Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts

Thursday, September 20, 2012

a mean tuna noodle.

i am having a little blogger's remorse from my previous post. i should have explained better that my tone throughout the whole experience at walmart was light & cheery. even if it was forced. and also, i probably shouldn't use the word douche to describe a person. there are a lot of reasons why i shouldn't say it. i'll just leave it at that.




ANYway, i posted on fb that i made a re-vamped version of tuna noodle casserole and it was a success. i made it on a whim, and let me just tell you something: everything i do on a whim turns out great. but if i plan? nope. crafts, diy house stuff, cooking, diets, anything. it's quite tragic, actually.

so anyway, i knew i had tuna and egg noodles in the cabinet so i did a quick search on pinterest to see what came up. here's the recipe.

as adapted from cooking light.

8 ounces wide egg noodles
2 tablespoons olive oil
1/2 onion, chopped
2 tablespoons all-purpose flour 
3/4 cup milk

4 oz. cream cheese, softened
2 tablespoons dijon mustard
 salt
 pepper
1 can of peas, drained
grated cheddar or colby jack
cans low sodium tuna in water, drained and flaked
2 T. butter
1/2 c. bread crumbs
 
in a medium size pan, boil the egg noodles until done, drain and set aside. in a separate pan, saute onion in oil over medium heat. once onion is tender, sprinkle flour over the top and stir constantly for 1 min. s l o w l y add the milk and cook for a few minutes, stirring, until mixture starts to thicken. add cream cheese, dijon mustard, and salt & pepper (to taste). cook over low heat for a few minutes longer, while stirring, until ingredients are mixed together well.
 
in a large bowl, add the egg noodles, peas, tuna, and however much grated cheese you like. stir well until everything is mixed together in bowl and pour into  a 9 x 13 casserole dish.
 
in a small bowl, melt butter in microwave and add bread crumbs. mix well until all butter is absorbed. sprinkle over casserole. bake for 15 min. at 350 - just to warm through and then broil for 5 minutes until golden on top.
 
now, eat that sucka up! and lie to your kids if you have to. my kids think they hate tuna, but i told them it was chicken casserole and they ate every. last. bite. ;)

Sunday, September 16, 2012

super delish: asian broccoli salad

 

I had been craving something different and my thoughts were lingering on a large container of broccoli salad that i had seen at sam's club a few days prior. since sam's is 45-minutes from my house (and hello, it is the sabbath) here's what i came up with. hint #1 it was great: my kitchen was a total mess when i was finished.

fresh broccoli, chopped (use more or less depending on how many servings you want)
1 romaine heart, chopped
1 bunch of green onion, chopped
1/2 lb. bacon, fried and chopped (or as much freaking bacon as you love)
1 large handful of dried cranberries
green onion, chopped
1 package of ramen noodles
1 T. butter
mayo
rice vinegar
sugar

maybe i should call this asian broccoli chop salad in honor of all the chopping that goes on? when you have it all done, combine the broccoli, romaine, green onion, bacon, green onion and cranberries into a large bowl; toss together.

next, crunch up the ramen noodles while still packaged. melt the butter on medium-high heat and add the ramen noodles. stir until golden brown and set aside.

 for the dressing (in a separate bowl) start with a cup of mayo, a few shakes of rice vinegar, and a few T. of sugar. i don't give measurements here because there is a lot of flexibility within the dressing recipe. if you like more of a tangy flavor, add more rice vinegar. if you like less, just add a little. same with the sugar. if you like it really sweet, add a little more. and obviously, the more broccoli you have, the more dressing you make. once the dressing is blended, pour over the broccoli mix and with a large spoon or spatula, toss until coated.

add the ramen on top and stir into the salad. refrigerate until ready to serve.

it was awesome. and we ate the whole bowl.

Thursday, April 12, 2012

easy chicken cordon bleu


in the midst of making this, meaning raw chicken was already all over my hands, i realized two things:

1.  i hadn't laid out all the necessaries to aid in making this.
2. i didn't even have all the necessaries to make this.

this dish is really very simple. thin-sliced chicken breasts that you can likely find in any grocery store, slices of ham, slices of swiss cheese, and toothpicks. you have to have toothpicks! which my lovely neighbor supplied to me at a moment's notice! while she was on the phone, no less.

there are definitely some better recipes out there for chicken cordon bleu, and even this one could have been dutied up a bit with a crusty breading or even just browning them in butter. but, for the sake of a quick and easy dinner (i was still reeling after the massive easter clean-up), this worked out just fine. fine is code for: my kids and husband ate it without complaining AND there was minimal mess.

the one thing you want to make sure you do before getting started is to separate the items you will be using from whatever you will have left over. again, make sure you have toothpicks and lay out as many as you think you will use per....roll? i used about 3 each. you want to do this because sometimes the rolling part can get tricky and you don't want to have it rolled tight only to come apart when you realize you will have put your raw chicken hands in the toothpick container, contaminating the whole lot of them, just to get this thing to hold together. so just lay whatever you will use aside. and also the cheese slices and ham slices, because you probably won't need the whole package.

now the ham - i was a smarty and planned using the left over ham from our easter dinner, but any ham will work. and deli ham actually rolls better anyway.

take your elegantly thin-sliced chicken breasts (?? they were labeled that way) and place a slice on ham on top, then add a slice of swiss. rollllllll it up and secure it with the toothpicks. place each roll in a baking dish and sprinkle with salt and pepper. right before baking, cut a tiny square of butter and place on top of each one just for some extra flavor. (and calories, but who is counting?)

bake at 350 until chicken is done, about 30 minutes. serve with your favorite sides!







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