Monthly Archives: October 2010

October 20, 2010 · 9:42 am

Onion Potato Gratin

In an attempt to get my children to eat a potato in a form other than a french fry…

Ingredients:
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
3/4 pound onions, thinly sliced
1 cup (packed) grated Gruyere cheese (about 4 oz)
8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cup whipping cream

Instructions:
Preheat oven to 400°F (unless preparing in advance).
Combine potatoes and sliced onions in heavy large saucepan. Add enough water to cover. Bring water to boil. Reduce heat and simmer until potatoes are almost tender, about 3 minutes. Drain potato onion mixture well.

Arrange half of potato-onion mixture in 11×7 inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyere cheese and then 2 Tbsp of Parmesan cheese.

Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper. Sprinkle the remaining 2/3 cup of Gruyere and 6 Tbsp of Parmesan cheese.

(Can be prepared 8 hours in advance. Cover and refrigerate.)

Bake gratin uncovered in 400°F oven until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.

Did I change anything? I couldn’t find any Yukon Gold potatoes, so I just used another kind. I don’t think it’s super important that you use that variety. I love that you can prepare it ahead of time and pop it in the oven when you are ready. That’s what I did and it worked out perfectly.

What did the family think? Three out of four’s not bad. These are really, really good and we all loved them except for our youngest who just has to get over his fear of new foods. Once he’s seen these on his plate a few times he’ll probably be fine with them.

from Simply Recipes

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Filed under Definitely Making it Again, Make Ahead of Time, Side Dish, Six Ingredients or Less, Vegetarian

October 19, 2010 · 9:51 am

Crock Pot Enchiladas

A very basic recipe that with a little tweaking can turn into something yummy…

Ingredients:
1 1/2 pound ground beef, turkey or chicken
1 medium onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 corn tortillas
1 can (19 oz) enchilada sauce
1 can black beans, rinsed and drained
2 cups shredded cheddar cheese
Garnish: lettuce, tomatoes, olives, sour cream, fresh cilantro and crushed tortilla chips

Instructions:
Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper.

Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese, and beans. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours.

Serve with sour cream, lettuce, tomatoes, olives, cilantro and crushed tortilla chips.

Did I change anything? The only thing I changed is that the original recipe called for corn. Hubby doesn’t like corn in his enchiladas, so I left them out. I left out of the olives too. What I wish I would have done is add some black beans and then garnish it with some fresh cilantro and and crushed tortilla chips to add something to the texture of the dish.

What did the family think? I am giving you the new and improved recipe…what I wish I would have made. The version I made was SO basic. It was good, but not the best. Everyone ate it though. I think you will enjoy this version much more.

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Filed under Everybody Ate It, Make Ahead of Time, Mexican

October 18, 2010 · 10:34 am

Gnudi (Pronounced Nudey)

I saw this on Giada’s show recently. It’s an Italian dish that I had never even heard of before last week let alone eaten, but I love to experiment with new foods, so I thought I would give it a try.

Ingredients;
1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 eggs
2 egg yolks
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
1 jar store bought marinara sauce, heated

Instructions:
Bring a large pot of salted water to a boil.

In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.

Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Make sure the water is at a gentle boil. If it is at a hard boil, the gnudis will fall apart. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.

Arrange gnudi on a platter and lightly drizzle with marinara sauce.

We had this with some pasta and Italian sausage links on the side.

Did I change anything? The only thing I did differently is that once they were all cooked, I microwaved them for about a minute just to make sure the eggs that are in them were thoroughly cooked and to get the ones that came out of the boiling water first warm again since it did take a while to make them all and the ones that came out of the water first were getting a little cold.

What did the family think? Hubby and I really liked these. Our oldest tried a few bites, but was not impressed which is what I thought would happen, but I was proud of him for trying.

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Filed under Italian, Vegetarian

October 17, 2010 · 5:00 pm

Sunshine Eggs

I saw this recently in a magazine…Parents or Family Fun maybe…anyways it brought a smile to the boys’ faces this morning when they sat down for breakfast. 🙂

Ingredients:
Scrambled Eggs
Toast

Instructions:
Scramble the eggs and place in the center of a plate in a circle.

Toast some bread and use a knife or a pizza cutter to make triangles. Place the triangles around the eggs to look like the sun’s rays.

What did the family think? They thought it was great…smiles all around. 🙂

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Filed under Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Six Ingredients or Less, Super Easy to Make, Vegetarian

October 16, 2010 · 10:52 pm

Albondigas (Mexican Meatball Soup)

It has meatballs in it so I knew the family would like it. 😉

Ingredients:
1 large onions, diced
4 tablespoons olive oil
1 (16-ounce) can tomatoes
1 (4-ounce) can diced green chilies
1 cup diced potatoes
3 (14-ounce) can chicken or beef broth
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 pound lean ground beef, turkey or chicken
1 cup crushed corn chips
1 large egg
2 cloves garlic, minced
1/4 teaspoon ground cumin
2 tablespoons water
Parmesan, garnish

Instructions:
In a Dutch oven saute onions in olive oil until soft but not browned.

Add tomatoes, chiles, potatoes, broth, coriander and cumin; bring to boil and reduce to simmer.

Mix ground beef with crushed chips, egg, garlic, cumin and water.

Shape into marble size balls and drop in broth mixture. Simmer on medium heat for 15 to 20 minutes or until meatballs are cooked throughout.

Ladle into bowls. Sprinkle with Parmesan. Serve.

Did I change anything? I have seen some other versions of this recipe that call for rice. I think rice might be a nice addition. A few chopped up carrots would make a good addition as well. I also think that some fresh cilantro sprinkled on top would give it some extra zip.

What did the family think? It was a nice warm meal on a chilly night and it had meatballs in it…all of my boys are suckers for anything that’s in the shape of a meatball.

from cooksrecipes.com

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Filed under Everybody Ate It, Mexican, Stew/Soup

October 15, 2010 · 2:39 pm

Pumpkin Nutella Bread

Yes, it’s as good as it sounds AND it makes two loaves…one for now and one for later. 🙂

Thank you to Erin for pointing me in the direction of this recipe.

Ingredients:
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin (not pumpkin pie filling)
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon hazelnut extract
8 tablespoons Nutella (4 tablespoons per loaf)

Instructions:
Preheat the oven to 350 degrees F.

Spray 2 loaf pans with cooking spray. Set aside.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and extracts. Whisk until smooth and combined.

Slowly stir in the flour mixture. Mix until ingredients are combined.

Pour the batter into the loaf pans, making sure batter is evenly divided. Drop 4 heaping tablespoons of Nutella onto each loaf pan. Swirl the Nutella into the pumpkin batter with a knife. Place the loaf pans onto a baking sheet and place in the oven. Bake for 60 minutes or until a toothpick comes out clean.

Place the loaf pans on a wire rack. Cool for 15 minutes in the pan and then carefully remove the loaves. Cool completely before slicing.

Did I change anything? I didn’t have any hazelnut extract so I left that out.

What did the family think? They haven’t had any yet because they are all at work and school. I did have some though and it is YUMMY!

from twopeasandtheirpod.com

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Filed under After School Snacks, Definitely Making it Again, Desserts, Easy, Everybody Ate It, Vegetarian

October 13, 2010 · 12:41 pm

Apple and Beet Salad

I am always trying to figure out what to do with the other half of the apple that doesn’t get used when I make the boys an apple and peanut butter sandwich or an apple and cheese quesadilla for their lunches. Well, this is what I decided to with it today after seeing it in An Apple a Day in this month’s Food Network magazine.

Ingredients:
1/2 apple, diced
2-3 T diced canned beets (not the pickled variety)
1-2 T plain yogurt
Salt and pepper to taste

Instructions:
Combine all ingredients in a small bowl.

Makes 1-2 servings.

What did the family think? I just made this for myself since I honestly don’t think anyone else in my house would eat this. It made a nice side with the sandwich I had for lunch and it’s kind of cool because the juice from the beets turns everything pink. 🙂

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Filed under Easy, Salad, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

· 11:31 am

Creole Chicken Wraps

We found this yummy wrap in this month’s Food Network magazine.

Ingredients
For the Rub:
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon chili powder
1 teaspoon ground cumin
Sea salt and freshly ground black pepper

For the Wraps:
1 cup mayonnaise
1 pound skinless, boneless chicken breasts
Vegetable oil, for the grill
4 pieces flatbread, wraps, lavash or large tortillas
1 cup shredded mozzarella cheese
4 plum tomatoes, sliced
1 Maui onion, thinly sliced
1 small red onion, sliced
8 romaine lettuce leaves

Instructions:
Make the rub: Mix all of the ingredients in a small bowl with 1 teaspoon salt and 1/2 teaspoon black pepper.

Prepare the wraps: Whisk the mayonnaise and 1 tablespoon of the rub in a bowl. Cover and refrigerate until ready to use.

Preheat a grill or grill pan to medium high. Toss the chicken with 3 tablespoons rub. Oil the grill; grill the chicken until marked, about 6 minutes. Turn and grill until cooked through, about 4 minutes. Transfer to a cutting board.

Wipe the grill clean and brush with more oil. Lay the bread on the grill, then brush with the spiced mayonnaise and top with mozzarella. Grill until the bottom is marked, 1 to 2 minutes. Transfer to a cutting board.

Cube the chicken and arrange down the center of each piece of bread. Top with the tomatoes, onions and lettuce. Roll up and wrap with parchment paper or foil to seal.

We had this with some chips and fruit salad.

Did I change anything? I didn’t grill the chicken or the bread. I just cooked the chicken in a pan with some olive oil and then heated up the bread by placing it on the burners for a few seconds. The cheese melted when I put the chicken in the sandwich so it all worked out.

What did the family think? I was worried that it was going to be too spicy, but it definitely wasn’t. It was just right and so, so good. I made the boys’ without the spices, but added the cheese. They were happy with it that way.

from Food Network

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Filed under Chicken, Sandwich

October 11, 2010 · 9:49 pm

Chicken Parmesan

My family loves pasta and anything covered in pasta sauce, so I had a pretty good feeling they would like this.

Ingredients:
1/3 cup fine dry Italian-seasoned bread crumbs
1/4 cup freshly grated Parmesan cheese
4 boneless, skinless chicken breast halves
2 large eggs, beaten
2 teaspoons olive oil
1/2 cup shredded mozzarella cheese
1 (9-ounce) package pasta
1 jar pasta sauce
4 fresh basil sprigs (optional)

Instructions:
Preheat oven to 375°F.

Lightly grease baking dish that is big enough for all of the chicken breasts.

Combine bread crumbs and Parmesan cheese in shallow dish.

Dip chicken in eggs, then cover with bread crumb mixture.

Arrange chicken is prepared baking dish. Drizzle with oil.

Bake for 25 to 30 minutes or until chicken is tender and no longer pink in center.

Sprinkle with mozzarella cheese. Bake for an additional 2 minutes or until cheese is melted.

Prepare pasta according to package directions; drain. Toss pasta with sauce; divide among plates.

Top with chicken. Garnish with basil.

What did the family think? Four thumbs up! 🙂

from cooksrecipes.com

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Filed under Chicken, Definitely Making it Again, Easy, Everybody Ate It, Italian

October 10, 2010 · 9:37 pm

Apple Coleslaw

There was an apple fest at our grocery store today and this was one of the samples.

Ingredients:
12 oz. cole slaw mix
2 tart apples, cored and finely sliced
1/2 cup celery, finely chopped
1/2 cup green bell pepper, finely diced
1/3 cup sunflower or vegetable oil
3 T lemon juice
3 T honey
1 1/2 tsp celery seeds
Salt and pepper, to taste

Instructions:
In a large bowl, whisk together the oil, lemon juice, honey and celery seed.

Add the cole slaw mix, apple, celery and green pepper; toss to coat.

Season with salt and pepper

Chill until serving.

We had this as a side with salmon and a baguette.

Did I change anything? I used broccoli slaw instead of traditional cole slaw mix and I didn’t add the celery seeds because I didn’t have any.

What did the family think? Hubby and I liked it. The kids picked out the apples and the carrots. I ended up breaking up my salmon and mixing it in with the apple slaw. It was really good like that. The salmon goes really well with the sweetness/tartness of the apples. It would make a really good summer salad with salmon like we did or maybe with chicken.

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Filed under Easy, Side Dish, Super Easy to Make, Vegetarian