~Friday Recipe Swap~

AlishaMay · July 2011

Happy Friday!

Post your favorite recipes here to share with other MoM's. Any recipes added to this post while still on the main page will be included into the blog in my siggy below.

Have a good weekend!

123pcb · July 2011

I made this recipe this week and it was a huge hit with my family.

Grilled Beer Chicken

Ingredients

1 (3 pound) chicken, split in half lengthwise
garlic powder to taste
ground black pepper to taste
1 pinch seasoned salt
1 (12 fluid ounce) can or bottle beer
1/2 cup butter
2 tablespoons garlic powder
1 tablespoon seasoned pepper (I used a seasoning salt for poultry from trader joes)

Directions

Preheat grill for med-high heat. Watch the heat because I had it on high and the skin became too blackened.
In a microwave-safe bowl, combine the beer, butter, 1 tablespoon garlic powder and seasoned pepper. Heat in the microwave for 2 minutes, or until butter is melted and mixture is hot. Set aside.
Season chicken generously with the garlic powder, ground black pepper and seasoned salt to taste.
Brush the grilling surface with oil. Place chicken onto the grill bone side down. Close the lid, and cook for about 45 minutes, or until the chicken skin is starting to blister.
Turn the chicken over, so it is bone side up. They will be black and charred, but the chicken meat will be fine. Pierce the membrane of the bone with a fork, and ladle some of the beer mixture into the 'cup' formed by the bones. Throw a teaspoon or so of garlic powder on the coals, close the lid, and seal the vents. If you have a gas grill like me, just ignore the throwing on the coals. I still tasted the garlic.
Repeat ladling the beer mixture into the chicken, and throwing garlic powder onto the coals every 5 minutes, until the mixture is gone. The chicken should be tender and juices should run clear.

PaprikaBug · July 2011

I just made this yesterday... I had forgotten how much I love it. It was my favorite meal as a kid growing up! I cut the recipe in half...

Caserola Milanese

POLENTA
2 cups cornmeal
6 cups water
1/4 cup butter
salt to taste
1/8 teaspoon black pepper

SAUCE

3 tablespoons olive oil
3 cloves garlic -- minced or pressed
1 onion -- chopped
2 medium carrots -- diced
3 stalks celery -- diced

Instead of basil and oregano I used rosemary and thyme
1/3 cup fresh basil (3 tablespoons dried)
2 teaspoons dried oregano
1 teaspoon salt
black pepper to taste
3 cups eggplant -- cubed, I didn't have any eggplant so I did without
1 green pepper -- chopped
1 1/2 cups zucchini -- cubed
1 1/2 cups drained canned tomatoes
3 tablespoons tomato paste
1/2 cup red wine

1/2 cup Parmesan cheese (1 1/2 ounces) -- freshly grated

2 cups mozzarella cheese (12 ounces) -- grated

Bring the water to a rapid boil. Gradually add the cornmeal in a thin stream, stirring rapidly. while continuing to stir, add the butter, salt, and pepper. Simmer on low heat for about 10 minutes. Stir often, especially at the bottom of the pot, to avoid sticking. Turn off heat and let sit 5-10 minutes. Pour into 12-inch casserole dish and let it cool while you make the sauce.

Saut? the garlic and onions in oil until the onions are translucent. Add the carrots, celery, herbs, and spices, and continue to cook on medium heat for several minutes. When the carrots are bright in color, add the eggplant and continue to saut? for 5 minutes. Stir frequently. Add the peppers and zucchini and cook until tender. Add the tomatoes, tomato paste, and red wine, if desired
and simmer 5 minutes longer.

Spoon sauce over polenta.Top with the cheese. Bake uncovered at 350? for 45 minutes to 1 hour, until the cheese begins to brown at the edges. Allow to rest 15 minutes before serving .

If you have too little time to bake the casserole, try serving the vegetables over hot polenta topped with the mozzarella. We prefer the casserole, but when time is of the essence, it pays to be flexible.

NOTE: I basically use whatever veggies I have... I've added swiss chard, spinach, green beans, mushrooms, more peppers... whatever! I've topped the polenta with carmelized onions, mushrooms, garlic, thyme and white wine. And I always add whatever cheese sounds good on top. I also always mess around with the spices... Basically I use this recipe as an idea and then see what's in my fridge:D

srh08.05.06 · July 2011

I bring this to a lot of parties/gatherings and it is always a big hit. It's also quick and easy:

Chocolate chip dip

1 - 8 oz package cream cheese

1 - stick of butter softened (sometimes I use slightly less)

3/4 cup powdered sugar

2 tsp brown sugar

1/2 tsp vanilla

3/4 cup mini chocolate chips

1 package Lorna Doone shortbread cookies

Directions: mix together the cream cheese and butter, then add in the powdered sugar, brown sugar and vanilla. Mix in chips.

I usually use a chip and dip bowl, put the dip in the middle and the shortbread cookies around the platter. Then let guests spread the dip on the cookies.

love2b_mrst · July 2011

I made this https://www.foodandwine.com/recipes/traditional-chimichurri last night with grilled skirt steak and it was awesome. Just a warning, it calls for 2 teaspoons of crushed red pepper...I did less than 1 teaspoon and it was still pretty hot! I would start with less

nikilouhoo · July 2011

This is one of my go-to crock pot recipes. Can't take credit for it (it's from one of my cookbooks), but everyone who tries it loves it. Very easy and a healthy spin on lasagne.

Crock Pot Lasagne

Ingredients

1 lb ground beef (I usually use ground Italian sausage)
1 medium onion, chopped
2 cloves garlic, minced
20 oz can tomato sauce
1 cup water
6 oz can tomato paste
1 tsp salt
1 tsp dried oregano
8 oz pgk lasagna noodles, uncooked and broken (I use whole wheat or gain noodles)
4 cups (16 oz) shredded mozzarella cheese
1 1/2 cups (12 oz) small curd cottage cheese
1/2 cup grated Parmesan cheese

Method

Cook beef, onion, and garlic together in saucepan until browned. Drain. Stir in tomato sauce, water, tomato paste, salt and oregano. Mix well. Spread one-fourth of meat sauce in ungreased slow cooker. Arrange one third of noodles over sauce. Combine the cheeses. Spoon one - third of mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover. Cook on Low 4-5 hours.

jamie217 · July 2011

This is an easy recipe that I make my girls for lunch, but I figure MoM's always need kid meals too and I've had it with them a couple times. I don't have exact measurement's but this should be close and you could always change it up:

Veggie Quiche:

2 cups pancake mix and 1 cup water (or whatever your pancake mix calls for for approx 8-10 pancakes)

6 oz pureed sweet potato

1/2 cup spinach (I usually use it from a steamable frozen bag)

1/2 cup carrots steamed and chopped (I've also used a jar of Gerber Carrots - I prefer not to but it's quicker and they are soft)

handful of hash browns

1/4 cup shredded cheddar cheese

Mix pancake and water then add sweet potato puree, after that is smooth add in all other ingredients except the cheese. Pour into a pie dish and bake about 10 mins. then sprinkle cheese on top. Bake another 5-10 mins or until everthing has risen, is fluffy and a fork with pull out of top dry. After this cools I usually cut into 8 slices with a pizza cutter. This freezes well too.

togo · July 2011

Paprika bug, that Caserola Milanese sounds very yummy! I can't wait to make it.

PaprikaBug · July 2011

togo:
Paprika bug, that Caserola Milanese sounds very yummy! I can't wait to make it.

It's soooo good! Moosewood always has awesome recipes for the days when I'm braindead(which is almost every night lately) ... My hubby likes it when I add sausage to it...

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