Tuesday, August 30, 2011

Quesadilla Style Burgers

I am part of a Yahoo group for George Foreman Grills. I saw this recipe and knew we would love it. The great thing is that you can customize each quesadilla to your liking. We used plain and southwest tortillas. Our local grocery stores make them and we love them!
Quesadilla Style Burgers
Linda--George Foreman Yahoo group

1 lb. ground beef or turkey
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tbs. drained chopped green chilies
8 flour tortillas
2 cups salsa or picante sauce
2 cups Mexican cheese
lettuce, if desired
sour cream (optional)

Combine 1st five ingredients into 8 patties made into a
longer/thinner shape. Refrigerate to firm up before cooking.

Place patties in the grill and close the lid. Cook for about
5-6 minutes or until cooked through.

Place burger on flour tortilla and add toppings; salsa, cheese,
lettuce with the quantity you desire. Fold up like a quesadilla.

Place quesadilla in the grill and close the lid. Cook about
2-3 minutes or until grill marks start to appear and cheese
starts to melt.

Sunday, August 28, 2011

Pam’s Pineapple Upside Down Biscuits

Kathleen made this one afternoon. We used the apples, just like the Pioneer Woman did. This was very good and even better warmed up the next day!
Pam’s Pineapple Upside Down Biscuits

3/4 cups Packed Brown Sugar
3 Tablespoons Unsalted Butter
1-1/2 cup Chopped Fresh Pineapple (I Used Chopped Peeled Green Apples)

2 cups All-purpose Flour
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1 teaspoon Sugar
3/4 teaspoons Salt
3/4 sticks (6 Tablespoons) Unsalted Butter, Frozen
1 cup Buttermilk, Plus Extra If needed

Adjust oven rack to middle position and heat oven to 450 degrees.
Pineapple(or Apple): Heat brown sugar and 3 tablespoons butter in a small saucepan over medium heat to a spreadable consistency. Pour into a 9-inch round cake pan, tilting to coat pan bottom; top with pineapple/apple.

Biscuits: Mix flour, baking powder, baking soda, sugar, and salt with a fork in a medium bowl. Using a box grater, coarsely grate frozen butter into dry ingredients, mixing quickly with fingertips to evenly blend. Stir in buttermilk with a fork, adding extra droplets of buttermilk over any dry patches, if necessary and mix until dough just comes together.

Turn dough onto a floured surface. With your fingers, pinch dough into 10 rough rounds and arrange over pineapple. Bake until biscuits are golden brown and pineapple topping is bubbly, about 20 minutes. Invert onto a serving plate and serve immediately with vanilla ice cream or freshly whipped cream.

Friday, August 26, 2011

Peppered Beef Tips

This was delicious! We used a homemade french onion soup and served it over mashed potatoes.
Peppered Beef Tips
Home tested Slower Cooker Recipes

1 lbs. beef sirloin tips
2 cloves garlic minced
Black pepper
1 can (10 3/4 oz.) condensed French onion soup****we made our own
1 can ( 10 3/4 oz.) condensed cream of mushroom soup

Place beef tips in slow cooker. Sprinkle with garlic and pepper. Pour soup over beef. Cover; cook on Low 8-10 hours. Yield: serves 4

Wednesday, August 24, 2011

Condensed French Onion Soup Substitute

I wanted to make a recipe that called for French onion soup in a can. I had it on my shopping list and the store was out. I went looking on the web and found this recipe. Jenna made it and the house smelled WONDERFUL! We will make this again---as it is much cheaper than buying it. We did use the cheese powder since we had it.
Condensed French Onion Soup Substitute
cookinwithsuperpickle.blogspot.com

1 small onion(about 1/2 cup chopped)
1 TB olive oil
1 TB Molasses

2 beef boullion cubes
3/4 cup boiling water

2 TB cornstarch
1/4 cup COLD water

Dissolve bouillon  cubes in boiling water
Add broth to onions

In a medium sauce pan heat oil and molasses over medium heat. Add onions and saute for 5-7 minutes until the onions are soft and sticky.

Dissolve cornstarch in cold water
Add to onion mixture

Season with salt and pepper to taste

Recommended 1 TB dried cheddar cheese powder if available! (this is an ingredient in the store version, but IMO it does not really make or break the soup, it does, however, give it a certain "something")

Bring it all to a boil and stir until thickened.

Monday, August 22, 2011

Texas Roadhouse Rolls for bread maker

There are many copy cat recipes for Texas Roadhouse rolls. I wanted to make these, but didn't want to use the food processor or do it by hand. I adapted the recipe and put all the ingredients in the bread maker. They turned out wonderful. I froze half of them before baking. We LOVED these.
Texas Roadhouse Rolls for bread maker

(small batch size - make 18 large rolls)

1/4 cup warm water
2 tsp dry yeast
1 cup milk
1-1/2 Tbs butter
1/4 cup sugar
1 egg
1 tsp salt
3-1/2 to 4 cups all purpose flour
Put all ingredients in bread maker according to YOUR bread maker.  Set for dough.  When done, take out and roll into a rectangle.  Fold the dough in half and let rest for 15 minutes.  Cut into squares.  I used a pizza cutter to do this.

Bake at 350° for 10-15 minutes (adjust accordingly - depending on the size of the rolls) till golden brown.
The most important step is to generously butter the hot rolls before bringing them to the table. This makes them irresistible!  Serve with cinnamon buttter.

*Rolls may be frozen unbaked - do so as soon as formed. Remove from freezer at least 4-6 hours before you need them. Allow to rise (covered) and bake as directed.

Saturday, August 20, 2011

Gooey Cookies and Cream Chocolate Cake Bars

We made these while my dad and sister were here. They are very rich, so even though it says 12 bars, I think you could easily get 36 bars out of this.

Gooey Cookies and Cream Chocolate Cake Bars
picky-palate.com

1 Devils Food Cake Mix
8 tablespoons (1 stick) unsalted butter, softened
1 large egg
1 1/2 cups chocolate chips
14 ounce can sweetened condensed milk
14 Oreo Cookies, broken into bite size pieces

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with tin foil sprayed with non-stick cooking spray.

2. Place cake mix, butter and egg into a large bowl, mixing to combine. Use your hands, it works much quicker Press into prepared baking pan. Top with broken pieces of cookies.

3. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-25 minutes, until cooked through. Remove from oven.

4. After 5 minutes of cooling, run a plastic knife around edges to loosen, this makes it much easier to remove from foil. Let cool completely, remove foil from pan, then cut into squares. I cut off all of the edges before cutting into squares (makes for neater squares), but do whatever you’d like!!

Makes 12 bars

Thursday, August 18, 2011

Texas Roadhouse Copycat Cinnamon Butter

This was yummy! We made it two nights in a row. We loved it.

Texas Roadhouse Copycat Cinnamon Butter

food.com

1/2 cup sweet creamy butter ( softened, salted)
1/3 cup confectioners' sugar
1 teaspoon ground cinnamon

In a small bowl, with a hand mixer, beat butter till fluffy.  Add confectioner's sugar at a time, blending well.  Add cinnamon to mixture and blend well. Scoop into a small container-serve immediately or refrigerate.

Tuesday, August 16, 2011

Island Rice

We all liked this rice. It was easy to make and tasty with the dried pineapple.
Island Rice
seattlerecipes.blogspot.com

2 1/2 c water
1 c uncooked long-grain rice
1/2 c chopped dried pineapple
2 tsp butter
1/2 tsp grated lime rind
1/4 tsp salt
1/4 c chopped fresh cilantro
2 1/2 Tbsp fresh lime juice

Bring water to a boil in a med. saucepan; add rice and next 4 ingredients. cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in cilantro and juice. (yield 6 servings)

Sunday, August 14, 2011

MONTEREY CHICKEN

This was a tasty meal and easy to prepare.
MONTEREY CHICKEN
fullbellies.blogspot.com

4 boneless, skinless chicken breast halves, about 1 1/2 lbs. total
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup bottled barbecue sauce
4-8 slices cooked bacon, according to your taste preference
1 cup shredded cheddar cheese
4 scallions, trimmed and sliced

Heat oven to 350 ยบ.
Place chicken in a single layer in a greased baking dish.
Sprinkle with salt and pepper. Spoon on the barbecue sauce.
Bake in oven for 25 minutes, or until all pink is gone.
Top each breast half with 1 or 2 slices of cooked bacon. Sprinkle with cheddar cheese. Bake in oven 5 more minutes.
Top each breast half with fresh scallions.

Friday, August 12, 2011

Baked Cheesy Mexican Rice

I LOVED this rice! It was easy to make and was delicious.  I don't know where I found this recipe--I googled it and couldn't find it on the web.  It is a keeper.
Baked Cheesy Mexican Rice

1 c rice, uncooked
1 can Rotel tomatoes
1 c chicken stock
1 t salt
1/4 c vegetable oil
3/4 c chopped onions
1 c shredded Mozzarella Cheese
1 t chili powder
1 t paprika

Combine all ingredients in a 9x9 pan. Baked covered at 350 for 45 minutes. Uncover, stir well and bake 15 minutes more, until all liquid is absorbed.

Wednesday, August 10, 2011

Jalapeno Garlic Onion Cheeseburgers

My girls made these one night for dinner. They cooked them on the George Foreman grill. Very good and easy.
Jalapeno Garlic Onion Cheeseburgers
Linda--George Foreman yahoo group

1 Jalapeno -- finely chopped
2 Clove Garlic -- minced
1 Small Onion -- chopped
1 pound Lean Ground Beef
4 Slices Monterey Jack Cheese --
with peppers
4 Hamburger Buns

Mix jalapenos, garlic, onion and ground beef
in a medium bowl. Form into four patties.
Grill to your desired doneness, top with
pepper jack cheese, put in a bun and eat.

Monday, August 8, 2011

Balsamic Black Bean Salsa

This was delicious. We all liked it and could eat it by the spoonful!
Balsamic Black Bean Salsa
melskitchencafe.com

1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained well
½ medium onion finely diced (about 1/3 cup)
½ cup finely chopped fresh cilantro
1 (7 oz.) can salsa verde (I used Herdez brand)
Juice of 1 lime
½ teaspoon cumin
¼ cup balsamic vinegar
Salt and pepper to taste

Mix all of the ingredients together in a medium bowl and serve with chips.

Saturday, August 6, 2011

Masking Tape Brown Rice Casserole

This was SO good! We totally didn't follow the directions since I didn't have a working oven at the time. I DID have a working cooktop, so we made this on the cooktop. Jenna said this is her new favorite and wants to figure out how to make it in the microwave before she heads back to college!
Masking Tape Brown Rice Casserole
Pauladeen.com

1-Can of Campbell’s Consume Beef Soup
1-Can of Campbell’s French Onion Soup
1-Cup of long grain Rice (Uncooked)
1-Stick of butter
½-Cup of grated Parmesan Cheese

Pour rice in a 9x9 square baking dish. Add Consume Beef and French Onion Soup. Then add a whole stick of butter to the center of the dish. Bake on center rack in a 350-degree oven for about 30-40 minutes until the rice has absorbed all the soup and the onions are on top. At this point pull out of oven and sprinkle the top with Parmesan cheese. Return to the oven for another 5 minutes until cheese has formed a crust. Enjoy!

Thursday, August 4, 2011

Heidi's Chicken Supreme

This recipe comes from a cookbook that my friend Janet gave me. This recipe is similar to Chicken Something Different, but easier to throw together. I made this when my dad and Karen were here in mid July. We all liked it and will make it again and again!
Heidi's Chicken Supreme
Home-tested Slow Cooker Recipes

1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 envelope (1 ounce) dried onion soup mix
6 boneless skinless chicken breast halves
1/2 cup canned bacon crumbles or 1/2 pound bacon, fried and crumbled
1 carton (16 ounces) reduced-fat sour cream

Spray slow cooker cooking surface with nonstick cooking spray.

Mix soup with soup mix in medium bowl.

Layer chicken breast and soup misxture in slow cooker.

Sprinkle bacon crumbles over top.

Cover and cook on HIGH 4 hours or on LOW 8 hours.

During last hour of cooking, add sour cream; stir.

Tuesday, August 2, 2011

Asian Pepper steak

This was the first real meal we made in our 'new' house. We made 1/2 the recipe, but made all the sauce, since we like extra. We really liked it. We didn't have bean sprouts for the topping, and didn't miss them.
Asian Pepper steak
Rachael Ray

3 pounds beef sirloin
Extra virgin olive oil , for searing(we didn't have a working cooktop, so didn't do this step)
3 tablespoons cornstarch, for dusting meat
3 cloves garlic, grated or finely chopped
2 tablespoons ginger, grated (we used ground)
1 large onion, sliced
3 red bell peppers, sliced
3 yellow bell peppers, sliced
1 can tomato sauce (8 ounces)
4 tablespoons brown sugar
3/4 cup soy sauce
Ground black pepper, to taste
2 cups rice

For the topper:
2 cups bean sprouts
1 cup cilantro, roughly chopped
2 limes

In a large skillet, sear the meat in some EVOO until nice and brown on both sides. Remove the steak to a cutting board and slice it into 1-inch-thick strips.

Place the sliced steak into the slow cooker bowl, then dust the meat with cornstarch and mix it around until there is no more visible cornstarch.

Add the remaining ingredients except for the topper ingredients to the slow cooker, then place a lid on top and cook on high for 4 hours or on low for 6 hours.

When you are ready to serve, in a medium bowl, mix the topper ingredients and place a portion of the mixture on top of each portion of Asian Pepper Steak. This will add a pop of freshness and texture.
Serve on top of the cooked rice.