Monday, February 24, 2014
See those beautiful red Roma tomatoes. You should have been here, while it was cooking, just a really sweet, hardy smell.. yummy.
Oven Dried Roma Tomato Pizza
Pizza crust dough (I just used the one in the bag and add water) (I usually do a few bags and leave them in a grease sprayed baggie for when I want, they last at least 4 days)
Oven Dried Roma Tomatoes (or a sun dried would be okay, with oil)
1 tbs of minced onion (don't want to over power and let the tomato be the star0
1tbs of minced garlic
Handful of julienned spinach leaves (this is optional, I do it because you can't really taste it and it is pretty and gives you a little more vitamins)
1/4 cup of mozzarella cheese.
1)Prepare your crust. I use parchment paper, nothing sticks. I also pre-bake my crust just a bit so it doesn't get soggy.
2) When crust is ready, I scooped out tomatoes and oil and just smeared it on the crust. How ever you like.
3) A little onion, a little garlic, the spinach and then top with just a bit of cheese.
I didn't use a lot of cheese here also, so the tomato would be the flavor.
4) Bake at 425 for a crispy crusty. For about 15 minutes, keep an eye on it.
I found that if you let them cool a bit the flavor is much more yummier. Either way I just ate 3/4 of the whole thing.
This was a nice way to use the tomatoes, I am next going to try pasta.
Will let you know how it works.
Again, just a simple few ingredients and you have a wonderful meal.
"It really is just that simple"
To all my friends and family and everyone out there, have a wonderful week.
What a huge name, but they are so huge in flavor also. My dear friend, found them at the Costco and served it to me on a cracker with a little cream cheese and these on top. I could not begin to tell you what flavor and impact those little Roma tomatoes have.
I was so happy, when she brought me a jar the other day.
I of course at them the way she treated me.
Oh come one....
You know then....
I made a delicious Dried Roma Tomato pizza. I am going to make the recipe a separate blog, because it was so pretty.
So if you get a chance and come by these, this is really worth the time and the money.
You can eat them plain, a pizza, pasta sauce or even in a bread recipe.
If you do, drop me a line would like to know what you think.
See this is just a simple thing, oven roasted.
"It really is just that simple!"
Friday, February 14, 2014
I always have a few loose hotdogs hanging out in my refrigerator. Not enough for everyone, but enough if I was to cut them up.
This recipe more or less is a great warm up, kinda comfort casserole.
Chili Dog Casserole
Hot Dogs (cut up into rounds ) I used what I had about 10
3 boxes of jiff cornbread
2 cans of chili
1 can of chili beans
1/2 minced onion
3 tablespoons of mustard
1/2 cup of bq sauce
1/2 cup of cheddar cheese
1) Make the jiff cornbread mix.(set aside)
2) In bowl put everything else and mix well.
3) In a 9x13 pour about 1/3 of the cornbread mix and spread on bottom.
4) Pour in everything else and flatten down.
5) Put on cheddar cheese.
6) Put on rest of corn bread mix. (I did it in plops and then kinda gently spreaded it out to cover the entire top.)
Put into a 350 for atleast 30 minutes or until the top is nicely browned. Let cool.
This also was very filling and yummy. Really hit the spot on a chilly day.
Since we were snowed in here outside Atlanta...it was a good hearty meal.
The corn bread topping was my all time favorite part.
It also really heats back up really well. So the kids all had lunch and snacks.
I just wanted to get to the computer and get these recipes out there so you can maybe give them a try.
Everyone stay warm and keep thinking.....SPRING>>>>
It really is just that simple.....SPRING>>>
I actually finally got around to making one of my many "Gonna Try" on my Pinterest Page. There are really quite a few recipes floating around to the one.
The one I actually picked had the topping as a stove top stuffing. My daughter doesn't care for stuffing so I made it out of panko and butter. It was just as good. I even think a container of the those Frenchs Fried Onions on top. Wow.. next time.
This is the recipe I used and added a little more of my own.
Chicken Cordon Blu Casserole
3 cooked chicken breasts. (dice up into bite size) (made a batch in the oven a few days before, used three for this and the other for chicken jalapeno tostados.)
2 cans of cream of chicken soup ( only had one so I also used a can of cream of mushroom)
2 bags of frozen broccoli ( I used one regular and the other was a cheese broccoli)
1 package of deli ham (diced up into pieces)
1/2 minced onion.
1 package of Swiss cheese (here I only had a bit so I also used shredded mozzarella)
4 tablespoons of Dijon mustard (this is alot for a good flavor, you can cut back to 2 if you want)
Panko Bread crumbs (I mixed with melted butter and put on top)
1) In a bowl throw in chicken, ham, onion, and brocolli. Then mix in soups, and djon until well mixed.
2) Pour into a 9 x 13 pan.
3)Top with the Swiss cheese and then the bread crumbs. (or you can use the stuffing mix)
4) Pop in oven at 375 for about 40 minutes, until it is all bubbly.
The one important thing about this casserole is that you need to let it cool at least 15min. It really makes the cheese come back together and the flavors blend.
It was really good, it also was a really good leftover. Not sure how it would freeze, never had any left.
This was really easy and a quick throw in kinda dinner.
Friday, February 7, 2014
When I was little I always loved anything my mother would make and she never had a problem with me not asking again for it.
One of her favorite things to make were salmon patties. I guess with 6 kids you could actually make them and give everyone a nice patty, veggie and a starch and we would all be satisfied. Salmon was always a pricey thing to have and that was her way of us getting to be a well rounded eater.
I actually can make salmon patties, her way, and I have a cheating way. Today I am only going to teach you how to cheat on the salmon fried rice. Because it was fast and easy. Also it has me using a can of Salmon. Don't get me wrong, love a good piece of fresh salmon, but this can fit the bill.
Cheating Salmon Fried Rice served 3
1 can of salmon ( drain can, you can either take the bones out, or they are soft and okay to eat, I just smoosh them into the salmon, so the kids don't taste them)
1 bag of 90 second Uncle Ben's Wild Rice (or any you like)
2 tbs of olive oil
1/2 diced onion
1/2 bag of frozen peas and carrots ( I keep these all the time in the freezer)
1/4 cup of panko bread crumbs, or any crumbs
lemon pepper seasoning (season to taste)
garlic powder (season to taste)
1) Put in olive oil, onions, and the peas and carrots (frozen) sautee a minute until onions are tender.
2) Add in can of salmon, break up into small pieces, mixing with the onions, and peas and carrots.
3) Add in the bread crumbs and the seasonings.
4) Add in rice (already prepped in micro)
5) I stir this all together, letting it all warm up, then I up the heat and keep turning it over and over and this will let the bread crumbs in the mix start to get kinda crunchy, not much but just a little brown.
* you know I thought if I had more time, I would have made a runny egg on top.. Now doesn't that sound fancy and good...teehhheee...
* Hey you know if you wanted to, you could stretch this with another bag of rice, and the full bag of veggies, and a bit more bread crumbs.
When finished serve with a little lemon and you got lunch.
Sometimes the simplest ingredients make the tastiest meals. I am always trying to stretch what food I do have. I will share with you my cheating salmon patties, next time I hit the store.
The weekend is coming here and I am sure we will be up to something. Hoping for a few good days to clean out my garage, I keep alot of my cooking gadgets in the garage and it has been too cold to get them back in there.
So my friends have a great weekend, make it yours. Do something for yourself and enjoy life..
Cause "It really is that simple"
Tuesday, February 4, 2014
Today. I had a lots of vegetables and they were running out of time. It seems to me, now a days they really don't last very long. So every once in awhile I go through my fridge and save them.
Today I had broccoli, cauliflower, sweet peppers, celery, onions, carrots, spinach, tomatoes, and garlic.
I decided it was meatloaf time.
Loaded Veggies in Meatloaf
Any and I mean any veggies you have around. I also like to make sure I add an onion and garlic, kinda rounds out the flavor.
2lbs of ground beef (any kind, they higher fat is good for meatloaf, it makes it taste yummier..)
3 Cups of Oatmeal ( or this is a great time to use up old stale crackers or bread) (just break them down into medium crumbs
2 cup of any BBQ sauce
(because I made this for the kids, I had to hide all the vegetables, you can small dice a bit of onion into the meat mixture or use a can of tomatoes to add texture.)
1) Cut all veggies into bite size, they cook faster that way. Put in pot with water to cover. Boil until all is tender. Then strain.
**( I strained this all and I saved my water, which is not a veggie broth. I will use it in chicken soup or any soup another day. If not I will freeze it) look at that pretty broth, got about a 2 quarts)
2) Take your immersion blender and puree all the vegetables together.
** ( Mind made a lot so I bagged half to put in the freezer for either meatloaf or meatballs. )
3) Combine vegetables, oatmeal (or what you would like to use as a binder, crackers, bread)
4) 1 cup of BBQ sauce (at this time you can put diced onion, diced tomato, I don't cause the kids will see it)
5) Mix together and form into a loaf. I made mine in mini loaves.
*I also make extras to put up for sandwiches.
*I sometimes make TV dinners, I would cook extra green beans, corn and mashed potatoes just to make the TV dinners for another night and freeze.
6) Spread mixture of ketchup and BBQ sauce on top. Bake at 350 for about an hour, maybe a bit more, I kinda test to see if it is done.
With this meal, I am also going to use my leftover mashed potato's from the meal the other day. I also cook a bit extra then too. I used Idaho instant and keep the left overs.
I will mix them together with a sprinkle of fat free cheese, bacon bits, chives and a little garlic salt. Put in a casserole, sprinkle a little more cheese on top and bake until brown.
*If you want a nice crunch, I take a container of French's fried onions and brown on a sheet pan and sprinkle on finished potatoes.
A few cans of green beans and this meal is set.
From this Waste Not, Want Not Meal.
>I have acquired 10 mini meat loaves. Which is one meal and then 5 TV dinners on another night.
>I have acquired 2 quarts of vegetable broth. Which I could freeze, but I am going to put in my crackpot in the morning with 2 chicken breasts, onion, celery and carrot, and leave for about 5 hours, then shred chicken, a bit of bouillon and add in noodles, cover and come back in an hour and you will have chicken soup.
> I have acquired a 4 more cups of pureed vegetables to put in freezer. Can be added to another meatloaf, and meatballs. I actually could bag it smaller and use in other things.
Gosh I wonder what it would do in bread????????????????
What I have learned
>Is nothing is a waste, if you logically plan ahead and spare it from the waste bin.
>Making meatloaf also can have you use other things, like stale bread, stale crackers. I actually sometimes, dry out the crackers and bread and make into crumbs and store in mason jars.
>Just by adding a few more things to my potatoes I have a whole other side dish.
I just seem to hate to throw anything away.
GA has finally melted from our mini snow storm..no jokes..I know, I know.. please let us move on.
Spring is coming, I am hoping. This month we will need to get our branches on our peach and apple tree trimmed up. My birthday is soon and I think this year I would like two walnut trees...
I am hoping this post finds everyone at least warm and safe. Hang in there Spring will come and this will all be behind us.
Make some good memories..
Life is really just that simple