Our favorite veggie.
And here is my favorite cooking suggestion:
Rinse asparagas and break off the ends
Line pan with foil, and layer the asparagas in it
Toss with olive oil
Sprinkle with your favorite spices (my personal favorite is a family friend's Secret Spice, but even salt and pepper works great!)
Bake in oven for 8-10 minutes until slightly crunchy, but tender (Temp isn't too important, typically, about 350, but I just throw it in with whatever else I'm cooking)
You can also chop them up and fry in the skillet, but they don't tend to have the same perfect crunch.
Tuesday, November 10, 2009
Our favorite veggie.
1 package oriental noodles (or 2 packages ramen noodles without season packet)
2 tbls. olive oil
1/2 cup green onions chopped (can substitue regular onions)
1/2 cup chopped red or green peppers
1/2 cup chopped carrots
2 tbls. soy sauce
1/2 cup sprouts
1. Bring pot of water to a boil
2. Heat oil in skillet and fry onions, peppers and carrots so they are tender. Add soy sauce
3. Throw noodles in boiling water and boil for 2-3 minutes
4. Drain noodles and add to skillet. Mix and serve!
SUGGESTION: For a main course, add some cut up pork, steak or chicken to the mix.
My new favorite. Kind of messy, but really easy, and so yummy! I've done pork and chicken and they both are good. Serve with rice or noodles.
Sweet and Sour Chicken and/or Pork
4-5 pork chops or boneless chicken cut up into pieces (big chunks)
1 cup vegetable oil
1-2 cups cornstarch
1/2 cup flour
Optional: garlic salt (to taste)
1/2 cup ketchup
3/4 cups sugar
1/2 cup rice vinegar
1/2 - 1 cup pineapple or mandarin orange juice
1 tbls. soy sauce
1. Heat oil in large skillet and preheat oven to 350 degrees
2. Wisk eggs in bowl, set aside, and put cornstarch, flour and garlic in big Ziplock bag
3. Place meat in eggs and coat entirely.
4. Put meat in bag (I put it all in at once) and shake it up so they are all well covered
5. Using tongs, put the covered meat chunks in the oil and lightly brown (more like a golden color, only takes a minute or two)
6. Once lightly browned, but not cooked all of the way, place all of the meat in one layer in a pan lined with foil.
7. Mix all of the sauce ingredients in a medium sauce pan until heated thoroughly
8. Pour on meat and toss around
9. Cook at 350 degrees for 30-45 minutes, re-coating meat with the sauce half-way through
SUGGESTION: If you want to make this as a freezer meal, use fresh meat (never frozen) do all of the above, except after browning the meat in the oil, put it in a bag. Mix sauce, do not heat, put in seperate bag, and freeze. When ready to cooke, throw it all in a crockpot on high for 3-4 hours
Tuesday, October 6, 2009
Homemade soup without wasting time on roux....so wonderful! And you can jazz it up however you like, but it's great just the way it is, too.
* 2 cups peeled, cubed potatoes (about 4-5 medium sized potatoes)
* 1 cup water (use chicken broth, if you have it, or through in a bouillon cube)
* 8 bacon strips
* 1 cup chopped onion
* 1/2 cup chopped celery
* 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
* 1 3/4 cups milk
* 1 cup sour cream
* 1/2 teaspoon salt
* Dash pepper
* 1 tablespoon minced fresh parsley (or not...I don't bother)
1. In a covered 3-qt. saucepan, cook potatoes in water until tender.
2. Meanwhile, cook bacon in a skillet until crisp; remove to paper towels to drain. In the same skillet, saute onion and celery in drippings until tender; drain.
3. Add to undrained potatoes. Stir in soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil).
4. Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.
OPTIONS: I added green peppers and corn to the onion/celery saute, but you could also add carrots, or even broccoli. Also, add a handful of cheese and mix it in at the end. YUMMMMMMMMY!
Serve with some cheese rolls from Walmart to make it true White Trash....that's what I do! :) And a Walmart Bakery Red Velvet Cake for dessert. Seriously.
At least I bought that dressed up in dress pants, dangly earrings, stiletto heels, and a super cute Kathy zebra purse. I may be White Trash, but I do have SOME class.
Saturday, September 12, 2009
INGREDIENTS1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
- Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
- Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
- Bake in the preheated oven for 30 minutes, or until heated through.
The beauty of potato salads is that you can change them easily to suit your taste. Here is a good recipe, ready for your own variation, if needed. Just be sure you keep the potatoes and some sort of creamy whip.
INGREDIENTS2 pounds clean, scrubbed new red potatoes
3/4 cub crumbled bacon
4 green onions, chopped
1 stalk celery, finely chopped
4 oz. cheese, cut into small cubes (you can also just use shredded, if you would like)
salt and pepper to taste
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onionm cheese and celery. Add mayonnaise and mustard, salt and pepper to taste. Chill for an hour before serving.
Add aliced olives; add chopped up pepperchinis; substitute Miracle Whip for mayo, or 1/2 cup Miracle Whip and 1/2 cup sour cream;
Hard to call this "white trash" because the dressing is home made, but it is easy, and it is probably one of the best salads I have had in a long time, so totally worth it.
INGREDIENTS2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup Balsamic vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
- In a blender, puree the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
- In a large bowl, combine the spinach, strawberries and almonds.
- You can mix the dressing in with the salad and chill, but I prefer to serve it on the side.
1 (8 oz.) tub of Cool Whip
2 Snickers bars cut up into small pieces
(or 8-10 fun size cut up)
1-2 apples (your choice) cup up into small pieces
1. Mix together
3. Yum. Serious.
And I repeat....Cool Whip, Snickers and apples. Done.
Thursday, September 3, 2009
I don't really like the traditional Peanut Butter bars (not really a peanut butter and chocolate fan....I gag everytime I eat a Reese's Peanut Butter cup, but for some reason, I always take a bite thinking I might like it this time. Wrong every time.) This is not the traditional PB Bar recipe. It has a chocolate chip cookie dough crust, then the peanut butter layer, and chocolate. Still somewhat classic, but with a yummy twist.
1 roll (16.5 oz) refrigerated chocolate chip cookies
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup crunchy peanut butter
1 teaspoon vanilla
3 egg yolks
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 . Heat oven to 350°F. Cut cookie dough in half crosswise. Cut each section in half lengthwise. With floured fingers, press dough evenly in bottom of ungreased pan to form crust. Bake 10 minutes
2 . Meanwhile, in medium bowl, mix condensed milk, peanut butter, vanilla and egg yolks until smooth.
3 . Spoon milk mixture evenly over partially baked crust; carefully spread. Bake 20 to 25 minutes longer or until set.
4 . Sprinkle with chocolate chips; let stand 3 minutes to soften. Spread chocolate evenly over top. Cool completely, about 1 1/2 hours. Refrigerate 30 minutes to set chocolate. For bars, cut into 6 rows by 6 rows.
A while back, I just happened to turn on Good Things Utah (which I can usually hardly stand to even watch) and they were making my very favorite thing from Mimi's Cafe....the PAIN PERDU!!! It is a super yummy french toast stuffed with cream cheese and orange marmalade. It is really yummy, and pretty dang easy.
One thing it doesn't mention in the recipe, but I know as a Mimi's insider is that they use "day-old bread" for the french toast. It is sometimes hard to reproduce restaurant food, but Mimi's usually won't release a recipe unless they know it is comparable so hopefully this one won't disappoint.
Pain Perdu (pronounced "Pan Per-Do")
Balboa Mix Ingredients:
12 oz. Cream Cheese
1/2 cup Orange Marmalade
Cut cream cheese into smaller pieces and place in mixer. Add marmalade and mix approximately 10 minutes on medium speed, scraping the sides frequently.
16 pieces egg-white bread
Trim crusts off egg-white bread; add scoop of balboa mix to center of a slice of bread. Do not press down. Top with another slice of bread to form a “sandwich.”
French Toast Batter Ingredients:
3 eggs, whisked
1/2 cup Half and Half
1 ½ TBS Sugar
¼ TSP Salt
¼ TSP Vanilla
¼ TSP Cinnamon
¼ TSP Nutmeg
Zest of ¼ Orange
Preparation: Add eggs, Half and Half, sugar and spices together and mix; add orange zest.
Grilling: Dip Pain Perdu “sandwich” in French toast batter. Cook on flat griddle to a golden brown on both sides. Slice diagonally.
For extra yumminess, add strawberries, blueberries and raspberry puree across entire center. Dust with powdered sugar.
Our friend Margo brought us the most heavenly pie a couple weeks ago. I LOVE fruit. Since I was 5, you ask me what my favorite food is, and I have always said fruit. I'll be honest, though, I am not so much a fruit pie fan, until I tasted this. I requested the recipe thinking it might be a bit too gourmet for the site, but Margo pulled through for me! Frozen pie shells, TANG and Cool Whip....it will be a classic!! Thank you, thank you!
2-pre-cooked pie shells (I don't make pie crust so I use the Marie Calendar's frozen shells), cooled.
1 Tbsp. Corn Starch
1 1/3 c. H20
1/2 c. Sugar
6 tsp TANG (Yup its white trash too!)
2 tsp lemon juice
Combine, bring to boil. Boil for 1 min. Cool completely.
1 8-oz package cream cheese
1 small tub cool-whip
1/2 c. Sugar
Mix together and spread in bottom of pie crust.
Layer sliced fresh peaches and top with glaze.
Another submission, thank you! Sounds yummy, and easy, just how we like it!
1 lb of cooked ground meat or chicken breast cooked and cubed
1 medium onion, chopped
2-3 cloves of garlic, pressed or diced
1 pkg of penne or spiral pasta (they usually come in about 13-15 oz bags)
2 Tb italian seasoning
1 (15 oz) can of diced tomatos
1 (15 oz) can of tomato sauce
water: just enough to fill the pan 2/3 full
1/2 c parmesean cheese
16 oz of mozzerella cheese
salt and pepper to taste
Pre heat oven to 350
Brown meat, onion, and garlic in large sauce pan, drain. Return meat to pan and pour in diced tomatos, tomato sauce, italian seasoning, and salt and pepper to taste. Keep on low heat while you get the baking pan ready. Take out a 9x13 glass baking dish. Pour UNCOOKED pasta in and spread to cover the bottom. Gently pour meat mixture over noodles. Sprinkle with parmesan cheese. Gradually add water until dish is about 2/3 full. Cover with foil and bake for 40 minutes. The last ten take off the foil and sprinkle mozzerella cheese liberally. Stick back in for the remainder of time.
I hope this sounds tasty! You can also chop up zucchini and add olives to your meat sauce. It all depends on how much work you want to do. If it takes more than a half an hour to make I usually don't bother:)
Monday, August 24, 2009
So, my roommates in college made this for a group date and I still have dreams about it. So yummy!! And SOOO easy, no baking, no mixing, just wonderful. This is the recipe according to Paige, and I couldn't have said it better....
Pull open the ice cream box and cut ice cream into approx. 1-1 1/2 inch slices. Place on top of oreos in pan in single layer. Drizzle hot fudge and caramel on ice cream.
Top off the ice cream with the rest of the oreos, then cool whip. To make it pretty, sprinkle a few oreo crumbs on top of the cool whip. Freeze a while before serving so it firms up.
And, thanks Paige! This is making me hungry, too, and somewhat nostalgic....miss you girls!
Saturday, August 22, 2009
Why I haven't posted this recipe yet is beyond me, but they are so good, and SOOO easy!
4 to 6 frozen boneless, skinless chicken breasts
2 1/2 cups salsa (basically, one 20 oz. jar)
3 bell peppers (preferably a green, yellow and red) thinly sliced
1 large onion, thinly sliced
DIRECTIONS: (Ready for this??)
1. Dump the ingredients into a Crock Pot and cook on low heat 3-4 hours.
2. Just before serving, remove mixture with a spoon and shred the chicken with two forks. (To eliminate this step, use pre-cut chicken)
Serve with tortillas and your choice of sour cream, cheese, guacamole and/or lettuce
**I have also made this using stew beef already cut up from the meat dept. and it was super yummy, too!!
INGREDIENTS*** (See below)
1 (18.25 ounce) package cake mix
1 (16 ounce) container prepared frosting
1 (3 ounce) bar flavored confectioners coating OR 1 bar of almond bark
1. Prepare the cake mix according to package directions using any of the recommended pan sizes. Let cake completely cool and then crumble it into a large bowl (I do cut off the edges to make the consistency smoother)
2. Stir in the frosting until well blended with a fork.
3. Form balls about the size of a melon scooper (If you chill the mixture before forming the balls, you can use a scooper, I just don't like waiting any longer than I have to)
4. Put balls on wax paper on a cookie sheet. Chill in fridge or freezer long enough to toughen them up
5. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
6. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
OPTIONAL: Decorate with coconut, sprinkles, toffee, drizzled chocolate, whatever!!
***The default recipe calls for chocolate cake, chocolate frosting and chocolate coating, but mix it up all you want!
- Red Velvet cake w/cream cheese frosting dipped in chocolate
- Strawberry cake w/strawberry frosting dipped in white chocolate
- Chocolate cake w/vanilla frosting dipped in your choice of chocolate (top with a little bit of Oreos for a cookies and cream touch)
- German chocolate cake w/coconut frosting dipped in chocolate
- Strawberry cake w/vanilla frosting dipped in chocolate
- Lemon cake w/lemon frosting dipped in white chocolate
- Chocolate cake w/chocolate frosting dipped in a mint-flavored chocolate and topped with crushed Andes mints (Yummy!)
- Funfetti cake w/vanila frosting and sprinkles dipped in white chocolate and topped with more sprinkles
As you can see, the options are endless!
Wednesday, June 17, 2009
Easy enough, but super good! Makes a large bowl full
1 bag/box spiral pasta
1 bottle italian dressing
1 can sliced olives
1 carton grape tomatoes
1 zucchini, chopped into pieces
1/2 bunch green onions chopped, or 1/2 purple onion chopped
1 cup chopped peppers (red, or green, or a mix of both)
Half bag of shredded carrots (saves you time)
1 cup feta cheese
1. Boil pasta according to package
2. Mix all ingredients together
3. Chill until serving
What's a "White trash" meal without some Jell-O? This is one of my favorites from a ward cookbook I have. Change up flavors and fruit as you like.
3 cups water
1 small box Jell-O tapioca pudding
1 small box orange Jell-O
1 small box vanilla pudding
1 tub Cool Whip
2 small cans mandarin oranges
1 can pineapple chunks or tidbits
1. Bring water to boil
2. Stir in puddings and Jell-o until dissolved
3. Chill in a bowl for about 15 minutes, so that it thickens, but isn't set
4. Mix in Cool Whip and fruit
*You can mix up the recipe as you like, strawberry Jell-o with strawberries, lime with pineapple, etc, etc.
Saturday, June 13, 2009
WOW!! Do these not look so good? Have fun with this recipe! Definitely a yummy surprise. Somebody remember to serve these at my funeral when I die. I don't want funeral potatoes and pork & beans served at my funeral, they may be white trash, but they are gross. I make white trash taste good! :)
**For those concerned about this recipe's origin, a friend told me about the recipe on allrecipes.com....not sure where they got it, and I don't care, it's fun, yummy and worth sharing!!
1 1/3 cups water
1/3 cup canola oil
1. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 18-20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Be sure not to overbake...you want the cookie dough gooey, not cooked.
Frost them as you like!
Another Utah staple. So easy to make and so delicious!
1/4 cup butter
1 cup all-purpose flour
1 cup milk
6 eggs, lightly beaten
1/8 teaspoon salt
1. Preheat oven to 350 degrees F (175 degrees C). Put butter in 9 x 13 pan and out in in the oven to melt while you prepare the mix
2. In a medium bowl, mix flour, milk, eggs and salt. Take out the pan and tilt back and forth to coat the bottom of the pan with the melted butter and then pour the mixture into the prepared baking dish.
3. Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.
Top with syrup (Mmm, Buttermilk Syrup is the BEST!), peanut butter, jam, honey, whatever, It's good stuff!!
Thursday, June 4, 2009
I LOVE the green chile chicken from Bajio so I experimented and made my own version that is super simple, and pretty good! You can put it on a salad, in a burrito, enchiladas, quesadillas or even just plain on rice. Kind of a sweet chicken with a mexican twist
3-4 boneless, skinless chicken breasts, cut into bite size pieces (my latest trick is to just tear apart a $5 cooked rotisserie chicken so I don't have to cook it! So great)
1-2 tablespoons butter
2 small cans chopped green chilis
1/2 cup salsa or enchilada sauce (your choice...I use green salsa)
1 onion, sliced
3-4 tbls tbls brown sugar
salt and pepper, to taste
cumin, to taste
1. Cook chicken and onions in butter until chicken is cooked thoroughly
2. Add the remaining ingredients, let simmer for a while and taste. Add more sauce, spices or sugar as needed.
This is a from a good family friend and sounds DIVINE! I have made something similar and I'm sure this will not disappoint. Thanks, Kelly!
1 large coffee mug
4 tbsp flour
4 tbsp sugar
2 tbsp unsweetened cocoa
3 tbsp milk
3 tbsp vegetable oil
small splash of vanilla
3 tbsp chocolate chips (optional)
Spray mug with cooking spray, then mix together all the ingredients in the mug, in the order given: first mix all dry ingredients, add egg and mix, then milk, oil and vanilla and mix well. Stir in chocolate chips. Place mug in microwave, and cook on high for 3 minutes (more or less depending on your microwave). The cake will rise over the top of the mug, but don't be alarmed. It will not overflow. Allow to cool a little then eat it with a spoon directly from the mug, or tip out onto a plate.
Tuesday, June 2, 2009
I don't know what else to call these, but they were the perfect summer dinner.
4-6 boneless, skinless chicken breasts (however many you need!)
1 KC Masterpiece bottle of 20-Minute Garlic Balsamic marinade (or your favorite chicken marinade)
1 tbls butter
1. Pound chicken with a meat mallet to about 1/2 to 3/4 inch thick
2. Place chicken in a container with the marinade and let sit for 30 minutes
3. Warm up grill and then grill chicken about 7-8 minutes on each side
4. Slice the onion and then saute the butter until golden brown and tender
5. Mash up the avocados, add salt and pepper as desired
6. Spread mayonnaise on buns, then avocado. Top with chicken and sauteed onions. Enjoy!
We also melted cheese on the chicken for a little extra flavor.
Friday, May 1, 2009
This is a Utah-Mormon staple and is seriously the most addictive snack/treat ever! The corn pops* called for in the recipe are in a big bag and kind of look like Cheetos Puffs, but they are yellow and yummy. Kind of like caramel corn, but puffy and chewy, no annoying kernels.
If you're out of state, I don't know if you can find these things. Someone told me Wal-Mart carries them, but we're not sure where. *Just as a reference, they are the Barrel o' Fun brand Corn Pops.
1 (18 oz.) bag Corn Pops or Kettle Pops (look in the Potato Chip/Popcorn section of your store)
2 cup brown sugar
1 square butter (1/2 cup)
1 tsp. vanilla
1 1/2 cup light corn syrup
2 Tbsp. water
1/2 teaspoon baking soda
Bring butter, brown sugar, corn syrup, vanilla and water to a medium boil. Stir continuously. Boil for 1 to 1 ½ minutes. Remove from heat. Add baking soda, coating will puff up. Pour over corn pops or kettle pops; toss. Enjoy!