Wednesday, July 29, 2015

Spinach Stuffed Chicken Roulade

I found this recipe in 2010 from Rodale Recipe Finder.  I served it with three cheese pasta with marinara sauce. It was a keeper, but I certainly thought it needed the marinara sauce.  I had enough left over for another night.  I have some pesto sauce that I will serve over spaghetti.




Printable Version Ingredients:
1 pkg. (10 oz.) frozen chopped spinach
1 clove garlic, crushed or grated
2 teaspoons olive oil
2 tablespoons chopped dry packed sun dried tomatoes
1/4 cup finely chopped onions
1/3 teaspoon red pepper flakes
1/4 cup grated Parmesan cheese
6 chicken cutlets (about 4 oz. each) pounded thin
1/2 cup chicken broth or dry white wine
Directions:
1. Prepare spinach per package directions. Remove moisture so that you have about 1/2 cup of spinach.
2. Combine onion, garlic, red pepper flakes in 1 teaspoon of oil and 1 tablespoon water in a medium nonstick skillet. Turn heat to medium, when onions sizzle, turn heat to low, cover and cook, stirring once, until softened, about 3 minutes. In small bowl, stir together onion mixture, cheese, and spinach. Set skillet aside for step 5.
3. Sprinkle tomatoes evenly on chicken
4. Divide spinach mixture among the cutlets. Spread to edges of 3 sides, leaving about 1" at narrow tip free of spinach. Loosely roll up chicken, ending with narrow tip, and secure with wooden picks.
5. Add remaining 1 teaspoon oil to skillet. Add chicken and cook over medium heat, turning until golden brown on all sides, about 10 minutes. Add broth, cover, and cook over low heat about 7 minutes. Uncover and transfer roulades to serving platter. Cover with foil to keep warm.
6. Boil juices in skillet until reduced to a glaze, about 5 minutes. The original recipe suggest slicing the roulades diagonally into inch thick pieces, and drizzling the glace over the meat. But I served them whole. We cut them at the table.

Tuesday, July 28, 2015

Ham and cheese breakfast muffins

I found these on a friend's facebook page and now I can't find it. I love how they puff up when they are done.  Jud is a breakfast guy.  I am trying to eat healthy so I made these for him to have in the mornings while I have my smoothie.  The recipe says they will last 2 weeks in the refrigerator.




Ingredients:
1- 1 1/2 cups of ham, chopped fine
1/2 small onion
1/4 small green pepper (optional of course)
grated cheddar cheese
8 eggs
1/2 cup milk
1/2 teaspoon vegetable oil (I used canola)
1/2 teaspoon baking powder (this makes them puff up)
Method:
1. Chops ham and onions finely - place a little of the cooked ingredients in the bottom of each muffin hole
2. Add a little cheese to the top of the ham and onion mixture
3. Mix 8 eggs with milk, vegetable oil, and baking powder.
4. Pour this over the top of the muffin ingredients. If you wish, you can add a little cheese to the top.  More cheese is always better.
5. Bake 425 degrees for 20 min. or until browned and puffed.  Let rest for 15 minutes before taking them out of the muffin tins. When completely cooled, store in a plastic bag in the refrigerator.

Wednesday, July 22, 2015

Chicken and Wild Rice Casserole

Saw this recipe on Trisha Yearwood's food network show. It is a keeper.  I used chicken from a store bought baked chicken. I used the dark meat that was left over from dinner last night.  We usually have the white meat one night and then I make a casserole from what is left.  It is a great way to use the meat.  Also I 1/2 the recipe, but used about 4 cups of the chicken. It wasn't too much. You can find the recipe Here


Ingredients
Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's
1 cup (2 sticks) unsalted butter, plus more for greasing dish
16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
1 small onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
3 cups half-and-half
4 cooked boneless, skinless chicken breast halves, diced
1 cup toasted slivered almonds, coarsely chopped
1/2 cup sliced pimientos
1/4 cup chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions
Watch how to make this recipe
Cook the long-grain and wild rice mixes according to the package directions. Set aside.

Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.

In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.

Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.

Tuesday, July 21, 2015

Apple Cake

We saw this on Trisha Yearwoods food network show and thought it looked awesome. You can find her recipe Here Believe me it is as good as we thought. I cut the cake in 1/2 and put one in the freezer for later. Trisha's recipe calls for 1 1/2 cups vegetable oil, but I added 1 cup of oil and 1/2 cup of applesauce.







Ingredients
Cake:
2 tablespoons unsalted butter, softened
3 cups plus 2 tablespoons all-purpose flour
2 cups granulated sugar
1  cup vegetable oil
1/2 cup applesauce
3 large eggs
1/2 cup orange juice
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 to 2 1/2 cups peeled, cored and finely diced sweet apples
1 cup walnuts, finely chopped
Glaze:
3/4 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter
1/3 cup buttermilk
1/2 teaspoon baking soda
Directions
Watch how to make this recipe
Special equipment: a 10-inch Bundt pan and a pastry brush

For the cake: Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated.

Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts.

Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate.

For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat.

Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.







Sunday, July 19, 2015

Roasted Cauliflower

Any vegetable seems to be better when roasted.  We love cauliflower, broccoli, asparagus, root vegetables. are all wonderful when cooked using this method.






Place florets in a single layer on a cookie sheet.  Use about 2 tablespoons of extra virgin olive oil poured and massaged into the vegetable. Sprinkle with salt and pepper and bake in a 400 degree oven for 15-20 minutes.

Okra Fritters

This is such an easy way to make fried okra. And our garden is very productive in this vegetable.  Just wish our tomatoes were this productive.






Ingredients
  • ½ cup all purpose flour
  • 2 cups fresh or frozen okra cut in circles
  • ½ cup finely chopped onion
  • 1 large egg
  • ¼ cup buttermilk
  • salt and pepper to taste
  • oil for frying

Instructions
  1. Heat oil in heavy skillet, just enough to cover the bottom of the skillet good. In bowl mix flour, salt and pepper.
  2. Coarsely chop okra.
  3. Add onion and okra toss to coat.
  4. In small bowl mix together egg and buttermilk and add to okra mixture and stir just until combined.
  5. Drop batter in med hot skillet in about ¼ cup mound and then flatten the okra mound with a spatula and fry until golden brown. Usually takes about 4 to 5 minutes per side, if browning to quickly may need to lower the heat, turn only once.
  6. Drain on paper towels and sprinkle with a little salt. Makes about ten fritters. Can dip in a dipping sauce of your choice.
- See more at: http://southernbite.com/2011/06/28/okra-fritters/#sthash.309hPyup.dpuf

Crockpot Brown Sugar and Balsamic Glazed Pork Loin

You can find the recipe Here. Jud usually grills our pork tenderloin out on the grill but it was hot and the mosquitos were swarming outside so I found this recipe and it will be added to our go-to meals. The original recipe called for pork loin, but we used a pork tenderloin.  We both loved it.  The sauce would be good on cardboard. It was that good.



Printable Version

Ingredients  

1 (2 lb) Pork loin
1 teaspoon Ground sage
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 clove Garliccrushed
1/2 cup Water
1/2 cup Brown sugar
1 tablespoon Cornstarch
1/4 cup Balsamic Vinegar
1/2 cup Water
2 tablespoons Soy sauce

Preparation

Combine sage, salt, pepper and garlic.
Rub over roast. Place in slow cooker with 1/2 cup water.
Cook on low for 6-8 hours.
About 1 hour before roast is done, combine ingredients for glaze in small sauce pan (brown sugar, cornstarch, balsamic vinegar, water, soy sauce)
Heat and stir until mixture thickens.
Brush roast with glaze 2 or 3 times during the last hour of cooking.
Serve with remaining glaze on the side.

Monday, July 13, 2015

Gumbo with Chicken, Shrimp, and Andouille Sausage

 This is a great gumbo recipe that makes enough for 8 servings. I adapted Rachel Ray's recipe. You can fine the recipe Here   Rachel did not use shrimp. And she used uncooked chicken tenders.




Printable Version
Ingredients:
2 tablespoons extra virgin olive oil
1 rotesserie chicken, cut up (I probably only used about 1/2)
salt and pepper
2 teaspoons poultry seasoning
1 1/2 pound andouille sausage, casings removed and diced
3 tablespoons unsalted butter
4 ribs celery, diced
1 large onion, peeled and chopped
2 bay leaves, fresh or dried
2 tablespoons to 1/4 cup pepper sauce (I used 1 teaspoon cayenne pepper, dried (it was very hot)
1/4 cup all purpose flour
1 quart chicken stock or broth
3 cups chopped okra, fresh or defrosted frozen
1- 28 oz. can crushed tomatoes
1 - 14 oz. can diced tomatoes, in puree
3 tablespoons fresh chopped thyme leaves,
8 scallions, thinly sliced on an angle
1 pound shrimp, peeled and deveined
White rice prepared to package directions
Directions:
Preheat a large heavy pot over medium high heat.
Add 1 tablespoon extra virgin olive oil to pan. Add the andouille sausage and brown. . Remove and set aside.Add butter and cook the celery, peppers, onion and bay leaves. Season with salt, pepper, and hot sauce.Add flour and cook for 2 minutes until it is a little darker than peanut butter. Add broth, tomatoes, and thyme. Allow to thicken, about 5-7 minutes. Scoop cooked white rice into the bottom of the bowl and add gumbo to the top. Add a little thyme if desired.

Thursday, July 9, 2015

Grilled Pork Medalions

What a great way to cook pork tenderloins.  4 minutes per side and your meat is ready.  Zucchini - 5-6 minutes per side and you have a nice side.  The feta/butter is a must. Loved this meal.  We had a few home grown tomatoes, but I didn't take a picture of them. Didn't want to make you too jealous.  I found this recipe in the food section of the Austin American Statesman.



Ingredients for Pork:
1 1/2 pound pork tenderloin
salt and pepper to taste

Ingredients for flavored butter:
1/4 cup feta - plain or flavored
4 tablespoons soft butter
1 tablespoon fresh oregano
1/2 teaspoon lemon or orange zest
Directions:
Slice tenderloin on a diagonal 1/2 - 3/4 ".- about 10 slices. Pound round to 1/4 " thickness. Pat dry with a paper towel. Season with salt and pepper. The recipe says to grill the pork 2 minutes on each side, but my grill master says 4 minutes per side. Ours was perfect for our taste.  He says to just play it by ear, whatever that means.  Who can argue with a grill master?

To make the butter - Combine butter, feta, oregano, zest, salt and pepper. Set aside for when meat and zucchini are done.

To make the zucchini - Cut it in half lengthwise. Season with extra virgin olive oil, salt and pepper. Place on the grill, cut side down.  Again the recipe says 3 minutes per side, but Jud grilled it about 4-5 minutes on one side and 3 minutes on the other.




Chicken Quesadillas



You can find the recipe Here  This was so fast because I used a rotisserie chicken. I only used part of the white meat. Kathryn's picture is much better, but I bet mine tastes just as good.






Ingredients

1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 cup reduced-fat sour cream
(8-inch) flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeƱo peppers
1 cup chopped skinless, boneless rotisserie chicken breast
1 cup thinly sliced peeled firm ripe peaches
4 teaspoons chopped fresh cilantro
Cooking spray

Preparation

1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.
JULY 2010

Tuesday, July 7, 2015

Homemade Sloppy Joes


You can find the recipe Here
I'm not sure it was better than the stuff that you find in a can in the grocery store, but Jud said it was better, and I do know the stuff I put in the sauce is fresh.





Add two garlic cloves to 1 pound of ground meat. Cook over medium heat until meat is cooked through.  While the meat is cooking mix the following ingredients to a separate bowl.
8 ounces tomato sauce
1/2 cup ketchup
1/4 cup brown sugar
2 tablespoons Worcestershire
1 teaspoon prepared mustard
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
After the meat is cooked, pour sauce over the meat and heat through. Serve on hamburger buns with a little mustard.

Crock pot cube steak


You can find the recipe Here







Ingredients

  • 1/3 cup all-purpose flour
  • 6 beef cubed steaks (4 ounces each)
  • 1 tablespoon canola oil
  • 1 large onion, sliced and separated into rings
  • 3 cups water, divided
  • 1 envelope brown gravy mix
  • 1 envelope mushroom gravy mix
  • 1 envelope onion gravy mix
  • I mixed all three gravy mixes together in a mason jar. Then I added 1/2 of it to the crock pot when it was time. Now I have enough for another time. Yes, there will be another time.

Nutritional Facts

1 serving (1 each) equals 245 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 850 mg sodium, 16 g carbohydrate, 1 g fiber, 29 g protein.

Directions

  1. Place flour in a large resealable plastic bag. Add steaks, a few at a time, and shake until completely coated.
  2. In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender.
  3. In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles. Yield: 6 servings.
Originally published as Cubed Steaks with Gravy in Quick Cooking July/August 2000, p7