Jodaisy Design

Paula Dean's Basic Meatloaf

2010-02-02T11:07:00.001-08:00

I tried this recipe out and loved it. No big surprise that it comes from Paula Dean. She makes great tasting food. I have been trying to find a good meatloaf recipe and right now this one ranks as the best right now in my book. I will keep trying others, but this one is delicious. Most meatloafs are pretty bland, but this one has a good flavor to it and smells yummy.

Yields: 4 - 6

Ingredients:
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats

Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Directions:
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Tips:
I left out the mustard based on the suggestions from others because I am not a big fan of mustard, and it tasted wonderful.

Classic Risotto

2010-01-26T12:11:00.000-08:00

Serves: 6

Ingredients:

1 Tablespoon margarine
2 Tablespoons olive oil
1 small onion, chopped
1 Tablespoon chopped fresh parsley
1 cup uncooked Arborio or regular long-grain rice
3 ½ cups chicken broth, divided (up to ½ cup additional broth may be needed at end of recipe)
½ cup grated or shredded Parmesan cheese
¼ teaspoon coarsely ground pepper

Preparation:

1. In nonstick 10 inch skillet or 3-quart saucepan, heat margarine and oil over medium-high heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirring frequently, until onion is tender.
2. Stir in rice. Cook, stirring occasionally until edges of kernels are translucent. Stir in ½ cup chicken broth. Cook about 3 minutes stirring constantly until broth is absorbed.
3. Reduce heat to medium-low. Stir in 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently until broth is absorbed. Repeat, adding another 1 cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently. Taste rice. If rice is still “crunchy,” add more broth and continue to cook until rice is soft.
4. When rice is just tender and mixture is creamy, stir in cheese and pepper.
5. Serve and enjoy!

Tips:
This recipe compliments any chicken or steak entrée. When cooking this recipe, I usually half it since I cook for two, and I still end up with leftovers. Also, don’t be afraid to deviate from the time specifications as you may find your stove top cooks faster or slower. I usually do end up having to add extra chicken broth at the end to get rid of the “crunchiness.” Good luck!

Shells and Veggies Soup

2010-01-18T11:18:00.000-08:00

Need something to warm you up this winter?

This recipe always works for me. Plus, it has tons of veggies in it (without the veggie taste), so it is a good way to get your serving of vegetables for the day. Trust me, my hubby is pretty much an anti veggie eater and he loves this soup.

Serves: 4

Ingredients:

1/2 tsp. vegetable oil
1/4 cup chopped onion
1/2 clove garlic, chopped
(I usually substitute garlic powder - conversions to cloves are usually on the bottle)
1 can (14 oz.) chicken broth
1 can (14 oz.) crushed or diced tomatoes
1/4 cup small shell pasta
2 Tbsp. dried parsley
1/4 cup chopped frozen spinach
1/4 cup cubed zucchini
1/2 cup chopped carrots (or 10 baby carrots chopped)
1/2 cup thinly sliced celery
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt and pepper to taste
3 Tbsp. fresh grated Parmesan cheese (to sprinkle over top)

Preparation:

1. Heat oil in large saucepan over medium heat. Add onion and garlic and cook until the onion is soft, about 2 minutes, stirring occasionally.
2. Add chicken broth, tomatoes, parsley, basil, and oregano to saucepan. Bring to a boil, reduce heat, and simmer covered for 10 minutes.
3. Add spinach, carrots, celery, and pasta. Cook 10 minutes covered at a low boil. Add zucchini and cook 7 more minutes.
4. Test for doneness by forking vegetables and pasta to see if tender. Continue to cook if needed.
5. Spoon into a bread bowl; add salt, pepper, and Parmesan cheese to taste.

ENJOY!

One great thing about this recipe is that if you don't like something in it, you can easily change or modify it. The only thing I modify is the carrots. I am not a huge cooked carrot fan, so I usually do 5 baby carrots instead of 10, but like I said it is up to you and what you like.

Christmas Cheer

2009-12-11T11:46:00.001-08:00

I know it has been forever since I posted anything! However, I am back now with a few ideas on decorating for the holidays.

Since moving into our bigger apartment, I realized that I have hardly any Christmas decorations at all. I felt like I was missing some of the "filler" type decorations. You know, the ones that take up space, but aren't your big items like your tree or nativity.

Well, I have been struggling to buy any because one, it's hard to find cute little things that don't feel like junk, and two, I have just been so busy and I would rather spend the money right now on Christmas gifts for others.

Well, I was at Michael's the other night and got in the creative mood to make my own!

Below are two of the items I created for under $10:

The first piece is one of my favorites because I love the smell of cinnamon. I bought these cinnamon sticks at Michael's for $2.49 for a pack of six, and at the time I had no idea what I was going to do with them. I only bought them because I liked how they smelled. So, I brought them home and put them in my grandmother's milk jar that she gave me before she passed away. Don't underestimate what you have lying around at home. Get creative and find ways to re-use things.

After that, I decided it needed a few extra touches, so I found a cute green ribbon I had lying around (you can buy ribbon at Michael's for a $1), and added the red berries I also bought from Michael's for $2.49 to add a touch of red to the piece.
In total, this piece cost me: $4.98

The second item I made was an accent piece for my dining room sidetable. I had this glass vase already, but I think you can get them for around $5 from Michael's. I love having unique glass vases on hand because I always seem to find uses for them some way or another.
I used the same berries from the above mentioned box that I bought for $2.49, and I decided that I wanted some other fillers to fill my vase, but you can use whatever you want (all berries, pinecones, christmas ornament balls, etc.). I bought one stick of pinecones (with three attached) for $.29 - usually you can find these in the aisle with the "make your own wreaths." I just snipped each pine cone off the stick and stuck it in my vase. I also did this same thing for the greenery. I just found a stick of evergreen for $2.09 and cut pieces of it off. Then, I combined them all together and filled it up. It was so easy! Literally, it took only 5 minutes to do!
In total, this piece cost me: $2.38
(I already accounted for the berries in the above estimate).

Well, I hope you can have fun and get creative this season while decorating! I sure enjoyed finding cheap ways to fill my new place up with Christmas cheer.

Parmesan Knots

2009-09-01T08:13:00.000-07:00

Yields: 10 - 20 (depending on if you cut them in half or leave whole)

Ingredients:
1 tube (12 oz.) refrigerated buttermilk biscuits
1/4 cup canola oil
3 Tbsp. grated Parmesan cheese
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried parsley flakes

Preparation:
You can either leave each biscuit whole or cut into halves. Then roll each piece into a rope and tie into a knot. Tuck the ends under. Place 2 in. apart on a greased baking sheet. Bake at 400 degrees for 8-10 minutes or until golden brown. In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

You can also use the toppings for breadsticks or any other type of bread you prepare. It is a great Italin flavor that compliments any meal.

Chicken Cordon Bleu

2009-08-30T15:34:00.000-07:00

Yields: 8 servings

Ingredients:
8 thinly sliced chicken breasts
8 thinly sliced deli ham
8 slices Swiss cheese
2 eggs
1 cup milk
2 cups crushed corn flakes or any other breaded substitute (I prefer Ritz Crackers)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation:
Top each piece of chicken with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.
In a small bowl, whisk eggs and milk. In another bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs.
Place on greased baking sheet and bake at 350 degrees for 40-45 minutes (or until the chicken juices run clear). Discard your toothpicks before serving or you will have a nice surprise when taking your first bite!

I loved this recipe. A great idea that I have not tried yet, but you could cut the proportions down and make miniature Cordon Bleu that would serve as a wonderful hot Hor D'oeuvre.

Peaches 'n' Cream Cups

2009-08-28T11:40:00.000-07:00

Yields 2 Servings

Ingredients:
1 gingersnap cookie, crumbled
1/4 tsp. ground ginger
1 carton (6 oz) peach yogurt
1/4 cup cream cheese, softened
1/4 tsp. vanilla extract
1/3 cup sliced peaches, drained and chopped

In a small bowl, combine the gingersnap cookie crumbs and ginger; set aside. In a small mixing bowl, beat the yogurt, cream cheese and vanilla until smooth. Fold in the peaches.
Spoon the mixture into two 6 oz. custard cups; cover and refrigerate for 1 hour. After 1 hour take out and sprinkle with the gingersnap cookie crumbs.

Beef Taco Skillet

2009-06-15T10:50:00.000-07:00

Ingredients:

1 lb. ground beef

1 can (10 3/4 oz.) Campbell's Tomato Soup

1/2 cup salsa

1/2 cup water

6 flour tortillas (6") cut into 1" pieces

1/2 cup shredded Cheddar cheese

*Next time I am going to add a taco seasoning pack to the ingredients because I think it needed a little bit more spicy flavor.

Preparation:

1. Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat.

2. Stir in soup, salsa, water and tortillas. Heat to a boil.

3. Reduce heat to low and cook for 5 minutes. Stir.

4. Top with cheese.
Serves 4

This is a very easy meal that comes from my Campbell's Soup recipe book. It tastes just like an enchilada or soft taco but is served in a casserole like fashion.

Stuffed Shells

2009-05-27T12:55:00.001-07:00

I know it has been such a long time since I have posted anything. May just went by so fast. I have been out of town so much that I have not had any time to cook or do any creative projects. To get back into the swing of things, I thought I would post any easy recipe.

Ingredients:

Jumbo Shells

Spaghetti Sauce

Frozen Meatballs

Mozzarella Cheese

Preparation:

Cook shells as directed on box. In the meantime, spread 1/4 to 1/2 cup of spaghetti sauce to the bottom of your casserole dish (depending on the size of dish you use - a 9x13 needs a 1/2 cup). When shells are finished cooking, drain and rinse under cold water. Take the frozen meatballs and place one in each shell. Place in dish, and then top with spaghetti sauce and cheese. Cover and cook for 35 minutes. Uncover and then cook for an additional 5-10 minutes in order to melt the cheese. Then you are ready to eat!

Parmesan and walnut salad baskets

2009-04-14T20:13:00.000-07:00

Serves: how every many you would like
Ingredients:
Bowls:
3 Tbsp shredded Parmesan cheese
2 Tbsp. finely chopped walnuts

Salad:
Mixed salad greens
Green grapes, halved
Chopped walnuts
Raspberry Vinaigrette Dressing

Heat a small nonstick skillet over medium-high heat. Sprinkle 3 Tbsp cheese and 1 tsp walnuts over the bottom of skillet (in a circular pattern). Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.

Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass cup with a 2 inch diameter bottom; cool completely. Repeat as necessary.

For salad, in a large bowl, combine the salad, grapes, and walnuts. Add dressing and toss to coat. Place salad mixture into bowls and serve immediately.

Southern Fried Chicken

2009-04-14T20:06:00.000-07:00

Serves: 6

Ingredients:
1 cup flour
3/4 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. rubbed sage
1/4 tsp. pepper
1 broiler/fryer chicken (3 1/2 to 4 lbs.) cut up
Oil for frying

In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat.

In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels to wipe off excess grease.

Chicken Parmesan

2009-03-27T10:08:00.001-07:00

Very Simple and Delicious Chicken Parmesan

Servings - 4

(however this recipe is so easy to accommodate whatever number you want to make it for)

Ingredients:

4 Chicken Breasts (I prefer premium thin sliced)

1 Egg

1/2 tsp. Paprika

3/4 Cup Italin Bread Crumbs

Spaghetti Sauce

(You can use whatever brand you prefer or even try Alfredo sauce for a different flavor. It is yummy either way!)

Mozzarella Cheese

Preheat oven to 400 degrees. Next, combine the paprika and bread crumbs together in a bowl. Dip thawed chicken in egg and then coat with the bread crumbs. When the chicken is all coated place it in a baking dish. Bake in oven for 20 minutes. Take out and spoon sauce on top of chicken and then sprinkle with mozzerella cheese. Bake for an additional 10 minutes. Take out and enjoy! See, how easy was that?

Coconut Sticky Rice

2009-03-03T09:14:00.000-08:00

Ingredients:

1 cup pina colada drink mix

1 can (14 oz.) coconut milk

2 Tbsp. sugar

1/2 tsp. salt

2 cups water

2 1/4 cup short grain rice

1/4 cup crushed pineapple

Bring drink mix, coconut milk, sugar, salt, and water to a slow boil. Stir in rice. Reduce heat, cover, and simmer on low heat for 30 minutes. If rice tests done, but excessive liquid remains, remove lid and leave on low heat until some liquid evaporates (5-8 minutes). Gently stir in crushed pineapple and fluff with a fork.

My favorite item to eat with this sweet rice is teriyaki chicken! These two items make a perfect combination!

Lemon Basil Chicken

2009-03-03T08:03:00.000-08:00

Ingredients:

1 medium lemon

2 garlic cloves, divided

atleast 2 Tbsp. basil

1 broiler/fryer chicken (3-4 lbs)

2 Tbsp. butter, melted

1/2 tsp. salt

1/4 tsp. pepper

Finely grate the peel from the lemon to measure 2 tsp. Cut lemon in half; squeeze juice from one half. Set aside. Slice one garlic clove (I just use garlic powder - there is a conversion on the bottle); place sliced garlic, 2 Tbsp. basil and the remaining lemon half in the chicken cavity.

Place chicken breast side up, in a shallow roasting pan; rub with reserved lemon juice. Mince remaining garlic; combine with butter and reserved lemon peel. Brush mixture over chicken. Sprinkle with salt, pepper and remaining basil.

Bake uncovered, at 375 degrees for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 180 degrees. Let stand for 15 minutes before carving.

This makes a perfect dinner! We loved it because the chicken came out so moist and tender. It was delicious!

HAPPY VALENTINE'S DAY!

2009-02-12T11:05:00.000-08:00

To celebrate this month of love, I baked a yummy chocolate cake! For those of you that do not know, I love chocolate cake. I guess you can say it was my gift to myself since my husband, Robert, does not like chocolate! haha!

Photo Books

2009-02-12T10:37:00.001-08:00

I just wanted to write and say how much I love making photo books! My sister introduced me to this idea over a year ago and ever since I have been hooked. If you have not made one, I am telling you they are awesome! My favorite places to make photo books are at http://www.snapfish.com/ or http://www.walmart.com/. I think Snapfish produces a better print quality, but Walmart is cheaper so you decide! Anyways, these books are great for "scrapbooking" and providing reading material for your guests. I love to create these books after I take a trip because usually you take a ton of photos and then what do you do with them, nothing! So, I decided to make a story out of each of my trips. It is a nice way of capturing memories and a great form of journal writing. You can format the page how you want it to look by changing the page layout, change the font, and add text to the page. Photo books also make great gifts! I made one for my mother-in-law for Christmas of our wedding and she loved it. If you are looking to scrapbook a ton of pictures and haven't gotten around to it or need a great gift idea, here is your solution!

I have provided a couple of pictures of one of my memory books:

My trip to NYC

(It is hard to take a photo of a photo book, so keep that in mind when you look at the pictures)

Macadamia Crusted Halibut and Grilled Shrimp

2009-02-02T07:35:00.000-08:00

If you are not a huge fish fan, this recipe is perfect for you because it is not fishy at all. Plus, it is actually really easy to make! My sister-in-law, Lori, asked for this recipe, so I decided to make it on Sunday to share with you all!

Here is the recipe for the Halibut:

1 lb. halibut, cut into 4 oz fillets (about 1 inch thick)

1 Cup roasted, no salt macadamia nuts, chopped thinly

2 eggs, lightly beaten with 2 Tbsp water

1/4 tsp. cayenne pepper

1/4 Cup melted butter or margarine

Salt to taste

Flour for breading

1. Preheat oven to 375 degrees. Grease a cookie sheet.

2. Dredge (coat) halibut fillets in flour, shaking off excess.

3. Add cayenne pepper and salt to eggs, and dip each fillet in egg mixture.

4. Roll fish in chopped macadamia nuts. Press the nuts down, then place on prepared baking sheet.

5. Brush 1 Tbsp. melted butter or margarine over each fillet. Bake for 10-15 minutes, or until fish is just done. Test the center. It will flake with a fork.

6. Let stand a few minutes to finish cooking and re-absorb the juices.

7. Enjoy!

Shrimp Seasoning:

Olive Oil or Vegetable Oil

Basil

Dry Mustard

Lemon Juice

Salt

Garlic Salt or an actual Garlic Clove

Marinate for 3-4 hours and then grill.

Mouth Watering Banana Bread:

2009-01-29T12:03:00.000-08:00

This is my favorite banana bread recipe that I have ever tasted! Back in high school, I received this recipe from my best friend’s mom, Mrs. Shular. This bread is one of the quickest ways to Robert’s heart. It is probably one of his favorite things I make. I love making banana bread simply because 1) it is simple to make 2) I usually always have the ingredients on hand 3) a banana never goes to waste – I love that you can freeze bananas that get too brown to eat and use them 4) it is deliciously scrumptious!

Here is the recipe:
1 Cup of margarine (softened)
1 ½ Cups sugar
2 Cups flour
2 eggs
1 tsp. baking soda
½ tsp. salt
3 ripe bananas (I always make it with frozen bananas that have been thawed out)

Combine the above ingredients in a mixer and then bake at 325 degrees for 55 minutes.

Do not forget to let it cool in the pan before trying to take it out.
Enjoy!

Color Me Mine

2009-01-28T07:00:00.001-08:00

Last week, two of my friends from church and I went to one of my favorite places in Provo, called Color Me Mine. It is a pottery place where you pick a piece of pottery you want to paint and you paint it however you want. They have tons of stensils and paint options to choose from. We were there for over 2 hours. We had so much fun choosing which colors to use, what designs to paint, etc. I chose to do a Santa Plate and here is the finished product! It turned out as good as I hoped. A few of the details I painted ended up not showing up, but it turned out alright anyways. I think pottery is the hardest craft to paint because you never know exactly how it is going to turn out! Talk about stressful! You can turn your piece in thinking it looks great the way you have painted it, but then once it is fired it can come out looking totally different. I am glad that wasn't the case this time! Let's just say I have had lots of "practices" at this, and I am still "practicing" to master this art.

Here is a close up shot.