November 25, 2010

Hot Yummy Dip (Hot Artichoke Parmesan Dip)

2 cans (13.75oz ea) Artichoke Hearts, drained (not rinsed) & chopped
2c. mozzarella cheese, grated
1c. Parmesan cheese, grated
1c. mayonnaise (NOT Miracle Whip or "Salad Dressing")
2tsp. garlic powder (not garlic salt)
1/2tsp. cayenne powder (optional...but you can't even taste the heat it blends nicely)

  • Mix all ingredients in an 8x8" pyrex casserole.
  • Bake @ 350 for 30-45 minutes or until golden around edges & hot all the way through.
We can typically go through a double batch (9x13" pan) of this at special occasions. It is soo good.

November 22, 2010

Roasted Red Pepper Aioli (Bulk)

4 red bell peppers
2 jalapenos
  • Grill/char the peppers & set aside in a plastic covered bowl to sweat.
1t-1T garlic (depending on your like of garlic...I go with 1 full Tablespoon)
3 egg yolks
1 whole egg
1T lemon juice
1T lime juice
2T cilantro
1t salt
1t pepper
3c. olive oil
  • Peel & de-seed the grilled, sweated peppers.
  • Put all ingredients into food processor (except oil) & pulse several times.
  • Slowly add oil to emulsify. 
  • Season with more salt & pepper to taste.
This is an amazing aioli spread for sandwiches. Especially great on ciabatta bread or grilled panini's. Try dipping fries into this bad boy sauce!

My favorite sandwich....a warm grilled chicken breast (herb marinated) sliced, on ciabatta bread, with provolone cheese, fresh tomato & greens with roasted red pepper aioli. OH MY GOODNESS.

Oh and did I mention smearing it onto a BLT? Heavenly!

Balsamic Vinaigrette (Bulk)

1T garlic, minced
1T shallots, minced
3T chopped herbs (mostly parsley with some rosemary)
1/4 tsp salt
1/4 tsp pepper
1c. balsamic vinegar (make it a good brand!)
3c. olive oil
  • Combine all ingredients (except oil) in food processor & blend.
  • Slowly add oil to emulsify.
This is a THICK vinaigrette. It is not a thin runny dressing. It is meant to be tossed onto a salad, not drizzled.

Raspberry Vinaigrette (Bulk)

5c. frozen raspberries
2c. red wine vinegar
3/4c. sugar
3c. olive oil
  • Combine berries & vinegar in food processor & blend.
  • Strain in a chinois (very fine mesh sieve) & press to get all juice. 
  • Clean processor.
  • Put raspberry juice/vinegar mixture & sugar into processor & blend.
  • Slowly add oil into processor to emulsify.
This is a thicker vinaigrette meant for putting onto a tossed salad, not drizzled over on the plate.

Roquefort or Blue Cheese Dressing (Bulk)

1lb roquefort or blue cheese crumbles
1T shallots, minced
2T garlic, minced
2T chopped herbs (mixed herbs...mostly parsley with some rosemary)
1/2c white vinegar
3c. sour cream
2c. olive oil
2oz. lemon juice
salt & pepper
  • Combine all (except oil) in food processor.
  • Slowly add oil to emulsify.
This is quite possibly the BEST Blue/Roquefort Dressing ever. So yummy!

Caesar Dressing (Bulk)

1 jar (12 oz) anchovy paste
3/4 qt whole peeled garlic cloves
1qt lemon juice (does not need to be fresh)
1 gallon mayo
2/3c. black pepper
2/3c. dijon mustard
2 c. Worcestershire sauce
1 c. water (optional)
  • Puree anchovy paste, garlic & 1 c. of lemon juice together.
  • Add all remaining ingredients (except water) & mix together.
  • Add water slowly...if necessary to obtain the consistency you want.
Not only is this the most amazing caesar dressing....but gosh darn it I've marinated chicken & shrimp in it too. Yum!!!

Menu Planning Monday

Monday 22nd - Tacos (Jesse has Barbershop tonight instead of Thursday.)
Tuesday 23rd - Enchurritos (yes, thats Enchilada & Burrito combined)
Wednesday 24th - At the in-laws!
Thursday 25th - THANKSGIVING!!! I am giving up all control & we will be at my in-laws. I've never NOT cooked, so this is weird. I AM bringing my Great Grandmas super yummy rolls & some snack items for before the main meal. I have purchased a 24# turkey that is in our freezer for us to roast here at home later & then we'll have plenty of meat for sandwiches. Or maybe I'll just save it for Christmas.
Friday 26th - We'll be driving home from my in-laws, then at Apple Hill for the day & home just in time for dinner...hmm. Really not planning tonight.
Saturday 27th - Dinner out with EQ before our Temple Session.
Sunday 28th - Baked Potato Bar

November 20, 2010

Menu Planning Monday

Monday 15th - Pork Street Tacos, Spanish Rice, Chips & Salsa w/Friends
Tuesday 16th - Leftovers
Wednesday 17th - Family Night Out....2 weeks ago I purchased (4) $12 vouchers for Johns Incredible Pizza. They were valued at $115 full price. The deal included an all you can eat buffet dinner (pizza, pasta, salad, baked potatoes, soup & bread-sticks), drinks & dessert, plus 4 game cards worth $15 each. For 5 of us this was an incredible (haha) deal. Plus we needed time out.
Thursday 18th - Clam chowder
Friday 19th - Pizza & Football Game
Saturday 20th - Chili & Cornbread
Sunday 21st - Quesadillas & Tomato Soup

November 9, 2010

Creamy Chicken & Veggies (with Brown Rice or Biscuits)

A stand-by, go-to, easy meal that even our 11 year old makes. I make this (pretty much every time) I am asked to make a meal for someone at church due to illness, birth, etc. It freezes well too...directions are below.

Creamy Chicken & Veggies (Serves 12)
4-6 boneless, skinless chicken breasts (boiled & chopped)
5-6 cups frozen mixed vegetables
3 cans of cream of chicken soup
2 cans of water
herbs (tarragon, thyme, oregano)
garlic powder
black pepper

  • In large bowl mix all the above ingredients. 
  • Season with herbs, garlic & pepper per your taste.
  • Evenly divide into 2 (9x13) casserole dishes.
  • Bake in oven @ 400 degrees (convection) or 450 degrees (regular oven) until bubbly around edges. About 30-45 minutes
With Brown Rice:
6 cups of brown rice
7.5 cups of water
  • Bring rice & water to a boil on stove top.
  • Let boil about 5 minutes.
  • Reduce to a simmer & cover with lid.
  • Simmer till water nearly full absorbs.
  • Shut off stove & let sit a few minutes.
  • Add a scoop of rice to each plate & top with creamy chicken & veggie mixture.
With Biscuits:
2-3 cans of refrigerator crescent roll or biscuit dough (or make your own. I usually do but I had leftover crescent roll dough from Halloween Mummy Dogs)
  • Roll crescents or seperate biscuits.
  • Place on top of bubbly chicken & veggie mixture.
  • Place back into oven for 12-15 minutes until biscuits/rolls are golden brown.
  • Serve big scoops of chicken, veggies & biscuits in bowls. 
Shhh, Don't tell....sometimes I make brown rice & put a scoop in the bowl & then top it with the biscuit version.

TO FREEZE Rice Version: 
After mixing in bowl & prior to cooking put into freezer safe casserole dishes. Cover well with plastic wrap & foil or plastic wrap & lid. You may also pour into freezer bags & label with cooking directions. Place in freezer. Fully defrost before cooking. Cook rice the day of only.

TO FREEZE Biscuit Version:
After mixing in bowl & prior to cooking, put into freezer safe casserole dishes. Place biscuits on top. Cover well with plastic wrap. Then cover well with foil or pan lid. Place in freezer. Fully defrost before cooking. 

November 8, 2010

Quantity Issues

I've posted several recipes & will be posting more that use or become large quantities.
Yes, these are restaurant & catering recipes.
It will take you a while to use 1.5gallons of salad dressing, but its worth making.
Thats because they are AMAZING recipes!

Most of them can be used for parties or holidays.
They can also be frozen for longer storage.
If you have any questions, feel free to comment and I'll get back to you.

Mango Kiwi Salsa

Its kiwi season!!! Time to post some kiwi recipes....

4 Mangoes (diced small)
4-6 kiwis (diced small)
1 red bell pepper (diced small)
1/2 red onion (extra small dice)
1-2 tsp minced garlic
1-2 minced jalapenos
1 lime (juiced)
2 lemons (juiced)
3 Tbsp coarsely chopped cilantro
  • Combine ALL ingredients.
  • Season with salt & black pepper.

Menu Planning Monday

Monday 8th - Mac & (Nacho) Cheese w/Chicken & Broccoli
Tuesday 9th - Chicken, Green Beans & Brown Rice
Wednesday 10th - Taco Salad
Thursday 11th - Dinner w/Friends
Friday 12th - Football Game!!!
Saturday 13th - Out with friends after a meeting
Sunday 14th - Milanesa with Rice & Beans