Friday, January 29, 2010
My mom and dad sent me this little box set of Rachael Ray recipes a while ago and I've just never gotten around to cooking anything in them until now. Here's the one we did last night! Itw as really good and the kids gobbled this up (well they DID eat all the chicken, weren't so crazy about the lettuce underneath....)
I made a few modifications and that's what I'm sharing with you here.
And by the way did I mention that it's good for you too????
Ginger-Soy Chicken on Shredded Lettuce
3 tbsp veg oil
1 1/4 pounds chicken breasts, cut into strips
salt and pepper
ground ginger (I didn't measure, just dumped in until I thought it looked right)
4 large garlic cloves, chopped
1 tsp curry powder
6 scallions, cut into 2 in lengths, then cut again lengthwise into thin matchsticks
1/4C tamari (soy sauce)
3 tbsp honey
1 head of iceberg lettuce, core removed, shredded (or just use bagged lettuce-i had it on hand so that's what I used)
Heat a large nonstick skillet over high heat.
Add the veg oil. it should smoke up a bit
Add the chicken and season with salt and pepper. Stir fry for a minute to sear the meat at the edges, then add the ginger, garlic, and curry powder and cook for 2 minutes more.
Add the scallions and stir fry for another minute, then add the tamari and honey to form a sauce and glaze the chicken. Remove the pan from the heat. Cover a platter with shredded lettuce, top with the chicken, and serve.
Wednesday, January 27, 2010
1 14.5 ounce box honey, raisins & oats cereal
1 14.5 ounce box cinnamon animal shaped graham crackers
1/2 12 oz bag mini m&m's
1/2 bag mini marshmallows
Add all ingredients to a bowl. Mix and put in an airtight container. Yum!!!
1 C flour
1/2C brewed coffee
1C used coffee grounds
and anything you want to fossilize (rocks, play dinosaurs, seashells, bones, etc)
Add ingredients to bowl and stir until mixed. Turn dough out onto a large sheet of waxed paper and knead it until smooth.
Break of pieces large enough for the imprint you want to make, roll it into a ball and use the heel of your hand to flatten it out.
Press the object you wish to make a fossil imprint of firmly into the dough. You can use more than one object if you like. Carefully remove the object to leave the imprint behind. Let your fake stone dry overnight and you have an imitation fossil!!
This made enough to do 3 small hand prints, you may need to double the recipe if you plan on using objects...
Since this recipe uses coffee and we don't drink it in my house I had fun trying to find a small amount to use and not spend an arm and a leg!! So I found a box coffee singles at Target for $1. It worked perfectly!! So for those that don't drink coffee you can find it there for cheap!!
Thursday, January 14, 2010
Monday, January 11, 2010
The best chocolate cake. ever
If you are a fan of the pioneer woman than you no doubt have seen this recipe. I made it for the first time tonight (tonight is a night of firsts......) and OH MY!!! You will certainly need LARGE amounts of milk to wash this down, but when is that a bad thing? I mean really???? So here you go! Thanks....no strike that.......
And if you haven't been fortunate to make this, then I suggest you look in your pantry, gather all the necessary ingredients and get to baking. you'll thank me (and her).
The best chocolate sheet cake. ever
- FOR THE CAKE:
- 2 cups Flour
- 2 cups Sugar
- ¼ teaspoons Salt
- 4 Tablespoons (heaping) Cocoa
- 2 sticks Butter
- 1 cup Boiling Water
- ½ cups Buttermilk
- 2 whole Beaten Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- FOR FROSTING:
- ½ cups Finely Chopped Pecans
- 1-¾ stick Butter
- 4 Tablespoons (heaping) Cocoa
- 6 Tablespoons Milk
- 1 teaspoon Vanilla
- 1 pound (minus 1/2 Cup) Powdered Sugar
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
I just want to add that if you freeze it like we did you won't be disappointed by the taste! It was still just as good as it was the day it was made!! So when looking at this cake and thinking "wow that sure does make a lot" feel free to freeze it and enjoy later!
- 3 cups Fritos corn chips
- 3/4 cup chopped onion
- 1 cup grated cheddar cheese
- 2-1/2 cups chili (your favorite -- homemade, canned, whatever)
Spread 2 cups of Fritos in a baking dish. Sprinkle half the onion and half the cheese over the Fritos. Pour the chili over the onion and cheese. Sprinkle the remaining Fritos, onion and cheese over the chili.
Bake for 15 or 20 minutes and cheese is bubbly. Serve hot.
Sunday, January 10, 2010
2 small cans cream of chicken soup
2 small cans cheddar cheese soup
1 1/2 Cups milk
8-10 Cups broccoli florets
4-5 large chicken breasts, diced and cooked in pan. Season liberally (as Emril says...."I don't know where you get your chicken, but mine doesn't come seasoned at the store!")
1 Cup shredded cheddar cheese
Preheat oven to 375 degrees F.
Cook spaghetti until slightly al dente (it will continue cooking in the oven).
Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 minutes.
Stir in broccoli and cook for 5 additional minutes to soften slightly. Stir in chicken, salt, pepper and garlic seasoning.
Pour spaghetti into the bottom of 11X7 baking dish that’s been sprayed with cooking spray. Pour soup mixture over spaghetti. Top evenly with cheese; bake for 20 minutes then cover with foil. Bake for an additional 15 minutes with dish covered with foil. Remove from oven and serve.
This makes a TON, so I would half the recipe unless you want leftovers. This would also be great to make and then freeze the leftovers for another meal. That's what I plan on doing with ours!
Saturday, January 9, 2010
Sorry no picture.......
- 1 (4 to 5-pound) chicken, cut into 10 pieces
- Kosher salt and freshly ground black pepper
- 1 tablespoon rosemary leaves
- 4-5 garlic cloves, peeled
- 1 teaspoon ground mustard
- 1 (15 ounce) can tomato puree
- 2 1/2 cups good chicken stock, preferably homemade
- 1 pound baby Yukon gold potatoes, halved
- 1 pound carrots, peeled and sliced
Pat the chicken dry with paper towels and season it generously with salt, pepper, ground mustard and the rosemary. Place chicken in crock pot.
Place heat on low and add other ingredients except potatoes and carrots. Cook on low for 4-6 hours, checking periodically.
With about 1 hour left add potatoes and carrots to pot.
Cover the pot and let finish cooking until chicken is tender and falling off bone and the potatoes aren't too mushy. Nothing worse than mushy potatoes when they aren't supposed to be mushy! bleh!!
Serve with favorite crusty bread or favorite homemade loaf!!