Saturday, August 1, 2009
I Heart the Pioneer Woman
I think everybody that actually reads this blog has already made this pulled pork recipe from the Pioneer Woman. Just thought I'd let you all know that I tried it...had several tiny disasters and it was still absolutely delicious. I bought a 4 1/2 pound pork shoulder and it fed my family, plus the missionaries, plus one meal of leftovers. In case there is anyone else out there...its a must try!
More Teriyaki
I tried another new and yummy teriyaki sauce this week. This time it was Kikkoman's Spicy Miso. We used it to marinate shrimp and then I poured some over steamed broccoli too. Its spicy for sure, but not too much for the kids and Braden and I would have taken a swig right from the bottle if there had been any left!
Zucchini Bread
3 c all-purpose flour
1 t salt
1 t baking soda
1 t baking powder
3 t cinnamon
3 eggs
1 c oil
2 1/4 c white sugar
3 t vanilla
2 c grated zucchini
1 c chopped walnuts
1. Grease and flour 2 loaf pans. (i just use pam.) Preheat oven to 325.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. (i skipped this whole step.)
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into loaf pans.
4. Bake for 40 to 60 (mine took 60) minutes. Cool in pan on rack for 20 minutes, then remove from pan and cool completely.
Super yummy and easy!
1 t salt
1 t baking soda
1 t baking powder
3 t cinnamon
3 eggs
1 c oil
2 1/4 c white sugar
3 t vanilla
2 c grated zucchini
1 c chopped walnuts
1. Grease and flour 2 loaf pans. (i just use pam.) Preheat oven to 325.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. (i skipped this whole step.)
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into loaf pans.
4. Bake for 40 to 60 (mine took 60) minutes. Cool in pan on rack for 20 minutes, then remove from pan and cool completely.
Super yummy and easy!
Sunday, June 7, 2009
Grilled Veggie Sandwiches
I found this recipe on one of the blogs I frequent. We had it the other night and they were super yummy and easy to put together. I used french bread and needed twice as must of the mayo mixture. Enjoy!
INGREDIENTS
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
olive oil
salt and pepper
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
DIRECTIONS
Preheat oven to 375 degrees. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Throw cut veggies on a large cookie sheet or in a roasted pan. Generously drizzle with olive oil and then sprinkle with salt and pepper. Pop in oven for 15-20 minutes or until veggies are tender. Then turn on the broiler and broil for 3-5 minutes.
Spread mayo mixture on bread and sprinkle with feta. Put on cookie sheet and place under broiler for 2-3 minutes. Load bread up with veggies and enjoy!
I forgot to add... next time I think I'll add portabello mushroom and maybe some eggplant too!
INGREDIENTS
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
olive oil
salt and pepper
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
DIRECTIONS
Preheat oven to 375 degrees. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Throw cut veggies on a large cookie sheet or in a roasted pan. Generously drizzle with olive oil and then sprinkle with salt and pepper. Pop in oven for 15-20 minutes or until veggies are tender. Then turn on the broiler and broil for 3-5 minutes.
Spread mayo mixture on bread and sprinkle with feta. Put on cookie sheet and place under broiler for 2-3 minutes. Load bread up with veggies and enjoy!
I forgot to add... next time I think I'll add portabello mushroom and maybe some eggplant too!
Monday, April 27, 2009
Chocolate Sheet Cake
Another recipe that I got off another blog, but am sharing here....
Anyway, last night we had some people over for dessert and so I tried The Pioneer Woman's chocolate sheet cake. I wasn't expecting to like it because I don't think I've ever met a sheet cake I've liked, but this is awesome. Its easy to make, uses ingredients you have on hand, and makes a lot. It is VERY chocolaty, but I like that. So try it and then eat it all in less than 24 hours like my family has!!
Anyway, last night we had some people over for dessert and so I tried The Pioneer Woman's chocolate sheet cake. I wasn't expecting to like it because I don't think I've ever met a sheet cake I've liked, but this is awesome. Its easy to make, uses ingredients you have on hand, and makes a lot. It is VERY chocolaty, but I like that. So try it and then eat it all in less than 24 hours like my family has!!
Saturday, April 18, 2009
Bacon-Wrapped Teriyaki Chicken Skewers
This recipe is from a new food blog I found, Our Best Bites. Its certainly not the kind of meal you'd want to eat regularly, but super yummy every once in a while. The blog has a bunch of really good and practical (things you'd really prepare and your family would really eat) recipes.
Now...the easiest way to handle the bacon situation is to remove it from the package and while it's still all stuck together, stretch it out a little (lengthwise). If you're using center-cut bacon (and the "slab" is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it's easier to work with cold bacon and partially because you don't want to kill any dinner guests with dead pig germs.
Bacon-Wrapped Teriyaki Chicken Skewers
1 lb. boneless skinless chicken breasts or thighs
About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)
1 large can pineapple chunks (you won't use all of them)
Kebab skewers or toothpicks
Now...the easiest way to handle the bacon situation is to remove it from the package and while it's still all stuck together, stretch it out a little (lengthwise). If you're using center-cut bacon (and the "slab" is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it's easier to work with cold bacon and partially because you don't want to kill any dinner guests with dead pig germs.Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you'll need by how many pieces of bacon you have; you probably won't use all the bacon, but you'll need about 8 oz. or 2/3 of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.
Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers. 
When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.
When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.Preheat grill**; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes. 
*If serving at a party, you can keep the appetizer-sized skewers warm in a crockpot set to low or an electric roaster set to 170 degrees.
**If cooking in oven, preheat oven to 400 and bake about 20 minutes, turning once, following the same basting instructions.
Thursday, February 26, 2009
Black Bean Burgers and Potato Wedges
We tried the Black Bean Burger recipe from Safely Gathered In last night. I'll let you look up the recipe there, if you're so inclined. They were pretty yummy, although (surprise) tasted nothing like burgers. We tried them with a few different toppings and salsa was definitely the best.
We've also had these potato wedges a few times. They are way easy and really good: Wash and DRY 4 med potatoes, then cut into wedges. Coat in egg whites, place skin side down in a greased pan and sprinkle with coarse salt. Bake at 400 for 20-25 minutes.
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