Back up and running

This blog took a hiatus for a few months, but I think I might be back on track with trying to keep it updated. I suppose it will stay updated, as long as I continue to find new recipes to try. I'm going to try to be better at 'photographing' my successes and failures in the kitchen! Here's to hoping there are more pictures of 'successes' than 'failures.

Pesto Pinwheels

1 sheet puff pastry, thawed
1/4 cup Pecorino Romano, finely grated (optional)
1/2-3/4 cup pesto
*1 egg
1 Tbsp water

Preheat oven to 375 degrees.

Sprinkle grated cheese onto parchment paper (larger than 12×12 inches). Roll out the puff pastry on the parchment paper (larger than 12×12 inches) into a 12×12 inch square. Lift up one side of the puff pastry, sprinkle grated romano onto the parchment paper, and return the pastry to the parchment paper; repeat for the other side. Using an offset spatula, spread the pesto within 1/2 inch of each side of the pastry (you might use more or less than 1/2 cup). Using your spatula, make three indentions on the top edge of the dough at 3 inches, 6 inches, 9 inches to divide the sheet into quarters.

Fold the left and right edges of the puff pastry halfway to the center of the dough (to the closest quarter-mark indention). Fold the sides to the middle again until they’re almost touching. Fold the two halves together like a book.

Cut into 1/2 inch slices and place onto parchment-lined baking sheets. Whisk egg and water together and brush over the palmiers. Bake for 8 minutes, flip, and bake for an additional 6-8 minutes. Palmiers are best the day of baking.

Recipe from: Confections of a Foodie Bride

Mexican Cheesy Chicken Casserole

I found this on April's Blog. I've actually made it several times and we LOVE it.

1 can (10 3/4 oz) of condensed cream of chicken soup undiluted
1 cup (8 oz) of sour cream
2 tablespoons taco sauce
1/4 cup of chopped green chilies (but I used a whole small can, about 1/2 cups worth)
3 cups of cubed cooked chicken (2-3 chicken breasts)
2 cups of shredded cheese (pretty much as little or as much cheese as you would like)
4 cups broken tortilla chips

Directions:In a bowl, combine the soup, sour cream taco sauce and chilies. In an ungreased shallow 2 qt baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat Layers. Bake Uncovered, at 350 degrees for 25-30 minutes or until bubbly. Makes 4-6 servings.

**My adaptions: I use tomatillo sauce instead of the green chilies and taco sauce. The recipe can be changed to your liking of how spicy you want it with adding in some diced jalapenos.

Review: Our family LOVES this recipe. The boys ask for it weekly.

Crescent Bacon - Cheese Tartlets

These were so easy and turned just like the picture. They were very yummy!

Crescent Bacon - Cheese Tartlets

Creamy Hashbrown Casserole

Ingredients:


1 30 oz bag of hashbrowns (country style)- thawed
1 16 oz size of sour cream (I used lite)
2 cans cream of chicken soup (10 3/4 oz)
1 tbs Powered onion (you can chop half an onion instead)
1 cup shredded cheese (I used sharp cheddar)
1 cup cornflakes

Directions:

1. Preheat oven to 375 degrees
2. In a large mixing bowl, add all ingredients, except cornflakes. Mix well.
3. Lightly grease a 9x13 baking dish.
4. Spread mixture evenly in dish and cook in oven for 30-40 mins or until mixture is hot & bubbly.
5. Sprinkle cornflakes on top. Set oven to 400 degrees and place dish back in the oven until corn flakes are toasted (approx 10 minutes)

Cinnamon Pound Cake

4 tablespoons sugar
2 tablespoons cinnamon
1 yellow butter cake mix (don't use white cake mix - it has to be butter!)
1 package instant vanilla pudding
1/2 cup canola oil
1 8 oz. container sour cream (you can use reduced fat, but in my opinion, it doesn't taste the same)
4 eggs

Preheat oven to 350 degrees and grease a bundt pan.Mix the sugar and cinnamon together in a small bowl and sprinkle half of the mixture in the greased bundt pan - shake it all around to coat the entire pan. Mix cake mix with pudding, oil, sour cream, eggs and other half of cinnamon/sugar mixture. Pour into pan and bake for 45 - 50 minutes until springy. Cool for 20 minutes before taking out of pan.

Recipe from: Sing For Your Supper

Review: I finally made this and it was FABULOUS! So yummy! Note that the vanilla pudding does not specify what size of instant vanilla pudding package. I used the large package. The only thing I might change when I make this again (on wednesday) is that I might just use 3/4 of the large package of instant vanilla pudding. Super easy recipe and very yummy cake!

Crescent Sloppy Joes

INGREDIENTS
1/2lb lean (at least 80%) ground beef
1/4 cup barbecue sauce
1/4 cup shredded Cheddar cheese (1 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 egg, beaten
1 teaspoon sesame seed
DIRECTIONS
1.Heat oven to 375°F. In 10-inch skillet, cook beef over medium heat, stirring frequently, until thoroughly cooked; drain. Stir in barbecue sauce; cook 1 to 2 minutes, stirring occasionally, until hot. Stir in cheese.

2.If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each into 8x4-inch rectangle. Cut each in half crosswise, making 8 squares.

3.Place about 2 rounded tablespoons beef mixture on center of each square. Fold dough over filling, forming triangles; press edges with fork to seal. With knife, cut small slits in tops for steam to escape. Place on ungreased cookie sheet. Brush with egg; sprinkle with sesame seed.

4.Bake 11 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

The Pioneer Woman's Sleepin' In Omlette

I haven't made this yet, but had to bookmark it while I was thinking about it. It looks sooo yummy! I think I might try this this weekend.

http://thepioneerwoman.com/cooking/2008/05/sleepin-in-omlette/

Long time since there has been a post...

Well, I'm not even sure if anyone reads this blog or not, but it has been quite sometime since I've posted. Looks like I stopped posting right around the chaos of house hunting began. Well, since that chaotic time and came and gone, I really need to get back to this. I've been slacking with my meal planning and need to get back to it. I did meal plan this week, and it has been nice.

Summer is here and so it makes it a little more difficult to meal plan. The boys are with us for the most part - Wed-Sun and the other days they are with their mom. When the boys aren't with us, it is so hard for me to try to come up with something for just Jason and myself. I know it shouldn't be hard, but I'm just so use to cooking for 4 and not 2.

Anyways, hopefully I will get back to posting new recipes that I find and my menus.

This Week....

Here are our options for this week:

• Parmesan Tilapia (*Update* Loved by everyone and VERY simple and quick to make!)
• Potato Chip Chicken
• Pancakes & Bacon
• Hamburgers
• Spaghetti
• Crockpot Salsa Chicken (see recipe below) (*Update* The boys and Jason liked this. Me, not so much. I've been known to be picky, but it just didn't do it for me. )
  

Crockpot Salsa Chicken

4 Frozen Chicken Breasts
1/2 a packet of Taco Seasoning (or you can make your own Taco Seasoning)
1 can of Cream of Chicken soup (I used 99% fat free)
1/2 a jar of salsa

Spray crock pot with some non-stick spray and then put all ingredients in the crock pot. Cook on low for 7-8 hours.Top with sour cream (we used low-fat) and cheddar cheese (we used 2% cheese). Eat with flour tortilla or tortilla chips.

Menus

Well, I've fallen off the wagon on planning weekly menus. I have a list of dinner ideas posted on the fridge and go from there each week. It is usually a list about 10 -12 meals that we have the necessities for.

This week the list includes:

• Warner Chicken
• Chicken & Dumplings
• Potato Chip Chicken
  
• Chicken Alfredo
• Spaghetti
• Pizza
• Hot Dogs
• Chicken Crescent Squares - same as Puff Pastry Chicken, but used crescent rolls instead
• Pancakes & bacon
• Tacos
• Boneless Ribs
  

Potato Chip Chicken

· Four 6- to 8-ounce chicken breasts

· 6 ounces potato chips (i didn't measure out the potato chips, i'm sure i used more than 6 oz.)

· 1 clove garlic, minced

· 4 tablespoons of butter

· 1/4 tsp. ground black pepper

Directions

1. Preheat oven to 450 degrees F.

2. Melt butter in a small pot. Add garlic to it and let cool slightly. Crumble potato chips in food processor by pulsing for 30 seconds, or place paper towel over chips and roll back snd forth with a rolling pin until chips resemble crumbs. Mix in black pepper. You will have 1 1/2cups. Place crumbs on a large plate.

3. Cover a large baking sheet with aluminum foil. Dip one chicken cutlet onto butter garlic mixture. Place cutlet on potato chip crumbs and press down slightly to insure crumbs stick. Turn cutlet over and repeat on other side. Place on prepared baking pan. Repeat procedure for remaining 3 cutlets.

4. Place in preheated oven and bake for 12-15 minutes (The cooking time for breasts & thighs with bones is 30 to 40 minutes). Make sure cutlets are cooked through, still tender and that the topping is golden brown. Serve with mashed potatoes.

Serves 4

**Review - loved by all!

Sesame Seed Chicken

3 cups of cooked and cubed chicken
3 cups cooked rice
8 oz of sour cream
1 can of cream of chicken soup
3/4 cup chicken broth
1 sleeve Ritz Crackers
1 stick of butter
sesame seeds

Pour cooked rice in a 9 X13 pan. Pix together chicken, sour cream, broth and soup. Top rice with chicken/soup mixture then crush crackers on top. Pour melted butter over crackers and then sprinkle sesame seeds on top. Bake for 40-45 min at 350!

Strawberry Cake

1 package french vanilla cake mix (I use Pilsbury with the extra pudding)
1 package strawberry gelatin (3 oz)
1 cup chopped fresh strawberries
3/4 c. milk
3/4 c. vegetable oil
4 large eggs
24 strawberry slices, for garnish

Preheat oven to 350. Grease 2 9-inch round baking pans. Place the cake mix, gelatin, strawberries, milk, oil, and eggs in a large mixing bowl. Blend on low speed for about 30 seconds. Stop machine and scrape down the sides of the bowl. Increase the mixer speed to 2 minutes. Divide the batter into the prepared baking pans.Bake the cakes until they are lightly golden and spring back when lightly pressed with your finger, 25-30 minutes. Remove the pans from the oven and place them on wire racks to cool. Remove the cakes from the pan and let them cool COMPLETELY on wire racks before frosting.

Strawberry Cream Cheese Frosting
1 package (8 ounces) cream cheese, room temperature
4 table spoons butter, room temperature
3-3 1/2 cups powdered sugar
1/2 cup mashed and drained strawberries (make sure you drain the strawberries otherwise the frosting will be too runny)

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speen until combined. Stop machine and add 3 cups of powdered sugar and the drained strawberries. Blend the frosting on low until the sugar is incorporated. Increase the mixer speed to medium and blend the frosting until fluffy, 30-45 seconds longer, adding extra sugar in needed.

Finally back on track...

It has been awhile since I've posted our weekly menus. The past couple of weeks I've just been cooking whatever I can find and didn't do much planning, which I quickly found annoying. This week we are having:
Sunday: Chicken Noodle Casserole
*Review - loved by all. I did use 2 cans of cream of chicken instead of the cream of mushroom.
Monday: Chicken Tortilla Soup & Bean/Cheese Tostadas
Tuesday: Hamburgers
Wednesday: Puff Pastry Chicken
Thursday: Hashbrown Casserole

• 1 1/2 lbs ground beef, browned
• 1/2 onion
• 1/2 bag of frozen hashbrowns
• 1 can cream of mushroom
• 1 can of milk
• salt and pepper to taste
• 1/2 shredded cheddar cheese (add more, if needed)
• Preheat oven to 350.
• Brown ground beef w/chopped onions, season w/salt and pepper to taste.
• Mix can of cream of mushroom w/1 can of milk.
• Place frozen hashbrowns on bottom of 9" pan. Put ground beef on top of hashbrowns. Pour soup mixture on top. Sprinkle cheese on top. Cover and bake @ 350 for 45 minutes

Friday: not sure....boys usually go to their mom's, or we'll do family night out.

Parmesan-Dijon Chicken

1/4 cup butter, melted
2 tablespoons Dijon mustard
3/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 boneless skinless chicken breasts (I used the thin sliced chicken breasts)

Combine butter and mustard in one bowl, and bread crumbs and cheese in another. Pound chicken breasts to half inch thickness to allow quicker cooking. Dip each chicken breast into butter/mustard and then into bread crumbs/cheese. Place in an ungreased baking pan and bake at 375' for 25 minutes or until done.

Review: The boys surprising liked it. Jason and I on the otherhand, thought it was rather bland. It needed more flavor. I ended up dipping mine in a side of dijon mustard. I'm sure I'll make this again b/c it was pretty easy and the boys asked for a second helping. I didn't season the chicken at all and so perhaps that is what was missing.**