I made Bryana's Rosemary Dijon Pork Tenderloin for dinner this week and we had a pretty big chunk of pork left over so I shredded it up and put it into tacos. You could make this recipe completely from the beginning by roasting any type of pork and pulling it apart/shredding it when it's done cooking.
(all of these measurements were eyeballed)
1 lb (approx) shredded pork
1/2 onion chipped pretty small
T canola oil
4 oz (half small can) on tomato sauce/paste
T cumin
T chili powder
3 T worcheshire sauce
1 small red bell pepper diced small
(red pepper flakes, chili paste, or other spice optional if you want some heat)
corn tortillas/taco shells
Saute onion in oil until soft. Add in tomato sauce and saute until thickened a little bit. Add in spices and worcheshire sauce and saute for a few minutes until flavors are all melded together. Add bell pepper, shredded pork and some water and simmer covered for 5 or so minutes until the bell pepper is soft. Add more water if needed and simmer on low uncovered for 10 more minutes or so until the sauce is thickened a little bit and the pork has absorbed the flavor.
Serve in taco shells with sour cream, diced tomatoes, shredded lettuce.....
Thursday, January 29, 2009
Sunday, January 25, 2009
Calzone
Prep time: 15 minutes
Cook time: 30 minutes
Makes: 4 calzones
1 pizza dough
flour (for dusting)
olive oil
1 pound mushrooms (cleaned and sliced)
4 cloves garlic (peeled and finely sliced)
4 sprigs fresh thyme
1/4 cup butter
sea salt and ground black pepper
1 cup tomato sauce
11 ounces spinach leaves
8 ounces mozzarella cheese
*You can use a store-bought pizza dough or make your own. I added chicken when I made these.
1. Preheat oven to 450 to 500 degrees F.
2. Make 4 balls of dough from the uncooked pizza dough. Roll each ball out on a floured surface, making them roughly circular, about the thickness of a silver dollar, and about 12 inches across.
3. Pour a large glug of olive oil into a hot frying pan.
4. Add the mushrooms, garlic, and thyme. Fry until mushrooms are cooked.
5. Drop in the butter. Season with salt and pepper.
6. Add the tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach in batches and stir again.
7. Simmer away the liquid until you're left with a thick mixture that's not too moist (otherwise it will burst through the dough when you're cooking the calzone).
8. Divide the mushroom and spinach mixture evenly between the 4 pizza bases and spread it out nicely.
9. Top with mozzarella, salt and pepper.
10. To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you--you basically fold it in half. Pinch the edges so none of the filling can spill out.
11. Place the calzones side by side on a floured baking sheet or pizza stone.
12. Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.
Cook time: 30 minutes
Makes: 4 calzones
1 pizza dough
flour (for dusting)
olive oil
1 pound mushrooms (cleaned and sliced)
4 cloves garlic (peeled and finely sliced)
4 sprigs fresh thyme
1/4 cup butter
sea salt and ground black pepper
1 cup tomato sauce
11 ounces spinach leaves
8 ounces mozzarella cheese
*You can use a store-bought pizza dough or make your own. I added chicken when I made these.
1. Preheat oven to 450 to 500 degrees F.
2. Make 4 balls of dough from the uncooked pizza dough. Roll each ball out on a floured surface, making them roughly circular, about the thickness of a silver dollar, and about 12 inches across.
3. Pour a large glug of olive oil into a hot frying pan.
4. Add the mushrooms, garlic, and thyme. Fry until mushrooms are cooked.
5. Drop in the butter. Season with salt and pepper.
6. Add the tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach in batches and stir again.
7. Simmer away the liquid until you're left with a thick mixture that's not too moist (otherwise it will burst through the dough when you're cooking the calzone).
8. Divide the mushroom and spinach mixture evenly between the 4 pizza bases and spread it out nicely.
9. Top with mozzarella, salt and pepper.
10. To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you--you basically fold it in half. Pinch the edges so none of the filling can spill out.
11. Place the calzones side by side on a floured baking sheet or pizza stone.
12. Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.
Enjoy!
Tuesday, January 20, 2009
Greek Chicken Sandwiches with Yogurt-Cucumber Sauce
*We tried this recipe last week and I really liked it. I dont do cucumbers so I left those out and added tomatoes, I used the flatbread from TJs as its softer than pitas.
This is a summery meal with cooling cucumbers and creamy yogurt. For a vegetarian alternative, use garbanzo beans (also called chickpeas) in the sandwiches instead of the chicken. Serve it with Greek-Style Green Beans (you can also peel, slice and serve the 1/2 cucumber that wasn't used in the recipe).
1 lb. boneless, skinless chicken breasts or canned garbanzo beans, if using the beans, drain and rinse them
1 Tbsp. olive oil
1/4 tsp. salt, or to taste
1/8 tsp. black pepper, or to taste
1 cup plain nonfat or lowfat yogurt, preferably Greek yogurt
1 tsp. minced garlic, (1 - 2 cloves)
2 tsp. fresh oregano, mint or dill, chopped
1/2 tsp. honey
1/2 cucumber, peeled and finely diced or shredded (1 cup total)
4 whole wheat or white pita breads
1 tomato, diced
(If you are making the green beans, start them first.) Cut the chicken into 1/2-inch wide strips and toss it with the oil, salt and pepper. (If using garbanzo beans, warm them in the microwave or on the stovetop with the oil and black pepper, and omit the salt.)
Heat a large heavy skillet over medium heat. Cook the chicken until it is browned on the outside and no longer pink in the middle, turning occasionally, 5-7 minutes.
Meanwhile, in a medium serving bowl, combine the yogurt, garlic, oregano, mint or dill, honey and cucumber.
Warm the pita in the microwave or conventional oven (10 - 15 minutes at 300 degrees, wrapped in foil) to soften it.
Assemble the sandwiches at the table by stuffing or wrapping the chicken (or garbanzo beans) in the pita pockets and topping it with the yogurt sauce and tomato. Serve the sandwiches warm.
Scramble Flavor Booster: Use lots of fresh herbs in the yogurt sauce, and season the chicken with freshly ground black pepper before cooking it.
Tip:
If your market carries a range of yogurts, look for Greek yogurt, such as Fage, which has a much richer and smoother taste and texture than American yogurts.
This is a summery meal with cooling cucumbers and creamy yogurt. For a vegetarian alternative, use garbanzo beans (also called chickpeas) in the sandwiches instead of the chicken. Serve it with Greek-Style Green Beans (you can also peel, slice and serve the 1/2 cucumber that wasn't used in the recipe).
1 lb. boneless, skinless chicken breasts or canned garbanzo beans, if using the beans, drain and rinse them
1 Tbsp. olive oil
1/4 tsp. salt, or to taste
1/8 tsp. black pepper, or to taste
1 cup plain nonfat or lowfat yogurt, preferably Greek yogurt
1 tsp. minced garlic, (1 - 2 cloves)
2 tsp. fresh oregano, mint or dill, chopped
1/2 tsp. honey
1/2 cucumber, peeled and finely diced or shredded (1 cup total)
4 whole wheat or white pita breads
1 tomato, diced
(If you are making the green beans, start them first.) Cut the chicken into 1/2-inch wide strips and toss it with the oil, salt and pepper. (If using garbanzo beans, warm them in the microwave or on the stovetop with the oil and black pepper, and omit the salt.)
Heat a large heavy skillet over medium heat. Cook the chicken until it is browned on the outside and no longer pink in the middle, turning occasionally, 5-7 minutes.
Meanwhile, in a medium serving bowl, combine the yogurt, garlic, oregano, mint or dill, honey and cucumber.
Warm the pita in the microwave or conventional oven (10 - 15 minutes at 300 degrees, wrapped in foil) to soften it.
Assemble the sandwiches at the table by stuffing or wrapping the chicken (or garbanzo beans) in the pita pockets and topping it with the yogurt sauce and tomato. Serve the sandwiches warm.
Scramble Flavor Booster: Use lots of fresh herbs in the yogurt sauce, and season the chicken with freshly ground black pepper before cooking it.
Tip:
If your market carries a range of yogurts, look for Greek yogurt, such as Fage, which has a much richer and smoother taste and texture than American yogurts.
Rio Grande Black Bean Soup
1 Tbsp. olive oil
1 yellow onion, diced
15 oz. canned black beans, drained and rinsed
28 oz. whole tomatoes, with their liquid
15 oz. tomato sauce
1 1/2 tsp. chili powder
1 dash ground cloves or cinnamon
2 Tbsp. Marsala wine, or 1 Tbsp. balsamic vinegar
1 cup quick-cooking brown rice or quinoa
1 cup shredded part-skim mozzarella cheese, for serving (optional)
1 cup nonfat or low fat sour cream, for serving (optional)
In a large Dutch oven or stockpot, heat the oil over medium heat. Cook the onions, stirring occasionally, until they are translucent, about 5 minutes.
Add the beans, tomatoes, tomato sauce, chili powder, cloves or cinnamon and wine or vinegar. Bring it to a low boil and simmer it for 10 minutes, stirring occasionally.
Add the rice or quinoa, cover, reduce heat and simmer for 10 minutes. Test the rice to make sure it is tender, and serve it topped with cheese and sour cream, if desired.
Scramble Flavor Booster: Double the chili powder or use chipotle or hot Mexican style chili powder. Serve the stew with hot sauce.
Tip: Quick-cooking brown rice is a great way to get whole grains in your family's weeknight meals. Another quick-cooking whole grain alternative is quinoa, which has a light flavor and texture and is a great addition to stews.
* After I made this I was thinking you could add a lot more veggies to it- red pepper, corn etc
1 yellow onion, diced
15 oz. canned black beans, drained and rinsed
28 oz. whole tomatoes, with their liquid
15 oz. tomato sauce
1 1/2 tsp. chili powder
1 dash ground cloves or cinnamon
2 Tbsp. Marsala wine, or 1 Tbsp. balsamic vinegar
1 cup quick-cooking brown rice or quinoa
1 cup shredded part-skim mozzarella cheese, for serving (optional)
1 cup nonfat or low fat sour cream, for serving (optional)
In a large Dutch oven or stockpot, heat the oil over medium heat. Cook the onions, stirring occasionally, until they are translucent, about 5 minutes.
Add the beans, tomatoes, tomato sauce, chili powder, cloves or cinnamon and wine or vinegar. Bring it to a low boil and simmer it for 10 minutes, stirring occasionally.
Add the rice or quinoa, cover, reduce heat and simmer for 10 minutes. Test the rice to make sure it is tender, and serve it topped with cheese and sour cream, if desired.
Scramble Flavor Booster: Double the chili powder or use chipotle or hot Mexican style chili powder. Serve the stew with hot sauce.
Tip: Quick-cooking brown rice is a great way to get whole grains in your family's weeknight meals. Another quick-cooking whole grain alternative is quinoa, which has a light flavor and texture and is a great addition to stews.
* After I made this I was thinking you could add a lot more veggies to it- red pepper, corn etc
Friday, January 16, 2009
Rosemary Dijon Pork Loin
Lots of us have rosemary growing in our yards; here is a great recipe for it:
- 4 lb boneless pork loin
- 2 T Dijon mustard
- 2 T chopped red onion
- 2 t kosher salt
- 1/2 t coarse black pepper
- 1 clove garlic, minced
- 2 T coarsely chopped rosemary leaves
- Equipment: roasting pan or broiler pan...something to keep it from sitting in the drippings
Preheat oven to 350 F. Trim excess fat from pork loin, leaving a thin layer on top.
Mix other ingredients together except for rosemary; rub evenly and well into pork, then sprinkly rosemary on top. Roast for 20 minutes, then reduce temp. to 300 and roast for another hour or so.
Goes great with potatoes and salad :)
***See bonus recipe: Shredded Pork Tacos***
Wednesday, January 14, 2009
(Salmon) Corn Chowder
Joy and I made this for our mom's birthday dinner. We used fresh Salmon instead of the canned that the recipe called for. I'm sure it would be delicious without the fish also. The soup was hearty and a big hit and most of the ingredients are pantry staples. Courtesy of Allrecipes.com
Salmon Chowder, serves 8, ready in about 45 minutes
3 T butter
3/4 c chopped onion
1/2 c chopped celery
1 t garlic powder
2 c diced potatoes
2 carrots, diced
2 c chicken broth
1 t salt & pepper
1 t dried dill weed
2 cans salmon (we used approx. 1 lb fresh salmon, cut into small cubes)
1 can evaporated milk
1 can creamed corn
1/2 lb cheddar cheese, shredded
1. melt butter in large pot over medium heat. Saute onion, celery and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper and dill. Bring to a boil and reduce heat. Cover and simmer 20 minutes.
2. stir in salmon, evaporated milk, corn and cheese. Cook until heated through.
3. ours didn't seem very thick when we were done, so I added in some dissolved corn starch and it helped thicken it right up
Notes: this soup didn't taste "fishy" at all. The salmon flavor didn't really meld into the soup so when you had a bite of soup, if you didn't get a salmon piece, you might not even know that it was fish chowder at all. If you want it to be more fish flavored, you could add fish stock or clam juice instead of the chicken broth. Also, if you used the canned salmon and didn't drain the liquid out, it would add a little more of that flavor.
Salmon Chowder, serves 8, ready in about 45 minutes
3 T butter
3/4 c chopped onion
1/2 c chopped celery
1 t garlic powder
2 c diced potatoes
2 carrots, diced
2 c chicken broth
1 t salt & pepper
1 t dried dill weed
2 cans salmon (we used approx. 1 lb fresh salmon, cut into small cubes)
1 can evaporated milk
1 can creamed corn
1/2 lb cheddar cheese, shredded
1. melt butter in large pot over medium heat. Saute onion, celery and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper and dill. Bring to a boil and reduce heat. Cover and simmer 20 minutes.
2. stir in salmon, evaporated milk, corn and cheese. Cook until heated through.
3. ours didn't seem very thick when we were done, so I added in some dissolved corn starch and it helped thicken it right up
Notes: this soup didn't taste "fishy" at all. The salmon flavor didn't really meld into the soup so when you had a bite of soup, if you didn't get a salmon piece, you might not even know that it was fish chowder at all. If you want it to be more fish flavored, you could add fish stock or clam juice instead of the chicken broth. Also, if you used the canned salmon and didn't drain the liquid out, it would add a little more of that flavor.
Thursday, January 8, 2009
Thai Chicken Pasta (or rice)
This dish seems a little complicated because it has a lot of ingredients but you dump them in all at once and I usually have all of them on hand, except for the half-and-half...and please don't try to use whole milk and cornstarch instead, it does not work!
Everyone in my family loves this and, even though it seems special, it takes hardly any time to make.
Ingredients:
1 pound any kind of noodle (or you can serve over rice)
enough chicken to feed your family, shredded/cubed/or however
Sauce:
1/2 C chicken broth
1 T minced ginger root OR 1/2 t ground ginger
3 T soy sauce
4 T peanut butter (smooth or chunky)
3 T honey
1-2 t hot chili paste**
3 cloves minced garlic
1/2 C half-and-half
Cook pasta until al dente or rice according to package. Drain. Meanwhile, in medium saucepan combine all sauce ingredients. Cook and whisk over medium heat until mixture is fully incorporated and heated through. Add noodles and chicken, toss to coat. I top mine with chives if I have them and chopped peanuts "for a nice crunch!" (little food network reference there)
**In the ethnic foods/Indian section of the grocery store I found a jar of Patak's Original Vindaloo Curry Paste "hot" It says to use within six months of opening but I didn't read that until just now and I've been keeping mine in the fridge and using it for at least a year now with no problems :)
Everyone in my family loves this and, even though it seems special, it takes hardly any time to make.
Ingredients:
1 pound any kind of noodle (or you can serve over rice)
enough chicken to feed your family, shredded/cubed/or however
Sauce:
1/2 C chicken broth
1 T minced ginger root OR 1/2 t ground ginger
3 T soy sauce
4 T peanut butter (smooth or chunky)
3 T honey
1-2 t hot chili paste**
3 cloves minced garlic
1/2 C half-and-half
Cook pasta until al dente or rice according to package. Drain. Meanwhile, in medium saucepan combine all sauce ingredients. Cook and whisk over medium heat until mixture is fully incorporated and heated through. Add noodles and chicken, toss to coat. I top mine with chives if I have them and chopped peanuts "for a nice crunch!" (little food network reference there)
**In the ethnic foods/Indian section of the grocery store I found a jar of Patak's Original Vindaloo Curry Paste "hot" It says to use within six months of opening but I didn't read that until just now and I've been keeping mine in the fridge and using it for at least a year now with no problems :)
Southwestern salad
Seems like there are a few recipes with these ing already, but here is a new twist
Lettuce- we use spinach
1 can corn
1 can black beans
few chopped tomatoes
shredded cheese
tortilla chips
low fat ranch
salsa
Add the first 5 ing to the bowl. Mix the low fat ranch and salsa. Smash tortilla chips up as a garnish.
Lettuce- we use spinach
1 can corn
1 can black beans
few chopped tomatoes
shredded cheese
tortilla chips
low fat ranch
salsa
Add the first 5 ing to the bowl. Mix the low fat ranch and salsa. Smash tortilla chips up as a garnish.
Balsamic chicken with noodles and tomatoes
*disclaimer, this is a very lose recipe as I make it different every time and never write anything down.
Chicken Breasts
Cherry Tomatoes
Balsamic Vinegar
Noodles
Basil
Salt
Pepper
Season the chicken breast with salt and pepper on both sides. Cook the chicken breasts in a frying pan over med heat until done. Once they are done take them out and deglaze the pan with the balsamic vinegar- about 1/3 cup?? Get all the flavor off of the bottom of the pan. Slice the cherry tomatoes in half, add them to the vinegar along with the cooked chicken and basil. Cook for a min or two just to warm the tomatoes. Serve over noodles.
** I use the frozen basil from TJ's and whole wheat angel hair pasta. You can also serve it with fresh parmesan cheese.
Chicken Breasts
Cherry Tomatoes
Balsamic Vinegar
Noodles
Basil
Salt
Pepper
Season the chicken breast with salt and pepper on both sides. Cook the chicken breasts in a frying pan over med heat until done. Once they are done take them out and deglaze the pan with the balsamic vinegar- about 1/3 cup?? Get all the flavor off of the bottom of the pan. Slice the cherry tomatoes in half, add them to the vinegar along with the cooked chicken and basil. Cook for a min or two just to warm the tomatoes. Serve over noodles.
** I use the frozen basil from TJ's and whole wheat angel hair pasta. You can also serve it with fresh parmesan cheese.
Monday, January 5, 2009
Chicken Fajitas, BBQ Chicken Pizza
This is a recipe that is easy, fresh, and delicious. You could also substitute the chicken for shrimp or steak. The leftovers can be morphed into bbq chicken pizza later in the week.
1-2 lbs chicken cut into strips
2-4 bell peppers, a variety of colors, cut into strips
1 med-large onion, cut into strips
taco seasoning
T oil
lime juice
salt
pepper
toppings
tortillas
In a large bowl, combine ingredients. Add any spices that you think would be tasty. Let sit for at least 10 minutes but up to 1 hour.
Heat large grill pan or skillet over medium high heat. Add fajita stuff and cook, stirring occasionally. When chicken is cooked through and vegis are tender, you're done. (if you're using a grill pan, you should get nice char marks!)
Serve with guacamole, shredded cheese, sour cream, beans, rice, fresh lime juice, etc. Roll up into a warmed tortilla and enjoy!
Bonus Recipe:
Use leftover fajitas and create bbq chicken pizza
Pizza dough
Fajita mix
BBQ sauce
Shredded mozzarella cheese
Green onions, chopped
cilantro, chopped
Preheat oven to 375. Roll out pizza dough onto baking sheet or pizza stone. Spread bbq sauce over dough. Sprinkle with leftover fajitas, cheese and green onions. Bake for about 20 minutes or until cheese is melted and bubbly.
1-2 lbs chicken cut into strips
2-4 bell peppers, a variety of colors, cut into strips
1 med-large onion, cut into strips
taco seasoning
T oil
lime juice
salt
pepper
toppings
tortillas
In a large bowl, combine ingredients. Add any spices that you think would be tasty. Let sit for at least 10 minutes but up to 1 hour.
Heat large grill pan or skillet over medium high heat. Add fajita stuff and cook, stirring occasionally. When chicken is cooked through and vegis are tender, you're done. (if you're using a grill pan, you should get nice char marks!)
Serve with guacamole, shredded cheese, sour cream, beans, rice, fresh lime juice, etc. Roll up into a warmed tortilla and enjoy!
Bonus Recipe:
Use leftover fajitas and create bbq chicken pizza
Pizza dough
Fajita mix
BBQ sauce
Shredded mozzarella cheese
Green onions, chopped
cilantro, chopped
Preheat oven to 375. Roll out pizza dough onto baking sheet or pizza stone. Spread bbq sauce over dough. Sprinkle with leftover fajitas, cheese and green onions. Bake for about 20 minutes or until cheese is melted and bubbly.
Saturday, January 3, 2009
Easy shredded chicken
In a large pot, lay as many chicken breasts as will fit snugly in one layer--with or without bones is fine. Sprinkle generously with salt and pepper, minced garlic (one clove per piece), sliced onion, and any other spices you like. Tip: if you plan to use in mexican food, season with cumin, mexican oregano, red pepper flakes, etc. For italian use greek oregano or mixed italian seasoning..., you get the idea. Press the seasonings down into the chicken, then carefully pour one can of chicken broth over the chicken, then add water just to cover.
Bring to a boil on high, then partially cover and reduce to low so liquid just simmers. Simmer for 7 minutes, then cover completely and remove from heat. Let chicken cool, covered, for 30 minutes to 1 hour. Remove from liquid and hand shred.
You could freeze in one or two cup portions and use in Julie's Chicken Tortilla Soup, or I often use it in enchiladas and taco salad.
Bring to a boil on high, then partially cover and reduce to low so liquid just simmers. Simmer for 7 minutes, then cover completely and remove from heat. Let chicken cool, covered, for 30 minutes to 1 hour. Remove from liquid and hand shred.
You could freeze in one or two cup portions and use in Julie's Chicken Tortilla Soup, or I often use it in enchiladas and taco salad.
Thursday, January 1, 2009
Easy Mini Meatloaf
I love meatloaf, but I seldom plan ahead enough to have it ready for dinner by the time we need to eat. Perhaps that will change now that I'm meal planning but, until I get into the swing of things, I make mini meatloaves in my muffin pan that takes 35 minutes to cook instead of 1 hour and 35 minutes.
Ingredients:
meatloaf mix (recipe suggestion here that uses a bag of stuffing mix)
Preheat oven to 375. Spray inside of twelve-cup muffin pan with cooking spray. Make meatloaf mixture. Scoop and form into balls and place inside of muffin cup. Bake for about 35 minutes!
Ingredients:
meatloaf mix (recipe suggestion here that uses a bag of stuffing mix)
Preheat oven to 375. Spray inside of twelve-cup muffin pan with cooking spray. Make meatloaf mixture. Scoop and form into balls and place inside of muffin cup. Bake for about 35 minutes!
Chicken Tortilla Soup
Ingredients:
2 cans chicken broth
1 cup shredded or cubed chicken
1 jar of salsa
1 can of black beans
1/2 cup frozen corn kernels
*1 cup cooked brown rice optional
*1 can diced tomatoes optional
tortilla chips, cheese, sour cream, avocado for garnish
In large pot, brown corn over medium heat (5 minutes).
Once corn is browned, add other ingredients and simmer 20+ minutes. Serve topped with crushed tortilla chips, shredded cheese, sour cream and avocado.
Notes: We eat this soup A LOT. It can be spicy or mild depending on the salsa that you use. We use a southwestern salsa that is kinda sweet and has corn in it.
2 cans chicken broth
1 cup shredded or cubed chicken
1 jar of salsa
1 can of black beans
1/2 cup frozen corn kernels
*1 cup cooked brown rice optional
*1 can diced tomatoes optional
tortilla chips, cheese, sour cream, avocado for garnish
In large pot, brown corn over medium heat (5 minutes).
Once corn is browned, add other ingredients and simmer 20+ minutes. Serve topped with crushed tortilla chips, shredded cheese, sour cream and avocado.
Notes: We eat this soup A LOT. It can be spicy or mild depending on the salsa that you use. We use a southwestern salsa that is kinda sweet and has corn in it.
In the beginning
Hi Girls (and anyone else who stumbles across this blog),
In 2009, I have resolved to cook for my family. Well, I already do that, but now I'm on a strict budget and am attempting to meal plan. I figured that once in a blue moon I have a good recipe or dinner idea that I'm dying to share and you might too. So, this blog is one that you can post to whenever that lightbulb goes off in your head and help combat starvation and boredom at dinnertime.
After you post, you can write labels for your recipe at the bottom ("labels for this post") and include key words that will help us to search for your recipes in the future.
In 2009, I have resolved to cook for my family. Well, I already do that, but now I'm on a strict budget and am attempting to meal plan. I figured that once in a blue moon I have a good recipe or dinner idea that I'm dying to share and you might too. So, this blog is one that you can post to whenever that lightbulb goes off in your head and help combat starvation and boredom at dinnertime.
After you post, you can write labels for your recipe at the bottom ("labels for this post") and include key words that will help us to search for your recipes in the future.
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