Green Chili Chicken

This one pot dish is really easy to make and comes out delicious! One of my husbands favorites!  Little spice to it but not so much that Anna (can't handle pepper on her food) won't eat it!  I just don't tell her what's in it! I serve it with homemade tortillas and beans.  You could also add a salad!  I'll add the tortilla recipe to this too!  Enjoy!  Serves 4

Green Chili Chicken

 Ingredients:

 1 whole chicken  

 2 tsp chili powder                           

1/4 to 1/2 tsp cayenne pepper

1 tsp ground cumin

1 tsp salt

1 Tbs oil

4 cloves of garlic, minced

1/2 cup finely diced onion

2 (4 oz) green chilies

1 can chicken broth

4 Tbs flour

4 Tbs water

1/2 cup sour cream

Directions:

Rub outside of chicken with first 4 ingredients.  Heat oil in Dutch oven.  Brown chicken on all sides.  Add garlic, onion, chilies and chicken broth.  Cover simmer 45-50 min.  Remove chicken to platter, draining juices back in pan.  Blend together flour and water and stir into sauce.  Cook, stirring constantly until thickened  Stir in sour cream.  Pull all chicken meat from the bones and discard you bones.  Place chicken back in the sauce and stir.  Serve in bowls with tortillas!

Flour Tortilla recipe:

• 2 cups all-purpose flour
• 1-1/2 tsp baking powder
• 1 tsp salt
• 2 tsp vegeable oil
•  3/4 cup luke warm milk (2% in fine)

Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate.  Gradually add the milk to the flour, and work the mixture into a dough.  It will be sticky.


Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press).  The kneading will take care of the stickiness.  Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes.  (the dough will not rise, but it needs a rest.)


Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes.  Avoid letting them touch, if you don't want them to stick together.


Dust your work surface with flour.  Working one at a time, remove each piece of dough and pat it into a 5-inch circle.  With a rolling pin, roll out the tortilla, working from the center out, until you have a 7-or 8-inch tortilla a little less than 1/4 inch thick.  Transfer the tortilla to a hot, fry skillet or griddle.  It will begin to blister.  Let it cook for 30 seconds, trun it, and let the other side cook for 30 seconds.  Remove the tortilla, place it in a tortilla warmer or between a clean towel.  Repeat for the remaining tortillas.

Peanut Butter Cookies

I love peanut butter cookies!  I especially love the smell of them cooking!  

Peanut Butter Cookies

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup peanut butter

1/4 cup shortening

1/4 cup butter or margarine, softened

1 egg

1 1/4 cups all purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

 Chocolate kiss candy (optional)

1. Mix sugars, peanut butter, shortening, butter and egg in a large bowl.  Stir in remaining ingredients.  Cover and refrigerate about 2 hours or until firm.
2. Heat oven to 375 degrees F.
3. Shape dough into 1 1/4 inch balls.  Place about 3 inches apart on undgreased cookie sheet.  Flatten in crisscross pattern with fork dipped into sugar.
4. Bake 9 to 10 min. or until light golden brown.  If you want to add a Hershey Kiss to each cookie do this now when you take them out of the oven.  Place in the center of the cookie.  Cool 5 min; remove from cookie sheet.  Cool on wire rack.

Makes 2 1/2 dozen cookies

Chicken and Dumplings

My Grandma Ginny used to make Chicken and Dumplings when I was growing up.  I always thought it must be the most complicated recipe!  When I was older and had children of my own I asked her to show me how to make it. It's comfort food for me now and I have very wonderful memories of my G.G. every time I make it. (secret: it's really easy)

Chicken and Dumplings

For the Stew:
1 whole chicken

1 onion, chopped

4 carrots (peeled and sliced)

4 stalks of celery, chopped

water

salt and pepper

garlic powder

For the dumplings:

2 cups Bisquick

2/3 Milk

 Put the chopped vegies and whole chicken in a dutch oven or large pot and add about 2 quarts of water.  Chicken does not have to be covered in water.  Bring to boil then turn down to a simmer, covered for about 1 1/2 hours.  Remove the chicken (very carefully, it will be HOT)  let cool and remove the chicken from the bones and discard the skin.  You may at this point skim off any fat from the broth.  Return the chicken meat to the pot  and simmer another 20 minutes, uncovered, to fully cook the vegetables to your liking. 

In a large bowl mix the bisquick with the milk.  Bring the stew to a boil again and add large spoonfuls of the dumpling dough the pot.  Makes about 6-8 dumplings.  Cook uncovered for 10 min at a low boil and then cover the pot and continue to cook another 10 minutes.  Stew will be hot so let it cool a bit before serving.  Enjoy!

Roasted Corn with Parmesan & Lime

ROASTED CORN WITH PARMESAN & LIME

Ingredients:

6 ears of sweet yellow corn, unhusked

2 Tbs extra-virgin olive oil

2 Tbs unsalted butter 

Kosher salt and freshly ground black pepper

1 jalapeno, seeded, finely diced

1/2 tsp crushed red pepper flakes

1 lime, cut into 4 wedges

1 cup finely grated Parmesan cheese

1/4 cup thinly sliced chives

2 tsp finely grated lime zest

Directions:

Preheat oven to 450.  Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 min.  Let cool.  Shuck corn and cut kernels from cobs. (use favorite technique, see below)

Heat oil in a large skillet over high heat.  Add corn kernels and saute until heated through and light-golden in spots.  3-5 min.  Add butter:stir until melted.  Season to taste with salt and pepper.

Trasfer corn to a large wide bowl or deep platter; sprinkle jalapeno and crushed red pepper flakes over.  Squeeze lime wedges over; sprinkle with cheese, chives and lime zest.  

Corral your kernels

The next time you want to slice corn off the cob, try this technique to keep the kernels from scattering everywhere.  Arrange an ear of corn vertically so that the thicker end sits over the hole of a Bundt pan.  Using a small, sharp knife, slice the corn off the cob, turning the ear as you go.  Capture more of the corn's milky juices by scraping the cob with the knife.

Strawberry-Rhubarb Pie

This is an oldy but goody!  It's my favorite crust and so simple to make.  I actually can throw this together in about 30 minutes.  Before you know it your kitchen will smell wonderful!!

Strawberry-Rhubarb Pie 

For the Pie:

1 1/2 cups sugar

1/4 cup all-purpose flour

1/4 tsp salt

1/4 tsp nutmeg

1/2 tsp cinnamon

3 cups 1/2-inch pieces rhubarb

2 cups sliced strawberries

Pastry for 2-crust 9-inch pie

1 Tablespoon butter

Oven @ 400 degrees

Combine sugar, flour, salt, nutmeg and cinnamon.  Add to the fruit, mixing well: let stand 20 minutes.

For the Pastry: 

2 cups flour

1 tsp salt

2/3 cup crisco

6-7 Tbs cold water

In a medium bowl mix the flour and salt and add the crisco.  Blend with a fork or pastry blender until small like peas form.  Add the cold water and mix until the dough forms.  separate into two balls and flatten the balls out and try not to handle too much.  Wrap in plastic wrap and stick in fridge for 10 minutes

Roll out your dough to fit a 9-inch pie plate.  place the pastry dough in the pie plate.  Spoon out your fruit mixture into the the pastry lined pie plate.  Dot with butter.   Roll out the top crust and adjust the fit the top and flute the edges. Make small cuts in the top crust to release stream from pie as it bakes.   You can beat an egg and glaze the top of the pie if you like a golden brown crust.

Bake in hot oven (400 degrees) about 40 - 50 min or until done.  Serve warm with whipped cream or ice cream!  Enjoy! 

 

Oven-Baked Blueberry French Toast

Oven-Baked Blueberry French Toast

Ingredients:

2 (8 oz) packages cram cheese, at room temp

1/2 cup granulated sugar

2 tsp vanilla extract

1 tsp ground cinnamon

2 large eggs

1 1/2 cups milk

10 slices French bread, 3/4 inch thick

(preferably homemade or fresh store-bought)

2 cups fresh blueberries

Maple syrup, for serving

Confectioners' sugar, for serving

Cooking instructions:

• Preheat the oven to 350 degrees, and lightly grease a 9x13-inch baking dish.
• Beat the cream cheese, granulated sugar, vanilla, and cinnamon in a large bowl, with a stand mixer on medium speed until well blended.
• Add the eggs, one at a time, mixing will after each addition.  Add the milk, and mix well
• Arrange the bread in a prepared baking dish, and spread the blueberries on top of the bread.  Pour the cram cheese mixture over the bread. Let stand for at least 15 minutes before baking (or cover the pan, and place it in the refrigerator overnight).  Bake for 40 to 45 minutes, until golden brown.
• Serve with maple syrup and confectioners' sugar.

Veggies in Yellow Curry

 Veggies in Yellow Curry

2 (13.5 oz) cans coconut milk*

1/2 cup (4 oz) yellow curry paste (recommended: Mai Ploy)*

1 small russet potato (about 8 oz) peeled and cut into 1/4 inch pieces

2 carrots, peeled and sliced into 1/4 inch thick rounds

1 small onion, chopped

1/2 red bell pepper, cored, seeded and chopped

1 (15 oz) can baby corn, rinsed and drained

1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced

 5 sprigs Thai basil, with stems, plus 1/4 cup chopped*

3 kaffir lime leaves*

1 Tbs fish sauce*

*Can be found at specialty Asian markets

Serving suggestions:  steamed white rice

Directions

In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute.  Add the potato, carrots, onion, bell pepper, corn, chile, basil sprigs, lime leaves, and fish sauce. Reduce the heat and simmer, covered, for 30 minutes.  R
remove the lid and continue to simmer until the vegetables are tender, about 5 min.  Discard the lime leaves and basil sprigs.  Transfer to a serving dish, garnish with chopped basil and serve over steamed white rice.

Serves 4-6

Turkey Larb

Turkey Larb

 Ingredients

Dressing:

1/3 cup fresh lime juice, from about 5 limes

3 Tbs fresh lemon juice, from 1 large lemon

2 Tbs fish sauce*

2 Tbs honey

Larb:

3 Tbs vegetabe or canola oil

1/2 red onion, diced

3 shallots, thinly sliced

1 (4 inch) piece lemongrass, minced (about a 1/4 cup)*

1 Thai Chile, such as prik kee noo, or 1 serrano chile stemmed and thinly sliced*

Kosher salt

1 1/2 pounds ground turkey, preferably dark meat

1/2 cup chopped fresh mint leaves

freshly ground black pepper

1 head butter lettuce, leaves separated

*Can be found at specialty Asian markets

Serving suggestion: sticky or steamed white rice

Directions:

Dressing:  In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey.  Set aside.

Larb: In a large skillet, heat the oil over medium heat.  Add the onion, shallots, lemongrass, chile, and salt, to taste.  Coo, until the vegetables begin to soften, about 5 minutes.  Add the turkey and season with salt.  Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. 
Add the dressing to the pan and cook for 2 minutes.  Remove the pan from the heat and stir in the mint.  Season with salt and pepper, to taste.

Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter.  Serve with sticky rice. 

4 Servings

 

Cantonese Style Pork and Shrimp Dumplings

Anna and I made these tonight!  She is a big fan of pot stickers. We were watching a cooking show this weekend and she suggested that we try to make these ourselves!  Yummy yummy!!  Enjoy as much as we did!

Cantonese Style Pork and Shrimp Dumplings

Ingredients:
1/4 pound ground pork
1 cup watercress
1/2 (8 oz) can water chestnuts, drained and chopped
1/4 cup chopped green onions
1 Tbs oyster sauce
1 1/2 Tbs sesame oil
1 tsp minced garlic
1 tsp soy sauce
1/8 tsp pepper
1/8 tsp salt
1 (16 oz) package round dumpling skins

1 lb peeled and deveined medium shrimp

Directions:
1. In a large bowl, combine the pork,  watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground  pepper and salt.  Mix together well.
2.  Place 1/2 tsp of this filling onto each dumpling skin.  Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
3.   To cook:  Pan fry the dumplings in a large skillet over medium heat with oil for 15 min, turning over halfway through or place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.
 (I couldn't find the round dumpling skins so I ended up making my own dough and rolling out about 20 little dumpling skins of my own)

Hot Chocolate Layer Cake with Homemade Marshmallows

I made this for Christmas one year!  It was a masterpiece!   We all thought we died and went to heaven.

My brother-in-law, Martin said... "mmmm, the marshmallows taste like marshmallows and the chocolate taste like chocolate"  My kids got such at laugh out of that!

Hot Chocolate Layer Cake with Homemade Marshmallows

Serves 16

For the Cake:

6 oz (3/4 cup) unsalted butter; more for the pans

3 cups unbleached all-purpose flour; more for the pans

3/4 cup canola oil

4 1/2 oz bittersweet chocolate, finely chopped

3 cups granulated sugar

3/4 cup natural unsweetened cocoa powder

3 large eggs at room temperature

3/4  cup buttermilk at room temperature

2 Tbs pure vanilla extract

2 1/2 tsp baking soda

1/2 tsp kosher salt

For the Frosting:

2 1/2 cups heavy cream

3 oz unsalted butter

1 vanilla bean, split lengthwise and seeds scraped out

6 oz bittersweet chocolate, finely chopped

2 cups granulated sugar

6 oz (2 cups) natural unsweetened cocoa powder, more for decorating

1/2 cup Lyle's Golden Syrup

1/2 tsp kosher salt

For the Marshmallows: 

3  1/4-oz envelopes unflavored powdered gelatin

2 cups granulated sugar

1 cup light corn syrup

1/4 tsp kosher salt

1 tsp pure vanilla extract

1 cup plus 2 Tbs confectioners' sugar; more as needed

Make the Cake

Position racks in the bottom and top thirds of the oven and heat the oven to 350 degrees.  Butter three 9x2 inch round cake pans and line each with a parchment round.  Butter the parchment, then dust with flour and knock out the excess.

In a 3-quart saucepan, combine the butter, oil, chopped chocolate, and 1 cup water.  Heat over medium heat until melted.

In a large bowl, whisk the flour, sugar and cocoa powder.  Pour the hot chocolate mixture into the sugar mixture and whisk until combined.

Whisk in the eggs, one at a time, then whisk in the buttermilk, vanilla, baking soda, and salt.  Divide the batter evenly among the prepared pans.

Set two pans on the top rack and the third on the lower rack.  stagger the pans on the oven racks so that no pan is directly over another.  Bake, swapping and rotating the pans' positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes.  Cool on racks for 10 min.  Invert the cakes onto the racks, remove the parchment, and cool completely.

Make the Frosting

In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted.  Remove the vanilla bean and whisk in the chopped chocolate until melted.  Whisk in the sugar, cocoa powder, syrup, and salt until smooth - be sure the cocoa powder dissolves completely.  Pour into a 9x13 inch pan and freeze until firm.  About 2 hours, or refrigerate overnight.

Make the Marshmallows

Pour 3/4 cup cold water into the bowl of a stand mixer.  Sprinkle the gelatin over the water.  Attach the bowl to the mixer and fit it with a whisk attachment.

Clip a candy thermometer to a 3-quart saucepan; don't let the tip of the thermometer touch the bottom of the pan.  In the saucepan, boil the sugar, corn syrup, salt, and 3/4 cup water over medium heat without, stirring until it reaches 234 degrees to 235 degrees, about 10 minutes.  With the mixer on low speed, pour the hot sugar mixture into the gelatin in a slow, thin stream.

Add the vanilla, carefully increase the speed to high, and beat until the mixture has thickened and cooled, about 5 minutes (the bottom of the bowl should be just warm to the touch). Line a 9x13 inch pan with foil, leaving an overhang on the 2 sides.  Sift 1 Tbs of the confectioners' sugar into the bottom of the pan, then pour the marshmallow mixture into the pan and sift another 1 Tbs confectioners' sugar on the top.  Let sit at room temperature until set, at least 2 hours.

Assemble the cake

Remove the frosting from the freezer or refrigerator. Transfer to the bowl of the stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes to soften.  Change to a whisk attachment and beat at medium-high speed until light and fluffy, about 3 minutes.

Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing.  Top the layer with 11/2 cups of the frosting, spreading evenly with an offset spatula to the cake's edge.  Repeat with another cake layer and 1 1/2 cups frosting.  Top with the last cake layer.

Put 1 1/2 cups of the frosting in a small bowl.  With an offset spatula, spread this frosting in a thin layer over the top and sides of the cake.  Refrigerate the cake until the frosting forms enough to seal in the crumbs, 20 to 30 min.

Spread the remaining frosting in a smooth layer over the top and sides of the cake.  If necessary, you can re whip the remaining frosting to loosen and lighten it.  Remove the waxed paper strips.

Use the foil

Make ahead: You can bake, cool, wrap, and store the cake layers at room temperature for up to 1 day or freeze for up to 1 month.  You can refrigerate the frosting for up to 3 days.  The assembled cake can be refrigerated for up to 4 hours (return to room temperature before serving).  Wrapped well, leftover marshmallows keep at room temperature for up to 1 month.  We used them in Hot Chocolate!!!

Baked Stuffed French Toast

BAKED STUFFED FRENCH TOAST

This is absolutely delicious!  A real favorite with our family.  It's a recipe that you don't cook everyday but it's wonderful when you have guests and also a great one for the holidays.   I've cooked this for Easter mornings and Christmas too!  Subtly sweet, light and fluffy!  I'm not counting the calories on this one!!!  Enjoy!

20 to 24 slices raisin bread ( I've used cinnamon bread too because Anna doesn't like raisins)

6 eggs

2 cups half and half

2 cups milk

2 tsp vanilla

1 cup sugar

dash of cinnamon

dash of nutmeg

Filling:

16 oz cream cheese

1 tsp vanilla

2 eggs

1/2 cup sugar

Arrange bread slices in a 13x9 baking pan that has been sprayed with Pam.  Sprinkle bread with cinnamon.  Spread cream cheese mixture over bread.  Layer with the remaining bread and cinnamon.  Slowly pour egg mixture over the top until all the bread is soaked.  Cover and refrigerate overnight.  Bake at 350 degrees covered for approximately 40 minutes.  Then uncover and bake for 20 minutes linger.  Let stand 5-10 minutes before cutting.  Sprinkle with confectioners' sugar and serve with sauteed apples, peaches or my favorite....strawberries and maple syrup.  Also best to serve with bacon or sausage.  Great brunch!!  

Rosemary Braised Lamb Shanks

I have a friend named Liz that raises Lamb just around the corner from me!  I have helped her out for the past couple of seasons and have learned quite a bit about Processing lamb.  I seem to always have some in my freezer from her.  Although Shanks are not part of the deal!  She is always telling me how wonderful they are but never seems to give me any!  lol  There are only four on a lamb so she keeps them for the family.  I found some at a local store just the other day and thought I'd try out a recipe.  You can't go wrong with Rosemary, garlic and Lamb!!

Served with garlic mashed potatoes

Ingredients: 6 lamb shanks salt and pepper to taste 2 tablespoons olive oil 2 onions, chopped 3 large carrots, cut into 1/4 inch rounds 10 cloves garlic, minced 1 (750 milliliter) bottle red wine

1 (28 ounce) can whole peeled tomatoes with juice 1 (10.5 ounce) can condensed chicken broth 1 (10.5 ounce) can beef broth 5 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme

Directions:

1.	Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
2.	Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
3.	Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks

Strawberry Shortcake

My all time favorite dessert!  Love strawberries and whipped cream!  The shortcake just pulls it altogether!  I think I might add a bit more sugar to the whipped cream but I like things sweet!  If your going to indulge then you better have it the way you like it!

this is the definition for indulge: To yield to the desires and whims of, especially to an excessive degree.

Enjoy!  I'm going to!

Strawberry Shortcake

1 1/2 pounds strawberries, stemmed and sliced

1/4 cup sugar

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

3 Tbs sugar

3/4 tsp salt

1 1/2 cups heavy cream

Whipped cream, recipe follows

Direction:

Mix strawberries with 3 Tbs sugar and refrigerate while juices envelop, at least 30 min.

Preheat oven to 400 degrees

Sift together the flour, baking powder, baking soda, 3 Tbs sugar and salt in a medium bowl.  Add heavy cream and mix until just combined.  Spread mixture in an ungreased 8 in. square pan and bake until golden, 18-20 min.

Remove shortcake from pan and place on a rack to cool slightly.  cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with generous dollop of whipped cream and then the shortcake top.  Spoon more strawberries over the top and serve.

Whipped Cream:

1 1/2 cups heavy cream, chilled

3 Tbs sugar

1 1/2 tsp vanilla extract

1 tsp freshly grated lemon zest

Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form.  about 1 1/2 to 2 minutes!  Yeah!  You'll love this!



Spicy Noodles

This is a great side dish and so easy to prepare.

My son Chris, a college student, loves this dish!  He can prepare it quickly and usually has the ingredients on hand.  That's a miracle for a college student!! 

Spicy Noodles

Ingredients:

8 oz Linguine pasta

Olive oil

4 cloves garlic, minced

1/2 to 1 tsp of red pepper flakes

salt and pepper

2 Tbs of parsley

Directions:

Cook the pasta according to the package.  Don't under cook it if anything you want it to be slightly over cooked. Drain.  While pasta is cooking, chop up your garlic and parsley. 

Place a large saute pan over med high heat. When pan in hot add about 1 Tbs of Olive oil.  Saute your garlic and red peppers 30 seconds.  Add your noodles and toss with garlic/pepper flakes.  Add more olive oil it looks dry.  add salt and pepper to your liking and toss in the parsley.  Toss until everything is incorporated.  Serve as a side dish.

Spinach and bacon Quiche



 I absolutely love quiche and why is it that real men don't eat quiche?  Remind me again... 

Quiche: a French tart with a filling of custard flavoured with cheese, onions ham or bacon, or chopped vegetables. What's to not like about that?  

 

Spinach and Bacon Quiche

Ingredients:

6 large eggs, beaten

1 1/2 cups heavy cream

Salt and pepper

2 cups chopped fresh baby spinach, packed

1 pound bacon, cooked an crumbled

1 1/2 cups shredded Swiss cheese

1 (9 inch) refrigerated pie crust, fitted to a 9 inch glass pie plate.

 

Directions:

Preheat the oven to 375 degrees

 

Combine the eggs, cream, salt, and pepper in a food processor or blender.  Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.  Bake for 35 to 45 min until the egg mixture is set.  Cut into 8 wedges.

 

5 Minute Chocolate Mug Cake

This may sound like a silly recipe but well worth it if you have a sweet tooth like I do tonight! 

It is worth it and so easy to do if you have the ingredients on hand (which I happen to have) Ok I gotta go now.  I have a cake to make! ;)   add DRY INGREDIENTS TO MUG, AND MIX WELL. add THE EGG AND MIX THOROUGHLY

 5 MINUTE CHOCOLATE MUG CAKE

INGREDIENTS:
4 Tbs flour
4 Tbs sugar
2 Tbs cocoa
1 egg
3 Tbs milk
3 Tbs oil
3 Tbs chocolate chips (optional) but I wouldn't leave them out
a small splash of vanilla extract
1 large coffee mug
DIRECTIONS:
Add dry ingredients to mug, and mix well.  Add the egg and mix thoroughly.  Pour in the milk and oil and mix well.  Add the chocolate chips ( off course your using them, right?) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.( I think that means at full power which is what I set mine to).  the cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. ( I just eat it out of the mug with some whip cream or strawberries on top or both!!  Ahhhh such delight!

Mandarin Spinach Salad with Orange Vinaigrette

The citrus juice in this dressing makes the salad especially refreshing. Plain gelatin thickens the dressing just enough to make it more texturally pleasing, without adding calories.  Calories, fat and cholesterol were reduced by:

• reducing the amount of walnuts
• reducing the amount of oil and replacing it in part with additional lime juice and orange juice
• Thickening the dressing with gelatin rather than more oil

Vinaigrette:

1/4 cup orange juice

2 Tbs lime juice

1 Tbs honey

2 tsp walnut or peanut oil

1/2 tsp salt

1/4 tsp plain gelatin

1/8 tsp ground black pepper

Salad:

1 bag washed torn or baby spinach (6 oz.)

1 can mandarin oranges (15 oz) drained

1 avocado, chopped

1/2 red onion, thinly sliced

2 Tbs chopped walnuts, toasted

TO MAKE THE VINAIGRETTE:  In a small glass measuring cup, whisk together the orange juice, lime juice, honey, oil, salt, gelatin, and pepper.  Let stand for 5 min. for the gelatin to soften.

TO MAKE THE SALAD:  Divide the spinach among 6 plates.  Top with oranges, avocado, onion, and walnuts.  Whisk then drizzle the vinaigrette over the salad before serving.

Makes 6 servings

149 calories, 3 g protein, 9 g fat, 17 g carbohydrates

Hint:  To toast walnuts, place them in a dry skillet over medium heat.  Cook, shaking the pan often, for 2 minutes, or until lightly browned and fragrant.

Szechuan Beef

 Sliced sirloin is marinated in soy sauce spiced with red pepper and garlic, then stir fried with broccoli, onion, water chestnuts and peanuts.  Serve with steamed rice.

Ready in 40 min

Servings: 6

Szechuan Beef

Ingredients:

1 pound siloin steak, cut into bite size strips

1 Tbs souy sauce

2 tsp corstarch

1/4 tsp crushed red pepper

1 clove garlic minced

2 Tbs vegetble oil

3 cups fresh broccoli florets

2 small oinions, cut into wedges

1 (8oz.) can water chestnuts, drained

1/4 cup chicken brothh

1/2 cup peanuts

Directions:

1. Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in a non-metal bowl.  Cover and refrigerate 20 min.

2. Heat oil in wok or large skillet over high heat.  Stir fry beef until no longer pink, 5 min.  Stir in broccoli, onions and water chestnuts; cook 2 minutes.  Pour in broth, and bring to a boil.  Stir in peanuts, cook one minute more, and serve.

Buttermilk Pancakes

You can add fresh berries, thinly sliced fruit, or even crumbled crisp bacon to this batter for an extra hint of flavor.  Or substitute 1/2 cup wheat germ, cornmeal, or whole-wheat flour for 1/2 cup of the all-purpose flour.  This recipe can be easily doubled or tripled.  Enjoy them as much as I do!!!

Makes about 17



3 Tbs unsalted butter; more for serving

2 cups unbleached all-purpose flour

1/4 cup granulated sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

2 cups buttermilk

2 large eggs

vegetable oil for griddle

Pure maple syrup for serving

Buttermilk Stand-Ins

These pancakes get their tangy flavor and light-as-air texture from buttermilk. But in a pinch, yo can use any of these substitutions:

• Powdered buttermilk Use according to package directions, adding water to the wet ingredients and the powder to the dry
• "Sour milk" Add 2 Tbs white vinegar or lemon juice to 2 cups whole milk and let it stand for 10 minutes to thicken slightly; add to wet ingredients.

Yogurt and milk  Add 1 cup plain yogurt and 1 cup milk (both can be full-fat or low-fat) to the wet ingredients.

Heat the oven to 200 degrees.  Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.  in a medium bowl, whisk the buttermilk and eggs.  Pour the wet ingredients into the dry ingredients.  Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened.  Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps).  Let the batter rest while you heat the griddle.

Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375 degrees) until drops of water briefly dance on the surface before evaporating.  Lightly oil the griddle.  Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart.  Let cook undisturbed until bubbles rise tot he surface and the edges look dry, 1 to 2 minutes.  Check the underside of each pancake to make sure it's nicely browned, then flip.  Cook until the second side is nicely browned, about 1 minute more.  Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

Serve hot with butter and maple syrup.

Need to know:

Mix separately; Mixing the wet and dry ingredients in separate bowls helps avoid overmixing after you've combined them.  Overmixing leads to tough, heavy pancakes.

Keep it lumpy; To minimize gluten formation, mix the wet ingredients into the dry just until the batter is evenly moistened; there should still be lumps.

Crunchy Ranch Chicken Breast

This is so easy and tasty!  Just serve it with some roasted potatoes and a steamed vegie and you've got dinner in an hour! 

 

 

 

Ingredients

1/3 cup crushed corn flakes 1/4 cup grated Parmesan Cheese 1 packed Hidden Valley Ranch Dip Mix and about 1 lb of boneless skinless chicken breasts

Directions

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray. In medium sized bowl, combine corn flake crumbs, parmesan cheese, and ranch dressing mix. Dip chicken into mixture, covering throroughly (if it doesn't stick well, spray chicken with spray butter or Pam to moisten). Place coated chicken in pan and bake uncovered for 45 minutes or until done. Makes 4 servings, each serving 4 ounces

Number of Servings: 4

The Best Bread Pudding Ever!

I made this one night not too long ago and my husband and I thought it was the best thing since..._______!  Fill in the blank!  You have to try this!

The Best Bread Pudding Ever

Ingredients:

• 2 cups granulated sugar
• 5  beaten eggs
• 2 cups milk
• 2 tsp pure vanilla extract
• 3 cups cubed Italian bread, allow to stale overnight in a bowl
• 1 cup packed brown sugar
• 1/4 cup (1/2 stick) butter, softened
• 1 cup chopped pecans

For the Sauce:

• 1 cup granulate sugar
• 1/2 cup (1 stick) butter, melted
• 1 egg, beaten
• 2 tsp pure vanilla extract

1/2 cup brandy or rum extract (optional)

Directions:

Preheat the oven to 350 degrees F.  Grease a 13 x 9 in pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla.  Pour over cubed bread and let sit for 10 min.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Put breaded mixture into prepared pan.  Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set.  Remove from oven.

For the Sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat.  Stir together until the sugar is melter.  Add the brandy, stirring well.  Pour over bread pudding.  Serve warm or cold

 BTW  There are no calories in this if you eat it on St. Patrick's Day!!  lol  Top of the night to you and your family and I hope you Enjoy it as much as we did!!! 





Corned Beef and Cabbage

This traditional Irish dish is the centerpiece for many a St. Patrick's Day table and our family is no different.  I have been making this for years!  Always a family favorite and my husband loves when I make corned beef hash for breakfast with the leftovers. Corned beef takes a long, lovely simmer with potatoes, carrots and cabbage for a hearty and satisfying dish!  Happy Saint Patricks Day to you all!

Corned Beef and Cabbage



Ingredients:

3 pounds corned beef brisket with spice packet

10 small red potatoes

5 carrots, peeled and cut into 3-inch pieces

1 large head cabbage, cut into small wedges

Directions:

1.  Place corned beef in large pot or Dutch oven and cover with water.  Add the spice packet that came with the corned beef.  Cover pot and bring to a boil, then reduce to a simmer.  Simmer approximately 50 min per pound around 2 1/2 to 3 hours.

2.  Add whole potatoes and carrots, and cook until the vegetables are almost tender.  Ad cabbage and cook for 15 more minutes.  Remove meat and let rest 15 minutes.

3.  Place vegetables in a bowl and cover.  Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want.  Slice meat across the grain and serve with vegetables and plenty of mustard!! 

Bacon-Wrapped Jalapenos

This recipe can be tedious to prepare, but it's definitely worth it!!

Bacon-Wrapped Jalapenos

1 lb bacon (the leaner the better)

1 12oz package cream cheese

6-8 fresh jalepenos

wooden toothpicks

Cut stem off jalapenos and slcie inhalf lengthwise.  Clean out seeds and cut in half width wise so you get 4 peaces per jalapeno.  Stuff the inside of jalapeno with cream cheese.  Cut strips ofbacon in half and wrap around stuffed jalapeno.  Secure with toothpick.  Place directly on a medium grell and cover.  Flip occasionally and watch out for flareups from bacon grease  Cook until bacon is done or to desired crispness!

Crumb-Coated Chicken Thighs

These spicy roasted chicken thighs don't require a lot of prep time.  I often put baking potatoes on the oven rack alongside the chicken.  It's a simple satisfying meal.

Crumb-Coated Chicken Thighs

Ingredients:

1/4 dry bread crumbs

1 tsp salt

1 tsp ground cumin

1 tsp paprika

1 tsp Chili powder

1 tsp curry powder

1/4 tsp pepper

8 (5 oz) chicken thighs, skin removed

Directions:

1. In a large resealable plastic bag, combine the first seven ingredients.  Add chicken, a few piece3s at t time, and shake to coat.  Place on a baking sheet coated with nonstick cooking spray.  Bake, uncovered, at 400 degrees for 20 minutes.  Turn chicken pieces; bake 15-20 minutes longer.

Strawberry Spring Salad



Last summer I had so many strawberries from my garden that I got tired of picking them!  But I picked them anyway knowing that sometime in the near future there wouldn't be any to pick and then I would want some!  I tried to find new ways to use them other than making margaritas for my hubby or freezer jam.  Strawberries are the stars of this simple salad! 

Strawberry Spring Salad

Ingredients

3 Tbs white wine vinegar

3 Tbs water

1 Tbs honey

2 tsp EVOO

1/8 tsp salt

1/8 tsp pepper

3 C quartered strawberries

1 ( 10 oz ) bag Italian-blend salad greens (about 6 cups)

4 tsp toasted pine nuts

Combine first 6 ingredients, and stir well with a whisk.

Combine strawberries and greens.  Add vinegar mixture; toss to coat.  Sprinkle with nuts.

Roasted Beets with Feta

I love beets! I was first introduced to beets when I was a young girl visiting my Grandparents on their farm.  My Grandma Mary would pick them out of the garden and take them right to the kitchen.  Fresh beets from the garden are the best!  I love you Grandma for teaching me how to eat beets!! 

I now grow my own beets in my garden and they still are the best!!  This salad is so colorful and makes an elegant side dish. It's one of my favorites and my husbands too!! 

Roasted Beets with Feta



4 beets, timmed, leaving 1 inch of stems attached

1/4 cup minced red onion

2 Tbs minced fresh parsley

4 Tbs of extra-virgin olive oil

2 Tbs balsamic vinegar

2 Tbs red wine vinegar

salt and pepper to taste

1/4 C crumbled feta cheese or use

Gorganzola if you want it tangy! 

2 Tbs of pinenuts (optional)

1. Preheat oven to 400 degrees.  Wrap each beet individually in aluminum foil, and place onto a baking sheet.

2. Bake beets in preheated oven until easily pierced with a fork,  45 min to 1 hour.  Once done, remove from oven, and allow to cool until you can handle them.  Peel beets and cut into 1/4 inch slices.

3. While the beets are roasting, whisk together the onion, parsley, olive oil, balsamic vinegar,and red wine vinegar in a bowl until blended; season with salt and pepper, and set aside.

4. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese and pinenuts before serving.

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Pasta is one of my favorite comfort foods. 

Spinach and Mushroom Lasagna Roll-ups

 with Gorgonzola Cream Sauce

16 cremini caps, cleaned with a damp towel and finely chopped in food processor

1 small yellow-skinned onion, finely chopped

2 cloves garlic, minced

2 T extra-virgin olive oil (evoo)

1 (10 oz) package frozen chopped spinach, defrosted and squeezed dry

Salt and pepper

1/4 t ground nutmeg

2 C. part skim ricotta

8 curly edge lasagna noodles, cooked to al dente (12 to 14 min)

1 cup fat free chicken broth

8 oz Gorgonzola, crumbled

1/2 C heavy cream

1 to 1 1/2 C. shredded mozzarella

In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 to 8 min.  Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.

Add dry chopped spinach to the pan and heat through for 1 min. Adjust seasonings with salt, pepper, and a  little nutmeg. 

Add ricotta and stir into mixture to heat cheese through, 1 min longer.  Remove pan from heat but leave in the warm skillet.

Heat broth in a small pan over moderate heat.  Melt Gorgonzola into broth and bring liquid to bubble.  Stir in cream and thicken sauce 2 min.

Place cooked lasagna noodles on a large work surface or cutting board.  Spread lasagna noodles with a layer of spinach-mushroom filling.  Roll up pasta and arrange the 8 bundles in a shallow casserole dish.  Pour warm sauce over roll-ups and top with mozzarella.  Place casserole under broiler to melt cheese.  Serve side salad or steamed asparagus!!  Enjoy!