Trying to get back on track with menu planning and posting new recipes. Here's our plan for the week.
Monday - Amish Chicken Noodle Casserole
Tuesday - pulled pork and sweet potatoes (bought a Boston butt on markdown last week, so it is already cooked. should be at least three meals for us!)
Wednesday - Mom's potato soup (recipe coming soon!)
Thursday - grilled cheese and carrot sticks (music practice night, need a quick dinner with easy clean up)
Friday - chicken stir fry
Saturday - not sure yet
Sunday - homemade pizza night!
Sunday, November 1, 2009
Monday, October 5, 2009
Menu Plan 10/5/09
Sunday night has become pizza family night while watching football. I like this change in routine!
The rest of the week:
Monday - Chicken stuffing casserole
Tuesday - FIFI (find it, fix it a.k.a. leftover night) lots of leftovers from the weekend
Wednesday - spaghetti and meatballs
Thursday - grilled cheese sandwiches and carrot sticks (Need a fast, easy-to-clean up supper as we have music practice at church)
Friday - crockpot enchillada casserole (new recipe, if it works, I'll share!)
Saturday - undecided (we'll be eating lunch at a friend's memorial service/home-going party, so I'm not sure we'll want supper!) (yes, she wanted us to have a party after her memorial service! actually, a birthday party to celebrate that she has been born into heaven)
The rest of the week:
Monday - Chicken stuffing casserole
Tuesday - FIFI (find it, fix it a.k.a. leftover night) lots of leftovers from the weekend
Wednesday - spaghetti and meatballs
Thursday - grilled cheese sandwiches and carrot sticks (Need a fast, easy-to-clean up supper as we have music practice at church)
Friday - crockpot enchillada casserole (new recipe, if it works, I'll share!)
Saturday - undecided (we'll be eating lunch at a friend's memorial service/home-going party, so I'm not sure we'll want supper!) (yes, she wanted us to have a party after her memorial service! actually, a birthday party to celebrate that she has been born into heaven)
Friday, October 2, 2009
Homemade Flour Tortillas
I have been wanting to attempt making our own tortillas for sometime. They are so versatile! So I finally did this week. Oh, and they were wonderful!
I'm linking this post to Fearless Friday at Home-Ec 101. If I look familiar, keep in mind this is a secondary blog for me. My main blog is Not a DIY Life.
Homemade Flour Tortillas
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp salt
2 Tbsp canola oil
3/4 cup warm water
1. Mix together the dry ingredients in a medium bowl. Mix the oil and water together in a small bowl (I actually measured the water in my glass measuring cup then added the oil; saved a dish!)
2. Slowly add the water/oil mixture to the dry ingredients by the tablespoon, mixing until the water has been incorporated before adding another tablespoon. When all of the water has been added, you will have a very sticky glob.
3. Flour your kneading area and plop your glob (very technical term, I know) on it. Begin kneading your glob, adding flour as needed. Knead for 4-5 minutes until you have a smooth ball. Return the dough to the bowl and cover with a damp towel. Allow to rest for 20 minutes.
4. After the dough has rested, pinch off golf ball size portions and lay out on a flat surface. Make sure the dough balls are not touching. Cover with towel and allow to rest for another 10 minutes.
5. Preheat a heavy skillet over medium high heat. No oil is necessary. Taking one dough ball at a time, flatten the ball on your kneading surface then use a well-floured rolling pin to roll out the tortilla until 1/8 inch thick. (They will be irregular shaped. If that bothers you, then trim the edges.)
6. Place your rolled out tortilla in the preheated skillet. Cook 30 seconds on each side. Keep warm on a plate with a towel. Best if served immediately but they can be stored in the refrigerator or freezer if necessary. (They didn't last long enough to need the freezer!)
Makes approximately 10 tortillas, depending on the size
Saturday, September 12, 2009
Recipes I Want to Try
and maybe you will too!
Tasty Toaster Tarts
Mock Crab Cakes
Brilliant Blondies by the Sneaky Chef
Chocolate Chip Shortbread - yum!
Tasty Toaster Tarts
Mock Crab Cakes
Brilliant Blondies by the Sneaky Chef
Chocolate Chip Shortbread - yum!
The Best Biscuits Ever
This recipe is a combination of several good recipes that I have tweaked. The result? Seriously, the best biscuits ever! Well, except for Susie's biscuits in South Charleston, West Virginia. If you have had those, you know that they can never be topped. (Except with egg, cheese, bacon, or maybe steak.)
Another great biscuit recipe that I don't dare tweak because it's also pretty darn good is this buttermilk biscuit recipe from Christy at Southern Plate.
The Best Biscuits Ever
3 cups flour
4 tsp. baking powder
1 T. sugar
1 tsp. salt
3/4 tsp cream of tartar
3/4 cup cold butter
1 cup cold milk (a little more or less, as needed)
Preheat oven to 450 degrees.
Combine dry ingredients in a medium bowl. Cut butter into flour mixture using a pastry blender or by criss-crossing two knives. Mixture will be crumbly.
Add milk and mix until just combined. Add more milk by the tablespoon as needed until your dough is slightly sticky.
Next, you can either roll out the biscuit dough or drop dough onto a baking sheet. I don't like rolling out dough, so I usually do drop biscuits.
Bake for approximately 15 minutes until golden brown. (I forgot to time them last time, so if this is different, I'll update this post next time I make them.) (And I'll try to remember to take a picture next time too!)
Makes 11-12 biscuits, depending on size.
Another great biscuit recipe that I don't dare tweak because it's also pretty darn good is this buttermilk biscuit recipe from Christy at Southern Plate.
The Best Biscuits Ever
3 cups flour
4 tsp. baking powder
1 T. sugar
1 tsp. salt
3/4 tsp cream of tartar
3/4 cup cold butter
1 cup cold milk (a little more or less, as needed)
Preheat oven to 450 degrees.
Combine dry ingredients in a medium bowl. Cut butter into flour mixture using a pastry blender or by criss-crossing two knives. Mixture will be crumbly.
Add milk and mix until just combined. Add more milk by the tablespoon as needed until your dough is slightly sticky.
Next, you can either roll out the biscuit dough or drop dough onto a baking sheet. I don't like rolling out dough, so I usually do drop biscuits.
Bake for approximately 15 minutes until golden brown. (I forgot to time them last time, so if this is different, I'll update this post next time I make them.) (And I'll try to remember to take a picture next time too!)
Makes 11-12 biscuits, depending on size.
Sunday, September 6, 2009
Menu Plan 9/7/09
Monday - pan fried steak, gravy, mashed potatoes, salad (steak is leftover from our fondue night this past weekend)
Tuesday - homemade macaroni and cheese, steamed broccoli
Wednesday - spaghetti and meatballs, steamed veggies
Thursday - crockpot chicken, steamed veggies
Friday - creamed chicken over biscuits
Saturday - homemade pizza
Tuesday - homemade macaroni and cheese, steamed broccoli
Wednesday - spaghetti and meatballs, steamed veggies
Thursday - crockpot chicken, steamed veggies
Friday - creamed chicken over biscuits
Saturday - homemade pizza
Tuesday, September 1, 2009
Making Banana Chips without a Food Dehydrator
I have wanted a food dehydrator for a few years now. I'd love to make dried apples, bananas, even try making beef jerkey for Hubby to enjoy. (I think I'll be asking for one for Christmas!)
I ran across a post somewhere last week, I'm sorry I can't remember where I saw it. It gave simple instructions on how to dry bananas without a food dehydrator. I was so excited! I knew I had to try this. And I took pictures, so this is my very first tutorial post - just for y'all to enjoy!
First, peel your banana and make thin slices. Not too thin or they will wither into nothingness. Not too thick or they will take too long to dry.
Next, place them in a single layer on a baking sheet. I'm using a small rectangular baking stone that fits perfectly in my toaster oven. One banana fits on this baking stone, with just a few slices left over.
Then, place them in a 200 degree oven. Check on them after an hour. Then every fifteen minutes or so, to make sure you don't burn them. This batch took exactly two hours.
Immediately remove them from the baking sheet to a cooling rack. They do not take long to cool, but they will probably stick to the baking sheet if you let them cool on it.
Voila! Banana chips!
I would suggest that you store your banana chips in an airtight container, but ours didn't even last the afternoon. They were enjoyed by the toddler, my Hubby, and myself!
I found that these were very sweet and did not need any sugar. If you don't want them to brown, I guess you could dip them in lemon juice before baking. Don't soak them, or your drying time will be longer.
For more great kitchen tips, visit Lisa at Blessed with Grace for Tempt My Tummy Tuesday.
I ran across a post somewhere last week, I'm sorry I can't remember where I saw it. It gave simple instructions on how to dry bananas without a food dehydrator. I was so excited! I knew I had to try this. And I took pictures, so this is my very first tutorial post - just for y'all to enjoy!
First, peel your banana and make thin slices. Not too thin or they will wither into nothingness. Not too thick or they will take too long to dry.
Next, place them in a single layer on a baking sheet. I'm using a small rectangular baking stone that fits perfectly in my toaster oven. One banana fits on this baking stone, with just a few slices left over.
Then, place them in a 200 degree oven. Check on them after an hour. Then every fifteen minutes or so, to make sure you don't burn them. This batch took exactly two hours.
Immediately remove them from the baking sheet to a cooling rack. They do not take long to cool, but they will probably stick to the baking sheet if you let them cool on it.
Voila! Banana chips!
I would suggest that you store your banana chips in an airtight container, but ours didn't even last the afternoon. They were enjoyed by the toddler, my Hubby, and myself!
I found that these were very sweet and did not need any sugar. If you don't want them to brown, I guess you could dip them in lemon juice before baking. Don't soak them, or your drying time will be longer.
For more great kitchen tips, visit Lisa at Blessed with Grace for Tempt My Tummy Tuesday.
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