Sunday, September 4, 2011

Sauteed Mushrooms

I don't make mushrooms very often. Mainly because they're usually $5.00/a pound, but my grocery store had them for $1.94/a pound. So I bought some, and we had baked chicken, sauteed mushrooms, and homemade mashed potatoes one night for dinner.



Sauteed Mushrooms
Ingredients:
1 pound (16oz) sliced mushrooms, washed and drained
2 Tablespoons butter
A few dashes of garlic powder



Directions:
1. Melt butter in large pan over medium heat.
2. Add mushrooms and cook for 4-5 minutes. Stirring occasionally.

3. Season with a few dashes of garlic powder.


Thanks for reading!
*~Crystal~*

Wednesday, August 31, 2011

Banana Pepper Poppers

We've had an abundance of banana pepper this summer,and I decided we needed to find a way to use them besides on sandwiches and pizzas. Then it came to me. How about poppers, like jalapeno poppers, but with banana peppers.


Banana Pepper Poppers
Ingredients:
15 banana peppers
1/2 cup (4oz) cream cheese 
1/2 cup shredded cheddar cheese

Directions:
1. Preheat over to 350.

2. Cut tops off the peppers and clean all seeds out.

3. Mix cream cheese and chedder cheese.

4. Cover cookie sheet with foil.

5. Stuff the peppers with the cheese mixture, and place on cookie sheet.

6. Bake for 7 minutes or until cheese starts to melt.



I like this recipe because it was quick and easy and didn't require frying. My husband loved them! (Note: He's the only person in the house that actually eats peppers.)



Thanks for reading!
*~Crystal~*

Friday, August 26, 2011

Crispy Edamame

Ok. I've been meaning to posted this for a few weeks now, and as I just harvested the last of my edamame (soybeans) earlier this week, I figured I should finally post it.

Not the greatest picture. I'll try to take a better one the next time I make this.


Crispy Edamame
Ingredients:
fresh shelled edamame (or a package of frozen shelled edamame, thawed)
1 Tablespoon olive oil
1/4 cup Parmesan cheese
salt and pepper to taste


Directions:

1. Preheat the oven to 400 degrees. If using frozen, place the edamame into a colander and rinse under cold water to thaw. Drain.
2. Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
3. Bake until the cheese is crispy and golden, about 15 minutes.


Source: http://allrecipes.com/Recipe/crispy-edamame/detail.aspx

This tastes so good and is so much better than just steaming the edamame!

Thanks for reading!
*~Crystal~*

Wednesday, August 10, 2011

Homemade weed killer

Ok, not exactly food related. Though, the ingredients can be easily found in your pantry.

WARNING: Do not use this anywhere you want stuff to grow! The salt will make the soil infertile.

Salt & Vinegar weed killer recipe:
Ingredients:
1 1/4 (1.25) cups table salt 
1 gallon of household vinegar


Directions:
Combine table salt with vinegar. Spray where needed.


Source: http://tipnut.com/weed-killers/ (This page has several different weed killer recipes.)

Weed Before
Weed After

Thanks for reading!
*~Crystal~*




Friday, July 29, 2011

Tomato Paste Take 2

Yesterday I tried to make tomato paste again, but I can't seem to get the consistency right. This attempt is thicker than the previous, but not paste-like. I'm now thinking that I need to use a different variety of tomato. The tomatoes from my garden are Bonnie Originals.

Below is the recipe for my attempt at tomato paste.

tomatoes & garlic ready for the oven



Homemade Tomato Paste
Ingredients:
tomatoes, quartered
a few cloves of garlic
olive oil
salt and pepper


Directions:
1. Preheat oven to 375 degrees.
2. Cut tomatoes into quarters and place in a shallow roasting pan, cut side up.
3. Drizzle with olive oil and sprinkle with salt and pepper.
4. Add garlic cloves to pan.
5. Roast for 60 to 90 minutes until tomatoes are brown and reduced in size.
6. Put roasted tomatoes and garlic in blender. I used the puree setting on mine.
7. Pour into ice tray and place tray in freezer.
8. Once frozen, transfer cubes to a freezer bag.


roasted tomatoes & garlic
"paste" ready to go into freezer
Source: Homemade Tomato Paste


Thanks for reading!
*~Crystal~*

Thursday, July 28, 2011

Chicken Souvlaki and Creamy Cucumbers

Last weekend my mother-in-law treated us to dinner. We went to Alex's Grill & Ice Cream (formerly Lewisville Soda Shoppe). Let me say I was expecting mainly hamburgers and hot dogs (and of course ice cream) on their menu. I was pleasantly surprise to find Greek dishes on their menu.  I had the chicken souvlaki, and it was so good that I had to find a recipe so that I could try to replicate it at home. I found this one and gave it try pairing it with Creamed Cucumber Slices and brown rice.

Chicken Souvlaki
Ingredients:
3 boneless, skinless chicken breasts, cut into chunks

1/2 cup olive oil
1/2 cup fresh squeezed lemon juice
1 Tablespoon minced garlic 
1 Tablespoon dried oregano 
1 teaspoon dried thyme
skewers


Directions:
1. Cut chicken breasts into chunks. Put into ziploc storage bag.
2. In a bowl, combine olive oil, lemon juice, garlic, oregano, and thyme. Stir with a spoon or whisk. Pour into ziploc bag. Seal the bag, squeeze and gently shake until chicken is well-coated.
3. Place the bag in the refrigerator for 8 or more hours to marinade.
4. Remove from refrigerator, and thread chicken onto skewers (about 6 pieces per skewer). Discard bag and marniade.
5. Spray grill with non-stick spray and preheat to medium high. 
6. Grill skewers for 3 to 4 minutes per side until all 4 sides are slightly browned.


This recipe turned out really good, but a little too lemony for my tastes. Next time I'm going to reduce the amount of lemon juice I use.


Note: I used my Cuisinart 5-in-1 Griddler opened to full grill, but this recipe can be done on gas and charcoal grills.


Cuisinart 5-in-1 Griddler




Creamed Cucumber Slices
Ingredients:

1/2 cup mayonnaise
1/8 cup milk
1/2 teaspoon sugar
1/4 teaspoon white vinegar
1 large cucumber, sliced
dill, salt, and pepper to taste

Directions:
In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.

I found this recipe last summer and really like it. It's a great no-cook side dish for summer. I actually reduce the amount of dressing from the original recipe, because it was just too much.

Sources:
Chicken Souvlaki - http://www.kalynskitchen.com/2008/07/chicken-souvlaki-recipe.html
Creamed Cucumber Slices - http://allrecipes.com/Recipe/Creamed-Cucumber-Slices/Detail.aspx

Thanks for reading!
*~Crystal~*

Friday, July 22, 2011

Tomato Paste Fail

Today I attempted to make my own tomato paste. It was not a success. I ended up with something that had the consistency of thick tomato soup instead of paste. I think I just need to roast the tomatoes longer or at a higher time. I definitely plan on trying again, but not today.

roasted tomatoes
Thanks for reading!
*~Crystal~*