Thoughts

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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Apr 27, 2015

Pork and Potato Meatballs


I had some leftover scalloped potatoes and some ground pork.  Don't ask me why I thought of meatballs, but I am glad I did.  Goes well with peas.  Would work well with Au Gratin Potatoes, as well.

2 Tbl Dry Breadcrumbs
3/4 Cup Diced Scalloped Potatoes
1 Tsp Prepared Mustard of your Choice (I used Horseradish)
1/4 Tsp Black Pepper
3/4 Lb Ground Pork
2 Tbl Butter
2 Tbl Flour
1 C Beef Stock
1 Cup Water

Mix breadcrumbs, potatoes, mustard, pepper and pork very well - form into balls.  Heat butter in a heavy skillet, add the meatballs and brown.  Remove meatballs from the pan.

Add beef stock and 2/3 cup water to the pan.  Return the meatballs to the pan, cover and cook on low for 20 minutes.  Remove meatballs to a platter.  Whisk together remaining water and flour, whisk into pan until thickened, pour over the meatballs and serve.

Apr 25, 2015

Chicken Parmesan Soup

Spring isn't very warm, and April Showers do bring May Flowers, so soup may still be in order.  This is made in a slow cooker and is wonderful.


1 Lb Boneless, Skinless Chicken Breast
1/2 Tsp Italian Seasoning
1/2 Tsp Oregano
1/4 Tsp Red Pepper Flakes
1/2 Tsp Garlic Powder
1/4 Tsp Onion Powder
1/4 Tsp Basil
1 Jar Marinara
14.25 Ounces Petite Diced Tomatoes
32 Ounces Chicken Stock
3/4 Cup Parmesan Cheese

Line a large slow cooker with a slow cooker liner.

Remove fat from chicken and place in slow cooker.  Add all other ingredients EXCEPT cheese.  Cover and cook on high for 3 hours or low for 6 hours.

Remove chicken and shred it, then stir it back into the soup along with the Parmesan Cheese.

Serve over your favorite pasta, quinoa, rice or just enjoy as is.

Apr 24, 2015

Pick Your Own Chocolate Brownies

Double Chocolate with Coconut?  Triple Chocolate Orange?  Double Chocolate Marshmallow?  The options are only limited by your imagination - and your extracts.

3/4 Cup Butter, Cubed
4 Ounces Unsweetened Chocolate, Chopped
3 Large Eggs
1 Cup Sugar
1 Cup Light Brown Sugar
1 Tsp Extract (Vanilla, Orange, Coconut - you choose)
1 Cup All Purpose Flour
1 Cup Topping (Heath Bars, Semisweet Chocolate Chips, Coconut - you choose)

In a microwave, melt butter and chocolate.  Stir until smooth.  Set aside.

Heat oven to 350 degrees.  Grease a 9 x 13 pan with the butter wrappers, set aside.

In a large bowl, beat eggs and sugars.  Stir in chocolate mixture and extract.  Gradually add flour to chocolate mixture and pour into the baking dish.  Sprinkle with your topping.  Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Cool completely on a wire rack.

Apr 23, 2015

Balsamic Chicken

This chicken goes great with broccoli.


1 Lb Boneless, Skinless Chicken Breast Cutlets
Salt and Pepper
1/2 Cup Flour
1/4 Cup Olive Oil
4 Garlic Cloves, minced
1/2 Cup White Wine
1 Cup Chicken Stock
6 Ounces Sliced Mushrooms
1 Tsp Lemon Juice
2 Tbl Butter
2 Tbl Balsamic Vinegar

Heat a lidded skillet over medium heat.  Add olive oil and heat until it shimmers.

Salt and pepper chicken.  Dredge through the flour, shaking off excess, and put into hot oil.  Sear 3 minutes per side.  Remove from skillet and set aside.

Add the garlic to the pan and cook for 1 minutes.  Add the wine and stock, reduce slightly.  Reduce heat to low, add mushrooms to the pan and place chicken on top.  Cover and cook about 10 minutes.  Stir in butter, lemon and vinegar.  Continue cooking until the butter melts.

Apr 22, 2015

Hawaiian Chicken

Fresh Peppers and Pineapple in a sauce with chicken and rice.  Yum.


1 Lb Boneless Chicken Breast
2 Cups Chopped Bell Pepper
2 Cups Cubed Pineapple
18 Ounces Pineapple Juice
1/3 Tsp Ginger
1 Tbl Frank's Red Hot
1 Tbl Garlic Powder
1/3 Cup Brown Sugar
1/3 Cup Soy Sauce
1/3 Cup Ketchup
1/3 Cup Garlic Rice Vinegar
1/2 Cup Cold Water
2 Tbl Corn Starch
4 Cups Cooked Rice

In a small sauce pan, combine Juice, Ginger, Red Hot, Garlic, Brown Sugar, Soy Sauce, Ketchup and Vinegar.  Bring to a boil over medium heat.  Whisk together water and corn starch, add to sauce and stir until thickened.  Remove from heat.

Heat a large pan over medium heat.  Salt and pepper chicken.  Spray pan with oil, add chicken and cook until browned and cooked through.  Add red peppers and cook another two minutes.  Add pineapple and sauce to pan, stir to coat well.

Serve over pineapple.

Apr 21, 2015

Southwest Salad

Spring is here!  Fresh Vegetables Abound!  Time for salads

1 LB Flank Steak OR 1 Lb Chicken
1/4 Tsp Salt
1/2 Tbl Garlic Powder
2 Cups Corn
15 Ounce Black Beans, drained and rinsed
14.5 Ounce Can Petit Diced Tomatoes
2 Tsp Cumin
1 Tsp Oregano
1/2 Cup Ranch Dressing
1/2 Cup Salsa
Spinach
Leaf Lettuce or Romaine

Heat a skillet over medium heat.  While heating, season steak or chicken with salt and garlic powder.  Spray pan with oil.  Add meat to pan and cook to desired doneness.  Remove from pan to rest.

While resting, stir together Corn, Beans, Tomatoes, Cumin and Oregano.

In another bowl, combine dressing and salsa.

Cut meat across the grain.

Fill bowls with spinach and lettuce.  Top with corn mixture, meat and dress with salsa mixture.  Enjoy!

Mar 11, 2015

Corn and Pepper Chowder

Winter may be over, but April Showers sometimes call for soups, stews and chowders, too.

2 Tbl Butter
3 Tbl Minced Onion
2 Cups Bell Pepper, chopped (you choose the colors)
1 Cup Carrot, Chopped
4 Cups Frozen Corn thawed
2 Cups Potatoes, diced
1 Tsp Salt
1/2 Tsp Black Pepper
1/4 Tsp Cayenne Pepper
3 Cups Water
2 Cups Milk
1 Cup Cream OR Half and Half


Melt butter in a large pot.  Cook onion, peppers and carrots until tender.  Stir in corn, potatoes, salt peppers and water.  Bring to a boil, reduce heat and simmer for 15 minutes (until the potatoes are tender).  Stir in the milk and half and half, cook over low until warmed through.