Thursday, June 28, 2007

Skillet Fried Mozzarella Sticks

We all gave these a ten. They aren't exactly the same as store bought but they're very good!

12 slices white bread, crusts removed
1 egg
1/4 cup milk
1/2 tsp dried Italian seasoning
1/4 tsp salt
6 super-long (6 3/4") mozzarella string cheese, such as Plly-O's
1/3 cup oil
1/2 cup marinara sauce

1. Using hands, press bread to flatten, remove 1 cheese stick from egg mixture; place on bread slice.
Roll tightly, pinching seam if necessary to seal. On ends of each, press bread over cheese, repeat with remaining bread and string cheese.
2. Lightly beat egg with Milk, seasoning and salt. Place mozzarella sticks in egg mixture.
3. Heat oil in large skillet over med high heat. Add wrapped mozzarella. Cook in batches, until golden, 3 minutes. Drain on paper towels.
4. Heat marinara sauce; if desired, sprinkle with parsley. Serve sauce with mozzarella sticks.

1 Dish Taco Bake

This is also from Shar's week. I wanted to put a little sour cream on top but when I dug it out it was expired.

Me 10
Hunter 10
Corrine 10.5
1 Dish Taco Bake
taco meat mixture
1 pound ground beef
1 package taco seasoning

1-dish bake & rise batter
cooking spray
1/2 cup corn flour OR corn meal
3/4 cup all purpose flour
2 envelopes rapid rise yeast
1 tbsp sugar
1/2 tsp salt
3/4 cup milk (very warm 120* to 130* F)
3 Tbsp oil
1 egg

1 cup chunky salsa
1 - 2 cup shredded mexican style or cheddar cheese
1 cup corn chips, partially crushed

1. Brown Ground beef in a skillet and drain fat. Add taco seasoning and mix well.

2. MIX batter ingredients together in pre-sprayed 8X8 inch baking pan.

3. TOP batter with taco meat mixture. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.

4. BAKE by placing in a cold oven; THEN set temperature to 350*F. Bake for 30 minutes or until done

Tuesday, June 26, 2007

Chicken with Tomato-Basil Cream Sauce

This is something Lissa makes a lot so I wanted to try it. I served it with angel hair pesto.

Sabrina 10
Hunter 8
Corrine 10 1/2

4 boneless, skinless chicken breast halves (about 1-1/4 pounds), pounded
3 tablespoons butter, divided
2 plum tomatoes, chopped
1 small onion, chopped
1/4 teaspoon salt
1/4 cup chicken broth
1/2 cup whipping or heavy cream
2 tablespoons loosely packed fresh basil leaves, cut in thin strips

Season chicken, if desired, with salt and ground black pepper.
In 12-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat and cook chicken 8 minutes or until chicken is thoroughly cooked, turning once. Remove chicken and set aside.
In same skillet, melt remaining 1 tablespoon butter and cook tomatoes, onion and salt, stirring occasionally, until tomatoes are tender. Stir in broth and cook, stirring occasionally, 2 minutes. Stir in cream. Reduce heat to low and return chicken to skillet. Simmer uncovered 4 minutes or until sauce is thickened and chicken is heated through. Garnish with basil.

Scalloped Corn and Broccoli

This doesn't really *look* appetizing and I was sure I'd messed something up. I used white cheddar and I think that didn't help it's appearance. However it was really quite good!

Sabrina 9
Hunter 8
Corrine 8


1 (15oz) can cream corn
2 eggs, beaten
2 tablespoons white sugar
2 tablespoons all purpose flour
1 teaspoon salt
1/2 cup shredded mild cheddar cheese
1/2 pkg frozen chopped broccoli

Preheat oven to 350.
Mix together corn, eggs, sugar, flour, and salt. Add the cheese and broccoli and mix well.
Pour into a 2 quart casserole dish and bake for one hour

Monday, June 25, 2007


I'd never heard of this before Shar made it but I knew sooner or later we were going to try it. Oh it is GOOD!!! Going in the family book and I hope to try other versions soon.


Me 10
Corrine 10 1/2
Hunter 10

4 slices flank steak, ½" thick slices
2 small onion, minced
1 small onion, quartered
4 slices bacon
½ teaspoon pepper
1 teaspoon salt

2 teaspoons Dijon mustard
1 packet brown gravy

1 dill pickle, cut into quarters

Pound beef with edge of saucer to tenderize meat tissue.
Spread mustard thinly over meat.
Sprinkle with pepper and salt.
Place ½ onion and 1 strip of bacon on meat.
Roll up tightly and tie with thread or hold together using toothpicks.Place meat in a skillet with a small amount of fat and brown slowly on all sides to a rich color.
Transfer to baking dish. Add 1 onion, cut in quarters while meat is browning.
When brown add Rouladen Mix, cover tightly and bake at 300 degrees until tender, about 45 minutes.
Pour gravy over meat.
Place ¼ dill pickle on the side.

Sunday, June 24, 2007

Green Tortilla Chili

Another from Sandie's week.
We all rated this a 9. I wanted cheese(white cheddar) just because we love cheese and it was a great addition! We would definitely make this again!

Green Tortilla Chili
3/4 of a rotisserie chicken, stripped and shredded
or1 to 2 cups leftover roast turkey meat, shredded
1 1/2 tablespoons extra-virgin olive oil (EVOO)
1/2 large onion, chopped
1 to 2 garlic cloves, chopped
1 jalapeño, seeded and chopped
1 1/2 teaspoons chili powder
1 teaspoons ground cumin
1/2 of a 16-ounce jar tomatillo salsa (or green salsa)
1/2 bottle of beer, any brand you like
1/2 quart chicken stock (2 cups)
2 large handfuls tortilla chips (crushed into small peices)
1 small handful cilantro leaves (chopped)
Juice of 1 lime
Heat a heavy-bottomed pot over medium-high heat with the EVOO. Cook onions, garlic, and jalapeño until soft, about 4 minutes.
Add chili powder and cumin, and cook for another minute. Add the tomatillo salsa, beer and stock. Bring up to a bubble and add in the shredded chicken. Simmer for 10-15 minutes.
Add tortilla chips and cilantro leaves into the chili and continue cooking until it thickens, about 8-10 minutes.Right before spooning into bowls, add in the lime juice and serve with some whole corn tortilla chips alongside.

Friday, June 22, 2007

Jalapeno Poppers

 They were great...when we could still taste them.
*edited* I made them again and seeded the peppers when they were fresh then left them in the fridge in water overnight and there was NO heat left. I'd like to do this again next time but maybe not leave them quite as long so there's just a little heat left.

Jalapeño Poppers

8-12 large Jalapeño chiles
Vegetable oil, for frying
4 ounces cream cheese
3/4 cup shredded monterey jack cheese
3 large eggs, lightly beaten
1 1/2 cups bread crumbs
3/4 tsp salt

DIRECTIONS: 1. Preheat the oven to 400°. Place the chiles on a baking sheet and roast, flipping once, until just softened, about 20 minutes. Transfer the chiles to a plate to cool. Cut a slit down one side of each from top to bottom. Using a spoon, scrape out and discard the ribs and seeds, being careful not to tear the flesh. Set aside.2. Fill a medium, heavy-bottomed pot with enough oil to reach a depth of 1 1/2 inches and heat the oil to 325° on a deep-fry thermometer. Combine the cream cheese, monterey jack cheese and 3/4 teaspoon salt in a medium bowl and mash well with a fork. Spoon the cheese mixture into a resealable plastic bag with a corner snipped off to make an opening about 1/2 inch wide. Carefully pipe about 1 1/2 tablespoons cheese mixture into each chile, then squeeze back together.3. Place the eggs in one wide, shallow bowl and the bread crumbs in another. Roll each chile in the eggs, then transfer to the bread crumbs and press gently to coat, shaking off any excess. Repeat the egg- and bread-crumb-coating process to double-coat the chiles.4. Working in batches, fry the chiles until deep golden brown, 2 to 3 minutes per batch. Using a slotted spoon, transfer the chiles to paper towels to drain. Season to taste with salt.

Baja Style Fish Tacos

Mom gave us a lot of fish so I'm trying different things to find something we love. I love the beer breading on this fish and the whole "taco" thing was good but nothing for the family book.

Me: 8
Hunter: 7.5
Corrine 10.5
1/2 lb fish fillets, cut lengthwise into strips
1 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
4 ounces beer
2 eggs, separated
oil, necessary (for frying)
flour tortillas, warmed to soften

For the garnish
shredded cabbage, lightly dressed with Marie's cole slaw dressing

Pat the fish filet strips dry with paper towels.
Mix the flour, salt, pepper, vegetable oil and egg yolks and beer to form a batter.
Beat the egg whites until stiff, and fold into the mixture.
In a large skillet, heat oil with a depth of no more than 1 inch.
Dip each fish strip in the batter, fry quickly on one side, turning to fry the other until golden brown. This should only take a couple of minutes on each side. Drain on paper towels.
Arrange pieces of fish in softened tortillas and serve at once accompanied by the shredded cabbage.

Thursday, June 21, 2007

Chicken Yum Yum

This was adapted from a pork chop recipe from Mandi. I changed it to chicken thighs and cooked it in the crockpot.


Me: 8.5
Hunter: 9
Corrine: 8

3 pounds skinless chicken thighs
2 cups chicken broth
1 cup honey
3/4 cup soy sauce
1/4 cup ketchup
2 teaspoons ginger
1 teaspoon garlic salt

Place chicken thighs in the bottom of crockpot, mix all other ingredients and pour over. Cook on low 8 hours or high 4 hours. Serve over rice with extra sauce.

Okra and Tomatoes

I love okra cooked every way I've ever tried it and this was no exception! Even the kids didn't complain for once!

Me: 9
Corrine: 10
Hunter: 10
4 slices bacon
2 pounds frozen okra, thawed and sliced
1 small onion, chopped
3 medium tomatoes
salt and pepper to taste
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and add okra and onion. Saute until tender. Add tomatoes, salt and pepper and cook until well blended.
Garnish with crumbled bacon, if desired.

Saturday, June 16, 2007

Pepsi Summer Mix

I can't help myself at the checkout when I see a new drink. I don't even *like* Pepsi...but I bought this. I don't like it...and I don't hate it. My first thought was that it was much more refreshing like a 7 up or Sprite and I had to look at it again to be sure it was indeed a dark cola.

This is supposed to be a "tropical fruit flavored cola" but the ingredient list just says "natural and artificial flavors". I'm guessing more artificial than natural and can't place which tropical fruit it's supposed to most resemble.

Out of five stars I give it one. And no, of course I wasn't driving.

Taste Test: Mac N Cheese

I usually only buy Kraft Macaroni and Cheese but I like most Market Pantry(Target) brand things so decided to give it a head to head with Kraft.

I was actually really surprised to do the "blind" taste test and have Corrine vote for Target. I knew which was which but there was no comparison. Target brand was flavorful and delicious. In comparison Kraft was bland! Hunter did prefer Kraft.

Tuesday, June 12, 2007

Asparagus Roll Ups

I really wanted to like these... The good things are that they looked neat and we finally did something with phyllo dough.


Sabrina 5

Hunter 0(see below for a visual of his thoughts)

Corrine 5

Saturday, June 09, 2007

Chocolate cake

I always want to make the cakes for the kid's birthdays but I never actually serve them at a party. We have fun eating cake for days though!
I made two chocolate cakes this time then called and ordered the one for Justin's party. The cake on the left is the sheet cake and the cake on the right is the dark chocolate cake. Hunter's favorite was the sheet cake while Corrine's was the dark chocolate.
With a good chocolate icing they'd both be perfect for a birthday cake!

Sheet cake
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup butter
1/2 cup vegetable oil
1 cup water
1/2 cup unsweetened cocoa

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch sheet cake pan.

In a large bowl, sift together the flour, sugar and baking soda. Stir in the eggs, vanilla and buttermilk. Set aside. In a saucepan combine butter, oil, cocoa and water. Bring to a boil and stir until smooth. Slowly blend into the flour mixture. Pour into prepared pan.

Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Dark chocolate cake
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cold brewed coffee
1 cup milk
1/2 cup vegetable oil
2 teaspoons vinegar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth, batter will be thin. Pour into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Thursday, June 07, 2007

Fresh Broccoli Salad

From Lissa's week. I'd definitely make this again! It's similar to cole slaw but with broccoli.


Sabrina 8
Corrine 9
Hunter 7