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

Recipe Free Week

This week, I'm breaking from the confines of existing recipes and venturing out on an expedition to create my own. As far as rules - other than avoiding cooking magazines - there are none. I can create meals from scratch or draw on skills I've learned or recipes I've memorized. I've always considered cooking a field where cheating actually teaches you something. By copying someone else's recipe, you learn more about. So this week is a test to see if I've learned anything.

I'll post my creations here each day with pictures and recipes, hopefully everything will be edible! I'll also give Rob's Rating of each dish, so you can have some unbiased input.

Super Sips : Cherry Limeade

I love Sonic, but I've always stuck to their slushes or cherry vanilla Dr. Pepper. At the Sonic in North Ft. Myers, there is a huge picture of a pop art Cherry Limeade, which is supposed to be a classic Sonic drink. I realized I'd never ordered a Cherry Limeade, so the next time we were there, I asked for one. I was very disappointed that beyond the cheery pink color, it tasted exactly like Sprite...which is probably my least favorite soft drink.

So no long after that I realized I had a lime I had forgotten to use and cherries in the fridge...fresh cherries (they're in season right now)...and I made my own cherry limeade, which I liked much better. Here is my own recipe:

The juice AND zest of 1 lime - roll the lime on the counter to get the most juice out of it.
1/2 cup water
2 tablespoons sugar
4 fresh red cherries, pitted
12 ice cubes

Put everything in a blender and pulse until all the ice is crushed. Makes 1 large serving, 2 small servings, or enough for one momma and her 2 year old son.

July 8 - 21, 2008

T 8 - Creamy Chicken Dish (S & D July '07, 56), Rice, Salad
W 9 - Pork Chops, Fried Apples n Onions, Rolls
R 10 - Vegetable Beef Casserole (S & D September '07, 27)
F 11 - Church Dinner
S 12 - Steak, Mushroom Risotto, Sugar Snap Peas
U 13 - Veggie Steak Salad, Rolls
M 14 - Garlic Pork Chops, Sesame Glazed Snap Peas and Onions
T 15 - Fish Fillets in Lemon Butter, Risotto, Broccolini
W 16 - Spaghetti, Garlic Bread, Salad
R 17 - Wild Rice Chicken Skillet, Broccolini
F 18 - BBQ Chicken Foil Wrap
S 19 - Salisbury Steak, Mashed Potatoes, Carrots
U 20 - Out
M 21 - Pizza in Miami

On the Side : Broccolini

In my quest to find a way to prepare broccoli so it will be more kid-friendly, I made up this incredibly easy side dish. Caleb actually asked for more!

Broccolini

Broccoli florets
Italian Dressing

Trim and rinse florets and place in a microwave safe dish. Cover with plastic wrap and pierce a few time to vent. Microwave on high for 3-4 minutes (3 minutes is plenty for the amount my family will eat, don't over do it or it will shrivel up). Remove plastic wrap AWAY FROM YOUR FACE!!! (I can't over-emphasize this!) Pour on 1-2 tbsp Italian dressing and toss to coat.

June 24 - July 7, 2008

T 24 - Chili, Cornbread, Carrot Sticks
W 25 - Chili Dogs, Crispy Crowns, Carrots
R 26 - Crab Salad Wraps
F 27 - Possible Miami Trip
S 28 - Chicken Chili Fettuccine, Pull Apart Herb Biscuits, Salad
U 29 - Breaded Pork Chops (S & D September '07, 22), Carrots with Sugar Snap Peas
M 30 - Vegetable Beef Casserole (S & D September '07, 27)
T 1 - Salmon with Mornay Sauce, Sweet Potatoes, Rolls
W 2 - Beefy Shells and Cheese, Broccoli
R 3 - Pizza, Salad
F 4 - In Miami for Fourth of July
S 5 - Pork Chops, Fried Apples 'n' Onions, Rolls
U 6 - Spaghetti, Salad, Garlic Bread
M 7 - Roast Chicken, Stuffing, Broccoli, Sweet Potatoes

I couldn't find links to the two recipes I listed magazine reference for. Sometimes if the name of the dish is very generic, the Taste of Home seach engine can't seem to find what I'm looking for.

June 10-23, 2008

10 T - Fried Catfish, Crispy Crowns, Salad
11 W - Tacos, Refried Beans, Salad
12 R - Chicken over Curly Noodles, Sesame-Glazed Snap Peas with Pearl Onions
13 F - Pork Chops with Onion Gravy, Lemon Rice
14 S - Southwest Tamale Pie, Salad
15 U - Pizza Night
16 M - Roast Chicken, Stuffing, Broccoli, Carrots
17 T - Chicken Spinach Manicotti, Salad
18 W - Possible Miami trip
19 R - Shrimp Scampi, Angel Hair Pasta, Salad
20 F - Pork Chops with Sour Cream Sauce, Scalloped Potatoes, Carrots
21 S - Chicken Penne Casserole, Salad
22 U - L.O. Chicken Penne Pasta
23 M - BBQ Beef and Beans

Crispy Crowns are an OreIda product that are flat tater tots. If you like tater tots, these are basically the perfect tater tot. Way to go OreIda!

May 29-June 9, 2008

29 R - Vegetable Beef Barley Soup (BC 473 - or see this post), Cresent Rolls
30 F - Creamy Tarragon Chicken
31 S - Love Wedding In Vero Beach
1 U - Pizza, Salad
2 M - Saucy Mushroom Chicken, Orzo, Salad
3 T - Meatloaf, Mashed Potatoes
4 W - Church Dinner in Miami
5 R - Seafood Alfredo Baskets, Green Beans
6 F - Stuffed Peppers, Salad
7 S - Fruit Topped Pork Chops, Long Grain Rice
8 U - Goopy Chicken (AKA Down Home Chicken), Mashed Potatoes
9 M - Ravioli Skillet, Salad

I just love the name Goopy Chicken - I discovered this recipe in the "My Mom's Best Meal" section of Taste of Home. The gal spotlighted made this chicken for her family and the children fondly remembered it as goopy chicken. It is quite saucy. I will go a little easier on the molasses than her 2/3 cup. Molasses can get kind of overwhelming to me.

Hearty and Healthy: Vegetable Beef Barley Soup

Betty Crocker wasn't a woman at all, she wasn't a man exactly, but a creation of the Washburn Crosby Company that merged with General Mills. She was "born" in 1921.
Looks good for her age, right?
Here's "her" recipe for Vegetable Beef Barley Soup - a healthy and hearty dinner that is also quite economical.

Vegetable Beef Barley Soup (based on the Betty Crocker recipe, but I modified it to what worked best for me)

3/4 lb beef stew meat
1 tbsp canola oil
28 oz beef broth
1 cup water
salt to taste (may not need it, depends on broth)
2/3 cup pearl barley
14.5 oz can diced tomatoes
1 med. carrot, sliced thin
1 stalk celery, sliced
1 med. onion, chopped (about 1/2 cup)
1/2 cup frozen corn
1 cup frozen green beans
1 cup frozen green peas
black pepper to taste

Brown beef in oil, pour in broth and water, add salt. Add barley and bring to a boil. Cover and simmer 30 minutes (a good time to prep veggies), then pour in veggies and return to a simmer for 30 more minutes (a good time to make rolls to go with the soup).

As a note - you can use fresh tomatoes, but unless they are in season, canned diced will work better. You can use fresh corn - 1 ear will be 1/2 cup.

How to: Store Celery

It used to be that I would omit celery when a recipe called for it - mostly because I would use a single stalk and in a few days the rest of the bunch would be droopy and gross. It wasn't that celery was super expensive, it just seemed like I was tossing my $1.99 into the garbage can.

But I recently learned it does not have to be this way! Celery can easily be stored and kept crisp! All you have to do is wrap the whole bunch in a big piece of aluminum foil and keep it in the fridge. Remove what you need, wrap it back up and it will keep much longer.

Celery is a good source of fiber and vitamins and is not only nutrient dense, it's also very filling, making is a good snack.

Tastes Like Chicken: Rotisserie Chicken Ragout

Every now and then I add a recipe onto my meal plan that I think - no way am I going to like this one! But I'm not sure why I add those meals on, usually I don't like them, but this is an exception.

Ragout is a French cooking term, which I'm not sure how to pronounce - but I think it's ragoo, basically it's a catchall term that means to make a sort of stew. Based on what I read on wikipedia, I think they usually include tomatoes, but this recipe does not.

Rotisserie Chicken Ragout*

1 cup chopped yellow summer squash
1 cup chopped zucchini
1/2 cup chopped onion
1-1/2 teaspoons minced garlic
2 tablespoons olive oil
2 cups cubed cooked rotisserie chicken
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 tablespoon heavy whipping cream
1 tablespoon minced fresh thyme
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Parmesan cheese

Saute the squash, zucchini, onion and garlic in oil until tender. Add chicken through pepper, cook until heated through, stir in the parm.

This was much (MUCH) more tasty than I expected it to be. I think the cream made a big difference. I added the garlic in the last minute of saute-ing because it has a tendancy to burn. And I didn't use a rotisserie chicken, instead I seasoned 3 legs and 2 thighs with salt, garlic powder, and cumin (no pepper - pepper burns) and broiled them then shredded the meat - more work, but much cheaper. Also I used dry thyme.

*Simple and Delicious Magazine

May 1-13, 2008

Technically not a full 2 weeks, but we already passed 30 W....

1 R – Asian Chicken Noodle Bowls
2 F – Barley Vegetable Beef Soup (BC 473), Garlic Bread
3 S – Crab Cakes with Lime Sauce, Salad
4 U – Pizza, Salad
5 M – Rotisserie Chicken Ragout
6 T – Tacos, Refried Beans, Salad
7 W – L.O. Tacos
8 R – Calypso Chicken with Island Peas and Rice
9 F – Fill in the Blank (Rob has a conference, we'll probably go to McDonalds...)
10 S – Mushroom Fried Steaks, Micro Scalloped Potatoes, Broccoli
11 U – Basalmic Chicken with White Beans and Spinach (RR 78)
12 M – Spaghetti, Salad, Garlic Bread
13 T – Greek Style Supper, Garlic Sesame Pita Chips

How to : Bakin' Bacon

I've always been a "nuke it in the microwave" bacon cooker, but recently tried baking bacon in the oven. It turned out very well. Here's how you do it:

Preheat the oven to 400.
Line a baking sheet with foil.
Lay out the bacon so it is just touching.
Bake 15-20 minutes depending on how crispy you like it.

April 15 - 28, 2008

15 T – Meatloaf, Mashed Potatoes
16 W – Church Dinner
17 R – Crunchy Parmesan Chicken, Broccoli & Cheese Soup
18 F – Spring Minestrone Pasta with Crispy Bacon
19 S – BLTs, Mac & Cheese
20 U – Pizza, Salad
21 M – “Good Eats” Brined Pork Chops, Fried Apples ‘n’ Onions
22 T – Asian Chicken Noodle Bowls, Salad
23 W – Rob’s Random Choice
24 R – Indian Spiced Meat with Curried Potato Salad
25 F – Pressure Cooker Pork Ribs, Rice, Broccoli
26 S – BBQ Pork Sandwiches, Baked Beans, Carrot Sticks
27 U – Moroccan Stew, Couscous
28 M – Sloppy Joes, Tater Tots, Carrot Sticks

Tastes Like Chicken: Apple 'n' Onion Chicken

Rob is pretty honest about what he likes and doesn't like when it comes to my cooking. We had this the other night and he pronounced it GOOD!

Apple 'n' Onion Chicken

3 medium apples, sliced
2 large onions, thinly sliced
1 tablespoon butter
6 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1/2 teaspoon thyme
2 tablespoons unsweetened apple juice

Saute the apples and onions in butter until tender. Meanwhile... Combine the swiss, parm, bread crumbs, and thyme in a bowl. Then pour the apples 'n' onions into a greased baking dish and top with chicken. Season with salt & pepper. Top with cheese mixture and drizzle on the apple juice. Bake at 350 for 30-35 minutes.