Friday, July 30, 2010

Glazed Salmon

We love Salmon in our house but don't eat it a lot because it is a bit out of our budget. It was on sale the other week so we decided to treat ourselves and it was totally worth it. This recipe is so basic and easy. The flavors were perfect. I found the recipe over at Norah's Menus and Recipes.

4 salmon fillets
1/4 tsp salt
1/8 tsp pepper
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons Dijon mustard

Place salmon in a greased baking dish; sprinkle with salt and pepper. Combine the remaining ingredients; spoon over fillets.Bake, uncovered, at 400 degrees for 10-15 minutes or until fish flakes easily with a fork. (it took our fish about 20 minutes to cook but I think that's because the power was flickering so I'm not sure the oven could keep a consistant temp).

Thursday, July 29, 2010

Pumpkin Cream Cheese Muffins

They are just as delicious as they sound. I have had some trouble finding pumpkin so I haven't made them again but in the fall I know I will make them a lot. I took a few to work the next day and everyone was flipping out over how good they are. I found this recipe at Lauren's Kitchen. It makes 24 yummy muffins.

3 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
4 tsp pumpkin pie spice
Pinch of cardamom (optional)
1 tsp salt
1 tsp baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1 ¼ cups vegetable oil
8 oz package cream cheese*

*They said the best kind was to use the cheesecake cream cheese but I couldn't find it so I just used plain and it was perfect. Put the entire tub or brick on a piece of tin foil, and shape it into a long log. Put it in the freezer while you mix and fill the pans, up to an hour. Unwrap and cut with a sharp knife. If the disks are too big around, cut thick slices and then cut them in half. This keeps the cream cheese in one big lump, and also lets you push it down into the batter.

Preheat oven to 350. Mix ingredients together except cream cheese. Fill muffin tins (greased or paper cups) half full. Put 1-2 tsp cream cheese in the middle, pressing down. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools, as it is very very hot. Then eat one right away. Seriously, do it. Do not wait.

Tuesday, July 27, 2010

Bloomin Onion Bread

I am a sucker for a good yummy bread recipe, so when this came up on the Changeable Table website I was in. I adapted it slightly and so this is the adapted version. Read the recipe then make the bread, that's all I need to say.

1 unsliced loaf (round is preferable) sourdough bread
1 pound Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1 tsp onion powder
2 tsp poppy seeds

Slice bread length wise and width wise without cutting all the way through. Place bread on tin foil that will wrap all the way around bread when cooking. Put sliced cheese into the cuts. Melt butter and stir in poppy seeds and onion powder. Drizzle over the bread. Bake bread for 15 minutes on 350. Uncover bread and bake for 10 more minutes. Share it with friend, it's the right thing to do!

Monday, July 26, 2010

Chocolate Chip Oatmeal Scotchies

There are one of my favorite cookies! My mom made them all the time growing up since I loved them so much. I had back surgery the one summer when I was in high school and she probably made 25 dozen of these cookies that summer. My friend would come to see me and they would devour them! I was craving them the other night so I whipped up a batch had a few them promptly took them to work with next day to get rid of them!

3/4 cup of soften butter
3/4 cup of white sugar
3/4 cup of brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cup of AP flour
1 teaspoon of baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups of rolled oats
3/4 cup of chocolate chips
3/4 cup of butterscotch chips

Heat oven to 375. Cream butter, white sugar and brown sugar together. Add eggs and vanilla. Stir in flour, baking soda, cinnamon and salt until stirred well. Add oats, chocolate chip and butterscotch chips. Drop onto a greased cookie sheet and bake for 8 to 10 minutes.

Friday, July 23, 2010

BBQ Apple Pork Chops

This just came to me randomly. I had thawed out some pork chops and wanted something easy, after thinking about it I came up with this extremely simple recipe and we loved it!

4 Pork Chops
1/3 cup of BBQ Sauce
1/3 cup of Apple Sauce

Mix together BBQ sauce and Apple Sauce. Brush the mixture onto the pork chops then grill and continue to brush with the sauce until the pork chops are done. I have also cooked them in a pan when the weather wasn't good for grilling.

Thursday, July 22, 2010

Sweet BBQ Chicken Kabobs

I got the idea for this from Meals for Real but the adapted it based on her review. We loved the adapted version! It was very simple and had great flavor!

2 Chicken Breast, cut into pieces
1 red pepper, cut into pieces
1 sweet onion, cut into chucks
2 cups of pineapple chunks
2 cups cherry tomatoes

1/2 cup of BBQ Sauce
1/4 cup of Orange Juice Concentrate
1/4 of pineapple juice

Skewer the Vegetables and Chicken randomly to make multiple Kabobs. Mix the BBQ Sauce, Orange Juice Concentrate and Pineapple Juice together and baste the kabobs with the sauce. Put on the grill at medium to high temperature and continue to brush on sauce as they cook.

Wednesday, July 21, 2010

Bacon Cheddar Onion Bread

Cassie Craves is my favorite recipe blog out there! Maybe it's just because I feel like she might be my food soul mate but I can't stop using her recipes. You might as well just head straight there because once you read this you will want to see more of what she has to offer, nothing I have tried off her blog has been bad! The bread = fantastic. So easy and so so delicious.

2 medium onions, chopped
2 teaspoons butter
Salt and pepper to taste
1 1/2 cups biscuit/baking mix ( I used bisquick because we had some in the pantry)
1 egg, lightly beaten
1/2 cup milk
1/4 cup real bacon bits
1 cup shredded cheddar cheese, divided
1 tablespoon butter, melted

Heat oven to 400 degrees. In a non stick skillet melt 2 teaspoons of butter and add the onion. Cook until the onion is tender then add salt and pepper. Put baking mix in a mixing bowl and add egg and milk, stir until combined then add bacon bits, onion and 1/2 cup of cheddar cheese. Spray loaf pan with some sort of nonstick spray. Add the dough to the pan and top with remaining melted butter and the rest of the cheese. Bake for 30 minutes or until done. Store in the refrigerator.

Tuesday, July 20, 2010

Crockpot Italian Dip Sandwiches

I love my crock pot which is why I use it once a week, I am always looking for new super simple recipes to throw in there before work! This is a recipe is a winner for sure and with it just being the two of us there was PLENTY of leftovers! I found the recipe over at A Recipe A Day.

1 large onion, sliced
1 can beef broth
(4 lb) beef rump roast, trimmed of all fat
2 tbsp balsamic vinegar
1 (1 oz) package of Italian dressing mix
1/2 tsp salt
1/2 tsp freshly ground pepper
Sandwich Rolls
Provolone slices

Place onion and beef broth in the crock pot. Add the roast then pour the vinegar over the roast. Sprinkle with salt, pepper and Italian dressing mix. Cover and cook on low for 8 to 10 hours. When done cooking slice the beef and put it back in the crock pot to soak up the drippings. Toast buns then add the beef and top with cheese.

Monday, July 12, 2010

Teriyaki Shrimp and Broccoli

I made this a while back with some beautiful yummy shrimp and we LOVED it! It as so easy and delicious. I got the recipe at Lucy's Kitchen.

Olive Oil
20-25 raw shrimp, peeled and deveined
1 onion, chopped
1 tsp minced garlic
1-2 heads broccoli
8 oz mushrooms, halved
1 zucchini, chopped
1/2 bag bean sprouts (we didn't use these)
1/4 bottle teriyaki marinade
Brown Rice

Peal and Devein shrimp if necessary then put in a bowl and cover with teriyaki sauce. Marinate for 30 minutes. Go ahead and chop the veggies and get them prepared. Heat oil in wok (I didn't feel like pulling out the wok so we just used a large pan). Cook shrimp 4-5 minutes until pink. Remove from the pan. Cook onions and garlic until soft. Add the rest of the vegetables )except bean sprouts if you are using them), and cook until crisp tender. Add a bit of teriyaki sauce (and bean sprouts). Add the shrimp back and allow them to get warm again. Serve over Rice!

Saturday, July 10, 2010

Cheese Potatoes

I had been dying to try this recipe forever after I saw it on Anissa's Kitchen (yes I am obsessed with recipe blogs). I finally got a chance this week and Gray and both really enjoyed them plus they were really easy. I have been trying to find recipes that are hopefully kid friendly and try them to see what Gray and I think, this seems very kid friendly plus we love them.

This is the whole recipe, I halved it because obviously the two of us don't need that much potatoes.

6 large potatoes, peeled and thinly sliced
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 cups (8 ounces) shredded cheddar cheese

In a large skillet melt the butter and begin to cook potatoes, I didn't use a nonstick skillet but I'm sure that would work much better. Cook until potatoes start to brown slightly then add salt and pepper. Pour milk over the potatoes and cover until the milk absorbs into them. Add the cheese then stir until the cheese is melted.

Friday, July 9, 2010

Crunchy Onion BBQ Chicken

I saw this recipe over at Full Bellies, Happy Kids and adapted it a bit since I had all the ingredients but 1, it went on the menu with little thought. It was so easy and so delicious. I couldn't get over how great the combination was!

1/2 cup barbecue sauce
1-1/3 cups french-fried onions, crushed
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (I used chicken tenderloins instead)

Preheat oven to 350. Combine Crushed Onions and Pepper. Dip chicken into bbq sauce then into the onion mixture. Cook for 20 to 30 minutes or until done.

Thursday, July 8, 2010

Parmesan Pull Apart Bread

The second I saw this recipe at Taste the Joy I knew it was going to be amazing. So easy, so good and something I really shouldn't make that much. Probably little to no nutrition but with pasta, ohhh it's good.

1 Can of Biscuits
2 Tbsp Butter
Garlic Powder to taste
Parmesan Cheese to taste

Heat oven to 375. Melt the butter in the bottom of a 8inch round pan. Add the garlic powder and parmesan cheese. Cut biscuits into 1/4th pieces and layer on top of butter mixture. Bake until the biscuits are brown. Flip pan on top of plate so that the butter goodness runs down the biscuits, try not to eat it all before you put it on the table.

Wednesday, July 7, 2010

Crescent Chicken Rolls

I found this recipe over at See Jane in the Kitchen, I knew I wanted to try it. It lived up to everything I dreamed it would be and we both loved it. (sorry the next picture is not the greatest)

1 (8 oz) package cream cheese
1/4 cup butter, softened
1/4 cup chopped pecans
1/3 cup mushrooms
2 cups chicken, cooked and diced
salt and pepper to taste
2 packages refrigerated crescent rolls
1/2 cup butter, melted
1 box seasoned stuffing mix, crushed
2 cups chicken gravy (or not if you are like us and don't really love gravy)

Preheat oven to 400 degrees. Combine cream cheese and butter. Add pecans, mushrooms, salt and pepper. Add chicken and mix well. Spread out the crescent rolls. Add a large tablespoon of the mixture to the center of the crescent roll. Roll up and pinch edges together to make sure they are sealed. Brush roll in melted butter and roll in stuffing crumbs. Bake on parchment lined cookie sheet for 15-20 minutes. Check them after 15 minutes to make sure they are not getting to done. Top it off with chicken gravy if desired!