{ r e c i p e s }

mom's pumpkin chocolate chip cookies

2010-11-21T18:05:00.002-07:00

pumpkin chocolate chip cookies

1/2 cup butter, softened
1 1/2 cups sugar
1 egg
1 cup pumpkin (canned or fresh)
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 cup chocolate chips

cream butter and sugar until light and fluffy. beat in egg, pumpkin, and vanilla. mix and sift flour, baking powder, baking soda, salt, nutmeg, and cinnamon (i didn't sift it but i did mix it all together before pouring it into the butter mixture). add to creamed mixture; mix well. add chocolate chips and mix thoroughly. drop by teaspoons onto a well-greased cookie sheet. bake at 350* for 15 minutes or until lightly browned. remove from cookie sheet while still warm; cool on racks (or paper towels like me). makes 3 dozen.

(image)

holly's yakisoba

2010-05-01T14:48:00.010-06:00

my sister-in-law holly makes to die for yakisoba. this is her recipe, although the measurements are not perfect (she just throws a little of this and a little of that) and i have yet to make it even close to as good as hers is. and she claims her dad's is even better. oy. so let's get started.

you'll need a package of chicken, linguine noodles, broccoli, carrots, snow peas, sliced mushrooms, a bunch of green onions, garlic, soy sauce, oyster sauce, sesame seed oil, peanut sauce, vegetable oil, and sugar. this recipe moves very quickly, so make sure you have everything done (vegetables chopped, meat marinated) before you start cooking.

start by marinating your chicken. slice it into cubes and put into a bowl. add 1/4 cup oil, 1 tablespoon of sesame seed oil, salt and pepper, a teaspoon of minced garlic, and a tablespoon of soy sauce. stir to coat chicken, and leave it as you dice your vegetables.

julienne your carrots (i like a lot of carrots and this takes a long time, so sometimes i buy them already cut in a bag at the grocery) and put into a bowl; cut up your broccoli, put in a bowl; same with the mushrooms and green onions. make sure you have your sauces out and ready to go.

once you're ready, start a large pot of water to boil. once it's boiling, add 3/4 of a package of linguine noodles and cook according to package directions.

as your noodles are cooking, put some oil into your wok (or skillet) and stir fry the carrots and broccoli for a minute or two.

then pour a small amount of water (about 1/4 cup or less) into the mixture

and cover. allow the vegetables to steam for several minutes.

then flip your lid upsidedown and pour your carrots and broccoli into the lid.

add a little bit more oil and pour your meat (marinade and all) into the hot wok (skillet)

and stir fry until no longer pink.

add your mushrooms (dave hates mushrooms, so i skipped them this time, but you should NOT skip them. they really add a flavor to this dish that is delish), snow peas,

and green onions,

one bowl at a time, stir frying inbetween each. my brother says that the more oil this dish has, the better it tastes, so you could add more oil if you think it needs it.

now add your carrots and broccoli back in.

fill a ladel (or 1/4 cup measuring cup) full of soy sauce and then pour sugar into it until you can see the sugar making a peak at the top. pour that on top of your chicken and vegetables.

your noodles should just be finished, so drain them completely and pour them into the wok (skillet).

use two spoons or a big wooden fork and spoon to mix the veggies, chicken, and noodles together. add about 1/4 to 1/2 cup oyster sauce ( do NOT lick your finger if you get some on it. this stuff is not good by itself. too fishy),

a small amount of sesame seed oil, a little bit of soy sauce, and then sprinkle the whole dish with sugar. add some salt and pepper, then peanut sauce and worcestershire sauce to taste.

stir fry and mix well, and serve immediately.

this is so yummy, and i almost think it's better the next day. it takes some practice to get the veggies and chicken all ready in time so that your noodles are still hot (it makes a difference if they've cooled off) when you mix, but the more you make it, the better it tastes each time. i also highly recommend a wok, unless you have an enormous skillet. good luck!

holly's yakisoba

1 package of chicken breast tenders, cubed and marinated in:

1/4 cup oil
1 tbsp. sesame seed oil
salt & pepper
1 tsp. minced garlic
1 tbsp. soy sauce

3 carrots, julienned
2 stalks of broccoli, chopped
1/2 package of mushrooms, sliced
a handful of snow peas
1 bunch green onions, sliced
1 package linguine noodles
sesame seed oil
soy sauce
sugar
oyster sauce
peanut sauce (spicy)
worcestershire sauce

start a large pot of water to boil. once it's boiling, add 3/4 of a package of linguine noodles and cook according to package directions. as your noodles are cooking, put some oil into your wok (or skillet) and stir fry the carrots and broccoli for a minute or two. then pour a small amount of water (about 1/4 cup or less) into the mixture
and cover. allow the vegetables to steam for several minutes. remove and set aside. add a little bit more oil and pour your meat (marinade and all) into the hot wok and stir fry until no longer pink. add your mushrooms, stir fry. add snowpeas, stir fry. add green oinions, stir fry. add carrots and broccoli, stir to combine. fill a ladel (or 1/4 cup measuring cup) full of soy sauce and then pour sugar into it until you can see the sugar making a peak at the top. pour that on top of your chicken and vegetables.

your noodles should just be finished, so drain them completely and pour them into the wok. use two spoons or a big wooden fork and spoon to mix the veggies, chicken, and noodles together. add about 1/4 to 1/2 cup oyster sauce, a small amount of sesame seed oil, a little bit of soy sauce, and then sprinkle the whole dish with sugar. add some salt and pepper, then peanut sauce and worcestershire sauce to taste. toss to mix noodles, veggies, and sauces.

superbowl sunday menu

2010-02-05T09:41:00.005-07:00

i love having yummy food on superbowl sunday. the actual superbowl i don't generally care about (except for this year--go austin collie!!!) but the food? that's me all the way. here is the menu i'm preparing for the big game this year:

jalapeno popper dip, from our best bites:

spinach artichoke dip, from freeze happy:

sweet & sour li'l smokies, from our best bites:

for the main course last year we did subs and i'm thinking we'll do them again. they were SO good. really good deli meat, piled high on bread from subway (i loooove subway's bread) and all the fixins. but if i change my mind, i might try the drip beef (the first way), from pioneer woman.

a yummy treat, that i haven't quite decided on yet. here are a few in the running:

frosty orange dream squares, from from our kitchen to yours:

black bottom banana cream pie, also from from our kitchen to yours (although this might not be fair since dave is allergic to bananas):

warm brownie cups, from light refreshments served:

or maybe just a brownie mix 'cause i'm 8 1/2 months pregnant. i'll let you know.

what are you planning?

jessica's orange julius

2010-01-16T13:59:00.007-07:00

the summer after my freshman year of college i went to phoenix to visit my roommate jessica. (here's a picture of us goofballs from that trip at the mesa arizona temple). while i was there she made me an orange julius--better than the real thing, and cheaper to boot. i looove this drink and had sort of forgotten about it until thursday night. we record about 12 shows that night and i always want something yummy to have while watching shows--and this was exactly right. the sweetness of the sugar, tanginess or the orange juice, and crunch of the ice chips was perfect. go make your own tonight--it's soo delish.

all you need is a can of frozen concentrate orange juice, sugar, water, milk, vanilla, and ice cubes. most orange juice cans are 12 oz. but you only need six (ounces). so grab a spoon and scoop half the can into your blender--and use the blender your ex-boyfriend gave you for your wedding. it makes it taste better.

next add a cup of milk,

then a cup of water (i reused my milk measuring cup, hence the cloudy water. i swear our water is clean),

and 2/3 cup of sugar.

pour in a teaspoon of vanilla and then blend for 15 or 20 seconds.

once it's well blended, add 2 cups of ice

and blend again until the ice is chopped up and mixed well with the rest of it.

pour into a fancy glass and serve. you can get about 6 small-ish servings (or 4 generous servings)...or in my case, 1 very very big orange julius. okay, so i shared with my husband. a little bit. now picture this with an orange-slice garnish and a dollop of whipped cream and it would be the perfect party drink.

jess's orange julius

6 oz. frozen concentrate orange juice
1 cup milk
1 cup water
2/3 cup sugar
1 tsp. vanilla
2 cups of ice

combine orange juice, milk, water, sugar, and vanilla in a blender. blend well for 15-20 seconds, then add your ice and blend until ice is all chopped up. serve immediately.

p.s. if you don't like orange, you can use any frozen concentrate juice with this. in fact, the time jess made this for me it wasn't orange. it was some sort of strawberry-banana juice blend, and she cut up a real banana and added it to the mix to make it even healthier/thicker like a smoothie. the possibilities with this are endless.

my version of applebee's clubhouse grill

2010-01-13T19:36:00.007-07:00

i was a hostess at applebee's my junior year of high school. one of my favorite things to eat there was the clubhouse grill...basically just a glorified grilled cheese sandwich. here's my version. it's one of the only things i willingly eat at home for lunch. i would rather skip lunch most days if i can't go out. for some reason i don't really like lunch foods (unless it's a burger and fries).

basically, just butter your bread. on the non-buttered side, pour your favorite bbq sauce. put the pieces of bread together to spread the sauce and get some on both sides. then open and put your favorite cheese in (i used colby jack) followed by deli ham. applebees puts mayo and tomato on, but i leave those off. cook in a pan on the buttered side over medium heat until the cheese melts and the bread browns. enjoy!

so really, this is just a ham and cheese sandwich with bbq sauce. and it's SO good. make one today!

jenn's chicken enchilada soup

2009-12-21T13:01:00.009-07:00

my friend jenn gave me this recipe a few weeks ago and we're just trying it for the first time today. you need black beans, diced tomatoes, frozen corn, an onion, a bell pepper (color of your choice), enchilada sauce, cream of chicken soup, milk, pepper jack cheese, and chicken breasts.

let's get started! pour your tomatoes,

black beans (drained and rinsed),

10 oz. frozen corn,

1/2 diced onion and bell pepper...

into the crock pot.

the recipe calls for 4 chicken breasts, but i've learned a trick. if you filet each breast in half, it's like you have four, when really you only have two. we could never eat that much chicken, so i always half the amount the recipe calls for and filet the breasts in half. works like a charm.

voila! one is now two!

place those on top of your veggies in the crockpot.

now in a separate bowl, whisk together your enchilada sauce and cream of chicken soup.

then slowly whisk in your milk until it's all combined.

now pour the liquid on top of your chicken breasts in the crock pot,

like so.

and now my favorite part: cover and cook on low 6-8 hours. isn't that always the best part of crock pot cooking? i love it.

a few minutes before you're ready to eat, take the chicken out.

shred with two forks,

like so!
now pour it back into the soup,

and add your cheese.

stir to mix/melt,

and serve. enjoy!

fyi, i felt like a little something was missing, so i think in the future i might buy some of those tortilla strips that you get on salads/soups in restaurants...just for a bit of crunch. i don't know. i just felt like it needed something. but that's just my opinion. it was still super yummy.

delish! thank you jenn!

jenn's chicken enchilada soup

1 15 oz. can black beans, drained and rinsed
1 14.5 oz. can diced tomatoes
1 10 oz package frozen corn (or a little more than one cup)
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10 oz. can enchilada sauce
1 10.75 oz. can condensed cream of chicken soup
1 1/2 cups milk
1 cup shredded pepperjack cheese
4 chicken breasts

in a crock pot, combine drained beans, tomatoes, corn, onion, and bell pepper. place chicken breasts on top of mixture. in a large bowl, whisk together enchilada sauce and soup. gradually whisk in milk until smooth. pour sauce mixture over ingredients in the crock pot. cover and cook on low for 6-8 hours. remove chicken and cut up or shred into bite-sized pieces. add chicken back into soup. top with pepperjack cheese and serve.

christmas fudge

2009-12-17T20:46:00.005-07:00

my mom's recipe. it's just plain chocolate fudge, and it's REALLY really good. pretty simple, but after seeing what goes into it, you may want to limit your intake. and fyi, barometer matters to fudge, so don't make this on a cloudy day. sunny only, or it won't set. so let's get started. you'll need 1/2 pound of butter, 8 oz. marshmallow creme, a large can of evaporated milk, 4 1/2 cups sugar, 1 tsp. vanilla, a large package of chocolate chips (i use semi-sweet), and an 8 oz. (HUGE) Hershey bar.

start by putting the chocolate chips, hershey bar, marshmallow creme, and vanilla in a large bowl.
then in a large saucepan, combine the butter, sugar, and milk.

boil for 8-10 minutes.

after 10 minutes, pour your mixture into your chocolate/marshmallow bowl. this is important! don't add the chocolate to the saucepan, or the fudge won't set. add the hot mixture to the chocolate.
and stir.
and stir some more.
and stir some more some more.
once it's well-combined and completely mixed together (and the chocolate is all melted), pour into a 9x13 pan.
smooth with a spatula, and....you're done! leave it for 4-6 hours to set.
pretty easy, and really good!

mom's fudge

1 large bag of chocolate chips
8 oz. hershey bar
7 oz. jar marshmallow creme
1 tsp. vanilla
1/2 lb. margarine or butter
4 1/2 cups sugar
1 large can evaporated milk

in a large bowl, put the chocolate chips, chocolate bar, marshmallow creme, and vanilla together. set aside. in a large sauce pan, melt 1/2 lb. butter, then combine with sugar and milk. boil 8-10 minutes. pour the hot mixture into the mixing bowl with the chocolate and marshmallow. mix well, making sure it is well combined and the chocolate is all melted. pour into a 9x13 and leave it several hours to set.

mom's sugar cookies

2009-12-15T07:18:00.000-07:00

beware, folks. these are an all-day thing. like ALL DAY. i was still frosting cookies at 11 pm and started them in the morning. but, well, it's christmas. we're supposed to spend the day in the kitchen at christmastime, right? so here we go. i'm giving you the regular recipe, but i doubled it. as long as i'm going to this much work, i might as well make a ton of them. so you may want to double the portions i show you here. you'll want 3/4 cup butter, softened; 1 cup of sugar; 2 eggs, beaten; 1/2 tsp. vanilla; 2 1/2 cups flour, 1 tsp. baking powder, and 1/2 tsp. salt.

i like to soften my butter in the bowl (just slice it up and leave it for twenty minutes or so);

toss in your sugar,

then mix up your eggs and add those too, followed by the vanilla.

mix until well combined.now i added flour, one cup at a time. after i poured in the first cup of flour i also added the baking powder and salt. (well, noah did. notice the transformers band-aid).
mix well, then keep adding flour a cup at a time until you have the right consistency.

not quite ready, keep adding. since you have to roll these out, it has to be stiffer than regular cookie dough.

once you've added all your flour in and the dough is relatively stiff, stick your dough in the fridge for 3-4 hours.

once it's good and cold, clean your countertop really well (i use several clorox wipes, then let it dry) and sprinkle it with flour. rub your hand over the flour to get it all over the countertop, then rub your hand on the rolling pin to flour it up as well. grab half of your dough (1/4 if you doubled it) and roll it out into a circular shape. not too thin, these are really better if they're a little thicker. then the fun part: cut out. my kids had a blast helping with this part.

you'd think i'd have a picture of the shapes cut out on the pan. you'd be wrong. i thought i did...somehow i missed it. anyway, lay them on a baking sheet and bake at 400* for 8-9 minutes.

once they're cool, start frosting. you can make your own, but really, why bother? it's like eighty-nine cents for a can of frosting and sooo much easier. just add 3-4 drops of food coloring and get frosting.

there. masterpiece, no?
they're actually really, really good, and they freeze! just lay them on a baking sheet and flash-freeze for 30 minutes, then toss them into a ziploc. easy as pie. one tip: make sure not to overbake the cookies. if they get brown at all, they're crunchy, and nobody likes a crunchy sugar cookie. they should be soft. so test a few out, if they're cooking too fast you likely made the dough too thin. either adjust your cooking time or the thickness of your rolled-out dough. have fun!

mom's sugar cookies

3/4 cup butter, softened
1 cup of sugar
2 eggs, beaten
1/2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt.

(you may want to double those portions to make a larger batch).
mix the butter and sugar together until well blended. add your eggs and combine, then add the vanilla. once it's all combined, add one cup of flour, the baking powder and the salt. mix well. continue adding flour a cup at a time until it is well-blended and semi-stiff. refrigerate dough for 3-4 hours. clean and flour your countertop. roll 1/2 of your dough into a circle, then use cookie cutters to cut out shapes. bake at 400* for 8-9 minutes (don't let them turn brown on the edges); cool; frost; enjoy!

cheesy chicken and rice

2009-09-19T01:10:00.000-06:00

okay, i'll be honest. this doesn't look all that appetizing in the making. i'm debating just taking the pictures off altogether and giving you the recipe. because this is so delicious that you need the recipe. but if you start making it and think "this looks disgusting" you might stop making it. so let's get your disgust overwith here on the blog, and then you can enjoy it without worrying about it later. let's get started. you'll need one or two chicken breasts, cream of chicken soup, cheddar cheese soup, and a crock pot. that's it, folks.
toss in your chicken,

then mix your soups together,and pour on top.
cook on low all day or high 4-5 hours.
about an hour before we eat i like to add some broccoli, but that's just me. i love cheesy broccoli.
serve over rice.

one of my favorite and easiest dinners ever.

cheesy chicken and rice

two chicken breasts
one can cream of chicken soup
one can cheddar cheese soup
broccoli (optional)

lay the chicken breasts in the crock pot, then pour the combined soups on top. cook all day on low or 4-5 hours on high. add broccoli if desired an hour before eating; serve over rice.

breakfast burritos

2009-09-16T12:48:00.005-06:00

you can stop at easily 15 places in albuquerque and get a really great breakfast burrito on a saturday morning. not so in utah, i've found. but sometimes i just gotta have one, so i make my own. super easy, super delish, for breakfast OR dinner. let's get started. you'll need hashbrowns, breakfast meat, eggs, grated cheese, green chile or salsa, and flour tortillas. let's start with hasbhrowns. make some oreida from the package or make your own. i like to do my own. just peel a potato and grate with a cheese grater. use plenty of butter, salt and pepper. melt the butter in the pan first, then add the potatoes. leave them--don't stir!--for a few minutes (4-5) to let them brown and get crispy, them flip them over for a few more.

next, brown some sausage. i just used half a package of the tubular kind for our small family, but if you love sausage, go for the whole thing! you can even do links if you want, just slice them like you would a hot dog for a little kid when they're done. bacon also works in these. so really, just get some of your favorite breakfast meat and cook it next.
browning...
there. this is removed to a paper towel to drain while the eggs cook. sorry about the dark picture, that's about status quo for my kitchen: dark.

next you need scrambled eggs. i like to use my greasy sausage pan for this. break 4 eggs, combine with milk and salt and pepper. stir, then pour into a medium-high pan. stir, scramble, knock yourself out.
mmmm. eggs.
if you've got the real thing, get out some green chile. if not, open a can of hatch. it's the next best thing.
now, assemble. warm up some flour tortillas in the microwave for about 10-15 seconds. add potatoes, eggs, meat, grated cheese, green chile (or salsa works too). don't overdo it, or you won't be able to close the tortilla...kinda like i did here.
now wrap it up, and inhale.
yum.

emily's breakfast burritos

hashbrowns, cooked
breakfast meat, cooked (sausage or bacon)
scrambled eggs
grated cheddar cheese
green chile or salsa
flour tortillas

combine hashbrowns, scrambled eggs, cooked sausage or bacon, grated cheese, and salsa or green chile. wrap in a flour tortilla and enjoy--and make sure you eat over a plate and have plenty of napkins on hand!

another bonus: assemble your hasbhrowns in bulk, then wrap them individually in foil and freeze. then you have a quick and handy breakfast when you're in a hurry!

sara's fresh peach cobbler

2009-09-12T13:30:00.008-06:00

this is a recipe my sister sara got from our mom, but my mom has no recollection of this, so i'm calling it sara's. it's so good. i woke up saturday morning thinking about it and had to have it. so let's get started. you'll need 5-6 fresh peaches, 2/3 cup sugar, a tablespoon of cornstarch, 1/4 cup of water, a white cake mix, and a stick of butter.

peel your peaches.
then slice across the middle, all the way around the peach.
grab both ends and twist, then remove the stone.
slice the peaches, and peel the red stuff out of the middle.
then add 2/3 cup sugar, 1 tbsp. cornstarch, and 1/4 cup of water.
cook and stir until the mixture is thick and bubbly.
now pour your cake mix into a separate bowl and add your stick of (melted) butter.
then cut the butter into the cake mix with a knife. don't mix, just cut while you spin the bowl until the butter is mixed and the mixture is crumbly.

like so!
now pour your peaches into a square pan,
and add the cake mix on top. spread it around, then toss it into the oven at 400* for 20-25 minutes or until the cake mix is browned.
like this. mmmmboy.
normally i would serve this with vanilla ice cream but i forgot to buy it, so this is fresh whipped cream (which was delicious, by the way).
enjoy!

sara's fresh peach cobbler

2/3 cups sugar
1 tbsp. cornstarch
1/4 cup of water
4 cups of fresh peaches, peeled and sliced (5-6 peaches)

combine together and cook over medium heat until thickened and bubbly. pour into 9x9 pan. in a separate bowl, add a white cake mix, one stick of butter (melted), and cut in with a knife until crumbly. sprinkle cake mixture over fruit. bake at 400 for 20-25 minutes or until topping is brown. serve warm with vanilla ice cream.

strawberry heaven

2009-08-23T17:30:00.001-06:00

i don't know if my mom made this up or found the recipe somewhere, but it's really good and REALLY easy. all you need is a small box of strawberry jell-o, a small box of instant vanilla pudding, some strawberries, and a small thing of cool whip. oh, and a graham cracker pie crust. or two. this recipe actually makes two pies, i forgot.

start by washing and slicing your strawberries.
put your package of jell-o in a bowl and dissolve with 3/4 cup of boiling water. stir for 2 minutes or until completely dissolved. then add 3/4 cup cold water and put in the fridge.

put your pudding in a bowl
and make according to package directions, only mix with just 1 1/2 (one and a half)) cups of milk.
whisk it really good, so it's not lumpy!
mmmm. there.
now mix your cool whip into your pudding until completely blended.
next, pour in your jell-o. this gets splashy, so wear an apron.
and mix.
pour your strawberries into your mixture, or else layer them in the bottom of your pie crust beforehand to make a more even placement of strawberries.
and mix gently.
this is really yummy. go ahead and take a taste.
now pour your mixture into your pie crust,
until it reaches the edges.
cover, and refrigerate for at least 4 hours. once it's set you can decorate with additional cool whip and strawberries, or else just slice it and go for it people. it's good.

ellen's strawberry pie (a.k.a. strawberry heaven)

1 small pkg. strawberry jell-o
1 small pkg. instant vanilla pudding
1 small tub of cool whip
1 pkg. strawberries, cut into slices
2 graham cracker crusts

wash and slice strawberries. mix the jell-o with 3/4 cup of boiling water. once dissolved, pour in 3/4 cup cold water and refrigerate. make pudding according to package directions but only add 1 1/2 cups milk instead of 2. add in your cool whip and mix well with a hand mixer. add your jell-o next, mixing until completely combined. layer strawberries in the bottom of your crust or add directly to your jell-o mixture, then pour into crust. refrigerate at least 4 hours before serving. slice; devour.

mai thornhill's eggrolls

2009-06-18T18:57:00.013-06:00

mai thornhill was one of my mom's friends when i was growing up in albuquerque. my mom cut her hair, and mai reciprocated with passing on this most holy of all dishes, egg rolls. they are TO DIE FOR. one of my favorites, but so much work, so they rarely get made--generally only for special occassions. the special occassion here was my college roommate coming to visit. this was her favorite thing i made when we lived together, so i thought i'd help relive old times by making them again. i usually make this with mom's fried rice, so i'm going to double a few things in this recipe that i use for both, so i don't have to do everything twice. i'll make a note when i do that, so you can either put it back to half and just make the egg rolls, or have the handy instructions there for making egg rolls and fried rice together.

let's get started. you'll need 4-6 chicken breasts, bones and skin on. 2 bunches of green onions (1 for rolls, one for rice), 1/2 an onion (1/4 for rolls, 1/4 for rice), a small cabbage, 2 carrots, a handful of bean sprouts (not pictured), 4 eggs (2 for rolls, 2 for rice), and 2 packages of egg roll wrappers.

lay your chicken bone-side-down on a foil-lined cookie sheet. cook them at 375* for 45 minutes.
while that's cooking, get chopping. chop up 2 bunches of green onions (1/2 to rice, 1/2 to egg rolls).

...and toss into a large mixing bowl. really large. like the huge tupperware bowl that your grandma had. huge. bowl. can't say it enough.
and dice 1/2 an onion (1/4 to rice, 1/4 to egg rolls).

cut your small-ish cabbage in half.

then cut it into strips, and add to your veggie bowl.
mix up 4 eggs (or 2 if you're just doing the egg rolls and not the rice) with a tablespoon of milk and a dash of salt and pepper.
pour into a hot, buttered frying pan, and let sit.
save your egg-y bowl. you'll need those egg remnants later.when the edges of your egg have cooked, lift the sides with a spatula, and tilt the pan so the runniness on top runs to the sides and gets cooked.

once all the runniness is no longer runny, flip it over and cook the other side. (this side was a little too done, probably had the heat up too high.)

now cut it in half. if you're making fried rice and used four eggs, dice one half first and save for later, then dice the other half and put it in your veggie bowl.

like this.

after your chicken is cooked and cool enough to handle, remove the skin, then peel the chicken off the bones.

shred it into your vegetable bowl, like this:

add in a handful of bean sprouts

then lots of salt and pepper.

peel your carrots,

then grate with the large side of your cheese grater.

and add those to your veggie bowl too.

there. perfect.

now this is the fun part. wash your hands really well, then start mixing. with your hands. that's right, i said it. with your hands. the saltiness feels so good, it's like a natural exfoliant, i swear. mix it all together really well. don't forget the onions way down at the bottom.

there. eggroll perfection.

now grab your egg rolls wrappers and take them out of the package. turn them diagonally.

grab a small handful and set in the middle of the wrapper.

start by folding the corner closest to you towards the middle.

then grab the right corner and fold it into the center, and do the same with the left corner.
make sure all your fixin's are still inside and roll the whole thing towards the last corner, farthest from you. get a little bit of your leftover egg (remember from way back when, when you were cooking eggs and saved the remnants in the bowl?) on your finger, and put it on the corner.

then seal the corner to the rest of the roll.

and repeat. and repeat again. and again. and again. and again about 40,243 more times.

woks are really good for this part, but i don't have one. i used to have a deep fryer that worked okay as well but it got so...fryer-y that i had to throw it away when we moved here. so i just used a deep roasting pan. fill it up with lots (and i mean LOTS) of oil. as in, at least half of one of those gigantic crisco containers. the huge food storage ones. heat the oil to 375* if you have a wok. if not, just occassionally throw leftover egg roll wrapper corners in. if it sinks to the bottom, the oil's not hot enough. if it starts to sizzle and turn brown, you're golden.

toss a few of those babies in and cook until golden brown. you may have to use tongs to make sure all the sides get cooked and brown. squeeze with tongs to get the excess oil out, then set on a cookie sheet lined with paper towels to drain.

like so.

oh my gosh, i think i just died and went to heaven. these are so good people. so good. (that's dave's man hand in the picture, not mine, fyi.)
serve with mom's fried rice and la choy's sweet & sour sauce. delish.

p.s. it makes a lot. like a LOT. so freeze them in ziplocs and eat for weeks. warm up in the microwave, then broil for a minute to keep them crispy.

mai thornhill's eggrolls

4-6 chicken breasts, bones and skin on
2 bunches of green onions (1 for rolls, one for rice)
1/2 an onion (1/4 for rolls, 1/4 for rice)
a small green head of cabbage
2 carrots
a handful of bean sprouts
4 eggs (2 for rolls, 2 for rice)
2 packages of egg roll wrappers.
lots of oil

place chicken, bones down, on a foil-lined cookie sheet. cook at 375* for 45 minutes. meanwhile, chop your green onions, and onion and place in a large mixing bowl. cut the cabbage in half and slice into thin strips; add to bowl with onions. peel and grate 2 carrots, and add to mixture. add a handful of bean sprouts, 2 cooked eggs, and salt & pepper. peel skin off of cooked chicken, remove from bones, and shred into vegetable mixture. mix well. place a handful of mixture on an egg roll wrapper. fold bottom side up, sides in to the middle, and roll to the far corner. seal with a small amount of raw egg on the final corner. deep fry in hot oil until golden brown, about 3-5 minutes. drain on paper towels and serve with mom's fried rice.

brit's CPK chicken tequila fettuccine

2009-06-01T19:35:00.002-06:00

...also known as THE YUMMIEST DINNER TO EVER COME OUT OF MY KITCHEN. seriously, my new favorite dish, i've made it twice in the past week. it is amazingly delicious. i will forever be indebted to brit's cooking skills and my sister ellen's persuasion to try it. let's get started.

you'll need a package of fettuccine, cilantro, one red and one yellow pepper (i used green here because it's all i had), chicken stock, 1-2 jalapenos, red onion, soy sauce, lime juice, tequila (or extra lime juice like me if you don't cook with alcohol) and chicken breasts.
start by chopping your cilantro--you need about 1/2 cup of it. pour it into a sauce pan with 2 tbsp. butter,
then add your jalapenos. if you leave the seeds, beware, it WILL be spicy.
cook and stir together for about 5 minutes or until wilty.
saute your peppers and onions with 2 tbsp. butter
and cook until soft.
once your greens are cooked and wilted,
pour in 1/2 cup of chicken stock,
and 6 tablespoons of lime juice (or 4 tablespoons lime juice and 2 tbsp. tequila, if you're so inclined).bring to a boil, and cook until it has a paste-like consistency.
pour your soy sauce over the diced chicken and set aside for 5 minutes.when your paste is ready, it should look like this:
now pour in your chicken and soy sauce,
pour in your cup and a half of cream,
stir, and bring to a boil.
boil for 5 minutes or until chicken is no longer pink.
camera battery died, so no pictures of this, but next add in your peppers and onions, then toss with your cooked fettuccine.
serve with freshly-grated parmesan cheese, red pepper flakes, and a lime wedge.
make it tonight. you'll thank me (and brit) later.

CPK's Chicken Tequila Fettuccine

Ingredients:

1 pound dry spinach fettuccine(i just use regular fettuccine)
1/2 cup chopped fresh cilantro
2 cloves minced fresh garlic (i use bottled)
1-2 jalapenos, minced (remove seeds and veins for less heat if desired)
4 tablespoons unsalted butter
1/2 cup chicken stock
2 tbsp gold tequila (I don't cook with alcohol, so I just add 2 more tbsp of lime juice)
4 tablespoons freshly-squeezed lime juice (I've also used bottled and it tastes just fine)
1/4 cup soy sauce
1 1/2 pound chicken breast, diced
1/2 medium red onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper thinly sliced
1 1/2 cup heavy cream
lime wedges, Parmesan cheese, and red pepper flakes for garnish

Directions:
1. In large saucepan, cook cilantro, garlic and jalapeno in 2 tbsp butter over medium heat for 4 to 5 minutes, until wilted. In a second pot, boil water for spinach fettuccine.
2. In a saute pan, begin sauteing the peppers and onion in 2 tbsp of butter over medium heat until soft.
3. To large saucepan with cilantro/jalapenos/garlic, add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
4. Pour soy sauce over diced chicken; set aside for 5 minutes. Add to saucepan, along with cream and bring to a boil. Cook until chicken is no longer pink and sauce is thick (about 5 minutes). Add sauteed veggies to sauce mixture and toss with cooked spinach fettuccine. Serve with lime wedge and Parmesan cheese.

(yeah that's right, the last 2 recipes are from brit. you should really check out her blog and try some of her recipes. they're ALL good. really.)

brit's benihana hibachi chicken

2009-05-27T22:45:00.008-06:00

my blend brit posted this a while ago, but i thought it sounded like too much work. then my sister ellen asked me if i had tried it, and said it was amazing, so i gave it a go tonight. ellen was right. it's worth the effort (and it's not even that bad). i get nervous doing a new recipe on here, and especially nervous that whoever i got the recipe from will watch me make it and go "that's not how i do it, you moron" but i followed the recipe to the best of my ability...sorry if it's wrong.

let's get started. you'll need 4 chicken breast halves, 1 onion, 2 zucchini, mushrooms, soy sauce, lemon juice, salt and pepper, vegetable oil, butter, sesame seeds, and bean sprouts. i actually like bean sprouts but skipped them tonight because i was feeling lazy.
start by cutting everything up--your chicken, onion, and zucchini.

i put them in separate bowls, along with my measured soy sauce and lemon juice. this recipe moves quickly and it's easiest to have everything done ahead of time so you're not waiting for the soy sauce to drip out of that stupid lid while your chicken burns.

get out 2 frying pans, and put a tablespoon of oil in each over medium-high heat.in one pan add your chicken. pour over 1 tbsp. soy sauce, 1 tbsp. butter, and salt and pepper. i like to leave it for a minute (not stir-fry) and let it cook all the way on one side, then flip it with a spatula. that way i know it's all the way done, at least on one side.

yum. (make sure you don't re-use your spatula, now that the chicken is cooked. get out a different stirring device).

while your chicken is cooking, in the other pan add your onion and zucchini to the tablespoon of heated oil, then add 2 tbsp. soy sauce, 1 tbsp. butter, and salt and pepper. stir fry for a minute, then turn heat off and cover.
when your chicken is done, slide it over to the side of your pan. pour over 2 tbsp. lemon juice.

then add your mushrooms,
1 tbsp. butter, and another tbsp. soy sauce.

when they're stir-fried, mix together with the chicken, then add the vegetables.

serve with mom's fried rice, and enjoy!

Brit's Benihana Hibachi Chicken
(you'll notice that there are some differences in this recipe from what i showed you above. feel free to do whichever version you want).

Ingredients:

4 boneless, skinless chicken breast halves, diced
1 large onion, cut into large slices and quartered
2 medium zucchini, cut lengthwise, then in half and into bite-sized pieces
2 cups sliced mushrooms
2 Tbsp vegetable oil
6 Tbsp soy sauce
4 Tbsp butter
salt & pepper
2 tsp lemon juice
3 tsp sesame seeds (optional)
6 cups bean sprouts (I don't like these so I leave them out)

Directions:

1. Spread 1 Tbsp of oil into a large frying pan over medium/high heat. Spread another Tbsp of oil in another pan over medium/high heat.

2. Add chicken to one of the pans. Add 1 Tbsp of soy sauce, 1 Tbsp of butter, and a dash of salt & pepper to the chicken. cook until done.

3. To the other pan, add the onion and zucchini. Add 2 Tbsp soy sauce, 1 Tbsp of butter, and a dash of salt & pepper. Saute the vegetables as until tender. Turn off heat and cover until chicken and mushrooms are done.

4. When chicken is done, slide the meat to one side of the pan, pour the lemon juice over the chicken and add the mushrooms to the other side of the pan. Pour 1 Tbsp of the soy sauce over the mushrooms and add 1 Tbsp of butter plus a dash of salt & pepper. when the chicken and mushrooms are done, sprinkle 1 tsp of sesame seeds over the chicken, then mix the chicken with the mushrooms. combine the chicken and mushroom mixture with the zucchini and onions.

(optional: 5. Pour the bean sprouts into the same pan in which you cooked the vegetables, and cook over high heat. Add 2 Tbsp soy sauce, 1 Tbsp butter, and a dash of salt & pepper. Cook the sprouts for only a minute or two, or until they have tenderized. Just before you serve the sprouts, sprinkle 2 tsp of sesame seeds on them. Serve the sprouts next to the chicken and vegetables with mustard sauce and ginger sauce on the side.)

serve with steamed rice or fried rice and edamame for a complete meal

jenn's cheesecake parfaits

2009-04-30T14:14:00.005-06:00

for my party tonight, i'm making these cheesecake parfaits that my friend jenn brought to my twilight party. they were so delish, and they seem surprisingly easy. i'm using strawberries, raspberries, and blackberries.

jenn's cheesecake parfaits

1 pkg. cream cheese, softened
1 1/2 cups cold milk
1 pkg (3.4 oz) vanilla or cheesecake flavor instant pudding
1 1/2 cups thawed cool whip, divided
24 'nilla waferes, coarsely chopped
1 1/2 cups seasonal berries (jenn used strawberries & blueberries)
1-2 tbsp. sugar

sprinkle sugar over berries and stir to coat; refrigerate.

beat cream cheese with mixer until creamy. gradually beat in milk. add dry pudding mix; mix well. whisk in 1 cup cool whip. do not overmix!

layer half each of wafers, berries, and pudding mixture in 8 parfait cups (i'm just using clear plastic cups). repeat layers. serve with a dollop of cool whip on top.

chicken enchilada casserole, version 1

2009-03-04T08:12:00.007-07:00

i love making chicken enchilada casserole because it tastes pretty much like a chicken enchilada but it's half the work. here is one version, i'll post the other another time. so let's get started. you'll need a package of chicken strips (or 2 chicken breasts), 1 can cream of chicken soup, 8 oz. sour cream, small can of diced green chiles, 6 or 7 corn tortillas, and a cup of grated cheese.
start by boiling your chicken for 30 minutes or until no longer pink. then in a medium saucepan, add your sour cream,

cream of chicken soup,
1/3 can of water,
and green chiles.
turn heat to medium-high, and stir until well-combined and bubbly.
spray a square pan with pam, then pour in 2/3 of your sauce.
about that much.
next, tear your tortillas into bite-size pieces.
like this:
next comes the chicken. this is where strips are easier, but it doesn't really matter. just tear up the chicken and layer on top of the tortillas.
like so.

now pour on your grated cheddar cheese.
and last, add the remaining sauce on top.
spread out evenly, and bake in a 350* oven for 30 minutes or until bubbly. make sure it's bubbly though, because this meal is NOT good cold in the center (which has actually happened before).
and...how anticlimactic. i forgot to take a picture of it finished. ah well. it's still good.

this is a quick and easy chicken enchilada. yum!

sharon's chicken enchilada casserole

a package of chicken strips (or 2 chicken breasts)
1 can cream of chicken soup
8 oz. sour cream
small can of diced green chiles
6 or 7 corn tortillas
1 cup of grated cheese

boil the chicken until no longer pink (about 30 minutes). in a medium saucepan, combine the cream of chicken soup, sour cream, green chiles, and 1/3 of a can of water. mix well and heat until slightly bubble. pour 2/3 of the sauce on the bottom of a square pan. layer the tortillas on top (torn into bite size pieces). then add the chicken (shredded). next comes the cheese, and the rest of the sauce. cook at 350* for 30 minutes or until hot and bubbly

the perfect chocolate chip cookies

2009-03-03T22:14:00.006-07:00

i knew cindy hansen when i lived in draper. not well, but a little. but i will never forget her now, for she has left me with the best memory: the perfect chocolate chip cookie. i'm telling you, they are perfect. i'm not a huge cookie lover, but these, fresh out of the oven, are perfection. cindy says,

i experimented with this one until i got it just right. they're barely crisp on the outside and chewy on the inside. perfect!

seriously.

i didn't take step-by-steps because really, it's easy. but here are a few tips: there is a lot of flour in these babies, and unless you're literally married to he-man, you will need a kitchenaid mixer to get the flour completely mixed in. you cannot do it by hand, i guarantee. since i don't have a kitchenaid, i have to do it by hand, so i reduce the flour a bit when i make these now. also, this recipe may not translate to other states and/or altitudes. you be the judge. also, don't disregard the pizza stone. it makes a difference in the final product, i swear.

cindy's perfect chocolate chip cookies

1/2 cup butter (NOT margarine)
1/2 cup butter flavored shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
12 oz. package of semi-sweet chocolate chips

cream sugars, butter & shortening, then beat in eggs and vanilla. stir in flour, soda, and salt, then fold in chips. bake on a pizza stone at 350* for about 12 minutes (depending on cookie size). cookies should barely be brown. it is important not to over bake them. leave on stone about one minute, then remove to cool on a flat surface.
enjoy!

my pepper steak

2009-02-26T10:08:00.009-07:00

okay, so this is really my mom's recipe, but i've never written it down and haven't made it in so long--and i'm a much better cook than i used to be--that i made a few changes on my own when i made it last night. dave doesn't like this meal, so i rarely make it, but it's one of my favorites. dave's complaint is that the meat is too tough, so i've done a few things to remedy that in this recipe that veers off of my moms.

i forgot to take a picture of the ingredients, so i'll just list them here: a sirloin steak, one green pepper, one small onion, a can of beef consomme, butter, garlic, and rice.

let's get started. first, chop up your green pepper in thin strips,

and your onion. throw them together in a frying pan with a tablespoon of butter, and brown on medium heat until they're crisp-tender.while those are cooking, get your steak out.
cut it in half, width-wise,
then trim off the fat (unless you LIKE to eat fat...and in that case, leave it. and then see a doctor about your inevitable bypass surgery).
now slice your steak into thin strips. i like it REALLY thin, but you can do whatever you want, really.
when your onions and peppers are browned and semi-tender, remove them to a plate.

turn the heat up. in the same pan, throw in a few tablespoons of butter and a teaspoon of chopped garlic (i never chop my own garlic, i just buy it that way in a jar).
now add in your meat. sorry about the dark picture, my hands were all steak-y and i didn't get the flash on. you want the heat to be really high so you can sear the outside of your steak, sealing in the juices so that it will be more tender.
see that one on the top left? that's perfect. don't cook the steak too long or it will get tough. you just want to sear it so outside is completely brown but the inside is still pink.
once your steak is ready, grab a can of beef consomme.

put your peppers and onions back in, then pour the entire can of consomme in, and deglaze the pan on high heat.
once the drippings are all off the bottom, cover, turn the heat to low, and cook for 15-20 minutes.
when it's time to eat, put 2 tablespoons of cornstarch in a bowl, then add a tablespoon or so of water.
stir until smooth. it should look almost like milk.
pour it into your consomme. you want to turn the consomme into a thicker, gravy-like substance.

stir with a whisk. if it's still too thin (like mine is), add a bit more cornstarch mixed with water.
it'll look like this when you pour it...
and like this when it's done. see how it turned a lighter brown, and it's thicker? perfect.
now serve over rice, and enjoy!

emily's pepper steak

1 sirloin steak
1 green pepper
1 small onion
3 tbsp. butter
1 tsp. chopped garlic
1 can beef consomme
rice

cut your onion and pepper into strips, and brown on medium heat with a tablespoon of butter. remove to a plate, turn your heat up to high, and add the remaining 2 tbsp. butter and a teaspoon of garlic. add your steak, searing both sides. do this quickly so it doesn't get overcooked. once it's browned, add the onions and peppers back in and pour in a can of beef consomme to deglaze the pan (get the steak bits off the bottom of the pan). turn the heat to low, cover, and cook for 15-20 more minutes. right before you're ready to eat, combine 2 tbsp. cornstarch with 1 tbsp. water and stir. pour into your pan, turning the consomme into gravy. serve over rice.

barb worthen potatoes

2009-02-21T15:57:00.010-07:00

barb worthen was my piano teacher growing up, and also the mother of almost everybody in my family's best friend. these are sometimes referred to as "funeral potatoes" because that is often where you find them served, but they will always be barb worthen potatoes to me. so let's get started.

you'll need some large potatoes (2 for a square pan, 4-6 for 9x13), sour cream, cream of chicken soup, butter, onion, and cheddar cheese. this recipe also calls for crushed corn flakes, but i like these better without, so i leave that step out. feel free to add it in if you want.
first off, bake your potatoes. if i remember, i do it the night before so they're cool enough to handle, but you don't have to do it that far in advance if you don't want. either way, you need your potatoes baked.

then in a mixing bowl, mix 8 oz. sour cream,
a can of cream of chicken soup,

4 tbsp. butter,
sliced.

1/4 of an onion, diced,
like this.
pour in 3/4 cup of grated cheese.

and mix together well.that looks disgusting.

now scoop a little bit onto your pan,and spread it on the bottom:
unroll your potatoes, and peel with a knife.
i use the knife to grab the edge of the skin, then use my thumb to pull it along.
then i slice it in half, and cut it into four long slices,
like this.
then i turn it the other way and cut it into cubes.

layer in your cubed potatoes,

like so:
perfect.
now pour on the rest of your soupy-cheesy mixture.
use a spatula to get it all out,
then spread it out evenly over the top.
like this:
the recipe says to pour a tbsp. melted butter over the top of this, but i think that's overkill, especially if you're not using cornflakes (which i don't like). so put it in the oven at 375* for 20-30 minutes or until it's bubbly. it should look like this:
mmmmboy. i love these potatoes.
word to the wise: these are not for the lactose intolerant.

barb worthen potatoes

4-6 potatoes, baked
1 can cream of chicken soup
8 oz. sour cream
3/4 cup grated cheddar cheese
1/4 diced onion
4 tbsp. butter
a cup mashed cornflakes or bread crumbs, if desired, and an additional tsp. melted butter

bake your potatoes in foil for about 2 hours, or until soft. cool in the fridge. sometimes i bake my potatoes the night before, if i remember. in a medium-sized mixing bowl, mix together the soup, sour cream, cheese, onion, and butter. layer a small amount on the bottom of a 9x13 pan. peel and cube your potatoes, and put those in the pan, then pour the soup-cheese mixture on top of the potatoes. if desired, add crushed cornflakes on top and pour another tablespoon of melted butter. i skip this step 'cause i just don't like it, but feel free to do it if you want. cook at 375* for 20-30 minutes or until hot and bubbly. serve with ham and green beans. yum.

chinese sundaes

2009-01-26T00:26:00.005-07:00

or hawaiian haystacks. call them what you will.

i'll just call them "delicious".

this is something easy and fast and customizeable (yeah, i just made that word up, what's it to you?--i just said "word up". sooo word girl of me) and so good. i didn't do step-by-steps of this because it's just that easy. what you'll need: chicken (breasts or strips), rice, cream of chicken soup, milk, chow mein noodles, and toppings that you like. i like tomatoes, green onions, cheddar cheese, pineapple, mandarin oranges, and raisins. you could do green pepper. my mom adds hard boiled eggs, coconut...the list is endless people. seriously. you think it, you add it.

on this night, i didn't have a ton of things on hand, so i stuck with the classics: grated cheddar cheese, pineapple, and green onion. three things i always have on hand. start by boiling your chicken for 30 minutes or until no longer pink. cook your rice, and mix one can of cream of chicken soup with one can of milk and mix together. bring it to a low boil and remove from heat. now put all of your toppings into ramekins (isn't it pretty?) and serve.

let's start building (oooh, now i'm bob the builder. i must really love pbskids):

start with rice,then add your chow mein noodles,

and some diced chicken,

now your gravy goes next.

then add whatever toppings you can think of. i like to add the cheese first to the gravy because it's hot and melts the cheese and...well, is there any felicity in the world superior to melted cheese? (name that movie...before the cheese part)

next i did some green onion,
and topped it all off with my favorite part, the pineapple. i can't get enough of it. it's better with fresh, but i rarely have fresh pineapple on hand. just too tricky to cut up. so this time, it's just straight out of a can.
couldn't be easier people.

this is perfect for a party because it's easy, inexpensive, and very easy to make a lot of, and people can pick and choose their toppings. feeding 20 people? just make more chicken and rice. on the other hand, on this night dave was at class and my boys don't eat, so it was just me. i used 2 chicken strips and a tiny amount of toppings and it worked out great for one. the crunch of the noodles and the sweetness of the pineapple makes for a delectable, delightful dinner. try it, you won't be disappointed.

chinese sundaes

1 package of chicken strips
1 can of cream of chicken soup
milk
cooked rice
chow mein noodles
toppings (grated cheese, pineapple, green onions, mandarin oranges, diced tomatoes, raisins, etc.)

boil the chicken for 30 minutes or until no longer pink. cut into cubes. cook your rice. mix the cream of chicken soup with a can of milk with a wire whisk and bring to a boil. remove from heat. place toppings in ramekins and serve.

are you ready for new year's eve?

2008-12-30T12:30:00.004-07:00

i love having yummy food and playing games on new year's eve. i've never thrown a new year's party, but some day when we're not in a recession, i want to do just that. for now, getting together with family, chowing on some chinese food, and having great food while we compete in the game decathlon my husband made up will have to do.

interested in some recipes?

i don't have the step-by-steps for these (yet) but i thought i'd give you a heads up on what i'm planning to make, so you'll have some ideas for your own get-togethers. and by the way, these are good any time. not just for new year's!

here is what i'll be making tomorrow:

what are you having?

mom's fried rice

2008-12-29T12:53:00.011-07:00

this is something i rarely make, probably because i think i have to have it with egg rolls, and egg rolls are just so much work. but today for lunch i felt like fried rice, so you will all reap the rewards of that feeling. this is something my mom just made up (as far as i know) and it's delish and pretty easy. in fact, my senior year of high school i had to do a creative response to the book spring moon for english class. i forgot. so the morning the assignment was due, i called my mom from a pay phone and requested she make this ASAP and bring it by for me and 30 classmates. she kindly obliged, and it was a hit. except for the vegan in the class. i told her she could just pick out the ham and she goes "what about the eggs?" and i said "what about them? they're not meat." i soooo didn't get vegans back then.

odd tangent. sorry. so let's get started.

you'll need two cups of minute rice (or other rice...i just don't know how to cook other rice, but maybe i'll start to learn now that pioneer woman posted about how to do it), 1/4 of a white onion, 1/2 bunch of green onion, two eggs, some deli ham, soy sauce, and frozen peas.
start by cooking your rice.do not add salt to the water. the soy sauce and ham will make this dish salty enough.while your rice is cooking, melt a little butter into a small pan.crack two eggs and mix them together with a fork.then add into your pan. make sure the pan is not too hot or else you'll get egg lace. nobody wants that. except dave, who eats it with tabasco. yuck.

let the eggs cook like this for a minute or so.

when the edges have cooked, gently lift up one side at a time with a spatula and tip the pan so the runniness on top slides toward the edge to cook. do this for all four sides...
'til it looks like this.
then carefully slide your spatula underneath and flip, and continue cooking until there is no more runniness. i don't think that's a word. ah well.

next, dice up your onion and green onion.

if you buy the rectangular package of deli ham, it's the easiest (for me) to slice. cut it in half, and save or freeze the other half for the next time you're doing this on a whim (this was my frozen half. the other half i used at dave's birthday party).
cut it into cubes, like this:

then cut your egg into cubes as well.
like this.
in all honesty, you could probably skip this part. i usually do it because i have to make the eggs for egg rolls anyway so i might as well double it and add it to the rice. but really, do you need eggs in your rice? probably not. so if you're looking for a quick fix, skip the eggs.

now that everything is chopped and ready, put your onions in a pan and saute until opaque on medium-high heat. this part smells so good. noah came running in and said, "mom, what's that smell like?" as he sniffed the air. "soy sauce and onions," i told him.
sometimes i add a little butter at this point, but you don't have to. it might help when you add the rice if there's some butter in the pan, though.
they're lookin' good, eh?
now turn the heat down to low and add in your cooked rice.
and pour on your soy sauce. i would start with about 1/4 cup and continue adding from there, but you honestly don't need much more than that.
pour and mix, pour and mix, until you have the right amount.
the rice should be all light brown. any darker than this and it will be too salty.
perfect. just like me.
now throw in your ham. i'm not sure why my arm is contorted this way, but that's not necessary to the adding of ham.
stir it in.
then do the same with your eggs.
lastly, pour in a fistful of frozen green peas. i like to move the rice completely out of the middle and pour the pile right there where the heat is highest. i let them sit for a minute or two until they thaw out.
then the stirring begins again. make sure it's mixed evenly in and the peas are warm and no longer frozen.
and that's it! tasty, easy, yummy, fun fried rice. enjoy!
carma's fried rice

2 cups minute rice
1/4 white onion, diced
1/2 bunch green onions, sliced
2 eggs
1/2 package deli ham
1/4 package green peas
soy sauce

cook the rice according to package directions. chop the onions and ham. cook the eggs like an omelet and chop. brown the onions in a little butter, then add the cooked rice. add 1/4 cup of soy sauce and taste. add more if needed. add in the ham and eggs, then peas. cook until heated through.

non-alcoholic champagne chocolate mousse

2008-12-29T10:16:00.004-07:00

i am making this for new year's eve.

i'll let you know how it turns out,
and post step-by-steps afterwards.

you can get the recipe here
(first seen here).

aunt arlene's no-bake cheesecake

2008-12-23T12:52:00.001-07:00

this is an all-time favorite. it's so easy, and really really good.

1 small tub of cool whip
8 oz. cream cheese, room temperature
1 can sweetened condensed milk
1/3 cup lemon juice
1 graham cracker crust

mix the cool whip, cream cheese, lemon juice and sweetened condensed milk together with a mixer until well blended. pour into the crust and refrigerate at least one hour. serve with cherry pie filling, raspberries, or chocolate sauce on top.

ellen's easy stuffed mushrooms

2008-12-17T12:48:00.000-07:00

my sisster ellen guest blogged for me a while back and posted some recipes that have become tried and true favorites. one of which was these easy stuffed mushrooms:

Sausage Stuffed Mushrooms
30 large fresh mushrooms (or more or less, whatever)
2 eggs, lightly beaten
1 pound sausage cooked and crumbled
1 cup shredded parmesan cheese (the recipe calls for swiss but I've never tried it)
1/4 cup mayonnaise
3 T melted margarine or butter
2 T finely chopped onion
2 T spicy brown mustard
1 t garlic salt
1 t cajun seasoning
1 t Worcestershire sauce

Remove mushroom stems; set caps aside.

In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. Place in greased 13 in. x 9 in. x 2 in. baking dish(es). Bake, uncovered, at 350 for 16-20 min.

ellen's lemon-berry pitcher punch

2008-12-14T12:49:00.000-07:00

this is another of my sister ellen's guest blog recipes. i love drinks like this on holidays because i don't drink alcohol, so it's kind of fun to have a yummy sparkling drink to celebrate with. this is the one i'll be making on new year's eve:

My Favorite EASY Drink:
Lemon-Berry Pitcher Punch
1/2 cup sweetened lemonade drink mix
4 cups cold water
2/3 cup cranberry juice
1 1/2 cups lemon-lime soda

In a pitcher, combine drink mix, water and cranberry juice. Stir in soda. Serve chilled.

sarah cox's baked bean dip

2008-12-13T12:37:00.002-07:00

my friend sarah made this for me once and i've never looked at another bean dip. it's just sooo good. i don't normally like sour cream in things, so i add a little less than the recipe calls for.

1 can of refried beans
3/4 cup sour cream
1 tsp. chili powder
1 tsp. lemon juice
1 cup grated cheddar cheese
mozzarella cheese
green onion
tomato

dice your onion & tomato and layer on the bottom of a 9x13 pan. mix the beans, sour cream, chili powder, lemon juice, and cheddar cheese together well, and spread on top of the tomatoes and onions. sprinkle with mozzarella and bake at 350* for 20 minutes. serve warm with tortilla chips.

toni's caramel nut brownies

2008-12-12T13:38:00.010-07:00

sometime last year i was going through my old scriptures from when i was a teenager. i found this recipe folded up inside them, and i have no idea who toni is. i do remember eating these brownies at church when i was about 13 but i specifically remember it was laura imlay who brought them, not somebody named toni. so, toni, whoever you are, thanks for this recipe. it's a doozy.

let's get started.
you'll need a german chocolate cake mix, a small can of evaporated milk, 1/2 cup of butter (recipe calls for margarine but i only had butter on hand, thanks to stacy and this freaky post), 48 kraft caramels, 3 cups of semi-sweet chocolate chips, and 1 3/4 cups of chopped walnuts. all my life i never had nuts in things because my brother delos and sister ellen are deathly allergic to them--can't even be in the same room or they get sooo sick--so i don't add nuts to anything. partly because i don't like it, but partly because i would hate to be the cause of somebody getting sick like that because they didn't know nuts were in it/around them. so add them if you want, but i don't.

oh. you'll also need some sweet tunage. especially christmas tunage, as these seem to me to be a christmas treat.
start by slicing up a stick of butter.

put it in a measuring cup, and microwave for 30 seconds. shake a little, then put back in for 15 more seconds, over and over, until it's melted.
pour your cake mix into a mixing bowl.
add 1/3 cup of evaporated milk,
and your melted butter.
stir together with a spoon until combined.
it's kind of thick and sticky, not like a cake mix.
split it in half and put half into a 9x13 pan. do not grease the pan. i made that mistake the first time i made these. the batter won't spread if the pan is greased.

now using your hand, press it flat into the bottom of the pan (make sure your hands are well washed, please).

until it looks like this.now put it in a 350* oven for 8 minutes. notice i cropped this picture. i was so appalled at how dirty my oven was i couldn't bear for you all to see it. it is currently cleaning, thank you very much.
after eight minutes, remove immediately.

pour on 1 1/2 cups of chocolate chips.

like this:now here's one with the flash. which one is better? i honestly don't know.
at this stage you should also add 3/4 cup of your walnuts, if you're going to add them.
while the crust is in the oven, i like to unwrap my caramels. all 48 of the buggers.

it takes a while.
once they're unwrapped, pour in 1/3 cup of evaporated milk. a small can should be exactly enough for this recipe.

put it in the microwave and start at one minute.remove and stir, then put it back in for 30 more seconds.

repeat several more times until the caramel is all melted and combined well with the milk. mmm, don't you wanna lick that spoon? don't. it's very very hot and it will burn you. i know from experience.
now pour your caramel on top of the crust and chocolate chips.

like this:

next, take your remaining dough and spread it over the top of the caramel, pressing it slightly into the caramel. i formed little balls and did it, but i don't think i should have done that. i would recommend just scooping out teaspoonfuls and putting them randomly into the caramel.
but this is what i did, and i'm sure it's fine.
next, pour your remaining 1 1/2 cups of chocolate chips on top of it all.

add the rest of your chopped walnuts at this point, if you're going to add nuts.then put it in the oven for 18 minutes only. no longer. it will look slightly uncooked when you pull it out. that's fine.

the caramel gets kind of bubbly, like this. mmmm. bubbly caramel. mmmmm.cool completely before serving.

one more tip though, i actually like these better the day after i make them. so if i were you, i'd make them a day in advance and wait. it's really hard to wait, but honestly, the first time i made these, i thought they were disgusting. and i'm not exaggerating. they sat on the counter for a day and i decided to try another bite before throwing them out and they were delicious all of a sudden. weird, but true.

enjoy!

toni's caramel nut brownies

1 german chocolate cake mix
1 small can of evaporated milk
1/2 cup of margarine
3 cups of semi-sweet chocolate chips
48 kraft caramels
1 3/4 cups chopped walnuts

mix the cake mix, 1/3 can of evaporated milk, and 1/2 cup melted margarine together in a mixing bowl until combined (should be stiff and sticky). divide the batter in half, pressing one of the halves into the bottom of an un-greased 9x13 pan firmly until flag. bake in a preheated 350* oven for 8 minutes only. while it's baking, unwrap the caramels and place in a microwave safe bowl with the remaining 1/3 cup of evaporated milk. microwave on high for a minute, then stir, then for 30 more seconds, stir, and repeat every 30 seconds until the caramels are melted and well combined. remove the crust from the oven and pour 1 1/2 cups chocolate chips on top. add 3/4 cup walnuts on top of that. pour the melted caramel over all, then spoon the remaining batter by teaspoonsful (is that a word?), gently pressing into the caramel. pour the remaining 1 1/2 cups chocolate chips and 1 cup of walnuts on top. bake for 18 minutes (no longer!) and cool completely before serving.

chili cheese dip

2008-12-07T12:35:00.001-07:00

1 can of chili
1 can of cream of mushroom soup
1/4 diced onion
1 cup grated cheddar cheese
frito chips

combine the chili, soup, onion and cheese together in a saucepan. crush a handfull of chips in, then mix together and heat in a saucepan until warm and bubbly. serve with large dipping fritos. it is SO good. i promise!

sara's caramel popcorn

2008-11-21T07:58:00.000-07:00

right before i took this picture...i dropped my camera. shattered the display beyond recognition. so i am not responsible for the quality of these pictures. i'm slightly impressed with their quality, since i couldn't see anything at all. so this is my sister sara's famous caramel popcorn that she and her husband used to make every sunday and watch the x-files.

let's get started. you'll need some popped popcorn, karo syrup, brown sugar, butter, salt, and baking soda.
pop your popcorn however you like. i like the airpopper.
but whatever.
after your popcorn is done, melt a stick (1/2 cup) butter in a saucepan.
add in 1/4 cup of karo syrup,
and 1 cup of brown sugar.

mix and combine well,

and bring to a boil.then add in 1/4 tsp. salt and 1/4 tsp. baking soda.

stir, and it will start to get very...frothy.
like this. keep stirring....
as you pour it over your popcorn.
stir until it's evenly distributed among the popcorn....and enjoy!

so easy and SO good.

sara's caramel popcorn

1 cup unpopped popcorn--popped in an air popper
1 cup brown sugar
1/4 cup karo syrup
1/2 cup butter
1/4 tsp. baking soda
1/4 tsp. salt

melt butter in saucepan. add in karo syrup and brown sugar. bring to a boil, then add baking soda and salt. remove from heat and pour over popped popcorn. stir until caramel is evenly coated among the popcorn kernels.

ellen's chicken corn chowder

2008-11-08T00:05:00.000-07:00

this soup recipe is so easy and really good. the green chile makes it sort of mexican-y (is that a word? no? well you tell me something better dude). let's get started. you need 2 cups of chicken, 1 can of cream of chicken soup, 1 can of cream of potato soup, 1 can of chicken broth, 1 can of corn, 1 small can of diced green chiles, 1 jar of sliced mushrooms (not pictured because dave doesn't like mushrooms) 1 1/2 cups of milk (not pictured, whoops), cheddar cheese, green onion, and tortillas.

i was taking this to a party so i put it in the crock pot so it would stay warm, but it only takes about 10 minutes to make so you don't need to crockpot it at all. in fact, it doesn't really work in the crockpot because you have to bring it to a boil. so imagine i'm pouring these things into a soup pan on the stove instead. start by boiling your chicken for 30 minutes or until no longer pink. while that's boiling, pour all of your liquid ingredients into a pot: first the broth, then the cream of chicken soup,the cream of potato soup,and the milk.

use a whisk to combine well.
it should be smooth and look like this:
now chop up some green onion (as much as you want, i used about half a bunch for this recipe),

and add that to your liquid.then add in your green chile,

your corn (drained),

and your chicken (shredded into bite-size pieces).stir and heat until almost boiling.
now slice some flour tortillas into strips. the recipe calls for 4 but i think that's too many, so i only do two. i put them on top of each other, then slice in half and put the halves on top of each other, and again into quarters. then i slice into thin strips, like this:
once your soup is boiling, separate the strips and add the tortillas in.
simmer for ten minutes. after ten minutes, add 1 1/2 cups of grated cheddar cheese.
stir until it melts,
and serve.
the tortillas get soggy, so if you're not a fan of sogginess (i'm definitely not), beware of that. they still taste really good--this soup is delish--just be prepared for soggy tortillas. at the party i served it at my friend goes, "that's totally unexpected but totally delicious. that would win a prize at my cooking group." and she cooks with professional chefs. so there you have it. it really is that good.

ellen's chicken corn chowder

1 can chicken broth
1 can cream of chicken soup
1 can cream of potato soup
1 1/2 cups milk
2 cups chicken
1 can of corn
1 jar sliced mushrooms
1 can green chile
1/4 cup green onion
4 flour tortillas cut into 1/2 inch strips
1 1/2 cups grated cheddar cheese

boil chicken for 30 minutes or until no longer pink. shred. in a separate pan, add the liquids together and mix well. add everything else through green onion and bring to a boil. add tortillas and simmer 8-10 minutes. add cheese and serve.

how to cut a green onion

2008-11-07T19:30:00.002-07:00

this is how i do it. i know lots of people actually like the tops of green onions--the actual green part--but i like the bottoms. i think they taste better and have more flavor. more bang for your buck, as it were. so, this is how i do it.

first, i cut off the weird ends. the roots, i guess, is what they're probably called. throw them away.next, i peel off the outer layer. usually it's kind of yucky and dirty, so i just peel that sucker right off. throw that out too.next, i break off the tops. i'm not sure why i do this, but i think it's because it's easier to work with them when they're shorter. you can skip this step if you want. but if you do, just break them off about 2/3 of the way up and discard them.

then, wash. i usually use cold water and just rinse them well to make sure there's no surviving dirt on them. you can skip this if you want, but i would definitely do it if you don't plan on cooking them (putting them in a salad or something).
now lay them out on your cutting board with the bottoms even, and start slicing. i keep them thin because nobody likes to bite into a big chunk of onion.

and there you have it!green onions. try it. you'll like it.

the perfect thanksgiving tool

2008-11-05T13:48:00.002-07:00

my mom bought this a few years ago from williams sonoma. it's genius!

with this tool you don't have to skim off the fat from your turkey drippings before you make gravy!

just cook your turkey on a tray (like this one), then pour the liquid left in the bottom of your pan into the strainer of your gravy maker. the fat rises to the top, leaving the liquid at the bottom for you to pour out and turn into magical turkey gravy.

$24 from williams sonoma.

copycat

2008-10-27T08:40:00.002-06:00

pioneer woman posted her recipe for acorn squash today.

i did mine months ago.

i finally beat her at something.

although hers does look much yummier, eh?

real simple's baked ziti

2008-10-22T10:58:00.001-06:00

my friend jen is very cool. we met in albuquerque right after her mission to korea. we were both working as interns at sandia labs that summer and became fast friends. we lost touch after i attended her baby shower 3 years ago, and recently decided to look her up. i was shocked to discover she lives in clinton, about 3 miles from me. she invited me to her house one night to make this tomato sauce from real simple. i was so excited to go! everyone who came was supposed to bring 6 pounds of tomatoes, and we would make the sauce and eat and have fun, then take some home to freeze. i ended up not being able to go, but still took over my tomatoes, and jen brought over two tupperwares full of sauce. it was SO good. i highly recommend it, especially if somebody else does all the work! i think the party idea is fun too, because you can print out cute labels from real simple and even little recipe booklets. fun.

so this is a recipe from real simple based on this tomato sauce recipe, but you can also use a jarred tomato sauce if you don't want to go to all the trouble of making it. let's get started.

you will need 12 ounces of ziti pasta, 2 cups fresh tomato sauce (or jarred pasta sauce), 1 bunch fresh spinach, 1 cup grated mozzarella, 1/2 cup parmesan cheese, and 1/2 cup ricotta. start by washing a bunch of spinach.
then tear off the stems. i actually just cut mine. probably wasteful but much faster.

cook your ziti according to package directions until al dente. i used a large saucepot, but it wasn't big enough. i recommend using your biggest soup pan, because you end up adding everything in here.when finished, drain into a collander.

and then put it back into your pot.
add your sauce, 1/2 cup of ricotta,

your spinach (i could only put in about half a bunch because i simply didn't have room for more, but it would have been better with the full amount of spinach).
1/4 cup of parmesan cheese,
and mix.
well.

then pour the mixture into a 9x13 pan or 4 large ramekins. i don't have ramekins big enough but i think that would be so cute and fun for a party or small get-together.
and spread out evenly.
sprinkle with remaining 1/4 cup of mozzarella cheese
and 1/4 cup of parmesan.

oooh, pretty.
bake in a 400* oven for 15-20 minutes, until cheese has melted.
so easy and so delish.
YUM.
baked ziti with fresh tomato sauce and spinach
12 ounces ziti (about 4 cups)
2 cups fresh tomato sauce (or jarred pasta sauce)
1 bunch spinach, thick stems discarded
1/2 cup fresh ricotta
1/2 cup grated parmesan (2 ounces)
1 cup grated mozzarella (4 ounces)

heat oven to 400*. cook the pasta according to package directions (in your very biggest pot). drain and return pasta to the pot. add the sauce, spinach, ricotta, and 1/4 cup of parmesan to the pasta and mix to combine. spread the mixture in a 9x13 baking dish or 4 large ramekins. bake until pasta is heated through and cheese has melted, 15 to 20 minutes.

some magazine's breakfast casserole

2008-10-13T15:10:00.009-06:00

i've posted this recipe before, but i thought i'd post the pictures for kicks. this recipe is very imprecise. is that even a word? well, i just made it up if it's not. you heard it here first. this is something that you just kind of throw together and BOY is it delicious. let's get started.

you'll need a package of frozen hashbrowns, sausage or ham (i used sausage here), green chile, chopped green pepper (i did not use either of these things because i didn't have them on hand, but don't let that stop you), onion, salt & pepper, ground mustard, eggs, whipping cream, and tomatoes.

start by dicing your onion (or more, if you're so inclined)...for instructions on dicing an onion, pioneer woman does it best. check it out here.
spray a square or 9x13 pan with pam. now here comes the impreciseness of it. pour some hashbrowns into the pan. how much you ask? i have no idea. some. fill it up about halfway, or maybe a little more. for a square pan, i use about half a package of hashbrowns.
now layer with your diced onions. on top of the onions you can add chopped green pepper and/or mushrooms as well.
and then the good stuff. this isn't in the original recipe, but if you're from new mexico, you'll understand. green chile just makes everything better. use hatch.
and spread those on good.
now chop your meat. i use sausage because dave loves it, but ham is just as good. i like to use the jimmy dean already cooked links, because that way you just chop and throw 'em in. but you could also use the tube of sausage and brown it like you would hamburger and add it that way. either way, the sausage should be cooked.
layer that on top of the green chiles.
next comes cheese. mmmmm, check out that mountain of cheese. my kids cannot resist a mountain of cheese like that. it disappears quickly.
add as much cheese as you like on top of the meat. i add lots, probably about a cup for a square pan.

now for the eggs. for a square pan, use 4 eggs. for 9x13, i use 6. crack them into a bowl,
then add 1/4 cup of whipping cream for every 2 eggs you use (4 eggs = 1/2 cup, 6 eggs = 3/4 cup)

then add this stuff. i have no idea how much, because the recipe doesn't say. it just says to add it. i have no idea what it's for or even what it tastes like, but who am i to dispute the all-knowing recipe writers? so i add some. a few shakes worth.like this. and i add salt & pepper here too.
then use a fork and mix together well.
now pour this on top of your cheesiness.
like this. get it around the edges, and do it slowly so that it doesn't overflow over the side of your pan. let it sink inbetween the meat and potatoes.
now start slicing your tomato. for a square pan, 1 tomato is probably enough, but not for a 9x13. have two on hand just in case.

i do NOT like tomatoes. at all. but they are SO SERIOUSLY DELICIOUS on this casserole. even if tomatoes is on your list of throw-up foods, ADD IT. you will not be sorry. lay your tomatoes evenly over the top of the casserole.

like this. isn't it pretty?
one more picture for good measure.

yep, pretty.

now toss it in a 350* oven for an hour. the recipe says 45-55 minutes, but that's never enough time. you want a knife inserted in the center to come out clean. sometimes i turn my oven up to 375* for the last 15 minutes. sometimes i don't. whatever.

here's the finished product:

it doesn't last long around here. i make this for dinner sometimes just for fun, but it's really fun to do for a sunday brunch or christmas morning. we make it the night before and put it in the fridge, then pop it in the oven first thing in the morning.enjoy!!

some random magazine's breakfast casserole (with additions by me):
frozen hash browns
eggs
green chile
onion
sausage or ham
chopped green pepper (i don't add these 'cause i don't like 'em)
sliced mushrooms (i don't add these 'cause dave doesn't like 'em)
grated cheddar cheese
tomatoes, sliced
whipping cream
ground mustard
salt
pepper

choose your pan size, and pour frozen hash browns into the bottom--lots of them. then layer diced onions, green chile, green pepper, mushrooms, ham or sausage, and then add cheese (as much as you want). in a separate bowl mix eggs and whipping cream: use 1/4 cup of whipping cream for every 2 eggs. add to that mixture salt, pepper, and ground mustard to taste. i use 4 eggs for a square pan, 5 or 6 for a 9x13. pour the egg mixture on top of the casserole and add sliced tomatoes on top. they shrink, so put lots of them close together. bake at 350* for at least an hour. a knife inserted in the center should come out clean. this is obviously not a precise recipe, but you can fiddle with it and do whatever you want (we added the green chile on a whim and it was a great choice). i also like to make it the night before so i can just pop it into the oven in the morning.

mom's stir fry--a guest blog

2008-10-09T13:52:00.010-06:00

my mom is a really good cook. like, one of the best cooks i know. no, probably THE best cook i know. since she's not great with computers, i'm doing her guest blog for her. i was at her house tuesday night and she was making stir fry, so i decided to document it and force a guest blog on her. you guys will be the better for it. this is one of my family's favorite meals (and that's saying a lot, since my mom makes a TON of good stuff). i've never actually made this before, so it was better to post it here with her doing it, to be sure it turned out well. so let's get started. you'll need a package of chicken strips, white and green onion, a carrot, a bunch of asparagus, 1 zucchini, frozen peas, mushrooms (as many as you want--they are left out here because dave doesn't like them and my mom is nothing if not accomodating), flour, butter, salt & pepper, and spaghetti noodles.

start by cutting your chicken into cubes. then set aside so you can get going on the veggies.cut up your zucchini; peel and cut your carrot; cut the top half of the asparagus (discarding bottom half) and cut into bite size pieces; dice a bunch of green onions; dice 1/4 of an onion; slice your mushrooms. then pile 'em all together like this:
next you need to make a white sauce. click here for the recipe (sorry, i would've put pictures up but i didn't start taking pictures 'til after the sauce was already made!). add in a teaspoon of chicken bouillon (or 1 cube) when you add your milk. set sauce aside to thicken while you begin stir frying.
add a tablespoon of oil to a skillet and turn heat to high. once the oil is hot, add your chicken. add salt and pepper and stir fry for 5 minutes, or until not longer pink.
keep going...
there. perfect.

now remove the chicken to a plate.

add in a little bit more oil to the same pan and get it hot.
then pour in your veggies. not the best picture, but my mom was too fast for me so this was all i got.
there. doesn't that look good?
add a little salt and pepper, and stir fry these guys for 5 minutes.
or let your helper do it for you.
after three minutes, add in some frozen peas. this would've been better if they weren't frozen in a ball like that. as it is, they were, and it worked out just fine, so whatever.
once the ice melts, continue cooking for two more minutes and then add your chicken back in.
then add in your white sauce,
and stir.
keep stirring! once combined, it's ready. serve over spaghetti noodles with NOTHING else. this meal is good enough all by itself.
there. doesn't that look delish? it is.

mom's stir fry

1 package of chicken, cut into cubes
1-2 carrots (more is always better, i say), peeled and sliced
1 zucchini, sliced
1 bunch of asparagus, top-half sliced (discard bottom half)
mushrooms if you want
1/2 cup frozen peas
1/4 onion, diced
1 bunch of green onion, sliced
1 cup of a basic white sauce with 1 tsp. (or 1 cube) of chicken bouillon added in
spaghetti noodles

cut up all the chicken and vegetables, then set aside while you make a white sauce. once your white sauce is ready, get a tablespoon of oil hot in a wok or large frying pan. stir fry your chicken for 5 minutes or until no longer pink. remove to a plate, then add a teaspoon more oil and stir fry your vegetables for 5 minutes. add salt and pepper to taste. add your chicken and white sauce, stir to combine, and serve over cooked spaghetti noodles.

mom's chicken noodle soup

2008-09-30T21:45:00.007-06:00

the first picture of this recipe is too disgusting to have on top, so i thought i'd start with a picture of the finished product, because doesn't it look good? let's get started!

my friend kara and her whole family were sick one day last week, so while i was at the grocery store i bought homemade chicken noodle soup fixin's. i hope they appreciated it, because i sure thought it was good. so here's what you need: 2-4 chicken breasts, bones and skin on, 1 chopped onion, 1-2 potatoes, 2 carrots, 2 celery stalks, a package of egg noodles, chicken bouillon, and water.

start by boiling the chicken. you put the chicken in a (big) pot and pour water on top of it. make sure the water is higher than the chicken breasts. add a tablespoon of salt (or however much you want, really) and skim off the fat with a spoon,
then add your diced onion and let it boil together for an hour.time for vegetables. check out this carrot! have you ever seen a bigger carrot? it must have been 18 inches long. nuts.
anyway, peel your carrots, and cut off the ends. then slice into....slices. i'm good with words, no?

it's been an hour, remove your chicken from the water and set aside to cool,

and add your carrots to the chicken-water. oooh, doesn't that sound appetizing? i should write my own cook book. "chicken water". yum.use a potato peeler (or a knife, if you're handy with a knife like my mom) to peel your potatoes, then wash and dice into bite size pieces.
and add them to your pot.
chop up some celery. i despise celery, so i rarely put it in. but the recipe calls for it, and it adds something to the soup (something disgusting, that is), so here it is. chop up some celery.
now that your chicken is cool(er), remove the skin. mmmm, chicken skin. delish.
so that it looks like this!
now peel it off the bones, and shred it or cut it into smaller pieces.
and add that in too. oh, and add in some chicken bouillon here too. 2 cubes or 1 tbsp. of granules.
now cook and simmer for at least 30 minutes.

ten minutes before you're ready to eat, bring it to a boil.
and pour in half a package of egg noodles. my mom makes homemade noodles that are AMAZING, and i've done them once or twice, but using egg noodles is a real time saver. and let's face it, we all like timesavers, right? some day i'll post the recipe and pictures of the noodles.

or not.
cook and stir for however long egg noodles need (ten minutes if they're homemade, about 7 if they're egg). serve in a bowl (or a plate...duh, how obvious can i be?), and enjoy!

perfect for the crisp, fall days that are coming our way.

mom's chicken noodle soup
2-4 chicken breasts, bones and skin on
1 diced onion
2 carrots, peeled and sliced
1-2 potatoes, peeled and diced
2 celery stalks, diced
2 cubes or 1 tbsp. chicken bouillon
1/2 package of egg noodles

place chicken in a large pot and cover it with water, adding salt to taste. bring to a boil, skimming off fat. once all the fat is gone, add in the onion. boil together for an hour. remove chicken to cool, then add the carrots, potatoes, celery, and bouillon. remove the skin from the chicken, dice the chicken into bite size pieces, and add to the soup. cook together 20-30 minutes or until potatoes and carrots are soft(er than raw). when you're ready to eat, bring the soup to a boil and add the noodles. cook for 7-8 minutes. serve with celery salt and saltine crackers (or a slice of homemade bread, if you're feeling ambitious). this freezes really well, by the way, so make plenty and freeze the rest!

meatloaf

2008-09-10T11:14:00.001-06:00

i am having photography woes. since i live in a condo, my kitchen has no windows, so it's dark. there are lots of lights but for some reason, my pictures all come out looking so dark. i can't use the flash because it puts a weird glare on everything and it all looks distorted. so i guess you'll all have to live with my dark photos for now. sorry everyone.

so let's get started. you'll need a pound of ground beef, a packet of lipton beefy onion soup mix, ritz (or saltine) crackers, an egg, salt and pepper, and bbq sauce. some people probably like to use an actual onion instead of a packet of dried onion soup mix, but i despise chopping onions, and well, beefy onion is so good.
put six crackers in a ziploc and smash with a rolling pin. you could use bread crumbs, but why would you when ritz crackers are so buttery and delicious?

now start by cracking an egg into a mixing bowl.
and mix it up with a fork.
then add your ground beef,
your soup mix,

a tablespoon or two of bbq sauce, salt and pepper, and your crackers. i forgot my crackers. don't worry, they're coming up and i will add them, but i wanted to tell you here: add your crackers. don't be dumb like me and forget.
now stick your hands in, and mix mix mix! i use both hands and squish it all up.
i know some people don't like touching raw meat. i love making meatloaf, simply because i get to get my hands really dirty. squish everything together, make sure it's all combined really well.
like this.

now wash your hands. i wash them like seven times because i don't want to get any of that raw meat anywhere. plus your hands get really disgusting.i love this soap.
now form your meat into a loaf. i sort of put it into a ball and then kind of smash it down so it's even-sized. if it's too ball-ish, the middle won't get cooked well enough.
wait. what's this? shoot. i forgot to add my crackers. i knew there was something wrong with this loaf of meat. ugh. so i added my crackers, re-mixed, re-washed, and re-formed. then i stuck it in the oven at 375* for 30-45 minutes. each loaf is different so check it every so often. you may even want to cut it down the middle to make sure it's not pink at all.
look at that. a loaf of meat. with fat on the top. delish.
don'tcha just feel like white trash eating meatloaf? i know i do.

serve with a baked potato (with cheese and steamed broccoli, yum!) i love A-1 sauce on mine too.
and there you have it. classic, easy meatloaf.

meatloaf

1 lb. ground beef
6 ritz crackers
1 tbsp. bbq sauce
1 packet lipton beefy onion soup mix
1 egg
salt & pepper to taste

mix up your egg with a fork. then add the rest of the ingredients and combine well with your hands. form into a loaf, and cook at 375* for 30-45 minutes.

jewelene gurr's chicken pillows

2008-09-01T16:00:00.008-06:00

my friend jewlene (did i spell that right?) gurr made these for my family once in high school and i loved them. now that i know there is cream cheese in them, i like them a little less. i don't really like cream cheese--i hate how recipes do that to me. i like something until i find out what's in it and then it's ruined. ugh. anyway, let's get started.

you'll need a package of chicken, 8 ounces of cream cheese, 1/2 of an onion, 2 packages of crescent rolls, a package of stuffing mix, and butter.

start by boiling your chicken, 30 minutes or until no longer pink.

while that's cooking, crush your stuffing with a rolling pin. it's best if it's crushed really small, but that's very hard to do, so just do your best and crush as best you can.
now put a few tablespoons of butter in a microwave safe bowl,and cook for about 30 seconds, until it's completely melted.

pour your stuffing mix out onto a sheet of waxed paper.

put your cream cheese into a mixing bowl. it's easiest to mix if it's softened, so take it out of the fridge an hour or so before you're ready to mix.
now shred your chicken into the bowl,
and add the diced onion.

mix together well. you don't want big clumps of cream cheese in your pillows.
here it is all mixed up:
now open your package of crescent rolls,
and roll them out (on a clean surface, please).
separate one of the triangles, and put a small amount of the chicken mixture at the big end.
then roll it up, like this:

make sure the ends are closed off. they should look something like this when you're finished:

once you're finished with that part, take one of the pillows and coat it in butter--make sure it is all covered.

then coat it in stuffing mix. i like to press down and get the stuffing really stuck in there. to me, the stuffing and roll are the best parts.
see? like this.
then put it on a foil-lined cookie sheet. i line everything with foil when i cook. it makes clean up sooo easy.
see? here's the first pan full. actually, it was my only pan full because i only did half of the recipe. but most people can eat at least two of these, so if you're serving more than 4 people, i'd definitely do the full thing. now pop them into a 375* oven for 15-20 minutes. they should be brown, not doughy at all.
now for the topping. put a can of cream of chicken soup into a sauce pan, then add a can full of milk.
like this.
now mix together with a whisk over medium heat until it's hot and bubbly.
take your chicken pillows out of the oven,

and cover with the sauce.
they're kind of a lot of work, but they taste good, so it's worth it every now and then. enjoy!

gurr's chicken pillows

1 package of chicken
8 ounces of cream cheese
1/2 of an onion
2 packages of crescent rolls
a package of stuffing mix
butter
cream of chicken soup
milk

boil the chicken 30 minutes or until no longer pink. soften a package of cream cheese, and put into a mixing bowl with the shredded chicken and 1/2 of a small onion (diced). put a small amount of the chicken mixture onto the larger end of the roll, and roll up like a pillow. make sure the ends are closed off. coat the pillow in melted butter and then crushed stuffing mix. bake at 375* for 15-20 minutes or until browned. serve with cream of chicken soup mixed with one can of milk on top.

kathie lee gifford's mom's sweet and sour chicken

2008-08-21T10:08:00.009-06:00

my mom got this recipe while watching an episode of regis & kathie lee years and years ago. it was kathie lee's mom's, and it's good. and crazy easy. so let's get started. you'll need a package of chicken strips, a can of pineapple chunks (or i bet fresh would be good too, i'm just too lazy), one green pepper, a packet of lipton onion soup mix, 8 oz. of russian dressing, and 8 oz. of apricot jam.start by cutting up your green pepper into cubes.

pour your dressing into a mixing bowl,
and your jam,
and your soup mix,
and 1/4 cup of water.
mix it all together.
now drain your pineapple,

and lay your chicken strips in the bottom of a foil-lined pan.
use a 9x13 or a square pan. i usually use a square pan, but today my square pan was otherwise occupied.
layer the chicken with green pepper and pineapple,
then pour your sweet and sour mixture on top of it all.

like this. yum
now cover with foil, and put in a 350* oven for an hour.
remove the foil lid after 30 minutes, and keep cooking.
serve over rice. steamed would probably be good, but i don't have a rice cooker so i just use minute rice. fast and easy.
kathie lee gifford's mom's sweet and sour chicken

1 package of chicken strips
1 green pepper
1 can of pineapple chunks
8 oz. russian dressing
8 oz. apricot jam
1 packet lipton onion soup mix
1/4 cup water
rice

line a 9x13 pan with foil. lay the chicken strips on the bottom, then layer cut up green pepper and pineapple chunks on top. mix together the dressing, jam, soup mix, and water and pour on top of the chicken. cover with foil and cook for 30 minutes at 350*. remove the foil lid and continue cooking for 30 more minutes. serve over rice.

chicken-sausage-rice casserole

2008-08-16T08:41:00.006-06:00

okay, so i have never been able to make this as good as my mom, but it's easy and dave loves it (again, sausage), so i thought i'd post about it and you can decide for yourselves. remember, i halve all of my recipes because we can't eat as much, so i'm only showing you half, but you can do the full amount if you have a lot of people to feed, or don't have a square 8x8 pan, or whatever. so let's get started: you need a package of chicken, a tube of jimmy dean sausage, minute rice, and onion. start by boiling your chicken for 30 minutes or until no longer pink.
try not to do this: (boil the water over the edge). it makes a huge mess and it makes me mad.
squeeze your sausage into a pan,
and brown over medium heat until no longer pink.
like this:
now dice half of an onion (or a quarter if you're doing half the recipe). i can't stand chopping onions so i use this little chopper/food processor.
remove your browned sausage to a paper plate lined with paper towels to drain. sorry about the dark picture.
now this is important: remove your chicken from the pan, but KEEP THE WATER. don't dump it out.

shred your chicken into the bottom of your 9x13 or 8x8 pan,
then add the sausage,
onion,
and 1 cup of rice.
now here's where i always go wrong. you have to pour your chicken-water onto the casserole. i never get the right amount of water. i either don't do enough, and the rice is crispy, or i do too much, and it's soggy.
that's why i'm hesitant to share this recipe with you, because there is no exact way for me to explain how much water to add. so just pour the water until the rice is covered (with water). like this:
throw it in the oven for an hour at 350*.
and here it is: dave loves it, i do not.
but if you serve it with pioneer woman's green beans, you can't go wrong.

chicken sausage rice casserole

1 package of chicken strips
1 tube jimmy dean original sausage
1/2 onion, diced
1 cup of minute rice
chicken water

boil chicken for 30 minutes or until no longer pink. brown the sausage until no longer pink, then remove to a paper plate lined with paper towels to drain. dice your onion. remove chicken from water, but DO NOT POUR IT OUT. shred your chicken into the bottom of your pan, then add the sausage and onion. pour on the cup of minute rice, and pour the chicken water on top until all the rice is covered with water. cook at 350* for 1 hour or until the water is all gone.

jenny's north beach rigatoni

2008-08-08T21:20:00.009-06:00

my sister-in-law jenny made this once for me and my husband. dave loves anything sausage, so it was a big hit. i've tried it a few times, and adjusted the recipe a little to suit my fancy. so let's get started.

you'll need a package of rigatoni, 1 zucchini squash, 1 onion, 1 green pepper, a package of Italian Sausage, 1 bottle of marinara sauce, salt, pepper, monterey jack cheese, and beef broth.see this kind of sausage? that's what i like. jenny uses the link kind, but after trying the recipe several times and it not working out, i switched to the tube kind. and, i'm trying to save money on groceries, so i only use half of the tube for this recipe, even though it calls for more.
squeeze your sausage into a pan
and over medium heat, brown it until it's no longer pink.
cut your onion into slices, and separate.do the same with the green pepper.how's your sausage coming? still pink? keep going then.

slice your zucchini. jenny cuts hers in regular slices, just like a cucumber slice would be, but i tried it like this last time i liked it because the bites were more....bite-size. first in half, then in fourths,
then like this.
sausage? browned? awesome.

remove it to a paper plate lined with paper towels to drain.then throw in your onions and green pepper--in the same pan you browned the sausage. yum.
see how good that looks? it smells even better. saute them until they're crisp-tender, whatever that means. isn't that an oxymoron? then deglaze the pan with 1/4 cup of dark red wine (or beef broth like me).

add the zucchini, mushrooms (i leave these out because dave hates mushrooms),
salt,
pepper,
marinara sauce,
and sausages. stir.

meanwhile, back at the ranch, boil some water for your rigatoni.
keep stirring your sauce. let it simmer for 12 minutes...just enough time for your pasta to cook.
now slice some monterey jack cheese,
drain your pasta and pour into your serving bowl.

immediately add the slices of cheese, right on top of the hot pasta.
until it's covered. like this.
now pour on the hot sauce...
and voila! let the hot sauce sit for a minute before serving to allow the cheese to melt.
serve with a side of garlic bread. or nothing at all. whatever.
enjoy!

jenny's north beach rigatoni

1 lb. italian sausage links (or a tube of it)
1 onion, cut and separated
1 medium green pepper, cut
1 zucchini squash, cut in slices
1/2 lb. mushrooms, cut in half
1/4 cup dark red wine (or beef broth)
1/2 tsp. salt
1/4 tsp. pepper
15 oz. marinara sauce
12 oz. package rigatoni
monterey jack cheese, cut in slices

brown whole sausages in 4 quart sauce pan until thoroughly cooked, about 45 minutes (or brown the tube of sausage like me in a matter of minutes). remove sausage, cool, and slice into 1/4 inch pieces (or skip this step if you do it like me). in drippings, saute onion and green pepper until crisp tender. deglaze the pan with 1/4 cup of dark red wine or beef broth, add zucchini, mushrooms, salt, pepper, marinara sauce, and sausage. simmer 12 minutes. cook rigatoni; drain and turn into large bowl. top pasta with cheese slices, then hot sauce. makes six 2-cup servings.

ma's pork chops

2008-07-31T12:42:00.007-06:00

for some reason, when i hear pork chops, i automatically think of little house on the prairie. i have no idea why. but that's why this recipe is called "ma's" pork chops. because i feel like only people who lived in the middle of nowhere on a prairie would eat them. which is weird, because they're delicious. anyway, let's get started. you'll need some pork chops, oil, butter, salt, pepper, and cream of mushroom soup. dave likes the thin ones (chops, that is), but any chop will do.
pour some oil (1/4 cup) in the bottom of a large skillet, along with a tablespoon of butter. turn the heat to medium high, heating the oil and melting the butter.
slice the ends of the chops like this, through the fat, so they don't curl up as you brown them.
now coat each side in flour,
like so.
put your pork chop in the pan and leave it for a few minutes to brown.

add some salt
and pepper to each side.
i didn't cut the edges of these chops well enough, see how they curled and the chop didn't get brown in the middle? don't let that happen. it will be sad.
see that one in the back? you want it like that.
anyway, now open your can of cream of mushroom soup and pour it into the pan.
i've got to say, dave hates mushrooms. i always feel bad when i make this recipe because he hates them so much. but i don't add extra mushrooms, and he likes the flavor of cream of mushroom soup. he just has to pick out all the little bits of mushroom they put in there. he even emailed campbell's and asked them to make cream of mushroom without the mushroom bits. they said no.

anyway, after you get your cream of mushroom in there, then spread it out and put your pork chops on top of it.
oops. i forgot to pour off the grease. don't forget that step, or you'll have greasy gravy. yuck. pour off the grease before you add your cream of mushroom.

now turn the heat to low, cover, and cook for 40 minutes to an hour.
5 minutes before dinner is ready, remove the pork chops to a plate. turn the heat on the stove up to high and get the soup bubbling.
once it's bubbling, add milk 1/4 cup at a time.
stir with a whisk until it's well combined.
once it's the right (gravy) consistency, stop adding milk. let it start bubbling again, then turn the heat off and leave it for a minute or two.
give it one last stir and pour it into a bowl. serve over your pork chops and a baked potato (and with acorn squash, yum). once i've eaten all the peas out of my squash, i like to add some of this gravy and finish the rest of it (the squash). it's a really good meal.
ma's pork chops

4 pork chops
flour
salt & pepper
1 can cream of mushroom soup
butter
oil
milk

cut the sides of your pork chops, and coat in flour. brown in a skillet with 1/4 cup oil and 1-2 tbsp. butter. once browned, pour in a can of cream of mushroom soup. place the pork chops on top of the soup, cover the pan, and turn heat to low. simmer for 40 minutes to an hour. remove pork chops to a plate, and turn heat to high. add milk to the soup 1/4 cup at a time until you get the right consistency. serve with baked potatoes and squash.

acorn squash

2008-07-27T20:20:00.008-06:00

my mom used to make this when i was a kid and i wanted to gag every time. seriously? who eats stuff like this? well, apprently i do. it's good people. really really good. too bad i didn't know this until a few years ago. so go to the grocery store, and pick out your very own acorn squash. it should feel heavy for its size, and be mostly green.use a big knife and cut it in half (it's hard).
like so.
now take a spoon,
and scoop out the insides. this always reminds me of scooping out pumpkins at halloween. it's disgusting. it smells bad. but in the end, isn't it worth it? no? well for squash it is. i promise.
clean it out. no stringy stuff allowed.
then place both halves open-side-down on a foil-lined cookie sheet, and bake in a 350* oven for 45 minutes.
then take the pan out and turn the squash over.
add 1/2 tbsp. butter and some salt and pepper. put it back in the oven for 15 more minutes.
then pull it out of the oven, and voila! you have a yummy acorn squash!
you can serve it just like this, or do it like my mom. my mom always served hers with creamed peas in the middle, so i do too. it's good, but it might turn some people off, so you don't have to do this part if you don't want to. but if you do, here's how you do it: get some frozen peas, however much you want, and put them in a pot with water over the top. add some salt, and boil them for 5 minutes. then pour off the water and add some milk and thickening (flour and water mixed together, like for gravy). not very much, it gets thick really fast. make sure it's hot, and then scoop into the middle of your squash.
now take your fork, and mix the yummy yellow stuff with your peas (or without, whatever). just get that yellow stuff mixed with the butter and salt and pepper. mmmmboy.

i like to serve acorn squash with my mom's pork chops (recipe to come).mmmmm. i'll say it again. mmmmmmmmm. one more time. MMMMMMMMM.
yes, i'm serious.
and scrape it clean. i can't resist getting every last bite of this stuff.
acorn squash

cut the squash in half, and clean out the insides. place halves open-side-down on a foil-lined pan and cook at 350* for 45 minutes. turn squash over, add 1/2 tbsp. butter and salt and pepper and continue cooking 15 more minutes. serve as is or with creamed peas.

creamed peas

1/2 package frozen peas, boiled with water and salt for 5 minutes. pour off water, add milk and thickening (not very much, it gets really thick really fast) and serve in the middle of the squash.

sunday dinner

2008-07-21T15:58:00.004-06:00

growing up. every sunday.
roast beef, mashed potatoes, gravy, green beans, hot rolls, jell-o. every sunday. i'm not exaggerating people. every sunday for my entire life. and i loved it. i still love it. you'd think i'd be tired of it by now, but i'm not. i don't think i ever will be. so the next few posts will be dedicated to sunday dinner. i do it a little different from my mom, but nothing significant (carrots instead of green beans, hot rolls that are not homemade, you get my drift). and she does it like my dad's mom, grandma larson did, so this is a multi-generational meal. but it gets expensive, so i don't make it more than a few times a year. my mom invites us several times a month anyway, so we eat it there for free (if you're not counting the $20 we spend in gas just to get there and back). so, if you want to learn how to make a super easy, super delicious sunday dinner, read on. i haven't finished all of the different pieces yet, so if there is only one or two recipes below, don't worry. the rest are on their way.

sunday dinner: roast, carrots, gravy

2008-07-21T15:57:00.002-06:00

the roast. the key piece of sunday dinner. this is how you make it people. pay attention. i know everybody knows how to make a roast. but there is a secret to this one that most people don't know. so i meant it, pay attention.

let's get started. you'll need a roast, some oil, salt & pepper, and Lipton Onion Soup Mix. and some carrots, if you want. we like rumps in our family. ahem, i mean rump roasts. i meant rump roasts. but i suppose we like rumps too. i know i do. when choosing a roast, i try to find a small-ish roast with few to no strips of fat going through the middle. the fat in the middle is gross and makes the roast tough, in my opinion. go for the least amount of fat people. trust me.
pour some oil in a roasting pan. not too much. i have no idea how much. how much do you think this is? how about....1/4 of a cup? no. less than that.
put your roast in. you want to brown it. brown it good. wait, i think it's supposed to be "brown it well." the browner you brown it, the better your gravy will taste. and you want yummy gravy.
put the heat on medium-high and cover. leave it. i said leave it! don't touch it for a few minutes. four or five at least.
for some entertainment while you're waiting, help your kid make a huge mess. (after he did this he goes, "i did it!" he's cute.)
see that? that's brown. that's exactly what you want, and i mean it. now turn it, and brown it on all the rest of the sides.
then watch your kid make an even bigger mess.
the first browned part was better. i left this for a while but it was so uneven it didn't brown as well as the bottom.
now add some salt. this is waaay too much but i was trying to take a picture at the same time and, well, this is what happened. i scraped that off after i took the picture.
and some pepper. lots of pepper is good. it makes the gravy delish. and the roast, too. but i care more about the gravy, obviously. i've mentioned it about 40 times so far and we haven't even finished browning the roast yet. i love to have this gravy on baked potatoes. it's great on mashed, too, but i really love it on baked. so brown it well, or your potatoes won't be as good. and i'm serious about my potatoes, just ask dave.
now i add about 2 cups of water. for the gravy. yes, gravy again. get used to it. i'm going to be talking about it a lot.
and this is the secret, people. beefy onion. regular onion is okay, but beefy onion? that's the ticket. you want this one.
recipe secrets is right. i use this in my meatloaf and i want it in everything else meat-ish.
pour it on your roast--try and get it all on the meat. you don't want to lose any of this deliciousness to the water.
see? perfect. yum.
i like to add some carrots to the water. mom never did this, but we looove cooked carrots at our house, and cooked in the browned gravy water with the lipton beefy onion? to die for. literally. it's probably going to kill me one day. i don't care. it's that good.
pretty!
now stick it in the oven. i cooked mine at 250* for 6 hours. that was a bit too long. it wasn't burned but it was a little dry. i think it's probably better to cook it at 275* for 3-4 hours (do it right before church, then as soon as you get home dinner is just about ready--perfect for fast sundays and late church times!) or 250* for 4-5 hours.
mmmboy. check out those carrots. and the beefy onion on top. it doesn't get better than this, i'm telling you. it just doesn't.
now grab some forks and get the roast out of the pan, onto a plate. mine was so tender it almost fell apart as i transferred it, so be careful!
ahhh....i wish i could somehow transfer the smell to your house. there is nothing quite like the smell of this roast on a sunday after you get home from church. delightful. i want to lick that beefy onion right off that rump.

now you need a knife. i like this cutting set that my brother james and his wife holly gave dave and i a few months after we were married (i cannot remember why they gave us one of these, except that every time we had them over for dinner i'd ask them to bring theirs...i guess they got sick of sharing?!). i love this set. it comes in a handy boxy with different blades. it's very fun. electric knives in general are sort of fun. but this roast was so tender i probaby could have cut it with a spoon and it wouldn't have mattered.
cut the fat off the bottom (unless you like fatty bottoms, that is)
and slice it thinly. or thickly. whatever. i like it thin, like me. heh heh heh. good one. now cover and set aside while you get everything else ready.

use a strainer to scoop out your carrots,

and look! some of the beefy onion got on the carrots...this could not be better. i'm so excited about these carrots.
and now for the gravy. my mom makes the most delicious gravy known to man. i have never quite perfected it, but i'm working on it. after you've strained the carrots out, put your roasting pan on the stove and bring the water to a boil. if you're having lots of people over, add some more water to the pan. if it's just you, leave it. the more concentrated the juice, the better the gravy.
get one of these. they're the best whisks in the world.
then make your thickening. i dont' know how to explain this...i add 3 of these spoonfuls to a tupperware. i had a tupperware salad dressing shaker that i used to use but dave lost it, so now i just use a small tupperware bowl. add a little bit more water than flour--you'll have to eyeball it, or else measure out your flour first, then add a bit more water--and then put the lid on and shake.you'll want something water tight to shake it in. shake it really well, make sure the flour and water mix evenly. if it's lumpy, you might want to try again so you don't get lumpy gravy. it should look like this.
when your water is boiling, add the thickening
and whisk together.
once it's thick and mixed well, turn off the stove and let the gravy boil for a minute.
give it one more stir, then put it in a serving bowl with a ladle, and you're ready to eat.
check it out:

sunday dinner.
a real masterpiece.

mom's (or grandma larson's or mine) sunday dinner

1 rump roast
1 packet lipton onion soup mix
2 cups water
1 package of baby carrots

brown the roast well. add salt, pepper, and soup mix. pour in 2 cups of water and add carrots. cover and cook at 250* for 4-5 hours or 275* for 3-4 hours. serve with baked or mashed potatoes (i looove baked potatoes with this gravy), cooked carrots (or green beans), and hot rolls. and don't forget the jell-o!!

i also like to use rhodes rolls, because they're easy and pretty good, and homemade rolls just take a lot of time. but if you're brave, go for the gusto man. make 'em from scratch like mom. i'm not gonna, but you can feel free. and i like to serve them with homemade strawberry jam. yum-o.