Wednesday, July 30, 2008

Spicy Macaroni & Cheese

Once titled "Not Your Granny's Mac-n-Cheese!"

Spicy Macaroni & Cheese
4 cups cooked macaroni or cavatappi
1 tablespoon olive oil
1/4 to 1/2 finely diced red onion
Equal amount diced red bell pepper
1 finely diced jalapeno (seeds and stem removed.. they have most of the heat!)
1 4 oz can chopped green chilies
1 cup frozen corn
2 to 3 cloves garlic, chopped
1 cup cream
1 generous cup grated Pepper Jack cheese
2 tablespoons butter

Boil pasta until al dente. In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes. Add in canned chilies and stir around, then turn off heat. Drain pasta and add it to skillet. Pour on cream, add cheese, then add salt and pepper to taste and stir gently. At the end, add 2 tablespoons butter and stir again. Check seasonings and serve. Fat free calorie free...

Compliments of Chef Tess


2 cups flour
1T baking powder
1tsp salt
1/4 cup butter
3/4 cup cold milk or buttermilk

combine flour, baking powder, salt and then cut up the butter and mix it with a fork until the butter is really tiny like sea sand. Add the milk and mix just until the milk has made the flour stuff wet. Put some extra flour on the counter top (like a fairy dusting of flour, not like putting down straw for a cow) and put the dough ontop of the flour. Then put a little flour on top of the dough so it won't stick to the rolling pin. Roll out until it is about as thick as toothbrush's head... you know like the bristle part?) take a round cup and push it into the dough until it touches the counter and then push hard so it cuts through. Shake out the buscuit. Do it again until the dough has all been cut into biscuits. Put the biscuits on a heavy baking pan or stone. Bake at 450degrees for 10 minutes. Take out right away using an oven mitt or hot pad or have your mom do this part and serve with the split pea soup. This will make about 12 big biscuits or 20 kinda small biscuits. You don't have to do round biscuits either! You could do like some hearts or crazy fish or leaves or something. Be creative!

Compliments of Chef Tess

Split Pea Soup

Today my 8 yr old made split pea soup from scratch. He measured the peas, chopped the ham onion and celery. Simmered it and seasoned it. Then he proceeded to make the biscuit mix. I looked in wonder at it all and thought to myself "if he keeps this up... I will have worked myself out of cooking dinner soon!" Not that cooking seems like a chore to me, but it was rather refreshing to have a little break. Just a thought... wouldn't it be nice if once a week I had him make dinner on his own? I could share the good and bad with you all and see if you would be willing to do the same. Little kids are cool. They have great ideas. Who knew that today would be the day I realized he was ready. So this is new. Monday Meals by My Little Man (or men since the youngest isn't far behind!).

Here is the recipe He used for the split pea soup. Its pretty basic, but it is a great one to start with.

Split Pea Soup
1 lb dry split peas
1/2 lb lean ham, cut up small
1 medium minced onion
3 stock celery, minced
2 tsp all purpose seasoning (we used mine, but Mrs. Dash would work)
1/2 tsp fresh cracked pepper
6 cups water
1T bullion paste (soup base)

Put all ingredients in a large 2 quart covered pot and simmer on med.-low for about 1 1/2 hours, stir every 10-15 minutes.
Just before serving, add 3 T chopped fresh parsley.

Compliments of Chef Tess

Home-made Rolls, Pizza Dough

Love all your rhodes dough ideas! Here is a good recipe for scratch rhodes dough.
This can be made into rhodes dough by dividing into 24 rounds and freezing on a piece of wax paper, then putting in a freezer bag.
Save on Frozen pizza and cut back on added chemicals! Here is oven rise pizza dough like all the d'journo, but healthy! My personal recipe.

Oven rise pizza dough (for your freezer)6 cups bread flour (whole wheat okay, increase water to 2 1/2 cups)
2 1/4 cups water
1T baking powder
1T yeast
1T salt1/4 cup oil.Directions: Combine all ingredients in a mixer and knead 5 minutes. Let dough rest 5 minutes. Form into 3 9 inch crusts placed on cardboard cake rounds or lined sheet pans. Top with cold sauce and toppings (be sure vegetables are blanched). Freeze then transfer to gallon size freezer bags that are labeled clearly. Bake at 425 degrees for 25-30 minutes, preferably on a pizza stone. Serve hot. Refrigerate leftovers immediately. Note: pre-cook meat and veggies for best results. put cheese right on sauce, and then toppings, this will ensure cheese stays on pizza.

Compliments of Chef Tess

Tuesday, July 29, 2008

Rhodes Rolls

I think Rhodes Rolls are the best thing in the whole world. We make pizza with them all the time. The girls make their own and love it.

Enough rolls Texas size rolls for your family
marinara sauce, spaghetti sauce whatever

Flatten thawed rolls, apply sauce and topping bake at 350 for 25 to 30 min.

Indian Fry Bread Tacos
Enough rolls Texas size rolls for your family
Topping for tacos

Flatten thawed rolls, Heat oil and fry until brown.
Add topping for tacos.

Happy cooking!

Chicken Rolls

12 Rhodes Texas™ Rolls, thawed but still cold
8 ounces boneless skinless chicken breasts
1 tablespoon butter or margarine, melted
3 ounce package cream cheese
¼ teaspoon thyme¼ teaspoon salt
¼ teaspoon pepper

Cut chicken into 1-inch cubes. Sauté chicken in butter. Let cool. Mix chicken, cream cheese, thyme, salt and pepper. Press rolls into 3-inch circles and divide filling among 12 rolls. Pull edges together to seal. Place smooth side up in sprayed muffin tins. Bake at 350°F 20-25 min.

Monday, July 28, 2008

Dylan's Pie

Dylan's Pie (Shepherd's Pie)
This is Dylan's fav, but Victoria's, not so much.

1lb. ground beef
1can green beans or corn or both
1 can tomato soup
mashed potatoes
shredded cheese

Brown hamburger with onion if you want salt and pepper to your liking.
Drain hamburger and return to the pan add tomato soup and green beans.
Put it all in a 9 X 13 pan. Cover with mashed potatoes and cover with cheese.
Bake at 350 until cheese is melted and bubbly.

Options: You can use Manwich instead of tomato soup, if you do, do not add onions to your meat.