Kind of like shepherd's pie, minus the veggies, plus cheese :) in other words, way better than shepherd's pie...
The Recipe:
1/4 cup fine dry bread crumbs
1/2 cup milk
1 pound ground round
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced onion (1/2 small onion)
1 large egg
prepared mashed potatoes, about 2 to 4 cups
3/4 cup shredded sharp Cheddar cheese
paprika, optional
1. Soak bread crumbs in milk
2. Mix ground beef, salt, pepper, onion, bread crumb-milk mixture, and egg
3. Spread in a 9-inch pie plate. Bake at 350° for 35 minutes
4. While cooking, you have time to prepare the mashed potatoes
5. Top with mashed potatoes, paprika if desired, and sprinkle with cheese
6. Return to oven for 10 minutes longer, or until cheese is melted and potatoes are thoroughly heated
Serves 4
My Experience:
Quick and easy to make! Not too many ingredients to have to worry about. You could probably replace the bread crumbs with crushed up soda crackers if you don't have any. Other than that, most people would have all ingredients on hand.
I like shepherd's pie, I love this awesome twist!
The Ratings:
My rating: 8/10
Friday, November 25, 2011
Tuesday, November 22, 2011
Roast Chicken
So I don't really have a recipe for this one. It was a guestimation and creativity on my part but I will give you the ingredients I used and cooking instructions.
The Recipe:
Paprika
Poultry seasoning
Parsley
Thyme
Rosemary
Basil
Chili powder
Olive oil
Small whole chicken
1. In a small bowl, mix the seasonings together. I would suggest equal parts of everything (less for chili powder if you don't like spicy/hot)
2. Using your hand, cover chicken with a thin coat of olive oil
3. Rub seasoning mix onto chicken to cover skin. Salt and pepper to taste
4. Preheat oven to 375F. Cook for about 1 and a half to 2 hours, until meat thermometer reads 180 in the thickest part without touching bone
5. Let chicken stand 10 minutes before carving
My Experience:
I made a similar recipe a couple months ago and can't find the recipe I used so I just made my own up and thought I would post it anyways.
If you try it, good luck. This one tasted really good and the left overs will make for great sandwiches.
The Ratings:
My rating: 8/10
The Recipe:
Paprika
Poultry seasoning
Parsley
Thyme
Rosemary
Basil
Chili powder
Olive oil
Small whole chicken
1. In a small bowl, mix the seasonings together. I would suggest equal parts of everything (less for chili powder if you don't like spicy/hot)
2. Using your hand, cover chicken with a thin coat of olive oil
3. Rub seasoning mix onto chicken to cover skin. Salt and pepper to taste
4. Preheat oven to 375F. Cook for about 1 and a half to 2 hours, until meat thermometer reads 180 in the thickest part without touching bone
5. Let chicken stand 10 minutes before carving
My Experience:
I made a similar recipe a couple months ago and can't find the recipe I used so I just made my own up and thought I would post it anyways.
If you try it, good luck. This one tasted really good and the left overs will make for great sandwiches.
The Ratings:
My rating: 8/10
Monday, November 21, 2011
Sausage Stir-Fry
Wanted to try something new with sausages and this is what I found.
The Recipe:
1 lb smoked sausage
5 carrots, cut in strips
4 celery stalks, cut in strips
2 onions, cut in wedges
1 stalk broccoli, strips and flowerets
1/3 cauliflower, in flowerets
1 red or green pepper, sliced
5 pkg Ramen noddles
Soy sauce or sweet and sour sauce
1. Cut sausage into 4 long pieces, then slice through to make pie shaped pieces
2. Saute sausage in large serving pan
3. Add vegetables and saute
4. Cover and steam
5. Meanwhile, boil 2 to 3 quarts water in a second pan and add Ramen noodles. Cook no longer than 5 minutes
6. Pour noodles in with meat and vegetables
7. Serve with soy sauce or sweet and sour sauce
My Experience:
I actually just used Italian sausages rather than the smoked sausage because that is what I had. I also boiled the sausages for a bit to tenderize the skin a little, then I sliced it and sauted it.
Also, I diced all of the vegetables rather than cutting in slices and I didn't measure the amount since I was only cooking for 2 and estimated what we would eat, allowing for a bit of left overs.
Instead of Ramen noodles, I just used penne since I had some in the cupboard and did not feel like going to the grocery store.
I used the soy sauce and it was really good. It was a nice change to my usual fried sausage with rice routine.
The Ratings:
My rating: 8.5/10
The Recipe:
1 lb smoked sausage
5 carrots, cut in strips
4 celery stalks, cut in strips
2 onions, cut in wedges
1 stalk broccoli, strips and flowerets
1/3 cauliflower, in flowerets
1 red or green pepper, sliced
5 pkg Ramen noddles
Soy sauce or sweet and sour sauce
1. Cut sausage into 4 long pieces, then slice through to make pie shaped pieces
2. Saute sausage in large serving pan
3. Add vegetables and saute
4. Cover and steam
5. Meanwhile, boil 2 to 3 quarts water in a second pan and add Ramen noodles. Cook no longer than 5 minutes
6. Pour noodles in with meat and vegetables
7. Serve with soy sauce or sweet and sour sauce
My Experience:
I actually just used Italian sausages rather than the smoked sausage because that is what I had. I also boiled the sausages for a bit to tenderize the skin a little, then I sliced it and sauted it.
Also, I diced all of the vegetables rather than cutting in slices and I didn't measure the amount since I was only cooking for 2 and estimated what we would eat, allowing for a bit of left overs.
Instead of Ramen noodles, I just used penne since I had some in the cupboard and did not feel like going to the grocery store.
I used the soy sauce and it was really good. It was a nice change to my usual fried sausage with rice routine.
The Ratings:
My rating: 8.5/10
Maple Salmon
If you are a true Canadian, you love maple syrup and you may just love this recipe.
The Recipe:
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt and pepper.
2. Place salmon in a shallow baking dish, and coat with the maple syrup mixture. Cover the dish and marinate salmon in the refridgerator for 30 minutes, turning once.
3. Preheat oven to 400 degrees F
4. Place the baking dish in the preheated oven, bake uncovered for 20 minutes, or until easily flaked with a fork
My Experience:
Awesome new twist to baked salmon. It was easy to make and very yummy. Even my kitten loved the salmon.
I was concerned at first at what the maple syrup with soy sauce would taste like but it was fantastic.
When Sam found this recipe online and read me the directions, he had told me to preheat the oven to 200 (without reading the C part). This lead to a longer cook time (about half an hour) but it still turned out great. Probably would have been crispier if cooked at the 400F (I LOVE crispy salmon).
I also made steamed vegetables as a side (celery, broccoli, cauliflower, carrots, red pepper, onion) and used the left over marinate as a dressing for the vegetables to tie in the flavours together. It worked wonderfully. The other side was garlic rice to bring out the garlic in the salmon.
The Ratings:
Sam's rating: simple said it was really good (he isn't as into the blogging as I am lol)
My rating: 9.5/10
The Recipe:
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt and pepper.
2. Place salmon in a shallow baking dish, and coat with the maple syrup mixture. Cover the dish and marinate salmon in the refridgerator for 30 minutes, turning once.
3. Preheat oven to 400 degrees F
4. Place the baking dish in the preheated oven, bake uncovered for 20 minutes, or until easily flaked with a fork
My Experience:
Awesome new twist to baked salmon. It was easy to make and very yummy. Even my kitten loved the salmon.
I was concerned at first at what the maple syrup with soy sauce would taste like but it was fantastic.
When Sam found this recipe online and read me the directions, he had told me to preheat the oven to 200 (without reading the C part). This lead to a longer cook time (about half an hour) but it still turned out great. Probably would have been crispier if cooked at the 400F (I LOVE crispy salmon).
I also made steamed vegetables as a side (celery, broccoli, cauliflower, carrots, red pepper, onion) and used the left over marinate as a dressing for the vegetables to tie in the flavours together. It worked wonderfully. The other side was garlic rice to bring out the garlic in the salmon.
The Ratings:
Sam's rating: simple said it was really good (he isn't as into the blogging as I am lol)
My rating: 9.5/10
Sunday, December 19, 2010
Macadamia- Coconut Clusters
Mmmm coconut... Made these especially for Joelle and she loved them :) pretty easy to make too!
The Recipe:
For the clusters:
1 package sweetened flaked coconut, lightly toasted (about 2 2/3 cups)
1 jar dry-roasted, salted macadamia nuts, coarsly chopped (about 2 cups)
8 squares (8 ounces) semisweet chocolate
8 squares (8 ounces) white chocolate
For the glaze:
2 squares (2 ounces) semisweet chocolate
2 squares (2 ounces) white chocolate
1 tablespoon vegetable shortening
Special aids:
4 miniature muffin tins
miniature paper or foil candy cups
small resealable plastic bags
Making the Clusters
1. Line four miniature muffin pans with candy cups; set aside.
2. In a medium-sized bowl, combine half of the coconut and half of the macadamia nuts. In another medium-sized bowl, combine the rest of the coconut and macademia nuts.
3. In a small microwave-safe bowl, microwave white chocolate on HIGH for about 2 minutes. Stir until the chocolate is melted and smooth, reheating for 30 seconds, if necessary.
4. Stir the melted chocolate into one bowl of the coconut mixture, stirring to coat. Drop mixture by heaping teaspoonfuls to fill each candy cup in two pans.
5. Refrigerate until set, about 45 minutes.
6. In same microwave-safe bowl, microwave semisweet chocolate on HIGH for about 2 minutes; stir until melted and smooth.
7. Stir melted chocolate into remaining bowl of coconut mixture; stir to coat.
8. Drop by heaping teaspoonfuls to fill candy cups in remaining 2 pans.
9. Refrigerate until set, about 45 minutes.
Making the Glaze
1. In a small microwave-safe bowl, combine the white chocolate and shortening. Microwave on HIGH for 2 minutes; stir until chocolate is melted and smooth. Let cool slightly; pour into a resealable bag.
2. Remove semisweet chocolate nut clusters from candy cups; transfer them to an ungreased baking sheet. Snip off one corner from the bag of white chocolate; drizzle over the semisweet clusters.
3. In same microwave-safe bowl as step 1, microwave the semisweet chocolate on HIGH for 2 minutes; stir until chocolate is melted and smooth. Combine leftover white chocolate glaze. Let cool slightly; pour into a resealable bag.
4. Remove white chocolate nut clusters from candy cups; transfer them to an ungreased baking sheet. Snip off one corner from the bag of chocolate; drizzle over the white chocolate clusters.
5. Refrigerate all the clusters until glaze sets, about 15 minutes.
My Experience:
I included the few adjustments I made from the original recipe to this version (such as using the same microwave-save bowl, and the order of which to make to reduce dishes!).
All in all, pretty simple to make. Dishes are a bit of a bugger because it is melted chocolate but as long as you don't let it sit too long, it's not that bad.
Make sure you have a lot of fridge space for the cooling periods because it does take up a lot of room. For quicker chill times, try using the freezer.
The Ratings:
Joelle's rating: 10/10 for semisweet, 12/10 for white chocolate (she says "SEIGNEUR QUE CEST BON!")
My rating: 10/10
The Recipe:
For the clusters:
1 package sweetened flaked coconut, lightly toasted (about 2 2/3 cups)
1 jar dry-roasted, salted macadamia nuts, coarsly chopped (about 2 cups)
8 squares (8 ounces) semisweet chocolate
8 squares (8 ounces) white chocolate
For the glaze:
2 squares (2 ounces) semisweet chocolate
2 squares (2 ounces) white chocolate
1 tablespoon vegetable shortening
Special aids:
4 miniature muffin tins
miniature paper or foil candy cups
small resealable plastic bags
Making the Clusters
1. Line four miniature muffin pans with candy cups; set aside.
2. In a medium-sized bowl, combine half of the coconut and half of the macadamia nuts. In another medium-sized bowl, combine the rest of the coconut and macademia nuts.
3. In a small microwave-safe bowl, microwave white chocolate on HIGH for about 2 minutes. Stir until the chocolate is melted and smooth, reheating for 30 seconds, if necessary.
4. Stir the melted chocolate into one bowl of the coconut mixture, stirring to coat. Drop mixture by heaping teaspoonfuls to fill each candy cup in two pans.
5. Refrigerate until set, about 45 minutes.
6. In same microwave-safe bowl, microwave semisweet chocolate on HIGH for about 2 minutes; stir until melted and smooth.
7. Stir melted chocolate into remaining bowl of coconut mixture; stir to coat.
8. Drop by heaping teaspoonfuls to fill candy cups in remaining 2 pans.
9. Refrigerate until set, about 45 minutes.
Making the Glaze
1. In a small microwave-safe bowl, combine the white chocolate and shortening. Microwave on HIGH for 2 minutes; stir until chocolate is melted and smooth. Let cool slightly; pour into a resealable bag.
2. Remove semisweet chocolate nut clusters from candy cups; transfer them to an ungreased baking sheet. Snip off one corner from the bag of white chocolate; drizzle over the semisweet clusters.
3. In same microwave-safe bowl as step 1, microwave the semisweet chocolate on HIGH for 2 minutes; stir until chocolate is melted and smooth. Combine leftover white chocolate glaze. Let cool slightly; pour into a resealable bag.
4. Remove white chocolate nut clusters from candy cups; transfer them to an ungreased baking sheet. Snip off one corner from the bag of chocolate; drizzle over the white chocolate clusters.
5. Refrigerate all the clusters until glaze sets, about 15 minutes.
My Experience:
I included the few adjustments I made from the original recipe to this version (such as using the same microwave-save bowl, and the order of which to make to reduce dishes!).
All in all, pretty simple to make. Dishes are a bit of a bugger because it is melted chocolate but as long as you don't let it sit too long, it's not that bad.
Make sure you have a lot of fridge space for the cooling periods because it does take up a lot of room. For quicker chill times, try using the freezer.
The Ratings:
Joelle's rating: 10/10 for semisweet, 12/10 for white chocolate (she says "SEIGNEUR QUE CEST BON!")
My rating: 10/10
Lemon Sugar Cookies
I like lemon, I like sugar cookies... so I figured these would be a good choice for Christmas cookies :) The recipe is from the Holiday Cheer edition of Good Housekeeping magazine.
The Recipe:
1 1/5 cups (3 sticks) unsalted butter, softened
1 cup sugar
1 large egg
2 1/2 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon salt
4 cups all-purpose flour
1. In a large bowl, beat butter and sugar until fluffy. Beat in egg, lemon and vanilla extracts, and salt.
2. With a mixer on low speed, beat in flour in 2 additions until blended.
3. Divide dough into thirds; shape each into a disk and wrap in plastic wrap. Refrigerate until firm enough to roll, about 2 hours.
4. Preheat over to 350F.
5. Roll 1 piece of dough at a time, on a lightly floured surface with a floured rolling pin, 10 1/4-inch thickness.
6. Cut out desired shapes with cookie cutters; re-roll scraps.
7. Place 1 1/2 inches apart on ungreased cookie sheets.
8. Bake 8 to 10 minutes, or until golden. Cool on wire racks. Decorate as you like using ornamental frosting.
My Experience:
So I've discovered I don't like rolling dough! It's an unnecessary pain. Next time I'll just do them as mostly drop cookies with a few cutouts so that they are pretty.
Other than that, they were pretty simple and straight-forward to make. And best part, they are yummy :)
This recipe makes about 6 dozen depending on the size of your cutouts.
I will soon be posting the frosting recipe that I used from the same magazine so keep an eye out for that.
The Ratings:
Joelle's rating: 9/10
My rating: 9/10 for taste, 6/10 for pain in the ass due to rolling!
The Recipe:
1 1/5 cups (3 sticks) unsalted butter, softened
1 cup sugar
1 large egg
2 1/2 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon salt
4 cups all-purpose flour
1. In a large bowl, beat butter and sugar until fluffy. Beat in egg, lemon and vanilla extracts, and salt.
2. With a mixer on low speed, beat in flour in 2 additions until blended.
3. Divide dough into thirds; shape each into a disk and wrap in plastic wrap. Refrigerate until firm enough to roll, about 2 hours.
4. Preheat over to 350F.
5. Roll 1 piece of dough at a time, on a lightly floured surface with a floured rolling pin, 10 1/4-inch thickness.
6. Cut out desired shapes with cookie cutters; re-roll scraps.
7. Place 1 1/2 inches apart on ungreased cookie sheets.
8. Bake 8 to 10 minutes, or until golden. Cool on wire racks. Decorate as you like using ornamental frosting.
My Experience:
So I've discovered I don't like rolling dough! It's an unnecessary pain. Next time I'll just do them as mostly drop cookies with a few cutouts so that they are pretty.
Other than that, they were pretty simple and straight-forward to make. And best part, they are yummy :)
This recipe makes about 6 dozen depending on the size of your cutouts.
I will soon be posting the frosting recipe that I used from the same magazine so keep an eye out for that.
The Ratings:
Joelle's rating: 9/10
My rating: 9/10 for taste, 6/10 for pain in the ass due to rolling!
Friday, December 10, 2010
Creamy Peanut Butter Cups
Homemade peanut butter cups! Not as easy as buying Reese's but the satisfaction that you made them makes enjoying them that much better!
The Recipe:
1 package semisweet chocolate chips
1 cup peanut butter
1 cup confectioners' sugar (icing sugar)
1/4 cup (1 stick) butter or margarine, softened
40 miniature foil or paper candy cups
miniature muffin pans
small glass or shot glass
1. Place foil liners in miniature muffin cups.
2. In a large microwave-safe bowl, microwave chocolate on HIGH for 1 1/2 minutes. Stir until chocolate is melted and smooth.
3. Drop 1/2 teaspoon melted chocolate into each cup. Tap the pan lightly on a hard surface to distribute the chocolate evenly in the cups.
4. Place the filled muffin pans in the refrigerator or freezer; chill until the chocolate is firm, 5-10 minutes.
5. In a large bowl, combine peanut butter, confectioners' sugar and butter; mix until blended and smooth.
6. Drop 1 tablespoon of the peanut butter mixture onto top of chilled chocolate layer. Wrap a small glass or shot glass in plastic wrap and use bottom to press the peanut butter mixture evenly into the candy cups.
7. Top the peanut butter mixture in each cup with 1 tablespoon of the melted chocolate. Tap the pan on a hard surface to evenly settle the layers.
8. Refrigerate or freeze until chocolate is firm, 10-15 minutes.
My Experience:
My only tip is make sure that you don't overfill the paper cup. Make sure that there is a bit of paper passing over the chocolate line. Makes it easier to take them out of the paper shell.
The measurements of how much chocolate and peanut butter to put per cup is kind of just for an idea. You can just go by eye and do about a third of the cup height for each layer. Once you get a couple done, you catch on.
If you want, you can also use white chocolate instead of the semi-sweet! Makes it a little different :)
Another variation to the recipe: to make a quicker batch, layer mixtures in a foil-lined 8-inch square pan. Chill until firm and cut into bite-size square pieces for tasty Peanut Squares.
The Ratings:
Nannie's rating: 9/10
My rating: 9/10
The Recipe:
1 package semisweet chocolate chips
1 cup peanut butter
1 cup confectioners' sugar (icing sugar)
1/4 cup (1 stick) butter or margarine, softened
40 miniature foil or paper candy cups
miniature muffin pans
small glass or shot glass
1. Place foil liners in miniature muffin cups.
2. In a large microwave-safe bowl, microwave chocolate on HIGH for 1 1/2 minutes. Stir until chocolate is melted and smooth.
3. Drop 1/2 teaspoon melted chocolate into each cup. Tap the pan lightly on a hard surface to distribute the chocolate evenly in the cups.
4. Place the filled muffin pans in the refrigerator or freezer; chill until the chocolate is firm, 5-10 minutes.
5. In a large bowl, combine peanut butter, confectioners' sugar and butter; mix until blended and smooth.
6. Drop 1 tablespoon of the peanut butter mixture onto top of chilled chocolate layer. Wrap a small glass or shot glass in plastic wrap and use bottom to press the peanut butter mixture evenly into the candy cups.
7. Top the peanut butter mixture in each cup with 1 tablespoon of the melted chocolate. Tap the pan on a hard surface to evenly settle the layers.
8. Refrigerate or freeze until chocolate is firm, 10-15 minutes.
My Experience:
My only tip is make sure that you don't overfill the paper cup. Make sure that there is a bit of paper passing over the chocolate line. Makes it easier to take them out of the paper shell.
The measurements of how much chocolate and peanut butter to put per cup is kind of just for an idea. You can just go by eye and do about a third of the cup height for each layer. Once you get a couple done, you catch on.
If you want, you can also use white chocolate instead of the semi-sweet! Makes it a little different :)
Another variation to the recipe: to make a quicker batch, layer mixtures in a foil-lined 8-inch square pan. Chill until firm and cut into bite-size square pieces for tasty Peanut Squares.
The Ratings:
Nannie's rating: 9/10
My rating: 9/10
Thursday, December 9, 2010
Gumdrop Cookies
Thought these were a different kind of cookie. The gumdrops intrigued me so I accepted the challenge and made them during my Christmas baking spree!
The Recipe:
3/4 cup shortening
1 cup sugar, divided
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped fruit-flavoured or spiced gumdrops
2 egg whites
1. In a large bowl, cream shortening and 3/4 cup sugar until light and fluffy. Beat in extract.
2. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
3. Stir in gumdrops.
4. Drop by heaping teaspoons 2 inches apart onto ungreased baking sheets.
5. Bake at 350 for 12-15 minutes or until golden brown.
6. Cool for 1 minute before removing from pans to wire racks to cool completely
MAKES: 3 1/2 dozen
My Experience:
Next time, I buy smaller gumdrops. Nannie and I made the foolish mistake of buying normal gumdrops and we had to cut the damn things into smaller pieces! Let me tell you something... cutting gumdrops into 4 or 5 pieces with scissors is not an easy task! Even had to enroll Papa into helping.
To be festive, I stuck with green and red gumdrops. Obviously, you can use other colours and flavours.
Overall, pretty good, pretty simple, pretty different.
Currently, they are sitting in the freezer. Here's to hoping they are still good after being frozen :)
The Ratings:
Papa's rating: 8/10 (he had to cut the gumdrops and wasn't happy about that! lol)
Nannie's rating: 8/10
Joelle's rating: 9/10
My rating: 7.5/10
The Recipe:
3/4 cup shortening
1 cup sugar, divided
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped fruit-flavoured or spiced gumdrops
2 egg whites
1. In a large bowl, cream shortening and 3/4 cup sugar until light and fluffy. Beat in extract.
2. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
3. Stir in gumdrops.
4. Drop by heaping teaspoons 2 inches apart onto ungreased baking sheets.
5. Bake at 350 for 12-15 minutes or until golden brown.
6. Cool for 1 minute before removing from pans to wire racks to cool completely
MAKES: 3 1/2 dozen
My Experience:
Next time, I buy smaller gumdrops. Nannie and I made the foolish mistake of buying normal gumdrops and we had to cut the damn things into smaller pieces! Let me tell you something... cutting gumdrops into 4 or 5 pieces with scissors is not an easy task! Even had to enroll Papa into helping.
To be festive, I stuck with green and red gumdrops. Obviously, you can use other colours and flavours.
Overall, pretty good, pretty simple, pretty different.
Currently, they are sitting in the freezer. Here's to hoping they are still good after being frozen :)
The Ratings:
Papa's rating: 8/10 (he had to cut the gumdrops and wasn't happy about that! lol)
Nannie's rating: 8/10
Joelle's rating: 9/10
My rating: 7.5/10
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