Monday, February 7, 2011

The Prep


I think the best way to be prepared for a quick dinner is to spend one of your days off preparing for the week. I know that a lot of times our day(s) off are spent trying to catch up from the week before, running errands, and taking kids all over the map. Much as a slow cooker does all the dirty work for you, having already cooked meat ready will save you plenty of time when tossing together dinner. I like to buy fruit and cut it up on Sunday so my kids have healthy snacks during the week. I used to keep a shelf special for them so they could get what they needed without digging into the carbs and sugars or whining for me to stop folding laundry so I could get them a snack. But back to the meat.

I've mentioned on past posts that I think a rotisserie chicken is worth the purchase just so you can freeze the meat and use it during the week. I also think that a ham is perfect for the same thing. You can buy already cooked ham, but when you compare it to the price of purchasing and cooking one yourself... well, it costs a lot more and it doesn't taste nearly as good. Try this recipe on your next day off. If you like you can serve half of it and freeze the rest. Just make sure you cut it up prior to freezing so it thaws faster and portions are easier to use. I like portioning in one cup measurements.

Ingredients:
1 ham, 10 to 12 pounds
2 onions
2 dozen whole cloves
1 or 2 bay leaves
1 cup brown sugar
1 cup cider
spiced apples &/or pineapple rings


1. Scrub the ham well and put into a large kettle. Barely cover the ham with hot water. Add the onions into which 1/2 the cloves have been stuck, and the bay leaves. Cover the kettle tightly and simmer gently, don't let the water boil. Allow 25 minutes per pound.
2. If meat thermometer is used it will register at least 155-160 when the ham is done. When the ham is done take it out of the water and remove the skin. (It should pull off easily) Put the skinned ham back in the stock in which it was cooked and allow it to cool.
3. When the ham is cold or almost so, place it in a roasting pan, fat side up, and rub the brown sugar into the fat. Score the fat diagonally two ways, thus creating diamond shaped cuts, and cutting almost through the fat. In the center of each diamond place a whole clove. Bake 1 hour in oven 325, basting with the cider after it has been in the oven 15 minutes. Increase the heat to 450 the last 15 minutes to brown it.
4. Serve with spiced apples &/or pineapple slices.

Sunday, February 6, 2011

Quick and Easy Swedishy Meatballs


You can easily modify this dish to have real onion or a can of mushrooms in it. For something a little more up-scale, 1/4 cup of white wine can be added to the sauce. It's yummy and quick for those nights when you and/or the kids have something going on.




Ingredients:

2 lbs frozen meatballs (Italian or regular)
1 can cream of mushroom and roasted garlic condensed soup
1 can cream of mushroom soup
8 oz reduced fat sour cream
5 splashes of Worcestershire sauce
1 1/2 t onion powder
hot cooked egg noodles or rice

1. Cook meatballs in oven at 350 degrees for 20 minutes.
2. Mix soups, sour cream, Worcestershire, and onion powder in a large skillet. Cook over medium heat.
3. Combine meatballs and sauce. Serve over noodles or rice.

Saturday, February 5, 2011

Sensational (and Super Easy) Side: Dill Carrots


My son asked today why carrots are good for your eyes. My response, "Have you ever seen a bunny with glasses?" It might not be completely true, but it's not false either http://www.webmd.com/diet/carrots-good-for-eyes. With that food for thought, here's a fantastic (and super easy) carrot recipe to encourage your little bunnies to enjoy some eye-healthy Vitamin A.

Ingredients:

16 oz pkg baby carrots
2 T margarine
1 t dill
1 T lemon juice
1/4 t salt
1/8 t black pepper

Ready for the easy part?

1. Boil, steam (micro-cooker, anyone?), or somehow cook carrots until tender. Drain.
2. Toss with remaining ingredients.

Done and Yum.

Friday, February 4, 2011

Amira's Amazings Salsa

I know it's not a meal or even a side, but it is superb and if you are anything resembling a salsa fanatic like my husband and I, you're going to love it.


Ingredients:

1/2 cup onion
3 T fresh or canned (but not pickled) diced jalapeƱo
28 oz diced tomatoes with chilies
28 oz whole, peeled tomatoes, diced
1 1/2 t garlic salt
1 tsp cumin
1/2 t sugar

Mix together in a large bowl. This makes a fairly chunky salsa. For a smoother one, use a hand blender, food chopper, or blender. To give it more of a bite, add onion. To increase or reduce the heat, adjust the cumin. My husband only wants the chunk and hates any liquid, so I drain everything in a colander before using it. It's a versatile salsa that you can easily make your own with the addition of tomato sauce, cilantro, corn, or other additives.

Thursday, February 3, 2011

Must have item of the week: MIx 'N Chop


The Mix 'N Chop is sold by Pampered Chef for $10.50. It chops, crumbles, and mixes food while it's cooking. No longer will you have to use a turner (commonly called a spatula) to chop up beef while browning. You can use it to crush whole tomatoes instead of pre-dicing them (which releases their juices and makes a mess on your counter top).

It's made out of high-quality nylon so it won't scratch your pans and it's dishwasher safe. With all the time you save using this thing, there's really no good reason not to have one.

Wednesday, February 2, 2011

Grandma's Goulash

My mother made this recipe when I was a child and now I make it for my kids. They're picky eaters, especially when it comes to foods that are "premixed" like casseroles. The saving grace is that they love their grandma. I tagged her name onto the beginning and now they get excited about eating goulash. They've always liked it; they just conveniently forgot that fact. But now, they eat it no questions asked.

Ingredients

1 lb hamburger
1 small onion, chopped
2 (14 1/2 oz) cans whole tomatoes with juice, chopped
1 cup large macaroni noodles
1 T basil
1/2 cup frozen peas

1. Brown hamburger and onion (in your small micro cooker or a large skillet), drain. In a
large skillet mix hamburger, tomatoes, tomato juice, macaroni noodles and basil.
2. Simmer, covered, approx. 30 minutes. Add peas and heat an additional 5 minutes. Serve.

Tuesday, February 1, 2011

Super Side: Alfredo Twice Baked Potatoes


This recipe takes twice-baked potatoes to a new level and has the added benefit of being ready in 30 minutes. With the addition of chicken and broccoli, it can be a full meal. My kids love it and I love how easy it is.









2 large baking potatoes
1 cup of Alfredo sauce
1 t garlic salt
1/2 t pepper
1/4 t thyme
1 cup shredded cheddar, divided
1/2 cup mozzarella
1/2 cup cooked chicken (optional)
1 cup steamed broccoli (optional)
bacon bits, real or imitation (optional)

1. Stab potatoes multiple times with a fork so they can release steam while they cook. Otherwise, they might explode in your microwave. Cook for 6-10 minutes in microwave until soft. Wrap with aluminum foil to keep warm and to let the potatoes finish cooking on the inside.
2. Combine Alfredo, garlic salt, pepper, thyme, mozzarella, and 1/2 cup cheddar. (Add chicken and broccoli if making this a meal instead of a side.) Cut potatoes in half lengthwise, scrape out insides, and mix with the Alfredo mixture.
3. Stuff equal amounts of the Potato mixture back into the shells and top with remaining cheese and bacon bits. If cheese needs encouragement to melt, place back in microwave for 1 minute.