Buttered Rosemary Dinner Rolls ~ Courtesy of The Pioneer Woman's blog
Place your favorite frozen dinner roll dough (I am using the pre-rolled frozen Rhode's brand) in a round baking stone (the Pioneer Woman used a cast iron skillet, but I don't have one, so one of my PC baking stones is what I'm using), rubbed with olive oil, about 1 1/2 inches apart. You don't want the pan/stone to be too crowded as you have to let the dough rise. Cover with plastic wrap sprayed with non-stick cooking spray (or a tea towel, which I am using) and place in a warm spot for a few hours...as per package directions.
Once dinner roll dough has risen, place a half stick of butter (I'm making 11 rolls) in microwave safe dish and melt. While butter is melting, tear off rosemary from stems and chop finely.
Using basting brush, lightly coat dough with butter. Sprinkle rosemary over rolls & lightly brush with butter again. Then, sprinkle sea salt over rolls. Yes, once again, you lightly brush with butter. (I LOVE The Pioneer Woman!!!)
Bake at 350 degrees for 15 - 20 minutes, or until rolls are a beautiful, golden brown. Once rolls are done, you guessed it...give those bad boys one more brush of melted butter! Serve warm!!!
*I am making these tonight to go along with the London broil I have marinading right now. They look soooooo yummy, I figured it was safe to share the recipe before testing them out. :) With all that butter and fresh rosemary...they have to be yummy!!!
Amy's Corn Chowder
6 slices of bacon, cooked until crisp, cooled and finely chopped
Grease from bacon
1 medium yellow onion, chopped
2 cloves garlic, minced
1 - 2 tsp dried or fresh thyme
2 large Idaho potatoes, peeled, washed and chopped
1/4 cup flour
6 cups chicken stock
4 cups heavy cream
Salt and pepper
About 6 cups fresh corn off of the cob, boiled in hot salted water for about 5 minutes, drain (I parboiled this in the summer when I froze it, so I didn't boil it before adding to the chowder)
Chopped chives for garnish
Place onions, garlic and thyme in pan with bacon grease. Cook for about 6 minutes, until onions are soft. Sprinkle flour over onion mixture to coat. Transfer to stock pot. Add chicken broth and potatoes, cook on med./high for 10 - 12 minutes, until potatoes are soft. Using potato masher, mash up potatoes to thicken broth. Bring to a simmer. Add heavy cream. Simmer for another 10 - 12 minutes. If you want your broth thicker, sprinkle in more flour, a little at a time, and whisk until there are no lumps. Add chopped bacon. Salt and pepper to taste. Add corn and cook another 10 minutes. Serve hot w/ dried chives as garnish.
**I found recipes online and also used one from a friend; combined them to make my own. We were very pleased with it and will surely make it again and again.
**I baked home made bread to serve with this. YUMMO!!
Monday, January 11, 2010
Sunday, January 10, 2010
Sun. 1/10 - Fri. 1/15
I think I've come up with a good meal plan for this week. It may change by mid week, if Gene ends up having to go out of town. As of right now, he still doesn't know if he is going to have to go or not. We'll just have to wait an see, I guess.
Sun. 1/10 ~ Home made corn chowder and home made white bread
Mon. 1/11 ~ London broil, salad tossed w/ olive oil, red wine vinegar and salt & pepper and home made rosemary dinner rolls
Tues. 1/12 ~ Creamed dried beef on toast ( one of my favorites!)
Wed. 1/13 ~ Home made macaroni and cheese
Thurs. 1/14 ~ Pan grilled pork chops w/ mashed sweet potatoes and a salad
Fri. 1/15 ~ Hamburger Helper...makes a great meal, ya know. ;)
Will post the corn chowder recipe later if we like it. :) I plan on going through a lot of recipes tomorrow and finding new meal ideas. Someday soon I hope to have more recipes to share with everyone.
Sun. 1/10 ~ Home made corn chowder and home made white bread
Mon. 1/11 ~ London broil, salad tossed w/ olive oil, red wine vinegar and salt & pepper and home made rosemary dinner rolls
Tues. 1/12 ~ Creamed dried beef on toast ( one of my favorites!)
Wed. 1/13 ~ Home made macaroni and cheese
Thurs. 1/14 ~ Pan grilled pork chops w/ mashed sweet potatoes and a salad
Fri. 1/15 ~ Hamburger Helper...makes a great meal, ya know. ;)
Will post the corn chowder recipe later if we like it. :) I plan on going through a lot of recipes tomorrow and finding new meal ideas. Someday soon I hope to have more recipes to share with everyone.
Tuesday, January 5, 2010
Short menu for this week
Well, I will admit it, I had nothing at all planned for meals this week until I was trying to figure out what to cook tonight. I had to go through the freezer, fridge and pantry to see what all we have and what needed to be used up and came up with a plan. :)
Tonight was easy, I chopped up a few tomatoes and some lettuce, cooked some ground beef and refried beans and we had tacos. We hadn't had them in a while and they sure tasted yummy!
Tomorrow I'll make stuffed shells, a nice salad and garlic bread.
Thursday we'll have chicken and rice (very easy..brown the chicken breasts, I season them w/ salt, pepper and paprika and brown in olive oil, then add water & instant brown rice to pan. Once most of the water is absorbed I add 2 cans of condensed soup (whatever I have on hand...but not tomato) then I add broccoli and some cheese. Put a lid on the pan and cook until chicken is done and broccoli is cooked through, but not too mushy...LOL How's that for a good kitchen term? he he)
Friday is pizza night.
Not sure about Sat. & Sun. yet...there's time to figure it out. I'll have to go get groceries at some point over the weekend. Maybe before then I'll look through my cookbooks and find some yummy recipes that I haven't made in a while. :)
Tonight was easy, I chopped up a few tomatoes and some lettuce, cooked some ground beef and refried beans and we had tacos. We hadn't had them in a while and they sure tasted yummy!
Tomorrow I'll make stuffed shells, a nice salad and garlic bread.
Thursday we'll have chicken and rice (very easy..brown the chicken breasts, I season them w/ salt, pepper and paprika and brown in olive oil, then add water & instant brown rice to pan. Once most of the water is absorbed I add 2 cans of condensed soup (whatever I have on hand...but not tomato) then I add broccoli and some cheese. Put a lid on the pan and cook until chicken is done and broccoli is cooked through, but not too mushy...LOL How's that for a good kitchen term? he he)
Friday is pizza night.
Not sure about Sat. & Sun. yet...there's time to figure it out. I'll have to go get groceries at some point over the weekend. Maybe before then I'll look through my cookbooks and find some yummy recipes that I haven't made in a while. :)
Tuesday, December 8, 2009
Short week, but we are cooking a few things. Also, a yummy PC recipe for you to try
Well, this is a busy week for us. I've got a lot going on in the evenings, but we're still cooking. I say WE because my darling hubby is actually doing some cooking this week too. He made dinner last night and did a really good job! It was very yummy! He's a good cook, when he wants to be. he he he
I will mention that ALL of these dishes are Pampered Chef recipes. These ones are out of the Weekday Dinners - Done! Recipe card collection. They come in soooo handy!!!
Mon. Dec. 7th ~ Glazed Teriyaki Meatballs & Noodles
Tues. Dec. 8th ~ Tortellini Toss
Wed. Dec. 9th ~ Cheeseburger Deep Dish Pizza
Thurs. Dec. 10th ~ Saucy Moroccan /Chicken (Gene will have to cook this dish. I'll be out with the girls at TGIFridays!!!)
Not sure what we'll throw together over the weekend, but I'm not too worried about it. We won't starve. he he he
Glazed Teriyaki Meatballs & Noodles
12 oz uncooked spaghetti
1 1/4lbs 90% lean ground beef
1/2 c finely chopped onion
1/4 c plain bread crumbs
1 egg
2 TBS Asian seasoning
1 (16 oz) bag frozen stir fry vegetables, thawed
1 cup teriyaki baste & glaze, divided
2 TBS vegetable oil
3 garlic cloves, peeled and sliced
1. Cook noodles according to package directions, drain and set aside. Meanwhile, combine beef, onion, bread crumbs, egg and seasoning in a mixing bowl, mix well. Form into 24 balls (using the PC medium scoop if you have it); place into Deep Covered Baker. Microwave, covered, on high for 5 - 7 minutes. Add vegetables and 3/4 cup of the teriyaki baste & glaze. Cover and microwave 4 - 6 minutes or until internal temperature of the meatballs reaches 160 degrees.
2. Meanwhile, heat oil in 12 in skillet over med. - high heat 1 - 3 minutes or until shimmering. Cook garlic 1 - 2 minutes, stirring occasionally. Add noodles and remaining teriyaki baste & glaze. Cook 3 -4 minutes. Divide noodles evenly among bowls, top with glazed meatballs and vegetables.
*Gene made this last night and mixed the noodles and meatballs.veggies all together. He also said that the meatballs didn't get done enough in the microwave, so he cooked them a bit longer in the pan when he mixed everything together.
* If you do not have the PC Asian seasoning, you can use any Asian seasoning or substitute with 2 tsp grated ginger root, 3/4 tsp salt, 1 pressed garlic clove and 1/4 tsp ground cayenne pepper.
Enjoy!
I will mention that ALL of these dishes are Pampered Chef recipes. These ones are out of the Weekday Dinners - Done! Recipe card collection. They come in soooo handy!!!
Mon. Dec. 7th ~ Glazed Teriyaki Meatballs & Noodles
Tues. Dec. 8th ~ Tortellini Toss
Wed. Dec. 9th ~ Cheeseburger Deep Dish Pizza
Thurs. Dec. 10th ~ Saucy Moroccan /Chicken (Gene will have to cook this dish. I'll be out with the girls at TGIFridays!!!)
Not sure what we'll throw together over the weekend, but I'm not too worried about it. We won't starve. he he he
Glazed Teriyaki Meatballs & Noodles
12 oz uncooked spaghetti
1 1/4lbs 90% lean ground beef
1/2 c finely chopped onion
1/4 c plain bread crumbs
1 egg
2 TBS Asian seasoning
1 (16 oz) bag frozen stir fry vegetables, thawed
1 cup teriyaki baste & glaze, divided
2 TBS vegetable oil
3 garlic cloves, peeled and sliced
1. Cook noodles according to package directions, drain and set aside. Meanwhile, combine beef, onion, bread crumbs, egg and seasoning in a mixing bowl, mix well. Form into 24 balls (using the PC medium scoop if you have it); place into Deep Covered Baker. Microwave, covered, on high for 5 - 7 minutes. Add vegetables and 3/4 cup of the teriyaki baste & glaze. Cover and microwave 4 - 6 minutes or until internal temperature of the meatballs reaches 160 degrees.
2. Meanwhile, heat oil in 12 in skillet over med. - high heat 1 - 3 minutes or until shimmering. Cook garlic 1 - 2 minutes, stirring occasionally. Add noodles and remaining teriyaki baste & glaze. Cook 3 -4 minutes. Divide noodles evenly among bowls, top with glazed meatballs and vegetables.
*Gene made this last night and mixed the noodles and meatballs.veggies all together. He also said that the meatballs didn't get done enough in the microwave, so he cooked them a bit longer in the pan when he mixed everything together.
* If you do not have the PC Asian seasoning, you can use any Asian seasoning or substitute with 2 tsp grated ginger root, 3/4 tsp salt, 1 pressed garlic clove and 1/4 tsp ground cayenne pepper.
Enjoy!
Tuesday, December 1, 2009
This is kinda a yo-yo week for us...
Well, this week we are playing it by ear. Tonight after work, my plan is to clean out the freezer and pantry and plan a menu according to what we have on hand. We'll be heading to Florida in just over 2 weeks, so I don't want to be over stocked with things in the freezer..just in case we loose power or something while we are away.
Sunday we had salsa baked chicken w/ creamed corn and fajita rice.
Last night we had...gourmet all the way he he he...hot pockets and/or soup for dinner. I had planned on going to Zumba so didn't want to go on a full tummy. Class was canceled, so I could have really had a nice dinner.
Tonight we're having roasted pork loin, mesquite flavor. Not sure what we'll have with it though. I'm thinking of whipping up some mashed red potatoes w/ brown gravy. We'll see.
Let's see, I know I have frozen cheese ravioli and some hamburger in the freezer, so at some point this week, we'll have Hamburger Helper and ravioli....creative and inventive, huh? he he he I'll get back on track after I clean things out. I am looking forward to sitting down with the cookbooks and finding some new recipes to try.
Sunday we had salsa baked chicken w/ creamed corn and fajita rice.
Last night we had...gourmet all the way he he he...hot pockets and/or soup for dinner. I had planned on going to Zumba so didn't want to go on a full tummy. Class was canceled, so I could have really had a nice dinner.
Tonight we're having roasted pork loin, mesquite flavor. Not sure what we'll have with it though. I'm thinking of whipping up some mashed red potatoes w/ brown gravy. We'll see.
Let's see, I know I have frozen cheese ravioli and some hamburger in the freezer, so at some point this week, we'll have Hamburger Helper and ravioli....creative and inventive, huh? he he he I'll get back on track after I clean things out. I am looking forward to sitting down with the cookbooks and finding some new recipes to try.
Friday, November 20, 2009
Friday Nov. 20th - Tues. Nov. 24th
I've worked out a shortened menu for the next couple of days. We'll be leaving next Wed. for Thanksgiving at Gene's folks, so I didn't have to do too much planning. Today I've been baking mini pie shells for some Pumpkin Spice Tartlets that I'm making for Erin to take with her tomorrow to the crop. First time I've tried this recipe. It's easy enough, looks like it will be good (filling isn't done yet), but I do believe that next time I make them I will make smaller shells (mini muffin size instead of regular muffin size).
Friday Nov. 20th ~ Roasted chicken and veggies (I'm making this in the microwave in one of my Pamp. Chef stones! Can't wait to see how it turns out! I've heard that it really shortens the cooking time quite a bit.
Sat. Nov. 21st ~ This is a yo-yo night. I'll be heading to a customer appreciation event at Nikki's house around 5:30 and I know she'll have lots of goodies there to munch on. Gene and Kate are on their own. he he
Sun. Nov. 22nd ~ Another day of no cooking for me, though I will most likely bake in the morning. Oh, I do have to make sweet potato casserole to take over to /Erin & Russ's house for our Thanksgiving with them.
Mon. Nov. 23rd ~ Pasta Fagioli and crusty Italian bread I've never made this before, but found a recipe and it looks so warm and yummy!!!
Tues. Nov. 24th ~ South of The Border meatloaf...side are undecided LOL
Pasta Fagioli
1 TBS olive oil
3 cloves fresh garlic, chopped
2 cans (14 1/2 oz. each) chicken broth
2 cans (8 oz each) tomato sauce
2 cups water
1 tsp Italian seasoning
1/2 lb ditalini pasta
4 carrots, peeled and cut into coins
2 cans (15 oz each) cannellini beans, drained and rinsed
1/4 lb Capicola (Italian style ham)
1/2 tsp salt
1/4 tsp pepper
Fresh grated Parmesan cheese
heat oil in saucepan. Add garlic and cook 1 minute. Stir in tomato sauce, 2 cups of water and broth. Add Italian seasoning. Bring to a boil. Add pasta and carrots. Simmer for 10 minutes, stirring occasionally.
Stir in beans, Capicola, salt and pepper. Heat through.
Serve hot w/ grated Parmesan cheese on top
Friday Nov. 20th ~ Roasted chicken and veggies (I'm making this in the microwave in one of my Pamp. Chef stones! Can't wait to see how it turns out! I've heard that it really shortens the cooking time quite a bit.
Sat. Nov. 21st ~ This is a yo-yo night. I'll be heading to a customer appreciation event at Nikki's house around 5:30 and I know she'll have lots of goodies there to munch on. Gene and Kate are on their own. he he
Sun. Nov. 22nd ~ Another day of no cooking for me, though I will most likely bake in the morning. Oh, I do have to make sweet potato casserole to take over to /Erin & Russ's house for our Thanksgiving with them.
Mon. Nov. 23rd ~ Pasta Fagioli and crusty Italian bread I've never made this before, but found a recipe and it looks so warm and yummy!!!
Tues. Nov. 24th ~ South of The Border meatloaf...side are undecided LOL
Pasta Fagioli
1 TBS olive oil
3 cloves fresh garlic, chopped
2 cans (14 1/2 oz. each) chicken broth
2 cans (8 oz each) tomato sauce
2 cups water
1 tsp Italian seasoning
1/2 lb ditalini pasta
4 carrots, peeled and cut into coins
2 cans (15 oz each) cannellini beans, drained and rinsed
1/4 lb Capicola (Italian style ham)
1/2 tsp salt
1/4 tsp pepper
Fresh grated Parmesan cheese
heat oil in saucepan. Add garlic and cook 1 minute. Stir in tomato sauce, 2 cups of water and broth. Add Italian seasoning. Bring to a boil. Add pasta and carrots. Simmer for 10 minutes, stirring occasionally.
Stir in beans, Capicola, salt and pepper. Heat through.
Serve hot w/ grated Parmesan cheese on top
Monday, November 9, 2009
Shortened menu this week
Well, I'll be headed to PA on Thursday this week (yep, all by myself) so I don't have a weeks worth of meals planned. Last night Gene made meatloaf, scalloped potatoes and peas for dinner because I was gone at the Relay for Life Crop all day. I have to say, he did a super job! Dinner was very yummy!
Tonight Kate and I made a big ole pan of Meme's Chicken Spaghetti. So yummy! We all just love it! I'm going to pretend I can taste it (this sinus infection has killed my poor taste buds) and enjoy a big plate of it when it comes out of the oven!
Before bed tonight, I'm going to through all of the ingredients for home made beef stew in the crock pot so we'll have another home made dish tomorrow night for dinner.
Wednesday, I plan on making a big pot of goulash. I don't know if we'll have that for dinner or if we'll go out to eat (we have to go to the mall so I can go to the Verizon store to see if they'll fix my phone). If we don't eat it for dinner, it'll be here for Gene and Kate to eat on Thursday, since i won't be here to cook. I'm also counting on left over chicken spaghetti and beef stew to get them through. Of course, I've stocked the pantry and freezer with easy to prepare things that they can cook, too.
That's all for now, folks. Actually, no, it's not. I'm running out of new ideas & recipes. Would REALLY love it if you all would share some with me!! :)
Happy Monday and am wishing you all a great week!
Tonight Kate and I made a big ole pan of Meme's Chicken Spaghetti. So yummy! We all just love it! I'm going to pretend I can taste it (this sinus infection has killed my poor taste buds) and enjoy a big plate of it when it comes out of the oven!
Before bed tonight, I'm going to through all of the ingredients for home made beef stew in the crock pot so we'll have another home made dish tomorrow night for dinner.
Wednesday, I plan on making a big pot of goulash. I don't know if we'll have that for dinner or if we'll go out to eat (we have to go to the mall so I can go to the Verizon store to see if they'll fix my phone). If we don't eat it for dinner, it'll be here for Gene and Kate to eat on Thursday, since i won't be here to cook. I'm also counting on left over chicken spaghetti and beef stew to get them through. Of course, I've stocked the pantry and freezer with easy to prepare things that they can cook, too.
That's all for now, folks. Actually, no, it's not. I'm running out of new ideas & recipes. Would REALLY love it if you all would share some with me!! :)
Happy Monday and am wishing you all a great week!
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