I used this recipe this evening and think I have found my new favorite meatball recipe. It is from my Crybaby Farm Cookbook.
1 large can evaporated milk
3 lb. very lean hamburger ( I used 3 lb. ground turkey)
2 c. quick oat
2 eggs
1 c. chopped onion
1 tsp pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
Combine thoroughly; shape into 1 to 1 1/2 inch balls and put in 9X13 pan. I used two pans..makes plenty!
Sauce:
3 c. ketchup
2 c. brown sugar
1 tsp. Liquid Smoke
3/4 tsp. garlic powder
3/4 tsp. onion powder
Combine all ingredients; spoon over meatballs. Bake for 1 hour at 350 degrees.
Enjoy!
Monday, January 26, 2009
Thursday, January 22, 2009
Creamy Pasta and Vegetables
I made this last night for dinner, I wasn’t sure how it was going to turn out as I used a recipe that I had in one of my Pampered Chef cookbooks, but didn’t follow it exactly. The hubby, LOVED IT!
Ingredients:
1 1b. penne pasta uncooked ( I used whole wheat)
4 cloves of garlic
5 ¼ c. chicken broth
1 package cream cheese (I used fat free cheese)
1 can of fire roasted tomatoes drained (the recipe called for sun dried tomatoes)
1 lb cooked ground turkey
1 package frozen stir-fry vegetables (you can use fresh vegetables, but this is what I had on hand)
¼ c. Parmesan cheese
Basil
Italian Seasoning
Salt
Pepper
Heat a tablespoon of olive oil in a large stock pot. Slice into thin slices the 4 cloves of garlic and add to the pot with oil. Cook until golden. Remove from heat and add the chicken broth. Bring to a boil and add the pasta and a tsp. of dried basil and Italian seasoning. . Cook for about 10-12 minutes. Divide the cream cheese into quarters. Add all of the remaining ingredients (cream cheese, turkey, tomatoes, veggies, Parmesan cheese, salt and pepper) to the pasta and broth. Cook until cheese is melted.
Serve.
Ingredients:
1 1b. penne pasta uncooked ( I used whole wheat)
4 cloves of garlic
5 ¼ c. chicken broth
1 package cream cheese (I used fat free cheese)
1 can of fire roasted tomatoes drained (the recipe called for sun dried tomatoes)
1 lb cooked ground turkey
1 package frozen stir-fry vegetables (you can use fresh vegetables, but this is what I had on hand)
¼ c. Parmesan cheese
Basil
Italian Seasoning
Salt
Pepper
Heat a tablespoon of olive oil in a large stock pot. Slice into thin slices the 4 cloves of garlic and add to the pot with oil. Cook until golden. Remove from heat and add the chicken broth. Bring to a boil and add the pasta and a tsp. of dried basil and Italian seasoning. . Cook for about 10-12 minutes. Divide the cream cheese into quarters. Add all of the remaining ingredients (cream cheese, turkey, tomatoes, veggies, Parmesan cheese, salt and pepper) to the pasta and broth. Cook until cheese is melted.
Serve.
Monday, January 19, 2009
Tuscan Vegetable Soup
(From the Food Network)
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
½ large onion, diced (about 1 cup)
2 carrots, diced (about ½ cup)
2 stalks celery, diced (about ½ cup)
1 small zucchini, diced (about 1 ½ cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 tsp. dried)
2 teaspoons chopped fresh sage leaves (or ½ tsp. dried)
½ tsp. salt
¼ tsp. ground pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped spinach leaves
1/3 cup freshly grated Parmesan, optional
And I also added the meat from 1 rotisserie chicken I bought at Hy-Vee
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, ½ tsp salt and ¼ tsp pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and chicken and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired. Hubby and I LOVED this recipe…in fact it is better warmed up the second day! YUM-O~!
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
½ large onion, diced (about 1 cup)
2 carrots, diced (about ½ cup)
2 stalks celery, diced (about ½ cup)
1 small zucchini, diced (about 1 ½ cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 tsp. dried)
2 teaspoons chopped fresh sage leaves (or ½ tsp. dried)
½ tsp. salt
¼ tsp. ground pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped spinach leaves
1/3 cup freshly grated Parmesan, optional
And I also added the meat from 1 rotisserie chicken I bought at Hy-Vee
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, ½ tsp salt and ¼ tsp pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and chicken and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired. Hubby and I LOVED this recipe…in fact it is better warmed up the second day! YUM-O~!
Tuesday, January 13, 2009
Crispy Chicken Parmesan with Avocado Salsa
So I made this recipe from Kraft last night....SO YUMMY!
1/3 plain dry bread crumbs
1/3 cup grated parmesan cheese, divided ( I used shredded)
1/4 cup mayo
1/2 tsp. chili powder
6 small boneless skinless chicken breast halves pounded to 1/4-inch thickness
1 Tbsp. olive oil
1/2 cup tomatillo salsa ( I used my homemade salsa)
1/2 cup chopped ripe avocados
1/2 cup chopped tomatoes
Combine bread crumbs and 1/4 cup of the cheese in shallow dish; set aside. Mix mayo and chili powder; spread onto both sides of chicken breasts. Coat evenly with crumb mixture.
Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until cooked through. Meanwhile, mash avocados with salsa.
Place chicken on plate. Top with salsa mixture and tomatoes; sprinkle with remaining cheese. Serve with rice or salad.
1/3 plain dry bread crumbs
1/3 cup grated parmesan cheese, divided ( I used shredded)
1/4 cup mayo
1/2 tsp. chili powder
6 small boneless skinless chicken breast halves pounded to 1/4-inch thickness
1 Tbsp. olive oil
1/2 cup tomatillo salsa ( I used my homemade salsa)
1/2 cup chopped ripe avocados
1/2 cup chopped tomatoes
Combine bread crumbs and 1/4 cup of the cheese in shallow dish; set aside. Mix mayo and chili powder; spread onto both sides of chicken breasts. Coat evenly with crumb mixture.
Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until cooked through. Meanwhile, mash avocados with salsa.
Place chicken on plate. Top with salsa mixture and tomatoes; sprinkle with remaining cheese. Serve with rice or salad.
Thursday, January 8, 2009
Black Bean Soup
This recipe is one of my favorite's and it was given to me by my good friend, Jurist, one of my Jersey girls. Enjoy!
2 tablespoons oil
1 medium onion chopped
4 cloves garlic minced
1/2 to 1 tsp. crushed red pepper flakes
3 16oz. cans black beans
1 1/2 c. chicken broth
3 cups of mild-chunky salsa
2 tbsp. of lime juice
In 4 quart stockpot heat the oil. Add onions, garlic, and red pepperflakes. Cook over medium heat until onion is tender. (about 3 minutes) Remove from heat.
In a blender, puree 2 cans of black beans and their liquid in batches with chicken broth. Add to the pot and stir in remaining beans and salsa and lime juice. Heat to boil. Reduce heat to low-simmer for 30 minutes.
Serve with cheese/sour cream if preferred.
2 tablespoons oil
1 medium onion chopped
4 cloves garlic minced
1/2 to 1 tsp. crushed red pepper flakes
3 16oz. cans black beans
1 1/2 c. chicken broth
3 cups of mild-chunky salsa
2 tbsp. of lime juice
In 4 quart stockpot heat the oil. Add onions, garlic, and red pepperflakes. Cook over medium heat until onion is tender. (about 3 minutes) Remove from heat.
In a blender, puree 2 cans of black beans and their liquid in batches with chicken broth. Add to the pot and stir in remaining beans and salsa and lime juice. Heat to boil. Reduce heat to low-simmer for 30 minutes.
Serve with cheese/sour cream if preferred.
Tuesday, January 6, 2009
Creamy Turkey Casserole
Can you tell that I have some turkey to use up!?
Here is tonight's recipe...taken from my Flavors of Fall cookbook by Gooseberry Patch. Super easy!
10 3-4 oz. can cream of mushroom soup
10 3-4 oz. can cream of celery soup
1 -1/2 oz. pkg. onion soup mix
1 c. instant rice, uncooked ( I used wheat rice)
1-1/2. c. milk
2 to 3 c. turkey, cooked and cubed
Garnish: bread crumbs
Combine the first 6 ingredients; spread in an ungreased 13"x9" baking pan; sprinkle with bread crumbs. Cover; bake at 350 degrees for 45 minutes. Serves 6.
Here is tonight's recipe...taken from my Flavors of Fall cookbook by Gooseberry Patch. Super easy!
10 3-4 oz. can cream of mushroom soup
10 3-4 oz. can cream of celery soup
1 -1/2 oz. pkg. onion soup mix
1 c. instant rice, uncooked ( I used wheat rice)
1-1/2. c. milk
2 to 3 c. turkey, cooked and cubed
Garnish: bread crumbs
Combine the first 6 ingredients; spread in an ungreased 13"x9" baking pan; sprinkle with bread crumbs. Cover; bake at 350 degrees for 45 minutes. Serves 6.
Monday, January 5, 2009
Alabama Turkey Noodle Soup
I made this recipe tonight for my hubby and me...he said it was really good and I thought it was pretty good myself! (Had to use up some of the turkey meat I had from my baking last night)
1 T. olive oil
1 yellow onion, chopped ( I used a small one)
1 bunch green onions, chopped ( I didn't have any, so used part of a white onion)
2 c. carrots, peeled and sliced
2 c. celery, sliced
2 cloves garlic, minced
10 3/4 oz. can French onion soup
6 c. chicken broth
1 t. poultry seasoning
1 t. dried rosemary
salt and pepper to taste
3 c. cooked turkey breast, diced
2 c. fine egg noodles, uncooked (I used the Reams Frozen Noodles)
Heat oil in a Dutch oven. Add onions, carrots, celery and garlic; cook until yellow onion is transparent. Stir in soup, broth and seasonings; bring to a boil. Reduce heat to medium; simmer until vegetables are almost tender. Add turkey and noodles; raise heat slightly and continue cooking until noodles are tender. Makes 8 to 10 servings.
*Recipe from the Autumn in the Country Gooseberry Patch Cookbook
1 T. olive oil
1 yellow onion, chopped ( I used a small one)
1 bunch green onions, chopped ( I didn't have any, so used part of a white onion)
2 c. carrots, peeled and sliced
2 c. celery, sliced
2 cloves garlic, minced
10 3/4 oz. can French onion soup
6 c. chicken broth
1 t. poultry seasoning
1 t. dried rosemary
salt and pepper to taste
3 c. cooked turkey breast, diced
2 c. fine egg noodles, uncooked (I used the Reams Frozen Noodles)
Heat oil in a Dutch oven. Add onions, carrots, celery and garlic; cook until yellow onion is transparent. Stir in soup, broth and seasonings; bring to a boil. Reduce heat to medium; simmer until vegetables are almost tender. Add turkey and noodles; raise heat slightly and continue cooking until noodles are tender. Makes 8 to 10 servings.
*Recipe from the Autumn in the Country Gooseberry Patch Cookbook
Sunday, January 4, 2009
Homemade Noodles
I received a new cookbook for Christmas and made this recipe from it for our lunch on Christmas day. The recipe was requested and I wanted to share with you all. It is from the Better Homes and Gardens Cookbook (limited edition). Enjoy!
2 cups all-purpose flour
2 egg yolks - * can be substituted
1 egg, beaten
1/3 cup water
1 teaspoon cooking oil or olive oil
*Hint* for Yolkless Noodles prepare as is except substitute 2 beaten egg whites for the 2 beaten egg yolks and 1 beaten egg. Increase the oil to 2 teaspoons.
1. In large bowl stir together 1 3/4 cups of the flour and 1/2 tsp. salt. Make a well in the center of the flour mixture. In a small bowl beat egg yolks and whole egg. Add water and oil. Add egg mixture to flour mixture; mix well.
2. Sprinkle a clean kneading surface with the remaining 1/4 cup flour. Turn dough out onto a floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.
3. On a lightly floured surface roll the dough out into a rectangle. Let stand uncovered for 20 minutes. Lightly dust dough with flour and cut into 2-3 inch length.
4. To serve noodles immediately, bring water to boil and place noodles into boiling water and boil for 1 1/2 to 2 minutes.
5. To store noodles, let them dry on wire cooling rack for about an hour or until completely dry. Place in airtight container and refrigerate for up to 3 days. Or dry the noodles and place in a freezer bag or freezer container, freeze for up to 8 months.
2 cups all-purpose flour
2 egg yolks - * can be substituted
1 egg, beaten
1/3 cup water
1 teaspoon cooking oil or olive oil
*Hint* for Yolkless Noodles prepare as is except substitute 2 beaten egg whites for the 2 beaten egg yolks and 1 beaten egg. Increase the oil to 2 teaspoons.
1. In large bowl stir together 1 3/4 cups of the flour and 1/2 tsp. salt. Make a well in the center of the flour mixture. In a small bowl beat egg yolks and whole egg. Add water and oil. Add egg mixture to flour mixture; mix well.
2. Sprinkle a clean kneading surface with the remaining 1/4 cup flour. Turn dough out onto a floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.
3. On a lightly floured surface roll the dough out into a rectangle. Let stand uncovered for 20 minutes. Lightly dust dough with flour and cut into 2-3 inch length.
4. To serve noodles immediately, bring water to boil and place noodles into boiling water and boil for 1 1/2 to 2 minutes.
5. To store noodles, let them dry on wire cooling rack for about an hour or until completely dry. Place in airtight container and refrigerate for up to 3 days. Or dry the noodles and place in a freezer bag or freezer container, freeze for up to 8 months.
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