Stacy's Spinach Salad
Salad
2 bunches spinach
2 bunches romaine
1 lb bacon
1 lb shredded swiss cheese
15-20 sliced mushrooms
Dressing
1/4 red onion
1 1/2 Tbsp poppy seeds
3/4 cup vinegar
1 1/2 cups oil
3/4 cup sugar
1 1/2 tsp salt
3/4 tsp dry mustard
Blend in blender. Pour over clean red onion. Refrigerate overnight.
Remove red onion before serving.
- Posted using BlogPress from my iPad
Friday, November 29, 2013
Monday, November 25, 2013
Taco Cupcakes
I found these on Pinterest and we quite like them. They are called taco cupcakes and are from emilybites.com. If you click on that link it'll take you to her actual recipe.
Here's the general idea.
You'll need:
Wonton wrappers (atleast 24)
About a pound of ground beef or turkey
Taco seasoning
Beans
Queso dip
Salsa
Olives
Shredded cheese
Sour cream
Guacamole
Start by putting a wonton wrapper in each cup of a muffin tin. Spread a spoonful of the queso dip in the bottom of the wonton wrapper. Next you drop in a spoonful of meat and beans. The recipe recommends mixing the meat with black beans. Tonight I kept the meat and beans separate because I used refried beans. So, basically I'm just gonna make this quick and simple, wonton wrapper, queso, meat, beans, salsa (or diced tomatoes, whatever you're using), olives, shredded cheese, then do a second layer exactly the same as the first. 375 degrees for 18-20 minutes in the oven. Let sit for 5 minutes before removing from the muffin tin. Top with guacamole and or sour cream. Enjoy! Tonight Avery ate half of one, Gavin ate 1.5, I ate 2 and Jeremy ate 3.
The other great part of these is that she apparently does weight watchers because her recipes all have weight watchers points and nutrition info. And she has other "cupcake" recipes. Like lasagna cupcakes. Yum
- Posted using BlogPress from my iPad
Here's the general idea.
You'll need:
Wonton wrappers (atleast 24)
About a pound of ground beef or turkey
Taco seasoning
Beans
Queso dip
Salsa
Olives
Shredded cheese
Sour cream
Guacamole
Start by putting a wonton wrapper in each cup of a muffin tin. Spread a spoonful of the queso dip in the bottom of the wonton wrapper. Next you drop in a spoonful of meat and beans. The recipe recommends mixing the meat with black beans. Tonight I kept the meat and beans separate because I used refried beans. So, basically I'm just gonna make this quick and simple, wonton wrapper, queso, meat, beans, salsa (or diced tomatoes, whatever you're using), olives, shredded cheese, then do a second layer exactly the same as the first. 375 degrees for 18-20 minutes in the oven. Let sit for 5 minutes before removing from the muffin tin. Top with guacamole and or sour cream. Enjoy! Tonight Avery ate half of one, Gavin ate 1.5, I ate 2 and Jeremy ate 3.
The other great part of these is that she apparently does weight watchers because her recipes all have weight watchers points and nutrition info. And she has other "cupcake" recipes. Like lasagna cupcakes. Yum
- Posted using BlogPress from my iPad
Friday, November 22, 2013
Green Bean Casserole
Mom sent me the following link today and said that this is the recipe Tyler used for his green bean casserole last year at Thanksgiving. She asked me to post it here for everyone. I for one say Yay!! I copied and pasted the recipe here as well.
http://www.huffingtonpost.com/jane-maynard/green-bean-casserole_b_2166197.html
So, are you ready to cast aside the canned soup and the store-bought french fried onions. Are you ready throw a little blood, sweat and tears into your green bean casserole this Thanksgiving? Good. Here's the recipe!
Green Bean Casserole from Scratch
From Jane Maynard, This Week for Dinner
- 1 1/2 pounds green beans, trimmed and cut into 2″-3″ pieces
- 1 cup water and a large bowl of ice water
- 8 ounces cremini mushrooms, sliced
- 3 Tbsp. butter
- 1 small onion or 1/2 regular-sized onion, chopped
- 1/3 cup flour
- 1 1/2 cups chicken or veggie stock/broth
- 1 cup cream
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 shallots, sliced very thin
- 1/4 cup flour
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 cup canola or vegetable oil
Preheat oven to 350 degrees F.
In a large skillet with a lid, heat one cup water to boiling over medium-high to high heat. Add green beans. Put on the lid and cook for three minutes. Remove beans and place in ice water. Set beans aside.
Pour water off of the skillet. Reduce heat to medium and melt butter. Add mushroom and cook for about five minutes. Add chopped onion and cook an additional 5+ minutes, until onions are soft and translucent. Sprinkle 1/3 cup flour over the mushrooms and onions and stir well, cooking for a minute or so. Slowly stir in the chicken broth. Slowly stir in the cream. Mix well. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir well then mix in green beans. Transfer to 9×13 casserole dish and place in oven. Bake for 30 minutes (you will put fried shallot rings on top for the last five minutes of baking... see below).
While casserole is baking, heat 1/4 cup oil in a large skillet over medium-high heat. Mix flour, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium to large bowl. Mix shallot rings in the flour, coating well. Use your hands to mix the shallots in the flour so you can break the rings up and get them coated really well. Transfer floured shallots with tongs to the skillet. Cook, stirring frequently, until shallots are crisp and golden.
Sprinkle fried shallots over the top of the casserole at the 25 minute baking point. Bake five more minutes. Serve hot!
If you want to make this ahead of time, I would do everything except the fried shallot rings and put the casserole in the fridge before baking. Bake five to 10 minutes longer since the casserole will be going into the oven cold and make the fried shallot rings while the casserole is baking.
- Posted using BlogPress from my iPad
- Posted using BlogPress from my iPad
http://www.huffingtonpost.com/jane-maynard/green-bean-casserole_b_2166197.html
So, are you ready to cast aside the canned soup and the store-bought french fried onions. Are you ready throw a little blood, sweat and tears into your green bean casserole this Thanksgiving? Good. Here's the recipe!
Green Bean Casserole from Scratch
From Jane Maynard, This Week for Dinner
- 1 1/2 pounds green beans, trimmed and cut into 2″-3″ pieces
- 1 cup water and a large bowl of ice water
- 8 ounces cremini mushrooms, sliced
- 3 Tbsp. butter
- 1 small onion or 1/2 regular-sized onion, chopped
- 1/3 cup flour
- 1 1/2 cups chicken or veggie stock/broth
- 1 cup cream
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 shallots, sliced very thin
- 1/4 cup flour
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 cup canola or vegetable oil
Preheat oven to 350 degrees F.
In a large skillet with a lid, heat one cup water to boiling over medium-high to high heat. Add green beans. Put on the lid and cook for three minutes. Remove beans and place in ice water. Set beans aside.
Pour water off of the skillet. Reduce heat to medium and melt butter. Add mushroom and cook for about five minutes. Add chopped onion and cook an additional 5+ minutes, until onions are soft and translucent. Sprinkle 1/3 cup flour over the mushrooms and onions and stir well, cooking for a minute or so. Slowly stir in the chicken broth. Slowly stir in the cream. Mix well. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir well then mix in green beans. Transfer to 9×13 casserole dish and place in oven. Bake for 30 minutes (you will put fried shallot rings on top for the last five minutes of baking... see below).
While casserole is baking, heat 1/4 cup oil in a large skillet over medium-high heat. Mix flour, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium to large bowl. Mix shallot rings in the flour, coating well. Use your hands to mix the shallots in the flour so you can break the rings up and get them coated really well. Transfer floured shallots with tongs to the skillet. Cook, stirring frequently, until shallots are crisp and golden.
Sprinkle fried shallots over the top of the casserole at the 25 minute baking point. Bake five more minutes. Serve hot!
If you want to make this ahead of time, I would do everything except the fried shallot rings and put the casserole in the fridge before baking. Bake five to 10 minutes longer since the casserole will be going into the oven cold and make the fried shallot rings while the casserole is baking.
- Posted using BlogPress from my iPad
- Posted using BlogPress from my iPad
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