Asian Orzo

Source-Mary Ellen's Cooking Creations

I have come to love Mary Ellen's recipes.  I have never been steered wrong when I try something she has posted.  I knew I wanted to make the Chinese BBQ Pork Chops that I got from her website, and I went in search of a side dish to serve with them.  Lucky me my search found the side dish on her blog!

Ingredients

• 1 c dry orzo pasta
• 1/2 small onion, finely chopped
• 1 tbsp olive oil
• 2 1/4 cups low sodium chicken broth
• 4 tsp soy sauce
• 2 tsp sesame oil
• 1 tsp brown sugar

Preparation

• Heat olive oil in a small pot
• Add onion, saute 3-4 minutes or until soft.
• Add orzo, toss to coat/toast for 1 minute
• Mix the broth with the soy sauce, sesame oil, and brown sugar. Add the broth mixture to the pot, stir, bring to a simmer then lower heat and cover.
• Cook on low heat, covered, for about 15 minutes or until done. The broth should just be absorbed as the pasta finishes cooking.
• Stir to fluff and serve.

Next Time- This was easy to make, and had good flavor.  But it was just missing something.  I'm not a chef, so I don't know what it was missing.  I just know it needed something more.  Someone have an idea?

Layered Mexican Bake

Source-Kraft Magazine

Found this recipe in the Kraft Magazine.  I'm slowly working my way through recipes I've ripped out of magazines.  I like when they turn out as well as this one did. 

Ingredients

• 3/4 lb. extra-lean ground beef (used 1 1/4lbs)
• 1   onion, chopped
• 1 green pepper, chopped
• 2 tsp.  chili powder
• 1-1/4 cups Thick 'N Chunky Salsa
• 1 pkg.  (10 oz.) frozen corn
• 3 high-fiber whole wheat tortillas (8 inch)
• 1/2 cup  Light Sour Cream
• 3/4 cup Shredded Sharp Cheddar Cheese, divided

Preparation

• HEAT oven to 375ºF.
• BROWN meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 min. Add salsa and corn; mix well. Simmer 5 min.
• SPREAD 1 cup meat sauce onto bottom of 8- or 9-inch square baking dish; top with layers of 1 tortilla, 1/2 cup meat sauce, sour cream and 1/4 cup cheese. Cover with 1 tortilla, 1 cup of remaining meat sauce and 1/4 cup of remaining cheese; top with remaining tortilla and meat sauce. Cover with foil.
• BAKE 25 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or melted.

Next Time-  This was pretty easy to put together.  And leftovers were great.  Nothing needs to be changed.

New Potato Chicken Stew

Source- Adapted from BettyCrocker.com

This recipe sounded good as listed on the site.  But before adding it to my grocery list I read over the reviews by others who had made the recipe previously.  I took their advice and added a bunch of extra stuff to the recipe. 

Ingredients

2 cups broccoli flowerets or snap pea pods 1 medium onion, chopped 1 cup carrots, julienned 1 cup water 6 new red potatoes, (3/4 pound), cut into fourths 3 boneless skinless chicken breast halves, (3/4 pound), cut into 1-inch cubes 2 jars (12 ounces) chicken gravy

 

Preparation

• Mix all ingredients in 3-quart saucepan.
• Heat to boiling, stirring occasionally; reduce heat. 
• Cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender and chicken is no longer pink in center.

Next Time- This was a great stew.  The only thing I really need to change it to hold off on adding the pea pods awhile.  They completely came apart by the time the stew was ready to eat.  

1. Mix all ingredients in 3-quart saucepan.
2. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender and chicken is no longer pink in center.

Baby Sign Language

When I first heard about this concept I loved it.  I've always been interested in sign language, and know the alphabet, but that's the extent of my knowledge.  So getting to learn signs while teaching them to my baby sounded awesome.  

The idea of teaching my son "words" so that he could communicate with me at an early age seems so amazing.  I've heard of so many success stories.  Some parents worry about a delay in speech development, but as long as you are saying the word when you sign it the child will learn both. 

Since Baby Rebel has been born I've checked out 2 different books from the library.  And they have sat mostly untouched at our house until it was time to return them 3 weeks later.  Since Baby Rebel was getting older, and the small amount I read in the books recommended starting around 3-4 months I knew I needed to make a decision.  So, this past weekend armed with a 30% off coupon I bought Baby Signing Time.  The reason I went with a video is that it gives me a person actually making the sign so that I can see how to do it right, and it frees up my hands from a book when I'm learning to sign. 

It arrived last night, and Baby Rebel and I watched it right before bedtime.  I really like it so far.  Together, we just watched the first chapter, which was about eating and drinking.  The woman shows the signs, sings a song, and then they show babies and toddlers of different ages showing how they make the sign.  I think that last part is important so that you can get an idea of what a child making the sign is like, since they aren't precise like the lady.  

Obviously it will take time (read: months) before we see any signing from Baby Rebel, but we have to start sometime.  H and I watched more together when he got home.  We need to be on the same page, and consistent, in signing if we really want the baby to learn.  

I'll keep you updated on any progress.  :)

Thanksgiving Recap

So, you saw the recipes I posted already from Thanksgiving.  The Spinach & Artichoke Dip, along with the Herb & Onion Dip.  While they were opposites in how well they went over, you have to live and learn.  The spinach dip will be saved, and made for future get togethers.  I'll have to find a different recipe for chip dip. The Oatmeal Cranberry Bars are still to come. 

Since Baby Rebel had a complete meltdown just as we were serving dinner, I completely forgot to take a picture of all the food I made.  I'm actually kind of bummed about this, since all the food looked really good.  I got out the china my mom gave to me from when she got married.  So the table looked really nice.  Everything looked nice dammit!  But it's not the baby's fault.  Mommy and Daddy weren't in the room, and he was around people he's not familiar with.  He had reached his limit.

We'll just have to live with the pictures I took of the appetizers, and the bars I made since they weren't served with dinner. 
 

Spinach Artichoke Dip

Source- Kraft Foods

This recipe rocked!!  My sister-in-law, Jen, had only tried this and was already threatening to take me home to Chicago so I could cook for her!  

I've changed the preparation instructions because the Kraft site had you making it in the microwave, which I absolutely hate to do, and they had you spreading the cream cheese on the bottom first.  So, if you want the original directions, click the Kraft link.  Also, the addition of the sour cream made the dip less dry, and definitely was needed.

Ingredients

• 1 pkg. (8 oz.) Cream Cheese, softened 
• 1/2 - 3/4 cup sour cream
• 1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained
• 1 jar (7.5 oz.) marinated artichoke hearts, drained, chopped
• 1/2 cup  Shredded Mozzarella Cheese (plus more for topping)
• 1/2 tsp. garlic powder
• 1/4 cup  Grated Parmesan Cheese

Preparation  

• Mix everything in a bowl. 
• Spread into a oven safe baking dish.
• Sprinkle extra mozzarella on top.
• Bake in 350 degree oven until cheese is melted and dip is heated through.  Mine took about 10-15 minutes.

Next Time- I like the changes I made in the preparation.  I think it was much nicer to have everything mixed together, and I liked the extra mozzarella melted on top. 

Homemade Onion & Herb Dip

Source- Joelen's Culinary Adventures

I was very excited to make this chip dip.  I love chip dip, and being able to make it myself would be spectacular.  Unfortunately, this dip turned into a big fat FAIL!  I'm not sure if the cause was the Miracle Whip I used instead of Mayo, or if there was something else wrong.  But it just didn't have good flavor.  I even tried fixing it, and nothing improved it.  

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups diced onions
• 1/4 teaspoon kosher salt
• 1 1/2 cups sour cream
• 3/4 cup mayonnaise (used Miracle Whip)
• 2 tablespoons finely minced parsley  (used 2 tsp dried)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground white pepper (used black)
• 1/2 teaspoon kosher salt

Preparation

• In a saute pan over medium heat add oil, heat and add onions and salt. 
• Cook the onions until they are caramelized, about 20 minutes. 
• Remove from heat and set aside to cool. 
• Mix the rest of the ingredients, and then add the cooled onions. 
• Refrigerate and stir again before serving.

Next Time- Not sure how to make this taste good.  I think I'd rather just start from scratch with a whole new recipe.