{recipe} Teriyaki Stir Fry

This recipe comes from a Pampered Chef cookbook that my sister lent me. I bookmarked several recipes that I'd like to try, but this one was the lucky first.

Teriyaki Stir Fry (from Pampered Chef: It's Good For You)


2/3 c. reduced-sodium soy sauce
1/4 c. packed brown sugar
1 Tbsp. cornstarch
2 tsp. peeled, finely chopped fresh gingerroot (I used 1 tsp ground ginger)
2 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
1 lb. boneless pork loin chops (or chicken), cut into 1/8" strips (I omitted this, and instead added sliced fresh mushrooms)
2 c. uncooked instant whole grain brown rice
1 medium red bell pepper, cut into 1/4" strips
6 oz. fresh snow peas, trimmed (I used frozen)
1 bunch green onions with tops, cut into 1" pieces (I used minced yellow onion)
1 tsp. sesame oil, divided
1 can (8 oz.) bamboo shoots, drained
(I also added sliced carrots, and next time will add broccoli)

PREP ALL INGREDIENTS BEFORE STARTING!

In small bowl, combine soy sauce, brown sugar, and cornstarch. Whisk until blended, then stir in ginger, garlic, and red pepper flakes. Add pork (or mushrooms!) to soy sauce mixture, stir to coat, and refrigerate 15 minutes to marinate. Cook rice according to pkg directions. Heat 1/2 tsp. sesame oil over high heat until hot. Remove pork (or mushrooms!) from marinade and add to skillet (save the marinade!). Stir-fry 1-2 minutes until no longer pink. Remove from skillet and keep warm. In same skillet, heat other 1/2 tsp. sesame oil. add veggies and stir-fry 2-3 minutes until veggies are slightly tender/slightly crisp. Return pork (or mushrooms!) to skillet. Stir in reserved marinade and bamboo shoots, and bring to boil. Cook and stir 1 minute until sauce is thickened. Serve over rice.

Makes 6 servings.

YUM! YUM! YUM! So good! And once all the prep work was done, it cooked together in a flash. Slightly sweet, slightly spicy - a keeper!

{recipe} BBQ Chicken Pizza

I've never had the desire to try BBQ Chicken pizza before, but Tony had an idea to create one yesterday, so I went with it. It was delicious! Here's how it went down...

Chicken:


In crock pot, place 2 chicken breasts, 1/2 cup-ish BBQ sauce, 1/2 cup-ish water, 1/2 Tbsp. butter, 1/2 c. chopped onions, 2 tsp. Worcestershire sauce, 1/2 Tbsp. Mesquite seasoning, 1/2 tsp. each: thyme and oregano. All measurements are estimates as it was not actually measured. Cook 3-4 hours on high in little mini crock pot. Shred chicken and then strain off juice. Reserve the juice for the pizza sauce.

Pizza:

Make your crust. Preheat for 5 minutes so sauce doesn't soak in. Brush crust with reserved juice. Layer on chicken, cooked spinach (used about 4 oz., will add more next time), sauted fresh mushrooms (8 oz.), and cheese. We used a mix of sharp cheddar, mozzarella, and parmesan. Bake until yummy.

{recipe} Potato, Carrot, Zucchini Pancakes

Weekly Test Recipes - week 41!

This is a recipe I got from my younger sister when we were discussing healthy recipes. It's chock-full of vegetables and pretty easy to make - IF you have a food processor. I do not. So I had to shred potatoes, carrots, and zucchini by hand. That took a long time. I guess it was worth it though, because the end result was pretty good.

POTATO, CARROT, ZUCCHINI PANCAKES (Karen Doerr)

1 medium zucchini, shredded (about 1 1/2 cups)

1 1/2 pound baking potatoes, peeled and shredded (about 4 cups)
1 large carrot, shredded (about 1 cup)
1/4 cup all-purpose flour
5 large eggs
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. canola oil

Preheat oven to 425. Lightly coat two small baking sheets with nonstick cooking spray; set aside.

Drain zucchini in a colander, press to squeeze out excess liquid. In a large bowl combine zucchini, potatoes, carrot, flour, one of the eggs, thyme, salt and pepper.

In extra-large nonstick skillet, heat half of the oil over medium heat. To make a pancake, spoon about a 1-cup portion of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake. Cook two at a time, 4-5 minutes each side or until golden brown, turning once. Transfer to prepared baking sheet. Repeat with remaining oil and potato mixture.

With the back of a wooden spoon or a 1/4 cup measure gently press each pancake, to make a 3-inch diameter depression, deep enough to hold an egg. Pour one egg in each nest. Place pancakes with eggs in oven, being careful not to tilt baking sheet. Bake, uncovered, 10-12 minutes or until eggs are cooked through. Transfer to serving plates

I thought these were good, but the first batch I made I cooked too long and the egg got a really tough outer coating to it. I was scared about undercooked eggs. If you follow the recipe you should be fine ;) The thing I didn't like was the thyme. Any suggestions for substitutes? I made a half recipe and used 1/2 c. measures to make each pancake. This resulted in 4 servings. Also, I fried all four pancakes in the oven, but only baked two with the eggs to eat that night. The other two I fried and then put in the fridge for the next day. Then the next day I just put the egg on top and baked as directed.

Rating: GOOD

{recipe} Chicken Spinach Quesadillas

Weekly Test Recipes - week 40!

Here are some simple, easy, and fast quesadillas that are perfect for a weeknight meal.

CHICKEN/SPINACH/RICOTTA QUESADILLAS (pieceofcakerecipes)

You will need:
* chicken (I used rotisserie)
* fresh spinach
* tortillas (I used spinach wraps)
* cheese - Mexican blend, pepper jack, mozzarella - whatever you like
* ricotta cheese
* diced onions
* olive oil

Heat olive oil over medium heat. Add onions and cook a few minutes until tender. Add spinach and cook a minute or two until wilted. Place onion/spinach mixture on paper towel to drain. Shred chicken and mix with cheese and ricotta. Spread chicken/cheese mixture on half of tortilla. Top with spinach. Fold in half and cook in skillet over medium heat until cheese is melted and outside of tortilla is crispy. Flip to get both sides crispy.

This was very good! Since I used rotisserie chicken it was very quick to make. I think next time I'm going to try adding some fresh mushrooms. And I'm going to add some cayenne pepper or chili powder to the chicken/cheese mixture for some added spice.

Rating: GOOD

{recipe} Pasta ala Vodka

Weekly Test Recipes - week 37!

I'm camera-less the next couple weeks, so bear with my grainy phone pictures...

I'm back to pasta :)  This recipe is from Pioneer Woman.

PASTA ALA VODKA (Pioneer Woman)

1 lb. pasta (I used bowtie - half plain/half whole wheat)
2 Tbsp. olive oil
2 Tbsp. butter
1 medium onion, minced
2-3 cloves garlic, minced
3/4 c. vodka
14 oz. tomato puree
1 c. heavy cream, or can substitute milk
Pinch red pepper flakes
1/4 tsp. salt
Freshly ground black pepper
1 c. Parmesan cheese

Cook pasta according to directions, just to al dente.  While pasta is cooking, head olive oil and butter over medium heat in large skillet.  Add onion and garlic and stir until tender.  Add vodka and cook/stir for a few minutes.  Add tomato puree and stir.  Reduce heat to low and stir in cream.  Simmer, and add red pepper flakes, salt, and pepper.  Drain pasta and add to sauce; stir to combine.  Add Parmesan cheese and serve, garnished with more cheese.

This was a very easy dish to make.  I thought it was good, but thought it was just slightly tart (I'm not sure if that's the right word to use).  Maybe it was the vodka, or maybe it had too much of a pure tomato flavor for my taste.  I don't know, but it wasn't what I imagined it would be.  It was good, but I sprinkled Italian seasoning and garlic powder on my plate and stirred it, and I liked it with those additions much better.  So I may make this again, but with those additions for more flavor.

Rating: GOOD

{recipe} Tortizzas

Weekly Test Recipes - Week 25!

When I was growing up, we loved making a quick lunch or snack of mini pizzas using English muffins as a base.  Spread with sauce, favorite toppings, cheese, and microwave or toast until yummy. My fiance said his family did something similar but used hamburger buns instead of English muffins (personally, I think the buns get a little too soggy for my taste). This next recipe is a fabulous idea that my fiance dreamed up as a compromise: personal pizzas made on tortillas!  Yum, flatbread-ish, crispy, goodness.  I call them Tortizzas!

TORTIZZAS
flour tortillas (we like whole wheat or multigrain)
favorite pizza sauce and toppings
shredded pizza cheese
pizza seasonings (i.e. oregano or italian seasoning; salt/pepper; minced onions; paprika; etc. optional)

Spread pizza sauce on tortilla, and layer on toppings.  We like canadian bacon and mushrooms, or hawaiian, or pepperoni mushroom, extra cheese for me!  Cook in 350* oven 8-12 minutes until cheese is melted and starting to brown.  OR, last time we made them on the grill and they were also great.  Quick, easy, and so good!  Each person can personalize them with whatever toppings they would like.

{recipe} Shrimp and Broccoli Pasta

Weekly Test Recipes - Week 24!

I loved the simplicity of this recipe when I came across it.  Something new for me that came with this recipe was peeling/deveining shrimp.  More on that later.

SHRIMP AND BROCCOLI PASTA (allrecipes.com)
2 cups uncooked bow tie pasta

1/4 cup chopped onion
3 garlic cloves, minced
1 tablespoon butter or stick margarine
1 tablespoon olive oil
2 cups fresh broccoli florets
1/4 teaspoon salt
8 ounces uncooked medium shrimp, peeled and deveined
1/4 cup grated Parmesan cheese

Cook pasta according to package directions. In a large nonstick skillet, saute onion and garlic in butter and oil until tender. Add broccoli and salt; cook and stir over medium-high heat for 8 minutes. Add shrimp; cook and stir 2-3 minutes longer or until shrimp turn pink and broccoli is tender. Drain pasta; transfer to a serving bowl. Add the broccoli mixture; toss gently. Sprinkle with Parmesan cheese.

I didn't know the proper way to peel and devein shrimp, so a quick internet search led me to this helpful site: Peel and Devein Shrimp  Let me tell you, this is a very unpleasant job, and really turned me off from the idea of ever doing this again.  From now on, I'm only buying pre-peeled and de-pooped shrimp.  Overall, the receipe was a MEH rating, and I'll probably never make it again.  It was quite dry and needs some sort of sauce to add.  Maybe some chicken broth or something just to add a little more moisture and pull all the ingredients together. 

{recipe} Fruited Tuna Salad

Catching up today and tomorrow....So sorry I have fallen TWO months behind with my recipes.  I have been cooking as normal, just not blogging the results.  I have some new favorites that I'll be posting about this week.  Bear with me while I catch up.

Weekly Test Recipes: Week 19 (From May....)

FRUITED TUNA SALAD (Simple&Delicious, May 2010)
1/2 c. mayonnaise
1 Tbsp. honey (or corn syrup)
2 cans water-packed tuna, drained
1 can (11 oz.) mandarin oranges, drained
1 medium apple, chopped
1/3 c. chopped pecans
1 celery rib, thinly sliced
1/4 c. dried cranberries
1/8 tsp. salt
4 whole pita breads
alfalfa sprouts

In a large bowl, combine mayonnaise and honey.  Stir in the tuna, mandarin oranges, apple, pecans, celery, cranberries, and salt.  Serve on pita breads with sprouts.

This was sooooooo yummy!!!!  I was a little apprehensive about how all the different fruits would mesh with the tuna, but it was amazing!  I will definitely be making this in the future.  Rating: EXCELLENT. Unfortunately, I forgot to take a picture of this yumminess for you.  Next time I make it I will add a picture to this post.

{recipe} Texas-Style Egg Rolls

Test Recipes Week 15!

I like to check allrecipes.com daily just to see the photos of the day. I have bookmarked sooo many recipes just from doing that. The most recent bookmarked recipe being Southwestern Egg Rolls. I think it was the yummy-looking picture/mostly healthy ingredients that drew me to check it out. I'm going to go ahead and say this recipe was adapted from allrecipes because I actually changed it quite a bit - a few ingredient changes, baked not fried, proportions doubled, and a name change ;) Below is the recipe as I made it:

TEXAS-STYLE EGG ROLLS (adapted from allrecipes.com)

2 Tbsp. canola oil
1 can (12.5 oz.) canned chicken (can also use chx breast or grocery store rotisserie)
1/4 cup minced green onion
generous 1/4 cup minced red bell pepper
2/3 cup frozen corn kernels
1/2 cup black beans, rinsed and drained
1/2 cup frozen chopped spinach, thawed and drained (I used fresh - steamed, cooled, and drained)
1/4 cup diced green chiles
1 tablespoon minced fresh cilantro
1 teaspoon ground cumin
1 teaspoon chili powder
3/4 teaspoon kosher salt
2 pinches ground cayenne pepper
1 cup shredded Pepper Jack cheese
12 egg roll wrappers

Next time, I am going to use jalapenos instead of the chiles because I wish these were a little more 'pica' (spicy).

Doesn't that look YUMMY?!

Heat oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes until tender. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, chiles, cilantro, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in cheese so that it melts. Spoon even amounts of the mixture onto each egg roll. Roll tightly around mixture (*see below*). Arrange on cookie/pizza sheet and bake 350* for 10 minutes; turn over and bake 10 more minutes.

 How to Roll an Egg Roll

(based on a quick internet search...please comment if you know better)

place filling in bottom half

dampen all edges with water and roll bottom corner tightly around filling

fold in sides

and roll the rest of the way up!

after first 10 minutes, before flipping

Look at the yumminess!!

These are definitely rated EXCELLENT!  I would rate them double-excellent if I could :)  This would also be yummy with Margaritas!  Based on some of the recipe comments, I decided to serve with this dipping sauce. So glad I did!

CILANTRO LIME CREAM SAUCE (allrecipes.com)

8 oz. cream cheese, softened

1 tablespoon sour cream

1 (7 ounce) can tomatillo salsa (I used leftover diced green chiles from the egg rolls)

1 teaspoon freshly ground black pepper

1 teaspoon celery salt (I skipped this b/c I didn't have any, and it still tasted great)

1/2 teaspoon ground cumin

2 teaspoons garlic powder

1 bunch fresh cilantro, chopped

1 tablespoon fresh lime juice

Combine all ingredients in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl. Makes 2 cups. I made 1/4 of the above recipe and it was twice as much as I needed for a dozen Texas-Style Egg Rolls. The website says this makes a great dip or can be used as a sauce for chicken/fish. This one's going in the favorites file!  It definitely earns an EXCELLENT rating.

not very healthy, but dang good

{recipe} Meatloaf and Creamed Spinach

Test Recipes Week 13!

Comfort Food!!  I've always been a fan of meatloaf, even though beef isn't my first choice when it comes to meat (have you noticed the favored chicken recipes on here?).  I always have a preference for my Mom's recipe, but decided to give a new one a try.

MEAT LOAF (Simple&Delicious Jan/Feb '10)

1 egg, slightly beaten
1 can (5 1/2 oz) V8 juice
1/2 c. seasoned bread crumbs (I just made my own by toasting and smashing a few pieces of bread)
1 envelope onion soup mix
1/4 c. grated Parmesan cheese
1/4 tsp. garlic powder
1 1/2 lbs. ground beef
1/3 c. ketchup

In a large bowl, combine the egg, V8 juice, bread crumbs, soup mix, cheese, and garlic powder.  Crumble beef over mixture and mix well.  Pat into an ungreased 9"x5" loaf pan.  Bake, uncovered, at 350* for 30 minutes.  Spread ketchup over top; bake 5-10 minutes longer or until no pink remains and a meat thermometer reads 160*.  8 servings.

Overall, GOOD.  But not as good as Mom's!  Want to know a secret?  When I eat meat loaf, I always always always cover it in ketchup and then mash/stir it thoroughly until it becomes more of a Meat Mush.  I can't help it.  Meat Mush just seems more appetizing to me than putting a chunk of beef in my mouth.  I'm weird like that.....In other comfort food news: Creamed Spinach.  I've only had creamed spinach one other time in my life at a Sunday brunch buffet, but have never had a desire to make it until I came across this recipe.  I guess just seeing a picture of it was enough to make it.  That's another THING of mine - I only test recipes that include pictures of the finished product.  I like to see what I'm getting myself into.


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CREAMED SPINACH (SmittenKitchen)
**I made a half recipe (using the proportions listed below, although I didn't change the amount of garlic).  See SK website for original proportions - or just multiply by 2!)

1 pound baby spinach or 1 1/4 pounds fresh spinach, tough stems discarded
7/8 cups heavy cream or whole milk
1/2 small onion, finely chopped
1 small clove garlic, minced (optional)
1 1/2 Tbsp. unsalted butter
1 1/2 Tbsp. all-purpose flour
salt and pepper, to taste
pinch of nutmeg

Wash your spinach well. Place wet spinach in a large pot over high heat. Cook, covered, stirring occasionally, until wilted, about 2 to 4 minutes.  Press or squeeze out the excess liquid.  Coarsely chop the wrung-out spinach.  Heat milk or cream in a small saucepan over medium heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic (if using) in butter in large pot over moderately low heat, stirring occasionally, until softened. Whisk in flour and cook roux, whisking until thickened. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

I rated this recipe EXCELLENT, although I had to add more salt/pepper/nutmeg than I originally thought.  And it was much easier to make than I imagined it would be :)

{recipe} Stroganoff-Style Spaghetti 'n' Meatballs

Test Recipes Week 12!

And I'm all caught up!  With this post, I am officially caught up with the recipes I have tested out in 2010.  Woohooooo!!  Here's what I made:

STROGANOFF-STYLE SPAGHETTI 'N' MEATBALLS (Simple&Delicious Jan/Feb '10)

1/2 lb. uncooked spaghetti

3/4 lb. frozen cooked Italian meatballs, thawed

2 Tbsp. finely chopped onion

1 garlic clove, minced

1 Tbsp. olive oil

1 can (10 3/4 oz.) condensed cream of mushroom soup

1/4 c. milk

1 Tbsp. concentrated au jus sauce

1/8 tsp. Cajun seasoning

1 c. (8 oz.) sour cream

Cook spaghetti until al dente, then strain.  Meanwhile, in a large skillet, saute the meatballs, onion, and garlic in oil for 4-5 minutes or until meatballs are browned.  Stir in the soup, milk, au jus sauce, and seasoning.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.  Gradually stir in sour cream.  Heat through (do not boil).  Stir spaghetti into skillet.  Serve immediately.  Makes 4 servings.

EXCELLENT!  Of course, I could not make this recipe exactly as written.  That would be unlike me.  I used half regular spaghetti, and half whole-wheat spaghetti.  I also didn't want to buy concentrated au jus sauce (didn't know if I would use it again), so I just splashed a little Worcestershire sauce into the mix.  And instead of Cajun seasoning, I used some seasoned salt and cayenne pepper.  It turned out nummy nummy, and I will be making this again.

South of the Border

Test Recipes Week 11!

I've had these Taquitos from Our Best Bites bookmarked for a while now, and decided to test them out this week.  Then I noticed the Brazilian Lemonade link on the same post, so this week's test recipe sort of has a theme.  (If you've never checked out Our Best Bites before, go do so.  I have so many recipes bookmarked from their site that I'll be able to do a 2nd year of test recipes in 2011...)

CREAMY CHICKEN TAQUITOS (OurBestBites)

1/3 c. (3 oz) cream cheese, softened
1/4 c. green salsa (I used regular, because that's what I had on hand)
1Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions
2 c. shredded cooked chicken
1 c. grated Pepper Jack cheese
small corn or flour tortillas (about 12)
kosher salt

Combine cream cheese, salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. 

Slightly warm your tortillas so they don't break while rolling.  Place a spoonful of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.  Place seam side down on the baking sheet lined with aluminum foil. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. 

Bake at 425* for 15-20 minutes or until crisp and the ends start to get golden brown.  Dip in salsa, sour cream or guacamole, or use your favorite toppings.

These were super yummy and super easy to make!  They also tasted very good when reheated.  I dipped them in sour cream and that's it.  This one is rated EXCELLENT.  There was also a drink recipe linked to the taquitos recipe.  The ladies over at OBB were raving about this drink, so I decided to try it out at the same time as the taquitos.

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BRAZILIAN LEMONADE (OurBestBites)

4 limes (with thin, smooth skin)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Mix cold water and sugar until dissolved.  Chill until ready to use. This step can be done ahead of time.  Wash limes thoroughly with soap Cut the ends off the limes and then cut each lime into eighths.  Place 1/2 of the limes in your blender.  Add 1/2 of the sugar water, and pulse 5 times. Place a fine-mesh strainer over a pitcher and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Repeat with remaining limes and sugar water. Add sweetened condensed milk.  Add more sugar or milk if it's too bitter.  Serve immediately over ice. Serves 4.
 
OBB said this does not keep well, so only make the amount you think you'll need (I made a half recipe).  This was another 'oops' recipe for me.  I don't own a wire-mesh strainer, so I attempted to strain (SLOWLY) through a paper towel.  A couple times some rind spilled over into the pitcher, but I just scooped it out with a spoon.  Overall, I rated this recipe GOOD.  It was a little too bitter for me, even after adding more sugar.  I would attempt it again (using an actual strainer), and try even more sugar.
 

{recipe} Chicken Spaghetti

Test Recipes Week 9!

Back home in Minnesota, a meal like this would be called a HOTDISH, never a casserole.  Most hotdishes follow the same basic principle:

* meat (chicken or ground beef, or even turkey on occasion)
* creamy soup or tomato sauce base
* pasta or potatoes (my all-time favorite is still Tator Tot Hotdish!)
* may or may not include veggies
* bake 350* until yummy

Mix and match any combination of the above, and BOOM - hotdish!  Here's the latest HOTDISH I came across:

CHICKEN SPAGHETTI (Pioneer Woman)
**disclaimer** These are the proportions posted by PW.  I made HALF a recipe, and it still filled a normal-sized casserole dish.

2 c. cooked chicken
3 c. dry spaghetti, broken into 2" pieces
2 cans cream of mushroom soup
2 c. grated sharp Cheddar cheese
1/4 c. chopped green pepper
1/4 c. finely diced onion
4 oz. diced pimentos, drained
2 c. chicken broth
1 tsp. seasoned salt
1/8 to 1/4 tsp. cayenne pepper
salt and pepper, to taste
1 c. additional grated sharp Cheddar cheese

Cook spaghetti according to package directions (until al dente).  Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.  Place mixture in casserole pan and top with remaining sharp cheddar. Bake at 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil - mine got a little overcooked before I caught it).

YUM YUM YUM!  I did things a little differently than PW (natch...).  I used canned chicken instead of a chicken fryer.  I also added much more green pepper than called for (probably double).  Next time, I will use half the cheese.  As mentioned above, I made a half recipe (since I'm only cooking for myself) and it still filled a casserole dish.  Sadly, my refrigerator went out the day after I made this and all the leftovers of this HOTDISH were lost during the ordeal.  I will definitely be making again.  EXCELLENT!

{recipe} Creamy Shrimp Penne

Test Recipes Week 7!  (From this point on, I have remembered to take pictures of each test recipe.  Woot!)

Pasta.  Probably my all-time favorite food.  Shrimp.  One of my favorite forms of seafood.  This pasta has BOTH.  Plus a creamy tomato sauce.  YUM.  It's from Pioneer Woman.  I changed the name because Penne a la Betsy has no meaning to anyone other than PW.  I can do that.  It's my blog.

CREAMY SHRIMP PENNE (Pioneer Woman)

¾ pounds penne pasta
1 pound cooked, peeled, and deveined shrimp
2 Tbsp. butter
2 Tbsp. olive oil
1 small onion, minced
2 cloves garlic, minced
½ c. white wine or chicken broth
1 can (8 oz) tomato sauce
1 cup heavy cream
1 Tbsp. each fresh basil and parsley, chopped
Salt and Pepper to taste

Cook the pasta until al dente.  Pull tails off thawed shrimp, rinse, and cut into bite-sized pieces.  Set aside.  In a large skillet heat butter and olive oil. Add the garlic and onion and sauté, stirring occasionally. Once garlic and onions are tender, add white wine or broth. Let the wine evaporate for a few minutes, stirring occasionally.  Add tomato sauce and stir until well combined. Add heavy cream and continue stirring. Turn heat down to low and let simmer.  Stir shrimp and pasta into tomato cream sauce.  Add parsley, basil, and salt and pepper to taste.

I thought this recipe was SUPER yummy!  I rated it EXCELLENT and will definitely be making it again.  It made a huge amount though, which was just too much for one person, and it didn't reheat very well (microwaved shrimp - meh).  So next time I'll probably just make a half recipe.  I'm not the biggest fan of Penne either, it's a lot of pasta.  I'd be tempted to substitute linguine or egg noodles next time.  And this would probably be just as good with chicken instead of shrimp.  Try it!

{recipe} Mexican Chicken

Test Recipes Week 6!  (I actually tested two recipes this week, but already posted about one of them.  Read about the Raspberry Crumb Bars HERE.)

My sisters and I have a blog together to keep in touch, as we're spread out all across the country.  We post lots of updates about our lives, but also include things like recipes we've tried out.  At the end of 2009, my oldest sister compiled most of the recipes into a booklet, along with lots of our old family favorites.  It's a really neat thing to have.  She even scanned in some recipes that were handwritten by our mother.  I'm excited to print it off and put it into a binder, where I can add my own favorite recipes over time.  This week's test recipe came from that book.  It's super easy and practically effortless to make.  Gotta love crockpot recipes!  I love coming home from work to an apartment full of the aromas of a ready-to-eat-supper.  Comfort food to the max.

MEXICAN CHICKEN (Pam Kautz)

frozen chicken breasts
salsa
sour cream
tortillas
additional toppings of your choice (i.e. lettuce, shredded cheddar cheese, chopped tomatoes)

Place frozen chicken breasts in crockpot, add salsa, and cook on low 5-6 hours or on high 3-4 hours.  Turn off heat and drain excess juice from crockpot.  (I didn't do this when I made them, and they were VERY drippy and messy to eat.)  Stir to shred chicken.  Add 1/2 c. sour cream and stir.  Serve in tortilla shells with favorite toppings.

I am fortunate enough to be able to go home for lunch, so I threw this all in the crockpot over lunch, and cooked on low while I went back to work.  I love having supper ready for me when I get home from a long day at work.  Super yum and super easy.  I rated this recipe GOOD due to the drippy-ness, but I think it could be moved to EXCELLENT if I tried it again.

{recipe} Pantry Pasta

Test Recipes Week 5! (I'm catching up here...hopefully in the next few days I'll be all caught up on posting my test recipes to date.)

I found this recipe on the Sing For Your Supper blog.  It's a great resource for recipes and blogging inspiration too!  Check it out if you've never been there.  This recipe challenged me because she didn't have a lot of measurements in her post, but it turned out pretty good!  I'll do my best to guestimate the ingredient portions that I used.  I rated this EXCELLENT and will be keeping it in the rotation.  Unfortunately, I didn't have any mushrooms on hand (I'm a huuuuge fan of mushrooms), so I'm excited to make this recipe again in the future, because it can only get better with mushrooms.

PANTRY PASTA (SingForYourSupper)

2 boneless, skinless chicken breasts
2 Tbsp. butter
1 Tbsp. flour
1/2 c. frozen peas
1 small can of mushrooms
1 can chicken broth
1/2 c. heavy cream
salt and pepper to taste
spaghetti noodles

Cook pasta according to package directions.  Meanwhile, heat olive oil in nonstick frying pan, and saute chicken breast until juices run clear.  I like to drain the oil and juices off right at the end and then cook the breast a little longer until they're slightly browned/crispy on the outside.  Just a side note.  In the same pan, melt butter, then whisk flour in slowly to make a roux.  Slowly whisk in chicken broth and cream.  Season with salt and pepper.  Add mushrooms and peas.  Toss sauce, chicken, and pasta together and enjoy!  It would also be nummy sprinkled with Parmesan cheese.

{recipe} Caesar Pockets

Test Recipes Week 4 (continued)!

Caesar Pockets. Or in my case, Caesar Wraps.  I thought this recipe was soooo yummy! And very, very quick and easy to make! Perfect for a weeknight meal, or a quick lunch on the go. I made a couple changes to this recipe. First, I couldn't find roasted red pepper strips at the grocery store, so I substituted pimentos. It was still good. Second, Pita bread was hard to find too, so I substituted Roasted Tomato tortillas. (It was a weeknight and I didn't feel like driving across town to the bigger grocery store.) It was still YUM! I'm a huge fan of wraps, and the tanginess of this one was a nice change to regular turkey-lettuce-cheese wraps. I rated it EXCELLENT.

CAESAR POCKETS (Kraft Food and Family)

4 c. torn romaine lettuce
6 oz. shaved smoked turkey breast, cut into strips
¼ c. drained roasted red pepper strips
3 Tbsp. grated parmesan cheese
¼ c. Caesar dressing (can also use ranch)
4 pita breads, wamed, cut in half

Toss lettuce with turkey, peppers, cheese, and dressing. Spoon into pitas.
4 servings

{recipe} Cauliflower Cheese Soup

Test Recipes Week 4!

I was excited to test out this next recipe, because I got to try my new blender!  It's just a cheap-o one from Target, but it worked great!  It's kind of sad how excited I got over a new blender.  Oh well!  I also actually remembered to take pictures of this recipe for my blog! 

CAULIFLOWER CHEESE SOUP (delish.com)

2 Tbsp. butter or margarine
1 medium onion, chopped
1/4 c. all-purpose flour
1/2 tsp. salt
2 c. milk
1 can (13 3/4 to 14 1/2 oz) chicken broth
1 head (2 1/2 lbs) cauliflower, cut into 1" chunks
1 tsp. Dijon mustard
1 pkg. (8 oz) shredded sharp Cheddar cheese

In 4-quart saucepan, melt margarine or butter over medium heat.  Add onion and cook until golden, about 10 minutes, stirring occasionally.  Stir in flour and salt; cook 2 minutes, stirring frequently.  Gradually stir in milk, chicken broth, and 1 1/2 c. water; add cauliflower and heat to boiling over high heat.  Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.  In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.  Return cauliflower mixture to saucepan; heat over medium heat until hot, storring occasionally.  Remove saucepan from heat; stir in mustard and 1 1/2 c. cheese until melted and smooth.  Don't let boil or cheese may get stringy.  Garnish soup with remaining cheese to serve.

It seems lately I just can't make a recipe exactly the way it is written.  I'm always making little tweaks and changes to adapt things to my own taste.  Here are the changes I made to this recipe:

1) I added chopped carrots for a little color, but I think I should have waited to add them until the cauliflower mixture had already gone through the blender so that they could be seen.

2) Instead of 2 cups milk I added 1 1/2 c. milk and 1/2 c. cream...just to make sure it was nice and yummy :)

3) I also added a little ground white pepper.

Not as good as broccoli cheese soup (my all-time favorite), but still pretty good!  I rated it GOOD, and will probably make it again some day.

{recipe} Creamy Chicken and Pasta Bake

Test Recipes week 3!

I got this recipe in the Kraft Food and Family magazine.  Once again, I didn't think to take pictures of the results :(  Next time.

CREAMY CHICKEN AND PASTA BAKE (Kraft Food and Family)

1 ½ c. multi-grain rotini pasta
3 c. broccoli florets
1 lb. boneless skinless chicken breasts, chopped
½ c. fat-free reduced-sodium chicken broth
2 oz. Neufchatel cheese, cubed
1 c. shredded mozzarella cheese, divided
2 Tbsp. grated parmesan cheese

Cook pasta, adding broccoli for the last 3 min. Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add Neufchatel cheese; cook and stir on low heat 1 min. or until melted. Stir in ½ c. mozzarella. Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch square baking dish; cover. Bake in 375* oven for 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.

4 servings (1 ½ c.)

I thought this recipe was good, but could have been better.  I bet if I used real cream cheese instead of the healthier Neufchatel it would have a little more flavor, or if I used full-flavor, full-sodium, full-bad-for-you chicken broth.  And I'm still getting used to the flavor and texture of whole-grain pasta as opposed to regular.  Overall, this recipe is going in the keeper pile.  I rated it GOOD.

Test Recipes: Week 1

One of my new year's resolutions for 2010 is to try at least one new recipe each week.  I didn't think to start blogging the recipes right away, or to take pictures, so now I am playing catch up.

SHREDDED TURKEY SANDWICHES (Recipe courtesy of my sister Karen.  Not sure where she got it.)

1/2 C. finely chopped onion
1 T butter
1/3 C. ketchup
3 T brown sugar

4 tsp white vinegar
2 1/2 tsp Worcestershire sauce
2 tsp prepared mustard
1/4 tsp salt
1/8 tsp pepper
1 C. shredded cooked turkey (or chicken, or pork, or whatever you want)
2 Kaiser rolls, split


In a small saucepan, saute the onion in butter. Stir in the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, salt and pepper. Bring to a boil; reduce heat and fold in turkey. Cover and cook for 5-10 minutes or until heated through. Serve warm on rolls.

So simple, so easy, and so good!  I rated this recipe EXCELLENT.


STUFFED PIZZA ROLLS (Our Best Bites)

1 roll refrigerated pizza dough (or make your own)
marinara/pizza sauce
2 T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

Preheat oven to heat specified on pizza dough package. Unroll pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". Use a pizza cutter to slice the dough into 24 squares.  Place cheese and desired toppings on each square. Carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).  Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. Cook them in the oven for about 15-20 minutes or until golden brown on top, checking after 10 minutes.  Serve warm with warmed marinara sauce on the side for dipping.

I'm not sure what it was about this recipe, but it just was disappointing to me.  Maybe it was the refrigerated pizza dough I used (I'm spoiled - raised on homemade pizza dough).  Maybe it was the marinara sauce I used (canned....).  I'm not sure.  I thought they were a little dry.  Maybe I should have cut only 18 to make them a little bigger, so as to put more filling in each one.  Who knows, but I rated this recipe BLUE (might not make again).