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03/13/2013 04:36:00 PM · #1 |
Ok -- I'm making up a hot dish, and thinking: this is the typical Minnesota church cookbook type meal. I need more of these.
Anyone want to share some quick and easy meal ideas? (or some in depth but incredibly awesome ones -- complete with warnings?)
Family staple from my husband's side:
Pizza Casserole
2 lbs hamburger
1/2 c onions chopped
1/4 c green olives chopped
4 oz mushrooms
1/4 t pepper
1/8 t oregano
12 oz noodles cooked (I use egg noodles)
2 10oz cans pizza sauce
1 8oz can tomato sauce
1 cup milk
1 cup pepperoni
8 oz mozzarella
Mix ingredients up to (and including) pepper and brown.
Mix the rest together except cheese.
Top with cheese
Bake 45 min @350 covered.
Bake 15 minutes uncovered.
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03/13/2013 04:50:52 PM · #2 |
sounds like you need some tony chachere in that recipe...Tony's goes good on anything.
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03/13/2013 05:08:51 PM · #3 |
What in the heck is tony chachere??
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03/13/2013 05:14:45 PM · #4 |
Originally posted by vawendy:
What in the heck is tony chachere?? |
Cajun seasoned salt.
and yes, it goes good on just about anything. Maybe not ice cream
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03/13/2013 05:14:56 PM · #5 |
It's some seasoning salt...It spices things up slightly (it is far from hot) It gives a really good flavor.
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03/13/2013 05:20:50 PM · #6 |
I found this recipe for oven fried chicken on the internet. It's easy and it's the best.
3-4 skinless chicken breasts (or you could use thighs if you like that kind of thing)
1 cup buttermilk
1 teaspoon dried thyme (less if ground)
1/4 teaspoon cayenne pepper
1 tablespoon garlic powder
1 1/2 cups panko bread crumbs
2 eggs, beaten
1 tablespoon all-purpose seasoning (with salt. you could use Tony Chachere's)
pepper
Marinate chicken in buttermilk, thyme, cayenne, and garlic powder for 4 hours or overnight.
Preheat the oven to 400 degrees.
Mix the panko crumbs with the all-purpose seasoning. Panko bread crumbs really make this chicken, so don't substitute if possible.
Without rinsing the chicken, dredge in beaten egg, then bread crumb mixture.
Place breaded chicken on a foil-lined baking sheet.
Spray chicken with a little non-stick spray.
Bake for 25-30 minutes, until coating is crispy and juices run clear.
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03/13/2013 05:26:12 PM · #7 |
I've been making easy one-pot meals for over 40 years -- I'm just always PO'd that I didn't think to put it in a little box and call it Hamburger Helper® ... :-(
Try this (serves 2-4):
Note: some of the vegetables may become a bit "overcooked" by today's California Cuisine standards, but despite some sacrifice in texture there is often a gain in nutrient availability as the longer cooking helps break down some of the otherwise indigestible cell walls and release the contents.2 medium carrots, cut in irregular chunks
1/2 medium onion, diced
1-6 cloves garlic (to taste), chopped
1-2 cups veggies of choice, diced (broccoli, cauliflower, celery, green beans, squash,
spinach, mushrooms, etc.)
2 chicken breast halves (I've used both bone-in and the boneless/skinless ones, and also thighs)
â€Â¢ if the chicken pieces seem too thick they can be microwaved for 3-6 minutes before proceeding
1 cup white rice
2 cups water
herbs/spices of choice* *lately I've most often use a hybrid Southern/Indian mixture, with 1/4 to 1/2 tsp each of rosemary, sage, dill, ground ginger, ground turmeric; sometimes I'll just throw in something else (cumin, coriander, fenugreek, cinnamon & cloves) just for variety or to see what it's like. I normally add salt and pepper after cooking (when I know how much the dish needs), but you can add to taste to the cooking water if you want.
The turmeric will stain everything a bright, saffron yellow, without the expense (or subtle aroma) of real saffron; if you want everything to remain more or less its normal color leave it out (though turmeric is considered an anti-inflammatory agent - if you have arthritis, leave it in!).
I usually cook this in a 9" enameled cast-iron skillet. Bring water, spices and garlic to a boil, stir in rice and then veggies, and finally nestle the chicken pieces in the middle. Cover tightly and turn heat pretty much as low as it will go, and cook for 15-17 minutes (depending on pan and stove). At this time it should be fully cooked and all the water absorbed, though since my timing isn't always so good it often sits for 10-20 minutes covered with the stove off and is still fine. You can check the chicken for doneness with an instant-read thermometer or by cutting through the thickest part and making sure it is firm and completely opaque. This dish does not lend itself to a restaurant-style presentation, just pile some on a plate and dig in ... :-) |
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03/13/2013 05:36:45 PM · #8 |
The appetizer I made today. Prelude to my wife's birthday tomorrow :) My recipes are most of the time in Dutch (link). I just don't have the time to translate it at the moment. |
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03/13/2013 06:02:53 PM · #9 |
OK here is a long one but it is a great recipe.
Shrimp Stock Recipe
The tails from 2 lb. of Shrimp or crawfish
1/2 Cup chopped Onion
1/4 Cup chopped Celery
2 Garlic Cloves
1 Lemon sliced
2 Fresh Bay Leaves
3 Sprigs Fresh Thyme
1 tsp. Black Peppercorns
Add all ingredients to a 2 qt. saucepan. Cover this with cold water, it should be about 6-8 Cups Cups. You̢۪ll need 1 1/2 Cups for the Etouffee. Bring almost to a boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain.
The recipe:
Shrimp Etouffee Recipe
2 Tbsp Creole Seasoning preferably Tony's
4 Tbsp Unsalted Butter
1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1/4 Cup Flour
3/4 Cup fresh Tomatoes, diced
1 1/2 Cups Shrimp Stock
2 Tbsp Minced Garlic
I bundle of Fresh Thyme
2 tsp Homemade Worcestershire Sauce
1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
1/2 Cup Green Onions, thinly sliced
3 Tbsp minced Italian Parsley
2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock
3 Tbsp Unsalted Butter
Kosher Salt & Freshly Ground Black Pepper to taste
Creole Boiled Rice (I use either white or dirty rice)
Season the shrimp with 1 Tbsp of the Creole Seasoning.
Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.
Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.
Serve over Rice.
I might cook this this weekend..Now Im hungry for gumbo
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03/13/2013 06:18:56 PM · #10 |
ok, here's a sweet that's pretty simple. i usually make some during the holidays and give them out to the office staff.
One extra thing i do is sprinkle a little rock salt on each one before baking. it really adds to the taste.
White Chocolate Cranberry Oat Cookies
Ingredients:
Yield: 36 cookies
â€Â¢ 3/4 cup sugar
â€Â¢ 1/4 cup packed brown sugar
â€Â¢ 1/2 cup butter, softened
â€Â¢ 1 large egg
â€Â¢ 1/2 teaspoon vanilla extract
â€Â¢ 1/2 teaspoon cinnamon
â€Â¢ 1/2 teaspoon baking soda
â€Â¢ 1/4 teaspoon salt
â€Â¢ 1 cup all-purpose flour
â€Â¢ 1 1/2 cups quick-cooking oats (not instant)
â€Â¢ 3/4 cup dried cranberries
â€Â¢ 1/2 cup chopped pecans or walnuts
â€Â¢ 6 ounces white chocolate chips
Directions:
Prep Time: 10 mins
Total Time: 30 mins
1. 1 Preheat oven to 375°F.
2. 2 In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
3. 3 Add in egg and vanilla extract and mix until combined.
4. 4 Add the cinnamon, baking soda, salt and flour and mix well.
5. 5 Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
6. 6 Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
7. 7 Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack. |
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03/13/2013 07:19:10 PM · #11 |
Originally posted by Cuttooth:
One extra thing i do is sprinkle a little rock salt on each one before baking. it really adds to the taste. |
Hopefully you mean kosher or coarse salt -- "rock" salt is usually used in water treatment equipment and to de-ice roads ... of course if you really want to cut a tooth (or gum) I suppose it would work well ... ;-) |
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03/13/2013 10:33:41 PM · #12 |
Originally posted by GeneralE:
Originally posted by Cuttooth:
One extra thing i do is sprinkle a little rock salt on each one before baking. it really adds to the taste. |
Hopefully you mean kosher or coarse salt -- "rock" salt is usually used in water treatment equipment and to de-ice roads ... of course if you really want to cut a tooth (or gum) I suppose it would work well ... ;-) |
The term "rock salt" is just a synonym for halite, the mineral form of sodium chloride. Some halites like the pink salt or grey salt are edible while others are more suited for melting road ice in winter.
The coarse salt that goes into kitchen "salt" mills is often labeled "rock salt" too... |
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03/13/2013 11:09:09 PM · #13 |
Originally posted by Cuttooth:
White Chocolate Cranberry Oat Cookies |
Try substituting toasted coconut shreds for the nuts, especially if you know people who can't have tree nuts in their diet. It'll be delicious, promise :-) |
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03/13/2013 11:17:12 PM · #14 |
Originally posted by Cuttooth:
White Chocolate Cranberry Oat Cookies |
I am so trying these this weekend. I won't be substituting for the nuts but adding the coconut couldn't hurt. |
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03/14/2013 10:49:56 AM · #15 |
Originally posted by Bear_Music:
Originally posted by Cuttooth:
White Chocolate Cranberry Oat Cookies |
Try substituting toasted coconut shreds for the nuts, especially if you know people who can't have tree nuts in their diet. It'll be delicious, promise :-) |
Ooo, I hadn't thought of substituting coconut in place of nuts. I'm one of those with a tree nut allergy, so I always just leave nuts out and miss the texture. I will now demand the world use coconut instead of walnuts in carrot cake! Seriously, why must every carrot cake have walnuts?! |
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03/14/2013 12:50:02 PM · #16 |
Originally posted by aliqui:
Ooo, I hadn't thought of substituting coconut in place of nuts. I'm one of those with a tree nut allergy, so I always just leave nuts out and miss the texture. I will now demand the world use coconut instead of walnuts in carrot cake! Seriously, why must every carrot cake have walnuts?! |
Absolutely! Penny has a tree nut allergy, so I can't use 'em anymore. The coconut has served very well as a substitute. Bake it in as untoasted flakes if you want soft & chewy, or toast the flakes golden in a nonstick saute pan if you want a crunchier component.
ETA: UNSWEETENED flakes, of course, unless your specific application seems to encourage more sweetness...
Message edited by author 2013-03-14 12:51:09. |
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03/14/2013 01:03:59 PM · #17 |
| For those without allergy, tree nuts tend to have healthier fats than the coconut, though I prefer the more distinctive flavor of the latter. |
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03/14/2013 02:06:12 PM · #18 |
Originally posted by GeneralE:
Originally posted by Cuttooth:
One extra thing i do is sprinkle a little rock salt on each one before baking. it really adds to the taste. |
Hopefully you mean kosher or coarse salt -- "rock" salt is usually used in water treatment equipment and to de-ice roads ... of course if you really want to cut a tooth (or gum) I suppose it would work well ... ;-) |
hehe...yeah, kosher salt or coarse sea salt, not the salt people use for icy roads. :)
in hawaii we call the sea salt, rock salt or hawaiian salt which is why i used that term.
the coconut substitution sounds pretty awesome, i'm going to try that. the original recipe actually didn't have nuts in them at all but i thought adding them made them taste better. |
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03/14/2013 03:09:16 PM · #19 |
This first one is so easy my nine year old can make it and always a hit no matter where we take it, the only problem might be finding some of the specific cans in your area you might have to make substitutions:
Tortilla Soup
1 can family sized Campbell's chicken and rice soup
1 can Mexican style Rotel brand tomatoes (this is basically a diced canned tomaoto with a Mexicali spice blend cilantro specifically)
1 can of corn
1 can of Ranch Style Beans (this is the brand name if you cant find it basically its pinto beans with a Mexican spice mixture)
1 can of black beans (optional the original recipe doesn't call for it but I like black beans)
1 small can of chopped green chilies
2 chicken breasts cooked and diced or you can use canned chicken if you are in a hurry
Dump everything in a large pot and add 1 can of water heat through and then top with shredded cheddar cheese, sour cream, and cilantro if you like cilantro (I don't) Serve with tortilla chips we like to crunch ours into the soup but some people prefer to dip.
The best appetizer ever:
Franks buffalo chicken hot sauce dip:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 FRANK'S REDHOT Buffalo Wing Sauce
1 can of chicken or you can cook your own we like canned because it works better in the dip
heat everything in the microwave for a couple minutes and stir, keep heating 1 min at a time until everything blends well. Then put it in a small crock pot to keep warm while serving. Great dip for tortilla chips and celery.
Warning: if you make these cookies you will eat way too many of them, this is the best soft sugar cookie recipe you will ever make:
Sour Cream Sugar Cookies
1 cup sugar
1 cup sour cream
1 cube butter
3 ½ cups of flour
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 egg
Preheat oven to 350. Blend butter and sugar together then add egg and blend. In a separate bowl mix flour, salt, baking soda and baking powder together. Alternate adding sour cream and flour to the sugar and butter mixture a little at a time. Add enough flour to make a very soft dough, too much dough and the cookies will be tasteless and chewy. It̢۪s best to refrigerate for a few hours but you can roll them out right away if you are careful. Get small handfuls of dough to roll out at a time and mix in just enough flour so that it doesn't stick to the rolling pin or the counter. Use cookie cutters to cut out shapes and bake for 8-10 min or until the bottoms are just getting brown. Let cool and frost with favorite frosting.
Then frost them with this:
Favorite Frosting:
1 cube butter
½ cup shortening
4 ounces cream cheese (optional)
½ bag powdered sugar
½ t vanilla
Mix all ingredients and then add enough milk to right consistency
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03/14/2013 03:19:46 PM · #20 |
Originally posted by sjhuls:
Franks buffalo chicken hot sauce dip:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 FRANK'S REDHOT Buffalo Wing Sauce
1 can of chicken or you can cook your own we like canned because it works better in the dip
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A can of chicken??? What on earth is that? |
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03/14/2013 03:27:15 PM · #21 |
Is that supposed to be chicken broth maybe...I have never seen chicken in a can
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03/14/2013 03:29:31 PM · #22 |
Originally posted by cowboy221977:
Is that supposed to be chicken broth maybe...I have never seen chicken in a can |
Never heard of chicken in a can. Interesting and weird at the same time. |
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03/14/2013 03:40:04 PM · #23 |
Originally posted by gcoulson:
Originally posted by cowboy221977:
Is that supposed to be chicken broth maybe...I have never seen chicken in a can |
Never heard of chicken in a can. Interesting and weird at the same time. |
It's like Chicken of the Sea without the Sea...
It's exactly what it sounds like cooked chicken in a can. It's great for backpacking, but I prefer the pouches to the cans.
Canned Chicken It's not bad, but kinda high in salt.
Message edited by author 2013-03-14 15:44:43. |
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03/14/2013 03:42:29 PM · #24 |
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03/14/2013 03:46:44 PM · #25 |
| Chicken-in-the-Can is great fro whipping up chicken salads, just like you'd do tuna salads. Very convenient. You can get turkey-in-the-can too. Heck, you can get canned beef and canned pork. Practically any meat's available canned. It's handy to keep around if you live in a place where losing power for extended periods is a real possibility. Though mostly I stick with tuna. |
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