Ok, so it doesn't take 15 seconds to make, but my requirements for food after a LONG day at work include: fast, easy and yummy. Lucky for me I'm good at expirimenting with food and also lucky for me it usually turns out edible!
1 can tuna fish
1 can chickpeas
1 can peas
1 can olives
pasta shells
italian dressing
salt & pepper to taste
boil your shells, drain and rinse with COLD water. Add chopped up tuna, olives, peas, chickpeas and toss with dressing. Quick, easy, filling, and delicious!
Thursday, May 26, 2011
Monday, March 21, 2011
Homemade Stroganoff
This recipe came from a MAD craving for stroganoff, but I didn't have any hamburger helper. I decided it was time to invent a new stroganoff recipe! And suprise, suprise it turned out awesome! Eric even had seconds, and he doesn't even like stroganoff! I declare that a PURE SUCCESS.
1 can beef broth (the broth makes it saltier, if you use gravy it will taste much more mild)
1 can cream of mushroom soup
1/4 yellow onion
1 lb meat
1/2 lb egg noodles
flour to thicken
milk
salt & pepper to taste
brown your beef in a 3-4 inch deep skillet. When meat is browned add cream of mushroom soup, beef broth or gravy, chopped onion, egg noodles, and salt and pepper to let it boil. If your noodles are not dovered add milk until the noodles are completely covered. Let boil according to length of time indicated on the noodle package. Add flour to thicken if it gets too soupy. Serve hot to a happy crowd.
1 can beef broth (the broth makes it saltier, if you use gravy it will taste much more mild)
1 can cream of mushroom soup
1/4 yellow onion
1 lb meat
1/2 lb egg noodles
flour to thicken
milk
salt & pepper to taste
brown your beef in a 3-4 inch deep skillet. When meat is browned add cream of mushroom soup, beef broth or gravy, chopped onion, egg noodles, and salt and pepper to let it boil. If your noodles are not dovered add milk until the noodles are completely covered. Let boil according to length of time indicated on the noodle package. Add flour to thicken if it gets too soupy. Serve hot to a happy crowd.
Friday, February 18, 2011
Kate's taters (boil 'em, mash 'em, stick 'em in a stew)
I had been at work when one of my coworkers started singing the boil 'em, mash 'em, stick 'em in a stew song from the lord of the rings and I decided I was going to have potatos for dinner! Let the cooking commence!
4 large idaho potatos, peeled, chopped into 1 inch squares
1.5 cups milk
1 stick of butter
2 chicken breasts
1 can chicken broth
1 clove of garlic
1/2 cup flour
salt and pepper to taste
peel and chop potatos, place in boiling water and let them boil for about 15 minutes. Drain potatoes and start mashing (I use a hand masher, I like the clumps). Add milk, butter, chopped up garlic, and salt and pepper to taste. While you are mashing start your chicken breasts in a small pan. Let them brown and cut them into bite size pieces. When the potatos are mashed and the chicken is done, stir them into one pot together.
Pour the chicken broth into the same pan you used for browning the chicken, this will allow you to utilize any juices left behind. Add flour to thicken the broth, using salt and pepper to taste. When you have your gravy the right consistency (I like mine so that it is cloudy, but not too thick) turn off your heart and serve it up with a smile!
4 large idaho potatos, peeled, chopped into 1 inch squares
1.5 cups milk
1 stick of butter
2 chicken breasts
1 can chicken broth
1 clove of garlic
1/2 cup flour
salt and pepper to taste
peel and chop potatos, place in boiling water and let them boil for about 15 minutes. Drain potatoes and start mashing (I use a hand masher, I like the clumps). Add milk, butter, chopped up garlic, and salt and pepper to taste. While you are mashing start your chicken breasts in a small pan. Let them brown and cut them into bite size pieces. When the potatos are mashed and the chicken is done, stir them into one pot together.
Pour the chicken broth into the same pan you used for browning the chicken, this will allow you to utilize any juices left behind. Add flour to thicken the broth, using salt and pepper to taste. When you have your gravy the right consistency (I like mine so that it is cloudy, but not too thick) turn off your heart and serve it up with a smile!
Friday, October 8, 2010
Kates easy Cheesecake
Normally if someone offered me a cheesecake recipe I would roll my eyes and go get a piece of red velvet cheesecake from the cheesecake factory, HOWEVER, this is quick, easy and a lot cheaper than $7.50 a slice! Did I mention that it's yummy too?
3/4 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter, melted
1/4 teaspoon cinnamon
2/3 cup plus 1 tablespoon sugar
Salt
12 ounces cream cheese, at room temperature
1 tablespoon all-purpose flour
2 large eggs
1 teaspoon pure almond extract
1 cup sour cream
1. In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep.
2. In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down the side of the bowl and add the eggs and the almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.
3. Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
4. Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
5. Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into wedges and enjoy!
3/4 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter, melted
1/4 teaspoon cinnamon
2/3 cup plus 1 tablespoon sugar
Salt
12 ounces cream cheese, at room temperature
1 tablespoon all-purpose flour
2 large eggs
1 teaspoon pure almond extract
1 cup sour cream
1. In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep.
2. In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down the side of the bowl and add the eggs and the almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.
3. Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
4. Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
5. Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into wedges and enjoy!
Saturday, September 4, 2010
Basalmic Greenbean and Potato salad
I have been on a MAD vinegar kick since the time I was about 10. Don't aske me to explain it, I just love vinegar, and you will too when you try this! Its a super refreshing take on potato salad, and its SOOO easy to make!
Ingredients:
1 1/2 pounds small new potatoes
Salt
10 ounces green beans, trimmed and halved crosswise
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil
4 scallions, thinly sliced
2 teaspoons chopped fresh thyme, plus whole sprigs for garnish
Directions:
1.In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.
2.Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.
3.Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.
Ingredients:
1 1/2 pounds small new potatoes
Salt
10 ounces green beans, trimmed and halved crosswise
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil
4 scallions, thinly sliced
2 teaspoons chopped fresh thyme, plus whole sprigs for garnish
Directions:
1.In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.
2.Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.
3.Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.
Crab stuffed Avocado
Now I know what you're thinking, Kate you don't eat seafood, and I know, but I do when it is this! Talk about yum! If you're still grossed out by crab (like I am, let's face it) then imitation crab is just as good, and probably less expensive too! Otherwise sub in tuna or chicken for the crab if you REALLY can't get past it.
Ingredients:
1/3 cup mayonnaise
2 tablespoons chopped fresh summer herbs (such as basil, tarragon or chives)
1 tablespoon red wine vinegar
Pinch pepper
2 chopped cloves garlic
Pinch salt
8 ounces lump crabmeat
1/3 cup chopped celery
4 pitted avocado halves
Directions:
1.In a medium bowl, whisk together 1/3 cup mayonnaise, 2 tablespoons chopped fresh summer herbs (such as basil, tarragon or chives), 1 teaspoon red wine vinegar and a pinch pepper. Using the flat side of a knife, smash 2 chopped cloves garlic with a pinch salt; whisk the paste into the mayonnaise mixture. Stir in 8 ounces lump crabmeat and 1/3 cup chopped celery. Divide the crab salad among 4 pitted avocado halves.
Ingredients:
1/3 cup mayonnaise
2 tablespoons chopped fresh summer herbs (such as basil, tarragon or chives)
1 tablespoon red wine vinegar
Pinch pepper
2 chopped cloves garlic
Pinch salt
8 ounces lump crabmeat
1/3 cup chopped celery
4 pitted avocado halves
Directions:
1.In a medium bowl, whisk together 1/3 cup mayonnaise, 2 tablespoons chopped fresh summer herbs (such as basil, tarragon or chives), 1 teaspoon red wine vinegar and a pinch pepper. Using the flat side of a knife, smash 2 chopped cloves garlic with a pinch salt; whisk the paste into the mayonnaise mixture. Stir in 8 ounces lump crabmeat and 1/3 cup chopped celery. Divide the crab salad among 4 pitted avocado halves.
Creamy Farmhouse Soup
Hands-On Time: 15 minutes
Ready In: 3 to 4 hours
Yield: 4 servings
Ingredients
1/2 package (16 ounces) frozen pepper stir-fry vegetable mix
1 cup frozen corn
1 medium zucchini, sliced
2 bone-in chicken thighs, skinned
1/2 teaspoon minced garlic
1 can (14 ounces) fat-free chicken broth
1/2 teaspoon dried thyme
2 ounces uncooked egg noodles
1 cup half-and-half
1/2 cup frozen green peas, thawed
2 tablespoons chopped parsley
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
Directions
Coat 4 1/2-quart CROCK-POT® slow cooker with nonstick cooking spray. Place stir-fry vegetables, corn and zucchini in bottom. Add chicken, garlic, broth and thyme. Cover; cook on HIGH 3 to 4 hours or until chicken is no longer pink in center. Remove chicken and set aside to cool slightly.
Add noodles to CROCK-POT® slow cooker. Cover; cook 20 minutes longer, or until noodles are done.
Meanwhile, debone and chop chicken. Return to CROCK-POT® slow cooker. Stir in remaining ingredients. Let stand 5 minutes before serving.
Ready In: 3 to 4 hours
Yield: 4 servings
Ingredients
1/2 package (16 ounces) frozen pepper stir-fry vegetable mix
1 cup frozen corn
1 medium zucchini, sliced
2 bone-in chicken thighs, skinned
1/2 teaspoon minced garlic
1 can (14 ounces) fat-free chicken broth
1/2 teaspoon dried thyme
2 ounces uncooked egg noodles
1 cup half-and-half
1/2 cup frozen green peas, thawed
2 tablespoons chopped parsley
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
Directions
Coat 4 1/2-quart CROCK-POT® slow cooker with nonstick cooking spray. Place stir-fry vegetables, corn and zucchini in bottom. Add chicken, garlic, broth and thyme. Cover; cook on HIGH 3 to 4 hours or until chicken is no longer pink in center. Remove chicken and set aside to cool slightly.
Add noodles to CROCK-POT® slow cooker. Cover; cook 20 minutes longer, or until noodles are done.
Meanwhile, debone and chop chicken. Return to CROCK-POT® slow cooker. Stir in remaining ingredients. Let stand 5 minutes before serving.
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