Steamwhistle Hot Dogs

A yummy twist on the hot dog!

Steamwhistle Hot Dogs

Ingredients:

6 Oscar Mayer beef franks
6 hot dog buns
6 Kraft Singles, cut diagonally in half
6 slices Oscar Mayer Bacon, cooked
1/4 cup Claussen Sweet Pickle Relish

Directions:

Heat grill to medium-high heat. Grill franks until done (160F). Fill buns with Singles, franks and remaining ingredients.



*Tip-I got this recipe from Kraft Foods magazine which is why certain brands are stressed. I did use Oscar Mayer franks, but everything else was generic brands. I also used american cheese singles and sliced colby jack cheese. Everyone had one of each.

Mediterranean Pizza

This pizza looks just like one you would find in a fancy restaurant. Makes you look like a first class chef!

Mediterranean Pizza

Ingredients:

1 pk pizza crust
1 jar (6.4 oz) marinated artichokes
1 1/4 cup Parmesan cheese
2 oz sliced salami
1/4 cup red onion
2 plum tomatoes
1 cup mozzarella cheese
Sprinkle oregano
1/2 cup bell pepper

Directions:

Preheat oven to 425F. Drain artichoke hearts. Save marinade. Brush crust with marinade. Sprinkle Parmesan cheese on crust. Cut salami into quarters. Arrange on crust. Chop artichokes, pepper and onion. Put on crust. Slice tomatoes. Top pizza with mozzarella cheese and then tomatoes. Sprinkle with oregano. Bake for 12 minutes.

Menu Plan Monday! Week of 6/20/11-6/26/11

Sorry this is coming to you late...though it was typed up yesterday, it didn't launch like it should have. Anyway...this is our plan for dinner this week! Some of the meals planned for last week didn't get made so we will be trying to hit those.


Monday: Medeterranean Pizza (New Recipe)

Tuesday: Buttered Noodles

Wednesday: Italian Cod Filets (New Recipe)

Thursday: Heidelberg Soup (New Recipe)

Friday: Black Olive Spread (New Recipe)

Saturday: Fend for yourself

Sunday: Genin's B-day party

Dessert: Diamond Fudge (New Recipe)

Green Bean Amandine

Our veggie dish for the Father's Day dinner :)

Green Bean Amandine

Ingredients:

2 (10 oz) packages frozen green beans, thawed
1/3 cup almonds, slivered
3 tablespoons butter

Directions:

Cook beans according to package directions and drain well. In small saucepan, saute almonds in melted butter. Stir almonds and butter into green beans.

Crunchy Chicken Kiev

I found this main dish recipe in Woman's World magazine. It was a huge hit during my husband's Father's Day dinner!

Crunchy Chicken Kiev

Ingredients:

1/4 cup butter, at room temperature
1 Tbs chopped fresh parsley
2 cloves garlic, finely chopped
1/2 tsp. chopped fresh or 1/4 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breast halves, about 1 1/2 lbs.
1/3 cup all-purpose flour
2 eggs
1 1/2 cups panko breadcrumbs
1/4 cup oil

Ingredients:

In small bowl, combine butter, parsley, garlic, thyme, 1/4 tsp salt and 1/8 tsp pepper. Place on sheet of plastic wrap; press into 3"x 2" rectangle. Wrap; freeze until firm, 15-20 minutes.

Place each chicken breast half between 2 sheets of plastic wrap. Using meat mallet or can covered with foil pound each breast to 1/2" thickness. Cut butter into 4 (1/2" wide) sticks; place 1 stick butter lengthwise down center of each breast.

Fold short sides of chicken over butter, as shown. Starting with long side, roll up. Repeat with remaining chicken and butter.

Line plate with wax paper. In shallow bowl, combine flour and remaining salt and pepper. In separate bowl, beat eggs. in third bowl, place breadcrumbs. Roll each breast piece in flour mixture, tapping off excess; dip into egg mixture. Roll each breast in breadcrumbs until coated; transfer to plate. Cover; refrigerate until chilled, about 1 hour.

Preheat oven to 375F. Line jellyroll pan with foil; coat with cooking spray. In large nonstick skillet, heat oil over medium heat. Carefully add chicken; cook, turning several times, until lightly browned on all sides, 8-10 minutes. Transfer to pan. Bake 15-20 minutes or until meat thermometer inserted into thickest part register 180F. If desired, serve with rice pilaf and garnish with fresh parsley.




Servings: 4
Calories: 503
Protein: 41 g.
Fat: 26 g. (10 g saturated)
Trans fat: 0g
Chol: 230 mg
Carbs: 24g
Sodium: 553mg
Fiber: 1g
Sugar: 1g
Kitchen time: 45 minutes
Total time: 2 hours, 15 minutes

Mustard Bourbon Kabobs

Ok, here it is! If your hubby loved the Mock Fillet Mignon, he will love these! The tangy and subtly sweet blend of mustard and bourbon (or apple cider) in these tasty, no-fuss kabobs. Make a little extra marinade and serve them with a side of brown rice. I believe I got this recipe from Taste of Home magazine? Either way, thank you Barbara White from Katy, TX!!

Mustard Bourbon Kabobs

Ingredients:

6 Tbsp brown sugar
6 Tbsp Dijon mustard
3 Tbsp bourbon or apple cider (I used apple juice)
3 Tbsp reduced-sodium soy sauce
1 pork tenderloin (1 lb) cut into 3/4-in cubes

Directions:

In a small bowl, combine the brown sugar, mustard, bourbon (or apple cider/juice) and soy sauce. Pour 3/4 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.

If grilling the pork, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread pork onto four metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in from the heat for 8-10 minutes or until juices run clear, turning and basting occasionally with reserved marinade.




*Tip: If you let them sit 8 hours or more, would probably taste incredible, but I thought they were pretty awesome just after 1 hour of marinade. I also basted mine with leftover sauce just before serving.

I have the nutrition facts since I tore this one out of a magazine.

Nutrition Facts:

1 kabob equals 172 calories, 4 g fat (1g saturated fat), 63 mg cholesterol, 355 mg sodium, 8g carbohydrate, 0 fiber, 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Menu Plan Monday! Week of 6/13/11-6/19/11

It is Menu Plan Monday! Check out what we will be nibbling on this week :)

Monday: Fend for yourself

Tuesday: Irma Moullet's Sunday Chicken (New Recipe)

Wednesday: Italian Fettucine Alfredo

Thursday: Fun Shaped Pancakes!

Friday: Black Olive Spread Sandwiches (New Recipe)

Saturday: Hot Dogs and all the fixins, chocolate fountain, cupcakes (Kaplyn's B-day Pool Party)

Sunday: Eat Out

I want to fit in a dessert if I can (besides the b-day cupcakes)

Frozen Lemonade Pie (New Recipe)

Be sure to check back for new recipes and final photos!

Deluxe Asparagus

This was a very interesting dish going in (because of the egg), but totally yummy after it came out! A nice way to dress up a boring can of asparagus!

Deluxe Asparagus

Ingredients:

1 (15 oz) can cut asparagus with liquid
2 eggs, beaten
3/4 cup shredded, Mexican-style-4-cheese blend

Directions:

Drain asparagus and reserve 4 tablespoons liquid. In bowl, combine eggs and reserved asparagus liquid and mix well. Arrange asparagus in sprayed baking dish and pour egg mixture over asparagus. Sprinkle cheese over top and bake at 350F for 30 minutes.

Berries in a Cloud

Do you know how easy it is to please my kids? This simple dessert did it!

Berries in a Cloud

Ingredients:

Strawberries (or any other berries)
Cool Whip

Directions:

Simply spoon creamy Cool Whip around the inside of a dessert dish and fill the center with fresh juicy berries. Enjoy!

Campbell's Broccoli & Cheese Casserole

I have made this one in the past, but do not believe that I have ever posted it for others to try. Broccoli casserole is a great way to get those stubborn kiddies to eat their broccoli :)

Campbell's Broccoli & Cheese Casserole

Ingredients:

1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom Soup (I used generic)
1/2 cup milk
2 tsp. yellow mustard
1 bag (16 oz) broccoli flowerets, thawed
1 cup shredded Cheddar cheese
1/3 cup dry bread crumbs
2 tsp. butter, melted

Directions:

Stir soup, milk, mustard, broccoli and cheese in 1 1/2 qt. casserole. Stir bread crumbs and butter in small bowl. Sprinkle over broccoli mixture. Bake at 350F for 30 minutes or until broccoli is tender and topping is golden brown.

Fettuccine with Shrimp & Zucchini

This was my first attempt at a recipe from The Olive Garden. I had picked up the recipe card when it was offered at the restaurant. Turned out just like the real thing and was fairly easy!

Fettuccine with Shrimp & Zucchini

Ingredients:

1 lb Fettuccine, dry
1/2 cup Colavita Extra Virgin Olive Oil (I used generic)
1 Tbsp Garlic, chopped
2 Tbsp Parsley, chopped
1 med Zucchini
1 lb Large shrimp (I used a lb of the already cooked from Save-a-Lot)
1 cup Dry white wine (I used White Zinfandel)
3/4 tsp Salt
3/4 tsp Black Pepper
4 Tbsp Butter
6 Lemon wedges
dash Parsley, chopped

Directions:

Cut zucchini into 2" x 1/4" sticks. Peel and devein shrimp. Cook fettuccine according to package directions. While pasta is cooking, heat oil in large saute' pan over medium heat. Add chopped garlic and parsley. Cook for 1 minute. Add zucchini. Cook additional minute. Add shrimp, wine, salt, pepper and butter. Stir well and cook shrimp for 5 minutes or until they are no longer opaque. Add drained pasta to the mixture. Toss all ingredients to mix. Season with salt and pepper to taste. Use tongs to pull pasta onto serving platter. Top with shrimp, zucchini and seasonings. Squeeze two lemon wedges over dish; garnish with remaining wedges and parsley.




Cook time: 20 minutes. Serves 4.

Suggested Wine Pairings-White: Bottega Vinaia Pinot Grigio
Blush: Sutter Home White Zinfandel
Red: Cavit Pinot Noir

Crispix Mix Sweet Minglers

I think just about everyone has made these at one point or another. Some call them Crispix Mix, also referred to as "dog food". I made this for a friend's party Saturday night. If you don't have the recipe for this yummy snack, here it is!

Crispix Mix Sweet Minglers

Ingredients:

1 package (6 oz, 1 cup) semi-sweet chocolate morsels
1/4 cup peanut butter
1/2 cup peanuts (optional)
6 cups Kellogg's Crispix cereal
1 cup confectioners' sugar

Directions:

In a large microwave-safe bowl, melt chocolate at HIGH for 1 minute. Stir and heat an additional 30 seconds at HIGH or until melted. Stir in peanut butter and peanuts. Gently stir Kellogg's Drixpix cereal into chocolate-peanut butter mixture, until well coated.

Place confectioners' sugar in 2-gallon storage bag. Add coated cereal to sugar and close bag. Gently toss cereal mixture until well coated. Store in airtight container in refrigerator.



Yields about 8 cups.

Menu Plan Monday! Week of 6/6/11-6/12/11

We had a lot of running to do last week and missed out on some of the meals we had planned so I will be attempting to serve some of those items this week along with some new ones, but for the most part this week...repeat week.

Monday: Fend for yourself

Tuesday: Italian Chicken and Deluxe Asparagus (New Recipe)

Wednesday: Mediterranean Pizza (New Recipe)

Thursday: Mustard Bourbon Kabobs (New Recipe)

Friday: Campbell's Broccoli & Cheese Casserole (New Recipe)

Saturday: Heidelbert Soup (New Recipe)

Sunday: Pasta and Meatballs with Crispy Breadsticks

Dessert: Berries in a Cloud

Check back this week for recipes and final photos!

Pea Salad

This was a staple growing up at any picnic or cookout we attended. It gives you a nice little change if you are a macaroni or potato salad fan. Must like peas, which I do!

Pea Salad

Ingredients:

2 cans of peas, drained
4 hard boiled eggs, diced
1 medium onion, chopped
Mayonnaise until desired consistentency (I usually do around 4-5 Tablespoons with this recipe)

Directions:

Mix all ingredients together. Serve chilled.

Onion Biscuits

These biscuits were so quick to whip up and they do not have to be precise on the shape :)

Onion Biscuits

Ingredients:

2 cups biscuit mix
1/4 cup milk
1 (8 oz) carton French-onion dip

Directions:

Combine all ingredients and mix until soft dough forms. Drop dough into mounds onto sprayed cookie sheet. Bake at 375F for 10-12 minutes or until golden brown.




*Tip* If you like round cut-out biscuits, sprinkle extra biscuit mix on wax paper and spoon dough over biscuit mix. Sprinkle 1 tablespoon biscuit mix over dough and knead 3 or 4 times. Use a little more biscuit mix if dough is too sticky. Pat out to 1/2-inch thickness and use biscuit cutter.

Chili Snacks

This recipe has you spreading it on party rye bread, but I served it on the plate and let you dip the bread into it. Either way, it is really good!!

Chili Snacks

Ingredients:

1 (15 oz) can chili without beans
1 cup shredded cheddar cheese
Party rye bread slices

Directions:

Combine chili and cheese in saucepan and heat until cheese melts. Spread on party rye bread. If desired, place bread on cookie sheet and bake at 350F for 15-20 minutes.




*If you are serving it as a dip like I did, it tastes just as good if you use chili with beans. If you are making sandwiches out of it, the beans may make it drip to much.

Egg and Cheese Dip

My hubby said this is just as awesome on bread for sandwiches as it was to dip the crackers in it. It is like egg salad with a twist...cheese!

Egg and Cheese Dip

Ingredients:

5 hard-boiled eggs, mashed
1 cup mayonnaise
4 oz shredded Monterrey Jack cheese
1/2 teaspoon prepared mustard

Directions:

In bowl, combine all ingredients and mix well. Add salt to taste and refrigerate. Serve with wheat crackers.




*I used tricuit crackers, yum!