I am well aware of the hiatus this blog has taken. The reasons are as follows:
1. We have a new baby at home
2. All the new recipes I've tried lately have not been worthy of a post
So I'm offering up a challenge....FIND ME A GREAT RECIPE!!!
I will cook the recipe for my family and we will decide if it is blog worthy. There are some rules about the recipes though:
1. The ingredient list must not be a mile long
2. The ingredient list should not include anything weird that I may only use a tiny bit of and therefore need to find something else to cook with the rest of it.
3. The meal should be easy and relatively quick to prepare, taking an hour or less (unless it's a crockpot recipe)
Send your recipes to my e-mail dnorenherman@gmail.com
Tuesday, June 21, 2011
Friday, February 25, 2011
Hash Brown Casserole with Bacon, Onions, and Cheese
6 bacon slices
1 c. chopped onion
2 garlic cloves, minced
1 (32 oz) pkg frozen Southern-style hash brown potatoes
1 c. preshredded Classic Melts Four Cheese Blend, divided
1/2 c. chopped green onions
1/2 c. fat-free sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 (10.75 oz) can condensed 30% reduced sodium, 98% fat-free cream of mushroom soup
Cook bacon in a large non-stick skillet over medium heat until crisp (I cooked mine in the microwave). Discard drippings. Add 1 c. onion and garlic to pan. Cook 5 minutes or until tender, stirring frequently. Stir in potatoes; cover and cook for 15 minutes, stirring occasionally.
Combine crumbled bacon, 1/4 c. cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11x7-inch baking pan (I used a 9x13-inch) coated with cooking spray. Sprinkle with remaining cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
Preheat oven to 350. Remove casserole from refrigerator; let stand at room temperature for 15 minutes. Bake casserole cover for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
This is a Cooking Light recipe.
My aunt made this for our Christmas Eve brunch and I thought it was amazing! I made it for a breakfast at work today and people loved it. It's so flavorful and has that wonderful comfort food feeling to it. I meant to take a picture before I took it to work, but in my rush I forgot.
1 c. chopped onion
2 garlic cloves, minced
1 (32 oz) pkg frozen Southern-style hash brown potatoes
1 c. preshredded Classic Melts Four Cheese Blend, divided
1/2 c. chopped green onions
1/2 c. fat-free sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 (10.75 oz) can condensed 30% reduced sodium, 98% fat-free cream of mushroom soup
Cook bacon in a large non-stick skillet over medium heat until crisp (I cooked mine in the microwave). Discard drippings. Add 1 c. onion and garlic to pan. Cook 5 minutes or until tender, stirring frequently. Stir in potatoes; cover and cook for 15 minutes, stirring occasionally.
Combine crumbled bacon, 1/4 c. cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11x7-inch baking pan (I used a 9x13-inch) coated with cooking spray. Sprinkle with remaining cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
Preheat oven to 350. Remove casserole from refrigerator; let stand at room temperature for 15 minutes. Bake casserole cover for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
This is a Cooking Light recipe.
My aunt made this for our Christmas Eve brunch and I thought it was amazing! I made it for a breakfast at work today and people loved it. It's so flavorful and has that wonderful comfort food feeling to it. I meant to take a picture before I took it to work, but in my rush I forgot.
Tuesday, February 15, 2011
Chicken Parmesan (slow-cooker)
1 Tbsp Olive Oil
1 egg (beaten)
1/2 c. bread crumbs
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/4 tsp salt
1/4 c parmesan cheese
4 boneless, skinless, chicken breasts
4 slices of mozzarella cheese
1 jar of pasta sauce (26 oz)
Spread olive oil around bottom and sides of crockpot
Beat the egg in a dish. Combine parmesan, seasonings, and bread crumbs in a dish.
Dip the chicken in the egg, then coat both sides with the bread crumb mixture. Stagger the chicken in the bottom of the crockpot. Put a slice of mozzarella cheese on top of each piece of chicken. Pour the jar of pasta sauce over the chicken. Cover and cook on low 6-7 hours, or on high 4 hours.
Serve over pasta.
*I got this recipe from my cousin Kylee.
This is one of the easiest, tastiest meals out there. As you can see by the pictures, I use shredded mozzarella cheese. I also prefer to use whole wheat linguini as my pasta when I serve it. My family's preferred pasta sauce is Ragu Thick and Chunky Garden Combination.
Crockpot Tips:
As you can see by the pictures I use the Reynolds Crockpot Liners. I've found them the cheapest at Target and Walmart ($1.87 for a pkg of 4). They cost twice as much at my local grocery store. I will often get coupons for them for $1.00 off too, which makes them even cheaper. Honestly even if I had to pay twice as much for them, I would because they make crockpot clean-up so much easier!
I usually put my crockpot meals together the night before and stick them in the fridge until morning when I plug it in.
1 egg (beaten)
1/2 c. bread crumbs
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/4 tsp salt
1/4 c parmesan cheese
4 boneless, skinless, chicken breasts
4 slices of mozzarella cheese
1 jar of pasta sauce (26 oz)
Spread olive oil around bottom and sides of crockpot
Beat the egg in a dish. Combine parmesan, seasonings, and bread crumbs in a dish.
Dip the chicken in the egg, then coat both sides with the bread crumb mixture. Stagger the chicken in the bottom of the crockpot. Put a slice of mozzarella cheese on top of each piece of chicken. Pour the jar of pasta sauce over the chicken. Cover and cook on low 6-7 hours, or on high 4 hours.
Serve over pasta.
*I got this recipe from my cousin Kylee.
This is one of the easiest, tastiest meals out there. As you can see by the pictures, I use shredded mozzarella cheese. I also prefer to use whole wheat linguini as my pasta when I serve it. My family's preferred pasta sauce is Ragu Thick and Chunky Garden Combination.
Crockpot Tips:
As you can see by the pictures I use the Reynolds Crockpot Liners. I've found them the cheapest at Target and Walmart ($1.87 for a pkg of 4). They cost twice as much at my local grocery store. I will often get coupons for them for $1.00 off too, which makes them even cheaper. Honestly even if I had to pay twice as much for them, I would because they make crockpot clean-up so much easier!
I usually put my crockpot meals together the night before and stick them in the fridge until morning when I plug it in.
Sunday, January 30, 2011
Devilish Chicken
1/4 c. dijon or spicy brown mustard1/4 c. reduced fat greek yogurt
1 T. hot sauce
1 lb. chicken tenders
1 1/3 c. panko bread crumbs
4 tsp. Italian Seasoning
1 tsp. salt
1/4 tsp. pepper
In a large bowl, whisk together mustard, yogurt, and hot sauce. Add the chicken, turning to coat, and let stand at room temperature for 30 minutes (or cover and refridgerate up to 12 hours).
Line a baking sheet with foil. Place a wire cooling rack on top of the baking sheet and spray it with cooking spray.
In a large bowl mix together the bread crumbs, Italian seasoning, salt, and pepper. Working the chicken one piece at a time, coat in the bread crumb mixture. Place on wire cooling rack. Spray chicken lightly with olive oil or cooking spray. Bake 12-15 minutes or until chicken is cooked and golden brown.
*This is a recipe I modified from Rachel Ray.
Super easy and has great flavor. You can modify the amount of hot sauce you use to make it more or less spicy.
Chocolate-Chip Oatmeal Cookies
Cream together:3/4 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
Add:
1/2 c. water and mix well
Add:
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. ground cloves
Mix well.
Add:
2 c. quick cook oats
Mix well.
Add:
12 oz mini chocolate chips
Mix well.
Bake 400 degrees for 10-12 minutes. Do not overbake!
These are my husband's favorite cookies. The recipe comes from my mother-in-law. I'm not sure if she made up the recipe herself, or where she got it.
Mexican Rice
1 T vegetable oil
1 medium onion (1/2 c.) chopped
1 green bell pepper (1/2 c.) chopped
1 clove garlic, chopped
1 can (10.5 oz) condensed beef broth
1 can (8oz) tomato sauce
3/4 tsp. ground cumin
3/4 tsp. chili powder
2 1/4 c. uncooked rice (instant)
Heat oil in a 2 qt saucepan over medium-high heat. Cook onion, pepper, and garlic until tender. Stir in broth, tomato sauce, cumin, and chili powder. Heat to boiling. Stir in rice. Cover and cook over very low heat for about 10 minutes or until liquid is absorbed.
*I got this recipe from my aunt. I think it might be from a Cooking Light Mexican Food cookbook, but I could be mistaken.
I made this recipe (doubled it) for my small group potluck and it went over very well. I used red pepper instead of green because that's what we had on hand (and I'm not a big green pepper fan). I used a low-sodium beef broth and I definitely think the regular is the way to go. A little salt added brought out a lot more flavor.
1 medium onion (1/2 c.) chopped
1 green bell pepper (1/2 c.) chopped
1 clove garlic, chopped
1 can (10.5 oz) condensed beef broth
1 can (8oz) tomato sauce
3/4 tsp. ground cumin
3/4 tsp. chili powder
2 1/4 c. uncooked rice (instant)
Heat oil in a 2 qt saucepan over medium-high heat. Cook onion, pepper, and garlic until tender. Stir in broth, tomato sauce, cumin, and chili powder. Heat to boiling. Stir in rice. Cover and cook over very low heat for about 10 minutes or until liquid is absorbed.
*I got this recipe from my aunt. I think it might be from a Cooking Light Mexican Food cookbook, but I could be mistaken.
I made this recipe (doubled it) for my small group potluck and it went over very well. I used red pepper instead of green because that's what we had on hand (and I'm not a big green pepper fan). I used a low-sodium beef broth and I definitely think the regular is the way to go. A little salt added brought out a lot more flavor.
Our Pefect Zesty Chicken Tortilla Bake
1/4 c. Miracle Whip Salad Dressing
1/4 c. flour
1 1/2 c. milk
4 oz. shredded cheese, divided
3/4 lb boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
1/4 c. salsa
1/4 c. chopped fresh parsley
8 flour tortillas, 6 inch
Heat oven to 375. Mix dressing and flour in a medium saucepan with whisk until well blended. Gradually stir in milk. Bring to a boil on medium heat, stirring constantly. Cook and stir until thickened. Add 1/2 c. cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
Stir chicken, salsa, and parsley into remaining sauce. Spoo 1/3 c. down center of each tortilla. Roll up and place in 13x9 baking dish (greased). Repeat with remaining tortillas. Top with reserved sauce and remaining cheese.
Bake 25 minutes, or until heated through.
*This recipe is from the Kraft Food and Family Magazine. I have modified it so that it is just a 1/2 recipe. The full recipe fills 2 13x9 baking dishes.
My family enjoyed this recipe, though I felt it could use more kick. I would try this again with some diced green chilies and/or spicier salsa. I served it with the Mexican Rice recipe.
1/4 c. flour
1 1/2 c. milk
4 oz. shredded cheese, divided
3/4 lb boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
1/4 c. salsa
1/4 c. chopped fresh parsley
8 flour tortillas, 6 inch
Heat oven to 375. Mix dressing and flour in a medium saucepan with whisk until well blended. Gradually stir in milk. Bring to a boil on medium heat, stirring constantly. Cook and stir until thickened. Add 1/2 c. cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
Stir chicken, salsa, and parsley into remaining sauce. Spoo 1/3 c. down center of each tortilla. Roll up and place in 13x9 baking dish (greased). Repeat with remaining tortillas. Top with reserved sauce and remaining cheese.
Bake 25 minutes, or until heated through.
*This recipe is from the Kraft Food and Family Magazine. I have modified it so that it is just a 1/2 recipe. The full recipe fills 2 13x9 baking dishes.
My family enjoyed this recipe, though I felt it could use more kick. I would try this again with some diced green chilies and/or spicier salsa. I served it with the Mexican Rice recipe.
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