cooking is my hobby

Cooking is my hobby, I would like to share recipes that I have tried and that were a success. I hope that others will want to share their best recipes with me as well.

Tuesday, July 31, 2012

Turkey Fajitas

Prep Time 10 Min Cook Time 14 Min Serves 4
Recipe Ingredients:

8 Mission® Flour Tortillas
2 tsp. Chile Powder
1/2 tsp. dried Oregano
12 oz. Turkey Breast cutlets
2 tsp. Vegetable Oil divided
2 each, 1 Red and 1 Green Bell Peppers thinly sliced
8 each Lettuce Leaves dried well

Recipe Instructions:

1. Mix chili powder and oregano on waxed paper. Rub spice mixture into turkey cutlets.
2. In large skillet, heat 1 teaspoon of the oil. Add bell pepper strips and cook over medium-high heat 4-6 minutes, stirring often, until lightly browned and tender-crisp. Remove to a bowl, using a slotted spoon.
3. Heat remaining oil in same skillet. Add cutlets and cook over medium-high heat 4-6 minutes, turning once, until they are browned and no longer pink in center when tested with knife.
4. Cut turkey crosswise into narrow strips. Top each warm tortilla with a lettuce leaf and arrange turkey and bell pepper strips down the middle. Serve with salsa.
With this recipe I did not use the bell peppers and I cut up the meat and stir fried it instead.  It was much easer.

Spicy Tuna and Linguine

PREP: l0 minutes
C00K: about 20 minutes
MAKES: 4 servings

3 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 can 28 ounces crushed
tomatoes with Italian herbs
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
4 tuna steaks,3/4 inch thick [6 ounces each)
3 tablespoons drained capers
1 bunch Broccolini, cut into 1-inch pieces
12 ounces fresh spinach linguine
2 tablespoons shredded Parmesan cheese (optional)

1. Bring Large pot of salted water to a boil.
2, in Large skillet, heat oil over medium heat. Add
garlic; sauté for 1 minute. Add tomatoes, salt
and red pepper flakes. Bring to simmer. Add tuna
steaks; cover and simmer for 5 minutes. Turn
tuna over; add capers. Simmer, covered, for
3 minutes longer.

3. Meanwhile, add Broccolini to the pot of boiling
water; cook for 8 minutes. Add Linguine; cook
for 2 to 3 minutes longer or just until pasta
is tender. Drain. Serve tuna and sauce over
linguine and Broccolini. lf desired, sprinkle with
Parmesan cheese.
For this recipe I did not use Broccolini.  We can't find it in the stores so, I used regular broccoli.  I could not find fress spinach linguine so I used dried spinach linguine.  I threw the broccoli into the pasta water for the last five minutes cooking time of the pasta.
Katie gave us a gift card from Fred Meyer so we used it to buy the tuna steakes.  We bought two and that was plenty.  Those gift cards come in handy!!
Were thinking about getting ourselves one so that we can use it for expensive stuff like tuna and lamb.
We had a nice weekend.  On Friday we went to the ocean.  Boy was it nice!!  The water was warm 70 to 75!!  Couldn't beleve it!!  Went to a all you can eat (Asion)  We will not go back.  We will stick with Dairy Queen. 
Saturday we went for a long walk in the neighborhood.  The weather was nice and it wasn't hot.
Sunday went to church and went to hear some Irish mushic for free here in Burieon. 
Monday Jewls came over and we went down to one of the parks and walked by the water then we did an expermental dinner and it turned out ver well.
We are having her birthday early because she has to go back to WV.
She is such a fun person to be with!!  I will miss her!!

Monday, July 23, 2012

Spanish saffron chicken and rice


1/4 cup extra-virgin olive oil
4 chicken thighs and 6 drumsticks
1 large red onion, finely chopped
3 teaspoons sweet paprika
14 oz. can diced tomatoes
1 1/4  cups paella or Arborio rice
1/2 teaspoon ground saffron

Heat 2 tablespoons of the oil in a
large, deep frying pan over high heat.
Season the chicken pieces well and
brown in batches. Remove the
chicken from the pan.

Reduce to medium heat and add the
remaining oil to the pan. Add the
onion and the diced pepper and
cook gently for 5 minutes. Stir in the
paprika and cook for 30 seconds.
Add the tomatoes and simmer for
1-3 minutes or until it thickens.

Stir 31/2 cups boiling water into the
pan, then add the rice and saffron,
Return the chicken to the pan and
stir to combine. Season. Bring to
a boil, then cover, reduce the heat
to medium-low, and simmer for
20-30 minutes or until all the liquid
has been absorbed and the chicken
is tender. Then allow to rest, covered, for
3-4 minutes before serving.

Serves 4
This recipe was very good and easy to make.  I bought my saffron a long time ago.  Way before I got lade off from work.
We're gonna take the dog to his Grand parents.  I think that he will enjoy that much better than a long three hour ride in the car.
Looks like we will be getting together with Jule on the 7/30 and the fifth of August.  That will be fun.
I was playing scrable the picture of the person that I was playing with looked like Pam Rogers my old work mate from the UW.  Well who ever she is she is kicking my butt!!!  I love games like this!!

Sunday, July 22, 2012

Apple-Ham Grilled Cheese

  • Prep/Total Time: 20 min.
  • Yield: 4 Servings

Ingredients

  • 1 cup chopped tart apples
  • 1/3 cup mayonnaise
  • 1/4 cup finely chopped walnuts
  • 8 slices process American cheese
  • 8 slices sourdough bread
  • 4 slices fully cooked ham
  • 1/4 cup butter, softened

Directions

  • Combine apples, mayonnaise and walnuts. Place a slice of cheese on four slices of bread. Layer each with 1/3 cup of the apple mixture, a slice of ham and another slice of cheese; cover with remaining bread.
Butter the outsides of the sandwiches. Cook in a large skillet over medium heat on each side until bread is golden brown and cheese is melted. 
We did this recipe together.  This is a great recipe to have on a hot day.  Thank God that we haven't had many of them yet!!
We are going to Oregon this coming weekend. 
Emailed Jewls hope to get together soon!
Secedule is no into August.
Getting paired up with Bran.  I don't know what it is but, I just don't care for her that much.  I am a professional so I will act as one.  If I can't work with her then I will tell Linda. 

Friday, July 13, 2012

Spicy Cheeseburger Soup

  • Yield: 6-8 Servings

Ingredients

  • 1-1/2 cups water
  • 2 cups cubed peeled potatoes
  • 2 small carrots, grated
  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1 jalapeno pepper, seeded and chopped
  • 1 garlic clove, minced
  • 1 tablespoon beef bouillon granules
  • 1/2 teaspoon salt
  • 1 pound ground beef, cooked and drained
  • 2-1/2 cups milk, divided
  • 3 tablespoons all-purpose flour
  • 8 ounces process American cheese, cubed
  • 1/4 to 1 teaspoon cayenne pepper, optional
  • 1/2 pound sliced bacon, cooked and crumbled

Directions

  • In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
  • Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne
  • pepper if desired. Top with bacon just before serving. 
This is the last soup recipe until fall!  The weather is fineally getting wormer!!
I made this with ground pork.
I am planning on talking to Mom tomorrow before I go to work.
Laura is coming down tomorrow night.  She is going on a trip Sunday morning.  Don is coming up sunday morning so Dan will not be going to Church.  Some times we all need a day off. 
Julie will be coming home on Tuesday!!  Hopefully we will be able to get together with her while she is here.
Dan is going to rent a rug cleaning machine tomorrow.  The rug needs cleaning badly!!!

Thursday, July 12, 2012

Flank Steak With Mushrooms & Peas

Ingredients

 
1 1/4 pounds flank steak
1/2 pound mushrooms, sliced (about 3 cups)
1 cup diagonally sliced celery
1 package (10 oz.) frozen peas
Water
1 tablespoon cornstarch
2 tablespoons dry Sherry
1 1/2 tablespoons soy sauce
2 teaspoons grated fresh ginger (or 1/2 teaspoon ground ginger)
1/4 teaspoon garlic powder
3 tablespoons salad oil
Steamed rice or Chinese noodles

Directions

Cut flank steak in half lengthwise; slice each half, on the diagonal, into 1/4-inch-thick strips.
Place mushrooms, celery, and frozen peas in a large, heavy frying pan that has a cover.
Add 1 cup water.
Cover, bring to a boil, and cook over medium-high heat for about 5 minutes or until celery is tender but still crisp.
Drain, reserving liquid, and place vegetables in bowl.
Blend 1/2 cup water and cornstarch; stir in Sherry, soy sauce, ginger, and garlic powder.
Brown meat quickly in the very hot salad oil; reduce heat, return vegetables to pan with soy sauce mixture, and cook for about 1 minute longer, stirring constantly, until sauce becomes quite thick.
Blend in about 1/3 cup of the reserved vegetable liquid, if you prefer a thinner sauce.
Because we don't eat beef I used pork.
Got my pay statement all worked out so now all is right with the world.
Toady is my sister Louise's 68th Birthday.  Hope that she has a good one.
I have to work this weekend.  I am hoping soon to be able to go to the ocean.  I guess that it may have to waite until next month. 
Mom fell down a couple of days ago.  Didn't break anything but she hurts.  It will take a while for her to bounce back.
When she does we want to tkake her out for dinner.

Sunday, July 8, 2012

Green Pea & Salmon Salad

Ingredients

 2 cups cold cooked salmon or 1 can (1 lb.) salmon, drained
1 cup each frozen peas, thawed, and thinly sliced celery
1/8. cup thinly sliced green onion
4 hard-cooked eggs, diced
 
Dill dressing
Lettuce leaves

Directions

Carefully separate salmon into large chunks; discard bones and skin, if necessary.
Mix together salmon, peas, celery, green onion, and eggs; cover and refrigerate for 2 to 4 hours.
Meanwhile, prepare dill dressing; cover and refrigerate.
To serve, shred lettuce on plates.  Gently combine salmon mixture with dressing.  Then spoon over greens. 
Dill dressing
In a small bowl combine 2/3 cup mayonnaise, 2 tablespoons each lemon juice and finely chopped dill pickle, 1 teaspoon each prepared mustard and dill weed, and salt and pepper to taste.
This was very tasty.  We had it two nights in a row.  This was nice for a hot summer day.
Looks like I am working this whole weedend!!  Sent an email to HR department because my statements don't match my bank statement.  Hopefully I will hear from them tomorrow.
We are going into the U didtrict tomorrow I need to get some more glass cleaner and then we are going down town.  The weather is supposed to be great 83!!  We are supposed to cool down the rest of the week. 

Thursday, July 5, 2012

Turkey & Green bean stir fry

Prep 15 Min Cook Time 15 Min

Cooking Sauce (recipe follows)
1 egg white
2 tablespoons soy sauce
2 pounds turkey breast, skinned, boned,
and cut into 1/4  by 2-inch strips
1/4 cup salad oil
1/2 pound green beans (ends removed), cut
into 2-inch pieces
1/2  cup thinly sliced celery
1/2 cup thinly sliced onion, separated into
rings
6 tablespoons water or dry sherry
1 or2 cloves garlic, minced or pressed

Prepare Cooking Sauce; set aside.
In a bowl, beat together egg white and soy; add
turkey and stir to coat. Set aside. Place a wok over
high heat; when wok is hot, add 2 tablespoons of the
oil. When oil is hot, add beans, celery, and onion;
stir-fry for about 1 minute, then add water. Cover
and cook, stirring occasionally, until beans are
tender-crisp to bite (about 4 minutes).
Remove vegetables from wok, then add remain-
ing 2 tablespoons oil. When oil is hot, add garlic and
half the turkey. Stir-fry until meat is no longer pink in
center; cut to test (about 3 minutes). Remove from
wok. Repeat to cook remaining turkey; return all
turkey to wok along with green bean mixture. Stir
Cooking Sauce, pour into wok, and stir until sauce
boils and thickens. Makes 4 servings.

Cooking Sauce. Mix 1 tablespoon each cornstarch
and soy sauce, 2 tablespoons dry sherry, 1/2 teaspoon
ground ginger, and 1/2 cup water.
Dan made this one and it was easy to make.

Layered Clam and Noodle Casserole

ingredients

  • 8 ounces lasagna noodles
  • 2 cans (6.5 oz) minced clams
  • 4 Tablespoons butter
  • 1/4 cup flour
  • 1 bottle  8 ounces clam juice
  • 2 cloves garlic, minced
  • 1 Teaspoon Italian herb seasoning
  • 3 tbs. lemon juice
  • 1 pint cottage cheese
  • 1 10 oz. package of frozen chopped spinach, thawed
  • pepper
  • 1/2 lb. mozzarella crumbled/grated
  • 1/4 cup grated parmesan
  • 1/4 cup parsley, chopped

directions

  • 1 Cook noodles, drain.
  • 2 Drain clams, reserving liquid.
  • 3 Melt butter, stir in flour and cook until bubbly.
  • 4  Remove from heat and stir in clam liquid and clam juice.
  • 5  Cook, stirring until mixture boils and thickens (5 minutes).
  • 6 Remove from heat, stir in clams, garlic, oregano, basil, parley, lemon juice and pepper.
  • 7  Line greased 3 qt. baking dish with 1/3 noodles. Spoon cottage cheese over noodles evenly and top with 1/3 of clam sauce.
  • 8 Add second layer of noodles. Squeeze thawed spinach to remove water and arrange over noodles with 1/2 of the mozzarella and 1/2 of the remaining clam sauce.
  • 9 Third layer of noodles, topped with mozzarella, clam sauce and parmesan on top.
  • 10 Bake uncovered at 350 degrees for 30 - 45 minutes.  
I made this one and it was easy.  Never thought of using clams in a lasagna before.

Bacon Wrapped Hamburgers

Prep Time 15 Min Cook Time 10 Min Ready In 25 Min

Servings  6

Ingredients

  • 1/2 cup shredded Cheddar cheese
  • 1 tablespoon grated Parmesan cheese
  • 1 small onion, chopped
  • 1 egg
  • 1 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound ground beef
  • 6 slices bacon
  • 6 hamburger buns, split

Directions

1. Preheat a grill for high heat.
2. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks.
3. Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.

We grilled these on our indore grill.  Boy did they turn out grate!!!  I liked the bacon around the burgers.  I used pork instead of beef.
If I don't have to work we are planning on going to the ocean on the 14 of this month.  I love going there.  Looking forward to Jewls coming home.  The last time I saw her was at Christmas.
Because of the hours at work some folks have quit.  I am hanging in there because I still feel that I am where I am supposed to be. 

Turkey Sausage and Bean Soup

Start to finish 25 Minutes Serves 4

4 Cups Chicken Broth
2 15 ounce cans white kidney beans
1 Pound Turkey Kielbasa cut into 1/2 inch pieces
1 Med onion chopped
1 Teaspoon dried basil, crushed
1/4 Teaspoon black pepper
1/2 Teaspoon bottled minced garlic
3 Cups fresh spinach

DIRICIIONS

1.  In a large saucepan or
Dutch oven combine chicken
broth. beans. kielbasa, onion.
basil, pepper, and garlic. Bring to
boiling; reduce heat. Cover
and simmer for l0 to
15 minutes or until onion
is tender.
2" Meanwhile, remove
stems from spinach. Stack the
leaves one on top of the other
and cut into l -inch-wide
strips. Just before serving.
stir spinach into soup.

Dan made this one and it turned out great!!

Tuesday, July 3, 2012

Wide Noodles In Tomato Cheese Sauce

Prep Time 15 Minutes Cook Time 15 Minutes Serves 4

Ingredients

 
2 tablespoons butter or margarine
1/3 cup finely chopped onion
2 tablespoons chopped fresh basil or 1 teaspoon dry basil
4 medium-size pear-shaped (Roma-type) tomatoes (about 8 oz. total), peeled, seeded, and chopped
1 clove garlic, minced or pressed
1/2 cup whipping cream
1 package (8 1/2 oz.) dry pappardelle (wide fettuccine), 10 to 12 ounces fresh pappardelle, or 8 ounces dry extra-wide egg noodles
Salt and ground white pepper
1 cup (4 oz.) shredded whole-milk mozzarella cheese
1/3 to 1/2 cup grated Parmesan cheese

Directions

Melt butter in a wide frying pan over medium heat.
Add onion and cook, stirring occasionally, until soft but not brown (about 3 minutes).
Stir in basil, tomatoes, garlic, and cream.
Cook, uncovered, stirring often, until tomatoes are soft (6 to 8 minutes).
Transfer to a food processor or blender; whirl until smooth.
Return sauce to pan; set aside.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until barely tender to bite (3 to 4 minutes for dry pappardelle, about 2 minutes for fresh pappardelle, 4 to 6 minutes for noodles); or cook according to package directions.
Drain well.
Meanwhile, reheat sauce over low heat.
Season to taste with salt and white pepper.
Sprinkle with mozzarella cheese.
Heat without stirring just until cheese is melted (about 3 minutes).
Add pasta; mix lightly, using 2 spoons.

If you can't find these noodles you can use lasagne noodles.