Monday, September 28, 2009

30 Minute Rolls

I'm always on the look out for quick and easy recipes but still TASTY!! :) I am a huge fan of homemade rolls but I always lack the patience to make the dough, let it rise, punch, rise...etc. I just hate that! So when I found this recipe I had to try it and guess what!? It really is fast, easy and tasty! They are really good rolls. I found the recipe here, at The Sisters' Cafe, I love their blog they always have some really yummy recipes :)

30-Minute Rolls

1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 Tb yeast
1/4 cup sugar or honey
½ tsp. Salt
1 egg
3 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown.

Scalloped Potato's

There are so many different versions of scalloped potato's out there but this is one of my favorites, of course a lot of that favoritism comes from this recipe being my mom's :) And fall is the best time to make this dish! My hometown is in full swing of potato harvest! Best potato's ever!

Scalloped Potato's with Ham

4 medium Russet potatoes, sliced
1 can Cream of Chicken
1/2 cup milk
1/2 tsp. black pepper
1/2 small onion
1 cup cubed ham

Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13 (bigger than the one shown) you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.

In blender combine cream of chicken, black pepper, milk and onion (I add the onion here because my kids are kind of picky about finding pieces).
Layer the bottom of the casserole dish with 1/3 of the potato slices, then add a bit of ham over that layer and pour some of the mixture from blender and repeat. Layer of potato's, ham and mix. Top the casserole with the remaining potato slices. Cover the casserole with aluminum foil and bake in the oven for one hour. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed. After an hour, remove from the oven, remove the foil, sprinkle on some shredded cheese.

Thursday, September 24, 2009

Peanut Butter Bars

I love Peanut Butter Bars! But my absolute favorite ones were the ones from school. Crazy I know! But our school lunches were actually REALLY good! These aren't like the ones I remember but they were still really good. The disappeared fast around here! I found this recipe here.

Peanut Butter Bars

2 cups chunky style peanut butter
2 cups powder sugar
2 cups crushed graham crackers
1 stick + 1 Tablespoon melted butter
12 oz. semi sweet chocolate chips

Melt butter and mix with the first three ingredients.
Spread mixture into 13×9 pan.
Melt chocolate chips and spread on top.
Refrigerate for exactly 1/2 hour and cut into small sized bars (they are rich).
Keep refrigerated until you are ready to enjoy!

Wednesday, September 23, 2009

Hawaiian Casserole

This was one of my Mother-in-law's recipes, it was one of Jeremy's favorite dishes growing up. So of course I had to learn how to make it ;) It is so easy and yummy! The only thing I have a big problem with is the name... I know that sounds funny but really. Jeremy & his mom have always called it a "casserole" and to me it just doesn't fit! But I don't know what else to call it so I guess the name stays ;)

Hawaiian Casserole

1 lb. Ground Beef
- Seasonings
Salt, Celery Salt, Garlic Salt
1 can of Pineapple Tidbits
1 can of Stewed Tomato's
1/4 cup Brown Sugar
1/4 cup White Vinegar
1 Tbsp. Corn Starch
1 Tbsp. Soy Sauce

While beef is browning season with the salt, celery salt and garlic salt (there are no measurements to the seasonings it's just eyeballing it to taste). Mix your brown sugar, vinegar, cornstarch and soy sauce in a separate bowl, set aside. When meat is browned add the stewed tomato's & pineapple with juice. Then your contents of the bowl you set aside over everything in pan. Let it simmer for about 10 minutes. Serve over cooked rice.

Tuesday, September 15, 2009

Cream of Celery Chicken & Rice

This is one of my family's favorite recipes. My mom used to make it for us, it never lasted for long! :)

Cream of Celery Chicken & Rice

3 skinless boneless chicken breasts, uncooked & cubed
1 1/4 cup rice
1 cube of butter
1 envelope of Onion Soup Mix
1 can of Cream of Celery
2 1/2 cups of water

Melt the butter and mix with Cream of Celery & Onion Soup Mix. Then add rice and water and stir gently in a 13x9 pan. Add cubed chicken. Cover with tin foil and place in pre-heated oven at 350 degrees and cook for about 1 hour or until rice is thoroughly cooked. I like to remove the tin foil and leave in the oven for about another 10 minutes to let it dry out just a bit more.

Wednesday, September 2, 2009

Chicken Tostada's

Ok, so I've heard them to also be called Tinga's but because I'm so Americanized we will just call them Chicken Tostada's! :) Now if you check my blog for recipes you'll know that most of mine come with more "instruction" than anything! So no difference on this one either! Let's just say I really shouldn't ever go into the recipe book writing business any time soon! :)

Chicken Tostada's
  • Shredded Chicken*
  • Tostada's (I prefer the brand Perico)
  • Sour Cream
  • Mexican Cheese, Cotija
  • Cabbage/Lettuce (your preference)
  • Fresh Salsa
1. place tostada on plate
2. cover tostada with shredded chicken
3. add sour cream (if you like it)
4. lettuce or cabbage
5. fresh salsa
6. sprinkle crumbled cheese over top

*Shredded Chicken
For the chicken I usually take some bone in chicken breasts or thighs and add them to a pot of water with a few seasonings; 2 to 3 whole cloves, a piece of garlic, a few slices of onion, salt & pepper. Let boil until chicken is cooked through. Then I'll remove the chicken from the pot and let cool. When the chicken is cool enough to handle I begin removing all the bones and shredding it by hand.

*Fresh Salsa
Dice up tomatoes, jalapenos and onions. Finely chop cilantro and mix all together.

Mexican Rice

This is a very simplified version of my mom's original Mexican rice. She came up with the shortcuts that still gives you the same great flavor! Love simplifications!! :)

Mexican Rice

1 cup white rice
1 can of stewed tomato's
1 piece of fresh garlic
2 cups of water
1 cube of chicken bouillon
pinch of salt

In a blender mix can of stewed tomato's, garlic, water, chicken bouillon and pinch of salt; puree. Fry the rice in about 1-2 Tbsp. of oil until it is a nice golden color. You will need to constantly be stirring once it starts browning. When rice is browned, pour tomato mixture over, turn down heat and cover.

*If you would like some veggies in your rice you could add some frozen veggies when you pour the tomato mix in.

Sketches in Thyme {Bright}