October 2010 Weddings
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Recipes
Hi ladies!
I figured this should be our first sticky! So post away.....
Warning
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Re: Recipes
Mix spinach and:
1 1/2 c. sour cream
1 c. cream cheese
1 pkg. vegetable soup mix (Mrs. Grass' or Knorr's)
1 c. water chestnuts, chopped
3 Tbsp unpacked brown sugar
4 1/2 tsp balsamic vinegar
1 medium onion, yellow, cut into 1/2-inch-thick slices
1 large Vidalia onion, cut into 1/2-inch-thick slices
1 medium red onion, cut into 1/2-inch-thick slices
1 tsp table salt, divided
1/4 tsp black pepper, freshly ground
1 1/4 pound(s) raw lean flank steak
Small amount of olive oil
Heat oil in griddle/grill pan over medium-high heat.
In a small bowl, combine sugar and vinegar. Slice onions and toss in sugar/vinegar mixture, then sprinkle with 1/2 teaspoon of salt. Set aside.
Sprinkle steak with remaining 1/2 teaspoon of salt and pepper; put on grill pan. Cook 5 minutes each side, until medium rare, or longer for desired degree of doneness. Put on a plate and cover with foil (tent). Let rest for 10 minutes.
Meanwhile, add onions to grill pan. Grill for 7-10 minutes, or until carmelized.
I serve with mashed potatoes and asparagus.
Lemon Chicken
Chicken Breasts (as many as you want served!)
Vegetable Oil
Salt & Pepper
Flour
1-2 Lemons
Chicken broth
Slice chicken into medallion pieces, about 1/2 inch thick
Evenly coat each piece of chicken in flour. Meanwhile, coat pan with oil and heat on medium-high heat.
Place chicken in pan in one layer (don't crowd the pan, you will most likely need to do more than one batch) and brown the chicken pieces until golden brown on each side (salt and pepper each side after browning). Repeat until all chicken pieces are browned.
Place all the browned chicken into the frying pan together and squeeze the juice of 1-2 lemons (depending on how much chicken and how much lemon taste you want!). Mix and let cook for a few moments, then add enough chicken broth to just cover the chicken.
Let sauce reduce until it evenly coats the chicken. Serve over rice.
Oatmeal Cake
1-? c boiling water, poured over 1 cup quick cooking oatmeal. Add ? stick margarine (or butter) & let stand for 20 minutes.
Add:
1 c brown sugar
1 c white sugar
2 eggs
1 Tea. Baking soda
1 Tbls. Cinnamon
1 Tbls. Vanilla
? tea. Salt
1-? c flour
Mix together & bake at 350 degrees for about 35 minutes. Use an oblong pan.
Caramel Frosting
1 stick margarine (or butter) melted
? Brown sugar (packed)
? c cream (I use ? + ?)
1 c nuts (chopped)?optional
1 c coconut?optional
1 Tbls. Vanilla
2-? c 10x sugar
Mix together & spread on cake as soon as you take it from the oven.
Cranberry Pork Tenderloin, from Crockpot 360:
http://crockpot365.blogspot.com/2009/02/crockpot-cranberry-pork-roast.html
As per Diana's request
Chocolate Crinkle Cookies
2 c. sugar
4 eggs
1/2 tsp. salt
2 tsp. baking powder
3/4 c. cocoa
2 tsp. vanilla
2 c. flour
1 c. powdered sugar
Aunt Marsha's Danish Ham Soup
We had a ham for Christmas and a lot leftover...this soup is AMAZING!! My Aunt didn't give me amounts for most of the ingredients, just add what you like and proportional to the overall amount! Stir occasionally.
Enjoy! I usually like turkey better for holiday events and such, but I think I might have to make ham more often now! This soup is THAT good!!
White Chili:
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1 lb. boneless, skinless chicken breast cut into 1/2 in. cubes
1 med. onion, chopped
1-1/2 tsp. garlic powder
1 tbsp. vegetable oil
2 cans (15-1/2 oz. each) great northern beans, drained and rinsed
1 can (14-12 oz.) low sodium chicken broth
2 cans (4 oz. each) chopped green chilies
1 tsp. sea salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. ground white pepper
1/4 tsp. ground cayenne pepper
1 cup (8 oz.) sour cream
1/2 cup (8 oz.) heavy whipping cream
In a large sauce pan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and heavy cream. Serve with oyster crackers immediately! Yield: 7 servings.
Planning Bio
Married Blog (seriously lacking)
Swiss Veggie Bake with Chicken
3-4 boneless, skinless chicken breasts
16 oz bag frozen veggies (broc, caul, carrots)
1 Family size cream of chicken
3/4 cup sour cream
2 cups shredded swiss cheese
2 3/4 cups french fried onions
Preheat oven to 400. In a mixing bowl combine sour cream and cream of chicken. Mix. Add in frozen veggies, cheese and french fried onions. Mix. Place chicken breasts in a glass baking dish. Place veggie mixture over the top of the chicken. Bake in oven for 30 to 45 minutes.
This is a slightly different variation we found on the back of the campbells cream of chicken can. We used only one bag of veggies and added boneless, skinless chicken breasts. I would cut up some potatoes and add them to veggie mixture. I think it would make it even better. Hope you enjoy it as much as my husband and I did!
Cajun Style Jambalaya
(Emeril Lagasse with my tips included)
I doubled this for a party. Made it all in cast-iron pot. It's easier than it looks (with so many ingrediants) but it's all just chopping and throwing into a pot to cook.
- 2 tablespoons olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 2 tablespoons chopped garlic
- 1/2 cup chopped tomatoes
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 3/4 cup rice
- 3 cups chicken stock
- 5 ounces Andouille sausage, sliced
- Salt and pepper
DirectionsIn a bowl combine shrimp, chicken (raw) and Creole seasoning, and work in seasoning well, set aside.
In a large pot heat oil over high heat with onion, pepper and celery, sweat for 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in uncooked rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture (still raw) and sausage (cooked). Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
Emeril's Creole Seasoning
Buffalo Chicken Dip
I prepared this early in the afternoon, then set the pan in the fridge, so about 20 min before I expected guests, I just tossed it in the oven.
Preheat the oven to 350 degrees F
In a deep-dish pie plate add the cream cheese and stir with a fork until smooth.
Stir in the dressing, hot sauce and cheeses. Mix in chicken and bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir before serving with crackers, chips, and/or veggies.
This got cleaned out so fast! Definitely a hit!
Stuffed Strawberries - Thanks to Megan! (MC22)
Ingrediants
2 packages of strawberries
-cut out a 'cone' shape (all the white region) out of the top of the strawberry, then the bottom tip so the berry will stand up (I did this early in the afternoon, then let them air dry from rinsing on the counter before I filled them - if they're too watery, the filling won't stick to the strawberry well and it makes piping a little messy)
block of cream cheese
1/2 cup confectioner's sugar
1 tsp vanilla
Mix together, and pipe the mixture into the top of the berries (I just did the ol' zip lock bag and cut off a corner trick)
I might get crazy next time and dip the other end in a bit of chocolate!
Cake Balls!
(this is the mostly packaged version, I hope to try a more from scratch version soon!)
Ingrediants
-Box Cake Mix (any flavor, I chose red velvet for effect
-1 jar of frosting (I chose cream cheese)
- 2 boxes Bakers semi-sweet chocolate (I think a box was 12 oz??)
Bake the cake as instructed in a 13x9 pan (or something like it), then let cool (I stuck it out on the porch for 30 minutes).
In a big mixing bowl, cut out all of the cake and 'crumb' the cake with or hands or use a metal spatula to rapidly slice back and forth 'shredding' the cake to crumbs.
Take about 3/4's to a full can of frosting and thoroughly mix in to the cake (I used a full can, and they still turned out great, but I think I'll use a little less next time). It will turn into a very unattractive dough consistency.
Roll into quarter size balls in your hands and place into a wax paper covered cookie sheet or pan (I needed two, made like 70 balls). When done rolling, place in freezer for 20 minutes (till very firm).
Melt chocolate in a double broiler. Only when your chocolate is ready, get out one pan of of balls, and use toothpicks to stick into the bottom of the ball, dip in chocolate to coat thoroughly and set back on wax paper/cookie sheet. *this step is easiest with very firm cake and very hot chocolate - if the cake is too soft, the toothpicks won't hold it well*
Place the chocolate coated cake balls in the fridge or freezer and repeat with second batch. The chocolate shouldn't take but a few minutes to firm up.
Get really crazy and melt a few blocks of white chocolate, and using a fork, almost whipping it back and forth, make nice designs.
These are shockingly good!
My Dad's Chicken "stuff" recipe:
2-3 breasts chicken cut into cubes
1/2 onion diced
2 gloves garlic-pressed
sliced mushrooms
(cook above four ingredients in a little EVOO)
Boil wide egg noodles
Mix together chicken and noodles with:
1 can cream of mushroom
8oz sour cream
1/4 cupish of ranch dressing
2 cups of mozzarella cheese
Put into a casserole dish and bake at 350 for 35 min.
**You can also put crushed cracker crumbs on the top**