Hardy Meals

My Guacamole

2009-06-16T22:08:00.000-07:00

I threw this together one day and it has evolved into a party favorite.
What you need.
4 avocados
1 lime
cilantro
course salt
roma tomato (or any other type)
taco seasoning or zesty ranch (I like both)
3 green onions

Put the avocados in first then smash them up. Dice up everything else and throw it in. Slice the lime and squeeze the juices in and mix. Add salt and seasonings to your liking and BAM, you are all done. The lime isnt just for flavor but helps the avocado from turning brown and so does the avocado seed which also looks cool as a garnish, if you are into that. Which being a manly man I am NOT. HAHA.

Something Quick, Easy, Healthy, and a little different.

2009-06-16T21:57:00.000-07:00

This is pretty easy to make. I love grilled sandwiches, from peanut butter and jelly grilled to ham and cheese. I decided to make these one day when searching for something to grill in a sandwich from the fridge. I started with just Mozzarella cheese and tomatoes. I spice it up a little with some cajun spice on the tomato. Then one day I decided to add some avocado to the mix. I really love these easy and quick sandwiches.

Chicken Tikka Masala

2009-06-16T14:04:00.001-07:00

A few months ago Brianne and Tom were coming for the weekend. I told them we could eat like kings, and let me know what they would like, meaning things that I already cook. Well Tom called me up a few days before coming wanting me to make a favorite dish they had while living in England, Chicken Tikka Masala and Naan Bread. He even gave me links to the recipes from video jug! Ha! We tried the recipe, and it was okay.

Well just a few weeks ago I came across this recipe and had to try it. It was to die for! Loved it! I want to make it for everyone. I love to cook for people, even though I'm not into hosting and entertaining. You can go to the original website to see the step by step instructions and pictures, but I'll post it on here as well. Along with the Garlic Naan Bread I made.

Chicken Tikka Masala

3-4 Chicken Breast
1/2 cup Plain Yogurt
6 Tbsp. Butter
1 1/2 cups Heavy Cream
28 oz. can Petite Diced Tomatoes
1 large Onion
4 cloves Garlic
2 inch chunk Fresh Ginger
Cumin
Garam Masala
Ground Coriander
Kosher Salt
Sugar
2 cups Basmati Rice

Optional:

Fresh Cilantro
Chili Peppers
Turmeric
Frozen Peas

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below broiler for 5-7 minutes per side*. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice the large onion. In large skillet melt 2 tbsp. butter over medium-high heat. Toss in the onions and saute until they are slightly browned. As your onions cook, mince the garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tbsp. salt.

Next you are going to add about 3 tbsp. garam masala spice. And if you like it hot this is also when you'll add your hot chili peppers**. Serranos work well. Now add the diced tomatoes. Continue cooking and stirring, scrapping the bottom of the pan to deglaze it. Add about 1 tbsp. sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker, add 2 cups basmati rice, 4 tbsp. butter, 1 tsp. salt, 1 tbsp. ground turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you don't have a rice cooker, cook your rice as usual, just make sure it's basmati rice.

After the tikka masala sauce has had a chance to simmer for a little bit, add the 1 1/2 cups of heavy cream. Now, chop your chicken breasts in chunks and stir them in the tikka masala sauce. A handful of fresh chopped cilantro is a nice addition if you like cilantro***. You can also throw in some frozen peas to the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala on top.

*The chicken took WAY longer to cook for me. I just kept turning them every 5 minutes until they were blackened.

** I didn't add peppers to mine and it was still hot enough for me. Matt could have had it hotter, but still really liked it.

***I forgot to add cilantro and it was still good. I remembered in the middle of the night and had to force myself back to sleep. With the leftovers, I mixed in cilantro and it was awesome!

Garlic Naan Bread

2 1/4 tsp. active dry yeast
1 cup warm water
1/4 cup white sugar
3 tbsp. milk
1 egg, beaten
2 tsp. salt
4 1/2 cups bread flour
2 tsp minced garlic (optional)
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough. Knead for 6-8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on tray. Cover with a towel and allow to rise until doubled in size about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill and cook for 2-3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, turn over. Brush cooked side with butter, and cook until browned, another 2-4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

* I think it could use twice the garlic, if you're a garlic fan. Also we added garlic to the butter as well. Yummy!

** You can also cook this in the oven at about 300 degrees for 10 minutes or so. That's how we cooked the naan bread the first time we made it.

Baked Ziti

2009-05-21T08:40:00.000-07:00

1 pound dry ziti or penne pasta
1/2 onion, diced
1/2 tsp. minced garlic
1 lb. ground beef (or Italian sausage)
2 jars spaghetti sauce
6 oz. provolone, sliced
1 1/2 c. sour cream
1 C. mozzarella

Directions:
1. Cook pasta until al dente (8-9 minutes)
2. Brown onion, garlic, and meat. Add sauce and simmer 15 min.
3. Combine pasta and meat sauce.
4. Preheat oven 350 degrees, and butter a 9x13 pan

Layers:
1. Pour 1/2 ziti and meat sauce in pan
2. Cover with slices of provolone
3. Cover provolone with sour cream
4. Pour last of ziti and meat sauce in pan
5. Top with mozzarella

Cover and bake for 30 minutes.

I have a picture of this, but I can't find my camera attachment thingy. Anyway, this is super easy and really good.

Creamy Tomato Penne

2008-12-09T14:39:00.000-08:00

I feel torn between posting here and my Chlarson Family blog, so I'm just posting both places. I'm just figuring people don't look at both, so it won't be like I'm repeating this. Although I am going to copy and paste this so it will be exactly the same!
I got this recipe from Pioneer Woman. I love her site and read it all the time now, I think what draws me in regularly are her giveaways. She gives away Kitchen Aids, to cameras, to $250 gift cards. It's amazing, and I'll never win, but I can't help trying! This recipe has shrimp in it, and I'm not a seafood fan, let alone I barely eat meat, but I had to try it for Matt, and it just looked plain good! I really liked it, but eventually had to sift through the shrimp. It would be good with chicken too, although I still wouldn't really eat the chicken. I would also like it without any meat!
Creamy Tomato Penne

1 Pound Shrimp

3/4 Pound Penne Pasta

Butter

Olive Oil

1 Small Onion

2 Cloves Garlic

1/2 Cup White Wine

1 8oz. Can Tomato Sauce

1 Cup Heavy Cream

Fresh Parsley

Fresh Basil

Salt & Pepper

Cook the Penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse *under cool water) 1 pound of extra large shrimp. Heat about 1 Tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple of minute until just opaque. Do not over cook them. Remove them to a plate and let cool for a few minutes.

Finely dice one small onion. Mince two cloves of garlic.

In a large skillet heat 2 Tbsps. butter and 2 Tbsps. Olive Oil. Add the garlic and onion and saute,

stirring occasionally. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite-sized pieces and set aside. After the garlic and onions have cooked a bit, add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low sodium chicken broth instead (about 1/2 cup).

Now add and 8 oz. can of plain tomato sauce. Stir well until combined. Then add 1 cup off heavy cram. Continue stirring. Turn heat down to low and let simmer while you chop your herbs. About a Tbsp. of chopped fresh parsley and about the same amount of chopped basin or if you're feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

Zuppa Toscana

2008-11-12T14:26:00.001-08:00

I love Olive Garden during lunch. Mike and I always get the soup and salad combo. Mike gets the Pasta Fagioli and I get the Zuppa Tuscana. It’s so yummy. However, I think I have found a better replacement. It’s not as spicy as Olive Garden’s, but I prefer it less spicy (you could definitely spice it up if you want). It was a real hit with Rose.

Zuppa Tuscana

1 package of Jimmy Dean sausage
1/2 small onion chopped
2-3 celery chopped
Olive oil
4-5 Russett potatoes cut in bite size chunks
3 cans chicken broth
1 pint half/half milk or cream
1 cup chopped Kale
Garlic Salt

In large stock pot cook sausage until crumbly and drain off fat. Set meat aside and sauté onion and celery in pot with olive oil until tender. Add potatoes and chicken broth and season with garlic salt. Cook until tender then add the half and half and kale simmer until thoroughly heated. Serves about 8.

Okay Matt...it's your turn.

Also,

2008-11-06T08:37:00.000-08:00

I have to talk a little about my favorite beverage. Mexican Coke or Hecho en Mexico Coke. It's so good. You will never be able to drink any other kind of Coke again. That's really all there is to say. Go to Costco and buy it.

Chick Food

2008-11-06T08:19:00.000-08:00

Matt has invited me to contribute to his blog. I suppose that means I'll be representing the chick food. This recipe is so yummy. I feel pretty safe in calling it chick food, because of the reaction I get from Mike when I want to make it (and nothing else) for dinner. His reaction usually is complete disgust....a salad for dinner??? A man needs his meat apparently.

Tortellini Caesar Salad

1 package (19 ounces) frozen cheese tortellini
1/2 cup mayonnaise
1/4 cup milk
1/4 cup plus 1/3 cup shredded Parmesan cheese, divided
2 tablespoons lemon juice
8 cups torn romaine
1 cup seasoned salad croutons
Halved cherry tomatoes, optional

Directions

Cook tortellini according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, milk, 1/4 cup Parmesan cheese, lemon juice and garlic.

Drain tortellini and rinse in cold water; transfer to a large bowl. Add romaine and remaining Parmesan. Just before serving, drizzle with dressing; toss to coat. Top with croutons and tomatoes if desired.

I don't have a lovely picture to attach....but imagine a caesar salad with tortellini in it.

Comfort Food

2008-10-12T23:25:00.000-07:00

Mmmmmm, roast beast, potatoes and gravy. This is my comfort food. Nearly every Sunday growing up my mother would put a roast in the oven to cook while we went to church. The smells that bombarded us as we walked into the door after three hours of church were heavenly. I can remember this so easily because my "wife and I" (TM) still carry on the tradition. I also still carry on the tradition of picking at the roast just after church before the meal is prepared. I just cant help myself the aroma is just too alluring. Ohhh and then the mashed potatoes. I am definitely a potato guy. Then there is the gravy. This meal is perhaps the most perfect meal there is. Shaila thought that I should have added salad to the picture for the colors. I told her that it takes away from the appeal. This meal may be a little gender sensitive.

Matt's Mashed Potatoes
-7 Regular Sized potatoes peeled and cut into 2-3 inch pieces
-1 Cube salted butter
- Salt
- Pepper
- Milk
- Seasoned Salt
- Garlic Powder

1. Boil potatoes until soft
2. Strain potatoes
3. Add potatoes butter and milk to mixing bowl. Right now you are asking how much milk? Well welcome to Matt's recipes. I start with about 1/4 cup of milk depending on the potatoes. Then mix with a hand held mixer. I check the consistency and then add more milk if needed to get the desired "fluffiness"
4. Add season salt and garlic powder. Again I do not have a measured amount used. Remember though that garlic is strong and you only need a small amount. Mix again.
5. Salt and pepper to desired taste while mixing. *Advice: Do NOT taste while mixing!!

Shaila's Gravy
- Meat Drippings from Roast
- 1 cup cold water mixed with 2~3 tablespoons flour
- Dash of garlic powder
- Pinch of Dill Weed
- Salt and pepper to taste

Roast cooked in a crock pot with Lipton onion soup and 2 cups water on high for 2 hours then low until nice and tender.

Using baster, take out drippings from pan, leaving fat/oil. Bring drippings to boil over medium heat. Stir in water/flour mixture. Bring to boil. Add seasonings to taste. Perfect!!

Dads Salsa

2008-10-11T16:49:00.000-07:00

The secret is out! Hopefully my Dad doesn't kill me for this. Technically it's a pico de gallo but the word Salsa is actually just a Spanish, Arabic, and Italian word which can refer to any type of sauce. This is a very good sauce for chips, eggs, and anything else one can think of. I like mine with avocados in it and my sister puts garlic in hers, so you can think of some variations you would like and make a comment.

Recipe
-2 Bundles Cilantro
-8 Green Jalapeños
-1 Pasilla Pepper
-1 Anaheim Peppers
-8 Roma Tomatoes
-2 Regular Tomatoes
-1 White Onion
-2 Avocados (optional)
-1/2 Fresh Lime

1. Wash all produce
2. Chop and dice the tomatoes (I like smaller pieces which also add more surface area in which the natural juices can be absorbed and released)
3. Chop cilantro.
4. Chop and dice half of the onion.
5. Slice open the peppers and clean out the seeds. IMPORTANT wear gloves while handling the peppers. Also run the jalapeños under hot water to take some of the heat away, if so desired.
6. Chop and dice peppers.
7. Add all cut ingredients. stir.
8. Squeeze lime half into mixture
9. Salt to taste.
10. Chop and dice avocado. I usually do this to the portion I plan to eat because avocados deteriorate so quickly.

Apple Crisp with a twist

2008-10-10T13:35:00.000-07:00

O.K. I was at the store the other night and saw a ready made package of apple crisp (just add apples) I tossed it in the cart. Shaila told me that its just as easy to make from scratch. So I surfed around and found a recipe that I could expand on. I liked this recipe because it includes nutmeg. Here is the recipe:

-8 Large Apples
-10 tablespoon butter
-1/2 cup rolled oats
-3/4 cup flour
-3/4 cup sugar
-1/2 teaspoon salt
-1 teaspoon cinnamon
-1/4 teaspoon nutmeg
What I added:
-1/2 lime squeezed onto apples
-1/2 teaspoon vanilla extract
-carmel drizzled ontop after cooked

Directions
1. Preheat oven to 375
2. place peeled apple slices in 9x13 pan
3. Mix dry ingredients and add butter (cold) and work with a pastry cutter.
4. Spread crumb mixture on top of apples.
5. Cook for 50-55 min.

This is a pretty good recipe. I used golden delicious apples and liked the taste but the apples turned pretty soft so you may want to experiment with the apple variety. Also, as one can see, I tried to broil the top to make it a little more crisp and it didnt work out so well. This is what the experiments are for. I would also add probably 3 more tablespoons of butter to the dry mixture next time too. Try it out and tell me what you think.

Joining the Wagon!

2008-10-10T13:21:00.000-07:00

It is official! I have decided to start a blog to follow the crowd. It's the cool thing to do, right? Well the only thing I feel I have to offer is my cooking experiments. So I I will post my recipe's that I like to use. You can use them and improve on them, but if you do not like them the KEEP IT TO YOURSELF!