Thursday, January 29, 2009

Tin Foil Dinners

I lived for girl scout camp days because of this dish. Nothing tastes better than a tin foil dinner while you are camping. My tastes have changed some since I was a girl scout and the fact that my husband hates camping means I can't eat one of my favorite foods from my childhood. Over the years I've adapted the campfire version to one that can be made in the oven. The dish does not have the flavors the camp fire gives it but its a nice sub when you can't have the real thing. I know lots of people make a gravy for the meat and veggies but I prefer it without a gravy. It would not be hard to make a gravy for the dish if you like gravy. This is also one of those dishes that can vary based on your likes and dislikes. I like to keep it to two to three vegetables but my husband likes more. The recipe is for one tin foil dinner which will serve one, adjust the quantity if you are feeding more.

1/4 lb ground beef, pressed into a thin patty
1 carrot chopped into 1/4 inch pieces
1 potato sliced thinly
1/2 onion sliced thinly
garlic salt

Preheat oven to 400 degrees. Tear a piece of foil big enough to fit your ingredients and to fold over the top.
Place beef on foil and sprinkle with salt and pepper. I then lay the onions on top of the meat and pile the carrots and potatoes on the sides with a few on top of the onions and meat. Again sprinkle with salt and pepper. Bring the foil up to the top of the mixture and fold.
Cook in oven for 30. Check to see if meat and veggies are cooked to your liking. I like to cook my meat longer than most and I like my potatoes with a little crunch. It usually take about 40-45 minutes for the dinner to come out to my liking. In the picture I posted the food cooked for about 35 minutes.

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Tuesday, January 27, 2009

“When Life Gives You Lemons, make Lemonade” Award!

Thanks to Glenda at The Little Red Hen Food Site I've received my first award! Thanks Glenda!
Here is how it works: 1) You must link back to the person you received the award from. 2) You have to nominate 10 bloggers who are deserving of this award. I am giving this award to these bloggers:
Tammy at Simple, Healthy and Tasty
Rachael at Cooking For My Family
Laura at Laura's Recipe Blog
Kim at 1460
Holly at 2 Kids and Tired Cooks
Louise at Months of Edible Celebrations
Megan at The Rogers Family
More Jingle in My Jeans

I'm two short but I'll add them later.

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Monday, January 26, 2009

Homemade Noodles

My husband bought me a pasta maker for Christmas. I decided I wanted my own maker because the cost of my favorite noodles have been going up in cost. I don't know how I ever was able to eat the store bought noodles because the homemade ones taste so much better. And for an added bonus its not very pricey or hard to make your own noodles. I paid 35 cents for the big batch of noodles I made for this dish. I've also been successful at replacing 1/3 of the white flour with whole wheat flour.

I am going to post a basic recipe that you can use for all types of noodles. For noodles like the one in my picture you can make the noodles without needing a pasta machine. Basically you roll out the dough to the thickness you desired and then roll up. Then cut to the thickness you desire.

4 eggs
3 cups of flour
water if needed
Put the flour into a mixing bowl and make a well in the center. Break the 4 eggs into the well and blend slowly with a fork. Combine the eggs and flour until well blended. If the mixture is too wet, gradually mix in a small amount of flour. If the dough is too dry, gradually work in a little water.

Spread a little flour very lightly on your tabletop. Place dough mixture on tabletop and knead firmly until it is of a consistent color and texture. Form dough into a mound shape and cover with a damp towel. Let the dough rest for at least 10-15 minutes. This allows the ingredients to further blend together.

To cook:
Always use plenty of boiling water so that the pasta can move around. One half pound of noodles will require at least two quarts of water. One pound will need six. Figure one teaspoon of salt for each quart of water. Always let the water come to a full, rolling boil before adding the pasta, or it will not cook up al dente.
The length of time required to cook the pasta will depend on the size, weight, and particular ingredients for the noodles. Homemade noodles take very little time to cook and should be tested after 3-4 minutes. It is better for the pasta to be cooked slightly under than over. Once cooked, drain the pasta, but never rinse it. For the best pasta dish, drain, add sauce and serve it quickly.

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Saturday, January 24, 2009

Boneless Buffalo Chicken

These were really really good. I normally don't like hot and spicy foods like this but it was quite tasty. I kept dipping the chicken into the blue cheese dip I made and it helped calm the heat. Don loved the chicken and can not wait for me to make them again. I did not even try to feed these to the kids. I found the recipe in the Feb/March 2009 issue of Cook's Country. These would be a great dish to serve on Superbowl Sunday.

4 boneless, skinless chicken breasts, (about 1 1/2 lbs), cut into 1 1/2 each chunks
1/2 cup buttermilk
1 teaspoon salt
3/4 cup hot sauce, preferably Franks, avoid the hotter ones like Tabasco
1/4 cup water
1/4 teaspoon sugar
1 1/2 cups cornstarch
1 tablespoon unsalted butter
4 large egg whites
1/2 cup all purpose flour
1/2 teaspoon baking soda
4 cups vegetable oil

Marinate: Combine chicken, buttermilk, and salt in large zipper-lock bag and refrigerate 30 minutes or up to 2 hours. Combine hot sauce, water, sugar, butter, and 2 teaspoons cornstarch in saucepan. Whisk over medium heat until thickened, about minutes.

Coat: Whisk egg whites in shallow bowl until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tablespoons hot sauce mixture in second shallow dish until mixture resembles coarse meal. Remove chicken from marinade and pat dry with paper towels. Toss half of chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate and repeat with remaining chicken.

Fry: Heat oil in dutch oven over medium high heat until oil registers 350 degrees. Fry half of chicken until golden brown, about 4 minutes, turning each piece halfway through cooking. Transfer chicken to paper towel lined plate. Return oil to 350 degrees and repeat with remaining chicken.

Toss: Warm remaining hot sauce mixture over medium low heat until simmering. Combine chicken and hot sauce mixture in a large bowl and toss to coat. Serve.

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January Food Co-op

Today was the pick up for the Crossroads Urban Center Community Food Co-op. I order from here once a month. They take orders in the first of the month and then pick up is near the end of the month. They offer fresh produce and meats with a few additional things you can purchase. You don't know what produce your getting when you place your order but they do let you know early in the pick up week. I find them to a a great place to get good healthy non-processed foods from at a cheap price.
link to food co-op
Here is what I picked up today and I'll post my cost at the bottom:
2 lbs Top Sirloin Fajita Strips
4 lbs Chicken Drumsticks
4 lbs Sirloin Pork Roast
2 lbs Lean Ground Beef
2 lbs rice
2 loaves Artisan Wheat Bread
11 Fuji Apples
11 Pears
10 Oranges
2 Romain Lettuce
7 Red Bell Peppers
10 Tomatoes
5 Avocados
2 2lb. Bag of Carrots
1 head of cauliflower
2 Chapparro's brand 5 beef tamales
Tagge's brand mild salsa 16 oz
Aptera's brand extra virgin olive oil 34 fl oz

Total Cost: $67.50

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Thursday, January 22, 2009

Chicken Fried Rice

This turned out to be a fairly decent recipe. The kids ate it up and the adults liked it. I used frozen peas and carrots along with some freshly chopped carrots. I added some garlic powder to the dish. I used 2 garlic cloves even with the use of the garlic powder. Things I will do the next time I make this recipe is make the rice the day before. I knew when reading the recipe I should make the rice before hand yet I forgot. Trust me it will turn out better. My rice was mushy and stuck together. I'd also have some chopped scallions or green onions to serve with the rice. I think I'd also add some soy sauce to the rice dish. This recipe was on Good Things Utah a few months back and that is where I found the recipe.
link to recipe

1 to 2 Chicken breasts or 10 Chicken Tenders (cut into small pieces)
3 Scrambled eggs
2 Carrots (finely grated)
1/2 White onion (finely chopped)
3/4 cup Frozen peas
1/2 cup Butter
1 to 2 Garlic cloves (Crushed) or 1 teaspoon of garlic Powder
2 cups White rice (not instant)

Marinate chicken in soy sauce, if you do not have much time, mix it with chicken before cooking
In a large frying pan Cook chicken in small amount of olive oil, add carrots and onions and sauté until clear
Add frozen peas and cook until soft.
In a separate pan cook rice then add to the mixture
In another pan, scramble three eggs, chop finely and add to mixture
Melt 1/2 cup butter, add crushed garlic cloves to butter, stir and add to mixture
Mix all together well, add soy sauce to taste and Enjoy.

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Chocolate Haystacks

Simple and quick dessert dish that really tastes good. I love making this treat. Growing up my mom would make these during the Christmas holidays and I always looked forward to them. Now that I am an adult I make them whenever I get the craving for them.

1 package butterscotch chips
1 package chocolate chips
Melt together.
Add 1 tablespoon butter and melt.
Mix in chow mein noodles until they are coated.
Spread on wax paper and allow to dry.

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Tuesday, January 20, 2009

Marlboro Man’s Favorite Sandwich

Oh my goodness this was a really yummy sandwich. It was quite fattening I am sure but oh so worth the fat. I can't even begin to tell you how tasty this sandwich was. Everyone. kids included, loved this sandwich. It was a quick and easy to make dinner. I'm still thinking about how good the sandwich tasted. I added some mushrooms and garlic to the onions and swiss cheese to the roll. One thing we did not like was it did not taste very good reheated. I found the recipe on the Pioneer Woman's website and she goes into great detail on how to make the sandwich. I love her blog and she has many great recipes on her blog.
Pioneer Woman's recipe

2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Butter, man
Lawry’s Seasoned Salt
Worcestershire Sauce

-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!

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Sunday, January 18, 2009

Delightful Banana Cake

Everyone really liked the cake. My favorite part was the drizzle on the cake but even the actual cke had some really good flavor. I left the nuts out of the cake as I don't like nuts in cakes and such. This recipe was a little more work then I prefer but I'd say it was worth the extra work. According to the nutrition facts with this recipe it has only 10 grams of fat, 5 of which are saturated. I found the recipe in Taste of Home's Healthy Cooking November 2008 issue.

2 eggs, separated
1/4 cup plus 1 tablespoon butter, softened, divided
1 1/2 cup sugar, divided
1 cup mashed ripe banana (2 to 3 medium)
1/3 cup reduced fat sour cream
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup semisweet chocolate chips
1 tablespoon water
1/2 cup chopped walnuts or chopped pecans

2 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons fat free milk

Place egg whites in a small bowl; let stand at room temperature for 30 minutes.

In a large mixing bowl, beat 1/4 cup butter and 1 cup sugar until crumbly, about 2 minutes. Add egg yolks; mix well. In a small mixing bowl, beat the bananas, sour cream, applesauce, and vanilla until blended. Combine the flour, baking powder, salt and baking soda; add to the butter mixture alternately with banana mixture. In a microwave, melt chocolate chips and remaining butter; stir until smooth. Cool slightly; stir in water.

Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold into batter. Fold in walnuts.

Coat a 10 in fluted tube pan with cooking spray and sprinkle with flour; add a third of the cake batter. Drizzle with half of the chocolate mixture. Repeat layers; top with remaining batter. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For drizzle, in a small heavy saucepan, melt butter until lightly browned. Remove from the heat; stir in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cake.

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Thursday, January 15, 2009

Menu Plan for 1/17-1/24

Meal #1
Zesty horseradish meatloaf
green beans with bacon
pumpkin cake roll

Meal #2
black bean veggie enchiladas

Meal #3
hearty penne beef
asian broccoli salad

Meal #4
Marlboro sandwich
seasoned baked potatoes

Meal #5
Rustic Italian tortellini soup
potato sour cream biscuits

Meal #6
Texas toast steak sandwich

Meal #7
oregano roasting chicken
flavorful mashed potatoes

This week's shopping trip

Day old bread store $8.69

14 cans cat food $8.26 59 cents each
cat treats $1.67
frozen burritos $2.99
frozen chimichangas $2.99
frozen green beans $1.50
buttermilk 99 cents
deli sandwich$1.99
broccoli 1.42 lbs $1.83, $1.29 lb
red onions 1.89 lbs $1.49, 79 cents lb
potatoes 2.82 lbs $1.38, 49 cents lb
10 cube steaks $13.84
deli pizza $2.99
deli sandwich $3.29
tortillas 99 cents
Grand total: $48.10

8 boxes oatmeal $16, $2 each
cat food $3.99
bacon $15.96
Grand total: $22.67
Total is less than amount listed because I had coupons for the items.

cilantro 34 cents
2 packages spinach $4.18
french fries $1.25
penne pasta 88 cents
cat food $1.55
pureed tomatoes 71 cents
chili sauce $1.39
mushrooms $1.99
strawberries $1.50
ketchup $1.29
green bell pepper 69 cents
shallots .22 lbs 66 cents, $2.99 lb
seasonings 69 cents
apples 2.40 lbs $2.11, 88 cents lb
Grand total:$19.76

Total for next week's shopping is:
$99.22, WOOHOO I came in under budget!

I have a few more beer rebates that will help lower this even more.

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Bacon Cheeseburger Salad

After having a few misses with recipes lately I was really worried about this dish. We ended up really liking the salad. A few things I did differently was I used chopped romaine lettuce in place of the iceburg shredded lettuce. We really don't like iceburg lettuce in salads in our house. I also added a few uncooked onions because we really like onions on hamburgers. I also made a homemade ranch dressing to top the salad. The recipe does not call for a salad dressing but I really think the ranch dressing added to the dish. I also used shredded cheddar cheese as we do not buy processed cheese in our house. Overall this was a winning dish and one that will be on our table again. I found this recipe in Taste of Home's Simple and Delicious Sept/Oct 2008 issue.

2 hamburger buns, cut into 1 inch cubes
2 teaspoons olive oil
1/8 teaspoon garlic salt
1 pound ground beef
3/4 cup chopped onion
3/4 cup ketchup
1 tablespoon mustard
1/8 teaspoon pepper
8 cups shredded lettuce
2 cups chopped tomatoes
4 slices process American cheese, cut into strips
1/2 cup crumbled cooked bacon
8 dill pickle slices

For croutons, place bun cubes on a baking sheet. Drizzle with oil and sprinkle with garlic salt; toss to coat. Broil 4 inches from the heat 4-6 minutes or until golden brown, turning once.

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the ketchup, mustard, and pepper; heat through.

Divide lettuce among four dinner plates; top each with tomatoes, meat mixture, cheese, and bacon. Garnish with croutons and pickles.

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Monday, January 12, 2009

Barbecued Ham Sandwiches

Sorry no picture because sadly after making them I thought there would be no way we'd like these sandwiches. I was wrong. These are very tasty and easy and quick to make. Great dinner or lunch option on a busy day. I'm not kidding it took about 8 minutes from start to finish for dinner for 5 people. A few changes I'd make on the recipe: use shaved deli ham. I used some leftover spiral cut ham and it was thicker than I thought it should be. Second I used bottled bbq sauce, shocker I know, but this would be so good with a simple homemade bbq sauce. I think I'm going to make this again next week for lunch and try shaved deli ham and a bottle of my homemade bbq sauce. I also used store bought coleslaw, again I know it goes against my values, but I couldn't find cabbage at a decent price. I think a homemade coleslaw along with all my other changes would make this an even better dish. I found the recipe in Taste of Homes Simple and Delicious Sept/Oct 2008 issue.

1/4 cup butter, softened
1 tablespoon dijon mustard
1/2 teaspoon dried thyme
2 teaspoons minced fresh parsley
1/2 teaspoon minced garlic
1/8 teaspoon pepper
3/4 lb fully cooked ham, thinly sliced
3/4 cup barbecue sauce
1 cup deli coleslaw
8 sliced bread

In a small bowl, combine the butter, mustard, thyme, parsley, garlic and pepper; set aside.

In a large saucepan, cook ham and barbecue sauce over medium heat for 3-4 minutes or until heated through.

Place ham and coleslaw on four bread slices; top with remaining bread. Spread outsides of sandwiches with butter mixture. In a large skillet, toast sandwiches for 1-2 minutes on each side or until golden brown.

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Saturday, January 10, 2009

Fully Loaded Chili

This was a dish that I did not like but my husband did. It was too spicy for me. However Don and my father ate every last drop of the chili. I found the recipe in the November 2008 Taste of Home Healthy Cooking magazine.

1 lb lean ground beef
1 medium onion chopped
1 medium green pepper chopped
1 3/4 cup water
2 cans (8 oz each) tomato sauce
1 16 oz can kidney beans, rinsed and drained
1 15 1/2 oz can great northern beans, rinsed and drained
1 15 oz can garbanzo or chickpea beans, rinsed and drained
1 15 oz can black beans, rinsed and drained
1 tablespoon baking cocoa
2 teaspoons hot sauce
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper

1/2 cup sour cream
1/2 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

In a dutch oven over medium heat, cook the beef, onion, and pepper until meat is no longer pink; drain.

Stir in water, tomato sauce, beans, cocoa, hot sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish if desired.

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Friday, January 9, 2009

Menu Plan for 1/09-1/16

Dinner #1
beef roast dinner
delightful banana cake

Dinner #2
tasty tortilla soup

Dinner #3
chicken broccoli stir-fry
Chinese dumpling soup

Dinner #4
bacon cheeseburger salad

Dinner #5
bbq ham sandwiches

Dinner #6
two bean chili

Dinner #7
creamy spinach chicken
potatoes, peas, and pearl onions

Grocery totals:
Day old bread store $12.37

Reams $31.69
2 cucumbers $1, 50 cents each
16 oz spinach $2.09
2 green peppers $1.38, 69 cents each
2 bunches green onions $1.18, 59 cents each
veggie pot stickers $2.99
2 lb bacon $3.58, $1.79 each
jalapeno pepper 10 cents, $1.29 lb
1.93 lbs bananas 75 cents, 39 cents lb
red bell pepper 99 cents
1.60 lbs red potatoes $1.26, 79 cents lb
4 lbs carrots $1.98, 99 cents for 2 lbs
ginger root 33 cents, $2.99 lb
2.35 lb bananas $1.15, 49 cents lb
gun $1.29 (child sneaked this into cart)
16 oz cottage cheese 88 cents
ketchup $1.29
mustard 69 cents
10 cans diced tomatoes $5.90, 59 cents a can
pint of blueberries $1.50

Winegar's total $95.05
cheese puffs $2.15 (not on list but child was freaking out)
coleslaw $2.36
crayons $1.39 (another sneaky addition)
can of soup $1.59
juice 59 cents
18 eggs $2.35
3 24 pk water $11.31 (going to use a beer rebate so I'll get $10 back on this)
12 cans chicken broth $8.16, 69 cents a can
14 cans cat food $4.62, 33 cents a can
bbq sauce $1.69
beef roast $2.93, $1.99 lb
potatoes $2.89
mushrooms $2.29
rice vinegar $2.89
frozen pear onions $2.89
frozen peas 99 cents
2.09 lbs celery $2.07, 99 cents lb
1.47 lbs broccoli $1.31, 89 cents lb
toilet paper $5.99
1.85 lbs pears $1.85, $1 lb
2.66 lbs apples $2.37, 89 cents lb
tortilla chips $1.25
baby item $4.69
heavy whipping cream $2.68
beef roast $4.88, $1.99 lb
beef roast $3.66, $1.99 lb
chicken breasts $4.50, $1.49 lb
chicken breasts $5.33, $1.49 lb

Grand total this week: $139.05
I will get $10 of this back with a beer rebate so $129.05

Month to date $263.57 minus $10 rebate $253.57

I'll need to get milk at some point this week.

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Monday, January 5, 2009

Satisfying Cremini Barley

Another recipe from Taste of Homes healthy cooking November 2008 issue. A great vegetarian dish that actually tastes really good. I was a little worried at first but it turned out great. Next time I make it I think I'll cook the pearl barley so I get the whole grain and not a grain that has been processed. This was a really quick dish to put together and would be a great addition on a quick dinner night.

2 cups vegetable broth
1 cup quick cooking barley
1 medium red onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
2 teaspoons olive oil
1/2 lb sliced baby portobello (cremini) mushrooms
2 garlic cloves, minced
1 package (6 oz) fresh baby spinach
1 (15 oz) can white kidney or cannellini beans, rinsed and drained
1/4 teaspoon pepper
3 tablespoons minced fresh parsley

In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer 10-12 minutes or until barley is tender. Remove from the heat; let stand 5 minutes.

Meanwhile, in a large skillet, saute the onion, celery, and carrot in oil for 3 minutes. Add mushrooms and garlic; saute 3-4 minutes longer or until vegetables are tender. Stir in spinach, beans, pepper, and barley; cook and stir until spinach is wilted. Stir in parsley.

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Bacon Apple Cider Biscuits

This was an interesting recipe. The flavors were interesting in a different way. It ended up tasting pretty good and it was unlike anything I'd ever made or tried before. Very interesting mix of sweet and salty flavors. I found this recipe in the Taste Of Home Simple and Delicious Sept/Oct 2008 issue. Makes a different dish to serve for breakfast and you can freeze them for a quick breakfast meal.

2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon apple pie spice
8 tablespoons cold butter, cubed and divided
5 bacon strips, cooked and crumbled
3/4 cup apple cider or juice
1/8 teaspoon cinnamon

In a large bowl, combine the first six ingredients. Cut in 7 tablespoons butter until the mixture resembles coarse crumbs. Add bacon. Stir in cider just until combined.

Turn onto a lightly floured surface; knead 8-10 times. Roll into a 10 inch by 6 inch rectangle. Melt remaining butter; brush over dough. Sprinkle with cinnamon.

Cut into eight rectangles. Place 1 inch apart on an ungreased baking sheet. Bake at 450 degrees for 12-15 minutes or until golden brown. Serve warm.

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Sunday, January 4, 2009

Easy Beef Barley Soup

Another recipe from the Taste of Home Healthy Cooking November 2008 issue. This recipe reminded me a lot of the hamburger soup we use to eat when I was a kid. The difference being we used quick cooking barley and no milk. I was not sure about adding the milk but it really did taste good. I added a few things to this recipe but I posted the recipe as is without my additions. I added one minced garlic clove right after draining the meat and veggies. I also added about 5 drops of Tabasco sauce and 4 drops of Worcestershire sauce. This recipe is going in the we will be eating it again file.
1/2 lb lean ground beef
2 large fresh mushrooms, sliced
1 celery rib, chopped
1 small onion, chopped
2 teaspoons all purpose flour
3 cans (14 1/2 oz each) reduced sodium beef broth
2 medium carrots, sliced
1 large potato, peeled and cubed
1/2 teaspoon pepper
1/8 teaspoon salt
1/3 cup pearl barley
1 can (5 oz) evaporated milk
2 tablespoons tomato paste

In a dutch oven over medium heat, cook and stir the beef, mushrooms, celery and onion until meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in barley.

Reduce heat; cover and simmer 45-50 minutes or until barley is tender. Whisk in milk and tomato paste; heat through.

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$25 Kroger Gift Card

Being given away on one of my new favorite blogs to read. Take a trip to $5 dinner blog and enter for a chance to win.

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Saturday, January 3, 2009

Greek Chicken Sandwiches

This recipe comes from the Taste of Home Healthy Cooking November 2008 issue. I really liked the sandwich. I did do a few things different then the recipe. Instead of cooking the chicken on the stove I baked it in the oven, mainly for the kids since I was not making sandwiches for them, with some greek seasoning. After the chicken was cooked I shredded it and mixed with the salad dressing. I did not use the other spices called for in the recipe. Overall it was a simple yet tasty dish that will be on our menu again.

1 lb boneless skinless chicken breasts, cut into 1 inch cubes
1/3 cup caesar salad dressing
1/4 cup crumbled feta cheese
1/4 cup pitted Greek olives, chopped finely
1/4 teaspoon garlic powder
4 pita breads (6 inches), halved
8 lettuce leaves
1 medium tomato, sliced
1 small red onion, sliced

In a large non stick skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink. Add the dressing, cheese, olives, and garlic powder; heat through.

Line pita halves with lettuce, tomato, and onion; add about 1/3 cup chicken mixture to each.

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