Okay, here's my menu for next week. What are you having?
Sun-Easter! Ham, potatoes, etc.
Mon-Taco soup
Tues-Firecracker chicken
Wed-Hot wing pizza
Thurs-cornmeal pancakes & bacon
Fri-I'm at Beth Moore, so Seth's on his own.
Sat-bulgogi & rice
Friday, April 10, 2009
Sunday, April 5, 2009
"Perfect Pizza Crust"
I found this recipe in "Taste of Home" and if you have the hour to let it rise it's totally worth it.
Ingredients:
1 Tbsp active dry yeast
1-1/2 cups warm water
2 Tbsp sugar
1/2 tsp salt
2 cups bread flour
1-1/2 cups whole wheat flour
Cornmeal
Pizza toppings of your choice
Directions:
In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 1 cup bread flour and the whole wheat flour. Beat until smooth. Stir in enough remaining bread flour to for a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled about 1 hour.
Punch down dough; roll into a 15-in. circle. Grease a 14-in. pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan; build up edges slightly.
Add toppings of your choice. Bake at 425 degrees for 10-15 minutes or until crust is golden brown and toppings are lightly browned and heated through.
Ingredients:
1 Tbsp active dry yeast
1-1/2 cups warm water
2 Tbsp sugar
1/2 tsp salt
2 cups bread flour
1-1/2 cups whole wheat flour
Cornmeal
Pizza toppings of your choice
Directions:
In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 1 cup bread flour and the whole wheat flour. Beat until smooth. Stir in enough remaining bread flour to for a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled about 1 hour.
Punch down dough; roll into a 15-in. circle. Grease a 14-in. pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan; build up edges slightly.
Add toppings of your choice. Bake at 425 degrees for 10-15 minutes or until crust is golden brown and toppings are lightly browned and heated through.
Saturday, April 4, 2009
Hot Wing Pizza
Here are the alterations I made and it was YUMMY! I made my own crust, used Ranch instead of blue cheese and I used more than 1/2 cup mozzarella cheese. I also didn't have green onion so omitted them.
Ingredients
3 boneless skinless chicken breast halves (5oz each)
1 Tbsp. steak seasoning
1/2 cup tomato sauce
2 Tbsp. butter
2 Tbsp. Louisiana-style hot sauce
1 Tbsp hot pepper sauce
1 pre-baked Italian bread shell crust (14oz)
1/3 cup blue cheese salad dressing
1/2 cup shredded part skim mozzarella
3 green onions, thinly sliced
Directions:
Sprinkle chicken with steak seasoning on both sides; grill, covered, over medium heat for 4-7 minutes or until juices run clear. Cool slightly; cut into strips.
In a small saucepan, bring the tomato sauce, butter, hot sauce, and pepper sauce to a boil. Reduce heat; simmer uncovered, for 10-15 minutes or until slightly thickened. Add chicken; heath through.
Place crust on a 12-in pizza pan; spread with salad dressing. Top with chicken mixture, cheese and onions. Bake at 450 degrees for 8-10minutes or until cheese is melted.
Wednesday, March 11, 2009
Cowboy Spaghetti
Rachael Ray saves dinner again.... :)
Ingredients:
1 pound spaghetti
Salt
1 tablespoon extra virgin olive oil (EVOO), 1 turn of the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3-4 cloves garlic, chopped
Ground black pepper
2 teaspoons hot sauce, (eyeball it)
1 tablespoon Worcestershire sauce, (eyeball it )
1/2 cup beer
1 can, chopped or crushed fire roasted tomatoes (14 ounces)
1 can, tomato sauce (8 ounces)
8 ounces sharp Cheddar
4 scallions, chopped
Preparation:
Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.
Heat a deep skillet over medium-high heat. Add EVOO and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3-4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5-6 minutes more then stir in tomatoes and tomato sauce.
Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon
Ingredients:
1 pound spaghetti
Salt
1 tablespoon extra virgin olive oil (EVOO), 1 turn of the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3-4 cloves garlic, chopped
Ground black pepper
2 teaspoons hot sauce, (eyeball it)
1 tablespoon Worcestershire sauce, (eyeball it )
1/2 cup beer
1 can, chopped or crushed fire roasted tomatoes (14 ounces)
1 can, tomato sauce (8 ounces)
8 ounces sharp Cheddar
4 scallions, chopped
Preparation:
Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.
Heat a deep skillet over medium-high heat. Add EVOO and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3-4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5-6 minutes more then stir in tomatoes and tomato sauce.
Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon
Tuesday, March 10, 2009
Pudding Cookies
Oh my goodness these are so good I could eat a bucket full of them! Make sure you use an electric mixer because the batter is really stiff. I did them in my Kitchen Aid and they took about 2 minutes. Mmmm. Yummy.
INGREDIENTS
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
2 eggs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together the cake mix and instant pudding. Stir in the sour cream and eggs until well blended. Batter will be stiff. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. When cool, frost with chocolate frosting if desired.
INGREDIENTS
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
2 eggs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together the cake mix and instant pudding. Stir in the sour cream and eggs until well blended. Batter will be stiff. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. When cool, frost with chocolate frosting if desired.
Monday, March 2, 2009
Tater Crisp Chicken
I found this on allrecipes.com and I made it tonight. Super easy. I made the following changes: I used half a stick of butter, not a cup. I added seasoning salt and Parmesan cheese to the potato flakes. It turned out really good! Crunchy on the outside and juicy on the inside. Good stuff. :)
INGREDIENTS
10 chicken legs
1 cup melted butter
2 cups dry potato flakes
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place melted butter or margarine in a shallow dish or bowl, then place potato flakes in a separate shallow dish or bowl. Roll chicken pieces in butter or margarine, then in potato flakes. Place coated chicken pieces in a 9x13 inch baking dish, skin side up.
Bake at 400 degrees F (200 degrees C) for 1 hour.
INGREDIENTS
10 chicken legs
1 cup melted butter
2 cups dry potato flakes
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place melted butter or margarine in a shallow dish or bowl, then place potato flakes in a separate shallow dish or bowl. Roll chicken pieces in butter or margarine, then in potato flakes. Place coated chicken pieces in a 9x13 inch baking dish, skin side up.
Bake at 400 degrees F (200 degrees C) for 1 hour.
Thursday, February 26, 2009
Happy National Pistachio Day
What are you making to celebrate?
Here's mine...It contains no pistachio's at all :)
Mom's Pistachio Salad
1 can of crushed pineapple drained
1 small tub of cool whip
1 small box of pistachio pudding
1/2 bag or so of fruity multi-colored marshmallows
Combine in a bowl. Yummm...
Here's mine...It contains no pistachio's at all :)
Mom's Pistachio Salad
1 can of crushed pineapple drained
1 small tub of cool whip
1 small box of pistachio pudding
1/2 bag or so of fruity multi-colored marshmallows
Combine in a bowl. Yummm...
Sunday, February 22, 2009
Spinach Ziti
INGREDIENTS
8 ounces ziti pasta (or whatever you like)
1 (14.5 ounce) can Italian-style stewed tomatoes (I used diced)
1/8 teaspoon crushed red pepper flakes
4 ounces fresh spinach, washed and chopped (or more)
2 ounces cream cheese (I used 4oz)
1 8oz can of tomato sauce
1/4 teaspoon ground nutmeg
DIRECTIONS
Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes.
Meanwhile, in a medium saucepan, combine tomatoes, tomato sauce and hot pepper flakes. Warm over medium-low heat, breaking up tomatoes if necessary.
Drain pasta and return to hot pan. Add spinach, cream cheese,nutmeg, and tomatoes. Cook, stirring, over low heat until spinach wilts, 1-2 minutes. Stir and toss gently to mix.
8 ounces ziti pasta (or whatever you like)
1 (14.5 ounce) can Italian-style stewed tomatoes (I used diced)
1/8 teaspoon crushed red pepper flakes
4 ounces fresh spinach, washed and chopped (or more)
2 ounces cream cheese (I used 4oz)
1 8oz can of tomato sauce
1/4 teaspoon ground nutmeg
DIRECTIONS
Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes.
Meanwhile, in a medium saucepan, combine tomatoes, tomato sauce and hot pepper flakes. Warm over medium-low heat, breaking up tomatoes if necessary.
Drain pasta and return to hot pan. Add spinach, cream cheese,nutmeg, and tomatoes. Cook, stirring, over low heat until spinach wilts, 1-2 minutes. Stir and toss gently to mix.
Wednesday, February 18, 2009
Four-Grain Flapjacks
Four-Grain Flapjacks
Tonight was breakfast for dinner night, but I ran out of Bisquick...this was my substitution this evening. These are really moist and lightly sweet, but definitely heartier than Bisquick pancakes. Seth is usually hungry right after pancakes, but not with these!
Whisk together in a large bowl:
1 cup whole-wheat flour
3/4 cup all-purpose flour
1/3 cup cornmeal, preferably stone ground
1/4 cup old fashioned or quick cooking oats
2 tablespoons sugar2 teaspoons baking powder
1 teaspoon salt1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
Whisk together in another bowl:
1 3/4 cups milk
4 tablespoons (1/2 stick) unsalted butter, melted (I used salted because it's what I had)
1/4 cup honey
3 large eggs beaten
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Spook 1/4 cup batter onto the griddle for each pancake, nudging the batter into rounds. Cook until the top of each pancake is speckled and bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200 degree oven while you finish cooking the rest. Serve with maple syrup or honey.
Makes about 18 4.5 inch pancakes
Tonight was breakfast for dinner night, but I ran out of Bisquick...this was my substitution this evening. These are really moist and lightly sweet, but definitely heartier than Bisquick pancakes. Seth is usually hungry right after pancakes, but not with these!
Whisk together in a large bowl:
1 cup whole-wheat flour
3/4 cup all-purpose flour
1/3 cup cornmeal, preferably stone ground
1/4 cup old fashioned or quick cooking oats
2 tablespoons sugar2 teaspoons baking powder
1 teaspoon salt1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
Whisk together in another bowl:
1 3/4 cups milk
4 tablespoons (1/2 stick) unsalted butter, melted (I used salted because it's what I had)
1/4 cup honey
3 large eggs beaten
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Spook 1/4 cup batter onto the griddle for each pancake, nudging the batter into rounds. Cook until the top of each pancake is speckled and bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200 degree oven while you finish cooking the rest. Serve with maple syrup or honey.
Makes about 18 4.5 inch pancakes
Monday, February 16, 2009
Davy Crockett Cookies
Here it is at last! My first recipe at Dinner Tonight (and then some)!
These cookies are super yummy and super duper easy. They are a favorite at our house.
Heat oven to 350 degrees.
Combine:
2 c. flour
1 c. brown sugar
1 c. sugar
2 c. oat meal
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 c. chocolate chips
In another small bowl mix:
1 c. oil
1 tsp. vanilla
2 eggs
Add to dry mix.
Press into 9x13 pan.
Bake 20-25 minutes
Fun variation - Instead of 1 c. chocolate chips, make it 1/2 c. choc chips and 1/2 cup peanut butter chips. I'll also add a cup of mini marshmallows if the mood strikes.
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