Saturday, September 26, 2009

Shredded Crockpot Turkey

My cousins were in town for the Packer v. Bear game (Go Pack Go) and I wanted to put something together for them after the game. The football game did not start until 7 pm, and that means the crockpot is in order! Shredded turkey sandwiches are my favorite thing to make. In addition to being really easy- they are really yummy. We serves our turkey over my mashed red skin potatoes and a piece of wheat bread (my Mom calls it a "Hot Shot"), but it is great as a sandwich too. This recipe is pretty big because we had to feed a lot of people, but the meat freezes well. Enjoy! Ingredients
3 1/2 lb boneless, skinless turkey breasts (or chicken!)
1 c mushrooms, finely chopped
1 c onion, finely chopped
1 c celery, finely chopped
1 can Healthy Request Cream of Mushroom Soup
1 can Healthy Request Cream of Chicken Soup
1 can Healthy Request Cream of Celery Soup
14 oz low-sodium chicken broth
1 cup water
1 tsp black pepper

Instructions
Lightly grease crockpot with PAM cooking spray. Place meat into crockpot. Add chopped vegetables. In a large bowl, mix the soups together with chicken broth, water, and pepper. Mix well. Top meat and vegetables with soup mixtures and with a large spoon make sure all ingredients are coated. Cook on low 7-9 hours or high for 5-6 hours (you will want to check it periodically to see if more water is needed). When the meat is falling apart (about 7 hours on low and 4-5 hours on high) shred meat in crock pot and stir. Allow meat to cook for remaining time.

Friday, September 25, 2009

Cheeseburger and Fries Casserole

I saw this recipe at Lauren's Kitchen and was very interested to try it out. I tweaked it a little bit and added a few extras I like on my burger. It got mixed reviews in my house, I liked it and Ron was not crazy about it, despite the fact that the cheeseburger is probably Ron's favorite. Anyways, I thought I would post it anyways since it is good to put new things on the table. Enjoy! Ingredients
1 lb lean ground beef (or turkey!)
5 oz (half can) Healthy Request Cream of Mushroom Soup
5 oz (half can) Cheddar Cheese Soup
1 small onion, diced
20 oz Ore-Ida Golden Fries
1/8 c Ketchup
2 tsp mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2/3 cup shredded cheddar cheese

Instructions
Preheat oven to 375 degrees. Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder. Return to the heat and stir in the mushroom and cheese soups, ketchup, and mustard until well blended. Heat through and remove from stove. Transfer the mixture to a 9x9 baking dish. Cover the ground beef mixture with a layer of frozen fries. Bake for 25 to 30 minutes. When the fries are golden brown, remove the casserole from the oven and sprinkle cheese over the top. Return to oven and bake just until cheese is melted .

Wednesday, September 16, 2009

Baked Ziti

This is one of my all time favorite comfort foods. Yum. I remember loving this dish as a child, and I still love it to this day. Ron was a little nervous about the no meat pasta, but i think that it grew on him too. Enjoy!

Ingredients
8oz uncooked Ziti
1 1/4 cup fat free ricotta cheese
1 cup reduced-fat shredded mozzarella
1 egg
16 oz marinara sauce (I used Ragu Traditional Style)
1 Tbsp fresh parsley
1 1/2 Tbsp fresh oregano
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
2 Tbsp grated Parmesan cheese

Instructions
Heat oven to 375F. Cook pasta according to directions. Drain and rinse. In separate bowl, stir together pasta, 1-1/2 cups sauce, ricotta, mozzarella, parsley, egg, oregano, garlic powder, salt and pepper. In medium baking dish, spoon pasta mixture; top with remaining sauce. Sprinkle with Parmesan cheese. Bake 40 minutes or until hot and bubbly.

Cedar Plank Salmon

My mom bought cedar planks to try out up north (door county) with a nice big fillet of salmon. Yum. I had not used the planks on a charcoal grill before and was a little nervous because of the limited heat control. The Salmon was very tasty, however next time we need to shut the grill immediately so the planks don't get so crispy. Oops. Still a great meal. Ingredients

1 large Salmon Fillet, halved

Black pepper, to taste

Salt, to taste

Lemon juice, to taste

2 cedar planks

Instructions
Follow soaking directions on plank packaging. They will usually instruct you to soak the planks at LEAST 2 hours and up to 12 hours.
When planks are ready, cut and season salmon. We used a charcoal grill which might have accounted for the difficulty. However, if you are using a gas grill set it to medium (350 degrees) heat. Place planks onto grill, and make sure to keep the away from the hottest part of the fire. After about 2 minutes, flip planks and place salmon on top.
Close grill and cook for about 30 minutes- depending on the thickness of the salmon.

Monday, September 7, 2009

Eggs Benedict

My cousin Erik and I found this recipe for Hollandaise while searching for components of this years Christmas dinner. I can't really take credit for the sauce because Erik prepared most of it (I separated an egg yolk, poached the eggs, and toasted the muffins). We agreed that this recipe was delicious! I am pretty picky about Hollandaise, and in the area I live a lot places will not add enough (if any at all) lemon to the sauce. However, this sauce did not disappoint us!


Ingredients

8 eggs

4 english muffins

8 slices canadian bacon or ham

1 cup clarified butter, butter should be warm not hot

3 egg yolks

2 Tbsp lemon juice

1 Tbsp cold water

Salt, to taste

Dash cayenne pepper


**In addition to what's listed above, you'll also need a saucepan with an inch or two of simmering water, a whisk and a bowl — either glass or stainless steel, but not aluminum.**

Directions

To begin, combine the egg yolks and the cold water in your bowl.


Whisk for a minute or two, until the mixture is light and foamy. Set the bowl directly atop the saucepan of simmering water, thus creating a sort of "double-boiler" effect. Note that the water itself should not come in contact with the bottom of the bowl. It's the steam, not the water, that should be doing the heating, so don't overfill the saucepan.

whisk yolks until slightly thickened. Be very careful not to get the yolks too hot or your egg will begin to break down. When the yolks have began to thicken remove the bowl from the heat. Add the melted butter slowly at first, a few drops at a time, while whisking constantly. If you add it too quickly, the emulsion will break. As the sauce thickens, you can gradually increase the rate at which you add the butter. Whisk in the remaining lemon juice and season to taste with salt and cayenne pepper. The finished hollandaise sauce will have a smooth, firm consistency. If it's too thick, you can adjust the consistency by whisking in a few drops of warm water. You can hold a hollandaise for about an hour or so, provided you keep it warm. One way to do this is to set the bowl atop the saucepan of warm water you used earlier. Letting it cool can cause it to break, although it can be rescued by whisking in some hot water. While finishing your sauce, add your eggs (I would do about 4 at a time) into a medium pot of simmering water. You can use a slotted spoon to remove them after about 3-4 minutes. The canadian bacon can be warmed in the over just before serving.

On a toasted english muffin, add the canadian bacon or ham and a poached egg and top with Hollandaise. Enjoy!!!

Tuesday, September 1, 2009

Skillet Jambalaya

Tonight Ron and I had spicy chicken sausage from the grill. Yum! However, we had a bunch of leftover sausage that needed to be used up. Since this will be a busy week with little time to cook we needed good lunch "leftovers". To solve our problem, we created a quick and easy jambalaya. I stole a few tastes while cooking and can't wait to have it for lunch tomorrow! Ingredients
2 boneless skinless chicken breasts, cut into bite size pieces
2 spicy chicken sausage links (we used Trader Joe's), cut into bite size pieces
1/2 lb shrimp, about 15 pieces
10 oz diced tomatoes with green chilies in juices
1 1/2 cup chicken broth
1 1/2 cup water, you may need to add a little more as you go
10 oz canned okra, drained
1 green pepper, diced
1/2 medium onion, diced
1 clove of garlic, minced (optional)
1 1/2 cup uncooked brown rice
1 Tbs Cajun seasoning, I actually added a little extra because we like spice
1 tsp salt
1 tsp black pepper
1/4 tsp Cayenne pepper

Instructions
Add everything, except the shrimp to the skillet, and stir well. Let it simmer on med-low heat till the chicken completely cooked. Add Shrimp about 10 minutes before serving.

Beef Stroganoff with Egg Noodles

It is starting to cool down in Wisconsin. Boo! I like this meal on days when the weather starts to cool down and the trees begin to lighten up before they turn colors. **sniff** I lightened the recipe up a bit, but it is still very yummy and filling.

Ingredients
1 lb lean ground beef
2/3 cup mushrooms, sliced
1/2 cup onion, diced
2/3 cup beef broth
1 1/3 cup reduced-fat sour cream
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
4 cups uncooked egg noodles

Instructions
In a large skillet, brown beef over medium high heat. When meat is browned, drain excess fat from skillet. Add mushrooms, onions, garlic powder, pepper, and salt. Allow meat, veggies, and spiced to cook together for about 10 minutes. Add broth to skillet and stir well. Remove from heat (very important) and add sour cream. Stir all together and serve over hot cooked egg noodles