Pigs in the Blanklet

Although you might think it is totally irrelevant, but we had this easy and quick-to-fix meal on the day Michael Jackson died. I was in total shock since I was a big fan of him. I never really watch the news, either, so how did I find out about his death? On facebook, of course. So I turned on the news and watched it for hours. Then my husband came home from his jury duty at around 5 p.m. and I was still watching the news in shock! After watching the news for hours, I needed some comfort food. You know, you want to eat bad when you're sad or in shock? Wait, maybe it's the opposite. Anyway, my husband and I weren't really in the mood for cooking or going out. So we made these. Pigs in the blanket. My goodness, I hadn't had these for such a long time. I had even forgotten what they tasted like. It is also incredibly easy to make. So quick to fix. It was a perfect meal for the family that night. R.I.P. Michael!

Pigs in the Blanket

Ingredients:

1 tube pillsbury crescent (6 individual crescent doughs)
6 beef franks

Direction:

Preheat over to 375 degrees F.
Seperate crescent doughs and place them on a greased baking sheet.
On each of the dough, place 1 beef frank.
Roll the dough from narrow end to the wide end, wrapping the frank in the dough.
Bake about 12 minutes or until the crescents are golden brown on top.

Enjoy!

Pigs in the Blanklet

Although you might think it is totally irrelevant, but we had this easy and quick-to-fix meal on the day Michael Jackson died. I was in total shock since I was a big fan of him. I never really watch the news, either, so how did I find out about his death? On facebook, of course. So I turned on the news and watched it for hours. Then my husband came home from his jury duty at around 5 p.m. and I was still watching the news in shock! After watching the news for hours, I needed some comfort food. You know, you want to eat bad when you're sad or in shock? Wait, maybe it's the opposite. Anyway, my husband and I weren't really in the mood for cooking or going out. So we made these. Pigs in the blanket. My goodness, I hadn't had these for such a long time. I had even forgotten what they tasted like. It is also incredibly easy to make. So quick to fix. It was a perfect meal for the family that night. R.I.P. Michael!

Pigs in the Blanket

Ingredients:

1 tube pillsbury crescent (6 individual crescent doughs)
6 beef franks

Direction:

Preheat over to 375 degrees F.
Seperate crescent doughs and place them on a greased baking sheet.
On each of the dough, place 1 beef frank.
Roll the dough from narrow end to the wide end, wrapping the frank in the dough.
Bake about 12 minutes or until the crescents are golden brown on top.

Enjoy!

Pigs in the Blanklet

Although you might think it is totally irrelevant, but we had this easy and quick-to-fix meal on the day Michael Jackson died. I was in total shock since I was a big fan of him. I never really watch the news, either, so how did I find out about his death? On facebook, of course. So I turned on the news and watched it for hours. Then my husband came home from his jury duty at around 5 p.m. and I was still watching the news in shock! After watching the news for hours, I needed some comfort food. You know, you want to eat bad when you're sad or in shock? Wait, maybe it's the opposite. Anyway, my husband and I weren't really in the mood for cooking or going out. So we made these. Pigs in the blanket. My goodness, I hadn't had these for such a long time. I had even forgotten what they tasted like. It is also incredibly easy to make. So quick to fix. It was a perfect meal for the family that night. R.I.P. Michael!

Pigs in the Blanket

Ingredients:

1 tube pillsbury crescent (6 individual crescent doughs)
6 beef franks

Direction:

Preheat over to 375 degrees F.
Seperate crescent doughs and place them on a greased baking sheet.
On each of the dough, place 1 beef frank.
Roll the dough from narrow end to the wide end, wrapping the frank in the dough.
Bake about 12 minutes or until the crescents are golden brown on top.

Enjoy!

Shrimp Alfredo with Sundried Tomatoes

Mmm... yummy... This wonderful semi homemade pasta is definitely a winner and we will try it again in the near future. I used a bottled Alfredo sauce but you can use your own Alfredo sauce recipe. What makes this dish so great is the seasonings that I added into the sauce. The penne pasta was cooked just right, too, not too hard, not overdone, just perfect, which added a great texture to this fabulous pasta dish. Oh the secret (maybe not so much of a secret; see the name of the dish) ingredient to this dish is the sundried tomatoes - it adds a nice smoky flavor to the dish. Enjoy!

Shrimp Alfredo with Sundried Tomatoes

Ingredients:

2 cups penne pasta, cooked al dante
1 tablespoon olive oil
2-3 cloves garlic, minced
1/2 - 1 teaspoon crushed red pepper
18-20 prawns, peeled and washed
1 bottled alfredo sauce, or your own alfredo recipe
1 teaspoon paprika
1/3 cup sundried tomatoes
1 cup Mozarella cheese
1/2 cup Parmesan cheese
salt and pepper to taste

Direction:

In large saute pan, heat oil over medium heat. Add garlic and saute until the garlic turns light brown. Add crushed red pepper and stir for about 30 seconds. Add prawns and stir occasionally until they turn pink. Add alfredo sauce, paprika, and sundried tomatoes. Bring it to a boil, stirring frequently, then reduce heat to low. Add cooked penne pasta to the pan and stir until the noodles are coated with the sauce evenly. Add Mozarella cheese and Parmesan cheese, and stir until the cheeses are melted. Add salt and pepper to taste. Remove from heat and serve.

Shrimp Alfredo with Sundried Tomatoes

Mmm... yummy... This wonderful semi homemade pasta is definitely a winner and we will try it again in the near future. I used a bottled Alfredo sauce but you can use your own Alfredo sauce recipe. What makes this dish so great is the seasonings that I added into the sauce. The penne pasta was cooked just right, too, not too hard, not overdone, just perfect, which added a great texture to this fabulous pasta dish. Oh the secret (maybe not so much of a secret; see the name of the dish) ingredient to this dish is the sundried tomatoes - it adds a nice smoky flavor to the dish. Enjoy!

Shrimp Alfredo with Sundried Tomatoes

Ingredients:

2 cups penne pasta, cooked al dante
1 tablespoon olive oil
2-3 cloves garlic, minced
1/2 - 1 teaspoon crushed red pepper
18-20 prawns, peeled and washed
1 bottled alfredo sauce, or your own alfredo recipe
1 teaspoon paprika
1/3 cup sundried tomatoes
1 cup Mozarella cheese
1/2 cup Parmesan cheese
salt and pepper to taste

Direction:

In large saute pan, heat oil over medium heat. Add garlic and saute until the garlic turns light brown. Add crushed red pepper and stir for about 30 seconds. Add prawns and stir occasionally until they turn pink. Add alfredo sauce, paprika, and sundried tomatoes. Bring it to a boil, stirring frequently, then reduce heat to low. Add cooked penne pasta to the pan and stir until the noodles are coated with the sauce evenly. Add Mozarella cheese and Parmesan cheese, and stir until the cheeses are melted. Add salt and pepper to taste. Remove from heat and serve.

Shrimp Alfredo with Sundried Tomatoes

Mmm... yummy... This wonderful semi homemade pasta is definitely a winner and we will try it again in the near future. I used a bottled Alfredo sauce but you can use your own Alfredo sauce recipe. What makes this dish so great is the seasonings that I added into the sauce. The penne pasta was cooked just right, too, not too hard, not overdone, just perfect, which added a great texture to this fabulous pasta dish. Oh the secret (maybe not so much of a secret; see the name of the dish) ingredient to this dish is the sundried tomatoes - it adds a nice smoky flavor to the dish. Enjoy!

Shrimp Alfredo with Sundried Tomatoes

Ingredients:

2 cups penne pasta, cooked al dante
1 tablespoon olive oil
2-3 cloves garlic, minced
1/2 - 1 teaspoon crushed red pepper
18-20 prawns, peeled and washed
1 bottled alfredo sauce, or your own alfredo recipe
1 teaspoon paprika
1/3 cup sundried tomatoes
1 cup Mozarella cheese
1/2 cup Parmesan cheese
salt and pepper to taste

Direction:

In large saute pan, heat oil over medium heat. Add garlic and saute until the garlic turns light brown. Add crushed red pepper and stir for about 30 seconds. Add prawns and stir occasionally until they turn pink. Add alfredo sauce, paprika, and sundried tomatoes. Bring it to a boil, stirring frequently, then reduce heat to low. Add cooked penne pasta to the pan and stir until the noodles are coated with the sauce evenly. Add Mozarella cheese and Parmesan cheese, and stir until the cheeses are melted. Add salt and pepper to taste. Remove from heat and serve.

Chicken Yakisoba Noodles

This semi-homemade noodle dish is fantastic! All you need is the yakisoba noodles and some vegetables. This dish makes a great side dish to any Chinese style main dishes.

Note: Yakisoba noodles are easy to obtain - you will find them at any local grocery stores where they have tofu, potsticker skins, etc.

Chicken Yakisoba Noodles

Ingredients:

2 Yakisoba noodles (that come with soup mix package)
1-2 chicken breasts, seasoned, grilled and cubed
2 cups beansprouts
3 tablespoon oil
1 dry red chili pepper, chopped (optional)
1 tablespoon soy sauce
salt and pepper to taste
1 green onion, chopped

Direction:

In a large pan, stir noodles in 3 tablespoons of oil over medium high heat. Stirring frequently so the noodles don't burn, add beansprouts, chicken breasts, red chili pepper, salt, and pepper. Cook until the noodles and beansprouts are softened. Sprinkle the soup mix powder over the noodles and add soy sauce. Stir frequently and remove from heat. Garnish with green onions and serve.

Chicken Yakisoba Noodles

This semi-homemade noodle dish is fantastic! All you need is the yakisoba noodles and some vegetables. This dish makes a great side dish to any Chinese style main dishes.

Note: Yakisoba noodles are easy to obtain - you will find them at any local grocery stores where they have tofu, potsticker skins, etc.

Chicken Yakisoba Noodles

Ingredients:

2 Yakisoba noodles (that come with soup mix package)
1-2 chicken breasts, seasoned, grilled and cubed
2 cups beansprouts
3 tablespoon oil
1 dry red chili pepper, chopped (optional)
1 tablespoon soy sauce
salt and pepper to taste
1 green onion, chopped

Direction:

In a large pan, stir noodles in 3 tablespoons of oil over medium high heat. Stirring frequently so the noodles don't burn, add beansprouts, chicken breasts, red chili pepper, salt, and pepper. Cook until the noodles and beansprouts are softened. Sprinkle the soup mix powder over the noodles and add soy sauce. Stir frequently and remove from heat. Garnish with green onions and serve.

Chicken Yakisoba Noodles

This semi-homemade noodle dish is fantastic! All you need is the yakisoba noodles and some vegetables. This dish makes a great side dish to any Chinese style main dishes.

Note: Yakisoba noodles are easy to obtain - you will find them at any local grocery stores where they have tofu, potsticker skins, etc.

Chicken Yakisoba Noodles

Ingredients:

2 Yakisoba noodles (that come with soup mix package)
1-2 chicken breasts, seasoned, grilled and cubed
2 cups beansprouts
3 tablespoon oil
1 dry red chili pepper, chopped (optional)
1 tablespoon soy sauce
salt and pepper to taste
1 green onion, chopped

Direction:

In a large pan, stir noodles in 3 tablespoons of oil over medium high heat. Stirring frequently so the noodles don't burn, add beansprouts, chicken breasts, red chili pepper, salt, and pepper. Cook until the noodles and beansprouts are softened. Sprinkle the soup mix powder over the noodles and add soy sauce. Stir frequently and remove from heat. Garnish with green onions and serve.

Fabulous Baked Beans

My husband and I went down to Pismo Beach to visit his parents. Boy, that was a great vacation! It was definitely needed! While down there, we had lots of great food, including this delicious semi-homemade sidedish! This is one of my mother-in-law's greatest recipes (she has some fabulous recipes that I absolutely love!) and I am sure you will like it, too.

Baked Beans

Ingredients:

1 large can of pork and beans (drained)
5 strips of smoked bacon (cut in 1/4 inch pieces)
1 medium onion (diced)
1 small green bell pepper (diced)
1 cup of BBQ sauce (We used sweet baby ray's)
1/4 cup brown sugar

Direction:

In a large pot, cook bacon until it is crispy (Do not drain bacon fat).
Add green bell pepper and onions until they are cooked until caramelized.
Stir in beans and add BBQ sauce and brown sugar, stirring occasionally.
Bring to simmer. Allow to simmer about 3-5 minutes.

Fabulous Baked Beans

My husband and I went down to Pismo Beach to visit his parents. Boy, that was a great vacation! It was definitely needed! While down there, we had lots of great food, including this delicious semi-homemade sidedish! This is one of my mother-in-law's greatest recipes (she has some fabulous recipes that I absolutely love!) and I am sure you will like it, too.

Baked Beans

Ingredients:

1 large can of pork and beans (drained)
5 strips of smoked bacon (cut in 1/4 inch pieces)
1 medium onion (diced)
1 small green bell pepper (diced)
1 cup of BBQ sauce (We used sweet baby ray's)
1/4 cup brown sugar

Direction:

In a large pot, cook bacon until it is crispy (Do not drain bacon fat).
Add green bell pepper and onions until they are cooked until caramelized.
Stir in beans and add BBQ sauce and brown sugar, stirring occasionally.
Bring to simmer. Allow to simmer about 3-5 minutes.

Fabulous Baked Beans

My husband and I went down to Pismo Beach to visit his parents. Boy, that was a great vacation! It was definitely needed! While down there, we had lots of great food, including this delicious semi-homemade sidedish! This is one of my mother-in-law's greatest recipes (she has some fabulous recipes that I absolutely love!) and I am sure you will like it, too.

Baked Beans

Ingredients:

1 large can of pork and beans (drained)
5 strips of smoked bacon (cut in 1/4 inch pieces)
1 medium onion (diced)
1 small green bell pepper (diced)
1 cup of BBQ sauce (We used sweet baby ray's)
1/4 cup brown sugar

Direction:

In a large pot, cook bacon until it is crispy (Do not drain bacon fat).
Add green bell pepper and onions until they are cooked until caramelized.
Stir in beans and add BBQ sauce and brown sugar, stirring occasionally.
Bring to simmer. Allow to simmer about 3-5 minutes.

Fabulous Vegetable Curry

This Japanese style curry has been one of our family's favorites since forever ago! Its unique flavor will totally get you addicted to this simple rice dish. If you are a vegi lover, throw in your favorite vegetables, if you are a meat lover, use whatever meat you want - chicken, beef, pork, turkey, etc. I didn't use any meat today. I just felt like eating lots of vegetables. Enjoy!

Vegetable Curry

Ingredients:

4.4 oz (half of the box) Vermont Curry sauce mix (You'll find these at any grocery stores. It looks like this.)

3 big potatoes (peeled and diced in cubes)
1 carrot (diced)
1/2 cup peas
1/2 cup corn
5 cups water
(Optional) Your choice of meat - Chicken, pork, or beef (cut in cubes)

Direction:

In a large wok, saute potatoes, carrot, peas, and corn in 1 tablespoon oil, on high heat, until the vegetables are crispy, about 5 minutes, stirring occasionally.

Reduce heat to medium, add water into the wok, slowly, stirring occasionally. Bring it to boil. Cook about 5 minutes, until vegetables are cooked.

Add Vermont Curry, breaking them into blocks and dropping them in one by one, stirring frequently, until the sauce is well blended. Reduce heat to simmer and cook about 10 minutes until the sauce is thickened. (Make sure to stir as you add the curry blocks so that it is well blended in. Otherwise, you might get chunky blocks in your sauce, which can be very salty and gross when you bite the chunks.)

Serve over rice.

Fabulous Vegetable Curry

This Japanese style curry has been one of our family's favorites since forever ago! Its unique flavor will totally get you addicted to this simple rice dish. If you are a vegi lover, throw in your favorite vegetables, if you are a meat lover, use whatever meat you want - chicken, beef, pork, turkey, etc. I didn't use any meat today. I just felt like eating lots of vegetables. Enjoy!

Vegetable Curry

Ingredients:

4.4 oz (half of the box) Vermont Curry sauce mix (You'll find these at any grocery stores. It looks like this.)

3 big potatoes (peeled and diced in cubes)
1 carrot (diced)
1/2 cup peas
1/2 cup corn
5 cups water
(Optional) Your choice of meat - Chicken, pork, or beef (cut in cubes)

Direction:

In a large wok, saute potatoes, carrot, peas, and corn in 1 tablespoon oil, on high heat, until the vegetables are crispy, about 5 minutes, stirring occasionally.

Reduce heat to medium, add water into the wok, slowly, stirring occasionally. Bring it to boil. Cook about 5 minutes, until vegetables are cooked.

Add Vermont Curry, breaking them into blocks and dropping them in one by one, stirring frequently, until the sauce is well blended. Reduce heat to simmer and cook about 10 minutes until the sauce is thickened. (Make sure to stir as you add the curry blocks so that it is well blended in. Otherwise, you might get chunky blocks in your sauce, which can be very salty and gross when you bite the chunks.)

Serve over rice.

Fabulous Vegetable Curry

This Japanese style curry has been one of our family's favorites since forever ago! Its unique flavor will totally get you addicted to this simple rice dish. If you are a vegi lover, throw in your favorite vegetables, if you are a meat lover, use whatever meat you want - chicken, beef, pork, turkey, etc. I didn't use any meat today. I just felt like eating lots of vegetables. Enjoy!

Vegetable Curry

Ingredients:

4.4 oz (half of the box) Vermont Curry sauce mix (You'll find these at any grocery stores. It looks like this.)

3 big potatoes (peeled and diced in cubes)
1 carrot (diced)
1/2 cup peas
1/2 cup corn
5 cups water
(Optional) Your choice of meat - Chicken, pork, or beef (cut in cubes)

Direction:

In a large wok, saute potatoes, carrot, peas, and corn in 1 tablespoon oil, on high heat, until the vegetables are crispy, about 5 minutes, stirring occasionally.

Reduce heat to medium, add water into the wok, slowly, stirring occasionally. Bring it to boil. Cook about 5 minutes, until vegetables are cooked.

Add Vermont Curry, breaking them into blocks and dropping them in one by one, stirring frequently, until the sauce is well blended. Reduce heat to simmer and cook about 10 minutes until the sauce is thickened. (Make sure to stir as you add the curry blocks so that it is well blended in. Otherwise, you might get chunky blocks in your sauce, which can be very salty and gross when you bite the chunks.)

Serve over rice.