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

mmmm feta burgers

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
http://www.kitchendaily.com/
http://www.rachaelray.com/food.php

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.

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

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
pepper
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
-

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

broccoli casserole

1 bag chopped broccoli the kind you can microwave in the bag
2 cups cooked white rice
1 can cream of mushroom soup
1 stick butter of margarine at room temp
8 oz Velveeta or cheese whiz
pepper to taste
french fried onions just enough to cover top of casserole

-preheat oven to 325 degrees
-microwave broccoli according to directions on package
-combine all but french fried onions stir until well blended
-transfer to a greased casserole dish and bake for about 30 minutes
-top with french fried onions bake another 5 minutes

spicy spinach dip

1 cup of water
1 medium sized diced red pepper
1 8oz package cream cheese
2 tbsp milk
1/2 cup grated Parmesan cheese
pack of frozen spinach about 1/2 to 3/4 of it
crushed red pepper flakes
salt & pepper to taste
hot sauce

-boil water in a saucepan add red pepper & spinach bring the water back to a boil lower heat and simmer for about 10 minutes
-drain and squeeze out as much liquid as possible
-combine cream cheese & milk in the saucepan over medium heat until the cheese is hot and melty. stir in red peppers & spinach add Parmesan cheese and salt & pepper. Red pepper flakes the recipes called for 1/2 tsp I used more I don't exactly know how much probably at the very least 1 1/2 tbsp and a dash of hot sauce. The folks around my house tend to like things spicy and with a bit of a kick but you can doctor the spicing to your own tastes. Combine all of this and heat then serve.
-this sort of dip always looks great in a bread bowl

tortellini & pesto thingy

quick & easy appetizer I have added to my repertoire

1 10 oz package tortellini I used the green spinach kind personally
1 cup mayo
1/4 cup Parmesan cheese
1/4 to 1/2 cup prepared pesto (according to taste I did not measure precisely)
garlic powder, kosher salt & pepper to taste
1 pint grape tomatoes
1 tbsp olive oil
toothpicks

-in a bowl combine mayo, pesto, cheese, garlic powder, salt & pepper then refrigerate for about an hour
-cook tortellini according to package directions, rinse in cold water, then toss with about 1 tbsp olive oil
-on toothpicks place 1 totellini & 1 tomato then put on a platter with dip in the middle

super yummy, super easy and it proved to be a huge hit at the New Years Eve party

bbq brisket

day one-
1 beef brisket (3-4 pounds)
3 tbsp Worcestshire sauce
1 tbsp chili powder
1 tsp celery salt
1 tsp black pepper
1 tsp liquid smoke except I am pretty sure I used 1 TBSP it was early when I put this together
2 cloves minced garlic
-mix all of the ingredients above together and marinate in a plastic bag for at least 24 hours

day two-
you will need a can of cheap beer or beef broth will work too
dump it with the marinade & meat into a crock pot and cook on low7-8 hours
remove meat from crock pot and put into a baking dish smother with bbq sauce of your choosing, we really like Rendezvous sauce which I can happily buy at Target
cover then throw it in oven on 350 degrees for about an hour

the original recipes had a lovely homemade bbq sauce recipe and I had every intention of making it as well but come on who has time for their own bbq sauce? not me!

apple dump cake?

apple crumble? apple crisp? not really too sure how to label it but I can tell you it was damn good.

2 cans apple pie filling
1 box yellow cake mix
apple pie spice
1 stick of butter

-preheat oven to 350 degrees
-spray a 13 x 9 pan with cooking spray
-empty cans of apples into pan
-sprinkle apple pie spice over apples as much or as little as you like
-dump cake mix over apples
-dot entire dish with butter
-bake uncovered for 50 minutes
super easy, stuff you most likely have on hand and while we bought ice cream to go on top it did not need it at all in my opinion.

first cookout of the season

applesauce spice cake

got this from a great bundt cake cookbook put out by Nordic ware

1 box yellow cake mix
1 (3.4 oz) package instant butterscotch or french vanilla pudding mix
1 cup applesauce-I prefer cinnamon applesauce but anything works
1/2 cup water
1/3 cup oil
4 eggs
1 1/2 tsp apple pie spice

-heat oven to 325 degrees. Grease & flour or just use the Pam spray for baking a Bundt pan
just use the regular normal sized pan the 12 cup. You can use the fancy smaller ones(10 cup) but that will leave you with extra batter that will make about 4 cupcakes.
-Mix all of the ingredients on medium speed for 2 minutes, pour into pan
-bake for 55 to 65 minutes or until toothpick inserted in cake comes out clean
-cool for 10 minutes then remove from pan & cool completely on rack
-I prefer a dusting of powdered sugar but this can also be left plain or be glazed

corn bread casserole thing

I am going to credit my mother with this one she started making it many many years ago I want to say probably more than 15 years ago maybe. I have no idea where she picked it up from but at this point the recipe is all over the place these days. She generally just makes it for the holidays but a few years ago I started making it all of the time and it became a standard at most functions at our house from the summer bbq to Easter dinner and even Superbowl Sunday with pinto beans!

1 box jiffy cornbread mix
2 eggs
1 cup sour cream
1 8.5 oz can creamed corn
1 8.5 oz kernel corn drained
1/2 cup (1 stick) melted butter(margarine works fine but go with the butter)

-preheat oven to 350 degrees and spray down an 8x8 baking dish with cooking spray of your choice
-put all of the corn into the dish and mix.
-add the eggs and sour cream and mix
-add the cornbread mix & melted butter mix into blended
-pop it into the oven for around 45 minutes
-let it cool some and serve either still warm or cooled down completely

this is also way easy to double just make it in the 9x13 baking dish

thin mints meet the oreo

Newman-O's hint of mint have been a big hit around the homestead

now that is a spicy meatball

normally as far as appetizer meat type things I usually prefer mini-hotdogs but for some reason this New Year's Eve is was drawn to the meatballs. I'd love to say I made them from scratch like my mother but after working all day and trying to make a quick run to the grocery before fetching the kid & going home to clean & prepare for the evening's festivities I bought the frozen meatballs. I am a convenience cook so shoot me....

Using the standard grape jelly & bbq sauce mixture I was looking for something interesting in the bbq sauce department. And interesting I found! The most excellent habanero bbq sauce from Sticky Fingers! I can also recommend the restaurant having eaten at one in Chattanooga many many moons ago. It gave the meatballs a nice spicy bite and had me back at the grocery store the next day picking up a couple of bottles of bbq sauce. I look forward to using it in my jerk chicken later this week.

cucumber dip

found this in a junior league cookbook I picked up at a used bookstore it's yummy and easy and was given the 4 star rating by my husband. you do need to start prep a day in advance

2 large unpeeled cucumbers
1/2 cup white vinegar
2 tsp salt
1/4 tsp garlic powder
16 oz cream cheese at room temperature
3/4 cup mayo
dill to taste
pepper to taste

-grate cucumber and mix with vinegar, salt & garlic powder refrigerate overnight
-drain off the liquid and put cucumbers in a sieve press out as much liquid as possible
-mix together cream cheese, mayo, pepper & dill to taste
-add cucumbers
-serve with fresh vegetables or crackers appetizer

due to overwhelming demand

okay only Jenni was looking for it but here is the famous rum cake recipe-as with most stuff on this blog it is incredibly easy!!!

1 box yellow cake mix
1box vanilla pudding I prefer french vanilla
1/3 cup rum and more
3 eggs
1/2 milk
1/4 cup oil
grease bundt pan preheat oven to 325
mix everything(handheld mixer maybe a minute or two) I usually add a splash or two more of rum just because the mix will be fairly dense Put in pan and bake for about 50 minutes
let cool in pan about hour then move to a rack. Once completely cool poke some holes into the cake and pour a bit of rum over the top of the cake then just let it sit we prefer overnight. Then we add the icing which is
1/4 cup butter
1/8 cup of water
1/2 cup of white sugar
boil then add 1/4 cup rum
pour this over the cake
and voila rum cake easy and you can use generic mixes even cheapo rum so it is not an expensive treat.

rum cake time

nope no recipe here sorry family secret!

Several years ago David decided he wanted to re-create his mother's rum cake which I suppose she made when they were younger it's not one of those things that had become her dish to make or bring in fact in the 13 years I have been around she has never made one. Anyhoo he got the recipe and re-create he did but come on seriously how can you screw up something with that much rum. Although I believe the addition of more rum is David's doing. The rum cakes have become semi-famous in our own heads anyway and they are made for work functions and friends around the holidays. The garbage men also get one too so be careful on Thursday if you see a garbage truck driving erratically. At this point the cakes have become a joint effort with me doing the baking and David doing the rumming after it has cooled. It is a good system and it works well, I occasionally get to do the rumming like this morning because I am up so frickin' early and will leave for work probably before David gets out of bed.

The cakes are smelling pretty yummy this morning even if I do say so myself