What's for dinner this Wednesday is a fantastic dish for this time of year...chunky summer spaghetti.
Ingredients: noodles, 2-3 Roma tomatoes, 1/2 pound sausage, 1 1/2 tablespoons Italian seasoning, 2 teaspoons garlic powder, 2 teaspoons onion powder.
Brown sausage in a medium sauce pan over med-high heat. Drain, add remaining ingredients, and cook over medium heat until the tomatoes are warm and softened. Serve over cooked noodles:
As a Christian, wife, mother of a little girl and two fur-babies, Mississippi State Bulldog, and PhD, I lead a very busy life. If you add on top of that my obsession for organization and loves for couponing, sewing, knitting, cooking, reading, gardening, and a host of other random hobbies, you've got the recipe for...well...variety. And variety is the spice of life!
Showing posts with label What's for dinner. Show all posts
Showing posts with label What's for dinner. Show all posts
Wednesday, May 23, 2012
Wednesday, April 25, 2012
MrsDrPoe: Sloppy Joes
This What's for Dinner Wednesday, we're having one of Mr. Poe's favorite (non-Mexican) dishes...Sloppy Joe's.
Ingredients:1/4 pound of ground beef, 1/2 bell pepper, 1/8 onion, 1/4 cup packed brown sugar, 1/2 cup ketchup, 1/8 cup mustard, salt and pepper to taste, 2 teaspoons garlic powder, and 1 teaspoon chili powder.
Finely dice veggies and place in a medium saucepan with the ground beef. Cook over med-high heat until the veggies are tender and the meat is fully cooked (about 15 minutes):
Add remaining ingredients, and simmer over med-low heat to combine the flavors and to call your husband in from playing basketball (5-10 minutes).
Serve on a bun and enjoy!
Ingredients:1/4 pound of ground beef, 1/2 bell pepper, 1/8 onion, 1/4 cup packed brown sugar, 1/2 cup ketchup, 1/8 cup mustard, salt and pepper to taste, 2 teaspoons garlic powder, and 1 teaspoon chili powder.
Finely dice veggies and place in a medium saucepan with the ground beef. Cook over med-high heat until the veggies are tender and the meat is fully cooked (about 15 minutes):
Add remaining ingredients, and simmer over med-low heat to combine the flavors and to call your husband in from playing basketball (5-10 minutes).
Serve on a bun and enjoy!
Labels:
Beef,
dinner,
Sloppy Joes,
Wednesday,
What's for dinner
Wednesday, April 4, 2012
MrsDrPoe: Galette
What's for Dinner Wednesday is another dessert this week. Today I'll be showing you how to create a Galette...so simple and elegant, I don't know that I'll ever make a pie again!
Ingredients: 1 pie crust, 2 tablespoons of butter, 2-3 cans of sliced fruit (I used pears), 1/4 cup brown sugar.
Place the dough on an lightly greased cookie sheet. Slice the fruit and arrange on the crust in a spiral-like pattern, starting about 2 inches from the outer edge. Fold the crust over the first layer of fruit, sprinkle with brown sugar, and dot with butter:
Bake at 350 until the crust is brown (approximately 35 minutes). Enjoy with a nice scoop of ice cream!
Ingredients: 1 pie crust, 2 tablespoons of butter, 2-3 cans of sliced fruit (I used pears), 1/4 cup brown sugar.
Place the dough on an lightly greased cookie sheet. Slice the fruit and arrange on the crust in a spiral-like pattern, starting about 2 inches from the outer edge. Fold the crust over the first layer of fruit, sprinkle with brown sugar, and dot with butter:
Bake at 350 until the crust is brown (approximately 35 minutes). Enjoy with a nice scoop of ice cream!
Wednesday, March 21, 2012
MrsDrPoe: Turkey Chili
It's Wednesday night once again! What's for Dinner this Wednesday is a healthy take on a cool-weather favorite...Turkey Chili.
Ingredients: 2 pounds ground turkey, 1/4 cup diced onion, 1/4 cup diced bell pepper, 1/2 cup chili seasoning, 1 tablespoon garlic powder, 2 teaspoons salt, and 2 teaspoons pepper, 1 can pinto beans (drained), 2 cans diced tomatoes.
In a large saucepan on med-high heat, cook the turkey, pepper and onion until the turkey is browned and the veggies are tender:
Add the seasonings, and stir to distribute. Then add the beans and tomatoes, and allow the chili to simmer on med heat until the beans are warm and tender (about twenty minutes):
Serve with shredded cheddar, sour cream, and corn chips:
Ingredients: 2 pounds ground turkey, 1/4 cup diced onion, 1/4 cup diced bell pepper, 1/2 cup chili seasoning, 1 tablespoon garlic powder, 2 teaspoons salt, and 2 teaspoons pepper, 1 can pinto beans (drained), 2 cans diced tomatoes.
In a large saucepan on med-high heat, cook the turkey, pepper and onion until the turkey is browned and the veggies are tender:
Add the seasonings, and stir to distribute. Then add the beans and tomatoes, and allow the chili to simmer on med heat until the beans are warm and tender (about twenty minutes):
Serve with shredded cheddar, sour cream, and corn chips:
Labels:
chili,
soup,
turkey,
turkey chili,
Wednesday,
What's for dinner
Wednesday, March 7, 2012
MrsDrPoe: Peachy Pork Chops with Rice
Welcome to another What's for Dinner Wednesday on the blog! Tonight I'll be sharing with you a simple recipe I developed while trying to clean out the pantry and fridge before we moved...peachy pork chops with rice.
Ingredients: 2 pork chops, 3/4 cups of brown rice, 1 can of peaches, water, 1/2 can chicken stock, 2 teaspoons lemon juice, 2 teaspoons of garlic powder, 2 tablespoons of olive oil, 2 teaspoons of dried rosemary, 1 teaspoon salt, and 1 teaspoon pepper.
Drain the peach juice into a 1.5 cup or larger measuring cup; add water until the liquid level reaches 1.5 cups. Pour the liquid in a medium saucepan and add the rice. Cook, mostly covered, on med-high heat until rice is done (about 15-20 min).
Heat the oil in a medium skillet. Season the pork chops with garlic, rosemary, salt, and pepper and place in the oil. Brown the chops, then remove from the pan. Add chicken stock, chopped peaches, and lemon juice to the pan, and stir to combine:
Place the pork chops back in the skillet, cover, and cook until done (about 15 minutes). Plate the rice, chops, and peach sauce, and enjoy!
Ingredients: 2 pork chops, 3/4 cups of brown rice, 1 can of peaches, water, 1/2 can chicken stock, 2 teaspoons lemon juice, 2 teaspoons of garlic powder, 2 tablespoons of olive oil, 2 teaspoons of dried rosemary, 1 teaspoon salt, and 1 teaspoon pepper.
Drain the peach juice into a 1.5 cup or larger measuring cup; add water until the liquid level reaches 1.5 cups. Pour the liquid in a medium saucepan and add the rice. Cook, mostly covered, on med-high heat until rice is done (about 15-20 min).
Heat the oil in a medium skillet. Season the pork chops with garlic, rosemary, salt, and pepper and place in the oil. Brown the chops, then remove from the pan. Add chicken stock, chopped peaches, and lemon juice to the pan, and stir to combine:
Place the pork chops back in the skillet, cover, and cook until done (about 15 minutes). Plate the rice, chops, and peach sauce, and enjoy!
Labels:
chops,
dinner,
peach,
peachy,
pork,
pork chops,
Rice,
Wednesday,
What's for dinner
Wednesday, February 22, 2012
MrsDrPoe: Holiday Dip
What's for Dinner this Wednesday is actually one of my favorite appetizers for Christmas parties (although Mrs. Grantham and I think it's great any time of the year). This holiday dip was developed by the staff at 'my' Williams Sonoma to sample the holiday pecan pumpkin butter and apple-orange cranberry relish.
Ingredients: 4 oz cream cheese (softened), 1/2 - 3/4 cup pecan pumpkin butter, apple-orange cranberry relish, or other fruity spread, 1/4 cup chopped pecans, 1/4 cup bacon bits, 1/4 cup chopped green onions.
Spread the cream cheese evenly on a serving plate. Cover the cream cheese with the fruit spread, and sprinkle the nuts, onions, and bacon over the top. Serve with crackers, pretzels, etc.
Ingredients: 4 oz cream cheese (softened), 1/2 - 3/4 cup pecan pumpkin butter, apple-orange cranberry relish, or other fruity spread, 1/4 cup chopped pecans, 1/4 cup bacon bits, 1/4 cup chopped green onions.
Spread the cream cheese evenly on a serving plate. Cover the cream cheese with the fruit spread, and sprinkle the nuts, onions, and bacon over the top. Serve with crackers, pretzels, etc.
Labels:
cream cheese,
holiday dip,
Wednesday,
What's for dinner,
williams sonoma
Wednesday, February 15, 2012
MrsDrPoe: Veggie Pizza
What's for Dinner this Wednesday? How about some veggie pizza? While Mr. Poe would politely pass on this dish, I love it, as well as its many variations.
Ingredients (per person): 1 pita pocket, 2 tablespoons olive oil*, 1/4 cup shredded cheese, 2 cups chopped veggies*.
Heat the oil in a skillet over med heat. Add the veggies and saute till tender (about 10 minutes):
Top the pita with the cooked veggies, sprinkle with cheese, and bake on a cookie sheet at 350 until the cheese is melted and the pita is slightly toasted (about 5 minutes). Serve and enjoy!
Variations: spread pita with tomato sauce or creamy goat cheese before adding veggies. Mozzarella cheese on top give this dish a more "pizza-y" feel.
*Here I used what I had on hand- lemon-herbed olive oil, squash and zucchini. Typically I use regular olive oil, as well as mushrooms, onions, bell pepper, tomatoes, and asparagus in addition to squash and zucchini.
Ingredients (per person): 1 pita pocket, 2 tablespoons olive oil*, 1/4 cup shredded cheese, 2 cups chopped veggies*.
Heat the oil in a skillet over med heat. Add the veggies and saute till tender (about 10 minutes):
Top the pita with the cooked veggies, sprinkle with cheese, and bake on a cookie sheet at 350 until the cheese is melted and the pita is slightly toasted (about 5 minutes). Serve and enjoy!
Variations: spread pita with tomato sauce or creamy goat cheese before adding veggies. Mozzarella cheese on top give this dish a more "pizza-y" feel.
*Here I used what I had on hand- lemon-herbed olive oil, squash and zucchini. Typically I use regular olive oil, as well as mushrooms, onions, bell pepper, tomatoes, and asparagus in addition to squash and zucchini.
Labels:
dinner,
pita,
Pizza,
vegetables,
veggie pizza,
Wednesday,
What's for dinner
Wednesday, February 1, 2012
MrsDrPoe: Tuna Melts
Welcome to another edition of What's for Dinner Wednesday here on the blog! Today's meal is quick, easy, and a great use of leftover tuna salad...Tuna Melts.
Ingredients: tuna salad*, sliced Italian bread, and shredded cheddar cheese.
Spread the salad on a slice of bread and sprinkle a desired amount of cheese over it. Place on a cookie sheet, and bake at 350 until cheese is melted, bread is toasted, and salad is warm (about 5 minutes). Enjoy!
*Any creamy mayonnaise-based spread can be a tasty substitute for the tuna salad.
Ingredients: tuna salad*, sliced Italian bread, and shredded cheddar cheese.
Spread the salad on a slice of bread and sprinkle a desired amount of cheese over it. Place on a cookie sheet, and bake at 350 until cheese is melted, bread is toasted, and salad is warm (about 5 minutes). Enjoy!
*Any creamy mayonnaise-based spread can be a tasty substitute for the tuna salad.
Wednesday, January 18, 2012
MrsDrPoe: The Best Diet Plan Ever
What's for Dinner Wednesday? How about diet food you'll love? I know, I know...every diet promises that and none of them deliver. Tonight I'd like to share with you what I've found to be the best diet plan ever, as a pseudo-foodie who has struggled with her weight for the majority of her life...
Why It's Worked for Me
Ever since the Atkins diet became popular, friends and family have been hearing me say, "I could never do that...I love carbs way too much!" The one thing that Atkins has in common with almost every other diet is that it very strictly limits the amount of something that you can eat. Atkins cuts out most carbs; Paleo cuts out dairy and grains; vegetarian/juice diets cut out meat; others simply cut out all fat (so food often tastes like cardboard).
I like food way too much to cut anything out completely; even so, it makes no sense to me that I should cut out 'naturally occurring' food products like meat, dairy, grains, veggies/fruits with too much sugar, etc. Other dieting negatives for me include: 1) it's very difficult to hold to these strict dieting regimens when eating out or eating at someone's house and 2) I get the cravings of a pregnant woman when I have had no ____ (fill in the blank) for an extended period of time, which typically leads to binging when I finally give in.
The moderation-style of dieting made popular in recent years by Weight Watchers has been fantastic for me because it allows me to eat some of anything, anywhere without being hungry or wishing for flavor. If I'm pairing moderation with healthier choices (read: not "ok...2000 cal/day means I can have 2.5 pieces of cake today for my meals"), I don't have to necessarily worry about any vitamin or nutrient deficiencies in my diet either. And I get a few cookies and things, which keeps me from eating all my baking leftovers while Mr. Poe is at work. Love!
Careful Implementation
I think one of the major problems with anyone (including myself) who claims to be dieting by moderation but doesn't actually see any progress (or even weight gain) over time is that we're not being careful in our implementation- we're totally haphazard in keeping track of what we've eaten all day, or (and this is the killer) we are meticulous about what we eat at meals but not with drinks or snacks.
If you're dieting by moderation, you need to choose a method of keeping track of what you have eaten and can still eat for the rest of the day. Programs like Weight Watchers have special slide-rule type things that help you calculate a "point value" for things you eat; for the past few months, I've found literal calorie counting to be most helpful.
While moderation allows you to eat full-fat foods in moderation (duh), you can save calories/points/etc. by making lower calorie substitutions in recipes you already know and love (another bonus- no need to buy new cookbooks). Mr. Poe and I have found that "light" is almost as good as "regular" and MUCH better than "fat free" for most products. Splenda in tea (or coffee, etc.) also ensures that anyone raised in the south isn't drinking his/her daily calorie allotment.
So as long as you're paying attention to how much you're eating, your menus don't need to change that much (note: eating your weight-loss calorie limit in pizza, cake, etc. may help you loose weight, but it isn't exactly healthy...i.e. you may consider changing your menu some). And when you've lost the desired amount of weight, you can up your daily calorie limit while continuing to keep count.
Support Is Crucial
While you may be the type of person who is totally self-motivated when it comes to dieting, I am not. It helps me to have someone to talk to about my progress and the day-to-day fluctuation that comes occasionally when we eat out or with someone else. In the past, I've found it particularly encouraging to share my stories with Ms. K. Davis; keeping my dieting secret from Mr. Poe to see when he would start to notice.
During my recent weight-loss adventure, I ended up having to tell Mr. Poe when he asked why I had reduced my dinner portion sizes consistently (Rev 21:8); he's been particularly supportive and extra complimentary, which has also been an encouragement. As with any life-style changing endeavor, a support person(s) provides not only support but accountability (as frustrating as it can be sometimes). So partner your spreadsheet with frequent calls/texts to a friend.
*Words of Caution
Ideally, diet should be paired with exercise. With work, Bible studies, and house stuff taking all my time currently, I have not been able to exercise as I would like to; however, I am planning to start when we move. Also, any diet program that you begin should not be started when you are pregnant or nursing or without consulting your primary physician (note: any time is a good time to start eating healthier...but not eating healthier with the intent to loose weight).
What diets have worked best/worst for you?
Moderation.
Why It's Worked for Me
Ever since the Atkins diet became popular, friends and family have been hearing me say, "I could never do that...I love carbs way too much!" The one thing that Atkins has in common with almost every other diet is that it very strictly limits the amount of something that you can eat. Atkins cuts out most carbs; Paleo cuts out dairy and grains; vegetarian/juice diets cut out meat; others simply cut out all fat (so food often tastes like cardboard).
I like food way too much to cut anything out completely; even so, it makes no sense to me that I should cut out 'naturally occurring' food products like meat, dairy, grains, veggies/fruits with too much sugar, etc. Other dieting negatives for me include: 1) it's very difficult to hold to these strict dieting regimens when eating out or eating at someone's house and 2) I get the cravings of a pregnant woman when I have had no ____ (fill in the blank) for an extended period of time, which typically leads to binging when I finally give in.
The moderation-style of dieting made popular in recent years by Weight Watchers has been fantastic for me because it allows me to eat some of anything, anywhere without being hungry or wishing for flavor. If I'm pairing moderation with healthier choices (read: not "ok...2000 cal/day means I can have 2.5 pieces of cake today for my meals"), I don't have to necessarily worry about any vitamin or nutrient deficiencies in my diet either. And I get a few cookies and things, which keeps me from eating all my baking leftovers while Mr. Poe is at work. Love!
Careful Implementation
I think one of the major problems with anyone (including myself) who claims to be dieting by moderation but doesn't actually see any progress (or even weight gain) over time is that we're not being careful in our implementation- we're totally haphazard in keeping track of what we've eaten all day, or (and this is the killer) we are meticulous about what we eat at meals but not with drinks or snacks.
If you're dieting by moderation, you need to choose a method of keeping track of what you have eaten and can still eat for the rest of the day. Programs like Weight Watchers have special slide-rule type things that help you calculate a "point value" for things you eat; for the past few months, I've found literal calorie counting to be most helpful.
Being a very analytical engineer, I love Microsoft Excel; thus, I made a spreadsheet to calculate the number of calories I was consuming for each meal and snack. I kept very close count for the first month until I became familiar enough with the amounts of certain foods I could eat and still stay in my daily caloric weight-loss limits. I've successfully lost (and kept off...even through the holidays) 10 pounds in the past two months by simply watching what I eat.*
While moderation allows you to eat full-fat foods in moderation (duh), you can save calories/points/etc. by making lower calorie substitutions in recipes you already know and love (another bonus- no need to buy new cookbooks). Mr. Poe and I have found that "light" is almost as good as "regular" and MUCH better than "fat free" for most products. Splenda in tea (or coffee, etc.) also ensures that anyone raised in the south isn't drinking his/her daily calorie allotment.
So as long as you're paying attention to how much you're eating, your menus don't need to change that much (note: eating your weight-loss calorie limit in pizza, cake, etc. may help you loose weight, but it isn't exactly healthy...i.e. you may consider changing your menu some). And when you've lost the desired amount of weight, you can up your daily calorie limit while continuing to keep count.
Support Is Crucial
While you may be the type of person who is totally self-motivated when it comes to dieting, I am not. It helps me to have someone to talk to about my progress and the day-to-day fluctuation that comes occasionally when we eat out or with someone else. In the past, I've found it particularly encouraging to share my stories with Ms. K. Davis; keeping my dieting secret from Mr. Poe to see when he would start to notice.
During my recent weight-loss adventure, I ended up having to tell Mr. Poe when he asked why I had reduced my dinner portion sizes consistently (Rev 21:8); he's been particularly supportive and extra complimentary, which has also been an encouragement. As with any life-style changing endeavor, a support person(s) provides not only support but accountability (as frustrating as it can be sometimes). So partner your spreadsheet with frequent calls/texts to a friend.
*Words of Caution
Ideally, diet should be paired with exercise. With work, Bible studies, and house stuff taking all my time currently, I have not been able to exercise as I would like to; however, I am planning to start when we move. Also, any diet program that you begin should not be started when you are pregnant or nursing or without consulting your primary physician (note: any time is a good time to start eating healthier...but not eating healthier with the intent to loose weight).
What diets have worked best/worst for you?
Labels:
diet,
dinner,
moderation,
tips,
Wednesday,
weight loss,
What's for dinner
Wednesday, January 11, 2012
MrsDrPoe: Holiday Coffee
It's another What's for Dinner Wednesday where 'dinner' isn't so much dinner but a drink. As you all know, I love the Christmas season with all it's sights and scents, and this year, I experimented with creating a coffee that encapsulated all of it.
Ingredients: 1 cup coffee beans (OR ground coffee), 2 tablespoons mulling spices (OR approximately 2 tablespoons combined of orange rind, cinnamon sticks, fresh nutmeg, and allspice OR 2 tablespoons combined of orange zest, ground cinnamon, ground nutmeg, and ground allspice).
If you have a coffee grinder- place the beans and mulling spices (or first substitute) in your machine, and grind the mixture to your desired constancy.
If you don't have a coffee grinder- place the grounds and second substitute for mulling spices in a small bowl or coffee filter, and stir to combine.
Brew the seasoned grounds as normal, and serve up your cup of Joe with sugar and creamer if desired. Enjoy!
Ingredients: 1 cup coffee beans (OR ground coffee), 2 tablespoons mulling spices (OR approximately 2 tablespoons combined of orange rind, cinnamon sticks, fresh nutmeg, and allspice OR 2 tablespoons combined of orange zest, ground cinnamon, ground nutmeg, and ground allspice).
If you have a coffee grinder- place the beans and mulling spices (or first substitute) in your machine, and grind the mixture to your desired constancy.
If you don't have a coffee grinder- place the grounds and second substitute for mulling spices in a small bowl or coffee filter, and stir to combine.
Brew the seasoned grounds as normal, and serve up your cup of Joe with sugar and creamer if desired. Enjoy!
Wednesday, January 4, 2012
MrsDrPoe: Chicken Curry, American Style
It's another What's for Dinner Wednesday, and today I'd like to share with you an Americanized version of Chicken Curry based on some tips from my major professor, Dr. Walters.
Ingredients: 1 can cream of soup, 1/4 cup sour cream, 4 oz chicken, 1 tsp garlic powder, 1 tsp onion powder, curry powder to taste, 2 small potatoes (optional, not pictured), saffron rice (not pictured).
Saute chopped chicken, chopped potatoes, and seasoning in a small saucepan till browned. Add the soup (I used cream of mushroom) and sour cream, and simmer until the chicken has finished cooking and the potatoes are soft (about 20-30 minutes):
Serve over cooked saffron rice and naan. Note: Mr. Poe and I have different tastes when it comes to curry. To please both our palates, I add 2 tsp during the cooking process and an additional couple on mine right before I eat it.
Enjoy!
Ingredients: 1 can cream of soup, 1/4 cup sour cream, 4 oz chicken, 1 tsp garlic powder, 1 tsp onion powder, curry powder to taste, 2 small potatoes (optional, not pictured), saffron rice (not pictured).
Saute chopped chicken, chopped potatoes, and seasoning in a small saucepan till browned. Add the soup (I used cream of mushroom) and sour cream, and simmer until the chicken has finished cooking and the potatoes are soft (about 20-30 minutes):
Serve over cooked saffron rice and naan. Note: Mr. Poe and I have different tastes when it comes to curry. To please both our palates, I add 2 tsp during the cooking process and an additional couple on mine right before I eat it.
Enjoy!
Labels:
American,
chicken,
chicken curry,
Curry,
Indian,
Rice,
Wednesday,
What's for dinner
Wednesday, December 28, 2011
MrsDrPoe: Fall Harvest Pasta
What's for Dinner this Wednesday is another original recipe that reminds me of fall but really makes a tasty dinner any time of year- Fall Harvest Pasta.
Ingredients: 4 oz chicken breast, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp ground ginger, 1 tsp garlic powder, 1 tsp onion powder, 1/2 an apple, 1/2 cup of grapes, 1/4 cup of pecans, 1 Tbs olive oil (not pictured), pasta.
Dice the chicken, fruit, and nuts, then saute in olive oil with all the spices on med-high heat until the chicken is cooked and the fruit is soft (15-20 minutes).
Serve over your favorite pasta (Note: I would recommend a thicker noodle than angel-hair), and enjoy!
Ingredients: 4 oz chicken breast, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp ground ginger, 1 tsp garlic powder, 1 tsp onion powder, 1/2 an apple, 1/2 cup of grapes, 1/4 cup of pecans, 1 Tbs olive oil (not pictured), pasta.
Dice the chicken, fruit, and nuts, then saute in olive oil with all the spices on med-high heat until the chicken is cooked and the fruit is soft (15-20 minutes).
Serve over your favorite pasta (Note: I would recommend a thicker noodle than angel-hair), and enjoy!
Wednesday, December 7, 2011
MrsDrPoe: Maple Syrup Pasta
It's another What's for Dinner Wednesday, and since it's the holiday season, tonight I'd like to share with you my original, Elf inspired dessert- Maple Syrup Pasta.
Ingredients: 1/2 an apple, 1/2 cup grapes, 2 tablespoons pecans, 1 teaspoon nutmeg, 1 teaspoon ginger, 2 teaspoons cinnamon, 1 tablespoon butter, 1/4 cup maple syrup, cooked pasta.
Chop up the fruit and nuts, and saute in butter and spices till the fruit is soft:
Stir in the syrup to warm it. Poor the sauce over cooked pasta, and enjoy!
This may sound a bit odd, but trust me- Buddy the Elf knew what he was doing when he combined maple syrup and pasta!
Ingredients: 1/2 an apple, 1/2 cup grapes, 2 tablespoons pecans, 1 teaspoon nutmeg, 1 teaspoon ginger, 2 teaspoons cinnamon, 1 tablespoon butter, 1/4 cup maple syrup, cooked pasta.
Chop up the fruit and nuts, and saute in butter and spices till the fruit is soft:
Stir in the syrup to warm it. Poor the sauce over cooked pasta, and enjoy!
This may sound a bit odd, but trust me- Buddy the Elf knew what he was doing when he combined maple syrup and pasta!
Labels:
Christmas,
dessert,
Elf,
Maple Syrup,
pasta,
Wednesday,
What's for dinner
Wednesday, November 30, 2011
MrsDrPoe: Turkey Panini
Ingredients: turkey, bacon, crescent rolls, provolone cheese, jam, sweet potato casserole.
Cut the crescent roll in half, and spread jam on one side and sweet potato casserole on the other. Layer turkey, bacon, and cheese on the bottom roll half:
Place the remaining half of the roll on the top of the sandwich, and put the whole thing in a panini press (or George Foreman grill or on a skillet on the stove). Cook till cheese is melted and turkey is warm. Enjoy!
Labels:
leftovers,
panini,
sandwich,
Thanksgiving,
turkey,
Wednesday,
What's for dinner
Wednesday, November 23, 2011
MrsDrPoe: Empanadas
Since it's the night before Thanksgiving, many of you are probably busy preparing for your holiday meal and don't want to put much thought or effort into tonight's meal. So What's for Dinner this Wednesday? Empanadas- a quick and easy dish that can be altered to use with whatever meats and veggies you have on hand.
Ingredients: 1 can of biscuits, 1-2 cups chicken (cooked and shredded), 1 small tomato, 1/4 cup jalapeno, 1/2 cup shredded cheddar cheese, 1 tsp cumin, and salt and pepper (not pictured).
Finely dice the veggies and combine with chicken, cheese and spices:
Roll out the biscuits (I use my fingers) until they're approximately 1/4 inch thick, and place on an ungreased cookie sheet. Put a heaping 1-2 tablespoons of the chicken mixture on half of the biscuit:
Fold the other half of the biscuit over the filling (to form a half-circle), and seal the empanada by pressing a fork gently along the curved edge of the biscuit:
Cook according to the biscuit package directions. Serve with salsa and sour cream, and enjoy!
Ingredients: 1 can of biscuits, 1-2 cups chicken (cooked and shredded), 1 small tomato, 1/4 cup jalapeno, 1/2 cup shredded cheddar cheese, 1 tsp cumin, and salt and pepper (not pictured).
Finely dice the veggies and combine with chicken, cheese and spices:
Roll out the biscuits (I use my fingers) until they're approximately 1/4 inch thick, and place on an ungreased cookie sheet. Put a heaping 1-2 tablespoons of the chicken mixture on half of the biscuit:
Fold the other half of the biscuit over the filling (to form a half-circle), and seal the empanada by pressing a fork gently along the curved edge of the biscuit:
Cook according to the biscuit package directions. Serve with salsa and sour cream, and enjoy!
Wednesday, November 16, 2011
MrsDrPoe: The Ultimate Hot Cocoa
Another week has reached its midpoint, which means it's time for What's for Dinner Wednesday. Tonight, I'd like to share with you a family recipe that might be useful to you as we forge through the chilly nights ahead...hot cocoa.
Ingredients: 1 cup milk, 1.5 teaspoons unsweetened cocoa powder, 3 tsp sugar (or sugar substitute).
Combine cocoa and sweetener in the bottom of a microwave safe mug with a spoon:
Add about 2 tablespoons of the milk to the cup; combine to form a liquid-y paste. Pour in the rest of the milk and stir to combine. Microwave for 1 minute on high, then remove, stir, and microwave for another minute to minute and a half. Enjoy!
I love this recipe for several reasons:
1) It's simple and preservative free.
2) It's easily dressed up- top with whipped cream and chocolate shavings and maybe a peppermint stir-stick and you've got a fancy, festive treat!
3) It fits any diet- if you're watching your weight, use skim milk and Splenda for a happy ending to your day with 100 calories or less!
4) It makes a great gift- if you're looking for homemade gifts or party favors, combine cocoa, sweetener, and 1/3 cup powdered milk in ziplock bags (for individual packets...or multiply the recipe and put in mason jars). Give as gift along with instructions to add 1 cup water and the contents of the packet (about 1/3 cup and 1 tablespoon of mix from a larger container) to a mug and microwave.
Ingredients: 1 cup milk, 1.5 teaspoons unsweetened cocoa powder, 3 tsp sugar (or sugar substitute).
Combine cocoa and sweetener in the bottom of a microwave safe mug with a spoon:
Add about 2 tablespoons of the milk to the cup; combine to form a liquid-y paste. Pour in the rest of the milk and stir to combine. Microwave for 1 minute on high, then remove, stir, and microwave for another minute to minute and a half. Enjoy!
I love this recipe for several reasons:
1) It's simple and preservative free.
2) It's easily dressed up- top with whipped cream and chocolate shavings and maybe a peppermint stir-stick and you've got a fancy, festive treat!
3) It fits any diet- if you're watching your weight, use skim milk and Splenda for a happy ending to your day with 100 calories or less!
4) It makes a great gift- if you're looking for homemade gifts or party favors, combine cocoa, sweetener, and 1/3 cup powdered milk in ziplock bags (for individual packets...or multiply the recipe and put in mason jars). Give as gift along with instructions to add 1 cup water and the contents of the packet (about 1/3 cup and 1 tablespoon of mix from a larger container) to a mug and microwave.
Labels:
chocolate,
cocoa,
drink,
gift,
gift ideas,
holiday,
Wednesday,
What's for dinner,
winter
Wednesday, November 2, 2011
MrsDrPoe: Lemon Pepper Tilapia
It's What's for Dinner Wednesday again, and I'm hungry! Tonight I'll be sharing another one of Mr. Poe's favorite dishes, Lemon Pepper Tilapia.
Ingredients (per person): 1 Tilapia fillet, 2 tablespoons lemon juice, 2 teaspoons lemon pepper seasoning.

Place fillet on a piece of aluminum foil, and sprinkle the lemon pepper seasoning over it. Bring the left and right sides of the foil together over the fish and fold or roll up. Then seal the far end of the foil pocket by rolling or folding up that end:
Carefully pour the lemon juice in through the open end of the foil, and fully seal the pouch by rolling or folding up this end. Place on a cookie sheet (in case the juice leaks), and bake the fish at 400 degrees for approximately 15 minutes or until the fillet transforms from transparent to white and flaky:

Mr. Poe and I love to also put sliced bell pepper and cherry tomatoes in our Tilapia pouches, and we serve it over rice (the juice makes a great "gravy"). Enjoy!
Ingredients (per person): 1 Tilapia fillet, 2 tablespoons lemon juice, 2 teaspoons lemon pepper seasoning.

Place fillet on a piece of aluminum foil, and sprinkle the lemon pepper seasoning over it. Bring the left and right sides of the foil together over the fish and fold or roll up. Then seal the far end of the foil pocket by rolling or folding up that end:
Carefully pour the lemon juice in through the open end of the foil, and fully seal the pouch by rolling or folding up this end. Place on a cookie sheet (in case the juice leaks), and bake the fish at 400 degrees for approximately 15 minutes or until the fillet transforms from transparent to white and flaky:
Mr. Poe and I love to also put sliced bell pepper and cherry tomatoes in our Tilapia pouches, and we serve it over rice (the juice makes a great "gravy"). Enjoy!
Labels:
dinner,
fish,
lemon pepper,
tilapia,
Wednesday,
What's for dinner
Wednesday, October 26, 2011
MrsDrPoe: Garden's Bounty Pasta
It's Wednesday once again, and tonight I'd like to share with you my Garden's Bounty Pasta. This dish is a quick vegetarian meal that works well with whatever veggies you have on-hand.
Ingredients: pasta (go healthy with wheat!), 1 zucchini, a handful of green beans, 1/4 of a medium onion, 1/2 - 1 cup of pasta sauce, 2 tablespoons olive oil (not pictured), 2 teaspoons Italian seasoning (not pictured), mozzarella cheese (not pictured), and salt and pepper (not pictured).
While the pasta is cooking, chop up the veggies and toss them in a large skillet with the oil and seasonings:
Cook the veggies until just tender, then add the pasta sauce. Serve the veggie sauce over the noodles with some mozzarella cheese:
Enjoy!
Ingredients: pasta (go healthy with wheat!), 1 zucchini, a handful of green beans, 1/4 of a medium onion, 1/2 - 1 cup of pasta sauce, 2 tablespoons olive oil (not pictured), 2 teaspoons Italian seasoning (not pictured), mozzarella cheese (not pictured), and salt and pepper (not pictured).
While the pasta is cooking, chop up the veggies and toss them in a large skillet with the oil and seasonings:
Cook the veggies until just tender, then add the pasta sauce. Serve the veggie sauce over the noodles with some mozzarella cheese:
Enjoy!
Wednesday, October 19, 2011
MrsDrPoe: Chicken Casserole
It's another What's for Dinner Wednesday here at the blog, and I am hungry for some down-home cooking! Tonight I present to you chicken casserole for two.
Ingredients: 1/2 chicken breast (cooked and shredded), 1 can of cream of mushroom (or chicken) soup, 2 teaspoons lemon juice, 1/4 cup sour cream, 1/4+ shredded cheddar cheese, 1/4 cup croutons*.
Combine chicken, soup, lemon juice, sour cream, and 1/4 cup of the cheese in a small casserole dish with salt and pepper to taste. Top with a handful of cheese and the croutons:
Bake in the oven at 350 degrees until bubbly around the edges (about 15 minutes) and then enjoy! This dish goes well with Mrs. Holley's cabbage salad and my special green beans:
It's fantastic for company or pot-lucks...in larger batches of course!
*You can also top with crushed Ritz crackers tossed in melted butter instead of croutons.
Ingredients: 1/2 chicken breast (cooked and shredded), 1 can of cream of mushroom (or chicken) soup, 2 teaspoons lemon juice, 1/4 cup sour cream, 1/4+ shredded cheddar cheese, 1/4 cup croutons*.
Combine chicken, soup, lemon juice, sour cream, and 1/4 cup of the cheese in a small casserole dish with salt and pepper to taste. Top with a handful of cheese and the croutons:
Bake in the oven at 350 degrees until bubbly around the edges (about 15 minutes) and then enjoy! This dish goes well with Mrs. Holley's cabbage salad and my special green beans:
It's fantastic for company or pot-lucks...in larger batches of course!
*You can also top with crushed Ritz crackers tossed in melted butter instead of croutons.
Wednesday, October 12, 2011
MrsDrPoe: Quesadillas
It's another Whats for Dinner Wednesday here at the blog. Tonight, I'll be sharing with you another recipe that does double duty as one of Mr. Poe's favorite dishes and as something quick and easy for a Wednesday night meal.
Ingredients: burrito-size flour tortillas, cheese, cooked and shredded chicken, jalapenos (optional), and tomatoes (not pictured, optional).
On one half of the open tortilla layer cheese, chicken, and veggies:
Fold the tortilla in half, and carefully place it in a George Foreman type grill, closing the lid OR on a hot skillet or grill pan on the stove-top. After the cheese starts to ooze out just a bit, put the quesadilla on a plate, and cut it into four wedges with a pizza cutter or knife:
Serve with a huge dollop of sour cream and plenty of salsa. Enjoy!
Ingredients: burrito-size flour tortillas, cheese, cooked and shredded chicken, jalapenos (optional), and tomatoes (not pictured, optional).
On one half of the open tortilla layer cheese, chicken, and veggies:
Fold the tortilla in half, and carefully place it in a George Foreman type grill, closing the lid OR on a hot skillet or grill pan on the stove-top. After the cheese starts to ooze out just a bit, put the quesadilla on a plate, and cut it into four wedges with a pizza cutter or knife:
Serve with a huge dollop of sour cream and plenty of salsa. Enjoy!
Labels:
mexican,
quesadilla,
tortilla,
Wednesday,
What's for dinner
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