Category Archives: Recipes &Cooking

Four Foods On Friday 69

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#1.  Olive oil. What kind do you prefer to use?

We nearly always use Bertolli Extra Virgin Olive Oil, bought at Sams.
#2.  Meatballs. Do you make them from scratch, buy premade cooked or buy premade frozen?

It’s been a long time, but I make them from scratch.
#3.  Do you use napkins at home? Paper or cloth?

Always paper.  I don’t want more laundry to do! (I know it’s better to use cloth because it saves paper, but using paper napkins saves water…LOL)
#4.  Share a recipe for a white sauce.

EASY RECIPE: Open a can of 98% fat free cream of chicken soup and dilute with milk.  Add pepper (and a little butter if you want a buttery taste).

Here’s a recipe from foodnetwork.com that I want to try because I like the flavoring of bay leaf:

CLASSIC BECHAMEL:  WHITE SAUCE RECIPE

  • 1 cup milk
  • 2 bay leaves
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • pinch of salt & pepper
  • 2 garlic cloves crushed (I might try 1 garlic clove)

Barely heat the milk and 1 bay leaf.  Melt butter over medium-low heat and add flour, stirring constantly for 2-3 minutes.  Do not brown!  Add a little bit of the milk with a whisk, then add rest of milk a little at a time.  Cook for 5 minutes and then add rest of seasonings.

Romano’s Macaroni Grill Chicken Marsala with Linguine – Make at Home – Quick & Easy

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2nd-sd-card-macaroni-grill-marsalaMacaroni Grill’s Chicken Marsala is my very favorite entree from their restaurant.  So when I saw this box on the shelf as I was going down the aisle at Wal-Mart, I was excited.  However, it turns out it’s not near as good as the actual restaurant entree, and I actually like the Chicken Alfredo boxed meal better.  Don’t get me wrong, though, the Marsala is good, but not as good as the Chicken Alfredo.  Another thing, with the Alfredo, I can easily substitute the fresh chicken with canned chicken breast if I’m in a hurry and it turns out great.   I don’t know if canned chicken would work with the Marsala – I had fresh chicken in the fridge that I used, and I doubt I buy it again to give it a try.  So if you try the Marsala with canned chicken, let me know how it turns out.

Spice Rack: Thyme Fights Respiratory Infections

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2nd-sd-card-organic-bar-b-que-sauce-tea-3-4-09-002Not only does thyme add flavor to foods, but it is also great for fighting respiratory infections.  The oils in thyme fight viral, bacterial and fungal growth in the body.  Make thyme tea to relieve the following:

  • * Asthma
  • * Bronchitis
  • * Congestion
  • * Cough
  • * Hay fever
  • * Sore throat

Cooking with thyme:

Thyme is great for cooking.  I like to use parsley, thyme and rosemary in soups, stews and some chicken dishes for added flavor and nutrition.  It’s also good with bay leaf to season things as well.

Interesting Facts:

Thyme contains thymol which is found in Listerine and Vicks VapoRub and is used because of its antibacterial properties.  Thyme tea can also be used as a soak for Athlete’s Foot.

How to Make Thyme Tea:

Using either fresh (2 twigs) or dried thyme (2 teaspoons) per cup of boiling water.  Let it steep for 20 minutes.  There are various ways you can do this, either by using an infuser (as pictured above), placing tea in a piece of cheesecloth and using a twist tie to secure the top, or using tea filters which you can buy.

Sweeten with Stevia (which is what I use), honey, or agave nector.

* I’ve read that pregnant women and those trying to get pregnant should not use large amounts of thyme, but it’s OK in food.

Four Foods On Friday 68

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Thanks to Val who hosts Four Foods on Friday on her site, Fun Crafts and Recipes.

#1. Coffee. Do you use ground, bean or pods?

We rarely have coffee anymore, but when we do it’s usually fresh ground Sumatra Decaf from Central Market.  Sumatra coffee contains the lowest amount of acid and doesn’t tend to bother my stomach.
#2. Coffee filters. Do you use paper, gold or other?

Paper
#3. Tea. Do you prefer tea bags, loose tea or something else?

I prefer tea bags.  I have a couple of different types of infusers, and invariably some of the loose tea makes it out into my cup.
#4. Share a recipe for something you like to eat with coffee or tea.

With coffee, anything sweet such as cookies, really good chocolate cake, or pie.

(I will try to post a recipe soon for cookies.)

With tea, just about anything.  Now that I think about it, I guess my favorite thing to have with iced tea would be a meal of fresh veggies (fried okra, squash with onions, new potatoes, green beans, tomatoes, etc.) with cornbread.  I wish I could still have my mother’s cornbread.  She used a cast iron skillet that made the best cornbread.

Turkey & Vegetable Soup in Beef Broth: Great Use for Frozen Dark-Meat Turkey!

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all-pictures-until-1-15-09-3902Husband gives this recipe a “thumbs up.”  I finally found a great use for the dark meat I froze from the Christmas turkey.  I’m frugal and don’t want to waste any food, however, we don’t particularly like the dark meat on turkey.  I was thrilled to find out it actually makes delicious soup. My husband commented that he thought this was one of the best homemade soups he’s tasted. He really liked the plentiful amount of turkey in it.  (That’s our turkey in the picture.  Doesn’t it look funny?  It doesn’t look like the turkeys in the magazines.  I think it’s that wing sticking out.  Anyway, it tasted good and that’s what counts!)

I want to post the recipe so I won’t forget how I made it!  Do you ever have that problem?  You make up a recipe, don’t write it down, and then can’t re-create it later?

Anyway, here’s the easy recipe.  Add all of this to a large pot:

  • 2 cans beef broth (I used beef broth with onion)
  • 1 can petite diced tomatoes
  • 2-3 cups bite-sized pieces of cooked turkey – I put the turkey in partially frozen
  • 1/2 large onion or 1 small onion, chopped
  • 2 large potatoes, peeled and diced
  • 1 cup chopped carrots
  • 1 teaspoon minced garlic
  • 1 large bay leaf  (or 2 small)
  • 1 teaspoon dried parsley (I didn’t measure so this is approximate)
  • 1/4 – 1 teaspoon dried thyme  (Again, I didn’t measure)
  • Salt & pepper to taste

Cook on medium until veggies are tender and the soup is thoroughly hot.

Four Foods On Friday 67

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frito-lay-natural-cheetos-2-29-09#1. Potato chips. Flavored? Regular, ridged or stacked?

Yes, flavored.  Sour Cream and Onion or those with pepper.   Probably ridged would be my choice of the three.
#2. Cheese doodles. Yellow or white? Puffed or crunchy?

I like them all.  Variety is good (of course I don’t have these but “once in a blue moon”)  The organic puffy ones from Lay’s called Natural Cheetos White Cheddar Puffs are really good.  The spicy crunchy ones are good, too, and I tend to like these when my allergies are bothering me.
#3. Pretzels? Your favorite shape? Favorite flavor?

Twists for the shape.  Flavor:  regular and honey mustard.
#4. Share a recipe for salsa or dip.

Here are two easy ones we like:

Guacamole:  Mash ripe avocados with a fork.  Squeeze fresh lime juice over them.  Add chopped fresh onion, sea salt, cilantro (from a jar is OK), and salsa (from a jar) to taste.

Salsa: Using your favorite salsa from a jar, add chopped fresh onion and one chopped fresh tomato to the salsa.

Thanks to Val at Fun, Crafts and Recipes for hosting Four Foods on Friday every week!

Four Foods On Friday 65

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#1. What’s the funniest sounding food or ingredient you know of?

“Dirt Cake” sounds funny.  That’s all I can think of right now.  I’m curious to see what others say.
#2. How do you pronounce “cavatelli”?

I have no idea because I don’t even know what it is…LOL.  I looked on Wikipedia and found out it is a type of pasta with a rolled edge, and it is pronounced several different ways such as “cuv-va-dill” or “gab-a-deel” or  “cav-a-dell” or “Cuh-vah-tee.”
#3. How do you pronounce “gnocchi”?

Again, I have no idea because I’m not familiar with it either.  I’m so glad I can look on Wikipedia.   Well…that did not help at all.  Here is the pronunciation according to Wikipedia: “jnck:i” (Italian).  It’s an Italian noodle or dumpling that is thick and soft.
#4. Share a recipe that calls for mozzarella cheese.

Now this I can do.  I’m in a hurry, so here’s a recipe I already have written.

Kid’s favorite: Meatless Lasagna

“Braided” Raspberry Pastry

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Here’s a neat recipe from a friend of mine, who is an awesome cook, that would be great for Valentine’s Day or anytime:

INGREDIENTS:

  • 2 cups Bisquick
  • 3 ounces cream cheese
  • 1/4 cup butter
  • 1/3 cup milk
  • 2/3 cup raspberry preserves

Cut these ingredients together until crumbly:  Bisquick, cream cheese and butter.

Add milk, blending with a fork.  Put on floured board and knead 20 times.  Divide in half.  Roll each half to about 9″ x 12″.  Slash at 1′ intervals down each side.  Put 1/3 cup preserves down the center.  Fold edges over preserves so that it looks braided, sides overlapping.

Bake at 400 degrees for 12-15 minutes until golden brown.  Cool.  Frost with butter icing.

Blackeye Pea Salsa

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Here’s a different version of salsa:

INGREDIENTS:

  • 15 ounce can Bush’s Blackeye Peas, drained
  • 15 ounce can white shoepeg corn, drained
  • 15 ounce can diced tomatoes with basil, garlic, & oregano
  • 15 ounce can diced tomatoes
  • 8 ounces Italian dressing
  • Chopped onion to taste
  • Chopped jalapeno or chopped chili peppers to taste
  • Tortilla chips

Mix all of the above ingredients together and marinate in the refrigerator for at least 1 1/2 hours.  Serve with tortilla chips.

Four Foods On Friday 64

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Let’s talk about things that might not be quite the usual fare.

#1. What’s the oddest thing you’ve ever made with bread?

Well, actually I didn’t make it, maybe just helped a little bit.  Our daughter made a loaf of bread in the shape of Santa’s head.  It had a glaze on top which was “painted” with food colorings to look like Santa.  It was cute!
#2. What’s the oddest thing you’ve ever done with mac and cheese or pasta?

I haven’t tried it yet, but I’ve seen recipes for using mac and cheese for pizza crust.  Wonder what that would be like.
#3. Is there a food you eat other then it is intended?

Hmmm….sometimes I will use a cake mix to make cookies.
#4. What’s the weirdest food you’ve ever seen?

I misread the question at first and thought it said that I’ve eaten.  I was going to say “mussels.”  That I’ve seen?  Probably some kind of seafood.

Spicy Corn Casserole

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This makes a great casserole to take somewhere.  You can vary the amount of spice in this recipe by using Mild Rotel if you don’t want a lot of spice, or you can spice it up to your heart’s content!

INGREDIENTS:

  • 1 can creamed corn
  • 1 can whole kernel corn, drained
  • 1 can diced Rotel
  • 1 stick butter, melted (Hmmm…I know, not healthy.  I’m going to try it with extra-virgin olive oil sometime or at least half butter and half olive oil.)
  • 1 cup shredded cheddar cheese (I use reduced fat)
  • 1 box Jiffy Cornbread Mix

Mix cornbread according to the directions on the box.  Combine the other ingredients, reserving 1/2 of the grated cheese.

Pour into 11 x 9 casserole dish and bake, covered, for 30 minutes at 350 degrees.  Uncover and sprinkle with the remaining cheese and heat until the cheese is melted.

Four Foods On Friday 63

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#1. Do you prefer to eat Chinese food in the restaurant or to have it delivered?
We’ve always had it in a restaurant except for once when we got a take-out order. We’ve never had Chinese food delivered, only pizza.
#2. Do you prefer wonton or egg drop soup?
Either
#3. What flavor fried rice is your favorite?
Fried brown rice with teriyaki is my favorite.
#4. Describe your favorite item on the Chinese food menu.
Hmmm…I guess maybe Moo Goo Gai Pan.   We eat at an Asian Restaurant mostly and my favorite is Teriyaki Chicken with Fried Brown Rice.