Apple Scones

1 cup whole white wheat flour
1 cup all-purpose unbleached flour
1/4 cups white sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, chilled
1 apple
1/2 cup milk

a little extra milk
sugar
cinnamon

Preheat the oven to 425 degrees. Prepare a baking sheet by greasing it or using parchment paper. Combine dry ingredients in a bowl. Grate butter into dry mixture, and mix with fingers until combined. Grate apple into dry mixture. (I grate the whole apple--including the peel--just avoiding the core.) Toss to combine.

Pour 1/2 cup milk over all, and stir until dough forms into a ball. Break in two pieces, and form each into a ball. Smash each ball to a circle about 1 inch high on the baking sheet. Score each into six triangles.

Brush each round with a little milk. Sprinkle with about 1/2 TBSP sugar each, and then sprinkle cinnamon on top.  Bake for 10-15 minutes, or until starting to brown. They are done when the tops spring back at your touch. Serve warm, with butter if you like.

Apricot Leather

So--this is not technically a meal (though Isaac might beg to differ. . .) but it is worth sharing and is definitely a family favorite.

Apricot Leather 

4-5 cups apricot puree
2 TBSP lemon juice
1/2 cup sugar (more or less depending on how you like it)
1/4 cup honey

Blend ingredients until smooth. 

Spray three large rimmed cookie sheets with PAM. Divide apricot mixture evenly among them, and tilt pans to coat. Place in oven at 170 degrees (low) for 8 hours (overnight.) These are usually ready in the morning, but if still sticky, cook until dried. Peel off pan and cut. I get 8 'fruit roll-ups' out of each pan.  

*A note on apricot preparation:
Apricots are easy. Wash them. Cut in half, discard the seed. Put them in the blender. I don't measure the puree anymore. . .I usually just fill my blender, add the other ingredients and mix it all down. Voila! Easy peasy. Now just be patient while it cooks, and try not to eat it all before you wrap it. Wrap in plastic wrap and save in canning jars. We've had ours last 6 months and still be good. 

Homemade Macaroni and Cheese with Broccoli and Cauliflower

This is one of our all-time favorite meals.  At least for me and the kids.  Andy isn't a big fan of this meal unless meat is the main dish, and these are the side dishes. ;) So sometimes, we have it with grilled fish or chicken.

Homemade Macaroni and Cheese
1 lb macaroni noodles or small shells (a favorite with the kids)
2-3 cups cheeses (we like Tillamook Vintage White Cheddar mixed with their Sharp Cheddar)
1/2 cup butter
3/4 cup flour
3 cups milk
salt and pepper

Cook noodles according to package directions. 
Meanwhile, heat butter over medium low heat until melted.  Add flour and 1 tsp salt, stirring with whisk until smooth. Gradually add milk, stirring until smooth.  Return to heat and stir (mostly constantly) until thickened.  Remove from heat and stir in cheese until melted.  Pour over cooked noodles; stir to coat.  Add salt and pepper to taste.  I like Lawry's seasoned pepper. Serve hot with broccoli and cauliflower on the side.

Broccoli and Cauliflower
Cut desired amount of veggies into bite-sized pieces.  Place cauliflower on bottom of saucepan.  Fill with about an inch of water.  Cover and heat to boiling. Turn heat down to medium.  Boil 2 minutes.  Add broccoli pieces and cover.  Continue to cook, about 4 minutes, until broccoli and cauliflower are desired doneness.  Toss with a little olive oil and salt and pepper and garlic powder. 

Layered Strawberry Jello

My kids love this Jello. . .tonight I turned the raspberries into stripes, and had a blueberries section to make an American flag.  Happy Independence Day!

2 cups boiling water

1 small package strawberry jello

1 small package raspberry jello

1 16 oz container frozen sweetened strawberries

1 12 oz container cool whip

fresh raspberries

toasted pecans, optional

Dissolve jello in boiling water. Combine in blender with frozen strawberries. Blend thoroughly. Pour into 9x13 dish. Refrigerate until set (it will form two layers). Spread cool whip over jello and decorate with fresh raspberries. Sprinkle with pecans if desired.

Grilled Salmon Marinade

3/4 tsp dried dill weed
1/2 tsp lemon-pepper seasoning
1/4 tsp salt
1/4 tsp garlic powder
1/4 cup brown sugar
3 TBSP chicken broth
2 TBSP canola oil
3 TBPS soy sauce
1 TBSP snipped chives

Combine ingredients with salmon pieces in resealable bag.  Marinate 30 minutes before grilling.  YUM!

Served with fresh homemade bread, green salad, broccoli, roasted red potatoes, and fresh cherries. 

French Dip Sandwiches and Roasted Red Potatoes

French Dip Sandwiches
Easy and delicious!

4 lbs chuck roast

1 beef bouillon cube
2 1/2 cups water, divided
1/4 cup soy sauce
1 bay leaf
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme
1/2 tsp garlic powder
12 french rolls, split

Spray slow-cooker with PAM and place roast inside.  Dissolve bouillon cube in 1/2 cup water by heating 30 seconds in microwave together and stirring.  Combine with remaining water, soy sauce, and herbs.  Pour over roast.  Cook on low about 7 hours, until tender and falling apart. 

Remove roast.  Shred.  Reserve drippings. Divide among individual ramekins. (If there is not enough broth, you can add more water or beef broth to dilute or extend it, depending on how strong the flavor is.)

Place shredded meat on rolls, and serve with reserved broth for dipping. 

Roasted Red Potatoes
5-8 red potatoes, cleaned
Olive Oil
Sea Salt and Pepper

Preheat oven to 425. Cut potatoes into bite-size chunks, evenly sized.  Toss with enough olive oil to lightly coat potatoes. Spread a little olive oil on the bottom of a rimmed cookie sheet.  Place potatoes in single layer, cut side down.  Sprinkle with sea salt and a little pepper. Cover with foil.  Bake 20 minutes. Remove foil and bake 10-15 more minutes.  Turn potatoes so another cut side is down.  You'll need a thin spatula to do this, as the side that has been down will be crisp and may need coaxing to turn.  Return to oven for 5-10 minutes until potatoes are crisped on all sides.  My kids love these with ketchup or ranch.  For added flavor, try tossing garlic and/or rosemary with the potatoes.

Served with green salad, peas and carrots, and watermelon chunks with strawberries.

Super Food for St. Patrick's Day

Here's a timely tip: Green is good!

When my kids see that box in the fridge, they say, "Oh no--the evil spinach!"  At least they did until this morning.  We had green smoothies, and they loved 'em.  I made them just like I make the smoothies they are used to, but added 1-2 cups fresh spinach.  The color was just lovely. . . like pea soup. . . but the kids downed them.  I wouldn't tell them what made it green until they all tried and loved it.  I had a good excuse--I just blamed it on St. Patrick's day. 

1 6oz container of vanilla yogurt
1-2 TBSP orange juice concentrate
1 half banana, frozen
1-2 cups fresh spinach
fill the rest of the blender with frozen fruit (we like the tropical blend from Costco--it has strawberries, pineapple, mango and papaya)

Add enough cold water to blending and desired consistency.  Blend (adding water as needed).

Enjoy your super smoothie!

Pita Sandwiches, Simple Berry Trifle

Served for Staff Luncheon March 2012

Pita Sandwiches
I loved it when my mom would make these when I was a kid.  Simple and oh, so yummy, with that cream cheese/guacamole combo!

whole-grain pita bread
cold cuts (black forest ham and oven roasted turkey)
guacamole*
nuefchatel cheese
alfalfa sprouts
mustard

Cut pita circles in half.  Open the pocket and on the inside, spread guacamole on one side and nuefchatel cheese on the other.  Fill the pocket with a few slices of turkey and or ham, some mustard, and alfalfa sprouts. 

*I whip some up using mashed avocados with a squeeze of lime juice, lemon pepper, lawry's seasoning salt, tomato chunks and salt to taste

Served with kettle cooked potato chips.

Simple Berry Trifle
I did these individually, but you can assemble the whole thing in a trifle bowl.  It can be made ahead of time--just save the whipped cream and kiwi for the last minute.

Strawberries
Raspberries
Blueberries
Blackberries
Pound cake, cubed
Vanilla pudding
Whipped cream
Kiwis

Layer in individual dessert dishes:
Pound cake, pudding, berries.  Repeat.  Garnish with whipped cream and kiwi slices.

Chicken Alfredo Pizza, Chocolate Mousse cups with Raspberries and Cream

Served for Staff Luncheon April 2012

Chicken Alfredo Pizza
Makes 2 pizzas

One recipe pizza crust (see below)
olive oil
1 recipe Alfredo sauce
Jim's Garlic Seasoning
two grilled chicken breasts, thinly sliced

1/2 cup sliced mushrooms (more or less to taste)
mozzarella cheese, shredded

3 green onions, tops only, thinly sliced

Preheat oven to 500 degrees with baking stone(s) inside.  Let heat for 30 minutes.

Shape pizza crust.  Sprinkle cornmeal on parchment paper and place shaped crust on top.  Brush edges of crust with olive oil.

Spread crust with Alfredo sauce and sprinkle with garlic seasoning.  Lay mushrooms and chicken slices all over pizza, then mozzarella cheese.  Sprinkle green onions over all.

Using a pizza peel (or unrimmed cookie sheet, or the bottom of a rimmed sheet) slide pizza with parchment onto hot stone in the oven.  Bake 8-12 minutes, until cheese is bubbly, and edges are golden. The heavier your toppings, the longer it takes to bake. When I cook two pizzas at once, I switch racks half-way through.

Pizza Crust: see this previous post


Alfredo Sauce:
1/2 TBSP butter
1 clove garlic, minced
1 cup heavy whipping cream
1/2 cup Parmesan or other Italian cheeses, shredded
salt and pepper to taste

In small saucepan, heat butter over medium-low heat until melted.  Add garlic and stir 30 seconds.  Add cream and bring to a simmer.  Simmer a few minutes over low heat until thickened.  Add cheese and stir until smooth. Add salt and pepper to taste.

Chocolate Mousse Cups with Raspberries and Cream
serves 8

8 Oreos, pulsed to crumbs in food processor or magic bullet
2 cups heavy whipping cream, divided
1 cup high quality semi-sweet chocolate chips
Raspberries, rinsed and dried
Ready-whip (for garnish)

In medium saucepan over low heat, melt chocolate chips with 1/3 cup of the whipping cream.  Stir until smooth.  Set aside to cool.

Meanwhile, whip remaining  cream until stiff peaks form.  Stir 1/2 cup whipped cream into the cooled chocolate mixture, then stir all the chocolate mixture into the rest of the whipped cream, until thoroughly combined.

Spread 1 TBSP of cookie crumbs in the bottom of each of 8 ramekins.  Top with equal portions of chocolate cream.  Refrigerate until firm.  Just before serving, make a ring of raspberries on the chocolate around the edge of each ramekin.  Spray Ready-whip in the center of the raspberries.

I served this meal with Sarah's Salad from The Lion House Cookbook. 

Creamy Chicken Noodle Soup, Best Buttermilk Biscuits

Served for Staff Luncheon January 2012

Creamy Chicken Noodle Soup

8 cups water
2 TBSP dried onion flakes
3 cubes chicken bullion
1 bay leaf
1-2 chicken breasts
1 garlic clove, minced
2 carrots, chopped
2 celery stalks, chopped
1 large potato, diced
1/8 tsp dried thyme leaves
1 can chicken broth

2 cups egg noodles

2 TBSP butter
1/4 cup flour
1/2 cup milk
1/2 cup chicken broth
1/4 cup cream

salt and pepper to taste

Boil water in a large pot.  Add chicken breasts, onion, bullion, and bay leaf.  Boil over medium heat until chicken is cooked through.  Remove and shred chicken, and set aside.

Add garlic, carrots, celery, potato and thyme to pot.  Cook until veggies are almost tender.  Add can of chicken broth and return to boil.  Add noodles and cook until desired tenderness.

Meanwhile, melt 2 TBSP butter in separate sauce-pan.  Add 1/4 cup flour.  Whisk together, adding 1/2 cup milk slowly, until smooth.  Add 1/2 cup chicken broth, and salt and pepper to taste.  Continue to cook and stir until thickened. 

When thickened, and noodles are tender, add thickening to soup pot.  Stir together. Stir in 1/4 cup cream.  Check seasonings, adjusting as needed.  If thicker soup is desired, mix chicken broth with cornstarch and add slowly to soup while stirring until desired consistency is reached.




Best Buttermilk Biscuits
These are one of our FAVORITES! Can't believe I haven't posted this one yet.

2 1/4 cups flour
1 Tbsp baking powder
1tsp salt
1/2 cup cold butter
1 1/4 cups buttermilk
additional flour as needed
2 Tbsp melted butter

Preheat oven to 450.

Combine flour, baking powder and salt in a bowl.  Grate butter over mixture on large holes of box grater.  Toss flour and butter together with your hands until combined. 

Add buttermilk and stir just until moistened, and dough starts to come into a ball. 

Remove dough to floured counter and knead 3 or 4 times, adding additional flour as needed. With floured hands, press dough into 3/4 inch rectangle.  Sprinkle additional flour on top of the dough.  Fold over onto itself in three layers (fold it like a letter).  Repeat this pressing/folding process three times.  (This creates layers in your biscuit.)

Press dough into 1/2 inch thickness and cut into biscuit shapes (or eight squares from your rectangle.)  Place on lightly greased baking sheet and bake 13-15 minutes, until lightly browned.  Brush with melted butter. 

Served with Spinach Salad and chocolate dipped strawberries. 

Beef Stew, Homemade Sandwich Bread, Chocolate House Cookies

Beef Stew

We don't have this often, but it's a hit when we do!

Dredge 1 lb stew meat (fat removed, cut in bite sized-chunks) in 1/2 cup whole wheat flour with salt and pepper.

Melt 1/4 cup shortening in large soup pan over medium high heat.  Add meat, and brown.

Add 6 cups water, 3 beef bullion cubes, and 1 TBSP dried onion flakes (or a whole onion, quartered.)

Bring to boil.  Reduce heat and simmer 2-3 hours, until meat is tender. 

Add vegetables: 2 potatoes, peeled and diced, 2 carrots sliced, 1 celery rib sliced, 1 clove garlic minced.  Cook until vegetables are tender.  Thicken with flour mixed with water to desired consistency.  Add salt and pepper to taste.

Homemade Sandwich Bread 

This is our favorite for French Toast; also great for toast or sandwiches.  

4 1/2 cups water
6 TBSP sugar (a heaping 1/3 cup)
2 TBSP salt
1/4 cup shortening
4 packages instant yeast (4 scant TBSP)
2 cups quick oats
1 cup whole wheat flour
about 10 cups bread flour (I don't really measure. . .just add it until the dough is right!)

Combine in Bosch: water, sugar, salt, shortening, quick oats, wheat flour, and 2 cups bread flour.  Mix until smooth.  Stop mixing to add 3 cups bread flour and yeast.  Mix until smooth.  Add flour by half-cupfuls until dough cleans sides and bottom of your mixer bowl.  Dough should not feel too sticky.  Knead 6 minutes in Bosch.

Put the lid on loosely, and let it rise about 1 1/2 hours (it will overflow your mixer.)

Mix down, and shape dough into four loaves.  Place in greased 9x5 loafpans.  Raise until an inch above the pan (about another hour.)

Set oven rack low in the oven so tops of bread will be in the middle of the oven.  Preheat oven to 425 (I do 400 because I have dark pans).  Bake 25 minutes, until golden all over.  Remove from pans to rack to cool. 

Chocolate House Cookies

Every year, Andy's office receives a house made out of chocolate (like a gingerbread house, but all chocolate) at Christmas time.  It is from "Baum's House of Chocolates".  This is the best chocolate!  After the kids all pick at it as much as I'll let them, I chop it up and use the chocolate pieces for these cookies--a favorite! 

1 cup butter
1/2 cup margarine
1 1/4 cups granulated sugar
1 1/14 cups brown sugar
1 TBSP vanilla
2 eggs
1 cup quick oats
4 cups flour
2 tsp baking soda
1/2 tsp salt
4 cups of chocolate house (or 2 cups semisweet chocolate chips, 1 cup dark chocolate chopped small, 1 cup milk chocolate)

Heat oven to 350.  Beat butter and sugar.  Add vanilla and eggs.  Beat.  Stir in oats.  Sift flour, soda and salt together and add.  Mix.  Stir in chocolate.  Dough will be stiff.  Can add chopped pecans if desired.

Using cookie scoop, place 12 balls on parchment covered cookie sheet.  Bake 11 minutes, or until lightly browning on edges (centers are still soft.)  Cool 3 minutes on pan, then remove to wire rack.

*If the cookies come out thinner than your liking, add flour to the dough 2 TBSP at a time.

Served with green salad.

Buttermilk Syrup with French Toast

Buttermilk Syrup
This is delicious!  We had it on cornmeal pancakes yesterday (yum!) but today, we had it on french toast, and that's my favorite application so far. 

Heat together in large saucepan (will bubble up later. . .)
1/2 cup butter (real butter only)
1/2 cup buttermilk
1 cup sugar

Boil one minute. 
Remove from heat and stir in with a whisk:
1/2 tsp soda
1 tsp vanilla

Serve warm.  Save leftovers in fridge and heat up for later use.

French Toast
You can do this with all kinds of bread--we especially like French Bread (on special occasions) and our homemade bread made with oats, wheat, and white bread flour. (recipe here)

Beat eggs with a little milk or cream.  Pour into pie plate.
Heat griddle to 350 and spread enough butter around to coat the pan. 
Butter bread on both sides.  Dip into egg mixture and place directly on griddle.  Cook until browned on one side; flip and cook until browned on the other side.

Serve hot with your choice of toppings.  Favorites in our family are cinnamon sugar, regular syrup, and now buttermilk syrup, jam, fresh fruit. 

We always beat enough eggs (about a dozen) so that we'll have leftovers and can cook them up with salt and pepper as scrambled eggs at the end. 

Crock Pot Cream Cheese Chicken

This was so easy, and my kids absolutely LOVED it!  Andy and I liked it too. :)

Crock Pot Cream Cheese Chicken

3-4 boneless skinless chicken breasts
8 oz Neufchatel cheese, cubed
1 packet Italian dressing (the dry mix--I used Good Seasons)
1 can cream of chicken soup

Layer in crock pot: chicken, cream cheese, seasoning packet, cream of chicken soup.  Cook on low 4-6 hours (until chicken is done.)  Shred chicken and stir soup and cheese together until smooth.  Serve over rice. 

Served with peas and carrots and homemade whole wheat bread. 

Whole Grain Waffles

These are my favorite waffles!

Whole Grain Waffles

2/3 cup white all-purpose flour
1 cup whole white wheat flour
1/3 cup oat flour*
2 TBSP cornmeal
1/3 cup powdered milk
1 TBSP plus 1 tsp baking powder
1 TBSP sugar
1/2 tsp salt
2 eggs (separated, whites whipped)
1 1/2 cups water
1/2 cup canola oil


Heat waffle irons.
Combine dry ingredients.  Whisk together.  Beat egg yolks with oil.  Add water and pour into dry ingredients.  Whisk together.  Fold in whipped egg whites.  Let stand 3 minutes.  Pour onto hot waffle irons and cook.  Allow irons to get HOT between batches.  (We use three waffle irons simultaneously to feed our family!)
*I use oats pulverized in my magic bullet for oat flour.

Served with butter, syrup and fruit.

Chicken Mozzarella Pitas, Dill Chip and Veggie Dip, Amish Sugar Cookies

Served for Staff Luncheon 

October 12, 2011

Chicken Mozzarella Pitas
4 cups chopped, cooked chicken (also works well with turkey)
1 8 oz pkg finely shredded mozzarella cheese
4 to 8 oz plain yogurt (to your desired consistency)
1 TBSP lemon juice
salt and pepper to taste

whole grain pita halves
lettuce leaves
avocado, chopped and sprinkled with lemon pepper and seasoning salt (I use Lawry's)
tomatoes, chopped

Combine chicken, cheese, yogurt, lemon juice and salt and pepper.
Layer in Pita half: lettuce, chicken mixture, tomatoes, and avocados.

Served with potato chips, a veggie tray, and dill dip.

Dill Chip and Veggie Dip
1/2 cup sour cream
1/2 cup mayonnaise
1 TBSP parsley
1 tsp dill weed
1 tsp Bon Apetite seasoning
1/2 tsp onion powder

Combine all ingredients and chill.

Amish Sugar Cookies
A light, slightly crisp, yet melt in your mouth, cookie.


4 1/2 cups flour
1 tsp soda
1 tsp cream of tartar
1 cup butter, softened
1 cup cooking oil
1 cup sugar
1 cup powdered sugar
2 eggs
1 tsp vanilla
sugar

Sift together flour, soda, and cream of tartar; set aside.
Beat together butter, oil, sugar, and powdered sugar in a large bowl until fluffy.
Add eggs, one at a time, beating after each.
Blend in vanilla.
Gradually stir in dry ingredients.  Mix well.

Using an ice cream scoop, spoon six 1/4-cup sized balls of dough onto a baking sheet. 
Flatten each with the bottom of a glass dipped in sugar.
Bake at 375 for about 10 minutes, or until barely golden around the edges.

Basil Burgers

An easy variation on your basic home-grilled burger:

Season the hamburger (20% fat makes a juicy burger) with salt and pepper to taste.  Grill to desired done-ness.  Just before it's done, melt mozzarella cheese on top of your patty.  Layer on bun: burger with mozzarella, garden tomato slices, several whole leaves of basil.  Enjoy!  I liked mine with ketchup too.  So. . . delicious!

Tortellini with Fresh Tomato-Basil Sauce, Berry Patch Pie

Served for Staff Luncheon August 2011

Tortellini with Fresh Tomato-Basil Sauce
This is one of my favorite summer-time dishes.
With fresh garden tomatoes--it can't be beat! 

1 pkg 20 oz refrigerated cheese-filled tortellini (I prefer Buitoni)

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 (to taste)

1/2 tsp salt

2 Tablespoons olive oil

2 large garlic cloves, minced

3 cups fresh chopped spinach (pack it down to measure)

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 minced 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.

Served with French baguette slices and melon wedges.

Berry Patch Pie
This pie tastes like summer! Use fresh berries for best results. 

1 9-inch pie crust
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups cut strawberries, divided
2 cups raspberries, divided
1 cup blueberries
1 1/2 cup blackberries, divided
2 strawberries, sliced
1 TBSP lemon juice

Preheat oven to 450.  Place crust in pie plate and flute edges.  Press heavy foil into crust to help maintain shape.  Bake unpricked crust 8 minutes.  Remove foil and bake an additional 5 minutes, or until golden on edges.  Cool.

Combine in large saucepan: sugar, cornstarch, 2 cups strawberries, 1 cup raspberries, 1 cup blueberries, 1 cup blackberries, and lemon juice.  Stir and cook over medium heat until thickened and just starting to boil.  Remove from heat.

Meanwhile, arrange remaining 1/2 cup strawberries and 1 cup raspberries in pie shell.  Pour hot berry mixture over fresh berries.  Garnish with remaining blackberries and strawberry slices around the edges. Cool completely.

Serve with sweetened whipped cream or whipped topping. 

Zucchini-Chocolate Chip Muffins

These are moist and delicious. 

1 1/2 cup flour
3/4 cup sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 egg, beaten
1/2 cup oil (I used a spoonful of applesauce plus enough oil to make 1/2 cup)
1/4 cup milk
1 TBSP lemon juice
1 tsp vanilla
1 cup finely shredded zucchini
1/4 cup miniature chocolate chips
1/4 cup chopped pecans

Preheat oven to 350.  Place liners in 12 muffin cups. 

Sift together first five ingredients.  In a separate bowl (or magic bullet) mix next five ingredients.  Stir wet ingredients into dry ones until moistened.  Fold in zucchini and chocolate chips evenly.  Fill muffin cups.  Top with chopped pecans if desired.  Bake 20 minutes, or until done.

Served with toast, eggs, oatmeal and fruit.

Chicken Pot Pie

Chicken Pot Pie

This is a family favorite.  I make my pot pies with only a top crust--
you still get that yummy texture and taste, but not so much fat. 
This crust is extra special because it has cheese in it.

Crust:

1 c flour

1/4 tsp salt

1/4 cup shredded cheddar cheese

1/3 cup shortening

1/2 T cold butter, cubed

1-1 1/2 T cold water

Filling:

1 cup diced peeled potatoes

1/2 cup thinly sliced carrots

1 rib celery, chopped

1/4 cup chopped onion

1 garlic clove, minced

1 T butter

1 cup chicken broth

2 T flour

1/2 cup milk

1/2 tsp salt

1/4 tsp dried tarragon

1/4 tsp pepper

1 1/2 cup cubed cooked chicken

1/2 cup frozen peas

For crust, combine flour, salt, and cheese. Cut in shortening and butter. Add water until dough forms. Press into ball and cover. Refrigerate.

For filling, sauté potatoes, carrots, celery, onion, and garlic in butter 5 minutes (if it starts to stick to the pan, I add a little water.) Add chicken broth and simmer 10 minutes or until vegetables are tender. Combine flour, milk, salt, tarragon, and pepper until smooth. Gradually add to vegetable mixture. Bring to boil; cook and stir 2 minutes. Add chicken and peas. Heat through.

Meanwhile, roll out pastry. Pour filling into 9-inch pie shell. Place pastry on top, crimping edges and sealing to the pan. Make slits in pastry.

Bake at 400 for 20 minutes. Reduce heat to 350 and bake an additional 10 minutes.

Served with green salad, garden squash, and homemade bread.

Mexican Chicken Lettuce Wraps, Chips and Salsa, Boston Cream Pie

Served for Staff Luncheon July 2011

 Mexican Chicken Lettuce Wraps

3 cups cubed cooked chicken breast
1 can (15 ounces) black beans, rinsed and drained
2 tomatoes, seeded and finely chopped
1 can (4 ounces) chopped green chilies
1/2 cup favorite salsa
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
1 tablespoon lime juice
1/4 teaspoon Italian salad dressing mix
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 ripe avocados, peeled and diced
12 lettuce leaves
1/2 cup lite sour cream
1/4 cup cilantro leaves, minced

Combine chicken, beans, tomatoes, chilies, salsa, onion, pepper, lime juice, and seasonings. (At this point you can refrigerate until serving time.)  Just before serving, add avocado and gently toss.  Serve in lettuce cups, topped with a dollop of sour cream and cilantro.

Chips and Salsa

1 (15 oz) can petite diced tomatoes
cayenne pepper to taste*
1/4 tsp onion powder
1/8 tsp garlic powder
1/2 tsp salt
cilantro (1/4 to 1/2 bunch)
1/2 jalapeno pepper, seeds removed
1/4 of a lime

Drain the tomatoes, reserving juice.  Reserve 1/4 cup drained tomatoes.

Combine remaining tomatoes in blender with cayenne, onion powder, garlic powder, salt, 1/4 bunch of cilantro, and jalapeno.  Squeeze a little lime juice into the blender.  Blend until smooth.  Add reserved tomatoes, and any extra juice and/or cilantro to taste.  Pulse to desired texture. Serve with tortilla chips.

*You can use a sprinkle or two from a jar, but I used a half of an actual dried cayenne pepper, seeds removed.  Kick up the heat with more cayenne or more pepper seeds.

Boston Cream Pie

This is one of my favorite easy desserts.  It's even better the second day.

1 pkg instant vanilla pudding
1 cup milk
1 1/2 cups lite whipped topping
1 round yellow cake layer (8-9 inches)+
1 square unsweetened chocolate
1 TBSP butter
3/4 cup powdered sugar
2 TBSP milk

Beat pudding mix with milk for two minutes.  Stir in whipped topping.  Let stand five minutes.

Meanwhile, cut cake layer horizontally into two thin equal layers (a long serrated knife works well for this).  Spread pudding mixture on one layer and then top with the other layer (make a sandwich. . . the pudding is the filling, and the cake layers are the bread.)

Heat chocolate and butter in microwave for one minute.  Stir until chocolate is melted completely.  Add powdered sugar and milk.  Beat until smooth and spreading consistency.  Spread over top cake layer.  Refrigerate at least one hour.

+Moist Yellow Cake Rounds

1 Duncan Hines yellow cake mix
1 pkg instant vanilla pudding
4 eggs
1/3 cup oil
1 cup water

Heat oven to 350.  Spray two round cake pans (8-9 inch) with PAM and place a circle of parchment paper in the bottom of each.

Put all the ingredients in a large bowl.  Beat altogether for 2 minutes.  Pour into two round cake pans. Bake until toothpick comes out clean (28-32 minutes.)  Cool 10 minutes.  Invert onto cooling rack.  Cool completely before using for Boston Cream pie.  Use one for the recipe, wrap and freeze the other so you can make it again later!


Served with watermelon wedges.

Grilled Salmon, Rice Pilaf, Cheddar Biscuits

Grilled Salmon
Andy does this. . . but the gist of it is he puts it on cedar planks, salts and peppers it, cooks it on our grill, then brushes it with butter just before it's done.

Rice Pilaf
I posted this previously.  Follow the link above to that post.

Cheddar Biscuits

1 cup flour
1/2 TBSP baking powder
1/2 tsp salt
1/2 TBSP sugar
2 1/2 TBSP shortening
1/2 cup shredded cheddar cheese
1/2 cup milk

1/4 cup butter, melted
garlic powder
onion powder
salt
parsley


Preheat oven to 425.  Prepare baking sheet with parchment or PAM.

Whisk together flour, baking powder, salt, and sugar.  Cut in shortening until like coarse crumbs.  Toss with cheese.  Pour in milk and stir until dough comes together.  Using a small ice cream scoop, drop 10-12 biscuits on your cookie sheet.  Bake for about 10 minutes, or until beginning to brown. 

Meanwhile, combine melted butter with a little garlic powder, and a sprinkling of onion powder, salt, and parsley.  Brush cooked biscuits twice with seasoned butter. 

Served with fresh fruit.

Grilled Chicken, Mashed Red Potatoes with Mushroom Gravy, Seasoned Veggies

This was delicious.  I didn't really measure anything. . .

Mashed Red Potatoes
8 medium red potatoes, cut into thirds
1 garlic clove, minced
1/4 cup half n half
1/4 cup butter, melted
salt and pepper
garlic powder

Cover potatoes with water and add garlic.  Bring to a boil, and boil until tender when pierced with a fork (not too soft, but tender.)  Drain.  Add butter, half n half, salt and pepper, and garlic powder.  Mix with electric mixer or mash, adding seasoning and extra milk to desired taste and consistency. 


Mushroom Gravy
Sautee 8 oz sliced mushrooms in 1 TBSP butter, until softened and browned.  Add 1/2 cup chicken broth and simmer.  Thicken with a little cornstarch mixed with water.  Salt and pepper to taste.  Delicious!


Seasoned Veggies
Steam sliced carrots, cauliflower and broccoli florets until desired tenderness.  Drizzle with olive oil and season with salt, pepper and garlic powder.  Toss to coat.

Served with Grilled Chicken (we just seasoned it generously with salt and pepper--our kids love it 'plain' like this) and Oat Dinner Rolls.

Spinach Quiche, Lemon Bread, Berry Yogurt Parfaits with Homemade Granola

Served for Staff Luncheon June 2011

Special thanks to Genene for the inspiration for this fabulous menu!

Spinach Quiche
This was my mom's favorite growing up--but since it was way too sophisticated for us kids, she'd only make it on her birthday.  Now I love it!  Enjoy.

9-inch unbaked pie shell
2 Tbsp green onions, chopped
3 fresh mushrooms, chopped small (optional--I like them and used them today)
1 T olive oil
10 slices bacon, fried crisp and crumbled
1 1/4 cup grated baby Swiss cheese (can use Havarti or Jack. . . .I like Jarlsburg).
4 eggs
scant 2 cups half-n-half
1/2 tsp salt
1 cup cooked chopped spinach, well drained (can use frozen or fresh)

Preheat oven to 425.  Fill pie shell with foil and place beans or marbles (something weighty) in the foil to prevent the crust from puffing up during pre-baking.  Pre-bake pie shell 10 minutes.  Remove filling and set pie shell aside.  Meanwhile, sautee green onions and mushrooms, if using, in 1 T olive oil until softened.

Sprinkle bacon over bottom of pie shell.  Top with swiss cheese. 

Beat eggs with half n half and salt.  Add spinach, green onions, and mushrooms to egg mixture and combine.  Pour mixture over cheese and bacon. 

Bake at 425 20 minutes with foil around the edge of the crust.  Reduce heat to 350 and bake an additional 30 minutes.  You may remove foil during the last 10 minutes to brown crust. 

Test for done-ness with clean knife in center.  If knife comes out clean and center is set (it may jiggle a bit like a cheesecake or jello) it is done.  Let sit 10-15 minutes before cutting and serving.

Pie crust:
1 1/4 cup flour
1/2 tsp salt
1/2 cup crisco
1/4 cup ice water

Combine flour and salt.  Cut in Crisco until like small crumbs.  Pour water evenly over crumbs, and stir dough until ball forms (don't over mix once water is added).  Turn dough onto sheet of waxed paper.  (If dough is very sticky, add sprinkles of flour.)  Place another sheet of waxed paper on top.  Using your pie plate, press the ball of dough into a circle shape.  Roll with a rolling pin to desired size (a little bigger than your pie plate).  Remove wax paper from top.  Replace lightly, and turn over.  Remove other wax paper sheet and discard.  Place crust (pastry-side down) over pie plate and remove wax paper from top.  Press into pie plate, shaping as desired.  If it sticks to the wax paper, set it in the fridge for 10 minutes and try again.  

Lemon Bread 
1/2 cup margarine, softened
1 cup sugar
2 eggs
1/4 cup lemon yogurt
1/4 cup milk
zest from 2 lemons
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder

Glaze:
2 TBS lemon juice
1/2 cup sugar

Preheat oven to 350.  Grease 9x5x3 loaf pan.  Cream margarine and sugar.  Add eggs, and beat well.  Mix in yogurt, milk and lemon zest.  Sift together and add: flour, salt, baking powder.  Mix together and pour into prepared pan.  Bake about 45 minutes, or until golden on top and toothpick comes out clean.  Meanwhile, mix lemon juice with sugar.  Pour over loaf immediately after removing from oven.  Cool in pan.


Berry Yogurt Parfaits with Homemade Granola
Layer in parfait glasses: Tillamook Vanilla Bean Yogurt, berries, spoonful of granola.  Repeat until glasses are full.  Garnish with remaining berries.  I used blackberries, blueberries, raspberries, and chopped strawberries.


Homemade Granola:

2 c brown sugar

1 c vegetable oil

1 c water

3 tsp vanilla

2 tsp salt

8 c Quick Rolled Oats

3 c Wheaties

2 c wheat germ

2 c coconut flakes

2/3 c sliced almonds

Combine liquid ingredients and sugar, then add remaining ingredients. Stir to coat. Spread mixture onto two rimmed cookie sheets and bake at 250 until light brown (about 2 hours), stirring occasionally. Cool and store in airtight container.  You can add raisins or other dried fruit/nuts of your choice after it has cooled.

Grilled Teriyaki Pork, Sweet Raspberry Biscuits

Teriyaki Pork Marinade

1/2 cup soy sauce

1/2 cup grape or apple juice

1/2 teaspoon freshly grated ginger

1/4 teaspoon minced fresh garlic

1 tablespoon brown sugar

1 teaspoon salad oil

Combine ingredients and pour over pork chops. Marinate until ready to cook (at least 30 minutes.) Grill until done. 

Sweet Raspberry Biscuits

These are a family favorite! You can use any kind of jam.  We have tried raspberry, triple berry, and strawberry--all good.

2 cups baking mix (I use Jiffy)

2 TBSP sugar

1/4 cup cold butter

2/3 cup milk

Raspberry jam

1 cup powdered sugar

1/2 tsp vanilla

a little warm water 

 

Heat oven to 425.  Place 12 muffin liners in muffin tin.  

Combine baking mix and sugar.  Cut in butter until like coarse crumbs.  Add milk and stir until moistened. Layer in muffin liners: batter (enough to cover the bottom), 1 tsp jam, batter. 

Bake at 425 about 12 minutes, until starting to brown on top and cooked through.  Cool slightly.  

Meanwhile, mix powdered sugar with vanilla and enough water to make a glaze.  Drizzle glaze over biscuits.  Enjoy!  I think they're best warm.  

Served with roasted red potatoes and a green salad. 

Chicken Alberghetti

A friend brought this to me after one of my babies was born. I  loved it!  Tonight, I used my cast iron skillet to brown the chicken, then poured heated sauce around it, covered it and stuck it right in the oven.  It cooked faster (30 minutes total in the oven), and clean up was easy!

Chicken Alberghetti

26 oz can of Spaghetti sauce

1/2 cup half n half

3-4 pieces of white bread, broken in pieces

1 egg, beaten

4 chicken breasts (sliced in half if large)

1/2 cup shredded mozzarella 

1/4 cup shredded swiss cheese (optional)

1/2 cup grated parmesan

Dilute spaghetti sauce with half n half and pour in 9x13 dish. Place bread in blender. Blend until in crumbs. Place crumbs in shallow dish. Dip chicken in egg, then in crumbs. Brown chicken in oil over medium high heat.

Nestle chicken in sauce and top each piece with cheeses. Bake at 300 degress for 30 minutes covered, 15 minutes uncovered. Serve with spaghetti noodles. 

Served with green salad and Best Breadsticks.

Ham and Veggie Omelet, Whole Wheat Buttermilk Blueberry Pancakes

Ham and Veggie Omelet

This is delicious!

1/2 T butter

1/2 green pepper, diced small

1/2 red pepper, diced small

2 mushrooms, diced

1 ham steak, diced small

1 T chopped fresh parsley

1 clove garlic, minced

salt and pepper

3 extra large eggs

1 T whole milk

salt and pepper

1/2 c Monterey jack cheese, shredded

Melt the butter in a non-stick skillet over medium high heat. When butter starts to color, stir in veggies. Cook, stirring occasionally, until veggies have started to soften. Add ham and stir to combine. Cook another minute, then add parsley and garlic, and salt and pepper to taste.

Remove veggie mixture and keep warm in a bowl in a warm oven. Wipe skillet out with paper towel.

Crack eggs into medium bowl. Add whole milk and salt and pepper. Blend well. Melt 1/2 T butter over medium high heat in same skillet, spreading to coat. When butter begins to brown, pour eggs in center. Bring the outside to the middle until glossy and starting to set. Spread Monterey Jack cheese over the eggs. Pour filling on one side. Slide omelet out of pan onto serving plate, and use pan to fold over onto itself. Serve immediately. 

 Whole Wheat Buttermilk Blueberry Pancakes

I love blueberries and always have some in the freezer.  When I want to use them inside any kind of bread, I rinse them until the water runs clear.  This way, they aren't so cold (promoting even cooking) and don't bleed into the batter.  Dry them off with a paper towel before using. 

1 cup unbleached white flour

1 cup whole white wheat flour

2 TBSP sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 large egg

3 TBSP butter, melted

2 cups buttermilk

blueberries, rinsed and dried

Place flour, sugar, powder, soda and salt in large bowl.  Whisk to combine.  
In a separate bowl, whisk together egg and butter.  Add buttermilk and whisk to combine. 
Make a well in the dry ingredients.  Pour in the buttermilk mixture and whisk gently to incorporate.  Don't overmix--you'll still have some lumps.

Heat griddle to 350 degrees.  Spread a little butter on the griddle.  Pour pancake batter by the 1/4 cupful onto the hot griddle and place several blueberries on top of each pancake.  Cook until the edges start to dry and the bottom is browned.  Flip and cook until done.  Re-butter the griddle as needed between batches.

Served with hashbrowns and fruit.

Crock-pot Italian Chicken with Mushrooms

Crock-Pot Italian Chicken with Mushrooms

I love the crock-pot for those days when you don't want to think about dinner too much during the crazy dinner-time chaos.  Put this in around lunchtime for a yummy dinner.  If you cook it all day, the chicken will be overdone.

2-4 frozen chicken breasts (depending on size. . . 2 of the huge Costco ones does it for my family)
1 small onion, thinly sliced
5 oz mushrooms, sliced
1 pkg Good Seasons Italian Dressing mix
4 oz Neufchatel cheese
1/4 cup chicken broth
1 can golden mushroom soup

Cooked egg noodles
black pepper
fresh parsley

Spray crock-pot with PAM.  Put chicken breasts in crock-pot.  Spread onions and mushrooms on top of chicken.  Microwave cheese until soft.  Stir in Italian Dressing mix, golden mushroom soup, and chicken broth until combined.  Spread over chicken.  Cook on low 4-6 hours, or until chicken is cooked through and tender.  Break chicken into pieces.  Serve over egg noodles.  Pass black pepper and garnish with fresh parsley, if desired. 

Note: We also like this with artichoke hearts and olives instead of the mushrooms.  Add the artichoke hearts in the last half hour or so, to heat through, and pass sliced olives and grated Parmesan at the table. 

Served with green salad and grape clusters.

Chicken Wraps, Strawberry Yogurt Salad, Creamy Lemon Squares

Staff Luncheon May 2011

After trying a Chicken Wrap at Red Robin, I started experimenting and came up with these delicious varieties.  I use the Mission brand Spinach and Multigrain Wraps.

Garden Fresh Chicken Wraps:

Squeeze a little lemon juice over bite-sized grilled chicken pieces.  

Layer in center of Garden Spinach tortilla: 

1/2 tsp ranch dressing, spread out

1/4 cup shredded lettuce

1/4 avocado, diced (sprinkled with Lawry's and lemon pepper to taste)

1 TBSP chopped cucumber

1 TBSP chopped tomatoes

1/4 cup chicken pieces

1/4 cup cheddar/jack finely shredded cheese

Wrap up, first folding ends, and then wrapping sides around.  Slice in half on a diagonal.

BBQ Grilled Chicken Wraps:

Combine bite-sized grilled chicken pieces with enough BBQ sauce to coat lightly.

Layer in center of Multi-Grain Tortilla:

1/2 tsp ranch dressing, spread out

1/4 cup shredded lettuce

1/4 avocado, diced (sprinkled with salt and pepper to taste)

1 TBSP chopped cucumber

1 TBSP chopped red pepper

1/4 cup BBQ chicken pieces

1/4 cup cheddar/jack finely shredded cheese

Wrap up, first folding ends, and then wrapping sides around.  Slice in half on a diagonal.

Served with Sun Chips.

Strawberry Yogurt Salad:

Chop strawberries.  Spread a container of yogurt over them and toss to coat. (Tillamook vanilla bean yogurt is my favorite, but strawberry is also delicious.)

I've always loved lemon bars.  These have the addition of cream cheese to cool them down a bit.  Yum!

Creamy Lemon Squares

22 nilla wafers, finely crushed

1/2 cup flour

1/4 cup packed brown sugar

1/4 cup cold margarine

1 pkg. (8oz) cream cheese, softened

1 cup sugar

2 eggs

2 T flour

1 tsp lemon zest

1/4 cup fresh lemon juice

1/4 tsp baking powder

2 tsp powdered sugar

Heat oven to 350.  Line 8-inch square pan with foil.  Mix wafer crumbs, 1/2 cup flour and brown sugar in bowl.  Cut in margarine until like coarse crumbs.  Press into bottom of prepared pan.  Bake 5 minutes. 

Beat cream cheese and sugar.  Add eggs and flour.  Mix well.  Blend in zest, juice and baking powder.  Pour over crust. 

Bake 25 minutes or until center is set (jello-ish).  Cool.  Refrigerate 2 hours.  Sprinkle with powdered sugar.  Garnish with extra zest if desired.  Lift foil out of pan before cutting. 

Brunch Casserole and Brown Sugar Oatmeal Pancakes

This is quick to put together, easy and yummy.

Brunch Casserole

1 lb. roll sausage (I use the reduced fat variety)

1 roll refrigerated crescent rolls

2 cups shredded mozzarella cheese 
   (tonight I used an Italian blend of mozzarella and parmesan)

4 eggs, beaten

3/4 c. milk

1/4 tsp. salt

1/8 tsp. pepper

Crumble sausage in a medium skillet; cook over medium heat until browned, stirring occasionally.  Drain well. Spray 9x13 baking dish with PAM and line with crescent rolls, firmly pressing perforations to seal.  Sprinkle with sausage and cheese.  

Combine remaining ingredients in a separate bowl.  Beat well.  (I blend mine in the magic bullet.) Pour evenly over sausage.  Bake at 425 for 15 minutes or until middle is set.  Let stand 5 minutes; cut into squares and serve immediately.  6-8 servings

Served with Brown Sugar Oatmeal Pancakes and Orange Julius Drink.

Pear-Lime Jello 'Salad'

For Mother's Day, Andy made an amazing meal of grilled tenderloin steaks, roasted red potatoes, chopped veggie salad, and pear-lime jello 'salad'.  I put the 'salad' in quotes, because it's not really one of those healthy salads. . . more like a dessert, but delightful!  I can't imagine how someone came up with it, because it is really an odd conglomeration of ingredients, but it tastes great--my family devoured it.

Pear-Lime Jello 'Salad'
1 pkg lime jello (small)
1 can pears (15 oz)
4 oz cream cheese (I use Neufchatel)
8 oz cool whip

Drain juice from pears and add water to make 1 cup.  Boil water/juice and add jello, stirring until dissolved.  Set aside in fridge until slightly thickened.

Blend pears, cream cheese, and jello.  Fold in cool whip.  Spread in square pan (8x8 or 9x9) and chill until firm.

Flavorful Steak Marinade

This is one of our favorite ways to cook steak.

Flavorful Steak Marinade

1/4 cup soy sauce
1/4 cup olive oil
2 cloves garlic, minced
2 TBSP water
ground black pepper to taste

Combine all ingredients with steaks in resealable plastic bag and marinate for several hours.  Grill to desired doneness.

Served with: steamed broccoli, garlic mashed potatoes, bread, and Chocolate Majesty.