Grilled Salmon In Winter – What??!!
February 26, 2010 by Kasey
Filed under Home & Garden, Recipes
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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Beef Stew With Mushrooms
December 19, 2009 by Kasey
Filed under Home & Garden, Recipes
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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Famous Pumpkin Pie
November 26, 2009 by Kasey
Filed under Frugal Living, Home & Garden, Recipes
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.
- 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
November 7, 2009 by Kasey
Filed under Home & Garden, Recipes
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
October 7, 2009 by Kasey
Filed under Home & Garden, Recipes
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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Simple Pasta Salad with Mamma and Ella
October 2, 2009 by Kasey
Filed under Home & Garden, Recipes
My daughter Ella and I share our favorite recipe for Pasta Salad. It can’t get any easier or tastier than this! Watch this short VLOG and get a few laughs as we try to get through this recipe in one take!
Do you have a fav recipe for Pasta Salad? Share it here or leave your link in the comments below!
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Our Favorite Lunch: Spinach & Black Bean Quesadillas
August 17, 2009 by Kasey
Filed under Home & Garden, Recipes
Well, here’s my famous (hardly) Spinach and Black Bean Quesadilla recipe that a few of you asked for today after reading my Tweet on what we were having for lunch. The kids LOVE this meal and always gobble it up. I make it at least once a week for the daycare and usually have it for dinner as well.
I’ve tried MANY different tortillas and MANY different non-stick sprays but have found that the Mi Mama’s Tortillas from Wal-Mart and Butter flavored Crisco no-stick spray is the absolute best for quesadillas! I won’t even buy the others anymore…they’re a waste! They fall apart, are too flimsy and don’t brown well at all.
First I spray the pan with the Crisco spray and lay down one tortilla, add a little regular shredded colby jack cheese (also from Wal-Mart – the great value brand), a handful of black beans from a can and a handful of baby spinach. I then add a little more cheese on top of the spinach to just hold everything in place.
I then place another tortilla on top and place a sauce pan or another small skillet on top to kinda smoosh it all together. (I’m telling you, this is a very technical recipe!) After a few minutes, check the bottom to see if it’s brown. If it is..spray the top tortilla with a little Crisco and flip! When that’s all golden brown – it’s done! We usually serve this with some sour cream on the side, green beans and applesauce. There you have it – a very healthy kid AND parent friendly lunch that you’ll all enjoy!!
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Fresh From The Market
August 12, 2009 by Kasey
Filed under Family, Family Time, Outings, Recipes
Well, by now I’m sure you have read about our trip to the Farmer’s Market this past weekend and have seen the pics from our trip. In case you haven’t…here’s my two favs!
Aren’t they the cutest?! Well, I am a little biased! : )
Anyway…we picked up this while we were there…
So, we’ve been enjoying our fresh produce all week and Daisy her fresh doggie bones.
-Saturday we had the corn on the cob with burgers and fresh tomatoes.
-Sunday we had a nice big salad with fresh tomatoes and cukes
-Monday we had some yummy, juicy melon (and are still enjoying it today…look at that thing!)
-And today we made Zucchini & Tomato Casserole and it was YUUUMMMYY!
It’s so easy to make and it’s one of those dishes like I mentioned in my Chewy Chocolate Chip Granola Bars post – there really isn’t a “recipe” but I’ll let you know how we made it and you can come up with your own concoction too! : )
We started with…
1 squash
1 zucchini
1 sweet onion
2 tomatoes
some evoo (extra virgin olive oil)
shredded mozzarella and parmesan cheese
Italian breadcrumbs
First slice the veggies up and layer in pan…
Next – sprinkle on some evoo, a little of the shredded cheeses and some salt and pepper to taste. I like to mix this all together, but I don’t think you really have too. My husband and I had a big debate over if we did it in the past or not. Guess who won that one! : )
Next put a layer of the cheeses on top and then sprinkle on some of the bread crumbs t0 form a crust when brown.
That’s it! Cover with some foil and bake at 375 degrees for about 35 mins then uncover and bake for 20 mins more or until the veggies are tender and the cheese is a golden brown. Let it sit uncovered for a little bit to cool and thicken up.
This is really good with some Italian sausage or grilled chicken breasts with a little Italian seasoning on them.
Remember this is best if you have FRESH veggies. I’ve tried it with regular veggies from the store. Not the same! But, I guess if you didn’t know the difference…. : )
My kids even loved this one and it’s always a hit when we take it to potlucks. Let me know if you try it! I’d love to have your take on some changes to make it even better.
Good luck! I look forward to your comments!
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