I've been thinking it over for some time and I think I will be ending this blog. I will leave this up, so that those who view the blog and come back for recipes. But I will no longer continue to post to this blog. I will still continue to post recipe on my another blog, but only when it is a delicious meal worthy of a post.
It was fun while it lasted.
Thanks.
Thursday, January 21, 2010
Tuesday, December 15, 2009
Chicken and Dumplings
The other week when I was grocery shopping I accidentally grabbed cream of celery instead of cream of chicken. I have never used cream of celery and had no idea what to do with it. I searched high and low on the internet to find a good recipe to use it in. I came across this chicken and dumplings recipe and it was delicious! It was incredibly simple and only has four ingredients, (though many reviews I read people adjusted by adding more things, but I thought it was delicious the way it is).
6 boneless, skinless chicken breast
2 cans cream of celery
salt and pepper
1 pkg refrigerated biscuit dough
In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15-20 minutes. Drain some of the water, reserving 3 cups in the pot. Remove chicken and allow to cool, then pull it apart into bite size pieces, return to pot. Reduce heat to medium, and add the cans of cream of celery. Season with salt and pepper. Pull biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7-8 minutes, or until dough is cooked through. Serves 4.
6 boneless, skinless chicken breast2 cans cream of celery
salt and pepper
1 pkg refrigerated biscuit dough
In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15-20 minutes. Drain some of the water, reserving 3 cups in the pot. Remove chicken and allow to cool, then pull it apart into bite size pieces, return to pot. Reduce heat to medium, and add the cans of cream of celery. Season with salt and pepper. Pull biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7-8 minutes, or until dough is cooked through. Serves 4.
Wednesday, November 25, 2009
California Rolls
I love sushi! I could eat sushi every day. Honestly I could! For my birthday my husband bought me a sushi rolling mat, so I had to try it out. Even if you don't have a rolling mat you can make sushi too. And I didn't use raw fish. I used imitation crab, avocado and cucumber. It was delicious. It tasted like regular California Rolls, but weren't as pretty as a professionals. 
Rice Ingredients:
3 tablespoons rice vinegar
1 tablespoons sugar
1 teaspoons salt
1 1/2 cups uncooked Japanese medium-grain rice*
3 cups water
Sushi Ingredients:
3 sheets or sushi nori (seaweed in big squares)**
1 large cucumber
1 avocado
Fresh lemon juice
imitation crab sticks
* Only use Japanese rice in sushi making. It is a medium-grained rice and gets sticky when it is cooked. Long-grained American rice will not work because it is drier and doesn't stick together.
** Sheets of thin seaweed which is pressed and dried. As a general rule of thumb – good Nori is very dark green, almost black in color.
Making sushi rice:
In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool until ready to use. Start preparing the rice approximately 2 hours before you want to make the sushi rolls. Wash rice, stirring with your hand, until water runs clear. Place rice in a saucepan with water; soak 30 minutes. Drain rice in colander and transfer to a heavy pot or rice cooker; add 4 cups water. NOTE: To improve the texture of the rice, after rinsing, let the rice drain 30 minutes in the refrigerator before cooking (put the strainer with the rice in a large bowl to catch the water). If you don't have a rice cooker, place rice and water into a large heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and let rice rest, covered, for 15 additional minutes. When rice is done cooking and resting, transfer to a large bowl; loosen rice grains gently with a rubber spatula or wooden spoon by cutting and folding (do not stir, as this will crush the rice). NOTE: Either use the rice soon after preparing it, or cover it with a damp cloth to keep it moist. Do not refrigerate the cooked rice. Sprinkle the cooled rice vinegar mixture over the rice, mixing together as you sprinkle (add enough dressing to coat the rice but not make it damp - you may not need to use all the vinegar dressing). Spread the hot rice on top of a large sheet of aluminum foil and let cool.
Preparing sushi ingredients:
Wash, peel, and seed cucumber. Slice in half lengthwise, then cut into long, slender strips. Cut the avocados in half lengthwise, then remove the pit; cut each section in half again (lengthwise), and carefully remove the peel. Cut the section in long slender strips. Sprinkle the sliced avocado with lemon juice to keep from discoloring. If you are using snow, crab, remove the crab meat from the thicker portion of the legs and cut in half lengthwise. If you are using imitation crab sticks, remove the plastic wrapping and cut each in half lengthwise. Place the cucumber slices, avocado slice, and crab slices on a plate; cover with plastic wrap and refrigerate until you are ready to use.
Rolling Sushi:
Lay the bamboo sushi rolling mat on a cutting board with bamboo strips going horizontally from you. Place a sheet of plastic wrap on top of the bamboo mat (shiny side down). Place the nori on top of the plastic wrap . Spread a thin layer, 3/4 to 1 cup, of rice over 3/4 of the nori leaving approximately one inch of uncovered nori at each end Note: It helps to wet your fingers with cold water when you are patting the rice onto the nori. Arrange strips of avocado and cucumber along the center of the rice; top with crab meat. Lacing your fingers on the ingredients, carefully bring the bottom end of the rolling mat and the plastic wrap up and over the ingredients (tucking the end of the nori to start a roll). Pull back the rolling mat and plastic wrap, as necessary, so it does not get rolled into the sushi. NOTE: Roll tightly with firm pressure. Continue rolling the sushi and pulling back the rolling mat and plastic wrap, as necessary, until you have approximately 1 to 2 inches of the top of the nori showing. Rub a small amount of cold water on the edge of the nori and bring the nori around so that it completes the sushi roll. Gently squeeze the rolling mat around the sushi roll until it is firm and forms an even roll (be carefuly not to squeeze too hard, as you may crush the ingredients or squeezed them out). Wrap the plastic wrap around the roll and set aside until ready to cut. Refrigerate or for longer storage. Repeat with remaining nori sheets to make additional rolls.
Cutting sushi rolls:
Place rolls on a flat cutting board and remove plastic wrap. Using a sharp knife, slice the sushi roll first down the middle. From there you can cut it into 6ths or 8ths, whichever you prefer (wet the knife between each cut to make it easier to cut and keep the rice from sticking to the knife). Turn the cut California rolls on end and arrange on a serving platter. Serve with wasabi, soy sauce, and pickled ginger. Always serve sushi rolls at room temperature.
Rice Ingredients:3 tablespoons rice vinegar
1 tablespoons sugar
1 teaspoons salt
1 1/2 cups uncooked Japanese medium-grain rice*
3 cups water
Sushi Ingredients:
3 sheets or sushi nori (seaweed in big squares)**
1 large cucumber
1 avocado
Fresh lemon juice
imitation crab sticks
* Only use Japanese rice in sushi making. It is a medium-grained rice and gets sticky when it is cooked. Long-grained American rice will not work because it is drier and doesn't stick together.
** Sheets of thin seaweed which is pressed and dried. As a general rule of thumb – good Nori is very dark green, almost black in color.
Making sushi rice:
In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool until ready to use. Start preparing the rice approximately 2 hours before you want to make the sushi rolls. Wash rice, stirring with your hand, until water runs clear. Place rice in a saucepan with water; soak 30 minutes. Drain rice in colander and transfer to a heavy pot or rice cooker; add 4 cups water. NOTE: To improve the texture of the rice, after rinsing, let the rice drain 30 minutes in the refrigerator before cooking (put the strainer with the rice in a large bowl to catch the water). If you don't have a rice cooker, place rice and water into a large heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and let rice rest, covered, for 15 additional minutes. When rice is done cooking and resting, transfer to a large bowl; loosen rice grains gently with a rubber spatula or wooden spoon by cutting and folding (do not stir, as this will crush the rice). NOTE: Either use the rice soon after preparing it, or cover it with a damp cloth to keep it moist. Do not refrigerate the cooked rice. Sprinkle the cooled rice vinegar mixture over the rice, mixing together as you sprinkle (add enough dressing to coat the rice but not make it damp - you may not need to use all the vinegar dressing). Spread the hot rice on top of a large sheet of aluminum foil and let cool.
Preparing sushi ingredients:
Wash, peel, and seed cucumber. Slice in half lengthwise, then cut into long, slender strips. Cut the avocados in half lengthwise, then remove the pit; cut each section in half again (lengthwise), and carefully remove the peel. Cut the section in long slender strips. Sprinkle the sliced avocado with lemon juice to keep from discoloring. If you are using snow, crab, remove the crab meat from the thicker portion of the legs and cut in half lengthwise. If you are using imitation crab sticks, remove the plastic wrapping and cut each in half lengthwise. Place the cucumber slices, avocado slice, and crab slices on a plate; cover with plastic wrap and refrigerate until you are ready to use.
Rolling Sushi:
Lay the bamboo sushi rolling mat on a cutting board with bamboo strips going horizontally from you. Place a sheet of plastic wrap on top of the bamboo mat (shiny side down). Place the nori on top of the plastic wrap . Spread a thin layer, 3/4 to 1 cup, of rice over 3/4 of the nori leaving approximately one inch of uncovered nori at each end Note: It helps to wet your fingers with cold water when you are patting the rice onto the nori. Arrange strips of avocado and cucumber along the center of the rice; top with crab meat. Lacing your fingers on the ingredients, carefully bring the bottom end of the rolling mat and the plastic wrap up and over the ingredients (tucking the end of the nori to start a roll). Pull back the rolling mat and plastic wrap, as necessary, so it does not get rolled into the sushi. NOTE: Roll tightly with firm pressure. Continue rolling the sushi and pulling back the rolling mat and plastic wrap, as necessary, until you have approximately 1 to 2 inches of the top of the nori showing. Rub a small amount of cold water on the edge of the nori and bring the nori around so that it completes the sushi roll. Gently squeeze the rolling mat around the sushi roll until it is firm and forms an even roll (be carefuly not to squeeze too hard, as you may crush the ingredients or squeezed them out). Wrap the plastic wrap around the roll and set aside until ready to cut. Refrigerate or for longer storage. Repeat with remaining nori sheets to make additional rolls.
Cutting sushi rolls:
Place rolls on a flat cutting board and remove plastic wrap. Using a sharp knife, slice the sushi roll first down the middle. From there you can cut it into 6ths or 8ths, whichever you prefer (wet the knife between each cut to make it easier to cut and keep the rice from sticking to the knife). Turn the cut California rolls on end and arrange on a serving platter. Serve with wasabi, soy sauce, and pickled ginger. Always serve sushi rolls at room temperature.
Salmon & Bok Choy
I discovered this recipe from a blog I read. I really like bok choy but dont' find many recipes calling for it. The lime in the sauce is a great addition and a little bit of salt on salmon makes it taste so good. It really doesn't need anything but a little salt and pepper to make it taste amazing. It was so easy to make!
1 cup brown rice
1/4 cup soy sauce
3 tablespoons fresh lime juice
1 teaspoon finely grated peeled fresh ginger
4 teaspoons canola or peanut oil
4 salmon fillets (4 to 5 ounces each)
Coarse salt and ground pepper
2 garlic cloves, thinly sliced
1 head bok choy (1 1/2 pounds), cored and chopped
1 cup brown rice
1/4 cup soy sauce
3 tablespoons fresh lime juice
1 teaspoon finely grated peeled fresh ginger
4 teaspoons canola or peanut oil
4 salmon fillets (4 to 5 ounces each)
Coarse salt and ground pepper
2 garlic cloves, thinly sliced
1 head bok choy (1 1/2 pounds), cored and chopped
Cook rice according to package instructions. Meanwhile, in a small bowl, combine soy sauce, lime juice, ginger, and agave, if using. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season salmon with salt and pepper and cook until opaque throughout, 1 to 3 minutes per side; transfer to a plate. Wipe skillet clean with a paper towel.In same skillet, heat 2 teaspoons oil over medium. Add garlic and bok choy; season with salt and pepper. Cook, tossing, until bok choy is bright green, about 3 minutes. Serve salmon and bok choy with rice and soy-lime sauce.
Thursday, November 19, 2009
Lemon Garlic Tilapia
My Dad came into town on business and typically he takes us out to dinner when he is here. Except this time it was a Sunday, we don't go out on Sundays, and I wanted to make dinner for him. I think I've only cooked for him one other time. He is usually up for anything and I know he doesn't get Tilapia regularly. This dish was delicious! I made some lemon rice to go with it and from Trader Joe's a frozen bag of vegetables in a balsamic buttery sauce. Yum! Tilapia is a really mild fish, and takes on the taste of the seasonings you use.
(photo courtesy of allrecipes.com)4 tilapia fillets
3 T lemon juice
1 T butter, melted
1 clove garlic, chopped
1 t parsley
salt and pepper to taste
Preheat oven to 375 degrees. Spray a baking dish with cooking spray. Rinse fillets under cool water, and pat dry with paper towels. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and salt and pepper. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 25 minutes.
Lemon Rice
2 cups chicken broth
1 cup white rice
2 teaspoons grated lemon peel
2 tablespoons lemon juice
2 teaspoons melted margarine
Tuesday, November 17, 2009
Alfredo Sauce
I love Fettuccine Alfredo, but I never make it mostly because I think the jars of Alfredo sauce are more on the pricey side. I'm a cheap-o when it comes to grocery shopping. Why spend money on a name brand when you can by generic? Unfortunately, not all generic brands are good. So we go without. I discovered this recipe for Alfredo sauce and it's delicious and so quick and easy. And I bet you have all the ingredients sitting in your cupboard or fridge. 
1/2 c butter
1 8 oz pkg cream cheese
2 t garlic powder
2 c milk
6 oz grated Parmesan cheese
black pepper to taste
salt to taste
oregano to taste
basil to taste
Melt butter in a medium sauce pan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and seasonings. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
1/2 c butter1 8 oz pkg cream cheese
2 t garlic powder
2 c milk
6 oz grated Parmesan cheese
black pepper to taste
salt to taste
oregano to taste
basil to taste
Melt butter in a medium sauce pan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and seasonings. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
Wednesday, November 4, 2009
Sloppy Joes
Whenever I hear sloppy joes, I think of the SNL skit with Adam Sandler singing, "slop, slop, sloppy joes." Anyone else? No? Nevermind. I typically don't enjoy sloppy joes. It reminds me of a child's food, but then again whose to say I can't enjoy simple foods. However, I don't think I've ever had homemade sloppy joes. I normally have Manwich or the likes. So if you typically snub sloppy joes, first try this recipe. It was so yummy! It had a nice sweet taste. I actually doubled the recipe because I like mine, "extra sloppy" (billy madison? anyone?)
1 lb ground beef
1/4 c chopped onion
1 t garlic powder
2 t mustard
1 1/2 c ketchup
6 t brown sugar
salt to taste
black pepper to taste
In a medium skillet over medium heat, brown the ground beef and onion; drain off liquids. Stir in garlic powder, salt, pepper, mustard, ketchup and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes.
1 lb ground beef1/4 c chopped onion
1 t garlic powder
2 t mustard
1 1/2 c ketchup
6 t brown sugar
salt to taste
black pepper to taste
In a medium skillet over medium heat, brown the ground beef and onion; drain off liquids. Stir in garlic powder, salt, pepper, mustard, ketchup and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes.
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