Monday, December 14, 2015

Roasted Brussels Sprouts

Brussels Sprouts
Olive Oil

Cut the rough ends off the brussels sprouts and cut them in half.  Throw them in a baggie with some olive oil, salt, pepper and paprika to taste, and moosh it all around until the brussels sprouts are evenly coated. Then lay them out on a pan and bake at 400 for 10 mins. Take them out, turn them over and throw it back in for another 8 mins or so.

Sunday, August 23, 2015

Landon's Famous Chocolate Chip Cookies

3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
1 1/2 C chocolate chips

Heat oven to 375ºF.

    Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.

      Drop by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.

        Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

        Tuesday, July 28, 2015

        Mom's Hamburger Stroganoff

        1 1/2 lb hamburger
        1/2 C chopped onion
        2 Tbsp flour
        1 tsp salt
        1/4 tsp pepper
        1 clove garlic, minced
        4 oz mushrooms, sliced
        1 can Cream of Mushroom soup (or homemade substitute!)
        4 C dry egg noodles
        1/4 C butter
        1 C sour cream

        Heat water to boiling; pour in noodles.  Cook until tender (approx 10 minutes).

        Brown hamburger and onion, draining off fat.  Stir in flour, salt, garlic, pepper and mushrooms; cook for 5 minutes, stirring constantly  Stir in soup; heat to boiling, stirring constantly.  Reduce heat; simmer uncovered for 10 minutes.
        Drain noodles; mix with butter.
        Stir sour cream into meat mixture; heat thoroughly.
        Serve over hot noodles.

        Tuesday, March 17, 2015

        Curried Chicken and Quinoa

        1 - 2 chicken breasts, cooked and shredded
        2 tablespoons olive oil, or as needed
        1 small onion, diced
        1 head broccoli, chopped
        1 zucchini, diced
        1-2 peppers, green or red, diced
        2 cloves garlic, minced
        1 cup quinoa
        2 cups chicken broth
        1 tablespoon curry powder, or to taste
        1 tablespoon chile powder
        salt and pepper to taste

        Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
        Pour broth into the pan and bring to a boil. Reduce heat and add chicken, broccoli, peppers, curry and chile powders; cover and simmer for 15 minutes.  Add zucchini, cook an additional 5 minutes. Season to taste with salt and pepper.

        Mediterranean Spaghetti Squash

        1 spaghetti squash, halved lengthwise and seeded
        2 tablespoons vegetable oil
        1 onion, chopped
        1 clove garlic, minced
        1 1/2 cups chopped tomatoes
        3/4 cup crumbled feta cheese
        3 tablespoons sliced black olives
        2 tablespoons chopped fresh basil

        Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
        Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
        Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

        Monday, March 2, 2015

        Peach Lemonade

        1 cup of lemon juice (6 to 8 lemons, depending on size)
        1 29 oz can sliced peaches in JUICE
        4 to 4 1/2 C water
        3/4 C sugar

        Juice the lemons.  Throw entire can of peaches, juice and all, into the blender.  Puree until smooth.  Add sugar.  Puree until smooth.  Add lemon juice.  Puree until smooth.  Put cold water in pitcher.  Add lemon/peach/sugar mixture and stir together.  Serve.

        Makes about 2 quarts.