Monday, August 27, 2012
I posted a new schedule on the side so you can check out when it is your turn to pick. Lets each pick a recipe or two and try to have it posted by the Sunday your week starts. That way people have time to plan, cook and post during the week:)
I made the Thai Noodles this week for dinner. I used more pasta than they asked for so I doubled the sauce just to be safe. I also added in some chicken to make it more of a meal. We all really liked it although I might have made it a little on the spicy side for Summer. It was another quick dinner to fix!
Sunday, August 26, 2012
I used the premade pizza dough and got 18 rolls out of that dough. Then I stuffed ours with just 2 pepperonis and some pizza cheese blend. I used store bought sauce to dip the rolls in, so I really took the easy way out on these :) But some times that is just what you need! I am happy to have another lunch option for my kids. Lunch is my hardest meal- I am not very creative and don't usually want to put a ton of effort into it.
I think there are so many variations you can do on this recipe. The one Jacki made sounds yummy, and in the description on the cookbook page they suggested spinach and artichoke. I found myself thinking about ham & swiss, turkey & pesto, leftover pulled BBQ pork or chicken, etc.
I am planning on making the Thai Peanut noodles for dinner. They sound easy and good too :)
Saturday, August 25, 2012
I made the pizza rolls the other night for dinner and I thought they were really good. I made the pizza dough from scratch (recipe pg 30). I used the recipe variation on the side of the page – chicken, cheddar cheese, bacon and I also used some mozzarella. They were really good dipped in the ranch dressing. I ended up making my rolls bigger than the recipe called for because I found the 24 squares from the 12x8 inch dough way too small and frustrating to work with. My dough was on the sticky side so that didn’t help any. My rolls are not very pretty but they did taste good.
Wednesday, August 22, 2012
Monday, August 20, 2012
Sunday, August 19, 2012
I made this recipe for dinner a couple of nights ago and thought it was very good. It doesn’t make a lot of sauce so it is best to start with part of the noodles and add them in with the sauce as you see fit. I ended up with maybe a tad too many noodles for how much sauce there was. I used linguini noodles and only 1 tsp of Sriracha chili sauce which gave the dish plenty of bite for me. The recipe is straight forward and easy to make. It would even be good with assorted steamed veggies added. I still need to make the hummus – I have all the ingredients so soon.
Monday, August 13, 2012
Sunday, August 12, 2012
I made these two recipes for dinner the other night and they were both delish. I wasn’t sure how the Quick and Easy Salsa would taste with the canned tomatoes but it was very fresh tasting. I followed the recipe exactly and would make it again. It was pretty easy to make – I didn’t blend or put it in the food processor as I prefer the chunkier version.
I have made the Baked Creamy Chicken Taquitos before using corn tortillas so this time I used flour. The recipe is a little time consuming but worth it. We ate almost all of them at dinner but the leftovers were good too the next day. I followed the recipe as directed and didn’t make any substitutions except I didn’t sprinkle sea salt on the top. I didn’t have any chicken already cooked so I just cooked a whole chicken breast in the microwave and diced/shredded it up and it came out to about 2 cups exactly. The taquitos were good made with the corn tortillas as well. I am still planning on making the Sweet Fruit Salsa with Cinnamon Chips but I need to get a better assortment of fruit so that is on the menu for this next week. I hope you all are enjoying Pioneer Woman’s new season 3 cooking show on Food Network – Saturday mornings. I think many of the recipes are from her new book we will start cooking from in September.
Monday, August 6, 2012
Saturday, August 4, 2012
This past week I had a chance to make both the Grilled Stuffed Zucchini and the Orange-Scented Zucchini bread and they were both delicious. For the zucchini bread I cut the recipe in half because I only wanted one loaf but I could have made the whole recipe for one loaf pan – it only came to about half way up the pan when it was done cooking which was totally fine for just us. I did add the pecans. I forgot to add the topping before I cooked it so I added it at the end and that was fine, it just didn’t all melt into the top of the bread. It only took about 43 minutes to cook the half recipe in one loaf pan. It was moist and tasty. I liked the subtle orange flavor but you could also leave it out if you didn’t have any and it would be good too.
I used the grilled stuffed zucchini as a side dish because my zucchini was a little smaller than 10 inches. I only used one zucchini but made a full batch of the stuffing mix and used a whole cup of the diced scooped out zucchini. Our little grill is out of propane so I cooked the zucchini in the microwave before stuffing it until it was soft and then a little after stuffing it to make sure everything was warm. I finished them off under the broiler and man, oh man, were they ever good! Just eat them skin and all.