The kids refer to creamy chicken and apple chili as the “Poison Apple Soup”. The table talk turns to kings and queens and mermaids as they make up stories about a mermaid locked in the tower. When she takes a ‘slurp’ of the soup she […]
Month: September 2009
To finish off Johnny Appleseed week I have a salad that combines tart green apples with candied nuts. Serve with roasted chicken or grilled pork chops.
1 head leafy green lettuce
1 tart green apple, sliced
1 handful candied pecans or walnuts, coarsely broken
1 handful dried cherries
Blue cheese, crumbled
Champagne vinegar dressing
To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve
In a large bowl, tear lettuce into bite sized pieces. Sprinkle with apples, pecans, cherries and blue cheese. Toss in dressing.
Makes 4 servings
Growing up in our home was like survival of the fittest. Many times if you wanted to eat you had to become creative at throwing things together. My siblings and I got pretty good at creating something out of nothing. Budget Meals are really easy meals you can make with very few ingredients that are commonly found in your refrigerator, pantry and freezer. Basically it is back to college but with a little gourmet flare.
This recipe comes from my brother Todd who had a budget meal moment inspired by the Easy Crock Pot Chicken recipe. He had some Italian sausage sitting around, so instead of letting it go bad, he threw it in a crock pot.
1 small can tomato paste, plus 2 cans of water
1 tablespoon of dried onion
1 teaspoon of garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Italian seasoning
Cook on low 3.5-4hrs.
Substitute meatballs or chicken for the Italian sausage.
I made beef and gravy quesadillas with the left over roast and gravy. It is sort of a ritual we have to use leftover meat in a taco or quesadilla. They are cheap and a great disguise for those who are picky about leftovers
tortillas, two per person
Roast, cooked and shredded or chopped
Mixed cheddar and Monterey jack cheese blend, shredded
Heat a skillet over medium heat. Lay a tortilla in the pan. Add beef, cheese and a drizzle of gravy and top with another tortilla. Grill until the bottom has browned then flip. When down remove and slice into quarters.
There is nothing like roast with gravy and Yorkshire pudding. The smell of a roast cooking reminds me of my Grandmother Jepson. My grandparents lived a couple hours away in the once small agricultural town of Clewiston Florida. We would usually make the trek around […]