Wednesday, June 27, 2012

quick & easy veggie stir fry

1 chinese eggplant chopped
1 zucchini chopped
1 yellow squash chopped
1 small onion chopped
1 1/2 Tbsp canola oil
3 Tbsp oyster sauce

heat oil in wok add onions sauteed till translucent
add remaining vegetables cook for about 5 minutes or so
add oyster sauce coat veggies & cook another 2-3 minutes
quick, easy, delicious and WW friendly

Friday, September 30, 2011

Thursday, June 16, 2011

recipes all over the place

I had thought I would try to collect as many of our favorites as I could here and yet I still have clippings, magazines that are dog-eared, recipes collections of cooking sights bookmarked not to mention a few apps on my ipod touch. i go through spells where I feel like we are in a rut eating the same dinners over & over but I have really been trying to branch out & try new meals some work out great some not so much!
my favorite new sites are

Thursday, March 24, 2011

thanks to Rachel Ray which is where I nicked this from it was an instant hit in the household!

  • 1/2 pound mini penne (or any mini short-cut pasta, I did not find mini-penne and I used more than 1/2 pound but less than 1 lb)
  • Salt & pepper
  • 3 tablespoons extra virgin olive oil
  • 1 pound ground turkey
  • 3 cloves garlic, finely chopped (did not use did not miss)
  • 1 medium onion, diced
  • 3 medium carrots, diced
  • 1 medium zucchini, diced
  • 1 1/2 tablespoons tomato paste
  • 1 cup chicken stock, divided
  • 1 tablespoon poultry seasoning
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup shredded provolone cheese (I used 5 oz asiago cheese instead)

Pre-heat the oven to 400°F.

Place a large pot filled with water over high heat and bring up to a boil to cook the pasta. Once boiling, add some salt and the pasta and cook until al dente, according to the package directions. Heads up: reserve a mug of starchy cooking water before draining the cooked pasta. Drain well and transfer the pasta back to the cooking pot.

While the water is coming up to a boil for the pasta, place a large skillet over high heat with three turns of the pan of EVOO, about 3 tablespoons. Once the EVOO starts to ripple, add the ground turkey and break it up into small pieces as it cooks using the back of a wooden spoon or a potato masher. Cook until the turkey is nice and brown, about 8-10 minutes.

Add the veggies and cook until tender, about 5 minutes. Add the tomato paste, 1/2 cup chicken stock, half of the reserved starchy cooking water, poultry seasoning, salt and pepper. Continue to cook for 10 more minutes, stirring every now and then.

While the veggies and turkey are cooking, place a medium size saucepot over medium heat with the butter. Once the butter melts, add the flour and cook for 1 minute, whisking constantly so that the flour doesn't burn. Whisk in the milk (eyeball it) and the rest of the starchy cooking water and chicken stock, bring up to a simmer and cook until thickened. Once thick, turn off the heat, add the cheese to the pot and stir until completely melted. Season with salt and pepper, to taste.

Cover the bottom of a large, ovensafe baking dish with the turkey and veggie mixture. Meanwhile, add the cheese sauce to the reserved pasta in the pasta pot. Stir to coat, then transfer the cheesy pasta to the baking dish. Spread it out to cover the turkey mixture evenly. Place in the oven and bake until the top is golden brown, about 10 minutes.

Saturday, January 9, 2010

quick weeknight hamburger helper but not dish

quick easy & stuff always in the house

1 lb ground beef
1 can (10 oz) cheddar cheese soup we prefer the fiesta cheddar
1 can (10 oz) tomato bisque soup
1 1/2 cups water
2 cups shell pasta

-brown beef and then drain
-put beef back in pan
-add soups, water and pasta to pan boil then cover for 10-12 minutes or till pasta is done

Tuesday, January 5, 2010

creamed onions

new to my repertoire this holiday season they have been received quite well with the family

3 lbs pearl onions honestly save yourself time buy frozen & ready to cook
kosher salt
1/4 cup butter
5 tbsp flour
2 cups milk
hot sauce

-prepare onions according to package
-melt butter blend in flour and kosher salt suppose to be about 1 tsp but I know I used more. We like things on the spicier side so I added a bunch of black pepper too.
-once blended add milk and stir constantly until mixture thickens & comes to a boil
-stir in hot sauce again we like it spicy so I added a few really good shakes enough to make the white sauce pink
-combine onions & sauce and heat through

Monday, January 4, 2010

chicken florentine

a Paula Deen classic

2 boxed frozen spinach
2 cans cream of mushroom soup
1 cup mayo
1 cup sour cream
1/4 cup white wine or chicken stock
1 cup grated cheddar cheese
1 tbsp lemon juice
2 tsp curry powder
1 1/2 of cooked chicken shredded
1/2 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
salt & pepper to taste

-preheat oven to 350 degrees and grease a 13 x 9 casserole dish
-cook & drain spinach
-in a bowl mix the mayo, sour cream, the soups, cheddar cheese, wine, lemon juice, curry powder, salt & pepper
-spread chicken in casserole dish, cover with spinach then with soup mixture
-combine Parmesan cheese & bread crumbs then top casserole
-bake for about 30 minutes