Serves:1
Ingredients:
2 Eggs, slightly beaten
1/4 Cup Red Bell Pepper (optional)
1/4 Cup Shredded Cheddar Cheese
3 Slices lunch meat (ham), diced
Instructions:
1. In a small skillet (preferably non-stick), cook two eggs (slightly beaten) into a flat patty. (turn over part way through cooking... good luck!)
2. Once the egg is cooked, spread the remaining ingredients on half the egg patty. Fold the other half over and cook on low until the cheese melts and everything is warm.
3. Serve immediately!
Note: If you want to do this for the family for dinner, it's easiest to do a scrambled version where you just add all the other ingredients to scrambled eggs. Really, it tastes the same and is much faster!
Thursday, April 15, 2010
Wednesday, April 14, 2010
Meat Loaf
Prep: 20 Minutes
Bake: 1 Hour 10 Minutes
Rest: 10 Minutes (the meat loaf, though you can too.)
Ingredients:
2 Beaten Eggs
3/4 Cup Milk
2 Cups Soft Bread Crumbs (just stick 2 - 1 1/2 slices of bread in a food processor and pulse until you have crumbs)
1/4 Cup Finely Chopped Onion
2 Tablespoons Dried or Fresh Snipped Parsley
1 Teaspoon Salt
1/2 Teaspoon Dried Leaf Sage, Basil, or Oregano, crushed
1 1/2 Pounds Ground Beef, Lamb, or Pork
1/4 Cup Catsup
2 Tablespoons Brown Sugar
1 Teaspoon Dried or Regular Yellow Mustard
1/8 Teaspoon Black Pepper
Instructions:
1. In a bowl, combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and black pepper. Add meat; mix well. Lightly pat mixture into an 8x4x2 inch loaf pan.
2. Bake in a 350 Degree F oven for 1 to 1 and 1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine catsup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before serving.
Bake: 1 Hour 10 Minutes
Rest: 10 Minutes (the meat loaf, though you can too.)
Ingredients:
2 Beaten Eggs
3/4 Cup Milk
2 Cups Soft Bread Crumbs (just stick 2 - 1 1/2 slices of bread in a food processor and pulse until you have crumbs)
1/4 Cup Finely Chopped Onion
2 Tablespoons Dried or Fresh Snipped Parsley
1 Teaspoon Salt
1/2 Teaspoon Dried Leaf Sage, Basil, or Oregano, crushed
1 1/2 Pounds Ground Beef, Lamb, or Pork
1/4 Cup Catsup
2 Tablespoons Brown Sugar
1 Teaspoon Dried or Regular Yellow Mustard
1/8 Teaspoon Black Pepper
Instructions:
1. In a bowl, combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and black pepper. Add meat; mix well. Lightly pat mixture into an 8x4x2 inch loaf pan.
2. Bake in a 350 Degree F oven for 1 to 1 and 1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine catsup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before serving.
Pizza Dough
Prep: 20-50 Minutes
Makes 2 Pizza Crusts
Ingredients:
2 3/4 to 3 1/4 Whole Wheat or All Purpose Flour (You can also do some of both)
1 Tablespoon Instant Dry Yeast
1 Cup Warm Water (120 to 130 Degrees F)
2 Tablespoons Cooking or Olive Oil
1/4 Teaspoon Salt
Instructions:
1. In a large mixing bowl, combine 1 1/4 cups of the flour, the yeast, and salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can (or use the dough hook on a Kitchen Aid Mixer... much easier!)
2. Turn dough out onto a lightly floured surface (or again use the Kitchen Aid). Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. (6-8 minutes total). Divide dough in half. Cover; let rest for 10 minutes.
3. Roll out to desired thickness and top with whatever you want! Bake 12 minutes at 425 Degrees F for thin crust.
Note: The actual recipe says to cook the dough before topping it, but I always just throw all the toppings, sauce, and cheese on and then cook it for 12 minutes and it comes out great.
Makes 2 Pizza Crusts
Ingredients:
2 3/4 to 3 1/4 Whole Wheat or All Purpose Flour (You can also do some of both)
1 Tablespoon Instant Dry Yeast
1 Cup Warm Water (120 to 130 Degrees F)
2 Tablespoons Cooking or Olive Oil
1/4 Teaspoon Salt
Instructions:
1. In a large mixing bowl, combine 1 1/4 cups of the flour, the yeast, and salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can (or use the dough hook on a Kitchen Aid Mixer... much easier!)
2. Turn dough out onto a lightly floured surface (or again use the Kitchen Aid). Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. (6-8 minutes total). Divide dough in half. Cover; let rest for 10 minutes.
3. Roll out to desired thickness and top with whatever you want! Bake 12 minutes at 425 Degrees F for thin crust.
Note: The actual recipe says to cook the dough before topping it, but I always just throw all the toppings, sauce, and cheese on and then cook it for 12 minutes and it comes out great.
Tostada Pizza
Prep/Cook Time: 40 Minutes
Serves: 6
Bake at 400 Degrees F
Ingredients:
1 lb Lean Ground Beef
1 (4 oz) Can Diced Green Chile Peppers, drained
2 Tablespoons Taco Seasoning
1 Teaspoon Chili Powder
1 Tablespoon Cornmeal
1 (10 oz.) Package Refrigerated Pizza Dough (Or make your own)
1 (15 oz) Can Pinto Beans with Jalapeno Peppers, rinsed and drained. (Can use regular pinto beans instead)
1 Cup Shredded Cheddar or Monterey Jack Cheese (about 4 oz.)
1 Cup Shredded Lettuce
1 Medium Tomato, chopped
1/2 Cup Thinly Sliced Green Onions
Bottled Taco Sauce (Optional)
Instructions:
1. In a large skillet cook mat until brown. Drain off fat. Stir in 3/4 cup water, chile peppers, taco seasoning, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until most of the liquid is gone.
2. Meanwhile, grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12x8-inch rectangle on the baking sheet. Bake in a 400 Degree oven for 5 minutes.
3. In a bowl, mash beans with a fork; spread over partially baked dough to within 1/2 inch of edges. Spoon meat mixture over beans. Bake, uncovered, 10 minutes more or until crust is just golden. Sprinkle with cheese. Bake 1 to 2 minutes more or until cheese melts. Top with Lettuce, tomato, and onions. If desired, serve with taco sauce.
Serves: 6
Bake at 400 Degrees F
Ingredients:
1 lb Lean Ground Beef
1 (4 oz) Can Diced Green Chile Peppers, drained
2 Tablespoons Taco Seasoning
1 Teaspoon Chili Powder
1 Tablespoon Cornmeal
1 (10 oz.) Package Refrigerated Pizza Dough (Or make your own)
1 (15 oz) Can Pinto Beans with Jalapeno Peppers, rinsed and drained. (Can use regular pinto beans instead)
1 Cup Shredded Cheddar or Monterey Jack Cheese (about 4 oz.)
1 Cup Shredded Lettuce
1 Medium Tomato, chopped
1/2 Cup Thinly Sliced Green Onions
Bottled Taco Sauce (Optional)
Instructions:
1. In a large skillet cook mat until brown. Drain off fat. Stir in 3/4 cup water, chile peppers, taco seasoning, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until most of the liquid is gone.
2. Meanwhile, grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12x8-inch rectangle on the baking sheet. Bake in a 400 Degree oven for 5 minutes.
3. In a bowl, mash beans with a fork; spread over partially baked dough to within 1/2 inch of edges. Spoon meat mixture over beans. Bake, uncovered, 10 minutes more or until crust is just golden. Sprinkle with cheese. Bake 1 to 2 minutes more or until cheese melts. Top with Lettuce, tomato, and onions. If desired, serve with taco sauce.
Bean and Bacon Soup
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Serves: 4
Ingredients:
2 (15 oz) Cans Pinto Beans
1 (8 oz) Can Tomato Sauce
2 Cups Chicken Broth
1/4 Cup Chopped Onion
2-4 Slices Bacon
Instructions:
1. Cook bacon in pan until done. Remove from pan, crumble and set aside. Sauté chopped onions in remaining fat.
2. In a large saucepan, combine crumbled bacon, sautéed onion, beans, tomato sauce, and chicken stock. Bring to low boil, reduce heat and simmer for 10/15 minutes.
3. Using a potato masher, carefully mash some of the beans in the soup to make it thicker if desired.
Cook Time: 15 Minutes
Serves: 4
Ingredients:
2 (15 oz) Cans Pinto Beans
1 (8 oz) Can Tomato Sauce
2 Cups Chicken Broth
1/4 Cup Chopped Onion
2-4 Slices Bacon
Instructions:
1. Cook bacon in pan until done. Remove from pan, crumble and set aside. Sauté chopped onions in remaining fat.
2. In a large saucepan, combine crumbled bacon, sautéed onion, beans, tomato sauce, and chicken stock. Bring to low boil, reduce heat and simmer for 10/15 minutes.
3. Using a potato masher, carefully mash some of the beans in the soup to make it thicker if desired.
Whole Wheat Bread
I've tried a couple of recipes for whole wheat bread so far, and this one is my favorite. I've found it to work best if you use half and half of red and white wheat, or all white wheat.
Yield: 2 Loaves
Bake @ 350 Degrees for 30-35 minutes
Ingredients:
2 Cups Warm Water (110-115 degrees F)
2 Tablespoons Milk
4 Tablespoons Oil
4 Tablespoons Honey (or White Sugar)
4 Tablespoons Brown Sugar
2 Teaspoons Salt
6 Cups Whole Wheat Flour (I grind my own, but you can buy it at the store too)
6 Tablespoons Dough Enhancer (Could probably use Vital Wheat Gluten instead)
4 Teaspoons Instant Dry Yeast
Instructions:
1. Combine first 6 ingredients in a large mixing bowl; stir.
2. Add flour and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. (I let the Kitchen Aid mixer do this for me). Place dough in greased bowl turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes. (I warm the oven a bit and let it rise in there, at the moment our house isn't warm enough to facilitate good rising).
3. Punch dough down; knead for a few minutes until smooth and then form into two loaves. Place in greased loaf pans and cover. Let rise in a warm place until almost doubled in size, about 30 minutes. (don't let it rise too long or the resulting bread is hard to cut into good sandwich slices)
4. Bake at 350 degrees for 30-35 minutes. If loaves start browning too soon, lightly lay a piece of foil on top of the loaves to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed. (I usually pop mine out immediately so I don't forget. I also keep my loaves in tupperware type things.)
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