I have a crazy long "To Do" list. So many things I want to do and just not enough time to do it. I need to meet some more moms and find out how they balance things I think. I thought that once I finished school I would be knocking things off my to do list every day! Not so. I feel like my entire day is wrapped up in attending to my girls. I get a few minutes to myself every day (like right now) while Niki naps and Tyler has her "quiet time." But it isn't really enough time to tackle my big projects.
Anyway, one of those projects has been to organize my recipe book. Right now I have this mess of papers just shoved into binder. Some of my recipes are things I make so often and know how to do it that I either don't have the recipe or have the ingredients scribbled down on a piece of paper. I must have a photographic memory because whenever I search for it I know what color of pen writing to look for to find it in the mess of papers.
I decided that while this works for me right now, it is not the best for my family. If Scott wants to make something he doesn't really know where to start and has to ask for directions. My girls will one day be at the point that they make recipes too (I started when I was about 5). So it is time to get organized.
After several requests, I decided to share my dinner menu that we pick meals from every week (most of these are winter meals. I have been slacking at adding new meals during the spring and summer). Also, I have this goal to try at least one new recipe every week. During that meal we make the decision if that recipe is going to make the menu or not. My goal is that if it makes the menu, I immediately add it to the list and insert the recipe in my book (which will be organized soon I hope)!
So here is a rough list of meals that we eat often enough to make a rotating menu. Then I will add my Salad Recipes (I never have taken the time before now to record what I put in salads, but I decided it saves me time to see an ingredient list when I am making my grocery list). This is a ROUGH DRAFT and I will add more. I will probably find a way to get my finished product on here later. If you see something you would like a recipe for, email me at cassidyashmore@gmail.com
Salads
Chef Salad
Chinese Chicken Salad
Crockpot Chicken Salad
Strawberry Jicama Salad
Spinach Feta Salad
Broccoli Salad
Café Rio Salad with Pork or Chicken
Main Dish
Ham rolls
Cranberry turkey rolls
Pizza Stomboli or Calzone
Potstickers With Thai Cucumbers and Fried Rice
Orange chicken
Teriyaki chicken and vegi rice bowl
Ham and potato casserole
Ham and bean soup
Hawaiian meatballs
Corned beef sandwiches
Roast beef/pork and potato with rolls
Pork barbacoa burritos
Pork barbacoa casserole
Ground beef burritos/tacos
White bean chili
Chili
Southwest chicken wraps
Brinner (can include)
Hashbrowns
Scrambled cheese eggs
Crepes
French toast
Baked pancake
Sausage / bacon
Scones
Chocolate chip pancakes
Orange Julius
Muffins- Snickerdoodle Muffins!
Tomato Basil Soup with Ricotta dumplings
Grilled cheese sandwiches
Hamburgers on buns
Lettuce Wrapped Hamburgers
Pizza
Chicken soup
Stovetop version
Crockpot version
Sloppy joes
Grilled chicken ciabata sandwiches
Hoagie sandwiches
Au jus beef sandwiches
Croissant Sandwiches
Chicken and broccoli casserole With and without rice
Walking tacos
Roll up Lasagna
Manicotti- Marinara
Pesto Parmesan Chicken With Angel Hair Pasta and Marinara
Chef Salad or Crock Pot Chicken Salad
2-3 large dinner servings
Romaine Lettuce, 1 head
Tomato, 1 diced
Radish, 3 sliced
Carrots, 1 cup sliced or matchstick
Red Cabbage, 1 cup shredded
Peas, 1 cup
Mushrooms, 1 cup sliced
Broccoli, 1 cup diced
Cheese, 1 ½ cups
Boiled Egg, 3
Chicken or Ham, 2 cups shredded or diced
Croutons
If doing CrockPot chicken, place 1-2 breasts in the crock pot with a few Tablespoons of either orange or lemon juice and about a Tablespoon of Lemon Pepper. Cook on low for 4-6 hours or high for 2-4 hours. Shred with a fork and sprinkle with salt.
CHINESE CABBAGE CHICKEN SALAD
6 Servings
I usually make this salad in combination with my Potstickers Recipe with the leftover Cabbage.
Napa Cabbage- 1 head
Almonds- 1 pkg slivered or sliced
Chicken- 1-4 breasts cooked and shredded
Green onions- 1 bunch
Raman Noodles- 1-2 pkgs, chicken flavor
(I am wanting to try this with mandarin oranges...)
dressing:
Sesame Oil- 1/2 cup
Rice Vinegar-1/2 cup
Sugar- 1/2 cup
Soy Sauce- 1 Tbs
Salt- 1 tsp
Pepper- 2 tsp
Raman noodle seasoning- 1 pkg
Strawberry Jicama Salad
4 servings
Romaine Lettuce- 1 head
Strawberries- 1 lb sliced
Jicama- small, peeled and diced
Almonds, 1 cup slivered and candied
4 Tbs. Butter
½ cup sugar
Candy on very low heat and spread on parchment paper to cool.
Dressing (will be thick):
Seasoned Rice Wine Vinegar, 1/3 cup
Sugar, ½ cup
Good Season Italian Dressing, 1 pkg
Whisk these three together and then add oil
Canola Oil, 1 cup
Spinach Feta Salad:
4 servings
Spinach, 1 bag baby spinach
Feta Cheese, 1 box
Grape Tomatoes, 1 box
Berries, 1 box
Vinaigrette dressing-favorite
Broccoli Salad
makes a large serving bowl
Cauliflower- 1 head
Broccoli- 2-4 heads (equal to cauliflower)
Red onion- 1 diced
Monterrey Jack Cheese- 1 lb shredded
Bacon- 2 lbs, cut to one inch pieces and cooked
Dressing:
Mayo- 2 cups
Sugar- ¾ cup
Rice Vinegar, unseasoned- 4 Tablespoon
Café Rio Salad
(serves 4-6)
Use leftover meat, beans and cheese to make a casserole for dinner the next day! Layer meat, beans, sourcream, pico de gallo and cheese in a dish. Bake at 350 F about 30 minutes until bubbly.
Flour Tortillas
Lime Rice
Black beans,
Pork or Chicken
Romaine Lettuce
Pico de Gallo
Guacamole
Tortilla chips,
Cheese,
Cilantro
Lime
Dressing
Lime Rice
1 Tbs Olive Oil
2-3 cloves garlic
1 cup basmati rice
1 ½ cups chicken broth
2 Tbs fresh lime juice
1 tsp salt
½ cup cilantro
Zest from 1 lime
Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and sauté for 2 minutes on medium heat stirring frequently. Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.
When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.
Black Beans
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
Sweet Pork Barbacoa
Pork Roast: marinade over night in a can of coke (not diet).
Put it in a crock pot with coke and cook until very tender (about 8 hours on low). Drain off any liquid after cooking.
Shred pork and add:
1 can enchilada sauce
2 cloves minced garlic
1 small can diced green chilies
1 cup brown sugar
Cook for 30 min to one more hour.
Chicken:
1 small bottle Italian Dressing
1 Tablespoon Chili powder
1 Tablespoon Cumin
3 cloves garlic minced
4-5 boneless, skinless chicken breasts
Place in the Crockpot. Pour the other ingredients over the top of the chicken. Cook for 4 hours on high (or low for 8) then shred meat. Continue cooking on high for 1 more hour.
Pico De Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
½ bunch of cilantro, chopped
2 cloves garlic, minced
½ tsp. lime juice
1 tsp. salt
½ tsp pepper
Mix everything together and chill.
Guacamole (simple)
2 ripe avocados
1 Tbs lime juice
½ tsp coarse salt
½ tsp pepper
Optional:
Finely chop the following ingredients:
¼ red onion
Green chiles (small can or 2 chiles)
2 Tbs cilantro
½ ripe tomato (seeds and pump removed)
Cilantro Ranch Dressing- makes about 1 ½ cups.
3 fresh tomatillo (cut in quarters)
1 package ranch dressing mix
½ cup sour cream
½ cup mayonnaise
½ cup buttermilk
½ to 1 cup fresh cilantro
¼ tsp cayenne pepper
1 cloves garlic
Mix in blender/food processor until smooth.
Cilantro Lime Vinaigrette
2 tomatillos
1/2 bunch cilantro
2 cloves garlic
1 Tbsp. diced jalepeno (canned, optional if you don’t want spice)
Juice of 2 limes
1 Tbsp. sugar
1 c. balsamic vinaigrette (I used Kraft light version)
In a food processor or blender, combine tamatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours (overnight is best).
Okay, just for kicks, here is what I have so far on the main dishes:
Ham Rolls
The concept is the same as a cinnamon roll, however it makes a great dinner or breakfast and pairs well with soup. Store leftovers in the fridge and toast or microwave to reheat.
(makes about 3 dozen rolls. 20 minute prep time. 2 hour rise time. Allow 3 hours start to finish)
1 Tbs Yeast
½ cup warm water
½ cup powdered milk
1/3 cup sugar
1/3 cup butter
1 cup hot water
2 eggs
1 tsp. salt
4 ½ cups flour (this varies based on humidity of the day)
½ lb- 1 lb sliced ham
3 cups grated cheese (motz is my favorite)
Mayonnaise (a few Tbs to spread)
Mrs. Dash (about 1 Tbs.)
Combine yeast and ½ cup warm water- let yeast dissolve and foam.
Mix hot water, butter, powdered sugar, salt and eggs.
Add to yeast mixture and stir.
Add flour one cup at a time until a soft dough is formed.
Cover and let rise 1 hour in warm place.
Punch down and let sit for 10 minutes before shaping.
Divide dough in half.
Spread dough out onto a floured surface and flatten to a ½ inch thick rectangle.
Spread mayo over surface.
Sprinkle Mrs. Dash over mayo.
Cover with ham slices and then cheese.
Roll the rough into a log and pinch the ends (to prevent insides squishing out).
Slice the log (about 1 inch).
Lay the slices on a greased cookie sheet and sprinkle Mrs. Dash on top.
Cover and let rise until doubled. About 1 hour.
Bake at 375 degrees 20-25 minutes until golden brown on all surfaces. Remove from oven and cool.
Cranberry Turkey Rolls
Leftover Thanksgiving meal!
(makes about 3 dozen rolls. 20 minute prep time. 1 hour 10 min rise time. Allow 3 hours start to finish)
1 Tbs Yeast
½ cup warm water
½ cup powdered milk
1/3 cup sugar
1/3 cup butter
1 cup hot water
2 eggs
1 tsp. salt
4 ½ cups flour (this varies based on humidity of the day)
Filling: (leftovers)
¾-1 ½ cup cranberry sauce
1-2 cups thinly sliced or shredded cooked turkey
1-2 cups stuffing (about equal to turkey).
Optional: mild cheese if you really enjoy cheese
Combine yeast and ½ cup warm water- let yeast dissolve and foam.
Mix hot water, butter, powdered sugar, salt and eggs.
Add to yeast mixture and stir.
Add flour one cup at a time until a soft dough is formed.
Cover and let rise 1 hour in warm place.
Punch down and let sit for 10 minutes before shaping.
Divide dough in half.
Spread dough out onto a floured surface and flatten to a ½ inch thick rectangle.
Spread the cranberry sauce over the dough.
Layer on the turkey and scatter the stuffing on top.
Roll the rough into a log and pinch the ends (to prevent insides squishing out).
Slice the log (about 1 inch).
Lay the slices on a greased cookie sheet.
Cover and let “rest” for about 10 minutes before baking.
Bake at 375 F degrees 20 minutes until golden brown on all surfaces. Remove from oven and cool.
Pizza Stromboli (or Calzones: see alternate end instructions).
8 servings
(prep time: 30 minutes. Total time: 2 hours 25 minutes).
For the dough:
1 cup warm water
1 teaspoon sugar
¼ ounce packet active dry yeast
3 cups flour
1 teaspoon salt
1 Tablespoon olive oil
For the filling:
Favorite pizza toppings
¾ cup Pizza Sauce
Pepperoni
Olives
Egg wash: 1 large egg beaten with 1 Tbs. Water
• First make the dough. This particular recipe works much better by hand than in a mixer.
• Pour the water into a large bowl and sitr in the sugar until it’s dissolved.
• Sprinkle the yeast over the mixture, stir it brieftly, then set it aside until foamy, about 5-10 mins.
• Add 1 ½ cups of the flour, as well as the salt and oil. Beat the mixture with a wooden spoon for 2 minutes.
• Gradually add the remaining flour, ¼ cup at a time until the mixture begins to pull away from the sides of the bowl and you can form it into a ball of dough that’s firm enough to knead.
• Turn the dough out onto a lightly floured surface. Knead it until it’s smooth and elastic. About 8-10 minutes (set a timer. It makes a huge difference to fully knead the dough). If needed, add more flour to keep the dough from sticking to your work surface.
• Transfer the dough to a large oiled bowl and turn it until it’s coated.
• Cover the bowl with plastic wrap and set it in a warm spot until the dough has doubled in bulk, about 1 hour.
• Heat the oven to 375 F.
• Coat a large baking sheet with cooking spray or line it with parchment paper and set it aside.
• Punch down the dough.
• On a lighly floured surface, roll it out into a 10- by 14- inch rectangle.
• Spread the pizza sauce over the dough, leaving a 1-inch border.
• Layer on the toppings you choose.
• Use a pastry brush to paint one long edge of the dough with the egg wash.
• Starting at the opposite long edge, roll the dough into a cylinder.
• Pinch together the seam, then pinch and tuck under each end.
• Transfer the Stromboli with the seam down to the prepared baking sheet.
• Brush it with egg wash.
• Bake it until golden brown and crusty about 30 minutes.
• Let it cool for 10 minutes before slicing and serving.
Calzone Instructions:
• Only spread toppings in the middle third of the dough rectangle.
• Cut 2 inch cuts along each side, 2 inches apart within ½ inch of the filling.
• Criss cross the strips over the filling.
• Seal with the egg wash.
• Bake it until golden brown and crusty about 30 minutes.
• Let cool for 10 minutes before slicing and serving.
Can also have the dough separated into personal size calzones.
Potstickers
So I don't have an exact recipe. Ours is different nearly every time we make them. But this is the basic and you can add and subtract things based on the taste you like and what you have available!
Also, because it only requires 1/2 lb of meat and you usually buy at least 1 lb, we often double the "vegetable mixture" and then freeze half of it so that when we use the other 1/2 lb of meat then the vegetable part is ready!
1. In a blender, food processor or hand chopper, chop the following pretty fine:
Napa Cabbage- 2 leaves
Water Chestnuts- 4
Green onion- 1-5
Carrot- 1 Tbs (not much)
Garlic- 1-2 cloves
Ginger (fresh root)- 2 tsp to 3 Tbs (we like ginger a lot so we use a lot. if you are using powder, wait until you mix everything together)
2. In a bowl mix together the vegetable mixture with:
1/2 lb of ground pork (beef, chicken or seafood is good too)
salt- 1/2 tsp
soy sauce- 1 Tbs
egg- 1 , beaten
a couple of things my mom adds that she swears by (i just never use it because I never have it on hand) are the following:
Chili Oil- 1 tsp
White Wine or Sherry- 1 Tbs
3. spoon small amounts of the mixture onto the wrappers (potsticker/dumpling rounds or wonton wrappers). Will make about 60, plus or minus based off how full you make them.
4. Cook in a heavy frying pan over medium-high heat with oil (olive/canola oil or sesame if you want a very Chinese taste) until golden brown and crisp edges (2 minutes). if you have a deep fryer you could also fry them for a minute.
You can eat them crisp at this point (just make sure they are cooked through) or make them soft dumplings by:
5. Add 1/2 cup of water to the pan and cover immediately. Cook until the water is absorbed (about 5 minutes).
Dipping Sauce:
Soy Sauce- 4 Tbs
Sesame Oil- 1 tsp
Rice Vinegar (red best)- 2 Tbs
ginger- 2 tsp
optional: cilantro leaves- 2 tsp
Thai Cucumbers
Sugar- 4 Tbs
Salt- 1/2 tsp
Rice Vinegar- unseasoned- 1/2 cup
Cold Water- 1/2 cup
Cucumbers- 2 medium sliced
Green onion- 2
Jalapeno pepper- 1 medium (or equivilant from a pickled jar)
Basil- fresh chopped- 1 Tbs
put all together in a bowl. best after a few hours. good indefinitely (until cucumbers get too soft).
Fried Rice
This is a good recipe to use up any small bits of vegetables (pre cooked). Shrimp may be substituted for the ham.
2 eggs (beaten)
4 c. cold, cooked rice
1/2 tsp salt
2 Tbs. soy sauce
1 c. cubed ham
2 scallions, cut up fine
1/4 c. froz. peas
Heat 2 Tbs. oil in wok and add beaten eggs. Remove and set aside
Heat up 2 more Tbs. oil in wok and add cold rice. Break it up by turning quickly and constantly against the sides of the pan.
Add salt, soy sauce, ham, scallions, and eggs. Heat thoroughly and serve.
Orange Chicken
Pairs nicely with steamed white rice and steamed vegetables like broccoli and carrots.
Plan on about ½-1 chicken breast per adult based on hunger and accompanying sides.
This recipe is written to serve 4. It does not have to be exact and cannot really be ruined.
3 chicken breast
Batter:
2 eggs, beaten
¼ cup milk
1 cup flour
1 tsp salt
1 tsp pepper
1 tsp ginger
Sesame oil (or any cooking oil).
1 bottle of Panda Express Orange Sauce (or any favorite Chinese sauce, bottled or cooked).
First, in a wide shallow dish, beat eggs. Stir in milk. Gently fold in flour. Then add the salt, pepper and ginger. Mix this together until smooth. Add more flour or milk as needed until you have a thick paste that will stick to the meat. Set aside.
Cut up chicken breast into bite size pieces.
Have a heavy pan heat with oil (coating the entire bottom of the pan). Make sure that the oil is hot enough to sizzle when the chicken is first placed in the pan, but not so hot to burn it immediately.
First dip one piece of chicken into the prepared batter and transfer it to the heated oil. Oil should sizzle and the batter should not melt into the pan but stick on the chicken.
If the batter “melts” then add a little more flour to the mixture until you have a good consistency.
Dump a good amount of chicken into the egg mixture. Use tongs to move the coated chicken piece into the pan.
Turn the pieces as needed until chicken is cooked through. As more pan space is needed transfer cooked chicken onto a plate or bowl.
When all the chicken is cooked return all of it to the pan and pour sauce over the chicken. Heat Through. Sauce will thicken the longer it is heated. If you want it a little thinner, add a Tablespoon of water. If I am at the end of a bottle of sauce then I add a Tbs HOT water to the bottle and shake up to remove all the sauce stuck on the sides and then add it to the pan.
Spoon chicken and sauce on top of white rice.
Crock Pot Teriyaki Chicken and Vegi Rice Bowl
Serves 4
2 Chicken Breast
¼ cup of citrus juice- orange, lemon or even pineapple.
½ tsp salt
1-2 tsp lemon pepper
1 bag of favorite frozen vegetables
1 bottle Teriyaki sauce
2 cups dry rice (steamed to 4 cups)
Place chicken breast in the crock pot. Splash some juice onto the chicken and sprinkle with salt and pepper.
Cook on low 4-5 hours or high 2-3 hours.
Remove chicken from the pot and dump the broth/juices away.
Shred the chicken and return it all to the pot.
Add the vegetables and the bottle of sauce.
Cook on high for 1 more hour.
With about 15 minutes remaining steam 2 cups of rice. Make sure the vegetables are warm and cooked through. Spoon the chicken and vegetables over the steamed rice in bowls.
Another variation would be to cook the vegetables the same time as the rice by steaming or boiling. Then add them to the chicken and teriyaki after they are cooked through and then serve immediately
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