*A big thanks to my sister-in-law, Mary Ann for this one!!*
What You'll Need:
diced ham
shredded cheese
green pepper
hash browns
tomatoes, diced
2 eggs (per person)
quart size ziplock freezer bags (1 for each person)
What You'll Do:
1) Put out a variety of ingredients such as cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Have each person write their name on a quart size ziplock freezer bag with permanent marker
2) Crack 2 eggsnto a bowl; add a shake of salt and whip (not more than 2 eggs). Each person adds prepared ingredients of choice to their bag and shakes. Make sure to get air out of bag and zip it up.
3) Place the bags into rolling boiling water for exactly 13 minutes. You can usually cook 6 to 8 omelets in a large pot at a time. For more, make another pot of boiling water.
4) Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed! Nice to serve with fresh fruit and breads.
*Add the cheese to omelet after it is cooked. If added to the bag, it will not cook right.
Thursday, September 29, 2011
Wednesday, September 21, 2011
Chicken Cheese Tortellini Soup
Serves 6-8
What You"ll Need:
3 cans chicken broth (10 3/4 oz each)
2 cans cream of chicken soup (10 3/4 oz each)
3-4 chicken breasts, cooked and cut
1 cup chopped onion
1 cup chopped carrots
1 cup water
1 clove garlic, minced
1/2 tsp basil
1/2 tsp oregano
large package three cheese tortellini
1 small crown broccoli, steamed and cut (I use the frozen kind you can steam in the microwave)
Parmesan cheese (optional)
What You'll Do:
1) Combine broth, soup, chicken, onion, carrots, water, garlic, basil and oregano. Bring to boil.
2) Add tortellini and simmer uncovered for 30 minutes.
3) Add broccoli and simmer 5-10 minutes more. Ladle into soup bowls and top with parmesan cheese.
I serve these with the "Red Lobster" cheesey garlic biscuits, yum yum!
*A big shout out to Nicki Hawes for this soup recipe, THANKS!!*
What You"ll Need:
3 cans chicken broth (10 3/4 oz each)
2 cans cream of chicken soup (10 3/4 oz each)
3-4 chicken breasts, cooked and cut
1 cup chopped onion
1 cup chopped carrots
1 cup water
1 clove garlic, minced
1/2 tsp basil
1/2 tsp oregano
large package three cheese tortellini
1 small crown broccoli, steamed and cut (I use the frozen kind you can steam in the microwave)
Parmesan cheese (optional)
What You'll Do:
1) Combine broth, soup, chicken, onion, carrots, water, garlic, basil and oregano. Bring to boil.
2) Add tortellini and simmer uncovered for 30 minutes.
3) Add broccoli and simmer 5-10 minutes more. Ladle into soup bowls and top with parmesan cheese.
I serve these with the "Red Lobster" cheesey garlic biscuits, yum yum!
*A big shout out to Nicki Hawes for this soup recipe, THANKS!!*
Grilled Pork Chops w/ Vanilla-Scented Apples
Serves: 4
Ready in 30 minutes
What You'll Need:
4 pork chops
3 large Fuji or other firm, sweet apples, cored, peeled and sliced
2 tbsp butter
2 tbsp brown sugar
1/4 cup apple juice or cider
1 tsp pure vanilla extract (or to taste)
salt and pepper, to taste
What You'll Do:
1) Grill or pan cook pork chops until barely done. Place on a platter in a warm oven.
2) Add butter and brown sugar to pan used to cook pork chops and set over medium heat. Stir butter and sugar to blend well and to allow to caramelize slightly and loosen small pieces of the pork chops.
3) Add apple juice (or cider) and apple slices. Cook apples just until done, then remove with a slotted spoon and set apples aside.
4) Reduce pan juices to 2 or 3 tablespoons. Remove from heat and add vanilla, salt and pepper. Add apple slices and return to heat until the apples are hot. Pour over the pork chops.
Serve with mashed potatoes or rice. (I use mashed potatoes)
Ready in 30 minutes
What You'll Need:
4 pork chops
3 large Fuji or other firm, sweet apples, cored, peeled and sliced
2 tbsp butter
2 tbsp brown sugar
1/4 cup apple juice or cider
1 tsp pure vanilla extract (or to taste)
salt and pepper, to taste
What You'll Do:
1) Grill or pan cook pork chops until barely done. Place on a platter in a warm oven.
2) Add butter and brown sugar to pan used to cook pork chops and set over medium heat. Stir butter and sugar to blend well and to allow to caramelize slightly and loosen small pieces of the pork chops.
3) Add apple juice (or cider) and apple slices. Cook apples just until done, then remove with a slotted spoon and set apples aside.
4) Reduce pan juices to 2 or 3 tablespoons. Remove from heat and add vanilla, salt and pepper. Add apple slices and return to heat until the apples are hot. Pour over the pork chops.
Serve with mashed potatoes or rice. (I use mashed potatoes)
Saturday, September 10, 2011
Homemade Chunky Applesauce
ONE OF MY FAVORITES!!
Serves: 6
What You'll Need:
8 apples, peeled, cored and sliced
1 cup water
8 tbsp white sugar
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
What You'll Do:
1) Cut your apples in fourths, place in 2-qt saucepan with 1 cup water over medium heat. Heat until boiling, stirring occasionally.
2) Reduce heat to simmer. Let simmer 5-10 minutes, or until all the apples are tender. (You will have to stir a few times here, also)
3) Add the remaining ingredients, stir and mash up apples until they are in small bits.
4) Store in refrigerator until ready to serve....DELICIOUS!!
Next time I'll take pictures as I make it and upload those as well.
Serves: 6
What You'll Need:
8 apples, peeled, cored and sliced
1 cup water
8 tbsp white sugar
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
What You'll Do:
1) Cut your apples in fourths, place in 2-qt saucepan with 1 cup water over medium heat. Heat until boiling, stirring occasionally.
2) Reduce heat to simmer. Let simmer 5-10 minutes, or until all the apples are tender. (You will have to stir a few times here, also)
3) Add the remaining ingredients, stir and mash up apples until they are in small bits.
4) Store in refrigerator until ready to serve....DELICIOUS!!
Saturday, April 16, 2011
Pulled Jerk Pork Sandwiches
Prep: 5 minutes
Cook: 8-10 hours
8 servings
What You'll Need:
2 1/2 pound pork boneless shoulder
1 tbsp Jamaican Jerk seasoning (dry)
1/4 tsp dried thyme leaves
1 medium onion, chopped
1 cup cola
2 cups bbq sauce (I don't measure this)
sandwich buns or tortillas (your choice)
What You'll Do:
1) If pork comes in netting or is tied, do not remove. Spray slow cooker with cooking spray. Rub jerk seasoning over pork; sprinkle with thyme. Place pork in cooker. Sprinkle with onion. Pour cola over coke.
2) Cover and cook on low heat setting 8-10 hours.
This is what it looks like in the beginning stage...
3) Remove pork from cooker; place on cutting board. Remove juices from cooker and reserve. Remove netting or strings from pork. Use 2 forks to pull pork into shreds. Return prok to cooker. Stir in bbq sauce and 1/2 cup of the reserved juices. Increase heat setting to high. Cover and cook 30-45 minutes or until heated through.
4) Spoon pork onto buns. Serve with sandwiches with remaining juices for dipping, if desired. (I skip that part)
Oh so delicious! One of my family's fav's! Picture to come in about 7 hours (when finished) ;)
Cook: 8-10 hours
8 servings
What You'll Need:
2 1/2 pound pork boneless shoulder
1 tbsp Jamaican Jerk seasoning (dry)
1/4 tsp dried thyme leaves
1 medium onion, chopped
1 cup cola
2 cups bbq sauce (I don't measure this)
sandwich buns or tortillas (your choice)
What You'll Do:
1) If pork comes in netting or is tied, do not remove. Spray slow cooker with cooking spray. Rub jerk seasoning over pork; sprinkle with thyme. Place pork in cooker. Sprinkle with onion. Pour cola over coke.
2) Cover and cook on low heat setting 8-10 hours.
This is what it looks like in the beginning stage...
4) Spoon pork onto buns. Serve with sandwiches with remaining juices for dipping, if desired. (I skip that part)
Oh so delicious! One of my family's fav's! Picture to come in about 7 hours (when finished) ;)
Thursday, April 14, 2011
Jerk Chicken Nachos
Cook Time: less than 10 minutes
12 Servings
What You'll Need:
6 cups tortilla chips
3 cups diced or shredded cooked chicken
2 cups (8oz) shredded cheddar and monterey jack cheese
2 tbsp Jamaican Jerk rub, divided
1 small yellow or red bell pepper or combination (I use the combo)
1 lime
2 tbsp snipped fresh cilantro
1/4 cup sour cream and 1 tsp additional Jamaican Jerk rub (optional)
What You'll Do:
Preheat to 425 degrees
1) Arrange tortilla chips in a slightly overlapping layer on large round stone or bar pan.
2) In large bowl, combine chicken, cheese and 1 tbsp of the rub; mix gently using soft rubber scraper. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to cooling rack.
3) Meanwhile, dice bell pepper. Cut lime in half crosswise. Juice half of the lime in small bowl; add remaining rub and bell pepper and mix well.
4) Snip cilantro using kitchen shears. Slice remaining lime into think slices, cut slices in half.
5) Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe soour cream mixture over nachos. Garnish with lime slices. (I skip the sour cream part....no thanks! I also don't measure the shredded cheese. In my opinion, the more, the YUMMIER!)
12 Servings
What You'll Need:
6 cups tortilla chips
3 cups diced or shredded cooked chicken
2 cups (8oz) shredded cheddar and monterey jack cheese
2 tbsp Jamaican Jerk rub, divided
1 small yellow or red bell pepper or combination (I use the combo)
1 lime
2 tbsp snipped fresh cilantro
1/4 cup sour cream and 1 tsp additional Jamaican Jerk rub (optional)
What You'll Do:
Preheat to 425 degrees
1) Arrange tortilla chips in a slightly overlapping layer on large round stone or bar pan.
2) In large bowl, combine chicken, cheese and 1 tbsp of the rub; mix gently using soft rubber scraper. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to cooling rack.
3) Meanwhile, dice bell pepper. Cut lime in half crosswise. Juice half of the lime in small bowl; add remaining rub and bell pepper and mix well.
4) Snip cilantro using kitchen shears. Slice remaining lime into think slices, cut slices in half.
5) Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe soour cream mixture over nachos. Garnish with lime slices. (I skip the sour cream part....no thanks! I also don't measure the shredded cheese. In my opinion, the more, the YUMMIER!)
*Pampered Chef recipe!*
Berry Crisp
Serves: 8-10
What You'll Need:
Filling-
6 cups berries (I use an equal combo of strawberries, blackberries & raspberries)
1/2 cup sugar
1/4 tsp. coarse salt
1 tbsp. cornstarch
1 tsp. fresh lemon juice
Topping-
3/4 cup all-purpose flour
1/2 cup rolled oats
1/2 tsp. baking powder
1 tbsp. brown sugar
few dashes cinnamon
6 tbsp. un-salted butter, softened
1/3 cup sugar
1 tsp. salt
What You'll Do:
Preheat oven to 375 degrees.
1) Make filling: Mix all ingredients in large bowl. Transfer to baking dish, either 8x8 or 9x9.
2) Make topping: In small bowl, stir together flour, oats, baking powder, salt, brown sugar, and cinnamon. In large bowl, cream butter and sugar until fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together in clumps.
3) Sprinkle topping evenly over filling. Bake until bubbly and brown, about 1 hour. Cool 30 minutes before serving.
What You'll Need:
Filling-
6 cups berries (I use an equal combo of strawberries, blackberries & raspberries)
1/2 cup sugar
1/4 tsp. coarse salt
1 tbsp. cornstarch
1 tsp. fresh lemon juice
Topping-
3/4 cup all-purpose flour
1/2 cup rolled oats
1/2 tsp. baking powder
1 tbsp. brown sugar
few dashes cinnamon
6 tbsp. un-salted butter, softened
1/3 cup sugar
1 tsp. salt
What You'll Do:
Preheat oven to 375 degrees.
1) Make filling: Mix all ingredients in large bowl. Transfer to baking dish, either 8x8 or 9x9.
3) Sprinkle topping evenly over filling. Bake until bubbly and brown, about 1 hour. Cool 30 minutes before serving.
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