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Old 05-18-2009, 07:35 AM   #1761
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Stef-That sounds really easy! I'm always looking for different pasta recipes.

As for MY dinner tonight... not sure. Any ideas for about a pound of cheap beef (not ground)? I need to use it or freeze it, but if it's already thawed, that's easier.
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Old 05-18-2009, 11:54 AM   #1762
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Not sure what we'll have tonight, the kids are probably going to end up having left overs from last night since I spent 3 hrs at the hospital this morning being monitored. Thankfully the baby is ok, but they still don't know why I'm cramping like I am.
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Old 05-18-2009, 01:34 PM   #1763
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Ok... Froze the beef. Didn't come up with anything.

We're going to have Chicken Nachos and spanish rice. I'll probably add some corn to the menu.
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Old 05-18-2009, 04:23 PM   #1764
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Thanks Sarah and Jac- I sqeeze those cheeks a lot.

I didn't cook anything new tonight- just some pork chops on the grill.

Last night was anything new either- Joey had chicken nuggets and fries, I had a sandwich and the rest of Joey's fries, not sure what Jesse had. LOL
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Old 05-18-2009, 04:27 PM   #1765
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Quote:
Originally Posted by Josephsmom04 View Post
tomorrow nights dinner is marinating in the fridge.

I picked up a couple top sirloin steaks in the reduced meat section 1 is 1.2 lbs for $7 the other is just under 1.2 lbs for $6

I am using a marinade from the cookbook as well...


Teriyaki Sirloin Steak

Prep 10 mins + marinating

1/2 cup soy sauce
1/4 cup vegetable oil
1/4 cup packed brown sugar
2 tsp ground mustard
2 tsp ground ginger
1 tsp garlic powder


in a large baggie combine first 6 ingreds. add the steak. Seal baggie and turn to coat. Put in fridge for 8 hours or overnight.

Grill:

Discard marinade, grill over med heat until done to your likeness.



I will post a picture tomorrow.
Sorry, I get alittle behind when it's nice out!!!

Here's the picture of the steak. Jesse's comment "We are going to marinade the steaks from now on".

I think that was a hint that he liked them. I let them sit over night in the baggies- so I think that helped quite a bit too.
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Old 05-19-2009, 09:50 AM   #1766
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Tonight we're having a roast in the crockpot because it's FREEZING up here. Then tomorrow's forecasted high is 85 degrees . Flipping U.P. weather.
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Old 05-19-2009, 02:26 PM   #1767
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I was supposed to do a roast in the crock pot tonight, but I forgot to put it in this morning before I left for the day. Oops! It'll go in tomorrow.

As for dinner now... looks like pasta with a jar of sauce. I'm kinda sick of that meal, but it's fast and the masses eat it.
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Old 05-20-2009, 09:25 AM   #1768
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I think we're going to picnic tonight since it's almost 90 degrees here already and it's not even 1:30 pm yet.

I picked up 2 rotisserie chickens last night so we can have those and watermelon and chips, a very summery meal and I'm pretty sure the kids will enjoy it. Maybe Ryan can grill up the last of our corn on the cob too.
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Old 05-20-2009, 11:13 AM   #1769
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I am fixing pork ribs!
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Old 05-20-2009, 11:19 AM   #1770
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Grilled Salmon with my famous dill sauce.

You grill the salmon until it is cooked to your liking. Before grilling I sprinkle with some lemon juice and some dill to soften up the fish a bit.

For the Dill sauce;

Ingridents,

Fresh Dill
Miracle whip
Red and Green Tabasco
Fresh craked peper
olive oil
juice from 1/2 lemon
Sour Cream

In a small electric food processor add sour cream (1/3 cup) Miracle Whip (3/4 cup) and put in a small handfull (about 1/2 cup) of fresh dill. Allow the food processor to throughly blend the dill until it is chopped into tiny pieces. You will need to drizzle in a bit of olive oil so it will combine nicely.

Add the juice of half a lemon, and sprinkle in approximately 10 drops each of the red and green tabasco, add more or less according to what you like. Then add about 4 turns of fresh grated black peper, run the food proecessor until everything is well incorporated.

For best flavor, refregerate for several hours before serving. Makes enough dill sauce to feed 6 to 8 people and is really good on top of the fish.

Enjoy!
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Old 05-20-2009, 12:50 PM   #1771
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Loretta - that sounds really good! TFS!!
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Old 05-20-2009, 12:59 PM   #1772
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That dill sauce sounds delish what else do you use it on.....
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Old 05-20-2009, 03:19 PM   #1773
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I agree... that sauce sounds wonderful!

Pot Roast was a hit. My DH actually moaned. Hmmm.

Porcupines with mashed taters and veggies tomorrow.

Friday will be something NOT beef! Probably chicken, but I may marinate the pork steaks that I have frozen. Any suggestions for a marinade (that I don't go and buy)?
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Old 05-20-2009, 04:14 PM   #1774
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Bangers & Mash, with beans. (DH the Brit's dream meal)
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Old 05-20-2009, 04:58 PM   #1775
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Default BACON WRAPPED CHICKEN

Bacon wrapped chicken tonight.


Jesse's comment "I am never eating plain chicken again. Bacon wrapped bacon chicken- mmmmmmm"

HIS words exactly. LOL

It was very good. You will have to adjust the baking time to longer. After I took the picture I noticed it was still alittle pink.

We just had them 1 1/2 hours ago and he's going to eat the leftovers after Joey goes to bed. TOO FUNNY.

Anywho here's the recipe. Again from "The busy family cookbook"

Bacon- Wrapped Chicken

Prep: 25 mins
Bake: 35 mins (more like an hour- I did 45 plus the broil and still weren't done)

6 boneless skinless chicken boobs
1 carton spreadable chive and onion cream cheese (yes they do make this)
1 tbps butter (didn't use it)
salt to taste
6 bacon strips (I used thick cut bacon)

Preheat oven to 400

flatten chicken to 1/2in thickness. Spread 3 tbsp cream chesse or however much you want. "Dot" with butter, sprikle with salt; roll up. wrap each with bacon strip.


Place chicken seam side down in a greased 9 x 13 pan. Bake 35- 40 mins or until juices run clear. Then put under broiler 6 inches from the heat for 5 mins or until bacon is crisp.


I will be making this again- it's time consuming but fantastic!!!
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Old 05-20-2009, 05:25 PM   #1776
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Michelle - I just drooled!! I might have to put that on our menu! Of course this lil guy has me LOVING bacon and generally SO not my thing. I'll even TOUCH raw bacon and cook it myself, again NOT my thing.
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Old 05-20-2009, 05:46 PM   #1777
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Michelle - I made a dish similar to this at Let's Dish a few years ago. Instead of bacon we used prosciutto. It was really good! I am not a bacon fan, but I love me some good prosciutto!
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Old 05-21-2009, 09:26 AM   #1778
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Hey you Minnesota ladies is it SOOO awwfully windy and dirty dusty your way too
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Old 05-21-2009, 12:22 PM   #1779
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Any ideas on what to do with a beef roast that was cooked with onion soup mix?
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Old 05-21-2009, 01:17 PM   #1780
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How about shredding it and making chimmichangas???
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Old 05-21-2009, 01:27 PM   #1781
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Quote:
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How about shredding it and making chimmichangas???
Good idea, but I have NO clue how to make those.
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Old 05-21-2009, 01:38 PM   #1782
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Try this recipre I usually "wing" my filling using whatever I have ground beef, beef, or chicken but you could skip the stewing the meat part of the recipe and use your leftover roast LMK how it works if you decide to try it


CHIMICHANGAS (Fried Beef-Filled Flour
Tortillas)

2 lbs. beef stew meat
1 1/2 c. water
2 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. vinegar
2 tsp. dried oregano, crushed
1 tsp. salt
1 tsp. ground cumin
1/8 tsp. pepper
12 (10 inch) flour tortillas
Fat for frying
2 c. shredded lettuce
2 c. Guacamole

In medium saucepan combine meat, water, garlic, chili powder, vinegar, oregano, salt, cumin and pepper. Bring to boiling. Cover; reduce heat and simmer about 2 hours or until meat is very tender. Uncover and boil rapidly about 15 minutes or until water has almost evaporated. Watch closely and stir near end of cooking time so meat doesn't stick. Remove from heat. Using 2 forks, shred meat very fine.
Meanwhile, wrap stack of tortillas in foil; heat in 350 degree oven for 15 minutes. Spoon about 1/4 cup meat mixture onto each tortilla, near one edge. Fold edge nearest filling up and over filling just until mixture is covered. Fold in the two sides envelope fashion, then roll up. Fasten with wooden pick, if needed.

In heavy skillet or saucepan fry filled tortillas in 1/2 inch hot fat about 1 minute on each side or until golden brown. Drain on paper toweling. Keep warm in 300 degree oven while frying remaining chimichangas. Garnish with lettuce, Guacamole . Makes 12.
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Old 05-21-2009, 01:40 PM   #1783
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You can also fold them brush them with oil (or spray them with spray oil and bake them) but I dont think they are quite as tasty
i also use just a fajita or taco seasoning to flavor my meat
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Old 05-21-2009, 01:55 PM   #1784
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That looks pretty easy! Thanks jlbech , I just might have to try that tonight and I'm pretty sure that the urchins will like em! I'll let you know if we have those.
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Old 05-21-2009, 01:58 PM   #1785
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I just pulled the recipe offline like I said I usually just wing mine, my family LOVES them though!!! Of course I could probably deep fry baseballs and they would eat them
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Old 05-21-2009, 02:01 PM   #1786
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I like to put the cheese inside mine when I fry them personal preference......If any of you have a recipe for a polo fundido sauce like at Mexican village though I would love to have it.....mine always is a bit too thick if I try and copy it for my chicken chimmis
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Old 05-21-2009, 02:53 PM   #1787
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Porcupines are a no go tonight... Too hot and no energy. I know. It's sad.

The girls had "Princess Soup" (chicken noodle soup with princess shapes) and crackers and cheese. Easy and minimal cooking.

As for hubby and I? That has yet to be decided. I think we will fend for ourselves. Since I'm headed to the grocery for the FOURTH time this week, I'll probably pick up something there.
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Old 05-21-2009, 05:11 PM   #1788
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Default Bacon Cheeseburger Pasta

Tonight was:

Bacon Cheeseburger Pasta

Yes more bacon, I had to use up the package from last night.

I tried it when it wasn't quite done and I thought that it tasted alittle too tomatoee, but I went and fed Alex put him to bed came back to eat and it was pretty good.


Prep: 20 mins


8 oz uncooked pasta
1lb ground beef
6 bacon strips, diced
1 can (10 3/4 oz) tomato soup, undiluted (I did add alittle milk to make the soup go alittle further, next time I will use 1 1/2 cans)
1 cup shredded cheddar cheese

BBQ sauce and prepaird mustard- optional


Cook pasta according to package. Meanwhile cook ground beef until no longer pink; drain and set aside. In the same skillet fry bacon until crisp. Move to paper towels to drain grease. Drain pasta; add to skillet. Stir in soup, ground beef, and bacon, heat through.
Sprinkle with cheese and cook until the cheese is melted.

To save time, you can use the precooked bacon.
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Old 05-22-2009, 04:38 AM   #1789
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So is that a keeper too Michelle??
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Old 05-22-2009, 07:02 AM   #1790
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So is that a keeper too Michelle??
Yeah, but I can't do all that bacon two days in a row. Next time I will have to wait and just freeze the rest from whatever meal that I make.
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Old 05-22-2009, 07:05 AM   #1791
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Tonight will be something easy since we are leaving for the weekend, I don't want any leftovers in my fridge.
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Old 05-22-2009, 07:44 AM   #1792
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Quote:
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Yeah, but I can't do all that bacon two days in a row. Next time I will have to wait and just freeze the rest from whatever meal that I make.
I have to laugh! In this house, there is no such thing as too much bacon, or too many bacon meals in a row! When I make a pot of beanie wienies, it has a whole pound of bacon in it ( along with smoked sausages, hot dogs, crumbled burger, and sometimes crumbled breakfast sausage). DH likes a lot of meat!!! And if I mention beanie wienies at work, our IT guy won't speak to me for a week if I haven't brought him a serving!
Best bacon I've ever eaten is from Mom Wilson Country Sausage in Delaware Ohio. I used to make a three hour drive from Detroit to get bacon, pulled pork, and various sausages there. Now, I have to wait until I drive back from Wichita, KS to go by there. Everything they make is wonderful, I only wish they'd ship. And they're old fashioned- they're only open from October until Mother's Day. Closed all summer. But it's well worth a trip, if you're anywhere close. Or even not so close! The pulled pork is also the best I've ever eaten.
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Old 05-22-2009, 07:46 AM   #1793
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I'm thinking I may try the bacon cheeseburger pasta, only with cheddar cheese soup instead.
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Old 05-22-2009, 03:12 PM   #1794
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My parents are coming into town for the weekend tonight, so we're going out to eat. My house is clean and I'm NOT messing up my kitchen if I can help it. Keeping the house reasonable with three kids and a DH home will be hard enough!

Tomorrow: Pancakes and sausage for breakfast, ham sandwiches and chips for lunch, and Beef and Noodles in the Crock pot with green beans for dinner

Sunday: Martha's Roast chicken and veggies for lunch, Porcupines, potatoes, peas and fruit (love the fresh fruit season!) for dinner

Monday: not sure since it is a holiday, but I'm sure it will be something easy

Happy Memorial Day weekend!
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Old 05-23-2009, 05:34 AM   #1795
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Tonight we're going to try the bacon cheeseburger pasta. Tomorrow night we have a graduation party, but will grill in the afternoon. Monday we have a double graduation party to attend - I'm making my cold cheese tortellini salad and s'more brownies for it, Ryan wants to take the kids fishing after wards then too.

I hope everyone has a safe Memorial Day (weekend).
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Old 05-23-2009, 02:59 PM   #1796
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The verdict on the bacon cheeseburger pasta.

For me, it was too sweet, so I've got to tweak it a bit. It was good nonetheless. However I'll probably add more bacon next time. Logan had THREE helpings. So he really liked it.

Ryan tried mustard with his and said it helped cut down on the sweetness of it.

Over all....... We'll have it again.
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Old 05-24-2009, 05:28 AM   #1797
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Today we're grilling ribs, corn and potatoes for lunch. We have a grad party tonight that starts at 5:30 that we might go to, depending on how Ryan is feeling.

Tomorrow we'll be eating at another grad party.
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Old 05-24-2009, 08:11 AM   #1798
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I'm going to have to try the bacon chicken, sounds delish!

We just got home after a week of camping. Yesterday was Gma's funeral, so we ate late at FIL's house and had popcorn for dinner. Tonight I invited myself to our neighbor's so I need to figure out what food I'm bringing over. I'm leaning towards pinapple satay, grilled shrimp, and maybe steak.
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Old 05-25-2009, 05:01 PM   #1799
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Quote:
Originally Posted by stampingdenise View Post
Michelle - I made a dish similar to this at Let's Dish a few years ago. Instead of bacon we used prosciutto. It was really good! I am not a bacon fan, but I love me some good prosciutto!
I love bacon and prosciutto, so I might have to try it both ways.

I made a stuffed chicken with chopped prosciutto and gorgonzola a few weeks ago that hubby was in heaven.
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Old 05-25-2009, 05:02 PM   #1800
Stazon Splitcoast
 
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I made this last night and it was devoured by all. The worst part was cutting the kernels off the cob.

Corn and Tomato Salad - from Sunset

½ cup chopped red onion (I used sweet onion)
1 Tbsp olive oil
4 cups fresh corn kernels
2 cups cherry tomatoes, about 10 oz – half if larger than ¾ inch
¼ cup slivered fresh basil leaves
2 Tbsp sherry vinegar or red wine vinegar (I used red wine)
Salt and pepper
2 oz fresh chevre (goat) cheese, crumbled

1. In a 10 to 12 inch frying pan over medium high heat, stir onion in olive oil until limp, 5 to 7 mins. Add corn and stir often just until tender to bit, 5 to 6 mins.

2. Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.

3. Sprinkle goat cheese over salad, serve warm or at room temperature.
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