Sesame Dressing
2 Tbs neutral oil (vegetable or canola are fine)
1 Tbs rice vinegar
4 tsp soy sauce
1 tsp toasted sesame oil
1 Tbs brown sugar
1 tsp grated ginger
1/2 Tbs sesame seeds
Whisk ingredients together and set aside to let flavors blend. Preheat oven to 400.
1 lb broccoli florets
1 Tbs neutral oil
Pinch of salt
1/3 c sliced almonds
1 c crunchy chow mein noodles
2 green onions
Toss broccoli with oil and salt, roast in oven for 10 minutes (or until nearly cooked). Add almonds and mix together, flipping florets, then continue baking for another 5 minutes. Put broccoli and almonds in a salad bowl, add noodles and green onions, whisk dressing once more and pour over everything, toss once more and enjoy!
From Budget Bytes
Tuesday, May 16, 2017
Tuesday, March 14, 2017
Creamy Tomato & Bacon Linguine
1 lb bacon
1 onion, peeled & diced
5 cloves garlic, minced
1/2 tsp crushed red pepper flakes (optional)
1 can Italian style tomatoes (crushed, diced, or puree)
5 c chicken stock
1 lb uncooked dry linquine
1/4 c grated Parmesan cheese
4 oz neufchatel cheese, cut into cubes (or cream cheese)
Optional garnish: minced fresh parsley, finely chopped sun-dried tomatoes
Cut the bacon into 1/4 inch strips and cook in a stockpot over medium heat until crisp. Use a slotted spoon to remove bacon to a paper towel lined plate. Drain all but about 1 tbs of the bacon drippings, turn temperature down to low. Add the onion, garlic, and red pepper flakes and cook, stirring frequently for about 5 minutes until onions are soft and translucent. Pour in the chicken stock and tomatoes and half of the reserved bacon, then increase heat to medium high, bringing to a boil. When it is fully boiling, stir well and add linguine noodles, using tongs to toss it until the noodles soften enough to fully submerge. Add the lid, drop the heat to low again, cover with a lid, and simmer for 10-12 minutes, stirring frequently so noodles don't stick. Cook until noodles are done. Remove pan from heat. Stir in the grated cheese and the cubed neufchatel cheese, cover again and let stand for about 5 minutes. Then toss the noodles in the sauce until cheese is melted and sauce has thickened. Serve with remaining bacon and garnishes.
From Foodie with Family
1 onion, peeled & diced
5 cloves garlic, minced
1/2 tsp crushed red pepper flakes (optional)
1 can Italian style tomatoes (crushed, diced, or puree)
5 c chicken stock
1 lb uncooked dry linquine
1/4 c grated Parmesan cheese
4 oz neufchatel cheese, cut into cubes (or cream cheese)
Optional garnish: minced fresh parsley, finely chopped sun-dried tomatoes
Cut the bacon into 1/4 inch strips and cook in a stockpot over medium heat until crisp. Use a slotted spoon to remove bacon to a paper towel lined plate. Drain all but about 1 tbs of the bacon drippings, turn temperature down to low. Add the onion, garlic, and red pepper flakes and cook, stirring frequently for about 5 minutes until onions are soft and translucent. Pour in the chicken stock and tomatoes and half of the reserved bacon, then increase heat to medium high, bringing to a boil. When it is fully boiling, stir well and add linguine noodles, using tongs to toss it until the noodles soften enough to fully submerge. Add the lid, drop the heat to low again, cover with a lid, and simmer for 10-12 minutes, stirring frequently so noodles don't stick. Cook until noodles are done. Remove pan from heat. Stir in the grated cheese and the cubed neufchatel cheese, cover again and let stand for about 5 minutes. Then toss the noodles in the sauce until cheese is melted and sauce has thickened. Serve with remaining bacon and garnishes.
From Foodie with Family
Sunday, February 5, 2017
French Dip Sandwiches
Roast
16 oz. can beef broth
1/2 can water
1 packet dry au jus mix
1 packet dry Italian dressing (if it's a smaller roast, use half the packet)
Sub rolls
Pepper Jack cheese
Place first 5 ingredients in a crock pot, cook on low 10 hours (less if the roast is small). Remove roast and shred or slice. Serve on sub rolls and place pepper jack cheese on top. Broil in oven for a few minutes to melt the cheese. Dip in the crock pot juices as you're eating!
From Recipe Picnic
16 oz. can beef broth
1/2 can water
1 packet dry au jus mix
1 packet dry Italian dressing (if it's a smaller roast, use half the packet)
Sub rolls
Pepper Jack cheese
Place first 5 ingredients in a crock pot, cook on low 10 hours (less if the roast is small). Remove roast and shred or slice. Serve on sub rolls and place pepper jack cheese on top. Broil in oven for a few minutes to melt the cheese. Dip in the crock pot juices as you're eating!
From Recipe Picnic
(Don't Bake This) Cookie Dough
2 sticks of butter, softened
3/4 c sugar
3/4 c brown sugar
1/4 c milk
1 tbs vanilla
2 1/2 c flour
1/4 tsp salt
1 c mini chocolate chips
Combine butter and sugars in a mixing bowl and cream together until light and fluffy, about 2 minutes. Beat in milk and vanilla until smooth. Beat in the flour and salt until just combined. Stir in chocolate chips. Eat as is. OR, shape dough into balls and freeze, and then use later for:
-ice cream mix in
-Cookie Dough Cupcakes
(For cupcakes, preheat oven to 350. Use this cake recipe. Place one ball of cookie dough in each cupcake liner, spoon cake batter over them. Bake 16-18 minutes. Don't bother with frosting-- these don't need it.)
From Kevin & Amanda
3/4 c sugar
3/4 c brown sugar
1/4 c milk
1 tbs vanilla
2 1/2 c flour
1/4 tsp salt
1 c mini chocolate chips
Combine butter and sugars in a mixing bowl and cream together until light and fluffy, about 2 minutes. Beat in milk and vanilla until smooth. Beat in the flour and salt until just combined. Stir in chocolate chips. Eat as is. OR, shape dough into balls and freeze, and then use later for:
-ice cream mix in
-Cookie Dough Cupcakes
(For cupcakes, preheat oven to 350. Use this cake recipe. Place one ball of cookie dough in each cupcake liner, spoon cake batter over them. Bake 16-18 minutes. Don't bother with frosting-- these don't need it.)
From Kevin & Amanda
Thursday, January 26, 2017
Creamy Tuscan Pasta Sauce
4 Tbs butter
4 cloves garlic, minced
1/2 Tbs dried basil
8 oz. cream cheese, softened and cut into 8 pieces
8 oz. jar sun-dried tomatoes, rinsed, drained, chopped
2 c milk
6 oz. Parmesan cheese, grated (about 2 cups)
1/2 tsp black pepper
1/2 tsp salt
Diced fresh tomatoes, fresh basil for topping (optional)
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly so garlic doesn't burn. Stir in the basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
Over medium heat, add the milk gradually, about 1/4 c at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.
From Mel's Kitchen Cafe
4 cloves garlic, minced
1/2 Tbs dried basil
8 oz. cream cheese, softened and cut into 8 pieces
8 oz. jar sun-dried tomatoes, rinsed, drained, chopped
2 c milk
6 oz. Parmesan cheese, grated (about 2 cups)
1/2 tsp black pepper
1/2 tsp salt
Diced fresh tomatoes, fresh basil for topping (optional)
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly so garlic doesn't burn. Stir in the basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
Over medium heat, add the milk gradually, about 1/4 c at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.
From Mel's Kitchen Cafe
Hearty Italian Vegetable Beef Soup
2 lbs ground beef
4 garlic cloves, minced
1 small onion, diced
10 medium carrots, sliced thin
6 stalks celery, sliced thin
6 c water
16 oz. diced tomatoes
28 oz. crushed tomatoes
15 oz. tomato sauce
2 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 tsp kosher salt
1 tsp black pepper
1/2 head green cabbage, roughly chopped
In a very large pot, brown the beef, along with the onion and garlic. Add carrots, celery and water to pot. Increase heat to High and add canned tomatoes and spices. Cover with a lid. Once the soup is boiling, stir and reduce heat to medium. Simmer uncovered for about 15-20 minutes, until the carrots are tender. Stir in cabbage, simmer a few more minutes or just until the cabbage has wilted. Top with cheese, if desired.
From Barefeet in the Kitchen
4 garlic cloves, minced
1 small onion, diced
10 medium carrots, sliced thin
6 stalks celery, sliced thin
6 c water
16 oz. diced tomatoes
28 oz. crushed tomatoes
15 oz. tomato sauce
2 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 tsp kosher salt
1 tsp black pepper
1/2 head green cabbage, roughly chopped
In a very large pot, brown the beef, along with the onion and garlic. Add carrots, celery and water to pot. Increase heat to High and add canned tomatoes and spices. Cover with a lid. Once the soup is boiling, stir and reduce heat to medium. Simmer uncovered for about 15-20 minutes, until the carrots are tender. Stir in cabbage, simmer a few more minutes or just until the cabbage has wilted. Top with cheese, if desired.
From Barefeet in the Kitchen
Tuesday, December 6, 2016
Shepherd's Pie
Potato Layer:
3 medium russet potatoes, peeled and chopped
2 tbs butter
1/2 - 1 c milk
1/2 c Parmesan cheese
1/2 c shredded sharp cheddar cheese
salt and pepper
1 tsp garlic powder
1 egg yolk
Meat Filling:
2 - 2 1/2 lbs ground beef, turkey, lamb, sausage
1 c chopped onion
2 large carrots, chopped small (about 1 cup)
2 cloves garlic, finely pressed
1 tsp salt
1/2 tsp pepper
3 tbs flour
1 tbs tomato paste
1 1/4 c beef or chicken broth
1 tsp Worcestershire sauce
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/2 c frozen corn
1/2 c frozen peas
1 c shredded sharp cheddar cheese
Preheat the oven to 375. Lightly grease a 9 X 13 pan. Place the potatoes in a medium saucepan and cover with 1/2 inches of water. Add a teaspoon of salt. Bring to a boil and cook for 15 minutes or so until the potatoes are tender. Drain the potatoes and return to the pot. Mash them lightly, add the butter, milk, cheeses, s & p, and garlic powder. Mash together until smooth and creamy. Stir in the egg yolk until combined.
For the meat and vegetable mixture, in a large 12-inch skillet over medium heat, combine the meat, onion, carrots, garlic, salt and pepper. Cook, breaking meat into pieces until meat is no longer pink and vegetables are starting to soften. Drain any excess grease from the mixture. Sprinkle the flour over the meat and cook over med-med-high heat for a minute or so, stirring constantly. Stir in the tomato paste, broth, Worcestershire sauce, oregano, thyme, and rosemary. Bring to a simmer and continue to simmer gently for 10 minutes. Stir in the peas and corn.
Pour meat mixture into the prepared pan. Spread the mashed potatoes over the top all the way to the edges of the pan, creating a seal over the meat mixture. Sprinkle the 1 c cheddar cheese over the potatoes. Bake 35-40 minutes, or until the edges are golden and the casserole is bubbling. Let it rest out of the oven for 10 minutes before serving.
From Mel's Kitchen Cafe
3 medium russet potatoes, peeled and chopped
2 tbs butter
1/2 - 1 c milk
1/2 c Parmesan cheese
1/2 c shredded sharp cheddar cheese
salt and pepper
1 tsp garlic powder
1 egg yolk
Meat Filling:
2 - 2 1/2 lbs ground beef, turkey, lamb, sausage
1 c chopped onion
2 large carrots, chopped small (about 1 cup)
2 cloves garlic, finely pressed
1 tsp salt
1/2 tsp pepper
3 tbs flour
1 tbs tomato paste
1 1/4 c beef or chicken broth
1 tsp Worcestershire sauce
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/2 c frozen corn
1/2 c frozen peas
1 c shredded sharp cheddar cheese
Preheat the oven to 375. Lightly grease a 9 X 13 pan. Place the potatoes in a medium saucepan and cover with 1/2 inches of water. Add a teaspoon of salt. Bring to a boil and cook for 15 minutes or so until the potatoes are tender. Drain the potatoes and return to the pot. Mash them lightly, add the butter, milk, cheeses, s & p, and garlic powder. Mash together until smooth and creamy. Stir in the egg yolk until combined.
For the meat and vegetable mixture, in a large 12-inch skillet over medium heat, combine the meat, onion, carrots, garlic, salt and pepper. Cook, breaking meat into pieces until meat is no longer pink and vegetables are starting to soften. Drain any excess grease from the mixture. Sprinkle the flour over the meat and cook over med-med-high heat for a minute or so, stirring constantly. Stir in the tomato paste, broth, Worcestershire sauce, oregano, thyme, and rosemary. Bring to a simmer and continue to simmer gently for 10 minutes. Stir in the peas and corn.
Pour meat mixture into the prepared pan. Spread the mashed potatoes over the top all the way to the edges of the pan, creating a seal over the meat mixture. Sprinkle the 1 c cheddar cheese over the potatoes. Bake 35-40 minutes, or until the edges are golden and the casserole is bubbling. Let it rest out of the oven for 10 minutes before serving.
From Mel's Kitchen Cafe
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