This is more of a suggestion than a recipe. I have made these potatoes more than I can count. Jared Loves them!! Jared isn't a fan of baked potatoes so this is my alternative. I like to eat them dipped in BBQ sauce or ketchup but they are also great by themselves.
3 lb. red potatoes (or as many as your family will eat)
1/4 cup Olive Oil ( or until potatoes are coated)
1 Tbsp. Salt (or until it looks right)
4-5 garlic cloves, chopped (add or minus a few)
2 Tbsp. Parsley (just eyeball it)
Chop potatoes into desired wedges. I usually cut them pretty small so they become more crisp. Then add the remaining ingredients. Place in a 400 degree oven on a roasting pan, covered in aluminum foil. Bake for 45-60 minutes or until golden brown. Sometimes I bump the temp. up really high halfway through to speed things up and they still turn out great!
Tuesday, July 22, 2008
Triple Berry Crisp
I made this Sunday and it was really really good! I took some to mom and dad and they loved it too.
Ingredients:
1 1/2 cups blackberries
1 1/2 cup raspberries
1 1/2 cup blueberries
4 tablespoons white sugar (I used more)
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Ingredients:
1 1/2 cups blackberries
1 1/2 cup raspberries
1 1/2 cup blueberries
4 tablespoons white sugar (I used more)
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Saturday, July 19, 2008
Stuffed Shells
1 pkg. Jumbo Shells
1 tsp. Salt
Boil for 10 minutes. Don't overcook! Place on waxed paper to cool.
While shells are cooking, mix:
1 large container Ricotta Cheese
1 16 oz. cottage cheese
2 c. mozarella cheese (reserve some to put on top)
3/4 c. Parmesan cheese (reserve some to put on top)
3 eggs
1 tbsp. parsley
1 tsp oregano
1 tsp salt
1/2 tsp pepper
Also need: 2 jars spaghetti sauce.
Spread small amount of sauce on bottom of two 9x13 pans. Fill shells and place them seem side down. Leave some space between each. Cover stuffed shells with sauce and sprinkle remaining cheeses on top. Cover with foil. Bake at 375 for about 40 minutes. Fills about 40 shells, 20 per pan.
I like to make this and freeze one of the pans for a later meal! Also, if you were going to make this for company, I'd probably buy two packages of shells, because it always seems like a lot of the shells are broken!!! Any way, this is a great every day kind of meal! It's really pretty good!
1 tsp. Salt
Boil for 10 minutes. Don't overcook! Place on waxed paper to cool.
While shells are cooking, mix:
1 large container Ricotta Cheese
1 16 oz. cottage cheese
2 c. mozarella cheese (reserve some to put on top)
3/4 c. Parmesan cheese (reserve some to put on top)
3 eggs
1 tbsp. parsley
1 tsp oregano
1 tsp salt
1/2 tsp pepper
Also need: 2 jars spaghetti sauce.
Spread small amount of sauce on bottom of two 9x13 pans. Fill shells and place them seem side down. Leave some space between each. Cover stuffed shells with sauce and sprinkle remaining cheeses on top. Cover with foil. Bake at 375 for about 40 minutes. Fills about 40 shells, 20 per pan.
I like to make this and freeze one of the pans for a later meal! Also, if you were going to make this for company, I'd probably buy two packages of shells, because it always seems like a lot of the shells are broken!!! Any way, this is a great every day kind of meal! It's really pretty good!
Salsa Fresca with Avacados
4 medium tomatoes, diced into small pieces
1-2 avacados, also diced small
1/4 C. diced red onion (you can use a yellow onion also), dice these as small as possible!
Juice from 1 -2 limes
Cliantro (I use about 1/4- 1/2 cup)
1/2 Jalapeno pepper, seeded (optional)
Garlic salt to tast
pepper to taste
Combine all ingredients, and enjoy! And yes, I don't like avacado's, but I've found that if I can't taste them, I don't mind them!
1-2 avacados, also diced small
1/4 C. diced red onion (you can use a yellow onion also), dice these as small as possible!
Juice from 1 -2 limes
Cliantro (I use about 1/4- 1/2 cup)
1/2 Jalapeno pepper, seeded (optional)
Garlic salt to tast
pepper to taste
Combine all ingredients, and enjoy! And yes, I don't like avacado's, but I've found that if I can't taste them, I don't mind them!
Monday, June 30, 2008
Sweet Pork Barbacoa and Lime Rice
This has been edited as of 5/10. I've changed the measurements to how I like to make it (the pork) -Candace
Sorry Candace I forgot to post this until now. I found this recipe on another blog and it actually tastes a lot like Cafe Rio's Pork. Also the rice is really good. I just cooked it in my rice cooker and it turned out great! Although I think I may have added more liquid or less rice so the rice didn't get dried out. Then I served the pork and rice together with homemade(Costco) tortillas. Jared loved it!
Ingredients:
4 lb. pork roast
2 (8 oz.) cans tomato sauce
4 cloves garlic, diced
1 1/4- 1 1/2 C. brown sugar, packed
1 T. cumin
2 c. Dr. Pepper
2 T. molasses
1 T. onion salt
½ t. salt
Pepper to taste
Directions
Mix all ingredients except pork, salt, and pepper until sugar is dissolved. Season the pork with salt and pepper. Place pork roast in a crock pot sprayed with Pam. Pour mixture over roast and let simmer until meat is tender and pulls away with fork. (Cook on low all day or overnight if desired.) Shred pork and return to liquid halfway through cooking time. Serve with Lime rice.
Lime Rice
Servings: 4 cups
Ingredients
2 cups Rice
2 Tbsp. Butter
2 (14 oz.) cans Chicken Broth
¾ tsp. Salt
Pepper to taste
Juice of 2 Limes
Zest of 1 lime
3 Tbsp. chopped cilantro(I used more because we LOVE cilantro)
¼ tsp. cumin
Directions
Add all ingredients in Rice cooker. Or melt butter with rice in skillet. Add rest of ingredients and bring to a boil. Reduce heat, cover and cook for 20 minutes.
Sorry Candace I forgot to post this until now. I found this recipe on another blog and it actually tastes a lot like Cafe Rio's Pork. Also the rice is really good. I just cooked it in my rice cooker and it turned out great! Although I think I may have added more liquid or less rice so the rice didn't get dried out. Then I served the pork and rice together with homemade(Costco) tortillas. Jared loved it!
Ingredients:
4 lb. pork roast
2 (8 oz.) cans tomato sauce
4 cloves garlic, diced
1 1/4- 1 1/2 C. brown sugar, packed
1 T. cumin
2 c. Dr. Pepper
2 T. molasses
1 T. onion salt
½ t. salt
Pepper to taste
Directions
Mix all ingredients except pork, salt, and pepper until sugar is dissolved. Season the pork with salt and pepper. Place pork roast in a crock pot sprayed with Pam. Pour mixture over roast and let simmer until meat is tender and pulls away with fork. (Cook on low all day or overnight if desired.) Shred pork and return to liquid halfway through cooking time. Serve with Lime rice.
Lime Rice
Servings: 4 cups
Ingredients
2 cups Rice
2 Tbsp. Butter
2 (14 oz.) cans Chicken Broth
¾ tsp. Salt
Pepper to taste
Juice of 2 Limes
Zest of 1 lime
3 Tbsp. chopped cilantro(I used more because we LOVE cilantro)
¼ tsp. cumin
Directions
Add all ingredients in Rice cooker. Or melt butter with rice in skillet. Add rest of ingredients and bring to a boil. Reduce heat, cover and cook for 20 minutes.
Friday, June 27, 2008
Black beans and rice
So, this isn't a very exciting recipe. It's great for health and using your food storage. And I think it tastes really good.
The portion size is based on our family. You may need to adjust.
3 cans of black beans
1 clove of garlic, minced
1/2 cup of diced onions
1 tsp. to 1 Tb. of cumin
Salt and Pepper to taste
Combine all ingredient and cook until onions are opaque.
Cook Rice. You can use either white or brown. I like to cook the rice with chicken broth instead of water.
Put rice on plate and then beans. Here is a list of stuff that I like on it:
Cheese
Tomatoes
Pico de gallo
cilantro
avocado
fresh squeezed lemon or lime
sour cream
This meal tastes like the inside of a really good burrito. You could add shredded beef or chicken and make burriots out of it. We really like this meal and like I said, it uses foodstorage stuff. It's also very easy!
The portion size is based on our family. You may need to adjust.
3 cans of black beans
1 clove of garlic, minced
1/2 cup of diced onions
1 tsp. to 1 Tb. of cumin
Salt and Pepper to taste
Combine all ingredient and cook until onions are opaque.
Cook Rice. You can use either white or brown. I like to cook the rice with chicken broth instead of water.
Put rice on plate and then beans. Here is a list of stuff that I like on it:
Cheese
Tomatoes
Pico de gallo
cilantro
avocado
fresh squeezed lemon or lime
sour cream
This meal tastes like the inside of a really good burrito. You could add shredded beef or chicken and make burriots out of it. We really like this meal and like I said, it uses foodstorage stuff. It's also very easy!
Friday, May 30, 2008
Paula Deen's Sour Cream Pound Cake
1 stick butter, room temperature
1 1/2 cups sugar
1/2 cup sour cream
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour
3 large eggs
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.
Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.
Also, Paula Deen has a recipe for shortcake, but I've never tried it, so I don't know if it's good, but her recipes usually are. Go to www.foodnetwork.com.
1 1/2 cups sugar
1/2 cup sour cream
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour
3 large eggs
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.
Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.
Also, Paula Deen has a recipe for shortcake, but I've never tried it, so I don't know if it's good, but her recipes usually are. Go to www.foodnetwork.com.
Thursday, May 29, 2008
request.
I'm hoping someone has a grat recipe for the shortcake in strawberry shortcake. I really want to make homemade but have never done it before.
Wednesday, May 21, 2008
Strawberry Italian Ice
As you may know, Devin is Lactose intolerant, so he loves this kind of stuff.......but this is REALLY good, and low fat!!
1 Cup sugar
3/4 cup water
1 Tbsp. Finely Shredded Orange Peel
2 tsp. Finely shredded Lemon Peel
1 1/2 tsp. Finely shredded Lime Peel
1/3 cup orange juice
3 tbsp. lemon juice
2 Tbsp. lime juice
4 cups sliced strawberries
1. In a medium sauce pan combine sugar, water, and all shredded peels. Bring to boil, reduce and simmer 5 minutes uncovered. Let cool slightly, strain and add juices.
2. In blender or food processor combine half of strawberries and half of juice mixture. Cover and blend with several on/off turns until nearly smooth (leave some small chunks of strawberries). Pour into a freezer safe container. Repeat with other half. Freeze until solid (6-8 hrs)
3. Let stand about 20 mins or until soft enough to scrape out. Makes 8 servings.
1 Cup sugar
3/4 cup water
1 Tbsp. Finely Shredded Orange Peel
2 tsp. Finely shredded Lemon Peel
1 1/2 tsp. Finely shredded Lime Peel
1/3 cup orange juice
3 tbsp. lemon juice
2 Tbsp. lime juice
4 cups sliced strawberries
1. In a medium sauce pan combine sugar, water, and all shredded peels. Bring to boil, reduce and simmer 5 minutes uncovered. Let cool slightly, strain and add juices.
2. In blender or food processor combine half of strawberries and half of juice mixture. Cover and blend with several on/off turns until nearly smooth (leave some small chunks of strawberries). Pour into a freezer safe container. Repeat with other half. Freeze until solid (6-8 hrs)
3. Let stand about 20 mins or until soft enough to scrape out. Makes 8 servings.
Ribeye Steaks with Chipotle Butter
We just tried this, and it's pretty good!
2 tsp. ground cumin
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. olive oil
1/4 tsp. Adobo sauce (buy the smallest can of chipotle chilies in adobo sauce possible)
4 8-10 oz boneless beef rib eye steaks, cut 1 inch thick
1 recipe Chipotle Butter
Fresh Cilantro or Parsley
1. In a bowl stir together cumin, paprika, salt, and pepper. Stir in olive oil and adobo sauce (from the canned chipotle pepper used in Chipotle Butter) until a paste forms. Spread spic mixture onto both sides of steaks.
2. Grill steaks on rack of an uncovered grill directly over medium heat, turning once until desired doneness. Allow 14 to 18 minutes for medium. Serve with Chipotle Butter. Makes four servings
Chipotle Butter: Stir together 1/4 cup softened butter, 1 tbsp. finely chopped shallots, 2 tsp. snipped fresh cilantro, 1 1/2 tsp. lime juice, and 1 teaspoon finely chopped chipotle chili pepper in adobo sauce.
2 tsp. ground cumin
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. olive oil
1/4 tsp. Adobo sauce (buy the smallest can of chipotle chilies in adobo sauce possible)
4 8-10 oz boneless beef rib eye steaks, cut 1 inch thick
1 recipe Chipotle Butter
Fresh Cilantro or Parsley
1. In a bowl stir together cumin, paprika, salt, and pepper. Stir in olive oil and adobo sauce (from the canned chipotle pepper used in Chipotle Butter) until a paste forms. Spread spic mixture onto both sides of steaks.
2. Grill steaks on rack of an uncovered grill directly over medium heat, turning once until desired doneness. Allow 14 to 18 minutes for medium. Serve with Chipotle Butter. Makes four servings
Chipotle Butter: Stir together 1/4 cup softened butter, 1 tbsp. finely chopped shallots, 2 tsp. snipped fresh cilantro, 1 1/2 tsp. lime juice, and 1 teaspoon finely chopped chipotle chili pepper in adobo sauce.
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