Saturday, November 5, 2011
Today is the day.
I have put it off long enough.
I am attempting my Grandfather's "world famous" brownie recipe for the FIRST time!
Have I mentioned I'm nervous?!
This is a big moment.
I need to relax and just do it.
I am not sure if I will end up sharing the recipe but I will share the end results.
Here are 2 ingredients though:
I didn't say it was a healthy recipe! (It also includes 8...count them....8 eggs! YIKES!)
I am going to follow the recipe exactly this first time around, then I will see if I can make them in a way so as to not clog any arteries.
Wish me luck!
Tuesday, November 1, 2011
All last week I was scouring recipe blogs looking for yummy new recipes to try.
I really liked all the recipes we made last month, but it gets old after a while. You can find all those yummy recipes here and here.
This month we are attempting to make more of a variety (without running out of freezer containers...proving harder than we thought!)
Too make this cooking weekend possible, we did the bulk of our basic shopping at Aldi, meat shopping at Kroger, and 2 quick back-up trips to Publix and a different Kroger (ask Bob about that story, you should get a giggle!). We ended up spending $182.48 and we got this:
So far we have made:
~ 34 turkey meatballs
~ 7 turkey burgers
~ BBQ chicken calzone (leftover BBQ chicken in the freezer for later use). Dough recipe can be found here.
~ Sloppy turkey joes - in the freezer to be used later
~ 7 or 8 individual containers of turkey chili. I will have Dr. Bob write up this recipe some time soon. Sooo good!
~ 4 individual containers of Corny Chicken Bake
~ 8 individual containers of a Creamy Southwestern Chicken Soup. Basic recipe can be found here but we made some modifications:
added diced jalapeno to onions while sauteeing, and added about 2 tsp cumin, 1 tbsp paprika, 2
tsp garlic powder and 1 tsp cayenne pepper. Chicken was cooked with garlic, cumin, paprika,
cayenne, salt and pepper. Added a can of black beans with the potatoes. During the final
boil/cook, added about 3/4 cup shredded cheese. Note: increased all measures (in initial recipe;
what's written here was as used) by 50%, to use the full 12 ounce can of evaporated milk
~ 6 individual containers of Buffalo Chicken Lasagna (Good guess Leslie!) (And thanks for the recipe Susan!)
~ 3 turkey and feta quesadilla's (more to be made this week)
~ 6 individual containers of a Deconstructed Burrito Bake: Rice mixed with salsa, can of refried beans, some taco seasoned turkey chili and cheddar cheese- layered in that order and then baked at 350 degrees for 25 minutes or until heated through and cheese is melted.
~ Teriyaki seasoned chicken - this will be packed with fried rice eventually. (Our rice cooker died yesterday so we purchased a new one today and have yet to make the rice due to football...ugh!)
~ Cheesy chicken paired with Cheesy potatoes
Still to come:
~ Pierogie lasagna
~ Fried Rice
~ Cheeseburger soup
~ Baked pumpkin ice cream glazed donuts
Here's everything ready for the freezer....look at all those containers.
That's over 40 meals ready to go for this month. I am so excited about all of the above! We have been taste testing it all and I can't wait to dig in!
Luckily I found more recipes than we could possibly make this month so we already have a list going for next month.
Any recommendations or suggestions to add to our list??
How was your Halloween? Did you dress up?
Monday, October 31, 2011
Sunday, October 30, 2011
Saturday, October 29, 2011
There'll be more details coming later, with recipes, pictures, helpful hints (I'll give one away now - make sure your rice cooker hasn't $#!t the bed before you go to make a ton of rice for freezer meals of teriyaki chicken and fried rice).
So far, there's been meatballs, turkey burgers, a new taco casserole concoction (because of the need to not waste too much of the rice that didn't survive the attempt at regular stove top cooking), chili, BBQ chicken calzone, cheesy chicken, chicken with cornbread stuffing. That doesn't include the sloppy joes still simmering in the slow cooker or the teriyaki chicken in the skillet, or the rice pudding that is an attempt to salvage even more of the aforementioned rice.
Total casualties for the day - rice (started with 2 cups uncooked), the rice cooker, the OXO "slap chop" thingy (Thanks, cheap plastic for breaking so the spring could go BOOOOOIIIIINNNNNNGGGGGG), and a thumb knuckle from a knife washing incident.
Time for a glass of wine.
Dr. Bob out.
Monday, October 24, 2011
Friday, October 21, 2011
Apple picking has been a long time fall tradition for me. It was a little bittersweet this year though. I have had a tradition with two of my very dear friends since we were in college where we would have an apple picking weekend in a place I deemed "Cow Town." Really it is in Washington County, NY not too far from Lake George.
Here we are in 2003 at the orchard.
|Please don't judge my TERRIBLE haircut! |
I was trying to grow it out after some horrific trims!
And here we are enjoying some yummy treats from our harvest.
There were even 2 little ones joining in the festivities!
Man I miss those days!
I was absolutely going to make sure that the tradition lived on even if I couldn't be with my favorite apple pickers. I guess this guy will have to do: :-P
Apple picking farms aren't as common in GA as they are in NY so we had to drive an hour and a half to find the first one. It was a bit more commercialized than I am used to, but it had what we were looking for and that's all that mattered!
So we brought our dozens of apples home, scrubbed them clean,
We ended up making:
2 apple crisps (not pictured):
Recipe comes straight off my old Hick's Apple Orchard picking bags:
Peel and slice 4 or 5 large apples into a baking dish. Sprinkle with a crumb topping of 1/2 cup flour, 1/4 cup sugar, 1/4 cup butter, 1 tsp cinnamon. Bake at 350 degrees for 1/2 hour. Serve warm with whipped cream.
Note: I often find that the amount of butter in this recipe is too much for the flour, sugar, and cinnamon amounts so I will often double the amounts of sugar, flour, and cinnamon...because really, the crisp is all about the topping!
apple dumplings (too yummy to remember to take a picture and I highly recommend you giving this recipe a shot!),
3-4 apple breads (it is a zucchini bread recipe but they give you the option of making it into an apple bread), 3-4 apple cranberry breads (follow the same directions as the apple bread and add some cranberries),
Recipe: (I will warn you, it's a typical Dr. Bob recipe...Megg you can start cringing now!)
Chop apples, put them in a pot with a little water on the bottom, add sugar, cinnamon, ginger, nutmeg (and cranberries if desired; use whole berry canned sauce). Cook until softened enough to mash. Taste and adjust spices.
apple chips. They totally didn't work out for me which is sad because I was excited to give them a try. I think I cut them too thin because everyone else that has tried the recipe has had great success. I will have to give them another go next year.
And 5-6 bags of apple slices all seasoned up and frozen ready for a fresh apple pie or crisp on those dark, dreary days of February.
Cut apples into desired size as you would for a pie or crisp. Measure them out to fit in your baking dish. Put in freezer bag. Add a hearty "splash" of lemon juice (helps apples not to brown in freezing process), cinnamon and sugar. Mix so that all slices are covered. Pop in freezer.
Thursday, October 6, 2011
Monday, October 3, 2011
And I am even able to be a bit "greener" and reuse my bags that the wraps originally came in.
Recipe #2: Chicken and Rice Soup. Dr. Bob developed this recipe by taking a few recipes and melding them altogether. Here is his "off the cuff" recipe (Megg, I know you love these!)
Recipe #3: Homemade pizza! While all of this yummy cooking was going on we had to eat some sort of dinner.
Man, I'm drooling again just looking at this picture.
Sunday, September 25, 2011
Wrigley was getting a little mouthy so (and I quote) "It's time to get the dog drunk" was stated. He settled down a bit. Lol. Obviously Jake wanted in on the action too.
Okay enough football and hanging out talk, let's get to the good stuff....or should I say delicious stuff?!
We got this recipe idea out of a little cookbook (Pillsbury Crescents - biscuits & more) that you can find while waiting to check out at the grocery store. Dr. Bob L.O.V.E.S these things...I think we own 3 or 4. The recipe is super easy and super delicious.
Monday, September 19, 2011
Wednesday, September 14, 2011
Sunday, August 28, 2011
Saturday, August 27, 2011
No, this isn’t going to be a dirty post :)
The Mrs. & I were looking for something different. Pasta has been getting boring, even with some delicious homemade meatballs or amazing homemade chicken parmesan (more about those another time).
So…we had a bunch of pasta from a recent BJs trip, and picked up some chicken when it was on sale at Kroger this week. Here’s where the quick part comes in – we also picked up a small jar of pre-made pesto. This has been one of the things I’ve wanted to try to make from scratch, but I also wanted Mrs. Bob to try it first before we invested time, effort and mess in making it.
Here’s what you need:
Boneless skinless chicken breast, cut into bite size pieces
Basic spices (or my “use it in everything” spice starter)
Boil the pasta, like you normally would.
While the water is coming to a boil, heat about a teaspoon of olive oil in a fry pan over medium heat. Add the chicken (we did about 16 ounces of uncooked chicken – this will give you about 12 ounces of cooked chicken), making sure the pieces are broken apart. Sprinkle with spices (salt, pepper, garlic, etc.), and dribble about ½ teaspoon balsamic vinegar. Let the chicken cook, undisturbed, for a while, until the bottom is cooked and starting to brown. Flip the chicken pieces, let cook on the other side until cooked through. Stir around when it’s finishing cooking, to make sure the spices and reduced balsamic are mixed.
After you drain the pasta, heat about 2 tablespoons pesto in another fry pan, add about 4-5 ounces cooked pasta and about 3-4 ounces of cooked chicken. Stir it around a bunch, until it’s all mixed together and heated through. Remove to a bowl, sprinkle with parmesan cheese, and serve immediately.
This is a great, quick meal to make, and it is easy to measure out nicely portion-controlled servings. If you use whole wheat pasta (we usually get Barilla whole wheat at BJs), the serving size I described above (depending on the type of pesto), will be about a 450-500 calorie, very satisfying dinner.
Tuesday, August 23, 2011
Saturday, August 13, 2011
First task – BBQ chicken. No real recipe here. Just put some BBQ sauce on the bottom of the slow cooker, add a boneless chicken breast, more sauce, more chicken, until the slow cooker was about ¾ full. I let this go on low for about 3 hours, at which point the chicken was amazingly tender and moist, even though the internal temperature was about 180 degrees. A quick shred later, back in the sauce, and finished it for another half hour.
Side note: this is going to go great with the sweet Vidalia onion coleslaw that I made.
Next up – after cleaning the slow cooker, I basically repeated the BBQ chicken, except with salsa. This is currently being made into refried bean/chicken/cheese quesadillas as I type.
Finally – after another cleaning of the slow cooker, in went 2 cans of light red kidney beans, 4 strips of cooked bacon, half cup of ketchup, quarter cup of brown sugar, half cup of maple syrup, 1 cup of water, and about 2 tablespoons of mustard. That’s cooking on high for the next four hours.
Can’t wait for tomorrow’s lunch – BBQ chicken, coleslaw and “baked” beans.
Once the slow cooker is done, I’m gonna let it rest…at least for a little while.
Thursday, August 4, 2011
And 2.) cinnamon to the topping because just the sugar wasn't enough for me. I am definitely a cinnamon and sugar type of gal.Don't they look delicious?!
Sunday, July 31, 2011
Thursday, July 28, 2011
Luckily we got a good amount of berries in a short amount of time. I couldn't wait to get home and try some yummy new recipes.
So those were my blueberry concoctions from last week. Dr. Bob had free range over the rest of the blueberries and trust me - he put them to good use.