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Showing posts from February, 2015

Slow Cooker Caribbean Beef Stew

Saturdays are date day around here.   Usually I take advantage of those days to make something that my son wouldn't eat but is easy for me to prepare, like a roast or stew in the crockpot.   I didn't have all the ingredients on hand for any of my T&T favorites, so I went searching on Pinterest for something new.    This Slow Cooker Caribbean Beef Stew caught my eye, I'm a big fan of ginger and allspice.   My husband doesn't like chunks of tomato, so I pulsed it in the food processor.    My crockpot has 4, 6, 8 and 10 hour settings, so I chose the 8 hour one.     After 7 hours it was perfectly cooked and we were more than ready to eat it!  Definitely another one for the T&T favorites file.     Thank you so much to Matt at Real Food by Dad for the recipe, be sure to go by and check out his blog!   Print With Image Without Image Slow Cooker Caribbean Beef Stew Ingredients 1 T dried thyme -- divided 1/3 cup flour 1/4 teaspoon ground allspice salt and

Million Dollar Spaghetti Casserole

The cold New England weather has me searching for comfort food recipes.  I ran across this recipe from the Betty Crocker site in my to-try file, but I had no heavy cream.   I had half and half, and joked in an online group whether that would make it Half Million Dollar Spaghetti Casserole.   I ended up needing some other things at the store, and grabbed the heavy cream, though I don't think it would have made a huge difference. I changed up a few things to my family's tastes.   First, I used Penzey's Italian Herb mix in the egg/cheese mixture instead of fresh parsley.    We aren't cottage cheese fans, so went with part skim ricotta, and added some of the Italian Herb mix to it.   For the ground beef mixture, I browned it with some minced dried onion.   I added some basil and garlic powder along with the sauce and heavy cream.  This is incredibly filling and even with all of us having generous portions, there is a lot left.   I'm not sure how it will freeze,

Stuffing waffles!

We've really enjoyed the Rosemary Orange Roasted Turkey I made earlier this week.   We ate it the traditional way.    I had it as Thanksgiving in a sandwich (toasted buttered bread, spread with cranberry sauce, layered with stuffing and turkey).     Today I was looking for a different way to serve the last of it up and while surfing Pinterest I saw stuffing waffles. My family likes Stove Top, turkey flavor.  I  prepare the stuffing with chicken stock instead of the water and 3/4 of a stick of butter.  I preheated my Presto Flipside belgian waffle iron.    I fluffed the stuffing with a fork and added a beaten egg.    I sprayed the waffle iron with non stick cooking spray, and then added half of the stuffing.   It cooked crispy in approximately 8 mins.  Repeat with the remaining stuffing. Top the waffles with sliced turkey, cranberry sauce and gravy (if desired).   They're great with maple syrup too. Stuffing Waffles Print With Image Without Image Author: Jolene'

Rosemary Orange Roasted Turkey Breast

This cold, snowy weather has me craving comfort food.   I picked up a hotel style turkey breast a little while back and earmarked this recipe to try.   I never have wine on hand, but a google search said that rice wine vinegar could be substituted (1/2 the amount, the remainder water or broth).   The recipe calls for using an orange for garnish, but instead I cut it into wedges and put it inside the cavity with some additional rosemary.   So simple and so delicious.    Rosemary Orange Roasted Turkey Breast Print With Image Without Image Author: Jolene's Recipe Journal prep time: cook time: total time: ingredients: 1 bone-in whole turkey breast (8lb) -- thawed if frozen 3 cloves garlic -- finely chopped, used jarred minced 2 teaspoons dried rosemary 2 teaspoons Dijon mustard 2 teaspoons salt 1/2 teaspoon pepper 2 oranges- 1 juiced and 1 cut into wedges 2 tablespoons olive oil 1/2 cup dry white wine (used 1/4 cup rice wine vinegar and 1/4 chicken br

Honey Rosemary Chicken

Back in November I had to have a minor surgery, but one that would limit me in the kitchen for a while.   I put together some meals ahead of time, including this Honey Rosemary Chicken, and froze them.   I recovered much quicker than expected, and this meal just kept getting moved around the freezer because my son does not like anything saucy or out of the crockpot. Yesterday I pulled it from the freezer and defrosted it, wondering how I could make it acceptable for him to eat.    I thought about breading and baking it, or maybe pan frying it.   I put a shout out on Facebook for ideas, and the awesome Jill suggested using an indoor grill.    My love for my new Cuisinart Griddler has been well documented since Christmas, but I hadn't really used the grill function of it yet. I set it to high, and waited for it to preheat.  I used tongs to move the pieces quickly to the surface and closed down the lid.   Since the chicken was in bite size pieces, it cooked very fast, maybe 2 1/2

Cupid Floats- Perfect for Valentine's Day!

Pinterest is flooded with recipes and crafts for Valentine's Day.   I kept seeing variations of these Cupid Floats, and I thought they would be a fun thing to make with my son.   Very simple- add a scoop or 2 of Edy's Vanilla Bean ice cream to a tall glass.   Pour Cherry 7 up over it, tilting the glass and taking care not to let it foam over everywhere.  I topped ours with some whipped cream and sprinkles.     Thank you so much Stephanie from Somewhat Simple!  Jake loved her idea of using a Twizzler as a straw but I didn't have any on hand.  Cupid Floats Print With Image Without Image ingredients: Cherry 7Up Vanilla or Strawberry Ice Cream Whipped Cream Sprinkles or cherry instructions: Scoop ice cream into glasses. Add soda. Top with whipped cream, decorate with sprinkles or a cherry. Adapted from: ice cream, float, Desserts, Beverages, Valentine's Day American Created using