Extra, Extra...Read All About It.....

People often ask me where I get all my recipes... and on this occasion, I'm happy to report that tonight's meal came straight from the newspaper via my dad who is always looking out for me. Reading the newspaper doesn't normally spread good cheer, however on this occasion, I'm ready to shout the greatness of tonight's recipe from the roof tops!  2 out of 4 Perry's found it to be "finger licking good"...the other 2 are not available for comment...ya, that's what we'll call it....ahem.

It wasn't described as an Asian dish, however to me it resembles something like General Tso's chicken.... sweet, spicy, sticky deliciousness!  Oh, and did I mention it was spicy ?  I served it with brown rice which did help to tone it down, however next time, I will probably cut the red pepper flakes in half. The original recipe called for cooking this in the oven, however with the Oklahoma heat wave in full force, I made it completely on the stove top and it turned out great. This is definitely a keeper and certainly worth spreading the news about!!

STICKY ORANGE CILANTRO SMOTHERED CHICKEN
(as featured in the Tulsa World on 07/31/13)

2 boneless, skinless chicken breasts cut into 2 inch chunks
1/2 cup low sodium chicken broth
1/2 cup orange marmalade
2 TB brown sugar
1/2 tsp red pepper flakes (next time I will use 1/4 tsp)
1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped fresh cilantro

Heat oven to 400 degrees. (Or you can cook this on the stove top as mentioned above.)
In a large oven safe skillet, mix the sauce ingredients together and bring to a boil. Cook until reduced by half. Add the chicken, turning to coat and place in oven and cook for 20-25 minutes. If cooking on stove top, cover with lid for first 8-10 minutes, then remove lid, stir, and cook until completely cooked through and sauce thickens. 

This Little Piggy....

I'm not a huge pork fan, but this particular recipe is DElicious. Better still, it's super easy. The original recipe called for a can of corn. Instead, I just used a salsa that had corn in it; "Pace Fire Roasted Tomato and Corn Salsa". It's super flavorful and very tender. Basically all you have to do is brown your pork chops then let them simmer in a sauce composed of salsa, pinto beans, and spices. Perfect for those hot summer evenings when you want something quick.

SALSA SKILLET PORK CHOPS

6 boneless pork loin chops
1/2 tsp salt
1/4 tsp pepper
1 can pinto beans, rinsed and drained
1 1/4 cup chunky salsa
2 TB water
1 tsp ground cumin

Sprinkle chops with salt and pepper. Brown chops on both sides in a nonstick skillet coated with cooking spray.

Mix together the remaining ingredients and pour on top of chops in skillet. Reduce heat and simmer covered for 15-20 minutes. Let stand 5 minutes before serving.

Skinny Fried Chicken

Okay, I know what you're thinking...here we go with the oxymorons again. "Skinny" Fried Chicken? Yes! This recipe is baked but it actually has, as the hubster described it, "an almost like fried chicken" result. And he should know... I have tried a bazillion recipes for baked chicken with little success. The secret this recipe has is the addition of baking soda to the breading mixture. The results were really good. So good, that I've made this twice now before having time to blog about it. The original recipe (not to be confused with a certain famous bearded franchise') calls for using chicken drumsticks, which I did. The second time I made it, I used boneless, skinless chicken tenderloins which cook much quicker. The garlic and yogurt marinade produces a really moist flavorful chicken. Cooking the chicken on a wire rack and spraying it with olive oil cooking spray ensures its crispiness. One thing I will say is the second time around, I flipped the chicken in the middle of cooking so that both sides could crisp. This is definitely a keeper and I hope you'll give it a try !

"Skinny Fried Chicken"

1 cup fat free plain Green yogurt
1 tsp prepared mustard
2 garlic cloves, minced
8 chicken drumsticks, skin removed (or chicken tenderloins)
1/2 cup whole wheat flour
1 1/2 tsp paprika
1 tsp baking powder
1 tsp salt
1 tsp pepper
Olive oil cooking spray

In a large resealable bag combine yogurt, mustard, and garlic. Add chicken, seal bag, and turn to coat. Refrigerate 8 hours or overnight. Preheat oven to 425 degrees. In another plastic bag mix dry ingrediants. Remove chicken from marinade and add one piece at a time to flour mixture, close bag and shake to coat. Place on a well greased wire rack over a baking sheet. Spritz chicken with cooking spray. Bake drumsticks 40-45 minutes, turning once while baking. (If using chicken tenderloins, bake time will be approximately 20-25 minutes)

"Nacho Mama's Chicken & Rice Casserole"

We've all had traditional chicken and rice casserole...it's yummy, savory, creamy, and just plain comfort food good. Your mom probably made it for church suppers, BUT, this is NOT your mama's recipe. Oh no. This is meatier and even better than that.... it's made in the crock pot ! Now as usual, the original recipe called for some yummy goodness that I had to omit for my family, but feel free to add "de spices" as you would desire. (it actually called for diced red pepper, celery, and onion) And I'm writing about this before we eat, so hopefully we will not have to resort to "stretchy pants" afterwards, however,if my pre-taste testing is correct, we may just have to !


Crock Pot Chicken & Rice

4-6 chicken breast, cooked and diced with 4 cups broth reserved
1/2 lb pork sausage, cooked
1/2 Hillshire Farm smoked sausage, sliced and cooked
1 pkg dry chicken noodle soup packet
1 cup rice

Mix all together in crock pot and cook 2-4 hours until all liquid is absorbed and rice is tender.

Oxymorons....

The dictionary definition of oxymoron is:- "A rhetorical figure of speech in which contradictory terms are paired, for example, alone together, current history or boneless ribs." I decided accidentally on purpose to title this post "Oxymorons" because of the name of my favorite meatloaf recipe which I will be sharing with you today. It is called "Daddy's Favorite Meatloaf" which in our family is a little big oxymoron because the daddy in THIS house would not eat meatloaf if his life depended on it. Sometimes I think the man would give his right arm to be ambidextrous. Not that we have had any friendly fights regarding this subject matter, however I think it would be easier to convince ME to eat jumbo shrimp than it would be to get him to try my meatloaf. (If you've read my past posts, you'll remember my strong feelings towards seafood, but I digress. Moving right along, this is my absolute favorite meatloaf recipe because of the tangy mixture of ketchup, mustard, and brown sugar glaze that gives it a barbeque flavor. It's great served hot or cold on sandwiches. And in the big scheme of things, I guess it's not the end of the world if this isn't MY children's daddy's favorite meatloaf. Afterall, we must remember that we're all unique just like everyone else. Bon Appetite !

(someone's) DADDY'S FAVORITE MEATLOAF

1 cup quick oats
2 eggs
1/3 cup ketchup
1 pkg beefy onion dry soup mix
1/2 cup water
2 TB Worchestershire sauce
1/2 tsp black pepper
1 cup frozen shredded hashbrowns
2 cups lean ground beef

In a medium bowl, beat eggs lightly; stir in remaining ingrediants except meat. Add meat and mix well. Pat mixture into a standard size loaf pan or two small loaf pans. Bake at 350 degrees for one hour.

Topping Glaze:
1/2 cup ketchup
1/4 cup brown sugar
2 TB mustard

Mix together and spread on meatloaf after it has cooked for one hour. Cook an additional 15 minutes and then remove from oven to cool and serve.

Pssssst..... Pass It On.....

You should know by now that I love recipes. I collect them in a variety of different ways such as magazines, websites, TV shows, and probably my most favorite method, from friends. Now, don't get me wrong, you don't have to cook to be my friend... but it doesn't hurt ! My friend Stacy, who has made previous appearances on my blog, shared a few recipes with me last week when my beloved out dated, temperature challenged, too small oven finally went out. (Can you tell I'm really upset by it's passing?) Anyway, she most graciously sent me some of her family tried and true recipes that didn't require an oven. Tonight we feasted on her "Santa Fe Stew", which was absolutely DELICIOUS. Now, it resembles Weight Watchers Taco Soup recipe, as I'm sure many of you have tried, but it has a few variations that I really like quite a bit better. With her permission, here is a really yummy and satisfying recipe for a cold and rainy day like today. Do your friends a favor and pass it on!

STACY'S SANTA FE STEW

2 lbs hamburger meat-browned and drained
1 pkg ranch seasoning
1 pkg taco seasoning
2 cans green beans
2 cans corn
1 can pinto beans
1 can kidney beans
1 can black beans (drained and rinsed)
1 can Rotel

Mix everything together and cook until heated through.

Spies Like Us....

I really am just your typical wife and mother. My average day is filled with laundry, dishes, and nothing out of the ordinary. Really. Except when it comes to cooking. Sometimes, I find myself giving in to a very devious and secretive alter-ego that begs me to slip something unconventional into my family's dinner, just to see if I can get by with it. Now before you get the wrong idea, it's always something they SHOULD eat, but otherwise refuse to. Deceitful ? Possibly, but it's not like they asked me, "Hey mom, did you throw in some extra vegetables again tonight?" If they asked... I PROMISE I would tell them. But alas, they don't ask, so I continue to get away with my covert missions. Tonight's menu consisted of chili... PUMPKIN chili that is....(Insert evil laugh here) baahaahaaahaa

My verdict is, it was okay. You really cannot taste the pumpkin, but it was a little bland for my taste. Next time I make it, I will probably omit using chili powder alone and instead stir in a store bought chili seasoning kit like "Williams Chili Seasoning". It also has green and yellow peppers which are STRICTLY prohibited in my kitchen...unless no one is looking.... I threw these in the food processor and processed the living daylights out of them until they were unrecognizable. So there you have it. Just a few of my stealthy secrets. Cue the Mission Impossible Music...This recipe will self destruct in 5 seconds....

PUMPKIN CHILI

1 small green pepper, chopped
1 small yellow pepper, chopped
1 TB canola oil
1 garlic clove, minced
1 1/2 lb ground beef or turkey
1 can (15 oz) solid pack pumpkin
1 can (14 1/2 oz) tomatoes, undrained
4 1/2 tsp chili powder (or chili mix seasoning)
1/4 tsp pepper
1/4 tsp salt

Saute peppers in oil in a large skillet until tender. Add garlic and cook for one minute longer. Crumble meat into skillet and cook until no longer pink.

Transfer to a slow cooker. Stir in pumpkin, tomatoes, and seasonings. Cover and cook on low for 7-8 hours. Serve with toppings of your choice.

I like my.....

Apparently, my kindergardener had an assignment where they had to finish the sentence, "I like my....." and then had to draw whatever they picked. As depicted below, my son decided he likes large sombrero like hats. Who knew?! Anyway, it got me thinking... everyone likes different things. Especially when it's cold outside, it just seems the perfect time to pull out all of those yummy soup and/or chili recipes.

Potato soup has always been a favorite of mine and holds many memories of growing up.  Particularly on Halloween night, my mom would make a big pot of potato soup before we would head out trick or treating.  Talking to her today, she told me my dad is wanting potato soup almost every day for dinner lately... which she thinks is CRAZY; not me... I'm with you dad.  I like my potato soup too !   This recipe is a little different, but it did not disappoint.  The added veggies were obviously a plus but also, the ham lends a subtle smoky flavor.  Delicious ! 

So what have we learned today boys and girls?  To each his own I suppose.  You say potaTOE, I say potato, and Grant likes LARGE hats.  Alrighty then !  Stay warm everyone !

Cream of Potato Soup
8 potatoes, peeled and chopped
3 carrots, diced
a few sprinkles of onion powder
1 stalks of celery, diced (or substitute a little celery salt)
1 cup diced ham
5 cups water
4 chicken bouillon cubes
1 TB dried parsley
1 tsp salt
1/2 tsp dill
1/2 tsp pepper
1/4 cup margarine
1 can evaporated milk
1/2 cup shredded cheese
1/4 cup sour cream

Add everything except milk, cheese, and sour cream to a Crock Pot. Cook soup on high for 5-6 hours. Add milk, cheese, and sour cream 30 minutes before serving. Stir well to blend.

Not Your Average Gumbo…

 

So for my first new recipe of 2013 the Perry’s are kicking it Cajun style !  This recipe rocked and everyone ate it which = SUCCESS !  I was very cautious with the spices, but the hubster thought it could have been spicier.  I think it was pretty close to perfect if you’re serving little mouths.  It is a bit time consuming, but worth it.  I actually cooked this Saturday afternoon and reheated for tonight’s dinner. The recipe said it could take up to 30 minutes for the roux to develop into a brown color, but I found my light weight cookware to bring it up to temperature in about 10. This is just where you will have to experiment and watch carefully.  That would be my only caution.  Try it out…this of course is a SEAFOOD FREE Gumbo… but I’m sure you could try different varieties of “protein” in it. Also, as far as the “veggies” went, I basically turned them into a puree before cooking so nothing could be identified….(it’s what I do)… I halved this recipe as it originally yielded 9 servings.  I will print it in its entirety and you can adjust as needed.  We served it over rice and like I said, it was very delicious.  I’m not usually a Cajun food fan so was pleasantly surprised at this little gem.  Fish or no Fish…I definitely think it’s a keeper ! 

CHICKEN AND ANDOUILLE GUMBO

2 TB Cajun seasoning, divided 

1 tsp salt, divided

1/2 tsp pepper, divided

3 lbs skinless chicken

1/2 cup  plus 2 TB  canola oil, divided

1/2 cup all purpose flour

1 large onion, finely chopped

1/4 cup finely chopped green pepper

1/4 cup finely chopped red pepper

2 celery ribs finely chopped

4 garlic cloves, minced

4 cups water

2 cups chicken stock

1 1/2 lb fully cooked andouille sausage sliced

2 TB Worcestershire sauce

2 bay leaves

 

1. In a small bowl, mix 1 TB Cajun seasoning, 1/2 tsp salt, and 1/4 pepper; rub over chicken. In a Dutch oven, brown chicken in 2 TB oil in batches; remove chicken from pan and set aside. 

2. Add remaining oil to same pan; stir in flour until blended. Cook and stir over medium-low heat until browned. (Can take up to 30 minutes…be patient and keep stirring!) Add onion, peppers, and celery; cook and stir for 2-3 minutes until tender. Add garlic and cook 1 minute longer.

3. Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken, and the remaining Cajun seasoning, salt, and pepper (I did not add any more seasoning to mine at this point).  Bring to a boil. Reduce heat; cover and simmer for one hour or until chicken is very tender.

4. Remove chicken from pan and shred and then return to pot. Serve over rice.

2012, where did you go ?

Wow, it has been QUITE a while since I have last posted anything on this blog.  The last few months of 2012 have been a roller coaster, yet ironically, I have nothing outstanding or noteworthy to show for it.  Just a year of changing schedules, increased work demands, and my family's hustle and bustle to blame for blog inactivity.  And I use the term "blame" loosely. I'm not bitter about it, honest.  I've just had bigger fish to fry...pun INtended (for those of you who know my opinion of fish.)  I do hope to continue this blog journey though. It has been very fulfilling and fun to seek out new recipes and share the outcomes.  And I must say, my family's healthier eating journey that we began last year did pay off with my hubby and I achieving a combined total of 32 lbs less than where we were last year at this time.  I would like to claim that as a grand success, but alas, I would be amiss if I didn't admit to actually having lost more than that at one time, but with the stress and business of the holiday season... we find ourselves pulling ourselves up from our bootstraps and starting over once again.  I will share something that gives me hope for the coming year and it comes from God's word, which is a pretty good place to look if you need encouragement....
"I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst."  John 6:35
Jesus in this verse promises us that when we come to Him, He fulfills our every need. But the thought recently occurred to me, I do not make it a practice to eat one meal and expect to never get hungry the rest of the day, or for that matter, the rest of the week. So how can I expect to be spiritually "full" if I only ingest God's word sporadically ?   It's a thought that has challenged my heart and I hope to incorporate as part of my healthy lifestyle in 2013. I need so much more than just fruits and vegetables in my diet, I need the living, breathing word of life to nourish and sustain me.  I'll end with one of my favorite verses,
"Taste and see that the Lord is good. Blessed is the man who takes refuge in Him."  Psalm 34:8
I don't pretend to have all the answers, but I serve the one who does. I also know that when I go to Him, He never disappoints me, and so as I enter 2013, I look forward to seeing what sort of "dish" He decides to serve me this year.  My spiritual taste buds are ready !

Messin with Mashed Taters...

I will confess up front, I am probably more excited about this blog post than any other....I would even say I'm almost GIDDY !   Mashed potatoes, pretty cut and dry right ?  Oh contrare.... I came upon a recipe that called for a combination of potatoes AND cauliflower and decided to try it out on some friends tomorrow at a luncheon I'm hosting, because seriously, do you THINK I could pass this by my family ?  Um no.  Case in point, the hubster walked in from outside and smelled the distinct aroma from the stovetop and immediately started in..."Why, Why would you do this to our house?"  To which I replied, "Let's play name that smell !"....Gracie joined in and declared, "this isn't a very fun game".  Okay so why my excitement you ask ?  BECAUSE, after I had put everything together and tasted it for myself, I just KNEW I had to get a sneaky spoonful in SOMEBODY tonight to confirm my suspicions...this recipe ROCKS !  Gracie helped chop my potatoes so in thanking her for the wonderful job she did, I said, "You have GOT to try these mashed potatoes, they are incredible!"  Now, I will confess, she walked away from the kitchen and didn't actually watch me prepare the potatoes so had no idea the cauliflower came anywhere near the same pot....(insert evil laugh here).  She took a bite without hesitation and declared that yes indeed, they are tasty !  VOILA !   SO, what have I learned tonight. 1) I WILL make this recipe again....2) I WILL prepare the cauliflower during the day, freeze or refrigerate the evidence for later mix ins....3) I WILL light a candle to detox the house before they get home. 

Mashed Potatoes

3 lbs baking potatoes, peeled and cut into small pieces
1 large head of cauliflower, trimmed and cut into florets
3/4 to 1 cup of milk
1/2 to 3/4 cup of butter
1 tsp salt
1/2 tsp black pepper
Chicken Broth

Bring potatoes to boil in broth until tender. While cooking, in another pot bring 1 1/2 cup additional chicken broth to boil and add cauliflower. Cover and steam until very tender, about 15 minutes. Drain and place in blender with milk and butter. Puree until very smooth. Drain and mash potatoes and add cauliflower puree along with seasoning to taste.  YUM !

Inspired by the Toll House cookie !

Back in the 1930's, Ruth Wakefield decided to try to make a chocolate cookie by chopping up bits of Hershey's chocolate bars. Instead of the chocolate melting and creating a "chocolate" cookie, the chocolate held it's shape and voila, the chocolate chip cookie was born.  I LOVE this story, and not just because it involves chocolate...although that certainly helps.  But I love the fact that Mrs. Wakefield had a plan and although the plan didn't turn out like she expected, she still created something fantastic. I think recipes are like that. A lot of times, what you may plan to make for dinner turns into something totally different when you realize you left something out or don't have all the needed ingrediants. That's what happened at the Perry Palace tonight.  I was planning on making an old standby, "Pepperoni Bread" only to discover I was running dangerously low on pepperoni. So I improvised !  I made half of the recipe with my traditional turkey pepperoni and shredded cheese and then the other half with deli sliced ham and swiss cheese. What resulted was a delicious revelation...the filling possibilities are now endless !  I had visions of spinach, chicken, and sun dried tomatoes, mushrooms, bell peppers, sausage, artichokes, and oh wait a minute...I'm getting a LITTLE grandiose for my family...but YOU...YOU my friends could take this recipe and run with it !  Run, Run like the wind Bullseye!  Sorry, now I'm getting carried away.  Here is the recipe.  Feel free to alter, change, or copy as your little heart desires. 

Pepperoni Bread

2 1/2 cups flour (I used a mixture of all purpose white and wheat flour)
1 tsp sugar
1/2 tsp salt
1/2 tsp garlic salt
1 tsp yeast
1 TB olive oil
1 cup very warm water

Combine all the dry ingrediants in a bowl. Add the water and oil and mix. Turn onto floured surface and knead for about 1-2 minutes until it forms a firm but smooth ball of dough. Let rise in a warm place in a greased covered bowl for 20 minutes.
Place dough on greased cookie sheet and roll out into a rectangular shape filling the pan. Cover with pepperoni then cheese (or other topping of choice). Gently roll into a long tube pinching ends and seam to seal. Using a sharp knife, make 4 or 5 slits in the top. I sprayed the top of mine with olive oil spray and sometimes sprinkle with garlic powder or additional cheese. Bake at 425 degrees for about 15 minutes or until golden brown. Let cool a bit before slicing.  Can serve with hot marinara sauce for dipping. 

"This stuff is made in NEW YORK CITY ???"

As we have learned from the TV commerical, Pace picante' sauce is NOT made in New York City...nor is the Perry's version of salsa.  When the Perry's get tomatoes, the Perry's make Salsa !  My dad's garden has had an abundance so I am happy to share my recipe for the spicy condiment.  You can control the heat by how many peppers you want to add remembering that the heat is found within the membrane and seeds of the jalapeno. 

I always forget how amazing freshly made salsa tastes.  It truly is worth the trouble !  Give it a try !  

Salsa

8 cups chopped tomatoes (skins removed)*
1 3/4 cup finely diced onion
1 1/2 cup finely diced green pepper
3 jalapeno peppers (chopped) I usually take the seeds out of at least one
1/2 cup vinegar
1/2 cup ketchup
1/8 cup sugar
1/16 cup salt

Bring to all to a boil, reduce and simmer for 30 minutes. Spoon into hot jars and add lids and rings to seal.

*To easily peel tomatoes, place tomatoes in boiling water for about 1 minute and carefully remove. The peels will come off easily...PROMISE !

Food=Memories

I love to cook...that's not a secret....and one of the things I love MOST about cooking is the memories that are associated with certain recipes.  Everytime I make horseshoe cookies, I'm transported back to a time when I first learned how to make them with my Grandma Brooks. When I make the chicken spaghetti casserole, which has become my standard take and bake entree for families with newborns, I think back to a special little lady named Luz, who brought this very dish to a church potlock and for me it was love at first bite !  "My" lasagna recipe is exactly the same. There are a MILLION-BAZILLION ways to cook lasagna, but this has become my favorite. It originates from a dear friend who has since moved many miles away. Greg and Liz hosted our small group from church and she and her mom came up with this heavenly concoction. I remember being a little apprehensive because Dewayne was away working on outages from Hurricane Katrina so I was going it alone. That night, a group of friends gathered around their kitchen and we feasted on lasagna. I will never forget the warmth, laughter, and acceptance I felt. I asked for a copy of the recipe and the rest is history.  I have since made it for others and always receive compliments.  I have to chuckle at one instance when I cooked it for a family and she later confided in me that every time she saw me in sunday school class, she thought of lasagna...I'm not sure if that's a good or bad thing, but I'll take it !   So, I find myself making this dish today in honor of my dear friend Stacy for her birthday tomorrow.  She is another fan of the recipe and I am happy to treat her with a pan all her own.  I hope you'll try it and maybe make some memories for your friends and family.   Enjoy.

LASAGNA

2 TB olive oil
1/2 cup chopped yellow onion
2 garlic cloves minced
1 lb hamburger or ground turkey
28 oz crushed tomatoes
6 oz tomato paste
2 TB dried parsley, divided
2 TB dried basil
lasagna noodles
16 oz cottage cheese
1 cup grated Parmesan cheese (not from the green can, use the REAL DEAL)
1 egg
1 lb grated mozzarella cheese

Preheat oven to 400 degrees

Fill a large 13 x 9 baking dish with hot tap water and allow lasagna noodles to sit in the water while preparing lasagna.

Meanwhile, heat olive oil in a large skillet. Cook onion until translucent. Add the garlic and cook for one more minute. Add the meat and cook together until no longer pink. Add the tomatoes, tomato paste, 1 TB parsley, basil, and salt and pepper to taste. Simmer uncovered for 15 minutes.

In another bowl, combine cottage cheese, parmesan cheese, egg, and remaining 1 TB parsley, and salt and pepper to taste. Set aside.

Drain lasagna noodles.

Ladle a little sauce in the bottom of a 9 x 13 baking dish. Then add layers as follows:
1/2 pasta
1/2 mozzarella
1/2 cottage cheese
1/3 meat sauce
rest of pasta
rest of mozzarella cheese
rest of cottage cheese
rest of sauce

I top it with more mozz and parm cheese. Bake for 30 minutes until sauce is bubbling.


*You may notice in my picture that there are TWO pans of lasagna.  Gracie and I are the only Perry lasagna lovers so needless to say, I don't cook this dish for our family very often. Whenever I make it for someone else, I try to make a little loaf pan lasagna using one lasagna noodle per layer.  Just a little trick if you want to try it next time you want to take someone a meal but keep a little for yourself !

Summer-Lovin Sides

Here are a couple of delicious new side options for you to try. Now, if I'm being honest, I'll have to fess up and tell you that these were NOT consumed by any Perry family member other than myself....but I'm okay with that.  Both of them are a healthy treat that will definitely keep your summer side options from getting stuck in a rut. The first one is Quinoa Tabouli....(remember this fun word...sounds like Keen-Wa) I just love saying that even if my family won't eat it ! The second is a southwest hummus dip.  I'm not a HUGE fan of plain jane hummus, so this version really appealed to me and it is very flavorful. For the hummus, the recipe called for fire roasted diced tomatoes and roasted sweet red peppers....I had never done either of these myself so I looked to the handy dandy website of Ehow.com and discovered it's very easy and doesn't take a long time. I'm soooo glad I tried it because when added all together, it is out of this world !  I hope you'll be a little adventurous and give them both a try. I promise you, your tastebuds will thank you!

QUINOA TABOULI

2 cups chicken broth
1 cup quinoa

Bring to a boil, add quinoa, stir, return to a boil and lower to simmer. Cook for about 15 minutes or until all liquid is absorbed. Fluff quinoa and allow to sit for 15 minutes.

Add:
1 cup chopped parsley
1/2 cup sweet onion finely diced
1 clove of garlic minced
juice of one lemon
1/4 cup extra virgin olive oil

Toss all together and chill for one hour before serving.


SOUTHWEST HUMMUS DIP

1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
2 TB fresh minced cilantro
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1/2 cup roasted sweet red peppers chopped
1/4 cup roasted diced tomatoes

In food processor, combine beans, cilantro, cumin, chili powder, salt, and pepper. Cover and process for 30 seconds or until blended and fairly smooth. Transfer to a small bowl, cover, and refrigerate for at least 15 minutes. Add the red peppers and tomatoes and mix well. Chill and serve with pita chips or fresh vegetables.

http://www.ehow.com/how_5074242_roast-red-peppers-oven.html
http://www.ehow.com/how_2129240_ovenroast-tomatoes.html

I say...YUM

Another great Asian dish to pass along. This one was mighty tasty if I do say so myself...and I'd better because if I don't say it....you won't hear it from anyone ELSE in this picky paradise ! Nonetheless, it was delicious and very simple. Hope you will give it a try.

CASHEW PORK STIR FRY

1 lb boneless pork loin sliced
1/3 cup stir fry sauce
2 T frozen orange juice concentrate
2 tsp corn starch
1/4 cup sesame oil
1 medium summer squash diced
1 medium zucchini diced
3/4 cup cashews

Combine stir fry sauce, orange juice, and corn starch and mix well. Stir in pork slices. Stir fry pork mixture in hot oil for 4-6 minutes. Add squash and zucchini and cook for about 3 minutes. Finally, stir in cashews and cook 1-2 minutes more. Serve over brown rice.

My momma always said, "You can't beat it with a stick"

You can't beat WHAT with a stick? How about Steak on a Stick ? Why do we have to wait until the fair comes to town to eat our food on a stick ? I say, let's start a revolution. Wasn't it Kevin Costner who learned in an old baseball flick, "If you cook it on a stick, they will eat" ? No ? Well, it was something like that I'm sure. Anyway, this was a yummy and very easy recipe. If you like the teriyaki steak on a stick from Chinese restaurants, you will like this as well.

I served my own version of "fried brown rice". Cooked 1 cup of rice in 1 cup of chicken broth with a couple of dashes of soy sauce and a sprinkling of onion powder. After it cooked, I sauted it in a little butter and added frozen peas and carrots and some seasoning salt to taste. DELISH !

STEAK ON A STICK

1/4 cup soy sauce
1/4 cup olive oil
1/4 cup water
2 TB honey
2 tsp mustard powder
3/4 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp onion powder
2 pounds sirloin steak cut into thin strips
wooden skewers soaked in water

In a large resealable bag, combine the marinade ingrediants above with the steak and let rest in the fridge for at least 8 hours. Preheat oven's broiler. Thread meat onto skewers and place on a broiling rack or baking sheet. Broil for 3-4 minutes on each side.

H O L Y M A C A R O N I !

Forgive me if I get a little enthusiastic about this latest dish. The Perry's idea of eating Italian food is ordering pizza...therefore when I get brave or lucky enough to try out something with pasta, it truly is a rare treat. Tonight's dish is delicious and we will just pretend everyone in my household loved it and I won't confess to making a different meal for the other grown up sitting at the table....ahem..

TURKEY RAGU


1 16 oz pkg elbow macaroni (although any variety will work)
1 TB olive oil
3 cloves minced garlic
onion powder to taste
1 lb lean ground turkey
1 14.5 oz can diced tomatoes in their juice
1 14.5 oz can crushed tomatoes
2 TB dried parsley
1 tsp dried oregano
2 tsp dried basil
1 tsp salt
1/4 tsp pepper
1 cup grated fontina cheese
1/2 cup grated Parmesan cheese

Heat oil in large skillet and cook garlic for a few seconds before adding the ground turkey. Sprinkle with onion powder and cook until no longer pink. Drain. Mix in the tomatoes and seasonings. Simmer uncovered for 20 minutes.

Meanwhile cook pasta to package directions, drain, add to above mixture along with cheeses. Stir well and serve.

(NOTE: I did not have fontina cheese and so substituted 3/4 cup mozzarella and only used 1/4 cup Parmesan)

"Can I have seconds please?"

Ahhh, the 5 little words I long to hear at my dinner table which to me equates a successful recipe. Guess what, I actually heard that tonight !! From the hubster no less ! Now, I must fully disclose that there was more to this conversation, and it went a little something like this....
Me= "So what do you think?"
Hub= "I think that if you would have just wrapped it up like a burrito we could have eaten 30 minutes ago."
Me= "Alrighty then."
Hub= "Can I have some more?"

SWEET victory. Hey, I take it as I can get it !

DEEP DISH ENCHILADA PIZZA

1/2 lb ground beef
onion powder to taste
1 clove garlic, minced
1/2 pkg taco seasoning
refried beans
2 flour tortillas
1/4 cup salsa
shredded cheese

Preheat oven to 350 degrees. Coat a glass pie plate with cooking spray. Cook beef, onion powder, and garlic together. Drain well and mix in taco seasoning. Lay one tortilla in the pie plate and cover with a layer of refried beans. Spread the beef mixture on top and cover with the second tortilla. Bake for 10 minutes. Remove from oven and spread salsa on top of tortilla and then cheese. Bake for 5 to 10 minutes more until cheese is melted. Let rest a few minutes before cutting and top with desired toppings such as tomato, sour cream, jalapeno peppers, etc.

Fertile Ground.....

So, lots of people have what they call their "signature dish". I really didn't think I did, but last night I realized otherwise. Our Sunday School class at church has been jokingly referred to as "fertile ground". There never seems to be a shortage of babies and we keep the nursery thriving...we like to call it, building the church of tomorrow. But I digress, back to the signature dish. So whenever a class member welcomes a new baby, we take turns and deliver meals for the first few weeks. Last night as I was talking to a friend, she told me she would like the recipe I brought her when she had her daughter and that she had contemplated having another baby just so she could have it again ! Wow, I never knew my chicken spaghetti had that kind of effect on people! Coincidentally, I had already planned to make the exact same dish for yet another family today so decided I would share as it seems to have become my signature dish, at least if you're having a baby. So before anyone does anything "drastic", here my friends is the "famous" chicken spaghetti. Enjoy !

CHICKEN SPAGHETTI
1/2 pkg cooked spaghetti
1/2 lb Velveta 2% cheese
1 small can sliced mushrooms (drained)
1 can diced tomatoes (drained)
1/2 green pepper diced fine
3-4 baby carrots diced fine
1/2 small can pimento
1 can cream of chicken soup
3 chicken breast, cooked and chopped.

Mix all well, put in a 9 x 13 greased casserole dish and bake 25-30 minutes at 350 degrees. I like to put a little extra melted Velveta on top and cover the casserole with foil while baking.