Watermelon Slice Cookies

Watermelon Slice Cookies

1/3 cup butter (no substitutes)

1/3 cup of shortening

3/4 C. sugar

1 1/2 tsp baking powder

1/2 tsp salt

1 egg

1 tablespoon orange juice or milk

1 tsp vanilla

2 cups of all purpose flour

red food coloring

1 egg white

1 tablespoon of water

Green coarse sugar

Miniature semisweet chocolate chips

 

Stir together flour, baking powder, and salt in a bowl and set aside. Beat butter and shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar – beat till fluffy. Beat in egg, orange juice or milk, and vanilla until combined. Add in your food coloring (takes about 8 drops to get the red) Slowly mix in the flour mixture till combined. Divide dough in half. Cover and chill dough for 3 hours or until easy to handle.  Stir together egg white and water. Roll each half of dough on a floured surface until 1/4 inch thick. Cut with a floured 3-inch round cookie cutter. Cut cookies in half. place on an ungreased cookie sheet lined with parchment paper. Press a few chocolate pieces into each. Bake in a 375 degree F oven for 5 to 7 minutes or until bottoms begin to brown; do not allow to brown on top.  Transfer to wire racks and cool. In a small shallow bowl stir together egg white and water; brush the edge of each cookie. Sprinkle sugar on edges. dry

Homemade Thin Mints

Homemade Thin Mints

1/2 cup butter, softened

1/4 cup brown sugar

2 T. white sugar

1 egg

1 tsp. vanilla

2 T. cocoa powder

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 cup flour (plus a little more for rolling)

 

In a large bowl, cream butter and sugar. Add egg and mix until incorporated. Stir in vanilla and cocoa powder. Whisk baking powder, baking soda, salt and flour. Using a wooden spoon, incorporate flour mixture into wet ingredients- mix until blended. Transfer bowl to fridge and chill cookie dough for at least 15 minutes. After chilling, turn out cookie dough onto slightly floured surface and roll out about 1/4 inch thick. Cut out cookies using a small (2-inch) round cookie cutter. Place cookies on parchment paper lined baking sheets and bake at 350 for 10 minutes.

 

Chocolate Coating

 

2 cups Andes Chocolate Chips

1 cup semi-sweet chocolate chips

1/2 T. Crisco

 

In a double boiler, melt chocolates and stir in crisco until smooth and creamy.

 

Once cookies have cooled they’re ready to be dipped. Using tongs or a fork, dip cookies into chocolate until completely coated. Transfer dipped cookies to parchment paper lined baking sheet for chocolate to set. Allow cookies to set for at least a couple of hours before eating.

 

I like my Thin Mints cold, so as soon as the chocolate was set to the freezer they were sent until I was ready to indulge in these wonderful little minty cookies.

 

Spicy Orange Shrimp

Spicy Orange Shrimp

1 tablespoon oil

1 pound shrimp (peeled and deveined)

1 tablespoon garlic (grated)

1 tablespoon ginger (grated)

1 orange (juice and zest)

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

1 tablespoon chili sauce (or to taste)

1 handful cilantro (chopped)

 

Heat the oil in a pan. Add the shrimp and sauté until cooked, about 2-3 minutes per side and set aside. Add the garlic and ginger and sauté until fragrant, about a minute. Add the orange juice, orange zest, soy sauce, rice wine, honey and chili sauce, deglaze the pan and simmer to reduce to a sauce like consistency.  Remove from heat and mix in the shrimp and cilantro.

Peanut Butter & Jelly Crumb Cake

Peanut Butter & Jelly Crumb Cake

1 3/4 cups all purpose flour

1/2 cup brown sugar

1/2 cup sugar

1/2 tsp ground cinnamon

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter, room temperature

3/4 cup buttermilk

1 large egg

1 cup crunchy peanut butter, room temp. (not natural)

for jam drizzle:

1 jar of strawberry or raspberry jam/jelly (I used raspberry: seedless)

Confectioners’ sugar for decoration (optional)

Preheat oven to 350F. Lightly grease and flour an 8×8 square baking pan.  In a large bowl mix the flour, brown sugar, sugar, cinnamon, baking powder, baking soda and salt.  Using a mixer (or by hand), beat in the softened butter until mixture resembles wet sand. No large lumps. If using a mixer, do not over beat. Remove between ¾ – 1 cup of the mixture to a medium bowl and set aside. (I did about a cup since I wanted a lot of crumb topping and thin cake; just like a crumb cake).  With the remaining mixture add in the buttermilk and egg, mix well. Then pour into the greased pan, spreading evenly. There is not a lot of batter; it does rise when baking so don’t worry.  Take the remaining flour mixture that was set aside and add the cup of peanut butter to it.  Mix until you have a nice, almost dry crumbly mix.  Then drop or crumble large chunks of this onto the cake. Do not press the crumbs into the batter; just let them sit on top.  Bake for about 30 -35 minutes, until a tester inserted into the center of the cake comes out clean. While cake bakes make the jelly reduction. Take a small jar of strawberry or raspberry jam/jelly,  and let gently melt in saucepan over low heat. Do not boil. To make the reduction slightly thicker add a bit of cornstarch (a TB or so). But you shouldn’t need to do this as after it’s melted it does thicken a bit.  When slightly cooled drizzle cake with the ‘melted jam. Then dust with confectioners’ sugar if desired. Cool on a wire rack before slicing.

Balsamic Turkey with Zucchini

Balsamic Turkey with Zucchini

 

2 Turkey Breast Tenderloins

1 Summer Squash

1Zucchini Squash

1 Roma Tomato

2 T. Balsamic Vinegar

2 T. Olive Oil

1 T. Raw Honey

1/4 tsp. Crushed Red Pepper

2 servings Spinach Fettuccine Pasta

 

In small bowl, mix balsamic vinegar, 1 tbsp of oil, honey and crushed red pepper. Set aside. Heat oil in large skillet. Cut turkey into bite sized pieces. Cook in hot oil over med-high heat until no longer pink inside. Set aside and keep warm. Cut zucchini and squash lengthwise in half and in 1/4″ slices. Sautée in pan used for turkey ~3 min, or until tender. Set aside and keep warm. Cook pasta, drain. In skillet, mix pasta, turkey, zucchini and sauce. Cook until heated throughout. Serve and sprinkle with chopped tomatoes.

Chicken and Prosciutto Roll-Ups

Chicken and Prosciutto Roll-Ups

 

1/4 C. dry white wine

2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed

4 skinless, boneless chicken breast halves

4 thin slices prosciutto, trimmed of fat

2 ounce fontina cheese, thinly sliced

1/2 C. roasted red bell peppers, cut into thin strips

Fresh thyme sprigs (optional)

 

For sauce, in a small bowl combine wine and the thyme. Set aside. Rinse chicken; pat dry with paper towels. Place each chicken half between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet into a rectangle about 1/8-inch thick. Remove plastic wrap.  Place a slice of prosciutto and one-fourth of the cheese on each chicken piece. Arrange on-fourth of the roasted peppers on cheese near the bottom edge of chicken. Fold in the side; roll up jelly-roll style. Secure with wooden picks. (At this point, chicken may be individually wrapped in plastic wrap and chilled up to 4 hours.) Grill chicken on an uncovered grill directly over medium coals for 15 to 17 minutes or until tender and no longer pink, turning to cook evenly and brushing twice with sauce. Remove the wooden picks. Garnish with fresh thyme sprigs, if desired.

Chicken and Prosciutto Pasta

Chicken and Prosciutto Pasta

 

 

2 T. olive oil

4 cloves garlic, minced

1 (8 ounce) package sliced fresh mushrooms

 4 ounces thinly sliced prosciutto, chopped

3 C. heavy whipping cream

3 C. chopped cooked chicken (leftover from Savory Baked Chicken)

1/4 C. shredded Romano cheese

3/4 tsp. salt

1/2 tsp. crushed dried rosemary

1/2 tsp. dried oregano leaves

1/2 tsp. dried thyme leaves

8 ounces Florentine fettucini, cooked and kept warm

Chopped tomato and grated Romano cheese (optional)

 

Directions: In a large skillet, heat olive oil over medium heat. Add garlic and mushrooms, and cook 5 minutes, stirring occasionally. Add prosciutto, and cook 5 minutes, stirring occasionally, until crispy. Stir in cream, reduce heat, and simmer 12 minutes, or until thickened. Stir in chicken, cheese, salt, rosemary, oregano, and thyme, and cook 5 to 10 minutes, or until thoroughly heated. Serve over cooked pasta. Garnish with chopped tomato and Romano cheese, if desired.

Pan-Roasted Chicken with Prosciutto, Rosemary, and Lemon

Pan-Roasted Chicken with Prosciutto, Rosemary, and Lemon

Extra-virgin olive oil

4 ounces thinly sliced prosciutto, cut into ribbons

Leaves from 2 small sprigs fresh rosemary

1 whole chicken, quartered (about 3 pounds)

Salt and freshly ground black pepper

3/4 C. chicken stock

1/2 lemon, juiced

Preheat the oven to 350 degrees F.  Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes. Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 T. of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately.

Roast Turkey, Sun-Dried Tomato and Basil Wraps

Roast Turkey, Sun-Dried Tomato and Basil Wraps

 

1/2 C. cream cheese, low-fat whipped

2 T. chopped sun-dried tomatoes or 6 sundried tomatoes, rehydrated and chopped

10 basil leaves, chopped

4 large whole wheat flour tortilla

3/4 pound sliced smoked turkey breast

4 lettuce leaves, green leaf, bibb or romaine, shredded

 

In a small mixing bowl, combine the cream cheese, sundried tomatoes and basil. Lay the tortillas out and spread 1 T. of the cream cheese mixture on each of them. Divide the turkey among the tortillas and spread the remaining cream cheese mixture on top of the turkey. Divide the shredded lettuce among the tortillas and tightly roll each tortilla into a cylinder, ending with the seam side down. (The wraps can be stored in the refrigerator for up to 3 days.) Cut the wraps in half on the diagonal and serve.

Sun-Dried Tomato and Basil Torta with Crostini

Sun-Dried Tomato and Basil Torta with Crostini

8 ounces cream cheese at room temperature

1 small garlic clove, peeled

1/4 C. fresh basil, loosely packed

Parmesan cheese

Crostini for serving

4 ounces blue cheese at room temperature

3/4 C. Italian parsley; fresh, loosely packed

1/4 C. sun-dried tomatoes, drained

1/4 C. walnuts, finely chopped

1/4 C. olive oil

Crostini:

1 French bread baguette

2 T. herbes de provence (or your — choice of herb blend

1/4 C. olive oil

1 T. garlic, minced

In mixing bowl combine cream cheese and blue cheese and allow to come to room temperature. Mix until thoroughly blended and set aside. Drop one small clove garlic into the dry bowl of an electric food processor with the motor running. Instant minced garlic. You may of course, mince the garlic and chop the remaining ingredients by hand. Combine parsley, basil and sun-dried tomatoes in the bowl of the processor with the garlic; process until smooth, then with the motor running pour in the olive oil. Transfer the mixture to a small bowl. Stir in the Parmesan and walnuts. Line a 5-1/2 x 2-1/2 inch loaf pan (or small round casserole) with plastic wrap, leaving extra wrap hanging over the sides. Divide the cheese mixture into three equal portions. Spread one-third of cheese mixture on bottom of pan; spread half of the tomato-basil mixture over cheese. Repeat the cheese layer and tomato-basil layer. Top with the remaining third of cheese. Cover with plastic wrap and refrigerate for 24 hours (or freeze). To serve, allow the torta to come to room temperature for 30 minutes (2 hours if frozen). Invert onto a platter, provide a spreader and serve with crostini. To make crostini: Preheat oven to 350°. Cut French bread into thin slices and place on a cookie sheet. In small bowl, combine olive oil, herbs and garlic. Spread or brush each slice lightly with the herb-garlic mixture and bake for 5 to 7 minutes until golden.

Sundried Tomato Basil Pesto Chicken Wrap

Sundried Tomato Basil Pesto Chicken Wrap

 

4 Mission® Sundried Tomato Basil Wraps

4 (6 ounce) chicken breasts, boneless skinless

salt to taste

coarse ground black pepper to taste

1 T. olive oil

1 package spring mix lettuce

pesto (add to taste)

1 C. walnut halves

1 C. Gorgonzola cheese, crumbled

1 Granny Smith apple, thin slices

 

Season chicken breasts with salt and pepper. Broil or sauté in olive oil until done, approximately 10 minutes. Slice diagonally. Heat Mission Wraps in a hot skillet 15 seconds on each side. Keep warm.

On each wrap, place a portion of spring mix in center. Arrange chicken slices on top of lettuce. Add pesto, walnuts, cheese and apples. Fold bottom edge and roll from left to right, to leave one end open. Serve.

 

Lamb and Sweet Peppers

Lamb and Sweet Peppers

 

8 lamb rib or loin chops, cut 1 inch thick

Salt and black pepper

3 small green, red, and/or yellow sweet peppers, cut into 1-inch pieces

2 cloves garlic, minced

1 T. snipped fresh oregano

1 T. olive oil or cooking oil

1/4 C. sliced pitted green or ripe olives

 

Preheat broiler. Trim fat from meat. Place chops on the unheated rack of a broiler pan. Sprinkle with salt and black pepper. Broil meat 3 to 4 inches from heat for 10 to 15 minutes for medium (160 degrees F), turning meat over after half of the broiling time. Season chops with salt and pepper. Transfer to a serving platter. Meanwhile, in a large skillet cook sweet peppers, garlic, and oregano in hot oil for 8 to 10 minutes or until sweet peppers are crisp-tender. Add olives. Cook and stir until heated through. Spoon over chops.

Mu Shu-Style Pork Roll-Ups

Mu Shu-Style Pork Roll-Ups

4 10-inch flour tortillas

1 tsp. toasted sesame oil

12 ounces lean boneless pork, cut into strips

2 C. loose-pack frozen stir-fry vegetables (any combination)

1/4 C. bottled plum or hoisin sauce

Preheat oven to 350 degree F. Wrap tortillas tightly in foil. Heat in preheated oven for 10 minutes to soften. (Or wrap tortillas in white, microwave-safe paper towels; microwave on high [100 percent] power for 15 to 30 seconds or until tortillas are softened.) Meanwhile, in a large skillet heat sesame oil over medium-high heat. Add pork strips; stir-fry for 2 to 3 minutes or until done Add stir-fry vegetables. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Spread each tortilla with 1 T. of the plum or hoisin sauce; place a quarter of the meat mixture just below the center of each tortilla. Fold the bottom edge of each tortilla up and over the filling. Fold in the sides until they meet; roll up over the filling.

Beef and Cabbage Wraps

Beef and Cabbage Wraps

 

8 8-inch flour tortillas

12 oz. lean ground beef

1/2 C. chopped onion (1 medium)

1 C. frozen whole kernel corn

1/2 to 2/3 C. bottled barbecue sauce

2 C. packaged shredded cabbage with carrot (coleslaw mix)

 

Wrap tortillas tightly in foil; place on baking sheet. Heat in 350 degrees F oven 10 minutes or until heated through. Meanwhile, in large skillet cook beef and onion until beef is brown and onion is tender. Drain. Stir in corn and 1/3 C. barbecue sauce. Cook and stir until heated through. To serve, spread one side of tortillas with some of the remaining barbecue sauce. Spoon about 1/2 C. filling on each tortilla. Add shredded cabbage mix. Roll to make wraps.

Basic Mayonnaise & Variations

Basic Mayonnaise & Variations

 

4 large egg yolks

1 teaspoon dry mustard

1½ cups vegetable oil (we used canola)

2 tablespoons lemon juice

salt + pepper to taste

 

Throw egg yolks and mustard into the bowl of a food processor. With the food processor running, very slowly pour a slow, steady stream of the vegetable oil into the egg yolks until the “mayo” forms. Add lemon juice and process just to combine. Season with salt and pepper. Makes about 2 cups of mayonnaise that will keep for about a week.

 

Variations on Basic Mayonnaise:

Put about 1 cup of basic mayonnaise back in the food processor, and for each of the variations below:

 

Garlic Basil Mayonnaise:

Throw a bunch of washed and dried fresh basil and 2 cloves of chopped garlic into the food processor with the basic mayonnaise, then process until the basil is chopped. We also though you could just stir prepared basil pesto into mayonnaise, but we didn’t feel like making pesto first.

 

Spicy Curry Mayonnaise:

Stir in about 1 teaspoon each of curry powder and sriracha hot sauce. Season with black pepper.

 

Lemon Caper Mayonnaise

Add grated zest and juice of 1 lemon and about 2 tablespoons capers into the food processor with the basic mayonnaise, then process until the capers are finely chopped.

Blackened Beef Stir-Fry

Blackened Beef Stir-Fry

 

12 ounces boneless beef top sirloin steak or top round steak

2-1/4 tsp. blackened seasoning for beef

2/3 C. water

2 T. tomato paste

2 tsp. cornstarch

1/2 tsp. instant beef bouillon granules

1 T. cooking oil

1 16-ounce package frozen stir-fry vegetables (any combination)

3 C. hot cooked rice

 

If desired, partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into thin bite-size strips. Sprinkle steak strips with 2 tsp. of the blackened seasoning; toss to coat well. For sauce, in a small bowl stir together the water, tomato paste, cornstarch, beef bouillon granules, and remaining 1/4 tsp. blackened seasoning; set aside. In a wok or large skillet heat oil over medium-high heat. Add stir-fry vegetables. Cook and stir for 2 to 3 minutes or until crisp-tender. Remove vegetables from wok. Add beef strips to hot wok. (Add more oil as necessary during cooking.) Cook and stir for 2 to 3 minutes or until desired doneness. Push meat from center of wok. Stir sauce. Add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir together to coat all ingredients with sauce. Heat through. Serve over rice.

Lemony Alfredo-Style Fettuccini

Lemony Alfredo-Style Fettuccini

 

2 C. loose-pack frozen broccoli, green beans, pearl onions and red pepper (or California, oriental or Italian blend)

8 ounces dried spinach fettuccine or plain

2 ounces cream cheese, cut up

1/2 C. evaporated fat-free milk

1/4 C. grated parmesan cheese

1/2 tsp. finely shredded lemon peel

1/4 tsp. freshly ground black pepper

Dash ground nutmeg

 

Cook the mixed vegetables according to package directions, except omit any salt. drain and keep warm.

Cook the fettuccine according to package directions, except omit any oil or salt. drain fettuccine. return to pan. cover; keep warm. Add cooked vegetables, cream cheese, evaporated milk, parmesan cheese, lemon peel, pepper and nutmeg to pasta in pan. Heat through, tossing gently until cream cheese is melted and fettuccine is well coated. Serve immediately.

Sweet Beans and Noodles

Sweet Beans and Noodles

 

8oz. dried Linguine

1 ½ C. frozen shelled Edamame

1 C. shredded Carrot

10oz. container refrigerated Alfredo Sauce

2 tsp. snipped fresh Rosemary (or ½ tsp. dried)

 

Cook linguine according to package directions, adding soybeans and carrot in the last 10 minutes of cooking. Drain and return to pan. Add alfredo sauce and rosemary to noodle mixture in pan; toss to combine. Heat through and serve.

Tortellini Alfredo with Roasted Peppers

Tortellini Alfredo with Roasted Peppers

 

1 9-ounce package refrigerated meat- or cheese-filled tortellini

1 4-ounce jar roasted red sweet peppers

1/2 C. refrigerated light Alfredo sauce

1/2 C. shredded fresh basil

1/4 to 1/2 tsp. coarsely ground black pepper

 

Cook tortellini according to package directions; drain. Meanwhile, drain sweet peppers and cut into 1/2-inch-wide strips. In a large saucepan heat Alfredo sauce. Stir in cooked and drained tortellini. Reduce heat and add sweet peppers. Simmer for 5 minutes, stirring often. Before serving, stir in half of the basil. Sprinkle with the remaining basil and the black pepper.

Cream (or not) of Artichoke Soup

Cream (or not) of Artichoke Soup

 

2 T. extra-virgin olive oil

4 onions (about 1-1/2 pounds), coarsely chopped

4 to 6 cloves of garlic, chopped

4 C. chicken stock, preferably homemade

1 15-ounce can garbanzo beans (chickpeas), drained & rinsed

2 14-ounce cans artichokes (packed in water), drained, rinsed & coarsely chopped

1 C. heavy cream (optional)

 

Heat olive oil in a large pot on medium heat, then add the onions. Stir to coat with oil, cover, and cook until onions are soft and starting to brown, stirring frequently, about 8 to 10 minutes. Make a space in the center of the pot and add the garlic, stirring so it all touches the bottom of the pot. Cook, stirring, two minutes. Add the artichokes, garbanzo beans, and chicken stock. Bring to a boil, then simmer with the lid barely cracked for about 30 minutes. Purée with an immersion blender, or transfer in batches to a countertop blender and very carefully purée, then return to the pot. Stir in the cream if desired, let cook a few more minutes, then salt and pepper to taste. Serve plain or dressed up with whatever you like: a dollop of sour cream; chopped chives or parsley or scallions; some cheddar, jack, or Irish Shannon (my new favorite cheese); a sprinkling of crispy fried shallots; or a few big fat homemade croutons.

Lemon Chicken with Capers and Linguini

Lemon Chicken with Capers and Linguini

 

1 can of canned chicken (12.5 oz)

1/4 tsp. salt

1/8 tsp. pepper

1/4 C. white flour

1/4 C. olive oil

1 T. capers, drained

2 T. lemon juice

1/2 C. chicken broth

4 oz linguini

 

Cook linguini according to directions on package. Drain chicken and break it up into bite-size pieces without shredding it. Mix flour, salt and pepper in a bowl. Heat oil in a medium-sized skillet over medium-high heat. Coat the chicken in the flour mixture and brown it in your skillet, stirring often, until golden. Remove chicken from pan and keep warm. Add capers, lemon juice, and chicken broth to pan and heat until boiling. Let boil until sauce cooks down to about 1/4 cup. Add chicken back to pan and stir to coat. Serve over cooked linguini. Enjoy!

Creamy Cabbage

Creamy Cabbage

 

4 C. Shredded cabbage

1/2 C. Diced bacon

1 T. Flour

1/2 tsp. Salt

1/4 tsp. Paprika

1/8 tsp. Pepper

1 C. Milk

1 C. Soft bread crumbs

 

Preheat oven to 400°. Boil cabbage 7 minutes; drain and place in a 1 quart casserole.. Fry bacon; remove and drain all but 2 T. drippings. Stir in flour, salt and paprika; add milk slowly and cook until thickened. Pour sauce over cabbage, top with bread crumbs and sprinkle with bacon. Bake 15 minutes

Nell’s Fried Cabbage

Nell’s Fried Cabbage

1 head cabbage

8 to 16 ounces bacon

1/2 C. chopped onion

Garlic salt

Salt and pepper

Pimiento — optional

Dash Worcestershire sauce

Fry bacon. Add onion and chopped cabbage to the bacon drippings. Add a dash of Worcestershire sauce. Sprinkle with garlic salt generously. Add salt and pepper according to taste. Sprinkle with crumbled bacon and serve.

Ranch Chicken

Ranch Chicken

 

4 bone in chicken breast halves (preferably with skin)

1/2 c. Ranch dressing

1 c. Italian style breadcrumbs

1/2 c. grated parmesan (also grated Romano cheese is good)

Salt and pepper to taste

 

Marinade chicken in ranch overnight or at least four hours. Preheat oven to 450. Combine breadcrumbs, cheese, sage, and salt and pepper. Coat breasts in breading and place in a 9X13″ baking dish. Bake in oven covered for 20 minutes and then reduce heat to 350 and bake for 30 minutes. If you use boneless skinless breasts cook at 400 degrees for 20 minutes.

Orzo with Spinach and Tomatoes

Orzo with Spinach and Tomatoes

 

 

1 pound spinach, washed, dried, stems removed

1 pint grape or cherry tomatoes, halved

2 lemons, zested

1 1/2  C. orzo, cooked to al dente

1 T. extra-virgin olive oil, 1 turn of the bowl

24 basil leaves, torn or thinly sliced

Salt and pepper

 

Pile spinach leaves in stacks 1 on top of the other. Thinly slice stacks of leaves to make spinach confetti. Pile shredded spinach into the bottom of a medium sized mixing bowl. Halve grape or cherry tomatoes with a paring knife and add them to the mixing bowl. Add the zest of 2 lemons to the bowl and save the lemons in the refrigerator to juice for another recipe. Add hot cooked and drained orzo pasta to the mixing bowl. The heat of the pasta will wilt the spinach and warm the tomatoes at the bottom of the bowl and get the juices flowing from veggies. The heat of the pasta will also release the flavor and oils in the lemon zest. Drizzle 1 T. extra-virgin olive oil over the pasta and toss to combine the veggies and orzo. Add basil and salt and pepper and toss to combine. Taste your orzo to adjust seasonings and serve.

Butter Baked Cabbage

Butter Baked Cabbage

 

1 head Cabbage

½ Stick Butter (or more)

Salt and Pepper

 

Preheat a very hot oven. Bring a large pot of water or stock to a boil. Remove a minimal amount of the outer leaves and quarter the cabbage, leaving the core intact. Place quarters into pot and boil for 8 minutes or so. While this is going, melt some butter separately in a small saucepan. After the cabbage is done, drain well and take out a baking dish. Pour in a small amount of the melted butter to coat the bottom and then place the drained quarters cut side up in the dish. Pour over the remainder of the melted butter and season very well with salt and pepper. Transfer to the oven and bake for 25 minutes. The cabbage is very sweet and so the bottom and the upper parts should blacken and caramelize.

Asian Pork and Baby Peas

Asian Pork and Baby Peas

 

2 tsp. Vegetable oil

1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices

2 clove garlic, crushed with press

1 package (10 ounces) frozen baby peas

3 T. reduced-sodium soy sauce

2 T. seasoned rice vinegar

1 T. fresh ginger, peeled and grated

1 T. mild molasses

1/4 tsp. crushed red pepper

 

In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot. Add pork slices and garlic, and cook until they are browned on the outside and just lose their pink color on the inside, about 6 minutes, stirring occasionally. Transfer pork to plate. To same skillet, add frozen peas, soy sauce, rice vinegar, ginger, molasses, and crushed red pepper; cook, about 4 minutes, until peas are heated through. Return pork to skillet; toss to coat. Spoon pork mixture over rice to serve.

Perfect Buttered Cabbage

Perfect Buttered Cabbage

 

Cabbage – 1, any size

Butter – 50g (2 oz)

Salt and freshly ground pepper

 

Bring a large pan of water to the boil. Cut the cabbage in quarters, wash well and remove the stems with a sharp knife. Plunge the cabbage into the boiling water, cover the pan only until the water returns to the boil, which must be as fast as possible. Remove the lid and let the cabbage cook gently until just tender and still a vibrant green. Drain in a large colander, slicing through the chunks with a knife until all the water has drained away and the pieces are a manageable size, about 2.5 cm (1 inch) or so across. Return to the pan. Smother with at least 50g (2 oz) of butter, season and stir over a very low heat for 5 minutes. Serve piping hot.

Easy Pesto Salmon

Easy Pesto Salmon

 

2 cups fresh spinach leaves

1/2 cup basil leaves

1/4 cup fat-free, less-sodium chicken broth

1 tablespoon olive oil

1/4 teaspoon salt

3 garlic cloves, peeled

Cooking spray

2 (6-ounce) salmon fillets, skinned

2/3 cup hot cooked brown rice

 

Preheat oven to 400°. Place the first 6 ingredients in a food processor or blender, and process until smooth. Spoon 3 tablespoons pesto into bottom of an 8-inch square baking dish coated with cooking spray. Top with the salmon fillets, and spread with the remaining pesto. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve with rice.

Salmon Chowder

Salmon Chowder

 

3 tablespoons butter

3/4 cup chopped onion

1/2 cup chopped celery

1 teaspoon garlic powder

2 cups diced potatoes

2 carrots, diced

2 cups chicken broth

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried dill weed

2 (16 ounce) cans salmon

1 (12 fluid ounce) can evaporated milk

1 (15 ounce) can creamed corn

1/2 pound Cheddar cheese, shredded

 

Melt butter in a large pot over medium heat. Sauté onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

One-Pot Salmon with Snap Peas and Rice

One-Pot Salmon with Snap Peas and Rice

 

1 cup long-grain white rice

1 pound salmon fillet, skin removed

Kosher salt and pepper

4 ounces sugar snap peas, trimmed

1/3 cup low-sodium soy sauce

4 scallions, trimmed and sliced

2 tablespoons rice vinegar

1 tablespoon grated ginger

1 tablespoon dark brown sugar

 

Mix the rice and 2 1/3 cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Slice the salmon on a diagonal into four 3/4-inch-thick pieces. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes. Scatter the peas over the salmon and rice. Cover and cook until the rice and peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes. Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas and serve. Technique: You can adapt this one-pot cooking method to shrimp and scallops. (Add them with the peas, after the rice has cooked for about 15 minutes.) The key is covering the skillet, so everything steams together. If your pan doesn’t have a lid, use a baking sheet.

Curried Pumpkin Soup

Curried Pumpkin Soup

 

1 1/2 pound pumpkin

1 oz butter

1 onion

1 level tablespoon curry powder

1 oz flour

1 pint vegetable stock

1 dessert spoon tomato puree

1/2 pint milk or cream (I prefer cream)

Salt & pepper

 

Melt the butter and slowly cook the onions, add the curry powder and flour and cook for 1 minute stirring all the time. Then add the stock, add the pumpkin and cook for about 40 minutes until tender. Put the soup in a blender and blend until smooth, return the soup to the saucepan and add the milk or cream, add seasoning and serve when the soup has reheated.

Bulgur Wheat with Dried Cranberries

Bulgur Wheat with Dried Cranberries

1 C. water

1/2 C. dry bulgur wheat

1 1/2 T. chicken bouillon granules

1 tsp. butter

1/4 C. dried cranberries

 

Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes.  Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.

 

Yield:

Calories:

Fat:

Fiber:

Quick Beef and Rice

Quick Beef and Rice

 

1 pound ground beef or turkey

2 cups rice

1 package onion soup mix

4 cups water

1 15 oz. can cream of mushroom soup

 

Brown the ground meat and drain if necessary. Add soup mix, rice, soup, and water and bring to a boil. Cover and simmer for 20 minutes, till rice is done.  Options: You can leave out the cream of soup if you don’t have it or just make a simple white sauce. If you don’t have any onion soup mix, sauté an onion and add 2 tsp. beef bouillon instead.

Spinach Lentil Sauté

Spinach Lentil Sauté

1 C. lentils, sorted and rinsed
1 C. long grain rice
2 quarts water
1 C. onion, diced
2 tsp. garlic, chopped finely
1 T. olive oil
1 pound fresh mushrooms, washed and quartered
1 package (lO-oz) frozen chopped spinach, thawed and drained
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 C. grated Swiss cheese

Bring water to a boil; add lentils and rice. Simmer until lentils are tender; drain and set aside. Sauté onion and garlic in oil until softened, about 3 to 4 minutes. Stir in mushrooms, spinach, salt, pepper and cayenne. Sauté mixture until mushrooms are almost cooked through. Stir in reserved lentils; heat through. Remove from heat to a serving dish and sprinkle with cheese.

Carrot and Pasta Soup

Carrot and Pasta Soup

 

8 cups chicken broth

2 carrots, peeled and sliced thinly

3/4 cup small pasta (the smaller the better!)

1/2 tsp parsley

1/2 tsp marjoram

1/2 cup grated Parmesan

 

Put the sliced carrots in the chicken broth and bring to a boil. Turn the heat down and cover, simmering for 8 minutes. Add the pasta and cook uncovered until done (however long your pasta needs to cook). Stir in the herbs and the Parmesan. Serve with extra grated Parmesan at the table, if desired. (tag: frugal)

Braised Cherry Tomatoes and Roasted Shallots

Braised Cherry Tomatoes and Roasted Shallots

2 T. extra virgin olive oil

6 shallots, peeled and quartered

3 baskets cherry tomatoes, stemmed and washed

1 C. vegetable stock or chicken stock

1 T. sherry vinegar

Sea salt and cracked black pepper

 

Preheat oven 375°.  In a large ovenproof sauté pan heat olive oil until very hot. Add the shallots and cook over high heat until the shallots brown about 5 minutes. Add the tomatoes and vegetable stock and bring to a boil. Cover and place in the oven. Cook about 20 minutes until the tomatoes are tender. Remove from the oven and add the vinegar and season well with sea salt and black pepper. Serve warm.

Feeding Toddlers

Feeding Toddlers

First Finger Foods

 

Cheerrios

Diced Banana

Cooked, diced Sweet Potato

Avocado Cubes

 

Tofu Squares

Cubes of Whole Grain Bread, without crust

Diced Peaches or Pears

 

Small Cooked Pasta Shapes

Soft Chicken or Meats

Small squares of Grilled Cheese Sandwich

Plain (non honey) Graham Crackers

Hard Boiled Egg Yolk

 

 

Forbidden Toddler Foods

 

Whole Hot Dogs

Large Chunks of Meat, Cheese or Fruit

Whole Grapes

Hard, Gooey or Sticky Candy

Globs of Peanut Butter

Popcorn

Raw Vegetables

Braided Herb Bread

Braided Herb Bread

1 T. Salt

1 T. Rosemary

4 tsp. active dry yeast

7 C. All-purpose flour

2 1/2 C. Water

1 T. Butter

1 Egg, slightly beaten

 

In a large bowl, combine salt, rosemary, yeast and 2 1/2 cups flour. In 2 quart saucepan over low heat; heat water and butter until very warm (120 to 130 degrees F). Butter does NOT need to melt completely. With mixer at medium speed, gradually beat liquid into dry ingredients. Beat 2 minutes, scraping bowl occasionally. Add 1 cup flour or enough to make a thick batter; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in 3 1/2 cups flour to make a soft, sticky dough.  Place in a greased bowl; cover with towel. Let dough rise in a warm place, away from draft, until doubled, about 1 1/2 hours.  Punch down dough and turn onto well floured surface. Knead until smooth and elastic, about 10 minutes. Divide into 6 equal pieces; roll each piece into an 18 inch rope. On one side of a large cookie sheet, braid 3 ropes. Repeat with remaining ropes. Cover with towel; let rise in a warm place until doubled, about 30 minutes.  Preheat oven to 450 degrees F. Brush tops of loaves with egg. bake 30 minutes or until loaves sound hollow when tapped with fingers. Remove to racks to cool.

Easy Bleu Cheese Dip

Easy Bleu Cheese Dip

1 C. each Mayonnaise & Sour Cream
1/4 C. Bleu Cheese
1 tsp. Red Wine Vinegar
Dash of Tabasco

Dash of Worcestershire

2 Garlic Cloves Crushed

1 to 2 tsp. fresh herbs finely chopped (chives, parsley, cilantro)

Mix all ingredients and chill.