Moms Need To Cook http://cook.momsneedtoknow.com Because Your Family Needs to Eat Sun, 25 Sep 2011 23:52:10 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Chicken Enchiladas With Red Chile Sauce http://cook.momsneedtoknow.com/chicken-enchiladas-with-red-chile-sauce/ http://cook.momsneedtoknow.com/chicken-enchiladas-with-red-chile-sauce/#comments Sun, 25 Sep 2011 23:52:09 +0000 Mindi Cherry http://cook.momsneedtoknow.com/?p=270

I stumbled upon this recipe on Pinterest and it looks so much better than the “run of the mill” recipe!  I love that every ingredient in this recipe is “real”….no store-bought enchilada sauce in this dish! This has absolutely been added to our menu plan for next week!

Ingredients

  • 1 medium onion, chopped fine
  • 2 jalapenos, seeded and chopped fine
  • 1 teaspoon canola oil
  • 3 medim cloves garlic, minced
  • 3 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 teaspoons sugar
  • 1 15-oz can tomato sauce
  • 1 cup water
  • 1 large beefsteak tomato, seeded and chopped
  • 1 pound boneless, skinless chicken breasts (2 large breasts)
  • 1 cup extra sharp white cheddar, shredded
  • 1 cup monterey jack cheese, shredded
  • 1/2 cup minced fresh cilantro
  • 12 (6-inch) soft corn tortillas
  • cooking spray
  • salt and ground black pepper

Preheat oven to 425.

See complete directions at Pink Parsley!

]]> http://cook.momsneedtoknow.com/chicken-enchiladas-with-red-chile-sauce/feed/ 1 Crock Pot Apple Crisp With Cranberries http://cook.momsneedtoknow.com/crock-pot-apple-crisp-with-cranberries/ http://cook.momsneedtoknow.com/crock-pot-apple-crisp-with-cranberries/#comments Tue, 06 Sep 2011 22:40:18 +0000 Mindi Cherry http://cook.momsneedtoknow.com/?p=237


It’s been a rainy day and it was also the first day of school, which to me just screams “FALL” and time for apples.  I wanted to make something special for the kids for after dinner tonight and apple crisp is always a big hit in our home!

Recipe: Crock Pot Apple Crisp With Cranberries

Summary: the addition of dried cranberries and nutmeg make this Fall classic just a little bit better

Ingredients

  • 5 large or 6-7 medium Granny Smith apples, peeled and chopped
  • 2/3 cup dried cranberries
  • 1/3 cup sugar
  • 1 T cornstarch
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg

Topping (crisp)

  • 2/3 cup Graham Cracker Crumbs
  • 1/3 cup flour
  • 1 cup old-fashioned oats
  • 1/2 cup brown sugar
  • 1/2 white sugar
  • 1 tsp cinnamon
  • 1 stick + 2 T butter

Instructions

  1. Peel and chop the apples and place them in a 4.5 Qt. slow cooker (crock pot). Add the dried cranberries and stir to mix.
  2. In a small bowl, combine 1/3 cup sugar with the cornstarch, 1 tsp ground cinnamon and 1/2 tsp nutmeg.
  3. Pour mixture over the apples & cranberries and stir to mix
  4. To make the topping:
  5. Place all dry ingredients in a bowl and stir to mix
  6. Melt butter and pour the melted butter in to the dry ingredients
  7. stir mixture with a fork until all dry ingredients are moistened by the butter.
  8. Spread topping over the apples and pat down flat.
  9. Place two paper towels across the top of the slow cooker and put the lid on the slow cooker (this will help collect some of the condensation so that your “crisp” doesn’t get too soggy)
  10. Cook on low for 3 hours or high for 1.5 hours.
  11. Remove the crock pot from the heating unit, remove the lid and allow the apple crisp to cool for 20 minutes. This will also allow the crisp to harden up a bit more.
  12. Serve and enjoy!

Quick notes

serve with vanilla ice cream, whipped cream. Yum!

Variations

This a sweeter version of apple crisp than many people are used to, but it is how my children love it! you can easily reduce the amount of brown and white sugar in the topping….just make sure that you reduce the amount of butter as well. Not a fan of dried cranberries? Experiment with different dried fruits or just leave them out altogether!

Preparation time: 20 minutes

Cooking time: 1.5 hours on high or 3 hours on low

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

]]> http://cook.momsneedtoknow.com/crock-pot-apple-crisp-with-cranberries/feed/ 0 Strawberry and Chocolate Nachos! http://cook.momsneedtoknow.com/strawberry-and-chocolate-nachos/ http://cook.momsneedtoknow.com/strawberry-and-chocolate-nachos/#comments Sat, 03 Sep 2011 20:23:35 +0000 Mindi Cherry http://cook.momsneedtoknow.com/?p=232

I found this recipe while playing around on Pinterest and it took everything I had in me to NOT lick my computer screen! Strawberries, chocolate, cinnamon chips and whipped cream?  What else do you need?

While I am sure that this recipe is fabulous as-is…I wonder how delicious it would be by making the glaze from Nutella rather than dark chocolate?

Get the recipe for Strawberry & Chocolate Nachos!

]]> http://cook.momsneedtoknow.com/strawberry-and-chocolate-nachos/feed/ 0 Crock Pot Orange Chicken! http://cook.momsneedtoknow.com/crock-pot-orange-chicken/ http://cook.momsneedtoknow.com/crock-pot-orange-chicken/#comments Sat, 03 Sep 2011 20:08:18 +0000 Mindi Cherry http://cook.momsneedtoknow.com/?p=211


Orange Chicken is one of my husbands favorite dishes to order, but I hate how the chicken is so heavily deep-fried at the restaurants! We had this for dinner last night and it was a huge hit!

Check out the recipe for Crock Pot Orange Chicken!

]]> http://cook.momsneedtoknow.com/crock-pot-orange-chicken/feed/ 0 Crock Pot Mexican Pulled Pork Tacos http://cook.momsneedtoknow.com/crock-pot-mexican-pulled-pork-tacos/ http://cook.momsneedtoknow.com/crock-pot-mexican-pulled-pork-tacos/#comments Wed, 31 Aug 2011 00:27:52 +0000 Mindi Cherry http://cook.momsneedtoknow.com/?p=218


The kids are heading back to school and it is time to pull out the slow cooker for those days when you have to deal with homework, sports practices and evening activities. What better way to maximize your time than with the Crock Pot?

Check out the recipe for Slow Cooker Mexican Pulled Pork Tacos!

photo credit

]]> http://cook.momsneedtoknow.com/crock-pot-mexican-pulled-pork-tacos/feed/ 0 Frozen Reese’s Peanut Butter Pie http://cook.momsneedtoknow.com/frozen-reeses-peanut-butter-pie/ http://cook.momsneedtoknow.com/frozen-reeses-peanut-butter-pie/#comments Tue, 30 Aug 2011 23:56:05 +0000 Mindi Cherry http://cook.momsneedtoknow.com/?p=201

I am heading to Hershey Park in the morning and this recipe just seems so…PERFECT!

After I made this recipe, I considered tweaking it, taking my own picture and making it a Moms Need To Cook recipe, but the recipe as-is is absolute perfection!

Grab the recipe for Frozen Reese’s Peanut Butter Pie!

]]> http://cook.momsneedtoknow.com/frozen-reeses-peanut-butter-pie/feed/ 0 Cedar Plank Salmon With Grilled Vegetables http://cook.momsneedtoknow.com/cedar-plank-salmon-with-grilled-vegetables/ http://cook.momsneedtoknow.com/cedar-plank-salmon-with-grilled-vegetables/#comments Sun, 14 Aug 2011 16:36:21 +0000 Mindi Cherry http://cook.momsneedtoknow.com/?p=217

: Cedar Plank Salmon With Grilled Vegetables

: this is fabulous served with Pineapple Salsa!

  1. ¼ c brown sugar
  2. 2 tbsp Lawry’s seasoned pepper
  3. 1 Cedar Plank
  4. 3 pound salmon
  5. 2 green peppers
  6. 1 vidalia onion
  7. 1 zucchini
  8. Lawry’s Balsamic Herb Marinade

  1. Cut the peppers, onion and zucchini in 1” pieces. Toss with the Lawry’s marinade and allow to sit for at least an hour.
  2. Prepare Cedar Plank according to instructions.
  3. Mix brown sugar and seasoned pepper and rub over Salmon. Let sit for 20 minutes.
  4. Grill according to Cedar Plank instructions.

Diet type: Pescatarian

Number of servings (yield): 8

5 :  ★★★★★ 1 review(s)

]]> http://cook.momsneedtoknow.com/cedar-plank-salmon-with-grilled-vegetables/feed/ 0 Pineapple Salsa http://cook.momsneedtoknow.com/pineapple-salsa/ http://cook.momsneedtoknow.com/pineapple-salsa/#comments Sun, 14 Aug 2011 16:05:30 +0000 Mindi Cherry http://cook.momsneedtoknow.com/?p=210

: Pineapple Salsa

: for best results, make this early in the day (or even the day before) to give the flavors time to blend! This is wonderful served as an appetizer or over Cedar Plank Salmon!

  1. 1 pineapple, chopped
  2. 1 onion, chopped
  3. 1-2 tsp jalapeno pepper, chopped
  4. 1 tbsp grated ginger
  5. 1 tbsp brown sugar
  6. 1 1/2 tsp Lawry’s seasoned pepper
  7. 2 tbsp fresh cilantro

  1. Cook onion over low heat with a little cooking spray until translucent.
  2. Add pineapple, pepper, ginger, sugar and pepper and cook for about 5 minutes.
  3. Sprinkle on cilantro.
  4. Serve warm or at room temperature.

Number of servings (yield): 12

5 :  ★★★★★ 1 review(s)

]]> http://cook.momsneedtoknow.com/pineapple-salsa/feed/ 0 Roasted Eggplant and Onion Sandwich http://cook.momsneedtoknow.com/roasted-eggplant-and-onion-sandwich/ http://cook.momsneedtoknow.com/roasted-eggplant-and-onion-sandwich/#comments Fri, 05 Aug 2011 12:00:11 +0000 Mindi Cherry http://cook.momsneedtoknow.com/?p=196


I have to admit – eggplant scares me!

I love the taste of eggplant when it is cooked properly, but I never seem to be able to do so. If you are like me and stymied my eggplant, I strongly suggest that you check out the full picture instructions for Roasted Eggplant Flatbread Sandwich at Living Well Spending Less!

: Roasted Eggplant Flatbread Sandwich

: A fabulous lunch, perfect for the vegetarian or omnivore!

  1. 1 large eggplant
  2. olive oil
  3. salt & pepper
  4. vidalia onion
  5. tomato
  6. romaine lettuce
  7. mayonnaise
  8. spicy brown mustard
  9. shredded mozzarella cheese
  10. Flatout Bread (I used Healthy Rosemary & Olive Oil)
  1. Slice the eggplant into 8 thick (about 1″) slices; sprinkle slices generously with salt on both sides. Use a lot of salt, way more than would ever taste good. Let sit for 30 minutes to “sweat” out excess moisture. Don’t skip this part! This is what will give your roasted eggplant a great texture for your sandwich.
  2. Preheat oven to 400 degrees. Rinse excess salt off the eggplant and pat dry with paper towel. Brush very lightly with olive oil (or use cooking spray) on both sides. Lay on parchment paper-covered baking sheet. Sprinkle with salt and pepper to taste. Roast for approximately 30 minutes, turning once, until eggplant is golden brown.
  3. Turn on broiler. Spread one side of flat bread with 1/2 teaspoon mayonnaise and spicy brown mustard to taste. Lay two pieces of eggplant over mayonnaise, then add two thin slices of tomato and thinly sliced onion. Cover onion with 2 oz. of shredded cheese. Broil until cheese melted & slightly brown, about 2 minutes. Watch carefully! If the bread starts to get too dark before the cheese is melted, cover exposed half with foil. Add lettuce, fold over, & enjoy!

Preparation time: 40 minute(s)

Cooking time: 40 minute(s)

Diet type: Vegetarian

Culinary tradition: USA (General)

4 :  ★★★★☆ 1 review(s)

 

]]> http://cook.momsneedtoknow.com/roasted-eggplant-and-onion-sandwich/feed/ 0 Carne Bistec: Columbian Steak With Onions, Tomatoes and Cumin! http://cook.momsneedtoknow.com/carne-bistec-columbian-steak-with-onions-tomatoes-and-cumin/ http://cook.momsneedtoknow.com/carne-bistec-columbian-steak-with-onions-tomatoes-and-cumin/#comments Sun, 31 Jul 2011 07:16:59 +0000 Mindi Cherry http://cook.momsneedtoknow.com/?p=200

: Carne Bistec

: This recipe was inspired by Skinny Taste.

:: Ingredients

  1. 2 lb Top Round Sirloin, sliced very thin (hint: place in freezer for 30 minutes before slicing to make the slicing easier)
  2. Extra Virgin Olive Oil
  3. 2 medium yellow onions
  4. 2 large beefsteak tomatoes or 6 tomatoes on the vine
  5. 3 cloves fresh garlic finely minced or put through a garlic press
  6. Cumin to taste ( I used about 4 tablespoons total)
  7. Salt to taste
  8. Jasmine rice, cooked according to package directions
  9. (optional – a few tsp Chili powder, if you feel the dish needs a little “kick”)

:: Instructions

  1. Season beef with salt and about 1 tsp. cumin. Toss to coat, adding more salt and cumin if needed.
  2. Thinly slice the onions – set aside, Thinly slice or chop the tomatoes – set aside.
  3. Heat a large skillet to VERY HOT and add about 1 tbsp olive oil. Saute the beef in 3-4 batches, cooking until medium rare and removing the cooked beef to a separate bowl.
  4. Once all beef is cooked and removed from the pan, in the same pan, add another 1-2 tsp olive oil. Add the garlic and sautee for a minute, then add the onions and saute until they are sweated and “cooked down”. Make sure that you are scraping the sides of the pan to allow the beef juices/drippings in the pan to flavor the onions.
  5. Add the sliced tomatoes, about 2 tsp of cumin and about 1/3 cup water
  6. Turn the heat to medium and allow the tomatoes to “break down”, stirring occasionally.
  7. After 10 minutes, taste one of the onions. If you are a cumin-lover like me, you may want to add more cumin (optional – add some chili powder if you enjoy spicy foods)
  8. Continue to allow the mixture to “cook down” until the tomatoes have completely broken and created a sauce (about 15 minutes).
  9. Meanwhile, prepare the Jasmine Rice (or any rice) according to package directions.
  10. Add the cooked steak (including any juices from the bowl in which it was sitting), cover and let braise for another 7 minutes.
  11. Serve the beef mixture over rice, with a simple spring mix salad on the side (if desired)

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

Culinary tradition: Central American

4 :  ★★★★☆ 1 review(s)

 

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