tag:blogger.com,1999:blog-81732358387739857212024-02-07T19:54:39.579+09:00What's for dinner?Welcome to Cafe Wheeler! Check here often for some of our favorite recipes and maybe even a few stories of cooking at Cafe Wheeler with the help of "Miss M", our precious grade school-aged daughter.Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-8173235838773985721.post-35473855802758628572014-03-05T12:35:00.004+09:002014-03-05T12:36:22.164+09:00Ham & Swiss CasseroleTonight I tortured the family with a new recipe and it went better than expected--despite issues with a particular ingredient. You see, the original recipe calls for cream of celery soup. This particular soup is persona non-gratis in this house, no one likes it. I am willing to bet even the dog would turn up her nose to this creamy toxicity.<br />
<br />
As I was leaving the house this afternoon to pick up Miss M from school I took a quick peek over at my storage shelves in the garage. From the driver seat of the mom-mobile it appeared we had the cans of cream of mushroom I planned as a substitute. I made a point of my quick check because I was planning to brave the commissary after picking up the littlest Wheeler. (We survived the trip to the commissary because I gave Miss M the job of crossing things off mom's list.)<br />
<br />
After returning home and putting away the groceries I decided to start dinner. Out to the garage I go to retrieve my cream of mushroom soup. A quick look to the bottom of the can I discover that soup expired in 2010! Yikes! Peel the label off for the Campbell soup points for the PTO and back out to the garage for the last can of cream of mushroom soup. Checking the bottom of that soup I learn it expired in 2011. Growling I remove that label for the PTO and stomp out to the garage. My choices now are cheddar soup or cream of chicken. I grab both cans of the cheddar soup, surely one of those has yet to expire. Wrong. One expired in 2011, and the other in 2009. Not only is throwing four cans of soup in the garbage sad, but add to it the fact that at least one of those cans of soup made the move from Utah to South Korea and then back again. I really need to 1) come up with a better system rotating can goods, 2) check expiry dates on can goods BEFORE the packers come to pack us for a move, and 3) check them again when unpacking. I suppose the best option would to channel my friend Denise, she makes her own cream of *fill in the blank* soups for use in casseroles.<br />
<br />
After the great soup massacre, my only choice was to use cream of chicken. That soup is a common one used around here so I KNEW none of those were expired. I did worry about how the cream of chicken soup would taste in a ham dish. It proved to be a mute point as I received a thumbs up from Hero and a double thumbs up from Miss M.<br />
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Below is the recipe, as always changes and thoughts are in <span style="color: red;">red</span>.<br />
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<div style="text-align: center;">
<u>Ham & Swiss Casserole</u></div>
<div style="text-align: left;">
</div>
<ul>
<li>8 oz. package of egg noodles <span style="color: red;">(The egg noodles in our commissary are in 12 oz. pkgs, so I just used the whole package.)</span></li>
<li>2 cups cubed ham <span style="color: red;">(I found my ham in the meat section already cut, the packages were 8 ozs., so I used two for this recipe.)</span></li>
<li>1 can cream of celery soup <span style="color: red;">(After discovering almost all of my "Cream of" soups had expired, the only option left was to use cream of chicken, turned out just fine.)</span></li>
<li>2 cups shredded Swiss cheese.</li>
<li>1 cup of sour cream</li>
<li>1/2 cup diced green pepper <span style="color: red;">(I only had red, yellow, and orange in the crisper, so I used the orange one.)</span></li>
<li>1/2 cup diced onion</li>
</ul>
<div>
<ol>
<li>Boil the noodles according to the directions on the package. Drain, rinse and set aside. </li>
<li>In a bowl mix together the soup, sour cream, pepper, and onion.</li>
<li>Grease a 13"x9" baking dish, <span style="color: red;">I use Pam and just spray the pan while on the inside of the open door of the dishwasher this way the next time I run the dishwasher any over spray is washed away. Just make sure your dishwasher is empty of any clean dishes. </span></li>
<li>Layer the bottom of the pan with half the noodles.</li>
<li>Add half the ham and then half the cheese.</li>
<li>Spread half of the soup mixture. </li>
<li>Repeat with the second half of ingredients. </li>
<li>Bake uncovered at 350*F for 30 to 45 minutes until heated through. </li>
</ol>
<div>
<span style="color: red;"><b>Final thoughts:</b> This made a rather large casserole for my small family. In the future I will make this dividing the recipe into 2-8"x 8" pans--one for that night and the other for the freezer. Keep in mind that when reheating frozen pasta it tends to get mushy, so under cook the pasta just a bit to help prevent this. Also, instead of layering the ingredients I will mix them with half the cheese, putting that into the dish and then topping with remaining cheese. By layering we found that some of the noodles on the bottom and around the edge became hard and not that yummy lasagna corner hard either. I might even add a vegetable such as peas or broccoli the next time. The final change I will make is using perhaps two cans of soup or adding just a bit of milk to make sure there is enough sauce to coat all the pasta. </span></div>
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<span style="color: red;"><br /></span></div>
Enjoy!<br />
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<br />Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com2Altus, OK 73521, USA34.637765 -99.334044234.5332845 -99.495405699999992 34.7422455 -99.1726827tag:blogger.com,1999:blog-8173235838773985721.post-10837887413041404312014-02-20T04:20:00.000+09:002014-02-20T04:20:00.518+09:00Potatoes and SausageI am back. Back to menu planning, back to <strike>torturing</strike> trying new recipes on my family, I am back. Last week I tried this recipe for spicy chicken stew. It was a crock pot recipe, and it did make the house smell scrumptious. However, it was not received well, even the dog turned up her nose. After dinner the rest of the dinner was bid a farewell into the garbage disposal. It is very rare around here that a fail goes straight down the drain without passing go, without becoming a science project in the refrigerator.<br />
<br />
Tonight's new recipe was a much bigger hit. In fact, I got the green light from Hero to try it again with chicken instead of sausage. (He'd rather I not cook sausage at all, but Mama loves sausage so he tolerates it on occasion.) When I first came across this recipe in a grocery check out recipe magazine there was an ingredient and a step that threw me off for a bit, but it proved to be a pleasant surprise. As always, my thoughts, and changes to the recipe are in red. Since I doubled the recipe that is the way I will share the recipe with you.<br />
<br />
<u>Potatoes and Sausage</u><br />
<br />
<ul>
<li>1 pkg. Kielbasa, sliced into 1-inch pieces, <span style="color: red;">I like to use the skinless variety</span></li>
<li>1 medium onion, cut in half and sliced</li>
<li>1 medium sweet bell pepper, cut into 1" pieces, <span style="color: red;">I completely forgot this ingredient and it still tasted delicious</span></li>
<li>8 red potatoes cut into fourths, <span style="color: red;">I left the peels on, removing any eyes or blemishes on the potatoes</span></li>
<li><span style="color: red;">4 cloves of garlic chopped</span></li>
<li>4 TBsp olive oil, <span style="color: red;">I just used the canola I had in the cupboard</span></li>
<li>1/4 tsp salt, <span style="color: red;">I didn't measure and I probably put in closer to 1/2 tsp</span></li>
<li>1/4 tsp ground black pepper, <span style="color: red;">again, I didn't measure and probably used closer to 1/2 tsp</span></li>
<li> 1 TBsp of dried thyme, <span style="color: red;">I didn't measure this either, just eyeballed it in my palm</span></li>
<li>1 TBsp of dried rosemary, <span style="color: red;">I didn't measure this either, just eyeballed it in my palm</span></li>
<li>1/2 C. heavy cream</li>
</ul>
<div>
<ol>
<li>Preheat oven to 375F.</li>
<li>I used a mortar and pestle to crush up my dried herbs. </li>
<li>Mix all the ingredients, <i style="font-weight: bold;">except for the cream</i>, in a bowl. Then pour into a greased 2-qt. casserole dish.</li>
<li>Bake covered for 45 minutes.</li>
<li>Stir in the cream, mix well, continue to bake for another 10-15 minutes until potatoes are cooked and most of the cream is incorporated. </li>
</ol>
<div>
This casserole fed my family of three with some left overs. Meghan and I each had a small portion, while Hero had a couple of servings. I think this would feed a family of six with no left overs, but be sure to have plenty of sides just in case. The next time I make this I think I will substitute the sausage for cut up chicken breasts, and I will try using my favorite seasoning, <a href="http://www.amazon.com/Cavenders-All-Purpose-Greek-Seasoning/dp/B004H81QOA" target="_blank">Cavender's Greek Seasoning</a>. </div>
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Enjoy!</div>
Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0Altus, OK 73521, USA34.637765 -99.334044234.5332845 -99.495405699999992 34.7422455 -99.1726827tag:blogger.com,1999:blog-8173235838773985721.post-30292223723103378012012-07-06T20:01:00.003+09:002012-07-06T20:01:36.944+09:00Lunch Lady BarsEarlier this spring I was trolling the internet for recipes when I stumbled upon <a href="http://www.sixsistersstuff.com/2011/06/lunch-lady-peanut-butter-bars.html" target="_blank">this glorious recipe</a> that is a combination of oatmeal, peanut butter, and chocolate. Merely reading the ingredients, I KNEW I was addicted. This recipe has all the right elements. The perfect marriage of flavors that were meant to be together, this recipe is quick, easy, and makes enough to take half the pan to a party while leaving the other half at home for you to devour. The girls at <a href="http://www.sixsistersstuff.com/" target="_blank">Six Sisters' Stuff</a> do not disappoint, and this recipe is no exception.<br />
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In fact, this recipe is so delish that my friends and I have re-dubbed it, "Soccer Mom Crack." I know that is not a very nice name and is right up there with "Slutty Brownies" on the offensive food titles...but I warn you and you will be HOOKED.<br />
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When I make this recipe I do deviate a smidge from the recipe. I use quick oats because that is what the hubs prefers in baked goods, and I use a bit more peanut butter in the base layer. Additionally, I use more peanut butter in the middle layer. I do not bother measuring it out, instead, I simply slather the peanut butter on. When it comes to the chocolate frosting, I am LAZY, therefore, I use the pre-made stuff. It takes about two cans of the frosting to cover my bars.<br />
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I have made this recipe twice this week for parties. Unfortunately not a single bar is left for me to include a picture.Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0tag:blogger.com,1999:blog-8173235838773985721.post-62666381097508944902012-02-25T19:24:00.001+09:002012-02-25T19:24:12.076+09:00Korean BeefOne vital skill to have when meal planning is flexibility. Not the bend over and touch your toes variety, but the fly off the seat of your britches flexibility. Tonight one such night. When planning our menu for the week I did not take into account the fact that I would have a <strike>MASSIVE</strike> eight page paper due soon. Then when Saturday rolled around, I was half way through the day before I realized I did not get the planned dinner into the crock pot. DRATS! Fortunately, Hero said he would take care of dinner. Take care of dinner he did!<br />
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Tonight my culinary talented husband made <a href="http://www.foodnetwork.com/recipes/sara-moulton/korean-beef-recipe/index.html" target="_blank">Korean beef</a>. We did not eat it with the noodles as suggested in the recipe, instead we enjoyed it over a bed of rice with sautéed mushrooms and grilled red onions. Hero added garlic to the marinade. Also, instead of frying the meat as directed in the recipe, Hero grilled our skirt steak and then sliced it thinly against the grain to insure a tender morsel with each bite.<br />
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While we enjoyed our Korean beef, we did decide that next time we would like it with a smidge less heat and more sweetness. If you have ever enjoyed Korean cuisine you know they are hugely into pairing tastes--hot & sweet.<br />
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Enjoy!</div>
<br />Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0South Korea, Seoul, Yongsan-gu, Seobinggo-dong, 235-10237.520925016892257 126.9886279106140137.519351016892259 126.98616041061402 37.522499016892255 126.99109541061401tag:blogger.com,1999:blog-8173235838773985721.post-47546130258703062212012-02-22T09:56:00.001+09:002012-02-22T09:56:27.686+09:00Meghan's Strawberry, Nanna, Peaches, Blueberry SmooovieLong-time readers, family, and most friends know that about 3 years ago I had gastric banding surgery. This and a heavily scarred esophagus makes eating very hard
sometimes. Therefore, we have a lot of smoothies in the mornings around here. This morning Meghan dictated what would go into our smoothies, and I must say they are FABULOUS!<div>
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<div>
Ingredients:</div>
<div>
<br /></div>
<div>
<ul>
<li>2 TBSp <a href="http://www.amazon.com/Bobs-Red-Mill-Ground-Flaxseed/dp/B001O8NRAC/ref=sr_1_2?ie=UTF8&qid=1329871403&sr=8-2" target="_blank">flaxseed meal</a>, you could use whole flaxseeds, but I bought the meal so I could use it in my baking. I use the flaxseed for fiber not to mention the other<a href="http://www.webmd.com/diet/features/benefits-of-flaxseed" target="_blank"> health benefits</a>.</li>
<li>Two scoops of our favorite <a href="http://www.naturade.com/Meal-Replacements/Naturade-Total-Soy-Vanilla-NEW-Formula-19-05-oz-Natural-Artificial-p544.html" target="_blank">vanilla soy protein</a> powder.</li>
<li>1 cup Almond milk, we use the plain flavored variety.</li>
<li>1 frozen banana, I take our bananas that get riper than we prefer peel them, cut them into thirds and keep them in a zip-loc bag in the freezer.</li>
<li>Hand full of frozen strawberries, blueberries, and sliced peaches. I use frozen fruit in our smoothies instead of ice so we get our fruit and our smoothies do not become watered down as they melt.</li>
</ul>
<div>
<ol>
<li>Combine all ingredients in blender, with liquid on bottom.</li>
<li>Blend until all fruit has been blitzed and it looks like a milkshake.</li>
<li>*Meghan's direction: serve with cream (whipped cream)</li>
</ol>
<div>
Enjoy!</div>
</div>
</div>Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0South Korea, Seoul, Yongsan-gu, Seobinggo-dong, 235-10237.520856941884738 126.9886708259582537.51928294188474 126.98620332595826 37.522430941884735 126.99113832595825tag:blogger.com,1999:blog-8173235838773985721.post-12810804642840281982012-02-20T20:18:00.000+09:002012-02-20T20:18:45.620+09:00Garlic Cheddar Biscuits<b>Who knew?</b> <b>Who knew,</b> I could have something so yummy one might think it came from a restaurant in my own home, certainly not I.<br />
<br />
Tonight I was puttering around in the kitchen, preparing to pan fry our turkey mignons when a thought struck me. Biscuits, I wanted biscuits for dinner. However, I didn't want ordinary biscuits. I <strike>NEEDED</strike> wanted biscuits with a hint of garlic, biscuits filled with cheddar goodness.<br />
<br />
I gathered up some ingredients:<br />
<br />
<ul>
<li>baking mix, we had Jiffy brand on hand. I found that Jiffy tastes as good as that brand in the big yellow box, but is about a dollar cheaper.</li>
<li>milk</li>
<li>garlic powder</li>
<li>cheddar cheese</li>
</ul>
<div>
<ol>
<li>Measure out baking mix according to recipe on box. Since we are a small family, I halved the recipe.</li>
<li>Add some garlic powder. I did not measure it out, just sprinkled it on. </li>
<li>Mix the garlic and baking mix together.</li>
<li>Grate your cheese and add to the mixture. I simply cut a hunk of cheese about the width of two fingers off my 10oz. block, probably about 1 oz.</li>
<li>Add required liquid. My baking mix called for milk. </li>
<li>Stir </li>
<li>Spoon onto cookie sheet. I use my Pampered Chef stoneware so I do not worry about my baked goods sticking. If I were to use my metal cookie sheet, I would have used parchment paper to line my pan first.</li>
<li>Bake as directed</li>
</ol>
<div>
My recipe made 6 biscuits. Miss M ate three biscuits, so definitely a hit with the kid.</div>
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Enjoy</div>Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com1South Korea, Seoul, Yongsan-gu, Seobinggo-dong, 235-10437.521129241542155 126.9887566566467337.519555241542157 126.98628915664673 37.522703241542153 126.99122415664672tag:blogger.com,1999:blog-8173235838773985721.post-62123225635985262802012-02-20T20:03:00.000+09:002012-02-20T20:04:59.219+09:00Menu for the week of February 19 - 25<div style="text-align: center;">
<b><span style="font-size: large;">Sunday</span></b></div>
<div style="text-align: center;">
Family room picnic</div>
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(we did taquitos, chicken strips, and fried cheese--all freezer convenience foods)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="font-size: large;">Monday</span></b></div>
<div style="text-align: center;">
Turkey Mignons</div>
<div style="text-align: center;">
Left over Potato Salad and Baked Beans</div>
<div style="text-align: center;">
Garlic Cheddar Biscuits</div>
<div style="text-align: center;">
<br /></div>
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<b><span style="font-size: large;">Tuesday</span></b></div>
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Mom's night out with the girls</div>
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(Meghan and Dad fend for themselves)</div>
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<br /></div>
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<b><span style="font-size: large;">Wednesday</span></b></div>
<div style="text-align: center;">
Tacos</div>
<div style="text-align: center;">
<br /></div>
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<b><span style="font-size: large;">Thursday</span></b></div>
<div style="text-align: center;">
Baked Chicken</div>
<div style="text-align: center;">
Baked Potatoes</div>
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<br /></div>
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<b><span style="font-size: large;">Friday</span></b></div>
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Preschool's Winter Festival</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="font-size: large;">Saturday</span></b></div>
<div style="text-align: center;">
Southwestern Chicken Chilli</div>
<div style="text-align: center;">
<br /></div>Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0South Korea, Seoul, Yongsan-gu, Seobinggo-dong, 235-10437.521078185432081 126.9887781143188537.519504185432083 126.98631061431885 37.522652185432079 126.99124561431884tag:blogger.com,1999:blog-8173235838773985721.post-85202709174169200232012-02-20T18:56:00.000+09:002012-02-20T18:56:27.106+09:00Hero's Never Fail Method of Overnight OatmealSince MY post on overnight oatmeal was such a flop, I decided to ask Hero how he makes his overnight steel-cut oatmeal. Here is what he said:<br />
<br />
<ol>
<li>Follow the directions as far as measurements for the amount of oatmeal you want to cook on the packaging.</li>
<li>Boil oatmeal for 1 minute.</li>
<li>Remove from heat, cool.</li>
<li>Place in fridge overnight.</li>
<li>To reheat in the morning place your oatmeal in a microwave safe container--nuke it.</li>
<li>Top as desired.</li>
</ol>
<div>
I KNOW this method works, because he does this often so he can have a good breakfast as this momma does not do mornings.</div>
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<br /></div>
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Enjoy!</div>Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0South Korea, Seoul, Yongsan-gu, Seobinggo-dong, 235-10437.521095204139336 126.9888210296630937.517946704139334 126.98388552966308 37.524243704139337 126.99375652966309tag:blogger.com,1999:blog-8173235838773985721.post-11284719722466129752012-02-20T18:48:00.000+09:002012-02-20T18:48:10.303+09:00Major FlopWell, the oatmeal DID NOT turn out great for us. In fact, it was so revolting in appearance that I didn't even try it. It was runny, and looked like a bad diaper. Yes, it was that bad.<br />
<br />
Here is what we <u style="font-style: italic;">think</u> went wrong:<br />
<br />
<ul>
<li>Too much water. I measured out four cups when I intended to try the recipe with only three cups. Then I did not have exactly a full cup of oatmeal and don't think I took out enough water to compensate.</li>
<li>Cooked too long. I put the oatmeal on around 10:30 p.m. and we didn't get up until almost 9:00 a.m. Therefore, I think my oats just broke down too much.</li>
</ul>
<div>
Back to the drawing board with this recipe.</div>Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0South Korea, Seoul, Yongsan-gu, Seobinggo-dong, 235-10437.521078185432081 126.9888210296630937.519504185432083 126.98635352966309 37.522652185432079 126.99128852966308tag:blogger.com,1999:blog-8173235838773985721.post-53186280567874581372012-02-18T22:33:00.000+09:002012-02-18T22:33:42.154+09:00Crockpot OatmealWe can be a finicky bunch. Oatmeal is a favorite breakfast around here, but if given the choice we will pick steel-cut oats every time--hands down! When we first moved to Korea, Hero found a recipe on-line that allowed him to start his oatmeal in the evening, place the pot in the fridge overnight and then finish in the morning after his run so he can have a filling breakfast before going to work.<br />
<br />
For months I have been thinking about trying to cook oatmeal over night in the crock pot. Tonight is the night. After trolling the web looking for recipes, I learned the key to oatmeal cooked in the crock pot is the type of oatmeal used. Steel-cut oats reportedly achieve the best results. If you do not have any on hand, wait until you can get some. I promise, once you go steel-cut you will only use rolled oats in a pinch or to bake with.<br />
<br />
You will need:<br />
<br />
<ul>
<li>1 cup steel-cut oats</li>
<li>4 cups water, I have seen some recipes that call for as little as three cups, but we like our oatmeal moist.</li>
<li>dash of salt</li>
</ul>
<br />
<br />
Once you have that it is up to your taste buds to determine what additional ingredients you add. Add dried fruits, nuts, spices...the book is open on this. For tonight's test run I have added the following ingredients:<br />
<br />
<ul>
<li>1/2 cup milk for creaminess</li>
<li>1/4 cup brown sugar</li>
<li>1 TBsp butter</li>
<li>1/2 tsp vanilla</li>
<li>1 tsp cinnamon</li>
</ul>
<div>
Combine all your ingredients in the crock pot, cook on low for about 8 hours. </div>
<div>
<br /></div>
<div>
Enjoy!</div>
<br />
<br />
<br />Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0South Korea, Seoul, Yongsan-gu, Seobinggo-dong, 235-10437.521095204139336 126.9886922836303737.517946704139334 126.98375678363037 37.524243704139337 126.99362778363037tag:blogger.com,1999:blog-8173235838773985721.post-57168255221090565662012-02-16T20:39:00.001+09:002012-02-16T20:39:36.886+09:00WOW!I am a skeptic by nature. So, when I started seeing ALL over <a href="http://pinterest.com/">Pinterest</a> how to regrow my green onions it was only natural that I think, yeah right! However, Tuesday as I was preparing dinner and slicing into the lush green of my green onions I figured why not give it a try.<br />
<br />
Placing my white onion bulbs with roots still attached in a glass of water, I was certain I would be throwing them out within a matter of days. Imagine my surprise when the next morning I noticed they had indeed grown. By the end of the day almost all of my onions had at least 1/4" growth!<br />
<br />
On the matter of whether green onions can be regrown I am a believer....for now.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIb9WgdpqdJ8p0PJr6oIRQ4QZpvKtdi1dCM37ldpQehi-GddflswX2MMwEyi-Vw0H8Dp6tdbHHu2Q_rJwQHUIdI09SOPZEMpR-mPZtdHzqwCDyXHniSX3g4gBKT4xiHEXFiW7pYRR-YKFt/s1600/2012-02-16+18.06.07.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIb9WgdpqdJ8p0PJr6oIRQ4QZpvKtdi1dCM37ldpQehi-GddflswX2MMwEyi-Vw0H8Dp6tdbHHu2Q_rJwQHUIdI09SOPZEMpR-mPZtdHzqwCDyXHniSX3g4gBKT4xiHEXFiW7pYRR-YKFt/s400/2012-02-16+18.06.07.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My onions 48 hours after I placed them in a glass of water. The bright green is the regrowth.</td></tr>
</tbody></table>
<br />Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0South Korea, Seoul, Yongsan-gu, Seobinggo-dong, 235-10437.521163278929478 126.9887351989746137.518014778929476 126.98379969897461 37.52431177892948 126.99367069897461tag:blogger.com,1999:blog-8173235838773985721.post-24894733933170588162012-02-15T17:12:00.000+09:002012-02-16T13:49:24.817+09:00Why do we do that? and Secret IngredientsToday I made potato salad to go along with our <a href="http://www.wheelerrecipes.blogspot.com/2009/02/elaines-sweet-and-tangy-loose-beef.html">BBQ beef</a>. As I was peeling and cubing my potatoes I was thinking about secret ingredients. My potato salad has an ingredient that shocks most people when they find out it is in there--pepper sauce. Yes, Tabasco. Not a lot, just a couple of shakes, only enough to warm the back of the tongue and throat.<br />
<br />
What do you put in your potato salad? I put:<br />
<br />
<ul>
<li>Yukon Gold potatoes, because they are waxy and prevent <i>"mashed"</i> potato salad</li>
<li>Hard boiled eggs, I usually boil one egg per potato with one extra to slice on top.</li>
<li>Celery</li>
<li>Onions, I prefer red onions in my potato salad.</li>
<li>Chopped olives, I prefer black olives. <strike>Green olives are NASTY</strike>.</li>
<li>Mayo</li>
<li>Stone ground mustard</li>
<li>Garlic powder</li>
<li>Sweet relish, although if I am really LUCKY and have some of my Granny Franny's zuchinni relish I would use that in a heart beat!</li>
<li>Apple cider vinegar--just a splash</li>
<li>Tabasco</li>
<li>Salt, Pepper, and a bit of sugar</li>
</ul>
<div>
Now for the "Why do we do that?"</div>
<div>
<br /></div>
<div>
Why do <strike>we</strike> I sprinkle paprika on my potato salad? I cannot taste any flavor that it imparts. I realized this afternoon that I put paprika on my potato salad because that is what my Granny Franny does. I love that woman!</div>
<div>
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx61qFhp94Pu6PcDonwm0RyYCbZF-kEmTJS4e0WZktQjX6HLz0Y-iovE3a_H0t-ZMgRALzg3MSo1I2GwymEHgY7YLeJBDecsr9Jhx5nkiv9ehBGJTboSJtD_zvSirLtPmjiqWoachVSgZe/s1600/2012-02-15+16.48.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx61qFhp94Pu6PcDonwm0RyYCbZF-kEmTJS4e0WZktQjX6HLz0Y-iovE3a_H0t-ZMgRALzg3MSo1I2GwymEHgY7YLeJBDecsr9Jhx5nkiv9ehBGJTboSJtD_zvSirLtPmjiqWoachVSgZe/s320/2012-02-15+16.48.03.jpg" width="320" /></a></div>
<div>
<br /></div>Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0South Korea, Seoul, Yongsan-gu, Seobinggo-dong, 235-10437.521129241542155 126.9887351989746137.517980741542154 126.98379969897461 37.524277741542157 126.99367069897461tag:blogger.com,1999:blog-8173235838773985721.post-47527616648525340072012-02-11T17:00:00.000+09:002012-02-11T17:00:10.852+09:00Menu for week of 12 February 2012<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><b>Sunday:</b><span style="color: #274e13;"> </span> </span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Leftovers</span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><b>Monday: </b></span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><a href="http://www.wheelerrecipes.blogspot.com/2009/02/elaines-sweet-and-tangy-loose-beef.html">Elaine's Sweet and Tangy Loose Beef</a></span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> <span style="font-size: large;">Potato Salad & Baked Beans</span></span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><b>Tuesday: </b> </span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Leftovers</span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><b>Wednesday: </b></span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Tacos</span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><b>Thursday:</b> </span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Hawaiian Haystacks</span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><b>Friday: </b></span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Home-made Pizza</span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><b>Saturday:</b> </span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">South-western Chicken Chilli</span></div>
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"> (Look for post on this one in the near future)</span></div>Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0South Korea, Seoul, Yongsan-gu, Seobinggo-dong, 235-10437.521137750890439 126.9887566566467337.520744250890438 126.98813965664672 37.52153125089044 126.98937365664673tag:blogger.com,1999:blog-8173235838773985721.post-7890687959550399612012-02-08T20:43:00.002+09:002012-02-08T20:44:17.536+09:00French Fried Onion Crusted ChickenThis recipe is a mix of two separate recipes--one from the back of a French Fried Onion container, and the other torn out of a magazine. This is a recipe to which I do not have or use specific measurements--please do not ask for them because I do not have them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOi3Nmf5ddvm9NsecFb-5U7AupOTbYNdo0eBix2tbl5iC8Z3_HFSw5sA6HTepv32d0TVYL3f2NxlpotwH48njGZvg8dHm3kmLfk14BKdkfF6f0djtH4ZrsGBIGVF8bXoQc_g8SxuJRsfqI/s1600/2012-02-08+17.33.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOi3Nmf5ddvm9NsecFb-5U7AupOTbYNdo0eBix2tbl5iC8Z3_HFSw5sA6HTepv32d0TVYL3f2NxlpotwH48njGZvg8dHm3kmLfk14BKdkfF6f0djtH4ZrsGBIGVF8bXoQc_g8SxuJRsfqI/s320/2012-02-08+17.33.47.jpg" width="320" /></a></div>
<br />
Preheat oven to 425F<br />
<br />
You will need:<br />
<br />
<ul>
<li>Mayo of choice, we happen to use the brand mentioned in the above photo</li>
<li>Chicken breasts, we use boneless and skinless. I imagine you can use whatever chicken pieces you prefer, just be sure to research <a href="http://www.eastmill.com/cook/IdeasMisc/times/cooking%20poultry.htm">cooking times for the specific chicken you use</a>.</li>
<li>Garlic cloves, for this recipe I used two cloves. Use more or less depending on individual taste.</li>
<li>Shredded parmesan cheese, tonight I used Kraft's <a href="http://www.kraftrecipes.com/Products/ProductInfoDisplay.aspx?SiteId=1&Product=2100061449">romano and parm blend</a>. </li>
<li>French fried onions</li>
<li>Panko bread crumbs</li>
</ul>
<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9EmJufl6Aaf9hGtd9lhT5-Pk4uO2E5k9g67MZUiDafuarf5nltAX5NLdJ1aVmXZu6NJYlB7Lv8Bap9ttfJV92nRF7XPRdzy7O-ydkoy2WC50OxEpXHI1G3tnhG5-c3Tehipt5EuQjY9ad/s1600/2012-02-08+17.33.53.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9EmJufl6Aaf9hGtd9lhT5-Pk4uO2E5k9g67MZUiDafuarf5nltAX5NLdJ1aVmXZu6NJYlB7Lv8Bap9ttfJV92nRF7XPRdzy7O-ydkoy2WC50OxEpXHI1G3tnhG5-c3Tehipt5EuQjY9ad/s320/2012-02-08+17.33.53.jpg" width="320" /></a>
<li>I mixed about one cup of mayo with about two palmfuls of the cheese and the garlic cloves which I had pressed through my<a href="http://en.wikipedia.org/wiki/Garlic_press"> garlic press</a> in a shallow pie pan.</li>
<li>Next I poured about 2 cups of the French fried onions into a zip-loc bag and crushed them.</li>
<li>Then I mixed my crushed onions with about 1 cup of Panko bread crumbs into a second shallow pie pan.</li>
<li>Dredge your chicken into themayo mix, covering each piece generously. Then dredge the mayo-covered chicken in the onion-panko mixture.</li>
<li>Place chicken onto baking sheet, I like to use my medium stone bar pan from Pampered Chef.</li>
<li>For chicken breasts bake at 425F for 20 minutes. The chicken breasts I had where HUGE, so the twenty minutes was PERFECT. If you have smaller pieces you will really need to check the temperature of your chicken so that it does not become a hockey puck. I recommend taking your meat out about 5 degrees less than the recommended temperature and allowing your meat to sit (tented with foil to stay warm) for about 10 minutes. The carry over cooking will bring your meat up to the safe temperature and you will be less likely to over cook your meat--therefore, making it dry.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmC_lbERDiOiFL5kq1__NFU-RqTtXcz9bjSzI8Rcd15SjkQ-7JG78oxCgmT85gVRK2t0W2_QKxDozw9JtL1yHfb-y80M3Lv7RQqSGuNwcCqei73Y0QaR4l-5Jfsaz-Szp2V6vAbnD35UXG/s1600/2012-02-08+18.26.37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmC_lbERDiOiFL5kq1__NFU-RqTtXcz9bjSzI8Rcd15SjkQ-7JG78oxCgmT85gVRK2t0W2_QKxDozw9JtL1yHfb-y80M3Lv7RQqSGuNwcCqei73Y0QaR4l-5Jfsaz-Szp2V6vAbnD35UXG/s320/2012-02-08+18.26.37.jpg" width="320" /></a></div>
<div>
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<div>
We had <a href="http://www.wheelerrecipes.blogspot.com/2012/02/roasted-vegetables.html">roasted vegetables</a>, Korean strawberries, and the left over baguette I made to go with Monday's spaghetti--all very yummy. </div>
</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Enjoy</div>Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com1South Korea, Seoul, Yongsan-gu, Seobinggo-dong, 235-10437.521112222842689 126.9887351989746137.519538222842691 126.98626769897461 37.522686222842687 126.9912026989746tag:blogger.com,1999:blog-8173235838773985721.post-1643258896839956402012-02-08T19:53:00.000+09:002012-02-08T19:53:04.359+09:00Roasted VegetablesMr. Wheeler LOVES roasted vegetables, a fact I have just recently learned after almost 12 years of marriage. Tonight I made roasted vegetables, and tonight I took the easy way out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVA8x5gZDr0tGkuAaCBrU_-dQkST_62Seoq1VMaSiikiDaEMRgmnIFItkMC5ZZGn_yXh2qz8XTEAz_2sdjQgdRnonQ6nZXahWul0RgVLdxtEh-jLBrqiTGVcpvkqWHKA74K7T5CrIXgql/s1600/2012-02-08+18.32.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVA8x5gZDr0tGkuAaCBrU_-dQkST_62Seoq1VMaSiikiDaEMRgmnIFItkMC5ZZGn_yXh2qz8XTEAz_2sdjQgdRnonQ6nZXahWul0RgVLdxtEh-jLBrqiTGVcpvkqWHKA74K7T5CrIXgql/s320/2012-02-08+18.32.24.jpg" width="320" /></a></div>
<br />
<br />
<ul>
<li>2 medium sized red potatoes (remember we are a small family of three)</li>
<li>2 medium sized red onions</li>
<li>2 carrots</li>
<li>5 garlic cloves</li>
<li>1 packet of Lipton's onion soup mix</li>
<li>splash of olive oil</li>
</ul>
<div>
<ol>
<li>Wash your potatoes, cut them into similar sized chunks. Place potatoes into a zip-loc bag, or if you prefer a bowl that will be large enough to mix all your ingredients.</li>
<li>Peel onion. Leave a smidge of the root attached so that when you cut your wedges your onion maintains its shape. Cut onion into wedges, I cut each of my onions into 6 wedges. Add to cut potatoes.</li>
<li>Peel (or not depending on preference) carrots, cut into similar sized chunks. My carrots were like me, short and squat, so I cut them in half. Then I cut the bottom halves into half again and the tops into fourths. Add to other cut vegetables.</li>
<li>Peel garlic and add to other vegetables. I have taken to buying my garlic already peeled, it is just easier for me since we use a fair amount of garlic in our house.</li>
<li>Sprinkle vegetables with soup mix, add enough oil to coat vegetables evenly. I love to use a zip-loc bag for this step because then I can close it up and give it to Miss M to shake it up. She LOVES to help in the kitchen.</li>
<li>Spread coated vegetables on baking sheet. </li>
<li>Bake at 350F for at least 45 minutes, or until vegetables are tender. Tonight I baked them at 350F for 25 minutes and then at 425F for 20 minutes when I added my chicken to the oven. Turned out great.</li>
</ol>
<div>
Enjoy!</div>
</div>Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0South Korea, Seoul, Yongsan-gu, Seobinggo-dong, 235-10437.521133496216436 126.9887298345565837.520739996216435 126.98811283455657 37.521526996216437 126.98934683455659tag:blogger.com,1999:blog-8173235838773985721.post-3620128015679427242012-02-08T18:10:00.000+09:002012-02-08T18:10:52.426+09:00Menu for the Week of 5 February 2012<span style="font-family: Georgia, 'Times New Roman', serif;">Sunday: Leftovers (We had <a href="http://www.wheelerrecipes.blogspot.com/2011/01/taco-soup.html">Taco Soup</a> the previous night)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Monday: Spaghetti</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Tuesday: <a href="http://www.wheelerrecipes.blogspot.com/2012/02/pork-loin-roast-with-applesauce.html">Pork Roast</a></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Wednesday: Baked Chicken (recipe to follow this post)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Thursday: <a href="http://www.wheelerrecipes.blogspot.com/2012/01/mini-meat-loaves.html">Mini Meatloaves</a></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Friday: Miss M's Lateover - cheese pizza and brownie sundaes</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Saturday: <a href="http://www.wheelerrecipes.blogspot.com/2008/12/mexican-lasagna.html">Mexican Lasagna</a></span><br />
<br />Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0South Korea, Seoul, Yongsan-gu, Seobinggo-dong, 235-10437.521129241542155 126.9887459278106737.520342241542153 126.98751192781067 37.521916241542158 126.98997992781067tag:blogger.com,1999:blog-8173235838773985721.post-53415075273949153902012-02-08T11:16:00.000+09:002012-02-08T11:24:50.801+09:00Pork Loin Roast with Applesauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgscjgdhk56T6IjAtei9__6_LphHlRWzpWX3ONIhmVFbtIVqIJj_iQ0Yz3i-7ZXEGyFqU6IlziVPUpExkiOaB6BTEPBubjV30UfIrDj-Ow24ZinxRjW-4sDEW2Ptf2lXZ41AJlgHgMD5w_k/s1600/2012-02-07+18.21.52.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgscjgdhk56T6IjAtei9__6_LphHlRWzpWX3ONIhmVFbtIVqIJj_iQ0Yz3i-7ZXEGyFqU6IlziVPUpExkiOaB6BTEPBubjV30UfIrDj-Ow24ZinxRjW-4sDEW2Ptf2lXZ41AJlgHgMD5w_k/s320/2012-02-07+18.21.52.jpg" width="320" /></a></div>
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<br />
This poor roast has been on the menu for over a month now, but kept getting pushed aside for other more tantalizing meals. Okay, who am I kidding it always seemed to fall on a night when I would much rather NOT cook. Last night I finally made the pork roast and it was pretty good.<br />
<br />
When it comes to browning roasts I am not patient enough to let my meat get a good crust. If I make this again I will have to allow time to work its magic and let my meat gain a good crust. Other than not trusting my crust making abilities, the only other fault with this dinner was also mine. I did not reduce the sauce enough so it was really thin. I think I am sensing lack of patience as a theme....<br />
<br />
I retrieved this recipe from a <a href="http://www.novadevelopment.com/software/food_network_recipe_manager-142000">great computer program</a> I purchased over a year ago to help me digitalize a dusty basket of check-out counter cook books I had collected over a decade. It seemed rather silly for me to hold onto a rather large basket of cookbooks when I really only wanted maybe two dozen of the recipes it contained.<br />
<br />
<a href="https://docs.google.com/open?id=0ByvRk9ML_HLTZjI0N2JiODMtYmVkNS00NGZiLWI0ODItOGNhMDdhZDJlNjli">Here is the link to the PDF file from the computer program I mentioned for the recipe</a>. I did not make my own apple sauce as I already had some store bought apple sauce in the pantry. Meghan and I ate the apple sauce, Phillip is not an apple sauce kind of guy. Every time I eat pork and apple sauce I am reminded the Brady Bunch episode where Bobby keeps saying "Pork chops and apple sauce" with a Bogart accent.<br />
<br />
Enjoy!Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0South Korea, Seoul, Yongsan-gu, Seobinggo-dong, 235-10437.521073930754675 126.9887459278106737.520680430754673 126.98812892781066 37.521467430754676 126.98936292781067tag:blogger.com,1999:blog-8173235838773985721.post-69493625436989656532012-01-16T14:57:00.000+09:002012-01-16T14:57:15.306+09:00Mini Meat LoavesI <strike>have an obsession with</strike> love recipes, recipe blogs, cookbooks. Many hours are easily spent trolling the Internet for the next new recipe to try--the next recipe my family will enjoy. When we first arrived in South Korea and moved into our home we did not have fast Internet, I was using my cell phone as a hot spot. It worked, but not as fast as my mind switches gears. Therefore, I discovered the cookbook section at the library on base--much to my husband's delight. See, book checked out of the library means that (1) I didn't spend money and (2) it eventually has to go back and thus keeps my cookbook obsession under control. One day while perusing the shelves I stumbled upon <i>Betty Crocker Quick & Easy Cookbook</i>, I <strike>swear</strike> promise, I saw the heavens part, a ray of light shone down on this enormous spiral bound book and just dared me to take it home. To appease the culinary gods I checked out that immense cookbook and about 4 of her best friends. Why only 9? Because the library has a limit on the number of books you can check out once and I had to let the kid get a few books too. *sigh*<br />
<br />
Anyway, from that book I stumbled upon a few recipes I would be willing to use my family as guinea pigs for--this is one of them. I made them for the first time a few months ago. We ate them for dinner one night and I froze the rest into packages of three for future meals. Now three months later we are out of mini meat loaves in the freezer, so, it's what's for dinner tonight. As always my thoughts and changes are in <span style="color: red;">red</span>.<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><u>Mini Meat Loaves</u></span></div>
<div style="text-align: center;">
Prep Time: 10 minutes Start to Finish: 30 minutes </div>
<div style="text-align: center;">
6 servings(2 loaves each) <span style="font-size: x-small;">My husband can eat two loaves, Meghan and I share a loaf.</span></div>
<br />
<ul>
<li>1/2 cup ketchup</li>
<li>2 Tbsp packed brown sugar</li>
<li>1 lb. lean ground beef (at least 80%) <span style="color: red;">since this recipe also has ground pork I spent the big bucks and got the really lean ground beef</span></li>
<li>1/2 lb. ground pork </li>
<li>1/2 cup Original Bisquick mix </li>
<li>1/4 tsp pepper</li>
<li>1 small onion, chopped (1/4 cup) <span style="color: red;">(I don't know where they found their small onion, but I have NEVER come across a small onion that only yielded a 1/4 cup when chopped...just saying)</span></li>
<li>1 egg</li>
<li><span style="color: red;">Garlic....must have garlic, I minced two cloves for this amount. Tonight I will be doubling this recipe and will most likely do four to five cloves, but we love our garlic.</span></li>
</ul>
<div>
<ol>
<li>Heat oven to 450*F. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.</li>
<li>Spray 13 X 9-inch pan with cooking spray. <span style="color: red;">(I just take my cookie sheet and cover it with tin foil so when I am done cooking I can toss the foil. I know wasteful and increasing my carbon footprint, but as I have already said a couple of times--I am lazy.) </span>Place meat mixture in pan; pat into a 12 X 4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.</li>
<li>Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160*F.</li>
</ol>
<div>
Tonight I am going to serve this with garlic mashed potatoes, I TOLD you we love our garlic, and either a salad or green beans. I also have some lovely<a href="http://en.wikipedia.org/wiki/File:Korean_pear.jpg"> Korean pears</a>, I might cut one of those up...my mouth waters just thinking about it.</div>
</div>
<br />
<span style="color: red;"><br /></span><br />
Enjoy!Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0South Korea, Seoul, Yongsan-gu, Yongsandong 6(yuk)-ga, 93-337.520210226215575 126.9834136962890637.507615726215576 126.96367269628907 37.532804726215574 127.00315469628906tag:blogger.com,1999:blog-8173235838773985721.post-48876150949859991802011-01-06T13:29:00.000+09:002011-01-06T13:29:38.635+09:00Taco Soup<div style="border-bottom: solid #984806 1.0pt; border: none; margin-left: .2in; margin-right: 0in; mso-border-bottom-themecolor: accent6; mso-border-bottom-themeshade: 128; mso-element: para-border-div; padding: 0in 0in 4.0pt 0in;"> <div class="RecipeTitleCxSpFirst" style="margin-left: 0in; mso-add-space: auto;"><span style="font-size: 12.0pt;">I have neglected my recipe blog for nearly a year, and some have let me know how your families are bored with dinners because I haven’t posted anything recently. Well, time has come to rescue your families. However, don’t get too excited as Hero is deployed and there really isn’t any cooking going on in the Wheeler household.<o:p></o:p></span></div><div class="RecipeTitleCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;"><br />
</div><div class="RecipeTitleCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;"><span style="font-size: 12.0pt;">This recipe is coming to you because I joined some wonderful ladies at church tonight for a soup tasting and this was my offering. After scouring my favorite recipe site, <a href="http://www.allrecipes.com/">www.allrecipes.com</a>, I took a look at what I had in my food storage and combined three different recipes to come up with this one. I LOVED it! There are a few suggestions, if you don’t like warmth choose a mild Ro*Tel or trade plain stewed tomatoes for the Ro*Tel. Since Hero doesn’t like chunky tomatoes, I will be using petite diced tomatoes when I make this recipe for hime.<o:p></o:p></span></div><div class="RecipeTitleCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;"><br />
</div><div class="RecipeTitleCxSpLast" style="margin-left: 0in; mso-add-space: auto;"><span style="font-size: 12.0pt;">Recipe for: Taco Soup<o:p></o:p></span></div></div><div class="RecipeSummary"><span style="font-size: 12.0pt;">To prepare: Defrost your meat. This recipe can be done on the stove or in a Crockpot. If using a Crockpot, do steps one and two in a pan and then add meat mixture to your Crockpot with remaining ingredients.)<o:p></o:p></span></div><table border="0" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-insideh: none; mso-border-insidev: none; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;"><tbody>
<tr style="height: 15.85pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;"> <td style="height: 15.85pt; padding: 0in 5.4pt 0in 5.4pt; width: 185.4pt;" valign="top" width="309"> <div class="IngredientsTitle"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Ingredients<o:p></o:p></span></div></td> <td style="height: 15.85pt; padding: 0in 5.4pt 0in 5.4pt; width: 4.25in;" valign="top" width="510"> <div class="DirectionsTitle"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Directions<o:p></o:p></span></div></td> </tr>
<tr style="height: 207.4pt; mso-yfti-irow: 1; mso-yfti-lastrow: yes;"> <td style="height: 207.4pt; padding: 0in 5.4pt 0in 5.4pt; width: 185.4pt;" valign="top" width="309"> <div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 2.0pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #984806; font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent6; mso-themeshade: 128;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 lb. pork sausage<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 2.0pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #984806; font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent6; mso-themeshade: 128;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 lb. ground beef<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 2.0pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #984806; font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent6; mso-themeshade: 128;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 onion, chopped<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 2.0pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #984806; font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent6; mso-themeshade: 128;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 cloves of garlic, minced<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 2.0pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #984806; font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent6; mso-themeshade: 128;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 pkg taco seasoning<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 2.0pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #984806; font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent6; mso-themeshade: 128;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 ½ tsp of cumin (add more to your taste)<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 2.0pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #984806; font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent6; mso-themeshade: 128;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2<span style="mso-spacerun: yes;"> </span>- 10 oz. cans Ro*Tel<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 2.0pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #984806; font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent6; mso-themeshade: 128;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 – 15 ¼ oz. can of corn, drained<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 2.0pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #984806; font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent6; mso-themeshade: 128;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 – 16 oz. cans of Chili Beans<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 2.0pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #984806; font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent6; mso-themeshade: 128;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 – 15 oz. cans black beans, drained and rinsed<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 2.0pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #984806; font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent6; mso-themeshade: 128;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 – 14 ½ oz. cans beef broth<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 2.0pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #984806; font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent6; mso-themeshade: 128;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 – 28 oz. can diced tomatoes<o:p></o:p></span></div><div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 2.0pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #984806; font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-themecolor: accent6; mso-themeshade: 128;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Sour cream and shredded cheese to garnish with<o:p></o:p></span></div><div class="Ingredientlist"><br />
</div><div class="Ingredientlist"><br />
</div></td> <td style="height: 207.4pt; padding: 0in 5.4pt 0in 5.4pt; width: 4.25in;" valign="top" width="510"> <div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .7in; margin-right: 0in; margin-top: 2.0pt; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Brown the meats together until cooked then drain any fat. <o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .7in; margin-right: 0in; margin-top: 2.0pt; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Add the onion, garlic, taco seasoning, and cumin to the meat and sauté for a few minutes to toast your seasonings.<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .7in; margin-right: 0in; margin-top: 2.0pt; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Add remaining ingredients. If doing on stovetop, bring to a simmer, then turn to low, and allow it to cook for at least an hour. The longer you let it cook the more your flavors will meld, and the yummier your house smells.<span style="mso-spacerun: yes;"> </span>If using a Crockpot, cook on low for 8 to 10 hours or on high for 4 to 6 hours. I like to use my enameled covered cast iron pot and put it in the oven at 300</span><span style="font-family: Symbol; font-size: 12.0pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-char-type: symbol; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> F for a couple of hours.<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .7in; margin-right: 0in; margin-top: 2.0pt; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Garnish with sour cream and shredded cheese.<o:p></o:p></span></div><div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .7in; margin-right: 0in; margin-top: 2.0pt; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">ENJOY!<o:p></o:p></span></div></td> </tr>
</tbody></table>Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0tag:blogger.com,1999:blog-8173235838773985721.post-76122456677809014052010-01-23T03:11:00.001+09:002010-01-23T03:11:55.640+09:00Simply Delicious PorkThis is tonight's dinner, so I will have to update you on the success of this recipe.<br />
<br />
I got this one from another of those checkout counter recipe books I have been guilty of collecting.<br />
<br />
<div style="margin-left: 36pt;"><br />
</div><div style="margin-left: 36pt;">Makes 6 servings<br />
<br />
</div><ul><li>1-1/2 pounds boneless pork loin, cut into 6 pieces or 6 boneless pork loin chops</li>
<li>4 medium Golden Delicious apples, sliced<br />
</li>
<li>3 TBsp packed brown sugar<br />
</li>
<li>1 tsp ground cinnamon<br />
</li>
<li>½ tsp salt<br />
<br />
</li>
</ul><ol><li>Place pork in slow cooker; cover with apples.<br />
</li>
<li>Combine brown sugar, cinnamon, and salt in small bowl; sprinkle over apples. Cover; cook on LOW 6 to 8 hours.</li>
</ol>Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0tag:blogger.com,1999:blog-8173235838773985721.post-31165409160666585942010-01-23T02:47:00.001+09:002010-01-23T02:58:00.577+09:00Beans and franks bakeWe had this for dinner the other night and it was almost a hit with everyone, Phillip wasn't too fond of having the corn bread on top. The extra casserole I put in the freezer does not have the corn bread batter on top, we will baking corn bread separately.<br />
<br />
I got this recipe from a "Taste of Home" cookbook that you can find at the checkout counter. I love those and used to have a serious addiction to collecting them. I have managed to cut my impulse to buy new cookbooks drastically much to my husband's delight.<br />
<br />
Yields: 2 Casseroles (4 servings each) (This casserole fed my family two meals)<br />
<ul><li>2 packages (8-1/2 ounces each) corn bread/muffin mix <span style="color: red;">(the recipe doesn't say this, but be sure you have the ingredients needed to mix the corn bread and follow the directions on the package.)<br />
</span></li>
<li>1 can (28 ounces) baked beans<span style="color: red;">(I did not have baked beans on hand so I just used Pork n' beans, I am glad I did because if I had used baked beans it would have been too sweet for my family)</span><br />
</li>
<li>4 hot dogs, halved lengthwise and sliced <span style="color: red;">(I used a whole package of hot dogs and just sliced them, we like hot dogs)</span><br />
</li>
<li>½ pound sliced bacon, cooked and crumbled<br />
</li>
<li>1 cup ketchup<br />
</li>
<li>½ cup packed brown sugar<br />
</li>
<li>½ cup chopped onion<br />
</li>
<li>2 cups(8 ounces) shredded part-skim mozzarella cheese<br />
</li>
<li><div>The recipe does not call for this…but we like a little bit of mustard in our baked beans, the next time I make this recipe I will either put in a couple of tablespoons of prepared mustard or about 1 teaspoon of dry mustard in the mixture.<br />
</div></li>
</ul><ol style="margin-left: 54pt;"><li>Prepare corn bread batter according to the package; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar, and onion. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese; top with corn batter.<br />
</li>
<li><div>Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350<span style="font-family: Symbol;">°</span> for 40-45 minutes or until a toothpick inserted near the center comes out clean.<br />
</div><br />
To Use Frozen Casserole: Remove from the freezer 30 minutes before baking. Cover and bake at 350<span style="font-family: Symbol;">°</span> for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through.<br />
</li>
</ol>Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0tag:blogger.com,1999:blog-8173235838773985721.post-49989970508309707212010-01-14T08:26:00.000+09:002010-01-23T02:57:05.137+09:00Cheddar Turkey BakeCheddar Turkey Bake<br />
<br />
Another wintry day, another casserole…<br />
<br />
This is another "Taste of Home" recipe.<br />
<br />
Yield: 2 Casseroles (4-6 servings each)<br />
<ul><li>2 cups chicken broth<br />
</li>
<li>2 cups water<br />
</li>
<li>4 teaspoons dried minced onion<br />
</li>
<li>2 cups uncooked long grain rice<br />
</li>
<li>2 cups frozen peas, thawed<br />
</li>
<li>4 cups cubed cooked turkey <span style="color: red;">( I used two breasts)</span><br />
</li>
<li>2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted<br />
</li>
<li>2 cups milk<br />
</li>
<li>1 tsp salt</li>
<li>2 cups finely crushed butter-flavored crackers (about 60 crackers) <span style="color: red;">(I just used crackers we had in the house, the wheat Sociables. It took about one full sleeve of crackers per casserole.)</span></li>
</ul><ol><li>In a large saucepan, bring the broth, water, and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes. Remove from the heat; fluff with a fork.</li>
<li>Divide rice between two greased 9-in. square baking pans. Sprinkle each with peas and turkey. In a bowl, combine the soup, milk, and salt until smooth; pour over turkey. Toss the cracker crumbs and butter; sprinkle over the top.<br />
</li>
<li>Cover and freeze one casserole for up to 3 months <span style="color: red;">(if you vacuum seal your casserole after it is frozen it will last longer)</span>. Bake the second casserole, uncovered, at 350F for 35 minutes or until golden brown.<br />
</li>
</ol><b>To Use Frozen Casserole: </b>Thaw in the refrigerator for 24 hours. Bake uncovered, at 350F for 45 – 50 minutes or until heated through.<br />
<br />
Enjoy!<br />
<br />
<div style="color: red;">While we enjoyed this recipe I will be making the following changes the next time I make this recipe:<br />
</div><ul style="color: red;"><li>I will use three cans of soup instead of two, and keep the milk at 2 cups</li>
<li>I will be bringing some more flavor to the party with some garlic powder and a few shakes of pepper sauce into the soup mixture. We love flavor in this house, bland is a bad word!</li>
<li>Instead of layering the rice, meat, peas, and soup I will be mixing them in a large bowl and then dividing it between my two pans.</li>
<li>I will be adding some shredded cheese, most likely cheddar to the mixture.</li>
<li>Lastly, Phillip thinks it would taste better if made with chicken or pork.</li>
</ul>Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0tag:blogger.com,1999:blog-8173235838773985721.post-37273622757366434562010-01-14T08:23:00.001+09:002010-01-23T02:56:16.328+09:00Smoky Potato Skillet CasseroleSmoky Potato Skillet Casserole<br />
<br />
This is another "Taste of Home" recipe.<br />
<ul><li>1 package (16 ounces) smoked sausage links cut into 1-inch pieces <span style="color: red;">(I used Turkey Kielbasa…because, well I love Kielbasa)<br />
</span></li>
<li>2 celery ribs, chopped<br />
</li>
<li>1 medium onion, chopped<br />
</li>
<li>1 TBsp butter<br />
</li>
<li>2 cups water<br />
</li>
<li>2/3 cup milk</li>
<li>1 package (5-1/4 ounces) au gratin potatoes <span style="color: red;">(the recipe encourages the use of other flavors, so I am using cheesy scalloped potatoes)</span></li>
</ul><ol><li>In a large skillet, sauté the sausage, celery, and onion in butter until vegetables are tender. Stir in water, milk, and contents of sauce mix from potatoes; bring to a boil.</li>
<li>Stir in potatoes. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender, stirring once.<br />
</li>
</ol>Enjoy…this is a new one for us, so I will have to let you know how it is received in this house. I am sure I will like it, what is not to like about sausage, cheese, and potatoes. My family on the other hand tend be a bit choosier.<br />
<br />
Couple of days later…….<br />
<br />
Even though we all ate it, Phillip and I agreed that this is not a favorite recipe and will not be used again. Maybe your family will enjoy it more than we did.Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0tag:blogger.com,1999:blog-8173235838773985721.post-73044943562310555562010-01-07T10:02:00.000+09:002010-01-23T02:55:24.844+09:00Chicken Stuffing CasseroleChicken Stuffing Casserole<br />
"Taste of Home" recipe<br />
<b>Yields: 2 Casseroles(6 servings each)</b><br />
<ul><li>2 packages (6 ounces each) chicken stuffing mix</li>
<li>2 cans(10-3/4 ounces each) condensed cream of mushroom soup, undiluted</li>
<li>1 cup of milk</li>
<li>4 cups cubed cooked chicken</li>
<li>2 cups frozen corn</li>
<li>2 cans (8 ounces each) mushroom stems and pieces, drained <span style="color: red;">(canned mushrooms are food non gratia in this house, so I just rough chopped a couple handfuls of button mushrooms)</span></li>
<li>4 cups shredded cheddar cheese</li>
</ul><div><ol><li>Prepare stuffing mixes according to package directions. Mean while in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture, and cheese.</li>
<li>Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350F for 30 - 35 minutes or until cheese is melted.</li>
<li><b>To use frozen casserole:</b> Remove from the freezer 30 minutes before baking(do not thaw). Bake at 350F for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through.</li>
</ol><div>This is tonight's dinner, so I will let you know how it goes.<br />
</div><div><br />
</div><div>Enjoy!<br />
</div></div>Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com0tag:blogger.com,1999:blog-8173235838773985721.post-42285662701597513352010-01-07T09:49:00.000+09:002010-01-11T09:59:35.500+09:00Chicken and Cheese Crescent ChimichangasThis one is just for you Faith...sorry it took me so long....<br />
<br />
Chicken and Cheese Crescent Chimichangas<br />
from the "Pillsbury Bake-Off," May 2005, page 52<br />
<br />
And as usual any changes or notes will be in <span style="background-color: white;"><span style="color: red;">red</span></span><br />
<span style="color: red;"><br />
</span><br />
<span style="background-color: white;"><span style="color: red;"><span style="color: black;"><b>Serves: </b>8 <b>Prep:</b> 20 minutes <b>Start to Finish:</b> 45 Minutes <span style="color: red;">(took me a little over an hour, but I am slow and meticulous)</span> </span></span></span><br />
<br />
<ul><li>3 TBsp vegetable oil <span style="color: red;">(I used olive oil)</span></li>
<li>1/2 cup chopped onion (1 medium)</li>
<li>2 cloves garlic, minced <span style="color: red;">(I used one heaping serving spoon of the chopped garlic that comes in a jar, I know that is a LOT, but we love us some garlic in this house.)</span></li>
<li>2 1/2 cups shredded cooked chicken <span style="color: red;">(N</span><span style="color: red;">ow be inspired don't just boil your chicken in plain water! Bring some flavor to the party, I added garlic, onion, celery, rosemary.....)</span></li>
<li>2 cans (8oz. ea) Pillsbury refrigerated crescent dinner rolls. <span style="color: red;">(I used the new big and fat ones so I ended up using three cans, but it's all good we are carb feigns as well as garlic lovers)</span></li>
<li>1/2 cup Old El Paso Thick'nChunky salsa <span style="color: red;">(I needed more than that, way more, closer to a cup. I also used the Pace Picante I had in the fridge, use the salsa that floats your boat.)</span></li>
<li>2 cups shredded cheddar cheese <span style="color: red;">(I used more than recipe called for...what can I say, we also love cheese)</span></li>
<li>Sour Cream and more salsa as garnish</li>
</ul><br />
<br />
<ol><li>Heat oven to 350. Grease large cookie sheet with shortening. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir until onion is tender. Reduce heat to low. Add chicken; cook, stirring occasionally, until heated through.</li>
<li>Separate dough into 8 rectangles; firmly press perforations to seal. Spread about 2 tsp. of salsa on each rectangle to within 1/2 inch of edges. Stir one cup of the cheese into the chicken mixture. <span style="color: red;">(I didn't do that, I just topped the chicken mixture with a big pinch of cheese before rolling up into the dough.) </span> Spoon heaping 1/3 cup chicken mixture onto half of each rectangle. Starting with short side topped with chicken, roll up; pinch ends to seal. Place seam side down on cookie sheet.</li>
<li>Bake 16 to 21 minutes or until golden brown. Remove from oven. Top each with about 2 TBsp of the remaining cheese. <span style="color: red;">(I only topped the three we would be eating that night as I was putting the rest in the freezer. I ended up with 9 chimichangas.)</span></li>
<li>Return to oven; bake 1 to 2 minutes longer or until cheese is melted. Serve with sour cream and additional salsa.</li>
</ol><div>Even our two-year-old daughter enjoyed this meal. I hope your family enjoys it as well.<br />
</div><br />
<span style="color: red;"><br />
</span>Lynnhttp://www.blogger.com/profile/09905971149386258660noreply@blogger.com2