02.20.11 Today's morsel

Today's morsel. . . Today is Sunday morning and most of us will be going to church or our place of worship.  When you get home you can sit down with your family and enjoy a ready-made meal.  Start these fabulous Beef Brisket recipe before you leave and enjoy a great Sunday night dinner.

Beef Brisket with Potatoes & Carrots 

Ingredients

• 4-5 lb. beef brisket
• 2 packets onion soup mix (Lipton’s)
• 1 cup beef broth
• 1 lb whole small potatoes
• 2 cans mushrooms
• Several carrots, chopped

Directions

Put carrots, potatoes, mushrooms (and the juice) in crockpot. Put in brisket. Sprinkle 2-packets onion soup mix (I prefer the Lipton Golden Mushroom or Beefy Onion) on top. Add beef broth. Cook on low for 11-12 hours or on high 6-8 hours.  Be sure to test the doneness of the brisket.

*Note. . . Brown Brisket - heat a skillet with a small amount of oil and brown both sides before placing in the crockpot.

02.19.11 Today's Morsel

Today's morsel. . . Spending time with the family is on the schedule for this weekend.  Try this quick and easy quiche recipe for Saturday or Sunday breakfast or brunch. This time-saving recipe will give you more time with the family.  Enjoy your weekend!

Mexican Quiche

Ingredients

• 1 unbaked pie shell
• 1 4-oz. can whole chilies
• 6 slices bacon, cooked crisp
• 4 oz. Swiss cheese, shredded
• 3 eggs
• 1 C. light cream
• 1/4 tsp. salt
• dash of ground nutmeg

Directions

Preheat oven and cookie sheet to 425 degrees. Drain chilies; dry with paper towel. Remove rib and seeds. Chop in large pieces. Crumble bacon and mix with chopped chilies. Sprinkle cheese on bottom of pie shell, then chilies and bacon.

Mix together eggs, cream, salt, and nutmeg and pour over chili mixture. Place on cookie sheet. Bake for 15 minutes. Reduce heat to 350 degrees and bake 20-25 minutes. Cool 10-15 minutes.

02.18.11 Today's morsel

Today's morsel. . . Since we're seeing warmer temperatures in St. Louis, it's time for a healthier meals and maybe a little more outdoor activity.  

 

I found this recipe in the other day in my collection and thought that it would be a great recipe to try this weekend.  I will probably substitute chicken or beef for my husband.  He's not a big turkey fan.  

 

I think it is time for healthier eating.

Asian Turkey Wraps

Ingredients

• 8 8-inch flour tortillas
• cooking oil or spray
• 8 oz. turkey
• 1 Tbs. minced ginger
• 1 1/2 C. shredded carrots (3 medium carrots)
• 2 C. shredded cabbage
• 1/2 lb. sliced baby bella or white mushrooms
• 4 green onions, trimmed and finely sliced
• 1 Tbs. reduced sodium soy sauce
• 1 Tbs. hoisin sauce
• 2-3 Tbs. bottled plum sauce

Directions

Wrap tortillas tightly in foil and place in a 350-degree oven to warm and soften. Meanwhile, spray a large non-stick skillet with oil and cook the turkey and ginger over medium-high heat, stirring to crumble the meat, until it is no longer pink, about 3 minutes. Stir in the carrot, cabbage and mushrooms. Cook, stirring occasionally, until the vegetables have softened and the mushroom liquid has evaporated, about 5 minutes. Stir in the onion, soy sauce and hoisin sauce, mixing well. Remove from heat. Place the warm tortillas on a work surface; brush with plum sauce. Divide the turkey mixture among them. Fold in 2 sides on each and roll up burrito style.

02.17.11 Today's morsel

I am sorry that I have not had time to write. I have been really busy at work and a lot of things going on at home.  I was talking with my friend this morning on the way to work and she told me that she had some time to relax last night. (At first I was really jealous.) And she said she felt great.  For her this was a BIG accomplish!  

Today's morsel. . . don't let the stress of your day determine you mood for the night.  Take a long, hot soak in the bath tub with a book and your favorite beverage.  However, don't forget to shut the bathroom door to keep out any distractions. SOAK YOUR CARES AWAY.  At least for a few minutes.  

Have a great day!

02.14.11 Today's morsel

Today's morsel. .  . "To love is to receive a glimpse of heaven" Karen Sunde.

Happy Valentine's Day!  Show everyone around you that you love them unconditionally. 

02.12.11 Today's morsel

A lazy Saturday is planned at my house.  Maybe a little housework and/or laundry, but mostly relaxing from a busy week at work.  A good book or movie maybe in order, as well. I'm thinking about make this soup to spice things up.  

Today's morsel. . .Variety is the spice of life!  So spice up your menu a little bit.  Try this soup recipe.

Santa Fe Cheese Soup

Ingredients:

1 pound Velveeta Cheese cubed

1 pound browned and drained ground beef

1 can (15 1/4 oz. size) undrained corn

1 can (15 oz. size) kidney beans, pinto or black beans, undrained

1 can (4 1/2 ounce size) diced tomatoes with green chilies (such as Rotel)

1 can (14 1/2 ounce size) stewed tomatoes

2 tablespoons dry Taco seasoning

Directions:

Combine all ingredients in slow cooker, cover and cook on high for 3 hours. Stir occasionally.  Serve with corn chips or tortillas.

Enjoy your weekend!

02.11.11 Today's morsel

This is the Friday before Valentine's Day.  Most of us are thinking about chocolate, flowers and romance.  I'm thinking about chocolate.  As a matter of fact I think about chocolate almost everyday.  It is one of guilt pleasures.  CHOCOLATE, CHOCOLATE and more CHOCOLATE!

Today's morsel. .  . A fun fact about HERSHEY CHOCOLATE BAR.

Hershey's Milk Chocolate Bar was invented in 1900.

Milton Stavely Hershey first became rich selling caramels. He sold his caramel business in 1900 for $1 million and started making milk chocolate.

 

Hershey bar circa 1932.  The Hershey bar sold for $.05 then and its over a $1.00 now. 

 PS. . .Today is National Peppermint Patty Day.  A York Peppermint Patty would taste good about now. 

02.10.11 Today's morsel

Today's morsel. . . This Valentine's Day show them how much you love them.  Create a special valentine for those you love. Sometimes, simple really is best, as this valentines demonstrates.  Put it on the table with their breakfast, in their lunch or as a place card for dinner on Monday.

 

 Materials: Card stock, double-sided tape and packaged treats.

Instructions: Use double-sided tape to stick treats to card stock hearts, then add greeting.

For more Valentine ideas visit. . .http://familyfun.go.com/valentines-day/valentines-day-crafts-cards-gifts-decorations/

02.09.11 Today's morsel

With everyone trying to eat healthier, I thought today I would mention "SALADS".  We are told to have at least 3 or 4 servings of vegetables a day.  I would suggest that you have your veggies throughout the day, starting at breakfast. One way of getting all of your veggies for the day is in a SALAD.  People have many different ways of creating a salad, but I like a variety of different ingredients.  

Below is a delicious salad recipe from a friend of mine. . . Karen B.  Adding different ingredients will make this salad your own.  Try it soon!

Karen's Salad

1/4 head of Romaine lettuce and 1/4 head of Iceberg lettuce or any combination of lettuces of your choice
2 stalks of celery, chopped
1/2 red onion, sliced into rings
1 cup mandarin oranges slices, well drained
1 cup sliced strawberries or raspberries, wash and dried
1/4 cup sliced almonds
1 tablespoon & 1/2 teaspoon sugar


Saute sliced almonds with sugar until well coated and lightly brown.  Cool completely keeping the almonds separated.  Mix together all remaining ingredients.  Add almonds at just before serving.


Dressing:
1/4 cup vegetable or canola oil
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon parsley, chopped
1/2 teaspoon salt
dash of pepper


Mix all dressing ingredients together and refrigerator until ready to serve. 
Toss salad together with dressing and add almonds just be serving.  Serve immediately.

Today's morsel. . . Freshen up those winter salads.  Bring them from boring to delicious!  Give your everyday salad a nutritious makeover with ingredients that lends healthful fats, fibers and antioxidants.

• Beans:  Canned black, pinto or garbanzo or any other kind of bean will do.  Drain & rinse the beans well.  They are ready to use out of the can.
• Nuts:  Toast whole almonds, pecans, walnuts in a small skillet or in your oven, then roughly chop them.  Add about one tablespoon to add flavor and crunch.
• Dried fruit:  Just add one tablespoon dried cherries, cranberries, or other dried fruits to boost the flavor of your salad.
• Canned fruits:  Mandarin oranges, pineapple or pears in their own juices is a flavorful addition.
• Fresh fruit:  Chop an apple, peach, pineapple, pear or other fruit for sweetness, flavor and color.

02.08.11 Today's morsel

Today's morsel. . . Whether you're a working mom, stay-at-home working mom, hard working single or married women you deserve to take it easy now and then.  You can make your life a little easier and start the road to relaxation tonight by trying this quick and easy recipe.  

This Quick & Easy Chicken Tetrazzini is simple, yet delicious.  Using a store bought rotisserie chicken and prepared sauce will help you streamline dinner.  Serve with steamed broccoli and your favorite garlic bread, you have one SIMPLE, FAST dinner.


Quick Chicken Tetrazzini


1 rotisserie chicken (take off bone and cut up into bite size pieces)
8 oz. dry linguine, broken in half
1-16 oz. jar Alfredo sauce
8 oz. sliced button mushrooms*
1 Tablespoon olive oil
1 clove garlic, minced
1/2 cup white wine (one that you would drink at dinner)
1/3 cup grated Parmesan cheese
Salt and Pepper to taste


Directions:
1.  Heat oven to 350 degrees F and grease a 2-quart baking dish.
2.  Set 2 quarts of water to boil in a saucepan.
3.  When water boils, add linguine.
4.  While pasta is cooking, saute mushrooms in olive until golden.  Add garlic and cook for 2 minutes longer.
5.  Remove mushrooms and garlic from pan and add white wine.  Over medium heat, stir up and browned bits and then add Alfredo sauce.  Remove from heat.
6.  Drain pasta and toss with chicken and Alfredo sauce with mushrooms. Pour into the prepared baking dish and sprinkle with Parmesan cheese.
7.  Bake uncovered for 30 minutes or until top is golden brown.


*Note:  Purchase pre-sliced mushrooms in the produce department at your favorite grocery store for additional time savings.

Serves 4



 

Publish Post

02.07.11 Today's morsel

Welcome to Morsels by Debbie!

Each day I want to leave you with a "morsel" of goodness.  Either a great recipe, cooking tip or a little story.  

As most of you know, I love to COOK and entertainment family and friends.  I love to watch their faces as they begin to eat something I have made.  It brings me pure joy!  One of my desires is to start researching and finding old recipes and bring them back to life.  My other desire is to create recipes

Today's morsel . . . did you know that when you add sour cream to Banana Nut muffins they are moister?  Next time you have 3 or 4 ripe bananas try this recipe.  You will be pleasantly surprised.


Banana Sour Cream Muffins
1 c. sugar
1 stick butter
1 egg
2 c. flour
1 tsp. soda
1/2 c. sour cream
1 tsp. vanilla
4 ripe bananas (mashed)
1/2 c. chopped nuts

Beat sugar and butter until light and beat in egg until smooth. Add flour and baking soda alternately with sour cream. Add vanilla, bananas and nuts. Divide batter among 24 paper lined muffin cups. Bake at 350 degrees for 25 to 30 minutes.