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15th-Jun-2007 12:03 pm - turkey burgers
Tasty, thrown together meal last night. I bought a couple of chubs of frozen ground turkey because they were on sale ($1/lb), but without any real thought on what to make with them. Here's what I came up with.

Turkey burgers
1lb ground turkey
2 eggs
1/2 cup quick cook or instant oats
1/8-1/4 cup prepared mustard (I used a whole grain)
1 tbs worchestershire sauce
1/4 tsp garlic powder
some salt and pepper

mix everything up, make into pattys, cook on medium high for about 3 minutes, flip, cook 3 minutes more or until done (I ended up throwing some water into the skillet and covering to get it to cook a little faster). You *do* want these well-done as they're turkey.

I served these with sauteed yellow squash and sweet onions and rice. It was easy and damn tasty :)
18th-Apr-2007 09:30 am(no subject)
fun sized
I have a friend who's daughter was injured in the recent tragedy at VT. She will be bringing her daughter home this weekend (thank God) and several of us were going to take food to the house. I am looking for some different ideas that others might not think of. I was also considering maybe a soup mix of some sort in case her freezer gets full. Or if I were going to do something like chili what would be the best way to get it to her so she could freeze it? We are also getting ready for some summer weather here so maybe something less wintry than chili.

Thanks for any suggestions.
23rd-Jan-2007 11:03 am(no subject)
So a few weeks ago syanorraposted this recipe in what_a_crock; that I just had to try:

Cream Cheese Chicken with Broccoli
4 pounds boneless skinless chicken breast, cut into 1/2 inch pieces
1 tablespoon olive oil
1 package Italian salad dressing mix
2 cups slices mushrooms
1 cup chopped onion
1 can condensed low fat cream of chicken soup
1 bag (10 ounces) frozen broccoli florets, thawed
1 package (8 ounces) cream cheese, cubed
1/4 cup sherry
Hot cooked pasta
~~~ Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in slow cooker. Cover. Cook on low for 3 hours.
~~~ Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender.
~~~ Add soup, broccoli, cream cheese and sherry to skillet; cook until hot. Transfer to crock pot. Cover, cook on low for 1 hour. Serve chicken and sauce over pasta.

My variations : I only used 2.5 pounds of chicken which i found to be more than sufficent. Also my grocery store was out of the salad dressing mix so i just used regular italian dressing. The recipe did not specify which type of sherry to use so I used the Golden sherry.

Overall it was delicious. There was a slight bit of oil in the sauce which I attribute to using the dressing and not coating the chicken like the recipe says. We tried it over rice and over noodles, and noodles is definately the way to go. The sauce is very flavored from the sherry (couldnt taste the dressing on the chicken, the chicken also did not take up the sauce flavor) so this might influence what you choose for your personal preference.

However my husband ate it sunday night, lunch AND dinner yesterday and said he wants me to make it again. Since he rarely cares what he eats, I would say that is high praise. Sunday night was over rice, lunch yesterday was just the sauce (its thick enough to be similar to chili like eating) and dinner last night was over thin spagetti noodles.

19th-Jan-2007 09:52 am - 3 Cheese root Vegetable Surprise
The surprise in last nights dinner is that it was actually really good.

As I've noted in my own journal, January is a bad month because my employer pays us mid december, then lets us languish for 6-7 weeks before paying us again. So I'm having to get, um, creative in my cooking.

Peel and slice a turnip.
Thinly slice three carrots.
cut half a head of cauliflower up into florets.
layer into buttered 8x8 pan.
add 2 cloves of garlic minced.
sprinkle a little ground ginger over turnips (just a hint, not as much as a 1/2 tsp)
Grate up the remnants of three kinds of cheeses leftover from a cocktail party. I think it was pepperjack, gounda and muenster.
Sprinkle over veggies.
add a little milk.
sprinkle with Spanish Smoked Paprika.
Bake at 350 for about 40 min.

It's actually really good!
19th-Jan-2007 08:43 am - pork loin
This is so tasty. I actually bought a preseasoned one, though I know I could have done it myself. Black pepper (cracked) and cooked at 325 degrees for about 40 mins (it was just over a pound). So tender it almost melted in my mouth (and did not need a knife to cut!).

Along with a package of mixed veggies (is anyone else in love with the steamfresh in the microwave packages like me?) and it was both a tasty dinner wednesday and lunch for thursday.

I'm now planning to try this cream cheese chicken recipe I found in the crock pot community.
20th-Sep-2006 04:22 pm - chocolate marzipan pinwheels
Found this in an Australian woman's magazine cookbook c. 1992 that a friend bought me. So tasty, so easy!!!

1 tube or can of marzipan (or almond paste)
1 jar Nutella
1 bag chocolate chips (any kind)

roll out marzipan into a rectangle, about 1/4" thick. Spread with Nutella. Roll up, jelly roll fashion. Refrigerate for about an hour.

Melt chocolate chips, spread over roll. Let harden.

Cut into 1/4-1/2" wide pinwheels.

13th-Jun-2006 08:17 am - Veggie Soup
fun sized
Ok so I made veggie soup over the weekend.  Kind of a cheaters recipe but very yummy.

1 bottle of V8 vegetable juice (low sodium)
1 2lb bag frozen mixed veggie
1 14.5 oz can diced tomatoes (bonus pts for the type w/italian herbs)
1 small box elbow macroni
1 lb steak (ok to use tougher cuts b/c it cooks a while)
1/2 lg onion
2 cloves garlic
aprox. 1 Tbs italian seasoning
Salt and pepper to taste

In a large soup pot combine juice, tomatoes, meat, onion, garic, Italian seasoning.  Simmer for about 1 hr depending on your cut of meat.  Then add the veggies, and macaroni. Simmer until pasta is tender and veggies are cooked.  You will probably need to add a little water at the end this soup comes out more like a stew but I kinda like it that way. 

Serve with a big ol' loaf of crusty bread for dipping.  

x-posted to Cooking
7th-Jun-2006 04:59 pm - Tofu and Peas
yeah, I know *tofu*??? I've been eating a lot of it recently because it's cheap, filling, and protien, and you can use it in anything.

I got some "Firm" tofu and drained it by placing it between two plates and putting a jar of spaghetti sauce on it for about an hour. I sliced that into 5 pieces as the package said it was 5 servings.

Today I heated up a skillet, threw a bit of oil in, and about 1/2 cup of frozen peas, and a dash of garlic powder. About the time the peas were defrosted, I cubed up one of the servings of tofu and tossed that in to heat up, then a splash of soy sauce, a shake or two of toasted sesame oil and a tiny tiny squirt of sriracha chili sauce. I then put all that in a bowl, turned up the heat on the skillet and threw in some leftover whole wheat pasta to warm up, then tossed that with the tofu and peas.

'twas very yum! Even my husband who is against tofu thought it was tasty :)
25th-Apr-2006 09:46 am - Egg Rolls???
fun sized
Ok this weekend I made my mom's version of egg rolls...they should be called oriental burritos though due to their size.

2-3 carrots shredded
1 lg zuchinni shredded
1lb ground pork browned and drained
1 med onion diced finely
1 can bean sprouts
1-2 stalks celery diced small or 1 sml can water chestnuts diced
1 pkg egg roll wrappers
enough veggie oil for pan frying
soy sauce

Brown pork and season with salt, pepper and some of the soy sauce. Cook until the soy sauce is either evaporated or absorbed by the meat. The key is to keep your ingredients non-juicy. Remove pork from pan. (I usually place on paper towels to absorb some of the run off.)

While the pork is browning place carrots, zuchinni, bean sprouts celery/water chestnuts, onions in a collander to drain. After pork is done put veggies in the pan and cook till tender. Season with salt, pepper, and some of the soy sauce. Make sure to keep a light hand with the soy sauce.

Mix all ingridents in large bowl. Heat oil in large frying pan. Keep egg roll wrappers covered with damp towel while assembeling rolls. Ok my egg rolls come out the size of a small burrito. But hey they're mighty tasty. Fry each egg roll until they are carmel colored on each side then remove to a cookie sheet lined with paper towel to drain. I usually lean them on end to get the most grease out.

Home made Sweet & Sour sauce:
1 jar apricot/peach/orange preserves
2-3 Tbs sugar
1/4 cup white vinegar
1-1 1/2 Tbs pimentos

Heat jar of preserves in microwave until it begins to soften. Transfer to a microwave safe bowl. mix in remaining ingredients. I usually add by taste. You will need to nuke the sauce again to get it thinner. Serve warm w/egg rolls.
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