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Showing posts from 2014

Snacky Sunday- Bacon Wrapped Kielbasa with Brown Sugar Glaze and Pizza biscuits

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We took down and put away Christmas this morning, and ended up eating a late breakfast.   Last Pats game of the regular season today, and I thought I'd make some things that would be easy to snack on in front of the tv.

These go together quick if you do them assembly line style, and it's a good payoff in the end.   Sticky, meaty, sweet deliciousness.    I make sure to do the clean up right away before everything hardens. 





* Exported from MasterCook *

Bacon Wrapped Kielbasa Bites with Brown Sugar Glaze - What the Fork Food Blog

  1                lb.  kielbasa- used Hillshire Farm Polska Kielbasa Links
10 slices center cut bacon
  1                  C  brown sugar -- packed
  3               Tbsp  dijon mustard
  3               Tbsp  rice wine vinegar
  1/2 Tbsp fresh cracked black pepper

Heat oven to 375.   For easier clean up,  line a baking sheet with foil or parchment.   Top with a baking rack lightly sprayed with nonstick cooking spray.

Cut each kielbasa link into 1&q…

Baked Gingerbread Mini Donuts

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It's beginning to look a lot like DONUTS!  :)   Struggling a bit with my Christmas spirit this year.   I decided to play some cheerful music and bake a nice treat for breakfast.   I knew I wanted donuts, but I couldn't decide on a flavor- eggnog?  peppermint?  Nope, I wanted gingerbread and I had these on my donut Pinterest board from Pinch of Yum.

No changes to this one, except that I cannot remember adding the maple syrup.  The minute I stepped into the kitchen, I was swarmed with people needing answers to urgent questions that apparently I only possess the answer to.   I know I did, the lid was off and I had a measuring spoon with remnants in it, but whether I added it to the batter or the glaze, I have no idea.    

I let the kid go a little nuts with the sprinkles.   And they turned out delicious.  It's the holidays, and calories don't count til January, right?     Thank you so much to Lindsay at Pinch of Yum for the recipe, and for helping my Grinchy heart grow …

Jack O 'Lantern Cheeseburger Pie

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This was Jake's first year not Trick Or Treating, but I still wanted to make him something special.   I spent a week or so browsing Pinterest, and this recipe from Southern Living caught my eye.    Cheesy beef in a pie crust?  I'm in  :)

I swapped the onion for dried onion and jarred garlic instead of fresh.   I also decided to add the mustard in with the beef mixture.  He's not a huge fan and if it was visible he might have balked.    I used a sharp shredded cheddar for my cheese.   Easy, fun and the grownups enjoyed it too! 




Jack O' Lantern Cheeseburger PiePrint
With ImageWithout Image Author: Jolene's Recipe Journal ingredients:1 pound ground beef2T dried minced Onion2t minced jarred garlic3/4 teaspoon salt1/2 teaspoon pepper1/4 cup ketchup1 teaspoon Worcestershire sauce1 package refrigerated piecrusts -- (15-ounce)1 tablespoon yellow mustard3 cups shredded sharp cheddar cheese -- divided2 tablespoons water1 large eggRed and yellow liquid food coloring instructi…

Caramel Apple Upside Down Cake

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We're having unseasonably warm temps in New England the last few days.   I saw this recipe on Pinterest and despite that fact that it was going to heat up the house, I couldn't resist. 

Instead of boiling the brown sugar/butter mixture on the stove, I put both into the cake pan and into the oven while it preheated.   By time I'd mixed the batter ingredients and sliced the apples, it was ready to go.    I had 2 nice sized honeycrisp, and I sliced them about 1/4" thick and overlapped them in a pretty design.

My cake baked in exactly 50 mins, and and some point I realized that I'd forgotten to grease or spray the sides of the pan.    I got lucky, I ran a knife around the edge and I only had minor sticking.  

I did not make the whipped topping, it was a fantastic cake without it.     Thank you to Alyssa at The Recipe Critic, this one is "I don't care if it's nearly 80 degrees out, I have to bake this cake" good.  



* Exported from MasterCook *

     …

Cider Bacon Chicken

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Fall is my favorite season.   Apple picking, cider, cozy sweaters, comfort food.  But this is New England, and today summer decided to make a comeback.    I had this meal on the menu and it turned out to be the perfect choice- it tasted like fall, but was quick and easy and didn't heat the house up.  

I buy thinly sliced chicken breasts and that saved me the trouble of pounding and plastic wrap.   I only had a 1/2 cup of chicken broth, so I upped the amount of cider to make up the difference.   I used minced dried onion and dried herbs, it's what I always have on hand.    For a side, I made couscous, replacing the recommended amount of water with cider, and finishing it with some thyme.  

This was a big winner here, even my picky kid ate it and asked for seconds.    Thank you Simply Scratch for this new family favorite!



* Exported from MasterCook *

                        Cider Bacon Chicken Dinner


5 thin sliced chicken breasts
                        Kosher Salt
          …

Lasagna Rolls

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I've been making variations on these lasagna rolls for a while.   I change up the ingredients based on what I have on hand.   Measurements are estimated, I rarely measure shredded cheeses or sauce.  I used about 1/2 of a 26 oz jar.   

Italian Herb Mix from Penzey's is my go to for this type of dish, you can certainly sub Italian seasoning or your favorite blend.   This also would be great with some browned ground beef or Italian sausage!

A lot of the pictures I see out there show the majority of the roll uncovered by sauce.   I am always afraid of winding up with crunchy pasta that way.


I ended up making sure that all of the edges were going to be covered by the sauce, and the result was perfectly cooked lasagna rolls, but not as pretty to look at lasagna rolls  :) 








* Exported from MasterCook *

                              Lasagna Rolls


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  9                     l…

Concord Grape Jelly

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We took my son out over the weekend to shoot his bow, and my husband stumbled across a treasure trove of Concord grapes.   Luckily we had a little cooler, and he filled it up pretty quickly.



I spent a while picking through, taking out the leaves, sticks, and critters, and then scurried to find a recipe.     I ended up going with this one from Sure Jell/Kraft.    It calls for a LOT of sugar, but  a good portion of the grapes we picked seemed to be underripe, so I wanted to make sure the resulting jelly was edible.

It was getting late, so I decided that I was going to get the grapes as far as juice, and then I'd complete the jam when I had some more time.      I added them to a large stockpot along with the water, mashing them with a potato masher.     It didn't take long for them to give up their juice, but I had no cheesecloth or jelly bag to strain them through.    I ended up using a very fine mesh colander, which worked, and is a total pain to clean.      I let the juice coo…

Tiramisu Treasure Cookies

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This one is a blast from the past!   I submitted these as my entry in 2007 to the Derryfest Cookie contest.   I was narrowly beat by a very common cookie, and when I realized how much 'politics' was involved in the judging, I stopped entering.   

I pouted about it for a while, and then I lost the recipe when my MasterCook program crashed.  The cookie came up in conversation today, and I put a call out on Facebook to see if anyone had saved a copy of the recipe, and my friend Lisa still had it!    The pictures aren't great, these were from a trial run and I went real light on the filling.       Thank you so much Lisa, I can't wait to make these again   :)




* Exported from MasterCook *

                        Tiramisu Treasure Cookies


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              stick  butter -- softened
     1/2             c  powdered sugar
  1              large  egg -- beaten
     1/…

Quadruple Chocolate Soft Fudgy Pudding Cookies

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I have been craving chocolate for a week, but we had a sudden surge in temperatures that killed any desire I had to bake.   Finally, the temps today were nice and I assembled my ingredients to make these amazing looking cookies.   FOUR kinds of chocolate?  Oh yeah, I'm in.    I doubled the recipe, cookies disappear fast around here and 17 didn't seem like a lot.     I ended up using Hershey's Special Dark chips for the dark chocolate and I didn't chop them.    I used a cookie scoop to keep them all uniform, and I flattened them with the glass after I pulled them from the oven.

So deliciously, chocolatey good.  Both myself and my husband both think they'd be fantastic as an ice cream sandwich with some vanilla bean ice cream.    Thank you so much to Averie for satisfying my chocolate craving! 




* Exported from MasterCook *

              Quadruple Chocolate Soft Fudgy Pudding Cookies


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --…

One pot Pizza Pasta Bake

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Tim keeps craving pasta, I keep craving pizza and I ran across this recipe from Damn Delicious that was going to cover both of those cravings perfectly.     My husband doesn't eat breakfast and barely eats lunch, so I wanted to make sure that dinner was sufficiently hearty enough for him.    I used the entire package of Johnsonville Sweet Italian Sausage (19oz).   To account for the increased volume in the pan, I also added a second can of tomato sauce.   This led to increasing the spices, and I always toss in a pinch of brown sugar with any red sauce.    Life is too short to measure cheese, I just put a nice handful over the top.    After I took the dish out from underneath the broiler, I gave it a sprinkle of Penzey's Italian Herb Mix and on my own serving I used some crushed red pepper flakes.

This is easy, filling and my changes made for plenty of leftovers.   Damn Delicious is absolutely the right name for her blog and most definitely this dish.     Thank you so much Chun…

Chinese Orange Chicken

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At the moment, chicken seems to be the most affordable protein out there.   We've always eaten a lot of it, but now it can be as much as 2x a week.  Unfortunately, Jake's school has seemed to come to the same conclusion, and it's on the menu there 2 to 3x a week also.  I've got zillions of chicken recipes saved, and when I went looking for a fried Chinese style dish, this one popped right up. 

Few minor changes to the ingredients- dried onions for the fresh, fresh ginger for the dried.    My orange juice had been squeezed a while back and frozen in ice cube trays, and the zest was long gone, used in another dish.   I used Penzey's dried zest instead.

I made a critical error with this, trying to save myself time-  I dipped all the chicken in the egg, then added it to a resealable bag with the cornstarch and gave it a shake.    The problem was, as the chicken sat waiting it's turn in the hot oil, the pieces all clumped together and the egg seeped through.    I h…

Citrus Couscous

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I've had a few boxes of plain couscous in the cabinet for a while now.   Previous attempts at using it wasn't greeted by much enthusiasm from anyone but myself.     In an effort to start clearing my pantry out, I searched through MasterCook to see how I could use some up.   

I settled on this recipe from Cooking Light, but played a little loosey-goosey with it.    First, I don't ever remember to buy green onions, and on the rare occasion I do, my menu plan gets moved around and they go bad before I can use them.    I substituted Penzey's dried chives, about a tablespoon.    I also used dried parsley, about 3/4 of it stirred into the mixture when it called for it, and the rest over the top when it hit the plates.    I used half the zest from the orange, next time I'd use it all.    I used 2T of lemon juice, because I didn't want the rest to go to waste.    Normally I'd pour any leftovers into an ice cube tray, freeze completely and then put it in a ziploc …

Buttermilk Brined Chicken Salad

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Chicken on the grill is my nemesis.    I always seem to overcook it.    I saw this recipe on the Eating Well web site, and it just looked so delicious and easy.    I brined the chicken for about 7 hours, and it was good.   Next time I'd probably do the full 12 hrs.    I had 4 breasts in the package, and no two were the same size, so I was creative in placing them around the grill where I knew the hot and cooler spots were.     I checked to make sure they were cooked through with an instant read thermometer, pulling them each when they were 160º.   Carryover cooking took care of the rest. 

For the salad, I had some baby spinach to use up, and sliced up some red onion.   I drizzled the dressing over the chicken, took my photo and then tossed everything with the greens.     Absolutely fantastic summer meal!




* Exported from MasterCook *

                  Buttermilk-Brined Chicken Breast Salad

  2               cups  buttermilk
  2        tablespoons  sugar
  1                     sha…

Old Fashioned Chocolate Fudge

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My husband loves fudge.   There's a place in Maine called The Candy Man that makes the most amazing fudge.   We even used it as our wedding favors.    Tim's been craving that fudge for a while, but we've been too busy to make the drive up there to get some.    I found this recipe and though I've had terrible results with fudge in the past, I gave it a go.

Absolutely no changes to the recipe.   The flavor is excellent, and I liked it a lot better by the second day.    Is it as good as The Candy Man's?  No, but it was close and for this week, good enough.    I think it might have done with another minute or 90 seconds of beating with the wooden spoon.   Thank you so much to Book_Worm at Allrecipes for sharing this one, which I found through KitchMe.   





* Exported from MasterCook *

                      Old-Fashioned Chocolate Fudge


  2                cup  white sugar
     1/2           cup  cocoa
  1                cup  milk
  4               tbsp  butter -- or marg…

Chicken Caesar Salad Bagel Sandwich

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Another great sandwich for poolside!  All the elements of a caesar salad without the bowl and fork.    I left my bagel untoasted, and made it a more filling meal by adding some chicken chunks.   So good, so easy!





* Exported from MasterCook *

                         Chicken Caesar Salad Bagels

  3        tablespoons Ken's Light Caesar Dressing
  2        plain bagels
     1/2      teaspoon  black pepper
  2               thin  red onion slices
  1                cup  torn or shredded romaine lettuce
     1/2           cup  shredded Parmigiano-Reggiano cheese -- (2 ounces)
6 oz Perdue Short Cuts Honey Roasted Chicken

1. Spread dressing evenly on cut sides of bagels. Sprinkle with pepper.

2. Layer shredded cheese, onion, lettuce and chicken on one half of bagel, top with other half.

Source: Cooking Light, August 2011
  "http://www.myrecipes.com/recipe/caesar-salad-bagels-50400000114451/"

Jalapeno Cheddar Chicken Melts

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Because Tim was indulging in some ribs for lunch, I got to choose a recipe from my stack that I wanted to try for myself.     I took some liberties with this one  based on what I had on hand and the rush I was in to eat lunch after being out most of the morning.

I used some Cheddar Parmesan cheese bread from a local bakery for the base, toasted lightly.  I had Perdue Honey Roasted Chicken chunks.   I put them into a bowl and shredded them as best as I could.       I didn't measure the ricotta or the jalapenos, just eyeballed it.   Went a little too heavy on the ricotta, I was afraid of it drying out in the oven.    Added both to the bowl, stirred it around and then put it in the microwave for about 35 seconds (our fridge is really cold and I wanted to make sure that everything was heated through in the end).    I scooped it onto the bread and then added a slice of Sargento Thin sliced Cheddar on each piece.

This was so good and so easy.   I always have leftover chicken breast an…

Jalapeno Rainbow Veggie Sandwich

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Been spending a lot of time poolside at my parent's house since school got out.   We pack the cooler with sandwiches and snacks and just hang out.    After a month of lunch meat, I went searching for something different that was still simple to make and easy to transport.  

Right now there are always prepped veggies in my fridge for salad or snacking, so this came together very quickly.  Since I'm the only jalapeno lover, I made up the total amount of cream cheese spread and put the rest of it in a specially marked container.   I used 1/3 less fat cream cheese, and because I never have green onions when I need them, Penzey's dried chives.      I think very thin slices of purple onion would be awesome on this too, or even zucchini and summer squash.   

Thank you to Cheri at Kitchen Simplicity for getting me out of my "same old, same old" sandwich rut!







* Exported from MasterCook *

                 Jalapeño Rainbow Veggie Bagel Sandwiches



  Amount  Measure       I…

Bacon wrapped Beer Brats

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Brats.  We eat a lot of them in the summer.   Also hot dogs, kielbasa, Italian sausages.   They can get monotonous after a while.    I've done the Brat Hot tub before, and I've made bacon wrapped hot dogs before, and this recipe seemed like a great combination of the two ideas.       I added a bit of maple sugar to the liquid mixture.     We went straight dijon mustard as a dipping sauce.  

These got devoured quickly and will definitely be made again and again!   Thank you Girl Carnivore  :)






* Exported from MasterCook *

                         Bacon Wrapped Beer Brats


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             strips  center cut bacon
  1                     bottled lager- used Sam Addams Summer Ale
  1                 tablespon  Worcestershire sauce
     1/2           teaspoon  dry mustard
     1/4           teaspoon  garlic salt
1 heaping tablespoon maple sugar
  6                     br…

Tennessee Burger with Bourbon and BBQ Sauce

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Burgers are a go-to meal in the summer months.   I'm always looking for new ways to make them more interesting.     This recipe in Cooking Light caught my eye.    My only subs were white onions for the red, 85/15 ground beef and I used a whole slice of bacon on each.     I knew that there was no possibility of the kid giving the toppings a try, but was very surprised when my husband passed too.    I thought the sauce was excellent and the onions and bacon gave the burger some nice layers of flavor.    Photos taken with my cellphone and definitely not representative of how great the burger looked.  




* Exported from MasterCook *

               Tennessee Burger with Bourbon and BBQ Sauce



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     bacon slices
  1           teaspoon  extra-virgin olive oil
  3               cups  vertically sliced red onion- used white onion
  5        tablespoons  bourbon …

Strawberry Cream Cheese Waffle Sandwiches

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This one is not rocket science  :)    I've been looking for some different ways to have my waffles in the morning, and ran across this one in Cooking Light.     Very easy, and will be even more delicious when local berries are ready.   I made up the entire cream cheese mixture (minus the fruit) and stored the extra servings in the fridge in a small container and plan on changing up the fruit to whatever I have on hand, blueberries, bananas, apples, etc.



* Exported from MasterCook *

                Strawberry Cream Cheese Waffle Sandwiches

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  1/3-less-fat cream cheese (about 1/2 cup)
  4          teaspoons  brown sugar
     1/4      teaspoon  ground cinnamon
     3/4           cup  sliced strawberries
  8                     frozen multigrain waffles (such as Kashi) -- toa…