It's a bird... It's a plane... It's Spider Monkey! Dad tied the monkey blanket I made for Li'l C around his neck like a cape. He thought it was pretty cool. 
And of course he's still carrying around his cell phone.
1 week ago
Monday, November 16, 2009
Spider Monkey strikes
Subscribe to:
Post Comments (Atom)
2 comments:
Monday Menu recipes:
Cheeseburger Meatloaf
2 pounds ground beef
3/4 cup fresh bread crumbs
1/2 cup minced onion
2 eggs, beaten
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
3 cups shredded Cheddar cheese
1-2 tbsp worchestshire sauce
BBQ sauce
1.Preheat oven to 350 degrees F
2.In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, worchestshire and mix well. Place in a 10x15 inch baking dish. Hollow out the top leaving a channel down the middle. Spread cheese in channel and top with meat so cheese is hidden in middle. Top with BBQ sauce.
3.Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F
Monday Menu recipes:
Ham and Potato soup
·3 1/2 cups peeled and diced potatoes
·1/3 cup diced celery
·1/3 cup finely chopped onion
·3/4 cup diced cooked ham
·3 1/4 cups water
·2 tablespoons chicken bouillon granules
·1/2 teaspoon salt, or to taste
·1 teaspoon ground white or black pepper, or to taste
·5 tablespoons butter
·5 tablespoons all-purpose flour
·2 cups milk
1.Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Chicken pot pie
·1 pound skinless, boneless chicken breast halves - cubed
·1 cup sliced carrots
·1 cup frozen green peas
·1/2 cup sliced celery
·1/3 cup butter
·1/3 cup chopped onion
·1/3 cup all-purpose flour
·1/2 teaspoon salt
·1/4 teaspoon black pepper
·1/4 teaspoon celery seed
·1 3/4 cups chicken broth
·2/3 cup milk
·2 (9 inch) unbaked pie crusts (Pillsbury ready made)
1.Preheat oven to 425 degrees F
2.In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Chicken Cordon Bleu
·6 skinless, boneless chicken breast halves
·6 slices Swiss cheese
·6 slices ham
·3 tablespoons all-purpose flour
·1 teaspoon paprika
·3 tablespoons butter, 3 tbs oil
·1/2 cup dry white wine or chicken broth
·1 teaspoon chicken bouillon granules
·1 tablespoon cornstarch
·1 cup heavy whipping cream
1.Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2.Heat the butter/oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3.Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm topped with basil.
BBQ pork sandwiches
14 ounce can beef broth
·3 pounds boneless pork ribs (pork butt, roast or shoulder works good and is cheaper)
·1 (18 ounce) bottle barbeque sauce
1.Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2.Preheat oven to 350 degrees F. Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3.Bake in the preheated oven for 30 minutes, or until heated through.
Post a Comment