Combine with your fingers. On a greased sheet pan, place half of the meat mixture in a loaf shape, then indent the middle leaving a "wall" on the two ends. Trim the cream cheese log to fit in the indention, cover completely with the other half of the meat mixture, being sure to seal the edges well - you should not see the cream cheese at all.

Bake at 350 for 10 minutes while you assemble glaze. Then quickly brush glaze over the loaf (top & sides) and return to oven for 40-50 mintues or until internal temp is 170 degrees.

Here's what it looks like sliced.

I guess it sounds pretty involved, but it wasn't that hard. I always add sauted veggies to my meatloaf and I highly recommend it as an easy way to get vegetable into your toddler stomach!



*Rob liked the meatloaf part, but downgraded his rating because of the cream cheese*

Scalloped Sweet Potatoes

2 medium sweet potatoes (sliced into thin rounds)
1/2 vidalia sweet onion (sliced into thin rings)
1 tbsp butter
1 tbsp flour
1 tsp cinnamon
1 cup milk
1 tbsp brown sugar (divided)

In a small skillet, melt butter over medium heat, mix flour and cinnamon in a small bowl, sift mix over melted butter. Cook for 1 minute. Add milk, cook til slightly thickened. In a greased casserole, layer 1/3 of sweet potatoes, 1/2 of onion, sprinkle with 1/3 of brown sugar, pour on 1/3 cinnamon sauce, repeat, add final third of potatoes and sugar and sauce. Bake uncovered at 350 for an hour.



*Personally, I discovered that there is a reason they don't scallop sweet potatoes!*

Broccolini




Recipe posted here

RFW: Day 1

Today's meal was:
Crispy Chicken Nuggets with Garlic Mayo
Creamy Mexi-corn
and Carrot Sticks


Rob ended up being stuck at a transmitter site all day and will be having Micky-D's for dinner, so Caleb was my taste tester tonight. Also, all of these recipes only make 2 servings.

Crispy Chicken Nuggets

3 chicken tenders
1/2 to 1 cup corn starch
1 tsp salt
1/2 tsp pepper
1/2 cup milk
1 cup Rice Crispies
1 tsp cumin
1 tsp garlic powder
oil for pan frying

Cut chicken tenders into "nuggets". Combine cornstarch, salt and pepper. Place in a big bowl and pour on cornstarch mixture, stir with spoon until nuggets are coated. Pour in milk, stil to coat. Place Rice Crispies, cumin and garlic powder in a zip top bag. Crush until cereal is fine. Spoon nuggets into bag using a slotted spoon (being sure to drain off the milk). Shake to coat. Heat oil over medium high heat. Fry until golden brown. (and cooked through, it's chicken for goodness sake!)


(I like using Rice Crispies in place of bread crumbs when coating foods. They stay nice and crisp. This coating method is also what I use when I make Asian style foods that have a sauce that is supposed to coat bits of chicken.)

Garlic Mayo
1 tsp minced garlic
2 tbsp mayonnaise

Combine in a small jar, refrigerate until serving.


(Caleb tried one nugget with Garlic Mayo and ate the rest with ketchup.)

Creamy Mexi-corn
1 cup frozen corn (divided)
1 1/2 tbsp butter (divided)
1/3 cup diced onion
3 tsp flour
1 tsp taco seasoning
3/4 cup milk
1/2 cup cheddar cheese, shredded
1/2 cup Nacho Cheese Dorito crumbs (fine)

Preheat oven to 350. Grease a 16 ounce oven proof dish. Boil 3/4 cup corn for 3-5 minutes. Drain and place into blender. In a large skillet melt 1 tbsp butter, saute onions over medium heat until tender. Combine flour and taco seasoning, sift over tender onions - cook 1 minute. Pour on milk and stir until it thickens slightly. Pour into blender. Pulse until combined and only a few bits of corn are visible. Pour in cheese and remaining 1/4 cup corn (still frozen is ok). Stir to combine and pour into dish. Top with Dorito crumbs and dot with remaining 1/2 tbsp butter. Bake for 20 minutes.


(He asked for MORE MORE MORE!)

Carrot Sticks