Left Overs / Clean Out Fridge
Soft Chicken Tacos
Crock-Pot Burgundy Beef Stew
Pork and Snow Pea Stir-Fry
Beef and Broccoli Ramen Bowl
Lemon-Honey Chicken Breasts
Clean Out Refrigerator/Leftovers/Shopping
Chicken Wild Rice Casserole, Steamed Broccoli
Oven Baked Polenta with Sausages and Mushroom, Cucumber Salad
Crock-Pot Vegetable-Barley Soup, Hard Bread
Chicken with Apples and Noodles, Steamed Asparagus
Garlicky Red Beans and Pork, Spinach Salad
Asparagus Frittata, Cantaloupe
Heat oil in Dutch oven over medium-high heat. Cook pork, in batches, until browned on all sides, about 10 minutes. Reduce heat to medium. Add onions and garlic; cook, stirring, until onions are softened, about 5 minutes. Return pork to pot along with tomatoes, beans, chilies, water, cumin, salt, and pepper; bring to a boil. Reduce heat and simmer, covered, until beans are tender, about one hour. Serve 4.
Heat 2 teaspoons of oil in large nonstick skillet over medium heat. Add apple and cook, stirring, until lightly browned and almost tender, about 5 minutes. Transfer to plate.
Sprinkle chicken with salt and pepper. Heat remaining 2 teaspoons oil in skillet. Add chicken and cook until brown, about 5 minutes per side. Transfer to plate.
Add onion to skillet and cook, stirring, until softened, about 5 minutes; stir in broth, vinegar, and honey; cook 2 minutes. Return chicken to skillet. Simmer, spooning sauce over chicken, until chicken is cooked through and liquid is reduced by half, about 5 minutes longer.
Return apple to skillet; cook until heated through, about 2 minutes. Pile noodles on platter; top with chicken mixture.
Combine all ingredients in 5-or 6-quart slow cooker. Cover and cook until vegetables are tender, 4-5 hours on HIGH or 8-10 hours on LOW
Adapted from Lazy Gourmet by Robin Donovan & Juliana Gallin
Found on an amazing blog called Week of Menus Thank you Joanne Choi.
Preheat oven to 350. Oil a 2 quart baking dish. Combine cornmeal, water, corn, salt and pepper, stirring to mix. Bake in a preheated 350 oven, uncovered, for 40 to 50 minutes. Stir in Parmesan, mascarpone, butter and return to oven, baking another 5 minutes.
While polenta is baking, cook sausage mushroom topping, in a heavy saute pan over medium high heat. Add olive oil, shallots, garlic and sausages, and cook until all the shallots are transparent and the sausage is caramelized, about 6 minutes. Add mushrooms, season with salt and pepper and cook for an addtional 4 minutes, or until mushrooms are tender.
When polenta has finished baking, pour topping mixture over polenta. Return to oven for another 7 minutes to allow the flavors to come together. Sprinkle basil over the top and enjoy
This is my holiday version of baked chicken. It’s also in honor of the flu and cold season because when one is sick anything with honey and lemon in it is great for you!
Pre-heat your oven to 350. Rinse chicken and pat dry. Place chicken into a casserole dish that has an oven safe lid. Squeeze juice from one half of lemon into a small bowl, add honey,cinnamon,chili powder and mix until combined. Pour mix over chicken, turn chicken to coat both sides. Slice remaining half of lemon and place on top of chicken. Sprinkle cloves on top. Cover and bake for 35-45 minutes, or until chicken is done.
I must share this recipe I found on Pinterest! I let my husband and youngest child make these together and had high hopes for their end product. Oh boy was I pleasantly surprised by the outcome, these donut holes are delicious and have now become my new ‘go-to’ for church bake sales and pot-luck party’s! Thank you to Emilie for posting this recipe that she found in The Taste Of Home Magazine!
This recipe is courtesy of the 2001 Taste of Home Annual Cookbook and available onTaste of Home. It was submitted by Ruth Hastings.
Mix flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in large bowl. Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs. Add milk and stir just until moistened. Roll dough into approximately 2 1/2 dozen 1 inch balls. Mix cinnamon and remaining sugar in a small bowl. Drop balls into melted butter and roll in cinnamon sugar mixture. Place balls onto greased 8 or 9 inch round pan. Bake at 425 degrees for 15-18 minutes or until inserted toothpick comes out clean. Cool for a few minutes in pan on wire rack before removing.
Spreading the batter thinly ensures even baking of this cookie. Working with the delicate cookie while still warm and pliable is essential.
Heat the oven to 375 degrees. Line a baking sheet with a nonstick silicon baking mat. In a large bowl, use an electric mixer to whisk together the egg whites and 2 cups of sugar until foamy. Add the flour and salt and mix to incorporate. Add the cinnamon extract, butter and cream, then beat again until completely smooth.
In small amounts, add the brown food coloring a drop at a time until desired color is reached, stirring thoroughly between additions. In a small bowl, combine the remaining 1/4 cup sugar with the cinnamon. Scoop a teaspoon of batter onto the prepared baking sheet. Using a small offset spatula spread the batter thinly and evenly into a rectangle about 2-by-5-inches. Depending on the size of your baking sheet, you should be able to fit 2 to 4 cookies on at a time. Sprinkle each rectangle lightly with the cinnamon-sugar. Bake the cookies for about 8 minutes, or until the surface looks dry. The edges should not be browned.
Working quickly and as soon as the baking sheet comes out of the oven, one at a time use a spatula to flip each rectangle over. Tightly roll both long sides of each rectangle toward the center, similar to forming a scroll. Set aside to cool and repeat in batches with remaining dough. Makes 36 sticks.
Drain salmon and reserve 2 tablespoons salmon liquid. Break salmon into chunks, set aside. Prepare rice according to package directions. In pan or wok, heat oil over medium-high heat. Add vegetables and stir-fry for one minute. Stir in salmon liquid and teriyaki sauce. (Add sesame oil and ginger, if desired.) Add salmon; reduce heat to medium, cover and cook 4-5 minutes until vegetables are crisp-tender. Stir just before serving. Portion 1 to 1-1/2 cups rice into bowl. Top with salmon-vegetable blend.
Makes 2 to 3 servings.
Beat the butter using a mixer set on medium-high speed until light and fluffy. Add the sugar gradually and continue to beat until pale and fluffy. Add the whole eggs one at a time and the vanilla. Combine the salt and flour and stir it into the butter mixture. Remove half of the dough and set aside. Mix the cocoa into the remaining dough on low speed, until incorporated. Pat the vanilla and the chocolate doughs each into an 11- by 9-inch rectangle. Wrap each in plastic wrap and chill in the refrigerator until firm.
Brush the vanilla dough with egg white and place the chocolate dough on top. Press gently and cut in half lengthwise. Brush one half with egg white and stack the remaining half on top, making certain the vanilla and chocolate doughs alternate. Cut the resulting stack in half lengthwise and set one stack aside. Slice one stack into thirds lengthwise and flip the middle stack over; lightly brush the sides with egg white and gently press together to form a checkerboard-patterned log. Cover with plastic wrap and chill until firm. Repeat with the remaining stack.
Heat oven to 350. Line baking pans with parchment paper. Slice a checkerboard log crosswise into 1/4-inch cookies. Place the cookies on the baking pans, 1 inch apart, until firm — 7 – 10 minutes. Rotate pans once while baking. Cool completely on a rack.
Today has arrived. It is the day that all children think will never come to them. That thought is the reason children behave inappropriately, because they have no idea age 40 will indeed get to them too! So, Happy Birthday dear, may your 40th year of life be a little more appropriate! (Yes, we have a substantial sense of humor)
If I had to guess what your favorite meal of mine was, I’d fail. You love so many things I make and call it your favorite that my best option would be to cook it all and call it a buffet, but I think that’s what they do at funerals so… not doing that.
Here is your favorite recipe of your grandmothers .. as close as I can come up with anyway. These can be called Swevaks, Bierocks, or as you tell me your grandmother called them: Spekukin.
Bierocks are meat-filled pocket pastries originating in Eastern Europe, possibly in Germany or Russia. The dish is common among the Volga German community in the United States and Argentina. It was brought to the United States in the 1880s by German Russian Mennonite immigrants. Bierock is filled with cooked and seasoned ground beef, shredded cabbage and onions, then oven baked until the dough is golden brown. Some variants include grated carrots.
Other spellings are bieroch, beerock, berrock, bierox, beerrock and kraut bierock in the U.S, and Pirok or Kraut Pirok in Argentina.
Bierocks are similar to the pirogi of Russian cuisine. It is likely that etymologically bierock (pronounced somewhere between “brock” and “brook” in Nebraska and “beer-rock” in Kansas) is borrowed from Russian or Ukraninian pirog, or from some other East or West Slavic vernacular.
Pre-heat oven to 350. Start out with three mixing bowls.
Put all this stuff together into the big bowl and mix. This is the batter. Let it rise.
After the batter has risen, mix in the other 4 cups of flour, knead, and let the dough rise again.
While it rises, start the filling in a pot on the stove: brown the ground beef, add and cook the onions (chopped) and the cabbage (shredded) and the seasonings to taste.
Punch down, cut in half then roll out pieces of dough, spoon filling on, and wrap them up.
Bake about 15 minutes on sprayed sheets. You may brush melted butter on top right after the come out of the oven.
Serve them with spicy mustard or sour cream and a cucumber salad in summer, or with some pickled stuff in winter.
In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat and brown half of the lamb on all sides. Set aside and brown the other half, adding more oil if needed.
Layer the potatoes, onions, carrots, and celery in the slow cooker and place the meat on top. Add the parsley, herb blend, time, and bay leaf and pour over the water or broth. Cover and cook on High for 1 hour.
Turn the slow cooker to Low and cook until the lamb and vegetables are very tender, 6 – 7 hours.
Season with salt and pepper. If you like your stew thickened, use 1 or 2 tablespoons of thickened broth. Serve straight out of the pot.