Leftovers Quiche!!
I used leftover rice and chicken.
Ingredients:
leftover cooked rice (about two cups or so)
leftover chicken or turkey, chopped
1-1/2 cups milk
1/2 cup baking mix(like bisquick)
1/4 cup melted butter
cheese
3 eggs
dash pepper
garlic powder to taste
dash paprika
dash chives
dash onion powder
method:
1) rub a stick of butter over a 9-inch baking dish until it is greased. (don't use the whole stick lol)
2) press the rice into the dish to make a "crust". evenly distribute it on the bottom and up the sides.
3) add the chicken
4)in a bowl, melt the butter with the spices, in the microwave.
5) whisk in the milk, then the eggs, then the baking mix, until incorporated.
6) mix in the cheese, then pour over the chicken
7) bake at 350F for about 45 minutes, or until a knife poked in the center comes out clean.
8) let cool about 10 minutes
9) serve!!
Sunday, November 2, 2014
Monday, October 14, 2013
Pizza Eggrolls
A friend of mine shared this recipe on facebook. I modify alot of the recipes i try, smostly to make them compatible with my IBS-riddled guts. I will make some changes and edit this post soon :-)
Pizza Egg Rolls
1/4th of recipe (1 egg roll with about 2 tbsp. sauce): 137 calories, 3g fat, 413mg sodium, 18.5g carbs, 1.5g fiber, 2.5g sugars, 9.5g protein -- PointsPlus® value 4*
Are you ready for some crispy, cheesy, flavor-packed deliciousness with a side of sauce for dipping? Because that's what you get with these bad boys...
3 sticks light string cheese
3/4 cup finely chopped mushrooms
ingrediants:
1/2 cup finely chopped bell pepper
1/4 cup finely chopped onion
10 slices turkey pepperoni, finely chopped
4 large square egg roll wrappers
1/2 cup canned crushed tomatoes
1/2 tsp. garlic powder
1/4 tsp. Italian seasoning
Methodology:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Break each string cheese stick into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.) Place shredded cheese into a medium bowl.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, bell pepper, and onion. Cook and stir until softened and lightly browned, about 5 minutes.
Transfer cooked veggies to the medium bowl. Add pepperoni, and mix well.
Lay an egg roll wrapper flat on a dry surface. Evenly distribute 1/4th of the mixture (about 3 1/2 tbsp.) in a row a little below the center of the wrapper.
Moisten all four edges of the wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 1 inch toward the middle, to keep the mixture from falling out. Roll up wrapper around the mixture and continue to the top. Seal with a dab of water.
Place egg roll on the baking sheet, seam side down, and repeat with remaining wrappers and mixture.
Spray egg rolls with nonstick spray. Bake until golden brown, 20 - 25 minutes.
In a medium microwave-safe bowl, combine tomatoes, garlic powder, and Italian seasoning. Mix well. Microwave until hot, about 30 seconds.
Serve egg rolls with seasoned tomatoes for dipping!
Note: While string cheese shredded in a blender is best for this recipe, you can use 1/2 cup pre-shredded part-skim mozzarella cheese instead -- just give it a rough chop!
Pizza Egg Rolls
1/4th of recipe (1 egg roll with about 2 tbsp. sauce): 137 calories, 3g fat, 413mg sodium, 18.5g carbs, 1.5g fiber, 2.5g sugars, 9.5g protein -- PointsPlus® value 4*
Are you ready for some crispy, cheesy, flavor-packed deliciousness with a side of sauce for dipping? Because that's what you get with these bad boys...
3 sticks light string cheese
3/4 cup finely chopped mushrooms
ingrediants:
1/2 cup finely chopped bell pepper
1/4 cup finely chopped onion
10 slices turkey pepperoni, finely chopped
4 large square egg roll wrappers
1/2 cup canned crushed tomatoes
1/2 tsp. garlic powder
1/4 tsp. Italian seasoning
Methodology:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Break each string cheese stick into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.) Place shredded cheese into a medium bowl.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, bell pepper, and onion. Cook and stir until softened and lightly browned, about 5 minutes.
Transfer cooked veggies to the medium bowl. Add pepperoni, and mix well.
Lay an egg roll wrapper flat on a dry surface. Evenly distribute 1/4th of the mixture (about 3 1/2 tbsp.) in a row a little below the center of the wrapper.
Moisten all four edges of the wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 1 inch toward the middle, to keep the mixture from falling out. Roll up wrapper around the mixture and continue to the top. Seal with a dab of water.
Place egg roll on the baking sheet, seam side down, and repeat with remaining wrappers and mixture.
Spray egg rolls with nonstick spray. Bake until golden brown, 20 - 25 minutes.
In a medium microwave-safe bowl, combine tomatoes, garlic powder, and Italian seasoning. Mix well. Microwave until hot, about 30 seconds.
Serve egg rolls with seasoned tomatoes for dipping!
Note: While string cheese shredded in a blender is best for this recipe, you can use 1/2 cup pre-shredded part-skim mozzarella cheese instead -- just give it a rough chop!
Monday, September 2, 2013
Amish Cinnamon Swirl Bread
this is a quick-bread. Quickbreads are those which do not use yeast. kinda cake-like. they come in sweet and savory kinds.
Easy Amish Cinnamon Bread
(makes 2 loaves)
Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons white vinegar or lemon juice and let sit 10 minutes
4 cups flour
2 teaspoons baking soda
Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
1. Cream together butter, 2 cups of sugar, and eggs.
2. Add milk, flour, and baking soda.
3. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).
4. Mix in separate bowl the 2/3 c sugar and cinnamon.
5. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.
6. Add remaining batter to pans;
7. sprinkle with last of cinnamon topping. Swirl with a knife.
8. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
9. Cool in pan for 20 minutes before removing from pan.
You can also make this in muffin tins which made it a little easier to freeze and take out as needed.
Easy Amish Cinnamon Bread
(makes 2 loaves)
Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons white vinegar or lemon juice and let sit 10 minutes
4 cups flour
2 teaspoons baking soda
Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
1. Cream together butter, 2 cups of sugar, and eggs.
2. Add milk, flour, and baking soda.
3. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).
4. Mix in separate bowl the 2/3 c sugar and cinnamon.
5. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.
6. Add remaining batter to pans;
7. sprinkle with last of cinnamon topping. Swirl with a knife.
8. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
9. Cool in pan for 20 minutes before removing from pan.
You can also make this in muffin tins which made it a little easier to freeze and take out as needed.
Sunday, June 10, 2012
Apple Struesel Cheesecake Bars
Orgasmicly delicious! Yes, I said it. I add some sliced up fresh apple into the mix as i go too. a few bits in the cheese, some on top of the cheese, and the rest on top. yum yum. Pretty easy to do as well! I challenge you to give it a try!
Ingredients:
1 pouch (1 lb 1.5 oz) oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1 apple, sliced thin
Method:
1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. add some of the apple slices.
4. Spread cream cheese mixture evenly over partially baked crust.
5. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Drop some more slices.
6. Sprinkle reserved crumbs over top. finish with remaining slices.
7. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes.
8. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Ingredients:
1 pouch (1 lb 1.5 oz) oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1 apple, sliced thin
Method:
1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. add some of the apple slices.
4. Spread cream cheese mixture evenly over partially baked crust.
5. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Drop some more slices.
6. Sprinkle reserved crumbs over top. finish with remaining slices.
7. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes.
8. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Tuesday, May 1, 2012
Banana Muffins!!!
Some amazing muffins, if you are into muffins! If you got some old 'naners lying around and want a more portable snack, try these banana muffins! they are low-fat and sit nicely for breakfast or a crazy day adventure. I added a couple heaping spoons of pineapple preserves ('cause that is how i roll). If they brown on top too quickly, place some foil, shiny side down, over the pans to slow it down. Enjoy!
Ingredients
2 eggs, beaten
3 very ripe bananas, mashed
2 cups all-purpose flour
1 tsp salt
1/2 cup brown sugar
1 tsp baking soda
4oz. Applesauce (about half a cup. i use cinnamon apple sauce )
1 tsp vanilla
Method:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 10 muffin cups.
2. In a medium bowl, combine eggs and bananas.
3. In a separate bowl, mix together flour, salt, sugar and baking soda.
4. Stir banana mixture into flour mixture.
5. Pour batter into prepared muffin cups.(generally 1/4 cup per muffin cup, i dont use liners. you are looking to fill em 2/3 up)
6. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
7. Enjoy!
Ingredients
2 eggs, beaten
3 very ripe bananas, mashed
2 cups all-purpose flour
1 tsp salt
1/2 cup brown sugar
1 tsp baking soda
4oz. Applesauce (about half a cup. i use cinnamon apple sauce )
1 tsp vanilla
Method:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 10 muffin cups.
2. In a medium bowl, combine eggs and bananas.
3. In a separate bowl, mix together flour, salt, sugar and baking soda.
4. Stir banana mixture into flour mixture.
5. Pour batter into prepared muffin cups.(generally 1/4 cup per muffin cup, i dont use liners. you are looking to fill em 2/3 up)
6. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
7. Enjoy!
Monday, April 30, 2012
Chicago Shredded Italian Beef
Alrighty! I am from the Chicago area, and i can tell you with some certainty, that this really does taste like home. I used a Chuck roast, but round should be fine. you can thicken the juices for a nice sauce. Serve over home-made rolls!
Ingredients:
3 cups water
1 tsp salt
1 tsp black pepper (white pepper has an extra kick)
1 tsp oregano
1 tsp basil
1 tsp onion powder (minced works too)
1 tsp parsley
1 tsp garlic powder
1 bay leaf
1 (.7 oz) pkg italian-style dressing mix
1 (3 to 5 pound) rump roast or chuck roast
Method:
1. Combine the water and the dry ingredients in a saucepan.
2. Bring to a boil.
3. place roast in 3-5 qt slow cooker.
4. pour the boiled mixture over the meat in the slowcooker.
5. Cover, cook on low for 10-12 hours, or high for 4-6 hours.
6. when done, pull out the bay leaf, and shred the meat with a fork.
(i pulled the meat out to a plate and let it rest while i thickened the sauce in the cooker. shred with two dorks, like pulling pulled pork.)
7. Prepare for food coma :-)
Ingredients:
3 cups water
1 tsp salt
1 tsp black pepper (white pepper has an extra kick)
1 tsp oregano
1 tsp basil
1 tsp onion powder (minced works too)
1 tsp parsley
1 tsp garlic powder
1 bay leaf
1 (.7 oz) pkg italian-style dressing mix
1 (3 to 5 pound) rump roast or chuck roast
Method:
1. Combine the water and the dry ingredients in a saucepan.
2. Bring to a boil.
3. place roast in 3-5 qt slow cooker.
4. pour the boiled mixture over the meat in the slowcooker.
5. Cover, cook on low for 10-12 hours, or high for 4-6 hours.
6. when done, pull out the bay leaf, and shred the meat with a fork.
(i pulled the meat out to a plate and let it rest while i thickened the sauce in the cooker. shred with two dorks, like pulling pulled pork.)
7. Prepare for food coma :-)
Buns of Awesome
So, with these, proofing the yeast makes for a nice light bun. I sometimes add shredded cheese or parmesean, or some herbs to the dough, depending on what i am making them for. regardless, they are yummy in all ways. One fun modification: if you have muffin tins, pull pieced off the dough, and drop three balls into each muffin cup. no liners!! rise as usual, and bake till golden brown. and voila! cloverleaf rolls!
Ingredients:
2 cups warm milk (110 degrees F/45 degrees C)
1/4 cup margarine, melted
1/4 cup warm water
1/4 cup white sugar
2 (.25 ounce) packages instant yeast
2 teaspoons salt
6 cups all-purpose flour, or as needed
Method:
1. In a large bowl, stir together the milk, margarine, warm water, sugar and yeast.
2. Let stand for about 5 minutes.
3. Mix in the salt, and gradually stir in the flour until you have a soft dough.
4. Divide into 25 pieces, and form into balls.(for hotdog buns, make balls, then roll em in your hands till they are little elliptical spheroids) Place on baking sheets so they are 2 to 3 inches apart.
5. Let rise for 20 minutes.
6. Preheat the oven to 375 degrees F (190 degrees C).
7. Bake the rolls for 15 minutes in the preheated oven. Cool slightly, serve as hamburger buns, dinner rolls, hot dog buns, whatever you like!
Ingredients:
2 cups warm milk (110 degrees F/45 degrees C)
1/4 cup margarine, melted
1/4 cup warm water
1/4 cup white sugar
2 (.25 ounce) packages instant yeast
2 teaspoons salt
6 cups all-purpose flour, or as needed
Method:
1. In a large bowl, stir together the milk, margarine, warm water, sugar and yeast.
2. Let stand for about 5 minutes.
3. Mix in the salt, and gradually stir in the flour until you have a soft dough.
4. Divide into 25 pieces, and form into balls.(for hotdog buns, make balls, then roll em in your hands till they are little elliptical spheroids) Place on baking sheets so they are 2 to 3 inches apart.
5. Let rise for 20 minutes.
6. Preheat the oven to 375 degrees F (190 degrees C).
7. Bake the rolls for 15 minutes in the preheated oven. Cool slightly, serve as hamburger buns, dinner rolls, hot dog buns, whatever you like!
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