MISSUZJ Recipe Box

Oatmeal Custard

I ran across this recipe on the Weight Watchers Core Board.  Oatmeal is one of my favorite breakfasts, but I need a little bit more protein to start my day.  This fits the bill, and is also very yummy.  I didn't think Sophie would like it, but in fact, it's her current favorite breakfast.  I've only had it warm, but some people prefer it cold.  This version makes 2-3 servings.

Ingredients

2 cups milk (I use fat free)
1 cup old fashioned oats
2 eggs
1 t vanilla
salt to taste
sweetener to taste (I use brown sugar Splenda.  I've also used sf maple syrup.)

Instructions

Beat eggs and milk in a small saucepan.  Add oats, vanilla, and salt.  Cook on medium heat, 5-10 minutes, until oats are tender.  Spoon into bowls and top with sweetener.  (Oh--a cautionary note--this stuff can really ruin a pan if you let it overcook.  I had to take a Magic Eraser to mine.)

Grilled Glazed Pork Chops

Made these tonight, and they were not bad at all.  The original recipe at allrecipes.com calls for the chops to be baked for an hour.  I substituted thin cut chops, and grilled them.  The result was quick, good, and easy.  My three favorites.

Ingredients

6 thin center cut pork loin chops
1 T soy sauce
2 T vegetable oil
1 T Worcestershire sauce
1 t lemon juice
2 T brown sugar (96 calories)
2 T ketchup

Instructions
Combine all ingredients, excluding chops, in a large zip top bag.  Marinate chops in bag for as much time as you have.  (I had 30 minutes and they were very flavorful.  An hour or two could be even better.)  Remove chops from marinade and grill on medium high heat.  The thin chops cook FAST--maybe 3 minutes per side, so don't close the lid and walk away.

We ate these with brown minute rice cooked in chicken broth and steamed broccoli.

Smith Family Holiday Cheese Ball

"If there ain't cream cheese, it ain't Christmas" should be the motto at my sweet mom's house during the holiday.  Fisticuffs have been known to ensue over the last of the cheese ball.  If you want something REALLY good/bad, toast a buttered bagel and top it with this cheese ball.

3 (oh, you heard me) 8 oz packages cream cheese (softened)
4  two and a half ounce pkgs. Budding corned beef, chopped fine/divided.  (Mom uses the blender for this.  The corned beef should be very, very fine.)
3 T Worcestershire sauce
1 T Accent
1 small onion--very finely diced

Mix cream cheese, 1/2 of the beef, Worcestershire, Accent and onion well.  Refrigerate until firm.  Form into 2 balls (hee hee).  Roll balls in remaining corned beef.  Serve with Ritz crackers and sit-ups.

Jennifer's Salsa

My beautiful ballerina friend Jennifer makes the best salsa.  Her recipe is simple, but the results are amazing.  Beg, borrow, or steal garden tomatoes for this if you can.

Ingredients
4-5 tomatoes, diced
1 white onion, diced
1 fresh jalapeño, seeded and diced
3-4 T chopped fresh cilantro
2 cloves fresh garlic, minced
1 small can tomato sauce
salt and pepper to taste

Mix all ingredients.  Win friends and influence people.

Grandma Lovey's BBQ Sauce

Every copy of this recipe in existence is covered with sauce specks.  Use a big saucepan to make it, because as it cooks down, it splatters all over.  That said, it's a family treasure, and no one who has ever tried it can ever be satisfied with the bottled stuff again.

Ingredients

1 cup ketchup
1 c water
1/4-1/3 c brown sugar (keep in mind, a serving is usually a tablespoon or two, so we're not talking all that much sugar)
1/4 c Worcestershire sauce
1/4 c vinegar
1 t chili powder
1 tsp salt
1/8 tsp pepper
4-5 drops Tabasco sauce

Combine in large saucepan.  Reduce on medium/low heat until thick.  (Takes a while.  I've never timed it, but am thinking at least 45 minutes)

That Damn Caramel Popcorn

This is too easy and too good and too fattening for words.  Don't make it.

Ingredients

2 bags popped microwave popcorn
2 sticks butter (that's right.  2 sticks)
1 cup brown sugar
2 cups mini marshmallows

Directions
Pour popped corn onto greased cookie sheet and remove all unpopped kernels.  (Unless you like broken teeth.)  In a small saucepan, combine butter, brown sugar, and marshmallows.  Stir on medium heat until butter and marshmallows melt, and then let simmer for 3 minutes.   Pour mixture over popcorn, and use a wooden spoon or spatula to mix.  Plan a 5 mile jog. 

Slow Cooker Chili Verde

I made this a few nights ago, and it was a big hit.  BUT it made a lot!  If you're cooking for one or two, freeze half, or cut the recipe in half.  (Original recipe from All Recipes dot Com, modified)

Ingredients

2 T oil
2 pounds pork tenderloin
1 large onion, chopped
3 cloves garlic, chopped
2 (12 ounce) cans tomatillos, drained and chopped
1 (7 ounce) can diced green chile peppers
1 fresh jalapeno pepper, seeded and diced
1/2 cup fresh chopped cilantro
1 t dried oregano
salt and pepper to taste
1 quart water--or enough to cover all ingredients

Directions

Heat the oil in a large skillet over medium heat and brown the pork on all sides.  Transfer the pork to a slow cooker.  In the same skillet, saute the onion and garlic, just until the onion is translucent, about one minute.  Transfer to slow cooker.  Add remaining ingredients to slow cooker.  Cover, and cook on High for 4-5 hours.  Shred the cooked pork with a fork. Return to slow cooker and continue cooking on low for an additional 30 minutes. Serve with rice, beans, or tortillas, and garnish with ff sour cream/ff cheese/salsa if desired.

Best Grilled Salmon Ever

Sophie and Janzen both LOVE salmon, so I’ve made it many different ways. This one is hands down, the best. The original recipe comes from allrecipes.com, but I’ve made a few changes.

4 salmon fillets
salt and pepper to taste
1 tablespoon onion powder
1 teaspoon crushed red pepper flakes
1/4 cup olive oil
1/4 cup fresh lemon juice
4 cloves garlic, minced
3 tablespoons white wine vinegar
2 tablespoons white sugar
2 tablespoons chopped green onions
2 tablespoons chopped cilantro

Directions:

Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside.

In a medium bowl, mix together olive oil, lemon juice, garlic, white wine vinegar, sugar, green onions, and cilantro. Place salmon and marinade in large zip top bag. Refrigerate 2 hours to over night.

Remove salmon from marinade, and spray with nonstick cooking spray. Grill on medium-high heat approx 5 minutes per side (this totally depends on the thickness of the fish) until salmon becomes opaque and flakes easily.

Chicken Sausage Jambalaya

E loves this and says he’d eat it every night.  He always adds red pepper flakes and Cholula to his.  I found it at the Washington Post website, but have changed it up quite a bit. Also, I think it would be great with some shrimp added, but haven’t tried it yet.

Ingredients

* 1 tablespoon olive oil    
* 12 ounces smoked chicken sausage or chicken andouille, coarsely chopped (casings removed)    
* 2 medium red bell peppers, stemmed, seeded and cut into small dice    
* 1 large onion, cut into small dice    
* 1 cup chopped celery    
* 2 large cloves garlic, minced      (1 to 2 teaspoons)    
* 1/2 cup finely chopped cilantro    
* 1 tablespoon fresh basil (can use 1 t dried)    
* 1 tablespoon fresh oregano (can use 1 t dried)    
* 1 bay leaf     * 2 cans no-salt-added diced tomatoes, plus juices    
* 1 can low-sodium nonfat chicken broth     * 2 cups uncooked brown minute rice    
* Salt and black pepper to taste

Directions: Heat the olive oil in a large saucepan over medium-high heat, until it shimmers. Add the sausage or andouille and cook, stirring occasionally, for about 7 minutes, until it starts to brown. Add the bell pepper, onion, and celery; cook, stirring often, for 10 minutes, until the onion becomes golden. Add the garlic, parsley, basil, oregano and bay leaf. Cook, stirring, for 2 minutes. Add the tomatoes and their juices, then add the chicken broth. Bring to a boil (increase the heat if necessary), add uncooked rice, then reduce the heat to medium-low, cover and cook for 15 minutes, or until rice is cooked through, stirring once or twice. Discard bay leaf, and season with salt and pepper to taste.