6 eggs
1 C milk
1 C flour
1/2 tsp salt
1 cube butter
1. Melt butter in baking dish, heat until bubbly.
2. Combine eggs, milk, flour, and salt and add to butter.
3. Cook at 425 for 25 minutes.
4. Serve with canned pie filling, and powdered sugar.
Tuesday, September 2, 2008
Monday, September 1, 2008
Turkish Kebabs with Saffron Rice (sort of)
My husband made the BEST dinner for our date night on Saturday and it was sooo good I thought I'd post it. He got it out of our Weight Watchers grilling cookbook.
Kebabs
1 tbsp tomato paste
1 tsp paprika
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground cumin
1/4 tsp ground allspice
1 pound boneless lean lamb, trimmed and cut into one inch chunks (my husband substituted filet mignon because I don't like lamb and it was awesome)
Rice
1 tsp olive oil
1 onion, finely chopped
1 cup brown basmati rice
2 1/4 cups reduced-sodium chicken broth
1/4 tsp saffron threads, lightly crushed*
1/4 tsp salt
*He used tumeric instead of saffron because saffron is stinking expensive
1. To make the kebabs, mix together all of the kebab ingredients except for the meat into a large bowl; add the meat and toss until evenly coated. Transfer the lamb to a large zip-close plastic bag. Squeeze out the air and seal the bag. Refrigerate, turning the bag occasionally, at least 1 hour or up to overnight.
2. To make the rice, heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring frequently, until softened, 3-5 minutes. Add the rice and cook, stirring constantly, until lightly toasted, 2-3 minutes. Add the broth, saffron, and salt; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, 40-45 minutes. Remove the saucepan from the heat. Let stand 10 minutes, then fluff the rice with a fork. Keep warm.
3. Meanwhile, spray the grill with olive oil nonstick spray. Preheat the grill to medium-high heat. If using wooden skewers, soak them in water 30 minutes.
4. Thread the meat on 4 (8 inch) skewers dividing it evenly. Place the skewers on the grill rack and turn occasionally until medium doneness, 6-8 minutes. Serve with the rice.
The Weight Watchers points for 1 skewer and 3/4 cups of rice is 8, but I don't know how switching to the filet affects it so I won't give all the nutritional info here.
Kebabs
1 tbsp tomato paste
1 tsp paprika
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground cumin
1/4 tsp ground allspice
1 pound boneless lean lamb, trimmed and cut into one inch chunks (my husband substituted filet mignon because I don't like lamb and it was awesome)
Rice
1 tsp olive oil
1 onion, finely chopped
1 cup brown basmati rice
2 1/4 cups reduced-sodium chicken broth
1/4 tsp saffron threads, lightly crushed*
1/4 tsp salt
*He used tumeric instead of saffron because saffron is stinking expensive
1. To make the kebabs, mix together all of the kebab ingredients except for the meat into a large bowl; add the meat and toss until evenly coated. Transfer the lamb to a large zip-close plastic bag. Squeeze out the air and seal the bag. Refrigerate, turning the bag occasionally, at least 1 hour or up to overnight.
2. To make the rice, heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring frequently, until softened, 3-5 minutes. Add the rice and cook, stirring constantly, until lightly toasted, 2-3 minutes. Add the broth, saffron, and salt; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, 40-45 minutes. Remove the saucepan from the heat. Let stand 10 minutes, then fluff the rice with a fork. Keep warm.
3. Meanwhile, spray the grill with olive oil nonstick spray. Preheat the grill to medium-high heat. If using wooden skewers, soak them in water 30 minutes.
4. Thread the meat on 4 (8 inch) skewers dividing it evenly. Place the skewers on the grill rack and turn occasionally until medium doneness, 6-8 minutes. Serve with the rice.
The Weight Watchers points for 1 skewer and 3/4 cups of rice is 8, but I don't know how switching to the filet affects it so I won't give all the nutritional info here.
Sunday, August 31, 2008
My Answer to Chocolate Cravings - No Bakes!
These are my go-to recipe if I need a sweet chocolate fix. Everyone has there own version, but this is the one I grew up with:
Bring to a hard rolling boil:
1 cup butter
2 cups sugar
4 T. cocoa
1/2 cup evaporated milk (regular milk will do)
Boil this on High for 4 minutes. Add:
3 cups oats
1 cup coconut
1 tsp. vanilla
You could stop here and eat the whole pot if you wanted :) But I suggest dropping the cookies onto wax paper covered cookie sheets and the chilling in the fridge until you just HAVE to eat one (or two).
Enjoy!
<3 Kristin Arnold
Bring to a hard rolling boil:
1 cup butter
2 cups sugar
4 T. cocoa
1/2 cup evaporated milk (regular milk will do)
Boil this on High for 4 minutes. Add:
3 cups oats
1 cup coconut
1 tsp. vanilla
You could stop here and eat the whole pot if you wanted :) But I suggest dropping the cookies onto wax paper covered cookie sheets and the chilling in the fridge until you just HAVE to eat one (or two).
Enjoy!
<3 Kristin Arnold
Friday, August 29, 2008
Caramel Apple Dip
2-8 oz Blocks of Cream Cheese (pre softened)
1 1/2 Cup Brown Sugar
1 1/2 tsp vanilla
Mix with hand mixer and serve with Granny Smith Apples.
Shrimp Artichoke Dip
1 Cup Shredded Cheddar
1 Cup Grated Parmesan Cheese
1-14 oz can of Artichoke Hearts, drained
1/2 Cup chopped green onions
1/2 Cup chopped green onions
1/2 tsp garlic salt
1.2 Cup mayo
1 Cup cooked and peeled shrimp
Paprika for garnish
*Preheat oven to 350 degrees.
*In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayo and shrimp. Sprinkle with paprika.
*Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Creamy Sesame Seed Dip
Place the block of cream cheese in a shallow bowl.
Pour soy sauce over cream cheese.
Sprinkle sesame seeds across top.
Serve with crackers.
Tex Mex Salsa
5 chopped tomatoes
2 chopped serrano peppers
1 chopped white onion
1 can diced tomatoes
2 tsp garlic
1 1/2 tsp salt
1 tsp pepper
2-3 tsp lime juice
1 tsp brown sugar
*Add 4 tomatoes, onions, and peppers into the food processor.
*One chopped tomato will be saved for later to add a little chunkiness to the salsa.
*Mix in can of diced tomatoes.
*Put in large bowl and add garlic, salt, pepper, and lim juice, and sprinkle on brown sugar.
*Add in the chopped tomato you saved.
Tuesday, July 29, 2008
Garlic Parmesan Chicken
Ingredients:
1/2 cup Grated Parmesan Cheese
1 env. of Italian salad Dressing
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves
Preheat oven to 400 F. Mix cheese, salad dressing mix and garlic powder.
Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish.
Bake 20 to 25 min. or until chicken is cooked through (170 F).
This was actually really good and it from start (prep time 5 minutes) to finish (cook 20 minutes) it took 25 minutes! i'm all about 5 minute prep time, and I love this recipe because I didn't have to go and buy random ingredients that we don't usually have. I just dug around in the cupboard till I found the ingredients.
Found on Kraft website
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