So I don't eat beef, was tired of chicken, and didn't want to grill fish, therefore, I made an executive decision! Make something new....turkey breast. In keeping with our busy schedule and our cold weather, I decided to cook a turkey breast in the crock pot. It was fabulous and the boys loved it.
Turkey Breast in the Crock Pot
1 3lb. turkey breast, thawed
1 pkg of Lipton onion soup mix
Put the turkey in a PAM sprayed crock pot after cutting off the fat. Sprinkle with one packet of soup mix. Turn on low and cook 8-9 hours.
I love the smell of dinner cooking when you get home for the day! I don't think there is a better smell. Honestly!
When we got back home from soccer, I put the gravy on the stove, heated up some hominey (not a huge hit) and had some mandarin oranges. That was it. So easy and so tasty!
Happy Eating! Enjoy!
Thursday, October 20, 2011
Tuesday, October 18, 2011
Potato Soup....in the Crock Pot
I haven't been feeling so well. I've also been super busy so my crock pot has come out in full force. I made potato soup today because I had some potatoes that needed to be used and an FRG (for my nonmilitary friends-group of spouses from my hubby's unit) function. So......I pulled out my favorite kitchen tool, the crock pot!
Here's to mamalovesfood.com for this Potato Soup recipe!
Ingredients:
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic, whole
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning (I use Aunt Cora's Soulful Seasoning)
Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions
Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!
Yields about 10-12 servings.
My substitutions: I used about 1 1/2 blocks of cream cheese. DO NOT USE FAT FREE! It won't melt! I also used my hand held blender and blended the soup in the crockpot. I would advise that this is when you also want to add the cream cheese so it blends well. I blended until my soup was about 1/2 liquid and then some small chunks of potatoes (think mashed potatoes consistency). I just topped ours with cheese.
It was great for this cold, rainy weather. I have some for leftovers today. It makes ALOT so make sure you have some friends and family to share this with or you will be eating for days!
Happy Eating! Enjoy!
Here's to mamalovesfood.com for this Potato Soup recipe!
Ingredients:
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic, whole
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning (I use Aunt Cora's Soulful Seasoning)
Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions
Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!
Yields about 10-12 servings.
My substitutions: I used about 1 1/2 blocks of cream cheese. DO NOT USE FAT FREE! It won't melt! I also used my hand held blender and blended the soup in the crockpot. I would advise that this is when you also want to add the cream cheese so it blends well. I blended until my soup was about 1/2 liquid and then some small chunks of potatoes (think mashed potatoes consistency). I just topped ours with cheese.
It was great for this cold, rainy weather. I have some for leftovers today. It makes ALOT so make sure you have some friends and family to share this with or you will be eating for days!
Happy Eating! Enjoy!
Sunday, October 16, 2011
Turn It Up
I am a griller. I love to grill. I don't think there is much that doesn't taste amazing grilled. Tonight was simple. After a day of exploring, we came home threw some chicken breast on the grill and added some zucchini.
Most of my grilling questions come regarding my marinade. I have used packets, bottles, and created my own. Tonight, it was Kikkomen's Teriyaki Baste and Marinade. I put those chicken breasts in a baggie and let them sit while we were gone (about 5-6 hours). I came home, preheated the grill for 8-10 minutes and put them on the grill on medium heat for about 5-6 minutes each side. Easy as pie!
Happy Eating! Enjoy!
Most of my grilling questions come regarding my marinade. I have used packets, bottles, and created my own. Tonight, it was Kikkomen's Teriyaki Baste and Marinade. I put those chicken breasts in a baggie and let them sit while we were gone (about 5-6 hours). I came home, preheated the grill for 8-10 minutes and put them on the grill on medium heat for about 5-6 minutes each side. Easy as pie!
Happy Eating! Enjoy!
Saturday, October 15, 2011
Red, Green and Black
This recipe is a great one. It is fast, can be done ahead, and is healthy! Thanks to my friend, Julia, who introduced me to it!
Tomato and Olive Salad
40 cherry or grape tomatoes,halved
1 cup pitted and sliced green olives
1 (6 oz.) can black olives, drained and sliced
1/2 red onion minced
3 ounces pine nuts toasted
1/2 cup olive oil
2 TBS.red wine vinegar
1 TBS. white sugar
1 tsp. dried oregano
salt and pepper to taste
Toast the pine nuts until nice and golden. While they are toasting, you add everything else to a large bowl. Add the pine nuts at the very end! Let chill at least one hour. It is MUCH better if it sits overnight.
This works well with fish, grilled chicken, or all by itself!
Happy Eating! Enjoy!
Tomato and Olive Salad
40 cherry or grape tomatoes,halved
1 cup pitted and sliced green olives
1 (6 oz.) can black olives, drained and sliced
1/2 red onion minced
3 ounces pine nuts toasted
1/2 cup olive oil
2 TBS.red wine vinegar
1 TBS. white sugar
1 tsp. dried oregano
salt and pepper to taste
Toast the pine nuts until nice and golden. While they are toasting, you add everything else to a large bowl. Add the pine nuts at the very end! Let chill at least one hour. It is MUCH better if it sits overnight.
This works well with fish, grilled chicken, or all by itself!
Happy Eating! Enjoy!
Friday, October 14, 2011
Peanut, Peanut Butter and Icing
Well, I have survived the first ever homemade ice cream cake. Not too bad. I will share some lessons I have learned as well as the Peanut Butter Icing recipe that I used. Amazing! Truly!
Lessons learned:
Use a sharp knife to slice the cake in half but only the day you need the cake.
Twenty minutes is long enough for the ice cream to soften for spreading.
Cut the carton away and slice the ice cream like a banana bread. Lay on top of the bottom cake layer. Spread the ice cream to totally cover the cake.
Place the top layer of cake. Put in the freezer for about 20 minutes.
Make the icing while it is in the freezer.
Peanut Butter Icing
Ingredients:
1/2 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/3 cup heavy whipping cream
Directions:
Cream together the butter and peanut butter until light and fluffy. Add half of the powdered sugar and mix well. Beat in half of the cream. Add the remaining powdered sugar and continue mixing until combined. Beat in the remaining cream.
For the Double Peanut Butter Cake here, you will need a half recipe of the icing!
Happy Eating! Enjoy!
Lessons learned:
Use a sharp knife to slice the cake in half but only the day you need the cake.
Twenty minutes is long enough for the ice cream to soften for spreading.
Cut the carton away and slice the ice cream like a banana bread. Lay on top of the bottom cake layer. Spread the ice cream to totally cover the cake.
Place the top layer of cake. Put in the freezer for about 20 minutes.
Make the icing while it is in the freezer.
Peanut Butter Icing
Ingredients:
1/2 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/3 cup heavy whipping cream
Directions:
Cream together the butter and peanut butter until light and fluffy. Add half of the powdered sugar and mix well. Beat in half of the cream. Add the remaining powdered sugar and continue mixing until combined. Beat in the remaining cream.
For the Double Peanut Butter Cake here, you will need a half recipe of the icing!
Happy Eating! Enjoy!
Wednesday, October 12, 2011
Happy Birthday E!
In all the busyness of my Wednesday, I forgot to post. Let's just say that last night I was so tired, I didn't stir at all. Not even once. Yes, that is a record for me!
Yesterday was filled with ice cream...into that Double Peanut Butter Cake as well as fruit kabobs and cheese and crackers for his class today.
Once we taste this delightful cake, I will tell you how I did it and post the recipe for the icing!
He loved his birthday breakfast of pumpkin bread and milk while skyping with daddy!
Happy Birthday E!
Happy Eating! Enjoy!
Yesterday was filled with ice cream...into that Double Peanut Butter Cake as well as fruit kabobs and cheese and crackers for his class today.
Once we taste this delightful cake, I will tell you how I did it and post the recipe for the icing!
He loved his birthday breakfast of pumpkin bread and milk while skyping with daddy!
Happy Birthday E!
Happy Eating! Enjoy!
Tuesday, October 11, 2011
Peanut, Peanut Butter and...
Peanut, Peanut butter and Jelly Cake
Well, my oldest son is about to turn 9. While making birthday plans, he opted for a larger present this year sans party! I am excited and so is he (getting a iTouch). I know, I know. That is what happens while your daddy is deployed!
In planning for his birthday dinner and cake, he decided on a peanut butter ice cream cake with Reese's peanut butter ice cream. Too rich? I think not!
Here is the recipe for the Double Peanut Butter Cake.
Thanks to tasteofhome.com for this amazing recipe!
Ingredients
1/2 cup creamy peanut butter
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
FROSTING:
1/3 cup chunky peanut butter
3 tablespoons butter, softened
3 cups confectioners' sugar
1/4 cup milk
1-1/2 teaspoons vanilla extract
Directions
In a bowl, cream peanut butter, butter and sugar. Add eggs; mix well. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Pour into a greased 9 in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; mix until smooth. Frost cake. Yield: 9 servings.
My substitutions: I am going to use this recipe for chocolate frosting.
I sure love a great homemade birthday cake!
Happy Eating! Enjoy!
Well, my oldest son is about to turn 9. While making birthday plans, he opted for a larger present this year sans party! I am excited and so is he (getting a iTouch). I know, I know. That is what happens while your daddy is deployed!
In planning for his birthday dinner and cake, he decided on a peanut butter ice cream cake with Reese's peanut butter ice cream. Too rich? I think not!
Here is the recipe for the Double Peanut Butter Cake.
Thanks to tasteofhome.com for this amazing recipe!
Ingredients
1/2 cup creamy peanut butter
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
FROSTING:
1/3 cup chunky peanut butter
3 tablespoons butter, softened
3 cups confectioners' sugar
1/4 cup milk
1-1/2 teaspoons vanilla extract
Directions
In a bowl, cream peanut butter, butter and sugar. Add eggs; mix well. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Pour into a greased 9 in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; mix until smooth. Frost cake. Yield: 9 servings.
My substitutions: I am going to use this recipe for chocolate frosting.
I sure love a great homemade birthday cake!
Happy Eating! Enjoy!
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