Instead of a recipe this week, I wanted to share how I keep myself organized for the week with meals. Since school is starting up soon, many of us do not have time to think about what we are going to have for dinner, let alone going to the grocery store and getting ingredients. This is what I do to keep myself organized, save time and prevent myself from ordering out.
On Sundays, I look through various cookbooks and recipes and make a menu for the week of dinners that I would like to have. I use a small white board that I keep on my fridge and write down the days of the week and the meal that I will make that night for dinner. I try to look for recipes that have similar ingredients so my grocery list is not a mile long. I then make my grocery list and write down all the ingredients I will need for the week. When I get home from a long day of teaching, I know that dinner is planned and I have all the ingredients I need. I hope this helps some of you through the beginning part of the year!
From Boo's kitchen to Yours, ENJOY!
Tuesday, August 17, 2010
Friday, August 13, 2010
Sloppy Hot Wing Joes
These are a very good twist on sloppy joes and they are figure-friendly! This recipe makes a lot and they are even better as left-overs because all the flavors really come together. I usually cut this recipe in half, unless I am making it for dinner guests. This is what I am making tonight : )
Cook Time: 30 min
Ingredients:
2 tablespoons extra-virgin olive oil
2 pounds ground chicken (also can use ground turkey)
2 carrots, peeled and grated (yes this means on a cheese grater)
4 celery stalks, chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
Salt & Pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce
1 cup tomato sauce
1 cup chicken stock
6 quality burger rolls (the harder the bun, the better so it doesn't get soggy)
1 cup blue cheese crumbles (I like to use Feta instead)
2 large dill pickles, chopped
Directions:
1) Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the meat and cook for 5 to 6 minutes, breaking it up with a wooden spoon as it cooks.
2) Add the carrots, celery, onions, and garlic, season with salt and pepper, and cook for 7 to 8 minutes more.
3)Combine the vinegar, brown sugar, Worcestershire, hot sauce, tomato sauce, and stock in a mixing cup and pour over the content of the pan. Mix thoroughly, and simmer for a few more minutes.
4)Split the rolls and toast under the broiler or in a toaster oven. Pile the sloppy Buffalo-style filling onto the buns and top with blue cheese crumbles and chopped pickles.
Serves 6
***Credit to Rachael Ray's Big Orange Book
From Boo's kitchen to Yours, ENJOY!
Cook Time: 30 min
Ingredients:
2 tablespoons extra-virgin olive oil
2 pounds ground chicken (also can use ground turkey)
2 carrots, peeled and grated (yes this means on a cheese grater)
4 celery stalks, chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
Salt & Pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce
1 cup tomato sauce
1 cup chicken stock
6 quality burger rolls (the harder the bun, the better so it doesn't get soggy)
1 cup blue cheese crumbles (I like to use Feta instead)
2 large dill pickles, chopped
Directions:
1) Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the meat and cook for 5 to 6 minutes, breaking it up with a wooden spoon as it cooks.
2) Add the carrots, celery, onions, and garlic, season with salt and pepper, and cook for 7 to 8 minutes more.
3)Combine the vinegar, brown sugar, Worcestershire, hot sauce, tomato sauce, and stock in a mixing cup and pour over the content of the pan. Mix thoroughly, and simmer for a few more minutes.
4)Split the rolls and toast under the broiler or in a toaster oven. Pile the sloppy Buffalo-style filling onto the buns and top with blue cheese crumbles and chopped pickles.
Serves 6
***Credit to Rachael Ray's Big Orange Book
From Boo's kitchen to Yours, ENJOY!
Tuesday, August 3, 2010
Sweet Baked Brie
I have not posted an appetizer recipe yet, so thought I could provide a quick and easy one that I really enjoy. This recipe is also a big hit at any type of get together and I usually have requests to make it.
Prep time: 7 minutes
Cook time: 20 minutes
Serves: 8
Ingredients:
1 sheet of frozen puff pastry (11X17 inches, defrosted)
1 pound wheel of Brie Cheese about 5 inches in diameter
2 tablespoons raspberry jam (you can use any jam you like, I once used a jalapeno jam and it was great!)
1/4 cup sliced almonds, toasted (see note at bottom)
1 egg, beaten with a splash of water
1 box water crackers
Directions:
Preheat oven to 350 degrees
1) Spread the puff pastry sheet onto a counter and roll it to 1/8 inch thick. Trim a few inches of the dough off the ends to square it off (save the scraps).
2) Cut the Brie through the equator into two disks, and place one half on the puff pastry, cut side up. Spread the jam on the cheese, and sprinkle with the toasted almonds.
3) Replace the top half of the Brie. Wrap the dough up and over the Brie, and brush with the egg wash to secure. Place the Brie package on the nonstick baking sheet, seem side down.
4) Cut designs of your choice from the dough scraps and decorate the top of the dough (you don't have to do this), then brush with the egg wash. Bake for 18-20 minutes, or until golden brown. Serve with crackers
***Credit: This is a Rachael Ray recipe from her Big Orange Book
(To toast nuts, use a dry skillet over medium-high heat for 6 to 7 minutes, stirring or tossing often, just until lightly golden).
From Boo's Kitchen to Yours, ENJOY!
Prep time: 7 minutes
Cook time: 20 minutes
Serves: 8
Ingredients:
1 sheet of frozen puff pastry (11X17 inches, defrosted)
1 pound wheel of Brie Cheese about 5 inches in diameter
2 tablespoons raspberry jam (you can use any jam you like, I once used a jalapeno jam and it was great!)
1/4 cup sliced almonds, toasted (see note at bottom)
1 egg, beaten with a splash of water
1 box water crackers
Directions:
Preheat oven to 350 degrees
1) Spread the puff pastry sheet onto a counter and roll it to 1/8 inch thick. Trim a few inches of the dough off the ends to square it off (save the scraps).
2) Cut the Brie through the equator into two disks, and place one half on the puff pastry, cut side up. Spread the jam on the cheese, and sprinkle with the toasted almonds.
3) Replace the top half of the Brie. Wrap the dough up and over the Brie, and brush with the egg wash to secure. Place the Brie package on the nonstick baking sheet, seem side down.
4) Cut designs of your choice from the dough scraps and decorate the top of the dough (you don't have to do this), then brush with the egg wash. Bake for 18-20 minutes, or until golden brown. Serve with crackers
***Credit: This is a Rachael Ray recipe from her Big Orange Book
(To toast nuts, use a dry skillet over medium-high heat for 6 to 7 minutes, stirring or tossing often, just until lightly golden).
From Boo's Kitchen to Yours, ENJOY!
Tuesday, July 27, 2010
Sweet Beer Bread
This is one of the easiest bread recipes I have ever made! This bread goes great with chilli or soup, toast in the morning, sandwiches, or even as a gift. Everyone always loves it and wants the recipe, it makes one loaf.
Prep Time: 5 minutes
Cook Time: 55 minutes
Ingredients:
3 cups self-rising flour (make sure to get the self-rising flour!)
1/2 cup sugar
1 (12oz) bottle of beer (you can use any beer you want, I would try with a light beer first and then you can test around with others)
1/4 cup butter or margarine, melted.
Directions:
STIR together first 3 ingredients; pour into a lightly greased 9X5 inch loaf pan (I grease the pan with butter). Bake at 350 for 45 minutes. Pour metled butter over top & bake 10 more minutes.
[Cheddar-Chive Beer Bread] - Add 3/4 cup shredded sharp Cheddar cheese and 2 Tbsp. chopped chives to dry ingredents. Proceed as directed.
**Credit to Southern Living Magazine
From Boo's kitchen to Yours, ENJOY!
Prep Time: 5 minutes
Cook Time: 55 minutes
Ingredients:
3 cups self-rising flour (make sure to get the self-rising flour!)
1/2 cup sugar
1 (12oz) bottle of beer (you can use any beer you want, I would try with a light beer first and then you can test around with others)
1/4 cup butter or margarine, melted.
Directions:
STIR together first 3 ingredients; pour into a lightly greased 9X5 inch loaf pan (I grease the pan with butter). Bake at 350 for 45 minutes. Pour metled butter over top & bake 10 more minutes.
[Cheddar-Chive Beer Bread] - Add 3/4 cup shredded sharp Cheddar cheese and 2 Tbsp. chopped chives to dry ingredents. Proceed as directed.
**Credit to Southern Living Magazine
From Boo's kitchen to Yours, ENJOY!
Friday, July 23, 2010
Strawberry Salad with Lemon Poppy-Seed Dressing
I love salad that has fruit in it and it is so refreshing during the summer. This is a combonation of two recipes and it is a great salad!
Ingredients for Salad:
8 cups torn romaine (1 med size head)
4 cups torn Bibb or Boston Lettuce (I just used the romaine, but you can use whatever you like)
2 & 1/2 cups sliced fresh strawberries (16 oz container)
1 cup (4 oz) shredded Monterey Jack cheese
1/2 cup chopped walnuts, toasted (I used cashews)
Ingredients for Dressing:
2/3 cups light olive oil
1/2 cup sugar
1/3 cup frsh lemon juice (you can also used bottled)
1 1/2 Tbsp. Poppy seeds
2 tsp. finely chopped onion
1 tsp. Dijon Mustard
1/2 tsp. salt
Process 2/3 cup light olive oil, add remaining ingredients in a blender until smooth. Store in an airtight container in the refrigerator up to a 1 week; but...serve at room temperature!
From Boo's kitchen to yours, ENJOY!
Ingredients for Salad:
8 cups torn romaine (1 med size head)
4 cups torn Bibb or Boston Lettuce (I just used the romaine, but you can use whatever you like)
2 & 1/2 cups sliced fresh strawberries (16 oz container)
1 cup (4 oz) shredded Monterey Jack cheese
1/2 cup chopped walnuts, toasted (I used cashews)
Ingredients for Dressing:
2/3 cups light olive oil
1/2 cup sugar
1/3 cup frsh lemon juice (you can also used bottled)
1 1/2 Tbsp. Poppy seeds
2 tsp. finely chopped onion
1 tsp. Dijon Mustard
1/2 tsp. salt
Process 2/3 cup light olive oil, add remaining ingredients in a blender until smooth. Store in an airtight container in the refrigerator up to a 1 week; but...serve at room temperature!
From Boo's kitchen to yours, ENJOY!
Monday, July 19, 2010
Chicken with Peanut Sauce
This is an easy BBQ recipe from my mother and it is a hit!! There seems like a lot of steps, but they are all really short and almost takes no time at all. I just made this for a few friends on Friday and they all wanted to the recipe, so I thought it would be a good one to blog about. This recipe is really easy to double as well (however, if you do double it be careful with doubling the amount of cayenne pepper for the sauce).
Prep Time: 15-20 minutes
Cook Time: 20 minutes
Ingredients:
4 boneless, skinless chicken breasts
1/4 cup soy sauce
1 Tbsp. oil
1 tsp. packed brown sugar
1/4 tsp. ground ginger
1 clove garlic, crushed
Peanut Sauce:
1 small onion, finely chopped
1 Tbsp. oil
1/3 cup peanut butter
1 Tbsp. lemon juice
1/4 tsp. ground coriander
3-4 drops red pepper sauce or 1/4 tsp. cayenne pepper (I use the cayenne pepper)
Directions:
1. Cut chicken into tenders and place in a gallon zip-lock bag. Mix the soy sauce, oil, brown sugar, ginger & garlic in a bowl. Pour the marinade over the chicken and refrigerate at least 2 hours.
2. Prepare peanut sauce by cooking and stirring onion in oil in a saucepan. Remove from heat. Stir in remaining sauce ingredients. Heat over low heat just until blended. (Sauce will separate if overcooked.)
3. Heat grill, brush chicken with remaining marinade and grill for about 6 minutes on each side or until done.
Serve with peanut sauce.
From Boo's kitchen to yours, ENJOY!
Prep Time: 15-20 minutes
Cook Time: 20 minutes
Ingredients:
4 boneless, skinless chicken breasts
1/4 cup soy sauce
1 Tbsp. oil
1 tsp. packed brown sugar
1/4 tsp. ground ginger
1 clove garlic, crushed
Peanut Sauce:
1 small onion, finely chopped
1 Tbsp. oil
1/3 cup peanut butter
1 Tbsp. lemon juice
1/4 tsp. ground coriander
3-4 drops red pepper sauce or 1/4 tsp. cayenne pepper (I use the cayenne pepper)
Directions:
1. Cut chicken into tenders and place in a gallon zip-lock bag. Mix the soy sauce, oil, brown sugar, ginger & garlic in a bowl. Pour the marinade over the chicken and refrigerate at least 2 hours.
2. Prepare peanut sauce by cooking and stirring onion in oil in a saucepan. Remove from heat. Stir in remaining sauce ingredients. Heat over low heat just until blended. (Sauce will separate if overcooked.)
3. Heat grill, brush chicken with remaining marinade and grill for about 6 minutes on each side or until done.
Serve with peanut sauce.
From Boo's kitchen to yours, ENJOY!
Tuesday, July 13, 2010
Eclair Cake
This has to be the easiest dessert I have ever made and it is a hit! It is great for a BBQ or potluck, kids and adults both love it and there is enough for a crowd. This is a no bake dessert and all you need is a bowl and a spoon.
Prep Time: 25 min.
Ingredients:
2(3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1(16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting
Directions:
1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
2. Arrange a single layer of graham cracker squares in the bottom of a 13X9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving (**the frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading).
This cake seriously tastes exactly like an eclair and is delicious!
From Boo's kitchen to yours, ENJOY!
**Credit to Cathy Gordon (allrecipes.com)
Prep Time: 25 min.
Ingredients:
2(3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1(16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting
Directions:
1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
2. Arrange a single layer of graham cracker squares in the bottom of a 13X9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving (**the frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading).
This cake seriously tastes exactly like an eclair and is delicious!
From Boo's kitchen to yours, ENJOY!
**Credit to Cathy Gordon (allrecipes.com)
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