One thing that really bugs me about Dave is his utter resistance to anything having to do with a mushroom- or fungus as he calls it. I admit that I USED to disdain them, but you know, I also admit that I had never tried one. Now, I love them! While Dave says he has tried them, he utterly will not even consider having in a dis! Dave won't even go to the Mellow Mushroom because of the name- yeah, I know, he's missing out on some GREAT pizza! Someone else please tell him he'd love it!!
Anyway, today I baked chicken and wanted to have rice with a mushroom gravy- meaning I wanted to add cream of mushroom soup to my rice and bake off. Dave has mentioned that if the soup is in something, then he knows he's eaten it before but since he can't see it, it's ok (wow- what rationale)... so I figured we'll do this! I simply baked two large SKINLESS chicken breasts on the bone with a bit of olive oil, garlic salt and pepper then added onions about halfway through and also added 1 chicken bouilion cube. The builion will break down as it cooks.
Now onto the MUSHROOM GRAVY:
After the chicken was done, I added 1 1/2 cups of instant rice and 1 can of low sodium, lower fat cream of mushroom soup. Mix this well and cover with foil and bake for about 15 minutes at 200*- stirring halfway through. This is my mushroom gravy for rice- the chicken juices the bouilion and the soup add great richness.
So here's what happened: Dave thought it was very good but then asked what was it in... then the rice became 'just ok' and he proceeded to pick the tiny pieces of mushroom out of the rice. So now I guess I need to buy a hand blender to totally EMULSIFY the soup before doing that ever again.... or do as Dave suggests: use cream of chicken soup from now on!
Sunday, March 20, 2011
Sunday, March 13, 2011
So I was in the mood for Chili and it was 75 outside...
To be honest, I find that there is nothing better than a big ole bowl of chili on a cold winter's night, but I refused to say that chili has a season. Some people are very particular about only having chilis, soups and stews during the colder months- but I will make all of these any time of the year. Luckily the Dave does not have issue with that fact! Chili was the first meal I made for the Dave back in December 2006. That was our second date meal- I did not tell him that the chili was made with deer hamburger though because I did not know how he'd feel about it. However, just another thing we had in common.
Now , my momma is a big believer in Carol Shelby's chili mix- you know the one in the brown bag- and while that's fine and dandy, I make my own chili without the use of a mix. I have developed some tricks that makes my chili pop.... and my own chili seasoning so don't buy a mix! It's spicy but not too spicy. And if it still needs something, add more hot sauce to taste.. but remember, there IS ONLY one HOT SAUCE- Lousiana Hot Sauce!
So today, I give you Belinda's Chili-polooza!
1 pound lean ground beef
1 medium onion - chopped coarsely
1 medium green or red pepper- chopped coarsely
2 tablespoons chopped jalepenos
1 clove garlic- chopped finely or pressed
1 14 oz. can tomato sauce
2 tablespoons tomato paste
1 14 once can diced tomotoes
1 can Rotel
1 can dark kidney beans-drained and rinsed.
3 tablespoons Chili seasoning
hot sauce to taste
1. Brown the ground beef with the onions and peppers. Season beef and veggies with 1 tablespoon of the chili spice.
2. Add tomato sauce, paste, tomatoes, rotel, beans, and chopped jalepenos and garlic along with 1 1/2 cans of water. Add the remaining 2 tablespoons of chili powder. Bring to Boil and reduce to simmer.
3. Add 8-10 dashes of hot sauce and allow chili to simmer for at least one hour and reduce heat as needed.
** If you'd like to thicken the sauce, whisk cornstarch into some of the hot liquid sauce, then add back to the sauce, but bring to a slight boil again, then reduce heat.
Here's the seasoning mix recipe!
Belinda's Chili Seasoning
4 tablespoons Chili powder
2 tablespoons Cumin
2 tsp Garlic Salt
1 tsp Crushed Red Pepper
1 tsp cayenne pepper
1 tsp black pepper
Mix together and use for a wonderful chili spice!
Makes about enough for two batches of chili!
Now , my momma is a big believer in Carol Shelby's chili mix- you know the one in the brown bag- and while that's fine and dandy, I make my own chili without the use of a mix. I have developed some tricks that makes my chili pop.... and my own chili seasoning so don't buy a mix! It's spicy but not too spicy. And if it still needs something, add more hot sauce to taste.. but remember, there IS ONLY one HOT SAUCE- Lousiana Hot Sauce!
So today, I give you Belinda's Chili-polooza!
1 pound lean ground beef
1 medium onion - chopped coarsely
1 medium green or red pepper- chopped coarsely
2 tablespoons chopped jalepenos
1 clove garlic- chopped finely or pressed
1 14 oz. can tomato sauce
2 tablespoons tomato paste
1 14 once can diced tomotoes
1 can Rotel
1 can dark kidney beans-drained and rinsed.
3 tablespoons Chili seasoning
hot sauce to taste
1. Brown the ground beef with the onions and peppers. Season beef and veggies with 1 tablespoon of the chili spice.
2. Add tomato sauce, paste, tomatoes, rotel, beans, and chopped jalepenos and garlic along with 1 1/2 cans of water. Add the remaining 2 tablespoons of chili powder. Bring to Boil and reduce to simmer.
3. Add 8-10 dashes of hot sauce and allow chili to simmer for at least one hour and reduce heat as needed.
** If you'd like to thicken the sauce, whisk cornstarch into some of the hot liquid sauce, then add back to the sauce, but bring to a slight boil again, then reduce heat.
Here's the seasoning mix recipe!
Belinda's Chili Seasoning
4 tablespoons Chili powder
2 tablespoons Cumin
2 tsp Garlic Salt
1 tsp Crushed Red Pepper
1 tsp cayenne pepper
1 tsp black pepper
Mix together and use for a wonderful chili spice!
Makes about enough for two batches of chili!
Thursday, March 10, 2011
Turning a messy cake into a cookie!
As I have mentioned, I do love to bake. i am not the best baker and taKe a lot of shortcuts, but it's still fun to try every now and then! As a teacher, I really think that kids respond well to things that are made for them- some of mine have never had a teacher 'make' something especially for them!. So if a student of mine has a birthday, I try to bring them something to celebrate that occasion with them and the class. One of my very favorite young men in the world turned "18" today- what a milestone- and in addition to giving him his Selective Service form, I wanted to bring him a treat! So I had another student do some detective work and discover that his favorite cake is German Chocolate...
Hmm german chocolate, huh? That's kind of messy with the icing, right? Hmmm... and well, I have never made one of those so I decided to turn the cake into a cookie- because you know how I love to 'cheat' at making cookies! So I give you German Chocalate Cake Cookies!
1 box of German Chocolate cake mix
1 can of coconut- pecan icing/frosting
2 eggs slightly beaten
1/2 cup oil
1/2 cup oats
6 onces chocolate chips
1. Mix the cake mix, oil, eggs, oats, and chocolate chips together.
2. Roll into balls about the size of a walnut and place on an ungreased cookie sheet. Press cookie down slightly. The cookies will spread and be flatter.
3. Bake in a 350* preheated oven for 10-12 minutes.
4. Allow to cool on cookie sheet for 5 minutes. Move to rack to cool completely.
5. Using a knife, spread the icing on the bottom of one cookie and place the botton of another on top of that- creating a sandwich cookie.
I honestly just thought to myself, how do I make this a better cookie- and thought, it would work with icing in the middle... And it works! You don't even have to ask- This recipe is Dave tested and Dave approved in addition to a great young man, T, who turned 18 today!
Hmm german chocolate, huh? That's kind of messy with the icing, right? Hmmm... and well, I have never made one of those so I decided to turn the cake into a cookie- because you know how I love to 'cheat' at making cookies! So I give you German Chocalate Cake Cookies!
1 box of German Chocolate cake mix
1 can of coconut- pecan icing/frosting
2 eggs slightly beaten
1/2 cup oil
1/2 cup oats
6 onces chocolate chips
1. Mix the cake mix, oil, eggs, oats, and chocolate chips together.
2. Roll into balls about the size of a walnut and place on an ungreased cookie sheet. Press cookie down slightly. The cookies will spread and be flatter.
3. Bake in a 350* preheated oven for 10-12 minutes.
4. Allow to cool on cookie sheet for 5 minutes. Move to rack to cool completely.
5. Using a knife, spread the icing on the bottom of one cookie and place the botton of another on top of that- creating a sandwich cookie.
I honestly just thought to myself, how do I make this a better cookie- and thought, it would work with icing in the middle... And it works! You don't even have to ask- This recipe is Dave tested and Dave approved in addition to a great young man, T, who turned 18 today!
Wednesday, March 9, 2011
Ok, I admit it... I cheat occasionally!
I love cajun cookin'- I mean I love gumbo, etuoufee, and red beans & rice, but I admittedly USE mixes to make these treats of ole New Orleans, or as we say in the south, "N'awlins"- it's actually faster to say it that way! But as Dave has discovered, when I use a mix, it is not simply just the mix! I guess I have a bit of Sandra Lee in me with the semi home made ideas!
Growing up in Arkansas, especially south Arkansas, you do get a fair share of cajun cooking coming up the river... I was also fortunate to have my aunt and uncle live in New Orleans and every year, about this time, a King Cake would arrive signaling the start of Mardi Gras! I will never forget my first experience with beignets and chickory coffee at Cafe du Monde either- those waiters are a trip! So I likes me some good ole cajun cooking! I have created an easy and tasty red beans and rice. As I said earlier, it's base is a box mix, but I add touches that make it special and unique all the same. So in honor of Mardi Gras, I share my 'easy' trick to New Orleans Red Beans and Rice-
1 red beans and rice mix- Zattarin's or Mahatma's
1 cup chicken stock
1/2 turkey smoked sausage link (turkey to lighten it up!)
1 bonesless chicken breast
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
that's the trinity in southern cooking!
1 can dark red kidneys, drained and rinsed
1 cup instant rice
Louisiana Hot Sauce- the ONLY hot sauce to use! Just ask Paula Deene!
1. Prepare mix as directed but use at least one cup chicken stock as replacement for water. Stock just makes it all better! :)
2. Add that trinity: onion, pepper, and celery. Cut up chicken into bite size pieces and add to mixture. Cut up the sausage into bite size pieces too.
3. Once chicken is cooked through, add the sausage and one cup of water or stock. Add drained/rinsed kidneys and rice then season with extra cajun seasoning if you think you need to, but don't go too much at first- base it on your taste!
4. Allow rice to absorb water (15 minutes) and serve with a dash of hot sauce on top!
It's that simple to have a little bit of New Orleans at home and as the say: Laissez le Bon temp rouler!
Growing up in Arkansas, especially south Arkansas, you do get a fair share of cajun cooking coming up the river... I was also fortunate to have my aunt and uncle live in New Orleans and every year, about this time, a King Cake would arrive signaling the start of Mardi Gras! I will never forget my first experience with beignets and chickory coffee at Cafe du Monde either- those waiters are a trip! So I likes me some good ole cajun cooking! I have created an easy and tasty red beans and rice. As I said earlier, it's base is a box mix, but I add touches that make it special and unique all the same. So in honor of Mardi Gras, I share my 'easy' trick to New Orleans Red Beans and Rice-
1 red beans and rice mix- Zattarin's or Mahatma's
1 cup chicken stock
1/2 turkey smoked sausage link (turkey to lighten it up!)
1 bonesless chicken breast
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
that's the trinity in southern cooking!
1 can dark red kidneys, drained and rinsed
1 cup instant rice
Louisiana Hot Sauce- the ONLY hot sauce to use! Just ask Paula Deene!
1. Prepare mix as directed but use at least one cup chicken stock as replacement for water. Stock just makes it all better! :)
2. Add that trinity: onion, pepper, and celery. Cut up chicken into bite size pieces and add to mixture. Cut up the sausage into bite size pieces too.
3. Once chicken is cooked through, add the sausage and one cup of water or stock. Add drained/rinsed kidneys and rice then season with extra cajun seasoning if you think you need to, but don't go too much at first- base it on your taste!
4. Allow rice to absorb water (15 minutes) and serve with a dash of hot sauce on top!
It's that simple to have a little bit of New Orleans at home and as the say: Laissez le Bon temp rouler!
Sunday, March 6, 2011
Dave was a happy man... Smothered Barbecue Pork Chops!
Dave loves most meat, but I do believe he really enjoys a pork chop best of all- which is good since he is married to me!! This is an simple meal in my old friend, the crock pot, that can be done with fresh or frozen pork chops. I found it a life saver when my plans suddenly changed Saturday afternoon. I love buying those pork chops that are as thick as steaks- and I always buy bone-in chops because I know that bone allows for the chops to stay moist and well, you know, it just helps with the flavor!
The meal normally takes between 4-5 in the crock pot depending on state of chops- whether frozen or not. With this recipe, I am basically making my own semi sweet barbecue sauce so I suppose you could use barbecue sauce instead, but by making your own sauce, you can adjust it to your personal taste. Believe me, this is a "crowd pleaser" served with mashed potatoes and cornbread. And with all my meals, it's Dave tested and Dave approved.
Smothered Chops with onions
2-3 thick bone-in pork chops
1 1/2 cups water
1 small onion chopped/diced
1 tbsp ground cumin
1 cup ketchup
1-2 tablespoons light brown sugar (use 1 tbsp at first)
1 tablespoon mustard
1 tablespoon worcestershire sauce
1 tablespoon minced onion
1. Add 2 or 3 good thick bone in chops to crock pot with 1 1/2 cup water, onion and cumin. Cook on high for one hour-if frozen- or low for 2.5 to 3 hours if not frozen. After an hour on high, turn temp down to low and allow to cook for an additional 1.5 to 2 hours.
* IF adding more than 3 chops, you might want to adjust the amount of water in the crock. The water will help to form the amazing gravy/sauce we will get from these chops.
2. Next add the ketchup, 1 tablespoon of brown sugar, mustard, worcestershire sauce, and ground pepper. Taste your sauce and adjust- add more brown sugar if you'd like to sweeten the sauce or more mustard to cut the sweetness. The chops should be showing signs of being very tender at this stage and might begin to break apart a bit- but there is nothing wrong with that!
3. Once the sauce is combined, check your personal feeling. It should be more liquid, but if you feel there is not enough, add water to adjust. To finish the sauce, collect about 3 tablespoons in a bowl and whisk in corn starch to form a thickening paste. Make sure it is smooth before returning it to the crock. I tend to add 1 tablespoon minced onion to thicken the sauce more. Allow the chops to cook in this finished sauce 15-20 more minutes- I actually turn the crock to warm at this point depending on what I am seeing with the chops/sauce.
Serve the chops and gravy with mashed potatoes- you will not believe how good it is! Just keep it simple as the gravy is the real star!
The meal normally takes between 4-5 in the crock pot depending on state of chops- whether frozen or not. With this recipe, I am basically making my own semi sweet barbecue sauce so I suppose you could use barbecue sauce instead, but by making your own sauce, you can adjust it to your personal taste. Believe me, this is a "crowd pleaser" served with mashed potatoes and cornbread. And with all my meals, it's Dave tested and Dave approved.
Smothered Chops with onions
2-3 thick bone-in pork chops
1 1/2 cups water
1 small onion chopped/diced
1 tbsp ground cumin
1 cup ketchup
1-2 tablespoons light brown sugar (use 1 tbsp at first)
1 tablespoon mustard
1 tablespoon worcestershire sauce
1 tablespoon minced onion
1. Add 2 or 3 good thick bone in chops to crock pot with 1 1/2 cup water, onion and cumin. Cook on high for one hour-if frozen- or low for 2.5 to 3 hours if not frozen. After an hour on high, turn temp down to low and allow to cook for an additional 1.5 to 2 hours.
* IF adding more than 3 chops, you might want to adjust the amount of water in the crock. The water will help to form the amazing gravy/sauce we will get from these chops.
2. Next add the ketchup, 1 tablespoon of brown sugar, mustard, worcestershire sauce, and ground pepper. Taste your sauce and adjust- add more brown sugar if you'd like to sweeten the sauce or more mustard to cut the sweetness. The chops should be showing signs of being very tender at this stage and might begin to break apart a bit- but there is nothing wrong with that!
3. Once the sauce is combined, check your personal feeling. It should be more liquid, but if you feel there is not enough, add water to adjust. To finish the sauce, collect about 3 tablespoons in a bowl and whisk in corn starch to form a thickening paste. Make sure it is smooth before returning it to the crock. I tend to add 1 tablespoon minced onion to thicken the sauce more. Allow the chops to cook in this finished sauce 15-20 more minutes- I actually turn the crock to warm at this point depending on what I am seeing with the chops/sauce.
Serve the chops and gravy with mashed potatoes- you will not believe how good it is! Just keep it simple as the gravy is the real star!
Saturday, March 5, 2011
The perfect fat girl breakfast....
I baked for the kiddos at school yesterday. I like cookies because they are so easy and since I have discovered an even easier way to bake cookies, I do it more often- much to the chagrin of my waistline (yes, I have had the obligatory fat girl breakfast of a cookie this morning)- so here is a quick and EASY recipe for Double Chocolate Chip Cookies!
1 box of devils food cake mix
2 eggs
1/2 cup oil
1 cup chocolate chips
1. Mix ingredients together. Batter will seem oily and maybe a little dryer than most cookie doughs, but it's just fine.
2. Roll into balls about the size of a walnut and place on an un-greased baking sheets.
2. Bake at 350* for 12 minutes. Allow to cool on cookie sheet for 3 minutes and then move to cooling rack.
These cookies are so moist and chewy! They have a cake like texture which I find nice when dealing with a cookie. And really can you get any easier than that?
1 box of devils food cake mix
2 eggs
1/2 cup oil
1 cup chocolate chips
1. Mix ingredients together. Batter will seem oily and maybe a little dryer than most cookie doughs, but it's just fine.
2. Roll into balls about the size of a walnut and place on an un-greased baking sheets.
2. Bake at 350* for 12 minutes. Allow to cool on cookie sheet for 3 minutes and then move to cooling rack.
These cookies are so moist and chewy! They have a cake like texture which I find nice when dealing with a cookie. And really can you get any easier than that?
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