Breakfast, Lunch, Dinner, and Everything in Between!

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June 30, 2009

Midsummer Special! Spinach Ziti

Spice up your ziti with this vegetarian friendly version. You could also try this with a little broccoli, if that's your thing.



Since it is summertime, while I write this I suggest that you use fresh spinach (approximately 3-4 cups).

What you need:
Box of Ziti noodles
1 can of your favorite tomato sauce (26 oz)
15 oz (small container) of Ricotta cheese
1/2 bag of frozen spinach (see notes)
1/2 cup of Parmesan Cheese
Mozzarella cheese, shredded
**Optional** Season the top of your ziti with a little dried oregano and parsley.

**Notes** i. Try this with a simple Nubsauce. I used 1 can of diced, Italian Tomatoes, and 1 can of unseasoned sauce. I seasoned my sauce with 2 cloves of garlic, salt and pepper, sweet basil, and thyme. Just season to taste.

ii. If you are working with frozen spinach, here is what you want to do. First, heat, but do not cook the spinach it in the microwave. Really, you're defrosting it for approximately 3 minutes, and squeeze out the excess water. This is really why you do not want to cook it, or you will have to wait for it to cool before you can remove the excess water.

Step 1. Grab a large pot and fill 3/4 of the way with water. Add a little salt, cover, and bring to a boil (this will take about 10 minutes to boil). Return to WoW and play for the next 15-20 minutes.

Step 2. Pour a box of ziti noodles into the pot and mostly cover (leave enough space to vent and prevent it from boiling over). Cook for approximately 8-10 minutes. About half way through stir the noodles to prevent clumps. Return to the game. After the full 8-10 minutes is up, test a noodle to make sure that they are soft.

Step 3. Drain the pot. Add some cold water to prevent the noodles from sticking to the bottom. Squish them, and drain them again.

Step 4. Add a small container (15 oz) of ricotta cheese. If you have the large container use about 1/2.

Step 5. Add half a can of tomato sauce, or your own Nubsauce. Also add in the heated spinach.

Stir contents evenly.

Step 6. Using a large rectangular baking pan (9.5"x13" or so), pour noodles and spread evenly.

Step 7. Coat with a thin layer of Parmesan cheese.

Step 8. Coat with a layer of shredded mozzarella cheese.

Step 9. Sprinkle with a little garlic powder and a little parsley and oregano.

Step 10. Bake at 350 for 15-20 minutes.



Enjoy! Your wife will love you for making this, and you'll be happy that you were able to continue playing!



More Pasta Ideas!
Manicotti Made Easy, Spinach and Sausage Mostaccioli, WoW Ziti Dinner, Midsummer Special! Spinach Ziti, Nubsauce, My Favorite Ravioli, Chicken and Mushroom Linguine, FTW Lasagna, North American Goulash.

Linsha's Creamy Chicken Noodle Soup

There are so many delicious variations of chicken noodle soups. This is a recipe for a savory, creamy soup. The best part is that it is an easy recipe that has very little prep time.

All you need is a few very short kitchen trips to add the ingredients to the pot, and it will just become more flavorful on each trip.

What you need:
4-5 frozen or fresh Raw Chicken Tenders; sliced, or diced into pieces
2 cans of Chicken Broth
2 Celery stalks, cut into pieces
1 can of Cream of Chicken Soup
Egg noodles
Salt & Pepper

**Note** I use a 4 1/2 quart kettle for this recipe, so adjust to your kettle size.

Step 1. Fill the kettle a little over half full of water, with a little salt (approximately 1 tablespoon).

Step 2. Add in the raw chicken pieces and the 2 cans of chicken broth. Bring to a boil.

**Tip** If you used raw frozen chicken, let it boil for a few minutes before proceeding to Step 3.

Step 3. Once boiling, add in the celery and noodles (fill the pot to just under half full; approximately half the bag of noodles).


Step 4. Cook the noodles according to package times. Once noodles are cooked, turn the heat down to medium add the can of cream of chicken soup, mix and salt and pepper.

Step 5. Let the soup simmer for a few minutes, turn off and let it cool to your desired temperature.



Soup Recipes: Chicken Soup made Easy! AB Cappin' Cappaletti Soup, Easy Vegetarian Minestrone Soup, Helfire Boar Stewin' with Berlena, Monti's Crock Pot Ready Tortilla Soup, Mair's Super-Simple Taco Soup, Linsha's Creamy Chicken Noodle Soup.

June 29, 2009

Turkey and Salami Sammie

This sandwich is a blend of all the best things about sandwiches. Tasty cold-cuts, crunchy veggies, and oh so yummy cheeses. It's a particularly good choice when you don't feel like eating the same old turkey sandwich.



What you need:
Bread of your choice (Try on a bagel or roll...it's really good!)
3-4 thin slices of Turkey
3 slices of Salami
2-3 pieces of cheese (I used some Colby, and some Pepperjack)
4-5 slices of Cucumber
Some: Lettuce, Tomato, and Onion
Dress with Italian Dressing or another Vinaigrette



More Sandwich Ideas: Monster Veggie Wraps! Revdeath's Sloppy Joes, Helboar Bacon Buns, Crunchy Boomkin Turkey Melt, Bronzebeard Bacon Melt, Classic BLT, Turkey Day, Any Day Sammie, Carson's Meat Lovers Sammie, Bacon, Egg, and Cheese Sandwich,Jack Dandy Special, Sushi Style Turkey Wraps, Simple Chicken Salad, Traditional American Combo Hero, Alterac Swiss Melt, Turkey and Salami Sammie, Monstrously Delicious Salami and Cheddar Sammie, The Classic Italian Hero, Salami and Cheese Sammies, Philly Cheesesteaks, Tasty Turkey Melt.

June 28, 2009

My Keys are Happy! Veggie Dip, By Thecookie

Veggies are great to eat while playing at your computer. They will fill you up, and with a great dip you will forget all about chips. Another bonus to eating veggies is that one can generally eat them with only one hand, keeping your mouse fair game. Just choose dips that are not too liquid filled (watery dips are gross anyhow imo), and your keys will stay clean.

Thecookie writes about his vegetable dip saying it is a "very good source of fiber and vitamins."

What you need:
2 cups of Plain Yogurt (This you could substitute with sour cream.)
1 tbsp of Chives
1tbsp of Parsley
1tsp of Garlic
1 tsp of Celery Salt

Veggies to dip. This works as a delicious Celery snack idea, or you can dip slices of Bell Peppers, Cucumbers, Carrots, Black Olives, etc. Even Apple slices would taste good with this tip it you like mixing sweet with salty. :) Yum!

Step 1. Mix in a bowl with a spoon.

Step 2. Refrigerate over night then garnish with carrots and celery.



More Snack Ideas: Simple Cracker Snacks, Brilliant Smallfish Cracker Snacks, Cucumber, Dill, and Tomato Salad, My Keys are Happy! Veggie Dip, By Thecookie, Celery Snack Ideas! More Easy Celery Snack Ideas, Nethaera's Epic Chicken Nachos, 4 Layer Mexican Black Bean Pie Dip, Mexican Layered Pie Dip, Devilishly Delicious Devilled Eggs, Quickee Tasty Quesadillas, Salami and American Crackers! Pizza 101, Mini Burrito Dessert, Telaari Grape Salad, Super Stuffed Ganking Apples, Brazilian Puss in Boots, Chocolate Cream Strawberry Shortcakes, Strawberry Shortcakes, Real Whipped Cream, Really Fast, Simple Strawberry Snack, Tundra Berry Salad, Simple Fruits, Great Taste!

June 27, 2009

Chicken and Mushroom Linguine

This is an easy recipe for the mushroom lovers. A variation of this recipe that I've seen, uses country gravy (or turkey gravy), and skips the tomatoes/tomato sauce.



What you need:
2 cans of Mushrooms (mix them; ex. 1 can Portabella, 1 can of regular stems & pieces). You can use a container of fresh mushrooms, just wash then stem/slice them.
1 small Onion, sliced
2 Chicken breasts, sliced
2 cloves of Garlic, sliced
1 can of Italian Diced Tomatoes
1 can of Tomato Sauce (unseasoned)
1/2 box of Linguine
1/2 to 1 cup Fresh Basil, chopped
1 tablespoon of dried Parsley
3 tablespoons of Olive Oil
Salt and Pepper (Some directly on the chicken before you grill it, and some in the sauce to taste.)

Step 1. Boil a large pot of water with approximately 1-2 teaspoons of salt. Once boiling, add the noodles. Let these cook for 7-10 minutes. When finished, rinse in cool water then drain.

Step 2. In a saucepan, cook the sliced onion and garlic in 1 tablespoon of olive oil on medium heat. Brown these, but do not caramelize.

Step 3. Begin to grill the chicken pieces in the other 2 tablespoons of olive oil.

Step 4. Add the mushrooms to the saucepan with the onions and garlic. Let these grill for approximately 1-2 minutes, then add in the tomatoes, and tomato sauce. Stir.

Step 5. Add the basil, parsley and salt/pepper (to taste) to your salt. Add the cooked chicken to the sauce. Let this simmer on medium-low for about 15 minutes. Stir occasionally.

Serve with Parmesan Cheese.




More Pasta Ideas!
Manicotti Made Easy, Spinach and Sausage Mostaccioli, WoW Ziti Dinner, Midsummer Special! Spinach Ziti, Nubsauce, My Favorite Ravioli, Chicken and Mushroom Linguine, FTW Lasagna, North American Goulash.

Monti's Crock Pot Ready Tortilla Soup

This is a simply delicious recipe for a Tex-Mex favorite. To shorten the time, Monti's recipe suggests using pre-cooked chicken (for salads). If you have a Crock Pot in your dorm, this is a great dorm meal!

Monti say, "Many of the ingredients aren't exact, I like to play around with it and season it to my taste. You really can't mess it up. Just go with any peppers you want, and don't make it too chunky, or it turns into to more of a salsa than a soup."

What you need:
Crock Pot
1 medium Yellow Onion
1 medium Green Pepper, chopped
1 medium Red Pepper, chopped (Substitute with a spicier pepper if desired.)
2-3 cloves of Garlic, minced
3 16 ounce cans of Chicken Broth (I've also used beef broth, I just like the chicken better.)
16 ounces of Tomato Paste
1 can of Diced Tomatoes
2 Chicken Breasts, pre-cooked and shredded, (could substitute with beef)
1/4 cup Fresh chopped Cilantro
2 tablespoon Chili Powder (more or less if you like)
Cayenne Pepper (I don't measure this, I just add a little until it gets a good bite to it.)
1 tablespoon Ground Cumin (adjust to taste)
Mixed shredded cheese, I like Kraft Mexican blend
Tortilla chips
Sour Cream

Step 1. Stir in all of the ingredients into a crock pot except the Cilantro, Chips, and Cheese.

Step 2. Cook on medium heat for 2 hours, then add in the cropped cilantro. Cook for another 15 minutes.

Step 3. Crush up the tortilla chips, and add them in.

**Tip** Only do the chips per bowl, they will get soggy if you mix it all together and have leftovers)

Step 4. Top with the cheese and some sour cream.

Enjoy! :)


**Tip** This recipe will work with a large pot as well, just make sure to stir it occasionally, and keep a lid on it. Simmer it on low heat for several hours.



Other Tex-Mex Favorites: Nethaera's Epic Chicken Nachos, Tacos, Tacos, Tacos! Mexican Layered Pie Dip, 4 Layer Mexican Black Bean Pie Dip, Quickee Quesadillas, OMG Fajita Tuesday! Burrito Style Enchiladas, Mair's Super-Simple Taco Soup, Monti's Crock Pot Ready Tortilla Soup, Burrito Style Enchiladas, Mini Burrito Dessert.


Soup Recipes: Chicken Soup made Easy! AB Cappin' Cappaletti Soup, Easy Vegetarian Minestrone Soup, Helfire Boar Stewin' with Berlena, Monti's Crock Pot Ready Tortilla Soup, Mair's Super-Simple Taco Soup, Linsha's Creamy Chicken Noodle Soup.



Crock Pot Recipes and Tips: Grizelle's Pulled-Pork Crock-Pot Recipe, Advantages of Crock Pots, by Grizelle and Zonoma, Helfire Boar Stewin' with Berlena, Monti's Crock Pot Ready Tortilla Soup, Merry Making Peach and Apricot Hot Cider.

June 25, 2009

4 Layer Mexican Black Bean Pie Dip

Since the Superbowl Layered Mexican Pie post was such a hit, I decided to add this variation.



The recipe below is for a single pie sized dip. If you have more than four people, I'd recommend making two pies, which really you just need to make sure that you have an extra package of cream cheese. Make things extra special by making two slightly different pies (ex. one with corn and one with black beans). Yum!

What you need:
1 package of cream cheese, softened. 1/2 a can of vegetarian re-fried beans.
2 cans of Fire Roasted, or Chili Ready Tomatoes
1 can of Black Beans
1 handful of frozen Corn
Shredded cheddar cheese (or a Mexican blend).
Bag of Tortilla corn chips.

Preheat the oven to 350.

Step 1. In a pie tin sized pan, spread the softened cream cheese evenly.

Step 2. Spread 1 of the can of tomatoes (drain the well first).

Step 3. Continue by adding a layer of Black Beans (drained well first).

Step 4. Add the corn.

Step 5. Add the second can of tomatoes (also well drained).

Step 6. Top with a layer of shredded cheddar cheese.

Step 7. Bake at 350 for about 15-20 minutes (until cheese on top is fully melted).

Serve with Tortilla corn chips and enjoy!



Other Tex-Mex Favorites: Nethaera's Epic Chicken Nachos, Lyrra's Spicy Beef Nachos, Tacos, Tacos, Tacos! Mexican Layered Pie Dip, 4 Layer Mexican Black Bean Pie Dip, Quickee Quesadillas, OMG Fajita Tuesday! Burrito Style Enchiladas, Mair's Super-Simple Taco Soup, Monti's Crock Pot Ready Tortilla Soup, Burrito Style Enchiladas, Mini Burrito Dessert.


More Snack Ideas: Simple Cracker Snacks, Brilliant Smallfish Cracker Snacks, Cucumber, Dill, and Tomato Salad, My Keys are Happy! Veggie Dip, By Thecookie, Celery Snack Ideas! More Easy Celery Snack Ideas, Nethaera's Epic Chicken Nachos, Lyrra's Spicy Beef Nachos, 4 Layer Mexican Black Bean Pie Dip, Mexican Layered Pie Dip, Devilishly Delicious Devilled Eggs, Quickee Tasty Quesadillas, Salami and American Crackers! Pizza 101, Mini Burrito Dessert, Telaari Grape Salad, Super Stuffed Ganking Apples, Brazilian Puss in Boots, Chocolate Cream Strawberry Shortcakes, Strawberry Shortcakes, Real Whipped Cream, Really Fast, Simple Strawberry Snack, Tundra Berry Salad, Simple Fruits, Great Taste!

Mair's Super-Simple Taco Soup

This really delicious Tex-Mex soup you can make year-round. If you like chili, then you will absolutely love this soup.

The great thing about this soup's prep, is that cooking the ground meat is the step that will take you the longest, and will only take about 5-8 minutes. If you'd like to go veggie on this then you can have a shorter cook time. Just add in a can of pinto beans, and some fresh Bell Pepper.

What you need:
1 Can of Red Kidney Beans
1 Can of Black Beans
1 Can of Southwest Corn (or Mexicorn)
1 Jar of Salsa (Pace Picante Sauce is good for this--use the entire jar!)
2 Cans diced Green Chilies (these cans are usually small)
1 pkg. Taco Seasoning (recommend the low-sodium kind)
1 pkg. Ranch dressing mix
1 diced onion (optional)
1 pkg. ground meat, cooked and drained (beef or turkey).

Like it spicer? Add in an extra can of Green Chilies and 1 can of Jalepenos.

**Tip** You can add more cans of beans and corn to get more soup, but as is, it already makes a huge portion and freezes well.

Step 1. Brown and drain your ground meat. If you added diced onion, or fresh hot peppers, cook these with the meat.


Step 2. Put all ingredients into a large stockpot (don't drain the canned things,) and cook on lowest setting for several hours. Just give it a stir once in a while.

Step 3. Top your soup with a little spoon of sour cream (or light sour cream), and a little shredded cheese, with maybe some crunchy tortilla strips (or chips) on the side.

You can eat it as soon as it's hot, but it really tastes better after it's been mixed for a while. Also, the flavors will continue to meld after cooking and some might say that it tastes even better reheated.



Other Tex-Mex Favorites: Nethaera's Epic Chicken Nachos, Tacos, Tacos, Tacos! Mexican Layered Pie Dip, 4 Layer Mexican Black Bean Pie Dip, Quickee Quesadillas, OMG Fajita Tuesday! Burrito Style Enchiladas, Mair's Super-Simple Taco Soup, Monti's Crock Pot Ready Tortilla Soup, Burrito Style Enchiladas, Mini Burrito Dessert.


Soup Recipes: Chicken Soup made Easy! AB Cappin' Cappaletti Soup, Easy Vegetarian Minestrone Soup, Helfire Boar Stewin' with Berlena, Monti's Crock Pot Ready Tortilla Soup, Mair's Super-Simple Taco Soup, Linsha's Creamy Chicken Noodle Soup.

June 23, 2009

Grizzlemaw Southwestern Style Stuffed Chicken

This recipe is a twist on Chicken Cordon Bleu. It's a nice and spicy version of the classic dish.



What you need:
2 Chicken Breasts
2 slices of PepperJack Cheese
1 small tomato, diced
1-2 Jalapeno Peppers, sliced
1 Egg
Breadcrumbs to coat

**Optional** Want it spicer? Add some Habanero Pepper, or your favorite hot pepper in with the Jalapeno.

For the Breadcrumbs, spice them up with some Chili Powder (2 tablespoons), Garlic Powder (1 teaspoon), and Cayenne Powder (1 or more teaspoons to taste).

Step 1. Preheat your oven to 350. While this is heating, "Butterfly" the chicken breast (slice it open, but do not cut all the way through, so that it resembles butterfly wings). This option will allow you to easily stuff the breast.

**Note** It doesn't have to be perfect, If you cut through, just serve that side on the bottom.

Step 2. Stuff or wrap your chicken around a slice of Pepperjack and some of your tomato and jalapeno.

Step 3. Quickly beat your egg, and dip the stuffed chicken. In a separate bowl, add the spiced breadcrumbs. Dip your egg-coated chicken into the breadcrumbs, coating the surface.

Step 4. Lay the chicken onto an oven-safe pan (coat with foil for easy cleanup).

Step 5. Bake the chicken for 45 minutes. To make sure that your chicken is cooked, jab it with a fork. If the juice is clear, then you're good. If the juice is pink, cook it for another 5-7 minutes, then check it again.



Serve with some veggies or rice on the side.

Berry Delicious Smoothie, By Thecookie

Here's an OT submission for a tasty and healthy smoothie. This hits the spot as even a lunchish type meal. Even better, there is only one step!

What you need:
Blender
1 cup of Milk
1/4 cup of Plain Yogurt
A lot of Berries, preferably the frozen mixed variety.
1 tsp of Vanilla
And some Stevia Sugar

Step 1. Add all of the things in a blender and blend.

Note: You can also add some protein powder

June 22, 2009

Sarai's Savory Silvermoon Chow Mein

Sarai writes, "This is a very delicious, and nutritious recipe that I love making. It especially hits the spot during the summertime, and at LANs."

The prep time takes about 10 minutes, and requires some watching. All in all, it's a very fast meal to get in and out of the kitchen, and is very keyboard friendly.

Best of all, this is a very versatile recipe, really, whatever veggies or meat you have lying around the pantry can be thrown in, and it will taste delicious! Seriously, feel free to throw whatever you have on hand in, like mushrooms, or any other of your favorite vegetables.

**Tip** The cast time on this recipe can be reduced significantly by chopping your vegetables the night before (or using a Vidalia Chop Wizard), and letting the meat marinate overnight. Everyone has those times when they're waiting for Wintergrasp; there's not enough time to do an instance, and there's still 30 minutes before the battle. The solution, join the raid, go AFK and make some food!

What you need:
1 package yellow Asian style egg noodles. (Plain ol' spaghetti will suffice.)
Green Onions, chopped
1 large Onion
2 Celery stalks, leaves and all!
8 large Broccoli Florets cut in half, or regular diced broccoli
1 1/2 cup Green Peas
1-2 Carrots, diced
1 tablespoon Fennel Seeds
3-5 cloves of Garlic, minced
Hoisin sauce (Readily available in most grocery stores and Asian markets)
Soy Sauce (splash)
2-3 boneless chicken breast, cubed
1-1/2 tablespoons of Chinese Five Spice powder
2-3 tablespoons of brown sugar
A dash of garlic power
Salt and Black Pepper, to taste
A dash of cayenne pepper
Sesame oil (Regular vegetable oil will work as well.)


**Optional Variations** Try this recipe with the following "sub-ins."
Pork loin
Shrimp
Canned Corn
Bell Peppers
Pea Pods
Hot Peppers
Mushrooms

1. Cook noodles according to package directions. Usually in the boiling water for about 7-10 minutes. Drain.

2. Cube the chicken, or pork and chopped shrimp, add to a bowl. Add a splash of soy sauce, half a tablespoon of hoisin the brown sugar, 5 spice, and a pinch of salt. Mix vigorously cover with some plastic wrap and refrigerate.

3. While noodles are cooking, chop up all the veggies and add them to a bowl, except for the garlic.

**Protip Reminder** Chopping all your vegetables and placing them in a bowl with some plastic wrap the night before will cut down the time dramatically (same with the meat). Add a tablespoon of hoisin to raw veggies and mix.

4. Heat a wok or deep skillet (and I emphasize deep!) to medium heat with a teaspoon of sesame oil.

5. Add fennel seeds, and garlic to the oil. Fry these for 30 seconds, then add the rest of your veggies and cook until crispy. Remove from skillet.

6. Remove meat from fridge, and heat another teaspoon of oil. Fry the meat until well done. Remove from skillet and drain.

7. Add about a tablespoon of oil to skillet once more, and stir fry your noodles. Add 2 tablespoons of soy sauce, a tablespoon of hoisin, a dash of garlic powder, black pepper and cayenne pepper and a pinch of salt. Continue to stir fry until everything you added is mixed in well and the noodles start to crisp up.

8. Add cooked veggies to noodles, stir, add cooked meats and stir again to mix it all up and continue to cook on medium heat for 1-2 minutes.

9. Spoon some into a bowl, pour yourself a glass of Chardonnay and pwn some nubz on a full stomach.



Tasty Rice Ideas: Cashew Chicken with Ginger, Mirage Raceway Rice Dishes, by Wrathfulfury, Dazrel's Southshore Sweet'n'sour Chicken, Mmm Rice Dinners! Apple n' Chicken Stir Fry, Tips for Perfectly Steamed Rice, by Grizelle.

Fajitas for Breakfast

This is basically a breakfast burrito recipe, but since I didn't have burrito sized tortillas, I made them into fajitas. Burritos are more keyboard friendly, but work with what you have.



What you need:
2 Eggs, scrambled or fried with the yolks cooked
3 pieces of bacon (or a few sausage links)
1 piece of your favorite cheese
1 Fajita sized flour tortillas

**Tip** I like to use the peppered bacon so that I do not have to add salt and pepper.

Step 1. Cook your bacon or sausage. If you'd like to shorten the cooking time, buy the precooked bacon, and simply reheat for approximately 20-30 seconds in the microwave.

Step 2. Break your cheese and 1 piece of bacon into little bits.

Step 3. For this recipe, I like my eggs scrambled, which I add in a splash (approximately a teaspoon of milk). I also add in the bits of that bacon and the cheese, and beat the eggs with a fork.

**Tip** Really beat your eggs pretty hard, lifting the fork about two-ish inches each motion. This helps trap air into the eggs, making them a little more fluffy. The more noise you're making while beating...the fluffier your eggs will be generally.

Step 4. Cook your eggs. While cooking stick the tortillas in the microwave for 15-20 seconds to soften.

Step 5. Add the cooked eggs to the tortillas, and serve the bacon on the side.

Want a vegetarian variation? Try these eggs with some cheddar cheese (Swiss will work well too with the mushrooms), fresh tomato, mushrooms, and if you have some cooked potatoes, chop them up and add them in. Season the eggs with some garlic powder and paprika. Yum!



More Breakfast Ideas: Nubcakes! Aka Whole Wheat Banana Pancakes, Blueberry Nubcakes! Elwynn Forest Lumberjack Special, aka Crepes by Randalflagg, Kiethras's Breakfast Tubers, Sausage and Eggs, Grizzly Frontier Special! Aka Western Style Omelet, Simple Fruits, Great Taste! Telaari Grape Salad, Tundra Berry Salad, Bacon, Egg, and Cheese Sandwich, Curiously Tasty Bacon, Egg, and Cheese Omelet Sammich! How to Cook Perfect Bacon, Brazilian Puss in Boots, by Cygnusbr, Mmm Coffee!


Other Tex-Mex Favorites: Nethaera's Epic Chicken Nachos, Tacos, Tacos, Tacos! Mexican Layered Pie Dip, 4 Layer Mexican Black Bean Pie Dip, Quickee Quesadillas, OMG Fajita Tuesday! Burrito Style Enchiladas, Mair's Super-Simple Taco Soup, Burrito Style Enchiladas,Mini Burrito Dessert.

June 20, 2009

Simple Cheesecake Bake

Here's a nice little dessert/snackish item. This one is for cheesecake lovers, but reminds me of french toast.



It has a prep time is only about 5 minutes; the rest of the time is letting the cream cheese soften, and a 30 minute bake.

What you need:
2 tins of Pillsbury crescent dough
A package of Cream Cheese, softened
1-1/2 to 2 tablespoons of sugar
1/4 cup butter, melted
Some cinnamon and sugar mixed together to top (roughly 50/50).

Step 1. Leave the cream cheese on the counter for about an hour to soften.

Step 2. Preheat your oven to 350, and stir approximately 1-1/2 to 2 tablespoons of sugar into the cream cheese.

Step 3. Roll the first crescent roll dough in to the bottom of a small, greased oven safe dish.

Step 4. Spread your sweetened cream cheese on the dough.

Step 5. Cover with the second crescent roll dough, and coat with the melted butter.

Step 6. Top with a thin, evenly spread layer of cinnamon and sugar.

Step 7. Bake at 350 for approximately 30 minutes until the top is golden brown.



Let cool for a few minutes before cutting. Serve by itself or with some coffee.


More Dessert Ideas: Chocolate Cherry Pie, Maple-Walnut Apple Pie, Mini Burrito Dessert, Telaari Grape Salad, Super Stuffed Ganking Apples, Brazilian Puss in Boots, Chocolate Cream Strawberry Shortcakes, Strawberry Shortcakes, Real Whipped Cream, Really Fast, Simple Cheesecake Bake, Simple Strawberry Snack, Tundra Berry Salad, Simple Fruits, Great Taste!



More Snack Ideas: Simple Cracker Snacks, Brilliant Smallfish Cracker Snacks, Cucumber, Dill, and Tomato Salad, Celery Snack Ideas! More Easy Celery Snack Ideas, Nethaera's Epic Chicken Nachos, Devilishly Delicious Devilled Eggs, Quickee Tasty Quesadillas, Salami and American Crackers! Pizza 101, Mini Burrito Dessert, Telaari Grape Salad, Super Stuffed Ganking Apples, Brazilian Puss in Boots, Simple Cheesecake Bake, Chocolate Cream Strawberry Shortcakes, Strawberry Shortcakes, Real Whipped Cream, Really Fast, Simple Strawberry Snack, Tundra Berry Salad, Simple Fruits, Great Taste!

June 19, 2009

Fishing Daily Special: Brilliant Smallfish Cracker Snacks

Ever wonder what happens to all those Brilliant Smallfish you are catching in Org, and Stormwind? Well, you see it's a deal I made with Nat Pagle. I dispose of the unwanted little fish, and in return he promised that someday I will get my own baby croc. I've kept up my end of the deal...

Nat! I'm coming for you!



For a tasty cracker snack, try these tuna crackers!

What you need:
6 Crackers (I used the round whole wheat ones.)
1 can of Tuna
1-2 Tablespoons of Mayonnaise
1 stalk of Celery

**Optional** If you like onion, chop a little and add it into the tuna (Step 3).

For toppings: I used Cucumber, Tomato, and Pepper Jack Cheese. I also sprinkled a little oregano on each.

Step 1. Slice up your celery into small pieces.

Step 2. Open your tuna can and with the lid, squeeze out the excess juice.

Step 3. Mix the tuna, celery and mayo together. I said 1-2 tablespoons, because it really depends on how much you'd like to use. Just stir it well, and if the tuna is not dry you're good.

**Tip** If you add too much mayo, then the tuna won't stick together as easily. So start small, it's easier to add more mayo if you need it.

Step 4. Spoon some tuna onto each cracker, and add your topping.



Viola! A nice tasty and healthy snack.



More Snack Ideas: Simple Cracker Snacks, Brilliant Smallfish Cracker Snacks, Cucumber, Dill, and Tomato Salad, My Keys are Happy! Veggie Dip, By Thecookie, Celery Snack Ideas! More Easy Celery Snack Ideas, Nethaera's Epic Chicken Nachos, 4 Layer Mexican Black Bean Pie Dip, Mexican Layered Pie Dip, Devilishly Delicious Devilled Eggs, Quickee Tasty Quesadillas, Salami and American Crackers! Pizza 101, Mini Burrito Dessert, Telaari Grape Salad, Super Stuffed Ganking Apples, Brazilian Puss in Boots, Chocolate Cream Strawberry Shortcakes, Strawberry Shortcakes, Real Whipped Cream, Really Fast, Simple Strawberry Snack, Tundra Berry Salad, Simple Fruits, Great Taste!

June 18, 2009

Blueberry Nubcakes!

So you pulled an "all-nighter" trying to grind out some more arena points. You're at the point where you're more hungry than tired, and are looking for some tasty breakfast food. Look no further! Try these fluffy and delicious pancakes.



For this sensational treat year-round, keep a bag of frozen blueberries on hand. You don't even need to thaw them. Just rinse them, then add them into your pancake batter.

What you need:
1 cup of regular white flour
1 cup of whole wheat flour
2 eggs, beaten
1-1/3 cups of milk
1 teaspoon of vanilla
2 teaspoons of baking powder
3/4 teaspoon of salt
1 cup of Blueberries (Fresh if they are in season, frozen if they are not.)
2-3 tablespoons of vegetable oil or butter for the pan
Maple Syrup to taste as your topping.

**This will make about 10-12 pancakes.

Step 1. In a large mixing bowl mix all your ingredients evenly.

Step 2. Turn on your pan and let it get hot before you grease with butter or oil. This will give your batter the minute or two it needs to rest and thicken. Cook the pancakes on medium heat, so the outsides don't burn.

Step 3. Use approximately 1/4 cup of the pancake mix if you want small dials. If you want monster pancakes, use enough to cover the bottom of the pan with about a 1/2 cm or so layer of batter.

Step 4. When the top of the pancake is big and bubbly, flip it. You should only flip once.


Variation: Nubcakes fer da newbz
Instead of mixing your own batter you can use pancake mixes from the store. These are very tasty too. I tend to avoid ones with fruity fillings, and just add my own fresh fruit.

Also, if you have a sweet tooth you can add in a few chocolate chips.



More Breakfast Ideas: Nubcakes! Aka Whole Wheat Banana Pancakes, Blueberry Nubcakes! Elwynn Forest Lumberjack Special, aka Crepes by Randalflagg, Kiethras's Breakfast Tubers, Sausage and Eggs, Grizzly Frontier Special! Aka Western Style Omelet, Simple Fruits, Great Taste! Telaari Grape Salad, Tundra Berry Salad, Bacon, Egg, and Cheese Sandwich, Curiously Tasty Bacon, Egg, and Cheese Omelet Sammich! How to Cook Perfect Bacon, Brazilian Puss in Boots, by Cygnusbr, Mmm Coffee!

Helfire Boar Stewin' with Berlena

This recipe was submitted by Berlena, who warns that it has some leg work. Some of the best things do take a little time, but I suggest trying this one on maintenance Tuesdays.

Berlena writes, "It takes about 3 hours to cook, and tastes great!"

What you need:
Crock Pot
2 Pork Neck bones (You can buy these in boxes in Canada. If you cannot find them, ask the butcher in your grocery store.)
3 quarts of Water (Add more if you need it.)
1 can Tomato Soup
1 cup of Flour
1 large can of Pineapple chunks (you can use fresh if you'd like.)
2-3 Celery stalks, chopped
1 large Onion, chopped
3-5 cloves of Garlic, chopped or minced
2 tablespoons of dried Basil, or about 1 cup of fresh, chopped leaves.
1 medium sized container of fresh Mushroom, rinsed and sliced (Or, 2 small cans of mushrooms will work.)
3 large carrots, shredded or you can just chop these.
1-4 tablespoons of Cayenne Pepper, to taste.

**Tip** The Vidalia Chop Wizard makes preparing this stew much faster!

Step 1. First things first, thaw the 2 pork neckbones.

Step 2. After they are thawed, break them up (they should break up pretty easily). Then shave every bit of meat you can off the bones.

Step 3. Get out your crock pot. Berlena suggests using a large one, so if you have a smaller one, adjust the recipe to fit the ingredients into your crock pot.

**Tip** If you do not have a crock pot, use a pot with a tightly fitting lid, which you can seal, and not have steam escape.

Step 4. Put the meat into about 2 quarts of water water. Slowly stir in a cup flour, and a can of tomato soup (homemade tomato paste works better, but canned tomato soup is a decent alternative)

Step 5.Add in the chopped celery, basil, carrots, onions, garlic, and mushrooms.

Step 6. Let this all cook for about 2 hours on low heat. About half of the way through, test the thickness. If your stew is still pretty watery, add in some more flour (in small increments) until you reach your desired thickness.

Step 7. Add in your pineapple, and some cayenne pepper to taste.

Step 8. Let this cook for another hour on low heat.

Uncover, and enjoy!



Crock Pot Recipes and Tips: Grizelle's Pulled-Pork Crock-Pot Recipe, Advantages of Crock Pots, by Grizelle and Zonoma, Helfire Boar Stewin' with Berlena, Monti's Crock Pot Ready Tortilla Soup, Merry Making Peach and Apricot Hot Cider.


Soup Recipes: Chicken Soup made Easy! AB Cappin' Cappaletti Soup, Easy Vegetarian Minestrone Soup, Helfire Boar Stewin' with Berlena, Monti's Crock Pot Ready Tortilla Soup, Mair's Super-Simple Taco Soup, Linsha's Creamy Chicken Noodle Soup.

June 17, 2009

Easy Fruited Jello Molds

There is always room for jello. Make yours with some extra texture and flavor by adding in some fresh fruit. If you're not a complete klutz, then this is a nice keyboard friendly dessert/snack.



You really can use a wide variety of fruit, think banana, pineapple, strawberries, blueberries, raspberries, etc. However, avoid the melons, unless you cut them into very fine pieces.

For a simple Jello Mold use small custard dishes.

What you need:
1 package of Jello (I used Wild Strawberry.)
2 cups of water (1 boiling, 1 cold)
5 large Strawberries, sliced
8-10 large Blackberries, cut in half

Step 1. Prepare the Jello as you normally would (usually 1 cup of boiling water, dissolve the mix, and add in a cup of cold water).

Step 2. After the jello is starting to solidify in the fridge (about an hour), add in a few slices of strawberry and some blackberries. Stir these to distribute.

Step 3. Return the Jello to the fridge, and let it finish setting (another 2 hours should do it). You can poke it gently, if your finger doesn't pierce the surface with the GENTLE poke, then you're good.



**Tip** You do not actually need to remove it from the dish, but if you choose to, place the dish in a shallow pan of warm (not boiling) water for a few minutes to loosen it from the dish.



More Snack Ideas: Simple Cracker Snacks, Cucumber, Dill, and Tomato Salad, Celery Snack Ideas! More Easy Celery Snack Ideas, Nethaera's Epic Chicken Nachos, Devilishly Delicious Devilled Eggs, Quickee Tasty Quesadillas, Salami and American Crackers! Pizza 101, Mini Burrito Dessert, Telaari Grape Salad, Super Stuffed Ganking Apples, Brazilian Puss in Boots, Chocolate Cream Strawberry Shortcakes, Strawberry Shortcakes, Real Whipped Cream, Really Fast, Simple Strawberry Snack, Tundra Berry Salad, Easy Fruited Jello Molds, Simple Fruits, Great Taste!

Tips for Perfectly Steamed Rice, by Grizelle

Rice is one of those foods that once someone tells you how to prepare and cook it properly, it will become like old hat. This post is from Grizelle, who submits some tasty dishes.

Read it, apply it, learn it. You'll be cooking some amazing rice dishes in no time!

What you need to cook rice:
Heavy sauce pan with a tight fitting lid.
Uncooked long grain Basmati (Indian) rice or Jasmine rice (I like Basmati best!)
Water or soup stock/broth (if you want flavored rice)

Step 1. Figuring out just how much rice. An easy rule of thumb is to use a rice to liquid ratio of 1:2. So, if you use 1 cup of uncooked rice, you want 2 cups of liquid to cook it in.

**Tip** A cup of uncooked rice will make about four 1/2 cup servings when cooked. Make sure your sauce pan is at least twice the capacity of the amount of liquid you will be using to cook the rice.

Step 2. Do not forget to rinse! The way to make fluffy rice that isn't sticky, is to rinse the uncooked rice grains a few times in water. This removes some of the starch powder that adheres to the grain after milling. I put the rice in the sauce pan I'll be cooking it in, cover it with cold water, swirl it around a bit, and pour the rinse water off, repeating a few times until the water is fairly clear. After you have rinsed the rice, and drained off all the rinse water, add the liquid you will be using to cook the rice, in the correct amount.

Step 3. Cooking the rice. With the pot uncovered, bring the rice to a gentle boil over medium high heat. As soon as the water is boiling, give the rice a stir, then cover the pot, and turn the heat down on LOW. Leave the rice covered for a full 20 minutes. No peeking. Really, do not lift the cover until the 20 minutes are up. (Did you hear me, n00b?? I said don't lift the cover until 20 minutes are up!!)

**Tip** Set a kitchen timer that has a loud buzzer for 20 min, and carry it with you if you are going to go back to your computer swimming in the Dalaran fountain. This way you won't forget that you are making uber rice instead of Minute Rice, and you won't burn your house down.

Step 4. Finishing Up. After 20 minutes, turn off the heat, remove the pot cover (yes, it is OK now). Fluff the rice with a fork. It should be ready to serve.



Tasty Rice Ideas: Cashew Chicken with Ginger, Mirage Raceway Rice Dishes, by Wrathfulfury, Dazrel's Southshore Sweet'n'sour Chicken, Mmm Rice Dinners! Apple n' Chicken Stir Fry, Tips for Perfectly Steamed Rice, by Grizelle.

Ophirae's Super Stuffed Hot Dogs

These aren't your ordinary dogs! Seriously though, they are not. These actually sound pretty gosh darn tasty. I say that without being a hot dog fan, but I will have to try these soon!

8 Hot Dog Sausages, chopped in small pieces
1 tablespoon Onion, chopped
1 teaspoon Worcestershire Sauce
1 cup of Mozzarella, shredded
1/2 cup of Condensed Tomato Soup (or ketchup, which is actually better)
1/4 cup of Relish
1 tablespoon Mustard
8 Hotdog Buns

Step 1. Mix all ingredients save for the buns in one bowl.

Step 2. Stuff the hot dog buns with the mixture.

Step 3. Wrap each bun in foil.

Step 4. Put in the oven at 400 F for 15 minutes.

** Freezes well **

It's a very cheap meal to prepare, and it's great way to spice up your plain hot dogs.

June 16, 2009

Easy Cucumber, Dill, and Tomato Salad

This is a quick prep salad. However, the veggies will become more flavorful if you let it chill for a few hours, rather than eat it right away. Just relax, play, and give those veggies some time to soak up all the yumminess. Then serve with a slotted spoon so it's not so juicy.



What you need:
1 Roma (Italian) Tomato (or 6-8 cherry tomatoes, sliced in half)
1 medium sized Cucumber
1 tablespoon of Fresh Dill
2 tablespoons of Vinegar (white wine or apple cider)
1 tablespoon of Extra-Virgin Olive Oil
1/2 tablespoon of Water
1/2 teaspoon of sugar (I know some people might bump this up to a teaspoon or more, but just do it to taste.)
1/4 teaspoon of salt

**Optional** Add in a little onion or some black olives.

This recipe will make 2-3 servings.

Step 1. Cut of the cucumber and tomatoes. You can cut them however you'd like.

Step 2. Add in the oil, vinegar, water, dill, and sugar. Stir and put into the fridge to chill. I usually leave it in the fridge for about an hour, you could leave it longer if you'd like.

A variation on this recipe is to skip the olive oil, and instead bump up the vinegar content to 3 tablespoons, and water up to 1 tablespoon.



More Snack Ideas: Simple Cracker Snacks, Brilliant Smallfish Cracker Snacks, Cucumber, Dill, and Tomato Salad, My Keys are Happy! Veggie Dip, By Thecookie, Celery Snack Ideas! More Easy Celery Snack Ideas, Nethaera's Epic Chicken Nachos, 4 Layer Mexican Black Bean Pie Dip, Mexican Layered Pie Dip, Devilishly Delicious Devilled Eggs, Quickee Tasty Quesadillas, Salami and American Crackers! Pizza 101, Mini Burrito Dessert, Telaari Grape Salad, Super Stuffed Ganking Apples, Brazilian Puss in Boots, Chocolate Cream Strawberry Shortcakes, Strawberry Shortcakes, Real Whipped Cream, Really Fast, Simple Strawberry Snack, Tundra Berry Salad, Simple Fruits, Great Taste!

June 15, 2009

Curiously Tasty Bacon, Egg, and Cheese Omelet Sammich! By Cardboord

Can't decide if you want your eggs as an omelet or a sandwich? Don't choose, this sandwich is the best of both worlds.

Its highlight is its massively cheesiness. If you're a cheese-head then this is the way that you should try your bacon, egg, and cheese.



Cardboord writes, "Personally, I'm a big fan of meals that are very flexible in their prep time. You can either make this very quickly, by using pre-shredded cheese and deli meat; or into a long, but delicious breakfast with bacon and home-shredded cheese. Serve it with some fried potatoes for a hearty, delicious breakfast!

Ideally, the eggs are one big cheesy, fluffy, bacon-y mass of goodness. I use milk to help them be fluffier and larger, and I find Velveeta to be a good binder for all the ingredients in the eggs." :)

Materials needed:
2 extra-large Eggs (or 3 medium)
1/4 cup Velveeta cheese
1/2 cup of your favorite cheese or cheeses, shredded. (I blend shredded Swiss and Sharp Cheddar.)
1 to 1-1/2 tablespoons milk
4 slices of bacon, cooked.
1 Ciabatta Roll, cut in half for the sammich.
1 tablespoon of Olive Oil or Butter to grease the pan.

**Optional** 1 extra slice of each of the aforementioned cheeses, minus Velveeta.

Dressing: Mayonnaise, salt and pepper to taste.



Directions:
1. grease a small pan using olive oil or butter.

2. Heat pan on medium heat, and add eggs, milk, and velveeta and shredded cheese. Mix well with a spatula. Basically, scramble together in the pan.

3. Toast your bread. If you're using a toaster oven, pre-heat it to 250 degrees. Place the ciabatta roll cut sides down--toast until brown.

4. Crumble 2 strips of bacon into eggs and mix well. (If you're using deli meat, cut 1 piece into small pieces before adding to the eggs, and add a second piece to the roll.)

5. Spread mayonnaise on both halves of the warm ciabatta roll. Add the extra cheese slices, and 2 strips of bacon to the bottom half.

6. Let the eggs finish cooking, add to bottom half of ciabatta roll, and enjoy!



More Breakfast Ideas: Nubcakes! Aka Whole Wheat Banana Pancakes, Blueberry Nubcakes! Elwynn Forest Lumberjack Special, aka Crepes by Randalflagg, Kiethras's Breakfast Tubers, Sausage and Eggs, Grizzly Frontier Special! Aka Western Style Omelet, Simple Fruits, Great Taste! Telaari Grape Salad, Tundra Berry Salad, Bacon, Egg, and Cheese Sandwich, Curiously Tasty Bacon, Egg, and Cheese Omelet Sammich! How to Cook Perfect Bacon, Brazilian Puss in Boots, by Cygnusbr, Mmm Coffee!

June 13, 2009

Chocolate Cherry Celebration Pie

To celebrate being "stickied" on the OT-Forums, I decided to make a nice sticky, cherry pie! This pie is a variation of a classic cherry pie, but with delicious bits of chocolate. If you like chocolate covered cherries, you'll love this pie.



What you need:
1 frozen Pie Crust
1 can of Cherry Pie filling (If you use the deep dish pies, be sure to get 2 cans of cherry pie filling.)
1/2-1/3 cup of good dark chocolate (I like the Ghirardelli 60% cacao chips, and the Lindt dark chocolate.)

**Tip** Do not over-do it on the chocolate, as you do not want to drown out the cherry flavor.

Dutch Crumbly Topping
What you need:
1 cup of flour
1 cup of Brown Sugar
4 tablespoons of butter, softened
1-2 tablespoons of milk

Make the topping in a mixing bowl. I usually mix the dry ingredients with the butter with a fork or my fingers. Add in the milk after the rest are pretty well combined (no big pieces of brown sugar or butter). The milk really is only used to make the topping slightly sticky, not doughy. Use sparingly.

Step 1. Preheat the oven to 400, and take a pie crust out of the freezer. After a few minutes (at least 5 minutes) place the pie crust on a foil covered cookie sheet, and bake for approximately 5-7 minutes.

Step 2. Mix your crust together while waiting (follow the directions above).

Step 3. Remove the crust from the oven, and reduce the heat to 350.

Step 4. Pour the cherry filling into the crust. Add in the chocolate, pressing a few down into the filling, so that it is not just as a topping on the cherries.

Step 5. Add the crumbly crust.

Step 6. Bake at 350 for about 40-45 minutes, until the top is nicely browned.

Let cool for at least 15 minutes, and enjoy! :)



More Dessert Ideas: Chocolate Cherry Pie, Maple-Walnut Apple Pie, Mini Burrito Dessert, Telaari Grape Salad, Super Stuffed Ganking Apples, Brazilian Puss in Boots, Simple Cheesecake Bake, Chocolate Cream Strawberry Shortcakes, Strawberry Shortcakes, Real Whipped Cream, Really Fast, Simple Strawberry Snack, Tundra Berry Salad, Simple Fruits, Great Taste!



More Snack Ideas: Simple Cracker Snacks, Brilliant Smallfish Cracker Snacks, Cucumber, Dill, and Tomato Salad, Celery Snack Ideas! More Easy Celery Snack Ideas, Nethaera's Epic Chicken Nachos, Devilishly Delicious Devilled Eggs, Quickee Tasty Quesadillas, Salami and American Crackers! Pizza 101, Mini Burrito Dessert, Telaari Grape Salad, Super Stuffed Ganking Apples, Brazilian Puss in Boots, Simple Cheesecake Bake, Chocolate Cream Strawberry Shortcakes, Strawberry Shortcakes, Real Whipped Cream, Really Fast, Simple Strawberry Snack, Tundra Berry Salad, Simple Fruits, Great Taste!

June 11, 2009

Ham and Pasta Salad

I wanted to make a pesto salad, and realized that I forgotten to pick up more fresh basil at the store. Instead of completely scrapping the idea, I searched through my fridge, and was pleased to find that I still had a few basil leaves left. Basically, this is a great way to use up some leftovers when you have a bit of this and a bit of that.



Also, if you're good at multitasking the "in the kitchen" time only takes about 5 minutes (to chop veggies, start the noodles and grill the ham), then a quick 2 minute pasta drain and mix together.

This really can be tweaked to your own spicing taste, but this is what I used. Also, the ham can be left out, or substituted with chopped salami or pepperoni.

What you need:
1/2 box Bow-tie Pasta
4 tablespoons of Extra Virgin Olive Oil
A handful of Black Olives, cut into thirds
3 large Roma (Italian) Tomatoes
1/2 medium sized Onion, chopped
1/3 cup of Parmesan Cheese
1 pinch of Thyme
2/3 cup of chopped Fresh Basil, or 1-1/2 to 2 tablespoons of the dried seasoning
1 teaspoon of Garlic Powder (or 4-5 cloves, chopped and grilled with the ham)
2-3 tablespoons of Pine Nuts
3 thick slices of cooked Ham
Salt and Pepper to taste (approximately a teaspoon of each).]

Step 1. Start to cook your noodles in a pot of water with a little salt.

Step 2. Chop the onion, tomatoes, olives, ham and basil.

Step 3. Grill the Ham pieces (takes about a minute or two).

Step 4. After your pasta is finished cooking, drain it.

Step 5. In a large mixing bowl, mix the pasta, veggies, ham and spices. Add the olive oil and stir to coat the pasta well.



Let this chill in the fridge for about an hour, and enjoy! :)

June 10, 2009

Cashew Chicken with Ginger

This chicken has a tiny, little bite to it from the ginger. Not so much for the spicy lovers, but enough that you might want to change it a little if you're preparing for young children.



I especially like making this when I have some pot-stickers to go on the side, but it can solo as the entire meal as well.

If you're not a ginger fan, you can still make this into a delicious cashew chicken without adding the ginger.

What you need:
2 chicken breasts, cut into short strips (about 2 inches long and 3/4 inch wide)
2/3 cups of Cashews
1/2 bag of Frozen Stir Fry Veggies
1/2 cup of Soy Sauce
1/2 cup of Water
2 teaspoons of black pepper
3 heaping tablespoons of ground ginger (If you have fresh, you can get away with using about 2 tablespoons of it grated.)
1 tablespoon of flour
1/2 teaspoon of garlic
**Optional**1/2 teaspoon of cracked red pepper
2 tablespoons of oil.

Make some rice to go on the side. I used enriched white rice this time, but often use brown rice or Jasmine rice. Also, "minute rice" will save you time, so you can use that.



Step 1. Pour your veggies in a large mixing bowl. Add in the soy sauce, water, ginger, garlic and 1 teaspoon of black pepper. Stir and let sit until the chicken is browned. You can really let this marinade as long as you'd like.

**Note** Skip the salt. Soy sauce is pretty salty.

Step 2. Coat the chicken slices in a little flour, and shake approximately 1 teaspoon of black pepper on the floured chicken. Grill the chicken in the skillet with the oil. This will give it a little crispiness.

Step 3. Pour the excess juice over the chicken, stirring to coat evenly.

Step 4. Add in the veggies. Cover, and finish cooking the mixture on medium-low heat. I usually leave it for about 10-15 minutes, stirring half way through.



Serve with your rice, and enjoy!



Tasty Rice Ideas: Cashew Chicken with Ginger, Mirage Raceway Rice Dishes, by Wrathfulfury, Dazrel's Southshore Sweet'n'sour Chicken, Mmm Rice Dinners! Apple n' Chicken Stir Fry, Tips for Perfectly Steamed Rice, by Grizelle.

June 09, 2009

OMG Fajita Tuesday!

I love fajitas! They are like mana from the gods. Oh wait, that's a margarita. Well, they still are a delicious treat, and actually don't forget to make the margaritas too. Mmm!

Even though they take a little longer of "in the kitchen" time (about 5-8 minutes to get every thing sliced into strips, then you have to make a trip to check on the browning chicken), they make up for it by being so scrumptious that you eat that extra one that you know you should have passed. If you have a Vidalia Chop Wizard, you can slice the veggies into long strips in about a minute. I love that gadget! :)



If you plan it right (notice today is maintenance Tuesday) then you can strip the chicken and veggies earlier in the day, and actually let it marinade. Talk about tasty!

What you need:
1 package of flour tortillas (either fajita or burrito sized)
3 chicken breasts (or about 1 to 1/2 lbs of flank or round steak)
2 Green Bell Peppers
1 large onion
4 tablespoons of olive oil (2 are for browning the chicken or beef, and the other 2 are for the seasoning)
1/2 cup of water (to mix with the seasoning)
Some shredded Cheddar, or Mexican mix cheese

**Optional** Add in some cherry tomatoes that are sliced in half.

Make Your Own Seasoning: If you like to use a store package of fajita mix that works. If you'd rather make your own use the following ingredients:
1 tablespoon of Flour
1-2 tablespoon of Chili Powder
1 tablespoon of dried Minced Onions
1 teaspoon Garlic Powder
1-2 tablespoon of Cumin
salt and pepper



Step 1. Cut your veggies and meat (chicken, steak, or a little of both) into long strips.

Step 2. In a large skillet, brown your chicken in 2 tablespoons of olive oil. This will take about 8-10 minutes on high to get the surface slightly crispy. You don't need to watch it too carefully but check it after 5-6 minutes, and flip the chicken strips.

**If you're making this earlier in the day, and letting it marinade, hold this step until later.

Step 3. When the chicken is browned, add the veggies on top, and pour the seasoning (mixed in with the water and 2 tablespoons of olive oil) onto everything. Stir to coat it the best you can.

Step 4. Turn the heat down to medium. Cover, and allow to simmer for 10-20 minutes (until the green peppers are soft--they will change from dark green to a more olive color too).

Step 5. Place desired amount into the tortilla with some cheese.



This recipe will produce about 12 fajita sized, or 6 burrito sized fajitas.

**Tip** If you ever cook these for guests, save yourself some time, and let them put them together themselves. They'll be happy because they get to make them just the way they like them.



Other Tex-Mex Favorites: Nethaera's Epic Chicken Nachos, Tacos, Tacos, Tacos! Mexican Layered Pie Dip, 4 Layer Mexican Black Bean Pie Dip, Quickee Quesadillas, OMG Fajita Tuesday! Burrito Style Enchiladas, Mair's Super-Simple Taco Soup, Monti's Crock Pot Ready Tortilla Soup, Burrito Style Enchiladas, Mini Burrito Dessert.