Tuesday, July 21, 2009

Sweet and Sour Meatballs

30-40 prepared meatballs
1 large green bell pepper, diced
1 large can crushed pineapple
1/4 cup apple cider vinegar
1/3 cup brown sugar
1 Tablespoon soy sauce
1 Tablespoon cornstarch

In a fry pan, brown meatballs on all sides. In a seperate bowl, drain the pineapple, reserving the juice. Combine the pineapple juice, apple cider vinegar, brown sugar, soy sauce and cornstarch. Add to the skillet with the meatballs. Stir the meatballs and sauce constantly until sauce boils. Boil and stir 1 minute more. Add bell peppers and pineapple to the sillet. Simmer for 5 minutes longer or until meatballs are cooked through. Serve over cooked rice.

*I have done this in the crockpot before as well, just mix your sauce and add everything to the crockpot. Cook on low heat.

*When I cook this, I usually double the sauce - it will depend on how much extra sauce your family likes.

*This would make a great appetizer as well.

Sunday, July 19, 2009

Chicken and Corn Chowder

1 teaspoon oil
1 large onion, diced
1 potato, diced
1 oz canadian bacon
1 cup chicken broth
1 cup creamed corn
1 cup evaporated milk
3/4 pound boneless, skinless chicken breasts, diced
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup frozen corn

In medium saucepan heat the oil over medium heat. Add the onion, potato, and bacon. Cover and cook, stirring occasionally until vegetables begin to soften. Stir in chicken broth, evaporated milk, creamed corn and frozen corn. Bring to a boil and reduce heat to a simmer. Cook uncovered, stirring occasionally for 10 minutes. Stir in diced chicken and cook until chicken is cooked through.

Wednesday, July 15, 2009

Spinach-Artichoke Dip

  • 1 10-ounce box frozen cut or chopped spinach, thawed
  • 1 12-ounce jar artichoke hearts, drained and roughly chopped
  • 1/2 cup whipped cream cheese
  • 3/4 cup sour cream
  • 1 cup grated Cheddar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • pita chips, tortilla chips, or sliced French bread
  1. Heat oven to 400° F.
  2. Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine the spinach, artichokes, cream cheese, sour cream, and Cheddar. Season with the salt and pepper.
  3. Scrape the mixture into a small oven-safe baking dish. Bake until lightly golden and heated through, about 15 minutes. Serve warm with the chips or bread.

Last Minute Lasagne

  • 1 26-ounce jar pasta sauce
  • 2 30-ounce bags frozen large cheese ravioli, thawed
  • 1 10-ounce box frozen chopped spinach, thawed and squeezed of excess water
  • 1 8-ounce bag shredded mozzarella
  • 1/2 cup grated Parmesan
  1. Heat oven to 350° F. Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce.
  2. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.
  3. Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.

Chicken Curry In a Hurry

  • 1 1/2 tablespoons olive oil
  • 1 small yellow onion, thinly sliced
  • 2 teaspoons curry powder
  • 1/2 cup plain yogurt
  • 3/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 14.5-ounce can diced tomatoes, drained (optional)
  • 1 rotisserie chicken
  • 2 cups cooked white rice
  • 1/4 cup fresh cilantro leaves, roughly chopped
  1. Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. Sprinkle with the curry powder and cook, stirring, for 1 minute.
  2. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if using). Remove from heat.
  3. Slice or shred the chicken, discarding the skin and bones. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Monday, July 13, 2009

Herbed Dinner Rolls

1 c water (70-80 degrees)
2 tbsp canola or olive oil
1 egg
¼ c sugar
1 tsp salt
½ tsp each dried basil, oregano, thyme, and rosemary, crushed
3 ¼ c bread flour
2 ¼ tsp active dry yeast
butter, melted
coarse salt, optional

In a bread machine pan, place the water, oil, egg, sugar, salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting (check after 5 minutes of mixing; add 1 to 2 tbsp water or flour if needed).

When cycle is complete, turn dough onto a lightly floured surface. Divide dough into 16 portions; shape each into a ball. Place 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 375 for 12-15 minutes or until golden brown. Brush with butter. If desired, sprinkle with coarse salt. Remove to wire racks.

Monday, July 6, 2009

Citrus Cooler

1 scoop Country Time Lemonade Mix
2 cups orange juice
2 cups cold water
3 (12 oz) cans lemon-lime soda

In a 2-quart pitcher, add ingredients and stir to combine.

*** I was at Sam's Club last week, and they had this as a sample. The kids loved it so much we made it for our 4th of July barbecue.


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