We had someone bring a dish like this last year to our house for Thanksgiving. It was really good that I searched the internet for a recipe. I made it this year for Thanksgiving at our neighbors and it was a hit. They were so good. This dish will now be on our Thanksgiving menu for each year to follow. I also am not a huge fan of onions, but once they are caramelized and with the green beans, they are delicious. Hope you make them and enjoy them like we do.
8 oz. Bacon, chopped into 1" pieces
12 oz. Green Beans
1/2 Onion, thinly sliced
3 TB. Sugar
1/2 tsp Kosher Salt
1/4 tsp. Black Pepper
3 TB Apple Cider Vinegar
1. Cook bacon until crisp in a skillet. Set aside. Reserve bacon grease.
2. In skillet with bacon grease saute onions with sugar, salt, pepper, and apple cider vinegar until tender. Set aside.
3. Steam or blanch green beans until tender and toss with onion mixture and reserved bacon pieces (i just cooked my green beans like I normally do which is to boil them for 7-8 min, or until tender). Serve warm or at room temperature.
Saturday, November 26, 2011
Tuesday, November 15, 2011
CRANANA JAM
3 cups cranberries (about 1 bag of Oceanspray cranberries)
1 1/2 Cups water
2 cups mashed bananas
7 cups white sugar
1/2 container liquid pectin
1 teaspoon lemon juice
In a large saucepan over medium heat, combine cranberries and water; simmer for 10 minutes. Stir in mashed bananas and sugar. Increase heat to medium-high; boil 1 minute. Stir in pectin and lemon juice.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place rack on the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder.
Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Makes a little more than 8 cups of jam
1 1/2 Cups water
2 cups mashed bananas
7 cups white sugar
1/2 container liquid pectin
1 teaspoon lemon juice
In a large saucepan over medium heat, combine cranberries and water; simmer for 10 minutes. Stir in mashed bananas and sugar. Increase heat to medium-high; boil 1 minute. Stir in pectin and lemon juice.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place rack on the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder.
Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Makes a little more than 8 cups of jam
Sunday, November 13, 2011
Cheesy Basil Stuffed Chicken Breasts
So this recipe comes from a great food blog called Mels Kitchen Cafe. I have made this twice now for my family and it is a big hit. It is super yummy (maybe not the lowest calorie) but a keeper. I will post the recipe here and also add a link at the bottom to the recipe on her blog. She has a picture there of it finished as well. Hope you all enjoy.
*Note: the chicken breasts called for in this recipe need to be on the thicker side because a pocket is cut into the thickest part of the chicken breasts (similar to this recipe) and the delicious cheese-basil filling is stuffed inside. Thinner chicken breasts won’t work well for that crucial step.
*Serves 4 (more, if you can cut the chicken in half after baking to serve kids)
INGREDIENTS:
1 cup shredded mozzarella cheese
1/4 cup minced fresh basil, divided
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
3 garlic cloves, minced
Salt and pepper
4 boneless, skinless chicken breasts (see note)
3 tablespoons mayonnaise, lowfat or regular
1 cup fresh bread crumbs
2 tablespoons olive oil
1 pint cherry tomatoes, halved
1 cup shredded mozzarella cheese
1/4 cup minced fresh basil, divided
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
3 garlic cloves, minced
Salt and pepper
4 boneless, skinless chicken breasts (see note)
3 tablespoons mayonnaise, lowfat or regular
1 cup fresh bread crumbs
2 tablespoons olive oil
1 pint cherry tomatoes, halved
DIRECTIONS:
Adjust oven rack to middle position and heat oven to 425 degrees F. In a medium bowl, combine the shredded cheese, 2 tablespoons of the minced basil, cream, lemon juice, 2 teaspoons minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Adjust oven rack to middle position and heat oven to 425 degrees F. In a medium bowl, combine the shredded cheese, 2 tablespoons of the minced basil, cream, lemon juice, 2 teaspoons minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cut a pocket in chicken breasts (like in this recipe), stuff with cheese mixture and seal, using a toothpick to help close the slit, if necessary. Transfer the stuffed breasts to 13 by 9 inch baking dish and spread tops evenly with mayonnaise.
In a medium bowl, combine the bread crumbs, remaining garlic, remaining fresh basil, and one tablespoon olive oil. Sprinkle crumb mixture over chicken, pressing lightly to adhere.
Toss tomatoes with remaining tablespoon oil, 1/2 teaspoon salt, and pepper to taste. Arrange the tomatoes in the baking dish in and around the chicken. Bake until the crumbs are golden brown and the chicken is cooked through (registering 160 degrees on an instant-read thermometer) about 25 minutes. Serve immediately.
Here is a link to her blog, everything I have made from it has been delicious. Mel's Kitchen Cafe
Sunday, October 2, 2011
So I finally Did It!
I have for probably 6 months to a year said that I would consolidate the family recipe blog. Well yes today I moved all of the recipes over from the old blog because Michelle can no longer post on that one. She some how managed to erase the blog and Lisa had magical powers that brought it back from who knows where, but Michelle can no longer post on it and no one can add her either. So hopefully this will all work out and people can start posting recipes again.
Hope all is well and love you all!
Nicole
Hope all is well and love you all!
Nicole
BBQ Sauce
Preface:
I like to make condiments like salad dressing and BBQ sauce from scratch cuz it's cheap and easy. We really liked this BBQ Sauce recipe so I thought we'd share it with those we love. I don't want to speak for your pantry, but I think most of the ingredients are pretty common so you can whip it up quick and easy for a Sunday dinner. Ready in about 25 mins.
Ingredients:
1/2 cup ketchup
2 T brown sugar
2 T Worcestershire sauce
1 T cider vinegar
1 dash tabasco sauce
1 tsp garlic powder
1/4 tsp mustard powder (which I didn't have so I used brown mustard)
1/4 tsp salt
1 tsp dried onion flakes
Mix all ingredients into a small saucepan and bring to a simmer. Let simmer on low for about 15 minutes (stirring every five minutes or so).
Original recipe found here
I like to make condiments like salad dressing and BBQ sauce from scratch cuz it's cheap and easy. We really liked this BBQ Sauce recipe so I thought we'd share it with those we love. I don't want to speak for your pantry, but I think most of the ingredients are pretty common so you can whip it up quick and easy for a Sunday dinner. Ready in about 25 mins.
Ingredients:
1/2 cup ketchup
2 T brown sugar
2 T Worcestershire sauce
1 T cider vinegar
1 dash tabasco sauce
1 tsp garlic powder
1/4 tsp mustard powder (which I didn't have so I used brown mustard)
1/4 tsp salt
1 tsp dried onion flakes
Mix all ingredients into a small saucepan and bring to a simmer. Let simmer on low for about 15 minutes (stirring every five minutes or so).
Original recipe found here
By, Michelle
The Best Cheesecake
I found a really good cheesecake recipe online! I highly recommend following the instructions exactly (using room temp ingredients, using the water bath, etc.). I love cheesecake so the all the steps were worth it for me.
Ingredients
• homemade graham cracker crust mixture
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 1/4 cup sour cream
• Heavy-duty foil for pan
Directions
1. Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Press homemade graham cracker crust mixture into the bottom and partway up the side of pan. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
2. Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
3. Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 60 minutes. Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
4. Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.
For original recipe and additional flavor variations go here.
Ingredients
• homemade graham cracker crust mixture
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 1/4 cup sour cream
• Heavy-duty foil for pan
Directions
1. Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Press homemade graham cracker crust mixture into the bottom and partway up the side of pan. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
2. Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
3. Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 60 minutes. Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
4. Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.
For original recipe and additional flavor variations go here.
By, Michelle
Chocolate Chip Cookies
Sheldon is the chocolate chip cookie fan in this house. I like them but could live without them. He said this recipe was WAY better than Better Homes and Gardens. (We left out the nuts.)
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.
By, Michelle
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