Thu Apr 12 2007 09:34 PST (Susanna Chadwick) Salade du Jour: Inspired by Alyson and motivated by a large amount of semi-free time and John liking when I try new recipes, I made a fancy grocery list and planned some meals yesterday. When John got home from work, I went to the store and spent lots of money. I really didn't plan very many things, but it will be better than nothing.

I made myself a salad ahead of time for lunch today. Shake 1/2 diced green apple with 2 T. ranch dressing. Add 2 c. spinach on top, 1/4 c. cubed cheddar cheese, and 1/4 c. chopped walnuts. I had a recipe, but the apples mixed with the dressing was the only part I followed. All the other ingredients were either too expensive or I couldn't find them at the different store I went to. Anyway, it was yummy my way, and you could add whatever you wanted, and the dressing keeping the apples fresh and the apples keeping the dressing from getting the salad soggy is the key to the recipe anyway. The recipe has variations that include using tomato wedges in place of the apple, if you don't like fruit in your salads.

Thu Apr 12 2007 12:34 EST (Susanna Chadwick) Salade du Jour: Inspired by Alyson and motivated by a large amount of semi-free time and John liking when I try new recipes, I made a fancy grocery list and planned some meals yesterday. When John got home from work, I went to the store and spent lots of money. I really didn't plan very many things, but it will be better than nothing.

I made myself a salad ahead of time for lunch today. Shake 1/2 diced green apple with 2 T. ranch dressing. Add 2 c. spinach on top, 1/4 c. cubed cheddar cheese, and 1/4 c. chopped walnuts. I had a recipe, but the apples mixed with the dressing was the only part I followed. All the other ingredients were either too expensive or I couldn't find them at the different store I went to. Anyway, it was yummy my way, and you could add whatever you wanted, and the dressing keeping the apples fresh and the apples keeping the dressing from getting the salad soggy is the key to the recipe anyway. The recipe has variations that include using tomato wedges in place of the apple, if you don't like fruit in your salads.

Sat Apr 14 2007 18:29 PST (Susanna Chadwick) Non-Casserole: For dinner last night I made a casserole recipe I've had forever but never tried. I hardly ever make casseroles, so I may make this one again. John doesn't particularly care for casseroles and this was no exception. However, in my mind it has the strong advantage of being made entirely from scratch. I even used fresh steamed broccoli instead of the frozen. Oh yeah, the actual recipe is called Chicken Rice Divan Bake.

1 pkg. frozen broccoli
1 c. grated cheddar
2 c. cooked cubed chicken
1 c. cooked rice
2 T. butter 
2 T. flour
1 c. milk
1 T. lemon juice
1 c. sour cream

Put cooked broccoli in 13x9 pan. Top with chicken. Season with salt and pepper. Spoon rice over top.

Melt butter over low heat, blend in flour and add milk. Cook, stirring constantly, until mixture thickens. Remove from heat and stir in lemon juice and sour cream. Spoon over chicken. Sprinkle with cheese. Bake at 400 and& for 15-20 minutes.

Sat Apr 14 2007 18:29 PST (Susanna Chadwick) Non-Casserole: For dinner last night I made a casserole recipe I've had forever but never tried. I hardly ever make casseroles because John doesn't care for them. This was no exception. However, in my mind it has the strong advantage of being made entirely from scratch. I even used fresh steamed broccoli instead of the frozen. Oh yeah, the actual recipe is called Chicken Rice Divan Bake.

1 pkg. frozen broccoli
1 c. grated cheddar
2 c. cooked cubed chicken
1 c. cooked rice
2 T. butter 
2 T. flour
1 c. milk
1 T. lemon juice
1 c. sour cream

Put cooked broccoli in 13x9 pan. Top with chicken. Season with salt and pepper. Spoon rice over top.

Melt butter over low heat, blend in flour and add milk. Cook, stirring constantly, until mixture thickens. Remove from heat and stir in lemon juice and sour cream. Spoon over chicken. Sprinkle with cheese. Bake at 400 and& for 15-20 minutes.

Sat Apr 14 2007 21:29 EST (Susanna Chadwick) Non-Casserole: For dinner last night I made a casserole recipe I've had forever but never tried. I hardly ever make casseroles because John doesn't care for them. This was no exception. However, in my mind it has the strong advantage of being made entirely from scratch. I even used fresh steamed broccoli instead of the frozen. Oh yeah, the actual recipe is called Chicken Rice Divan Bake.

1 pkg. frozen broccoli
1 c. grated cheddar
2 c. cooked cubed chicken
1 c. cooked rice
2 T. butter 
2 T. flour
1 c. milk
1 T. lemon juice
1 c. sour cream

Put cooked broccoli in 13x9 pan. Top with chicken. Season with salt and pepper. Spoon rice over top.

Melt butter over low heat, blend in flour and add milk. Cook, stirring constantly, until mixture thickens. Remove from heat and stir in lemon juice and sour cream. Spoon over chicken. Sprinkle with cheese. Bake at 400 and& for 15-20 minutes.

Mon Apr 23 2007 18:07 PST (Susanna Chadwick) Meatloaf Muffins:

1 lb. ground beef
1 package Stove Top
1 c. water
ketchup
mozzarella cheese

Mix meat, stuffing mix and water until well blended. Press evenly into 12 medium muffin cups; make an indentation in the center of each. Squirt ketchup (about 1 T) into each indentation. Bake 30 minutes at 375, or until meatloaves are cooked through. Sprinkle each with cheese and continue baking 5 minutes. Let stand 10 minutes before serving.

You could do this with any meatloaf recipe, I think, and cut your baking time in half. Not only is it faster, it makes nice individually portioned leftovers for lunches, or to freeze and reheat easily. John thought I had made him coconut cupcakes when he saw these, with the melted cheese on top - this is why I made coconut cupcakes today.

Mon Apr 23 2007 18:21 PST (Susanna Chadwick) Mashed Cauliflower: John raved about some mashed “potatoes� he had while living with Jamie, so I finally tried it. I think what John had was cooked cauliflower, mashed, so this version was very different. I don’t think John liked it very much – he said it was dry – but I did.

1 lb. potatoes, cut into chunks
1 c. bite-sized cauliflower florets
¼ c. sour cream
1 c. shredded cheddar cheese

Boil potatoes and cauliflower until tender. Mash with sour cream; sprinkle with cheese.

Mon Apr 23 2007 20:10 PST (Susanna Chadwick) Coconut Cupcakes:

1 1/2 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 c. sugar
3/4 c. butter
3 eggs
3/4 t. pure vanilla extract
3/4 t. pure almond extract
1/2 cup buttermilk (or milk with a little vinegar)
1 7-ounce package flaked sweetened coconut
cream cheese icing

In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy. Turn the mixer speed to low, and add the eggs one at a time, beating 1 minute after each. Beat in the vanilla and almond extract. Scrape down the sides of the bowl, and beat again briefly.

Add the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined. Fold in only 1 1/3 cups of the coconut.

Fill each muffin cup almost full with batter. Bake in a 325-degree oven for 20 minutes or until the cupcake tops are golden and a wooden toothpick inserted in the center of a cupcake comes out clean. When cool, frost with cream cheese icing and sprinkle remaining coconut on top.

We both really liked these. Other than having to make frosting it wasn't anymore difficult that using a cake mix, and much more yummy. I didn't have any cream cheese so I made buttercream frosting. I also didn't have any almond extract. I will definitely be making these again!

Mon Apr 23 2007 20:10 PST (Susanna Chadwick) Coconut Cupcakes:

1 1/2 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 c. sugar
3/4 c. butter
3 eggs
3/4 t. pure vanilla extract
3/4 t. pure almond extract
1/2 cup buttermilk (or milk with a little vinegar)
1 7-ounce package flaked sweetened coconut
cream cheese icing

In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy. Turn the mixer speed to low, and add the eggs one at a time, beating 1 minute after each. Beat in the vanilla and almond extract. Scrape down the sides of the bowl, and beat again briefly.

Add the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined. Fold in only 1 1/3 cups of the coconut.

Fill each muffin cup almost full with batter. Bake in a 325-degree oven for 20 minutes or until the cupcake tops are golden and a wooden toothpick inserted in the center of a cupcake comes out clean. When cool, frost with cream cheese icing and sprinkle remaining coconut on top.

We both really liked these. Other than having to make frosting it wasn't anymore difficult that using a cake mix, and much more yummy. I didn't have any cream cheese so I made buttercream frosting. I also didn't have any almond extract. I will definitely be making these again!

Mon Apr 23 2007 20:10 PST (Susanna Chadwick) Coconut Cupcakes:

1 1/2 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 c. sugar
3/4 c. butter
3 eggs
3/4 t. pure vanilla extract
3/4 t. pure almond extract
1/2 cup buttermilk (or milk with a little vinegar)
1 7-ounce package flaked sweetened coconut
cream cheese icing

In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy. Turn the mixer speed to low, and add the eggs one at a time, beating 1 minute after each. Beat in the vanilla and almond extract. Scrape down the sides of the bowl, and beat again briefly.

Add the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined. Fold in only 1 1/3 cups of the coconut.

Fill each muffin cup almost full with batter. Bake in a 325-degree oven for 20 minutes or until the cupcake tops are golden and a wooden toothpick inserted in the center of a cupcake comes out clean. When cool, frost with cream cheese icing and sprinkle remaining coconut on top.

We both really liked these. Other than having to make frosting it wasn't anymore difficult that using a cake mix, and much more yummy. I didn't have any cream cheese so I made buttercream frosting. I also didn't have any almond extract. I will definitely be making these again!

Mon Apr 23 2007 21:07 EST (Susanna Chadwick) Meatloaf Muffins:

1 lb. ground beef
1 package Stove Top
1 c. water
ketchup
mozzarella cheese

Mix meat, stuffing mix and water until well blended. Press evenly into 12 medium muffin cups; make an indentation in the center of each. Squirt ketchup (about 1 T) into each indentation. Bake 30 minutes at 375, or until meatloaves are cooked through. Sprinkle each with cheese and continue baking 5 minutes. Let stand 10 minutes before serving.

You could do this with any meatloaf recipe, I think, and cut your baking time in half. Not only is it faster, it makes nice individually portioned leftovers for lunches, or to freeze and reheat easily. John thought I had made him coconut cupcakes when he saw these, with the melted cheese on top - this is why I made coconut cupcakes today.

Mon Apr 23 2007 21:21 EST (Susanna Chadwick) Mashed Cauliflower: John raved about some mashed “potatoes� he had while living with Jamie, so I finally tried it. I think what John had was cooked cauliflower, mashed, so this version was very different. I don’t think John liked it very much – he said it was dry – but I did.

1 lb. potatoes, cut into chunks
1 c. bite-sized cauliflower florets
¼ c. sour cream
1 c. shredded cheddar cheese

Boil potatoes and cauliflower until tender. Mash with sour cream; sprinkle with cheese.

Mon Apr 23 2007 23:10 EST (Susanna Chadwick) Coconut Cupcakes:

1 1/2 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 c. sugar
3/4 c. butter
3 eggs
3/4 t. pure vanilla extract
3/4 t. pure almond extract
1/2 cup buttermilk (or milk with a little vinegar)
1 7-ounce package flaked sweetened coconut
cream cheese icing

In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy. Turn the mixer speed to low, and add the eggs one at a time, beating 1 minute after each. Beat in the vanilla and almond extract. Scrape down the sides of the bowl, and beat again briefly.

Add the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined. Fold in only 1 1/3 cups of the coconut.

Fill each muffin cup almost full with batter. Bake in a 325-degree oven for 20 minutes or until the cupcake tops are golden and a wooden toothpick inserted in the center of a cupcake comes out clean. When cool, frost with cream cheese icing and sprinkle remaining coconut on top.

We both really liked these. Other than having to make frosting it wasn't anymore difficult that using a cake mix, and much more yummy. I didn't have any cream cheese so I made buttercream frosting. I also didn't have any almond extract. I will definitely be making these again!

Wed Apr 25 2007 16:02 PST (Susanna Chadwick) Where's the Beef Dinner: Here is a recipe I made ages ago. It wasn't outstanding, but pretty good and I generally have all these ingredients, so I will probably make it again when I am wondering what to make for dinner.

Brown:
1/2 lb. beef
2 cloves garlic

Add and bring to a boil:
1 can diced tomatoes
1 can beef broth
1 c. water

Add and simmer 15 minutes:
2 c. bowtie pasta
1 med zucchini (I used green beans)

Stir in:
1 can tomato paste
1/4 t. italian seasoning
1 c. cheese

Wed Apr 25 2007 19:02 EST (Susanna Chadwick) Where's the Beef Dinner: Here is a recipe I made ages ago. It wasn't outstanding, but pretty good and I generally have all these ingredients, so I will probably make it again when I am wondering what to make for dinner.

Brown:
1/2 lb. beef
2 cloves garlic

Add and bring to a boil:
1 can diced tomatoes
1 can beef broth
1 c. water

Add and simmer 15 minutes:
2 c. bowtie pasta
1 med zucchini (I used green beans)

Stir in:
1 can tomato paste
1/4 t. italian seasoning
1 c. cheese

Mon Apr 30 2007 16:49 PST (Susanna Chadwick) Potsticker Success: I made up a potsticker recipe by browsing some on the internet and picking out my favorite ingredients.

1 lb ground pork
2 cloves garlic
1/3 head cabbage
1 medium carrot
2 green onions
½ red bell pepper
2 t. Worcestershire sauce
2 t. Soy sauce
Black pepper
1 t. ginger
1 package wonton wrappers

Cook pork. Finely shred all the vegetables. I used the cheese grater, except for the green onions. Mix all ingredients in a bowl. Put about 1 Tablespoon on the wrapper. Wet two edges of the wrapper and fold into a triangle and seal.

Heat 1 T. oil in skillet. Arrange potstickers in the pan. Once the bottom is brown, add 1/3 c. water and cover. When the water is gone, let the potstickers brown a bit more and remove from pan.

I think this is going to make about 75 potstickers. They can be frozen before cooking on a sheet and then put into a ziploc.

How good are these? John wanted In-and-Out for dinner and since trying these changed his mind. Yup, he just wants more potstickers.

Mon Apr 30 2007 19:49 EST (Susanna Chadwick) Potsticker Success: I made up a potsticker recipe by browsing some on the internet and picking out my favorite ingredients.

1 lb ground pork
2 cloves garlic
1/3 head cabbage
1 medium carrot
2 green onions
½ red bell pepper
2 t. Worcestershire sauce
2 t. Soy sauce
Black pepper
1 t. ginger
1 package wonton wrappers

Cook pork. Finely shred all the vegetables. I used the cheese grater, except for the green onions. Mix all ingredients in a bowl. Put about 1 Tablespoon on the wrapper. Wet two edges of the wrapper and fold into a triangle and seal.

Heat 1 T. oil in skillet. Arrange potstickers in the pan. Once the bottom is brown, add 1/3 c. water and cover. When the water is gone, let the potstickers brown a bit more and remove from pan.

I think this is going to make about 75 potstickers. They can be frozen before cooking on a sheet and then put into a ziploc.

How good are these? John wanted In-and-Out for dinner and since trying these changed his mind. Yup, he just wants more potstickers.