Thursday, April 26, 2012
Saturday, April 21, 2012
Wednesday, April 18, 2012
Modified from The $7 A Meal Slow Cooker Cookbook
***Needs a crock pot***
4 chicken breasts (boneless, skinless)
1/2 tsp salt
1/8 tsp white pepper
1/2 tsp dried tarragon
1 onion, chopped
3 carrots, sliced
1 (10 oz) can condensed chicken broth (this said "container condensed chicken soup" - I used broth, you can pick another version)
1/4 cup Dijon mustard
1/2 cup apple juice
2 tbsp cornstarch
1/4 cup water
In a 4 quart crock pot, combine all ingredients except cornstarch and water. Cover and cook for 6-7 hours or until chicken is 165. I put the chicken in the CP, then the onion/carrots on top. Then I whisked the remaining ingredients together and poured over the chicken and veggies.
In a small bowl, mix cornstarch and water. Add to CP. Cover and cook on high for 20-30 minutes or until sauce is thickened. Serve over noodles (I did egg noodles) or rice. So cook this while the cornstarch is in. Mine never thickened as much as I would like, I think honestly it night need to be thickened on the stovetop if you really want a nice thick sauce. Using a cream based chicken soup would also make thicker, but I knew Ray would prefer the broth (and he loved this).
Tuesday, April 17, 2012
Monday, April 16, 2012
Sunday, April 15, 2012
Saturday, April 14, 2012
So we found a new mall in Youngstown that still has a playland and actually stores we like....so Akron/Cleveland, you are dead to us......
The world is just so kid unfriendly anymore and it disgusts me - we were all kids once! Kids being kids shouldn't bug anyone - they were kids once!
Sausage Wonton Cups
Modified from Taste of Home
1 lb sausage (they used turkey sausage and broke up 4 (4 oz) links...I just used a pound of regular sweet Italian sausage (pork))
1 can (15 oz) tomato sauce
1/2 tsp garlic powder
1/2 tsp basil
24 wonton wrappers (my package came with a lot more, I'll probably do at least a double batch next time)
1 cup (4 oz) Italian cheese blend, shredded
In a large skillet, cook sausage until no longer pink, drain. Stir in tomato sauce, garlic powder and basil. Bring to a boil. Reduce heat; simmer, uncovered from 8-10 minutes or until thickened.
Meanwhile press wonton wrappers into mini muffin cups (so 24 to a sheet) coated with Pam. Bake at 350 for 8-9 minutes or until lightly browned (make sure to pay attention to edges as you are stuck with the shape once cooked).
So here is where I'd "break" when transporting it. I don't want to have to refrigerate as that makes the wrappers (which are crispy after cooking) soggy. Still yummy, but lose that crisp that most people like. I could wait on the wrappers as well, but I also don't want too much prep work there....I "think" I can transport as is...we'll see!
Spoon sausage mixture into cups. Sprinkle with cheese. Bake 5-7 minutes more or until cheese are melted. Serve warm. As a note, these actually are really good to eat without a plate as while the outside is "crispy" the bottom stays soft from the filling, which means it doesn't fall apart while eating!
Makes 2 dozen.
Thursday, April 12, 2012
If you are willing to help out the American Cancer Society, please consider contributing to our team effort!