Friday, June 27, 2008

Quick Salisbury Steak

This is super easy, and really great hearty flavor!!!! Aaron Kristen and I downed it, in just a few minutes.....

  • 1 lb ground beef
  • 1/2 pkg. dry onion soup mix
  • 2 eggs, beaten
  • 2 (10 3/4-oz) cans golden mushroom soup

Combine ground beef, soup mix and eggs in a large bowl; form into 4 patties. Place patties in an ungreased 13"x9" baking dish; cover with soup. Bake, uncovered, at 350 degrees for 35 minutes. Serves 4.

YOU SHOULD DEFINITLY SERVE THIS OVER COUNTRY MASHED POTATOES. It enhances all the flavor. (just leave the skins on the potatoes when you mash them.

Monday, June 23, 2008

Buffalo Chicken Enchiladas

This makes such a great dinner. Aaron and I love this recipe. They are spicey, but not too much to ruin the flavor, they put a fun spin on enchiladas! (Most likely if you like green enchiladas, you would love these!)

  • 3 cups cut up chicken (even rotisserie, or left over chicken will work)
  • 3/4 cups buffolo wing sauce
  • 1 cup sour cream ranch dip
  • 1 can cream of chicken soup
  • 1 cup cheddar cheese
  • 7 flour tortillas

Heat oven to 375, grease 9x13 pan. In bowl mix chicken with buffalo sauce. In another bowl mix the sour cream ranch dip with the cream of chicken soup. Smoothe about 2 tablespoons of ranch mixture in the middle of each tortilla, followed by a few spoons of chicken until all is gone. Roll each enchilada style, spread remaining ranch mixture over the tops of the enchiladas, and cover with desired amount of cheese. Place in the oven, covered with foil, for about 45 min.

Green onions are an option with these enchiladas, you can place them cut up with the chicken.

Spinach Quiche

These are super easy, and unbelievably delicious!!! I made them for a group get together, and no one could get enough, they make a beautiful appetizer, or a great breakfast, lunch, or dinner! :)

  • 3/4 cup half and half
  • 3 eggs
  • 1/2 bag cut up spinach leaves
  • 1 rectangular pastry or 2 pie crusts
  • 5 slices cooked bacon, crumbled
  • salt and pepper

Set oven to about 375, cook the bacon up, and crumble it. Cut the pastry dough into 6 to 9 squares, and place in 6-9 muffin cups (make sure to have corners hanging out. In a bowl mix up the eggs, half and half, along with the salt and pepper. evenly distribute the bacon crumbs among the cups, then almost fill the rest of the cups up with the cuts up spinach leaves. then distribut the egg mixture among all the cups, fill them up to the top. With the corners that are hanging out, fold them over each cup, it is ok (alomost better) if the corners don't touch. Place in the oven and remove when pastry looks golden brown, and egg has bubbled up.

(I set the temp at first to 350, then about 10 min into it, i turned it up to 375, I don't think it will make a huge difference, but it might)

Friday, June 20, 2008

Asian Slaw

This is so good, it turns non-coleslaw eaters into eaters. I've witnessed two conversions myself! :)

I suppose that if you added chicken, pork, or beef, you could pretty much make this salad a main dish. You'll love it.

A neighbor made this last year for a community gathering...... It was the first time I ever remember the guys standing around a table telling everyone "You have to taste this salad" !!! It's easy and it is soooooo good. I usually make it up 1 1/2 days ahead of time..... it gets better and better each day....... ~~ janice ~~

Asian Slaw
  • 1 (16oz) package of slaw mix
  • 2 (3 oz) packages beef flavored ramen noodle soup mix (I like more noodles so I add an extra package of noodles - I don't use the 3rd flavoring packet)
  • 1 Cup Sliced almonds, toasted
  • 1 Cup Sunflower kernels
  • 1 bunch Green onions, chopped
  • ½ Cup Sugar
  • ¾ Cup Vegetable oil
  • 1/3 Cup Vinegar
Remove flavor pockets from soup mix and set aside; Crush noodles. Place noodles in bottom of a large bowl. Top with slaw mix; sprinkle with almonds, sunflower kernels, green onions.

Whisk together contents of flavor packets, sugar, oil & vinegar….. Pour over slaw mix.

Cover and chill 24 hours. Stir before serving……

Yields 8 - 10 servings……

This post came originally from Bloggin' It's What for Dinner

Monday, June 2, 2008

Chicken and Potato Yellow Curry

I've made this dish twice now. The first time I couldn't find yellow curry paste, so I used yellow curry powder and just added enough until I thought it tasted good. The second time I found the paste, and it also made a good curry, although it was a lot spicier (but not too spicy).


  • 3 thin-skinned potatoes (about 1 1/4 pounds total weight), cut into cubes
  • One 13 1/2-ounce can unsweetened coconut milk
  • 3 tablespoons yellow curry paste
  • 1/3 cup water
  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • 3 tablespoons sugar
  • 3 tablespoons fish sauce
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon cornstarch (dissolved in 2 teaspoons water)
  • Fresh cilantro leaves for garnish


In a saucepan, cook the potatoes in boiling water to cover until tender, about 15 minutes; drain.

Pour 1/2 cup of the coconut milk into a saucepan and place over medium heat for 30 seconds. Stir in the curry paste and bring slowly to a boil, stirring constantly. Add the remaining coconut milk and the water and bring to a boil. Add the chicken and cook, stirring occasionally, until it is no longer pink in the center, 3 to 4 minutes. Add the sugar, fish sauce, and potatoes, bring to a boil, and cook for 5 minutes. Add the chopped cilantro and the cornstarch solution and cook, stirring, until the sauce boils and thickens slightly, about 1 minute.

Transfer to a serving plate, garnish with the cilantro leaves, and serve.

Golden Fried Dumplings (a.k.a potstickers)

These are definitely a favorite, and they are not nearly as hard as you might think. My only tip is be sure to use a non-stick frying pan. They aren't called potstickers for nothing.


  • 1 bundle chopped green onion
  • 1 lb ground pork
  • 1 lb chopped napa cabbage
  • 1 1/2 teaspoons oyster sauce (or 1 tablespoon sugar)
  • 3-4 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon chopped ginger root
  • 1/4 teaspoon pepper
  • 2 packages gyoza/potsticker wrappers


Chop Chinese cabbage. Put in blender with water and blend well. Drain. Add 1/2 teaspoon salt and mix together. Let sit for 5-10 minutes. Squeeze water out, but not to dry. Mix cabbage with other ingredients to a very fine paste.

Place small amount of filling, approxiamtely 1 teaspoon, in the middle of each wrapper. Moisten edges of the wrapper and seal the edges.

Heat frying pan and add 2 tablespoons oil. Line frying pan with dumplings, flat side down. Fry until the bottom of the dumplings are golden brown, then add 1/2 cup water and cover the frying pan. Turn heat to medium. Let the dumplings steam until almost all the water has evaporated and the skins are somewhat transparent.

Serve dumplings with sauce made of soy sauce, sesame oil and vinegar (mix to taste).

Simple Sesame Noodles

We made this for a potluck yesterday, and it turned out great. It can be served warm, chilled, or at room temperature.

  • 2 tablespoons sesame seeds
  • 8 ounce fresh Chinese egg noodles
  • 1 teaspoon sesame oil


  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil


  • 2 teaspoons vegetable oil
  • 1/2 yellow onion, thinly sliced
  • 2 cups shredded napa cabbage or green head cabbage
  • 1 cup bean sprouts
  • 1/2 cup shredded carrot
  • 1/4 cup fresh cilantro leaves


In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool. Set aside for garnish.

Bring a large pot filled with water to a boil over high heat. Add the noodles and cook according to package directions. Drain, rinse with cold water, and drain again. Place the noodles in a large bowl, add the 1 teaspoon sesame oil, and stir to coat.

To make the sauce, combine all the ingredients in a small bowl and mix well.

Place a stir-fry pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the onion and cook, stirring, until it begins to wilt and is fragrant, about 1 minute. Add the cabbage, bean sprouts, and carrot and stir-fry until the cabbage is tender-crisp, about 2 1/2 minutes. Add the sauce and noodles and toss until all the ingredients are evenly distributed. Garnish with the sesame seeds and cilantro.

Egg Flower Corn Soup

This is one of my favorite soups, and it's very easy to make.


  • 5 cups turkey or chicken broth
  • 1 cup shredded cooked turkey or chicken
  • One 14 1/2-ounce can cream-style corn
  • 1 cup frozen corn
  • 1/4 cup coarsely chopped water chestnuts (I've never included these when I make it)
  • 1 1/2 tablespoon oyster-flavored sauce
  • 2 teaspoons sesame oil
  • 1/4 teaspoon white pepper
  • 3 tablespoons cornstarch, dissolved in 1/3 cup water
  • 2 eggs, lightly beaten
  • 1 green onion, thinly sliced


In a large saucepan, bring the broth to a boil over high heat. Add the turkey, cream-style corn, frozen corn, water chestnuts, oyster-flavored sauce, sesame oil, and pepper. Return to a boil and cook for 3 minutes. Add the cornstarch solution and cook, stirring, until the soup boils and thickens slightly, about 1 1/2 minutes. Remove from the heat and slowly drizzle in the eggs while gently stirring constantly with a spoon to form egg flowers. Ladle the soup into bowls, garnish with the green onion, and serve.