Sunday, September 29, 2013

The Best Waffle Recipe-EVER!

1 3/4 C. Flour
1 TBPS Baking Powder
1/2 tsp. Salt
1 3/4 C. Half/half or milk
2 Eggs
1/2 C. Melted Butter
1 tsp Vanilla Extract

mix and cook in waffle maker.

Thursday, August 1, 2013

Baked Cheesy Mac and Beef

Here is what you’ll need:
  • 1 (8-ounce) package of small elbow macaroni
  • Olive oil/cooking spray (whatever floats your boat. I use both)
  • 1 cup chopped onion
  • 1 cup shredded carrot
  • 2 garlic cloves, minced
  • 1 pound lean ground beef (or sirloin if you’re up for it)
  • 1 cup tomato sauce
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 cup (fat-free) milk
  • 2 tablespoons all-purpose flour
  • A dash of nutmeg
  • A pinch or two of spices of your choosing.  I recommend a little of oregano, cumin, and chili powder for an extra kick
  • 2 cups extra sharp cheddar cheese
Preheat the over to 350 degrees.
Cook pasta according to the package directions (about 8 minutes).  Lightly coat pasta with cooking spray.
In a really deep skillet or a dutch oven (if you’re lucky enough to own one *sigh*) throw in the onion and carrot and cook over medium heat for a few minutes until the onion looks clear.
Add garlic and saute for another minute or so.  Throw in the ground beef and cook for 5 minutes or until browned, making sure you break it up nice and small (think Taco meat).
Add tomato sauce, salt and pepper.  Cook for a couple more minutes or until most of the liquid evaporates.
Add pasta to beef mixture and spoon the whole thing into an 11 x 7-inch baking pan (or 13 x 9 because I always end up over-measuring) coated with cooking spray.
Now pour the milk into a medium saucepan over medium heat, adding flour, nutmeg, salt, and whatever spices you settled on.
Cook for about 2 minutes, stirring constantly with a whisk.  Add 1 and half cups cheese and stir until smooth.  Pour the cheese mixture over pasta mixture.  Top evenly with remaining 1/2 cup cheese and base at 350 degrees for 20 minutes.
Let it cool off for a minute or two before serving.
Scoop a few spoonfuls into a bowl.
Grab a fork, stick into food, then bring it over to your mouth.
Open wide and CHOMP!

Friday, July 26, 2013

Red Lobster Biscuits

4 C. Pioneer Brand Buttermilk Baking Mix
1 1/3 C. Milk

1/2 C. Melted Butter
1 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. onion powder
1/8 parsley or Italian seasoning

Mix: baking mix and milk.

TIP: Don't overmix, barely mix the dough or your biscuits will turn out tough!

Oven: 375 10-12 minutes or until golden brown.

Once out of the oven, brush on the buttery mix onto each biscuit!


Wednesday, July 17, 2013

Chicken Marinade

Another hit...everyone loved it. The smokey flavor comes out very well but it's not to powerful. Landon had a friend over, after his first bite. He couldn't stop commenting on how good the chicken was. I made me feel so good. I have made a meal every night this week and everyone has loved it all.

2/3 C. Olive Oil
2/3 C. Soy Sauce
1/4 C. Lemon Juice
2 TBPS Liquid Smoke
2 TBPS Spicy Mustard
2 tsp black pepper
2 tsp powder garlic

Combine all the ingredients and I used two pounds of chicken tenderloins or you can use 4 big chicken breast.

Just grilled.

Bolognese Sauce

I haven't felt like cooking in months but after hearing a ton of complaints. I decided it was time to get my head in the game and come up with some new yummy recipes. Everyone loved this recipe. It's very easy to make but it does take a long time to cook on the stove. It makes a ton, so I divided it up into freezer bags for future meals. I served this sauce over Penne Noodles. Everyone loved it!

Sauce Bolognese
    1. Heat a large skillet over high heat. Stir in the beef, onion, garlic, and carrots. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the oregano, garlic powder, bay leaf, salt, and black pepper. Add the tomatoes and water. Bring to boil, then reduce heat to medium-low and continue to simmer for 1 to 1 1/2 hours. Pour all but 2 cups of the sauce in an airtight container and freeze for future use.
    2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook until the pasta floats to the top, 4 to 5 minutes; drain.
    3. Stir butter and Parmesan cheese into reserved 2 cups of sauce over medium heat. Stir noodles into sauce, and toss until pasta is well-coated. Serve in large bowls with more Parmesan cheese.