*you can make your meatballs or buy them...and we love sauce, so the sauce has been doubled already for this recipe
Meatballs:
1 lb ground beef
1/2 C crushed soda crackers
1/2 C onion, minced or chopped
1 egg
1 t salt
2 T milk
Mix together beef, crackers, onion, egg, salt, and milk. Shape into balls. Bake at 350 for 20-30 minutes.
Sauce:
1/4 C cornstarch
1 can pineapple (cut into tidbit size; drain, but reserve liquid)
1 C brown sugar
2/3 C white vinegar
2 T soy sauce
1/3 C chopped green pepper
Mix cornstarch and brown sugar. Stir in reserved pineapple juice, vinegar, and soy sauce until smooth. Pour into skillet and cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly (or it will burn). Add meatballs, pineapple, and green peppers. Serve over rice.
Tuesday, July 20, 2010
Thursday, July 15, 2010
Carne Asada
we had this at a Stake Meeting and it was very tasty!
some of these spices you may not have, but i'm pretty sure if you take a walk down the Mexican isle and look at the spices (they're cheap!) you may find them. maybe i'll find them all and mix them together and send you all some if you think that would be a good idea.
This is a "do-ahead dish" make it the night before to marinate for 24 hours.
4 lbs. flank steak (approx. 3-4 flanks)
1/2 c. white vinegar
3/4 c. soy sauce
3/4 c. olive oil
6 garlic cloves, finely chopped
3 limes, juiced
1/2 onion, finely chopped
1/2 jalapeno, finely chopped (optional)
1/2 New Mexico chili, finely chopped (optional)
2 t. salt
2 t. ground black pepper
2 t. garlic powder
2 t ancho chili powder
2 t. chipotle chili powder
2 t. ground oregano
2 t. ground cumin
2 t. ground paprika
Slice flank steak into strips 1/2" wide across the grain of the flank. Then mix all other ingredients into a container. Omit the jalapeno and New Mexico peppers for a milder flavor. Add the meat and knead the marinade into the meat by hand. Let sit for 8 - 24 hours, the longer the better. Lay marinated strips flat on the grill and cook 4-5 minutes at approx. 350*, then flip strips and cook for another 2-3 minutes. This recipe will serve 10-12.
some of these spices you may not have, but i'm pretty sure if you take a walk down the Mexican isle and look at the spices (they're cheap!) you may find them. maybe i'll find them all and mix them together and send you all some if you think that would be a good idea.
This is a "do-ahead dish" make it the night before to marinate for 24 hours.
4 lbs. flank steak (approx. 3-4 flanks)
1/2 c. white vinegar
3/4 c. soy sauce
3/4 c. olive oil
6 garlic cloves, finely chopped
3 limes, juiced
1/2 onion, finely chopped
1/2 jalapeno, finely chopped (optional)
1/2 New Mexico chili, finely chopped (optional)
2 t. salt
2 t. ground black pepper
2 t. garlic powder
2 t ancho chili powder
2 t. chipotle chili powder
2 t. ground oregano
2 t. ground cumin
2 t. ground paprika
Slice flank steak into strips 1/2" wide across the grain of the flank. Then mix all other ingredients into a container. Omit the jalapeno and New Mexico peppers for a milder flavor. Add the meat and knead the marinade into the meat by hand. Let sit for 8 - 24 hours, the longer the better. Lay marinated strips flat on the grill and cook 4-5 minutes at approx. 350*, then flip strips and cook for another 2-3 minutes. This recipe will serve 10-12.
Mini Meatloaves
or should it be spelled "meatloves"...that's so cute.
ok, the ingredients:
for the meatloaf:
1 egg
3/4 c. milk
1 c. shredded Cheddar cheese
1/2 c. quick oats
1 t. salt
1 lb. ground beef
for the sauce:
2/3 c. ketchup
1/4 c. packed brown sugar
1 1/2 t. prepared mustard
Preheat oven to 350*
In a large bowl, combine the egg, milk, cheese, oats, and salt. Add the ground beef, mixing well...wash your hands first, and get in there and knead it all together. Forn this mixture into eight mini meatloaves. Place these in a lightly greased 9x13" baking dish.
In a separate small bowl, combine the ketchup, brown sugar, and mustard. Stir thoroughly and spread over each meatloaf.
Bake, uncovered, at 350* for about 35-45 minutes.
**note: the recipe i wrote down first didn't separate the sauce and the meatloaf; in a rush to make dinner, i added the ketchup and brown sugar...then realized i goofed, so i scooped some of it out, then made the sauce, but some ketchup and brown sugar was, of course left in the meat mixture. I liked it! so.... you just may want to add a bit of ketchup and brown sugar into the meatloaf mixture also.
and i'm sure this would make a mighty fine manly-sized meatloaf too, just increase the baking time by another 20 or 30 minutes probably.
ok, the ingredients:
for the meatloaf:
1 egg
3/4 c. milk
1 c. shredded Cheddar cheese
1/2 c. quick oats
1 t. salt
1 lb. ground beef
for the sauce:
2/3 c. ketchup
1/4 c. packed brown sugar
1 1/2 t. prepared mustard
Preheat oven to 350*
In a large bowl, combine the egg, milk, cheese, oats, and salt. Add the ground beef, mixing well...wash your hands first, and get in there and knead it all together. Forn this mixture into eight mini meatloaves. Place these in a lightly greased 9x13" baking dish.
In a separate small bowl, combine the ketchup, brown sugar, and mustard. Stir thoroughly and spread over each meatloaf.
Bake, uncovered, at 350* for about 35-45 minutes.
**note: the recipe i wrote down first didn't separate the sauce and the meatloaf; in a rush to make dinner, i added the ketchup and brown sugar...then realized i goofed, so i scooped some of it out, then made the sauce, but some ketchup and brown sugar was, of course left in the meat mixture. I liked it! so.... you just may want to add a bit of ketchup and brown sugar into the meatloaf mixture also.
and i'm sure this would make a mighty fine manly-sized meatloaf too, just increase the baking time by another 20 or 30 minutes probably.
Tuesday, July 13, 2010
Garbage Salad
1 bunch romaine lettuce
black olives, halved
1 green pepper and 1 red pepper, chopped in to bite size pieces
1 cucumber, bite size pieces
1/2 cup red onion, bite size pieces
6 oz sliced pepperoni, cut in half
1/2 container feta cheese
1/2 bunch cilanto, chopped finely
combine all ingredients and add Kens lite italian dressing right before serving.
Worlds best fruit salad
(I've made this twice this summer and had rave reviews! I will post the full calorie recipe and in brackets the low calorie....both are divine :)
1 small tub cool whip (lite cool whip)
1 big box instant vanilla pudding (sugar free instant pudding)
1 individual size yoplait strawberry yogurt (lite yogurt)
Grapes
1 can pineapple tidbits
1can mandrin oranges
1/2 bag of frozen raspberries
1/2 bag of frozen blueberries
Mix together cool whip, pudding powder and yogurt. Add a few handfuls of grapes. Drain pineapple and oranges and add to salad. About a half hour before you serve, add the frozen berries. Mix when ready to serve, the berries will start to thaw and turn the salad pink and really cool. Perfect for a summer BBQ!
Chicken Pasta Salad with Poppy Seed Dressing
this is YUMMY, everyone likes it, and it's great on a hot summer day (which most of YOU have) it's really a "eyeball it" type salad...use the proportions you like
INGREDIENTS
about 1/2 of a costco rotisserie chicken - or about 3 chicken breasts,
baked, and cut in small pieces
12 oz. or rotini pasta, cooked, drained, and cooled with water (i think i use
a little less)
1 large can pineapple chunks (i like the tidbits) drained, or you can use fresh!
3/4 lb large red grapes, seedless of course, cut them in half
2 green onions (ALL of it) sliced very thin
Poppy seed dressing (see below)
1 - 1 1/2 c. cashews, add just before serving
Combine all ingredients except the cashew, the toss with the Poppy Seed Dressing. Cover and keep in the refrigerator till ready to serve. Just before serving, ad the cashews and toss, or put them in a small bowl and let guests add their own. (they get soggy in the leftovers) It's nice if it is made an hour ahead of time, then the flavors of the dressing seep in. either way it's great
Poppy Seed Dressing
3/4 cup sugar
1 1/2 t. (to taste) powdered mustard (i may add more)
1 t. salt
1/3 c. cider (or red wine) vinegar
1 c. vegetable oil
1 1/2 T poppy seeds
in a blender, pulverize the sugar. Add the mustard, salt, vinegar, and blend. with the machine running on low - SLOWLY add the oil...a little at a time. Pulse till smooth and creamy. Stir in the poppy seeds.
*this dressing is also great with a Strawberry Spinach and bacon salad, or make a salad with lettuce, mandarin oranges and crisp -baked chicken nuggets cut in half; and toss with dressing, and add a few sliced or slivered almonds. this was one of Gma and Gpa's favorite salads at the little sandwich and salad shop they'd go to.
INGREDIENTS
about 1/2 of a costco rotisserie chicken - or about 3 chicken breasts,
baked, and cut in small pieces
12 oz. or rotini pasta, cooked, drained, and cooled with water (i think i use
a little less)
1 large can pineapple chunks (i like the tidbits) drained, or you can use fresh!
3/4 lb large red grapes, seedless of course, cut them in half
2 green onions (ALL of it) sliced very thin
Poppy seed dressing (see below)
1 - 1 1/2 c. cashews, add just before serving
Combine all ingredients except the cashew, the toss with the Poppy Seed Dressing. Cover and keep in the refrigerator till ready to serve. Just before serving, ad the cashews and toss, or put them in a small bowl and let guests add their own. (they get soggy in the leftovers) It's nice if it is made an hour ahead of time, then the flavors of the dressing seep in. either way it's great
Poppy Seed Dressing
3/4 cup sugar
1 1/2 t. (to taste) powdered mustard (i may add more)
1 t. salt
1/3 c. cider (or red wine) vinegar
1 c. vegetable oil
1 1/2 T poppy seeds
in a blender, pulverize the sugar. Add the mustard, salt, vinegar, and blend. with the machine running on low - SLOWLY add the oil...a little at a time. Pulse till smooth and creamy. Stir in the poppy seeds.
*this dressing is also great with a Strawberry Spinach and bacon salad, or make a salad with lettuce, mandarin oranges and crisp -baked chicken nuggets cut in half; and toss with dressing, and add a few sliced or slivered almonds. this was one of Gma and Gpa's favorite salads at the little sandwich and salad shop they'd go to.
Saturday, July 10, 2010
Mint Brownie Cookies
i took 4 different cookies to dad's work BBQ and these were the best loved.
1 box (Betty Crocker) fudge Brownie mix
1/4 c. oil
2 eggs
1 T water
1/4 c. flour
(i added just a T or so more cocoa powder just cause i felt like it)
3/4 c. chopped up Wilton chocolate mint disks (they melt and make it ooey-gooey)...i wanted to use the green guittard mint chips, but i didn't have them, so used these, and it worked.
mix all in a bowl. (you could refrigerate for an hour...dough would be less sticky).
drop by spoonfulls on greased cookie sheet, or use parchment paper.
bake for 10-11 minutes. use a thin metal spatula to "scrape" them off the cookie sheet. i think they'd bake better NOT on an airbake sheet, but a regular pan. Wait a minute or two, but not too long..they're easier to take off while warm. ~mom
1 box (Betty Crocker) fudge Brownie mix
1/4 c. oil
2 eggs
1 T water
1/4 c. flour
(i added just a T or so more cocoa powder just cause i felt like it)
3/4 c. chopped up Wilton chocolate mint disks (they melt and make it ooey-gooey)...i wanted to use the green guittard mint chips, but i didn't have them, so used these, and it worked.
mix all in a bowl. (you could refrigerate for an hour...dough would be less sticky).
drop by spoonfulls on greased cookie sheet, or use parchment paper.
bake for 10-11 minutes. use a thin metal spatula to "scrape" them off the cookie sheet. i think they'd bake better NOT on an airbake sheet, but a regular pan. Wait a minute or two, but not too long..they're easier to take off while warm. ~mom
Chicken Divan
1/8 to 1/4 t curry (we love curry so we add 1/2t)
2 t lemon juice
1 can cream of chicken
1 C mayonnaise
1 C milk
2 C cooked chicken
2 C broccoli, partially cooked
Grated Cheddar cheese
Mix curry, lemon juice, cream of chicken, mayo, and milk together. Put broccoli and chicken in bottom of casserole pan. Pour sauce over chicken and broccoli. Grate some cheese on top of sauce. Cover with foil.
Bake at 375 for 30 minutes. Serve on top of rice.
2 t lemon juice
1 can cream of chicken
1 C mayonnaise
1 C milk
2 C cooked chicken
2 C broccoli, partially cooked
Grated Cheddar cheese
Mix curry, lemon juice, cream of chicken, mayo, and milk together. Put broccoli and chicken in bottom of casserole pan. Pour sauce over chicken and broccoli. Grate some cheese on top of sauce. Cover with foil.
Bake at 375 for 30 minutes. Serve on top of rice.
Sweet Corn Cakes
These are just like the ones at El Torito. YUM.
1/2 C Butter
1/3 C masa harina
1/4 C water
1 1/2 C frozen corn
1/4 C cornmeal
1/3 C sugar
2 T heavy cream
1/4 t salt
1/2 t baking powder
1. Beat butter til creamy. Add mexican corn flour & water. Mix well.
2. In food processor mix thawed corn, leave some chunky. Stir into butter mixture.
3. In separate bowl, mix cornmeal, sugar, cream, salt and baking powder. Add to cornflour mixture. Pour into 8x8 dish and cover with foil. Place in a 9x13 dish and fill 1/3 way with water.
4. Bake at 350 for 50 minutes. Let cool for 10 minutes before enjoying.
1/2 C Butter
1/3 C masa harina
1/4 C water
1 1/2 C frozen corn
1/4 C cornmeal
1/3 C sugar
2 T heavy cream
1/4 t salt
1/2 t baking powder
1. Beat butter til creamy. Add mexican corn flour & water. Mix well.
2. In food processor mix thawed corn, leave some chunky. Stir into butter mixture.
3. In separate bowl, mix cornmeal, sugar, cream, salt and baking powder. Add to cornflour mixture. Pour into 8x8 dish and cover with foil. Place in a 9x13 dish and fill 1/3 way with water.
4. Bake at 350 for 50 minutes. Let cool for 10 minutes before enjoying.
Friday, July 9, 2010
Crispy Coconut Chicken
rispy Coconut Chicken Fingers
Recipe by Our Best Bites
12 chicken tenders (ya know, more or less...)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450 degrees.
Give coconut a rough chop so it's about the same size as the panko pieces
Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
Working with one chicken tender at a time, dredge in flour...
then dip in egg...
And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it's optional.
Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.
Recipe by Our Best Bites
12 chicken tenders (ya know, more or less...)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450 degrees.
Give coconut a rough chop so it's about the same size as the panko pieces
Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
Working with one chicken tender at a time, dredge in flour...
then dip in egg...
And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it's optional.
Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.
Brazilian Lemonade
Brazilian Lemonade
4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn't test it and it came out a little bitter. If it's bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.
4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn't test it and it came out a little bitter. If it's bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.
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