Creamy Pesto Chicken Penne ( A Reader Recipe)

I have been exhausted this week and even though I've been cooking, I can't seem to find the time to blog.

I usually blog during the kids' naptime, but I've been taking naps myself...lol

I'm going to blame it on my weekend skiing with a bunch of teenagers and no sleep. 

This old body needs some time to catch up I guess.

It also probably has NOTHING to do with the fact that the sun hasn't been out in weeks!

Well, today is my reader recipe post. 

And in case you're all wondering how that is going, well....

I've only had a couple of recipes sent to me. 

So... please, help a girl out! 

Ok.. on to the recipe stuff...

I have actually had this recipe for a while, but didn't have all the ingredients.

I am not one to just go out and buy what I need... it has to be on sale. 

I will wait and wait and wait.

Yes, I know, I'm wierd.... I've learned to accept it...lol

I finally have all the ingredients (the pesto was the hard one for me)

I got this recipe from a very dear friend of mine in Australia

Here is what she has to say about it:

"This one is so easy that Alexa has made it and she's NO expert cook!
It's yummy too. We generally use whatever type of pasta we have in the pantry and I usually make it with basil pesto rather than tomato, but both are good. I also usually put a bit less stock." ( I adjusted stock amount in the recipe for this)

Thank you Ros for sharing your yummy recipe with me!

I was so happy to have finally tried it! 

I can't wait to share it with all of you too:

Creamy Pesto Chicken Penne

Ingredients:

1 box (16oz) Penne Pasta

1.5 lbs chicken breast, cubed

8 oz jar pesto (regular or Sun dried tomato pesto)

1 C Chicken stock

1/4 C Parmesan cheese, shredded (NOT the powdered kind)

1/4 C Cream *(see my notes below in the tips section)

Extra parmesan for serving

1/2 Tbs olive oil

Directions:

Cook pasta until done

Drain, and set aside

Cut raw chicken into bite sized pieces

Add olive oil to pan and cook chicken until browned

Add stock and bring to a simmer

Stir in pesto until combined (use about 3/4 of jar)

Add cream and return to simmer

Stir in parmesan and continue to simmer until chicken is cooked through

Combine pasta and sauce in large bowl and serve

Sprinkle parmesan on top if desired.

***Review:

I LOVED this dish.  I was pretty sure I would.  It is sooo good and one of the easiest I've made in a while!  It's light and hearty all at once.  Hubs loved it too.  The kids were happy to eat it as well... although the "green specks" (pesto) all over it threw them at first.  They weren't sure... until they tasted it!  Some picked out the chicken and some ate it.   Overall it was a thumbs up!  This is a great recipe to serve to company!  It's super easy but looks fancy! Who doesn't love that?  I'm making it again next week for my parents!

**Tips:
I adjusted the Austrailian recipe to the best of my ability converting everything from grams to ounces and pounds.  It all worked out just fine for me.  I did however use 1/2 C Cream instead of 1/4 C because I was on the phone(oops) and read it wrong... but it turned out so great that I will probably use the same amount next time.  Also, I added more parmesan than it called for because I love it and I don't think you can ever have too much cheese.  I think I added about 3/4 C to the sauce and the another 1/2 C to the top of the pasta when I served it.  Again, make sure you are using grated parmesan and not the powdered stuff that comes in a little plastic shaker.  It will not taste the same.  As for the pesto, you could probably use the whole jar... I used a little more than 3/4 of the jar... but what am I going to do with that little bit left? 
*Edited 3/30/11: 
Marinated artichoke hearts would be a great addition to this dish (you can find them jarred or canned) also, you can change up the chicken for shrimp and I think maybe adding a some small sliced grape tomatoes would be great in this as well (and it adds color).

To Serve:
This dish will go great with a salad and some warm crusty Italian bread! 








Printer Friendly Directions:

Creamy Pesto Chicken Penne

Ingredients:
1 box (16oz) Penne Pasta
1.5 lbs chicken breast, cubed
6.7 oz pesto (regular or Sun dried tomato)
1 C Chicken stock
1/4 C Parmesan cheese, shredded (NOT the powdered kind)
1/4 C Cream
Extra parmesan for serving
1/2 Tbs olive oil

Directions:
Cook pasta until done
Drain, and set aside
Cut raw chicken into bite sized pieces
Add olive oil to pan and cook chicken until browned
Add stock and bring to a simmer
Stir in pesto until combined (use about 1/2 to 3/4 of jar)
Add cream and return to simmer
Stir in parmesan and continue to simmer until chicken is cooked through
Combine pasta and sauce in large bowl and serve
Sprinkle parmesan on top if desired.

Homemade Hot Cocoa

I spent this last weekend skiing in Michigan with our high school youth group and my oldest son who just happened to be having his 15th BIRTHDAY!  (Yes, I'm that old!)

It was COLD.... and I mean COLD!

I don't really know what the temperature was... but I know that I have never been skiing in that kind of cold!

BRRRR!


I took a hot bath when I got home, slept under a heated blanket but I am still super cold (and sore)!

Why am I telling you all of this?

Well, because it leads into the reason for today's recipe!

I can't stop thinking about hot cocoa... I feel like it's the only thing that will warm me up!

So... I have a recipe to share.

It's not my recipe... it's my friend Kara's recipe. 

You know, Kara from karasrecipebox.blogspot.com ?

Yeah, that Kara....My very good friend- that was my neighbor-but moved far far away Kara.

She made some wonderful hot cocoa that I feel the need to share with you on this cold,cold, freezing day.

(And all of you Aussies that are sitting in Summer wonderfulness ... pleases don't gloat....lol)

Click here to got to Kara's page for the recipe and photos

While you're there, check out all the other yummy recipes she has and tell her I sent you!


Recipe:

Homemade Hot Cocoa

Ingredients:
2 Tbs Water
2 Tbs Sugar
1 Tbs Cocoa
1 C Milk
1/4 tsp Vanilla (approx)

Directions:
In a saucepan, on low heat, mix 2 Tbsp water, 2 Tbsp Sugar and 1 Tbsp Cocoa.
Let it get warm for 1-2 minutes and stirring so it won't stick.
Next, add 1 Cup milk with a little splash of vanilla and stir.
Heat until it's the temperature you like.
This recipe is for 1 SERVING.

***Review:
YUM!  Who doesn't like hot cocoa?  This is a no brainer!  We all love it!

**Tips:
Serve it with Marshmallows on top.... or whipped cream!

Ham & Bean Soup

This recipe is an old family recipe.

It's from the hub's grandfather, who I hear was a great cook.

It's too bad the hubs didn't inherit that gene...lol 

But... he taught him lots of other great stuff.. so I can't complain!

I finally got the recipe for this yummy soup and now I make it at least once a year.

There is only one problem.....

There has to be a little forethought with this dish.

It takes a little bit of time...and

Because it requires a ham bone, you need to have one handy.

And, well... if you haven't cooked a ham recently, it's not likely you have a ham bone just hanging around.

I am not sure if you can buy one from a butcher... I've never tried.

I just usually freeze the ham bone from Chirstmas or Easter dinner and use that.

Anway, I love this recipe... please don't freak out that there's bacon grease in it.

Remember it's an OLD recipe and bacon fat was a pretty common ingredient.

It also happens to be the key ingredient and makes it taste AWESOME!

You can try to cut it out of the recipe, but I promise that the bacon grease is what really makes the flavor POP!

I didn't take near as many pictures as I normally do... I have no excuse except that I forgot.  It happens!

Anyway, here's the recipe:

Ingredients:
1 Ham bone, with some ham still on it
8 C Potatoes, diced ( I use redskin)
3 C Carrots, diced
1 1/2 C Celery, diced
1 Jar (48oz) Northern beans
1 lb bacon, cooked and crumbled
Reserve bacon grease for later use
1 packet Lipton dry onion soup mix
2-4 Tbs flour
*Balsamic vinegar (optional topping)

Directions:
Place ham bone in large stock pot
Fill with water, just covering top of bone
Boil until meat falls off bone (aprox. 2-hours)
Add water when necessary so that bone is always covered with water
When meat has fallen off the bone, take bone out of water to cool
Pull any remaining meat off bone and place back in broth
(after this step you can place the pot of "broth" in the fridge so the fat solidifies and you can skim it off later, or you can keep going)

This is the fat the solidified on top after refridgerating overnight... ewww!

Dice up all your veggies

Add potatoes & carrots
After about 10 minutes, add celery
Cook until veggies are tender (about 30 min)

Add Onion soup mix
Add northern beans
In a seperate pan, fry bacon until crisp
When bacon is done set aside to cool
While bacon grease is still quite hot, add 2 Tbs flour to it mixing quickly with a whisk to make a paste.

 
If it's too runny, slowly add more flour unitl it's a paste.
This is what will make your soup thick.
Make sure soup is boiling and slowly add the bacon grease paste to the soup, mixing as you pour
Add bacon crumbles
Cook for 10 minutes and soup is done. 
Adding a splash of balsamic on top of each bowl  is great... but optional.

***Review:
Because this is a family recipe we've been eating for years, it's easy to guess that we love this.  I fully expected the kids to hate it though (even though they love ham).  Only one child refused to eat it.  It happens to be the same child that never eats any of my meals...lol  So, I'm not too worried.  Otherwise the kids liked it.... but they didn't love it. 
However, to even out our bias, I sent a bowl over to my taste tester/neighbor and she loved it.  So, I guess that means it's good!

**Tips:
I make this recipe in 2 parts (meaning 2 days) I place the ham broth in the fridge after it's done boiling so I can skim off the fat.  I mean, if I'm already eating bacon grease, the least I can do do is take out what fat I can right?  So, I cook the bone one day, place the pot in the fridge overnight, skim the fat and then start the rest of it.  I also let it cook a while too (after it's "done")... I prefer it being cooked longer.  And honestly, it's the best on the second day. 
I know it's not the easiest recipe in the world and there are a ton of steps...I don't usually cook this way... but it's totally worth it.
 Also, you can add less or more of the veggies too.  I used what I already had on hand but you can put in as much or as little as you like.
One last tip... this is great to freeze.  This recipe makes a lot... so we eat it for a few days and then freeze it in individual servings so we can eat it for lunch here and there.  It tastes great re heated!

Serving it:
Adding a splash of balsamic vinegar to each bowl is awesome. It gives it a little bit of a different flavor and I absoultely love it. 
We serve this with saltine crackers and maybe some good italian or french bread! MMMMM!
Can't wait to go have another bowl!


Printer Friendly Recipe:

Ham & Bean Soup

Ingredients:
1 Ham bone, with some ham still on it
8 C Potatoes, diced ( I use redskin)
3 C Carrots, diced
1 1/2 C Celery, diced
1 Jar (48oz) Northern beans
1 lb bacon, cooked and crumbled
Reserve bacon grease for later use
1 packet Lipton dry onion soup mix
2-4 Tbs flour
*Balsamic vinegar (optional topping)

Directions:
Ingredients:
1 Ham bone, with some ham still on it
8 C Potatoes, diced ( I use redskin)
3 C Carrots, diced
1 1/2 C Celery, diced
1 Jar (48oz) Northern beans
1 lb bacon, cooked and crumbled
Reserve bacon grease for later use
1 packet Lipton dry onion soup mix
2-4 Tbs flour
*Balsamic vinegar (optional topping)

Directions:
Place ham bone in large stock pot
Fill with water, just covering top of bone
Boil until meat falls off bone (aprox.2-hours)
Add water when necessary so that bone is always covered with water
When meat has fallen off  the bone, take bone out of water to cool
Pull any remaining meat off bone and place back in broth
(after this step you can place the pot of "broth" in the fridge so the fat solidifies and you can skim it off later, or you can keep going)
Dice up all your veggies
Add potatoes & carrots
After about 10 minutes, add celery
Cook until veggies are tender (about 30 min)
Add Onion soup mix
Add northern beans
In a seperate pan, fry bacon until crisp
When bacon is done set aside to cool
While bacon grease is still quite hot, add 2 Tbs flour to it mixing quickly with a whisk to make a paste. 
If it's too runny, slowly add more flour unitl it's a paste.
This is what will make your soup thick.
Make sure soup is boiling and slowly add the bacon grease paste to the soup, mixing as you pour
Add bacon crumbles
Cook for 10 minutes and soup is done. 
Adding a splash of balsamic on top of each bowl  is great... but optional.

String Pie ( A Reader Recipe)

Welcome to my very first Reader Recipe post!

I am so very excited about this.

I've been wanting to do this for a while and I'm hoping you'll all come through and give me some great recipes! 

(If you have no idea what I'm talking about click HERE to read my original call for help.)

Of course my first few recipes are going to be from friends, because they are the best for stealing  getting recipes from when you're getting started.

This one is from one of my very good friends from High School.

I just happened to ask her what she made for dinner one night last week and she said "String Pie".

I asked "What the heck is string pie?"  I couldn't even imagine what it was.  I really had no idea.

Well when I asked 2 of my kids what they thought string pie was they gave me these answers:

1. Probably some kind of casserole with shredded meat
2. Noodles

Apparently they are smarter than me.... well at least one of them is.  ;)

String Pie is, in fact, noodles.  

Well not JUST noodles... but noodles with a few other yummy things thrown in too.

It's pretty much like lasagna or baked spaghetti... but a little different.

Oh and did I mention that it's AWESOME?... hmm... well, it is!

This is why I already LOVE this reader recipe thing.

I was so excited about it, I asked her to e mail it to me right away.

So...Thank you Miss Helena... your String Pie is my first Reader Recipe!

Here it is:

Ingredients:
2lb ground beef

1/2 cup chopped onion

1/4 cup chopped green peppers

1 Jar(26 oz)spaghetti sauce or you can go here for my recipe for homemade sauce

8oz spaghetti cooked,drained (this is about 1/2 of a box)

1/3 cup parm cheese

2 eggs beaten

2 tsp butter

1 (24 oz) container cottage cheese

2 3/4 cup shreded cheese

Directions:

Pre heat oven to 350 degrees

Cook beef,onion and peppers over med-high heat until brown then drain grease

Mix in spaghetti sauce

In seperate pan, boil spaghetti noodles until al dente (not quite done)

Drain noodles

In a bowl, combine spaghetti, parm cheese,eggs and butter ... Mix well

Place  noodles in bottom of 13x9 baking pan

Spread cottage cheese over top of noodles

Next, cover cotage cheese  with sauce/meat mixture (forgot to take a pic of that step...oops)

Sprinkle with cheese ( I used 2 different kinds... just for fun)

Bake 20-25 min or untill cheese is melted

Half mozzarella half cheddar

Makes about 12 servings

***Review:

Oh my goodness... this was so yummy!  It sounded so fun and it was.  But it was also very very good.  I will definitely add this to the favorites list.  Obviously, you can tell I loved it.  But the great thing is, all but one child loved it too!  The hubs is also in love with this.  I am so very happy I made this!
*Edit: I forgot to mention that I think it needed a little salt.  You may not agree... so I didn't add it to the ingredients. 

**Tips:

I used whole grain linguini on accident... it worked out just fine.  My guess is, you could use any pasta if you had to and it would work... but then it wouldn't be "String" Pie anymore.  I know it would still taste good though. 

I didn't add green peppers because I can't really eat them... and adding the onions was a mistake because my one super picky child found them and refused to eat it.  Grrr!  But I liked them.

When pouring the raw eggs over the noodles make sure that you mix it quickly, the hot noodles will start to cook the egg and you don't want it to get lumpy. 

 If you want to save yourself from washing yet another dish, just mix the noodles with the eggs and cheese right in the pan you cooked it in.
Also, don't over cook the pasta when you're boiling it.  You are cooking it twice and don't want it to get soggy in the "pie".

Make sure to watch this closely in your oven at the 20 minute mark. If you take it out too soon, the center won't be hot enough... but you don't want to burn the cheese either.  Everyones oven is different.  I cooked it for 25 minutes and then broild it for almost 2 minutes to brown the cheese.

Oh.. speaking of cheese... I used half Mozzarlla and half cheddar to see which I liked better. I liked them both. Mozz tended to give it a more italian flavor but the cheddar gave it more of a cheeseburger pie flavor.  I liked doing it half and half.. and will probably do that again.  I'm wierd!

Printer friendly recipe:

String Pie
Ingredients:

2lb ground beef

1/2 cup chopped onion

1/4 cup chopped green peppers

1 jar(26 oz)spaghetti sauce or you can go here for my recipe for homemade sauce

8oz spaghetti cooked,drained (this is about 1/2 of a box)

1/3 cup parm cheese

2 eggs beaten

2 tsp butter

1 (24 oz) container cottage cheese

2 3/4 cup shreded cheese

  Directions:

Pre heat oven to 350 degrees

Cook beef,onion and peppers over med-high heat until brown then drain grease

Mix in spaghetti sauce

In seperate pan, boil spaghetti noodles until al dente (not quite done)

Drain noodles

In a bowl, combine spaghetti, parm cheese,eggs and butter ... Mix well

Place  noodles in bottom of 13x9 baking pan

Spread cottage cheese over top of noodles

Next, cover cotage cheese  ith sauce/meat mixture

Sprinkle with cheese

Bake 20-25 min or untill cheese is melted

Makes about 12 servings

Reader Recipes

Calling all readers..........

I know you're out there!

You may not comment, but I have a counter... so I know you're there...lol

 I would really love to do a "Reader Recipe" post once a week.

Basically making a recipe one of you send me and sharing it with everyone out in blog-land!

BUT... to do that I need your help!

If you have a favorite recipe ... I'd love it if you would share it with me!

I only ask 2 things of you:

1. It's doesn't have ingredients that either a) I can't afford (ie: lobster) or b) I can't find anywhere

2. It's an actual recipe with ingredients and directions (and not hamburger helper with chicken nuggets....lol)

I really want to try your recipes.

I want to know what YOU love to eat!

It doesn't have to be a dinner recipe either... it can be anything you want.

I think it will be a fun way to mix it up and add different flavors and possibly foods from different cultures.

We have readers on here from the US, Canada, Russia, Italy, Sweeden, Australia, Netherlands, Phillipines, Slovenia, Hong Kong, United Kingdom, Russia, France, Malaysia & Germany.

That's 15 different countries!!!  You know there are some good recipes in this bunch!

Wouldn't it be fun to share?

I have had someone already tell me "I'm afraid you might not like my recipe! What if you give it a bad review?"

I will never embarass you or write anything negative about your recipes

Not everyone likes the same stuff... so I promise to always keep an open mind. 

If I happen not to like it, it doesn't mean that it's not someone elses dream dinner!

I LOVE trying new things... and can't wait to get started.

Please don't let anything hold you back. 

I have a few lovely people that have already sent me recipes, so I'm excited to get started this week.

But I will run out soon.... so I'm counting on you to keep this thing going!

You can send me your recipes at thedinnerdrama@hotmail.com

Please put the recipe name in the subject box in case it goes to junk mail.

Thanks Readers!! 

Oh and while you're here why don't you go up to the top right of the page and make yourself a follower?

Having followers and comments on my blog is my "fuel" to keep going
. 
Knowing you're really out there is motivating  me to keep doing this! 

I appreicate all your feedback and love hearing that you're reading and trying these recipes! 

Looking forward to getting some great recipes this week~

Garlic Hummus

I've decided to add a few appetizers to this site.

I've been asked if I have any good appetizer recipes... and guess what?

I do!

I mean, we can always use a few appetizer recipes right?

I know you probably don't make appetizers every night

But, I seem to make them at least a few times a month for different things

So, I will assume you need appetizer recipes every once in a while too

This recipe is something I make just to keep around the house.

We love eating it at any given time for a snack

It's also great to bring to a friends house to share.

Do you have a tried and true appetizer that you always bring to parties?



Garlic Hummus

 Ingredients:
2 (15 oz) Cans Garbanzo beans (also called chick peas)
1/4 C Tahini
5 cloves garlic, crushed or diced (or more to taste)
2 tsp lemon juice
1/2 C Olive oil
1/2 C water (approx)
1/2 Tbs salt
1/4 tsp Cumin* optional


Tools you need:
Food Processor

Directions:
Drain beans and place in food processor

Add olive oil,garlic,salt, cumin, lemon juice & tahini

Turn on food processor

Slowly add water until you get a smooth consistency

You may need more or less water depending on how thick/thin you want it.

Scoop it out of the food processor into a bowl and serve!

***Review:

MMMMM!  I love hummus... kids love hummus.. hubs loves hummus!  This one is a winner in our house.  I make it often.  I love that I can tweak it just how I want it! 

**Tips:

If you want to use the liquid from one of the jars of beans, you can do that in place of some of the water.  Sometimes I do that, sometimes not.  It depends on if I remember before I drain the beans...lol   Add the water slowly.  You want your hummus to be sort of thick... like a paste almost.  If you add too much water it will be runny and you don't want that.

Also, feel free to add more or less garlic as well.  This recipe is basically a base... so you can add whatever you want.  Some people add pine nuts, roasted peppers, eggplant, peppers.... the list goes on.  You can also leave out the garlic if you don't like it... or lessen it if you want.  I like the bite the garlic gives it.

Also, if you're trying to save on calories, you can cut out the tahini.  I have never done this, but my sister does it this way and she says it's awesome and you can't tell.  I'm not sure if I believe her or not...lol   But I think I would try it to save on some calories... also, tahini is expensive... so that's another motivator!



make sure the consistency is thick enough



How do I eat this?

Hummus is great with pita bread, flat bread, tortilla chips or sea salt bagel chips.  You just break off some pieces and dip it in!
But it's also great on sandwiches.  Hubs loves to spread some on a warm tortilla and add scrambled eggs for a yummy breakfast wrap! I've tried it... it's awesome.  My 8yr old is proud to have come up with that one.
Another idea is to spread some hummus on a tortilla, add some shredded chicken and grill the wrap. That is my favorite! 

Printable directions:

Ingredients:
2 (15 oz) Cans Garbanzo beans (also called chick peas)
1/4 C Tahini
5 cloves garlic, crushed or diced (or more to taste)
2 tsp lemon juice
1/2 C Olive oil
1/2 C water (approx)
1/2 Tbs salt
1/4 tsp Cumin* optional


Tools you need:
Food Processor

Directions:
Drain beans and place in food processor
Add olive oil,garlic,salt, lemon juice & tahini
Turn on food processor
Slowly add water until you get a smooth consistency
You may need more or less water depending on how thick/thin you want it.

Sausage Stuffed Waffles

So the hubs was out of town and I didn't feel like making any sort of fancy meal

Meaning... a meal the kids weren't going to eat anyway.

So I thought breakfast for dinner would be fun.

They thought so too.

Waffles and sausage it is!

So as I'm thinking about getting all the ingredients together ...it occurs to me,

What if I put the sausage IN the waffle batter and cook it like that?

I put syrup on my sausage anyway... so what's the difference?

Then it hit me.... Why in the world has no one ever thought of this before?

I even googled it and didn't find anything.

I'm sure someone out there has done this before... but for whatever reason... it just hasn't caught on yet.

Well... I'm starting the trend... because it tastes good AND it's fun.

On a side note, these waffles are great on their own.  (without sausage stuffed inside)

I got the recipe many many years ago and I LOVE it.

Sometimes I eat them without any syrup and then I make extras that I snack on too. 

Seriously good waffles!

Here's the recipe:

Ingredients:
6 Eggs
2 C Milk
1/2 C Oil
2 tsp Vanilla
4 C Flour
1 tsp Salt
2 tsp Baking Powder
1/2 C Sugar
1 Lb. Ground sausage, crumbled & cooked

Directions:
Pre-heat belgian waffle maker
Spray it with non-stick spray

In a bowl, beat egss until thick

Add milk, oil, & Vanilla
In seperate bowl, mix all dry ingredients

Add flour mix to egg mix and hand beat until just blended

Batter is supposed to be lumpy...like this ^

Add cooked sausage to batter and blend

Take about 1 C of batter and place in waffle maker

Cook for 2 minutes

Repeat until all batter is gone
Makes about 7 large waffles

***Review:

The kids raved over these waffles!  They were so excited to see the sausage IN the waffles.  I really liked them too.... they tasted great.  Hubs was excited to hear about them over the phone and has requested I save him one to try (which I did).  We are excited about this new invention and will add it to the favorites list.

We have always loved these waffles but adding the sausgage was pretty cool! 

**Tips:

One thing that is very important to the texture of these waffles is hand mixing... and not only that, but not mixing for too long.  The flour will get "tough" and heavy the more you mix it.  So only mix it until it's blended.... then leave it alone! If you do it right.. your waffles will be light and fluffy!  Also, make sure at least one of the bowls you use is big enough to hold all the ingredients when you mix them together.

Since I've only made this once, I think that next time I will cook the sausage until it's reeaaly done and I think I will add a little syrup to the saugsage while it's still in the pan and let it cook down. I think that will give it a little more flavor.  On a side note, these waffles are pretty big and I can barely eat one.
ps.  If you have only a regular waffle maker, I'm sure these will work there too... just use less batter!

I hope you have fun trying these!

Printer friendly recipe:

Ingredients:
6 Eggs
2 C Milk
1/2 C Oil
2 tsp Vanilla
4 C Flour
1 tsp Salt
2 tsp Baking Powder
1/2 C Sugar
1 Lb. Ground sausage, crumbled & cooked

Directions:
Pre-heat belgian waffle maker
Spray it with non-stick spray

In a large bowl, beat egss until thick
Add milk, oil, & Vanilla
In seperate bowl, mix all dry ingredients

Add flour mix to egg mix and hand beat until just blended
Add cooked sausage to batter and blend

Take about 1 C of batter and place in waffle maker
Cook for 2 minutes
Repeat until all batter is gone
Makes about 7 large waffles

Kielbasa & Sauerkraut (Stove or crockpot)

If you're looking for a quick go-to dinner.... this is it.

I mean, it's not really even a recipe.

It's just two ingredients thrown together and heated. 

Boom....instant dinner. 

I takes all of 20 minutes from start to finish.

And the best part?

My kids LOVE it.

Hubs & I like it too.

I'm not saying this is something you will be bragging about to your friends or anything

But if you're in a pinch, it works. 

Here's the "recipe".......

Ingredients:
2 lbs of Kielbasa (sliced into 1/2 inch rings)
2 lbs of Sauerkraut ( I use the bags)

Directions:
Slice Kielbasa into rings

Rinse & drain sauerkraut

Put it all in a pan large enough to hold it.
Put a lid on the pan and cook until hot

* Opitionally, you can place this in the crockpot on low a few hours before you're ready to eat.  Add about 1/4 C water if it's going to be in there more than 2 hours
Done!

***Review:
Kids loved this.  At first they were wary, but I told them it was like eating sausage and hotdogs mixed.  That helped.  The sauerkraut was something they had to try first... and they all liked it.  We usually only eat it cold on brats... so doing it like this was something new.  They ate it all up and asked for seconds and thirds.
I like this dish too.  I've been eating it my whole life.  I only have one complaint.  I only like a certain brand of Kielbasa (Kowalski)... but they only make it in Detroit so it's hard to find anywhere else.  I sucked it up and bought meijer brand and it was pretty good.  Not Kowalski... but hey... what can you do?

**Tips:
You can doctor this dish up if you want to.  I like it simple, but I have seen people add lots of different things to it.  Onions, anise seeds, potaotes, pasta... and the list goes on.  Also, you don't have to use Kielbasa.  I suppose you could use any type of polish sausage you want.

Do you have a favorite way of serving this?  Please share!

Printable directions:

Ingredients:
2 lbs of Kielbasa (sliced into 1/2 inch rings)
2 lbs of Sauerkraut ( I use the bags)

Directions:
Slice Kielbasa into rings
Rinse & drain sauerkraut
Put it all in a pan large enough to hold it.
Put a lid on the pan and cook until hot
* Opitionally, you can place this in the crockpot on low a few hours before you're ready to eat.  Add about 1/4 C water if it's going to be in there more than 2 hours
Done!

Fish Tacos

First off.... I would like to acknowledge the best mom in the world today by saying:

HAPPY BIRTHDAY MOM!!!


Now back to your regularly scheduled blog-


The first time I had ever heard of a fish taco, I was in a restaurant in San Diego

I saw a sign that said "Home of the Fish Tacos"  I seriously thought it was a joke

I mean, who would eat fish in a taco?  Really!

When I found out it was real, I was not about to try it.

I was sure it was nasty. 

I already wasn't in love with fish... so that sealed the deal.

No fish tacos for this girl.

Well, a few years went by and I started seeing them around.

Not in a crazy sort of dilusional way! :)  But you know... on menu's and stuff.

I think they're becoming more popular in the midwest.

I got curious and though I still haven't tried one in a restaurant, I wanted to try them

What better way to do that then to make them myself and blog about it?

So... here is my made up recipe for fish tacos. 

I hope you will be brave enough to try them!


Ingredients:        
2 lbs Tilapia
1/2 Tbs coarse sea salt
4 Tbs Olive oil
1 lime
10-15 6" flour tortillas
1/2 C Tartar sauce (see below for recipe)
(* = optional)
*Shredded lettuce
*Shredded Cheese
*Cilantro, chopped
* Taco sauce or hot sauce
*Tomatoes, diced

Ingredients for Tartar sauce:
1/2 C Mayo
2 1/2 Tbs relish
1/8 tsp lemon juice
Mix together and serve

Directions:
Pre heat grill  (if you want to bake them see this recipe for cooking directions)
Place thawed fish fillets on a foil lined cookie sheet and brush them on both sides with olive oil
Sprinkle with Sea salt on both sides

Squeeze juice from a lime wedge over fillets
Place fish on grill  for about 5 to 7 minutes per side (when the bottom turns white you can flip it)

Fish will turn white and flake easily when done

While fish is cooking shred cheese & lettuce

To Serve:
Heat tortillas slightly in oven or microwave
Add tartar sauce to tortilla then add fish and toppings

squeeze a little more lime over it

(You can serve the fish in chunks, strips or shredded if you like. We liked big strips)
Fold up and enjoy!

***Review:
These were awesome!  I am so excited!  Not only did I love them... but the kids ALL loved them.  Hubs had to add hot sauce to his (he adds it to everything) and loved his as well.  There was very little leftover. These are going on the favorite list in this house!  Why did I wait so long to try these? 

**Tips:
Fish is tricky to grill.  I had never done it before yesterday.  The olive oil helped it to not stick, but I would recommend spraying your grill before you start cooking. (please do not spray it while the grill is lit... or you will lose your eyebrows.... or worse)  Definitely use a large metal spatula.  I tried tongs, but the fish is just too delicate and breaks.  Just and FYI, my grill was at about 350 degrees while I was cooking.  But if you don't have a temp guage, I would recommend watching it closely.  It doesn't take that long too cook.  Because my grill is old and cooks unevenly, I had to move the fish around a bit.  So your grill may cook quicker.
As for seasoning, I would definitely add the cliantro next time... I didn't think of it until I was home and was not about to take all the kids to the store for one thing.
And yes... you can use other kinds of fish... I just happen to like tilapia because it's not "fishy" tasting.

Printable recipe:

Ingredients:        
2 lbs Tilapia
1/2 Tbs coarse sea salt
4 Tbs Olive oil
1 lime
10-15 6" flour tortillas
1/2 C Tartar sauce (see below for recipe)
(* = optional)
*Shredded lettuce
*Shredded Cheese
*Cilantro, chopped
* Taco sauce or hot sauce

Ingredients for Tartar sauce:
1/2 C Mayo
2 1/2 Tbs relish
1/8 tsp lemon juice
Mix together and serve

Directions:
Pre heat grill  (if you want to bake them see this recipe for cooking directions)
Place thawed fish fillets on a foil lined cookie sheet and brush them on both sides with olive oil
Sprinkle with Sea salt on both sides
Squeeze juice from a lime wedge over fillets
Place fish on grill  for about 5 to 7 minutes per side (when the bottom turns white you can flip it)
Fish will turn white and flake easily when done
While fish is cooking shred cheese & lettuce

To Serve:
Heat tortillas slightly in oven or microwave
Add tartar sauce to tortilla then add fish and toppings
squeeze a little more lime over it
(You can serve the fish in chunks, strips or shredded if you like. We liked big strips)
Fold up and enjoy!