1/2 c. soy sauce
1/4 c. brown sugar
2 tbsp. vegetable oil
1 tsp. ground ginger
1/2 tsp. dry mustard
2 cloves garlic, minced
1 lb. whole pork tenderloin
24 sm. dinner or Parkerhouse roll, warmed
What I did different: I added some honey to the marinade not to sure how much maybe 2tbs. I didn't serve it on buns just cooked it on the grill. It turned out delicious.
Saturday, August 27, 2011
Thursday, August 18, 2011
Apple Caramel Pie - Crock pot
Crock pot size 4-5qt
2-crust refrigerated pie dough pkg.
2 22-oz. cans apple pie filling
1 tsp. cinnamon
12 caramel candies
Press one crust into half the bottom of a cold slow cooker, and an inch or so up half its interior side. Overlap by ¼ inch the second crust with the first crust in center of slow cooker bottom. Press remainder of second crust an inch or so up the remaining side of the cooker. Press seams flat where two crusts meet. Cover. Cook on High 1½ hours. In a bowl, mix together pie filling, cinnamon, and caramels. Pour mixture into hot crust. Cover. Cook on High an additional 1½ hours.
What I did different: The pie crust need to go more than an inch up the sides, because when it cooks it shrinks a little. And you don't want it overlapping too much in the middle or it will be a bit soggy still. I also cut the caramels in half so there was more caramel pockets.
2-crust refrigerated pie dough pkg.
2 22-oz. cans apple pie filling
1 tsp. cinnamon
12 caramel candies
Press one crust into half the bottom of a cold slow cooker, and an inch or so up half its interior side. Overlap by ¼ inch the second crust with the first crust in center of slow cooker bottom. Press remainder of second crust an inch or so up the remaining side of the cooker. Press seams flat where two crusts meet. Cover. Cook on High 1½ hours. In a bowl, mix together pie filling, cinnamon, and caramels. Pour mixture into hot crust. Cover. Cook on High an additional 1½ hours.
What I did different: The pie crust need to go more than an inch up the sides, because when it cooks it shrinks a little. And you don't want it overlapping too much in the middle or it will be a bit soggy still. I also cut the caramels in half so there was more caramel pockets.
Golden Potato Soup
6 cups cubed Yukon Gold potatoes
2 cups water
1 cup sliced celery
1 cup sliced carrots
1/2 cup chopped onion
2 tsp dried parsley
2 tsp chicken bouillon granules
1 tsp salt
1/2 tsp pepper
1/4 cup flour
2 cups whole milk, divided
16oz. Velveeta cheese, cubed
1 cup cubed fully cooked ham
1/3 cup real bacon bits
In a 5qt pot combine the first nine ingredients. Bring to a boil over medium heat. Reduce heat, cover and simmer for 12-14 minutes or until potatoes are tender. Meanwhile in a small bowl combine flour and 1/4 cup milk until smooth, add to soup. Add the cheese and remaining milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in the ham and bacon, heat through.
What I did different: I used ham steaks because I don't always have a ham laying around in my fridge. You could use any kind of milk but for the thickening process whole milk works best.
2 cups water
1 cup sliced celery
1 cup sliced carrots
1/2 cup chopped onion
2 tsp dried parsley
2 tsp chicken bouillon granules
1 tsp salt
1/2 tsp pepper
1/4 cup flour
2 cups whole milk, divided
16oz. Velveeta cheese, cubed
1 cup cubed fully cooked ham
1/3 cup real bacon bits
In a 5qt pot combine the first nine ingredients. Bring to a boil over medium heat. Reduce heat, cover and simmer for 12-14 minutes or until potatoes are tender. Meanwhile in a small bowl combine flour and 1/4 cup milk until smooth, add to soup. Add the cheese and remaining milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in the ham and bacon, heat through.
What I did different: I used ham steaks because I don't always have a ham laying around in my fridge. You could use any kind of milk but for the thickening process whole milk works best.
Ham & Cheese Cannelloni
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 large egg
15oz jar Classico Light Creamy Alfredo Sauce (Regular Alfredo Sauce works)
8 egg-roll wrappers
8 slices deli ham (I used lunch mean, and about 2 slices per roll, so you may need more depending on how you want it)
1/2 cup grated parmigiano-reggiano cheese
Preheat the oven to 400*. In a medium bowl combine the ricotta, mozzarella, and the egg, mix well. Reserve 3/4 cup Alfredo sauce (for the top) and spread the remaining sauce in the bottom of a 9x13 baking dish. Arrange an egg-roll wrapper on a work surface and spread 3 tbs of the cheese mixture on the wrapper, cover with a slice of ham, then roll up to form a log (jelly-roll style). Repeat with the remaining wrappers and place the cannelloni, seam side down in a single layer in the baking dish. Spoon reserved alfredo sauce over the cannelloni top with the parmigiano-reggiano and bake for 20 minutes, or until golden brown and bubbly.
What I did different: I used lunch meat that was a small circle shape, so I used 2 slices per egg-roll. Regular Alfredo sauce works just the same.
1 cup shredded mozzarella cheese
1 large egg
15oz jar Classico Light Creamy Alfredo Sauce (Regular Alfredo Sauce works)
8 egg-roll wrappers
8 slices deli ham (I used lunch mean, and about 2 slices per roll, so you may need more depending on how you want it)
1/2 cup grated parmigiano-reggiano cheese
Preheat the oven to 400*. In a medium bowl combine the ricotta, mozzarella, and the egg, mix well. Reserve 3/4 cup Alfredo sauce (for the top) and spread the remaining sauce in the bottom of a 9x13 baking dish. Arrange an egg-roll wrapper on a work surface and spread 3 tbs of the cheese mixture on the wrapper, cover with a slice of ham, then roll up to form a log (jelly-roll style). Repeat with the remaining wrappers and place the cannelloni, seam side down in a single layer in the baking dish. Spoon reserved alfredo sauce over the cannelloni top with the parmigiano-reggiano and bake for 20 minutes, or until golden brown and bubbly.
What I did different: I used lunch meat that was a small circle shape, so I used 2 slices per egg-roll. Regular Alfredo sauce works just the same.
Four-Cheese Baked Penne
4 cups uncooked penne pasta
1 medium onion, chopped
2 tsp olive oil
4 garlic cloves, minced (I used 2 big ones)
1 can crushed tomatoes (I used diced)
1 can (8oz) tomato sauce
1 tbs dried parsley
1 tsp dried oregano
1 tsp dried rosemary, crushed
1/2 tsp crushed red pepper flakes
1/4 tsp pepper
1 1/2 cups (12oz) cottage cheese
1 1/4 cups (5oz) shredded mozzarella cheese
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
Cook penne according to package, meanwhile in a large skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes, and pepper. Bring to a boil, remove from heat and let cool for 15 minutes. Drain penne and add to sauce mixture, stir in the cottage cheese, 1/2 cup mozzarella, and all of the ricotta. Transfer to a 9x13 baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella. Bake uncovered at 400* for 20-25 minutes or until bubbly.
What I did different: I didn't have time to let the onion and tomato mixture cool, it still turned out good anyway. I drained the pasta and put it back in my 5qt pot and mixed everything in there. I had a 16oz cottage cheese and I didn't want to leave just a little bit in there so I used it all. It turned out just fine a bit more cheese never hurt anyone.
Nutrition Facts: 1 1/3 cups equals 523 calories, 12g fat (6g saturated fat), 37mg cholesterol, 682mg sodium, 72g carbohydrate, 11g fiber, 32g protein.
1 medium onion, chopped
2 tsp olive oil
4 garlic cloves, minced (I used 2 big ones)
1 can crushed tomatoes (I used diced)
1 can (8oz) tomato sauce
1 tbs dried parsley
1 tsp dried oregano
1 tsp dried rosemary, crushed
1/2 tsp crushed red pepper flakes
1/4 tsp pepper
1 1/2 cups (12oz) cottage cheese
1 1/4 cups (5oz) shredded mozzarella cheese
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
Cook penne according to package, meanwhile in a large skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes, and pepper. Bring to a boil, remove from heat and let cool for 15 minutes. Drain penne and add to sauce mixture, stir in the cottage cheese, 1/2 cup mozzarella, and all of the ricotta. Transfer to a 9x13 baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella. Bake uncovered at 400* for 20-25 minutes or until bubbly.
What I did different: I didn't have time to let the onion and tomato mixture cool, it still turned out good anyway. I drained the pasta and put it back in my 5qt pot and mixed everything in there. I had a 16oz cottage cheese and I didn't want to leave just a little bit in there so I used it all. It turned out just fine a bit more cheese never hurt anyone.
Nutrition Facts: 1 1/3 cups equals 523 calories, 12g fat (6g saturated fat), 37mg cholesterol, 682mg sodium, 72g carbohydrate, 11g fiber, 32g protein.
Tuscan Chicken
4 boneless skinless chicken breast, halved
1/4 tsp pepper
2 tbs olive oil
1 each green, red, yellow peppers, chopped
2 thin slices deli ham (I used lunch meat)
2 garlic gloves, minced
1 can diced tomatoes, undrained
1/4 cup chicken broth
2 tsp dried basil
1/4 tsp dried oregano
Sprinkle chicken with pepper, and brown in oil. Remove chicken and keep warm, in same skillet saute peppers and ham until peppers are tender. Add garlic and cook 1 minute longer. Add the tomatoes, broth, basil, oregano, and chicken. Bring to a boil, reduce heat and simmer for 12-15 minutes or until chicken is cooked all the way. (I cooked mine for about 30min)
What I did different - I don't have a big saute pan with a lid so I cook mine in a 5qt pot. I julienned the peppers and cut them in half. When I put the chicken in I try to put it on the bottom and all the peppers and liquid on top so the chicken absorbs more flavor. If using 5 chicken breasts add 1/4 cup chicken broth. I also cook up some rice to go along with it.
Nutrition Facts: 1 chicken breast half with 1 cup vegetable mixture equals 304 calories, 12g fat (2g saturated fat), 100mg cholesterol, 389mg sodium, 11g carbohydrate, 3g fiber, 38g protein.
1/4 tsp pepper
2 tbs olive oil
1 each green, red, yellow peppers, chopped
2 thin slices deli ham (I used lunch meat)
2 garlic gloves, minced
1 can diced tomatoes, undrained
1/4 cup chicken broth
2 tsp dried basil
1/4 tsp dried oregano
Sprinkle chicken with pepper, and brown in oil. Remove chicken and keep warm, in same skillet saute peppers and ham until peppers are tender. Add garlic and cook 1 minute longer. Add the tomatoes, broth, basil, oregano, and chicken. Bring to a boil, reduce heat and simmer for 12-15 minutes or until chicken is cooked all the way. (I cooked mine for about 30min)
What I did different - I don't have a big saute pan with a lid so I cook mine in a 5qt pot. I julienned the peppers and cut them in half. When I put the chicken in I try to put it on the bottom and all the peppers and liquid on top so the chicken absorbs more flavor. If using 5 chicken breasts add 1/4 cup chicken broth. I also cook up some rice to go along with it.
Nutrition Facts: 1 chicken breast half with 1 cup vegetable mixture equals 304 calories, 12g fat (2g saturated fat), 100mg cholesterol, 389mg sodium, 11g carbohydrate, 3g fiber, 38g protein.
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