Hello All,
I was described this week by a longtime friend as a “Suzy-Homemaker.” At first I was a little offended. I’m not sure why. I work hard to make a home for my family, not just a house or a place to stay. I decided I would gladly accept this new title, embrace it, and move forward as the new “Suzy.” Instead of letting an antiquated idea of what a mother should be, I’ll rework it into something more realistic. I can work fulltime and still make dinner for my family. I don’t have to be the only one doing laundry. Truth be told, Vasek’s a much better cleaner. From now on, I define me and the titles people give me.
My oldest turns four this week. It’s bittersweet. I love her independence but it also a reminder that she will not be little forever. To celebrate, I made zucchini chocolate cupcakes. Yes, cupcakes with vegetables. They are to die for. I’m giving you the recipe to taste for yourself.
We also let Lydie pick her birthday dinner. She chose spaghetti tacos. I’m including the recipe for those of you brave enough to try them. To quote Carly Shay, “What? Spaghetti can’t exist in a hard crunch shell?”
I hope you enjoy this week’s menu as much as I enjoy eating it.
Day 1 – Black Bean Burgers with Squash Dippers and homemade Mayo
This is a quick meatless Monday meal that takes just seconds to prepare, even the mayonnaise if you have a stick blender.
Frozen black bean burger patties, cooked to directions on box
Rolls split
Tomatoes, sliced
Lettuce or spinach, washed
Place burgers on rolls and top with veggies. Slather on mayo from recipe below.
Squash, sliced thin
Dip or salsa
Use squash just like chips to dip in your favorite salsa or dip.
1 egg
1 cup oil
Juice of ½ a lemon
Salt and pepper to taste
Combine all ingredients in a large mouth jar. Use stick blender until all ingredients emulsify, or turn white and creamy. Use on burgers.
Day 2 – ZucCakes
Lydie’s teachers actually ask for these. I make them mini sized for kids and regular sized for adults. They are great with cream cheese or butter cream frosting. To make them even healthier, replace the oil with an equal amount of sugar free applesauce.
http://www.101cookbooks.com/archives/000281.html
Day 3 – Spaghetti Tacos
1 lb. ground beef
1 jar marinara sauce
1 box spaghetti
1 box taco shells
Boil large pot of water and cook spaghetti to directions on box. Bake taco shells according to directions. Brown ground beef and top with sauce until thoroughly heated. Mix with pasta. Carefully put a large scoop of spaghetti in taco shells. Enjoy with lots of napkins.
Day 4 – Pork Chops and Applesauce
This is my nod to the Brady Bunch. I know you all remember this episode. This was a staple for many families. Bring it back to your table with grilled twist.
Bone-in pork chops
Grill Seasoning
Zucchini cut lengthwise into quarters
Olive oil
Salt and pepper
Jar of apple sauce
Heat outdoor grill or grill pan to med-hi heat. Sprinkle pork and zucs with olive oil and grill seasoning. Cook until zucchini is tender and pork is cooked all the way through. (Check it by cutting one open.) Serve with applesauce.
Day 5 – Spinach-Artichoke Pizza
This is a quick take on an old favorite.
Pizza dough from the refrigerated section
Jar of alfredo sauce
Jar of artichoke quarters, drained and chopped
Box of frozen spinach, thawed and drained (Use fresh if you have it)
Bag of shredded mozzarella cheese
Parmesan cheese
Heat oven to directions. Roll out dough very thin. Top with alfredo sauce, you may not use all of it. Sprinkle on artichokes, spinach, and both cheeses. Bake until dough is browned and crispy and cheese is melted and golden.
Day 6 – Rotisserie Chicken with Mashed Potatoes and Broccoli
This is a go to, almost no cook night meal. Get the bags of mashed potatoes and cook in the microwave. Steam the broccoli in the mic as well. Cut up the chicken and serve!
Day 7 – Left Over Buffet
You will probably have a ton of tidbits left. Put them on the counter and have a free-for-all.
Drink of the Week – Key Lime Margarita
This will always remind me of Pam. Thanks for sharing!
1 can frozen Bacardi margarita mix
1 can vanilla vodka
Ice
Put all ingredients into a blender. Blend until smooth. Enjoy, again and again!
With lots of love from your “Suzy Homemaker,”
Brooke
Sunday, August 23, 2009
Sunday, August 16, 2009
Some all-time favorites and new ones, as well...
Hello All,
I apologize for not updating this sooner; life has been incredible busy. I’ve tried several new recipes so it may be worth the wait. I am branching out and simplifying my recipe repertoire and I’m pretty sure you will reap the benefits.
Day 1 – Meatless Monday Sink Sandwiches
While the tomatoes are still really great and cheap, enjoy a simple meal of a tomato sandwich. Simple slice tomatoes and place on a mayo lined slice of bread. Sprinkle with a little salt and pepper and top with other slice. If it’s a really juicy tomato, eat it over the sink to cut down on clean up. Try this with squash cut into thin slices, dipped in your favorite chip dip.
Day 2 – Take Out Made In Hoisin Pork Chops with Veggies
I modified this from a Rachael Ray recipe. I’ve simplified it by using my favorite frozen veggies and boil-in bag brown rice.
4 pork chops
1 tsp. Chinese five spice
2 tsp. Montreal grill seasoning
2 T. vegetable oil
¼ cup hoisin sauce, found in the Asian section of the supermarket
1 box mixed frozen vegetables, made to package directions
1 bag boil-in bag brown rice, made to package directions
Season chops liberally on both sides with a combination of the five-spice powder and grill seasoning. Heat 2 tablespoons vegetable oil in nonstick skillet over medium-high heat. Cook chops 6 minutes on each side, then add about 1/4 cup hoisin to pan heat through and coat chops in sauce. Serve with rice and veggies.
Day 3 – Mexican Corn Pie
This is one of my all time favorites. My dad found this recipe years ago and we enjoy it all the time.
3 eggs
1 can (8 ¾ oz.) cream style corn
1 (10 oz.) bag frozen corn kernels
½ cup butter, melted
½ cup yellow corn meal
1 cup sour cream plus more for topping at the table
4 oz. Monterey jack cheese, cubed
4 oz. sharp cheddar cheese, cubed
1 can (4 oz.) chopped mild chilies
½ tsp. salt
½ tsp. pepper
¼ tsp. Worcestershire sauce
Preheat oven to 350 degrees and generously grease 10 inch pie plate and small bowl.
In a large bowl, beat eggs. Add remaining ingredients and stir thoroughly.
Pour into prepared containers and bake for 1 hour.
Serve with sour cream as garnish. This is also great with chips and salsa.
Day 4 – Chicken Amore’
This is also a family favorite. This is the ultimate in comfort food. Prepare buttered egg noodles and serve the chicken and sauce on top.
3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup flour
½ cup EVOO
2 cloves garlic
2 tsp. parsley
½ tsp. poultry seasoning
1 cup dry white wine
Dash of hot sauce
¾ cup black sliced olives
3 oz. jar of slice mushrooms
Dredge chicken in salt, pepper and flour.
Cook garlic in oil a couple of minutes.
Add chicken and cook until brown on both sides.
Add remaining ingredients and simmer for 30 minutes. Serve over buttered egg noodles.
Day 5 – Eggplant Dippers
This is a great use of eggplant. I like the smaller ones; they make more of a chip sized dipper. You can also layer these with the cheese and the sauce on the plate and make individual eggplant parmesan.
1 medium eggplant, peeled and sliced into 1/2 inch rounds
4 tablespoons mayonnaise, or as needed
1/2 cup seasoned bread crumbs
¼ cup parmesan cheese
Shredded mozzarella
1 jar marinara sauce, heated
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Place the bread crumbs and cheese in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side. Top with shredded mozzarella. Dip in marinara sauce or layer to make mini eggplant parm.
Day 6 – Great Whole Wheat Banana Bread
I got a great deal on very ripe bananas this week. If you can't use the bananas because they are too ripe but don’t have time to make this bread tonight, peel the bananas and freeze in a Ziploc bag. Just bring them back to room temp before using.
½ cup unsalted butter, melted
½ cup packed light or dark brown sugar
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups mashed ripe banana (3-4 medium to large bananas)
¼ cup honey or sugar
2 large eggs
2 cups whole wheat flour
½ cups chopped walnuts (optional)
1 cup mini semi-sweet chocolate chips (optional)
Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch glass loaf pan.
Mix together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, mixing until smooth. Add the flour, chocolate, and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.
Day 7 – Coconut Ice Cream
I needed a dairy-free ice cream recipe for Lydie’s party for one of her little friends. I tried one from the internet and tweaked it to fit our taste. You will never know this is not made with heavy cream. It’s that good.
4 cups coconut milk, about 2 ½ cans (use light coconut milk for a more sorbet texture)
½ cup sugar
¼ tsp. coconut extract for a really tropical flavor or ¼ tsp. vanilla extract for an ice cream taste
½ cup mini semi-sweet chocolate chips
Mix first three ingredients in a large bowl until well blended and sugar is completely incorporated. Put into an ice cream maker. When about 5 minutes are left until it’s done, put in chocolate.
Drink of the Week – Easy Mojito
You have to make one of these before summer ends. It is too good to pass up. I like to use white tequila instead of rum but this is the traditional way to go.
http://www.realsimple.com/food-recipes/browse-all-recipes/mojito-10000001718019/index.html
Please enjoy these recipes with those you love. It tastes better and makes you forget that you’re not eating out!
With coconut ice cream with chocolate on top,
Brooke
I apologize for not updating this sooner; life has been incredible busy. I’ve tried several new recipes so it may be worth the wait. I am branching out and simplifying my recipe repertoire and I’m pretty sure you will reap the benefits.
Day 1 – Meatless Monday Sink Sandwiches
While the tomatoes are still really great and cheap, enjoy a simple meal of a tomato sandwich. Simple slice tomatoes and place on a mayo lined slice of bread. Sprinkle with a little salt and pepper and top with other slice. If it’s a really juicy tomato, eat it over the sink to cut down on clean up. Try this with squash cut into thin slices, dipped in your favorite chip dip.
Day 2 – Take Out Made In Hoisin Pork Chops with Veggies
I modified this from a Rachael Ray recipe. I’ve simplified it by using my favorite frozen veggies and boil-in bag brown rice.
4 pork chops
1 tsp. Chinese five spice
2 tsp. Montreal grill seasoning
2 T. vegetable oil
¼ cup hoisin sauce, found in the Asian section of the supermarket
1 box mixed frozen vegetables, made to package directions
1 bag boil-in bag brown rice, made to package directions
Season chops liberally on both sides with a combination of the five-spice powder and grill seasoning. Heat 2 tablespoons vegetable oil in nonstick skillet over medium-high heat. Cook chops 6 minutes on each side, then add about 1/4 cup hoisin to pan heat through and coat chops in sauce. Serve with rice and veggies.
Day 3 – Mexican Corn Pie
This is one of my all time favorites. My dad found this recipe years ago and we enjoy it all the time.
3 eggs
1 can (8 ¾ oz.) cream style corn
1 (10 oz.) bag frozen corn kernels
½ cup butter, melted
½ cup yellow corn meal
1 cup sour cream plus more for topping at the table
4 oz. Monterey jack cheese, cubed
4 oz. sharp cheddar cheese, cubed
1 can (4 oz.) chopped mild chilies
½ tsp. salt
½ tsp. pepper
¼ tsp. Worcestershire sauce
Preheat oven to 350 degrees and generously grease 10 inch pie plate and small bowl.
In a large bowl, beat eggs. Add remaining ingredients and stir thoroughly.
Pour into prepared containers and bake for 1 hour.
Serve with sour cream as garnish. This is also great with chips and salsa.
Day 4 – Chicken Amore’
This is also a family favorite. This is the ultimate in comfort food. Prepare buttered egg noodles and serve the chicken and sauce on top.
3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup flour
½ cup EVOO
2 cloves garlic
2 tsp. parsley
½ tsp. poultry seasoning
1 cup dry white wine
Dash of hot sauce
¾ cup black sliced olives
3 oz. jar of slice mushrooms
Dredge chicken in salt, pepper and flour.
Cook garlic in oil a couple of minutes.
Add chicken and cook until brown on both sides.
Add remaining ingredients and simmer for 30 minutes. Serve over buttered egg noodles.
Day 5 – Eggplant Dippers
This is a great use of eggplant. I like the smaller ones; they make more of a chip sized dipper. You can also layer these with the cheese and the sauce on the plate and make individual eggplant parmesan.
1 medium eggplant, peeled and sliced into 1/2 inch rounds
4 tablespoons mayonnaise, or as needed
1/2 cup seasoned bread crumbs
¼ cup parmesan cheese
Shredded mozzarella
1 jar marinara sauce, heated
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Place the bread crumbs and cheese in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side. Top with shredded mozzarella. Dip in marinara sauce or layer to make mini eggplant parm.
Day 6 – Great Whole Wheat Banana Bread
I got a great deal on very ripe bananas this week. If you can't use the bananas because they are too ripe but don’t have time to make this bread tonight, peel the bananas and freeze in a Ziploc bag. Just bring them back to room temp before using.
½ cup unsalted butter, melted
½ cup packed light or dark brown sugar
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups mashed ripe banana (3-4 medium to large bananas)
¼ cup honey or sugar
2 large eggs
2 cups whole wheat flour
½ cups chopped walnuts (optional)
1 cup mini semi-sweet chocolate chips (optional)
Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch glass loaf pan.
Mix together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, mixing until smooth. Add the flour, chocolate, and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.
Day 7 – Coconut Ice Cream
I needed a dairy-free ice cream recipe for Lydie’s party for one of her little friends. I tried one from the internet and tweaked it to fit our taste. You will never know this is not made with heavy cream. It’s that good.
4 cups coconut milk, about 2 ½ cans (use light coconut milk for a more sorbet texture)
½ cup sugar
¼ tsp. coconut extract for a really tropical flavor or ¼ tsp. vanilla extract for an ice cream taste
½ cup mini semi-sweet chocolate chips
Mix first three ingredients in a large bowl until well blended and sugar is completely incorporated. Put into an ice cream maker. When about 5 minutes are left until it’s done, put in chocolate.
Drink of the Week – Easy Mojito
You have to make one of these before summer ends. It is too good to pass up. I like to use white tequila instead of rum but this is the traditional way to go.
http://www.realsimple.com/food-recipes/browse-all-recipes/mojito-10000001718019/index.html
Please enjoy these recipes with those you love. It tastes better and makes you forget that you’re not eating out!
With coconut ice cream with chocolate on top,
Brooke
Thursday, July 16, 2009
Come grill, come all!
Hello Everyone!
Summer is in full swing and, for us teachers, quickly coming to an end. I spent this week testing so I’m even more excited about traveling soon. I’ve collected some great recipes for you this week to keep you in the summer state of mind.
Day 1 – Meatless Grill Monday Monday
3 large zucchini, sliced thick long ways, sprinkled with salt and pepper
1 large loaf crusty bread, sliced thick
2 T. olive oil
1 cup ricotta cheese
4 T. pesto
Mix ricotta with pesto. Grill zucchini and bread. Top bread with ricotta mixture and zucchini. Enjoy!
Day 2 – Grilled Chicken with Capers
My husband loves capers and this recipe really hits the spot. This website also explains how to grill chicken perfectly every time. It’s worth a look.
http://kalynskitchen.blogspot.com/2007/05/grilled-chicken-recipe-with-lemon.html
Day 3 – Chicken with Grilled Peaches
This recipe is a Georgia staple. You will love it. It is also very pretty so you could use it if you have guests coming over.
http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-grilled-peaches-arugula-00000000015712/index.html
Day 4 – Jerk Chicken Skewers
I made this recipe for my friend, Amanda’s birthday. We had a Caribbean theme and a great time. The trick is to cut everything the same size. Check out the recipe for the cake I made her at the bottom of the page.
1 lb. chicken tender, cut into bite sized pieces
3 squash or zucchini, cut into large half moons
1 eggplant, cut into bite sized pieces
1 pineapple, cut into chunks
2 red onions, cut into chunks
1 bunch of asparagus
Jerk seasoning
Grill asparagus on grill and put 4-6 pieces on each plate. Skewer chicken, squash, eggplant, pineapple and onion. Drizzle with olive oil and sprinkle with jerk seasoning. Grill skewers until chicken is cooked through.
Day 5 – Grilled Pork Chops with Sweet Potatoes
This is a great, flavorful meal that will please everyone.
http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-pork-chops-maple-syrup-sweet-potatoes-00000000015713/index.html
Day 6 – French Toast Sundaes
I saw this on Cook Yourself Thin. I made it for the girls and they loved it. It makes a great summer dinner, not just for breakfast.
http://www.mylifetime.com/on-tv/shows/cook-yourself-thin/recipes/stuffed-french-toast-sundaes
Day 7 – Left Over Night
Use up all the great grilled food you have left in the fridge.
Drink of the Week – 4 Ingredient Sangria
This drink is so easy you can make a pitcher in 2 minutes!!! Great for entertaining or just to drink with dinner.
http://www.realsimple.com/food-recipes/browse-all-recipes/sangria-00000000000654/index.html
Dessert – Ice Cream Cake
I made this and used dulce de leche banana pudding ice cream. Everyone raved that it was better than a Carvel cake. That’s saying a lot. It also only takes a few minutes of work. You can’t beat it.
http://www.realsimple.com/food-recipes/browse-all-recipes/mint-chip-ice-cream-pie-00000000016226/index.html
Enjoy your family and what little time we have left of summer. I hope this menu gets you outside together.
With grill marks and the smell of a grill,
Brooke
Summer is in full swing and, for us teachers, quickly coming to an end. I spent this week testing so I’m even more excited about traveling soon. I’ve collected some great recipes for you this week to keep you in the summer state of mind.
Day 1 – Meatless Grill Monday Monday
3 large zucchini, sliced thick long ways, sprinkled with salt and pepper
1 large loaf crusty bread, sliced thick
2 T. olive oil
1 cup ricotta cheese
4 T. pesto
Mix ricotta with pesto. Grill zucchini and bread. Top bread with ricotta mixture and zucchini. Enjoy!
Day 2 – Grilled Chicken with Capers
My husband loves capers and this recipe really hits the spot. This website also explains how to grill chicken perfectly every time. It’s worth a look.
http://kalynskitchen.blogspot.com/2007/05/grilled-chicken-recipe-with-lemon.html
Day 3 – Chicken with Grilled Peaches
This recipe is a Georgia staple. You will love it. It is also very pretty so you could use it if you have guests coming over.
http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-grilled-peaches-arugula-00000000015712/index.html
Day 4 – Jerk Chicken Skewers
I made this recipe for my friend, Amanda’s birthday. We had a Caribbean theme and a great time. The trick is to cut everything the same size. Check out the recipe for the cake I made her at the bottom of the page.
1 lb. chicken tender, cut into bite sized pieces
3 squash or zucchini, cut into large half moons
1 eggplant, cut into bite sized pieces
1 pineapple, cut into chunks
2 red onions, cut into chunks
1 bunch of asparagus
Jerk seasoning
Grill asparagus on grill and put 4-6 pieces on each plate. Skewer chicken, squash, eggplant, pineapple and onion. Drizzle with olive oil and sprinkle with jerk seasoning. Grill skewers until chicken is cooked through.
Day 5 – Grilled Pork Chops with Sweet Potatoes
This is a great, flavorful meal that will please everyone.
http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-pork-chops-maple-syrup-sweet-potatoes-00000000015713/index.html
Day 6 – French Toast Sundaes
I saw this on Cook Yourself Thin. I made it for the girls and they loved it. It makes a great summer dinner, not just for breakfast.
http://www.mylifetime.com/on-tv/shows/cook-yourself-thin/recipes/stuffed-french-toast-sundaes
Day 7 – Left Over Night
Use up all the great grilled food you have left in the fridge.
Drink of the Week – 4 Ingredient Sangria
This drink is so easy you can make a pitcher in 2 minutes!!! Great for entertaining or just to drink with dinner.
http://www.realsimple.com/food-recipes/browse-all-recipes/sangria-00000000000654/index.html
Dessert – Ice Cream Cake
I made this and used dulce de leche banana pudding ice cream. Everyone raved that it was better than a Carvel cake. That’s saying a lot. It also only takes a few minutes of work. You can’t beat it.
http://www.realsimple.com/food-recipes/browse-all-recipes/mint-chip-ice-cream-pie-00000000016226/index.html
Enjoy your family and what little time we have left of summer. I hope this menu gets you outside together.
With grill marks and the smell of a grill,
Brooke
Wednesday, June 24, 2009
Let's get cooking, mostly veggies this time.
Hello Summer,
I have some great summer recipes to share this week. The produce is fantastic right now and this menu reflects that. Even if you don’t normally eat veggies, these recipes will change your mind.
Of course, there is a meatless Monday and a drink to get you in the summer spirit. Next week I am doing a week of grilling for the 4th of July. So get those grills or grill pans ready.
Day 1 – Summer Veggie Pasta
You can’t go wrong with vegetables and pasta. This is also good cold if you wanted to
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Summer-Vegetable-Pasta
Day 2 – Grilled Chicken with a Watermelon Salad
I modified the watermelon salad recipe from Food and Wine magazine. It is really fantastic.
Grill chicken on a grill or grill pan with salt and pepper and a little olive oil.
4 oz. feta cheese crumbled
1 shallot, finely chopped
½ cup mint chopped
½ watermelon, cubed and seeded
Put all this in a bowl and mix well.
Dressing:
2 T. red wine vinegar
1 tsp. salt
½ tsp. pepper
½ tsp. Tabasco
4 T. olive oil
Whisk together and pour over salad.
Day 3 – Flat Out Pizza Margherita
If you’ve never tried Flat Out Bread, you can find it in the deli section. It is great and great for you. Make as many as you need or just one for yourself.
Top one flat out tortilla bread with sliced tomato, basil, mozzarella and touch of olive oil. Bake in oven at 450 until cheese is melted and golded brown.
Day 4 – Summer Shrimp Rolls
Summer always makes me think of shrimp. I guess the shrimping season in St. Augustine still lives in my veins. This is a great way to use any shrimp you may have on hand. It’s also great on a salad to cut out some carbs.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/lunch-recipes/Summer-Shrimp-Rolls
Day 5 – Farm Stand Vegetable Curry
This is a great date night meal that will keep you skinny and get you ready for the night ahead. Curry is great for that.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/side-dish-recipes/Farm-Stand-Vegetable-Green-Curry
Day 6 – Cole Slaw Hotdog Salad
As I’m trying to lose those last stubborn pounds, I still wanted my BBQ staples. Here is a great way to have your dog and eat it too.
6 grilled hotdogs, sliced into bite-sized pieces
1 bag cole slaw mix
½-1 cup mayo
4 T. dill relish
2 T. ketchup
1 tsp. mustard
Mix mayo, mustard, relish, ketchup, and mustard in a large bowl. Stir in cole slaw mix until well coated. Sprinkle in hotdogs and enjoy.
Day 7 – Left Over Buffet
You should have plenty to choose from this week. Take the time you would spend cooking making this week’s drink. You’ll thank me later.
Drink of the Week – Flordita Daiquiri
Speaking of Florida, try this drink the next time you want something really refreshing. I use the juice from maraschino cherries instead of the liquor and you can garnish with one of the cherries.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/drink-cocktail-recipes/Floridita-Daiquiri
With lots of sunshine and cold drinks,
Brooke
I have some great summer recipes to share this week. The produce is fantastic right now and this menu reflects that. Even if you don’t normally eat veggies, these recipes will change your mind.
Of course, there is a meatless Monday and a drink to get you in the summer spirit. Next week I am doing a week of grilling for the 4th of July. So get those grills or grill pans ready.
Day 1 – Summer Veggie Pasta
You can’t go wrong with vegetables and pasta. This is also good cold if you wanted to
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Summer-Vegetable-Pasta
Day 2 – Grilled Chicken with a Watermelon Salad
I modified the watermelon salad recipe from Food and Wine magazine. It is really fantastic.
Grill chicken on a grill or grill pan with salt and pepper and a little olive oil.
4 oz. feta cheese crumbled
1 shallot, finely chopped
½ cup mint chopped
½ watermelon, cubed and seeded
Put all this in a bowl and mix well.
Dressing:
2 T. red wine vinegar
1 tsp. salt
½ tsp. pepper
½ tsp. Tabasco
4 T. olive oil
Whisk together and pour over salad.
Day 3 – Flat Out Pizza Margherita
If you’ve never tried Flat Out Bread, you can find it in the deli section. It is great and great for you. Make as many as you need or just one for yourself.
Top one flat out tortilla bread with sliced tomato, basil, mozzarella and touch of olive oil. Bake in oven at 450 until cheese is melted and golded brown.
Day 4 – Summer Shrimp Rolls
Summer always makes me think of shrimp. I guess the shrimping season in St. Augustine still lives in my veins. This is a great way to use any shrimp you may have on hand. It’s also great on a salad to cut out some carbs.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/lunch-recipes/Summer-Shrimp-Rolls
Day 5 – Farm Stand Vegetable Curry
This is a great date night meal that will keep you skinny and get you ready for the night ahead. Curry is great for that.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/side-dish-recipes/Farm-Stand-Vegetable-Green-Curry
Day 6 – Cole Slaw Hotdog Salad
As I’m trying to lose those last stubborn pounds, I still wanted my BBQ staples. Here is a great way to have your dog and eat it too.
6 grilled hotdogs, sliced into bite-sized pieces
1 bag cole slaw mix
½-1 cup mayo
4 T. dill relish
2 T. ketchup
1 tsp. mustard
Mix mayo, mustard, relish, ketchup, and mustard in a large bowl. Stir in cole slaw mix until well coated. Sprinkle in hotdogs and enjoy.
Day 7 – Left Over Buffet
You should have plenty to choose from this week. Take the time you would spend cooking making this week’s drink. You’ll thank me later.
Drink of the Week – Flordita Daiquiri
Speaking of Florida, try this drink the next time you want something really refreshing. I use the juice from maraschino cherries instead of the liquor and you can garnish with one of the cherries.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/drink-cocktail-recipes/Floridita-Daiquiri
With lots of sunshine and cold drinks,
Brooke
Saturday, June 13, 2009
Summertime and the living is easy…
Hello All,
I want to first apologize for missing the last two weeks. I was out of town for my sister’s graduation and my mother’s milestone birthday. I won’t say how old she is but it was a big birthday and it was so special to have her kids and grandkids all there together.
This week’s recipes are really great. I’m not just saying it because I’ve created or modified all but one recipe, though I did. They are really easy and ultra tasty recipes that get you ready for the summer. I’m also including my favorite snack, reworked to be easier and readily adaptable for your families’ tastes.
As was my last resolution, I have a meatless Monday meal planned for day one. It’s a salad but not the usual boring kind. It’s one to serve to guests for a fancy dinner at home. I hope you enjoy and send me all your ideas for summer cooking. The drink for the week is mix of the three winners from last week: frozen, fruity, and liquor. It may be your new summer fave.
Day 1 – Summer Strawberry Salad
This is more of a theory than a recipe. Use as much or as little of each of the items listed. If you really need some meat, grilled chicken would be great on this.
Head of lettuce, shredded or cut into bite sized pieces
1 pint strawberries, hulled and sliced
Handful of basil, torn
Handful of mint, chopped
Handful of toasted pecans, chopped
4 ounces of crumbled goat cheese
Balsamic vinaigrette
Combine and toss with dressing.
Day 2 – Beanie Weenie Pasta-fini
This is a completely made up recipe that the kids and Vasek loved. You may have everything in your cupboard and fridge right now.
½ lb. whole wheat pasta, any shape
1 package of hotdogs, sliced
1 large can baked beans
Shredded cheddar cheese
Boil pasta as directed on package. In the last 3 minutes, place hotdogs in water. Drain. Add can of beans and heat through. Top with shredded cheese.
Day 3 – Tinga Tostadas Crockpot
I’ve converted this recipe into a Crockpot classic. This dish looks super simple but tastes like a million bucks. Serve it to guests, knowing how great a cook you are.
4 large chicken breasts
3 cans diced tomatoes with juices
1 clove garlic, minced
4 chipotle peppers in adobo, minced or mixed in a food processor
1 tablespoon chicken bouillon or better than bouillon
3 softball sized onions, thinly sliced
¼ cup vegetable oil
Place all ingredients in Crockpot on low for 8 hours. Shred chicken breasts with two forks. Serve on crispy tostados with sour cream, shredded cheese and lettuce.
Day 4 – Chocolate Pistachio Whole Wheat Biscotti
I adapted an Everyday Food Magazine recipe to be whole wheat. You’ll never know these are healthy.
2 cups whole wheat flour (sifted with other dry ingredients)
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cashews or other nuts
4 ounces dark chocolate, chopped
3 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
Preheat oven to 350 degrees. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt; stir in cashews and chocolate. In a small bowl, whisk together eggs, butter, vanilla, and cocoa. Add egg mixture to flour mixture and stir until combined (dough will be stiff, so mix with hands if necessary).
Line a rimmed baking sheet with parchment and sprinkle with 2 tablespoons sugar. Divide dough in half and place on sheet. Shape into two 2 1/2-by-12-inch logs and sprinkle top of each with 1 tablespoon sugar. Bake until risen and firm, 15 to 20 minutes. Let logs cool completely on sheet, about 30 minutes.
Reduce oven to 300 degrees. Using a serrated knife, cut logs crosswise into 1/2-inch-thick slices. Arrange slices in a single layer on baking sheets. Bake until biscotti are dry, 15 to 20 minutes. Transfer to a wire rack to cool completely. (To store, keep in an airtight container at room temperature, up to 1 week.)
Day 5 – Chicken in a love nest
My mom made this for the whole family when I went up to visit. It is so fun and very fancy looking. It really only takes 30-45 minutes. Give it a try.
http://www.rachaelrayshow.com/food/recipes/chicken-love-nest-asparagus-almondine/
Day 6 – Chicken Casserole
This easy baked casserole is perfect for family night dinners or pot luck suppers.
2 cans cream of chicken soup
2 large cans of white meat chicken, drained
1 16 oz bag frozen mixed veggies, thawed
2 cans mushrooms, drained
2/3 cup water
1 boil in bag brown rice, cooked to package directions
½ cup crushed Ritz crackers
Mix all ingredients except crackers in a 9x13 casserole dish. Sprinkle with crackers. Bake at 350 for 20 minutes.
Day 7 – Leftovers and Snack
My favorite snack is popcorn. I used to by the bags of microwave stuff but they are loaded with fat and salt, making a healthy snack not so healthy. I found a quick way to make your own microwave popcorn and doctor it up to suit your taste.
Place 3 tablespoons of popcorn in a paper lunch sack. Fold over the top a couple of times and microwave on high for 2 minutes or until popping slows to more than 2 seconds between pops. Put in your favorite flavors from below or just a little salt and shake before enjoying.
Flavor options:
Parmesan cheese and freshly ground black pepper
Old Bay seasoning and a little olive oil
Hot chocolate mix
Pizza seasoning
Drink of the Week – Frozen Peach Margarita
This is a great recipe but I leave out the sugar to keep the carbs down and keep the tartness high.
http://www.marthastewart.com/recipe/frozen-peach-margaritas?autonomy_kw=frozen%20peach%20margarita&rsc=header_2
I hope you enjoy all these recipes. I love forward to your feedback to keep it coming.
With frozen drinks and flavored popcorn,
Brooke
I want to first apologize for missing the last two weeks. I was out of town for my sister’s graduation and my mother’s milestone birthday. I won’t say how old she is but it was a big birthday and it was so special to have her kids and grandkids all there together.
This week’s recipes are really great. I’m not just saying it because I’ve created or modified all but one recipe, though I did. They are really easy and ultra tasty recipes that get you ready for the summer. I’m also including my favorite snack, reworked to be easier and readily adaptable for your families’ tastes.
As was my last resolution, I have a meatless Monday meal planned for day one. It’s a salad but not the usual boring kind. It’s one to serve to guests for a fancy dinner at home. I hope you enjoy and send me all your ideas for summer cooking. The drink for the week is mix of the three winners from last week: frozen, fruity, and liquor. It may be your new summer fave.
Day 1 – Summer Strawberry Salad
This is more of a theory than a recipe. Use as much or as little of each of the items listed. If you really need some meat, grilled chicken would be great on this.
Head of lettuce, shredded or cut into bite sized pieces
1 pint strawberries, hulled and sliced
Handful of basil, torn
Handful of mint, chopped
Handful of toasted pecans, chopped
4 ounces of crumbled goat cheese
Balsamic vinaigrette
Combine and toss with dressing.
Day 2 – Beanie Weenie Pasta-fini
This is a completely made up recipe that the kids and Vasek loved. You may have everything in your cupboard and fridge right now.
½ lb. whole wheat pasta, any shape
1 package of hotdogs, sliced
1 large can baked beans
Shredded cheddar cheese
Boil pasta as directed on package. In the last 3 minutes, place hotdogs in water. Drain. Add can of beans and heat through. Top with shredded cheese.
Day 3 – Tinga Tostadas Crockpot
I’ve converted this recipe into a Crockpot classic. This dish looks super simple but tastes like a million bucks. Serve it to guests, knowing how great a cook you are.
4 large chicken breasts
3 cans diced tomatoes with juices
1 clove garlic, minced
4 chipotle peppers in adobo, minced or mixed in a food processor
1 tablespoon chicken bouillon or better than bouillon
3 softball sized onions, thinly sliced
¼ cup vegetable oil
Place all ingredients in Crockpot on low for 8 hours. Shred chicken breasts with two forks. Serve on crispy tostados with sour cream, shredded cheese and lettuce.
Day 4 – Chocolate Pistachio Whole Wheat Biscotti
I adapted an Everyday Food Magazine recipe to be whole wheat. You’ll never know these are healthy.
2 cups whole wheat flour (sifted with other dry ingredients)
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cashews or other nuts
4 ounces dark chocolate, chopped
3 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
Preheat oven to 350 degrees. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt; stir in cashews and chocolate. In a small bowl, whisk together eggs, butter, vanilla, and cocoa. Add egg mixture to flour mixture and stir until combined (dough will be stiff, so mix with hands if necessary).
Line a rimmed baking sheet with parchment and sprinkle with 2 tablespoons sugar. Divide dough in half and place on sheet. Shape into two 2 1/2-by-12-inch logs and sprinkle top of each with 1 tablespoon sugar. Bake until risen and firm, 15 to 20 minutes. Let logs cool completely on sheet, about 30 minutes.
Reduce oven to 300 degrees. Using a serrated knife, cut logs crosswise into 1/2-inch-thick slices. Arrange slices in a single layer on baking sheets. Bake until biscotti are dry, 15 to 20 minutes. Transfer to a wire rack to cool completely. (To store, keep in an airtight container at room temperature, up to 1 week.)
Day 5 – Chicken in a love nest
My mom made this for the whole family when I went up to visit. It is so fun and very fancy looking. It really only takes 30-45 minutes. Give it a try.
http://www.rachaelrayshow.com/food/recipes/chicken-love-nest-asparagus-almondine/
Day 6 – Chicken Casserole
This easy baked casserole is perfect for family night dinners or pot luck suppers.
2 cans cream of chicken soup
2 large cans of white meat chicken, drained
1 16 oz bag frozen mixed veggies, thawed
2 cans mushrooms, drained
2/3 cup water
1 boil in bag brown rice, cooked to package directions
½ cup crushed Ritz crackers
Mix all ingredients except crackers in a 9x13 casserole dish. Sprinkle with crackers. Bake at 350 for 20 minutes.
Day 7 – Leftovers and Snack
My favorite snack is popcorn. I used to by the bags of microwave stuff but they are loaded with fat and salt, making a healthy snack not so healthy. I found a quick way to make your own microwave popcorn and doctor it up to suit your taste.
Place 3 tablespoons of popcorn in a paper lunch sack. Fold over the top a couple of times and microwave on high for 2 minutes or until popping slows to more than 2 seconds between pops. Put in your favorite flavors from below or just a little salt and shake before enjoying.
Flavor options:
Parmesan cheese and freshly ground black pepper
Old Bay seasoning and a little olive oil
Hot chocolate mix
Pizza seasoning
Drink of the Week – Frozen Peach Margarita
This is a great recipe but I leave out the sugar to keep the carbs down and keep the tartness high.
http://www.marthastewart.com/recipe/frozen-peach-margaritas?autonomy_kw=frozen%20peach%20margarita&rsc=header_2
I hope you enjoy all these recipes. I love forward to your feedback to keep it coming.
With frozen drinks and flavored popcorn,
Brooke
Sunday, May 17, 2009
Can't beat a $10 spot...
Hello Everyone,
This week is super exciting for me because we have a lot to celebrate. My second child has her second birthday party this weekend as well as the baby’s baptism. You also chose this week’s menu to be under $10 per meal. I accomplished this with one exception, Emmy’s chicken pasta. This can be done for less than $10 but you’ll have to use some serious coupon work. The rest easily fall into this category. Not only are these meals cheap but they are awesome!!! The homemade dressing is my newest addiction. I use it on everything from salad to grilled veggies to a marinade for my meat.
The drink for this week is also a favorite that reminds me of the Czech Republic every time I have it, and that is often. It is also under $10. You could go grocery shopping this week with $100 and walk out with money in your pocket. Add coupons to that and you could match my savings, I spent $50.29 and saved $54.50. And that was for the whole week!
I challenge you to try and let me know how it works out for you. If you need a little help, try http://www.couponmom.com/ for some great tips plus listings of all the sale items for your favorite grocery store.
Day 1 – Meatless Monday Mac-n-Goat Cheese (adapted from a Rachael Ray recipe)
I tried this recipe and made some pretty major changes to make it fit our $10 limit. I think it is better than the original recipe plus half the carbs!
½ box whole-wheat pasta cooked to directions with ¼ cup pasta liquids reserved
¼ cup olive oil
2 cloves garlic, minced
¼ tsp crushed red pepper flakes
1 pint cherry tomatoes cut into halves
1 box frozen spinach, thawed and wrung dry
4 ounces goat cheese crumbled (use the store brand)
Heat olive oil in skillet over medium heat. Add garlic and pepper flakes and cook until fragrant, about 3-4 minutes. Add tomatoes, spinach, and reserved pasta water and cook until heated through. Season with salt and pepper. Mix pasta, veggies, and cheese in serving bowl.
Day 2 – Grilled Chicken over Salad with Emmy’s Homemade Dressing
My friend Emmy made me dinner when the baby was born. We all loved it and I decided to split it into two meals. This is the first. Warning: this dressing is intoxicating. I now eat it on everything.
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
2 T honey
2 T Dijon or spicy mustard
Combine all ingredients in a jar. Screw on lid and shake until combined. You will need to shake it before each use.
Pour half into a zip-top bag and add 4 chicken breasts to bag. Let out the air and zip shut. Marinate chicken for 30 minutes. Cook chicken on grill or grill pan until juices run clear. Slice and serve over a salad with remaining dressing in jar.
Day 3 – Emmy’s Chicken Pasta
This is her exact recipe. It has lots of ways you can change it to suit your tastes but the original recipe is to die for.
1 pkg. boneless skinless chicken breasts,
salt and pepper both sides and sauté or grill till done. Cut in pieces before or after cooking. Set aside.
Sauté 2-3 cloves of minced garlic, ½ chopped onion, a few handfuls of mushrooms, 1 chopped bell pepper, and a several spoonfuls of sun dried tomatoes. Sauté until veggies get soft.
Pour 1 jar of marinara and 1 jar of alfredo sauce over veggies (I use Clasico but I’m sure it doesn’t matter), add chicken and cover on low until you are ready to serve with pasta. May need a little salt and pepper depending on what sauce you use.
Day 4 – Honey-Pecan Pork with Frozen Veggies
This is so easy you may never eat take-out again. Serve it with rice and a frozen veggie.
http://allrecipes.com/Recipe/Awesome-Honey-Pecan-Pork-Chops/Detail.aspx
Day 5 – Tequila Lime Chicken
This is one great recipe, especially if you like Mexican food.
http://www.rachaelray.com/recipe.php?recipe_id=2752
Day 6 – Whole-wheat Banana Banana Bread
I found this recipe on allrecipes.com and had to make it whole-wheat. It works great just by swapping the original all-purpose with whole-wheat or unbleached flour. You can also use baby food bananas, sweet potatoes, or other fruits. Have fun with this one.
2 cups whole-wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas or baby food of your choice
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Day 7 – Leftover Night
Enjoy the fruits of your week’s labor. Pull out all the leftovers and let everyone warm up their favorite or just grab a frozen pizza and pop it in the oven. Either way, rest! You deserve it.
Cocktail of the week – Red Wine Cola Spritzer
My cousin Jenny and I drank these most evenings when we were in Tabor, Czech Republic. It was the perfect summer drink when you knew you had a mile walk home.
3 ounces (half a glass) red wine
3 ounces (half a glass) cola (I always use diet but it’s great with whatever you have)
Combine and enjoy!
This week’s meals are so good, I may eat them again next week. Let me in on some of your family’s faves. I’d love to use them in the weeks to come.
With really great, cheap food,
Brooke
This week is super exciting for me because we have a lot to celebrate. My second child has her second birthday party this weekend as well as the baby’s baptism. You also chose this week’s menu to be under $10 per meal. I accomplished this with one exception, Emmy’s chicken pasta. This can be done for less than $10 but you’ll have to use some serious coupon work. The rest easily fall into this category. Not only are these meals cheap but they are awesome!!! The homemade dressing is my newest addiction. I use it on everything from salad to grilled veggies to a marinade for my meat.
The drink for this week is also a favorite that reminds me of the Czech Republic every time I have it, and that is often. It is also under $10. You could go grocery shopping this week with $100 and walk out with money in your pocket. Add coupons to that and you could match my savings, I spent $50.29 and saved $54.50. And that was for the whole week!
I challenge you to try and let me know how it works out for you. If you need a little help, try http://www.couponmom.com/ for some great tips plus listings of all the sale items for your favorite grocery store.
Day 1 – Meatless Monday Mac-n-Goat Cheese (adapted from a Rachael Ray recipe)
I tried this recipe and made some pretty major changes to make it fit our $10 limit. I think it is better than the original recipe plus half the carbs!
½ box whole-wheat pasta cooked to directions with ¼ cup pasta liquids reserved
¼ cup olive oil
2 cloves garlic, minced
¼ tsp crushed red pepper flakes
1 pint cherry tomatoes cut into halves
1 box frozen spinach, thawed and wrung dry
4 ounces goat cheese crumbled (use the store brand)
Heat olive oil in skillet over medium heat. Add garlic and pepper flakes and cook until fragrant, about 3-4 minutes. Add tomatoes, spinach, and reserved pasta water and cook until heated through. Season with salt and pepper. Mix pasta, veggies, and cheese in serving bowl.
Day 2 – Grilled Chicken over Salad with Emmy’s Homemade Dressing
My friend Emmy made me dinner when the baby was born. We all loved it and I decided to split it into two meals. This is the first. Warning: this dressing is intoxicating. I now eat it on everything.
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
2 T honey
2 T Dijon or spicy mustard
Combine all ingredients in a jar. Screw on lid and shake until combined. You will need to shake it before each use.
Pour half into a zip-top bag and add 4 chicken breasts to bag. Let out the air and zip shut. Marinate chicken for 30 minutes. Cook chicken on grill or grill pan until juices run clear. Slice and serve over a salad with remaining dressing in jar.
Day 3 – Emmy’s Chicken Pasta
This is her exact recipe. It has lots of ways you can change it to suit your tastes but the original recipe is to die for.
1 pkg. boneless skinless chicken breasts,
salt and pepper both sides and sauté or grill till done. Cut in pieces before or after cooking. Set aside.
Sauté 2-3 cloves of minced garlic, ½ chopped onion, a few handfuls of mushrooms, 1 chopped bell pepper, and a several spoonfuls of sun dried tomatoes. Sauté until veggies get soft.
Pour 1 jar of marinara and 1 jar of alfredo sauce over veggies (I use Clasico but I’m sure it doesn’t matter), add chicken and cover on low until you are ready to serve with pasta. May need a little salt and pepper depending on what sauce you use.
Day 4 – Honey-Pecan Pork with Frozen Veggies
This is so easy you may never eat take-out again. Serve it with rice and a frozen veggie.
http://allrecipes.com/Recipe/Awesome-Honey-Pecan-Pork-Chops/Detail.aspx
Day 5 – Tequila Lime Chicken
This is one great recipe, especially if you like Mexican food.
http://www.rachaelray.com/recipe.php?recipe_id=2752
Day 6 – Whole-wheat Banana Banana Bread
I found this recipe on allrecipes.com and had to make it whole-wheat. It works great just by swapping the original all-purpose with whole-wheat or unbleached flour. You can also use baby food bananas, sweet potatoes, or other fruits. Have fun with this one.
2 cups whole-wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas or baby food of your choice
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Day 7 – Leftover Night
Enjoy the fruits of your week’s labor. Pull out all the leftovers and let everyone warm up their favorite or just grab a frozen pizza and pop it in the oven. Either way, rest! You deserve it.
Cocktail of the week – Red Wine Cola Spritzer
My cousin Jenny and I drank these most evenings when we were in Tabor, Czech Republic. It was the perfect summer drink when you knew you had a mile walk home.
3 ounces (half a glass) red wine
3 ounces (half a glass) cola (I always use diet but it’s great with whatever you have)
Combine and enjoy!
This week’s meals are so good, I may eat them again next week. Let me in on some of your family’s faves. I’d love to use them in the weeks to come.
With really great, cheap food,
Brooke
Monday, May 11, 2009
Veggie Lovers Come and Get It!!!
Hello All,
It is a great week for recipes. The vegetables at the store look great and are relatively cheap. It’s also vegetarian week. You may be thinking that you are not a vegetarian and if you’ve made any of my other meals you know that I am not either but there are some great advantages to meat-free cooking. First, the cost should be less considering that meat is usually more expensive than veggies. Second, it is more eco-friendly to go meatless. And lastly, the health benefits are amazing. I like the idea so much that I will now include one meatless meal a week, I call it “meatfree Mondays.” After trying this week’s menu, I hope you become a believer, too.
I will also start a new feature called the signature cocktail. I love a nice drink but hate to pay the prices at a restaurant. This is a great way to entertain friends without the need to stock a full bar. The drink this week is also figure-friendly to match the menu’s theme.
Enjoy the beginning of summer with meals that taste great and make you bathing suit ready.
Day 1 – Greek Pizza
You all know how much I love a good pizza. This one’s so tasty you won’t miss the meat.
Refrigerated pizza dough
3 cloves of garlic, minced
½-1 cup kalamata olives
1 cup feta cheese
2 cups grated mozzarella cheese
1 small jar sundried tomatoes, drained and chopped
1 small red onion, diced
2 handfuls spinach, chopped
Peperocini’s chopped (to taste)
Preheat oven to 450 degrees. Roll out dough onto a cookie sheet or pizza stone. Spread garlic onto dough. Top pizza with all toppings. Bake in oven for 30 minutes or until dough is golden brown and cheese in melted.
Day 2 – Artichoke Frittata
This is my homage to breakfast for dinner. This would also make a great brunch dish or potluck dinner.
http://rachaelray.com/recipe.php?recipe_id=2658
Day 3 – Spring-Summer Ziti
You will love this fresh take on classic pasta dish. It is supper easy and the kids will love it.
http://rachaelray.com/recipe.php?recipe_id=1832
Day 4 – Beautiful Berry Salad
This salad makes a fresh, gorgeous salad. It would be perfect for a ladies’ night or lunch. It is not your typical greens and dressing.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1734330
Day 5 – Grilled Eggplant Parm
This dish takes a little longer than most of my meals but it is well worth it. It is not only super healthy but also low carb. Bathing suits, here we come.
http://rachaelray.com/recipe.php?recipe_id=2738
Day 6 – Quick Veggie Stir-fry
Make this dish with a side of brown rice. You’ll think you’re at a Japanese restaurant.
http://allrecipes.com/Recipe/Japanese-Zucchini-and-Onions/Detail.aspx
Day 7 – Leftover Night
Enjoy all the veggie dishes from earlier in the week. Plus, there’s the added benefit of not having to worry about rubbery microwaved meat.
Signature Cocktail –
The Skinny Margarita
Ingredients : 2 ounce clear Tequila A splash of fresh lime juiceA splash of Cointreau, Grand Marnier or Triple SecCombine all ingredients over a glass of ice. Garnish with a lime wedge and salt or sugar if you like. Makes one serving. If you prefer a frozen Skinny Margarita, crush ice in a blender, then pour in ingredients
With fresh garden vegetables galore,
Brooke
It is a great week for recipes. The vegetables at the store look great and are relatively cheap. It’s also vegetarian week. You may be thinking that you are not a vegetarian and if you’ve made any of my other meals you know that I am not either but there are some great advantages to meat-free cooking. First, the cost should be less considering that meat is usually more expensive than veggies. Second, it is more eco-friendly to go meatless. And lastly, the health benefits are amazing. I like the idea so much that I will now include one meatless meal a week, I call it “meatfree Mondays.” After trying this week’s menu, I hope you become a believer, too.
I will also start a new feature called the signature cocktail. I love a nice drink but hate to pay the prices at a restaurant. This is a great way to entertain friends without the need to stock a full bar. The drink this week is also figure-friendly to match the menu’s theme.
Enjoy the beginning of summer with meals that taste great and make you bathing suit ready.
Day 1 – Greek Pizza
You all know how much I love a good pizza. This one’s so tasty you won’t miss the meat.
Refrigerated pizza dough
3 cloves of garlic, minced
½-1 cup kalamata olives
1 cup feta cheese
2 cups grated mozzarella cheese
1 small jar sundried tomatoes, drained and chopped
1 small red onion, diced
2 handfuls spinach, chopped
Peperocini’s chopped (to taste)
Preheat oven to 450 degrees. Roll out dough onto a cookie sheet or pizza stone. Spread garlic onto dough. Top pizza with all toppings. Bake in oven for 30 minutes or until dough is golden brown and cheese in melted.
Day 2 – Artichoke Frittata
This is my homage to breakfast for dinner. This would also make a great brunch dish or potluck dinner.
http://rachaelray.com/recipe.php?recipe_id=2658
Day 3 – Spring-Summer Ziti
You will love this fresh take on classic pasta dish. It is supper easy and the kids will love it.
http://rachaelray.com/recipe.php?recipe_id=1832
Day 4 – Beautiful Berry Salad
This salad makes a fresh, gorgeous salad. It would be perfect for a ladies’ night or lunch. It is not your typical greens and dressing.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1734330
Day 5 – Grilled Eggplant Parm
This dish takes a little longer than most of my meals but it is well worth it. It is not only super healthy but also low carb. Bathing suits, here we come.
http://rachaelray.com/recipe.php?recipe_id=2738
Day 6 – Quick Veggie Stir-fry
Make this dish with a side of brown rice. You’ll think you’re at a Japanese restaurant.
http://allrecipes.com/Recipe/Japanese-Zucchini-and-Onions/Detail.aspx
Day 7 – Leftover Night
Enjoy all the veggie dishes from earlier in the week. Plus, there’s the added benefit of not having to worry about rubbery microwaved meat.
Signature Cocktail –
The Skinny Margarita
Ingredients : 2 ounce clear Tequila A splash of fresh lime juiceA splash of Cointreau, Grand Marnier or Triple SecCombine all ingredients over a glass of ice. Garnish with a lime wedge and salt or sugar if you like. Makes one serving. If you prefer a frozen Skinny Margarita, crush ice in a blender, then pour in ingredients
With fresh garden vegetables galore,
Brooke
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