Sautted Zuchinni
1 cup fresh mushrooms, sliced
1 cup zucchini, sliced
1 sweet onion, sliced thin
1/2 tsp. ground thyme
1/2 tsp. paprika
1 tsp. minced garlic
1 tbsp. olive oil
1 roma tomato, chopped
Directions
Heat olive oil.
Add all ingredients, except for the tomato; saute until tender.
Add tomato and cook for 1 minute.
Serve plain or sprinkle with parmesan cheese.
Number of Servings: 4
Saturday, July 9, 2011
Monday, July 4, 2011
July Meal Plan!
I love meal planning on a monthly basis her is what is planned for this month...enjoy and feel free to browse..tons of great meal ideas.Also check out Orgjunkie.com for more great ideas!
Seafood
Zesty Talpipia
Broiled Parm Talapia
Shrimp Tacos
Shrimp Fajitas
Shrimp packets(recipe comming soon)
Sweet and sour Fish
Chicken
Au Gratin Chicken Bake
Parmesan Chicken Bundles
Margarita chicken
Crescent Chicken bundles
Lime chicken Marinade
Chicken burgers
Chicken Marsla
Turkey
BBQ TurkeY Meatloaf
Turkey and Spiach stuffed Shells
Pork
Smoothered Pork Chops
Slow cooker Carnitas
Bifanas
Beef
Philly cheeseteak sandwich
In n out burger and animal fries!
Sides:
Sweet Potato fries
Friday, July 1, 2011
Friday Favs
This week I am taking part in Finding Joy in My kitchen, Friday Favorite Link up. Here is what I found this week
In-N-Out Burger Animal Fries
BBQ TurkeY Meatloaf
Healthy Orange Julius
Strawberry Chocolate Nachos
In-N-Out Burger Animal Fries
BBQ TurkeY Meatloaf
Healthy Orange Julius
Strawberry Chocolate Nachos
Thursday, June 30, 2011
Zucchini Boats
Zucchini Boats from my Kitchen :)
4 medium zucchini
1 pound ground beef
1 small onion, chopped
1 4 oz can of mushrooms
1/2 cup dried bread crumbs
1 egg, beaten
2 cups of spaghetti sauce
1/4 cup of Parmesan Cheese
1/2 cup of Mozzarella cheese
Directions
1. Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds.
2. Bring a large pot of water to a boil. Cook the zucchini halves in the boiling water until slightly tender but still mostly firm, about 5 minutes; drain and pat dry with paper towels.
3.Preheat your oven's broiler. Place the zucchini on a broiler pan, hollowed-side facing up. Season each zucchini with the olive oil and pepper
4.Roast the zucchini under the broiler until sizzling, about 5 minutes; remove from oven. Decrease oven temperature to 350.
5. Begin by sauteing onion and mushrooms in 2 tablespoons of olive oil. Once veggies are tender brown the ground beef over medium heat until meat is no longer pink. Season the meat with salt/pepper and Italian species.
6. In a medium bowl, mix together the ground beef, mushroom, chopped onion, bread crumbs, and egg. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
3. Spoon the spaghetti sauce mixture over the filled zucchini, liberally. Sprinkle Parm and Mozzarella on top 15 minutes they are done cooking. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.
4 medium zucchini
1 pound ground beef
1 small onion, chopped
1 4 oz can of mushrooms
1/2 cup dried bread crumbs
1 egg, beaten
2 cups of spaghetti sauce
1/4 cup of Parmesan Cheese
1/2 cup of Mozzarella cheese
Directions
1. Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds.
2. Bring a large pot of water to a boil. Cook the zucchini halves in the boiling water until slightly tender but still mostly firm, about 5 minutes; drain and pat dry with paper towels.
3.Preheat your oven's broiler. Place the zucchini on a broiler pan, hollowed-side facing up. Season each zucchini with the olive oil and pepper
4.Roast the zucchini under the broiler until sizzling, about 5 minutes; remove from oven. Decrease oven temperature to 350.
5. Begin by sauteing onion and mushrooms in 2 tablespoons of olive oil. Once veggies are tender brown the ground beef over medium heat until meat is no longer pink. Season the meat with salt/pepper and Italian species.
6. In a medium bowl, mix together the ground beef, mushroom, chopped onion, bread crumbs, and egg. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
3. Spoon the spaghetti sauce mixture over the filled zucchini, liberally. Sprinkle Parm and Mozzarella on top 15 minutes they are done cooking. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.
Wednesday, June 29, 2011
Leftover chicken Croquettes
Leftover chicken Croquettes
Ingredients
3 cups cooked, finely chopped chicken meat
1 1/2 cups seasoned dry bread crumbs
2 eggs, lightly beaten
2 cups sauteed chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
1.In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
2.Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.
Review: I had to increase the egg by one and also omitted the salt due to the seasoning on the chicken. I loved it, it was simple yet filling. I also added 2tablespoons of Parmesan cheese!
Ingredients
3 cups cooked, finely chopped chicken meat
1 1/2 cups seasoned dry bread crumbs
2 eggs, lightly beaten
2 cups sauteed chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
1.In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
2.Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.
Review: I had to increase the egg by one and also omitted the salt due to the seasoning on the chicken. I loved it, it was simple yet filling. I also added 2tablespoons of Parmesan cheese!
Tuesday, June 28, 2011
Honey Lime Chicken Enchiladas
Honey Lime Chicken Enchiladas
6 Tbsp honey
4.5 Tbsp lime juice
1 Tbsp chili powder
1/2 tsp garlic powder
1 lb cooked chicken, shredded
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce
Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Roll up and place seam side down in the dish. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)
Review: I used leftover chicken for this recipe. I allowed it to marinate a half hour before rolling it and then it sat there until the oven was warmed up. The marinade was very flavorful, the recipe was supper easy!
6 Tbsp honey
4.5 Tbsp lime juice
1 Tbsp chili powder
1/2 tsp garlic powder
1 lb cooked chicken, shredded
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce
Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Roll up and place seam side down in the dish. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)
Review: I used leftover chicken for this recipe. I allowed it to marinate a half hour before rolling it and then it sat there until the oven was warmed up. The marinade was very flavorful, the recipe was supper easy!
Friday, June 24, 2011
Family Dinner!
Tonight I had the honor of cooking for my Goddaughter and her family, here is what we served:
Pork Loin
Ingredients
3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
3.Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Strawberry and Spinach Salad
Baby Red Potato Salad
4 cups baby red potatoes, cut in small pieces
1/2 cup green bell pepper, finely diced
1/4 cup red onion, finely diced
3 scallions, diced
1 tsp dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper
Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.
While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.
Ranch Potatoes
Ingredients:
¼ cup vegetable oil
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
Instructions:
Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.
Three Bean Salad
Ingredients
1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed
Directions
1.Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
Sweets:
Resess Peanut Butter cup Bites
Cake Balls
Pork Loin
Ingredients
3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
3.Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Strawberry and Spinach Salad
Baby Red Potato Salad
4 cups baby red potatoes, cut in small pieces
1/2 cup green bell pepper, finely diced
1/4 cup red onion, finely diced
3 scallions, diced
1 tsp dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper
Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.
While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.
Ranch Potatoes
Ingredients:
¼ cup vegetable oil
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
Instructions:
Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.
Three Bean Salad
Ingredients
1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed
Directions
1.Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
Sweets:
Resess Peanut Butter cup Bites
Cake Balls
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