Almond Chicken Salad Croissants

This is so easy, and the perfect dinner to follow the roast chicken from last night.  I don't really measure the ingredients, but the measurements should give you a guide.  You can add more or less of anything for a combination to your liking.


Almond Chicken Salad Croissants

3 cups cooked and seasoned chicken, diced (I used leftovers from the roasted chicken below.)
1 cup grapes, halved
1 cup pineapple tidbits
1 cup salted almonds (I chopped mine)
1 cup celery
mayonnaise
seasoning salt, pepper
lettuce

Combine first 5 ingredients.  Add mayonnaise and stir to make a dressing.  You can dilute it with milk if you like.  Season with seasoning salt and pepper to taste.  Serve on split croissants with a leaf of lettuce.

Served with potato chips, fruit slices, veggies and dip.

Lemon-Herb Roast Chicken and Oat Dinner Rolls

Lemon-Herb Roast Chicken

1 roasting chicken (4-5 pounds)
2 Tbsp butter
2 tsp kosher salt (or half as much table salt)
3 garlic cloves, minced
3 fresh herb sprigs (I love thyme--rosemary or marjoram would work too.)
1 half lemon, cut into two pieces
1 Tbsp olive oil
1 onion, sliced thick
carrots, celery sticks, etc as desired (optional)
1 cup water

Heat oven to 450.
Remove giblets from cavity of chicken.
Rub chicken with butter all over.  Salt inside and out.  Put garlic, herbs, and lemon in it's cavity.

Spread olive oil in roasting pan.  Arrange onions and veggies over the bottom of pan.

Place chicken on top.  Pour in water.

Roast until cooked (about 1 1/2 hours-2 hours.)  Meat thermometer in thick part of breast should read 170 degrees.

Let stand 15 minutes.  Carve and enjoy!

Served with: Mashed potatoes and gravy from the drippings (see roast beef post below for that recipe.), carrots from the roasting pan--oh so flavorful!, green salad, and oat dinner rolls.

Oat Dinner Rolls

2 c quick oats

2/3 cup packed brown sugar

1/4 c butter, cubed

1 T salt

3 c boiling water

2 T yeast

1 c whole wheat flour

5 c white bread flour

Additional butter, melted

Combine in Bosch: oats, brown sugar, butter, and salt.  Mix in boiling water.  Cool to 110-115 degrees.  Add wheat flour and yeast.  Mix in enough remaining flour to form soft and slightly sticky dough.  Knead 8 minutes. 

Place in greased bowl, turning to grease top.  Cover and rise about an hour (finger indentation in risen dough should remain.)  Punch down.  Turn onto lightly floured surface.  Divide into 24 pieces and shape into balls.  Place 15 balls in greased 9x13 pan and 9 balls in greased 7x11pan.  Cover and rise about 45 minutes.  Bake at 350 for 25-30 minutes or until golden brown.  Remove pan to wire rack; brush rolls with melted butter.  These freeze well--just thaw on counter and reheat in the oven. 

Salisbury Steak with Onion Gravy

We bought half a cow this year, and this is something new we tried with all that beef!  Everyone liked it and it was really easy.  

Salisbury Steak with Onion Gravy
1 egg
1 can Condensed French Onion Soup
1/2 cup dry bread crumbs (I used my 'old' bread reduced to crumbs in the magic bullet)
1/4 tsp salt
pinch of pepper
1 1/2 lbs ground beef
1 Tbsp. flour
1/4 cup water
1/4 cup ketchup
1 tsp Worcestershire sauce
1/2 tsp mustard
6 cups hot cooked egg noodles or rice

In large bowl, beat egg.
Stir in 1/3 cup soup, bread crumbs, salt, and pepper.
Add beef and mix.
Shape into six patties.
Brown patties in a skillet over medium heat for 3-4 minutes per side.
Remove and set aside.  Discard drippings.
Combine flour and water until smooth.  add ketchup, Worcestershire sauce, mustard, and remaining soup.  Pour in skillet.  Bring to boil.  Cook and stir 2 minutes.
Return patties to skillet; cover and simmer 15 minutes, turning patties once.
Serve patties and gravy over noodles or rice.

Served with: fruit, steamed broccoli, and homemade bread.

Veggie Salad Pizza, Chicken Caesar Salad Pizza, and Oatmeal Raisin Cookies

Served for Staff Luncheon March 2011

Veggie Salad Pizza
This is always a hit.  It is so fresh tasting and delicious!

1 multigrain pizza crust (see below)

2/3 c favorite Italian dressing +1 tsp (divided)

1/2 c Parmesan or Italian blend cheeses

1 t lemon pepper

1 garlic clove, minced

1  pkg reduced fat cream cheese (8 oz)

2 cups thinly sliced romaine

2 cups small broccoli florets

1 c diced peppers (red, yellow, orange, green, banana. . . etc.)

1 green onion, chopped

3 mushrooms, chopped

1 cucumber, chopped

2/3 c halved cherry or grape tomatoes

1 half avocado, diced

sliced olives (1/2 a small can, or to taste)

Combine dressing, parmesan, lemon pepper and garlic.

Combine cream cheese with 1/2 of dressing mixture until smooth.

Spread cream cheese mixture on crust. Combine romaine, broccoli, peppers, onion, mushrooms and cucumber with remaining dressing. Toss until coated. Place veggies on top of cream cheese. Toss avocado in 1 tsp dressing to preserve color. Top pizza with avocado, tomatoes and olives. Chill until ready to serve. Yields: 16 appetizer servings

This can also be made as a Chicken Salad Pizza—Cook 1 lb chicken with lemon pepper. Follow directions above, using for the vegetables: 5 c romaine, 1 diced red pepper, 3 mushrooms, 1 green onion, 1/2 cucumber, 2/3 c tomatoes. Then top pizza with chicken slices rolled in residual dressing.

Chicken Caesar Salad Pizza

1 multigrain pizza crust

1/2 c Caesar Salad dressing

1/2 c Parmesan Cheese, divided

1 t lemon pepper

1 garlic clove, minced

1  pkg reduced fat cream cheese (8 oz)

5 cups thinly sliced romaine

3 chicken breasts, cooked and sliced

1/2 red pepper, chopped

Combine dressing, 1/4 cup parmesan, lemon pepper and garlic.

Combine cream cheese with 1/2 of dressing mixture until smooth.  Add half of the chicken, chopped small.  Spread over crust.  

Toss lettuce with remaining dressing mixture.  Spread over crust.  Garnish with red pepper and remaining chicken slices.  

Multigrain Pizza Crust

Combine in bowl:

1 c white flour

1 c wheat flour

1/2 quick oats

1 t sugar

1 t salt

1 T instant yeast

Mix. Add 1 c water and 2 T olive oil. Combine thoroughly. Turn onto lightly floured board and knead 6 minutes, adding white flour as needed to form soft dough. Let rest for 10 minutes, covered. Roll out to desired size. Place on baking stone sprinkled with cornmeal. Allow to rise while oven pre-heats to 425. Pierce crust with fork. Bake in 425 oven for 15 minutes. Cool on wire rack. 


Oatmeal Raisin Cookies
I think these are fantastic!

2 cups old fashioned oats
1 1/4 cup flour
1/2 tsp soda
1/2 tsp baking powder
1/4 tsp salt
1/2 + 3 Tbsp butter, softened
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 egg
1 Tbsp milk
1 tsp vanilla
1 cup coarsely chopped walnuts*
1 cup raisins

Heat oven to 350.  Combine oats, flour, soda, powder, and salt in a bowl and set aside.  In a separate bowl, cream butter with both sugars until fluffy.  Add egg, milk, and vanilla and blend.  Stir in the oat mixture, pecans, and raisins.  Using a 1/4 scoop, place dough balls on cookie sheets or baking stones (about six per sheet.)  Flatten slightly with the bottom of a cup.  Bake about 15 minutes.  Cool on wire rack.  (If you want to make them small, bake at 375 for 10-12 min.)

*I have substituted pecans here with good results, but like to toast them first.  To toast pecans, place on cookie sheet and bake at 350 for 10 minutes.

Served with fruit kebabs.

Ranchiladas and Mexican Rice

Ranchiladas

2 cups shredded, cooked chicken
3 cups shredded Mexican cheese blend  (12 oz)
1/3 cup prepared Hidden Valley Ranch salad dressing
1/3 cup sour cream
4 oz can diced green chiles
6 flour tortillas

Mix together chicken, half of cheese, salad dressing,
sour cream and green chiles.  Divide among and spoon
evenly down center of each tortilla.  Roll up
tortillas and place seam side down in a greased 11X 7”
baking pan.  Top with remaining cheese.  Cover with
foil and bake at 350o for 20 minutes.  Remove foil and
bake 10 more minutes.  Garnish with lettuce, pico do gallo,
sour cream, olives, or guacamole as desired.

Mexican Rice

3 T oil

¼ chopped onion

1 c rice

Brown together.

Add:

2 c chicken broth

1 tsp chopped garlic

1/2 tsp cumin

1/2 small can tomato sauce

Simmer on low 20 minutes. Stand 5 minutes. Fluff.

Mini Meatloaves with Potatoes Au Gratin

Mini Meatloaves

1 egg

3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1/2 teaspoon salt

1/4 t onion powder

1/8 t garlic powder

1/8 t pepper

1 pound ground beef

2/3 cup ketchup
2 T packed brown sugar

1 1/2 teaspoons prepared mustard

Preheat oven to 350 degrees. Spray a 9x13 inch-baking dish with non-stick cooking spray.

In a large bowl, combine the egg, milk, cheese, oats and seasonings. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place in dish.

In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spoon over each meatloaf.

Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Potatoes Au Gratin

3 to 4 potatoes, sliced thinly

3/4 cup milk

salt

Italian seasoning

Onion powder

Pepper

Butter

1 c grated cheese

2 T parmesan cheese

Heat oven to 350 degrees. Grease an 8x8 baking dish. Place potatoes inside in three layers. On top of each layer, sprinkle salt, Italian seasoning, onion powder, and pepper to taste. Pour milk over all.  Cover with foil and bake one hour. Uncover. Sprinkle with cheeses. Bake 10 more minutes.

Lasagna with Focaccia Bread

Lasagna

1 lb ground beef
salt and pepper
1 jar Ragu
2 cups mozzarella or Italian Cheese blend
16 oz cottage cheese
1/2 cup parmesan cheese
1 T dried parsley
1 egg
lasagna noodles, uncooked

Brown hamburger. Drain as needed. Add one jar Ragu Spaghetti Sauce.

Mix 16 oz cottage cheese with one egg, Parmesan and parsley.

Layer in 9x13 pan:
Lasagna noodles (uncooked), 1/2 cottage cheese mixture, about 1/2 mozzarella, 1/2 meat sauce, repeat. Top with remaining mozzarella. Bake covered at 350 about an hour. (Test noodles with butter knife for doneness.) Let stand 15 minutes before cutting.



 
Focaccia Bread

1 cup warm water
2 tsp sugar
1/4 cup olive oil
3/4 tsp salt
1 pkg instant yeast
2 2/3-3 cups flour
3 T grated Parmesan cheese
1/2 tsp dried basil
1/4 tsp garlic salt
1/4 tsp garlic powder
extra olive oil

In large bowl, combine water, sugar, olive oil, and salt. Add 1 cup flour and mix well. Add another cup of flour with the yeast. Stir to combine. Continue adding flour as needed to form a soft dough.

Knead on floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled (40 min to an hour.)

Punch down dough. Place dough in greased (or parchment papered) 15x10x1 inch baking pan. Pat dough flat and let stand 5 minutes. Press dough to edges of pan. Cover and let rise 20-30 minutes.
 
Combine cheese, basil, garlic salt and garlic powder. Set aside. Heat oven to 450.

When dough has started to rise, dimple at 1-inch intervals (use end of a wooden spoon or your finger). Brush dough with olive oil and sprinkle with seasoning mixture.

Bake 12-15 minutes, or until golden brown. Cut into squares. Serve warm.
Served with seasoned green peas.

Simple Sloppy Joes and Oven Fries

Simple Sloppy Joes

1 1/2 lbs hamburger
1 can Chicken Gumbo Soup
Ketchup
Mustard
Hamburger buns
Salt and Pepper

Brown hamburger and cook through.  Season with salt and pepper to taste (I really like Lawry's seasoned pepper.)  Add Chicken Gumbo Soup, a squirt of mustard and enough ketchup to flavor and color the sauce to your liking (about 1/4 cup.)  Simmer until ready to eat.  Serve on hamburger buns.

Oven Fries

3 russet potatoes, peeled, and cut into wedges (about 12 per large potato)
1/4 cup vegetable oil, divided
salt and pepper

Preheat oven to 475 degrees.

Soak potato wedges in hot tap water 10 minutes.  Drain and dry.  Toss with 1 T oil.

Meanwhile, cover rimmed cookie sheet with 3 T oil.  Sprinkle sheet with salt and pepper.

Lay potato wedges, cut side down, in single layer on baking sheet.  Cover tightly with foil.  Bake for 5 minutes.  Remove foil.  Continue to bake 10 minutes.  Turn pan.  Continue cooking about 5 minutes, until golden and crisp on bottom side.  Turn wedges over so the other cut side is down.  Bake 10 more minutes, or until crisp on both sides.  Remove to paper towel covered plate.  Sprinkle with additional salt as desired.  Serve hot with desired condiments.

Served with green salad and fruit.

Pizza!

Our Favorite Homemade Pizza
This makes two 15-inch pizzas, or three 12-inch ones.  

Pizza Crust
4 cups flour (bread flour, if you have it)
2 1/4 tsp instant yeast
1/2 Tablespoon salt
2 Tablespoons Olive Oil
1 3/4 cup warm water

Combine flour, yeast and salt in Bosch.  Add Olive oil.  Pour in water, mixing to combine, until ball forms.  Knead in Bosch 6 minutes.  If sticky, add a little extra flour as needed.  Spray the bowl with Pam, cover and let rise about an hour (until double.)  divide into two or three pieces.  Shape into balls and rise on floured or greased counter top, covered with plastic wrap, for 20-30 minutes. 

Preheat baking stone in 500 degree oven for one half hour before baking.

Shape each ball, one at a time, into desired pizza shape and size on cornmeal sprinkled parchment paper.  Brush each dough round with olive oil.  Sprinkle with garlic seasoning (we like Johnny's Garlic Spread at Costco).  Then top with favorite toppings.  Here are some of ours:

-Pizza (or Pasta) Sauce with Italian cheeses, peppers, mushrooms, and ham
-A thin layer of cream (maybe 2-4 Tablespoons) brushed over the crust.  Top with Italian cheeses.  This makes a great cheese bread, and if you go heavy on the cream, turns kind of alfredo-esque.  Yum!
-We also like BBQ sauce with grilled chicken, green onions, peppers, and bacon.

Bake your pizza at 500 degrees for 8-15 minutes.  More toppings means it will take longer.  I like my cheese browned and bubbly.

Serve with a green salad. 

Spaghetti and Meatballs

Spaghetti and Meatballs
Easy--from the Ragu bottle

1 lb ground beef
1/2 cup Italian seasoned bread crumbs
1 egg

Combine all ingredients.  Shape into 15 meatballs.  Brown in a little oil in a hot frying pan.

Meanwhile, heat 1 jar spaghetti sauce in a deep saucepan.  When boiling, add meatballs.  Simmer 20 minutes or until meatballs are cooked through.  Serve over spaghetti noodles.  Pass Parmesan cheese and a pepper grinder.

Served with: Best Breadsticks (see Feb 22 post), green salad.

Beef Broccoli, Creamy Berry Yogurt Trifle

Beef Broccoli

1 lb sirloin tip steak
1 bunch broccoli, cut into bite-sized pieces


2 Tbsp soy sauce
1 Tablespoon of juice (pineapple or orange)
dash of rice vinegar
1/2 tsp cornstarch

1 garlic clove, minced
1/2 tsp fresh ginger, grated
1/2 tsp peanut oil

peanut oil

Slice steak into bite sized thin slices, against the grain.Combine soy sauce, juice, vinegar and cornstarch.  Pour over beef.  Marinate 10-15 minutes.

Combine the garlic, ginger and 1/2 tsp peanut oil and set aside.

Heat peanut oil in large non-stick frying pan over medium high heat.  Add beef in a single layer and cook until almost cooked through.  Stir fry until cooked.  Remove from heat.  Heat a little more oil in the pan and stir fry the broccoli for a minute.  Add a little water (1/4 cup.)  Cover and reduce heat to low.  Steam about two minutes.  Broccoli should be crisp-tender and still bright green.  Move the broccoli to the sides of the pan.  Add the garlic/ginger/oil mixture to the middle of the pan and stir fry 30 seconds, until fragrant.  Add the beef and stir it all together with the broccoli until hot.  If you like a little spice, sprinkle with red pepper flakes.  Serve over rice.

Served with Chinese Pot Stickers (not ready to post that one yet. . . needs some touch ups), sliced fruit, rice, and Creamy Berry Yogurt Trifle.

Creamy Berry Yogurt Trifle

fresh or frozen berries (I used frozen Nature's Berries, from Costco--raspberries, blueberries, and marionberries)
fresh strawberries, quartered
12 oz whipped topping
3 containers of strawberry yogurt
1 angel food cake loaf

Cut up the angel food cake into squares.  Mix the yogurt with 8 oz of the whipped topping.  Layer cake, yogurt mixture, berries, repeating 3 times total.  Top with remaining whipped topping and garnish with fresh berries.  I think this is better after it sits overnight and the cake absorbs the yogurt a bit.

Chicken Divan

Chicken Divan

1 bunch broccoli, cut into bite sized pieces
3 cups cooked chicken, diced
2 cans cream of chicken soup (or one chicken and one mushroom)
1 Tbsp lemon juice
2 Tbsp mayonaisse
2 Tbsp sour cream
1/2 cup milk
3/4 cup cheddar cheese
lemon pepper
1/2 cup corn flakes crumbs

Heat oven to 350.
Steam broccoli a few minutes until crisp tender.
Arrange broccoli and chicken in greased 9x13 dish.
Combine remaining ingredients (except crumbs) and pour over chicken.
Sprinkle crumbs on top.
Bake 20-30 minutes, or until heated through.
Avoid overcooking the broccoli. 

Serve over rice.

Served with: fresh bread, fruit, Vanilla Pudding Chocolate Chip Cookies (see Favorite Treats tab)

Taco Soup with Cornbread

I love Taco Soup, but my family isn't too fond of it, so I always serve it with something they love: cornbread.

Taco Soup

1 lb hamburger

1 onion,diced

1 pkg taco seasoning (I only use about half to tone it down for my family)

1 large can diced tomatoes (26 oz)

1 can corn (undrained)

1 can kidney beans, drained and rinsed

1 can (8oz) tomato sauce

White corn chips

Grated cheese

sour cream, lettuce, tomato, avocado, olives, cilantro, green onions, salsa, etc.

Brown hamburger with onion.  Season meat.
Combine with tomatoes, corn, beans, and tomato sauce in pot (or crock pot.)
Cook until heated through (or let sit on low in crock pot until dinnertime.)
Serve with (or over crushed) tortilla chips.
Top with cheese and desired garnishes.

Cornbread

2 cups bisquick (I use Jiffy)

1/2 c cornmeal

1 tsp baking powder

1/2 c sugar

1 c milk

2 eggs

1 cube butter, melted

Stir all ingredients together, adding butter last. 

Pour into 8 or 9 inch square pan and bake at 350 for 30-35 minutes. 

Served with: Apple slices and Genene's Fruit Dip.

Easy Chicken Cordon Bleu, Rice Pilaf

If you're looking for an exactly measured recipe, this isn't for you.  It's just a throw together, but it's yummy.  I cut my chicken breasts and ham slices in half to make smaller portion sizes.  


Easy Chicken Cordon Bleu

chicken breasts, pounded to even thickness
slices of deli ham
swiss cheese
cornflake crumbs, bread crumbs
Good Season's Italian Dressing mix
egg
oil for browning

1 can cream of chicken soup
1/4 cup sour cream
milk

Place in each chicken piece: one slice of ham, one slice of cheese.  Roll up, securing with a toothpick or two.  Dip in egg, then in mixture of crumbs with italian dressing mix (use as much or little as you like.)

Heat oil in skillet over medium high heat.  Brown chicken on all sides.  Place on greased baking sheet.  Bake at 350 for 20-30 minutes, or until chicken is cooked through (this depends on the size you make them. . . I do them small, so they cook fast.)

Heat together chicken soup, sour cream, and milk to desired consistency.  Serve chicken with gravy.

Rice Pilaf
In saucepan, sautee 1 cup rice in 3 Tbsp olive oil.  Add 2 cups chicken broth, 1 grated carrot, 1/2 tsp dried onion flakes, 1 tsp dried parsley, and a dash of garlic powder and dried thyme.  Bring to boil.  Cover and reduce heat to simmer 15 minutes.  Add 1/2 cup frozen peas.  Return cover and let stand 5 minutes.  Mix together. 

Serve with: bread and a salad or fruit plate.

No Frying Chicken Parmesan

This was so easy, and my family ate it well.  I got it off the Ragu jar.  Nice for a teaching night when I don't have a lot of prep time or energy.

No Frying Chicken Parmesan
4 boneless skinless chicken breasts (I used two large Costco ones and cut them in half)
Italian Seasoned Bread Crumbs
1 egg, beaten
1 jar spaghetti sauce (my kids like Ragu)
shredded Italian cheese

Preheat oven to 400.  Dip chicken in egg, then coat in crumbs.  Place in greased baking pan.  Bake 20 minutes.  Pour sauce in pan around chicken.  Sprinkle cheese over chicken.  Bake 10 more minutes.  Serve over cooked spaghetti noodles.

Served with: french bread and green salad.

Italian Ravioli and Meatball Soup, Breadsticks

Italian Ravioli and Meatball Soup
serves 8

1 lb frozen meatballs (about 20)
    (I usually make my own)

1 T + 1 tsp olive oil
1 onion, chopped
3 cloves garlic, minced
pepper to taste

1 T parsley
3 cans beef broth; or 4 1/2 cups water plus 5 beef bullion cubes, dissolved in 1/2 cup boiling water (microwave the 1/2 cup water with cubes to dissolve)
2 cans Italian Style Stewed tomatoes (15 oz)
1 can diced tomatoes (15 oz)
2 zucchini, chopped small (I used the food chopper for this and the onion)

1 can small white beans (15 oz)
10 oz frozen small cheese ravioli or tortellini

Brown frozen meatballs in 1 T oil.  Remove from pan.  Add 1 tsp more oil and cook onion, garlic, and pepper until tender.  Add parsley, broth, tomatoes and zucchini and return meatballs to pan.  Simmer 10 minutes.  Turn to high, and add frozen ravioli and white beans.  Do not boil.  Simmer as soon as soup begins to boil.  Simmer 15 minutes.  Enjoy.

This freezes well.

Best Breadsticks

1 1/4 cup plus 2 T warm water

1 1/2 teaspoons salt

1 1/2 Tablespoons olive oil

4 cups flour

1 Tablespoon sugar

1 Tablespoon yeast (I use instant yeast)

 

To start with bread machine:

Put ingredients in machine in order listed.  Start Dough Cycle.

 

To start by hand:

Combine water, salt and oil in large bowl.  Beat in 1 1/2 cups flour.  Combine remaining flour, sugar and yeast.  Add to water mixture.  Stir until dough comes together.  Knead until smooth and elastic, about 5 minutes.  Pour a little oil onto the sides of the bowl, and spread oil to cover all sides and bottom.  Form dough into ball and place in greased bowl.  Turn to coat ball in oil.  Cover and rise about an hour in a warm place, or until doubled in size.  

 

To continue (from any method):

Punch dough down and shape into bread sticks.  (Roll into snakes and twirl two together, or roll dough to 1/2 inch thickness and slice into strips.)  Place on greased cookie sheets or parchment paper.  Brush with melted butter and sprinkle with garlic salt.  Rise 15-20 minutes.  (Preheat oven to 425.)

 

Bake at 425 10-12 minutes, and if desired, broil a minute or two to achieve desired brownness.  Remove from oven and brush again with butter.   Serve hot.

 

Note:  This also makes good French Bread.  Form dough into two small round loaves.  Rise 30-45 minutes.  Bake at 375 degrees for 30 minutes. 

 

Also makes great cinnamon sticks—bake as directed.  When done, brush with butter, and sprinkle sugar over sticks.  Then sprinkle with cinnamon.  YUM!

Easy Spaghetti with Meat Sauce, Seasoned Green Beans

Easy Spaghetti with Meat Sauce
We often serve this on my teaching night since it's fast, easy, and everyone likes it.

Heat skillet to medium high.  Add 1 lb ground beef.  Do not stir, allowing beef to brown on one side.  After a bit crispy on that side, turn the beef over to brown the other side.  After crisply browned on both sides, break mead up into small pieces and cook over medium heat until fully browned and cooked through.  Salt and pepper to taste.  Pour one jar of spaghetti sauce (Family Favorite: Ragu Traditional) over the beef.  Rinse jar with about 1/4 cup water and pour rinsing water and remaining sauce into skillet.  Simmer 10 minutes, or until ready to eat.

Meanwhile, cook 1 lb spaghetti noodles according to package directions.

Serve meat sauce over noodles alongside a vegetable or green salad and french bread (see French Loaves in previous post.)

Seasoned Green Beans

Place desired amount of fresh, trimmed, green beans in sauce pan.  Fill with one inch of water.  Heat over medium high heat until boiling.  Cover and reduce heat to simmer about 5 minutes, or until beans are crisp-tender.  Remove from heat and carefully drain.  Drizzle with olive oil.  Sprinkle with salt and lemon pepper to taste, and a dash of garlic powder.

Chicken Asparagus Soup and French Loaves

Chicken Asparagus Soup

This is delicious!

2 pounds thin fresh asparagus

2 large potatoes, peeled and diced

1 large onion, chopped

2 celery ribs, chopped

1 medium carrot, chopped

2 T fresh minced parsley (or 2 tsp dried)

2 garlic cloves, minced

2 T olive oil

2 cans (14.5 oz each) chicken broth

1 tsp salt

1/2 tsp pepper, divided

1 bay leaf

2 cups cubed cooked chicken

2 cups half-and-half cream

shredded parmesan (optional)

Cut upper half from asparagus spears; chop into bite-sized pieces and set aside. Place remaining stalks in large pot; cover with water. Bring to a boil. Reduce heat; cover and simmer 40 minutes. Strain, reserving 4 cups liquid. Discard stalks.

In Dutch oven, sauté potatoes, onion, celery, carrot, and garlic (and parsley, if using dried flakes) in oil until vegetables are tender. Stir in broth, salt, 1/4 tsp pepper, bay leaf and reserved cooking liquid. Bring to boil. Reduce heat; simmer uncovered, for 30 minutes. Discard bay leaf. Cool slightly.

Blend soup in covered batches until smooth. Return to pan. Add chicken, half-and-half, remaining pepper, and asparagus tips. Boil; reduce heat; simmer, uncovered, for 5 minutes, or until asparagus is tender. Stir in fresh parsley. Garnish with parmesan cheese. 

French Loaves

4 cups warm water
4 tsp salt
2 tsp sugar
4 Tbsp instant yeast
9-10 cups bread flour

cornmeal

In stand mixer (I use a Bosch), combine water, salt, sugar, and 5 cups flour.  Mix.  Add 3 cups flour and yeast.  Mix, and continue adding flour until soft dough forms and cleans sides of bowl. Knead in mixer 5 minutes.
Remove dough and cut in half.  Place each ball of dough in one of two large greased bowls and cover.  Rise in warm place until triple (at least an hour.)  Prepare two long cookie sheets with parchment paper sprinkled with a little cornmeal.  Divide each ball of dough into two pieces and shape each piece into long french loaf (about 12 inches).  Place two loaves on each cookie sheet.  Rise until double (30-60 minutes.)  Preheat oven to 450.  Sprinkle loaves with a little cornmeal and make four slits in the top of each loaf with a sharp knife.  Bake loaves for 15-20 minutes or until golden brown.  This bread freezes well--I bake it a bit less (just barely browning) if I am going to freeze it.  Thaw on the counter and crisp the room temperature loaf in a 400 degree oven for 5-10 minutes before eating, depending on how crispy you like your crust.

Serve with salad or fruit.

Roast Beef Sandwiches and Broiled Asparagus

Roast Beef Sandwiches
These are a favorite leftover after Crock Pot Roast Beef.  There are several variations:

1-Layer heated left over roast beef on sandwich buns.  That's all the kids want!  Andy and I like ours au jus--dipped in the drippings or in a concentrated beef broth--dissolve one beef bullion cube in 1/2 cup water.

2-Layer heated left over roast beef on bottom of sandwich buns. Top with hot mashed potatoes and gravy and then the top of the bun.  Andy likes mayonnaise with his.

3-Broil open buns--mayo on one side, a slice of muenster cheese on the other--until cheese is bubbly and buns are browned to your liking.  Heat meat separately and place in between bun halves.  Yum!


Broiled Asparagus
This is my favorite way to eat asparagus, and all my kids love it!

Trim*, wash, and dry asparagus.  Pour a little olive oil in a large rimmed cookie sheet.  Place asparagus spears on cookie sheet and roll them around until coated in oil.  Sprinkle generously with salt and fresh ground pepper.  Broil about 5 minutes, shaking pan once for even cooking.  When asparagus is tender, it's ready.

*To trim asparagus, bend a single stem.  It will naturally break where the stem starts to get woody--discard the bottom (or reserve for later use--see soup in following post) and cut all your spears to that length.

Crock Pot Beef Roast, Mashed Potatoes and Gravy, Seven Grain Bread

Crock Pot Beef Roast with Mashed Potatoes and Gravy
3-5 pounds Beef Roast (chuck is the most fall-aparty, but we have used others as well)
1 package Onion Soup Mix
1/2 cup water

Combine in Crockpot.  Cook on low 8 hours.  Remove meat and reserve.  (I usually go through it at this point to remove bones, large chunks of fat, etc.)

Pour the drippings through a strainer.  I have one of those gravy measuring cups that pours from the bottom, so you can pour off all the juice into another pot without pouring all the fat that settles on top.  Love it!

Pour the juices into a saucepan and bring to a boil.

Meanwhile, chop 3 large, peeled, potatoes into cubes.  Cover with salted water.  Bring to a boil.  Reduce heat and simmer until soft enough to mash.  When ready, pour off water into the saucepan with the meat juices.

Melt 1/2 cup butter (or 1/4 cup butter and 1/4 cup cream) and pour into potatoes.  Using blender, combine potatoes and butter.  Add milk to desired consistency.  Add salt and pepper to taste. 

Back to the gravy--combine about 2 Tablespoons of cornstarch with enough cold water to dissolve it.  Add gradually to the boiling meat juice/potato water combination, whisking to combine.  Add enough to thicken it to your liking.  Add salt and pepper to taste.


Seven Grain Bread

1 1/3 c warm water

1 T instant yeast

3 T dry milk powder

2 T vegetable oil

2 T honey

2 t salt

1 egg

1 c whole wheat flour

2 1/2  c bread flour

3/4 c 7grain cereal

Bread Machine:  Combine ingredients in order suggested by manufacturer in bread machine.  Select dough cycle.  When complete, shape dough into 2 round loaves.  Rise.  Bake at 375 25-30 minutes.   (Note:  I like to use hot water and let cereal soak in it first to soften.)

Bosch:  Double recipe.  Use HOT water.  Combine hot water with cereal in bosch for 10 minutes (to soften cereal).  Add milk powder, oil, honey, salt, eggs, and wheat flour.  Mix.  Add 2 c bread flour and yeast.  Mix continuously adding more flour as needed until dough pulls from edges of bowl and is not too sticky (total of about 5 cups bread flour.)  Knead 8 minutes.  Rise covered, in bowl.  Mix down and shape into round loaves (4 large).  Rise.  Bake at 375 25-30 minutes or until browned and crisp. 

Alternatively, bake about 20 minutes until lightly golden.  Cool.  Freeze for later use.  Thaw on countertop and bake at 375 an additional 15-20 minutes until browned and crisp.  Serve warm. 

Served with : green beans.

Southwestern Crockpot Chicken and Fruit Smoothies

Southwestern Crockpot Chicken

2 large frozen chicken breasts
1 small bag frozen corn
1 can black beans, drained
16 oz medium salsa

Place in crockpot.  Cook on low about 5 hours, until chicken is cooked and tender.  Break chicken into pieces.  Serve with tortilla chips and garnishes or on tortillas.

Garnishes:
Shredded Cheese
Lettuce
Tomatoes
Avocado or guacamole
Sour Cream
Cilantro
Lime wedges

Fruit smoothies

My kids love these. . . they're a little different every time, but here's a start:

1  6-oz can pine-orange-banana juice--Dole (or whatever juice you have on hand)
1  6 to 8 oz yogurt, any flavor
1 to 2 cups frozen fruit
1 tray of ice cubes
cold water as needed

Blend until desired consistency, tasting as you go, adding water as needed.

Philly Cheesesteak Sandwiches

Philly Cheesesteak Sandwiches

1 large sweet onion, sliced

1 green pepper, cut in strips

1 T butter

4 French rolls

1 lb rare roast beef slices (ask for this at the deli—whatever is rarest of their roast beef options—we had a London broil last time)

mozzarella or havarti cheese

Cook onions and peppers in butter until golden and tender.  Chop meat.  Split rolls and top with meat, then onion mixture, then cheese.  Place on baking sheet covered with foil, and broil 5 inches from heat for 2-3 minutes, until cheese is bubbly.  Serve hot.

Serve with: chips and fruit.

Chicken Packets with Gravy

Chicken Packets with Gravy

2 cups chopped cooked chicken
1 small can mushrooms, drained and chopped
2 green onions, sliced thinly
8 oz Neufchatel cheese, softened
2 Tablespoons butter, softened
1/2 tsp pepper
16 crescent rolls (in a can--Pillsbury or the like)
bread crumbs or crushed stuffing
6 Tablespoons melted butter

Gravy
1 can cream of chicken soup
1/2 cup chicken broth
3/4 cup milk

Combine first six ingredients.  Unroll crescent rolls.  Stuff each roll with chicken mixture, sealing roll around it.  Roll chicken packet into a ball.  Roll in butter and then in stuffing/breadcrumbs.  Place on cookie sheet.  Bake at 375 for 15-20 minutes.  Serve with gravy.

Served with: mashed potatoes, cooked carrots, and green salad.

Chicken Salad Pizza, Fruit with dip

Chicken Salad Pizza
 

1 1/2 recipe multigrain pizza crust

(I double it, and make a small crust for the kids with sauce and cheese. . . .)

3/4 pound boneless skinless chicken breasts, cut into strips

2 t olive oil

1/2 c favorite Italian dressing

1/3 c Parmesan/Romano blend cheeses

1 t lemon pepper

1 garlic clove, minced

1 package (8 oz) reduced fat cream cheese

4 cups thinly sliced romaine

1/2 sweet red pepper, diced

1 green onion, chopped

1-2 mushrooms, chopped

1/2 cucumber, chopped

In a skillet, heat oil; cook chicken (season with salt and lemon pepper.) Chill.

Combine dressing, parmesan/romano, lemon pepper and garlic.

Combine cream cheese with 1/2 of dressing mixture until smooth.

Spread cream cheese mixture on crust. Combine vegetables with remaining dressing. Toss until coated. Place veggies on top of cream cheese. Toss any dressing residue with the chilled chicken. Top pizza with chicken slices. Serve. Yields: 6 servings

Multi-grain Pizza Crust

Combine in bowl:

½ c white flour

½ c wheat flour

¼ c quick oats

½ t sugar

½ t salt

½ T instant yeast

Mix. Add 1/2 c water and 1 T olive oil. Combine thoroughly. Turn onto lightly floured board and knead, adding white flour as needed to form soft dough. Roll out to desired size. Place on baking stone sprinkled with cornmeal. Allow to rise while oven pre-heats to 425. Pierce crust with fork. Bake in 425 oven for 15 minutes. Cool on wire rack.

Note: For regular pizza—double the recipe to make a large pizza. Rise while oven preheats. Do not prick with fork. Cover with desired toppings. Bake at 425 for 20 minutes. 

Genene's Fruit Dip

1 jar marshmallow creme

1 8 oz container strawberry cream cheese

1 Tablespoon lemon juice and/or orange juice

Beat together and dip!  Excellent with any fruit, but pineapple is my favorite.

Tuscan Garlic Chicken

Tuscan Garlic Chicken
This is rich and yummy. It's from the Olive Garden website.

4 skinless chicken breasts, pounded or cut to equal thickness throughout
1 1/1 cups flour, plus 1 Tbsp
2 tsp black pepper
2 tsp Italian seasoning (I didn't have this, so I just used a little rosemary, oregano, basil and thyme. . . probably only half of what was called for)
1 lb fettuccine pasta, cooked
6 Tbsp olive oil
t Tbsp garlic, minced
1 red pepper, julienne cut
1/2 cup chicken broth
1/2 lb whole baby spinach
2 cups heavy cream
1 cup Parmesan cheese, plus romano or parmesan to pass at the table
fresh ground black pepper to pass at the table

Preheat oven to 350.

Mix 1 1/2 cups flour, salt, pepper, and Italian seasoning in shallow dish. Dredge chicken in mixture, shaking off excess.

Heat 3 Tbsp oil in large skillet. Cook chicken breasts 2 at a time over medium high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary. Place cooked chicken breasts on baking sheet and transfer to preheated oven. Cook for 10-15 minutwes or until internal temperature reaches 165. (My chicken breasts were so thin, I just cooked them all on the skillet and didn't need to cook them in the oven. I used a pancake griddle so I could cook them all at once.)

Heat 2 Tbsp oil in sauce pan. Add garlic and red pepper and cook about a minute. Stir in 1 T flour, chicken broth, spinach and cream and bring to a boil. Sauce is done with spinach becomes wilted. Complete by stirring in parmesan cheese.

Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra cheese and fresh ground black pepper.

Served with: garlic bread and a green salad.

Buttermilk Cornmeal Pancakes

Buttermilk Cornmeal Pancakes
These are a new favorite.

1 1/2 cups flour
1/2 cup cornmeal (fine or medium grind, depending on how you like your pancake texture)
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg (I use extra large)
3 Tbsp melted butter
2 cups buttermilk
1/2 tsp vanilla

Whisk together flour, sugar, baking powder, baking soda, and salt. In a separate measuring cup, whisk together buttermilk, egg, butter and vanilla. Make a well in the center of the dry ingredients and pour in the wet. Very gently whisk together until moistened. Do not over mix.

Heat griddle to 350. Cook on hot griddle in 1/4 cupfuls.

Serve with butter and syrup or jam, fruit, and milk.

Mom likes them with blueberries.

Mediterranean Chicken, Cheddar Biscuit Drops, Fruit Berry Salad

Mediterranean Chicken

I like to sprinkle this with fresh ground black pepper, fresh chopped basil, and fresh grated parmesan. YUM!

Marinade:

1/3 c olive oil

1/4 c lemon juice

1 clove garlic (minced)

1/2 t lemon peel

1/2 t oregano

1 lb chicken

1 lb spaghetti noodles

1/2 c chopped red pepper

1 yellow summer squash, grated on fine holes of box grater (zucchini works too)

1 c sliced olives

½ c chicken broth

2 t cornstarch

1 t salt

Combine marinade ingredients in small saucepan. Cook until just bubbly, then remove and cool. Add chicken and marinate.

Cook 1 lb spaghetti. Meanwhile, blend broth with cornstarch and salt in small bowl and set aside. Brown chicken (cut up) in olive oil. Add pepper, squash and olives. Add broth mixture. Stir until thickened. Toss with hot spaghetti noodles.

Cheddar Biscuit Drops

1 cup self-rising flour (See note)

1/2 c shredded cheese (I used mostly cheddar, some jack)

1/2 c milk

2 T mayonnaise

Line cookie sheet with parchment paper (or grease.) Combine flour and cheese. Stir in milk and mayo until moistened. Drop onto cookie sheet. Bake 8-10 minutes, or until starting to brown around edges.

*For self-rising flour, put 1 1/2 t baking powder and 1/2 t salt in a measuring cup. Add flour to measure 1 cup.

Fruit Berry Salad

Strawberries, blueberries, blackberries, and bananas combined with a big scoop of Coolwhip. (Vanilla yogurt is nice too, or a combo of the two.)

Served with: Green Salad.

Marinated Chicken, Easy Cheesey Potatoes, Seasoned Broccoli, Fresh Fruit Salad

Marinated Grilled Chicken

This is an easy one: Just thaw your chicken. Then for about 30 minutes (or less. . . I’ve even done it as a quick bath right before putting them on the grill), combine with 1 part soy sauce and two parts Italian Salad Dressing. (I just dump some of each into a Ziploc, put the chicken in, and make sure all get coated.) I love this because although you can marinate longer, the chicken turns out great even if it is just coated in the sauce for a few minutes prior to cooking. That works for me!

Grill over high heat until chicken is cooked thru, but still tender.

Easy Cheesy Potatoes (Make Saturday night for Sunday dinner)

1 bag frozen southern style diced hash-brown potatoes (32 oz)

2 cups shredded Colby, Cheddar, or Jack cheese (I used cheddar and jack)

16 oz sour cream (lite)

1 can cream of mushroom soup

1/4 c chopped onion (1/2 medium)

1/4 c margarine or butter melted

1 t salt

1/4 tsp pepper

2 T fresh chopped parsley

Combine all ingredients except parsley. Place in greased 9x 13 pan. Cover, and refrigerate overnight. Bake at 375 for about 45 minutes or until bubbly and browned around edges. (I let mine sit at room temperature for about an hour before I baked it.) Sprinkle with parsley.

To make same day: Thaw potatoes on defrost 12-15 minutes, stirring once or twice. Then combine with other ingredients, except parsley. Bake at 350 30-45 minutes. Sprinkle with parsley.

Seasoned Broccoli

Steam broccoli until crisp-tender. Combine with butter or margarine and sprinkle with lemon pepper, garlic powder, and salt to taste.

Fresh Fruit Salad

Chop fresh fruits in season (strawberries, kiwi, peach, banana, grapes, any berries) and toss gently with 1 t orange juice concentrate per cup of fruit. (Add black and raspberries after tossing as they will break up with too much tossing.)

We also had rolls. (I was lazy--the Costco ones. :) I had frozen them, and then just heated 10-15 minutes along side the potatoes. Worked great!)

Tortellini with Fresh Tomato-Basil Sauce

Tortellini with Fresh Tomato-Basil Sauce

1 pkg frozen cheese-filled tortellini

8-10 medium tomatoes, seeded and coarsely chopped

3 Tablespoons snipped fresh basil leaves

1 teaspoon balsamic vinegar

1/2 tsp freshly ground black pepper

1/2 tsp salt

2 Tablespoons olive oil

2 large garlic cloves, minced

3 cups fresh chopped spinach

1/2 cup grated fresh Parmesan cheese

Cook tortellini according to package directions. Drain. Meanwhile combine tomatoes, basil, vinegar,salt and pepper in medium bowl and mix gently.

Heat olive oil over medium heat in a medium skillet. Add pressed garlic and chopped spinach. Stir 1 minute or until garlic is lightly browned. Remove from heat and add to tortellini and tomato mixture. Toss gently. Sprinkle with parmesan cheese.

Serve with french bread and fruit.

Chicken Stroganoff and Fall Fruit Salad

Chicken Stroganoff
serves 6

1/3 lb mushrooms, sliced or chopped
1 bunch green onions, sliced
3 large chicken breasts, thinly sliced
olive oil
2 cans cream of mushroom soup
1/2 cup sour cream
cooked rice

Sautee the mushrooms and onions in olive oil. Remove from pan. Add enough olive oil to thinly coat the bottom of the pan. Heat over medium high heat. Add chicken strips and sautee, seasoning with salt and pepper to taste. When chicken is almost done, return mushrooms and onions to pan. Stir together. Add mushroom soup and heat until well combined and bubbly. Remove from heat. Stir in the sour cream. Serve immediately over rice.

Fall Fruit Salad

1 apple, diced
1 pear, diced
1 6 oz container of vanilla yogurt
1/4 cup dried cranberries

Combine apple, pear and yogurt. Mix. Sprinkle with craisins. I used Fuji and Bartlett.

Serve with steamed broccoli and fresh bread.

Crock Pot Pork Roast

Crock Pot Pork Roast

4-5 lb pork roast (chuck or shoulder)
1 onion sliced
1 Tbsp soy sauce
1/2 cup chicken broth
4 cloves of garlic, minced
garlic salt
garlic powder
salt and pepper
For sandwiches: Sweet Baby Ray's BBQ Sauce and hamburger buns

Season roast generously with salt and pepper, garlic salt and garlic powder. Place roast in crockpot. Combine soy sauce, chicken broth, and garlic cloves. Pour over roast. Top with onion slices. Cook on low 8 hours. Remove bones, extra fat, and onions if desired. Remove and reserve drippings. Shred pork if using for sandwiches, adding drippings as desired to moisten meat. Or make gravy from drippings.

Served sandwiches with chips, veggie tray or salad, and fruit.
Serve roast with mashed potatoes and gravy from the roast, salad and rolls.