This is another recipe I got for my mom. I tried making it last semester and it turned out really well, so I'm going to make it for dinner tonight. I'm not exactly sure why, but it just seems like a good day for soup. Plus I'm going to be busy this week...that means I'll be eating lots of leftovers. This recipe is really easy and doesn't take too long. Eventually I'll start posting pictures, but I don't think this would look that great in a picture. You'll just have to take my word for it and make it! Later this week I'm going to try making garlic shrimp with basil, tomatoes, and pepper flakes. Stay tuned.
2 cups boiling water
2 cups diced potatoes
1/2 cup celery
1 1/2 tsp salt
1/2 cup carrots
1/4 tsp pepper
Boil above ingredients and simmer for 10 minutes.
Make a white sauce using:
1/2 cup melted butter
1/4 cup flour
2 cups milk
Add to white sauce 8 oz cheddar cheese and melt
Add to vegetables and water. Add 1 can corn (I use 1 bag frozen corn).
Heat through and serve
Sunday, January 30, 2011
Saturday, January 29, 2011
Hamburgers
I have so many hamburger patties in the freezer! Friday night I decided to have some friends over so I could at least make a dent in them and make room in the freezer. You might be wondering why I would put something as simple as burgers in my blog, but let me tell you...it's ALL about the seasoning. My mom became slightly obsessed with Emeril over the last year or so and found some great recipes including this burger seasoning. Occasionally I'll just sprinkle the patties with the seasoning, but last night I thawed and mixed everything together. Personally, I like it better that way. Also, I added some Worcestershire sauce to the mix just because I thought it seemed like a good idea. Anyway, I thought they turned out really well. Of course I added cheese and also toasted the buns a little. I just wish I would have had onion and tomato.
Emeril's Burger Seasoning
2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp onion powder
2 tsp black pepper
2 tsp ground mustard
1 tsp cayenne pepper
Combine all ingredients in a mixing bowl and stir to blend thoroughly. Store in an airtight container. Use 2 to 3 tsp per pound of ground beef (I bet I used more than that though).
Emeril's Burger Seasoning
2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp onion powder
2 tsp black pepper
2 tsp ground mustard
1 tsp cayenne pepper
Combine all ingredients in a mixing bowl and stir to blend thoroughly. Store in an airtight container. Use 2 to 3 tsp per pound of ground beef (I bet I used more than that though).
Tuesday, January 25, 2011
Grilled Chicken Fajitas
http://annies-eats.net/2010/05/03/grilled-chicken-fajitas/
I have a feeling Annie's Eats will become another favorite place to find recipes. These fajitas were delicious! I have this problem where I don't like to measure ingredients, but I figured in a marinade that wouldn't matter too much. It all goes back to my dislike of doing dishes (just ask my dad). My rule at home was that if I cooked, I didn't have to do dishes. That doesn't work anymore. One thing I would change for next time is to use 1 red and 1 yellow pepper instead of 2 red. Also, some sauteed mushrooms might be a good addition. When I was at the store I also picked up an avocado and sliced some on my fajita. It added a good flavor and is probably better for you than adding sour cream (although I did add some of that too, along with cheese). For the grilling I used what I call my "girl" grill. It's a griddler/grill/panini press all in one. Plus it means I don't have to go outside in the snow to get some grilled food. As soon as the chicken, peppers, and onion hit the grill the sizzle started and the smell was amazing. Definitely watch the peppers and onion...you still want to keep the crunchiness and not overdo them. This is a recipe I will use again and again. I'd go so far as to say it's my new favorite fajita recipe.
Leftovers: I think they will be really good as leftovers. I also bought some provolone cheese that I figure I can melt in a tortilla and add to the chicken and veggies. And there you have it, your very own wrap for lunch!
I have a feeling Annie's Eats will become another favorite place to find recipes. These fajitas were delicious! I have this problem where I don't like to measure ingredients, but I figured in a marinade that wouldn't matter too much. It all goes back to my dislike of doing dishes (just ask my dad). My rule at home was that if I cooked, I didn't have to do dishes. That doesn't work anymore. One thing I would change for next time is to use 1 red and 1 yellow pepper instead of 2 red. Also, some sauteed mushrooms might be a good addition. When I was at the store I also picked up an avocado and sliced some on my fajita. It added a good flavor and is probably better for you than adding sour cream (although I did add some of that too, along with cheese). For the grilling I used what I call my "girl" grill. It's a griddler/grill/panini press all in one. Plus it means I don't have to go outside in the snow to get some grilled food. As soon as the chicken, peppers, and onion hit the grill the sizzle started and the smell was amazing. Definitely watch the peppers and onion...you still want to keep the crunchiness and not overdo them. This is a recipe I will use again and again. I'd go so far as to say it's my new favorite fajita recipe.
Leftovers: I think they will be really good as leftovers. I also bought some provolone cheese that I figure I can melt in a tortilla and add to the chicken and veggies. And there you have it, your very own wrap for lunch!
Introduction
This year has been the first that I've really had to cook for myself. No more mom and no more dorm food. I love to cook especially for other people so this blog is a way to share my favorite recipes as well as remember variations that I used. I'd have to say that most of what I've learned has come from my mom and grandmas. They've all taught me great things both in and out of the kitchen. Mom made me learn how to make bread because it's a useful skill apparently. Grandma Sommer oversaw the making of my first pie. And Grandma Koshmider makes great Mexican food. Now I'm saying that I cook every night like my roommate Linda (she makes delicious food and also has her own blog), but I have learned to cook 2-3 times a week and eat leftovers other nights. So with a bit of planning there's no need to rely on fast week or microwave meals. I'm sure my parents would be shocked to hear that I like leftovers now. I guess college changes a person. Anyway I hope everyone enjoys once I get some recipes up here. On the menu tonight: chicken fajitas. Yum.
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