Monday, December 30, 2013

Red Velvet Marble Bundt Cake

I found this recipe in the December 2013 issue of  "Southern Living" and thought it looked good. We were having company and decided to make this cake to help Clint celebrate his birthday. I thought it turned-out a little dry.  I tested it after 55 min. and the toothpick did not come out clean. I also tested it at 60 min. and still looked like it needed more.  I took it out at 1 hour and 5 min. Maybe it would have finished cooking after the 55 min. and been much better.  I probably won't make this cake again.

Printable Version
1 cup butter, softened
1/2 cup shortening
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt
3/4 cup milk
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa
1 tablespoon red food coloring
Snowy White Vanilla Glaze
1. Preheat oven to 325 degrees. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Grandually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour and next 2 ingredients. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Transfer 2 1/2 cups batter to a 2-qt. bowl; stir in cocoa and food coloring.
3. Drop 2 scoops of plain batter into a greased and floured 10-inch (16 cup) bundt pan, using a small cookie scoop (about 1 1/2 inches) top with 1 scoop of red velvet batter. Repeat around entire pan, covering bottom completely. Continue layering batter in pan as directed until all batter is used.
4. Bake at 325 degrees for 1 hour to 1 hour and 5 minutes or using a long wooden pick inserted in center it comes out clean.
Cool in pan on wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Drizzle with Snowy White Vanilla Glaze.
Snowy White Vanilla Glaze
Whisk together 2 1/2 cups powdered sugar, 3 tablespoons plus 1 teaspoon milk, and 1 teaspoon vanilla extract until smooth.

Friday, December 20, 2013

Italian Sausage with Tortellini

This soup comes from Is it Soup Yet? It is written by Dot Vartan. I used Italian sausage that was not in casing. I made the soup up to the point of putting in the tortellini. My choice is to ladle out the soup for a meal and then add the tortellini. That way you eat all the pasta at one sitting.  Then the next time we have it, I add more pasta and reheat what I need for that meal.  This will make enough soup for 3 meals of two bowls each time.  Try it!  It is a great soup.

Printable Version
1 pound Italian sausage
1 cup chopped onions
2 garlic cloves, minced
3 (13- 3/4 oz.) cans beef broth
1/2 cup dry red wine
1 (28oz) can crushed tomatoes
1 (28oz) can peeled whole tomatoes, cut-up
1 (15oz) can tomato sauce
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon parsley flakes
1 cup sliced zucchini
9 oz. package of fresh cheese-filled tortellini
1 medium-sized green bell pepper, chopped
Parmesan cheese
Remove the casing from the sausage. In a 6 quart stock pot, brown the sausage over medium heat. Set aside, reserving drippings in stock pot. Cook the onions and garlic in the sausage drippings for about 10 minutes. Add the cooked sausage, beef broth, red wine, crushed tomatoes, whole tomatoes, tomato sauce, carrots, basil, oregano, and parsley flakes. Stir well and bring to a boil. Reduce heat and simmer, covered for 30 minutes. Stir in the zucchini, tortellini, and bell pepper. Cover and simmer for 20 - 25 minutes or until the tortellini is tender. Sprinkle each serving with Parmesan cheese

Friday, December 13, 2013

Stollen Or Christmas Bread

About 30 years ago a neighbor, Jackie Fossum, made this bread and gave us a loaf.  Now that I make it, I realize what a gift it was.  She moved away many years ago, but I think of her every Christmas when I make this bread. It is pretty labor intensive, but I love it so it is worth it to me. She got it out of "Farm Journal."  It makes 4 loaves.

Printable Version


2 cups milk                          1 teaspoon salt                     1 pkg. mixed fruit (I used 2 pkg. apricots
1 cup sugar                          2 pkg. active dry yeast         1/4 cup butter
1/2 cup lukewarm water      2 eggs                                  1 teaspoon nutmeg
8- 81/2 cups sifted flour
Scald milk. Pour over sugar, butter, and salt. in a mixing bowl. Cool to lukewarm. Sprinkle yeast on 1/2 cup lukewarm water and stir to dissolve. Add yeast, fruit, eggs, nutmeg and 2 cups of the flour to milk mixture. Beat with electric mixer at medium speed until smooth about 2 minutes. Scraping the bowl occasionally.  Gradually add enough remaining flour to make a soft dough that leaves the side of the bowl. Turn onto a lightly floured surface and Kneed until smooth (about 8-10 minutes).

Place in a lightly greased bowl, turning dough over once to grease the top. Cover and let rise in a warm place until doubled, 1-1 1/2 hours.

Divide dough into 4 portions. Divide each portion into thirds. Roll each into a 10 inch strip. Braid the strips and place on 2 greased cookie sheets.  Let rise until doubled.

Bake at 350 degrees for 20-25 minutes. While warm, drizzle with Almond glaze. (Blend 2 cups confectioners sugar, 3 tablespoons milk, 1/2 teaspoon almond flavoring.) Decorate with cherries.  I didn't do this.

Wednesday, December 11, 2013

Cheddar Chicken Corn Chowder

Cold days call for warm soup.  This is a soup that I have made several times, but for some reason it is not on my blog.  It is worthy of a 10.

I put the Parmesan cheese on top just to make the picture look better. If I had some parsley, I would have added that for a little color.
One day I cut the chicken breast off the Rotisserie chicken for a meal. The next day I use all the left-over in a soup or casserole.

Printable Version

3 slices bacon, diced
1 cup chopped yellow onion
1/2 green bell pepper, chopped
2 cloves garlic, minced
3 cups chicken stock or broth
1 1/2 cups unpeeled cubed red potatoes (about 2 medium)
1 1/2 cups corn kernels, fresh or frozen
3 tablespoons all-purpose flour
3 cups milk
2 cups cubed cooked chicken breast (I used a Rotisserie chicken from grocery store)
1 cup seeded, peeled, chopped tomato
1/2 cup grated Cheddar cheese
1/2 teaspoon salt
Freshly ground black pepper to taste

In a large Dutch oven over medium heat, cook bacon until crisp. Transfer bacon to a plate, leaving 1 tablespoon drippings in Dutch oven. Add onion, bell pepper, and garlic and sauté until tender, about 5 minutes. Add stock and potatoes and bring to a boil. Reduce heat to medium-low and simmer, covered, until potatoes are tender, about 20 minutes. Stir in corn.

In a bowl, blend flour and milk. Stir into soup. Increase heat to medium-high and stir until thickened, about 5 minutes. Reduce heat to medium-low and add chicken, reserved bacon, tomato, cheese, salt, and pepper. Simmer uncovered, until flavors are blended and cheese is melted, about 15 minutes longer.

Tuesday, December 10, 2013

Pecan Crusted Chicken Tenders with Honey Mustard Sauce

This was a real winner.  Jud couldn't say enough good about this dish.  He asked me how I knew something should be stared and I told him that I usually just wrote that he loved it and wanted it again very soon. I cut this recipe in 1/2.             

This recipe came from Jennifer Segal's blog--Once Upon a Chef
Printable Version
Ingredients for Pecan Crusted Chicken Tenders
1-1/4 cups pecans
1-1/4 cup panko bread crumbs
2- 1/4 teaspoons salt, divided
1 tablespoon sugar
Heaping 1/4 teaspoon cayenne pepper
2 pounds chicken tenderloins
2 eggs
1/2 cup all purpose flour
Vegetable oil, for cooking

Ingredients for Honey Mustard Sauce
1/2 cup mayonnaise, best quality such as Hellmann's
1/2 cup whole grain mustard
1/4 cup honey

1. Place the pecans in the bowl of a food processor and pulse until finely chopped ((go easy-- you don't want a paste). Add the panko, 1 1/4 teaspoons salt, sugar and cayenne pepper and pulse a few more times to combine. The panko should be broken down slightly but not finely ground.

2. Set up three large shallow dishes in an assembly line. Place the flour in the first dish; beat the eggs in the second dish; and place the pecan/panko mixture in the third dish. Line a baking sheet with aluminum foil to hold the breaded tenders, and place at the end of the assembly line.

3. Season the chicken tenders with the remaining teaspoon salt. Working with one tender at a time; dredge first in the flour, shaking off any excess; dip in the egg to coat evenly; and then dredge in the pecan/panko mixture, pressing down to make the coating adhere. Try to use one hand for the dry breading (the flour and pecan/panko mixture) and one hand for the wet (the eggs) mixture---otherwise, your hands will end up a mess. Place the breaded tender on the prepared baking sheet and repeat with remaining tenders.

4. Heat about 1/4" of oil in a large skillet over medium heat. While the oil heats up, line another baking sheet with paper towels to soak up grease from finished tenders.

5. Add half of the chicken tenders when oil is hot and cook for a few minutes on each side until golden brown. Tongs are a helpful tool in flipping the tenders. Transfer cooked tenders to paper towels to drain. Repeat with remaining tenders.

6. Make sauce by combining the 3 ingredients in a small bowl. Serve alongside the chicken tenders.
You could use barbeque sauce if you don't like honey mustard.

Friday, November 15, 2013

Hot Spiced Tea Mix

I have had this recipe for so long that I have no idea where I got it.  I have changed it a little over the years to make it my own.  I will give you the original recipe and then give you the version that I make now.

Original Recipe:
1 (20oz) jar of Tang powdered mix
1/2 cup tea (instant)
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
dash of salt

2013 Recipe:
1 (20oz.) jar of Tang powdered mixture
1 cup instant tea
1/2 cup sugar -(add more sugar according to your taste)
1 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon all spice
dash of salt

Basil Chicken in Coconut Curry Sauce

I got this recipe from "Simply Recipes. It was from Dec. 10, 2009.  It was great.  I would give it a 9.5.  It needed extra salt, but we put that on at the table and it was fine.

Printable Version
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom ( I didn't want to pay $10. for something I would use often enough, so I just chopped up some cilantro.  Not sure if that was the right substitute, but it tasted great.)
1/2 teaspoon ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1 pound skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)
1 large red onion, chopped (about 1 cup)
5 cloves garlic, minced
2 jalapeno peppers, seeded and minced
2 tablespoons olive oil or grapeseed oil
1-14oz. can coconut milk
2 teaspoons cornstarch
1 teaspoon Worcestershire sauce
3 tablespoons basil leaves, chopped
1 tablespoon finely chopped fresh ginger

Hot cooked rice

1. In a small bowl, mix together spices from salt---turmeric.  Set aside
2. Rinse chicken, pat dry. Cut into 1-inch pieces. (I cut-off any skin that was left on the thighs)
Put into a bowl and sprinkle the spice mixture over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1-2 hours.
3. In a large skillet heat 1 tablespoon oil on medium high heat. Add the onions and jalapenos and cook for 3 minutes. Add the garlic and cook for 1 minute longer. Remove the onions, peppers, and garlic from the pan and place into a medium-sized bowl. Set aside. Use the same pan for the next step.
4. Add 1 tablespoon oil to the skillet and heat on medium-high heat. Add 1/2 of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.
5. Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the 2 tablespoons of coconut milk with the corn starch. Add the corn starch mixture back to the skillet with the coconut milk. Cook on medium heat and stir until thick and bubbly. Mix in the Worcestershire sauce. Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through. Serve over rice.

Wednesday, November 13, 2013

Mozzarella Meatballs with Tomato Sauce

I found this recipe in my recipe box. but didn't note where I got it.  I tried to google it so that I could give credit to the person who I copied. It could be Nigella Lawson, but I couldn't find it.

Mozzarella Meatballs with Tomato Sauce

Ingredients for Sauce:
2 Tablespoons extra virgin olive oil
6 oz. pancetta, diced
2 cloves garlic, minced
Pinch red pepper flakes
1 can crushed tomatoes
3/4 teaspoon salt and pepper
1/2 cup grated Parmesan cheese
Ingredients for Meatballs:
2/3 cup + 1/4 cup parmesan cheese
1 large egg
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 oz mozzarella, smoked and cubed
3/4 cup Italian parsley, chopped
1/3 cup bread crumbs
2 tablespoons Ketchup
1/4 teaspoon red pepper flakes
1 pound ground beef
1 lb. bucatini - (long pasta) As you can see in the picture, I used little shells, because that is what I had.
Directions for the Sauce:  Heat oil in the pan and add pancetta. Cook 5-7 minutes. Remove pancetta and set aside. Add onion and cook 5 minutes. Stir in garlic, and red pepper flakes - 30 seconds. Add tomatoes, salt, pepper, and pancetta. Simmer 15 minutes. Stir in cheese and season with more salt and pepper to taste.
Directions for Meatballs:
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with nonstick cooking spray for easy clean-up. Combine onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, Ketchup, garlic, red pepper flakes, salt and pepper. Add meat. Combine and make into meatballs. Make a depression in the center and place a cube of mozzarella. Bake 15 min in the lower 1/3 of the oven.  Cook Pasta. Drain and add to the sauce. Add 1/4 cup Parmesan cheese and serve the meatballs separately.

Thursday, October 31, 2013

Simple Tried and True Texas Chili


My daughter has a tradition of Halloween at her house with Frito pie and all the trimmings.  I volunteered to make the chili today and this is the recipe that I adapted to my taste.Simple Tried and True Texas Chili  I added tomatoes and beef stock  instead of water. I can't imagine chili without tomatoes.  I'm just saying. So the recipe that follows is with my variations.

Printable Version
3-4 pounds of beef, chuck or round
1/2 pound of bacon
2 large onions, chopped
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon paprika
4 cloves garlic (optional) I love garlic so I added it
2 cans tomatoes (any kind--whole, (broken-up) diced, stewed
1 cup beef stock
salt and pepper to taste
1. Dice the bacon and cook in a large pot until crispy, but not overdone. Scoop it out and set aside.
2. Cook the ground meat in the bacon fat until cooked through. Scoop out the meat and add to the bacon.
3. Saute the onions and garlic in the bacon fat. You may take some of the fat out, but as the author says, "it won't be true Texan at that point.
4. When onions are soft add the cumin, chile powder, and paprika and cook briefly.
5. Return the meat, cover with tomatoes and beef and bring to a boil. Taste and add salt and pepper to your taste.
6. Let simmer for several hours. At this point, I place it all in my crock.  I will let it simmer all day and take it to my daughter's for tonight's Halloween festivities. - S-c-a-r-r-y good!

Friday, October 18, 2013

Flourless Chocolate Cake

I have a friend who is gluten intolerant. It was my assignment to make a dessert for a weekend retreat where she would be present. This is what I decided to make and it turned out really well.
One of the ladies commented that we might as well spread this on our hips because that is where this would end up.  She is probably right.

1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
1/4 cup unsweetened cocoa powder, plus more for the pan
1 1/4 cup heavy cream
8 ounces bittersweet chocolate, chopped
5 large eggs
1 cup granulated sugar
1/2 cup crème fraiche or sour cream (I used crème fraiche
1/4 cup confectioners' sugar, plus more for dusting the cake

1. Heat oven to 350 degrees F. Butter a 9-inch spring-form pan and dust with cocoa powder
2. In a medium saucepan, heat the butter with 1/4 cup of the heavy cream over medium-low heat until the butter is melted. Add the bittersweet chocolate and stir until melted and smooth; remove from the heat.
3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.
4. Transfer the batter to the prepared pan and bake until puffed and set, 35-40 minutes. Let cool in the pan for one hour. Run a knife around the edge of the cake before unmolding.
5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraiche and confectioners' sugar until soft peaks form. Dust the cake with confectioners' sugar and serve with the whipped cream.

Friday, October 4, 2013

Heroin Chicken

This is a recipe that I found on Pinterest. We both enjoyed it very much.  I only cooked it 25 minutes and it was perfect, but I think my oven cooks hotter than is normal.

4 pieces boneless skinless chicken breasts
2 cups grated parmesan cheese
3 tablespoons dried parsley (I only had fresh and it worked fine)
2 tablespoons dried oregano leaves
3 teaspoons paprika
1 teaspoon pepper
2/3 cup melted butter
It didn't call for it, but I think it needed about 1 teaspoon salt

1. First preheat the oven to 350 degrees F
2. Combine the grated cheese and the seasonings. Line a shallow baking pan with foil (Do not omit this step, or you'll still be scrubbing the pan for days)
3. Melt the butter in a shallow bowl or pan
4. Dip each piece of chicken into the butter, and then into the seasoned cheese, coating well.
5. Arrange the chicken in the foiled lined pan. Bake for 30-45 minutes. (Mine was done in 25 minutes.)

Tuesday, October 1, 2013

Grilled Moroccan Meatballs with Yogurt Sauce

This recipe comes from by Jennifer Segal.She adapted it from Curtis Stone's What's for Dinner?

We had enough left-over to have again later in the week.  Really liked the dipping sauce.  There might be some other dishes that I could serve this with sometime soon.

Printable Version
Ingredients for the Meatballs:
1 large egg
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground allspice
1/4 cup chopped fresh cilantro (optional)
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound 85% lean ground beef
1/3 cup panko bread crumbs
Vegetable oil, for grilling
Ingredients for Yogurt Sauce:
1/2 English cucumber, peeled, halved lengthwise, seeded and finely diced
1 cup plain low-fat or whole milk Greek yogurt (do not use non-fat)
2 tablespoons fresh lemon juice, from one lemon
1 tablespoon chopped fresh dill
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Instructions for the Meatballs:
1. Preheat the grill to medium-high heat (about 500 degrees).
2. Mix together the egg, garlic, cumin,l allspice, cilantro, salt and pepper in a medium bowl. Add the ground beef and panko and mix with your hands until well combined
3. Using a 1/3 cup measure, for 8 disc-shaped meatballs, (They will dome slightly on the grill, forming nicely rounded meatballs.)
4. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the meatballs, covered, for about 4 minutes per side, or until they are nicely browned on the exterior and no longer pink in the center. Transfer the meatballs to a serving plate and let rest for 3 minutes. Serve with the yogurt sauce.
Instructions for Yogurt Sauce:
1. Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.

Buttermilk Spoonbread

This is a very light souffle'-like cornbread. I liked it much better than cornbread because of its lightness. This will become my go-to cornbread. This recipe is from Nancy Vienneau -- a food writer in Nashville, Tenn.

1 1/2 cups buttermilk
1/2 cup stone-ground yellow or white cornmeal
2 tablespoons butter
3/4 teaspoon salt
3 eggs, separated
3 green onions, thinly sliced
1/2 cup cheddar cheese, shredded
1. Preheat oven to 375 degrees F. Butter the sides and bottom of a 4 cup souffle' or casserole dish
2. Warm buttermilk in a saucepan over medium heat. Stir in cornmeal. Cook, stirring often, until mixture is thick and smooth, about 3 minutes. Stir in butter and salt. Remove from heat and let cool.
3. Whisk egg yolks into cornmeal mixture. Add green onions and Cheddar cheese. Stir well.
4. Beat egg whites until soft peaks form. Add to cornmeal mixture, a little at a time, folding gently to avoid deflating.
5. Scrap mixture into prepared pan. Bake 25-30 minutes until puffed, golden brown and set. Serve immediately.

Thursday, September 19, 2013

Hot Pockets

I found a recipe in the Austin paper for hot pockets filled with pimento cheese and thought we might like that for lunch one day.  I happen to have some extra cheese on hand so I decided to make them.  Before leaving to walk, I mixed the dough and let it rise while we were doing our morning walk. When we got home, I made them into hot pockets and then baked them when we were ready to eat.  It made 6 so we will have the other 3 sometime later this week.  You could fill them with anything that you like.

1 package yeast
2 1/2 - 2 3/4 cup flour
1 cup warm water
Mix 1 package yeast with the 2 1/2 cups flour. Stir in water.  Make into a ball and let rise for at least 2 hours.  Roll out and make 6 circles.  Fill with your favorite pimento cheese, ham and cheese, egg and sausage or egg and bacon. Use additional flour to roll. I just made a little indention in the ball of dough and filled with the cheese. Then I folded the dough around the pimento cheese to make a roll. Make sure it is sealed well.   Bake 350 degrees for 15-20 min. until golden brown. Next time, I will add a little salt to the dough.

Wednesday, September 4, 2013

Peanut Butter Cookies

I found this recipe on  Jud and I are going to pick-up Bodie and Nick from daycare tomorrow and I am taking these for a snack.  I haven't tasted them yet, but they look delicious.  The only thing I changed is that I added the chocolate chips to the batter instead of making a thumb print in the cookie dough and adding the chocolate chips to the center. This just seemed easier.
peanut butter cookies

3/4 cup sugar
3/4 cup light brown sugar
1 1/2 stick unsalted butter, softened
3/4 cup peanut butter
2 eggs
1 3/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
Preheat the oven to 350 degrees F.
In a mixer with a paddle attachment, combine the sugars, butter and peanut butter. Beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Sift together the flour, baking soda, and salt. Add to dough. Dough should be stiff enough to shape with your hands. Make 1-inch balls and place on a lightly greased cookie sheet. Gently press thumb into the balls to flatten the cookies slightly and make an indentation in the center of the cookie. Press 3-4 chocolate chips into the indentation.  Bake 15-20 minutes, or until lightly golden brown. Remove cookies from the oven and transfer to wire racks to cool.
I found that 13 min. was perfect for my oven, so keep a close watch on the first batch to check the time you should cook for your particular oven.

Monday, August 26, 2013

Ree Drummond's Meatloaf

Pioneer Woman's Meat Loaf

I cut this recipe in 1/2 and it made enough for 2 meals for Jud and me.  We loved it.  This is the second time I have made this meatloaf.

Wednesday, August 21, 2013

Caprese Salad2

I have already posted a caprese salad, but this one has a balsamic vinegar reduction that I really like.

sliced tomatoes
sliced mozzarella cheese
balsamic vinegar
1. Place about 1/2 cup of balsamic in a small pan and turn on low as you slice the tomatoes and mozzarella.
2. When the vinegar has reduced by 1/2 let it cool a bit.
3. Arrange the tomatoes, mozzarella, and basil on the plate.
4. Drizzle the balsamic vinegar over the salad and enjoy.

Friday, August 16, 2013

Strawberry Avocado Salad

Every year for the past 8 years we have gone to Oregon to spend some time away from the Texas heat.  Our hostess makes this salad and it has fast become my all-time favorite salad. I finally got the recipe from her so I could post it on my blog.

Ingredients for Dressing:
1/4 cup white sugar
1/4 cup olive oil
2 Tablespoons and 2 teaspoons honey
2 Tablespoons cider vinegar
2 teaspoons lemon juice
Place in a blender or just put ingredients in a mason jar and shake until combined.

Ingredients for Salad:
4 cups torn salad greens
2 avocado - peeled, pitted and sliced
20 strawberries, sliced
1 cup toasted pecans

Place salad greens in a bowl and top with sliced avocado and strawberries. Drizzle dressing over salad. Sprinkle with toasted pecans.

Monday, August 12, 2013

Omelet in a bag


A friend told me about this awesome way to cook omelets in a bag about 8 years ago.  We have been making them for company for years.  It is a great way to let everyone make the omelet just like they like it.  I find that it is better to salt and pepper after it is out of the bag.  I also like to put my salsa on later, but it works o.k. if you just put it all in the bag together.

I place bowls of the following:
Grated cheese
Canadian bacon
Green onions
Mushrooms cut in small pieces

Take a permanent marker and write each person's name on a baggie.
Then people place at least 2 eggs in the freezer bag.  Mash the egg until it looks like scrambled eggs.
Place in the bag whatever you like. Try to get as much air out of the bag as possible. Seal the bag.  Place it in boiling water for 13 minutes.  At the end of 13 minutes, you remove it from the baggie and it looks like an awesome omelet.  We made these for about 10 people one day and each person can eat whenever they are ready.  Just let them time their own omelet or place them all in at the same time and wait 13 min.

Friday, July 19, 2013

Stuffed Chicken Breast with Goat Cheese and Spinach

I forgot to take a picture until I was almost finished with the meal.  Sorry about that.  We had some goat cheese that is made right here in Alsea, Oregon and it is amazing.  I'm not sure I can find goat cheese at home that is this good.  Of course, if you are willing to pay $9.00 for a little tub, it should be good.

1 chicken breast per person
1/2 package of frozen spinach, thawed and squeezed dry
1/4 cup of goat cheese
  • Salt and pepper the chicken breast on both sides
  • Cut a little pocket in the chicken breast to stuff the spinach and goat cheese
  • Mix the spinach and goat cheese together to make a creamy mixture
  • Stuff each breast with about 1/3 cup of the spinach and cheese mixture
  • Bake at 350* for 45 min. -- 1 hour depending on how thickness of the chicken breast

Tuesday, July 16, 2013

Lemon-Raspberry Muffins

We are in Oregon and I picked these raspberries and then came in and made these for breakfast.  We are going hiking early this morning and decided this would be a good idea. I clipped this out of Southern Living magazine.  I read the recipe wrong. Instead of  or, I assumed it  was both, so I added 2 1/4 cups of raspberries.  I don't think it was wrong.  How can you have too many raspberries? I'm sure there is a point where it would mess with the science of cooking, but 2 1/4 cups did not.

2 1/4 cups all-purpose flour -- divided use
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8oz.) container lemon yogurt
1/2 cup vegetable oil
2 large eggs
1 teaspoon lemon zest
1 (6oz.) package fresh raspberries (about 1 cup) or 1 (6oz) package frozen raspberries, unthawed
3 Tablespoons sugar
1 Tablespoon cold butter
Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.
Toss together 2 T. flour and 3 T. sugar, cut butter into mixture until crumble. Spoon evenly over batter in muffin pans.
Bake at 375* for 20-25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.

Monday, June 24, 2013

Short Rib Lasagna Rolls

I found this recipe on Food Network. It is from Giada de Laurentis
I probably say this way to often, but this is a recipe that I will make again.  Jud and I both loved it. I guess what I should say is that I just love to eat and there isn't much that I don't like, but this I loved.

Printable Version


2 tablespoons olive oil
2 1/2 pounds beef short ribs ( I used some that didn't have bones)
2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
1 onion, roughly chopped4 cloves garlic, peeled and smashed
2 (4") sprigs of fresh rosemary
2 cups red wine, such as pinot noir
2 cups beef broth

3/4 cup milk
1/2 cup heavy cream
1 1/2 cups grated Pecorino Romano (6oz)
1 cup shredded mozzarella (4oz)
1 (10oz) package frozen spinach, thawed, drained, and squeezed of excess liquid
1/4 cup chopped fresh basil
2 cloves garlic, minced
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
12 lasagna noodles (I only used about 9 and it was perfect for the amount of filling)
Butter for greasing baking dish (I used cooking spray)
1 (25oz) jar marinara sauce
1/2 cup freshly grated Parmesan
Olive oil, for drizzling

For the ribs: In a large Dutch oven or heavy-bottomed stockpot, heat oil over medium-high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper.  Add the ribs to the pan and cook until brown, about 4 minutes per side. Remove the ribs and set aside. Add the onions, garlic, and rosemary. Season with salt and pepper. Cook until the onions are translucent and soft, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan. with a wooden spoon. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan, and cook until the meat is very tender, 2 1/2 - 3 hours. Remove the ribs and set aside until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Using 2 forks, shred the meat into 2-inch long pieces (should yield about 2 1/4 cups shredded meat).

For the filling in a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, and garlic. Place the shredded meat in a medium size bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasonings with salt and pepper, if needed.

Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook until just tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain and set aside. I place mine on paper towels to drain.

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish.

Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay the noodles flat on a dry work surface. Spread 1/4-1/3 cup of the filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with the remaining noodles and filling to make 9 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan cheese. Drizzle with olive oil, and bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.

Saturday, June 22, 2013

Sausage Casserole

Sorry about the picture.  We had already eaten when I remembered to take a picture. I took the individual casserole portions out of the refrigerator and snapped a picture. We had blueberry muffins and fruit salad with it.  Since I was having blueberry muffins, I didn't want to use my normal sausage casserole. It has bread in the recipe. I found this one on and it is submitted by William Rossbach.

1 pound sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
1/4 cup butter, melted
12 oz. mild cheddar cheese, shredded
1/2 cup onion, shredded
1 (16oz) container small curd cottage cheese
6 jumbo eggs
1. Preheat oven to 375 degrees F
Lightly grease a 9X13 inch baking dish
2. Place sausage in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom of the baking dish with this mixture. In a bowl, mix the sausage, cheddar cheese, onion, cottage cheese and eggs. Pour over the potato mixture.
4. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Friday, June 21, 2013

Sweet-and-Spicy Shrimp with Mint Sauce

Jud made this last night for dinner. It was a do-over. It was light, easy, (especially for me), fast, and healthy.  (Hard combination to argue)
Brown sugar give it the sweet and the cayenne delivers the heat. Jud only used about 1/2 t. of cayenne because we didn't want to ruin it with too much heat.  He said next time, he would use a whole teaspoon.  He halved the recipe.

1/4 cup (packed) light or dark brown sugar
3 1/2 tablespoons fresh lemon juice, divided
2 tablespoons plus 1/2 cup vegetable oil, divided , plus more for brushing
2 teaspoons cayenne pepper
2 teaspoons finely grated lemon zest
1/2 teaspoon salt, plus more as needed
2 cups (packed) fresh mint leaves

Mix brown sugar, 2 tablespoons lemon juice, 2 tablespoons oil, cayenne, lemon zest, and 1/2 teaspoon salt in a medium bowl. Add shrimp and toss to coat. Let marinate for at least 30 minutes or up to one hour.

Meanwhile, place mint, remaining 1 1/2 tablespoons lemon juice, and remaining 1/2 cup oil in a blender or food processor. Pulse, scraping down sides occasionally, until mint is finely chopped and mixture is smooth. Season sauce to taste with salt.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Thread shrimp onto skewers. Grill shrimp until just opaque in the center, 2-3 minutes per side. Serve with mint sauce.

Monday, June 17, 2013

Toasted Almond Chicken

This came from Easy Weeknight Favorites by Southern Living. I checked it out of the library.  I will be making this again and will probably make the full recipe next time and just heat up the chicken and put almonds on top when ready to have it again.  Jud was ready to have it again tomorrow. Obviously, I just cooked 2 chicken breasts.

6 skinned and boned chicken breast halves
1/8  teaspoon salt and black pepper
3 tablespoons butter, divided
1 1/2 cups whipping cream
2 tablespoons orange marmalade
1 tablespoon Dijon mustard
1/8teaspoon ground red pepper
1 (2.25-ounce) package sliced almonds, toasted
  • Place each chicken breast half between two sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and black pepper.
  • Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat. Add half of chicken, and cook 2 minutes on each side or until golden. Remove chicken from skillet. Repeat procedure with remaining butter and chicken
  • Reduce heat to medium; add whipping cream and next 3 ingredients to skillet, stirring well. Add chicken; sprinkle with almonds, and cook 8 minutes or until sauce thickens. Yield: 6 servings.

Friday, June 14, 2013

Grilled Lemon Fish with Sweet Corn and Tomatoes

This comes from Iowa Girl Eats blog.
Grilled Lemon Chicken with Sweet corn and tomatoes

Ingredients (serves 2)
6 tablespoons Homemade Lemon Dressing, divided
Juice of 2 lemons
6 tablespoons olive oil
2 garlic cloves
salt and pepper to taste

2 tilapia
1/2 cup rice
1 cup water
3/4 cup fresh sweet corn, cut from the cob (I used 3 )
1/4 cup red onion, minced
salt and pepper
1/2 cup cherry tomatoes, quartered
  • Marinate fish in 3 tablespoons lemon dressing for 15-20 minutes. Grill on high heat then set aside when done
  • Bring water to a boil in a small saucepan. Stir in rice, place a tight fitting lid on top, turn the heat to low and cook for 12-15 minutes, or until the rice is tender and all the water has been absorbed
  • Heat 1 tablespoon lemon dressing in a skillet over medium-high heat. Saute' corn and red onion for 3-4 minutes, or until onion is soft. Add in cooked rice and 1 more tablespoon lemon dressing. Season with salt and pepper to taste.
  • Stir in cherry tomatoes.  Place a nice serving on the plate and top with the grilled fish. Drizzle with remaining tablespoon of lemon dressing.

Thursday, June 13, 2013

No Dough Pizza

Sally Jones posted this on facebook, but I don't know where she got it. Jud and I really liked it and I'm sure I will make it again and again.

Ingredients for Crust:
1 (8oz pkg. full fat cream
2 eggs
1/4 teaspoon black pepper
1 teaspoon garlic powder
1/4 cup Parmesan Cheese, grated
Bake crust at 350 degrees until golden brown (about 15- 20 min.)
Spread cooked crust with pizza sauce
Add cooked meat of your choice-- I used Canadian bacon and pepperoni
I used 3/4 cups mozzarella cheese, grated
Parmesan Cheese, grated
Cheddar Cheese, grated

Friday, June 7, 2013

Healthy Black Bean Spinach Enchiladas    This recipe came from Six Sisters Stuff. It will be something that I make over and over.  Loved it.!!
15 oz can black beans, rinsed and drained
15 oz. can of corn, drained
6 oz. fresh baby spinach
6 green onions, thinly sliced
1 cup fat free cottage cheese
1/3 cup cilantro, chopped
2 teaspoons cumin
2 cups shredded of your favorite cheese
1 can of enchilada sauce
8 whole wheat or flour tortillas ( I used corn)
In a large bowl, combine beans, 1 cup cottage cheese, spinach, corn, green onions, 2 teaspoons cumin, and cilantro.
Preheat oven to 367 degrees. Lightly spray a 9" X 13" baking dish, and pour a small amount of the Enchilada sauce to coat the bottom.
Generously fill tortillas with the bean mixture. Add a little of the cheese and roll up tightly with ends tucked in, and place seam side down in dish.
Pour remaining sauce over the enchiladas, coating evenly. Sprinkle with the other 1 cup of cheese on top. Bake about 20 minutes, and garnish with cilantro and/or green onions (optional)
I found that this filling recipe made enough for about three times as many tortillas than I made.  I made 7.  I will probably use the filling for a salad or just make up some more to put in the freezer for later.

Wednesday, June 5, 2013

Fried Chicken Tacos

This recipe is in "The Pioneer Woman Cooks" cookbook
 by Ree Drummond. It is amazing, but I have never made
anything by the Pioneer Woman that I didn't like. This
could easily be adapted to ground beef, turkey, or pork
tenderloin.  She has you fry the tortillas, but we just used
corn tortillas that we heated in the microwave for 20 seconds.
This is much healthier than frying the tortillas. But if you're skinny,
go for it.

Printable Version

1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon canola oil (If you are frying the tortillas, you will need 1 cup canola for frying
1 1/2 pounds boneless, skinless chicken breasts, cut into small cubes (I used 2 chicken breasts)
Two 4-oz cans diced green chiles (I just diced about 30 pickled jalapena slices) 1 can would be plenty
16 small corn tortillas (I used 4)
1 1/2 cups finely grated cheese - cheddar
sour cream
2 cups thinly sliced romaine lettuce (1/2 cup)
4 roma tomatoes, diced (10 grape tomatoes cut in 1/2)

1. Mix the chili powder, cumin, and salt together in a small bowl. Set aside.
2. Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the chicken and chiles and saute' for 3-4 minutes, or until the chicken has lost its color.
3. Sprinkle the spice mixture over the chicken and saute' until the chicken is cooked through. Remove the pan from the heat and set aside.
4. In a separate skillet, heat 1 cup of the canola oil over medium high heat. Drop in a small piece of the tortilla to see if it's hot enough, it should sizzle as soon as it hits the oil.
5. Spoon about 1/4 cup of the chicken into a tortilla.
6. Grasp the tortilla closed between tongs
7. Lay it in the hot oil, holding dwn the top half of the tortilla so that it remains closed.
8. Cook until golden brown, 30-45 seconds, then flip the tacos over to fry the other side.
9. Cook the other side until browned and crispy.
10. Remove each taco from the pan, allowing the excess oil to drip out of one end.
11. Immediately wrap each taco in a paper towel and gently shake it to remove any excess oil.
12. If you use my method, you can skip #4-#11. Just put the tortilla on a plate and warm in the microwave for 20 seconds.
13. While the tacos are still hot, gently stick some cheese inside.
14. Next, using a knife, smear some sour cream on top of the cheese
15. Add drizzle of salsa on top of the sour cream
16. Add shredded lettuce and tomatoes.

Tuesday, June 4, 2013

Chicken with Crushed Frenches Onion Rings

I made this chicken dish tonight that I thought was realty good.  The side dish of Mozzarella and Olive Orzo was not a repeat.  It made enough for another meal so I put it in the freezer to take out at a  later date.
To make the chicken, take a pie or cake plate and put 1 beaten egg in it.  Put a can of Frenches' onion rings with 2 tablespoons of flour in a baggie and crush them.  Pour this in a dish to coat the chicken. 
Preheat oven to 350 degrees.
1. Salt and pepper the chicken
2. Dip both sides of the chicken in the egg
3. Dip both sides of the chicken in the Onion Ring mixture.  You will have to pat it on both sides evenly.
4. Place in a baking dish that has been sprayed with cooking spray.
5. Bake 350 degrees for 45 minutes. At about 25 minutes, I turned the chicken so it would brown evenly on both sides.

Saturday, May 25, 2013

Graduation Cupcakes

I found the picture of this on pinterest, but it didn't tell how to do it.   You make any
flavor cupcake and ice it how you choose.
To make the cap, turn a small miniature Reese's
peanut butter cup upside-down.
Put a little of the icing on top of the peanut
butter cup and place a Ghirardelli square upside-down on top of the icing to make
 it stick. Place a little icing on the M&M
 and turn it where
the M&M doesn't show. I used Haribo Sour
Spaghetti gummi candy for the tassel.  I used
some kitchen scissors to cut the end of the candy
to make it look like a tassel.

Wednesday, May 22, 2013

Our Best Chicken-fried Steak

I cut this out of a magazine years ago, but I can't find where I got it.  I think it might have been "Cooking Lite." This is not a very light recipe, so that makes me wonder where I got it. 

2 1/4 teaspoons salt, divided
1 3/4 teaspoons black pepper, divided
4 (4oz.) cube steaks
38 saltine crackers (1 sleeve) crushed I used Ritz crackers because that is what I had
1 1/4 cups all-purpose flour, divided
1/2 teaspoon ground red pepper
1/2 teaspoon baking powder
4 3/4 cups milk, divided
21 large eggs
3 1/2 cups peanut oil  I used Canola Oil
Garnish: chopped fresh parsley
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture, dip in milk mixture, and dredge again in cracker mixture. At this point, I set the steaks aside for about 15 minutes.  When I was ready to cook them, I dredged them again in the flour mixture.

Pour oil into a 12-inch skillet; heat to 360 degrees (Do not use a nonstick skillet.) Fry steaks 3-4 minutes. Turn and fry 2-3 minutes or until golden brown. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.

Whisk together remaining 4 cups milk, 1/4 cup flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved drippings in skillet; cook, whisking constantly, over medium high heat 10-12 minutes or until thickened. Serve gravy with steaks. Garnish, if desired.
I make my gravy by adding flour to the drippings in the skillet and cooking over medium-high heat until dark brown. Then I add the milk, salt, and pepper whisking until thickened.

Tuesday, May 7, 2013

No Peek Beef Tips

I found this recipe on Pinterest and it is a winner.  So very easy and oh so good.  Just mix the ingredients together, pour over meat, and cover with foil and bake 3 hours. Could not be easier.

No Peek Beef Tips

2 lb - beef tenderloin tips, stew Meat, chuck roast or chuck eye, cubed
1 - 10.5 oz can cream of mushroom soup
1 – 0.87 packet brown gravy mix
1 - 1.25 packet Lipton dry onion soup mix
1 – 4 oz can mushrooms
1 - cup water or ginger ale soda

Add cubed meat to a 9 x 13 inch pan.

In a large bowl mix the remaining ingredients together and pour over the meat.

Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 Hours.

Do not remove foil until done.

Serve over rice, mashed potatoes or egg noodles.

Maryland Crab Cakes with Quick Tartar Sauce

1 large egg
2 1/2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup diced celery
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
1/2 cup panko
Canola oil
1. Line a baking sheet with aluminum foil
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl. Mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about 1/2 cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
Note from   author of recipe: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
Quick Tartar Sauce:
1 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

Tuesday, April 30, 2013

Thai Steak Lettuce Wraps

This is a recipe from Iowa Girl Eats

Thai Steak Lettuce Wraps  It is a great recipe.  I check her recipes often.
Ingredients for marinade and sauce
1/4 cup soy sauce
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
2 tablespoons honey
1 tablespoon + 1 teaspoon sesame oil
1/2 teaspoon red chili pepper flakes
1 1/2" knob fresh ginger, peeled and chopped
2 garlic cloves
 1 1/2 tablespoon creamy almond butter
1 pound steak (flank, skirt, sirloin)
Bibb lettuce cups
Ingredients for Quick-Pickled Cucumbers and onions:
1 small cucumber, peeled and very thinly sliced (I used 1/2 of an English cucumber)
1 small red onion, very thinly sliced (I only used about 1/5 of a red onion)
1/4 cup rice vinegar
2 teaspoons sugar
For the quick-pickled cucumbers and onions: Combine ingredients in a small bowl then sir to combine. Let sit on the counter and stir occasionally while preparing the rest of the dish. Can be made up to a day ahead of time.

  • Combine soy sauce, lime juice, olive oil, honey, sesame oil, red chili pepper flakes, ginger, and garlic in a blender or food processor. Blend until smooth. Remove 1/4 cup of the liquid then add almond butter to blender and blend again until smooth. Add reserved 1/4 cup marinade to the steak in a plastic bag or container then marinate on the counter for 10-15 minutes.
  • Preheat a grill or grill pan to high heat then grill marinated steak until medium rare.
  • Remove to a cutting board to rest for 10 minutes then slice very thinly against the grain. Lay out lettuce cups then top with sliced steak, quick-pickled cucumber and onions and then drizzle with the almond butter sauce.

Saturday, April 27, 2013

Oatmeal Peanut Butter Chocolate Chip Cookies

I found this recipe on Pinterest, but I didn't write where I got it.  I tried typing in Oatmeal Peanut Butter Chocolate Chip Cookies, but I couldn't find the one I used.  The author uses organic when possible, I did not.

1/4 cup butter - softened
3/4 cup sugar
3/4 cup brown sugar
1 1/4 teaspoon baking soda
3 cups rolled oats
6 ounces chocolate chips
2 eggs
1 teaspoon vanilla
1 cup peanut butter
1/2 cup chopped pecans
Combine sugars and butter in a large bowl. Beat until creamy. There wasn't enough butter for it to be real creamy. Add eggs, vanilla, and baking soda. Mix well. Add peanut butter and mix. Sir in oats, chocolate chips, and nuts. Place dough by heaping teaspoons onto a lightly greased cookie sheet, about 2 inches apart. Bake 10-12 minutes or until light gold on the edges. Makes approximately 48 cookies. When I took them out of the oven, they were to soft to get up with the spatula.  I had to let them cool about 5 minutes before I was able to move them to a wire rack to cool completely.



 I found this recipe on Food Network. Paula's Gumbo

Printable Version:
3 large boneless skinless chicken breast halves
salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons butter or margarine
1 large onion, chopped
8 cloves garlic, minced
1 green bell pepper, seeded and chopped
3 stalks celery, chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus leaves for garnish
4 cups hot water
5 beef bullion cubes
1 (14oz) can stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper, and celery. Cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving, add the green onions, shrimp and chopped parsley.

Wednesday, April 24, 2013

The World's Best Chicken

I got this recipe from Pinterest. It is by Rachel Schultz. We liked it very much, and it is very easy to make.  I put it together this morning and then we did our usual Wed. schedule of working-out and walking.  I put it in the oven for 30 minutes. Added some cabbage and carrot sticks and called it dinner.  Very easy, but I wouldn't go so far as saying that it was the World's Best.

4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt and Pepper
1. Preheat oven to 425 degrees F.
2. In a small bowl, mix together mustard, syrup, and vinegar.
3. Place chicken breasts into a 9 X 13 Inch greased baking dish. Season with salt and lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. No need to marinate.
4. Bake for about 30-40 minutes, or until meat thermometer reads 165 degrees. You do not need to cover the baking dish with foil.
5. Season with chopped rosemary.
6. PS: To make this in a slow cooker, combine all ingredients and cook on low for 3-4 hours.

Tuesday, April 16, 2013

Chicken Milanese with Tomato and Fennel Sauce

 This is a recipe from Food Network's Giada.  It was a definite do-over.  I made extra and kept the sauce separate so it wouldn't get soggy.  I will warm the chicken so it will be crispy and then warm the sauce to go over it.  I may make chicken sandwiches with some of it.

Printable Version
Ingredients for Chicken:
1/3 cup flour
2 large eggs
1 1/4 cup bread crumbs (I used Panco)
2 teaspoons dried basil
1 Tablespoon extra virgin olive oil
2 fennel bulbs
2 cups cherry tomatoes cut in 1/2
1 minced garlic clove
1 teaspoon dried thyme
4 boneless skinless chicken breasts
salt and pepper
1/3 cup vegetable oil (I fried mine in 1 Tablespoon olive oil-- second batch I added another tablespoon olive oil)
Ingredients for the Sauce
1 teaspoon dried thyme or 1 tablespoon fresh
1/4 teaspoon salt and pepper
1/2 cup mascarpone cheese at room temperature

Directions for Chicken
Place oven rack in the center of the oven and preheat oven to 150 degrees. Line a baking sheet with a cooling rack.  I added foil for easy clean-up, but it wasn't needed.

Make 3 containers for dredging the chicken 1) flour  2) eggs  3)bread crumbs, Parmesan cheese, basil, and thyme.  Pound chicken to 1/4-1/2 inch thick. Dredge chicken in flour, then, egg, then bread crumb mixture.  Cook until golden brown 3-4 minutes per side. Transfer to prepared baking sheet.
Directions for Sauce:
extra virgin olive oil to juices left from chicken. Add fennel and cook 5-6 minutes. Remove from heat and add mascarpone cheese. Season with more salt and Pepper. Plate chicken and spoon sauce over the chicken.  Garnish with fennel fronds if desired.

Monday, April 15, 2013

Chocolate-Mint Ice Cream Sandwiches

I hope my friends from H.P.B.C. enjoyed this because I won't be making it again.  It is very labor intensive.  I cut these in thirds because the size the recipe calls for is much too big and a little too thick for the cookie.

Printable Version
2 cups all purpose flour
1/2 cups cocoa powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups confectioners' sugar
2 large egg yolks
1 teaspoon pure vanilla extract
2 quarts mint chocolate-chip ice cream
1. Make the cookie-sandwich dough: Preheat oven to 350 degrees F. Sift together the flour, cocoa, and salt in a medium-sized bowl and set aside. Beat the butter and sugar together in a large bowl with an electric mixer set on medium speed until light and fluffy. Add the egg yolks and vanilla to the butter mixture and beat to incorporate. Reduce mixer speed to low and slowly add the flour mixture. Beat until a firm dough forms. Divide dough in 1/2 and shape each half into a rectangle, about 4" X 3". Wrap in plastic and shill for 20 minutes.
2. Shape the cookies: Line a 13" X 9" baking pan with plastic wrap and spread the ice cream in the pan. Cover with plastic wrap and refreeze. Line two baking sheets with parchment paper and set aside. Roll one rectangle of dough out to 1/4 inch in thickness approximately 9X11". Cut the dough into six 2 1/2 X 5" rectangles. (I would make them 2" X 3") Repeat using the remaining dough for a total of 12 cookies. Using the blunt end of a wooden skewer, poke holes into the cookies (5 rows with 3 holes in each row). Place the cookies about 2" apart on the prepared baking sheets and bake for 15 minutes. Remove from oven and let cool for 5 minutes on the pan. Transfer the baked cookies to a wire rack and let cool completely.
3. Assemble the sandwiches: Place 6 cookies face down on a clean work surface. Remove the ice cream from the baking dish and unwrap it. Using a sharp knife, cut six 2 1/2 X 5" (or whatever size you chose)  rectangles from the ice cream. Place one piece of ice cream on each of the cookies and top with remaining cookies. Wrap tightly with plastic wrap and freeze until set-- about 30 minutes.

Friday, March 22, 2013

Chicken with Creamed Spinach and Mushrooms

Printable Version

I found this recipe of Pinterest and it is a winner.  We loved this and I made enough to have it again next week.  It made enough mushroom and spinach topping for 6 chicken breasts.

Chicken with Creamed Spinach and Mushrooms