Grilled Salmon In Winter – What??!!

One of my favorite Summer time meals is Grilled Salmon, rice and a veggie.  And even though it’s not Summer you still enjoy this easy and yummy meal during the winter and if you’re observing Lent – it’s a fast and easy meal for Fridays!

Here’s an easy, peasy recipe for you.

Take about 1 lb of fresh salmon fillet for 4 people – or less if you’re feeding little ones or more if you like leftovers.

I like to use Dijon mustard, soy sauce, a little honey and seasoned salt in my marinade.  But, really…use your imagination.  Any of your favorite flavors will be great!

Cover you salmon with your marinade ingredients and rub in.  Let sit for about 10-15 minutes while you pre-heat your grill.

Grill skin side down over medium heat until fish easily flakes apart.  I don’t really know a time to tell you…I’m bad at timing things.  When it looks like the picture below…it’s ready!  : )

Oh – and make sure that if you’re taking pictures so that you can blog about it, that you remember which way you photographed it last so that your photos are consistent.

Steam some brown rice and broccoli (but not together!) to serve with your fish.  Mmmmm!  So good!

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Super Bowl Party Foods – Whats on your table?

It’s Super Bowl Sunday!  The Saints vs. Colts, the best commercials of the year, awesome entertainment and FOOD.  AHHH…YES, yummy, delicious (not so good for you!) food!

I’ve never been a huge football fan, (gasp! booo!!)  but I have always enjoyed the game and I’ve always really enjoyed the tailgating aspect of the game.  Burgers, brats, wings, dips, chip, BEER!  Fun times!   Being as my husband is a HUGEEEEE  football fan, I try to get into it at least this one time a year (and anytime the Packers have a big game!) by making some yummy food to enjoy while everyone is rooting on their favorite team.

This year, I plan on making a huge batch of chili (so that there are leftovers for the week) and some yummy finger foods.  I swear, I could just make meals of appetizers for the rest of my life and be happy.  Well, as long as the appetizers included some meat and chocolate. (but not together!)

Here’s some of my FAV appetizers – plus one of my own recipes – to help you get in the game day spirit.  Enjoy!!

A yummy take on one of America’s favorite appetizers – Buffalo Chicken Wings.
Try it…I guarantee it will be a  hit!

Who doesn’t love pinwheels of some sort?!  There are so many things you can do with a tortilla and some fillers in a jiffy!  Try this recipe at Walmart.com’s Game Time Webpage.  Don’t forget to enter my to win a $50 Gift Card to Walmart right here.

Here’s a fun and cute appetizer that is easy and sure to please even the kids!

And one of my family’s favorite dips….

Betty Jo’s Bean Dip

(Betty Jo was my neighbor growing up.  She made this awesome dip from time to time! Thanks Betty Jo!!)

8 oz Cream Cheese

12oz Sour Cream

1 can Refried Beans (your fav variety)

1 small Onion (diced)

6-8 drops Tabasco Sauce

Large pkg Cheddar Cheese

Mix all ingredients together in a large bowl, saving half the cheese.  Place into a casserole dish and top with the remaining cheese.  Bake at 350 degrees for 20 mins.  Serve for corn chips.  Mmmmm!!!  Yummy goodness!!

What’s on your table today?  Share your recipes and links here!  Don’t forget to enter to win a $50 Giftcard from Walmart by entering your frugal tips for your Super Bowl Parties!

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Warm Up With Mom’s Veggie Soup Recipe

There are a million recipes for Vegetable Soup out there and I’m sure you have your favorites.  Here’s my favorite, easy recipe that can be made with simple ingredients you already have in your pantry and will be perfect on these cold winter days.

Boil 1lb of Roast or Stew Meat seasoned with salt and pepper and garlic  in a bit of water till mostly tender.

Add 1 large can of diced tomatoes to large soup pot.

Add 2 large cans of Veg All and 1 can of corn – drained – to pot. Add 1 can of pork and beans also.  You can also throw in some potatoes, turnips, cabbage, or whatever other veggie you like at this point as well.   Today I just added the canned veggies, but usually add cabbage.

Next, add the roast and broth to the pot and simmer all afternoon or as long as you have.  I like to have it on as long as possible. All the flavors seem to blend together and the beef gets so tender it just falls apart.

Remember to add water every now and then when it cooks down.

During the last 20 minutes or so…throw in a handful of elbow macaroni and a few tablespoons of sugar.

Mmmmm…..So yummmy……

Even your kids will love it!

Veggie Soup!!

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Beef Stew With Mushrooms

Here’s a yummy, comfort meal to warm you during this cold weekend.  I wish I could claim it as my own, but it came from The Pioneer Woman.  It was totally worth the time put into preparing.  Enjoy!

Ingredients:

• 2 pounds Beef Stew Meat (sirloin Cut Into Cubes)
• 2 Tablespoons Flour
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 2 whole Shallots, Minced
• 3 cloves Garlic, Minced
• 8 ounces, weight Cremini Or White Button Mushrooms
• ½ cups Red Wine
• ½ cans Beef Consomme
• Salt And Pepper (to Taste)
• Pasta – Cooked And Drained
• 2 sprigs Fresh Thyme
• 2 Tablespoons Flour

Directions:

Sprinkle flour over meat. Toss to coat.

Melt butter with olive oil in heavy pot. Sear meat over high heat in batches; remove to a plate when brown.
Add shallots and garlic to pan (without cleaning); saute for 2 minutes over medium-low heat.

Add mushrooms and cook for 2 minutes. Pour in wine and consomme. Add salt and pepper to taste, and stir.

Bring to a boil, then add browned meat. Reduce heat to low. Add thyme sprigs to pot.

Cover and simmer for 30 to 45 minutes. After that time, mix 2 tablespoons flour with a little water and pour into the stew. Allow to cook and thicken for ten more minutes.

Turn off heat and allow stew to sit for 15 to 20 minutes before serving. (if you can stand to wait!)

Serve over egg or fettuccine noodles with crusty break.  YUM!

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Turkey Tetrazini

Growing up, I can always remember my mom making Turkey Tetrazini with left over turkey from Thanksgiving. It was one of my favorites! This year, I made a huge 20lb turkey for only 4 adults and 2 children. Yeah, there were a lot of leftovers! My husband has been eating them at work every night for his dinner, but there is still a lot left. So, I pulled out my mom’s recipe book today and made this yummy, comfort meal…Turkey Tetrazini!

Ingredients

8 oz cooked Spaghetti
1 chopped Green Pepper
2lbs chopped Turkey
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 soup can of Milk ( I use 2%)
12oz Cheddar Cheese – grated

Directions:

1.  Heat oven to 350 degrees

2.  In large bowl, combine soups, milk, green pepper, milk and turkey.  Stir.

3.  Add cooked Spaghetti noodles and stir until combined well.

4.  Add to 13×9 pan and top with cheese. Cover tightly with foil.

5.   Bake for 30 minutes or until cheese is melted and bubbly.

ENJOY!!

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Chewy Oatmeal Raisin Cookies

With the holidays right around the corner, it’s time to pull out our favorite recipes for candy, cookies, cakes and all things sweet.

Here’s one of my favorite recipes for Chewy Oatmeal Raisin Cookies.  It’s so easy, your kids can help out with ease!

Chewy Oatmeal Raisin Cookies

1 1/2 cups all-purpose flower
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter (at room temperature)
1/2 cup sugar
1/2 cup packed light-brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups old-fashioned oats
1/2 raisins soaked in warm water while preparing dough

Directions:

1.  Heat oven to 350 degrees.  Combine flour, baking soda, cinnamon and salt and set aside.

2.  In a large bowl, beat together butter and both sugars on medium-high speed until light and fluffy.  Add eggs and vanilla; beat for 1 minute.

3.  Add flour mixture while beating on low speed just until combined.  Stir in oats and raisins.

4.  Drop by spoonfuls onto ungreased baking sheet, spacing about 2-3 inches apart.

5.  Bake for 14-15 minutes until golden and still moist on top.  Remove to racks to cool.

Store in airtight container.

Enjoy!

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Famous Pumpkin Pie

Just in case you’re still looking for that perfect Pumpkin Pie recipe (even though tomorrow is Thanksgiving!) I’ve got what you are looking for right here!

You won’t find an easier or more frugal recipe out there and I bet you have most of the ingredients in your pantry or fridge already.

We have been making thisLibby’s Famous Pumpkin Pie in my household for years and it’s always comes out perfect.  We’ll be making ours first thing in the morning before roasting the bird.

Libby’s Famous Pumpkin Pie

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Remember to follow baking instructions before consuming.

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Sunday Pot Roast & Veggies

As the weather gets colder, I like to pull out some of my favorite comfort recipes that I grew up with.  Here’s a past AND current favorite of my family…Pot Roast and Veggies!  I make it a little different than I did in the past and find that the flavor is unbeatable.  Try it on Sunday for perfect easy, home cooked meal for your family!

Sunday Pot Roast & Veggies

1 (3-4 lb) Chuck Roast
1/2 c water (more if needed)
2 Beef Bouillon cubes
Veggies – I use large carrots, potatoes and yellow onions
Seasoning Salt to taste
Pepper to taste

Preheat electric skillet to 325 degrees.  Season roast with salt and pepper.  Brown roast for 5 minutes (or until light brown) on all sides.

Reduce heat to simmer with water and bouillon cube.  Cover with vent closed for 2 – 2 1/2 hours.  Turn roast after 1st hour and add vegetables.

Juices can be used for gravy if desired. Serve with crusty bread.

This recipe can also be adapted for a crock pot.  I’ve  either browned the roast or not and added ALL ingredients and cooked on low for 8 hrs.  Turns out perfect every time!  Enjoy!

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Baking The Perfect Apple Crisp

As promised….

APPLE CRISP!!

Ella and I LOVE to be in the kitchen together.  She is quite the little helper.  It doesn’t matter if I’m taking out a frozen pizza or making a Thanksgiving Meal, she is right there beside me!

We’ve been making quite a few trips over the past few weeks to our local Orchard called The Apple Barn.  They have the most amazing little store full of fresh baked goodies and bread, canned jams and jellies, fresh eggs, butter and cheese, homemade apple cider, mums, pumpkin and of course, APPLES!  We’ve been eating them with every meal and every snack.  They are just too darn good!

We first made a recipe I found online and it was YUKO!  But, I called up my mother-in-law who makes the best Apple Crisp and asked her to share her recipe with me.  It’s always so good and it was exactly what we had been craving!

So, here we go!

Peaces or apples, peeled (or not) and sliced into an 8 x 8 or 9 x 9.

½ C. Apple Cider or Water (I used Cider)

½ C. flour

1 ½ C. sugar

1 tsp baking powder

½ tsp salt

Cinnamon, nutmeg, (other spices if desired—e.g. clove, all spice) I just use the first two.

1 egg

½ C. ( 1 stick) butter or margarine.  I use butter.

Pour cider or water over fruit.  Put all dry ingredients together.  Put egg on top; stir.  Crumble mixture over fruit.

Melt butter and drizzle over the top.

Bake in greased 8 x 8 at 375 for 30 minutes.

Top with Cool Whip or Vanilla Ice Cream and ENJOY!

I promise that this will turn out perfectly for you if you follow the directions above.  So go ahead and make it for your next family dinner or pot-luck – you’ll be the hit of the party and everyone will be asking for more!

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Fall Goodness & Comfort

With Fall here and the chilly weather setting in, we tend to think of comfort foods as the days get shorter.  I tend to think of Apples and Pumpkins and all the ways you can prepare some yummy goodness for your family.

This past weekend, Ella and I shared some time together in the kitchen making an Apple Crisp.  Stop back by tomorrow for the whole recipe and to see how it turned out!  You won’t want to miss this one!

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