Summer Vegetable Tian

Notes: I really loved this, day of and as leftovers. Daniel and enjoyed it too. Was super easy and I bet you can wrap it in foil and cook it on the grill if you rather. Or maybe even enjoy bacon on it? I used the recipe more as a starting point and ad libbed with how much and which of everything I used (A few potatoes, 1 big zucchini, 1 large tomato, 1 onion, and added 4 T butter). Daniel wanted a little more cheese next time I make it.

from Budget Bytes

Serves: 6

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1 tsp minced garlic
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium potato
• 1 medium tomato
• 1 tsp dried thyme
• to taste salt & pepper
• 1 cup shredded Italian cheese (used mozzarella and parmesan)

Instructions

1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes). ( skipped this and just sliced the onion and used it just like the other veggies and then shook garlic salt on top when all done. Easier and tasted good.)
2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme. (I skipped thyme as I don't always love it and used basil, could use rosemary maybe?)
4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Wiener Schnitzel

Viennese Cutlet - Wiener Schnitzel Recipe from about.com

Das Wienerschnitzel

J.McGavin

Few foods are more evocative of Austrian cuisine than the humble Wiener Schnitzel, or Viennese Cutlet. As with many simple recipes, the quality of the ingredients are what will make or break your experience with this golden fried treat. Old oil or meat should be avoided and watch your schnitzel carefully, to avoid burning. Eating it fresh is also important.

Ingredients:

• 4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5 oz. each) (you may use chicken or boneless pork chops, as well)
• 1/4 c. flour (all purpose or brown rice)
• 1/4 tsp. salt
• 1/2 c. bread crumbs
• 2 eggs
• Oil or lard for frying (lard is traditional)

Preparation:

• To pound meat thin you may want to place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound (not a meat mallet).
  
• Pound the meat evenly to 1/4  to 1/5 inch thickness for best results.
  
• Do not press the bread crumbs into the meat. The crust should not adhere completely, but form a loose shell around the schnitzel.
  
• Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your clean up is easier. 
• If schnitzel is not cooked all the way through, can cover with lid and allow to cook longer as well.

Directions:

1. Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish.
2. Heat at least 1/4 inch of oil in the pan to 350°F.
3. Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.
4. Fry the schnitzel for on a lower setting (about 280 F) for about 5 min/side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate with lemon slices and serve.

Also good with Wiener Schnitzel: cucumber salad and french fries.

Thai Peanut Saute (from Noodles & Co)

 
from favfamilyrecipes

Note: This is Favfamily recipes version of the “Indonesian Peanut Saute” from Noodles & Co. Although don't mistake tsp for Tbsp on the Sriracha chili sauce, makes a big difference, trust me! The Peanut Sauce would also be good with lettuce wraps as well. I made this with leftover pork schnitzel the other night and it was delicious as well. Tried mixing veggies, meat, noodles, and sauce altogether before serving and didn't like it. I prefer serving them separate and everyone mixing it themselves. Also, think I would cook the chicken with just the oil and garlic. I can't tell a difference. Definitely doesn't make or break it.

Ingredients

• 1-2 Lbs. chicken, cut into thin strips
• vegetable oil
• 1 Tbsp Sriracha chili sauce
• juice of 1 lime
• 3 cloves garlic, pressed
• 1 Tbsp. fresh ginger, minced
• 3-4 shakes soy sauce
• salt & pepper (to taste)
• 16 oz. (1 pkg.) linguine noodles
• shoestring carrots
• broccoli florets, chopped
• green onion
• bean sprouts
• peanuts
• 2-3 limes, slices

PEANUT SAUCE:

• 1 c. chicken broth
• 6 Tbsp. (heaping) creamy peanut butter
• 2-4 tsp. Sriracha chili sauce - depending on how hot you like it
• 3 Tbsp. honey
• 6 Tbsp. soy sauce
• 3 Tbsp. fresh minced ginger
• 4-5 cloves garlic, pressed or minced

Instructions

• In a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, salt & pepper. While chicken is cooking, prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm.
• Re-oil the skillet, add vegetables and saute (except for the bean sprouts, add those a few minutes before serving so they are still nice and crunchy and don't get overcooked). Add the chicken and bean sprouts to the skillet, cover, and reduce heat.
• Drain noodles and stir them together with the peanut sauce. Top with veggies & chicken and garnish with peanuts and limes.
• FOR THE PEANUT SAUCE: Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.

New York Times Chocolate Chip Cookies

from I Am Baker who got from How Sweet It Is who got it from the New York Times





They are good. Really, really good. There is a reason the New York Times picked them as their favorite chocolate chip cookie recipe. Now going to be my go to chocolate chip cookie recipe!

The New York Times Chocolate Chip Cookies

Ingredients:

2 cups minus 2 tablespoons (8 1/2 ounces) cake
flour

1 2/3 cups (8 1/2 ounces) bread flour

*I only used all bread and all purpose flour in mine.

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt (kosher salt, also makes a difference)

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated
sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips

*I used semi sweet.

Directions:

1. Sift flours, baking soda, baking powder and salt
   into a bowl and set aside.
2. Using a mixer with a paddle attachment, cream
   butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. 
3. Refrigerate dough for 24-36 hours. (This is key for chewiness, at least long enough for dough to harden)
4. When ready to bake, preheat oven to 350. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes

Golden Curry

from the  Nichols

Daniel loved this when Matt would cook it back when they were roommates. Now it is a regular at our house. So easy too.

Ingredients:
1 package of curry mix, pictured above
1- 1/2 lb chicken (or type of meat desired)
1 onion
carrots, to taste
2-3 potatoes
celery, to taste
green pepper, to taste

Directions:
Just follow directions on package for stove top. If you prefer a thinner sauce add slightly more water (not more than 1 C more).  Most of the ingredients you can add or skip as desired.

Robyn's Chicken Enchiladas

from Robyn E.

Robyn brought these over to my mom in the busy days right before our wedding. They were delicious and so helpful to have.

Ingredients:
8-10 chicken breasts
3 cloves garlic, minced
2 T butter
1-2 cans (4 oz) diced green chilies
2 T butter
3 T
flour
2 C chicken broth
1 1/2 C grated monterey jack and swiss cheese combined
1 C sour cream
2 can cream of chicken soup
1/2 to 3/4 can olives, sliced
1 (8 oz) cream cheese, softened
12 tortilla shells

Enchilada Sauce:
1 can tomato soup
1 can cream of chicken soup
1 can enchilada sauce

Cook chicken breast for 35-40 min on 350 in oven. When done, cut into cubes.
Mix sour cream, 1 can chicken soup and cream cheese together.
Saute garlic in butter. Stir in meat and chilies.
(Can reserve 1 T for garnish)
Heat. Add the sour cream, chicken soup, cream cheese mixture and heat.
In another saucepan, melt 2 T butter. Stir in flour. Cook for 1 minute.
Gradually stir in chicken broth. Cook until slightly thickened. Add 3/4 to the chicken mixture and stir.

Place about 1/2 to 3/4 of this mixture onto the flour shell. Fill with about 1/2 to 1/4 C cheese mixture and roll. Place into a large pan that has the enchilada sauce coated on the bottom.
Pour remaining enchilada sauce mix over top to coat and sprinkle remaining cheese on top.

Bake at 375 for 20 mintues. Can add grated cheese on top for last 5 minutes. Can add chilies and olives to garnish.

Zuppa Toscana (Olive Garden's spicy sausage and potato soup)

1 lb. spicy Italian sausage
1/2 lb. smoked bacon
1 qts. water
3 2/3 C chicken broth (or 2- 14.5 oz cans)
2 large Idaho russet potatoes, scrubbed and cubed ( usually fudge and add a little more)
2 garlic cloves, peeled and minced
1 medium onion, chopped
2 C chopped kale or swiss chard
1 C heavy whipping cream or half and half
Salt and pepper to taste

Place water, broth, potatoes, garlic and onion in a pot and simmer over medium heat until potatoes are tender.

While the pot is simmering, prepare the meat: brown and crumble sausage, set aside. Brown and chop bacon set aside.

When the potatoes are tender  take 1-2 C of soup mixture and puree it. Then add it back to the pot. (This just makes it a little thicker, which I prefer). Add the sausage and bacon and simmer for 10 more minutes. Add kale and cream and heat through. Season with salt and pepper to taste.

Spicey Kale Lasagna

from A couple Cooks

I think this surprised Daniel as well how good this was. Could easily add meat like sausage or hamburger, but was great meatless. In the future I edited the recipe to include more tomatoes as I didn't think it didn't make enough sauce when I was making it. And we had fresh herbs on hand and I love them, so I threw them in as well. Definite do again. Especially as Daniel was happy about having it for lunch twice afterwards.

Spicy Kale Lasagna Serves about 8
What You Need 1 pound no-boil whole wheat lasagna noodles (or noodles cooked according to the package instructions)
1 1/4 pounds kale (around 2 bunches, I used just 1 and it worked but 2 would probably be best) or substitute spinach
4 cups cottage cheese
3/4 cup parmesan cheese 
2 cups mozzarella cheese 3 tablespoons olive oil 3 cloves garlic
1 teaspoon red pepper flakes 
3 (14 oz cans) crushed tomatoes (with herbs, if available)
1 teaspoon lemon juice 
Fresh oregano, basil, rosemary, and/or thyme (optional)
Kosher salt
Fresh ground pepper

What To Do
1  Preheat the oven to 375°F.

2  Prepare the kale: In a large pot, bring salted water to a boil. Remove the stems from the kale. Boil the kale for 2 minutes, then drain and rinse under cold water until cool enough to handle. Using a towel, wring out as much water as possible from the kale. Chop it and season with salt and pepper.

3  Make the tomato sauce: Meanwhile, dice 3 cloves garlic. In a cold saucepan, combine garlic, 3 tablespoons olive oil, 1 teaspoon red pepper flakes, and 1 teaspoon salt. Bring to medium high heat, stirring as the mixture heats up. Saute for about 30 seconds, then add the crushed tomatoes and fresh herbs if desired. Simmer for 5 to 10 minutes, until thickened. Remove from heat and stir in 1 teaspoon lemon juice.

4  Make the filling: Strain out all liquid from the 4 cups cottage cheese (squeeze it in a strainer, if necessary). Add 1/2 cup parmesan cheese, 1 1/2 cups mozzarella cheese, 1 teaspoon kosher salt and 1 teaspoon fresh ground pepper.

5  Assemble the lasagna: Place a thin layer of tomato sauce in the bottom of a 9” x 13” baking dish. Cover the sauce with a layer of noodles, then half of the cheese mixture, half of the kale, and half of the remaining sauce. Add another layer of noodles, the remaining cheese, and the remaining kale. Top with the remaining noodles, then the remaining sauce. Sprinkle the top with 1/2 cup mozzarella and 1/4 cup parmesan.

6  Bake for 45 minutes, until bubbly and browned. Let stand for 10 minutes before serving to absorb some of the liquid.

Emily's Pepper Steak

from Emily

Ingredients:
1 1/2 lb round steak, pound, and cut into 1/2 inch strips
1 T paprika or more (Emily usually adds more to help brown meat)
2 T butter
2 garlic cloves chopped fine or smashed
1 1/2 C beef broth (2 bouillon cubes in 1 1/2 C water)
1 C sliced green onions
2 green peppers cut into strips
2 T  corn starch
1/4 C each water and soy sauce
2 large fresh tomatoes cut into wedges

3 C hot rice

Directions:
Pound round steak into 1/4 inch thickness. Cut, sprinkle with paprika and brown in butter. Add garlic and broth. Cover and simmer 30 minutes.

Stir in onion and green peppers at the very end-just five minutes before serving so the peppers are tender crisp and not over cooked.

Combine water, soy sauce, and corn starch into a paste and stir in at the very end until thick and clear. Add previously cut tomato wedges and serve over hot rice.

Mom's homemade noodles

from Mom and Grandma G

Notes: LOVE this in chicken noodle soup over mashed potatoes. One of the best comfort meals!

Ingredients:
2 eggs
1 tsp salt
1 1/4 C flour

Directions:
Beat eggs until frothy. Add salt. Work in flour. Knead well.

Roll out til thin on lightly floured board. Dust with flour. Cut into strips and let dry 1 hour before cooking.

Cook in boiling broth about 12 minutes.

Grandma's version:
2 eggs, whipped
2-3 T cream
salt
1/2 tsp baking powder


Follow same directions as above. Double for a big batch.

Moroccan Shish Kabobs

from Jacqueline

Ingredients:
3 lb diced chicken
red and green peppers
onions
tomatoes
pineapple
mushroom
marinade

1. Marinade chicken for at least 2 hours. Then skewer (if using wooden skewer, soak in water for at least 30 minutes before using) it with chunks of peppers, onions, tomatoes, pineapple, mushroom, or whatever vegetable you desire. Bake/grill as desired.
2. Serve with couscous and/or warm pita bread.

Marinade:
1/4 C olive oil
1/2 grated onion
1 tsp cumin
1 tsp salt
2 T minced fresh cilantro
1 T paprika
1/4 C fresh lemon juice
2 T minced fresh parsley
2 minced garlic cloves
1 tsp pepper

Mix altogether in a plastic ziplock or tupperware and add chicken pieces. Turn occasionally.

Enchilada Sauce for Brown Tostadas

from Grandma M Brown

A favorite of many, this can be served a variety of ways. We usually get it all cooked and then let everyone line up and fry their own tortillas, dip their tortillas, and dish everything up. But here are the basics.

Enchilada Sauce (or just buy a can of your favorite enchilada sauce):

1 pkg Schilling Enchilada Sauce Mix
1 1/2 C water
1 can tomato soup
1 can tomato sauce

Other Ingredients (most of these are optional, mix and match how you like it):

1 lb ground beef

1 onion, chopped

1 can black beans

1 can refried beans

corn tortillas

lettuce, shredded

cheese, shredded

tomatoes, chopped

olives, sliced

sour cream

avocadoes or guacamole

eggs, fried

oil, for frying

Directions:

Sauce: Mix everything together in a small sauce pan big enough to dip a tortilla into it and bring to boil.

Cook: Brown the ground beef and onion on stove and keep warm. Warm up the black beans and refried beans separately.

Fry: Fry tortillas in oil and place on paper towel lined plate. Some people prefer theirs crispy and others like them soft and just barely fried. Fry 1-2 eggs/person in a separate pan and keep warm.

Serve (assembly line style is easiest): First get a fried tortilla and dip it til its covered in the enchilada sauce and place on plate. Then add meat, black beans, and refried beans as desired. Get a second fried tortilla and dip it as well and place on top. Then layer the rest of desired toppings ending with fried egg on top and enjoy!

Emily's Flavored Rice

Notes: Easy way to flavor rice to go with a meal. Also good using couscous as well.

Ingredients:
1 1/3 C rice
1/3 C chopped butter
2 2/3 C chicken broth
1 bay leaf
1 tsp seasoned salt
1 T Parmesan cheese

Directions:
1. Saute in butter until transparent the rice and onion.
2. Add the remaining ingredients and bring to a boil. Reduce heat and simmer on low heat for 25-30 minutes until done.

Tater Tot Casserole

from Emily

Notes: Daniel enjoys this, and it's easy so I oblige :)

Ingredients:
1 lb hamburger
1 small onion, diced
1 C milk
1 can cream of mushroom sou
2 cans of drained green beans
1 bag of tater tots

Directions:
Preheat oven to 350 degrees F.

In a 9x13 pan mix milk, soup, green beans, and meat mixture together and spread out.

Top with 1 bag of tater tots and bake until tops are golden brown.

Whole Wheat Waffles

from Emily

Ingredients:
2 C buttermilk (or 2 C milk soured w/ 1 T vinegar)
4 eggs separated
1/2 C oil
1 1/2 C whole-wheat flour
1/2 C white flour
3 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt

Combine dry ingredients. Beat egg whites until stiff. Combine wet ingredients. Mix wet and dry and then fold in egg whites. Cook.

Fudgy Brownie Trifle

from Connie W. (Wiesbaden US)

Daniel loved this. Was really good. Maybe even better the 2nd day?

Ingredients:
1 pkg (1 lb 3 oz) Betty Crocker fudge brownie mix (I just used a store brand, was fine)
1/4 C water
1/2 C vegetable oil
2 eggs
1 pkg (4 serving size) chocolate fudge instant pudding and pie filling mix
1 T freeze-dried instant coffee, dry (omitted)
2 C cold milk
1 pkg (10 oz) English toffee bits (2 Heath bars)
1 container (8 oz) frozen whipped topping, thawed

1. Heat oven to 350. Grease bottom only of 13x9" pan. Stir brownie mix, water, oil, eggs, and coffee into medium bowl until well blended. Spread into pan. Bake 28-30 minutes until toothpick inserted 2 inches from side of pan comes out almost clean; cool completely.

2. Cut brownies into 1-inch squares. Place half of the squares in the bottom of 3- quart glass bowl. Make pudding mix as directed on package for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.

3. Cover and refrigerate at least 4 hours before serving. Cover and refrigerate any leftover trifle.

10 servings

Mom's Cheese Ball

from Mom

Ingredients:
2 8 oz cream cheese (softened)
2 C sharp cheddar cheese (shredded)
1 T pimento (chopped)
1 T green pepper (chopped)
1 T onion (chopped)
2 tsp Worcestershire sauce
1 tsp lemon juice
salt
dash cayenne pepper
chopped pecans/walnuts (optional)

1. Mix altogether. Ensuring that pimento, pepper, and onion are finely chopped. Chill.
2. Form into 2 balls and roll in chopped walnuts/pecans if desired.

Serve with crackers.

Variations:
1 5 oz Roka blue cheese
1 8 oz crushed pineapple (drained)

Jicama Salad

from Aunt Nan

Ingredients:
1 head of red leaf lettuce
1/2 bermuda onion (or less), sliced and cut in half
1 can mandarin oranges, drained
1 small jicama, peeled and diced
4 oz carmelized almonds

Dressing:
1/2 tsp orange peel
1/3 C orange juice, fresh
2 T red wine vinegar
1/4 C oil
2 T sugar
1 T dry Good Seas. Italian dressing mix

1. Toss salad and add dressing shortly before serving.

Lettuce Orange Salad

from Mom

Ingredients:
lettuce
celery
cucumbers
mandarin oranges
avocados
water chestnuts
carmelized almonds

Dressing:
1/2 tsp. salt
2 T powder sugar
1/4 C salad oil
2 T vinegar
1 T parsley
dash cayenne pepper

1. Toss salad with any combination of ingredients listed above.
2. Toss with dressing shortly before serving.

Jonathon Apple Salad

from Aunt Nan

Ingredients:
romaine (red leaf)
jonathon/red lady apple, thinly sliced
cashews
Asiago cheese, grated
Paul Newman's Balsamic Vinaigrette

1. Wash lettuce and cut/tear into smaller pieces and place in a bowl
2. toss apple slices in.
3. sprinkle with cheese and cashews.
4. Shortly before serving toss with dressing.