Archive for the 'Food' Category

Cass in the Kitchen: Macaroni and Cheese and Garbage Bowls

Guess what I am having tonight? Not this delectable Macaroni and Cheese, unfortunately for me! We are having “old favorites” night here. Re-runs. Previous Prandials. But I totally WISH I was having this!

Macaroni and Cheese

1 part uncooked macaroni
1 part grated cheese
2 parts milk
salt and pepper to taste

Mix all that together and bake, covered, at 350 for an hour or so.
Here’s what it looks like:

macaroni and cheese

We used Co-Jack for the cheese and for my family I ended up using 3 cups mac, 3 cups cheese and 6 cups milk, but I wanted plenty of leftovers. It’s good with anything or by itself. I particularly enjoy it as a side with pork. Enjoy!

Garbage Bowls

grp edr garbage bowlsHave ya’ll seen these “garbage bowls” by Rachel Ray? I picked up one of her mags the other day and saw these in it. Grandmother had bowls like this and she used them for actual cooking and mixing. I totally can’t think of these as useful for garbage, when I’ve seen them full of biscuits and beans and cake batter, and, and, and. Besides, at 18 bucks a pop….no. These bowls could lead to needing credit card debt relief. I like my way better–I just move the trash can to wherever I am prepping the food.

I did enjoy the mag, and I plan to try and then discuss several ideas from it. Also, I subscribed for the third time. I have yet to see an issue, but this last time, I went right through the website instead of a school fundraising sale, so hopefully my mailbox will soon overflow with cooking goodness.

[tags]mac and cheese, macaroni and cheese recipe[/tags]

Menu Plan Monday 3/24/2008

This week’s menu mostly contains items left over from the previous 2 weeks. Not quite sure how that happened, because we did eat. And we ate well. We are going to have, in no particular order…

Fried chicken with mashed potatoes and a veggie
Pork chops with homemade mac and cheese (expect this recipe Thursday)
Cheesy brat stew
Beef roast with rice and veggie
Seven layer dip with chips

And on Thursday, we will have Re-Runs


Click here to participate in Menu Plan Monday.

Well, Bloomin’ Onions!! Salsa Chicken Salad and Eye-Tye Chicken Salad

Did you guys know that Outback Restaurants are 20 years old? They were born the same year as TheClone. (Happy Birthday, Sweetheart.) It’s hard to believe that something so relatively young can be such a part of the American scene, isn’t it? But enough history, let’s get to the food! To celebrate their birthday, Outback has developed some new menu items, which you can see here. They’ve kept my favorites, the Bloomin’ Onion and the Chocolate Thunder From Down Under. I totally wish I knew how to make those, because I would totally tell you. And did you know that Outback has sent teams to cook their specialties for the troops in the Middle East? Bonus points, right there!

Salsa [tag]Chicken salad recipe[/tag]

small can of chicken (drained)
tablespoon of mayo
1/4 cup of peach pineapple salsa.

Mix well and serve over 3 or 4 cups of salad greens, or with crackers. Or with salad greens and crackers. This one has 235 calories for the whole portion and makes a nice quick lunch.

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Eye-Tye Chicken Salad

4 large cans chicken
1 large can diced tomatoes, drained
1 small can sliced black olives
thyme
basil
oregano
mayo

Mix all the ingredients together. The spices and mayo are just to taste, sorry. Now, here’s the important part. After you mix it, don’t eat it. Put it in the frig for several hours. This is the best stuff ever with Triscuit. Sorry, I don’t have the calorie count on this one.

Also, about the picture? They kinda fell on it and devoured it before I could get a picture. I have now explained that you cannot do that to a food blogger. Which is pretty funny, because now the kids say, “Can we eat yet, or do you have to take a picture of it?”

Menu Plan Monday March 17, 2008

Well, happy St. Patrick’s Day to ya! Like half of the world, we’ll be having corned beef for supper, and I plan to put that in the crockpot shortly. I’ll fry cabbage to go with it tonight, and mos of us will love it. Can you believe I have a child who doesn’t like corned beef? The mind boggles, really.

On to the menu! In addition to the afore mentioned corned beef and cabbage, we’ll be having:
pork chops with potatoes and veggie
cheesy brat stew (I posted this recipe here)
beef roast with rice and veggie
seven layer dip and chips

And Thursday will be left over night. I don’t assign any other nights, because I like to be flexible, and I just cook what seems most appealing off the list. Or what we already have the ingredients for if I am late going to the grocery store, like I am this week.

Say, while you are here thinking about food, don’t forget to enter the giveaway I’m having. Details here.


Click here to participate in Menu Plan Monday.

Loving Martha, Baking Cookies, Buying Stuff and Give Away

Welcome again to Cass in the Kitchen. First, get coffee: as you can see from the title, we have a LOT of ground to cover. I was a busy girl this week, and I took pictures of everything. In fact, the kids are now used to me shooting the food before they can eat it! So seriously, get coffee, and let’s see how many shots I can upload at once without freezing the laptop. And relax, I’m not going to show you everything today, just what’s in the title. You’ll have to wait for the green chili recipe. :)

Loving Martha

I have to tell you all before I begin, that I really dislike Martha Stewart. When she’s on tv, I’m changing the channel. When I see her wares in the store, I go the other way. I mean, it’s much a part of me as curly hair, this dislike of Martha. Until now. Now, I like Martha. How can you not like a woman who designed a table of contents that looks like this?

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I mean, that’s pure genius, because how often do you think “I want a cookie,” and you can already feel the texture of it on your tongue? Yeah, me too. Also, this book will be responsible for me buying a new cookie press, since I can’t find my old one. And it has already cost me two silicone baking sheets, which you will meet below.

martha stewarts cookies Now, when I looked over the book, I had firmly intended to make those brownies shown above, because they looked so good. Don’t they look good? Yes, they do. But I still haven’t made them. No, Because I found this recipe for Banana-Walnut Chocolate Chunk Cookies instead. So, I went to Wal-Mart for groceries, and the stuff to make these ended up on the list somehow, and I followed the recipe exactly except that I used baby food bananas instead of fresh (my hands aren’t what they used to be, so I save them for the important stuff) aaaaand, I kinda got excited and we poured in the walnuts before we remembered to roast them. Roasting nuts for your cookies is one of the bits of advice I gave over on Mothering Many at Christmas, so I am appalled that I forgot to do it. Blame the book.

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Baking Cookies

We did have a wee accident:
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I also had amazingly beautiful helpers:
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The dough, it was divine:
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And the cookies, they were so good my eyes crossed when I put them in my mouth. See?
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Buying Stuff

And right about when I took that last picture, I was forming a mental shopping list:
cookie press
cookie scoop
cookie jar
cookie baking mat
mixing bowls
mixing spoons
extra measuring cups and spoons

You’ll note that most of this is pictured below. The scoop is on it’s way from Pampered Chef, and I haven’t purchased the press yet.

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This baking and the taking of pictures? It is fun.

GiveAway

NOW THEN! This book, this book filled with delicious cookie recipes which make people cross their eyes, will be the next giveaway here on Cass Knits! If you want a copy of your very own, that can happen! To get one entry, leave a comment. (First time blog commenters are moderated, so don’t worry if your comment doesn’t show up right away. I’ll approve it when I get back to the key board.) If you blog about the giveaway and link back to this post, you’ll get two more entries. And if you stumble his post, you’ll get another entry! The giveaway will commence when I hit publish, and it will end at midnight, March 23rd. Yep, that’s Easter! I’ll announce the winner on Monday the 24th.

Good luck!

Menu Plan Monday 2/10/08 and Recipe for Lemon Pepper Salmon

Chicken Parmigiana over Spaghetti Noodles with a veggie
Hamburger Casserole with a veggie
Cheese Quesadillas with refried beans and green chili
Hunter’s Chicken with ShortCut SourDough Bread
Fried Chicken with mashed potatoes and a veggie
Enchiladas with green chili
[tag]Lemon Pepper Salmon[/tag] with couscous and veggie

Is there a blogger on the planet who doesn’t know about Menu Plan Monday? Since I am always the last to know anything, and I found out about it months ago, I am going to assume not. But if you don’t know about it or you want to participate, click here to do so.

Now for the Recipe!

Lemon Pepper Salmon

This is like the easiest recipe ever, but it is so good!! In fact, it is so easy that I wouldn’t actually call it a [tag]recipe[/tag] except for the fact that I have pictures! You’ll need:

  1. olive oil
  2. lemon pepper
  3. salmon

Now, my baking sheets are ancient, so I start by pouring a little puddle of EVOO onto a large baking sheet. Then I spread it out with a basting brush. The I place the salmon skin side down in the pan (you can see in the pictures that I was cooking two fillets when I took these shots), and use the basting brush to put EVOO on the fillets. I do this to ensure the fish stays moist. Then I sprinkle it with lemon pepper seasoning. When it’s ready to go in the oven, it looks like this:
lemon pepper salmon before

Bake it at about 400 degrees for 20ish minutes. Then it will look like this, you will salivate and your family will think you are one awesome cook. Ok, maybe not that last part, by my fam really likes it :)

lemon pepper salmon after

Thank you to my sponsor, who allowed me to speak of fish instead of HDMI splitters this morning.

Introducing Cass in the Kitchen

Hi, my name is Cass, and I know how to cook. I’m going to be doing a series here on Thursdays called Cass in the Kitchen. I’ll talk about recipes here, and since cooking is about more than food, you’ll find information and reviews on cooking tools and cookbooks and all that stuff. In fact, if it’s about the kitchen, from the kitchen or in the kitchen, I will probably talk about it sooner or later. And every now and again, I’ll probably talk about something that has nothing to do with the kitchen other than the fact that the thought occurred to me while I was cooking. Because I am like that: I Digress.

Ok, what makes me qualified to talk about cooking? I cook (did I say that?) for nine people. We eat four times a day here. I saw on tv a restaurant that served fewer meals per day than I do. They charged an astronomical amount of money, and also someone was murdered there, but still–they had a lower number of meals served per day than I do. Also, I used to have a cooking business. You know those businesses where you go to this big kitchen and make a bunch of meals and take them home to your freezer? I used to do that, only in people’s houses. I’d go to the store, buy the food, cook the food, freeze the food, and they would pay me. Frealz!

So, that’s this segment in a nutshell. I hope you enjoy Cass in the Kitchen as much as I do. I’m going to work on gettingI made a little icon to go in these posts so they will be easy to find, but in the meantime, I want to share a recipe I have shared on another blog

Cheesy Brat Stew

cheesy brat stewHere is one of my family’s favorites. It’s quite a bit different from the original recipe I started with forever ago, but we love it. It feeds 10, so you may need to cut back on some of the ingredients.

  • 2 lb kielbasa, sliced about 1/2 inch thick
  • one family sized can Cream of Mushroom soup
  • one jar ragu cheese sauce
  • cooked potatoes, either fresh or canned or frozen, half a pound to a pound
  • one to two pounds frozen vegetables—green beans, broccoli, mixed– whatever you like

Mix it all together and bake at 350 for about an hour. Serve with salad and/or bread. Yeah, I know that’s pretty simple. I am all about the easy.

OR! You can take a hint from Retta and adopt her suggestion of using Broccoli cheese soup instead of cheese sauce. So without further ado, new and improved cheesy brat stew!

  • 2 lb Polska Kielbasa or smoked sausage, sliced 1/2 to 1 inch thick
  • 2 10.5 ounce cans cheese broccoli soup
  • 1 family size can cream of mushroom soup
  • 1 lb or so of potatoes, fresh, frozen or canned, sliced
  • 1-2 lbs broccoli, mixed veggies or whatever vegetable you prefer
  • some grated cheese, if you have it

Mix this all together in a large bowl and bake at 350 until hot and bubbly, and the potatoes (if you used fresh) are tender. Retta says you can use the crockpot, and add the broccoli at the last minute after microwaving it.
Serves 10

Sluuuuurp!

Two oysters walked into a bar, heaved themselves up onto stools, and breathed hefty sighs of relief. One looked at the bartender and said, “At least we’re safe!!” and the other said, “Yeah, cause Cass won’t come in here!” Hahahahaha, yeah, ok, a little lame, I know, but I do enjoy oysters!

I am blessed to live on the coast, here in God’s Country, so I get local oysters. I enjoy them roasted and fried, but I can’t eat very many at a time if they are fried–it’s just too rich. When we have family reunions on my dad’s side, there are almost always oysters, and it’s always fun standing around jaw-jackin’ and oyster shuckin’. Even more fun is when I time my arrival just right, and my dad is out there shucking, because then, I don’t have too, LOL!

I was surprised today to learn that some people have to be careful with oyster consumption, though. I mean, I knew not to eat them if they weren’t harvested during “R” months, and I knew to cut back during pregnancy, because they contain mercury, but apparently there is a bacteria in oysters that can cause a problem for certain at-risk people. You can find out more about that at Be Oyster Aware. Whether you are “stuck with” Gulf oysters or get to enjoy glorious low country oysters like me, be safe. If you are at-risk, just make sure your oysters are thoroughly cooked.

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