Do ya'll have a favorite Thanksgiving recipe you'd like to share? I thought it would be fun to post your favorite dishes for a holiday dedicated almost solely to food. I mean, wow--what an awesome holiday? E-mail me at klou.evans@gmail.com if you'd like me to post yours!
Katie
Saturday, November 15, 2008
Tuesday, November 11, 2008
This Rachael Ray recipe came from Ellen--the Turkey Burgers were awesome. I didn't love the onion rings, but maybe it was because they weren't fried. If you try frying them instead of baking, let me know. The spice of the chipotle was really good with the corn meal, and I may play around with the recipe some more and let you know! Enjoy!
Inside Out Turkey Burgers With Smoky Oven O-Rings
Ingredients
5 slices turkey bacon, chopped
1 cup cornmeal
1 to 2 teaspoons (about a palmful) smoked chipotle powder
1 cup all-purpose flour, for dredging
1 cup buttermilk
1 large sweet onion, sliced quarter-inch thick and pulled apart into rings
1 1/2 to 2 pounds ground turkey
Salt and freshly ground black pepper
2 teaspoons spicy brown mustard
1/4 cup aged sharp cheddar cheese, shredded (the sharper the better!)
1 tablespoon extra-virgin olive oil (EVOO)
1/2 head iceberg lettuce, chopped
2 to 3 beefsteak tomatoes, sliced
5 to 6 Kosher dill pickles, chopped
Aired on:
June 23, 2008
September 11, 2007
Recipe Categories:
Picky Eaters
Great for Kids
Family Favorites
Meat
Yields: 4 servings
Preparation
Preheat your oven to 425ยบ F and heat a large skillet over medium-high heat.
In the skillet, cook the bacon until crisp, 4-5 minutes, then set aside to drain on a paper towel-lined plate. Reserve the fat rendered from the bacon in the skillet to cook the burgers in.
While the bacon is crisping, combine the cornmeal and chipotle powder in a bowl with high sides. Set up two more small bowls with high sides, filling one with the flour and other with the buttermilk. Dip the onion rings first in the buttermilk, then dredge them in the flour, tossing them lightly in your hands to remove any excess. Dip them once again in the buttermilk, and finally coat them completely with the cornmeal mixture. Place the dredged rings on a cookie sheet and bake until crispy, about 20 minutes.
While the onion rings are baking, place the ground turkey in a large mixing bowl. Season it with salt and pepper, and add the mustard. Work the meat with your hands to incorporate the seasoning. Divide the meat into 4 equal parts and form patties out of each portion, making a well in the center of each one. Fill the well of each burger with some of the crisped bacon and 1 tablespoon grated cheese. Then carefully form the burger around the cheese and bacon filling, making sure the fillings are completely covered with the meat.
When all the patties are done, drizzle the EVOO into the skillet the bacon was cooked in, and place each burger into the pan. Cook 2 minutes on each side, then reduce the heat to medium-low and cook burgers 7-8 minutes longer, turning occasionally. Do not press down on the burgers as they cook.
Serve each burger on a bed of lettuce and tomato. Top each burger with pickles and a few crispy onion rings.
Inside Out Turkey Burgers With Smoky Oven O-Rings
Ingredients
5 slices turkey bacon, chopped
1 cup cornmeal
1 to 2 teaspoons (about a palmful) smoked chipotle powder
1 cup all-purpose flour, for dredging
1 cup buttermilk
1 large sweet onion, sliced quarter-inch thick and pulled apart into rings
1 1/2 to 2 pounds ground turkey
Salt and freshly ground black pepper
2 teaspoons spicy brown mustard
1/4 cup aged sharp cheddar cheese, shredded (the sharper the better!)
1 tablespoon extra-virgin olive oil (EVOO)
1/2 head iceberg lettuce, chopped
2 to 3 beefsteak tomatoes, sliced
5 to 6 Kosher dill pickles, chopped
Aired on:
June 23, 2008
September 11, 2007
Recipe Categories:
Picky Eaters
Great for Kids
Family Favorites
Meat
Yields: 4 servings
Preparation
Preheat your oven to 425ยบ F and heat a large skillet over medium-high heat.
In the skillet, cook the bacon until crisp, 4-5 minutes, then set aside to drain on a paper towel-lined plate. Reserve the fat rendered from the bacon in the skillet to cook the burgers in.
While the bacon is crisping, combine the cornmeal and chipotle powder in a bowl with high sides. Set up two more small bowls with high sides, filling one with the flour and other with the buttermilk. Dip the onion rings first in the buttermilk, then dredge them in the flour, tossing them lightly in your hands to remove any excess. Dip them once again in the buttermilk, and finally coat them completely with the cornmeal mixture. Place the dredged rings on a cookie sheet and bake until crispy, about 20 minutes.
While the onion rings are baking, place the ground turkey in a large mixing bowl. Season it with salt and pepper, and add the mustard. Work the meat with your hands to incorporate the seasoning. Divide the meat into 4 equal parts and form patties out of each portion, making a well in the center of each one. Fill the well of each burger with some of the crisped bacon and 1 tablespoon grated cheese. Then carefully form the burger around the cheese and bacon filling, making sure the fillings are completely covered with the meat.
When all the patties are done, drizzle the EVOO into the skillet the bacon was cooked in, and place each burger into the pan. Cook 2 minutes on each side, then reduce the heat to medium-low and cook burgers 7-8 minutes longer, turning occasionally. Do not press down on the burgers as they cook.
Serve each burger on a bed of lettuce and tomato. Top each burger with pickles and a few crispy onion rings.
Tuesday, November 4, 2008
Chicken Salsa Verde Bake
I made this dish last Thursday and ate it last night for dinner as left overs. It is really tasty and even better after a few days. Don't you just love food that makes good leftovers? You can determine this spicy-ness of this one by the type of Salsa you use. It's very easy to make, besides all the chicken shredding! I gave up after a while and just started chopping. Enjoy!
2 Tbs Vegetable Oil
2 1/4 lbs. skinless, boneless chicken breasts
Two 16 oz. jars salsa verde
One 15 oz. can kidney beans, rinsed and drained
1 onion, finely chopped
1 cup sour cream
2 cups crushed tortilla chips
One 8 oz. bag shredded Mexican-style cheese
1. Preheat oven to 375 in a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10 to 12 minutes. Let stand until cool, then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
2. Grease a 9-by-13-inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixutre and half of the cheese. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.
This recipe is from the Everyday with Rachael Ray magazine, November 2008
2 Tbs Vegetable Oil
2 1/4 lbs. skinless, boneless chicken breasts
Two 16 oz. jars salsa verde
One 15 oz. can kidney beans, rinsed and drained
1 onion, finely chopped
1 cup sour cream
2 cups crushed tortilla chips
One 8 oz. bag shredded Mexican-style cheese
1. Preheat oven to 375 in a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10 to 12 minutes. Let stand until cool, then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
2. Grease a 9-by-13-inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixutre and half of the cheese. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.
This recipe is from the Everyday with Rachael Ray magazine, November 2008
Tuesday, October 28, 2008
Sweet Potato Fries from Ellen
Here is another of Ellen's recipes--her Pumpkin Bread is already a fan favorite around my house (I've eaten half the loaf personally)! Thanks Ellen! I miss and love you! I'm posting this just as a "side" because I don't know if a potato is a vegetable or not! Is it?
sweet potato fries
just take a sweet potato, and cut it into strips or your desired chunkiness for eating
spread some extra virgin olive oil on a cooking sheet, and throw the sweet potato strips on the sheet.
mix the potatoes around the oil with your fingers, you'll get messy!
sprinkle some sea salt or regular salt over them and pop in the oven 400 degrees for about 15 min, or your desired crispiness.
sweet potatoes are rich in fiber and antioxidants and loaded with vitamin A and have a tiny bit of calcium. - sorry i have to include the healthiness of why it's good for you :)
sweet potato fries
just take a sweet potato, and cut it into strips or your desired chunkiness for eating
spread some extra virgin olive oil on a cooking sheet, and throw the sweet potato strips on the sheet.
mix the potatoes around the oil with your fingers, you'll get messy!
sprinkle some sea salt or regular salt over them and pop in the oven 400 degrees for about 15 min, or your desired crispiness.
sweet potatoes are rich in fiber and antioxidants and loaded with vitamin A and have a tiny bit of calcium. - sorry i have to include the healthiness of why it's good for you :)
Sunday, October 26, 2008
Apple Ice Cream Floats...OH baby
Hey--just made a great, EASY dessert! It would be good with Caramel Ice Cream topping if you had some, too!
Frosty Glasses
Vanilla Ice Cream
Apple Cider or Juice (I am so into "Simply Apple" Apple juice right now--it's by far the best Apple Juice I've ever had!)
Nutmeg
Put Ice Cream in the frosty mug and fill the glass the rest of the way up with Apple Juice. Sprinkle with nutmeg.
That's it! This recipe is out of Taste of Home November 2008.
Frosty Glasses
Vanilla Ice Cream
Apple Cider or Juice (I am so into "Simply Apple" Apple juice right now--it's by far the best Apple Juice I've ever had!)
Nutmeg
Put Ice Cream in the frosty mug and fill the glass the rest of the way up with Apple Juice. Sprinkle with nutmeg.
That's it! This recipe is out of Taste of Home November 2008.
Friday, October 24, 2008
Super Moist Pumpkin Bread
Thanks so much to Ellen for sending me this recipe! If anyone else would like to e-mail recipes, I'll be so glad to post them, as well. I can't wait to try this one!
1/2 stick unsalted butter
1/2 cup sugar
1 large egg
1/2 cup canned pumpkin
1/4 cup nonfat, plain yogurt
1/4 cup honey
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1. Preheat oven to 350°F. Spray a bread pan with nonstick cooking spray.
2. In the bowl of an electric mixer, beat together the butter and sugar on high speed until smooth. With the mixer on low speed, add the egg and combine. Add the pumpkin, yogurt, honey and vanilla and combine until smooth.
3. In a separate bowl, combine the flour, baking powder, cinnamon, salt, ginger and allspice. Fold this mixture into the pumpkin mixture and combine until smooth.
4. Pour into the prepared pan and place in the center of the oven. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
Serving Size: 1 slice of bread
Number of Servings: 8
Per Serving
Calories 170 Carbohydrate 33 g
Fat 4 g Fiber 1 g
Protein 3 g Saturated Fat 2 g
Sodium 77 mg
1/2 stick unsalted butter
1/2 cup sugar
1 large egg
1/2 cup canned pumpkin
1/4 cup nonfat, plain yogurt
1/4 cup honey
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1. Preheat oven to 350°F. Spray a bread pan with nonstick cooking spray.
2. In the bowl of an electric mixer, beat together the butter and sugar on high speed until smooth. With the mixer on low speed, add the egg and combine. Add the pumpkin, yogurt, honey and vanilla and combine until smooth.
3. In a separate bowl, combine the flour, baking powder, cinnamon, salt, ginger and allspice. Fold this mixture into the pumpkin mixture and combine until smooth.
4. Pour into the prepared pan and place in the center of the oven. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
Serving Size: 1 slice of bread
Number of Servings: 8
Per Serving
Calories 170 Carbohydrate 33 g
Fat 4 g Fiber 1 g
Protein 3 g Saturated Fat 2 g
Sodium 77 mg
Chicken and Tomato Risotto
October is officially comfort food month. I've made this dish twice now, and while it's not something you can should make if you will be distracted in the kitchen, it is definitely worth the effort! Of course, I didn't have arborio rice (why can I never actually have all the ingredients?? ) but used Orzo pasta instead. It worked out just fine! This is from August/September 2008 issue of Taste of Home Magazine (love that magazine!).
1 Cup chicken broth
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 Tbs Olive Oil
1 1/2 Cups sliced fresh mushrooms
1 medium onion, chopped
1 garlic clove, minced
2 Tbs butter
1 Cup uncooked arborio rice
1 Cup Meatless spaghetti sauce
1/4 C grated Parmesan cheese
In a small saucepan, heat broth and keep warm. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm.
In the same skillet, saute the mushrooms onion and garlic in butter until crisp-tender. Add rice, cook and stir for about 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes).
Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir until thickened. Serve immediately. (Yields 4 servings)
1 Cup chicken broth
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 Tbs Olive Oil
1 1/2 Cups sliced fresh mushrooms
1 medium onion, chopped
1 garlic clove, minced
2 Tbs butter
1 Cup uncooked arborio rice
1 Cup Meatless spaghetti sauce
1/4 C grated Parmesan cheese
In a small saucepan, heat broth and keep warm. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm.
In the same skillet, saute the mushrooms onion and garlic in butter until crisp-tender. Add rice, cook and stir for about 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes).
Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir until thickened. Serve immediately. (Yields 4 servings)
Tuesday, October 21, 2008
Healthy Sloppy Joe's???
I got this recipe from foodnetwork.com. It's one of Ellie Krieger's recipes. In true Katie Evans fashion, I didn't have all the ingredients when I started making it. So, instead of Worcestershire sauce I used Soy sauce, and instead of molasses I used brown sugar. Don't ask me how much brown sugar I added because, again, in typical Katie Evans fashion, I dumped a whole lot into the skillet accidentally. It sure was good and sweet! It was even better the 2nd day. Don't be weirded out by the beans--it makes it go really far. It would also be good served over pasta! Allie, you don't have to add beans, cause I know you wouldn't anyway.
Ingredients:
1 pound extra-lean ground beef
1 onion, diced
4 cloves garlic, minced
1 jalapeno, minced
1 red pepper, diced
1 can small red beans or pinto beans, preferably low sodium drained and rinsed
1 1/2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns
Directions:
Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.
Ingredients:
1 pound extra-lean ground beef
1 onion, diced
4 cloves garlic, minced
1 jalapeno, minced
1 red pepper, diced
1 can small red beans or pinto beans, preferably low sodium drained and rinsed
1 1/2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns
Directions:
Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.
Enjoy!
Monday, October 20, 2008
Ro-Tel Tomato Casserole
I fixed this recipe for dinner tonight--definitely NOT healthy, but perfect for a cool night and comfort food. I made this before, and Brock loved it so much he requested it specially this week. This recipe is out of Grade A+ Recipes from Mount Pisgah Christian School.
4 Chicken breasts or 1 whole chicken, boiled and cut into pieces
12 oz spaghetti, cooked in chicken broth
1 onion, chopped
1 bell pepper, chopped
1 C. celery, chopped
1.5 lb. Velveeta
1 can Ro-Tel (original)
1 can ripe black olives, sliced
1 stick butter (for sauteing)
Boil chicken until done. Cook spaghetti in broth until done. Drain. Saute onion, bell pepper and celery until crisp in large saucepan. Add Velveeta and stir until melted. Add Ro-Tel tomatoes, chicken, spaghetti and olives. Stir and serve.
In the Beginning...
OK--so everyone in the universe has a blog except me. I get it. The problem is, and continues to be, what in the world do I have going on in my life that is interesting? Do people really care about things I have to say? And the answer is--NO. But, I do love to cook. So I thought I would create a blog where I posted recipes I have used, and where readers can post thoughts and recipes as well. Sort of like an online cookbook for my friends. And, voila! I am beginning one now. So, please feel free to add your recent recipes as well. I'm not too passionate about much--there are only a few things in life that really get me excited...but food is one of them. Thanks in advance for your posts!
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