Sunday, April 18, 2010
The Grilled Cheese Sandwich
OK so Eileen introduce Taber and I to this wonderful cheese. it has an Irish ale mixed in with the cheddar. well don't try to make it into a grilled cheese sandwich. it is way too strong.
Thursday, April 15, 2010
Chicken Wraps
These are yummy and easy to make. It's nice light meal that can be used for lunch or dinner as well as makes for a good summer dish, since you don't have to turn on the oven =D I made these for dinner for Tim and I tonight and thought I should share the recipe!
CHICKEN WRAPS
Serves 3-4
12 oz Shredded Chicken, or 2 chicken breast
1/2 cup mayonnaise
1/2 cup sour cream
1 Tblsp pesto
1 tsp olive oil
3 cloves of garlic
1/2 shallot
2 tsp lemon juice
1/4 tsp thyme
2 Tblsp white wine
salt and pepper to taste
1 cup shredded Romaine
4-5 tortillas
Place your chicken breast in a sauce pan and fill with water to cover the chicken. Bring the chicken to a simmer and simmer until the chicken breast is cooked all the way through. Once chicken is cooked pull out of water and pat dry. Using a fork shred the chicken by running the fork along the grain of the chicken, put the shredded chicken into a bowl and set aside.
Blend all the other ingredients (except lettuce and tortillas) in a blender or food processor until nice and smooth. Pour the dressing over the shredded chicken and mix well.
Warm you tortillas and place some of the shredded chicken in the tortilla, top with shredded romaine lettuce and roll up. Voila!
Note; If I am making this for just Tim and I usually half the recipe and use one chicken breast. It should make enough to fill 3 tortillas
Variations
Sundried Tomato pesto. Substitute sundried tomatoes in place of pesto or add along with the pesto, both are good.
If you don't have either pesto or sundried tomatoes add 2 tsp balsamic vinegar. I usually add the balsamic vinegar to the recipe anyways since I like the way it taste.
Have fun with the recipe! I never follow it exactly so play around with ingredients you like!
CHICKEN WRAPS
Serves 3-4
12 oz Shredded Chicken, or 2 chicken breast
1/2 cup mayonnaise
1/2 cup sour cream
1 Tblsp pesto
1 tsp olive oil
3 cloves of garlic
1/2 shallot
2 tsp lemon juice
1/4 tsp thyme
2 Tblsp white wine
salt and pepper to taste
1 cup shredded Romaine
4-5 tortillas
Place your chicken breast in a sauce pan and fill with water to cover the chicken. Bring the chicken to a simmer and simmer until the chicken breast is cooked all the way through. Once chicken is cooked pull out of water and pat dry. Using a fork shred the chicken by running the fork along the grain of the chicken, put the shredded chicken into a bowl and set aside.
Blend all the other ingredients (except lettuce and tortillas) in a blender or food processor until nice and smooth. Pour the dressing over the shredded chicken and mix well.
Warm you tortillas and place some of the shredded chicken in the tortilla, top with shredded romaine lettuce and roll up. Voila!
Note; If I am making this for just Tim and I usually half the recipe and use one chicken breast. It should make enough to fill 3 tortillas
Variations
Sundried Tomato pesto. Substitute sundried tomatoes in place of pesto or add along with the pesto, both are good.
If you don't have either pesto or sundried tomatoes add 2 tsp balsamic vinegar. I usually add the balsamic vinegar to the recipe anyways since I like the way it taste.
Have fun with the recipe! I never follow it exactly so play around with ingredients you like!
Monday, April 12, 2010
dinner a few nights ago
So a few nights ago when I had work. I made dinner early so Taber could eat when he was hungry. I made two baked potatoes, as well as carrots with garlic. i think i cooked the carrots to long. but they still had a nice flavor. I then made a beef and gravy thing. It was pre-packaged, but went very nice with the potatoes and carrots.
Sunday, April 11, 2010
Grandpa Greg's biscuts
Grandpa's Biscuts
Easy way:
Get a Biscut mix, follow the recipe on the back of the box.
Brown some sausage, drain off the fat the put it in your biscuts
Put shredded chedder cheese in with the mix (as much or as little as you like)
Put on backing sheet and follow cooking time on the box.
Other way:
Make your own Biscut mix then follow the above with the sausage and cheese.
Easy way:
Get a Biscut mix, follow the recipe on the back of the box.
Brown some sausage, drain off the fat the put it in your biscuts
Put shredded chedder cheese in with the mix (as much or as little as you like)
Put on backing sheet and follow cooking time on the box.
Other way:
Make your own Biscut mix then follow the above with the sausage and cheese.
No Peep Dinner
No Peep Dinner
2 lbs. lean, boneless stew meat
1 can cream of mushroom soup
1 - 4oz. can of mushroom stems and piece (you can use fresh or you can leave it out)
1 package dry onion soup mix
1/2 cup red wine
3/4 to 1 cup water
Place stew meat in the bottom of a roasting pan. Season with pepper, but NO salt. Pour all other ingredients on top of meat. No need to stir. Cover and cook in 325 degree oven for three hours. Do not peep while cooking. Meat shuld be very tender, and you will have a rich brown gravy. Serve with rice or noodles.
2 lbs. lean, boneless stew meat
1 can cream of mushroom soup
1 - 4oz. can of mushroom stems and piece (you can use fresh or you can leave it out)
1 package dry onion soup mix
1/2 cup red wine
3/4 to 1 cup water
Place stew meat in the bottom of a roasting pan. Season with pepper, but NO salt. Pour all other ingredients on top of meat. No need to stir. Cover and cook in 325 degree oven for three hours. Do not peep while cooking. Meat shuld be very tender, and you will have a rich brown gravy. Serve with rice or noodles.
Saturday, April 10, 2010
Tater Tot Casserole from "Feeding the Flock FUMC Marshall, TX"
This is easy and it is good.
1lb. ground beef
1/2 cup chopped onion
1 can Cream of Mushroom soup
1 bag tater tots
1 tsp minced garlic
salt and pepper to taste
1/2 to 2 cups shredded chedder cheese
Brown the meat with the onion and garlic, add salt and pepper then drain the fat off the beef. Mix the drained meat with the Cream of Mushroom soup. Place in a baking dish. Top the meat with the tater tots. Bake at 350 degrees for 55 minutes. Sprinkle the cheddar cheese on top. Cook an additional 5 minutes or until the cheese is melted.
I served this with Aunt C's Asparagus. Have a pot of boiling water. Cut a little off the bottom of the asparagus. Remove the spikes.O you can make them like Julia Child's and peel the tough skin off with a potato peeler, be careful not to peel too much off. Once the asparagus is preped, put it into the boiling water until it is just barly soft. Take the asparagus out of the boiling water and put it into cold water with ice, this will make it stop cooking and make it crisp. Take the asparagus out of the cold water, sprinkle with lemon juice and kosher salt to taste.
1lb. ground beef
1/2 cup chopped onion
1 can Cream of Mushroom soup
1 bag tater tots
1 tsp minced garlic
salt and pepper to taste
1/2 to 2 cups shredded chedder cheese
Brown the meat with the onion and garlic, add salt and pepper then drain the fat off the beef. Mix the drained meat with the Cream of Mushroom soup. Place in a baking dish. Top the meat with the tater tots. Bake at 350 degrees for 55 minutes. Sprinkle the cheddar cheese on top. Cook an additional 5 minutes or until the cheese is melted.
I served this with Aunt C's Asparagus. Have a pot of boiling water. Cut a little off the bottom of the asparagus. Remove the spikes.O you can make them like Julia Child's and peel the tough skin off with a potato peeler, be careful not to peel too much off. Once the asparagus is preped, put it into the boiling water until it is just barly soft. Take the asparagus out of the boiling water and put it into cold water with ice, this will make it stop cooking and make it crisp. Take the asparagus out of the cold water, sprinkle with lemon juice and kosher salt to taste.
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