Rachel Adams


I so love it when hubby grills for me. Now Don't be put off by the recipe...I myself am not a huge a lime fan but these came out awesome! I served a nice salad that picked from the garden and a twice baked potatoes that he also grilled...tee hee I'm so spoiled.

Don't Panic Dinner is in the Freezer       pg. 141

Ingredients:

4 boneless chicken breast 
1/2 C. lime juice
1/2 C. olive oil
1/4 C. honey
1/4C fresh cilantro, finely chopped or 3 Tbsp. dried cilantro
2 cloves garlic, mined ( I used more we LOVE garlic)
2 tsp. chopped jalapeno pepper ( omited, can't do spicy)

Directions:

Mix togther lime juice, olive oil, honey, cilantro, garlic and pepper ( if using). Place chicken breast in marinade. Keep in the fridge for 30 min or till the grill is ready.  Grill over med. heat until chicken is tender and juices run clear. You can use left over chicken in a southwest wrap or salad. The joys of lefts over is they can be turned into many other dishes.          
Rachel Adams

With all the cold weather here in Washington, which is rainy. This meal hit the spot and with it being made in the slow cooker it was even better! This meal was deffinately a KEEPER!


Gooseberry Patch Cookbook: Slow cookers, Casseroles & Skillets
Page: 68

2 lb. stew beef, cubed
2-3 Tbsp. oil (canola is what used)
10 3/4 oz. can tomato soup
10.5 oz. beef broth
1/4 C. red wine or less
2 16oz. cans cannellini beans, drained & rinsed
14.5 oz. can italian style diced tomatoes
3 carrots, cut into 1-in. pieces
1 tsp. italian seasoning
1/2 tsp. garlic powder


In large skillet over med.-high heat, brown beef in oil; drain. Transfer beef to slow cooker; add remaining ingredients and stir to mix. Cover and cook on low setting for 8-9 hours. I had to do low setting for 4-5 hours becuase my crock pot cooks a little faster. So by the time 4:30pm rolled around I had to put my crock pot to keep warm.

I would suggest some nice crusty rolls to go with this dish.

We gave this recipe: *****


If you wish buy the cookbook mentioned you can order it here: http://www1.gooseberrypatch.com/gooseberry/products.nsf/v.weball/m265?editdocument&lid=is_m265&cartprocess=pimgsr
Rachel Adams


I was suprised at how well they tatsed given the fact that I can't really eat anything spicy. These were juicy, slightly spicy and hot! I served mixed veggies with mashed sweet potatoes. The mashed sweet potatoes were good but after awhile you can't eat them any more or at least that is case for us.

5$ Dinner Mom Cookbook      Pg. 183

Ingredients:

3 sweet potatoes    2 Tbsp. canola oil
4 pork chops (1.25 lb.) ( I used a roast and thinly sliced )   1-2 tsp. cajun seasoning
2 C. mixed veggies
salt and pepper

Directions:

*Sweet potatoes*
Preheat oven to 350 degrees. Make a few slits in the potatoes using a small sharp knife. Place sweet potatoes in a baking dish with 1/4 in. water and cover with foil. Bake potatoes in the preheated oven for 1 hour. Remove from oven and let cool about 10 min. Peel off the skins and mash the pulp.

~ What I did~  Cut slits in the potatoes and put them in a 400 dgeree toaster oven and cooked for about 1 hr. or until mushy to the touch. Pull out the oven let sit for 10 min. and then peel off the skins and mash the pulp with salt and pepper to taste with a little milk and butter.

*Meat* 
Heat oil in large skillet, and add pork chops. Sprinkle pork chops with seasoning. Saute pork chops for 4-5 min. on each side, or until no longer pink in the middle. Cooking time will vary based on the thickness of the pork chops.

Cook mixed veggies according to package directions. Season with salt and pepper or veggie seasoning.
Rachel Adams


A little spicy to me but well worth it! Didn't last long in the house...seems that Uncle Billy really likes this dish...ALOT!

More Don't Panic Dinner is in the Freezer     Pg. 208

Ingredients:

1lb. uncooked penne pasta
1lb. hot Italian sausage
1 C. chopped shallots
2 garlic cloves, minced
8oz. tomato paste
8 oz. tomato sauce
1/4 tsp. salt
1/4 tsp. peper
2 14oz. cans diced tomatoes, undrained
2 tsp. Mrs. Dash italian medley
1 C. mozzarella shredded
1C. parmesan, grated
1 C. asgio, shredded

Directions:

Cook pasta according to directions ommiting salt and oil. Drain pasta and set aside. Remove casting if there are casting ( I usually buy mine preground without castings). Cook sausage. onion and garlic in a large non-stick skillet over med. heat until browned, stirring to crumble. Drain. Add tomato paste and sauce, salt, pepper and tomatoes; bring to a boil. Cover, reduce heat ad simmer for 10 min.stirring occasionally. Combine sausage and pasta together and Mrs. Dash seasoning. Place half the pasta mixture in alined 9X13 baking dish. Top with half the cheese mixture. Repeat layers. Bake in a 350 degree oven for 25 min. or until bubbly.

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Rachel Adams

Another nice and comfort meal that's so easy to do. Even I was surprised how easy it was. Enjoy!

More Don't Panic Dinner is in the Freezer     Pg. 133

Ingredients:

6 boneless chicken breast
1 C. butter, melted and divided
1/2 C. flour
1.5 C. fresh mushrooms, finely sliced
1 1/4 C. marsala wine ( remember it cooks down, but leaves the flavor)
1 C. chicken broth
3/4 tsp. salt
1/4 tsp. pepper
1 C. mozzarella cheese, shredded
1 C. parmesan cheese, grated

Directions:

Pound chicken to 1/4 in. thickness. Dredge chicken in flour and then saute in 1/2 C. butter, 3-4 min per side. Place chicken breast in in a lined 9X13 in. baking dish, over lapping edges. In seperate sauce pan saute mushrooms in remaining 1/2 C. butter until tender; then spoon over chicken. Stir in wine and chicken broth into the skillet containing the chicken drippings. Simmer 10 min. Add salt and pepper. Spoon sauce over chicken. Bake in a 450 degree oven for 12-15 min. Spinkle mozzarella and parmesan cheeses over chicken and broil on high heat for 1-2 min. until cheese is lightly browned.
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Rachel Adams

Oh how I love the way that hubby grills...and yes ladies that leaves me with no dishes to really cook...WOO HOO!  Sorry he's not for sale...lmao.

Ingredients:

2lb. top sirloin steak
3/4 C. vegetable oil
1/3 C. soy sauce ( is use low sodium)
2 Tbsp. worcestershire sauce
1 Tbsp. dry mustard ( the spice)
1.5 tsp. pepper
1/4 C. red wine
1/4 tsp. dried parsley
3 Tbsp. lemon juice
1 clove garlic, minced

Directions:

Place sirloin in a container and mix the remaining ingredients in the container being sure to cover the meat completely. Marinate in the fridge for 1 hr. 

Grill over medium heat until cooked according to taste. Be sure to discard marinade. Serve with your side of veggies and twice baked potatoes.
Rachel Adams


I used my new crock pot for this and well to be honest I am not to happy with it but I will learn it and this is the first meal I made from it. I liked it but hubby really liked it, so here you go hope you enjoy it!

OAMC Cookbook pg. 74

Ingredients:

1 lb. Italian sausage browned and drained
1 26 oz. jar marinara sauce
1 14.5 oz. can diced tomatoes, drained
1 large green pepper, diced
1 shallot, chopped
1 C. water
1 1/2 tsp. fennel seed ( I omited this cos I used spagetti sauce and italian sausage has it too)
1 Tbsp. basil
12 oz. dry extra thick noodles
1 1/2  C. shredded mozzarella

Directions:

Combine all ingredients in a crock pot and heat for 5-6 hours on low. Ladel into soup bowls and top with mozzarella cheese.
Rachel Adams


Love when the weather is kinda nice in Washington State. So far there hasn't been many but boy do we take advantage of it when it is and this meal soo worked with the nice warm weather we had. I again served twice baked potatoes and salad with this.







More Don't Panic Dinner is in the Freezer pg. 126






Ingredients:


1.5 lb. fresh tuna steak about 3/4-1in. thick


1 Tbsp. basil


3 cloves, garlic, halved


3 strips lemon juice ( I used 2 Tsp. lemon zest)


1/4 C. lemon juice


1 Tbsp. while wine vinegar


1 C. extra virgin olive oil


1 tsp. sea salt


1 tsp. fresh cracked pepper






Directions:


Rinse tuna under cold water and blot dry with paper towels. Refrigerate until marinade is complete.


In a blender or food processor combine basil, garlic, lemon peel, lemon juice, vinegar, oil, salt and pepper. Puree until smooth. Pour over tuna making sure that all surfaces of the tuna are covered.


Grill tuna over med-high heat if you can regulate the temp. of your grill. Cook until desired taste...1-2 min. per side for rare, 3-4 min. per side for med. rare. Test for doness. Rare will be soft to touch; medium rare will have some resistance to the surface; medium will be quite firm. When cooking tuna medium well or well, lengthen the cooking time to 1-2 min. increments being careful not to overcook the tuna causing it to dry out.
Rachel Adams
                                      



As you all know I love, love garlic and this recipe hit the spot and was even better cos hubby grilled it for us. We had some twice baked potatoes and side salad from our wonderful garden.





More Don't Panic Dinner is in the Freezer Pg. 191




Ingredients:

3lb. boneless pork loin 6 cloves garlic, peeled 2 tsp. salt 1 Tbsp. parsley


1 Tbsp. spanish paprika or regular paprika 1/2 tsp. oregano 1/4 C. olive oil




Directions:


Pound the gasrlic and salt together with a morter and pestle to form a smooth paste ( a food processor works too). Add parsley and mix well. Stir in paprika and oregano, then gradually stir in olive oil to form a thick, oily mixture. Rub all over pork loin then place in the fridge to marinate.



Preheat oven to 450 degrees. Place pork in roasting pan and pour over any excess marinade from what ever container you used to marinate the pork. Roast pork for 15 min. then reduce oven temp to 350 degrees. Roast for an additional 45 min. until juices run clear. Transfer to cutting board and let rest 10 min. before slicing to serve.




If grilling hubby uses charcole and he grilled the pork till the jusices run clear at 300 degrees on his grill. 

Rachel Adams

This meal was a little arggivating to make because to be honest they don't boil so good so I baked mine in the toaster oven. When I tried boiling them they fell apart. Oh well but they sure were good.

More Don't Panic Dinner's in the Freezer     Pg. 221

Of course it's been tweaked

Ingredients:

24 wonton wrappers (3 1/2 in. size)   6oz. Italian mixed blened cheese shredded
1/2 C. low fat cottage cheese small curd  1 large garlic glove, pressed
1/8 tsp. ground nutmeg   1/8 tsp. pepper   1/8 tsp. sea salt

Directions:

In a small bowl combine all the filling ingredients. Place a sheet of wax paper on a baking sheet. Arrange 6 wonton wrappers on the work surface (keep remaining wontons covered with a wet paper towel to keep moist). Spoon 1 Tbsp. of cheese filling into the center of each wonton wrapper. Wet the edges of the wrappers with water (I used a paint brush to do this, it was so much easier). Fold the corners into a triangle. Flatten the area around the cheese filling to get rid of air, pressing to seal. Repeat with remaining wonton wrappers and filling. Freeze ravioli for 1 hour on baking sheets in the freezer ( flash freezing method).

Bring a large pot to boil. Add 1/8 tsp. salt to water. Drop desired amount of wantons, one at time in boiling water. Stir gently to cook. Cook to al dente. Prepare a bkaing dish with non stick cooking spray. Lay the raviolis in layers and use what ever spagetti sauce you like. Sprinkle some extra cheese ontop. Bake in a 350 degree oven for 20 min. or until cheese is melted.

Serve with a nice side salad and garlic bread.
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Rachel Adams

 So Gooseberry Patch has a secret ingredient contest using a certain food item. Well the contest this time was using cream cheese. And I shared my creeam cheese taco dip and it won! So I am here to share it with you all.


8-oz. pkg. low-fat cream cheese, softened
3/4 t. low-sodium taco seasoning mix
1/3 c. salsa
8-oz. pkg. shredded Cheddar cheese

In a bowl, blend cream cheese, taco seasoning mix and salsa. Spread mixture into a shallow serving dish or an 8"x8" baking pan. Top with Cheddar cheese. Cover and refrigerate for about one hour before serving.

So if you like recipe there are many more on the facebook page for Gooseberry Patch, go ahead and visit and you want to like them!

Tell them Rengade foodie at large sent ya'll there!