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Tuesday, August 4, 2009


I forgot to take a picture of dinner, so a picture of my Lyshie and I will have to do:)

I finally have measurements for this tasty little loaf. My daughter just made this last night. Instead of using bread cubes she used italian bread crumbs by accident. It wasn't like what we normally have but it was still good. All in all for being 10 years old, she didn't do too bad at all - especially for her first time.

Loaf Ingredients:
1 pound ground beef
1 - 1/2 cups broken up bread (bread cubes)
1 1/2 teaspoons salt
1 small onion, chopped
1/4 cup catsup
1-2 beaten eggs

Sauce Ingredients:
1/3 cup catsup
3 T. brown sugar (or a bit less)

1. Mix all loaf ingredients together.
2. Put into a round baking dish and form into a loaf.
3. Bake at 350 degrees for 30 minutes.
4. Mix together sauce ingredients and put on top of loaf when the timer for the loaf goes off.
5. Return to the oven for 30 more minutes or till meat is cooked through.
6. Drain grease and serve.

Sunday, August 2, 2009

Coke Can Chicken and Pasta

We got the chicken recipe from BBQ University and the pasta we threw together. So yummy! Recipes to follow very soon. Don't let the darkness of the chicken skin fool you. It tasted amazing, not burnt.

The pasta was very simple yet very tastey. Just make sure you don't mix too much pasta with the sauce like I usually do. lol.

cooked and drained angel hair pasta
olive oil
chopped cherry or grape tomatoes
minced garlic
fresh basil
freshly grated romano cheese
sea salt
fresh ground pepper

1. Slowly saute fresh tomatoes, seat salt, pepper and garlic in a mixture of olive oil and butter till they cook down a bit and make somewhat of a sauce. Add more olive oil if needed to desired consistency.
2. When tomatoes are desired tenderness and consistency, add into cooked pasta. Also add in fresh chopped basil and freshly grated cheese.
3. Serve immediately with a bit of freshly grated cheese on the top. It's that simple.

Provencal Dagwood Sandwich - Yum!

I found this recipe in my husband's cookbook called The Barbeque Bible. Absolutely amazing! Crazy thing is, he really liked it too. Enjoy!


sliced eggplant
sliced zucchini
sliced red peppers (I used green)
sliced red onion - peeled but root end left attached

Basting Mixture:
3 Tablespoons Olive Oil
2 Tablespoons fresh lemon juice
2 CLoves minced garlic
1 sprig fresh rosemary or 1 teaspoon dried
salt and pepper

For Serving:
1 long baguette (I used asiago cheese rolls)
8 oz goat cheese at room temperature

1. Prepare veggies by slicing into long 1/4 inch slices.
2. Make basting mixture by combining all basting ingredients.
3. Set up the grill for grilling preheating on high.
4. When ready to cook brush veggies with the basting mixture.
5. Arrange veggies on grate and grill basting them once or twice more throughout cooking time. It should only take 3-6 minutes. Make sure to season with salt while grilling.
6. Transfer to a platter to cool a bit and separate onion.

To serve we grilled the bread first, then spread goat cheese on each side (top and bottom) of the bread and piled high with veggies. Absolutely amazing! So yes, we did a couple things different than Mr.Raichlen but the results were still amazing!

Thursday, June 25, 2009

Crockpot Recipes

With a baby close to being here and the summer heat, I thought it'd be neat to compile a lot of crockpot recipes. I'll be adding more as friends and family send me recipes. Enjoy!

Crock Pot Chicken Ala King

1 can cream of chicken soup
3 T. flour
1/4 t. pepper
dash of cayenne pepper
1 lb. boneless chicken breasts cut in small cubes
1 rib celery chopped
1/2 C. green pepper chopped
1/4 C. onion chopped
1 10 oz. package frozen peas thawed
2 T. pimento chopped

Combine soup, flour and pepper. Stir until smooth.

Stir in chicken, celery, onion and green pepper. Cover and cook on low for 7 - 8 hours or until meat is cooked and tender. Stir in peas and pimentos. Cook another 30 minutes.

Serve over rice, noodles or biscuits.

Cranberry Chicken
1 (16 ounce) can cranberry sauce
1 bottle French dressing
1 (1 1/4 ounce) package onion soup mix
1 large chicken, cut into eight servings

1Mix the first three ingredients together in a bowl.
2Place the chicken pieces in a baking dish.
3Pour the sauce over the chicken to coat evenly.
4Bake covered at 350 degrees F.
5Uncover for the last 1/2 hour.

Crock Pot No Peek Beef
2 lbs. beef stew in 1 inch pieces
1 pkg. dry onion soup mix
1/2 C. dry red wine or beef broth
1 can of cream of mushroom soup
1/2 lb. sliced mushrooms

Combine all ingredients in the crockpot. Stir well to mix. Cover and cook on low for 8 - 10 hours. Serve over noodles or rice.

Deb's Chicken Taco's
1 can diced tomatoes and chili's
1 package taco seasoning
taco shells

put chicken, taco seasoning and canned tomatoes and chili's (do not drain) in crockpot.
Cook till chicken is done and shred.
Put back in crockpot for a few minutes on low or warm till you get your toppings read.

El Rancho Chicken Crockpot
3 cups cubed chicken, cooked
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 (10 1/2 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes and green chilies
1 green sweet pepper, chopped
1 medium chopped onion
1 1/2 teaspoons chili powder
1/4 teaspoon ground black pepper
8 ounces shredded cheese
12 corn tortillas (6- or 7- inch)

1Place chicken in your slow cooker cover with remaining ingredients except cheese and tortillas.
2Cover and cook on low for 6 to 8 hours.
3Serve with tortillas and cheese.

Crockpot Roast and Veggies
Diced potatoes
Baby Carrots
Chopped Onion
Cream of Mushroom Soup
French Onion Soup Mix
Brown Gravy Mix - mixed with one cup water

Place all in crockpot and cook on low for up to 7 hours or till roast is tender.

Wednesday, April 29, 2009

Fiesta CHicken Salad Wraps

I needed to come up with a quick recipe yesterday for lunch. I had some yummy cooked chicken in the fridge to use up so here's what I did. I recommend using more salsa or dipping your sandwich in it. All in all we thought it was pretty good. Hope you enjoy it as much as we did.

2 tablespoons cream cheese, softened
3-4 tablespoons mayo
1/2 cup chicken
1/4 cup shredded cheddar cheese
2-4 tablespoons salsa
2 chives, chopped
flour tortillas

Mix all together and place inside tortillas. Wrap up and enjoy!

Wednesday, April 1, 2009

Shish Kabobs and Rice Pilaf

Tonight's dinner was wonderful. On the kabob skewers we placed either steak or chicken with red peppers, green peppers and onions. My husband also used some kind of steak seasoning on them. Very simple and since my husband is the griller, hardly any work at all for me. The rice turned out amazing well. We used Jasmine rice in place of what it called for and used thyme for the spice. I was actually shocked how much like rice pilaf it actually tasted. The recipe also says it serves 4 but I would venture to say it serves 5-6. Enjoy!

***Update - dh has had this in his lunch 2 days in a row and says the rice is amazing! This from a man who does not like rice****

2 Tbsp. olive oil
1 Tbsp. butter
1 onion, finely chopped
1 cup long grain white rice
2 cups chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. dried thyme or basil leaves

Preheat the oven to 350 degrees F. In a medium saucepan, heat olive oil and butter and cook onion, stirring frequently, until translucent. Add rice and cook, stirring, over medium heat for 5-6 minutes until some of the rice grains look translucent. Transfer everything to a 1-1/2 quart glass baking dish. Bring the stock and seasonings to a boil and pour over the rice.
Cover dish and bake at 350 degrees for 30 to 40 minutes, until rice is tender. Remove from oven and let stand 10 minutes before serving. Fluff rice with fork and serve. Serves 4

Thursday, March 26, 2009

Hummus - smooth and wonderful!

I just found out today how to make smooth hummus. After you have drained and rinsed well the canned beans, put them in a towel. Cover and roll gently to remove the skins. I had to do a lot by hand since this didn't totally work. Let me tell you though, it made the smoothest hummus. This recipe is so far the best I've found online. Always make sure to use a good quality olive oil and don't skip the tahini when making this. Here's the recipe;)

15 oz can chickpeas or garbanzo beans, drained and rinsed well
1/4 cup tahini (which is sesame paste)
1/4 olive oil
1/4 cup water
3/4 teaspoon salt
1 teaspoon minced garlic
1/4 - 1/2 cup fresh lemon juice - to taste
1 pinch cumin

Blend all ingredients together in food processor or blender till smooth. Adjust seasonings to taste. Refrigerate for a couple hours and serve.

This lovely photo came from wikimedia. Any photo on this site can be used publicly without worrying about copyright.

Thursday, March 19, 2009

Grandma Good's Peach Cobbler

This is some yummy stuff! It's not too sweet. Some people love ice cream on this out of the oven. I personally love it by itself. Make sure to refrigerate any leftovers;) The recipe below is halved. If you double it, only use 2/3 or 3/4 cup melted butter.

1 cup flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 large can peaches
1/2 stick butter, melted

Mix flour, sugar, baking powder and salt together well.

Put an egg in and mix it up with a fork like you're cutting butter into a flour mixture.

Pour peaches into the bottom of an 8x8 or 9x9 cake pan. Cut peaches into smaller pieces with a knife.

Pour flour mixture on the top and pour melted butter over top of this.

Sprinkle the top with cinnamon and pop in the oven anywhere from 1/2 hour to 45 minutes or till knife inserted in the top comes out clean.

Monday, February 2, 2009

On a break...

Just thought I'd let you know that since I"ve gotten pregnant I've been horrible sick. Until this passes, you will most likely not see any posts on here. It could be quite a long time. Sorry:(