Broccoli Salad

Ingredients:

1 cup mayo

2 Tbsp sugar

2 Tbsp red wine vinegar

1 (16 oz pkg) or one bunch broccoli, chopped

5 slices of bacon, cooked and crumbled

1/2 cup golden raisins

1/4 cup red onion, chopped

1/4 cup sunflower seeds

Remove broccoli leaves and cut off tough ends of stalks. Wash throughly, cut into small flowerettes and chop stems. Combine broccoli, bacon, raisin, onion, and sunflower seeds in a large bowl. Combine mayo, sugar and red wine vinegar. Add to broccoli mixture, stirring until well coated. Cover and chill.

Makes about 5 cups.

Broccoli Casserole

Serves 12

3 pkg (10 oz each) frozen chopped broccoli, thawed, drained

3/4 lb (12 oz) velveeta cheese, cut into slices

36 ritz crackers, coarsely crushed, divided

1/4 cup (1/2 stick) butter or margarine, melted

Preheat oven to 350 degrees. Mix broccoli, Velveeta and half of the crushed crackers until well blended. Spoon mixture into 2 quart baking dish. Mix remaining crackers and butter; sprinkle over broccoli mixture. Bake 45 mixtures or until heated through.

Strawberry and Spinach Salad

Serves 8-10

Dressing

1/2 cup sugar

1/4 tsp paprika

1 Tbsp poppy seeds

1/4 cup cider vinegar

2 Tbsp sesame seeds

1/4 cup red wine vinegar

1 1/2 tsp minced onion

1/2 cup salad oil

Mix all dressing ingredients in a small jar and shake. Dressing may be made ahead of time and stored.

Salad

3/4 cup slivered almonds

1 pt strawberries, sliced

2 Tbsp butter

1 lb fresh spinached, torn into bite sized pieces

In a small skillet, saute almonds in melted butter until lightly toasted, then remove and cool. Combine spinach, strawberries, and almonds in a serving bowl. Pour dressing over salad toss and serve immediately.

Hamburger Melt

serves 4

1 1/2 pounds ground beef (pork or veal)

2/3 cup breadcrumbs

1/3 cup finely chopped flat-leaf parsley

1/3 cup grated pecorino-romano cheese

1 egg, lightly beaten

2 large cloves garlic, finely chopped

3 tbsp grated onion

splash of whole milk

1/2 tbsp rubbed or ground sage

fresh nutmeg

salt and pepper

extra virgin olive oil for drizzling

8 deli slices of mild or sharp provolone or swiss cheese

one 15 oz can fire-roasted diced tomatoes

a few leaves fresh basil, torn

a pinch of oregano or marjoram

4 ciabatta rolls or 1/4 large ciabatta loaf, split and warmed or toasted

1. Heat a large cast-iron skillet or griddle pan over med-high heat. In a large bowl, combine the meat mixture, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper. Form the mixture into 4 patties (thinner at the center and thicker at the edges)

2. Drizzle the burgers with the extra virgin olive oil. Place in the hot skillet and cook, turning once every 10 minutes or until both sides are brown and the patty is cooked through. Top each burger with a slice of provolone and tent with foil to melt.

3. While burgers are cooking, in a med saucepan, heat the tomatoes. Stir in the basil and oregano; season with salt and pepper.

4. Place the burgers on the roll bottoms, then top with the sauce and roll tops.

Bruchetta - The Summertime Treat

Ahh bruchetta.... a juicy, crunchy, flavorful blend of summertime goodness. Great lunch, dinner, snack or appetizer.

Prep time: 30 minutes

Yield 14 servings

1 garlic clove, peeled and halved

14 slices French bread (3/4 inch thick)

4 medium tomatoes, seeded and diced

1/4 cup chopped red onion

2 tbsp olive oil

1 tbsp minced fresh basil

1/4 tsp salt

1/8 tsp pepper

14 fresh basil leaves

Rub cut side of garlic over one side of each slice of bread. Place bread, garlic, side down, on an ungreased baking sheet. Bake at 350 degrees for 5 minutes on each side or until lightly browned. In a bowl, combine the tomatoes, onion, oil, minced basil, salt and pepper; spoon about 2 tbsp onto each piece of toast. Top each with a basil leaf.

Yields 14 servings

Specialty Rueben Sandwich

For lunch today I decided to try making something we'd discovered while visiting Boone at the Daily Bread. We'd gone there for lunch after looking at my potential (well not anymore, we signed the lease!) apartment. Located right downtown, we walked there after wandering around a bit. My dad and I have been in there before, and like last time, it was packed! People were waiting outside for them to open even, and luckily, we showed up just as they did and were able to get a seat before it filled up. I ordered the Gobbler, and was so happy with it, I made an attempt at making it for lunch today for my mom and I.

Sauerkraut, canned, fresh or bagged is fine (heated)

Rye bread

Thousand island dressing

Cheddar or swiss cheese

Turkey (from the deli, sliced)

1. Heat the sauerkraut on the stove.

2. Lightly toast bread.

3. Spread dressing on to one slice, add desired amount of turkey, cheese.

4. When sauerkraut is warm enough, add to the sandwich.

Optional: grill to melt the cheese

After lunch, we had to bring outside plants that we'd brought in so our house could be painted. Nothing out of the ordinary, except that the first floor of our house no longer looked like a jungle. Until we watered the geraniums. For the past four or five days, he'd been living in our house, in the pot. He enjoyed getting wet when we watered the plants, but we were just surprised that he didn't get discovered by our two cats after all that time! He's a lucky frog.

Home!

If you guys have been wondering what is up with all of the unusual activity on my blog...aka. I've actually been making posts lately...its because we're finally out for summer! Yay!! But the reason for adding so many new recipes also has something to do with the fact that I have my first apartment next year! I'll finally be able to cook, rather than eating the gross, come-in-bulk Sudexo food that our cafeteria had at school. Soooo....I've been collecting all of my favorite recipes from home and putting them on the blog so I'll have access to them at school. So excited!!

If you have suggestions for any quick, cheap and easy recipes that you think might be good to take with me please feel free to share! I'm still looking for ideas!

Tomato Mozzarella Salad

3 large tomatoes, sliced

8 oz mozzarella, sliced

1/4 cup olive or veggie oil

1/4 tsp salt

1/8 tsp pepper

1/4 cup minced fresh basil

On a large serving platter, alternate tomatoes and mozzarella slices. In a jar with a tight-fitting lid, combine the oil, salt and pepper; shake well. Drizzle over tomatoes and mozzarella. Sprinkle with basil.

Chicken or Steak Stir Fry

Yields 4 servings

1 tbsp cornstarch

1 tsp beef bouillon

1 cup water

1/4 cup soy-sauce

10 oz boneless beef sirloin steak/boneless chicken breast

1 medium green pepper

1 medium garlic clove, minced

1 medium onion, halved and sliced

2 tsp canola oil

2 medium tomatoes, cut or 1 can diced tomatoes (14oz)

1/8 tsp pepper

4 cups hot cooked rice

1. In a bowl, combine cornstarch, bullion, water and soy sauce; set aside.

2. Cut steak or chicken into small cubes; set aside.

3. In a nonstick skillet or wok, stir-fry green pepper, onion and garlic in oil for 4 minutes; remove and set aside.

4. Add meat; stir fry for 4-6 minutes.

5. Stir cornstarch and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes, water and green pepper; cook and stir until heated through.

Serve over rice.

Chicken Roll-ups

Chicken breast (1 breast per serving)

Ham (sliced thin or from the deli)

Sharp cheddar (block, not shredded) or cheese of your liking (sliced thin)

Bread or cracker crumbs (Ritz Garden Vegetable are good)

Butter (melted)

Toothpicks

1. Pound chicken breast between 2 sheets of plastic wrap/parchment paper.

2. Lay down a few thin slices of ham on top of the chicken breasts, and then add a layer of cheese. Roll up the chicken breast. Dip it in melted butter and roll in breadcrumbs, sticking a toothpick or 2 through the middle of the roll.

3. Put in a baking dish and bake uncovered at 350 degrees for 35-40 minutes depending on your oven.

Banana Cupcakes

1 1/2 cups flour

3/4 cups sugar

1 tsp. baking powder

1/4 tsp salt

1/2 cup unsalted butter, melted

1 1/2 cups mashed bananas (about 4 ripe)

2 large eggs

1/2 tsp vanilla extract

Icing:

2 sticks (1 cup) butter, slightly softened

12 oz cream cheese

6 cups powdered sugar

2 tsp. vanilla

1 1/2 tsp cinnamon

1. Preheat oven to 350 degrees. Line a 12 cup muffin pan w/ paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and slat.

2. Make a well in center of flour mixture. In the well, mix together the butter, mashed bananas, eggs and vanilla. Stir to incorporate four mixture, being sure not to over mix. Spoon batter into muffin cups.

3. Bake for 25-30 minutes, or until toothpick comes out clean. Remove cupcakes form pan; and cook completely on wire rack.

Icing

In a bowl of an electric mixer, beat the butter, and cream cheese until smooth. Slowly add the powdered sugar and the mix until everything is combined. Add the vanilla and the cinnamon. Ice the cooled cupcakes and enjoy!

Summer Squash

4 servings

1 1/2-2 tbsp extra virgin olive oil, divided
2 med. onions, thinly sliced
1/8 tsp salt
1 1/2 lbs. squash, cut into 1/2 inch thick slices or cubes
1 tsp minced or crushed garlic
ground black pepper

Toppings:
minced thyme
3-4 oz feta or goat cheese

1. Place a large skillet over med. heat. Let heat for a minute or so.
2. Add 1 tbsp olive oil and swirl to coat the pan.
3. Add onion and salt. cook, stirring often for about 10 minutes or until onions becomes very tender and lightly golden brown. Transfer to bowl and set aside
4. Return pan to heat. Slick the pan with 1-2 tsp olive oil. Add the squash and cook without stirring until golden on the bottom, for about 1-2 minutes.
5. Repeat step 4 after flipping squash to the other side.
6. Toss in the garlic, and return the onions to the pan. Mix well and season to taste.

Serve hot, warm or at room temperature.

Tomato Pie

8 servings

1 (9 inch) pie shell
7 ripe tomatoes, sliced (slightly drained)
1 yellow onion
3/4 cup mayonnaise
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
ground black pepper to taste
2 tsp fresh basil
2 tsp fresh oregano
salt to taste

1. Preheat oven to 350 degrees F
2. Bake the pastry shell for 8-10 minutes or until browned
3. Slice onion and place on the bottom of pastry shell. slice tomatoes and arrange over onions. Add black pepper to taste.
4. In a medium bowl, combine mozzarella, parmesan, mayo, basil, and oregano. Spread evenly over tomatoes.
5. Bake at 350 for 20-25 minutes or until golden brown.
6. Garnish with herbs.

Stuffed Shells

1 box jumbo shells
4 cups ricotta (2 lb container)
2 cups shredded mozzarella (3 cups mozzarella/parmesan mix)
2 eggs
1 cup grated parmesan
1/2 tsp salt
1/8 tsp pepper
Italian herb seasoning

Mix ingredients.
Spread sauce on the bottom of the pan until covered.
Stuff the shells with the mix
Put the shells on top, and put more sauce on top and sprinkle over with mozzarella.

Bake 30 minutes at 350 degrees.

Broccoli Casserole

Prep time 10 min
Total time 55 min
Serving 12

3 pkg (10 oz) frozen chopped broccoli, thawed, drained
3/4 lb. (12 oz) Velveeta, cut up
36 Ritz crackers, crushed
1/4 cup (1/2 stick) butter or margarine, melted

Preheat oven to 350 degrees. Mix broccoli, Velveeta and half of the crushed crackers until well blended.
Spoon into 2 quart baking dish. Mix remaining crushed crackers and butter; sprinkle over broccoli mixture.
Bake for 45 minutes or until heated through.

Cabbage Soup

Don't let the name "cabbage" spoil this recipe for you! Its actually really good, and really good for you. Light and filling, its a soup that can easily be frozen for a few weeks and saved for a rainy, lazy day when cooking is just not part of your schedule.

garlic
6 large green onions, sliced
2 green peppers, cut into bite sized pieces
1-2 cans of tomatoes (diced or whole)
3 carrots, chopped
1 container (about 10 oz) mushrooms, sliced
1 bunch of celery
half a head of cabbage
1 package Lipton soup mix
1-2 cubes bouillon (optional)
1 48 oz can V8 juice (optional)
season to taste with salt, pepper, parsley, curry, garlic powder etc (we've discovered that spices such as rosemary, thyme, bay leaves, dill leaves, chives, marjoram, parsley, garlic powder, salt and pepper work best)

1.Saute the green onions, pepper in a pot with cooking spray.
2. Take the outer leaf layers off the cabbage, cut into bite sized pieces, add to pot.
3. Clean carrots, cut into bite sized pieces, add to pot.
4. Slice mushrooms into thick slices, add to pot.
5. You can use beef or chicken bullion cubes for seasoning.
6. Use about 12 cups of cold water (or 8 cups of the V8 juice), cover and put heat on low. Let soup cook for about 2 hours. Season to taste w/ salt and pepper.

Packet Potatoes

Another one of those family favorites. We've actually had to expand this recipe to use an entire bag of potatoes in order to have enough for all of us at dinner!

1 sheet (18x24") aluminum foil
1 small onion, thinly sliced
4 medium red potatoes, cut in bite sized pieces
2 Tbsp olive oil or veggie oil
1 tsp. seasoned salt
1/2 tsp dried dill weed (opt)
1/4 tsp pepper

serves 4

1. Preheat oven to 450 degrees (or grill to med-high).
2. Spray foil with non stick cooking spray/ use glass dish and spray (we use cosco to grease the pan instead)
3. Center onion on foil. Layer potatoes evenly on top of the onion. Drizzle with oil and sprinkle with seasonings.
4. Bring up the sides of the foil and double fold. (or cover glass pan with foil). Double fold ends to form one large oil packet, leaving room for heat circulation inside packet.
5. Bake 30-35 minutes on a cookie sheet in the oven. Or grill 15-20 minutes in covered grill

Snow...snow....snow...

I haven't seen this much snow since year 2000. We've been hit by multiple snowstorms and I can't tell you how many days of classes I haven't attended because of either delays or cancellations. Campus is still covered in a blanket of white stuff, and the grass hasn't seen the sun for weeks.I have been living off of pizza and spaghetti for far too long.(Not that the cafeteria food we live off of isn't much better....) And, I can't believe I'm saying this, but I hope we don't miss anymore classes. I'm starting to get bored and I'm off of my routine!! I don't know what the professors are going to do to catch up on things, its not like high school where you had designated make-up days. Hmm...we shall see what happens...

As for spring break, I can't wait to get home and start trying all of these new recipes I've been collecting from blogs and websites to try! Ugh. I feel so behind!

Hope you all are staying warm!!

Best Banana Bread

Taken from the Debbie Macomber's Cedar Cove Cookbook that my grandma got me for Christmas. :) Yay!! Thanks grandma!! It was just something I decided to do to occupy my time after dinner tonight. After it was out of the oven and on the rack, my mom and I went on a walk while waiting for it to cool. Of course, when I got back I just had to try it, it just smelled too good! I cut the first slice and shared half with my mom, but had no choice but to go back for another slice, my taste buds were screaming. It'll most likely be my breakfast tomorrow morning.

Makes 1 loaf.

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp. salt
3 very rip bananas
1/2 cup sour cream or plain yogurt
1/2 cup (1 stick) unsalted butter, melted, plus extra for pan
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup toasted walnuts, chopped (optional - I only didn't add these due to allergies :( but the recipe called for it, I'm sure it'd be even better with it, but the bread turned out fine without it too. )

1. Preheat oven to 350 F. Lightly butter bottom and sides of a 9-by-5 inch loaf pan; lightly coat with flour.
2. In a medium bowl, combine flour, baking soda and salt. In another bowl, mash bananas with sour cream or yogurt until blended. In a large mixing bowl with electric mixer on high speed, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined.
3. Fold banana mixture into batter until blended. Lightly fold in dry ingredients and walnuts until just combined. Batter will be chunky. Scrape batter into prepared pan. Bake about 1 hour, until golden brown and toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Run a knife around edges of pan to loosen bread. Transfer to wire rack to cool completely.

Creamy Noodles with Ham and Peas

Mom made this for "dinner" today, which turned out to be more of a mid-day meal. When I asked where she'd gotten the recipe, it turns out that it came off of a package of egg noodles. What I liked the most about it was it reminded me of a lunch meal that my host mom used to make for us while I was in Germany. Only difference I could find was there was no peas. Good recipe for when you want to use up some leftover ham from dinner the night before. Really yummy!!

Time: about 20 minutes

4 1/2 cups Market Pantry Wide Egg Noodles (about 1/2 pkg)

3 Tsp. butter or margarine

1 cup ham, diced

1 cup fresh sliced mushrooms, larger pieces cut in half

2 Tbsp. diced onion

1 cup frozen peas

1 1/4 cup whipping cream

1/3 cup fresh grated Parmesan cheese

Salt and pepper

1. Bring 4-6 quarts of water to a boil, add salt to taste if desired. Add noodles and return to boil for 7-8 minutes or until noodles are tender, then drain.

2. While noodles are cooking, melt butter in large skillet. Add ham; cook and stir until lightly browned. Add mushrooms, onions and peas; cook about 4 minutes or until peas are hot and onions and mushrooms are tender, stirring occasionally. Add cream; simmer about 2 minutes or until slightly thickened, stirring constantly.

3. Toss sauce with hot noodles and Parmesan cheese. Season with salt and pepper to taste. Serve immediately with additional cheese, if desired.