Ben and I were invited to a Super Bowl party earlier this year and being raised by a Southern mama I knew I couldn't show up empty-handed; that just wouldn't be polite! So I threw some meatballs in the crock pot and did a quick search for a yummy sauce to let them swim in. Alas and alack I didn't find anything that sounded good so I started experimenting and developed a sauce that tasted REALLY, REALLY good... at least to me.
Well, it appears the sauce tasted REALLY good to lots of people because my meatballs were the first to be finished off. Yea me!!! Anyway, I've used this sauce on several other types of meat and I'm OBSESSED!!! I plan on making meatloaf tomorrow and using this sauce on top; I've heard from a reader on Tasty Kitchen that the sauce is delish on chicken wings as well and I can tell you it's fab on boneless pork ribs. So I thought I'd share it with you my dear readers. Does everyone have their pens and paper at the ready? Okay, here it is!
3 tablespoons butter
4 cloves garlic, diced
1 cup ketchup
1/2 cup honey
1/2 cup soy sauce
Melt the butter over medium heat on the stove, dice the garlic (I use my Ninja) and add to the butter. Saute for several minutes, you want it to be really fragrant. Add the ketchup, honey and soy sauce, stir together well and cook over medium heat. The longer it cooks the thicker it gets.
Once the sauce is made you can go ahead and throw in meatballs (from frozen if you're lazy like I am most nights) or pour it over chicken breasts, ribs, chops, etc and bake in the oven.
This sauce changed my life, this sauce makes me happy, this sauce might be good enough to bring about world peace. Okay, that last statement is an obvious over statement but if you make this sauce, it could bring peace and harmony into your home.
Anyone who truly knows me, knows that I LOVE bbq sauce. No, wait. That's not accurate, love isn't a grand enough word, it doesn't capture my true feelings for bbq sauce. I ADORE, ESTEEM, REVERE bbq sauce. You might be asking yourself "why is she rambling on about her obviously unhealthy feelings toward a condiment?" The reason is simple. I think I love this sauce MORE than I love bbq sauce. There, I said it. I feel better, don't you?
Now get up from whatever you're doing and make a batch of this sauce, use it on all your Memorial Day bbq fare. You won't be sorry!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Sunday, May 29, 2011
Monday, May 2, 2011
Prepping for Cinco De Mayo
In case you all haven't noticed, I'm kind of a big deal. So... it should come as no surprise that my calendar has been booked solid the last few weeks. And while I enjoy giving others the chance to bask in my awesomeness I find myself missing the little things that come with flying under the radar. Things like laying on my couch in my jammies at 4 pm watching 10 year old reruns of Law and Order (r.i.p. Detective Briscoe!) and eating Oreos. Ahh, the simple pleasures in life are what make it worth living.
I told you I was going to be silly and sarcastic!
Anyway, Cinco de Mayo is Thursday and as such I plan on serving many Mexican inspired meals this week, tonight's Orange Chicken and Veggies aside. Ben LOVES Mexican food so we eat our fair share of tacos and fajitas but I plan on thinking a bit more outside the box. If you have a tried and true recipe that will please the crowd feel free to share. I'll start!
While the weather here in The Falls is starting to warm up there is still a chill in the air (thanks blustery winds) so I took the time to make some chicken enchilada soup tonight. It's so simple, tastes so great and freezes beautifully. Oh my gosh!!! I feel like Annelle Dupuy from Steel Magnolias, "it was in the freezes beautifully section of my cookbook and I want to bring them something that freezes beautifully". Now I'm gonna have to watch that movie! Shoot!
Anyway here's the recipe for my Change Your Life in 20 Minutes Chicken Enchilada Soup:
1 can Fiesta Nacho soup (Campbell's)
1 can Cheddar Cheese soup (Campbell's)
1 can enchilada sauce
1 soup can full of milk
1 can of corn
1 can diced chicken (or you can use a couple of diced chicken breast, pre-cooked of course)
1/2 block cream cheese
1 tiny can of green chilies (optional)
Open and drain the cans of corn and chilies. Dump everything but the cream cheese into a big pot and stir together over medium high heat and bring to a soft boil. While the soup is heating up, cut the cream cheese into smaller chunks. If you're feeling dangerous or deserve a treat use the whole block of cream cheese. Once the soup starts to boil add the cream cheese and stir together constantly for about 5 minutes then reduce heat to the lower side of medium low***. Let the soup cook for about 15 more minutes stirring occasionally and before you know it you'll be ready to dish it up and eat!!! Top with sour cream and cheese and serve with tortilla chips.
***Depending on your stove you might have to fiddle with the temp settings.
Like I said, this soup is really simple to make and from start to finish only takes about half an hour but tastes like you worked on it for hours!
If you have any awesome Mexican recipes up your sleeves don't be stingy, share!!!
I told you I was going to be silly and sarcastic!
Anyway, Cinco de Mayo is Thursday and as such I plan on serving many Mexican inspired meals this week, tonight's Orange Chicken and Veggies aside. Ben LOVES Mexican food so we eat our fair share of tacos and fajitas but I plan on thinking a bit more outside the box. If you have a tried and true recipe that will please the crowd feel free to share. I'll start!
While the weather here in The Falls is starting to warm up there is still a chill in the air (thanks blustery winds) so I took the time to make some chicken enchilada soup tonight. It's so simple, tastes so great and freezes beautifully. Oh my gosh!!! I feel like Annelle Dupuy from Steel Magnolias, "it was in the freezes beautifully section of my cookbook and I want to bring them something that freezes beautifully". Now I'm gonna have to watch that movie! Shoot!
 |
| I doubt that you can tell me you DON'T want to eat this right now!!! Keep reading to find out how to make your own! |
1 can Fiesta Nacho soup (Campbell's)
1 can Cheddar Cheese soup (Campbell's)
1 can enchilada sauce
1 soup can full of milk
1 can of corn
1 can diced chicken (or you can use a couple of diced chicken breast, pre-cooked of course)
1/2 block cream cheese
1 tiny can of green chilies (optional)
Open and drain the cans of corn and chilies. Dump everything but the cream cheese into a big pot and stir together over medium high heat and bring to a soft boil. While the soup is heating up, cut the cream cheese into smaller chunks. If you're feeling dangerous or deserve a treat use the whole block of cream cheese. Once the soup starts to boil add the cream cheese and stir together constantly for about 5 minutes then reduce heat to the lower side of medium low***. Let the soup cook for about 15 more minutes stirring occasionally and before you know it you'll be ready to dish it up and eat!!! Top with sour cream and cheese and serve with tortilla chips.
***Depending on your stove you might have to fiddle with the temp settings.
 |
| I ALWAYS look this adorably retro when I cook! It makes the food taste better. |
Like I said, this soup is really simple to make and from start to finish only takes about half an hour but tastes like you worked on it for hours!
If you have any awesome Mexican recipes up your sleeves don't be stingy, share!!!
Sunday, April 10, 2011
Simple Pork Chop dinner
Okay, this is what I had for dinner and it was so SIMPLE but so DELICIOUS!!! It's basically a breaded pork chop topped with grated cheese and mushrooms that have been cooked with butter and worchestershire sauce. The chops and mushrooms are cooked in separate pans so if you (or in my case, your significant other) are weird and don't like mushrooms you can simply leave them out.
You will need the following ingredients:
4 thin pork chops (thin cut is a MUST)
1 - 1 1/2 cup Italian bread crumbs
1/2 - 2/3 cup shredded parmesean cheese (I used Kraft in a bag, already shredded for me!)
3 eggs, beaten
4 tbsp butter, divided
2 tbsp olive oil
1 cup fontina and gruyere cheese, shredded
1 package of sliced mushrooms
4 splashes of worchestershire sauce
Dashes of salt and pepper
2. In separate dishes combine the bread crumbs and parmesean (dish 1) and 3 beaten eggs (dish 2)
3. In a second, larger pan melt the last 2 tbsp of butter and then add tbsp of olive oil.
4. Trim fat from your pork chops and season both sides with salt and pepper and then dip into egg mixture. Allow excess egg to drip off the chop and then place in breadcrumb mixture and coat thoroughly. Transfer to the pan and cook on each side for 3 to 4 minutes.
******Because these are thin cut they will cook much more quickly than normal chops.
5. While the chops are cooking shredded both fotina and gruyere cheese, about 1 cup total. When the chops are done sprinkle the shredded cheese on top of each chop, cove the pan and remove from heat. The cheese will melt and get all nice and gooey. Let sit between 2 and 4 minutes.
I served my chop with roasted broccoli and asparagus and au gratin potatoes (thanks Mrs. Betty Crocker). All in all this took 25 minutes but that was due mostly to the potatoes; over medium heat mushrooms take about 15 mintues and chops take the same when you throw in prep and cheese melting time.
You will need the following ingredients:
4 thin pork chops (thin cut is a MUST)
1 - 1 1/2 cup Italian bread crumbs
1/2 - 2/3 cup shredded parmesean cheese (I used Kraft in a bag, already shredded for me!)
3 eggs, beaten
4 tbsp butter, divided
2 tbsp olive oil
1 cup fontina and gruyere cheese, shredded
1 package of sliced mushrooms
4 splashes of worchestershire sauce
Dashes of salt and pepper
Procedure:
1. In a medium sized pan melt 2 tbsp of butter over medium heat, once butter is melted add mushrooms and push around to coat. Add several splashes of worchestershire and stir around again to coat. As you're preparing the rest of the meal you'll want to occasionally stir the mushrooms and add more butter or sauce as needed.
3. In a second, larger pan melt the last 2 tbsp of butter and then add tbsp of olive oil.
4. Trim fat from your pork chops and season both sides with salt and pepper and then dip into egg mixture. Allow excess egg to drip off the chop and then place in breadcrumb mixture and coat thoroughly. Transfer to the pan and cook on each side for 3 to 4 minutes.
******Because these are thin cut they will cook much more quickly than normal chops.
5. While the chops are cooking shredded both fotina and gruyere cheese, about 1 cup total. When the chops are done sprinkle the shredded cheese on top of each chop, cove the pan and remove from heat. The cheese will melt and get all nice and gooey. Let sit between 2 and 4 minutes.
I served my chop with roasted broccoli and asparagus and au gratin potatoes (thanks Mrs. Betty Crocker). All in all this took 25 minutes but that was due mostly to the potatoes; over medium heat mushrooms take about 15 mintues and chops take the same when you throw in prep and cheese melting time.
 |
| The finished product! |
I hope you find time this week to make this YUMMY meal and when you do... you're welcome!
Thursday, April 7, 2011
I know I shouldn't but I can't help myself!!!
Heaven help me, I'm about to be bad; very, very bad. I'm under the influence of Jessica and her awesome blog, "How Sweet It Is" and find myself getting ready to make these...
Yeah, that's right people; take in the awesomeness that is an Oreo stuffed chocolate chip cookie. Now I realize that this is something that could come back to bite me but it's Thursday, my light bulbs keep burning out and I'm too short to change them and I teach 7th grade so I kinda don't care.
I love baking, always have, but I have an INCREDIBLY tiny kitchen and well, I like to spread out when I bake so I don't bake as much as I'd like. For these evil bites of deliciousness I'm willing to make it work (on a totally unrelated note, how fantastic is Tim Gunn?)
Who else is drooling? Please say it's not just me because that would make me sad. Plus it would make me wonder what's wrong with you! Oreo. Stuffed. Chocolate. Chip. Cookies.
I'm not crazy or delusional. These are not healthy in any universe which is why I will keep a few for me and take the rest to school to share with my colleagues, because sharing is caring.
Alright, enough talking; it's time to bake. If you don't hear from me tomorrow I died because these were JUST THAT GOOD!!!
***These images come from the How Sweet It Is site.
Yeah, that's right people; take in the awesomeness that is an Oreo stuffed chocolate chip cookie. Now I realize that this is something that could come back to bite me but it's Thursday, my light bulbs keep burning out and I'm too short to change them and I teach 7th grade so I kinda don't care.
I love baking, always have, but I have an INCREDIBLY tiny kitchen and well, I like to spread out when I bake so I don't bake as much as I'd like. For these evil bites of deliciousness I'm willing to make it work (on a totally unrelated note, how fantastic is Tim Gunn?)
Who else is drooling? Please say it's not just me because that would make me sad. Plus it would make me wonder what's wrong with you! Oreo. Stuffed. Chocolate. Chip. Cookies.
I'm not crazy or delusional. These are not healthy in any universe which is why I will keep a few for me and take the rest to school to share with my colleagues, because sharing is caring.
Alright, enough talking; it's time to bake. If you don't hear from me tomorrow I died because these were JUST THAT GOOD!!!
***These images come from the How Sweet It Is site.
Tuesday, April 5, 2011
Bring on the 'shrooms (and no, not THOSE 'shrooms)
This week I'm on my own since Ben is still in Arizona (lucky punk) soaking up the sun, spending time with his family and getting in lots of golf in gorgeous weather. This means several things such as, my feet will get a reprieve from being messed with, I get total control of the remote, I don't have to immediately put the shower curtain back in the tub after a shower AND I can cook things with mushrooms and olives and no one will complain!!! Can I get a woot woot!?! Now this might not seem like a big deal to many of you but I ADORE mushrooms and olives and it makes me more than a little sad to pass them by when I'm at the store or remove them from recipes in order to please my picker eater but I do it because a) it makes him happy, b) I'm incredibly thoughtful like that and (maybe most importantly) c) I don't want to listen to him complain about how gross they are.
As I sit here all snuggled up under two blankets (because Idaho Falls is not Arizona no matter how hard I wish) I thought I'd share some of the things that make my life easier when it comes to meal planning and grocery shopping.
First there is the most marvelous website ever created. I give you Tasty Kitchen, the brainchild of Ree Drummond aka The Pioneer Woman. http://thepioneerwoman.com/tasty-kitchen/ If you've never been to this site you really should make it a priority. Tasty Kitchen will change your life no matter what level of cooking expertise. The site was created as a place where everyday people could share their favorite recipes and you could expand your recipe box in a few simple steps. You can scroll through the recipes as they're posted or look at the featured recipes of the day; you can search for recipes using specific ingredients (like mushrooms) or by category (i.e. main course, cold dips, salads).
I searched "mushrooms" and found the following which I can't wake to make...
http://thepioneerwoman.com/tasty-kitchen/recipes/appetizers-and-snacks/crumbed-mushrooms/
http://thepioneerwoman.com/tasty-kitchen/recipes/soups/beef-stew-with-mushrooms/
http://thepioneerwoman.com/tasty-kitchen/recipes/special-dietary-needs/vegetarian/asparagus-and-mushroom-risotto/
Second is a little something that "The Project Girl" (Jen Allyson I believe) whipped up. It's a weekly meal planner AND shopping list. I've used this several times over the last month and have found that my frequent stops at the store for the ***insert food item*** I forgot have been reduced dramatically. I love that the shopping list is divided into categories, makes it so much easier when you're going down the aisles. It also gives you guidance and direction for the week; you know what you're going to make and when you're going to make it. Download and save your copy at http://theprojectgirl.com/downloads/theprojectgirl-mealplanner2.pdf
I swear to you, both of these sites will be time wasters (in the best way possible of course) and you'll soon come to find them indispensable! Enjoy my dears!!!
As I sit here all snuggled up under two blankets (because Idaho Falls is not Arizona no matter how hard I wish) I thought I'd share some of the things that make my life easier when it comes to meal planning and grocery shopping.
First there is the most marvelous website ever created. I give you Tasty Kitchen, the brainchild of Ree Drummond aka The Pioneer Woman. http://thepioneerwoman.com/tasty-kitchen/ If you've never been to this site you really should make it a priority. Tasty Kitchen will change your life no matter what level of cooking expertise. The site was created as a place where everyday people could share their favorite recipes and you could expand your recipe box in a few simple steps. You can scroll through the recipes as they're posted or look at the featured recipes of the day; you can search for recipes using specific ingredients (like mushrooms) or by category (i.e. main course, cold dips, salads).
I searched "mushrooms" and found the following which I can't wake to make...
http://thepioneerwoman.com/tasty-kitchen/recipes/appetizers-and-snacks/crumbed-mushrooms/
http://thepioneerwoman.com/tasty-kitchen/recipes/soups/beef-stew-with-mushrooms/
http://thepioneerwoman.com/tasty-kitchen/recipes/special-dietary-needs/vegetarian/asparagus-and-mushroom-risotto/
Second is a little something that "The Project Girl" (Jen Allyson I believe) whipped up. It's a weekly meal planner AND shopping list. I've used this several times over the last month and have found that my frequent stops at the store for the ***insert food item*** I forgot have been reduced dramatically. I love that the shopping list is divided into categories, makes it so much easier when you're going down the aisles. It also gives you guidance and direction for the week; you know what you're going to make and when you're going to make it. Download and save your copy at http://theprojectgirl.com/downloads/theprojectgirl-mealplanner2.pdf
I swear to you, both of these sites will be time wasters (in the best way possible of course) and you'll soon come to find them indispensable! Enjoy my dears!!!
Sunday, March 20, 2011
A recipe... finally
When I decided to join the blogosphere (is that one word, a hyphenate? Help me out English peeps) it was because I wanted to share my (let's be honest, not so adventurous) adventures in cooking. I've been at this for a week now and I haven't posted a single thing about cooking. Instead I've let you in on ONE of my dirty little secrets (my inability to walk without falling) and exposed you to some cabin fever/work stress induced moodiness. Well, today we're getting down to brass tax. I'm going to share a couple of recipes and my favorite thing #2! Are you so excited? If you aren't you can fake it, it's not like I'm there to see you!
The first recipe I'm going to share is a family favorite; a sauce that has been perfected over the years and is something for which we often beg my mom to make. If you haven't figured it out by now (I'm sure Leah knows) I'm talking about my mom's AMAZING spaghetti sauce! I won't pretend my is as good as her's, because I've only recently started to make it but it's definitely close. So here it goes.
List of ingredients:
1 pound ground beef or turkey
1 15oz can of tomato sauce
1 6 oz can of tomato paste
1 package spaghetti seasoning
1 1/2 cups red wine (I use cabernet sauvignon)
2/3 cup water
1 bullion cube
1 bay leaf
1/2 teaspoon sugar
sliced mushrooms and olives (optional)
oregano, basil, italian seasoning flakes (to taste)
garlic and onion powder (to taste)
Brown the beef and drain.
Heat water and dissolve bullion cube to make beef stock.
In a large pot over medium heat combine tomato sauce and paste, spaghetti seasoning, bay leaf, sugar, wine and beef stock. Stir together well and begin adding herbs and garlic and onion powders. I never measure them I just go by taste. When you've got the taste you like add in the mushrooms, olives and ground beef and give one final stir. Let it come to a bubble and turn the heat down to just above low and cover. Stir occasionally.
*** A couple of notes
#1 At first the taste will be fairly intense because the alcohol in the wine hasn't cooked off yet; you'll want to check your seasoning after a couple of hours and add more herbs/powder if necessary.
#2 The longer this cooks the better it will taste so don't be afraid to leave it on the stove for most of the day, just remember to stir it from time to time.
#3 The Bens in my life (brother and BF) hate mushrooms and olives so we alternate between traditional and naked (sans mushrooms and olives) sauce. Both versions delicious and while you can't go wrong do yourself a favor and add the veggies. You'll thank me!
#4 If you don't want to use wine replace that liquid with more beef stock. But really, give it a try with the wine at least once. All the alcohol cooks off and the depth of flavor is so amazing.
The second recipe is something I came up with when I found myself face to face with an "oh crap, I NEED to go to the store" situation. It doesn't really have a name per se but for our purposes we'll call it Smothered Fries.
List of ingredients:
1 can cream of chicken soup
4 oz (or half a block) cream cheese
1/2 bag of frozen mixed veggies
1/2 cup milk
1 handful of shredded cheese
french fries
Pre-heat your oven to 425 (or whatever temp the fries bake) and line a baking sheet with tin foil. Spread out your fries and pop them in the oven when the oven is ready.
In a sauce pan over medium heat combine cream of chicken and milk. Stir together until soupy.
Dice up the cream cheese and add to the soup mixture; stir together vigorously till melted and combined.
Stir in the mixed veggies and combine. Turn the heat down to medium low and let everything come together. You'll want to stay close so you can stir this together, if you leave it unattended the bottom can begin to burn.
Pull the fries out of the oven, plate them and top with the shredded cheese. Pour on the sauce, watch the cheese melt and then dig in!
*** More notes
#1 You can substitute low fat soup and cream cheese for a healthier version
#2 You can use whatever type of frozen veggies you want
#3 You can season the sauce mix with whatever you want, salt/ pepper and Lawry's seasoned salt are tasty
#4 Plan on going for a run or a long walk after eating this
Alright, who's excited to get cooking!?! I am!!! Since I've made both of these today I think I'll get started on a beef stew.
Enjoy the first day of Spring!!!
The first recipe I'm going to share is a family favorite; a sauce that has been perfected over the years and is something for which we often beg my mom to make. If you haven't figured it out by now (I'm sure Leah knows) I'm talking about my mom's AMAZING spaghetti sauce! I won't pretend my is as good as her's, because I've only recently started to make it but it's definitely close. So here it goes.
List of ingredients:
1 pound ground beef or turkey
1 15oz can of tomato sauce
1 6 oz can of tomato paste
1 package spaghetti seasoning
1 1/2 cups red wine (I use cabernet sauvignon)
2/3 cup water
1 bullion cube
1 bay leaf
1/2 teaspoon sugar
sliced mushrooms and olives (optional)
oregano, basil, italian seasoning flakes (to taste)
garlic and onion powder (to taste)
Brown the beef and drain.
Heat water and dissolve bullion cube to make beef stock.
In a large pot over medium heat combine tomato sauce and paste, spaghetti seasoning, bay leaf, sugar, wine and beef stock. Stir together well and begin adding herbs and garlic and onion powders. I never measure them I just go by taste. When you've got the taste you like add in the mushrooms, olives and ground beef and give one final stir. Let it come to a bubble and turn the heat down to just above low and cover. Stir occasionally.
*** A couple of notes
#1 At first the taste will be fairly intense because the alcohol in the wine hasn't cooked off yet; you'll want to check your seasoning after a couple of hours and add more herbs/powder if necessary.
#2 The longer this cooks the better it will taste so don't be afraid to leave it on the stove for most of the day, just remember to stir it from time to time.
#3 The Bens in my life (brother and BF) hate mushrooms and olives so we alternate between traditional and naked (sans mushrooms and olives) sauce. Both versions delicious and while you can't go wrong do yourself a favor and add the veggies. You'll thank me!
#4 If you don't want to use wine replace that liquid with more beef stock. But really, give it a try with the wine at least once. All the alcohol cooks off and the depth of flavor is so amazing.
The second recipe is something I came up with when I found myself face to face with an "oh crap, I NEED to go to the store" situation. It doesn't really have a name per se but for our purposes we'll call it Smothered Fries.
List of ingredients:
1 can cream of chicken soup
4 oz (or half a block) cream cheese
1/2 bag of frozen mixed veggies
1/2 cup milk
1 handful of shredded cheese
french fries
Pre-heat your oven to 425 (or whatever temp the fries bake) and line a baking sheet with tin foil. Spread out your fries and pop them in the oven when the oven is ready.
In a sauce pan over medium heat combine cream of chicken and milk. Stir together until soupy.
Dice up the cream cheese and add to the soup mixture; stir together vigorously till melted and combined.
Stir in the mixed veggies and combine. Turn the heat down to medium low and let everything come together. You'll want to stay close so you can stir this together, if you leave it unattended the bottom can begin to burn.
Pull the fries out of the oven, plate them and top with the shredded cheese. Pour on the sauce, watch the cheese melt and then dig in!
*** More notes
#1 You can substitute low fat soup and cream cheese for a healthier version
#2 You can use whatever type of frozen veggies you want
#3 You can season the sauce mix with whatever you want, salt/ pepper and Lawry's seasoned salt are tasty
#4 Plan on going for a run or a long walk after eating this
Alright, who's excited to get cooking!?! I am!!! Since I've made both of these today I think I'll get started on a beef stew.
Enjoy the first day of Spring!!!
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