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Teachmichigan
Member
07-22-2001
| Sunday, February 22, 2015 - 4:50 pm 
Three super easy recipes made today:
1. ALMOND BUTTER
Roast 2-3 C raw almonds at 350 for 15-20 minutes.
Cool them.
Process them in a food processor with 1-2 tsp of salt (in my 9 C processor, I did 2 batches so it wouldn't be overloaded).
It takes 10-15 minutes of blending (scraping down the sides frequently), but WOW - best almond butter ever and about 1/2 the price of buying it.
I'm storing it in the fridge in a PB jar and a tupperware style container (made too much for the 6 oz. almond butter jar I had).
2. GRANOLA
In large bowl mix:
4 1/2 C rolled oats (not instant)
1 1/4 C raw almonds
3/4 C sunflower seeds OR 1/2 C sunflower seeds and 1/4 C flax seeds
1/4 C shredded, unsweetened coconut (optional)
2 TB cinnamon
Heat 1/3 C coconut oil to melt
Mix with 1 1/4 C maple syrup.
Add 1 tsp. vanilla. Stir well.
Pour syrup mixture over dry ingredients and stir to coat.
Spread out on 2 baking sheets covered with parchment paper. Bake 25 minutes at 325. Stir. Bake another 15-20 minutes, stirring every 5 minutes and watching carefully for burning. (I only cooked about another 12 minutes.)
Remove from oven. If desired, mix in 1 C raisins or other dried fruit. Cool completely and store in air tight container.
3. RED PEPPER HUMMUS
Roast a red pepper, steam/cool and peel.
Roast 1-2 cloves garlic.
In food processor blend:
1- 15 oz. can garbanzo beans/chick peas
juice of 1 lemon
Roasted red pepper
Roasted garlic
3-4 TB water
1-2 TB cumin
1 tsp red pepper flakes
When mixture starts to get smooth, add olive oil to desired consistency.
Store in fridge.
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Florin
Member
08-27-2006
| Monday, June 01, 2015 - 3:32 pm
Here is a quick and easy recipe that I have enjoyed.
Chicken Bake
Ingredients
1 Stove top stuffing mix (cornbread)
1 1/2 lbs boneless chicken breast cut in bite size pieces
1 (10 3/4 oz) can of condensed cream of chicken soup
1/3 cup sour cream
1 bag (16 oz) frozen mix vegetables thawed and drained. I used a 12 oz bag it was fine.
Directions
Heat oven 400 degrees
Prepare stuffing mix as directed on package, set aside
Mix chicken, soup, sour cream and vegetables in 13 x9 inch dish, top with stuffing.
Bake 30 minutes or until chicken is cooked though.
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Pamy
Member
01-01-2002
| Monday, June 01, 2015 - 6:41 pm
that sounds yummy!
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Florin
Member
08-27-2006
| Saturday, July 04, 2015 - 4:31 am
Here is a easy pasta salad recipe that is a nice alternative to potato salad.
Linguini Pasta Salad
Prepare one box of linguini pasta according to box
Drain and rinse in cold water
Toss with following:
1 small bottle Viva Italian dressing
½ jar McCormick’s salad Supreme
Chop and add
2 tomatoes
1 small onion
½ to 1 cucumber
Black olives sliced
Sliced mushrooms
Chill for several hours best if chilled over night.
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Dipo
Member
04-23-2002
| Saturday, July 04, 2015 - 12:20 pm
Yum!!!
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Debra
Member
11-19-2003
| Saturday, July 04, 2015 - 2:20 pm
Now I am craving Pasta Salad and a rare steak.
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Debra
Member
11-19-2003
| Sunday, September 13, 2015 - 12:42 pm
http://alsothatsit.blogspot.com/2013/11/cheese-tray-turkey-as-promised.html?m=1
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Florin
Member
08-27-2006
| Saturday, November 07, 2015 - 3:38 pm
Here is a easy recipe that is very good. I serve this over rice or eat it in flour tortillas.
Shiner Bock Pot Roast with black beans.
2 to 2 1/2 lb boneless beef chuck roast
1 cup dry black beans
1 medium onion, chopped
1 medium green bell pepper chopped
2 cans diced tomatoes with green chilies
1/4 cup flour
1/4 cup Bar-BQ seasoning ( used Adams spice company - southwest rub)
1 Tablespoon chopped garlic
1 bottle Shiner Bock beer
2 tablespoon vegetable oil
1. Boil black beans with 2 cups water in a 1 quart saucepan over medium-high heat 2 minutes.
Remove from heat and let stand 30 to 60 minutes. meanwhile chop onion, bell pepper and garlic and set aside.
2. Combine flour and BBQ seasoning on a plate. Cut meat in sections trim away and discard fat. Turn roast pieces in flour mixture to coat.
3. Heat oil in a dutch oven over medium heat 3 minutes. Sear beef 3 minutes per side to brown. Remove from pot and set aside.
4. Add onion and garlic to pot, saute for 3 minutes. Add Rotel tomatoes and beer stirring to loosen any brown bits from bottom of pan. Bring to a boil drain beans and stir into pot. Add beef and bell pepper.
5. Cover pot and reduce heat to medium-low. Cook 1 hour then stir. Cook 1 more hour or until meat is fork tender. Stir occasionally, especially during last half hour of cooking. Add 1/2 cup to 1 cup of water if cooking liquid reduces to low( beans may stick and not cook properly)
6. Break meat apart into chunks and shred with a fork or spoon. Serve over rice or in a flour tortillas
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Rieann
Member
08-26-2006
| Sunday, December 06, 2015 - 3:13 pm
I made this recently and it was a hit. Super easy and tasty. Like pumpkin pie with a crunchy pecan topping.
http://www.mybakingaddiction.com/pumpkin-crunch-cake/
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Tishala
Member
08-01-2000
| Monday, November 28, 2016 - 12:53 pm
So Trader Joe's has a great pasta sauce in the fall, Autumnal Harvest. Unlike most pasta sauces, it's squash-based--butternut squash and pumpkin--although it also has tomato. And a bit of cream. And it's AMAZING. But it's only available for like 2 months/year
So I searched the internets in the hope of finding a recipe for it. I succeeded. And I made a batch that's enough to fill like 3 jars. Here's the recipe. Try it!
(Quick note: I seasoned it much more aggressively with salt and pepper than the recipe calls for because it has to stand up to the pasta. Also, I'm sure it would be an amazing way to make butternut squash lasagna)
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Roxip
Member
01-29-2004
| Tuesday, February 28, 2017 - 9:45 am
I have started Weight Watchers and saw this recipe on Facebook the other day and it actually turned out pretty well.
Banana Pancakes
1 ripe banana
2 T. quick oats
1 egg (beaten)
Pecans
Mash up banana, add in oats and egg, pour into pan (makes about 3 pancakes) and put pecans on top and cook until golden brown and slip (about 2-3 minutes on each side). I added it up and it was 6 points (gotta love the WW recipe calculator). I should have cooked mine a little longer because they were too mushy inside so I would cook 3-4 minutes if needed. They were pretty tasty and satisfied my need for warm breakfast food and something a little sweet. (I also am going to incorporate some cinnamon in them next time to give them another layer of flavor...or maybe try some peanut butter powder.)
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Dipo
Member
04-23-2002
| Tuesday, February 28, 2017 - 12:15 pm
Roxip, I saw that the other day, they looked great. I keep meaning to try them.
And I saw them making them on Big Brother, they did them the lazy way, no oats and no pecans, LOL.
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Roxip
Member
01-29-2004
| Tuesday, February 28, 2017 - 4:18 pm
When you are a lazy eater like I am (I very rarely have prepared meals for myself and prefer to snack over planning a meal) stuff like this is a lifesaver!
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Grooch
Member
06-16-2006
| Thursday, May 31, 2018 - 10:03 am
I made this the other night and I never made fried chicken before. It was a hit and I'll make it again. I found it a little bit to salty, so I'll cut out some of the regular salt, but I'll use the amount of celery salt it has. Also, I stuck the cooked pieces in the oven piled on a platter to keep warm. Next time I will put it on a rack that's on a cookie sheet to keep it crispy. That was my dumb mistake.
Buttermilk Fried Chicken
I bought the thin sliced chicken fillets, so I didn't need to pound it. This recipe is supposed to be Ina Garten's version of The Shake Shack chicken.
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Teachmichigan
Member
07-22-2001
| Thursday, May 31, 2018 - 7:00 pm
My favorite noodle recipe saved my arse again tonight. Once the water boils, it's less than 10 minutes!
Cook any lo mein, udon, soba or ramen style noodle.
Mix the following in a bowl:
3 TB Braggs or Soy Sauce
2 TB sesame oil
2 TB rice wine vinegar
1 TB chili garlic paste
1 TB almond or peanut butter
1 TB sesame paste
1-2 cloves garlic, minced
1 TB fresh ginger, minced
1 tsp honey or maple syrup
When the noodles are cooked, return to pot, add sauce and mix.
Top with diced cucumbers, jalapenos, green onions or other crisp green veggies.
OPTION: Add 1-2 heads baby bok choy, sliced into thin strips, with the noodles.
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Dipo
Member
04-23-2002
| Friday, June 01, 2018 - 10:22 am
That sounds yummy, I think I have some udon noodles in the cabinet I should use up.
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Teachmichigan
Member
07-22-2001
| Sunday, June 03, 2018 - 8:40 am
Whoops - should have mentioned that this is a combo of a Take Out Sesame Noodle recipe from NYTimes and a Dan Dan Noodle recipe from Thug Kitchen.
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Lakecat
Member
10-01-2006
| Sunday, June 03, 2018 - 5:44 pm
Sounds awesome. I'm such the carnivore that I'd add chicken. I have a group of g friends from high school 40 yrs ago and we get together once a month. This would be perfect to bring. To you serve it cold?
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Teachmichigan
Member
07-22-2001
| Monday, June 04, 2018 - 6:59 pm
I serve it warm, but it can be served either way. I'd think the sauce should be mixed in when it's warm so the almond/peanut butter gets blended will, but the flavors would make an excellent cold salad for summer.
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Wargod
Moderator
07-16-2001
| Monday, June 04, 2018 - 8:53 pm
That's pretty similar to Kota's Asian noodle dish. Some substitutions because of food allergies, but similar. It's such a big hit, we've been doing it 3 or 4 times a month for one of our veggie nights.
Lakecat, I use the sauce (our version of it anyway) for the chicken mixture for our lettuce wraps and it's delicious. That's what we had for dinner tonight. Darren and Kota were complaining because their company is doing a lunch tomorrow so they don't need to take anything and they'll miss out on leftovers, lol. Caleb was all kinds of happy about it.
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Heckagirl631
Member
09-08-2010
| Saturday, August 25, 2018 - 6:40 pm
This is a favorite in my family. I accidentally got it too spicy the last time I made it, so didn't enjoy it as much. Made sure I used all mild everything tonight. Much better. Also I use the same toppings as I would put on tacos. It is my sister's recipe.
Rita's Chili Rellenos Casserole
1 lb. ground beef
1 package taco seasoning (I used Old El Paso mild this time)
1 27 ounce can Hatch Whole Mild Green Chiles
we have used the small cans of Old El Paso mild green whole chiles, about 4, in place of the 27 ounce can, actually another small can would be good
4 eggs, beaten
1 1/2 cups milk
1/4 cup flour
1 1/2 cups shredded Cheddar cheese
1/2 teaspoon salt
Preheat oven to 350 degrees. Split chiles open, rinse and discard seeds, drain on paper towels. Brown ground beef and prepare with taco seasoning according to package directions. Grease or vegetable spray a 13" by 9" casserole pan. Place 1/2 of the chiles in the bottom of the pan, spread them evenly. Spread the ground beef mixture over chiles, then arrange the rest of the chiles on top. Add salt, flour, and milk to beaten eggs; mix well. Pour mixture over top of chiles. Top with shredded cheese. Bake for 45 minutes, or until top is browned and a knife inserted in the center comes out clean. Serve with any taco toppings you like. I use sour cream, lettuce, tomato and more cheese. So yummy!
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Heckagirl631
Member
09-08-2010
| Saturday, August 25, 2018 - 6:43 pm
That should say in the past we have used the small cans instead of the large one of the whole green chiles. I actually can't find them anymore. All they seem to have is the small cans of diced chiles, and you really need the whole ones.
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Lmammon
Member
08-25-2010
| Monday, August 27, 2018 - 1:45 pm
For Gooch:
LEMON ZUCCHINI BREAD (2 loaves)
2 ½ cup sugar
¾ cup extra virgin olive oil
4 eggs, room temperature
2/3 cup almond milk
4 TBSP lemon juice
2 tsp vanilla
4 cups flour *** minus 4 TBSP flour and add 4 TBSP cornstarch
2 ½ tsp baking powder
1 tsp kosher salt
3 cups zucchini
4 TBSP lemon zest
350 degrees
Combine flour, baking powder and salt – whisk together
In large bowl combine sugar and oil, whisk, add eggs and milk, whisk,
Add lemon juice and vanilla and whisk
Add in flour mixture and stir until incorporated
Fold in zucchini and zest
Bake 45-55 minutes until toothpick is clean
Cool and then glaze: 1 cup powdered sugar and 1-2 TBSP lemon juice
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Grooch
Member
06-16-2006
| Monday, August 27, 2018 - 1:50 pm
Thank you, Lmammon!
I didn't grow zucchini this year, I opted for yellow squash instead. But I'm gonna go to the farmstand this weekend and buy some.
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Sadiesmom
Member
03-13-2002
| Wednesday, September 19, 2018 - 12:41 pm
Love my shell fish don't like cooking them alive,.
the galloping gourmet , oh so many rears ago suggested you put a few drops of wine into warm water and let the lobster die peacefully, never tried that, have tried putting them in the freezer for 20 minutes and they don't fight the hot water that way. other methods id sticking a pin in between the eyes and pierce the brain and putting them in water and electricutingthe, not very peaceful deaths, now someone suggests infusing pot into water and letting them chill out before deaths.
A Chef in Maine Is Literally Hotboxing Lobsters So They Die a Happier Death
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Zeyna
Member
07-15-2001
| Tuesday, October 16, 2018 - 6:49 pm
Not a recipe, but just wondering if anyone else is enjoying the instant pot pressure cooker as much as I am? It makes everything so much quicker! I just recently got it, and am super excited to try making so many things.
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