Apple Picking

Went on our annual apple picking trip last weekend.  Not only do they have a fun kids area but great apples!  We ended up with $50 worth of apples and all I've made with them is homemade applesauce.  Last year I made lots of different things (apple pie muffins, apple bread, cross cross apple buns, apple turnovers, and apple pie of course) but this year I think I'm sticking with applesauce and a pie or two.  My husband and I absolutely love homemade applesauce.  I don't even eat any other applesauce.  So it doesn't last long.  I've found I can put it in my jam jars and freeze it and we can enjoy it a little longer.  What have you made with apples?

Homemade Lemonade

Lemons were cheap enough so I bought a small 2lb bag today and tried out some homemade lemonade.  I used the ratio of 1 cup sugar: 1 cup water: 1 cup lemon juice.

Mix 1 cup sugar and 1 cup water in a saucepan and boil gently until sugar is dissolved.  Meanwhile, squeeze lemons until you have 1 cup of lemon juice.  Combine lemon juice and sugar water.  Add 3-4 cups of water. 

We got about 1 1/8 cups of lemon juice and just used that with the 1:1 ratio of sugar and water.  It was a little tart so the 1:1:1 ratio is probably good.  I also read that if you use Meyer lemons they are naturally sweet so you may want less sugar. 

Menu Plan

I'm hoping to start updating this again but I'm not making any promises!  My son started kindergarten this year, plays soccer, daughter started dance and goes to preschool, and I'm expecting our third child, a girl, in early Feb.  So needless to say I've been making fast and easy dinners, usually those tried and true recipes, and not so many new ones and haven't had much to post.

Here's the plan for this week:

~Fajitas, rice, fruit
~Tortellini Soup, garlic bread, fruit
~Enchiladas, corn, fruit
~BLTs, chips, fruit

What We're Eating Wednesday

We're in a local produce co-op and we had the option last week of getting 8lbs of strawberries for $10.  I couldn't pass that up of course and figured what a great way to get ahead on my freezer jam.  I think I had about 12 jars, maybe 15, that I ended up making last summer but they were gone so quickly!  I didn't realize that my sisters and dad liked it so much and my husband fell in love with these fruit bars that just aren't the same without homemade strawberry freezer jam.  So this year I've decided we have the freezer space so I might as well stock up.

Can't wait to see what you're all making this week.  Please share!

Cheesy Burger, Rice and Broccoli Skillet

This was a recipe I got from the Pillsbury website.  It was alright.  Not sure I'd make it again without tweaking something though.

Cheesy Burger, Rice and Broccoli Skillet

1 lb lean ground beef
1 can condensed cream of chicken soup (10 3/4 oz)
1 can tomato sauce (8 oz)
2 tsp Worcestershire sauce
4-5 drops hot sauce
1 cup uncooked regular long grain white rice
2 cups water
4 cups frozen broccoli florets
4 oz (1 cup) shredded sharp Cheddar cheese

Brown beef in skillet until thoroughly cooked, stirring frequently.  Drain.

Add soup, tomato sauce, Worcestershire sauce, and hot pepper sauce; mix well.  Stir in rice and water.  Bring to a boil.  Reduce heat to low; cover and simmer 15-20 minutes or until rice is tender and liquid is absorbed, stirring once or twice.

Meanwhile cook broccoli to desired doneness as directed on package.  Drain and set aside.

Stir cooked broccoli into ground beef mixture; mix well.  Sprinkle with cheese.  Cover; cook an additional 5 minutes or until cheese is melted.

1 1/2 cups = 420 calories

Veri Veri Teriyaki

 

My Dad's BBQ is one of my favorite things to eat.  He makes the best chicken ever!  I finally asked him what he used for his teriyaki chicken and this is it.  I wasn't sure I'd find it at home since we live on opposite sides of the state but I did.  I've used this on shrimp and chicken and it's great on both.  I highly recommend this if you like a teriyaki flavor.  I think my dad even puts this on the chicken and freezes it until ready to use.  It's pretty powerful though and if you're short on time an hour or so of marinade time still provides a very  nice flavor.

What We're Eating Wednesday - Shrimp Lorraine

This was a new shrimp dish I made.  I picked up the recipe card at our local grocery store.  I loved it, hubs liked it, and I suggest you like garlic if you make this!


Shrimp Lorraine
2 Tb unsalted butter, divided
2 garlic cloves, minced
2 green onions, chopped (1/4 cup)
1 1/2 pounds raw, peeled, and deveined 36-40 count shrimp, thawed if necessary
1/2 cup refrigerated savory garlic cooking creme (like the new Philadelphia cooking cremes)
1/2 cup shredded swiss cheese
3 Tb dry sherry or white wine
1/8 tsp cayenne pepper
1/3 cup panko breadcrumbs


Preheat oven to 425 degrees.  Spray 1 quart baking dish or ceramic or metal pie plate with nonstick cooking spray.  In 12 inch skillet melt 1 Tb butter over medium heat.  Add garlic and green onions and cook 2 minutes, stirring frequently.  Add shrimp and cook 5 minutes or until shrimp turn opaque throughout and reach an internal temp of 145 degrees, stirring frequently.


Add cooking creme, cheese, sherry and cayenne and cook until cheese begins to melt.  Pour mixture into prepared baking dish.  In microwave safe bowl, heat remaining 1 Tb butter in microwave until melted.  Stir in panko; sprinkle evenly over shrimp mixture.  Bake 10-12 minutes or until edges bubble and top is golden brown.

~300 calories per serving


This post is linked to:
Your Recipe My Kitchen at Frugal Antics of a Harried Homemaker
Take a Look Tuesday at Sugar Bee Crafts
Made By You Monday at Skip to My Lou
Delicious Dishes at It's a Blog Party
Slightly Indulgent Tuesday at Simply Sugar & Gluten Free
Tuesday Night Supper Club at Fudge Ripple
Mouthwatering Mondays at A Southern Fairytale
Homemaker Monday at 11th Heaven's Homemaking Haven
Tempt My Tummy Tuesday at Blessed with Grace

Menu Plan

Finally trying some new things this coming week!

~Twice Baked Potatoes
~Shrimp Lorraine
~Teriyaki Chicken
~Cheesy Burger, Rice, and Broccoli Skillet
~Honey Mustard Pork Chops

Two nights this weekend we'll be out of town for Easter and I'm not cookin'!

How Does Your Garden Grow?

It's that time of year again!  We're on our second year of gardening and sure have learned a lot.  This year we added one more smaller box and still have peppers to get in the ground.  This past weekend we planted our corn, zucchini, and lettuce.  The strawberries from last year are taking off and are already covered in blooms.  The raspberries are doing well and already growing nicely.  We planted two new raspberry bushes this year, black raspberries, but they aren't looking too hot.  They're still just a stick in the ground with no growth.  I'm hoping they're still settling in and will take off soon.  Let me know if  any of you garden and send me your blog so I can follow along with your gardening successes!

 

Raspberries

Strawberries

 

My wimpy lettuce.  I'm hoping they perk up soon and get bigger.

 

Zucchini

 

Corn - we have on whole bed of corn this year because it did so well last year and was very yummy!

 

Overall view of garden.  This year we also added a fence.  Last year I tried peppers and as soon as anything grew, something (rabbits maybe?) stripped them.  So I never got any peppers.

Chicken Pot Pie Soup w/ Dumplings

 I was making Chicken Pot Pie for dinner and decided instead of layering the dough on top and baking in the oven I'd try making it into dumplings and having more of a soup.  My husband's vote was that he liked it better, I'm not so sure.  I liked it just fine but the textures between the two different ways are totally different.  I say this is a keeper but I'll make it both ways still.

See above for the link to my Chicken Pot Pie receipe.  You follow all the same steps except for the end:

Mix up the dough.  Add a little bit of extra chicken broth or milk to the pot with the vegetables and chicken, probably a cup or two depending on how thick it already is, and bring to a slight boil.  Drop the dough mixture by tablespoonfulls on top of the soup mixture.  (They will get larger as they cook so I wouldn't make them too big.)  Let sit for a minute or two then flip over.  Wait a minute or two, push those to the side, and add more dough.  Repeat until all dumplings are in and then stir.

This is linked to:

What's Cooking Wednesday at Turning the Clock Back
What's On the Menu Wednesday at Dining with Debbie
What's On Your Plate at GoodCheapEats
Made it on Monday at Lark's Country Heart
Tasty Traditions at Coupon Cookin'
Recipe Swap Thursday at Prairie Story
Tip Day Thursday at Around My Family Table