Pan-Seared Salmon

Half of our family loves fish, and the other half hates it.  Every once in a while we will do two different meals so those of us who don't like fish can eat something we like.  Here is a simple salmon recipe that Vince likes to do.

Ingredients:
6 skinless, boneless salmon fillets
Olive oil
Salt, to taste
Pepper, to taste

Directions:
Rub salt and pepper all over the salmon.
Put enough oil to cover the bottom of the pan and heat over medium-high heat.  When oil is hot, add the salmon in a single layer and cook until browned on both sides (about 2 minutes per side depending on how thick they are)  Reduce the heat to medium and continue to cook, turning only one more time until the salmon is a pale pink in the middle.  Serve immediately.

Orange Chicken Wings

We bought some Panda Express Orange Chicken Sauce and tried it out on wings.  We served it with rice.  It was SO good!  I forgot to get a picture before we ate, so this isn't the best pic, but it shows just how yummy they look.

Ingredients:
Chicken Wings
Panda Express Orange Chicken Sauce


Directions:
Thaw wings and spread them out on a cookie sheet in a single layer.  Bake in 350 degree oven for approximately 35 minutes.  Drain juice off pan and cook again for 15 more minutes.  Take out of oven and transfer to a tupperware type bowl with a lid.  Pour the amount of sauce you would like on them, put the lid on and shake the bowl.  Transfer chicken back to the cookie sheet and cook for 15 more minutes.

Pineapple Teriyaki Pork Chops

This is another recipe from Biggest Loser Family Cookbook and again my kids loved it.  They all wanted to have the leftovers for lunch tomorrow.  I tripled the recipe so we had leftovers and served it with brown rice, which is one of my favorites.

Ingredients:
8 trimmed boneless pork loin chops about 3/4" thick.
2 tsp garlic powder
Salt, to taste
Pepper, to taste
1/3 cup honey teriyaki marinade and sauce
1 20-ounce can pineapple slices, drained

Directions:
Preheat the broiler.  Line a small baking sheet with aluminum foil and lightly spray with olive oil.

Season the pork chops with thegarlic powder, salt,a nd pepper.  Place the chops, not touching, on the prepared baking sheet and broil about 3" fromt he heat for about 2 minutes each side (be sure to leave the oven door open a crack when broiling)  Turn the chops and brush or spread 2 tsp of teriyaki marinade evenly over the top of each.  Top with pineapple slices.  Broil for 3 to 5 minutes longer, or until the pineapple and glaze brown lightly and the pork is barely pink inside.  Serve immediately.

Grilled Chicken Parmesan from The Biggest Loser Family Cookbook

I didn't eat this one because I was not feeling well, but I also didn't get a picture of it because before I could dish some up to take a picture, the kids had devoured it.   I am taking it that this is a "keeper" recipe.  As the title says, I got the recipe out of my Biggest Loser Family Cookbook.  It has some really good recipes that I plan on trying.  For the sauce, I made a quadrupal batch last week and froze it in 4 different containers.  This way, when I need the sauce, I just put it in a pan and thaw it.  It is yummy too.  Hope you enjoy it.  I served it with Pasta but you can also serve with salad.

Grilled Chicken Parmesan
4 boneless, skinless chicken breasts
Salt, to taste
Pepper, to taste
Olive oil
2 cups Main Event Marinara (recipe below)
1/2 c. shredded mozzerella cheese

Preheat the oven to 350 and preheat a grill to high heat.

Lightly brush both sides of the chicken with olive oil and season with salt and pepper.  Grill the chicken, turning once, for 3 to 5 minutes per side, or until it is no longer pink inside and juices run clear.  Transfer to a baking dish.

Heat the sauce on low in the microwave until warm.  Top each breast with 4 T. marinara sauce, followed by 1/4 of the mozzarella cheese.  Bake the chicken for 3 to 5 minutes, or just until the cheese is melted.


Main Event Marinara Sauce
1 cup minced yellow or white onion
2 T. freshly minced garlic
1 (28 ounce) can crushed tomatoes
1/4 cup water
2 T. no-salt-added tomato paste
2 tsp. honey
2 T dried oregano
2 tsp dried basil
1/2 tsp crushed red pepper flakes
Salt, to taste

Spray a medium nonstick saucepan with olive oil spray and place over medium heat.  Add the onion and garlic and cook until just becoming tender (they should not brown), 4 to 6 minutes.  Reduce the tomato paste, honey, oregano, basil, and pepper flakes until well combined.  Cover and cook, stirring occasionally, for at least 1 hour.  Season with salt, if needed.

Chicken Fettecinni or Italian Chicken

1 stick butter
1 packet Italian seasoning
2 chicken breasts
1 can cream chicken soup
1 8 oz pkg cream cheese
1/2 cup water

put chicken, butter and Italian seasoning in slow cooker on low for 3 hours (if chicken is frozen a little longer).
Take chicken out, cut in cubes and put back in.
Add water, soup, cream cheese stir.
Cook just until it's hot again - about 1/2 hour.
Serve over cooked noodles or rice (I like egg noodles best with it)

Mom's Beef Roast

2 T flour
1/4 tsp pepper
3-4 lb roast
1/4 c vegetable oil
1 can cream of chicken soup
1/2 c apple juice
1 envelope onion soup mix

Mix flour and pepper (and a little salt if you want); rub flour mixture on roast.
Brown beef in oil.
Mix cream of chicken soup, apple juice and onion soup mix.
Put everything in a slow cooker and cook at 225 or low until beef is tender.
(5-6 hours)

You can also add cut potatoes and carrots about 2 hours into cooking.

Easy Peasy Tri Tip Roast

K... so in an effort to keep Shawna off my back here's a recipe for the blog


Go to Costco and buy a Tri-Tip roast and a shaker of Montreal Steak Seasoning.

Come home and rub the seasoning onto the roast. Do not be shy use plenty and completely cover all sides of the meat.

Heat up your BBQ grill to medium high(you might want to do this step before you apply the seasoning.

(are you still with me?)

Put the meat on the grill and turn it every 5 minutes for 45 minutes. Do not poke or cut into the meat. Just turn it over and over for 45 minutes. (make sure you have plenty of seasoning so as you turn the roast and lose some of the spices, you still have enough to make the beef yummy.

Remove the meat from the grill and let it rest 10 minutes.

Yer done and its tasty....

Perfect Apple Pie

This is the apple pie I made for Christmas....so yummy!

Ingredients:
1 box Pillsbury pie crusts
6 c. thinly sliced apples (6 med.-I like to use green apples)
3/4 c. sugar
2 T. flour
3/4 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
1 T. lemon juice

Directions:
Heat oven to 425.  Place 1 pie crust in ungreased 9-inch pie plate.  Press firmly against side and bottom.  In a large bowl, gently mix all ingredients and spoon into crust.  Top with second crust.  Wrap excess tope crust under bottom crust edge, pressing edges together to seal.  Cut slits or shapes in several places in top crust.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown.  cover edge of crust with 2 to 3 inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning.  cool on cooling rack at least 2 hours before serving.

Overnight Blueberry French Toast

So, I decided to try yet another new recipe and again, it was a total success.  The whole family loved this dish and it tastes a lot like stuffed french toast at IHOP.  And let me tell you, this is one of the easiest meals I have ever made...

Ingredients:
12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup

1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

Directions:
1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).

4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Orange Cranberry Pecan Sandies

This is a recipe sent to me by a new member of our blog...Cordi

2 cups Jiffy bisquit mix
1 cup sugar
1 egg
1/2 cup orange juice
orange zest
1 small pkg crazins
1 cup chopped pecans
36 pecan halves

Glaze mix 2 cups powdered sugar with 2 Tbsp orange juice.

Mix cookie ingredients and drop by spoonfulls onto ungreased baking sheet. Top with pecan half. Bake 8- 10 minutes at 350 degrees. Cool on wire rack and drizzle with glaze. Enjoy!

Hamburger cassarole

I got this recipe from a Betty Crocker cook book that my mother used in her high school cooking class. I LOVE that cook book. This is my "go to" recipe when we are in a hurry.

1 lb Hamburger

1 small onion chopped

1 glove garlic minced

1 can french style green beans

1 can tomatoe soup

4 potatoes (or instant mashed potatoes)

shredded chedder cheese

brown hamburger with onion and garlic, drain return to pan.

boil potatoes and make mashed potatoes or even easier and faster use instant mashed potatoes. i make enough for 6 servings.

to hamburger mixture add drained greenbeans, and tomatoe soup, salt and pepper to taste.

spray a cassarole dish with cooking spray and add hamburger mixture. top with mashed potatoes, bake in a 350 oven until heated through about 30 minutes. top with cheese and melt.

this is good when you are in a hurry and who doesnt love tomatoe soup.

Peaches and Cream Cake

1 pkg (3 oz) cream cheese, softened

1 cup sugar
1/4 cup sour cream
3 eggs
3/4 tsp.. salt
1/2 cup (1 stick) butter or margarine, softened
1 cup all-purpose flour
1 tsp baking powder
1 tsp vanilla
1 tbl peach syrup

Cream together cheese and 1/3 cup sugar. Beat in sour cream. Add one egg and 1/4 tsp. salt. mix well, set aside

Cream together butter with remaining sugar. add remaining eggs, beat well. combine flour, baking powder and remaining salt. add to cream mixture. mix well

Stir in vanilla and peach syrup. spread evenly on bottom and sides of 10-inch pie plate. spoon in cheese mixture. bake in a 325 degree oven 30 to 35 minutes. remove from oven

TOPPING

1 can (29 0z) cling peach slices

1 cup sour cream
2 Tbl brown sugar

Drain peaches, arrange peach slices on top of cake. blend sour cream with brown sugar, spoon over peaches and return to oven for 5 minutes. Chill before serving.

Salsa Chicken

My friend Kristie told me about this recipe yesterday and so I decided to try it tonight for dinner.  I didn't write it down, so this is my own version out of my head plus an extra ingredient.  We really liked it (well, except two of the kids).  The amount of each ingredient is versatile.

Ingredients:
Chicken
Black Beans
Frozen Corn
Salsa
Cream Cheese

Directions:
Put the chicken in the crockpot and cook for 4 hours.  Add the remaining ingredients and cook for another 2 hours.  Serve over rice.

Pan Fried Meatloaf in Tricolor Peppers

1 green bell pepper

1 red bell pepper
1 yellow bell pepper
1/2 lb ground beef
1/2 lb ground turkey ( i have used ground pork too )
2 slices white bread, cut into cubes
1 (28 oz) can crushed tomatoes with basil, ( i have used crushed with garlic too)
2 cloves garlic, minced
1 egg
1 small onion chopped
1 TBL chopped sage leaves, plus 6 to 8 whole leaves, for frying if you choose
a few dashes Worcestershire sauce
a few dashes hot sauce
salt and freshly ground black pepper
1 TBL oil, for frying

preheat over to 400 degrees.

Remove core and seed from peppers, slice into 1 inch rings and place on non stick baking sheet. you should get about 3 rings per pepper. In a large bowl mix together beef, turkey, break, 1/2 cup of the tomatoes, garlic , egg, onion, chopped sage, Worcestershire sauce, hot sauce and season with salt and pepper. press meatloaf mixture evenly into pepper rings. in a skillet over medium-high heat, add oil, saute meatloaf rings on both sides until golden brown, about 5 minutes per side. Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes, meanwhile in a Small saucepan, heat 1-inch oil until a deep fry thermometer reaches 325 degrees. drop sage leaves into oil and fry until golden, 1 to 2 minutes. Garnish meatloaf rings with fried sage leaves.

Smokey Cheese Ball

If you have never had this, you have never tasted heaven.  Talk about the best cheese ball ever!  I made this a few years ago and it was a hit, so this year for thanksgiving, I made it again.  I just can't believe how good it is.  I put it out and before I could get a picture, it was being eaten.  I got a picture of this....

Need I say more....It was a hit again this year!

1 (8-oz.) pkg. cream cheese, softened
1 (7-oz.) round smoky Gouda cheese, shredded
1/4 cup mayonnaise
1 (2.25-oz.) jar sliced dried beef, rinsed, dried, finely chopped
1/4 cup thinly sliced green onions

Line 8-inch pie pan with plastic wrap. Set 6-oz. custard cup upside down in center.

In medium bowl, combine cream cheese, Gouda cheese and mayonnaise; mix until well blended. Stir in dried beef and onions. Spoon cheese mixture into pie pan around custard cup, smoothing and packing firmly with rubber scraper. Cover tightly with plastic wrap. Refrigerate several hours or until firm.

To serve, uncover ring; turn upside down onto serving plate. Remove plastic wrap and custard cup. Cover top of ring with parsley, pressing in lightly. Garnish with pimiento pieces. Serve with crackers.

Moist and Savory Stuffing

We were in charge of the stuffing this year, and I am tired of the same old Stove Top stuffing.  I went in search of a good recipe and found this one.  It was really good.  I cooked it uncovered because we like ours a little more crunchy.  It was really good.

2 1/2 c. chicken broth
Generous dash ground pepper
2 stalks celery, coursely chopped (about 1 cup)
1 large onion, coursely chopped (about 1 cup)
1 pkg (16 oz) Pepperidge Farm Herb Seasoned Stuffing

Heat the oven to 350.  Heat the broth, black pepper, celery and onion in a 3 quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 5 mintes or until the vegetables are tender.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.

Spoon the stuffing mixture into a greased 3 quart casserole dish.  Cover and bake for 30 minutes or until hot.

Serves 11 (1/2 cup each serving)

Cranberry Mold Salad

This has got to be one of my all time favorite holiday salads.  My mom and dad have made it for as long as I can remember and I have carried on the tradition in our family. 

1 c. ground raw cranberries

1 c. granulated sugar

1 c. hot water

1/2 c. red grapes (halved)

1 c. ground apples

1 3oz pkg lemon jello

1 can (20 oz) crushed pineapple (drain juice and save)

1/4 c. chopped walnuts (optional)

combine cranberries, apples, pineapple and sugar.  Mix hot water and pineapple juice to make 2 cups, heat and dissolve jello in it.  Pour into a bowl and chill until partially set.  After it is partially set, add cranberry, apple, pineapple mixture, grapes and nuts.  Chill until firm.  Enjoy.

Black Beans, Chicken and Rice

This is another new recipe we have tried.  Everyone loved it and the kids even wanted to take the leftovers for lunch.  We doubled it and it was perfect for us to be filled up and then we had enough leftovers for all of the kids.  The recipe says it is 4 servings.  This is also another fast meal to fix.  Very good!

Ingredients:

2 tsp vegetable oil

1 cup uncooked regular long-grain white rice

1 1/2 tsp ground cumin

1 tsp chili powder

2 cups cubed cooked chicken

2 cups frozen bell pepper and onion stir-gry, coursely chopped

1 can (15 oz) black beans, drained, rinsed

1 3/4 cups porogresso chicken broth

2 T water

1/2 cup shredded cheddar cheese

Directions:

In 12-inch skillet, heat oil over medium-high heat.  Cook and stir rice, cumin and chili powder in oil 1 minute.  Stir in all remaining ingredients except cheese.  Heat to boiling, reduce heat; cover and simmer 15 to 18 minutes, stirring occasionally, until liquid is absorbed and rice is tender.

Remove skillet from heat.  Uncover; fluff mixture with fork.  Sprinkle with cheese.  Cover; let stand 1 to 2 minutes or until cheese is melted before serving.

Sweet-and-Sour Meatballs

Even though we live in a 5th wheeler with limited counter space this was not that hard to make. It is very good.

Recipe:
1-1/2 pounds lean ground beef
2 eggs, lightly beaten
3/4 c. seasoned bread crumbs
2 t. minced onion
1-1/2 t. brown sugar
1 t. salt
1/4 t. ground nutmeg
1/8 t. pepper
SAUCE:
1/2 c. packed brown sugar
2 T. cornstarch
1 can (20 oz.) pineapple chunks, undrained
1/3 c. sliced green onions
1/3 c. vinegar
1 T. soy sauce
1 green pepper, cut into strips
Hot cooked rice, optional
In a large bowl, combine the first eight ingredients; mix well. Shape into 1 in. balls. Place in a greased 2-qt. casserole dish. For sauce, mix brown sugar and cornstarch in a saucepan. Add pineapple and juice, green onions, vinegar and soy sauce; cook and stir until thickened and bubbly. cook and stir 2 minutes more. Pour over the meatballs. Cover and bake at 350 degrees for 40 minutes. Stir in green pepper. Return to the oven, covered, for 10 minutes. Serve over rice if desired. Yield: 6-8 servings.

Coconut Cookies

Recipe:

1 3/4 c. sifted all-purpose flour

1/2 t. baking powder

1/4 t. salt

1/2 c. soft butter

1 1/2 c. sugar

2 eggs

1 t. vanilla

1 can (3.5 oz.) flaked coconut

1/2 c. finely chopped almonds (optional)

1. Sift flour, baking powder, and salt. Set aside.

2. In large bowl, beat butter and sugar until light and fluffy. Beat in eggs and vanilla until smooth.

3. Add flour mixture. Stir just until combined. Chill 1 hr.

4. Drop dough by slightly rounded tsp. onto coconut mixture; roll to coat completely. Using hands, roll dough into balls. Place 2" apart on lightly greased cookie sheets.

5. Bake 12-15 min. @ 400 degrees. Watch carefully.

Delicious