Sarah's Kitchen

Valentine's Roast Potatoes

2012-02-17T11:56:00.004-06:00

Another valentines idea I saw on pinterest, these are so easy there really isn't much of a recipe to post here, but they are so cute I couldn't resist. I did not make that many of them, just one large potatoes worth because our valentines dinner was made up of a number of different appetizers, I knew we wouldn't need that many, but of course you can make as many as you want to.

Russet potatoes
Olive oil
Rosemary
Salt and pepper

Pre-heat oven to 400.

Peel and slice potatoes into half inch rounds, par-boil in salted water for 7-10 minutes, until potatoes are slightly softened.

Carefully remove potatoes from water, and leave them to cool for a few minutes in a single layer on a chopping board, just so they are cool enough to handle.

Using a heart shape cookie cutter, cut out as many hearts as you can, place on a baking tray, drizzle with olive oil, salt, pepper and some rosemary and bake for 25-30 minutes, until crispy.

Strawberry Fudge

2012-02-15T12:26:00.002-06:00

I found this recipe on pinterest, and thought it would be a cute addition to the valentines treats I was making for Randal's office. This recipe really couldn't be easier, just white chocolate and strawberry frosting.

12 oz white chocolate
16 oz strawberry frosting

Melt chocolate chips and stir in strawberry frosting. Spread mixture into a 9x9 pan (I made a double batch which is why my pan is bigger than 9x9)and refrigerate for at least 30 minutes.

Cream Cheese and Bacon Stuffed Chicken

2012-01-27T12:35:00.006-06:00

Another great recipe from Kayotic Kitchen, both Randal and I really liked this, although we both thought there was a little toomuch cream cheese for our tastes, but that's easily changed next time we make this!

4 chicken breasts
4 puff pastry sheets
4 oz cream cheese
2 slices of bacon
flat-leaf parsley
1 spring onion
1 large egg
pepper
salt

Preheat the oven to 400

Cook the bacon and leave to cool

Chop the spring and parsley and mix that into the cream cheese, as well as the crumbled bacon and black pepper

Make a deep cut into each chicken breast and stuff with a quarter of the cream cheese mixture

Place each chicken breast onto a pastry sheet, cream cheese side down and season with salt and pepper

Brush the edgesof the pastry with a beaten egg, and fold the pastry over the chicken, turn the pastry bundles seam side down and brush remaining eggon top, and bake for 35 minutes.

Creamed Spinach

2012-01-24T09:34:00.003-06:00

Randal actually made this for me while I was making the beer and cheddar risotto. I gave him the Pioneer Woman's recipe to follow, which he did along with a few of his own additions.

1 stick Butter
8 tbs Flour
1/2 an Onion, Finely Diced
1 garlic clove
1 1/2 cups Milk
1/2 cup heavy cream
1 pinch Nutmeg
1/4 tsp allspice
3 tbs Butter
24 ounces Spinach

In a medium pan, melt the 1 stick of butter, add the flour and stir together. Cook the butter and flour for 5 minutes, add the onion, garlic and allspice, cook for another few minutes. Pour in the milk and cream and heat for another 5 minutes.

In a seperate pan, melt the 3 tbsp of butter and add the spinach. Cook until wilted.

Season the cream sauce with salt, pepper and the nutmeg. Add spinach and serve.

Beer and Cheddar Risotto

2012-01-15T09:34:00.004-06:00

Just a couple of days after saying I would post more often this year, my computer went and died. I've been going crazy the last 10 days without it, but after spending most of yesterday afternoon trying to bring it back to life, I finally have it back. So now I am playing catch up, trying to get the recipes I've made in the last couple of weeks posted.

I found this recipe over at Made In Mel's Kitchen. I ended up liking this a lot more than Randal did, he said it tasted like the cheese fondue at the melting pot restaurant, which is delicious so of course I loved this risotto!

1/2 small onion, diced
2 cloves garlic, minced
1 tablespoon butter
2 tablespoons olive oil
2 cups Arborio rice
12 oz. bottle of beer
48 oz of chicken broth
5 ounces sharp cheddar cheese
1/3 cup mozzarella cheese
1/3 cup Parmesan cheese
1/4 teaspoon cayenne pepper

Warm chicken broth over low heat

Heat large pan over medium heat, add the butter and olive oil, when butter has melted add the onion and cook for 3 minutes, add garlic and cook for 1 minute.

Add rice, cook for 2 minutes, add beer and once it starts to simmer add the chicken broth 1/2 a cup at a time, stirring until absorbed before adding the next 1/2 cup of chicken broth. Keep stirring and adding the broth until the risotto is creamy and the rice is cooked.

Remove from heat and stir in the cheese and cayenne pepper.

Menu Plan Monday

2012-01-02T10:29:00.002-06:00

I am determined that for 2012 I am getting back to menu planning, trying new recipes and actually posting them to my blog.

Monday: Steak, beer cheddar risotto and creamed spinach

Tuesday: Chicken pastry bundles, green beans and salad

Wednesday: Bacon wrapped meatloaf, mashed potatoes and peas

Thursday: Eating out - cafe adobe

Friday: Chicken tikka, jasmine rice and mango chutney

See other menu plans over at Organizing Junkie

Chocolate Christmas Pudding Cakes

2011-12-25T09:56:00.003-06:00

I got the idea for these little dome cakes from pinterest. Christmas pudding is very traditional for us Brits, but I have to admit that I actually don't like it, so these little chocolate puddings were perfect!

¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup black coffee
½ cup buttermilk
1½ tsp. vanilla extract

In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Fill each dome about half way and bake at 350 for 22-24 minutes.

Icing
1 tablespoon unsalted butter, melted
3 cups icing sugar
4 tablespoons milk
1/2 teaspoon vanilla extract

Mix together until smooth, pour 1 tablespoon of icing over each dome cake, allowing the icing to run down the sides of the cakes, decorate with red and green jelly candies, to look like holly.

Peppermint Mocha Cupcakes

2011-12-22T05:47:00.004-06:00

Another christmas cupcake, made using my favourite chocolate cupcake recipe, changed slightly with the addiction of peppermint!

Chocolate Cupcakes
¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup black coffee
½ cup buttermilk
½ tsp. peppermint extract

In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and peppermint just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes.

Peppermint Swiss Meringue Buttercream
2 cups unsalted butter, at room temperature
5 large egg whites
1 cup + 2 tbsp of sugar
1 teaspoon peppermint extract
pinch of salt

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites and sugar into a bowl that will fit over the pan of water and whick until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, then beat in the peppermint.

Frost cooled cupcakes with the peppermint buttercream, top with Andes peppermint pieces, and a peppermint candy.

Cappuccino Fudge

2011-12-22T05:32:00.005-06:00

This recipe was a last minute addition to my Christmas baking. I have been needing to use up a couple of containers of marshmallow fluff that Randal bought last month (for a frosting recipe that I never made), so when I saw this fudge recipe over at Annies Eats, and how quick and easy it looked, I thought I would give it a try.

1 (7 oz.) jar marshmallow cream
½ c. sugar
2/3 c. heavy whipping cream
¼ c. butter
1 t. instant coffee (I used 1 packet of Starbucks via)
¼ t. cinnamon
¼ t. salt
1 (12 oz.) bag semi-sweet chocolate chips

Line an 8” square baking pan with foil. In a pan, combine marshmallow, sugar, cream, butter, coffee, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Let boil for 5 minutes, stirring constantly. Remove from heat and stir in chocolate chips until smooth. Pour into pan. Cover and refrigerate for 4 hours. Cut into squares.

Pizza Hut Pan Pizza

2011-12-21T12:07:00.006-06:00

I found this recipe on pinterest a few weeks ago, and ever since I sent Randal the link he has been asking me to make it. It's very easy to make, and we both loved these pizzas. I made Randal pepperoni and green pepper and mine was cheese and pineapple, we will definitely be making these again soon!

1 1/3 cup warm water
1/4 cup dry milk
1/2 teaspoon salt
3 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil
3 ounces butter (1 ounce per pan)

Pizza sauce
1 8 ounce can tomato sauce
1 teaspoon dry oregano
1/2 teaspoon marjoram
1/2 teaspoon dry basil
1/2 teaspoon garlic salt

Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir to mix, let sit for two minutes. Add oil and flour and stir until dough forms.

Turn out on to a flat surface and knead for 10 minutes. Divide dough into three balls. In three 9" cake pans, put 1 Oz. of melted butter. Roll out each dough ball to a 9" circle and place in pans. Cover and place in a warm area and allow to rise for 1 1/2 hours.

To make the sauce, combine all ingredients and let sit for 1 hour.

Preheat oven to 450.

For each pizza, use 1/3 cup of sauce, cover sauce with 1oz of cheese (we used mozzarella and provolone) then add toppings, finally cover with 3oz of cheese. Bake for 15-20 minutes, until crust is browned and the cheese is bubbling.

Snowflake Cupcakes

2011-12-20T06:34:00.003-06:00

I really wanted to make some kind of winter looking cupcake, so I tried my hand at making royal icing snowflakes for the first time, they are not perfect, but it was fun trying something new. I just used my favourite chocolate cupcake and frosting recipes to make these wintery cupcakes.

Chocolate Cupcakes
¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup black coffee
½ cup buttermilk
1½ tsp. vanilla extract

In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes.

Vanilla Swiss Meringue Buttercream
2 cups unsalted butter, at room temperature
5 large egg whites
1 cup + 2 tbsp of sugar
1 teaspoon pure vanilla extract
pinch of salt

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites and sugar into a bowl that will fit over the pan of water and whick until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, finally beat in the vanilla and add blue food colour.

Royal Icing
4 Tablespoons Meringue Powder
4 cups powdered sugar
6 Tablespoons warm water

Beat all ingredients until stiff peaks form. Pipe snowflakes onto wax paper, place dragee in the center of each one and leave to dry overnight.

Frost the cooled cupcakes with the buttercream, decorate with white sprinkles and silver and blue dragees, then top with a royal icing snowflake.

Peppermint Marshmallows

2011-12-18T07:12:00.003-06:00

I always thought homemade marshmallows were too difficult for me to make, but this recipe is so easy, and the end result is soft, pepperminty marshmallows.

1/2 cup powdered sugar
1/3 cup cornstarch
2 envelopes unflavoured gelatin
1 1/3 cups sugar
2/3 cup light corn syrup
6 crushed peppermint candy canes
1/8 tsp salt

Line a 9x13" pan with foil and spray with non-stick cooking spray

Sift together powdered sugar and cornstarch, take 2 tablesppons of the sugar mixture and coat the foil lined pan with it

In the bowl of your electric mixer place 2/3 cup water and the gelatin and leave to soften for 5 minutes

In a saucepan, heat sugar, corn syrup, candy cane, and salt over medium heat until completely dissolved

Pour into bowl with gelatin mixture and beat on high speed for 10-15 minutes, until light and fluffy

Spread mixture into prepared pan, and sift enough of the powdered sugar mixture to cover the top, leave at room temp for 2 hours

Lift foil from pan, and using a wet knife cut marshmallows into small squares, and dip each square into the remaining powdered sugar mixture.

Cranberry Bliss Bars

2011-12-16T08:43:00.003-06:00

I have been wanting to make this recipe which is a copy of those yummy Starbucks cranberry bliss bars for over a year now. I finally got around to it this week, and I am really glad that I did, they are really good, not exactly the same as those Starbucks bars, but close enough!

3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups packed light brown sugar
3 eggs
2 Tbsp. minced crystallized ginger
3/4 cup chopped sweetened dried cranberries
4 oz. white chocolate chips
1/2 tsp. salt
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1 1/2 tsp. vanilla extract

Frosting
4 oz. cream cheese, softened
3 cups powdered sugar
1/4 cup chopped sweetened dried cranberries
1 tsp. vanilla extract
4 tsp. lemon juice

Drizzled Icing
1/2 cup powdered sugar
1 Tbsp. milk
2 tsp. vegetable shortening

Make cake by beating the butter and brown sugar together with an electric mixer until smooth. Add the eggs, ginger, vanilla, and salt and beat well. Gradually mix in the flour and baking powder until smooth. Mix the chopped dried cranberries and white chocolate chunks into the batter by hand. Pour the batter into a buttered 9 x 13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 25 to 30 minutes, or until the cake is lightly browned on top. Allow the cake to cool.

Make the frosting by combining the softened cream cheese, powdered sugar, lemon juice, and vanilla in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread the frosting over the top of the cake.

Sprinkle 1/4 cup of chopped dried cranberries over the frosting on the cake.

Make the drizzled icing by whisking together powdered sugar, milk, and shortening. Drizzle this icing over the cranberries.

Cover the cake and let it chill out in the fridge for a couple hours, then slice the cake lengthwise through the middle. Slice the cake across the width three times, making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.

Apple Spice Cupcakes

2011-11-23T12:36:00.005-06:00

I found this recipe over at Sweet Revelations. I am loving swiss meringue buttercream these days, and use it on all my cupcakes, and these apple spice cakes are perfect for this time of year.

1 1/2 cups unsalted butter at room temperature
3 cups sugar
2 tablespoons molasses
6 large eggs
3 cups cake flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
2 tablespoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup sour cream
3 tart baking apples, peeled and shredded
1 tablespoon vanilla extract

In a bowl, mix together the flour, baking soda, salt, and spices.
Cream together the butter and sugar until light and fluffy.
Beat in the molasses, add the eggs, one at a time, beating for 30 seconds between each addition.
Add the flour mixture and sour cream alternately to the batter, starting and ending with the flour mixture.
Stir in the shredded apples and vanilla.
Spoon the batter into cupcake liners. Bake for 22 minutes.

Apple Butter Swiss Meringue Buttercream
2 cups unsalted butter, at room temperature
5 large egg whites
1 cup + 2 tbsp of sugar
1 teaspoon pure vanilla extract
pinch of salt
1/2 cup of apple butter

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites and sugar into a bowl that will fit over the pan of water and whick until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, then add the vanilla and apple butter.

Chocolate Cupcakes with Salted Caramel Buttercream

2011-11-17T06:45:00.002-06:00

These are Randal's favourite cupcake, so of course I had to make them for the bake sale.

¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup black coffee
½ cup buttermilk
1½ tsp. vanilla extract

In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes. Once cooled frost with the salted caramel swiss meringue buttercream, drizzle with caramel and a sprinkle of sea salt and top with a milk dud.

Salted caramel swiss meringue buttercream
1 3/4 cup sugar
1/4 cup water
1/4 cup heavy cream
pinch of sea salt
2 cups unsalted butter cubed, at room temperature
5 large egg whites
1 teaspoon pure vanilla extract

First make the caramel sauce by placing 1/2 cup + 2 tablespoons of the sugar and the
water in a medium saucepan. Bring to a boil over medium heat. Stop stirring and cook until caramel is amber. Remove from heat, and slowly add cream, whisking until smooth. Whisk in sea salt and let cool.

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites and sugar into a bowl that will fit over the pan of water and whick until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, then add the vanilla, a pinch of salt and the caramel sauce.

Salted Caramel Mocha Brownie Cups

2011-11-17T05:49:00.002-06:00

Another item I made for the bake sale. As soon as I saw these brownie cups made to be like the starbucks salted caramel mocha drinks, I knew I had to make them. I found this recipe on pinterest (is anyone else addicted to pinterest?)

1 brownie mix
4 tsp instant coffee
1/4 cup hot water
1/2 cup oil
3 eggs
caramel kisses

Preheat oven to 350.
Dissolve the coffee in the water.
Combine the dissolved coffe with the brownie mix, eggs and oil.
Fill cupcake liners 3/4 full and bake for 22-24 minutes.
Let cool for 2 minutes, then press a caramel kiss into the center of each brownie cup, move to a wire rack and let cool completely.
When cold, frost and drizzle with caramel and a sprinkle of sea salt.

Salted caramel swiss meringue buttercream
1 3/4 cup sugar
1/4 cup water
1/4 cup heavy cream
pinch of sea salt
2 cups unsalted butter cubed, at room temperature
5 large egg whites
1 teaspoon pure vanilla extract

First make the caramel sauce by placing 1/2 cup + 2 tablespoons of the sugar and the
water in a medium saucepan. Bring to a boil over medium heat. Stop stirring and cook until caramel is amber. Remove from heat, and slowly add cream, whisking until smooth. Whisk in sea salt and let cool.

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites and sugar into a bowl that will fit over the pan of water and whick until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, then add the vanilla, a pinch of salt and the caramel sauce.

Strawberry Cheesecake Cupcakes

2011-10-25T12:19:00.004-05:00

I found this recipe over at doughmesstic and this turned out to be one of my favourite things I made for the bake sale.

Vanilla cupcakes
3 cups cake flour
1 Tbsp. baking powder
½ tsp. salt
1 Vanilla Bean, scraped
1 cup unsalted butter, at room temperature
2 cups sugar
5 large eggs
1¼ c. buttermilk
2 teaspoons Vanilla
2 teaspoons bourbon
strawberry jam
fresh strawberries

Cream cheese frosting
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Crumb topping
1 tbsp butter
2 tbsp brown sugar
1/4 cup of graham cracker crumbs

To make the vanilla cupcakes, combine the cake flour, baking powder and salt. Whisk together and set aside.

Put the butter, sugar and vanilla bean in the bowl of an electric mixer, and beat until fluffy.

Add the eggs one at a time, mix in bourbon and vanilla, With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.

Fill cupcake liners 3/4 full and bake for 18 to 22 minutes.

To make the cream cheese frosting beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

To make the crumb topping, melt the butter, mix in the sugar and graham cracker crumbs.

To assemble cupcakes, using the cone removal method, add some strawberry jam to the inside of the cooled cupcakes. Top with the cream cheese frosting and sprinkle the crumb topping around the edge of the frosting, cut fresh strawberries in half and place ontop.

Pumpkin Snickerdoodles

2011-10-25T11:01:00.005-05:00

The company Randal works at holds a United Way bakesale every year, and as soon as Randal told me about it I started searching through all my favourite food blogs for things I could make. One of the first things I found were these pumpkin snickerdoodles at annies eats

3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Preheat the oven to 350

In a bowl combine the flour, baking powder, salt, cinnamon and nutmeg, set aside.

With an electric mixer, beat together the butter and sugars until fluffy, beat in the egg, vanilla and pumpkin puree.

With the mixer on low, add the dry ingredients. Cover and chill the dough for 1 hour.

Combine the coating ingredients in a bowl, roll the dough into balls and roll in the coating mixture, place on baking sheet 2 inches apart and flatten slightly.

Bake for 10-12 minutes and cool on a wire rack.

Loaded Mashed Potato Casserole

2011-10-25T10:50:00.005-05:00

This is quick and easy and just something more interesting than regular mashed potatoes.

3 lbs potatoes, peeled and cut into quarters
1/2 cup cream cheese
1/2 cup sour cream
1/4 cup butter
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups shredded cheddar cheese, divided
8 slices bacon, cooked and chopped
1/2 bunch spring onions, sliced

Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well.

Preheat oven to 375° degrees.

Transfer potatoes back to the saucepan. Mash until almost smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Stir in 1 cup of the cheese and the bacon. Spoon mixture evenly into a lightly oiled casserole dish.

Bake for 20 minutes. Top with remaining cheese and green onions. Bake for 5 more minutes to melt cheese. Serve immediately.

Chicken and Dumplings Casserole

2011-10-12T09:31:00.003-05:00

Another recipe I found on pinterest! I haven't had much luck with making traditional chicken and dumplings, and even though I was not sure about this recipe, I am really glad I decided to try it. Randal and I both really enjoyed this.

3 chicken breasts
2 cups chicken broth
1 can cream of chicken soup
1 cup self rising flour
1 cup milk
1/4 cup butter

Bring the chicken broth to a boil, add chicken breasts and simmer for 15 minutes, or until chicken is cooked through.

Remove chicken from broth and leave to cool. Strain the chicken broth.

Pre heat the oven to 400 degrees. Melt the butter and pour into the bottom of a 9x13baking dish, shred chicken and place ontop of the butter. Whisk the milk and flour and carefully pour over the chicken. Mix the chicken soup into the reserved chicken broth and pour over the milk and flour mixture. Bake for 45 minutes.

Cheesy Corn Bites

2011-10-08T10:17:00.003-05:00

Yet another recipe from pinterest. I changed it slightly by adding a diced jalapeno because I thought they might be too bland for Randal otherwise.

8 ounces cream cheese, at room temperature
1 cup shredded pepperjack cheese
1 large egg
1/2 cup frozen corn kernels
1 jalapeno, diced
48 scoop-shaped tortilla chips

Preheat the oven to 350F. Set the chips out on a baking sheet.

In a bowl, combine the cream cheese, cheese, egg and corn, jalapeno and mix completely. Place 1 teaspoon of the mixture into each corn chip. Bake until the filling sets, about 20 minutes.

Potato Bake

2011-10-05T12:23:00.002-05:00

Another recipe from Pinterest. I was looking for some new side ideas and this one seemed perfect as Randal loves peppers and onions and I had everything I needed to make it. We both liked this and would definitely make it again.

Roasted fingerling potatoes
2 tomatoes
1/2 green bell pepper
1/2 red bell pepper
1 small onion
shredded cheddar cheese
2 spring onions
sour cream
salt and pepper

Roast potatoes for 30 - 40 minutes, until tender
While potatoes are baking, saute the onion, peppers and tomato until soft
Add the roasted potatoes to the softened vegetables and mix together
Place mixture in a baking dish, cover with cheese and bake for 10 minutes, until cheese is melted

Mexican Stuffed Shells

2011-10-05T12:17:00.004-05:00

I found this recipe on Pinterest and as soon as I saw it I knew that Randal would love it, and he did! The only mistake I made was using hot taco seasoning in this, next time I'll use mild, as this ended up being too spicy for me to really enjoy, but it was perfect for Randal!

1 lb. ground beef
1 packet taco seasoning
4 oz. cream cheese
16 jumbo pasta shells
1.5 cups salsa
1 cup enchilada sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 spring onions
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with enchilada sauce. Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.

Menu Plan Monday

2011-09-26T12:35:00.001-05:00

Monday: Chicken tikka, jasmine rice

Tuesday: Ranch house crock pot pork chops with mashed potatoes and green beans

Wednesday: Queso chicken pasta

Thursday: Tacos

Friday: Eating out

See other menu plans over at Organizing Junkie

Chicken-n-Dumplings

2011-09-23T07:15:00.003-05:00

I've never made chicken-n-dumplings before, I don't think I have ever really eaten them until my friend Allison made some for me a couple of weeks ago while I was sick. The only dumplings I am used to making are the suet kind that I eat with lamb stew in the winter, so these were different. Randal and I both really enjoyed Allison's soup so I wanted to try and make them myself.

This is a little different to Allison's recipe and while these were good, Allison's was better!

2 large chicken breasts
2 cans cream of chicken soup
1 can chicken broth
1 onion, diced
2 tbsp butter
1 tbsp dried parsley
4 refrigerated biscuits

Put the chicken in the slow cooker and add the butter, soup, broth, parsley and onion. Cook for 4-6 hours. Shred chicken, cut biscuits into pieces and add to the soup, cook for 30 minutes.

Menu Plan Monday

2011-09-19T08:58:00.002-05:00

I haven't menu planned really at all this summer, but after 3 months Randal has had enough of the same few meals we were rotating, so it's time to get back to menu planning and making new meals.

Monday: Tamales, queso and chips

Tuesday: Cottage pie, green beans

Wednesday: Chicken cacciatore

Thursday: Pizza burgers, rosemary roasted potatoes

Friday: Chicken-n-dumplings

See other menu plans over at Organizing Junkie

Menu Plan Monday

2011-06-13T08:11:00.003-05:00

Monday: Pepper steak and jasmine rice

Tuesday: Risotto bolognese and salad

Wednesday: Cayenne cinnamon ribs with maple glaze, corn on the cob and salad

Thursday: King ranch chicken and pea salad

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

2011-06-06T12:26:00.001-05:00

Monday: Cayenne cinnamon pork loin with maple glaze, salad and corn

Tuesday: Mulligatawny soup and BLT's

Wednesday: Armenian beef kebabs and fatoosh salad

Thursday: Beetroot risotto with goat cheese (still haven't made this yet)

Friday: Eating out

See other menu plans over at Organizing Junkie

Layered Pea Salad

2011-06-03T14:23:00.003-05:00

This is a salad that Randal used to make years ago, and as I had never tried it, I thought I would give it a go this week. It's a little too sweet for me, so next time I'll reduce the amount of sugar.

4 cups lettuce
3 hard boiled eggs, diced
1/2 green pepper, diced
1/4 red onion, diced
1/2 cup celery, diced
1 1/2 cups frozen peas
1/4 cup sugar
1 cup mayonnaise
1 cup sharp cheddar cheese
3 strips bacon

Place the lettuce in the bottom of a large bowl, add the eggs, celery, peppers and onion, cover with the frozen peas. Spread the mayonnaise over the top and sprinkle with sugar. Top with cheese, cover and refrigerate for at least 4 hours. When ready to serve top with cooked bacon.

Cayenne Cinnamon Ribs with Maple Glaze

2011-05-27T07:25:00.004-05:00

I changed up the menu plan a little this week, as Randal really didn't want the beetroot risotto, it will be back on next weeks menu plan though! I found this recipe over at Steamy Kitchen and Randal is already asking for me to make them again next week, and he says they are the best ribs I've ever made!

Pork baby back ribs
1/3 cup light brown sugar
1 tbsp garlic powder
1 tbsp paprika
1 tsp cinnamon
1 tsp cayenne
1/2 tsp salt
1/4 cup maple syrup

Preheat oven to 275
Mix together the brown sugar, garlic powder, paprika, cinnamon, cayenne and salt. Place ribs on foil and sprinkle the rub over both sides, cover the ribs with the foil, place on baking sheet and bake for 4 hours. Pull back the foil and pour over the maple syrup, put back in the oven for 5 minutes.

Mint Pea Israeli Couscous

2011-05-27T06:28:00.004-05:00

The original recipe for this mint pea couscous was made with sugar snap peas, but as I didn't have any of those I went with just regular frozen peas. I made this to go with Armenian beef kebabs and fatoosh salad.

1 1/3 cups Israeli couscous
1 cup frozen peas
1 3/4 cups water
2 tbsp olive oil
1 clove garlic
1/4 cup fresh basil
2 tbsp fresh mint
Juice of 1 lemon
salt and pepper

Bring water to a boil and add cousous and the frozen peas, reduce heat, cover and cook for 10 minutes.
In a blender, combine the mint, basil, garlic, lemon juice and olive oil, blend until combined.
Once the couscous has absorbed all the water, add the mint mixture, stir to combine and season with salt and pepper to taste. Refrigerate until ready to use.

Swiss Chicken Casserole

2011-05-25T14:45:00.004-05:00

I have been meaning to make this casserole for quite a while, and after hearing some really good reviews of it I finally got around to making it. Randal and I both liked this, but neither of us enjoyed it enough to make this again. There's nothing realy wrong with the recipe, I guess it's just not for us!

8 chicken tenders
6 oz shredded swiss cheese
1 can condensed cream of chicken soup with herbs
1/4 cup milk
2 cups herb stuffing mix
1/2 cup melted butter

Preheat oven to 350
Arrange chicken breasts in baking dish, top with the swiss cheese
Mix chicken soup and milk together, pour over chicken
Add the stuffing mix over the soup and pour melted butter over top
Cover with foil and bake for 50 minutes, then remove foil and bake for another 5-10 minutes

Spoon Rolls

2011-05-24T13:47:00.003-05:00

I love fresh homemade yeast breads, and I really like this recipe because you can keep the mixture in the fridge for a week and bake just as many rolls as you need at a time, which makes it so easy to have homemade rolls with dinner!

4 cups self raising flour
1 1/2 sticks butter, melted
1 package active dry yeast
2 cups warm water
1 egg
1/4 cup sugar

Dissolve yeast in warm water, leave for 5 minutes
Mix together the egg and sugar, stir in the melted butter and the yeast mixture
Mix in the flour, one cup at a time
Fill muffin tins 3/4 full with dough
Bake at 375 for 25 minutes, until browned
Cover and refrigerate the remaining dough for up to a week

Raspberry Beans

2011-05-24T13:15:00.003-05:00

Randal tried these beans while grocery shopping at HEB last weekend. He liked them so much that he immediately asked for the recipe and bought the ingredients to makes them. These beans are very easy to make, with very few ingredients and we both liked these quite a lot along side cheesy beef enchiladas.

2 cans pinto beans
1/2 lb bacon, diced
1 onion, diced
1/2 cup raspberry chipotle sauce

Fry bacon until crisp
Remove bacon from pan, and fry onion in bacon fat until softened
Drain beans and add to the onion, stir in the raspberry sauce and the cooked bacon and simmer for 10 - 15 minutes.

Menu Plan Monday

2011-05-23T08:27:00.004-05:00

Monday: Cheesy beef enchiladas and raspberry beans

Tuesday: Swiss cheese chicken casserole, mashed potatoes and fresh green beans

Wednesday: Armenian beef kebabs and fatoosh salad

Thursday: Beetroot risotto with goat cheese (Randal will probably eat leftover enchiladas and beans)

Friday: Eating out

See other menu plans over at Organizing Junkie

Lemon Potatoes with Courgettes

2011-05-19T17:52:00.004-05:00

I made this side dish a few weeks ago, to go with steaks that Randal grilled. I kept some of the potatoes plain for the hubby as he doesn't usually eat courgettes, but even he liked this recipe, so we will definitely be making this again.

1 lb small red potatoes
2 tbsp fresh lemon juice
2 tbsp minced shallot
1 garlic clove, minced
1 1/2 tsp dried marjoram, divided
2 courgettes
1/2 green bell pepper
1/8 cup olive oil

Preheat oven to 400
Boil potatoes for 15 minutes, until tender
While potatoes are boiling, combine courgettes and bell pepper in a large bowl, add 1/2 tsp marjoram, 1 tbsp olive oil and season with salt and pepper
Arrange vegetables in a single layer on a baking sheet and bake for 10-15 minutes until tender
Whisk lemon juice, shallot, garlic, 1 tsp marjoram in a small bowm and gradually whisk in 1/8 cup olive oil and season with salt and pepper and set aside
When potatoes are done, drain and transfer to a medium bowl and add 1/4 tsp marjoram and 1 tbsp olive oil and season with salt and pepper
When vegetables are done, combine with potatoes and toss with the oil and lemon mixture. Serve warm.

Indian-Spiced Butternut Squash

2011-05-19T14:44:00.006-05:00

One of my favourite new cookbooks is Anupy Singla's The Indian Slow Cooker. This is the first recipe I have made from this book, but it definitely won't be the last, even Randal enjoyed this squash along side his chicken tikka.

2 Tbsp canola oil
2 tsp fenugreek seeds
2 tsp cumin seeds
2 brown cardamom pods
1 2-inch cinnamon stick
1 red onion, sliced
1 medium tomato, diced
2 tsp turmeric powder
1 tsp ground coriander
3 lbs butternut squash, peeled, cut into 1-inch pieces
1 large jalapeño, seeded and chopped
2 tsp brown sugar
1 tsp garam masala
1-2 tsp kosher salt
1 tsp cayenne pepper
1 Tbsp fresh lemon juice

In a small sauce pan, heat the oil over medium heat. Add the fenugreek, cumin, cardamom and cinnamon stick. Cook 3-4 minutes, stirring constantly, until the mixture sizzles. Add the onion and cook for another minute or two, stirring, until the onion browns slightly. Add to the slow cooker and turn it on high.

Add the tomato, turmeric and coriander, and mix well. Cover and cook for 3 minutes. Add the squash, and mix again. Turn the cooker to low and cook for 4 hours, stirring once each hour.

Add the jalapeño, brown sugar, garam masala, 1 tsp of salt, cayenne and lemon juice.

Cheesecake Pancakes

2011-05-19T13:52:00.004-05:00

I wanted to make this pancake recipe as soon as I saw them on the front cover of the food network magazine. I think I have eaten american style pancakes 3 times in the 9years I have lived here, so why I had to make these I don't know, and they were good, but halfway through the first one I decided that pancakes still weren't my thing! thankfully the hubby liked them!

1 1/2 cups strawberries, sliced
2 tablespoons seedless strawberry jam
1 1/4 cups all-purpose flour
1 1/4 cups buttermilk
1 large egg
1/4 cup vegetable oil
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
2 cups chopped frozen cheesecake
Cooking spray

Mix the strawberries, jam and 2 tablespoons warm water in a bowl.
Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.

Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce.

Menu Plan Monday

2011-05-16T08:37:00.002-05:00

Monday: Sweet corn tamale cakes

Tuesday: Creamy chicken picasso with jasmine rice

Wednesday: pork chops, mashed potatoes and corn on the cob

Thursday: Chicken tikka masala with jasmine rice

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

2011-05-02T12:42:00.002-05:00

Monday: Chicken tikka masala, jasmine rice and indian spiced butternut squash that I still haven't made

Tuesday: Breakfast for dinner - bacon, eggs and cheesy hashbrowns with cheesecake pancakes and fresh strawberries

Wednesday: We are having the house painted for the rest of the week, so Randal will bring dinner home

Thursday: Randal will bring dinner home

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

2011-04-25T11:14:00.002-05:00

Monday: Cranberry roast pork, red potatoes and fresh green beans

Tuesday: Watching the girls, will probably order pizza

Wednesday: Chicken tikka masala, jasmine rice and indian spiced butternut squash that I didn't make last week

Thursday: Potato crusted cod, rice and peas

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

2011-04-18T08:24:00.002-05:00

Monday: Chili and rice

Tuesday: Beef and vegetable baked spaghetti squash with panko topped salads

Wednesday: Chicken tikka masala, jasmine rice and indian spiced butternut squash

Thursday: Zuppa toscana with homemade rolls

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

2011-04-11T09:56:00.003-05:00

It's been quite a while since I last posted a menu plan, but we were finally able to move into our new house so I haven't really had much time for cooking lately. I cannot wait to start cooking in my new kitchen though!

Monday: Spag bol and salad

Tuesday: Pork chops, rice and green beans

Wednesday: Hamburgers and fruit salad

Thursday: BLT's and soup

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

2011-02-21T08:39:00.002-06:00

Monday: Ribs, potato salad and baked beans

Tuesday: Meatloaf stuffed bell peppers, mashed potatoes and sugar snap peas

Wednesday: Southwest pasta skillet

Thursday: Sausage casserole, mashed potatoes and peas

Friday: Eating out

See other menu plans over at Organizing Junkie

Phyllo Appetizers

2011-02-20T17:56:00.005-06:00

A few weeks ago, one of the lawyers Randal works with sent him a box of smoked beef tenderloin from Perini Ranch. Since then I have been trying to think of ways to use them, and these little phyllo cups are so good. This is the second time I have made these, the first was on valentine's day but my camera wasn't working then so I couldn't take pictures. This time Randal wanted to change up the original recipe by having roasted red pepper on his instead of the tomato.

1 box of frozen phyllo pastry cups
Cooked beef tenderloin
12 cherry tomatoes
1 tbsp olive oil
1 tsp sugar
Chives
Salt and pepper
1/2 cup mayonnaise
2 tbsp dijon mustard

Preheat the oven to 400, cut the tomatoes in half and place cut side up on a baking sheet. Drizzle with the oil and season with salt, pepper and the sugar. Roast for 20 minutes.

Combine the mustard and mayo in a bowl and mix well.

To assemble, spoon the mayo mixture into the phyllo cups, top with the sliced beef, 2 cherry tomato halves and the chives.

Menu Plan Monday

2011-02-07T11:09:00.003-06:00

I haven't posted a menu plan for the past 2 weeks, because Randal has been working so late at his new job that I haven't had to cook a single meal since he started there, and when I say he's been working late, I mean really late, one night last week he didn't get home until almost 2am.

Hopefully this week he will be home at a normal time, and if he is this is what's planned

Monday: Apple sage pork chops, mashed potatoes and peas

Tuesday: Tacos

Wednesday: Tilapia with red pepper relish, rice and broccoli

Thursday: Chicken cacciatore

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

2011-01-17T09:28:00.002-06:00

Monday: Spanish hamburgers

Tuesday: Ribs, mashed potatoes and green beans

Wednesday: Easy chicken curry and jasmine rice

Thursday: Chicken parmesan

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

2011-01-10T08:37:00.002-06:00

Monday: Pork chops, mashed potatoes and creamed spinach

Tuesday: Breakfast for dinner - sausages, bacon, eggs, fried mushrooms and tomatoes.

Wednesday: Spag bol and salad

Thursday: Chicken tikka, jasmine rice and naan bread.

Friday: Probably eating out

See other menu plans over at Organizing Junkie

Beef and Vegetable Baked Spaghetti Squash

2011-01-06T07:57:00.005-06:00

Another squash recipe, this time for spaghetti squash. I can't believe I have never made a baked spaghetti squash casserole before, we all loved this, and no one missed actual pasta in the bake. This will definitely be a regular meal in our house.

1 spaghetti squash, halved and seeded
1 pound ground beef
1 diced green bell pepper
1 diced red onion
1 diced zucchini
8 oz cremini mushrooms, quartered
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes
3 tablespoons tomato paste
1 teaspoon worcester sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese
1 1/4 cups mozzarella cheese
1.Preheat oven to 375.
2.Place squash on a baking sheet, drizzle with olive oil and season with salt and pepper and bake 45 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
3.Reduce oven temperature to 350 and lightly grease a casserole dish.
4.In a skillet over medium heat, cook the ground beef until brown. Drain, and mix in the green pepper, red onion, garlic, zucchini, mushrooms and tomato paste. Continue to cook and stir until vegetables are tender.
5.Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, worcester sauce, salt, and pepper. Remove skillet from heat, and mix in 1 cup of cheddar and 1 cup of mozzarella cheese. Transfer to the prepared casserole dish.
6.Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

See other recipes at The Grocery Cart Challenge

Vegetable Chili Stuffed Butternut Squash

2011-01-05T18:29:00.004-06:00

My mum loves butternut squash, so when I saw this recipe in a Rachael Ray cookbook the hubby got me for christmas, I knew I had to make it before she went back to England. The roasted squash with the cheesy chili is so good, and as I have plenty of chili leftover, we will be making this again next week.

2 cups vegetable stock
2 small dried ancho chili peppers, stems and seeds removed
2 small butternut squash, halved lengthwise, seeded
4 tablespoons olive oil
Salt and black pepper
1/2 pound crimini mushrooms, quartered
1 medium onion, chopped
2 cloves garlic, finely chopped or grated
1 green bell pepper, seeded and chopped
2 small zucchini, diced 1/2 inch
1 teaspoon dried marjoram
1 tablespoon smoked sweet paprika
3 tablespoons chili powder
1 10-ounce box frozen corn
1 14-ounce can black beans, drained
3 tablespoons tomato paste
1 cup beer
1 tablespoon honey
2 cups shredded yellow cheddar cheese

Preheat oven to 425ºF

Place butternut squash cut side up on a baking sheet and drizzle with about 2 tablespoons oil and some salt and pepper. Roast squash in oven until tender, about 45minutes.

While the squash is in the oven, warm the vegetable stock in a small saucepan along with the dried chilis, and leave to soften. Place a pan over medium-high heat with 3tablespoons olive oil. Add the mushrooms and brown 5 minutes, then add onion, garlic, peppers and zucchini to the pan, season with salt and pepper and cook until the veggies are tender, about 8-10 minutes more. Puree the softened ancho chili peppers in blender with the vegetable stock.

Add the spices, corn, black beans and tomato paste to the pan and cook until heated through, 1-2 minutes. Add the beer to the pan, stir then add ancho stock then simmer over low heat until ready to serve.

Scoop the finished chili over the butternut squash halves and sprinkle with the cheese. Place the squash under the broiler to melt the cheee.

Menu Plan Monday

2011-01-03T09:48:00.003-06:00

Monday: Vegetable chili stuffed butternut squash

Tuesday: Pepsi pot roast

Wednesday: Beef and vegetable baked spaghetti squash

Thursday: Meatballs with peppers and pineapple and jasmine rice

Friday: Taking mum to Perry's as it's her last weekend before she goes back to England

See other menu plans over at Organizing Junkie

Cranberry Bakewell Tart

2010-12-31T09:25:00.008-06:00

I love bakewells, and the minute I saw this recipe for Nigella's cranberry bakewell, I knew it had to be our christmas dessert this year.

For the pastry
1 1/4 cups all purpose flour
1/3 cup ground almonds
1/3 cup confectioners sugar
1 stick plus 1 tbsp cold butter
1 egg, beaten
1-3 tbsp iced water
pinch salt

Put the flour, almonds and confectioners sugar into a food processor and pulse together. Add the diced butter and process again until the mixture looks like oatmeal.

Beat together the egg, salt and ice water and tip down the funnel of the food processor as it is running, to bind the pastry. Form the pastry into a flat disc, wrap in plastic wrap and leave to rest in the fridge.

For the filling
1 stick plus 1 tbsp butter
1/2 cup plus 2 tbsp sugar
3 eggs
zest and juice of 1 clementine
1 1/4 cups ground almonds
1 cup cranberry jam
8 oz royal icing
almonds
Preheat the oven to 400
Melt the butter and leave it to cool slightly. Beat together the sugar, eggs and zest, then add in the melted butter, stir in the ground almonds.
Roll out the disc of pastry to fit in a 10 inch deep fluted tart pan with a removable base, and prick the base with a fork. Spread the jam onto the pastry and pour over the almond mixture.
Bake for 45 minutes, leave to cool completely on a wire rack. once cooled make the royal icing using the juice from the clementine, work over the top of the tart and decorate with sliced almonds.

Pumpkin Spice Truffles

2010-12-31T09:15:00.008-06:00

I made these to send to my father in law and also to take to a friends house on boxing day. I am not the biggest fan of truffles, but these are really very good. I found the recipe over at Annie's Eats.

1 cup white chocolate chips
½ cup pumpkin puree
¾ cup finely ground gingersnaps
¾ cup graham cracker crumbs
2 tbsp. icing sugar
¼ tsp. ground cinnamon
Pinch of orange zest
4 oz. cream cheese, softened

For dipping:
about 16 oz. chopped white chocolate, melted
2 tablespoons of crisco
For garnish:
Additional gingersnap crumbs

Directions:
To make the truffle filling, melt the white chocolate in a heatproof bowl set over simmering water just until smooth. Set aside to cool slightly. Add the pumpkin, gingersnap and graham cracker crumbs, icing sugar, cinnamon, orange zest and cream cheese. Mix well until completely blended and smooth. Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).

Scoop the filling mixture and roll into balls, about 1 inch in diameter. Transfer to a parchment- or foil-lined baking sheet. Transfer the baking sheet to the freezer and let chill until firm, about 2 hours.

When you are ready to dip the truffles, melt the white chocolate and crisco in a heatproof bowl set over simmering water. Once completely melted and smooth, carefully dip one of the balls into the chocolate. We prefer the look of twice dipped truffles, so after the first dip we let them cool in the fridge and then re-dip in the white chocolate. After the second dip, sprinkle with additional gingersnap crumbs. Transfer to the refrigerator and chill until the coating is set.

Perfect Roast Potatoes

2010-12-31T09:01:00.006-06:00

Yet another Nigella recipe! I have made roast potatoes so many times, but I have never added semolina to them before. We all agreed that these were the best roast potatoes I have ever made.

5 pounds potatoes
2 tablespoons semolina
1 cup goose fat

Preheat the oven to 450

Peel the potatoes, and cut each into thirds.

Place the potatoes into salted cold water in a saucepan, and bring them to a boil. Boil the potatoes for 4 minutes. Drain then tip the potatoes back into the empty saucepan.

Sprinkle the semolina over the top of the potatoes. Hold a lid firmly on top of the pan and shake the potatoes around to coat them well and so that their edges fuzz a little.

Place the goose fat into a large roasting tin and heat in the oven until very hot. Then carefully place the semolina-coated potatoes into the hot fat and roast the potatoes in the oven for 45 minutes to an hour or until they are darkly golden and crisp, turning them over halfway through cooking.

Bread Sauce

2010-12-31T08:45:00.004-06:00

I love bread sauce, and christmas dinner really wouldn't be complete without it. This is another Nigella Lawson recipe (most of our christmas dinner came from recipes from her christmas cook book) if you have never made your own bread sauce then this would be the one to try, it's so good and I will definitely be making this again.

1 loaf unsliced white bread
2 pints full-fat milk
1 onion, peeled and quartered
4 cloves
2 bay leaves
1 tsp white peppercorns
¼ tsp ground mace
2 tsp salt
1oz butter
2 tbsp cream
1 fresh nutmeg, for grating

Slice and remove the crust from the bread and leave the pieces out on a wire rack to dry out.

Pour the milk into a saucepan. Press a clove into each quarter of the onion.

Add the onion quarters, bay leaves, peppercorns and the mace along with the salt and bring to the mixture almost to its boiling point.

Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour.

After the mixture has infused, strain the milk and place the pan back on a very low heat.

Tear the bread into strips and addd to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm.

Just before serving the bread sauce, add the butter, cream and grate over some nutmeg.

Spiced Turkey

2010-12-31T08:24:00.006-06:00

I have never brined a turkey before, but I found this recipe in Nigella Lawson's christmas cook book, and really wanted to try it. The only trouble we had was that the seal on the brining bag wouldn't stay closed, so we ended up using christmas ribbon to tie the bag, at least it was festive!

10 pints water
4 1/4-ounces salt
3 tablespoons black peppercorns
1 cinnamon stick
1 tablespoon caraway seeds
4 cloves
2 tablespoons allspice berries
4 star anise
2 tablespoons white mustard seeds
7 ounces caster sugar
2 onions, quartered
1 (3-inch) piece ginger, cut into 6 slices
4 tablespoons maple syrup
4 tablespoons clear honey
Handful fresh parsley
1 orange, quartered
1 12 lb turkey

For the basting glaze:
2 3/4 ounces butter
3 tablespoons maple syrup

Place the water into a brining bag and add all the turkey ingredients, stirring to dissolve the salt, sugar, syrup and honey. (Squeeze the juice of the orange quarters into the brine before you add in the pieces.)

Put the turkey into the bag, add more water if the turkey is not completely submerged. Keep refrigerated overnight or for up 1 or 2 days before you cook it. Take it out of the water and wipe it dry 40 or 50 minutes before it has to go into the oven.

For the basting glaze place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined.

Brush the turkey with the glaze before roasting, and baste periodically throughout the roasting time.

Preheat the oven to 425 cook the turkey for 30 minutes at this relatively high temperature, then turn the oven down to 350 and continue cooking, For a 12 pound turkey, allow 3 to 3 1/2 hours. when the juices run clear, the turkey is cooked.

Cranberry Jam

2010-12-24T05:08:00.005-06:00

For christmas day dessert I am making Nigella Lawson's cranberry bakewell tart, and the first step of that is to make the cranberry jam. I've never made any kind of jam before, but this recipe is very simple and only took about 15 minutes to make.

4 cups cranberries
1 3/4 cups sugar

Put a film of water in a large pan, add sugar and cranberries and cook over medium heat until the sugar has all dissolved. Turn up the heat and rapidly boil for 7 minutes. Pour the jam into a sterilised jar and seal immediately.

Saltine Toffee Cookies

2010-12-23T17:56:00.004-06:00

I thought these would make a great addition to our holiday treats this year, and they are so quick and easy to make, and the end result tastes like a dime bar!
The original recipe calls for sprinkling chopped pecans over the top, but I did half with chopped macadamia nuts and half with crumbled heath bar.

1 1/2 sleeves saltine crackers
1 cup butter
1 - cup light brown sugar
1 - 12 oz package chocolate chips
1 - cup chopped nuts or heath bar

1.Preheat oven to 400 degrees
2.Line cookie sheet with saltine crackers in single layer.
3.In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
4.Bake at 400 degrees for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces

Menu Plan Monday

2010-12-20T08:11:00.002-06:00

I haven't given this weeks menu a second thought until I started to post this, and as we didn't grocery shop at the weekend and have no plans to until Wednesday, I am making this up as I go. I have no idea if we will even stick to this, but for now, this is it.

Monday: Roast lamb, yorkshire pudding, roast potatoes, green beans and mint sauce (mum's cooking dinner)

Tuesday: BLT's and soup

Wednesday: Bangers and mash with onion gravy (mum will cook again)

Thursday: No idea, probably eat out

Friday: Our plans for Christmas eve have not yet been finalised

See other menu plans over at Organizing Junkie

Toad In The Hole

2010-12-16T08:57:00.006-06:00

I have not had a good old english toad in the hole for a very long time. My mum made this for us, and I have already told her that she has to make it again before she leaves.

4oz plain flour
4 large eggs
½ pint milk
2 tbsp fresh thyme
6 english pork sausages
2 tbsp vegetable oil
Salt and peppr

1. To make the batter, sift the flour into a large bowl. Add the salt and pepper

2. Make a well in the centre of the flour and add the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk

3. Stir in the thyme. Cover and leave to stand for up to 4 hours

4.Preheat the oven 400F

5.Heat a large skillet and cook the sausages until golden-brown all over

6.Place the vegetable oil into an ovenproof dish and heat in the oven for five minutes or until the dripping is very hot

7.Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.

See other recipes at The Grocery Cart Challenge

Menu Plan Monday

2010-12-13T09:47:00.001-06:00

Monday: Meatloaf, mashed potatoes and green beans

Tuesday: Tacos

Wednesday: Beef stew with suet dumplings

Thursday: Tilapia with parsley sauce, mashed potatoes and minted peas (didn't make it last week)

Friday: Probably eating out

See other menu plans over at Organizing Junkie

Feta Stuffed Bell Peppers

2010-12-08T11:58:00.007-06:00

This is one of my mum's favourite meatless meals, and she made them for the hubby and I for the first time the other day. They are very quick and easy to make, but they are so delicious, and we will definitely be making these again.

4 red bell peppers
Grape tomatoes
Fresh thyme
Feta cheese
Olive oil
Salt and pepper

Split peppers in half and clean out seeds, rub with olive oil and season with salt, pepper and some fresh tyhme. Fill the peppers with grape tomatoes and roast at 350 for 20 minutes. After 20 minutes, sprinkle with feta cheese and return to oven for 5-10 more minutes.

Menu Plan Monday

2010-12-06T07:42:00.003-06:00

Monday: Stuffed bell peppers and salad

Tuesday: Toad in the hole, mashed potatoes, peas and gravy

Wednesday: Crockpot red chicken curry with butternut squash and jasmine rice

Thursday: Tilapia with parsley sauce, mashed potatoes and minted peas

Friday: King ranch chicken

See other menu plans over at Organizing Junkie

Menu Plan Monday

2010-11-29T09:04:00.002-06:00

Monday: Armenian beef kebabs, fatoosh salad and roasted cauliflower

Tuesday: Turkey pot pie

Wednesday: Mango chutney short ribs, mashed potatoes and broccoli

Thursday: Spag bol and garlic bread

Friday: Roast lamb with roasted potatoes, mashed swede, yorkshire pudding and mint sauce

See other menu plans over at Organizing Junkie

Steak Pizzaiola

2010-11-29T09:03:00.002-06:00

Recipe from Mommy's Kitchen

2 boneless steaks
1 onion, sliced
1 green bell pepper, sliced
8oz fresh mushrooms, sliced
1 can diced tomatoes
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 tsp Italian seasoning
1/2 cup mozzarella cheese
2 tbsp olive oil

Heat olive oil in large skillet, add the onion, mushrooms and bell pepper and cook for 5 minutes. Season the steaks with salt, pepper, garlic and onion powders. Move the veggies to one side of the pan, add steaks and brown on both sides. Add the canned tomatoes and italian seasoning and simmer for 10 minutes. Cover steaks with cheese and cook for 2 minutes, or until cheese has melted.

Grocery Deals

2010-11-23T06:50:00.008-06:00

It's been a long time since I have posted any grocery deals, and I did this shop last tuesday, but with moving and everything we didn't have internet last week so I wasn't able to post it then. This was a fun shop not only because my total was only $0.13 but because my mum is here from England, and so she got to see how much I can save with coupons.

Shelf: $118.99
Spent: $0.13
Saved: $118.86
Pct : 99%

15 x del monte canned tomatoes
6 x campbell's cream of chicken soup
2 x campbell's cream of mushroom soup
2 x campbell's chunky soup
4 x carnation evaporated milk
3 x hormel chili masters
2 x dole mandarin oranges
3 x honest tea
4 x propel water
2 x martha white muffin mix
temptations cat treats
air wick apple cinnamon candle
2 x dawn dish soap
advil
cap'n crunch cereal
bestlife buttery spread
Lays salt and vinegar chips
van de kamps beer battered fish
edwards chocolate silk pie
edwards key lime pie
barilla pasta
4 x ronzoni smart taste spaghetti
2 x ronzoni smart taste rotini

See other grocery deals at The Grocery Cart Challenge

Menu Plan Monday

2010-11-22T09:57:00.003-06:00

Monday: Steak pizzaiola

Tuesday: Zuppa toscana soup

Wednesday: Apple and sage pork chops, roasted asparagus and red potatoes

Thursday: It's my mum's first Thanksgiving so we're going traditional. Turkey, mashed potatoes, green bean casserole, corn bread stuffing, cranberry sauce and pumpkin pie.

Friday: Thanksgiving leftovers

See other menu plans over at Organizing Junkie

A Taste Of Home

2010-11-20T15:46:00.004-06:00

My mum is here visiting from England, and every time she visits I always have a long list of things I want her to bring over, the top of the list is always maltesers! this time she also brought a lot of house stuff, which I was thrilled with. Seeing how much she crammed into her suitcase I'm shocked there was any room left for her clothes!

Here's the list of goodies:

2 x ribena bottles
3 x douwe egberts coffee
2 x yorkshire gold tea
Cadbury's drinking chocolate
2 x atora vegetable suet
2 x coleman's mint sauce
2 x coleman's tarter sauce
Coleman's mustard
Branston pickle
2 x maltesers
2 x white maltesers
Solpadeine, germolene and car sickness tablets
Nigella Lawson salt pig
2 x Nigella Lawson egg cups
Nigella Lawson measuring cups
Nigella Lawson mezzaluna and chopping board
3 British cookbooks - Nigella Lawson Kitchen, Clarissa Dickson Wright Potty and Gordon Ramsey's Great british pub food
Marks and Spencer's advent calender

Menu Plan Monday

2010-11-08T07:51:00.002-06:00

Monday: Breakfast for dinner - bacon, eggs, fried tomatoes and mushrooms with toast

Tuesday: Crockpot chicken stroganoff with egg noodles (didn't make it last week)

Wednesday: Spag bol with salad

Thursday: Picking up my mum at the airport, will probably order chinese food for dinner

Friday: Taking my mum and the girls to Joe's Crab shack

See other menu plans over at Organizing Junkie

Chicken Cacciatore

2010-11-08T07:37:00.004-06:00

The hubby has been asking me to make this for a while, I'm not sure why I thought I wouldn't enjoy this because it turned out to be a very quick, yet delicious dinner. We will definitely be making this again.

1 lb chicken breasts, cut into 1 inch cubes
1 onion
8 oz mushrooms
1 green bell pepper, cut into strips
1 can diced tomatoes
1 8 oz can tomato sauce
1/4 cup flour
1 tsp salt
1/2 tsp pepper
1 tsp garlic
1 tsp marjoram
1/2 tsp oregano
1/2 tsp rosemary
1/2 tsp thyme
3 tbsp olive oil

Mix flour, salt and pepper and coat chicken with the flour mixture

Heat 2 tbsp oil in large skillet, add chicken and cook until lightly browned. Remove chicken, add the remaining 1 tablespoon of oil and add mushrooms, onion and bell pepper, cook for 5 minutes.

Stir in the remaining ingredients, bring to a boil and add chicken back to skillet. Reduce heat and simmer for 5 minutes.

King Ranch Chicken

2010-11-07T18:13:00.002-06:00

I have never made king ranch chicken beofore, and the hubby was definitely skeptical of a recipe that called for cream of mushroom soup, but I have to say that we both loved this and will be making it again soon.

1 onion
2 lbs chicken thighs, boiled and chopped
12 oz package corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
1/2 can milk

Mix together soups, tomatoes and milk. In 9x13 greased baking dish tear 1/2 corn tortillas and put in the bottom, then a layer of chicken, chopped onion, cheddar cheese and 1/2 soup mixture. Repeat layers. Bake covered at 350 for 45 minutes, uncover and bake for another 30 minutes.

Spiced Rice with Tomatoes and Bell Peppers

2010-11-03T07:46:00.004-05:00

This recipe is from one of my favourite cookbooks, Vefa's Kitchen. I only slightly changed the recipe by adding green pepper as well as red, and that's because the hubby really wanted both peppers. We served this side dish with pork chops and we both really liked it.

6 tbsp butter
1 onion, finely chopped
3 garlic cloves, finely chopped
1 1/2 cups long grain rice
1 1/2 tsp salt
1 tsp sugar
1/4 tsp white pepper
1/4 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp ground coriander
2 1/4 lbs fresh tomatoes, chopped
1 tbsp tomato paste
1 cup vegetable stock
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped

Melt the butter in a large pan, add the onion, garlic until softened. Stir in the rice and cook for 2 minutes. Add the salt, sugar, spices tomatoes, tomato paste and stock. Mix well, cover, bring to a boil and simmer for 20 minutes. Stir in the bell pepper and simmer for 5 minutes.

Menu Plan Monday

2010-11-01T08:33:00.002-05:00

Monday: Pork chops and spiced rice with tomatoes and bell peppers

Tuesday: Crockpot chicken stroganoff with egg noodles

Wednesday: Pizza burgers

Thursday: King ranch chicken (didn't make it last week)

Friday: Chicken cacciatore

See other menu plans over at Organizing Junkie

Chicken Tenders and Cream Gravy

2010-10-31T09:27:00.006-05:00

The hubby made dinner last night, and I have to say that he made some very good chicken tenders!

1 lb chicken tenders
1 cup all purpose flour
2 cups panko breadcrumbs
1 tsp black pepper
1 tsp salt
1/2 tsp ground allspice
1/2 tsp ground corriander
1/2 tsp cayenne pepper
2 eggs

Put flour onto plate, season with salt, pepper, allspice, corriander and cayenne

Put breadcrumbs onto seperate plate

Whisk eggs in small bowl

Dredge the chicken in the seasoned flour, then eggs and finally breadcrumbs

Heat oil in a large skillet and fry chicken for 10 minutes, or until golden brown

Peppered Cream Gravy:

4 tbsp butter
4 tbsp all purpose flour
2 cups milk
2 cups heavy cream
1/8 tsp allspice
pinch of ceyenne
salt and pepper

Add 4 tbsp of butter and the same amount of flour to a pan

When the butter/flour mixture has melted together and cooked for a few minutes to cook out the raw flour taste start adding warm milk and cream a little at a time

When the milk has been added and the sauce is smooth, add in the spices

If the sauce is too thick add in more milk

Season with lots of black pepper

Chicken Tikka Masala

2010-10-27T11:46:00.006-05:00

I have made chicken tikka masala many times before, using many different recipes, and while they are usually all very good, they have all been very time consuming and involved a lot of steps. Until I found this recipe, which seemed far too easy to be good, but I have to say that this was not only the easiest chicken tikka I have made, but I would also say it was the best. We will definitely be making this again!

1 1/2 lbs chicken breasts, cut into 1 inch cubes
2 tbsp butter
1 onion, chopped
2 tbsp lemon juice
1 can diced tomatoes
1/3 cup heavy cream
1 tbsp corn starch
1/2 tsp salt
2 tbsp paprika
1 tsp minced garlic
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp crushed red pepper

Melt butter in large skillet, add chicken, onion and lemon juice and cook for 10 minutes.
Add all of the spices and cook for 1 minute. Add the canned tomatoes.
Stir the cream, corn starch and salt together until smooth, slowly add to the chicken.
Bring to boil, reduce heat and simmer for 5 minutes.
Served with rice, naan bread and mango chutney.

See other recipes at The Grocery Cart Challenge

Pioneer Pie

2010-10-26T10:17:00.006-05:00

I have been meaning to make this pie for a few weeks now, and finally made it last night. The hubby and I both liked it, I think he liked it more than I did though, mainly because I am not that much of a fan of bbq sauce. This is another recipe I got from Kayotic Kitchen

1 lb ground beef
4 bacon slices
1 onion
1 garlic clove
6 tbsp bbq sauce
1 tbsp worcester sauce
1 tbsp ketchup
2 cans heinz baked beans
4 large potatoes
2 carrots
1/4 cup milk
pepper & salt
breadcrumbs
grated cheese

Peel and chop the potatoes and carrots, boil them for 20 minutes, or until tender.

Fry the beef, bacon, onion and garlic until browned, drain fat.

Add the worcester sauce, bbq sauce, ketchup and beans to the meat mixture, and simmer for 15 minutes.

Once the potatoes are done, mash them with milk, salt and pepper.

Transfer the meat mixture to a baking dish, top with the mashed potatoes, sprinkle bread crums and cheese on top and bake at 350 for 30 minutes, or until cheese has melted.

Menu Plan Monday

2010-10-24T15:54:00.002-05:00

Monday: Pioneer pie (didn't make it last week)

Tuesday: Chicken tikka masala, jasmine rice and mango chutney

Wednesday: Spanish hamburgers

Thursday: King ranch chicken

Friday: Party chicken, mashed potatoes and peas

See other menu plans over at Organizing Junkie

Cowboy Stew

2010-10-22T07:44:00.004-05:00

Another recipe I found over at a year of slow cooking the hubby really loved this, especially with his favourite candy-krisp jalapenos on top.

1 lb ground beef, browned
2 cloves garlic, chopped
1 can tomato sauce
1 can diced tomatoes
1 can corn, drained
1 cup frozen peas
2 cans whole potatoes, drained
1 can rotel
1 can Ranch Style beans
1 cup water

Brown beef with the garlic, drain and add to the crock pot.

Open and add all of the canned items to the crock pot.

Add the cup of water and mix all together.

Cook on low for 8 hours.

Creamy Chicken Picasso

2010-10-20T07:08:00.005-05:00

I think I am starting to feel bad for the hubby that he will soon have his mother in law visiting for an entire 2 months, so I have been looking for recipes for all his favourite foods. As soon as I saw this chicken recipe from Kayotic Kitchen with all it's onions and bell peppers I knew the hubby would love it.

4 chicken breasts
2 onions
3 bell peppers
2 garlic cloves
14oz can diced tomatoes
1 tbsp Italian seasoning
1/2 cup water
1/2 cup cream
2 tbsp oil
1 tbsp butter
pinch nutmeg
pepper
salt
Grated cheese

Season the chicken with salt and pepper, and lightly brown the chicken in a pan with the oil and butter. Once browned place chicken in a baking dish.
Slice the onions and add to the pan, cook until softened and then place on top of chicken.
Cut the peppers into rings and add to the pan for a few minutes, then add to the baking dish.
Add the garlic to then pan, and cook for a minute or so before adding the diced tomatoes and water. Add the Italian seasoning, and a pinch of nutmeg.
Pour in the cream, season with salt and pepper and let simmer for 5 minutes, then pour all over the chicken and vegetables.
Cover the baking dish with foil and bake at 400 for 30 minutes. After 30 minutes, remove foil, top with grated cheese and bake uncovered for another 15 minutes.

We served ours ontop of jasmine rice, which was perfect for soaking up all that sauce.

American Chop Suey

2010-10-18T20:12:00.004-05:00

I have never tried American chop suey/macaroni and beef/goulash before, but the hubby grew up eating it, and while this version didn't taste quite like his mom's, he still liked it. I got this recipe form a year of slow cooking

1 lb ground beef
5 bacon slices, chopped
1 large onion, diced
1 green bell pepper, diced
1 (14.5-ounce) can diced tomatoes
1 can water
3 garlic cloves, chopped
1 jar pasta sauce
1 (16-ounce) package pasta

Cook beef, onion and bacon together in skillet, once the beef has browned, drain and put into slow cooker. Add everything else to the meat mixture, except for the pasta and cook for 6 - 8 hours on low.

Menu Plan Monday

2010-10-17T18:45:00.003-05:00

Monday: American chop suey

Tuesday: Creamy chicken picasso, jasmine rice and green beans

Wednesday: Cowboy stew and parker house rolls

Thursday: We have the final inspection on the house and then a walk through with the builder, so we will grab dinner on the way home

Friday: Pioneer pie

See other menu plans over at Organizing Junkie

Menu Plan Monday

2010-10-11T09:20:00.003-05:00

With only a few weeks before we move to the new house (closing is October 26th) I am trying to use up as much of the fridge and freezer contents as possible, I really don't want to have to move it all the way to League City!

Monday: Madras chicken curry and jasmine rice

Tuesday: BLT's with avocado and tomato soup

Wednesday: Going down to the new house, will grab dinner on the way home. Probably masala wok for paneer tika masala and garlic naan

Thursday: Bacon wrapped cream cheese and jalapeno stuffed chicken, baked potatoes and cauliflower-cheddar bake

Friday: Breakfast - bacon, sausage, eggs, fried tomatoes and mushrooms

See other menu plans over at Organizing Junkie

Spanish Hamburgers

2010-10-05T08:40:00.009-05:00

This is one of the hubby's recipes, and something he makes when he is in charge of dinner! he usually makes these on hamburger buns, but wanted to try pita bread this time, and I actually much preferred them this way. He likes his with mayo and mustard and I like mine with sliced tomato.

1 lb ground beef
1 onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 can tomato paste
1/4 cup ketchup
1 tbsp mustard
1 tsp worcester sauce
1/4 tsp italian seasoning
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp allspice
1/4 tsp coriander
1/4 tsp cayenne

Put beef, onion and bell pepper in pan, cook until beef has browned and vegetables are softened, drain well.

Add the tomato paste to the meat mixture along with the ketchup, mustard, worcester sauce and all the spices.

Turn the heat down to low and cook for 10-15 minutes, stirring frequently.

Serve on hamburger buns or pita bread with mustard, mayo and sliced tomatoes.

See other recipes at The Grocery Cart Challenge

Menu Plan Monday

2010-10-04T10:06:00.002-05:00

Monday: Spanish hamburgers, corn on the cob and roasted asparagus

Tuesday: Breakfast for dinner - french toast, sausage, eggs, fried mushrooms and tomatoes

Wednesday: Orange chicken and jasmine rice

Thursday: Roast chicken, tomato topped baked mac and cheese and roasted asparagus

Friday: Going down to the new house, will probably eat at cafe adobe on the way home

See other menu plans over at Organizing Junkie

Chili Con Carne

2010-09-29T18:11:00.005-05:00

Randal and I have different ways of eating our chili, he has it in a bowl topped with cheese and eats it with crackers, I like it how I grew up eating it, on a bed of rice with jacobs cream crackers. Either way, this recipe makes pretty tasty chili!

1 pound lean ground beef
1 large onion, chopped
1 green bell pepper, chopped
1 tablespoon candy krisp jalapenos (optional, I added them because the hubby loves them)
2 cans red kidney beans, rinsed and drained
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
1 can (8 ounces) tomato sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cinnamon stick
Dash of ground cloves
Shake of worcester sauce
2 tablespoons vegetable oil

1.In a medium sized pan, heat the oil over medium heat. Saute onion,garlic and green pepper until soft. Add ground beef and cook until meat is browned.
2.Pour in tomatoes, tomato sauce and all of the seasonings.
3. Transfer to crock pot and cook for 6-8 hours, adding the beans for the last 2 hours.
4.Remove cinnamon stick before serving

See other recipes at The Grocery Cart Challenge

Menu Plan Monday

2010-09-27T08:20:00.002-05:00

Monday: Cheese potato and smoked sausage casserole

Tuesday: Chili con carne with rice

Wednesday: BLT's with avocado and soup

Thursday: Breakfast for dinner - eggs, bacon, hash browns and fried tomatoes

Friday: Taco pasta and salad

See other menu plans over at Organizing Junkie

Menu Plan Monday

2010-09-19T13:57:00.005-05:00

Monday: I have to make a meatloaf for the hubby to take to his works Tuesday pot luck lunch, so I'm making an extra one for dinner, so meatloaf, mashed potatoes and peas

Tuesday: Sweet and sour chicken and jasmine rice

Wednesday: I have my citizenship ceremony, so we are going to dinner at Perry's to clelebrate my new American citizenship!

Thursday: Spag bol, salad and parker house rolls

Friday: Eating out

See other menu plans over at Organizing Junkie

S'mores Chocolate Chip Cookies

2010-09-13T09:22:00.011-05:00

The hubby has a pot luck lunch at work every tuesday, so I made these for him to take last week.

See the recipe over at Picky Palate

Menu Plan Monday

2010-09-13T09:22:00.005-05:00

Monday: Chicken carbonara and salad

Tuesday: Cowboy casserole and french beans

Wednesday: Orange chicken and jasmine rice

Thursday: Hamburgers, shells and cheese and fruit salad

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

2010-09-06T09:12:00.003-05:00

It's been about a month since I last menu planned or posted anything on this blog, but I now finally have a working camera for the first time since we moved, and even though most of my kitchen equipment is still in storage I am over the frustration of that and can't wait to start posting recipes again.

Before I get to the menu plan, I have to share the latest picture of our new house. In just a month it has gone from an empty lot to this:

Anyway, on to this weeks menu plan...

Monday: Cranberry glazed pork roast, mashed potatoes and fresh green beans

Tuesday: Texas bbq ribs, herby potato salad and corn on the cob

Wednesday: Tacos

Thursday: Shepherds pie and salad

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

2010-07-26T08:11:00.002-05:00

DH has colleagues from Nigeria here in Houston for training this week, so this weeks menu is very up in the air, as he will be out with them sometimes and I won't be cooking meals just for me.

Monday: Spag bol, salad

Tuesday: Meatloaf, mashed potatoes and corn

Wednesday: Tacos, guacamole and chips

Thursday: Spicy roast chicken legs, green beans and salad

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

2010-07-19T09:36:00.003-05:00

I know I haven't been posting much at all, but I do have a couple of recipes waiting to be posted, but I can't get the pictures uploaded becaue my cameras battery has finally died. So adding to the list of things I haven't been able to find since we moved is my battery charger. I finally gave in this weekend and went and bought a new one, but it didn't work.

Anyway, this week's menu plan...

Monday: Tacos

Tuesday: Italian sausage pasta bake, salad

Wednesday: I have an immigration biometrics appointment for my citizenship application this afternoon, so we will probably eat out afterwards

Thursday: Swedish meatballs, egg noodles and peas

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

2010-07-12T09:54:00.003-05:00

Monday: Crispy chicken with creamy orange sauce, mashed potatoes and peas

Tuesday: Spag bol, salad

Wednesday: Sweet and sour pork, shrimp fried rice

Thursday: Paprika chicken with pasta in a tomato cream sauce

Friday: Eating out

See other menu plans over at Organizing Junkie

Rio Grande Pork Roast

2010-07-09T13:15:00.005-05:00

I finally posted a new recipe! unfortunately it isn't one that the hubby or I would probably make again. It wasn't awful or anything, but considering I don't like apple jelly straight out of the jar, I am not sure why I thought combining it with ketchup and pouring it on a pork roast would help change my opinion.

We still ate it, and it was fine, just not as good as the cranberry glazed pork roast that we make.

•4lb Pork roast
•1 teaspoon Salt
•1 teaspoon Garlic Salt
•2 teaspoons Chili Powder, Divided
•1 cup Apple Jelly
•1 cup Ketchup
•2 Tablespoons apple cider vinegar

Preheat your oven to 325 degrees.

In a small bowl, mix together the salt, galic salt and half of the chili powder.

Rub mixture all over the pork roast, and place fat side up on a rack in a shallow roasting pan.

Roast in the oven uncovered for 2 hours or until a meat thermometer registers 165 degrees.

In a small saucepan, combine jelly, ketchup, vinegar, and the remaining chili powder. Bring to a boil. Turn down heat and simmer for 2 minutes.

Brush roast with glaze. Continue roasting for 10-15 minutes or until roast reaches 170 degrees.

Remove roast from the oven, and allow to rest for 10 minutes.

See other recipes at The Grocery Cart Challenge

Menu Plan Monday

2010-07-05T07:39:00.003-05:00

I didn't quite manage to actually get any new recipes posted on the bog last week, but I am determined to do so this week!

Monday: Rio grande pork roast, with roasted potatoes and parsnips

Tuesday: We have our final appointment with the design center from 3-6pm, so after we finalise all our options for the new house, we will probably grab something on the way home

Wednesday: Swedish meatballs, egg noodles, green beans

Thursday: Crunchy lemonade drumsticks, spicy potato wedges, corn

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

2010-06-27T17:51:00.003-05:00

I finally found my camera, and I think I am going to attempt to make a blog worthy meal this week... maybe even two!

Monday: Swedish meatballs, egg noodles and lingonberry sauce

Tuesday: Coronation chicken salad sandwiches, asparagus and fruit salad

Wednesday: Spicy chicken with two-melon salsa, rice and green beans

Thursday: Hamburgers with crunchy potato wedges, asparagus and fruit

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

2010-06-21T09:53:00.005-05:00

I feel bad about not posting much, but right now my meals are not exactly blog worthy, even if I could find my camera... which I haven't been able to do since the move.

We finally went and signed the contract for building the new house, which is my exciting news for the week, here's the floor plan

Now, if the hubby and I survive the design center process (we agree on nothing at this point!) all will be good! So, on to the menu plan... again nothing very exciting this week, trying to use up things we have

Monday: English breakfast for dinner... eggs, bacon, fried mushrooms and tomatoes, baked beans and toast

Tuesday: Steak, baked potato, corn on the cob and salad

Wednesday: Hot dogs, mac and cheese, peas and fruit salad

Thursday: Sweet and sour chicken, shrimp fried rice

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

2010-06-14T11:05:00.002-05:00

Things are finally getting back to normal, after a crazy week of moving and then pretty much everything going wrong that could. At least we have internet back again though!

This week I am sort of getting back into menu planning, the meals will be very simple as I still haven't found/unpacked most of my pantry items!

Monday: Leek and potato soup, with blt's and fresh fruit salad

Tuesday: Meatloaf, mashed potatoes and corn on the cob

Wednesday: Pork chops, rice and green beans

Thursday: Rosemary roasted chicken, roast potatoes, brussel sprouts and corn

Friday: eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

2010-05-31T08:35:00.002-05:00

This week is going to be crazy busy, because we sold our house and have to move out this friday June 4th! so I really have no idea if I will be able to stick to any kind of menu plan. as I have to pack up the entire house in 4 days as well as do all the change of address stuff and organise a moving company etc, but in an attempt to try and use up some of our freezer contents, I have planned a couple of meals, the rest will be fast food/take out:

Monday: Sweet and sour chicken and jasmine rice

Tuesday: Mango chutney short ribs and mashed potatoes

Wednesday: The hubby will bring something home

Thursday: The hubby will bring something home

Friday: Moving day, so I'm sure we will get take out/fast food

See other menu plans over at Organizing Junkie

Menu Plan Monday

2010-05-23T03:42:00.004-05:00

Monday: Zuppa toscana soup and salad

Tuesday: The husband has a dinner meeting at Perry's, so no cooking for me tonight! but there's some hummus and pita bread from phonecia calling my name!

Wednesday: Coconut curry short ribs, jasmine rice

Thursday: Our monthly HOA board members meeting got cancelled last week and moved to tonight, so will grab something on the way home from that

Friday: Going to see sex and the city 2 at the alamo drafthouse, so will eat there

See other menu plans over at Organizing Junkie