Sunday, October 18, 2009

Weekly Dinner Menu for October 19th - 25th

Monday - Going Out
Tuesday - Maple Salmon
Wednesday - Tomato Chicken Parmesan
Thursday - BBQ Chicken
Friday - Going Out
Saturday - Asian Orange Chicken
Sunday - Slow Cooker Pepper Pork Chops
**Last week was pretty hectic so I didn't get to any of my menu items. I'm hoping this upcoming week will be better!

Notes About Last Week's New Recipes

Pasta Pomodoro
- I wasn't too impressed with this recipe! My husband liked it fine - but he also covered his plate with Parmesan cheese and crushed red pepper flakes. I thought the ratio of sauce to pasta was off. I would suggest doubling the sauce if you try this recipe.

Monday - Going Out


Tuesday - Maple Salmon - 4 Servings
  • 1/4 cup maple syrup
  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1 pound salmon
  1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
  2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
**Some good tips I read from other reviewers:
  • Never let fish marinade for longer than 30 minutes - it's different than other meats that soak in the flavor for hours and hours.
  • You should cook salmon based on thickness. Bake uncovered in a preheated 450°F oven for 4-6 minutes for each .5 inch of thickness (done when fish easily flakes with fork)
  • To help soak in flavor & cut down on clean up: Place salmon on foil, pour on the sauce and wrap it up so there will be maximum coverage of sauce on salmon. Please wrapped tin foil on shallow baking dish or glass pie pan.
  • If you want a dry, crispier outer crust: Place salmon on foil, cover with sauce, and wrap up foil. Bake in foil for 15 minutes and then break open the foil under the broiler for the last 4-5 minutes

Wednesday - Tomato Chicken Parmesan - 6 Servings

  • 2 eggs, beaten
  • 1 cup grated Parmesan cheese
  • 7 ounces seasoned bread crumbs
  • 6 skinless, boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 12 ounces pasta sauce
  • 6 slices Monterrey Jack cheese
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
  3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
  4. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

Thursday - Zesty Slow Cooked Chicken Barbecue - serves 6

  • 6 frozen skinless, boneless chicken breast halves
  • 1 (12 ounce) bottle barbeque sauce
  • 1/2 cup Italian salad dressing
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  1. Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
  2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Friday - Going Out



Saturday - Asian Orange Chicken - 4 Servings


Sauce:
  • 1 1/2 cups water
  • 2 tablespoons orange juice
  • 1/4 cup lemon juice
  • 1/3 cup rice vinegar
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon grated orange zest
  • 1 cup packed brown sugar
  • 1/2 teaspoon minced fresh ginger root
  • 1/2 teaspoon minced garlic
  • 2 tablespoons chopped green onion
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water
Chicken:
  • 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
  2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
  3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
  4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
  5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.


Sunday - Slow Cook Pepper Pork Chops - 4 Servings
  • 2 cups vegetable broth
  • 1/2 cup kosher salt
  • 1/2 cup light brown sugar
  • 2 tablespoons black peppercorns, slightly crushed
  • 1 pound ice
  • 4 (1 to 1 1/2-inch thick) bone-in pork chops
  • 2 teaspoons kosher salt
  • 3 ounces dried apple slices
  • 2 tablespoons olive oil
  • 1 large onion, julienned
  • 1 1/2 cups chicken broth
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon dried thyme

Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.

Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside

Place the apples in the slow cooker.

Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.






Sunday, October 11, 2009

Weekly Menu for October 12th - October 18th

Monday - Green Chile Chicken Enchiladas
Tuesday - Green Chile Chicken Enchilada Leftovers
Wednesday - Maple Salmon
Thursday - Slow Cooker Pepper Pork Chops (new)
Friday - Going Out
Saturday - Tomato Chicken Parmesan (new)
Sunday - Asian Orange Chicken (new)

Notes About Last Week's New Recipes:

Chicken Fried Steak - I had never used this recipe and was very pleased with the outcome! The gravy was really good too! Anytime I cook battered/fried food, I end up with a million dirty bowls and flour/breading all over the counter. I would say this recipe was worth the mess!! : )

Pasta Pomodoro - I'm making this tonight so I'll comment on it next week

Japanese Style Deep Fried Shrimp - I was a little weary of this recipe since I've never tried a fried shrimp recipe. They cook super fast and the batter stays on the shrimp really well! If you're going to try this recipe, you definitely need to have a good dipping sauce. I didn't even think about making a sauce for the shrimp! They were good, but would have been great with a sauce! Just a little bland without one.

Lime Chicken Soft Tacos - This was a quick and easy recipe! Hubby really liked the flavor!! I cooked everything in a cast iron skillet instead of a saucepan so that changed how the dish "simmered". It still turned out great though! Since I'm only cooking for 2 adults and a one year old, I always reduce recipes down. I'll definitely make this recipe again, but next time I'll use a small saucepan so the ingredients can actually simmer : )

This Week's Menu:

Monday & Tuesday - Green Chile Chicken Enchiladas - 8 Servings
(My husband has been asking for this meal ever since I made it a few weeks ago. I'm going out of town so I'm making this dish for his M & T meals. To say he was excited when he found out about the meals would be an understatement!!)
  • 4 skinless, boneless chicken breast halves
  • garlic salt to taste
  • 18 (6 inch) corn tortillas, torn in half
  • 1 (28 ounce) can green chile enchilada sauce
  • 1 (16 ounce) package shredded Monterey Jack cheese
  • 1 (8 ounce) container reduced fat sour cream
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
  3. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed. *I don't do this step. I just warm the tortillas in the microwave.
  4. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. In a small bowl, mix all of the chicken, 2/3 of the cheese, and all of the sour cream. Layer half of this chicken/cheese/sour cream on top of the tortillas. Cover mixture with 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
  5. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Wednesday - Maple Salmon - 4 Servings
  • 1/4 cup maple syrup
  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1 pound salmon
  1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
  2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
**Some good tips I read from other reviewers:
  • Never let fish marinade for longer than 30 minutes - it's different than other meats that soak in the flavor for hours and hours.
  • You should cook salmon based on thickness. Bake uncovered in a preheated 450°F oven for 4-6 minutes for each .5 inch of thickness (done when fish easily flakes with fork)
  • To help soak in flavor & cut down on clean up: Place salmon on foil, pour on the sauce and wrap it up so there will be maximum coverage of sauce on salmon. Please wrapped tin foil on shallow baking dish or glass pie pan.
  • If you want a dry, crispier outer crust: Place salmon on foil, cover with sauce, and wrap up foil. Bake in foil for 15 minutes and then break open the foil under the broiler for the last 4-5 minutes

Thursday - Slow Cook Pepper Pork Chops - 4 Servings
  • 2 cups vegetable broth
  • 1/2 cup kosher salt
  • 1/2 cup light brown sugar
  • 2 tablespoons black peppercorns, slightly crushed
  • 1 pound ice
  • 4 (1 to 1 1/2-inch thick) bone-in pork chops
  • 2 teaspoons kosher salt
  • 3 ounces dried apple slices
  • 2 tablespoons olive oil
  • 1 large onion, julienned
  • 1 1/2 cups chicken broth
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon dried thyme

Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.

Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside

Place the apples in the slow cooker.

Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.

Friday - Going Out

Saturday - Tomato Chicken Parmesan - 6 Servings
  • 2 eggs, beaten
  • 1 cup grated Parmesan cheese
  • 7 ounces seasoned bread crumbs
  • 6 skinless, boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 12 ounces pasta sauce
  • 6 slices Monterey Jack cheese
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
  3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
  4. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Sunday - Asian Orange Chicken - 4 Servings

Sauce:
  • 1 1/2 cups water
  • 2 tablespoons orange juice
  • 1/4 cup lemon juice
  • 1/3 cup rice vinegar
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon grated orange zest
  • 1 cup packed brown sugar
  • 1/2 teaspoon minced fresh ginger root
  • 1/2 teaspoon minced garlic
  • 2 tablespoons chopped green onion
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water
Chicken:
  • 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
  2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
  3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
  4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
  5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Sunday, October 4, 2009

Weekly Menu for October 5th - October 11th

Monday - Frozen Pizza
Tuesday - Chicken Fried Steak and Buttermilk Cornbread
Wednesday - Pasta Pomodoro
Thursday - Jalapeno Bacon Cheeseburgers with Homemade Potato Chips
Friday - Japanese Style Deep Fried Shrimp
Saturday - Lime Chicken Soft Tacos
Sunday - Baked Omelet

Notes About Last Week's New Recipes:

Fry Bread Tacos - These tacos tasted great but I had a difficult time with the fry bread. I guess I didn't flatten my dough thin enough because during frying, they began to puff up. Be sure to flatten these thinner than you actually think necessary...as thin as you can! I ended up slicing the puffed fried bread in half because it was so large. Later that night, I used the leftover fry bread to create little funnel cakes. I warmed the bread up in the microwave, covered with butter, then sprinkled powdered sugar on top. Delicious!

Slow Cooker Chicken Tortilla Soup - Great and easy recipe! I used frozen chicken breasts and shredded the meat with about an hour left in the cook time. I opted for the 3-4 hour cook time on high. Heads up: this recipe is very spicy! If you don't like super spicy foods, you might want to make some alterations...you could use mild enchilada sauce and substitute out the green chile peppers (or just not use the entire can).


Monday - Frozen Pizza




Tuesday - Chicken Fried Steak - 4 Servings

  • 4 (1/2 pound) beef cube steaks
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 egg
  • 1 tablespoon hot pepper sauce (e.g. Tabasco™)
  • 2 cloves garlic, minced
  • 3 cups vegetable shortening for deep frying
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • kosher salt and ground black pepper to taste
  1. Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
  2. Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
  3. Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.
*If you don't have any buttermilk on hand, I read some great substitution ideas:
add 1-3/4 tablespoons of cream of tartar to a cup of milk, or add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. In many baking recipes, you can also just use plain yogurt or sour cream instead of buttermilk

Buttermilk Cornbread - 9 Servings
I decided to make 2 recipes that call for buttermilk to maximize this ingredient that I would never have on hand.
  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Or if you have a cast iron skillet - Preheat oven to 375 degrees. Grease a 9 in. cast iron skillet with vegetable oil and put it in the oven while you assemble the recipe. When the batter is finished, pour it into the hot skillet. Then bake it for 25 minutes.

Wednesday - Pasta Pomodoro - 4 Servings

  • 2 (8 ounce) packages angel hair pasta
  • 1/4 cup olive oil
  • 1/2 onion, chopped
  • 4 cloves garlic, minced
  • 2 cups roma (plum) tomatoes, diced
  • 2 tablespoons balsamic vinegar
  • 1 (10.75 ounce) can low-sodium chicken broth
  • crushed red pepper to taste
  • freshly ground black pepper to taste
  • 2 tablespoons chopped fresh basil
  • 1/4 cup grated Parmesan cheese
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
  2. Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
  3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.


Thursday - Jalapeno Bacon Cheeseburgers with Homemade Potato Chips

My new favorite ingredient is pre-cooked bacon! I love how I can throw a few slices in the microwave for 20 seconds, and out comes crispy, tasty bacon! Best part = no bacon grease clean up!!

I'll top our burgers with a slice of cheddar cheese, a few slices of bacon, and sliced jalapenos!


Homemade Potato Chips - 2 Servings
  • 1 tablespoon vegetable oil
  • 1 potato, sliced paper thin (peel optional)
  • 1/2 teaspoon salt, or to taste
  1. Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
  2. Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
  3. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.


Friday - Japanese Style Deep Fried Shrimp - 4 Servings
  • 1 pound medium shrimp, peeled (tails left on) and deveined
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 2 eggs, beaten
  • 1 cup panko crumbs
  • 1 quart vegetable oil for frying
  1. Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
  2. Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.


Saturday - Lime Chicken Soft Tacos - 10 Servings
  • 1 1/2 pounds skinless, boneless chicken breast meat - cubed
  • 1/8 cup red wine vinegar
  • 1/2 lime, juiced
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 10 (6 inch) flour tortillas
  • 1 tomato, diced
  • 1/4 cup shredded lettuce
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup salsa
  1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
  2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.


Sunday - Baked Omelet - 5 Servings

  • 8 eggs
  • 1 cup milk
  • 1/2 teaspoon seasoning salt
  • 3 ounces cooked ham, diced
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon dried minced onion
  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
  2. Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
  3. Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.
**I read several reviews saying this recipe tastes great with bacon or sausage instead of ham (depending on your preference).

Saturday, October 3, 2009

Time for Dessert

Here is a great cheesecake recipe! I made it this afternoon to take to a dinner at a friend's house. Unfortunately, mine cracked during the cooling process. I've made this recipe several times...sometimes it cracks and sometimes it doesn't. It still tastes great though! If you are wanting a beautiful cheesecake, here are some tips I read online:
  1. Grease the sides of the springform pan, along with the bottom - be sure to cover the entire pan
  2. Overbeating causes the cheesecake to crack. Beat cream cheese with sugar only until smooth. Proceed with a wooden spoon for the rest of the recipe.
  3. Follow baking & cooling instructions closely! Set a timer for 60 minutes and walk away - once your timer goes off, turn the oven off and let the cheesecake cool for the full 5 to 6 hours. Once you close the oven door to start the baking, you shouldn't open it again for another 6 to 7 hours!

New York Cheesecake - 12 servings
  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted
  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
When serving, I put a slice cheesecake on the plate - then spoon strawberry dessert topping on either side of the cake. I top with a fresh strawberry, and have a bowl of strawberries at the table as well. Enjoy!!