Saturday, January 24, 2009

Teriyaki Marinade

Do you know how hard it is to make chicken look appealing in a photo? I took a ton of pics and gave up because I was really hungry. This doesnt look all that great but the taste is so good. I got this recipe from Elle's New England Kitchen . Her original recipe called for 3 pounds of chicken wings. My husband has issues with eating chicken on the bone and in all honesty I can only imagine what 3 pounds of chicken wings would cost here. You can't buy in bulk here at all when it comes to meat. I really miss that. I have found family packs of chicken breasts but thats about it. The roasts are so small it's a joke and I have never seen the family sized packs of ground beef at all. What I did instead was buy two packages of thighs(8 in total) and I marinated them for almost two days. I popped them in the crockpot and cooked them on high for 4 hours. I de boned them,put them in the frying pan to crisp them up and served it that way. It was a huge hit here and a marinade I will make over and over again. I will give you the recipe in it's original form. There wont be any kids recipes this weekend. My oldest son has the flu so my time is spent taking care of him. Thats another reason I love crockpot cooking. You can throw everything in there and take care of other things without having to worry about dinner later on.
Teriyaki Marinade
3/4 cup Soy Sauce
3/4 cup Brown Sugar
1/4 cup Oil
1/2 tsp. Ground Ginger(I used real)
1/2 tsp. Garlic Powder(I used real..1 clove minced)
3 pounds Chicken Wings(I used 8 chicken thighs)
Mix all ingredients. Place wings or thighs into a glass bowl; pour mixture over and marinate for atleast 8 hours. Bake at 350 or 180 celcius for 1 hour..I placed mine in the crockpot and cooked on high for 4 hours using the thighs. She also mentioned that you could freeze the chicken with the marinade and thaw it later on to use.

Monday, January 19, 2009

Homemade Pancakes

Sunday morning my oldest son and I made pancakes. This is a super easy recipe to introduce to your child. It makes about 8 or 9 nice sized pancakes,wich is just perfect for the beginner. They have a nice old fashioned taste to them..reminds me of the ones you can get in resturants...super light and fluffy.
Old Fashioned Pancakes..8-9
1 1/2 cups Flour
3 1/2 tspns. Baking Powder
1/2 tspn. Salt
1 TBLSPN. Sugar
1 1/4 cups Milk
1 Egg
3 TBLSPNS. Butter,melted
In a larger bowl mix the flour,baking powder,sugar and salt. Make a well in the center and pour in the milk,egg and melted butter;mix until smooth. Heat a lightly oiled frying pan over medium heat. Pour or scoop batter onto pan. Brown on both sides and serve hot with butter and maple syrup.

Saturday, January 17, 2009

Toast Cups

Every weekend I will be posting a kid friendly recipe. My two sons are really into helping me in the kitchen now and the weekends are our time together to work on something new. I plan to keep these recipes pretty easy,without a bunch of steps to it until they are able to tackle something more. My youngest son Liam who is 8 decided he wanted to try to make scrambled eggs in toasted cups. They are so good! They are perfect for using up small amounts of leftovers you have in the fridge. You can increase or decrease the amounts to suit your tastes and the number of people in your home. These would also make a great buffet meal with a side of fresh fruit. You need to use faily thin slices of bread so to achieve that just use a rolling pin to flatten the bread out more. I also took pieces off to form the cups better.
Scrambled Eggs in Toast Cups..12 cups
12 extra thin slices of bread,crusts removed
5 Eggs,beaten
1/4 cup Milk
Salt and Pepper to taste
1 cup cooked Ham,diced
1/2 cup cooked left over potatoes;diced
1 cup shredded Cheddar Cheese,divided
1/3 cup canned mushrooms,chopped.
Preheat oven to 375 degrees or 190 celcius. Butter a 12 cup muffin tin and set aside. Butter slices of the bread and press into the muffin tins,making sure the buttered side is up. Bake in oven for 3 mins and remove from oven. In a skillet add some butter and saute ham,mushrooms and potatoes until heated threw;reduce heat to low. In a bowl combine the eggs,milk,seasonings and 1/2 cup cheese,mix well. Pour eggs mixture over the ham and potatoes and cook until just about set;stirring all the time. Spoon into toast cups and bake 10-15mins or until golden. Sprinkle with remaining cheese and bake for another 2 mins or until cheese is melted. Serve with fresh fruit or like me I poured a small amount of maple syrup on top..yummm

Tuesday, January 13, 2009


Shopping in the netherlands can be fun or pull your hair out frustrating,depending on what you are looking for. If you want to try something new,then it's fun to walk threw the aisles and pick something out. If you want something specific then it can be pull your hair out frustrating. Alot of the items are called differently and other times I can never seem to get my point across as to what I want... and then wich seems to be the case most often is that they simply do not have it. I'm having a semi fun/hairing pulling time trying to find the right type of cornmeal to get. They have several kinds here and I never know if all will work or not. So I finally picked up one that looks like it's in spanish. I e-mailed my Dad and he said go for it so I made cornbread using a polenta cornmeal. It worked perfectly. The only thing I can detect is a slight teenie weenie crunch wich I actually like. So problem where in the heck do I buy wheat germ to make my moms granola???
Cornbread..found at
1 cup Flour
1 cup Yellow Cornmeal
2/3 cup Sugar
1 tspn. Salt
3 1/2 tspn. Baking Powder
1 Egg
1 cup Milk
1/3 cup Vegetable Oil
Preaheat oven to 400 degrees or 200 celcius. Spray or lightly grease 9 inch cake pan or square is fine too. In a large bowl,combine flour,cornmeal,sugar,salt and baking powder. Stir in egg,milk and oil until well combined. Pour into prepared pan. Bake 20-25 mins or until toothpick inserted comes out clean. A super moist cornbread. We loved it and I will be making it often.

Friday, January 9, 2009

Meatball Subs

For christmas I was sent a Paula Deen Christmas magazine. I can't tell you how much I miss magazines from back home! The dutch ones just don't cut it for me. Whenever someone sends me a cooking magazine I read it over and over..about 50 times I'd say. I need to at some point pay for subscriptions so that I can get them over here on a regular basis. This meatball sub comes right out of the magazine. This recipe will not disappoint you...(by the way I just now realised after years of being a ding a ling disappoint has 2 P's!). It has a wonderful flavor and I served it with a nice simple salad. The recipe calls for one cup chopped onions and as a general rule I never add them because I hate the taste of it in most recipes. However this time I broke down and bought a super small one and added it in. I'm glad I did but don't expect me to keep adding them in all my recipes:)
Hearty Meatball Subs..makes 5
1 lb Ground Chuck..I used regular beef
1 (6ounce) package Pepperoni,finely chopped
1 cup fresh Mushrooms;minced
1 cup Onion,chopped finely
1 cup Panko or whatever bread crumbs you have
1 tspn. Dried Basil
2 large Eggs,lightly beaten
2 (24 ounce) jars Pasta Sauce
5 unsliced Sub Rolls
2 (8ounce) packages shredded Mozzarella Cheese
Preheat oven to 350 or 180 celcius. Line a rimmed baking sheet with aluminum foil. Place a cooling rack over pan;spray with nonstick cooking spray. In a large bowl,combine beef or chuck,pepperoni,onion,mushrooms,breadcrumbs,and basil. Add beaten eggs,stirring to combine. Shape mixture into 2-inch balls(you need to make 15 balls). Place on pre-pared rack and bake for 30mins or until center is no longer pink. In a large pot pour pasta sauce in and start cooking it about 5 mins before the meatballs come out. Place meatballs in pasta sauce and cook until sauce is hot. Preheat Boiler. Hollow out centers of each sub roll. Place rolls on sheet with edges around it. Sprinkle 1/2 cup of cheese into each sub roll. Top each with 3 meatballs and desired amount of sauce. Sprinkle each evenly with remaining cheese and broil 5 inches from heat for 1-2 mins,or until cheese is melted.

Monday, January 5, 2009

Thumbprint Cookies

It was snowing yesterday and snow equals cookie baking in my house. I have never made thumbprint cookies and thought it was time that I gave it a shot. The recipe makes a very soft cookie that has a nice delicate flavor. When I first took them out and sampled them I was ready to throw them out. I decided right away that I did not like warm jelly and wouldn't make them again. I'm glad I didn't though because when I tried them again this morning I really really enjoyed the cookie. The jelly has formed into a nice chewy texture wich I liked very much. If you dont want the chewy texture then do not add the jelly until after the cookie comes out of the oven.
I'm going to be moving away from cooies for awhile now. I think we are stocked full at the moment. I went to a local store the other day and picked up mini bundt and loaf pans so I will be playing with those. I also went out today and bought a nice soup kettle and I see myself making a nice thick chicken and dumplings in the next few days.
Thumbprint Cookies..3 doz
1 1/2 cups Flour
1/2 cup Ground Almonds or Walnuts
1/2 tsp. Baking Powder
1/4 tsp. Salt
1/2 tsp. Cinnamon
3/4 cup Butter,softened
3/4 cup Sugar
2 Egg Yolks
1 tsp. Vanilla
1 tsp. Almond
Preheat oven to 300 or 150 celcius. Combine flour,ground almonds or walnuts,baking powder, salt and cinnamon; whisk together and set aside. Combine butter,sugar,egg yolks and flavorings;creaming together until light and fluffly. Add to flour mixture and stir with wooden spoon until combined. Shape into one inch balls and place 2 inches apart. Using your thumb or index finger make a slight dent in middle. If you want a chewy jelly texture,add it now or wait until the cookies come out and add about 1/2 tsp to each one. Bake 20mins or until set and very lightly browned.

Thursday, January 1, 2009

Stuffed Mushrooms

Stuffed mushrooms are a great side dish or appetizers at a party. They are super simple to make and a real crowd pleaser. You can add alot of different things when it comes to stuffing them but this is what I had on hand tonight and it went over very well. In general I do not like the taste of an uncooked mushroom so I placed a small amount of olive oil in a pan and let them kind of hang out for a few mins and get a little cooked. They were juicey when I stuffed them and continued to cook more while in the oven. I've had stuffed mushrooms before that were on the rubbery side and I believe it's because they didnt soften them up a bit before cooking. You dont have to do that step but I prefer mine this way. I also used a regular pack of mushrooms and mine had about 14 in them.
Bacon and Cheddar Stuffed Mushrooms..serves 3 or 4 generously
3 slices of bacon;diced up
12-14 mushrooms
1 TBLSPN Butter
1 TBPSLPN chopped Onion;optional
3/4 cup shredded cheddar cheese
Place bacon in a skillet and cook over medium heat until done;drain and set aside(if u like you can use the left over grease and a little butter to cook the stems later on) Preheat oven to 400 or 200 celcius. Remove stems from caps and dice up the stems. In same pan melt the butter and add in the chopped stems and onion:cooking slowly until the onions are soft. Remove from heat. In a bowl combine the mushrooms stem mixture,bacon and all the cheese except for enough to sprinkle over the top;mix well and scoop the mixture into the caps. Bake for 15 mins or until the cheese has melted. Remove from oven and sprinkle remaining cheese on top.