Recipes.

[do1you9love?]

Thanks! I knew there was another one somewhere but didn't spend a lot of time looking for it.

Hey! It's not quite your long weekend, yet! Quit yer loafing, missy!

What are some of your favourite recipes? This should be pretty neat considering how diverse the group is!

I love to cook. So does my husband. He works from home, so does most of the weekly cooking. I take over on the weekends. People frequently tell us we should open a restaurant, but that just sounds like so much work!

Here are some of my favorite, simple recipes:

Breakfast potatoes - 3 to 4 baked potatoes - cubed (I usually bake them the night before, then put in the fridge - makes them easy to cube), chop up some onion (peppers, too if you have them). Add about 2 T of oil to your skillet on medium heat, then put in the onions/peppers for a couple minutes while you are cutting the potatoes. Next, add the potatoes and sprinkle with seasoned salt or cajun seasoning. Let them brown for a few minutes before flipping to the other side until you get a nice crisp edge.

Chicken quesadillas - that recipe is in here somewhere, but basically shread up some cooked chicken breasts and season with cumin and chili powder. Put some butter or margarine in a skillet. Butter the top side of a tortilla, then put the non-buttered side down in the skillet. Flip and brown both sides, then repeat with another tortilla. Spread the top side of the first one with Cheez Whiz, then add your chicken. Cover with shredded cheese, then top with the other tortilla. Add back to the skillet and brown until the cheese melts.

Potato stew - chop 8-10 slices of bacon and add to a large stock pot on medium heat. Once the bacon is crisp, remove from the pot and discard all but about 2T of the drippings. Add one medium onion, and 2 stalks of celery, chopped to the bacon drippings, and saute until soft. Add 5 pounds of potatoes, peeled and cubed and 2 1/2 quarts of water, plus 3 cubes of chicken bouillon. Bring to a boil and then simmer for about 2 hours. It thickens up as you go. Add salt and pepper or cajun seasoning to taste.

OK, my fingers are tired, That's all for now!

 

[Neesy]

I was reading a recipe that used Italian Dressing (in the thread 'What are you having for supper'
Last night I made this salad and it uses Italian Dressing. Hope you like it

TOMATO SALAD
3 - 4 medium ripened tomatoes
Remove top of tomatoes and scoop out all the pulp.
Then slice the tomatoes thin.
Add to the tomatoes -- half of a large sweet onion, 3-6 basil leaves chopped,1 clove garlic chopped fine,
2 or 3 green onions chopped - some of the green tops chopped too, ground black pepper
Mix all ingredients, cover and put in fridge for 2 hours.
Then drain well.
Add Italian Dressing (about 1/4 cup) - 20 minutes before serving
Using a straining spoon, spoon it into small bowls.
Sprinkle with parmesan cheese on the top.
Serves 4 - 6

That sounds delicious! and also a good way to use up my ripe tomatoes (plus I actually have some fresh basil growing in a pot on the windowsill) - thanks

 

[Moderator]

Hey! It's not quite your long weekend, yet! Quit yer loafing, missy!


I love to cook. So does my husband. He works from home, so does most of the weekly cooking. I take over on the weekends. People frequently tell us we should open a restaurant, but that just sounds like so much work!

Here are some of my favorite, simple recipes:

Breakfast potatoes - 3 to 4 baked potatoes - cubed (I usually bake them the night before, then put in the fridge - makes them easy to cube), chop up some onion (peppers, too if you have them). Add about 2 T of oil to your skillet on medium heat, then put in the onions/peppers for a couple minutes while you are cutting the potatoes. Next, add the potatoes and sprinkle with seasoned salt or cajun seasoning. Let them brown for a few minutes before flipping to the other side until you get a nice crisp edge.

Chicken quesadillas - that recipe is in here somewhere, but basically shread up some cooked chicken breasts and season with cumin and chili powder. Put some butter or margarine in a skillet. Butter the top side of a tortilla, then put the non-buttered side down in the skillet. Flip and brown both sides, then repeat with another tortilla. Spread the top side of the first one with Cheez Whiz, then add your chicken. Cover with shredded cheese, then top with the other tortilla. Add back to the skillet and brown until the cheese melts.

Potato stew - chop 8-10 slices of bacon and add to a large stock pot on medium heat. Once the bacon is crisp, remove from the pot and discard all but about 2T of the drippings. Add one medium onion, and 2 stalks of celery, chopped to the bacon drippings, and saute until soft. Add 5 pounds of potatoes, peeled and cubed and 2 1/2 quarts of water, plus 3 cubes of chicken bouillon. Bring to a boil and then simmer for about 2 hours. It thickens up as you go. Add salt and pepper or cajun seasoning to taste.

OK, my fingers are tired, That's all for now!

I think my mind has already left the building. It's been a really quiet week which has had the opposite effect for me, i.e. I'm not as motivated to do as much.

 

[Wayoftheredpanda]

Found a good vegan curry tutorial.

 

[Alexandra M]

Well the Chocolate Bannock turned out great (if I do say so myself). I used my regular Bannock recipe and added 1/4 cup of
cocoa, 1 cup dark chocolate chips and about a tablespoon of water. After baking them I made chocolate frosting and smothered them with it and
sprinkled chopped walnuts on top. The neighbours loved them!

 

[Neesy]

Well the Chocolate Bannock turned out great (if I do say so myself). I used my regular Bannock recipe and added 1/4 cup of
cocoa, 1 cup dark chocolate chips and about a tablespoon of water. After baking them I made chocolate frosting and smothered them with it and
sprinkled chopped walnuts on top. The neighbours loved them!

Oh my goodness - that sounds quite decadent!

(I found a lighter version of fried green tomatoes):

Healthy Fried Green Tomatoes

Makes: about 20 slices Hands-On Time: 30 min. Total Time: 40 min.

4 medium-size green tomatoes (about 1 1/3 lb.)
½ tsp. salt
½ tsp. pepper
1 cup self-rising white cornmeal mix
½ cup panko (Japanese breadcrumbs)
½ cup all-purpose flour
4 egg whites
3 Tbsp. olive oil

1. Cut tomatoes into ½-inch-thick slices; sprinkle with salt and pepper. Let stand 10 minutes.
2. Combine cornmeal mix and panko in a shallow dish or pie plate. Place flour in a second shallow dish or pie plate. Whisk egg whites in a medium bowl until foamy. Dredge tomato slices in flour, shaking off excess. Dip in egg whites, and dredge in cornmeal mixture.
3. Cook half of tomato slices in 1½ Tbsp. hot oil in a nonstick skillet over medium heat 4 to 5 minutes on each side or until golden brown. Season with salt to taste. Place on a wire rack in a jelly-roll pan, and keep warm in a 225° oven. Repeat procedure with remaining tomato slices and oil.
Per Tomato Slice: CALORIES 65; FAT 2.2G (SAT 0.3G, MONO 1.6G, POLY 0.2G); PROTEIN 2.1G; CARB 9.3G; FIBER 0.6G; CHOL 0MG; IRON 0.5MG; SODIUM 157MG; CALC 16MG

I did make some banana cupcakes recently which turned out nice but I skipped the frosting on top.

Also last night I made scones and it was different from what I'm used to - you roll it into a 9 inch circle, score the top into eight pie shaped wedges, sprinkle with coarse sugar and bake in the oven at 425° for 25 minutes. I even added a bit of grated smoked cheese as well since we ate these with our supper.

I actually sprinkled them very lightly with coarse brown sugar then used some Himalayan sea salt that I bought in a grinder - the sweet/salty combination worked well with the smoked cheese

 

[Neesy]

Nomik

Found a new recipe!

Frozen Candy Grapes - 0 WW Smart Points

One of my go to snacks especially during warmer weather are Frozen Candy Grapes! I certainly didn't invent them and this certainly isn't the only way to make them but yummmm....put them in your WW toolbox...and freezer.

Ingredients

• 2 cups seedless grapes
• 1 Tbsp sugar free powdered drink mix or gelatin mix of your choice (I used SF Jolly Rancher Watermelon drink mix in a stick)

Directions:

1. wash grapes
2. separate grapes from stem and put in zipper lock plastic bag
3. add powdered drink mix
4. shake vigorously
5. freeze for at least one hour
6. enjoy, guilt free!

 

[Alexandra M]

for HollyGolightly

SWEET AND SOUR MEATBALLS
done in the Crock Pot

1 bottle Heinz Chili Sauce (I use the regular one)
1 can jellied cranberry sauce
1 tblsp. brown sugar
1 tsp. lemon juice
2 lbs of meatballs (I use the frozen beef ones, but you can make your own just don't make them too big.)
Put all ingredients, except meatballs, in your Crock pot, set to low, give ingredients a stir and put the lid on. Let them melt and the flavours will
mix together -- takes 20 to 30 minutes. Then add meatballs and stir to make sure the sauce is covering all of them.
Set crock pot on LOW , put the lid in and cook 8 hours (or more - the longer they cook the better they are). Give them a stir when you get home from work and put the lid back on.
I serve them with buttered broad noodles or basmati rice.
SERVES 6

 

[Alexandra M]

for HollyGolightly

BEEF ROAST
(done in Crock Pot)

3 or 4 lb beef roast (use a cheap cut of beef, I always asked the butcher at the grocery store to cut a Shoulder Roast or Short Rib Roast or
Blade Roast - just make sure it is boneless
1 28 ounce can of tomatoes - I used the whole tomatoes
Garlic Salt
Black Pepper
1 medium white onion - chopped
Put roast in crock pot, shake garlic salt and black pepper on it and on the sides. Sprinkle the chopped onion on and around the roast.
Pour tomatoes on and around the roast, break up the tomatoes a bit if you want to.
Put the lid on and set at low for minimum 8 hours.
SERVES 4

 

[Alexandra M]

for HollyGolightly
This is not a Crock Pot recipe, its an oven recipe. But it is super easy, quick, uses 1 casserole dish and lid, and it's
delicious.

CHICKEN CASSEROLE

4 - 8 Chicken Thighs (bone in) They should fit in the casserole dish side by side in 2 rows.
1 can of undiluted Cream of Chicken soup
Garlic Salt (lots of it) black pepper
3 - 4 medium carrots cut into small spears
4 - 5 medium potatoes - peeled and cut into the size of a ping pong ball.
Grease casserole dish, line with tin foil. Rinse chicken under cold water, shake it off a bit and place the chicken pieces
in casserole dish. Sprinkle it well with garlic salt and less pepper. Spoon 1/3 of soup over chicken and spread it around.
Place carrots sprinkled over the chicken and some garlic salt and pepper. Spread 1/3 of soup over the layer of carrots.
Last, spread the potatoes over the top and then some garlic salt and pepper over it and the last of the cream of chicken soup
spread over the top.
Cover and seal casserole dish with tin foil and then put lid on. Bake at 350dgF for 1 1/4 to 1 1/2 hours.
Test the meat at 1 1/4 hours, fork should break up the meat and check potatoes too.
NOTE: When you rinse chicken make sure they are dripping wet when you put in the casserole dish and the carrots and potatoes too. You need that water to work with the soup to keep everything moist.
My kids would have eaten this everyday if I let them, the flavour is amazing. (And so is the aroma in your kitchen )
All I served with it was garlic/cheese bread and sometimes a basic green salad. It's a great wintertime dinner.
SERVES 4 - 6

 

[HollyGolightly]

Alexandra M Thank you! I took photos of those recipes with my cellphone so I can have the ingredients list with me at the store. I think I'll do the meatballs Saturday night - that would be good with some bread and a salad - easy enough!

Tonight I actually sat down at 8:20! But I didn't start cooking until 6:15 or so - 2 hours to cook, eat and clean up. But crockpot cooking would simplify my life. I'm also wanting to get an Instant Pot. I NEED ONE!

 

[king family fan]

 

[Neesy]

I'm just making chicken breast in the oven - I coated it with some spice mix, then wrapped it in chicken style bacon (I had to use it up). Baked it on nonstick foil in the oven at 300 degrees F for about 45 minutes.

Not sure what to have with it for supper - maybe rice and vegetables?

 

[Mugwomp]

Just in time for Dungeness crab season, this is a family favorite.
I know fresh crab is tasty on its own or with a bit of melted butter, but this recipe is very yummy..

Combine the ingredients, let the crab sit in it overnight (use baster to shower crab with marinade now and then) and dump out in big family style plate/bowl so everybody can dig in. Serve with garlic bread, dip bread in marinade/vinaigrette. Be sure the crab is cleaned and cracked, have whatever you like to have on hand to dissect the crab - don't be afraid to eat the body. That has all the best goodies, just break it apart and pick away!

SICILIAN CRAB MARINADE RECIPE
(enough for @ 2 crabs)

1/4 cup Balsamic vinegar
1 1/2 tablespoons red wine vinegar
2 teaspoons lemon juice
1 1/2 teaspoons white wine vinegar
1/4 teaspoon Worcesteshire
2 teaspoons parsley
2 teaspoons rosemary
1/4 cup chopped fresh basil
2 teaspoons fresh thyme
1 tablespoons chopped oregano
2 tablespoons chopped garlic
1/4 teaspoons red pepper flakes
Dash of ground pepper
1/4 teaspoon salt
1 bay leaf
1 cup extra virgin olive oil

In a bowl stir together the Balsamic vinegar, red wine vinegar, lemon juice, white wine vinegar, and Worcesteshire sauce. Add parsley, rosemary, basil, thyme, oregano, garlic, pepper flakes, pepper, salt, and bay leaf. Slowly add oil and mix to emulsify.

To use place 2 cracked, cleaned crab in a shallow pan or dish, pour over marinade and refridgerate 1 hour before serving. Makes 4 servings.

 

[DiO'Bolic]

Liver Stuffing

1 pound (about one medium-sized loaf) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 8 cups
1 stick butter
2 medium-sized onions, diced (about 1 1/2 cups)
3 ribs celery, diced (about 1 cup)
5 to 6 chicken livers (about 10 ounces)
1 quart low-sodium store-bought or homemade chicken or turkey stock
1 teaspoon dried thyme
1 teaspooon dried rosemary
2 whole eggs
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

Adjust oven racks to lower middle and upper middle position. Preheat oven to 300°F. Spread bread evenly over two rimmed baking sheets. Bake until bread cubes are completely dried, 30 to 40 minutes, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 375°F.

Melt 4 tablespoons butter in a saute pan over medium-high heat. Add diced onions and celery and saute over medium heat until softened but not browned, about 5 minutes. Remove and set aside.

Pat livers dry with a paper towel and cut into 2-inch segments. Melt 2 tablespoons butter in the pan over high heat. Add livers and cook until well browned on one side, about 2 minutes. Flip and continue cooking until centers are medium rare, about 1 minute longer. Remove livers and add 1 cup of stock to pan. Remove from heat.

In a blender, food processor, or with an immersion blender, puree livers with the deglazing liquid until mixture is mostly smooth with a few small chunks of liver remaining. Set aside.

Whisk remaining stock, eggs, and dried herbs in large bowl until homogeneous. Whisk in the liver mixture. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Fold in bread cubes, onions, and celery.

Put buttered 9- by 9-inch rectangular baking dish, cover tightly with aluminum foil, and bake until 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, about 10 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with parsley, and serve with gravy.

 

[Neesy]

Just in time for Dungeness crab season, this is a family favorite.
I know fresh crab is tasty on its own or with a bit of melted butter, but this recipe is very yummy..

Combine the ingredients, let the crab sit in it overnight (use baster to shower crab with marinade now and then) and dump out in big family style plate/bowl so everybody can dig in. Serve with garlic bread, dip bread in marinade/vinaigrette. Be sure the crab is cleaned and cracked, have whatever you like to have on hand to dissect the crab - don't be afraid to eat the body. That has all the best goodies, just break it apart and pick away!

SICILIAN CRAB MARINADE RECIPE
(enough for @ 2 crabs)

1/4 cup Balsamic vinegar
1 1/2 tablespoons red wine vinegar
2 teaspoons lemon juice
1 1/2 teaspoons white wine vinegar
1/4 teaspoon Worcesteshire
2 teaspoons parsley
2 teaspoons rosemary
1/4 cup chopped fresh basil
2 teaspoons fresh thyme
1 tablespoons chopped oregano
2 tablespoons chopped garlic
1/4 teaspoons red pepper flakes
Dash of ground pepper
1/4 teaspoon salt
1 bay leaf
1 cup extra virgin olive oil

In a bowl stir together the Balsamic vinegar, red wine vinegar, lemon juice, white wine vinegar, and Worcesteshire sauce. Add parsley, rosemary, basil, thyme, oregano, garlic, pepper flakes, pepper, salt, and bay leaf. Slowly add oil and mix to emulsify.

To use place 2 cracked, cleaned crab in a shallow pan or dish, pour over marinade and refridgerate 1 hour before serving. Makes 4 servings.

We just go to Red Lobster but this sounds delicious!

 

[Neesy]

Found a new recipe for boneless, skinless chicken thighs in the slow cooker:

Take about five or six boneless, skinless chicken thighs and place in slow cooker with 1 jar of Hoisin sauce (350 ml or 12 oz.) diluted with about 1/4 cup of water. Chop one onion (dice it) and add that with the juice of one lemon and the grated rind. Sprinkle with whatever spices you enjoy - I used ground ginger and some Mrs. Dash's extra spicy. (the juice and rind of one orange would work too if you have no lemons).

Cook on high for four hours. I actually found it to be done in around two hours so I took the lid off and left it on high which helped to thicken the sauce through evaporation. Then the last half hour I put the lid back on.

Makes a nice sticky sauce and you can pull the meat apart with a fork and serve it on a bun with some coleslaw.

Sprinkle with sesame seeds and garnish with parsley and/or green onion

 

[Neesy]

Tonight I'm making Hungarian Goulash Soup from the Weight Watchers One Pot cookbook. I think I'll go to the meeting first, get weighed in then come back home to eat my soup (you weigh less that way!)

Hey Nomik - are you still following the plan or have you decided you're slim enough already?

 

[Nomik]

Tonight I'm making Hungarian Goulash Soup from the Weight Watchers One Pot cookbook. I think I'll go to the meeting first, get weighed in then come back home to eat my soup (you weigh less that way!)

Hey Nomik - are you still following the plan or have you decided you're slim enough already?

It is funny you should ask. I did go off diet A BIT. I was on vacation, which reminds me, I should post some vacation pictures! I have gained three pounds since going off the diet. I am enjoying food though.

 

[Neesy]

It is funny you should ask. I did go off diet A BIT. I was on vacation, which reminds me, I should post some vacation pictures! I have gained three pounds since going off the diet. I am enjoying food though.

You look really good - very healthy! Even if you cheat just a little bit you're probably eating better than you were before. I am finding it hard but trying to stick with it in the long run. (It's hard at this time of year)