Recreating (or reinventing) your favorite restaurant selections...
I don't know about you, but my family LUVS to eat out. But it's costly right? Especially for a family of SIX like us!!! So I've come up with my own versions of a few of our FAVS. Maybe you'd like to give them a try? ~OR~ Have fun reinventing your own favorite restaurant classics!
The Sporkie (Bertucci's)
A traditional pizza topped with sausage and ricotta cheese. D-lish!!!
I buy fresh pre-made dough from my favorite grocery store (Roche Bros.), a ready-made pizza sauce, shredded blend pizza cheese, part skim ricotta and sausage links cut into chucks and cooked. Note: for a more authentic/homemade flavor you can also add some petite diced tomatoes with garlic and oil or actually make you own dough and sauce. I just don't have the time for such things! :D
Please note: This was tonight's dinner (along with a salad) and thought you might like to know that we're now stuffed fatter than the sauages atop the pizza! ;-)
Baked Tortellini and Chicken Gratinatti (Bertucci's)
Tortellini in a white sauce with diced tomatoes, grilled chicken and sprinkled with shredded Italian cheese blend then baked til hot and bubbly. A Hubby FAV!!!
I think it is Barilla that has a family sized bag of dried tortellini, which i use. Then again I use a pre-made alfredo sauce (because even though my homemade alfredo ROCKS THE HOUSE, I don't have the time so I save that for special occasions), canned diced tomatoes (again the garlic and oil kind are a tasty choice, but plain will do just fine too!) As for the chicken...here's another great chance to rollover some chicken you made earlier in the week. Especially if you used an Italian/garlic and herb/or similar marinade.
Please note: I use a rectangular baking dish becuase we like the crispy/chewy golden-brown cheese on top. Mmmm!!!
Enjoy!
Friday, August 28, 2009
Thursday, August 27, 2009
Rollover Meals (a Rachel Ray term)
Waste Not, Want Not!
Times are tough folks!!! Besides both my Gandmothers (who helped raise me) lived throught the Great Depression - so I hate to through ANYTHING away (esp. food!!!)
So...here are a couple of great ways to make the most of your time, money and thus your meals. Enjoy!
When I have a small amount of left over meat (steak or pork) I dice it up and then save it to make fried rice a day or 2 later. I usually use brown rice, as it is a healthier choice. I also make the rice a day or 2 ahead, which I understand is what the pros recommend. I add some, soy sauce, sesame oil, frozen peas and scrambled eggs to the rice. Yummy! All you need now is your favorite fresh veggies for a stir-fry and you have a complete meal! Yay!!!
Left-over Chicken gets diced and turned into chicken salad for lunch wraps the next day. Always tasty!
I am posting these ideas as I have used them both this week with the leftover chicken from my greek salad nite and the maple pork as well.
Times are tough folks!!! Besides both my Gandmothers (who helped raise me) lived throught the Great Depression - so I hate to through ANYTHING away (esp. food!!!)
So...here are a couple of great ways to make the most of your time, money and thus your meals. Enjoy!
When I have a small amount of left over meat (steak or pork) I dice it up and then save it to make fried rice a day or 2 later. I usually use brown rice, as it is a healthier choice. I also make the rice a day or 2 ahead, which I understand is what the pros recommend. I add some, soy sauce, sesame oil, frozen peas and scrambled eggs to the rice. Yummy! All you need now is your favorite fresh veggies for a stir-fry and you have a complete meal! Yay!!!
Left-over Chicken gets diced and turned into chicken salad for lunch wraps the next day. Always tasty!
I am posting these ideas as I have used them both this week with the leftover chicken from my greek salad nite and the maple pork as well.
Tuesday, August 25, 2009
Mediterranean Grilled Chicken & Pasta Salad
A yumm-E-licious summer meal inspired by the taste of a traditional Greek Salad.
Ingredients:
2-3 lbs. boneless chicken breasts (or breast tenders)
Greek Vinegarett Dressing, divided
2 cups elbow macaroni
1 seedless cucumber, diced
2 tomates, seeded and diced (my picky family only eats them if they're seeded so it's worth it!!!)
crumbled feta
Kalamata or black olives, sliced
Directions:
Not that you really need them but here goes...
Marinate the chicken breasts in dressing in a ziploc bag over night. Grill. Slice and serve over the prepared pasta salad.
Slice, dice and seed veggies as indicated above. Combine veggies, cheese and toss with dressing to taste. Scoop onto pasta bowls and serve with the sliced chicken.
Ingredients:
2-3 lbs. boneless chicken breasts (or breast tenders)
Greek Vinegarett Dressing, divided
2 cups elbow macaroni
1 seedless cucumber, diced
2 tomates, seeded and diced (my picky family only eats them if they're seeded so it's worth it!!!)
crumbled feta
Kalamata or black olives, sliced
Directions:
Not that you really need them but here goes...
Marinate the chicken breasts in dressing in a ziploc bag over night. Grill. Slice and serve over the prepared pasta salad.
Slice, dice and seed veggies as indicated above. Combine veggies, cheese and toss with dressing to taste. Scoop onto pasta bowls and serve with the sliced chicken.
Monday, August 24, 2009
Asian Noodle Salad
Another great one for parties and, as is usually the case with me, super simple!
Ingredients:
2 packages of Oriental flavor Ramen noodles (use flavor packets for dressing)
1 package broccoli slaw
1-2 scallions thinly sliced (I use scissors)
1/2 C sliced almonds (I like toasted or glazed)
1/3 C rice or white vinegar
1/3 C vegetable oil
1/2 C sugar
1-2 tsp sesame oil
Directions:
Cook noodles for about 2 mins (slightly undercooked), drain and rinse with cold water.
Combine flavor packets, vinegar, oils and sugar in your desired serving bowl and mix well with a wire wisk. Toss in the remaining ingredients. Chill until ready to serve. Enjoy!
Ingredients:
2 packages of Oriental flavor Ramen noodles (use flavor packets for dressing)
1 package broccoli slaw
1-2 scallions thinly sliced (I use scissors)
1/2 C sliced almonds (I like toasted or glazed)
1/3 C rice or white vinegar
1/3 C vegetable oil
1/2 C sugar
1-2 tsp sesame oil
Directions:
Cook noodles for about 2 mins (slightly undercooked), drain and rinse with cold water.
Combine flavor packets, vinegar, oils and sugar in your desired serving bowl and mix well with a wire wisk. Toss in the remaining ingredients. Chill until ready to serve. Enjoy!
Sunday, August 23, 2009
Grilled Maple-Dijon Pork-Chops
This is super simple and very tasty. A new take on your standard honey mustard. The maple flavor is a sweet and pleasant little twist.
Click here for the recipe
Please note: Also very tasty on chicken.
Click here for the recipe
Please note: Also very tasty on chicken.
Barbecued Nibblers/Sweet-n-Sour Meatballs
Two super simple party food options for your crock-pot.
Barbecued Nibblers - Directions:
Set crock-pot to desired time/heat level. Add preserves, barbecue sauce and pineapple to pot and mix well. Add defrosted frozen meatballs and cocktail wieners. It’s that easy! If you want to make it more complicated then make your own meatballs!
Ingredients:
1 package frozen Swedish meatballs, thawed (we like Cooked Perfect Brand)
1 pkg. (16 oz.) cocktail wieners
1 jar (10 oz.) pineapple, apricot or peach preserves
1 cup Barbecue Sauce (we like Sweet Baby Ray’s Honey BBQ sauce)
1 can (20 oz.) pineapple chunks, drained
Sweet-n-Sour Meatballs - Directions:
Set crock-pot to desired time/heat level. Add jelly, ketchup and BBQ sauce (if desired) to the pot and mix well. Add defrosted frozen meatballs. Again, it’s that easy! If you want to make it more complicated then make your own grape jelly! ;-)
Ingredients:
1 package frozen Swedish meatballs, thawed (we like Cooked Perfect Brand)
1 jar (10 oz.) grape jelly
1 cup ketchup
For little kick add ½ cup Barbecue Sauce (we like Sweet Baby Ray’s Honey BBQ sauce)
Please note:
I don’t actually measure my sauce ingredients I just do it by eye depending on the size of the crowd.
Preparation Time: 10-20 minutes
Cook Time: ready when you are! that's the beauty of the drock-pot! ;-)
Barbecued Nibblers - Directions:
Set crock-pot to desired time/heat level. Add preserves, barbecue sauce and pineapple to pot and mix well. Add defrosted frozen meatballs and cocktail wieners. It’s that easy! If you want to make it more complicated then make your own meatballs!
Ingredients:
1 package frozen Swedish meatballs, thawed (we like Cooked Perfect Brand)
1 pkg. (16 oz.) cocktail wieners
1 jar (10 oz.) pineapple, apricot or peach preserves
1 cup Barbecue Sauce (we like Sweet Baby Ray’s Honey BBQ sauce)
1 can (20 oz.) pineapple chunks, drained
Sweet-n-Sour Meatballs - Directions:
Set crock-pot to desired time/heat level. Add jelly, ketchup and BBQ sauce (if desired) to the pot and mix well. Add defrosted frozen meatballs. Again, it’s that easy! If you want to make it more complicated then make your own grape jelly! ;-)
Ingredients:
1 package frozen Swedish meatballs, thawed (we like Cooked Perfect Brand)
1 jar (10 oz.) grape jelly
1 cup ketchup
For little kick add ½ cup Barbecue Sauce (we like Sweet Baby Ray’s Honey BBQ sauce)
Please note:
I don’t actually measure my sauce ingredients I just do it by eye depending on the size of the crowd.
Preparation Time: 10-20 minutes
Cook Time: ready when you are! that's the beauty of the drock-pot! ;-)
Saturday, August 22, 2009
Asian Veal Meatballs
Directions:
Heat oven to 350 degrees F.
Combine ground veal, bread crumbs, mushrooms, egg, chopped green onion, soy sauce, ginger and 1-1/2 teaspoons sesame oil in large bowl, mixing lightly but thoroughly.
Shape into 12 meatballs. Place in greased 15 x 10-inch baking pan.
Bake in 350 degrees F oven 15 to 20 minutes or until lightly browned and not pink in center.
Combine cornstarch mixture and bouillon granules in medium skillet. Cook and stir until thickened and bubbly. Stir in 1/2 teaspoon sesame oil. Add meatballs; stir gently to coat. Serve over noodles. Sprinkle with sliced green onion.
Ingredients:
1 pound ground veal
1 cup soft bread crumbs
1/2 cup chopped mushrooms
1 egg
2 tablespoons chopped green onion
2 tablespoons soy sauce
1-1/2 teaspoons minced fresh ginger
1-1/2 teaspoons dark sesame oil
1-1/2 teaspoons cornstarch dissolved in 1/2 cup water
1 teaspoon beef bouillon granules
1/2 teaspoon dark sesame oil
2 cups cooked Oriental noodles or fettuccine
Thinly sliced green onion for garnish
Total preparation and cooking time: 45 minutes
Heat oven to 350 degrees F.
Combine ground veal, bread crumbs, mushrooms, egg, chopped green onion, soy sauce, ginger and 1-1/2 teaspoons sesame oil in large bowl, mixing lightly but thoroughly.
Shape into 12 meatballs. Place in greased 15 x 10-inch baking pan.
Bake in 350 degrees F oven 15 to 20 minutes or until lightly browned and not pink in center.
Combine cornstarch mixture and bouillon granules in medium skillet. Cook and stir until thickened and bubbly. Stir in 1/2 teaspoon sesame oil. Add meatballs; stir gently to coat. Serve over noodles. Sprinkle with sliced green onion.
Ingredients:
1 pound ground veal
1 cup soft bread crumbs
1/2 cup chopped mushrooms
1 egg
2 tablespoons chopped green onion
2 tablespoons soy sauce
1-1/2 teaspoons minced fresh ginger
1-1/2 teaspoons dark sesame oil
1-1/2 teaspoons cornstarch dissolved in 1/2 cup water
1 teaspoon beef bouillon granules
1/2 teaspoon dark sesame oil
2 cups cooked Oriental noodles or fettuccine
Thinly sliced green onion for garnish
Total preparation and cooking time: 45 minutes
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