Ham-Cheese Quiche (Southern Living 1979)

Audry picked this Ham-Cheese Quiche for us to try.  It was quite delicious.

Ham-Cheese Quiche (SL 1979)
Homemade whole wheat pie crust (I used all whole wheat flour)
1/2 cup milk
1/2 cup plain Greek yogurt
2 eggs, slightly beaten
1 T cornstarch
1-1/2 cups diced cooked ham
5 mozzarella string cheese sticks, cut in "cubes"

Make pie crust according to directions on website.  Bake for approximately 10 minutes at 400F.
Combine milk, yogurt, eggs, and cornstarch.  Mix until smooth.
Stir in remaining ingredients.
Pour mixture into pie crust.  Bake at 400F for approximately 25 minutes or until set.

Little Man and Little Miss were super excited when I asked if they'd like to have the leftover quiche the next day for breakfast.  I was super excited, too - one less thing to have to make before I went to bed that night!

Lindy

Cheesy Sour Cream Enchiladas (Southern Living 1979)

When I saw the title of this recipe, I thought it would be a big hit with my family.  Cheese and sour cream happen to be two of their favorites - particularly for K-man and Little Man.

However, when I started looking at the recipe in more detail once I finally decided when to make it, I wasn't so sure how it would be received.  Two cans cream of mushroom soup just really didn't sound like something I'd want to have on an enchilada.  However, this was a recipe that Chery chose for us to try, so we were going to definitely give it a try.

This turned out really well.  If I made it again, though, I would put something else in it.  We ate ours with cooked spinach, and it tasted really great and didn't break up the smooth texture of the dish.  Audry's "hubs" thought cubed chicken might be a good change up, too.

Cheesy Sour Cream Enchiladas
(equivalent of) 2 cans homemade cream of chicken soup
1 cup Greek yogurt
1/8 t pepper
1/8 t garlic powder
1 (4-ounce) can chopped green chiles
1-1/2 ups shredded Mexican fiesta cheese (2% milk)
16 corn tortillas (I used a corn/flour blend from Fresh Market that were really good)

Combine soup, yogurt, chiles, pepper, and garlic powder in a medium saucepan; mix well.  Cook over medium heat, stirring often until hot. 
I warmed the tortillas just to make them more pliable.  I put about 1-1/2 T cheese and 2 T soup mixture into the center of each tortilla.  Roll tightly and place in a well-sprayed 13- x 9- x 2-inch baking dish.
Spoon the remaining soup mixture on top of the enchiladas.  Sprinkle with any remaining cheese.
Bake at 350F for 20 minutes.

This picture is of leftovers.  It was much prettier the night before straight out of the oven, but I just forgot to take a picture.

Lindy

Lindy - Menu Plan 2/23/2014

I mentioned last week that baseball has started.  Little Man had practice Sunday night at 5:30, so we just had leftovers from Saturday night's Cheesy Sour Cream Enchiladas.

Little Man is in kindergarten.  Each week he has been able to bring home one fiction book from the library.  About a month ago, he mentioned that when he would be able to bring home a non-fiction book, he would choose a cookbook so that he could learn how to cook with me.  Apparently cooking with me using a recipe from online is just totally different from cooking with me from a cookbook he gets to choose.  Last week, for his second non-fiction book choice (his first was a book on the human body), he brought home a cookbook, "Just for Kids".  We made two dessert recipes over the weekend (chocolate pudding and Ritz dipped in melted chocolate and butterscotch chips).  He also chose a dinner for us to try this week: Kid's Choice Meatball.  We made them tonight, and they were delicious!

For the rest of the week, we're focusing on Southern Living 1979 with the following meals planned:

Since no breakfast for dinner on Sunday night, Ham and Cheese Quiche (Southern Living 1979)

Chicken
Spanish-Style Cauliflower (Southern Living 1979)

Lasagna Sausage Pinwheels (Southern Living 1979 - but from January)

Linking up with Org Junkie.


Lindy

Orange Rolls (Southern Living, 1980)

My little sister, Audry, assigned these to me for this month.  It wasn't a disaster, but wasn't the best, either.  We had a going away party for our neighbors who are moving (we HATE that they are leaving us!) and so I thought, "Hey, I can make these for a party!"  Only, I didn't end up taking them.  Wasn't a "show" dish if you know what I mean.

I did think about my little sister quite a bit when making these, though.  I had an "incident" with the orange butter.  The bowl I selected wasn't quite large enough for the hand mixer I decided I needed to use... The results were very reminiscent of the time that Audry and I were making a marina sauce and forgot that a hot blender explodes.  Right when my husband got home.  We are still finding marina sauce splatters in random ceiling-type of locations to this day.

Aud, this was *that* bad - but then Chris stayed in the living room and I think I cleaned it all up.

Because my intent was to take these for a party (and I didn't really have the time to devote to it) - I didn't make them gluten free.  And I followed the recipe pretty closely.  

Orange Rolls

1 pkg Rapid Rise Highly Active Yeast

1/4 cup warm water

1 cup scalded milk

1/4 cup sugar

1/2 tsp salt

1/4 cup vegetable oil

1 egg, beaten

2 cups All Purpose Flour

1 1/2 cups Whole Wheat AP Flour

Orange Butter

6 tbls margarine

1/2 cup sugar

3 tbls applesauce

Zest of 2 oranges

* Combine all ingredients with a mixer until fluffy

** For the rolls -

* Because I used the Yeast that I had, I did not do a first rise or the proofing.  I simply combined the flour, yeast and sugar.  Add in the scalded milk and warm water - beat on low in mixer until combined.

* Add in oil and egg, beat until a ball forms. 

* Let rest for 10 - 15 minutes while you make the orange butter.

* Separate the dough into two balls and roll out separately into rectangles (or the general rectangle shape - I don't get stuck on specifics)

* Spread butter on top of the rectangle and roll up long wise.  Do not pinch the edges, but cut into about 1 - 1 1/2 inch rolls.  Leave about 1/2 inch apart in 2 9-inch cake pans.

At this point, let the dough rise until about doubled in size.  The recipe says about 30 minutes.  I did yoga, so it was over an hour that these had time to rise... but double they did.

* Bake at 350 for about 30 minutes.  

Before baking, I spread some of the remaining orange butter on top of one pan - and then added to the other pan after baking.  Couldn't tell a difference.  Either way is fine.

I forgot to take a finished product pic.  Whoops.  The final product was dry.  Even reducing the heat from what the original recipe said, I should have reduced the time, too.  They were pretty good.  Not too sweet - but due to the dryness, we did not present these at a party.  I had to buy store made hummus instead.  I had good intentions, that counts for something.  I'm sure of it.  2 1/2 stars - good flavor, but not realistic for us to ever want to make again.

- Chery

Cheesy Spinach Lasagna (Southern Living, 1980)

Another lasagna!  Or... another pasta bake....

This one wasn't wow.  It was good - but just a run of the mill lasagna. 

I think I removed the "key" ingredient - can you guess what I left out??  Well, other than the mushrooms and the red meat (we used turkey)... you got it!  We left out the "can cocktail vegetable juice".  I just couldn't do it.  I thought about it.  Spent some time staring at the V-8 section in the grocery store... and just had to walk away.  I know, I left out the major defining ingredient.  Perhaps some other brave soul out there will take this one and try the "can cocktail vegetable juice" and let me know how it goes.

Cheesy Spinach Lasagna

1 lb lean turkey meat

1 med onion, minced

1 tbls oregano

1 tsp basil

1/2 tsp salt

1 tsp crushed red pepper

6 oz can tomato paste

1/4 cup marinara sauce

1/2 cup diced tomatoes

3/4 cup cottage cheese

1/4 cup ricotta cheese

frozen spinach, thawed

noodles (gluten free and regular), cooked

8 oz. Mozzarella cheese

Parmesean cheese

* Cook turkey, add in the onion and seasonings.  

* Once meat is fully cooked, combine in the tomato paste, diced tomatoes and marina sauce.

* Add ricotta, cottage and about 6 ozs mozzarella cheeses and spinach to the meat mixture.

* Add meat/cheese to pasta noodles, combine well.  Top with remaining mozzarella cheese and parmesean to taste.

* Bake at 350 for about 20 - 25 minutes.  

It was good.  Contrary to the name, we didn't think it was overly cheesy.  It was a little dry, I think I might add a little more marina sauce - or just more tomatoes.  I didn't include the milk/flour because I didn't include the infamous juice and I didn't want to add a thickener.  We gave this one 3 stars.

- Chery

Audry - Menu Plan 2/23/2014

Last Week:
On Sunday I made pancakes, eggs, and grits.
On Monday we had chicken noodle soup per the plan. The Hubs loved it. I thought it was okay (but I'm not a huge chicken noodle soup fan.) It was his request, and he seemed to like it - so that's a win in my book!
On Tuesday I made Barbecued Beef Sandwiches. Then I used the leftovers to make quesadillas on Wednesday.
Thursday we sent the kiddos to Lindy's and (amidst much anguish and despair - my first time to leave Baby Girl for more than an hour!) went to the banquet for the Hubs. He didn't win the overall award, but was recognized for winning in his group. Hooray for the Hubs! PS - for those wondering, Baby Girl did great! She cried, but loved loved loved her time with her doting aunts. Who wouldn't?
On Friday I made hamburgers and tator tots before Junior's LAST basketball practice of the season! Can't believe it/thankful because of the basketball and baseball overlap.

This Week's Plan:
This week is tournament week for basketball, so from Monday on it's pretty  much up in the air. I'm planning something for each night, but if we win on Monday, we'll play Tuesday and so on. All of that times two boys makes for lots of basketball. Potentially. :)
Sunday - breakfast
Monday - ? Games are all up on dinnertime. I'll give them a pregame snack and we'll figure something out after the games. At 8pm.
Tuesday - Barbequed Beef from Southern Living 1981
Wednesday - I'll feed the boys quick leftovers or let them go grab something with the Hubs before church. Baby Girl and I will be heading to Lindy's for dinner and planning March.
Thursday - meatloaf (The Hubs request)
Friday - Fiesta chicken in the crock pot

We'll see how it goes! Have a great week!

~Audry

Barbecued Beef Sandwiches (Southern Living 1981)

Lindy picked this recipe for us. I thought it would be a real winner in our house. Barbecued Beef. What's not to like? 

Vegetables. That's what.

The original recipe:

I made a few changes - namely left out the salt entirely. It was PLENTY salty without. I'm so glad I decided to leave it out! The other change I made was on accident. I forgot to get tomato sauce at the store. I used tomato paste and a little bit of water. I think it worked out just fine!

I browned the meat with the veggies to give them a little bit more time to soften.

I then had the genius idea of putting everything in the crock-pot instead of simmering on the stove for an hour. 

Crock-pot = genius.

 

It was good! Of course the boys hated that there were vegetables in it. 

"Why is there all this disgusting stuff in my sandwich?" - J Boy

"It's either or. The flavor is good. The vegetables are gross." - Junior

"Either or" is Junior's way of saying it probably won't kill him, but he's not gonna like it.

The Hubs and I both liked it. I guess if I do it again, I'll use less veggies, or try to cook them longer. Hehehe.

I used the leftovers the following night in quesadillas. The boys asked what it was, I said "beef quesadillas" (not lying). J-Boy wondered why there were so many disgusting vegetables in his quesadillas. Both boys then realized they'd been duped and were eating leftover barbecued beef. Oh well. It lasted for a bite.

~Audry

 

Pot Roast with Sour Cream Gravy (Southern Living 1979)

K-Man and Little Man love sour cream, so when K-man saw this one in the Southern Living 1979 cookbook, he put in his request. 

I don't have time after work to make this Dutch oven recipe, so I converted it into a crock-pot recipe.  Our roast turned out a little dry, but I couldn't expect anything too different considering it was in the crock-pot for about ten hours.  I also forgot to add any water, so I felt blessed that I had edible meat at all.

Pot Roast with Sour Cream Gravy
1 (2-1/2 pound) boneless chuck roast
2 potatoes, quartered
1 bag baby carrots
1 onion, quartered
1/2 cup water (I forgot, but if I were to do this again, I'd add it)
1 T whole wheat flour
1 cup low-fat sour cream

Place onions, carrots, and potatoes in the bottom of the crock-pot.  Place the roast on top.  Add water.  Cook on low.  Like I said, ours cooked too long, so I'd recommend about six to eight hours.

Pour the drippings into a cup container; remove 1 T and place into a saucepan.  Stir in flour; cook over medium heat until browned, stirring constantly.  Add water to reserved drippings to make one cup of liquid.  Stir into flour mixture and cook, stirring constantly, until smooth and slightly thickened.  Add sour cream and cook, stirring constantly, until thoroughly heated.

I'm not a gravy person, but Little Man and Little Miss liked the gravy and wanted to dip all their vegetables into it, too.  This roast recipe was good.   Not fantastic, not terrible, and not super pretty.

Lindy

Banana Wheat Bread (Southern Living 1981)

This all started as a baking need during our first Snowpocalypse (the one in which we actually got snow that stayed for days. Not the most recent one in which school was cancelled for 3 days and we got approximately 1/2 inch of snow on the evening of the second day.) So I picked out an Oatmeal Raisin Bread from my Southern Living. I made it and it was really good! However, I am losing it and didn't take a single picture. Nary. A. Single. One. Oh well. I decided I would just remake the bread with a few modifications I thought of. 

Then I noticed 3 please-make-banana-bread-from-me bananas on the counter. I decided to make this:

 

 I edited the recipe to look like this:

 

I was intrigued because honey was the only sweetener and because it was made solely with whole wheat flour. My boys both like banana bread, but I wasn't sure how they would react to this one. I knew I would like it, so I went for it. :)

It started out innocently enough.

Then I went to get out a loaf pan from the drawer beneath the oven. 

Pull.

Nothing.

Pull harder.

Nothing.

Pull really really way harder.

Nothing. I find some weapons: namely, a wooden spoon. 

The Hubs calls. I confess, "I can't open the oven drawer."

Junior overhears from where he is working on school work. "I can open it," he says confidently.

He comes to my rescue. "It's stuck."

Uh. Yeah. I know.

J-Boy was not to be outdone, so he tried. In the process he moves the entire oven. The Hubs came home. I reminded him of my plight. He couldn't get it open.

Well. You know what they say. When oven drawers get stuck, make muffins.

This is not a repeatable recipe for us. The boys didn't like it. Well...I might try again in a loaf pan and with chocolate chips. Yum! If I can ever get that oven drawer open... I currently have one spring-form pan, one muffin tin, a pizza stone, and one baking sheet I happened to be washing with this catastrophe started. Here's hoping I get it open soon!