Tuesday, February 23, 2010

Hamburger, Fries & Beans

Once again I will tell you how much I LOVE my GRILL PAN!! I can make hamburgers in the winter time. Yes, the pans are expensive- but I was remembering back at my latest pampered chef party last week.....MINE was FREE.....because I hosted a party!! Makes me fall in love with it all over again!!
I took FROZEN pre-made hamburger patties out and placed them on the grill pan. Flipping them every five minutes. When both sides have been flipped I added season salt. While I place a whole bag of frozen seasoned french fried in the oven on 400*. Then opened a can of Bush's Baked Beans....home style- pour them in a pot got them cooking. Toasted my tops & bottoms of Sara Lee Whole Wheat buns while everything was cooking. We were eating in 45 minutes after I started.
I also added a slice of cheese to the burgers. Cut up a red onion and tomato for the burgers. Where were the kids and hubby you ask? When my husband is not home and I am cooking....my kids will be right at my legs.....so that is when I usually pull out an educational video for them to watch. Otherwise if my husband is home....there is WWE going on in the boys bedrooms!!
*Rating...5 trips back to the kitchen*

Monday, February 22, 2010

I heart frozen veggies

We have recently fallen in love with frozen vegetables. The are much cheaper most of the time- you can buy a HUGE bag. Then just pull out as much as possible. I will occasionally use cans of corn, beans,tomatoes etc for recipes.....but mostly we love frozen.

I usually take the amount I need- 1 cup per person. Although the little boy in our family eats LESS than a cup....Daddy can make up for it.

I place the frozen veggies in the pot- take it to the kitchen sink and pour a small amount in the bottom of the pot- about an inch or so. I then salt & pepper. Place lid on. Place heat on HIGH and allow to boil.

Boil water and stir veggies for 2 minutes or so then turn off heat and replace the lid. They will then steam. Drain water before serving or use a slotted spoon to serve.

That is my way to do it- You can buy a veggie steamer. I do not have the room to store one....nor do I want to take the time to get it all out when a pot is in reach!!

On my green beans I throw in a few beef bouillon cubes and little dash of garlic. Then drizzle some extra virgin olive oil on top. Stir up well.

On my corn & corn on the cob.....I love to add some SUGAR.....makes it taste like it is fresh from the field!!

How do you like your veggies?? Can...frozen....fresh??? How do you fix them??

Friday, February 19, 2010

Mile High Mexican Pie

I bought this box of Soft Taco Bake at the store once.....and realized-I can do that with more and healthier way!! So I renamed it and changed a few things to Mile High Mexican Pie.
Here is what you need:

2 lbs of hamburger meat ( I use deer meat)
2-3 cups of fresh shredded cheddar cheese (read this about cheese before you buy another bag!)
1 package of Wheat Tortillas
1 can of rotel (or diced tomatoes & green chilies)
1 package of taco seasoning
1 can of whole kernel corn- drained
1 can of Red kidney beans- drained
1 small jar of cheese queso
I brown my meat (in my micro-cooker when in a hurry!- BEST $10 I ever spent) Drain the grease, not much from deer! Then mix in the whole jar of cheese queso. Then in a separate bowl mix corn, beans, & rotel.
Then you will lay on tortilla in the bottom of a round dish. Then layer meat mixture, veggie mixture, and sprinkle a layer of shredded cheese on top. Then layer another tortilla and do the same. Until all mixture is gone. Sprinkle extra cheese on top.

Bake at 350* for 45 minutes or until tortilla is crisp & cheese is melted. Then serve with sour cream. This slice was removed when it was hot- so it fell apart...but it still tasted great!!
*Rating...5 trips back to the Kitchen*

Thursday, February 11, 2010

Barbeque Chicken pizza

1 package of Pillsbury Pizza Dough
1/2 bottle of your favorite Barbeque sauce
1 package of Grilled Chicken already cooked (or left over grilled chicken)
sliced red onion
*any other toppings you prefer

Roll out dough on pan- I prefer stones. Bake at 350* for about 8 minutes.
Then spread sauce on dough. Add chicken and other toppings, leaving cheese last.

Bake again until crust it brown & cheese is melted!

Serve with a fresh salad.

*Rating...5 trips back to the kitchen*

Wednesday, February 10, 2010

Fresh Salad

We LOVE a salad with EVERY MEAL!!!

I love a salad with a lot of stuff in it. Here is what I put in my salad:
1 head of Romaine lettuce (you can buy it in the bag or use Iceberg- this is our fav!)
1 tomato
6 large slices of onion
1 cucumber peeled and sliced
1 green (yellow or red) bell pepper
1 cup of baby carrots
I wash my lettuce thoroughly, using a salad spinner. Then I slice up all veggies. I pre-pack all veggie in quart zip-lock bags and label with the date.

I make a LARGE bowl and add each day out of the veggies what the salad might look low on.... tomatoes & cucumbers can be slimy when left in the salad overnight. So I pick them out- usually eat them...then add more back the next day.

For lunch I will have a salad many days- while the boys eat sandwiches. And I send fresh sliced veggies in their lunches to pre-school or mother's day out!! Makes the lunch packing go fast- when it is all pre-sliced!

This size salad usually lasts all week long for my husband and me- the boys eat the veggies out of it...every so often they will ask for lettuce. I keep it in the back of the fridge in a air tight container.

Oh yes, and we LOVE Hidden Valley Ranch or Wish Bone Italian Dressing.....what do you like??

What other veggies do you like to put in your salad?? I had lunch and ordered a salad at a restaurant the other day-it had Craisins in it, neat taste!!

*Rating...5 trips back to the kitchen*

Tuesday, February 9, 2010

New Blog....

My cousin Kim has started a New Blog....it is super cute- Sports Mom Cooks!

She is a HUGE sports fan, mother to a growing boy, and beautiful wife. She has also been a Pampered Chef consultant in the past!!! You know she has got to have good recipes!!

Check it out.....click HERE!


Sunday, February 7, 2010

Indoor grilled chicken

Well, it is too cold right now to grill so I LOVE my grill pan. I use it at least once a week!! The one I have is very good quality from Pampered Chef- in fact I would NEVER buy something this expensive for myself.....so I had a show and got it for 60% off!!

I do however take a boneless skinless chicken breasts from the freezer and in 45 minutes it is on the table. Cook them on medium-high for 30-45 minutes, turning them every 5 minutes. I seasoned my Chicken with Lemon Pepper seasoning, salt & pepper. Then took a fresh lemon and squeezed it on top to give it a juicy lemon tangy taste.

For different taste I also flavor with barbque sauce, and cajun seasoning, garlic, or anyway you like your chicken. Today I did the Lemon Pepper- because it went better with the sides.

In this meal I had Alfredo, broccoli, fresh salad (not pictured) and fresh french bread.

*Rating...4 trips back to the kitchen*

Do you have a grill pan?? What do you season your chicken with??

Friday, February 5, 2010

Pinto Beans & Mexican Cornbread

This is what I like to call a poor man's supper.....very very cheap!! The whole meal for under about $10 to feed a LARGE family!!

One pound bag of Pinto beans.
Large Pot
Water filled in the pot half way.
Salt & pepper to taste
3 slices of bacon
2 beef bouillon cubes

Boil beans & bacon in pot until all beans are soft. About 2-3 hours. Remove heat to simmer once all beans are soft.

Mexican Cornbread (my mother-in-law's recipe)
1 cup of cornmeal (preferably...White- not self- rising)
1 tsp salt
1 tsp soda
1 cup of buttermilk
1 can of cream corn
1 small can of chopped green chilies (or Rotel (drained)- for spice)
1 lb. of hamburger meat (browned with onion)
2 cups of cheddar cheese

Mix meal, salt & soda in a bowl. Then add milk, corn & chilies. Mix very well.

Then add in layers to a cast iron skillet with a small layer of oil in the bottom. Half of the cornmeal mixture. Then 1 cup of cheese- then all the meat mixture. Next another cup of cheese. Lastly, add remaining cornmeal mixture.

Bake for an hour at 375* or until golden brown on top- try the knife test in the middle to make sure all cornmeal is thoroughly cooked.

*Rating...5 trips back to the kitchen*

Thursday, February 4, 2010


I will admit- I am not Cajun therefore, I cannot cook jambalaya from scratch....I have found this WONDERFUL box that can!!

This is a meal that I fix at least once a month- for the nights when my husband can only come home for an hour or so. It takes about 30 minutes from beginning to end.

This is all you need!! Really!! Well, a pan & stove top too!!

I serve it with corn on the cob & red potatoes. Boiled in the same water at the same time. With salt, pepper & a little sugar.
Try the Cajun spicy sausage (if you can handle the heat)....really packs the punch!!

*Rating...4 trips back to the kitchen*

Wednesday, February 3, 2010

Open face taco

This is so Fast and easy- and a bit of a change from the regular ole' taco.

1 bag of chips (Frito's or tostitos)
shredded lettuce
beef or chicken (cooked like you would for tacos)
shredded Cheddar cheese
chopped Roma tomato
sliced black olives (optional)
sour cream for garnish
guacamole (optional)
Salsa for garnish

Take your chips and layer them on you plate. Add your lettuce, and meat. Then add all other ingredients.

I added some chicken taquitos (this is what I give the kids if we are having hot spicy Mexican food- very mild & very good!!)

Great for church nights or game nights....when you need to eat & run!!

*Rating... 5 trips back to the kitchen*

Tuesday, February 2, 2010

Chicken & Poppy Seed

This is an easy recipe- one that is very warm and creamy for a cold day.

Preheat oven to 350*

3-4 boneless skinless chicken breasts- cooked & shredded
1 can of cream of chicken (or 2 cans and omit mushroom soup)
1 can of cream of mushroom
16 ounces of Sour cream
2 1/2 Tbsp Poppy seeds
1/2 cup melted butter
3 cups of crushed Ritz crackers (about 1/2 a box- once crushed)

Mix chicken, soup, sour cream, 1 1/2 Tbsp Poppy seeds, and 1 1/2 cups of crackers in a bowl. Pour into a 13x9 dish. Put remaining poppy seeds & crackers on top. Then melt butter and pour over top of casserole.

Bake for 30 minutes at 350*

I serve with green beans & fresh salad.

*Rating...3 trips back to the kitchen*

Monday, February 1, 2010

Edible Play dough

I got this off of the show Jon & Kate Plus 8.... you know
a mother of 8 has to think of some good activies!!

It is simple & fun!!

~Mix Equal parts~
*Powdered Sugar
*Peanut Butter