The grill is on! We grilled up some hot dogs, and slow-cooked a batch of awesome baked beans all day long.
The Beans from Simply Recipes put our homegrown Stallard beans to good use. I even had all the ingredients! Continue reading
Great for the freezer! Just make them up, put the tray in the freezer, then package. Defrost seam-side down on a baking sheet. Brush with butter or oil and bake 35 to 45 minutes (until they begin to get crispy).
We baked half the chimichangas Monday night, and froze the rest. We used more of our homegrown frozen corn. I didn’t have pepperjack cheese, so we used a combination of Monterrey Jack and Mozarella.
I love the way the inside gets the same chewy texture that a “real” chimichanga has. It must be from the steam released from the filling during baking.
We still need to try this with some rice in the filling.Everyone liked dinner!
Now that the snow has FINALLY melted, we’ll soon be in full swing working outside for the growing season. I’m trying to take opportunities to cook some more time-consuming meals now, before we hit the growing season (a.k.a. grilled cheese season).
I didn’t plan on a little trouble with the chickens last Sunday, so although we ate the time-consuming meal, it was just a little bit late.
The spaghetti and meatball recipe is from Simply Recipes. I don’t follow it exactly, because I usually have to adjust for the ingredients we have on hand.
First, I started some of our favorite French bread- which we mix in the bread machine, but bake in the oven.
Laurie over at My Foray into Food Storage shared this recipe for awesome cinnamon rolls. And I put them on the menu 🙂
Sean determined that bacon goes better than sausage with cinnamon rolls, so that’s what we ate.
Sean said the cinnamon rolls were the most delicious in the world. And he’s pretty sure that everyone else in the world was jealous of our dinner Saturday night.
This recipe mixed up so easily in the stand mixer. Continue reading
It seems that I never make chicken enchiladas the same way twice. They vary depending upon what’s in the fridge. Thursday, we had plenty of mozzarella and sour cream to add to sauteed onions, chopped jalapenos (canned from last year), and chicken. I threw in a little salt and some chicken broth.
This used up the last of the frozen enchilada sauce from my last batch. I thought it was a little sweet (still), but good, otherwise.
I used to brush the tortillas with peanut oil and warm in a pan to soften them for assembly. Recently, I learned a great tip that doesn’t use oil… just wrap three or four tortillas in a paper towel and microwave for 25 or 30 seconds. This is much faster, a little healthier, and leaves one less pan to wash!
Tonight’s dinner earned 2 thumbs up from Mark and Sean. I liked it, too.
I didn’t plan to post about Tuesday’s supper, because it was leftover chili from the freezer and cornbread, which I’ve written about before.
BUT, when I opened the refrigerator to get the milk to make cornbread, I noticed that there wasn’t any. No milk, I mean. So!
I made the cornbread anyway, using plain yogurt. I ended up adding a few tablespoons of water to the batter to make it thin enough. It tasted great! There was a sliver of bread left after dinner, but that was gone before bedtime. Everyone liked it, even after I told them it had yogurt in it.
Easiest ever! Mark shared this “recipe” with me before we got married.
Put pork (boneless is easiest; “ribs”, chops, roast, loin- whatever) in crockpot. Add some BBQ sauce. Cook on low or high until pork falls apart. Continue reading
I’ve been trying to find more ways to incorporate brown rice into our meals, so when I saw this crock-pot recipe,on Stephanie O’Dea’s slow-cooking blog, I was excited to try it. What could be better than brown rice and a crockpot?!
I chopped the onions as small as possible so that they would Continue reading
Sean only likes ham if it is sliced and cooked in a skillet until carmelized a bit. Mark and I aren’t the hugest fans of that, but it is fine. We all eat it and think it’s fine.
Green beans, pineapple, and applesauce went well with tonight’s ham.