tag:blogger.com,1999:blog-40241677389875759262024-03-05T03:52:20.106-08:00Yummies in my TummyMy dear Auntie that inspired my original blog has now convinced me to start a recipe blog. Under the premise that I will only be adding one recipe a month - and I've decided it will be a recipe that I've tried and has passed the Peterson family taste test, or at least I'll post the opinons thereof. Enjoy.The Peterson Familyhttp://www.blogger.com/profile/00718340210377838955noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-4024167738987575926.post-48674439436821118372011-02-13T22:05:00.000-08:002011-02-14T01:00:49.038-08:00Santa Fe Chicken<span class="Apple-style-span" >My goodness - really a year and a half since I last posted? So much for my goal of one recipe a month:) But I did make this recipe for an informal dinner after Isaac's baptism this month and I've had many requests for the recipe, so I thought I would post it here for all of the world to see.</span><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >PS - this is one of my very favorite-est meals EVER. And it's another recipe where the crock pot and the rice cooker do all the work for me.</span></div><div><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" >Santa Fe Chicken</span></span></div><div style="text-align: center;"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-weight: bold; "></span>Crock-Pot recipe</span></div><div> <p class="MsoNormal"><!--[if !supportEmptyParas]--><span class="Apple-style-span" > <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" >2 (small) can Cream of Chicken Soup, undiluted</span></p> <p class="MsoNormal"><span class="Apple-style-span" >1 can Black Beans, drained</span></p> <p class="MsoNormal"><span class="Apple-style-span" >1 can Whole Kernel Corn, drained</span></p> <p class="MsoNormal"><span class="Apple-style-span" >1 cup Salsa</span></p> <p class="MsoNormal"><span class="Apple-style-span" >1 (8 oz.) pkg. Cream Cheese</span></p> <p class="MsoNormal"><span class="Apple-style-span" >4-6 boneless Chicken Breasts</span></p> <p class="MsoNormal"><!--[if !supportEmptyParas]--><span class="Apple-style-span" > <!--[endif]--><o:p></o:p></span></p> <span style="font-family: Garamond; color: black; "><span class="Apple-style-span" >Combine soup, beans, corn and ½ cup salsa in crock-pot. Add chicken; top with remaining salsa. Cook 4-6 hours on low or 2-3 hours on high. 1 hour before serving cut cream cheese into chunks and add to chicken mixture; let melt. Serve over hot rice or noodles.</span></span></div><div><span style="font-family: Garamond; color: black; "><span class="Apple-style-span" ><br /></span></span></div><div><span style="font-family: Garamond; color: black; "><span class="Apple-style-span" ><br /></span></span></div><div><span style="font-family: Garamond; color: black; "><span class="Apple-style-span" >That's it - I told you Easy-Peasy and super delicious. ENJOY!</span></span></div>The Peterson Familyhttp://www.blogger.com/profile/00718340210377838955noreply@blogger.com0tag:blogger.com,1999:blog-4024167738987575926.post-91336179815979231372009-07-19T20:58:00.000-07:002009-07-20T21:43:03.169-07:00Marinated Flank Steak<span style="font-size:130%;">I had this super yummy recipe at my In-Laws house, oh, years ago. And it stuck in my mind, but I had just never taken the time to get the recipe - which actually comes from my Brother and Sister-in-law. And to make it even better it's super easy, too. I finally broke down a couple weeks ago and we got the recipe from my Sis-in-law and made it up for dinner at ward camp out. It was SOOOOO good. So I've decided to make it again tonight and I can wait! I'll try to remember to take a pic and post it here when they're cooked. In the meantime here's the recipe. Oh - and I can't seem to find flank steak in my local grocery store, so I just get whatever large, thin-ish steak I can find.</span><br /><br /><br /><br /><br /><br /><div align="left"><span style="font-size:180%;"><strong>Marinated Flank Steak</strong><br /></span><br /><span style="font-size:130%;">Meat<br />1.5 - 2 pounds flank steak (serves approximately 4 people)<br /><br />Marinade<br />1 Tablespoon oil<br />½ cup soy sauce<br />¼ cup sugar<br />1 teaspoon ginger<br />1 teaspoon garlic<br /><br />Directions<br />Roll flank steak length wise. Secure the roll with a toothpick <span style="color:#00cccc;">(I just use bamboo skewers)</span> placed one inch apart. Slice with a sharp knife <span style="color:#33ccff;">(I use kitchen shears)</span> in between tooth picks for small rolled steaks (you should get about 8-11 rolls for every 2 pounds of meat).<br /><br />Mix marinade. Put in shallow pan. Marinate rolls either for one hour flipping often, or for several hours flipping once. </span></div><span style="font-size:130%;"><br /><div align="left"><br />Grill on medium heat for an estimated five minutes on each side.</div><div align="center"> </div><div align="center"><span style="color:#ff0000;">Totally forgot to take a pic - we were too hungry and they were too yummy! Sorry!</span></div><br /><div align="left"></div><br /><div align="left"></span></div>The Peterson Familyhttp://www.blogger.com/profile/00718340210377838955noreply@blogger.com0tag:blogger.com,1999:blog-4024167738987575926.post-18171977948388075792009-04-07T19:06:00.000-07:002009-04-07T19:29:28.645-07:00Hawaiian Haystacks<span style="font-size:130%;">Well, I haven't posted a new recipe in a while and my friend Tonia just started </span><a href="http://blackperlrecipes.blogspot.com/"><span style="font-size:130%;">her own recipe blog</span></a><span style="font-size:130%;">, so I thought I'd add a little something to mine. Nothing too exciting - but we had Hawaiian Haystacks for dinner last night and I seem to get a myriad of people who have NO CLUE what this is. Those poor, poor souls. I'm here to enlighten:</span><br /><span style="font-size:130%;"></span><br /><div align="center"><span style="font-size:130%;"><strong>Hawaiian Haystacks</strong></span></div><span style="font-size:130%;"></span><br /><span style="font-size:130%;">This recipe can really just be made to fit how much your family eats. The follow are the amounts that I made last night and I had no left overs (and Juliana only had a spoonful of rice before her dinner from a jar). So in short this is about right for 2 adults and 3 children.</span><br /><br /><span style="font-size:130%;">3 cups rice </span><br /><span style="font-size:130%;">2 chicken breasts, trimmed and cubed</span><br /><span style="font-size:130%;">2 cans (10 1/4 oz) Cream of Chicken Soup</span><br /><span style="font-size:130%;">1/2-2/3 can (from the soup) milk</span><br /><span style="font-size:130%;">Salt to taste</span><br /><span style="font-size:130%;">Toppings - I'll explain below</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Prepared the rice {I like to mix mine 2 cups white, 1 cup brown} as preferred. I use a rice cooker, so I usually start my rice about 2 hours before I want dinner on the table.</span><br /><span style="font-size:130%;">Brown the chicken in a skillet, adding salt to taste. When cooked through add both cans of soup and the milk. Mix together and heat through.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">That's it - easy peasy.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Here's how you serve it, starting with the plate (duh):</span><br /><span style="font-size:130%;">rice</span><br /><span style="font-size:130%;">chicken and sauce</span><br /><span style="font-size:130%;">toppings</span><br /><br /><span style="font-size:130%;">At our house we serve the following toppings:</span><br /><span style="font-size:130%;">grated cheese</span><br /><span style="font-size:130%;">Chow Mein noodles</span><br /><span style="font-size:130%;">sliced black olives</span><br /><span style="font-size:130%;">pineapple chunks</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">I've also seen:</span><br /><span style="font-size:130%;">green onions</span><br /><span style="font-size:130%;">tomatoes</span><br /><span style="font-size:130%;">green peppers</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">You get the idea. You can put whatever sounds good, or that you have lying around on top. The chow mein noodles and cheese are the clear winners at our house. And this is a meal that all the kids will eat - picky Abby included.</span><br /><br /><span style="font-size:130%;">Tonight we're having Hamburgers - no recipe involved there.</span><br /><span style="font-size:130%;">Wed we're having Crispy Onion Chicken, which I've already posted.</span><br /><span style="font-size:130%;">Thurs we're having Potato Cheese soup - I usually just make it up, but I think I have a decent recipe around here somewhere...</span><br /><span style="font-size:130%;">Fri we're having nachos - I'll post that info later. Easy and so good. And the kids don't even think we're eating dinner, it's too fun.</span><br /><span style="font-size:130%;">Sat we're having blackened Chicken Alfredo - I'm pretty sure I've posted this recipe already, too. I'll double check that.</span><br /><span style="font-size:130%;">Sun we're having Ham, a yummy cheesy potato recipe and asparagus - I'll get those recipes up soon, too.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">OK, got to run kids to baseball practice and then get the laundry.....</span>The Peterson Familyhttp://www.blogger.com/profile/00718340210377838955noreply@blogger.com0tag:blogger.com,1999:blog-4024167738987575926.post-6745221452220415282009-02-20T19:37:00.000-08:002009-02-20T20:29:45.455-08:00Chicken Pot, Chicken Pot, Chicken Pot Pie!<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfnXORcxvtXn02eMH_V5roXMrEFszXtpMM-7BPtP4g9lOss1BYGC430Zp-lGyuNpVxG0jTRQg3WFhLmfN4Rt_2xJQfa-qey5HJ3F0qPBTZeeuGVycBfQq61gocn0rYNriwjthXosmkaEIn/s1600-h/100_1900.JPG"><img id="BLOGGER_PHOTO_ID_5305101975211326754" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfnXORcxvtXn02eMH_V5roXMrEFszXtpMM-7BPtP4g9lOss1BYGC430Zp-lGyuNpVxG0jTRQg3WFhLmfN4Rt_2xJQfa-qey5HJ3F0qPBTZeeuGVycBfQq61gocn0rYNriwjthXosmkaEIn/s400/100_1900.JPG" border="0" /></a><br /></div><span style="font-size:130%;"></span><br /><span style="font-size:130%;">This recipe is actually the combination of 3 different recipes. They all come from The Joy of Cooking. I got this super handy, dandy cookbook from my best college friend (who was my freshman and sophomore roommate)'s parents for a wedding gift. I thought it was terribly nice of them to send anything at all, since they hardly knew me. And never did I realize just how helpful it would be over the years. Seriously - if I have a cooking questions, I can usually find the answer in this book. And every recipe I've ever tried is fabulous. And yes, this is the source of my super yummy apple pie (using the pie crust below) that I always get complements on.</span><br /><br /><span style="font-size:130%;">OK, onward toward the recipes. Like I said, it is 3 different recipes combined. First for the crust, then the creamed chicken, then the pot pie itself. I will type the recipes out as they are written and make any personal notes in <span style="color:#ff0000;">red</span>.</span><br /><br /><span style="font-size:130%;"><strong>Deluxe Butter Flaky Pastry Dough</strong></span><br /><span style="font-size:130%;">2 1/2 cups flour</span><br /><span style="font-size:130%;">1 tsp granulated sugar</span><br /><span style="font-size:130%;">1 tsp salt</span><br /><span style="font-size:130%;">1 cup (2 sticks) cold butter</span><br /><span style="font-size:130%;">1/4 cup solid vegetable shortening</span><br /><span style="font-size:130%;">1/3 cup plus 1 Tbs ice water (plus more if need)</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Using a rubber spatula thoroughly mix in large bowl flour, sugar and salt. Working quickly to prevent softening, cut butter into 1/4 inch pieces and add to dry ingredients. Using a pastry blender or 2 knives (old school way) chop the butter into pea-size pieces. Add shortening and chop using pastry blender until the mixture resembles coarse crumbs with some pea-size pieces. It should be dry and powdery. Drizzle with ice water and cut with the blade side of the rubber spatula until mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls stick together you have added enough water. If they do not, drizzle with 1-2 Tbs ice water and mix until dough sticks as indicated. Dough should look rough, not smooth. Divide the dough in half, press each half into a round flat disk and wrap tightly in plastic wrap. Refrigerate for at least 30 min, preferably for several hours or for up to 2 days before rolling. Can also be wrapped airtight and frozen for up to 6 months, thaw completely before rolling.</span><br /><br /><br /><br /><br /><strong><span style="font-size:130%;">Creamed Chicken (or Turkey)</span></strong><br /><span style="font-size:130%;">3 1/2 lbs chicken parts or 1 1/2 lbs boneless, skinless chicken breasts </span><span style="font-size:130%;">(or if you'd rather use shredded meat you already have cooked you'll need about 4 cups and you can skip ahead to the appropriate spot in the recipe, of course)</span><br /><span style="font-size:130%;">water to cover chicken pieces</span><br /><span style="font-size:130%;">4 Tbs (1/2 stick) butter</span><br /><span style="font-size:130%;">1/2 cup flour</span><br /><span style="font-size:130%;">2 cups chicken stock (you can use the water you used to boil the chicken pieces, or from the can, etc.)</span><br /><span style="font-size:130%;">1 1/2 cups milk, half-n-half, etc.</span><br /><span style="font-size:130%;">lemon juice (to taste)</span><br /><span style="font-size:130%;">salt and pepper (to taste)</span><br /><span style="font-size:130%;">nutmeg (if desired - <span style="color:#ff0000;">you all know my opinions on nutmeg....</span><span style="color:#000000;">)</span></span><br /><br /><br /><br /><span style="font-size:130%;">Place chicken in a large pan or dutch oven, pour in just enough water to cover the pieces. Bring to a simmer, partially cover, and cook until meat is done through about 8-12 minutes. <span style="color:#ff0000;">(Now my chicken NEVER cooks this fast. Am I retarded about this? I boil - not simmer - my breasts for at least 30 minutes.) </span><span style="color:#000000;">Remove the meat from the water and shred or chop as desired when cool enough to touch. Reserve (clean) stock if you want to use that in the next steps. </span></span><br /><br /><br /><span style="font-size:130%;">Melt butter in a large sauce pan over medium-low heat. Add flour and whisk until smooth. Remove from heat and add chicken stock and whisk until smooth. <span style="color:#ff0000;">(I use canned here, because I cook breasts, so the water doesn't really gain any flavor during the cooking.)</span> Return to medium heat and whisk in milk. Bring to a simmer, whisking constantly. Simmer for 1 minute, then add back the shredded meat. Cook for 1 minute more. Remove from heat and add lemon juice <span style="color:#ff0000;">(which I don't)</span>, salt and pepper<span style="color:#ff0000;"> (I definitely do)</span>, or nutmeg <span style="color:#ff0000;">(Yuck!)</span>.</span><br /><br /><br /><br /><br /><br /><strong><span style="font-size:130%;">Chicken Pot Pie</span></strong><br /><span style="font-size:130%;">So, this really is not so much of a recipe. The one in the book if fancy-schmancy and calls for sauteing onions, peas, carrots, celery, etc. I just mix half a bag of frozen mixed veggies in the creamed chicken and call it good. The recipe also says to cook this "pie" in a 9x13 pan, I use a 9x9 glass pan. It also calls for a whole pie dough recipe, I only use a half because I use a smaller pan. But it all fits in that pan, so it works for me. You can do what you want. I like using the small pan, because then I can freeze half of my dough for next time.</span><br /><br /><br /><br /><span style="font-size:130%;">So, while you're making your creamed chicken, preheat your oven to 400 degrees and grease your baking dish (whatever shape or size you choose). When the creamed chicken is ready, throw in half a bag of frozen veggies. Pour mixture into prepared pan. Roll out one half of the dough and lay on top of the mixture. Cut fancy vent holes if you so desire and cook for 25-35 min, or until the crust is golden and the insides are all bubbly (that's a technical term).</span><br /><br /><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Everyone in our house seems to really like it - even Juliana. Abby says she only likes the crust, but she did eat all of it the other night when brownies were being offered as dessert for those who cleaned their plates.</span><br /><br /><span style="font-size:130%;">Now after typing all this is doesn't seem so easy, so I'm sure reading it all you may be thinking the same thing, but it really is. Make the crust first, or even a day or 2 ahead if you want. the creamed chicken is fast once the chicken is cooked. It just seems hard because you're being all fancy and making it from scratch. If I were making all of it in one day I would make the dough whenever I had a free 10 minutes during the day, and the chicken can really be cooked whenever you have a free few minutes, too. Then creaming it and assembly probably take a 1/2 hour from start to in the oven. Not bad for a homemade meal. You could easily cook double chicken and freeze the filling and the extra dough for next time - I just haven't done that yet.</span><br /><br /><br /><span style="font-size:130%;"></span><br /><br /><br /><span style="font-size:130%;">Let me know if you try it and how it turns out!</span><br /><br /><br /><span style="font-size:130%;">Enjoy.</span>The Peterson Familyhttp://www.blogger.com/profile/00718340210377838955noreply@blogger.com4tag:blogger.com,1999:blog-4024167738987575926.post-70930092890749920622008-06-18T21:12:00.000-07:002008-06-18T21:52:52.911-07:00Kalua Pig - So Yummy!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCiA3imOh2awdMxgiay5LJZo4wR4u1KdPabKaKtyy15PaavtVN4f4F5FYJqxmhduwV7N4sQuKyLR-S3PkNTSCeU-bpvIOmb7oS8HD91Gun3xBJumwuxP0w05hZhzq-pRgJlkzXjy12oNvb/s1600-h/102_1105.JPG"><img id="BLOGGER_PHOTO_ID_5213441058832343634" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCiA3imOh2awdMxgiay5LJZo4wR4u1KdPabKaKtyy15PaavtVN4f4F5FYJqxmhduwV7N4sQuKyLR-S3PkNTSCeU-bpvIOmb7oS8HD91Gun3xBJumwuxP0w05hZhzq-pRgJlkzXjy12oNvb/s320/102_1105.JPG" border="0" /></a><br /><br /><span style="font-size:130%;">So I've been trying to find I way to make this excellent dish without having to heat up the whole house for an entire day with the oven on. So I just decided to give the crock pot a chance. All I would be out was the price of the roast, which was less than $10, so I figured, why not. And it turned out FABULOUS! I will definitely be making this again soon as it is a family favorite and is SO, SO, SO easy - since my crock pot and my rice cooker did all the real work. </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;"><strong>Kalua Pig</strong></span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">1 pork shoulder roast - sometimes called a picnic roast - whatever size you will need/will fit in your crock pot - mine was a little over 3 lbs and fed us perfectly with just a little left over for a sandwich</span><br /><span style="font-size:130%;">1 tbs liquid smoke</span><br /><span style="font-size:130%;">1 tbs Hawaiian sea salt - any course sea salt with do, but Hawaiian is the best and does have a subtley unique flavor (or so I've heard)</span><br /><span style="font-size:130%;">1/2 cup water</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Pout the water into the bottom of your crock pot. Rub the liquid smoke and salt all over the roast. The measurements above are approximate - I just rubbed it all over. Place the roast in the crock pot. Cook on low for at least 8 hours - mine cooked for about 10.</span><br /><span style="font-size:130%;">Serve with rice.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">A side note: I wrapped my roast in Ti leaves as this is how the pig is traditionally cooked when placed in an imu (undergound oven). However, I don't think this really effected the flavor at all - maybe next time I'll try it without to see if there is any difference.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">*If you want to see a pic of a Ti plant, check out my regular blog, </span><a href="http://musingsfromparadise.blogspot.com/"><span style="font-size:130%;">MusingsFromParadise</span></a><span style="font-size:130%;">.</span>The Peterson Familyhttp://www.blogger.com/profile/00718340210377838955noreply@blogger.com3tag:blogger.com,1999:blog-4024167738987575926.post-36890618882833241282008-06-15T23:37:00.000-07:002008-06-16T00:40:19.093-07:00Kerry's Request<span style="font-size:130%;">My sister, Kerry, kindly requested some recipes with rice, as her dear hubby is finally starting to eat it again (a mission to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Venezuela</span> kind of put him off rice for just a few years). Before offering a recipe I found and tried this week, I will kindly remind her of the recipes in her cookbook (the one I made for her a few Christmases ago) that are served with or over rice:</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">*Chicken Divan</span><br /><span style="font-size:130%;">*Sweet and Sour Chicken</span><br /><span style="font-size:130%;">*Apple Chicken</span><br /><span style="font-size:130%;">*Brazilian Chicken</span><br /><span style="font-size:130%;">*SantaFe Chicken (my personal favorite)</span><br /><span style="font-size:130%;">*Hawaiian Haystacks (I know you already mentioned this one, Kerry, but I added it for anyone else interested, too)</span><br /><span style="font-size:130%;">*Chili (I know it's a Hawaii thing, but chili on rice is really yummy)</span><br /><span style="font-size:130%;">*Bar-B-Q Meatballs</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">OK that all being said, I tried a Sweet and Sour Meatball recipe that I found online at <a href="http://allrecipes.com/Recipe/Sweet-and-Sour-Meatballs-II-2/Detail.aspx?prop31=8">allrecipes.com</a>, however, I of course changed it (click the link to see the original). Mostly I just cut the meatball amounts in 1/2 but made all the sauce - we're saucy sort of people. And I left out the nutmeg - I'm so not a nutmeg person, in anything, I just don't care for the flavor.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Anyhoo - Cam and I LOVED it; the kids not so much. But I think that was more of a mental thing - they decided before they even tried it that they wouldn't like it. I would think kids would love this, too. I will definitely be making it again, the kids will just have to learn to love it or learn to go to bed hungry!</span><br /><span style="font-size:130%;"></span><br /><strong><span style="font-size:130%;">Sweet and Sour Meatballs</span></strong><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">1 1/2 pounds ground beef</span><br /><span style="font-size:130%;">1/4 cup dried onion flakes<br />3/4 cups dry bread crumbs (I actually crushed up some stale saltines)<br />1 tablespoon salt<br />1 egg<br />1/3 cup milk<br />1 cup cider vinegar<br />2 cups brown sugar, firmly packed<br />2 tablespoons mustard powder<br />1 cup water, divided<br />2 tablespoons cornstarch </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Preheat oven to 400 degrees. In a large bowl, combine beef, onion flakes, bread crumbs, salt, egg and milk. Shape mixture into 1 inch balls, and place onto a cookie sheet lined with foil (one with edges recommended since the fat will cook out of the beef). Bake in preheated oven for 10 minutes. Lower heat in oven to 350 degrees.</span><br /><span style="font-size:130%;">Meanwhile, in a large saucepan over medium heat, mix vinegar, sugar, mustard and 1/2 cup water; bring to a boil, and boil for 1 minute. Mix cornstarch and 1/2 cup water; add to saucepan, and boil for 1 minute more.<br />Add cooked meatballs to the sauce, and simmer on the stove for about 20 minutes, or until sauce is thick and meatballs are flavored. </span><br /><span style="font-size:130%;">Serve over rice. Makes about 40 meatballs.</span>The Peterson Familyhttp://www.blogger.com/profile/00718340210377838955noreply@blogger.com0tag:blogger.com,1999:blog-4024167738987575926.post-9921110281256205502008-05-29T11:42:00.000-07:002008-05-29T11:51:03.961-07:00Easy Peasy Brownies<span style="font-size:130%;">Here's the recipe that I promised. I always have all this stuff on hand, so it's not only cheaper than a mix (at least in Hawaii) but it's easier, too. Chocolate chips are crazy expensive, too, so I've been buying the huge bag at Sam's and keeping them in the freezer for just such a baking occasion.<br /><br /><span style="font-weight: bold;">Easy Double Chocolate Chip Brownies</span><br />by Nestle Tollhouse<br /><br />2 cups (12 oz package) semi-sweet chocolate chips, divided<br />1/2 cup (1 stick) butter or margarine, cut into pieces<br />3 large eggs<br />1 1/4 cups flour<br />1 cup granulated sugar<br />1 teaspoon vanilla<br />1/4 teaspoon baking soda<br />1/2 cup chopped nuts (optional)<br /><br />Preheat oven to 350F, grease 9x13 baking pan<br />Melt 1 cup chocolate chips and butter in a large heavy-duty (or good quality) saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla and baking soda. Stir in remaining chocolate chips and nuts. Spread into prepared pan.<br />Bake for 18-22 minutes or until toothpick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Makes 2 dozen (small) brownies.</span>The Peterson Familyhttp://www.blogger.com/profile/00718340210377838955noreply@blogger.com1tag:blogger.com,1999:blog-4024167738987575926.post-7900287566265546262008-04-07T23:02:00.000-07:002008-04-07T23:08:57.501-07:00Taco Soup - Irene (Law) Ryan<span style="font-size:130%;">An oldie, but a goodie. I'm sure some of you already have a similiar recipe, but this is what we had for dinner tonight and it's super yummy. I got this recipe from a college roomie when we all took turns cooking one night a week, so we could actually eat real food, but not have to cook whole meal for just one person. It was a brilliant plan - I never ate so good in college as I did that year. This is really great when you're in a hurry, but what something hearty. You just open the cans and dump it all in. I make sure that I have all the ingredients on hand so I can make it at a moment's notice.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Taco Soup<br /><br />1 lb. Lean Ground Beef, browned and drained<br />1 medium onion, chopped and sautéed (optional)<br />1 (15 ½ oz) can Whole Kernel Corn, undrained<br />1 (10 oz) can Diced Tomatoes with chilies, undrained<br />1 (15 oz) can Pinto Beans, undrained<br />1 (10 ¾ oz) can tomato soup, undiluted<br />1 (1 ¼ oz) pkg. Taco Seasoning<br />1 cup Water<br />Fritos (optional)<br />Cheese, grated (optional)</span><br /><br /><span style="font-size:130%;">Combine all ingredients except Fritos and cheese. Simmer on low until heated throughout. Serve with Fritos and cheese, if desired.</span>The Peterson Familyhttp://www.blogger.com/profile/00718340210377838955noreply@blogger.com0tag:blogger.com,1999:blog-4024167738987575926.post-16492091364926278982008-03-15T17:17:00.000-07:002008-03-15T17:26:48.918-07:00Crispy Onion Chicken - Tonia Perl<span style="font-size:130%;">My one of my best friend in the whole brought this dinner over after I broke my arm back in Feb 2004. It was a hard time in her life, but she still took the time to take care of me and my family. And not only that, but she willing changed Isaac's diapers for me while I had my cast on. Those are the best kind of friends - the ones who answer their door knowing that it's most likely a 13 month old with a stinky diaper. I miss her terribly.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Anyway, this quickly became a family favorite - Cameron requests it all the time. We like it served with mashed potatoes, gravy, and peas.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Crispy Onion Chicken<br /><br />½ cup Butter, melted<br />1 Tbs. Worcestershire Sauce<br />1 Tbs. Lemon Juice<br />1 tsp. Ground Mustard<br />1-2 Cloves Garlic, minced (or approx. ½ tsp. garlic powder)<br />¼ tsp. pepper<br />4 boneless, skinless Chicken Breast Halves<br />1 (6oz) can Cheddar Flavored* French’s Fried Onions, crushed<br /><br />Preheat oven to 350°. In a shallow bowl, combine butter, Worcestershire sauce, Lemon Juice, garlic and pepper. Dip chicken in butter mixture, then coat with onions. Place in a greased 9-inch square baking pan. Top with any remaining butter mixture. Bake, uncovered, for 30-35 minutes or until chicken juices run clear.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">*I can't find the cheddar flavored onions here in Hawaii, so I have to use orginal flavored, which are OK, but the cheddar ones make the meal - trust me on this.</span>The Peterson Familyhttp://www.blogger.com/profile/00718340210377838955noreply@blogger.com2tag:blogger.com,1999:blog-4024167738987575926.post-59754737847490010742008-02-26T18:23:00.000-08:002008-02-26T18:35:17.550-08:00The Whole Enchilada Pie<span style="font-size:130%;">This recipe actually comes from a </span><a href="http://www.dianemottdavidson.com/"><span style="font-size:130%;">Diane Mott Davidson</span></a><span style="font-size:130%;"> novel. I don't remember which one, but her novels are about a caterer and she always includes the recipes that are used for different events throughout the book. I haven't read one of her books that I don't like - they are an easy, yet intriguing read - all murder mysteries.<br /><br />Anyway - this is the only one of her recipes I've tried, but I have a few other's copied down to try some day.<br /><br />The Whole Enchilada Pie<br /><br />1 lb. Ground Beef<br />Medium Onion, chopped<br />1 clove Garlic, minced<br />1/3 cup Picante Sauce<br />1 (16 oz) can Refried Beans (I use 2 cans - we like beans)<br />1 (10 oz) can Enchilada Sauce<br />1 tsp. Salt<br />2 cups crushed Corn Chips<br />3 cups grated Cheese<br /><br />Preheat oven to 375°. In frying pan, brown beef, onion and garlic. Add picante sauce, beans, enchilada sauce and salt. Stir and cook until well combined and bubbly.<br /><br />Layer in a greased 9x13 inch baking dish:<br />1 cup crushed chips<br />½ meat mixture<br />1 ½ cups cheese<br />1 cup crushed chips<br />½ meat mixture<br />1 ½ cup cheese<br /><br />Bake for 30-40 minutes, or until heated through.<br />Serve with build-your-own taco toppings: tomatoes, olives, sour cream, guacamole, etc...<br /><br />**This recipe also works really well using a layer of Flour or Corn Tortillas instead of crushed chips – in fact we like it better that way! And the last time I made this I actually made it into enchiladas and it was still super easy.</span>The Peterson Familyhttp://www.blogger.com/profile/00718340210377838955noreply@blogger.com1tag:blogger.com,1999:blog-4024167738987575926.post-63723777355387716142008-02-12T20:35:00.000-08:002008-02-12T20:46:17.184-08:00Sweet and Sour Chicken - Julie Pinkham<span style="font-size:130%;">I sit here at the computer, supposedly working on my Physical Science test that is due on Friday - and to create a way to stall, I've decided to post the inaugural recipe on my recipe blog. It is what we are having for dinner tonight. I got this recipe from my dear friend Julie (who practically melted this summer in Arizona). She served it at one of our monthly lunch get-to-gethers, back in the day when all of a 4-some of friends lived in Orem, Utah. It's really yummy and a favorite in our house. Even the kids will eat it.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Sweet and Sour Chicken<br /> <br />1 lb. Chicken – cut into bite size pieces<br />½ tsp. coarsely chopped or ground Ginger<br />½ tsp. Salt<br />½ tsp. Onion powder or salt<br />½ tsp. Garlic powder or salt<br />1 Egg<br />¼ cup Flour<br />3 Tbs. Butter/margarine<br />1 can Pineapple chunks<br />½ cup Brown sugar<br />¼ cup vinegar (preferably apple cider)<br />1 Tbs. Soy sauce<br />2 Tbs. Cornstarch<br />1 Green pepper - chopped<br />6 med. Carrots - chopped<br /><br />Mix together ginger, salt, onion and garlic powders, and flour. In a separate bowl whisk the egg. Coat chicken pieces with egg and then flour mixture. Melt butter over med-high heat, add chicken to brown.*<br />Boil vegetables until tender crisp (this doesn’t take as long as you think) – keep them warm until added. When chicken is browned add can of pineapple (with juice) to meat. Add vinegar, brown sugar, and soy sauce. Heat thoroughly. Take a couple of Tbs. of juice out to mix with cornstarch – whisk with fork until a smooth paste. Add back to meat and let juices thicken. Add veggies right before serving. Serve over rice or noodles.<br /></span><br /><span style="font-size:130%;">*When I'm in a time crunch, or really just being lazy, I forgo the egg and flour and just dump the chicken into the pan and sprinkle with the ginger, onion, and garlic powders. It's not as good, but it still works. And if you want the traditional Chinese Restaurant version, you can add a little red food coloring to the sauce.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Enjoy the recipe. I hope to post at least one recipe a month - I'm going to aim for two. We'll see how it goes. </span><br /><span style="font-size:130%;">In the meantime - if you try this recipe and want to share your reviews, please feel free to post it as a comment or email me and I'll add it to the post.</span>The Peterson Familyhttp://www.blogger.com/profile/00718340210377838955noreply@blogger.com1