No More 53 Mondays

2010 is gone!  Last January, I made the resolution to try at least one new recipe a week and to blog about it.  So, how did I do?  I made it to the end with a few weeks missing among them.  You know what I learned? I learned to enjoy cooking and to not be afraid of my kitchen.  No, I was never “afraid,” but if I didn’t have an ingredient, I didn’t cook that recipe.  I have learned that recipes can be changed and altered and still have fabulous results. 

While 2010 is over, my desire to try new things and continue on my journey isn’t over, so I’ll be blogging about good recipes I’ve found, just in case you want to try them too!

53 Mondays–more recipes

This recipe is borrowed from my neighbor, who is about as Mexican as I am.  Thank goodness for her daughter, Paige’s birthmom. 

Paigey’s Birthmom’s Mexican Rice

3 cups white rice

6 cups water

4 Tbsp olive oil

8 ounce can tomato sauce

1 can diced tomatoes

2-4 cloves garlic, minced

1/2 white onion, chopped finely

2 chicken bullion cubes

salt and pepper to taste

cilantro, chopped (as garnish)

 

-Put olive oil in pot/pan and heat.

-When oil is hot, add rice and begin to brown. 

-As rice is browning (a few minutes in) add garlic and onion and brown (toasty- off-white).

-When rice is brown, add tomato sauce, water, and bullion cubes.  Bring to a simmer.

-Reduce heat.  Let rice simmer until tender—apx 15-20 minus).

-Fluff with a fork. 

-Add salt and pepper to taste. 

I let my rice simmer a bit too long and it was less al dente than I like, but the flavor was so good and so comforting.  I also did not add the onion and garlic because I wanted to stay married!

53 Mondays–Tomato Soup

I did cook this weekend, but the recipes are upstairs, so I’ll add those later.  I made a super easy and really warming tomato soup today. 

TOMATO SOUP

2) 15 ounce cans of chicken/vegetable broth (I used a 32 ounce box)

1) 28 ounce can crushed tomatoes

1 cup heavy cream (I used half-and-half, because that’s what I had on hand)

salt and pepper to taste

apx 1 teaspoon dried basil  (or more fresh if you have it). 

 

Combine broth and tomatoes in stock pot and heat.  While simmering, add cream and seasonings.  Heat through. 

 

So easy.  So warming for winter!  Yum!  I made some Spanish rice this weekend and had some leftovers and added a few scoops to see how that would turn out and was really happy with the result.  It made for a warm, filling lunch! 

53 Mondays–Maple Salmon

MAPLE SALMON (recipe from “Keeping Up” Cookbook)

6 (6-ounce)salmon fillets

1/4 cup brown sugar

1/4 cup pure maple syrup

3 Tbsp soy sauce

1 Tbsp Dijon mustard

1/4 tsp pepper

1/4 cup sliced almonds

Place salmon in a 9” x 13” greased baking dish.  Combine sugar, syrup, soy sauce, mustard, and pepper.  Pour mixture over the salmon. Cover with foil and bake at 425 degrees for 10 minutes.  Remove foil and sprinkle with almonds. Bake an additional 10 minutes or until the fish flakes easily when tested with a fork.  Serve hot. 

I love salmon and this recipe did not disappoint.  It had a gentle maple flavor, but the Dijon really cut down on the sweetness and it was really good. 

Once again, the “Favorites” Cookbook did not disappoint (“Keeping Up” is a follow up to “Favorites”). 

53 Mondays

Panera’s Creamy Potato Soup

Adapted from Lynn’s Kitchen Adventures

6 cups chicken broth

6 cups potatoes, peeled and cubed

1/2 teaspoon seasoning salt

1/4 teaspoon pepper

1/4 teaspoon ground red pepper

1/2 teaspoon smoked paprika

1 (8 oz) cream cheese, cut into chunks, room temperature

4 slices bacon, cooked and crumbled

Combine broth, potatoes and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. If you like it smooth smash more, if you like it chunky just smash a little of it. You can decide the texture of it. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts. Ladle into bowls. Sprinkle a little bacon over each bowl of soup.

I don’t know that I’ve ever had Panera’s version, but this was alright.  I added the paprika and LOVED that little kick.  I don’t know if I did something wrong, but the consistency was neither smooth or chunky, just a little of both.  That was a little off-putting, but the taste was good. 

53 Mondays – Week 39

What’s “53 Mondays” all about?  Read about it HERE. 

Just a few days late.  I actually had a few new recipes this past week, so I’ll post them as I get time, but this was so good!  I combined two recipes from the Favorites cookbook (why don’t you have your own yet?).

 

OLD FASHIONED POT ROAST (adapted from Favorites)

One (3 to 5 lb) beef roast

Salt and pepper

One (10 oz) can cream of mushroom soup

1 package dry onion soup mix

One (10 3/4 ounce) beef gravy (I used Franco-American)

1/2 cup brown sugar

3 TBSP vinegar

2 TBSP soy sauce

1 Tbsp Worcestershire sauce

4 large potatoes, quartered

4 carrots, cut into inch pieces

8 ounces sliced fresh mushrooms (I used a container, so I’m not sure if it was more than 8 ounces, but does it matter?)

 

Heat small amt of oil in large pan.  Season beef with salt and pepper.  Brown beef evenly.

Mix together soups and seasonings.  Pour over roast in Crockpot. 

Put veggies on top and season with salt and pepper. 

Cook on low for 12 hours or high heat for 6 – 7 hours.

Take roast out when cooked.  Strain gravy to get rid of lumps.  Serve with veggies. 

 

This really was so easy and dare I say foolproof?  And delicious.  It was so moist and delicious and just fell apart when serving!  YUM!

Sorry…no photo.  Too busy serving dinner!  : )

53 Mondays – Week 38 (recipe 2)

This was the main dish for the dinner I made for my neighbor.  I’ve never done beef stroganoff before.  I’ve made chicken stroganoff, but this was really easy and so tasty!  This was a definite repeat!

OLD FASHIONED BEEF STROGANOFF (recipe adapted from “The Favorites” cookbook — Seriously, I love this cookbook.  You should have one too!) 

2 pounds beef sirloin, cut into thin strips

1/4 cup butter

1 (8 ounce) package sliced mushrooms

1/2 teaspoon garlic salt

dash of paprika

dash of seasoned salt

dash of pepper

1/2 cup tomato juice

1 (10 ounce) can cream of mushroom soup

1 cup sour cream

hot cooked egg noodles

Brown the sirloin in butter, along with the mushrooms.  Add juice and seasonings. 

Cover and simmer about 20 minutes, stirring occasionally. 

Stir in soup and sour cream, heat gently and serve over noodles. 

53 Mondays – Week 38 (recipe 1)

Photo from Kevin and Amanda

I could have ended right there, huh? Mmmmmm…….

I made dinner and dessert for a neighbor who had a baby and this was what I made for dessert.  I saw this on a blog and really wanted to try them, but didn’t want to make them for just us.  These were AMAZING, but so very, very rich.  If I were to do this again, I would skip the Oreos. They were so yummy, but a little over the top. 

 

ICE CREAM SUNDAE BROWNIES

recipe adapted from Pickypalate.com and Kevin and Amanda. 

1 box Brownie Mix

2 eggs

1/2 Cup canola or vegetable oil

Heaping 1/2 Cup of your favorite Ice Cream (I used Cookies and Cream)

1 1/2 Cups chocolate chips

1/4 Cup hot fudge topping (chilled)

 

1.  Preheat oven to 350 degrees F. 

2. In a large bowl mix the brownie mix, 2 eggs and oil until combined…and thick.  I did NOT add the water.  Scoop in ice cream, chocolate chips and hot fudge; mix until combined. 

3.  Pour half batter into a foil lined 9×13 inch baking dish that’s been GENEROUSLY sprayed with cooking spray.  More is better here   

4. Lay Oreos on batter in rows and top with remaining batter. 

5.  Bake for 40-50 minutes or until toothpick comes clean from center.

2.  Let cool completely.  Remove foil from baking dish, cut into squares and serve.

12 brownies

 

I actually prepared a meal too and I’ll add that recipe shortly.  I was pretty proud of my domestic-ness this weekend!  

53 Mondays – Week 37

WAFFLES OF INSANE GREATNESS

Really.  That’s their name.  I had to try them. With that as a name, that’s a lot to live up to, but they were really good waffles.  They were airy and light and crispy without being greasy and really easy to make.  The only drawback is that the batter was only enough for 5-6 normal-sized waffles, which was fine for my family, but maybe not for others. 

I did not have any buttermilk, so I did a little research and used 1 Tbsp lemon juice and enough milk to make 1 cup (or halved for this recipe).  Seemed to work fine for me! 

The recipe and photo are from Annie’s Eats. 

¾3/4 cup all-purpose flour
¼1/4 cup cornstarch
½1/2 tsp. baking powder
¼1/4 tsp. baking soda
½1/2 tsp. salt
½1-1/2 tsp. sugar
½1/2 cup whole milk
½1/2 cup buttermilk
    1/3 cup vegetable oil
    1 large egg, lightly beaten
¾ 3/4 tsp. vanilla extract

Directions:
In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar.  Whisk together to blend.  In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla.  Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain.  Set aside to rest for 30 minutes.

Preheat a waffle iron.  Fill waffle wells and cook according to the manufacturer’s instructions.  Cook until crisp and golden.  Serve immediately.

53 Mondays – Week 36

I actually did have a new recipe last week and forgot to post it!  Oops!  I made this for a family party and I would call it a success!  I love the flavor of green peppers, but not so much love eating them, so I might leave those out next time.  Also, the toasted slivered almonds on top were a must.  They added nice texture!  So they are a must!  This did make a large bowl, so consider that if you make it! 

The recipe comes from the “Favorites” cookbook sold by the Make-A-Wish Foundation. 

WILD RICE SALAD

6 cups water

3 cups wild rice

1 (14 ounce) can artichoke hearts, chopped

1 (10 ounce) package frozen peas

1 green pepper, chopped

1 bunch green onions, chopped (I only used 2-1/2 stalks)

1 pink cherry tomatoes, halved (I quartered them)

1 (4 ounce) package silvered almonds, toasted

 

DRESSING:

1-1/3 cups vegetable oil

1/2 cup vinegar

1/4 cup fresh grated parmesan cheese

1 Tbsp sugar

1 tsp salt

1 tsp celery salt

1/2 tsp ground white pepper (didn’t have this, so I just used black pepper)

1/2 tsp dry mustard

1/4 teaspoon paprika (I LOVE smoked paprika so I used that-Mmmmm….smells so yummy)

2 cloves garlic, minced 

 

Combine all dressing ingredients in a jar and shake well.  Refrigerate until ready to use.

In a large saucepan, heat water and rice to boiling.  Reduce heat to low, cover and simmer 45 minutes. 

Drain excess liquid from rice.

Mix together rice, artichokes, peas, green pepper, green onions, tomatoes, and half the dressing.  Toss well. Cover and chill. 

Just before serving, toss again and taste.  Add more dressing, if desired.  Sprinkle with tossed almonds and serve. 

53 Mondays – Week 36

This weekend it was breakfast for dinner.  Very busy weekend left no time for new recipes until Sunday after church.  This recipe comes from the “Favorites” Cookbook sold by Make-a-Wish foundation.  It’s a great one!

Favorites Pancakes

1-1/4 cup flour

1 Tbsp baking powder

1 Tbsp sugar

1/2 tsp salt

1 egg

1 cup milk

2 Tbsp vegetable oil

 

Mix all ingredients together and bake on a hot griddle.  Serve!

 

I’m not a huge breakfast fan, but Tyson and Justin are.  These were awesome pancakes.  They were so light and fluffy!  Really good.  My kids had fun helping me make them and Tyson was so amazed that I could make pancakes that didn’t come in a box!  Sheltered kids, I know! 

53 Mondays – Week 35

I did actually do a recipe last week, but TOTALLY forgot to post it!  Oops! 

53 Mondays - week 34

I grew tomatoes in my garden with great success! I had more tomatoes than I could eat without an entire container of Tums to accompany them. So, we made homemade marinara sauce. Fun and easy!

Note: Marking the tomatoes with an "X" on the bottom helps with the peeling of them!

53 Mondays – Week 33

Yes, I missed again last week.  I will not successfully complete my resolution this year, but I’m going to keep at it since I’ve really only missed twice.  I did two recipes this week to make up (does dessert really count?). 

Just a note about the pork chop recipe.  I had a heck of a time trying to find chili sauce in the store.  It is with the Asian foods for those of us who didn’t already know that! 

53 Mondays - Week 32

Horribly late posting tonight and not really great looking. Rough week. Computer crashed on Thursday and I'm still recovering.

I had a friend, Hayley, visiting us this week, up from Vegas. She's 13 years old. Her parents are the ones who set up Justin and I on our first date. She's family to me and I'm so glad she's here. She wanted to make cookies the other night after seeing this recipe on line.

They made a lot of cookies, about 7 dozen, and since we didn't get started until about 9:30 p.m., it was very tiring. The general consensus was that they were pretty perfect! We made each batch a little different and had fun with them. Nothing disappointed.


The Best Ever Chocolate Chip Cookies
recipe and photo by Deals to Meals

5 ½ -6 c. flour
4 eggs
4 t. vanilla
¼ t. salt (if using unsalted butter use 1 tsp. salt)
3 t. soda
3 sticks real butter, softened (or 1 c. butter & 1/2 c. peanut butter for pb cookies)
1 c. white sugar
2 c. brown sugar

Beat softened butter, eggs, brown sugar and sugar until mixture is fluffy and light in color. Add rest. Bake at 350 for 12 minutes. They should appear light in color and not browned on the edges. Next day, reheat in microwave 5 seconds to make gooey again.

Any combination of fillings work…(triple chocolate chip, mint chocolate chip, cranberries & white chocolate, macadamia nuts, butterscotch and peanut butter chips etc..)

53 Mondays – Week 30

Yep.  I failed my resolution.  I missed a week and I’m actually okay with it.  I had a lot going on last week and just ran out of time to find a recipe and go to the store.  Since the whole family is only together two to three nights a week and we had dinner at Justin’s brother’s and sister-in-law’s on Saturday, I only had one day to prepare and I was swamped!  I’m going to continue on, though, because it’s pretty fun! 

I took the kids to Vernal, Utah to visit Justin’s work “home.” I made this meal there.  I hate shopping at new stores because I can never find everything and that’s what happened.  No fresh basil.  Bummer!  Still really good, though! 

53 Mondays – Week 27 Pot Roast

I’m not sure how I forgot, but I forgot to post this yesterday!  Oops!

My sister, brother-in-law, and their kids came to town for the weekend.  My brother-in-law put in a special request for pot roast, as my sister does not eat or cook red meat.  I seized that opportunity to try out a new recipe.  The meat was flavorful, but not as moist or juicy as I thought it should have been after cooking for 4-1/2 hours.  With some adjustments, this could be a great recipe. 

53 Mondays – Week 25

This was our Father’s Day dinner done a day early since Justin travels on Sunday evenings.  Really yummy! 

We have searched for good home made ice cream recipes forever!  Usually, they just taste like eggs and that’s not good eats.  This one comes from “The Perfect Scoop” by David Lebovitz.  I figured if he could do a whole book on ice cream, he probably knows his stuff.  We did use this recipe to make cookies and cream ice cream.  It was a hit!

53 Mondays - Week 24

For the recipe below, I used wild Copper River Salmon, which was a first for me.  It was some of the best salmon I have ever had.  The color was a rich coral/pink color that made regular salmon just pale in comparison.  It was significantly more expensive than other salmon, so it’s not a once a week splurge.  But once a year or bi-annually would be acceptable.   

I do not frequently made dessert for us, but since we had company for dinner, I made a totally yummy, new recipe dessert.  Try not to drool on your keyboard while reading. 

53 Mondays – Week 23