27 Eylül 2012 Perşembe

Turkey (or Chicken) Noodle Casserole

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When it comes to hospitality, I think it’s nice to always have a casserole in the freezer—ready to be baked—just in case you need a last-minute meal. True…a casserole may not qualify as a “fancy” dinner. However, you can still make a nice tossed green salad and pick up some dinner rolls to go with it and I’d say that’s good enough to serve to company.

One of my favorite casseroles is Turkey Noodle Casserole. This is something I often make after Thanksgiving, when I have a lot of leftover turkey breast to use up. It also tastes really good made with freshly-cooked boneless chicken breasts.

I’ve served this casserole a lot to company over the years, and people seem to really like it. I’ve also taken it a lot to new moms who just had a baby or people who just had surgery of some kind and needed some ready-to-bake meals made up for them.

You can make up this casserole ahead of time and put it in the refrigerator for 2-3 days before baking. Or, if you want to freeze it, that works well too. You can keep it in the freezer for 2-3 months; just thaw in the fridge for 24 hours before baking. A lot of times I’ll double up this recipe and make one pan for now and one pan to put in the freezer for a later date. Here’s how to make the casserole:

TURKEY NOODLE CASSEROLE

1 (12 oz.) pkg. wide egg noodles (cooked according to package directions and drained)
¼ cup butter
1 large yellow onion, diced finely
1 (13.25 oz.) can mushrooms
2 (10 3/4 oz.) cans cream of chicken soup
1 cup whole milk
1 cup sour cream
1 ½ cups Parmesan cheese (I used freshly-grated)
1 (7-oz.) jar diced pimento, drained
1 T. plus 1 tsp. dried parsley flakes
4 cups cubed cooked turkey or chicken

Melt butter in a skillet. Add chopped onions and cook 3-5 minutes or until tender. Add mushrooms, cream of chicken soup, and milk and heat through. Stir in sour cream and ½ cup of Parmesan cheese, pimento and parsley. Stir in noodles. Spoon into buttered casserole dish(es). Top with remaining Parmesan cheese. Cover, and bake in a 350 degree oven for 30 minutes. Remove cover and bake 15 minutes more.

Enjoy!
~Becky

Hosting a Roaring 20s Murder Mystery Party

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In April, I made a blog post about our Old West-themed murder mystery party. Last night, we hosted a Roaring 20s-themed murder mystery party and dinner. It was a super fun evening!!! Here’s a run-down on the party:

We used a commerical murder mystery kit for the evening. I actually found two companies that have excellent roaring 20s-themed murder mystery kits. One was “Murder at the Juice Joint,” (http://www.nightofmystery.com/shop/category/mysteries/all/view/Murder-at-the-Juice-Joint-p4/) which was created by Night of Mystery, the same company I bought my “Murder at the Deadwood Saloon” kit from last year; and “Murder at the Four Deuces,” which is available from the company, Dinner and a Murder Mystery Games (http://www.dinnerandamurder.com/games/4deuces.htm ). Since I already tried a game from Night of Mystery, I decided to go for the “Murder at the Four Deuces” kit this time.

I thought this kit was just as good as the one I bought last year. Some differences: with the Night of Mystery kits, you get a lot of ideas for decorations, including a lot of downloadable items like labels for booze bottles and crates and the templates for making your own name cards. But with the Dinner and a Murder Mystery games, you can buy a boxed kit—which arrives in the mail. That’s what I did. I liked that, rather than having to print everything up from my own printer. With this kit, you also get some extra activities for the evening, like a scavenger hunt activity, and an online party invitation and management system, which the other company doesn’t offer. But…the name cards included in the “Murder at the Four Deuces” kit were just the plain ol’ stick-on on kind, and they didn’t stick on too well. And there weren’t any templates for décor like you get with the Night of Mystery kits. I also found A LOT of typos in the character descriptions and other materials they sent me (I can’t help it…I’m an editor.). I also reworded and retyped up some of the scripts they gave me for key characters like the host and inspectors, which I think made the evening much more clear for our guests. But all in all, I thought the kit was a good value. It really just depends what you want. If you have a lot of time for making invitations, name cards, decorations, etc., go with a Night of Mystery kit. (This kind of “creating” can be loads of fun!). If you want all this printed up for you—without the same creative/artistic touch—go with the Dinner and Murder Mystery kit.

Decorating for this event was a bit of a challenge. The setting for this house was a speakeasy. I thought a lot of the speakeasy and roaring 20s decorations that were available from online party suppliers were a bit hokey. Every company out there basically sells the same the same old hokey, cheap-looking speakeasy decorations. And honestly, I thought it would have been a bit of a challenge trying to make our dining room, kitchen area and family room into a speakeasy with tables and a dark, smoky atmosphere. We have large windows throughout and big, Texas-sized furniture that I wasn’t going to try to move to make room for folding card tables. I did find a design online for a mock bar table we could have made out of plywood, but again, where would we find room to put it? Not only that, I didn’t want to spend money on making a bar. Now I thought it would have been fun to make some old booze bottles with old fashioned labels on them, and put those bottles around the house for decorations. But then my very logical son brought up the fact that during Prohibition, companies probably didn’t want to identify themselves too clearly as bootleggers, so they probably didn’t put labels on their liquor back then. Besides, I didn’t have a bunch of empty bottles on hand to put labels on. I also didn’t have big boxes to put fake booze labels on, which I had thought about doing.

So…I decided to just go with a more general 1920s style of décor. Black and white was a popular color scheme back then, along with anything sparkly and glitzy, so I went with that as my theme. I decorated with strings of pearls, black and white feather boas, black and white streamers, and black and white bandanas which I used for table coverings, which I found for good prices at Party City and Hobby Lobby. I also found some really elegant crystal candle holders from Hobby Lobby—during their ½ price sale week—which I put black candles in. I put candles all over the family room, kitchen, dining room and front office (which we used as our wine room), and dimmed all the main house lights, which created kind of a night club atmosphere. I also hung posters of Al Capone and other 1920s gangsters (which I bought online from poster companies), and found some black crystal confetti to scatter on the tables. I did have several sets of crystal candle holders for the dining tables, which actually were my grandmother’s, which she got for her wedding in the late 1920s. Anything crystal (as long as it’s clear crystal; the colored “Depression glass” didn’t come along until the 1930s) is ideal to decorate with for a 1920s-themed party.

Here’s a sampling of some of the decorating I did for the party, such as “The Four Deuces” sign I made out of glitter…

Wine glasses with black and white ribbons…


A couple of the tables…


I wrapped plastic cutlery around black and white napkins and tied them with black and white ribbons…

The right music also adds to an evening like this. For music, I bought a three CD pack of 1920s classics called, “I’d Rather Charleston,” which was a collection by various artists, and an online music download, “Charleston: The Dance of the Roaring Twenties,” by Walter Weeman’s Brass and Singers. We played these all evening, and it really added a lot to the fun, upbeat atmosphere of the evening (even with murders going on!). I bought the music from Amazon.com, which incidentally has a great selection of music from that era.

We had 22 characters join in the fun last night. (We were supposed to have 24 but one couple got sick and couldn’t make it). Plus, we also had 12 teenagers and younger children (sons and daughters of characters) over; they just observed and didn’t take on roles (actually, for most of the evening, they were upstairs in the game room playing ping pong and video games!).

I already included a lot of tips about how to host a murder mystery party in my April 3 post. If you haven’t read that and are interested in planning a murder mystery party, you might want to check out that post.

Some other useful tips:

**Give your guests a detailed outline of what-would-happen-and-when during the evening. Now most murder mystery kits will include a handout for what you give to your guests to explain the setting, etc., for the party. In addition to sending out that to my guests, I typed out a very detailed outline for my guests that explained specifically what we’d be doing at our party (which may be particular for us): when to arrive (I stressed that for this party, timeliness was very important), where to park, which door to use, when we would be eating, when we would be having the scavenger hunt, how the investigation would progress, which guests were playing which roles, what awards we would be presenting at the end of the party, etc. If you try to explain all this after you’ve already got a crowd gathering inside your house, it’s going to be too hard to do. It’s better to let your guests know these details ahead of time. Email this information to your guests in advance of your party (about 2-3 weeks before the event). Also stress that they should be studying up on their characters before they arrive.

**Have information envelopes available for each of your guests to pick up when they arrive. I had a wrought iron basket setting out, with two envelopes for each guest: an “A” envelope with their nametags, character descriptions (an extra copy of what they already were given before the party), play money for the game, and certain documents for particular guests. The “B” envelopes had character objectives for after the murder, voting cards (for best acting, best costume, etc.), and other documents and instructions that certain guests needed. The “A” envelopes were opened upon arrival; the “B” envelopes were opened after the murder. Organizing all the materials this way ensured that guests would receive the materials they needed, when they needed them…and as the host, I didn’t have to scramble around trying to find certain guests to hand them particular documents at various points during the evening.

**Make sure your evening’s “victim” knows exactly what he’s supposed to be doing during the evening. Last night’s victim had a lot of very detailed information in his “A” envelope about where to be standing when he saw his demise, and how to signal to the host (my husband) that he was ready to fall on the floor (and my sons would need to turn off the lights and make a loud bang sound by popping a balloon). You want this part of the evening to go very precisely. It sets the tone for the rest of the party.

**Have back-up cast members available for key characters. Last night several people were sick and couldn’t make the party. Another gal had a “family emergency” two days earlier and almost wasn’t able to make it. You have to be ready to “move characters around” or find replacements for key characters—just in case you need to. Something always seems to happen last-minute, especially if you’re planning one of these parties during the winter months, when a lot of cold and flu bugs are spreading. That’s not a reason to fret though. In any murder mystery kit you buy, there will be a list of “core” characters as well as supporting roles (that are not essential to the storyline, but do add to the evening if you have people to play them). On Friday—the day before the party—I had to find replacements for three key roles. One couple was sick, along with their kids, and they weren’t going to make it. Another couple had a very contagious little boy; the husband would have to stay home and watch his kids while the wife could still go. Friday afternoon, when I got the news, I was scrambling around to find replacements. I moved one couple who were playing less essential characters, to playing the more pivotal roles of the couple who got sick. I was able to talk my 18-year-old son into playing the part of the husband with the contagious little boy (so he could stay home with his kids)…which meant my son had two “older women” hanging on him during the murder mystery party. (Check out this pic. It says it all!)

**Assign character roles very carefully. If you’ve got introverted or shy friends, they’ll probably enjoy themselves more if you assign them supportive roles. What some people enjoy most about these kinds of parties is just dressing up, observing and trying to figure out “Whodunnit.” Usually the main character roles are best played by extroverts—people who naturally like to “ham it up.” My husband is a good example. He’s a classic introvert (married to a super extrovert who plans nonstop parties…well, we balance each other out!). Last year, he had the main male role, and the minute the party started, he was besieged by about 20 other guests who had character assignments to harass him or question him about something. By the end of the evening…well, probably 15 minutes into the evening…he was totally wiped out.

**Serve food that fits in with the theme for the evening, and requires absolutely NO last minute food prep or cooking on your part. For me, I was the hostess last night, and I was also one of the main characters. If you are going to be eating the main meal sometime after the party starts, have appetizers to eat beforehand. This is what we did last night. Our guests arrived somewhere between 6 and 6:45 pm. We had appetizers to munch on during this time. I asked a couple of the guests to bring cheese and cracker trays for appetizers. I also made an easy appetizer for the evening—cheese, sausage and olive kabobs. This was a popular snack in the 1920s, and the kabob sticks fit with the black and white theme:

The party “officially” started at 6:45, once everyone had arrived. The victim had about a half hour to complete a list of objectives (basically he had to say and do certain things to get other characters upset with him).

Here’s a photo of the evening’s victim, Jim Ravioli, telling his daughter, Rebecca Ravioli, she couldn’t marry Rhett Bumbler:

Here’s the victim lying on our front staircase:

After the victim was dragged away by the inspector and my husband (owner of The Four Dueces), dinner was served. This was about 7:15. Dinner was ready right then, and I didn’t have to do anything ahead of time to prepare it. Everything had been done ahead of time. I made a large tray of lasagna, which I put in the oven at 6 pm, right before our first guests arrived. I made crock pot chicken cacciatore, which I got going about noon. All I had to do at serving time was take off the lids of the crock pots. I made herbed spaghetti to with the chicken cacciatore and garlic bread loaves. Both of these were prepared in advance, and just needed to be heated in the oven about a half hour before serving. Being that the theme for the party was 1920s Chicago gangsters, and most of the characters were Italian, Italian food a perfect choice for the meal. It was a really good choice for me, because I didn’t have to do any last-minute food prep. Here are the recipes:

CROCK POT CHICKEN CACCIATORE

3 ½ lbs. chicken pieces (thighs and/or breasts)
1 large yellow onion, chopped
1 tsp. dried oregano
½ tsp. lemon pepper
½ tsp. salt
1/8 tsp. black pepper
2 tsp. garlic powder
¼ cup rose wine
1 T. granulated sugar
1 green pepper, sliced thinly
1 (8 oz.) can tomato sauce
1 (8 oz.) can mushrooms

Put all of the above ingredients in a large slow cooker. Cover and cook on low for 6 hours. Serve with pasta.

PASTA WITH OLIVE OIL AND SPICES

1 lb spaghetti ( good quality)
1/2 cup olive oil
2 tsp. garlic powder
1 T. dried oregano
1 T. dried parsley
salt and pepper--to taste

Cook pasta in salted boiling water according to manufacturer directions. Drain, and add oil and the rest of the ingredients. Put in an oiled casserole dish. Refrigerate until serving time. About a half hour before serving time, put spaghetti in covered casserole dish in 350 oven. Bake for 30 minutes—or until heated through.

DO-AHEAD GARLIC BREAD LOAF (I made 5 of these for the party)
1 loaf French or Italian bread
½ cup butter
2 tsp. garlic powder
1 tsp. dried parsley
Optional: ¼ cup Parmesan cheese

Slice loaf into 1 inch slices; make your cuts 90 percent into the loaf, but not all the way (without cutting into the bottom of the loaf, so that the slices stay held together in the loaf). Melt butter. Add garlic powder, parsley and Parmesan cheese. Spread each side of each slice of bread with the butter mixture (a pastry brush works well to do this). If desired, lightly brush a little butter on the outside of the entire loaf as well. Wrap loaf in heavy-duty aluminum foil and freeze. Bake in 350 degree oven (straight from freezer; you do not need to defrost loaf) for 30 minutes before serving.

I asked guests to bring accompaniments for the meal: Caesar or other tossed salads, veggies and dip trays, bottles of wine and desserts. I also had chocolate, raspberry and peanut butter mousse cups in the freezer, which I brought out of the freezer to thaw at room temperature about 30-40 minutes before mealtime. Everything was on my kitchen countertops and center island and was served buffet style. The meal went very smoothly!

**One last tip: buy some small gifts that you can hand out with the award certificates at the end of the evening. Last night’s guest with the most game money at the end of the evening got a set of black and white gangster shot glasses (which fit in nicely with 1920s speakeasy theme). The guest who won “best actor” got a bottle of champagne in a black and silver velvet bag. The guest who won “best costume “got a large box of dark and white chocolates. The guests who correctly guessed the killer got chocolates too. Having the gifts to hand out ended the party on a special note.

Here’s a photo of our group which we took at the end of the evening:

I can’t lie to you…this isn’t an event that’s going to be totally stress-free for you, no matter how good of an advance planner you are. You’re hosting a large meal AND you’re organizing what’s basically an Improv performance. It’s going to take a certain amount of work. A lot is on your shoulders. But it all can go very smoothly if you plan things in advance… and the stress will be kept to a minimum. Keep in mind the work you put into the evening is well worth it!!! I sure had a lot of fun last night. My guests said they did too. These are the kinds of events that make for great memories down the road.

That’s all for now! If you’re planning a murder mystery party and you have any questions, feel free to drop me a note!
~Becky

Favorite Super Bowl Munchies

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With the Super Bowl less than two weeks away, my youngest son and I have been planning our annual Super Bowl party. He’s actually spearheaded the whole event, planning the guest list, designing and writing the Evite invitation, and organizing games for the party. Now we’re down to creating the menu. Our guests will be bringing a lot of finger foods and beverages to the party. In addition, there are certain munchies we like to make every year. The recipes for our favorite Super Bowl treats are below. We’ll probably make these foods this year too. They’re not exactly low calorie food choices, but they sure do hit the spot while you’re sitting on the couch, cheering on your favorite team with your friends!

SEVEN LAYER TEX-MEX DIP

1 can refried beans (I use Amy’s Organic Refried Beans, which are seasoned and taste delicious!)
1 16-ounce carton sour cream
8 oz. cream cheese, softened
1 pack of dry taco seasoning mix or Fiesta Ranch dip mix
16 ounce containers guacamole dip (I use Wholly Guacamole—again, very delicious! And there are natural preservatives in there, so the guacamole doesn’t go bad even though it’s fresh.)
12 ounces finely shredded Monterey Jack and mild cheddar cheese mix
2 bunches green onions, sliced thinly
1 large tomato (chopped finely)
½ cup black olives, sliced thinly

Assemble the layers in a 7 by 11 inch glass baking dish. The layers will be thin, so that when you dip a tortilla chip, you get all seven flavors in every bite. First, spread the refried beans over the bottom of the dish. Next, beat the cream cheese, sour cream and taco seasoning together, and then spread that on top of the refried bean layer. Make the guacamole the third layer; spread it over the cream cheese mixture very carefully so that it doesn’t get mixed up in the first two layers. For the fourth layer, sprinkle the cheese on top of the guacamole. The last three layers are the green onions, then tomatoes, and black olives on top. Cover the dip with plastic wrap and chill in the refrigerator until ready to eat. Serve the dip with tortilla chips.

BOURBON FRANKS

2 cups ketchup
2 cups bourbon
1 cup dark brown sugar
1 medium yellow onion, diced finely
1 T. plus 1 tsp. Worcestershire sauce
¼ tsp. Tabasco sauce
3 (1 pound packages frankfurters—each hot dog cut into thirds) or 3 pkgs. Little Smokies cocktail franks

Combine ketchup, bourbon, brown sugar, onion, Worcestershire sauce and Tabasco sauce in saucepan. Simmer uncovered for a half hour, stirring occasionally. Preheat oven to 325 degrees. Place franks on a shallow baking pan that has been sprayed with cooking oil spray. Pour the bourbon sauce over the franks, coating them evenly. Cover pan with aluminum foil. Bake about 30-40 minutes, until heated through. Serve with toothpicks.

BUFFALO HOT WINGS

25 chicken wings
1 cup all-purpose flour
1 tsp. cayenne pepper
1 tsp. garlic powder
½ tsp. salt
Vegetable oil for deep frying
½ cup butter, melted
½ cup hot pepper sauce (I like Frank’s “Red Hot” cayenne pepper sauce)

Cut wings at joint and remove tips. Set aside. Mix flour, cayenne pepper, garlic powder and salt together. Dip wings into flour mixture and coat well. Deep fry wings (about 10-12 at a time) in hot oil until crisp and golden brown. Drain on paper towels. In a small sauce pan, melt butter; add hot sauce to butter and stir well. Dip wings into hot sauce mixture. Cover; let stand one minute. Serve warm with celery sticks and your favorite sour cream ranch dressing.


SMOKED TURKEY CHEESE BALL

1 cup finely ground smoked turkey
1 (8 oz.) pkg. cream cheese, softened
3 T. mayonnaise
2 T. fresh parsley, diced finely
1/2 cup pecans, chopped

Blend first four ingredients together and chill for an hour until firm. Shape mixture into a bowl and then roll into chopped pecans. Store in refrigerator until serving. Can be made 2-3 days in advance. Serve with crackers and/or pita and pretzel chips.


TEX-MEX CORN DIP

1 (11 oz.) can golden sweet corn
1 bell pepper (green, red, yellow or orange), diced
3 Roma tomatoes, diced
1 red onion, diced
½ bunch cilantro, diced
1/3 cup hot salsa
Salt and pepper to taste
2 T. balsamic vinegar
2 ripe avocados, diced

Mix all ingredients together in bowl. Cover bowl, and refrigerate several hours before serving. Serve with tortilla chips.


GROUND BEEF ‘N VEGGIE EGG ROLLS

1 ½ pounds lean ground beef or ground turkey
1 qt. fresh bean sprouts
3 large Spanish onions, chopped
2 pounds fresh carrots, peeled and shredded
1 cabbage, shredded
Salt and pepper to taste
I package Lumpia wrappers, thawed in the refrigerator at least one day (these are available at Asian markets)

For filling: Brown ground beef and onion together. Drain, and set aside. Stir fry bean sprouts, carrot and cabbage together in 1-2 tablespoons vegetable oil. Season to taste with salt and pepper. Stir in hamburger and onion mixture.

Carefully separate Lumpia wrappers. Put about 2-3 tablespoons worth of filling into each. Fold each side in a couple inches, and roll up “burrito-style.” (Usually there are instructions on the Lumpia wrappers package, for exactly how to fold them.) At this point, you can fry the egg rolls. Or, you can put them in freezer bags or containers (with waxed paper between the layers) and freeze them uncooked. About a day before serving, start thawing them in the refrigerator.

Cook them in hot oil for 2-3 minutes (until lightly browned), or baste them with oil and bake them on a cookie sheet at 400 degrees for about 20 minutes. Serve with sweet chili sauce (also available at Asian markets, as well as the international aisle of many supermarkets). My favorite is Mae Ploy Sweet Chili Sauce.

Oh, I must add the a big batch of buttery popcorn—made the “old fashioned” way with a popcorn popper using oil—also makes for some good munchin’ at a Super Bowl party. It’s one of my favorite treats actually…and is “no sweat” to make.

Well, those are my son’s and my favorite Super Bowl treats. What about you? Do you have any great ideas for Super Bowl munchies that I didn’t mention here? If you do, drop me a note! I’m always looking for good ideas!

Becky

Decorative Chocolate Cream Pie

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We’re having company over for dinner tomorrow night. I thought I’d make a post about what we’re having for dessert…chocolate cream pie. I’ve found over the years that chocolate cream pie is a dessert that practically everyone likes. This recipe comes from the 1980 Good Housekeeping Illustrated Cookbook. It’s the best chocolate cream pie recipe that I’ve ever found.

1 9-inch baked pie shell (I use the recipe I posted last July), cooled
½ cup granulated sugar
1/3 cup all-purpose flour
¼ tsp. salt
2 cups whole milk
2 squares unsweetened chocolate, grated
3 large egg yolks
3 T. butter
1 tsp. vanilla extract
Whipped cream for garnish, plus chocolate leaves, sprinkles or curls—if desired.

Whisk the three egg yolks in a pint-sized bowl and set aside. In a 2-quart saucepan, whisk together sugar, flour, salt, milk and grated chocolate. Over medium heat, cook mixture, stirring constantly, cook until mixture is thickened and boils (about 10 minutes). Spoon about a half-cup’s worth of the chocolate mixture into the beaten egg yolks and quickly whisk together. Pour this chocolate-egg yolk mixture back into the pan with the rest of the chocolate mixture. Blend together well. Stir over low heat until very thick (about two minutes), and mixture mounds when dropped from a spoon (don’t allow to bowl though). Remove from heat and stir in butter and vanilla. Then pour into baked pie shell. Cover the surface of the chocolate mixture with plastic wrap. Refrigerate until cool and set—about 3-4 hours. Then you can remove the plastic wrap and garnish.

I piped whipped cream on my chocolate cream pie (above), and garnished it with dark chocolate, white chocolate and peanut butter leaves. I made these with a leaf mold, that I filled with melted Candy Wafers (available from Hobby Lobby). You can also use Wilton’s Candy Melts, which you can buy at craft supply stores like Michael’s, or "real" chocolate if you temper it first. One final touch was to sprinkle Cocoa Pearls on top of the piped whipped cream. These are available at Trader Joe’s, and add a special touch to the pie.

Have a great weekend everyone!
~Becky

Hot 'n Spicy Crock Pot Chili

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I said it before...and I'll say it again: I love my crock pots! (I say "crock pots" plural, because I have seven of them, in varying sizes. I use them all, often multiple crock pots for one meal. The main entree might go in a large 6 1/2- or 7-quart crock pot, and then I may have several side dishes cooking in the smaller or medium-sized crock pots. If I've got a large crowd coming over, I might have both of my two 7-quart crock pots cooking the same main entree such as roast beef.)

Cooking in a crock pot is an easy and stree-free way to entertain. You start the food cooking in the morning (You can even do all your advance food prep the night before and put the filled crock pot in the fridge until cooking time), and have very little, if any, food prep to do before your guests arrive (which means you can be relaxing beforehand!). And if it's a chilly day outside, you have the added plus of taking in all those wonderful smells coming from the kitchen all day.

I took advantage of my crock pot this past weekend. As I mentioned in previous posts, we had a Super Bowl party this past Sunday. We also had overnight, out-of-town guests coming over Saturday evening. I already had a lot to do Saturday night, with getting ready for the Super Bowl party. There wasn't going to be a lot of "free" time Saturday evening for fixing a big dinner. So my crock pot came to the rescue....again! I used my large crock pot, and made crock pot chili...which was enough for about 12 people. On the side we served sour cream, shredded cheddar and Monterey Jack cheese, diced onions, and Fritoes. Our guests brought corn bread and tossed salad. It was a very yummy...and filling meal. I made up the chili the day before--on Friday--and kept it in the fridge until Saturday morning. It cooked all day Saturday, and about 6 pm when our guests arrived, dinner was ready!

The recipe I use for chili is one that I adapted and tweaked from the small recipe booklet that came with my West Bend crockery cooker. Here it is:

3 lbs. lean ground beef
2 ½ cups chopped yellow onions (3-4 large onions)
2 ½ cups chopped green bell pepper (3-4 large bell peppers)
3 tsp. crushed garlic
1 (4 oz.) can diced green chilies, drained
4 (28-oz.) cans whole tomatoes (undrained), cut up
2 (15 oz.) cans dark red kidney beans, drained
2 (15 oz.) cans light red kidney beans, drained
4 T. chili powder
1 T. ground cumin
2 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper

Brown ground beef with onion, green pepper and garlic in large skillet over medium heat. Drain excess grease. Transfer mixture to crock pot. Add remaining ingredients; stir to blend. Cook on low heat setting for 8 to 10 hours.

Enjoy!

~Becky

26 Eylül 2012 Çarşamba

Israeli Couscous with Roasted Vegetables and Feta

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I love roasted vegetables. And when you combine them with toasted Israeli cousous, toss it lightly with garlicky dressing and top it with feta, well then it's absolutely perfection.

You can use your favorite vegetables in this - zucchini would be great, if you're looking for some ideas of how to use some up! - but any combination will be wonderful.

Chop up the veggies then combine them in a large bowl. I used broccoli, red onion,


mushrooms, snow peas,


and red pepper.


Drizzle the vegetables with 2 Tbsp. of the olive oil


then stir them well to coat all the veggies. Spread them out on a large baking sheet.


Roast the veggies for 25-35 minutes or until they are nice and tender and start to carmelize.


While the vegetables roast, prepare the couscous. Heat the remaining oil in a medium saucepan over medium heat. Pour the couscous in


and cook, stirring constantly, until the couscous is lightly browned. Cover with boiling water


and bring the mixture to a boil. Reduce heat to low and cover; simmer for 12 minutes or until the water is absorbed. When the couscous is done, you can see why it is sometimes called "pearl" couscous!


Pour the couscous into a large serving bowl,


and top with the vegetables.


Drizzle with the vinaigrette, then toss well to coat. Sprinkle feta over the mixture,


then stir again. Doesn't this look delicious???


It's a wonderful meal on its own or as an accompaniment to grilled or roasted meat.

One year ago: Banana Scones
Two years ago: Frozen Tiramisu
Three years ago: Pineapple Zucchini Bread

Get more great ideas at Mangia Monday, Mouthwatering Monday, This Week's Cravings, My Meatless Monday, Mop it up Monday, Seasonal Inspiration, Mix it up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Whole Foods Wednesday, Hearth and Soul, Recipe Box, Meatless Monday.

Israeli Couscous with Roasted Vegetables and Feta

2 cups broccoli, cut into bite sized pieces
1 cup snow peas
2 cups mushrooms, quartered
1/2 red onion, quartered and sliced
1 cup large diced red pepper
3 Tbsp. olive oil, divided
8 oz. Israeli Couscous
1 3/4 cup boiling water
1/3 cup garlic vinaigrette
1/2 cup feta cheese

Combine the vegetables in a large bowl and drizzle 2 Tbsp. oil over them. Stir well to coat all the vegetables then spread them out on a large baking sheet. Roast at 400 for 25-35 minutes or until vegetables are tender and slightly carmelized. Stir the veggies a few times during roasting.

Meanwhile, coat a medium saucepan with the remaining tablespoon of olive oil and heat over medium heat. Add the couscous and toast, stirring constantly, until the couscous is lightly browned, about 5 minutes. Slowly add the boiling water, and then bring the couscous to a boil. Reduce heat to low; cover and simmer for 12 minutes until the couscous has absorbed all the liquid.

Pour the finished couscous into a large bowl and add the roasted vegetables. Pour in the vinaigrette and stir well. Top with feta. Serves 4-6 as a main course and 6-8 as a side dish.

Peanut Butter Banana Donuts

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This combination has to be one of the best ever - peanut butter, banana, chocolate...all together in a BAKED donut that uses whole wheat flour. So delicious and at least more nutritious than the standard donut variety. These donuts will make any breakfast, brunch or after school snack super special.

Start by combining the dry ingredients: flours, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.


Stir the dry ingredients then add the peanut butter, milk


eggs and banana. Stir well to incorporate all the ingredients. (You can do this by hand - you don't even need a mixer!) Now grease your donut pan and then fill each indentation with batter.


Bake for 9-12 minutes or until donuts are golden and spring back when touched lightly. Remove the pan to a cooling rack.


Let the donuts cool in the pan for 3 minutes, then carefully remove and let the donuts cool completely on the rack.

For the glaze, combine the chocolate chips, corn syrup (or honey) and butter in a medium bowl that is safe to put in the microwave.


Microwave on medium power for 30 seconds, then stir and microwave for another 30 seconds if needed. Stir until smooth


then add the vanilla and stir again. Dip each donut into the glaze


and carefully turn to keep the glaze on top of the donut.


Return the glazed donuts to the rack to set.


If you want to put sprinkles on them, now is the time, before the glaze dries!


Sprinkles or no, these are amazingly delicious donuts. And they have fruit. So there you go.


One year ago: Peanut Butter Chocolate Pretzel Bars
Two years ago: Chicken Alfredo Pizza
Three years ago: Asian Grilled Green Beans

For more great ideas, visit Crazy Sweet Tuesday, Cast Party Wednesday, What's Cooking Wednesday, Whatcha Whipped up Wednesday, One month of Fun, Full Plate Thursday, Something Swanky, Recipe Box, Thursday's Treasures, Tastetastic Thursday, Foodie Friday, Food on Fridays, Friday Food, Foodtastic Friday, Foodie Friday (#2).

Peanut Butter and Banana Donuts
1 cup white whole wheat flour
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup sugar
2 eggs
1/2 cup milk
1 1/4 cups mashed ripe banana
1/3 cup creamy peanut butter

Glaze:
1 cup chocolate chips
1 Tbsp. honey
1 Tbsp. butter
1 tsp. vanilla

In a medium-sized bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sugar. Add in the egg, milk, banana, and peanut butter. Whisk until well-combined.

Spoon batter into a greased donut pan.

Bake at 350 for 8-12 minutes or until donuts start to turn a light golden brown.
Remove donut pan to cooling rack. Let donuts cool in the pan for 3 minutes, then remove to cool completely on the wire rack. Re-grease the pan and repeat with another batch.

For glaze, in a small saucepan, melt chocolate chips, honey, and butter over low heat. Stir constantly. (Or microwave for 30-second intervals on medium heat, stirring between each heating.) Once melted, stir in vanilla until shiny.

Dip the tops of the donuts into glaze and top with sprinkles, if you like. Allow glaze to harden before serving.

Makes 12 donuts.

Recipe Source: Adapted from A Kitchen Addiction