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Tuesday, June 23, 2009 Lasagne

For Mom. From the Pillsbury Family Cookbook.

8 oz. lasagne noodles
1/2 lb. ground beef
1/4 c. chopped onion
6 oz. can tomato paste
8 oz. can tomato sauce
1/2 c. canned mushroom, drained
1 clove garlic, crushed
1 tsp. dried basil
1 tsp. dried parsley
1/2 tsp. oregano
1/4 tsp. pepper
1 1/2 c. water (I do not use this)
2 c. creamed cottage cheese
1 c. chopped raw spinach
1/4 c. diced salami (I do not use this)
1 egg
1 c. shredded mozza cheese

Cook lasagne noodles are directed on pakage. Brown beef with onion in skillet. Add tomato paste and sauce, mushrooms, garlic, basil, parsley, 1/2 tsp. salt, oregano, 1/8 tsp. pepper and water. Simmer 1 hour. (I don't usually do that either). Combine cottage cheese, spinach, salami, egg, 1/2 tsp. salt and 1/8 tsp. pepper. In 12x8" baking dish alternate layers of 2 thicknesses of noodles, cottage cheese mixture, meat mixture and mozza cheese, ending with cheese. Bake at 350 for 30 minutes. Remove from oven and let stand 15 minutes before serving.

Posted by Jen :: 2:14 PM :: 0 comments

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Tuesday, June 16, 2009 Barbeque Chicken

This is A-(voice raises an octave)-MAZING! I love to dip it, dip it.

3 cloves garlic, minced
2 teaspoons butter
1 c. ketchup
1/4 c packed brown sugar
1/4 c. chili sauce (see substitutions below)
2 T. worcestershire sauce
1/2 t. celery seed
1 T. prepared mustard
1/2 t. salt
2 dashes hot pepper sauce
8 large chicken breast halves, bone -in ( I just use regular boneless skinless chicken breasts and drastically reduce the cook time. Maybe 20 minutes total.)

In a saucepan, saute the garlic in butter until tender. Add the next 8 ingredients. Bring to a boil stirring constantly. Remove from the heat and set aside. Set a small bowl aside for dipping! Grill the chicken, covered over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until juices run clear. Continue basting and truning during the last 15 minutes of cooking.

(With regular chicken breasts, I just turn and baste over and over again for a total of about 15-20 minutes or until done.)

Serve with any extra sauce you set aside for dipping.

SUB FOR CHILI SAUCE: Note that this is for 1 cup of chili sauce and this recipe only calls for 1/4 c.

1 c. tomato sauce + 1/4 c. brown sugar+ 2 T. vinegar + 1/4 t. cinammon + dash of ground cloves + dash of ground all spice = 1 c. chili sauce.

Posted by Jen :: 12:57 PM :: 1 comments

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Tuesday, June 02, 2009 Ginger Broccoli

1 1/2 lbs broccoli, florets and stems sliced into diagonal pieces
1 1/2 tablespoons dark sesame oil
3 tablespoons soy sauce
1 tablespoon ground ginger
2 teaspoons brown sugar
4 tablespoons water

Saute the broccoli over medium heat in sesame oil for 8 minutes.

While broccoli is cooking, stir together the soy sauce, ginger, and sugar, stirring until sugar dissolves. Add the soy mixture to the broccoli along with the water, cover and simmer for 2 minutes more.

Serve at once.

Posted by Jen :: 6:33 PM :: 1 comments

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Lemon Chicken

This tastes just like the lemon chicken you get from chinese take out. Just a bit healthier! Tasty! I've been making more chinese dishes lately to get the taste without the gross greasy feeling afterwards. Try serving it with fried rice and ginger broccoli.

6 boneless skinless chicken breasts
2 tablespoons
soya sauce
1/4 cup
1/2 teaspoon
baking powder
2 cups oil
1/2 cup
white sugar
2 tablespoons
2 tablespoons
lemon juice
1 1/2 cups
chicken broth

Preheat oven to 325.

Cut each chicken breast into 3 pieces then marinate them in the soya sauce. (I sliced mine into about 6 slices) Whisk the 1/4 c. cornstarch and baking powder together, then beat in the eggs. Chill in refrigerator while you make the sauce.

In a separate bowl, whisk together the sugar and 2 tablespoons cornstarch. Stir in the lemon juice and chicken broth, then set aside.

Dip the chicken pieces into the chilled batter, then fry in hot oil in a frying pan until brown.

Spray a 9x13 glass pan with cooking spray, then lay the chicken in it.

Using the same frying pan, add 2 tablespoons oil. Slice one of the lemons, and stir fry until they start to brown. Stir in the remaining sauce mixture, continue stirring until the sauce has thickend. Pour over the chicken.

Slice the remaining lemon, and layer over the chicken. 2Bake for 30-40 min's until the chicken is done.

* from Chef Dee at

Posted by Jen :: 6:28 PM :: 0 comments

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