I (Sarah) was looking for a dessert recipe I could use for a diabetic friend. This one actually is rather good (even Peter loved it) and also fits into the gluten free category as well (which is also helpful for some of my relatives). I’m pretty sure it could be used with real sugar as well, but I have not tried that yet.
Ingredients
· 1 cup chunky peanut butter
· 1 cup Splenda
· 1 egg
· 1 tsp cinnamon
· ½ tsp nutmeg
· 1 tsp vanilla
Directions
1. Preheat oven to 350 degrees
2. Combine all ingredients
3. Using a small spoon, drop cookie dough onto an ungreased cookie sheet
4. Press each ball of dough with a fork to flatten – 1/3 inch thick
5. Bake for 8-10 min
6. Cool on cookie sheets for 2ish min – remove to thoroughly cool on racks
Yield: 1 dozen
Quick (Sugar Free) Fall Peanut Butter Cookies
Vodka maranara sauce
1 red onion
4-5 cloves of garlic
2 sticks of butter
1 cup of vodka
2-28 oz cans of crushed tomato
1 pint of cream
Parsley
Basil
1 1/2 tsp sugar
Melt butter and sauté garlic and onions (chopped) till soft about 10 mins
Add vodka simmer for 10 mins
Add tomatos, some basil and some parsley simmer for 30 mins
Add cream simmer for 30 mins
Add sugar stir. The longer you let it sit without getting too cold the better it tastes,
Enjoy.
- Posted using BlogPress from my iPhone
4-5 cloves of garlic
2 sticks of butter
1 cup of vodka
2-28 oz cans of crushed tomato
1 pint of cream
Parsley
Basil
1 1/2 tsp sugar
Melt butter and sauté garlic and onions (chopped) till soft about 10 mins
Add vodka simmer for 10 mins
Add tomatos, some basil and some parsley simmer for 30 mins
Add cream simmer for 30 mins
Add sugar stir. The longer you let it sit without getting too cold the better it tastes,
Enjoy.
- Posted using BlogPress from my iPhone
Asian Rice Bake
You find out at 4pm you have guests coming for dinner. Don’t fret! This is a super easy recipe that cooks up in 35 minutes. Kudos to Mom Fendrich for this recipe!
Ingredients
2 cups uncooked rice
4 boneless chicken breasts
1 ½ cups water
2 cans cream of mushroom soup
3 tbsp soy sauce
3 tbsp cider vinegar
3 tbsp honey
Garlic to taste
Parsley and Paprika
Directions
1. Pour rice in the bottom of a baking dish
2. Place chicken on top
3. Mix all sauce ingredients together and pour over chicken and rice
4. Bake at 375 for 35ish minutes or until rice is done and chicken isn’t pink
5. Sprinkle with parsley and paprika for color
Ingredients
2 cups uncooked rice
4 boneless chicken breasts
1 ½ cups water
2 cans cream of mushroom soup
3 tbsp soy sauce
3 tbsp cider vinegar
3 tbsp honey
Garlic to taste
Parsley and Paprika
Directions
1. Pour rice in the bottom of a baking dish
2. Place chicken on top
3. Mix all sauce ingredients together and pour over chicken and rice
4. Bake at 375 for 35ish minutes or until rice is done and chicken isn’t pink
5. Sprinkle with parsley and paprika for color
White Chili - Something Different
My (Christy) sister gave me this delicious recipe for White Chili. It is warm and comforting, but very different from the traditional red chili. Give it a try!1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in sour cream and cream. Yield: 7 servings.
Remove from the heat; stir in sour cream and cream. Yield: 7 servings.
Chili: The du Mée Way
Matthew and I (Christy) love some good chili on a cool Autumn or Winter evening. This is our favorite Chili recipe and probably Matthew's favorite meal.
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 Tablespoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 or 16 ounces) kidney or pinto beans, rinsed and drained
Cook beef, onion and garlic in 3-quart saucepan over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients, except beans. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness. Garnish with cheddar cheese and saltine crackers.
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 Tablespoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 or 16 ounces) kidney or pinto beans, rinsed and drained
Cook beef, onion and garlic in 3-quart saucepan over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients, except beans. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness. Garnish with cheddar cheese and saltine crackers.
Announcing Chili Week!
Leaves are turning crimson and gold, football season is in full swing, the pumpkins and mums are out… that means autumn, and autumn means chili!
We at RFTT are pleased to announce our first-ever theme week, where we will share some favourites for the season with each other, and you, beginning with...
Walker Chili
Traditionally served in our household over spaghetti with cheese on top, this versatile and reliable standard is perfect for warming up the house with the wonderful scent of chili. This recipe makes a giant batch – half of which can be easily frozen and saved for later.
3 lbs. ground beef
3 lg. can tomatoes with juice
1 lg. can chili beans with juice
1 med. can kidney beans, drained
2 med. chopped onions
Garlic to taste
1 t red pepper
1 t oregano
1 T cumin
5 T chili powder
1 T paprika
Stovetop preparation: Brown meat in large pan, skim off fat, add onions and cook till tender. Add remaining ingredients. Simmer at least 1½ hours.
Crock pot preparation: Brown meat in pan, skim off fat, and add to remaining ingredients in crock pot. Cook on low for 6-8 hours or high for 3-4 hours.
We at RFTT are pleased to announce our first-ever theme week, where we will share some favourites for the season with each other, and you, beginning with...
Walker Chili
Traditionally served in our household over spaghetti with cheese on top, this versatile and reliable standard is perfect for warming up the house with the wonderful scent of chili. This recipe makes a giant batch – half of which can be easily frozen and saved for later.
3 lbs. ground beef
3 lg. can tomatoes with juice
1 lg. can chili beans with juice
1 med. can kidney beans, drained
2 med. chopped onions
Garlic to taste
1 t red pepper
1 t oregano
1 T cumin
5 T chili powder
1 T paprika
Stovetop preparation: Brown meat in large pan, skim off fat, add onions and cook till tender. Add remaining ingredients. Simmer at least 1½ hours.
Crock pot preparation: Brown meat in pan, skim off fat, and add to remaining ingredients in crock pot. Cook on low for 6-8 hours or high for 3-4 hours.
Verde Chicken & Rice
This twist on chicken jack verde is a nice all-in-one dish. I (Leeann) particularly liked how the rice turned out.
1 cup uncooked rice
3 cups water
Chili powder
Chicken bullion
Cumin
Salt & pepper
1 onion, coarsely chopped
3-5 large chicken pieces (breasts or thighs)
1 large can salsa verde
Sour cream or cream cheese
Put rice at bottom of the crock pot with about half the chopped onion. Cover with water and season to taste with chili powder, bullion, cumin, salt and pepper.
Place chicken pieces on top of the rice. Add rest of onion and dust with seasonings if desired. Cover chicken completely with salsa verde. If desired, add a little sour cream or cream cheese to salsa. These can also be added for flavor about half an hour before serving.
Cook on low for 6-8 hours.
Note: though I haven’t tried it, I wager that mushrooms (canned or fresh) and/or roasted red peppers would make excellent additions to this concoction.
1 cup uncooked rice
3 cups water
Chili powder
Chicken bullion
Cumin
Salt & pepper
1 onion, coarsely chopped
3-5 large chicken pieces (breasts or thighs)
1 large can salsa verde
Sour cream or cream cheese
Put rice at bottom of the crock pot with about half the chopped onion. Cover with water and season to taste with chili powder, bullion, cumin, salt and pepper.
Place chicken pieces on top of the rice. Add rest of onion and dust with seasonings if desired. Cover chicken completely with salsa verde. If desired, add a little sour cream or cream cheese to salsa. These can also be added for flavor about half an hour before serving.
Cook on low for 6-8 hours.
Note: though I haven’t tried it, I wager that mushrooms (canned or fresh) and/or roasted red peppers would make excellent additions to this concoction.
Individual Apple Crisps
Like Leeann, I love Autumn. I especially love to pick apples and then use them to bake many yummy things! One of my favorite things to make is Apple Crisp. I found this fabulous recipe that does not serve 10-12 so it is perfect for us!
1 cup thinly sliced peeled tart apple
1 tablespoon sugar
2 teaspoons water
2 tablespoons plus 2 teaspoons all-purpose flour
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash salt2 tablespoons cold butter
Whipped cream, optional (we use vanilla ice cream :-))
In a small bowl, combine the apple, sugar and water. Divide between two 6-oz. ramekins or custard cups coated with nonstick cooking spray. In a small bowl, combine the flour, brown sugar, cinnamon, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture. Bake at 375° for 20-25 minutes or until tender. Serve warm with whipped cream if desired. Yield: 2 servings
1 cup thinly sliced peeled tart apple
1 tablespoon sugar
2 teaspoons water
2 tablespoons plus 2 teaspoons all-purpose flour
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash salt2 tablespoons cold butter
Whipped cream, optional (we use vanilla ice cream :-))
In a small bowl, combine the apple, sugar and water. Divide between two 6-oz. ramekins or custard cups coated with nonstick cooking spray. In a small bowl, combine the flour, brown sugar, cinnamon, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture. Bake at 375° for 20-25 minutes or until tender. Serve warm with whipped cream if desired. Yield: 2 servings
Maple-Glazed Salmon
This is one of those "less-than-exact" measurement type recipes. One reason is that I made it up, the other reason is that when I tried it, I made only a single serving, so the measurements are more like guidelines than fixed rules :)
Ingredients
4 salmon fillets
1/4 cup maple syrup
2 tbs ground mustard
2 tbs soy sauce
a little bit of olive oil (sorry, I don't have a clue how much I used)
1 tbs lime juice (lemon juice would probably be fine)
Combine maple syrup, mustard, soy sauce and olive oil in a microwavable dish or small saucepan. Heat either in the microwave for 30 seconds or so or on the stove until warm.
Place salmon fillets in a baking dish and brush, 1st with lime juice and then with the glaze. Broil until the salmon is cooked through and separates with a fork, flipping and brushing with glaze every four minutes or so (it cooks pretty quickly)
Ingredients
4 salmon fillets
1/4 cup maple syrup
2 tbs ground mustard
2 tbs soy sauce
a little bit of olive oil (sorry, I don't have a clue how much I used)
1 tbs lime juice (lemon juice would probably be fine)
Combine maple syrup, mustard, soy sauce and olive oil in a microwavable dish or small saucepan. Heat either in the microwave for 30 seconds or so or on the stove until warm.
Place salmon fillets in a baking dish and brush, 1st with lime juice and then with the glaze. Broil until the salmon is cooked through and separates with a fork, flipping and brushing with glaze every four minutes or so (it cooks pretty quickly)
Beef Skillet
Unlike Lee’s last recipe, this one is as simple and cheap as it comes. Homey flavor – one-pot – done in 15 minutes. P and I also think it could be done with chicken, though we have yet to try, so don’t quote us on that.
Ingredients
1 lb ground beef
1 lrg chopped green/red pepper
1 can diced tomatoes
½ cup Italian dressing
1 cup water
2 pkgs roman noodles
Mozzarella
Directions
1. Brown ground beef (season if desired, I did with oregano, garlic, and basil) – Drain.
2. Add peppers and tomatoes to beef – heat through.
3. Add dressing and water.
4. Crumble in noodles – Bring to a boil.
5. Reduce heat to a simmer – Simmer for 5 min or until noodles are done.
6. Sprinkle Mozzarella on top.
Ingredients
1 lb ground beef
1 lrg chopped green/red pepper
1 can diced tomatoes
½ cup Italian dressing
1 cup water
2 pkgs roman noodles
Mozzarella
Directions
1. Brown ground beef (season if desired, I did with oregano, garlic, and basil) – Drain.
2. Add peppers and tomatoes to beef – heat through.
3. Add dressing and water.
4. Crumble in noodles – Bring to a boil.
5. Reduce heat to a simmer – Simmer for 5 min or until noodles are done.
6. Sprinkle Mozzarella on top.
Classic Chicken Pot Pie
Nothing worthwhile in this life is easy – with the exception of some of the recipes on this blog, of course. Tonight’s Wolfgang Puck-inspired addition to the blog does not fall in the “I’m tired and want to eat in 15 minutes” category, to be sure; rather, it falls into the equally valuable category of “it’s getting to be fall and I like the sound of spending some quality time in the kitchen.”
This recipe also lends itself to versatility – I think you could put almost any combination of veggies you would like – what makes this particularly special is the crust. Time-consuming to construct, to be sure, but well worth it.
2 cups all-purpose flour
2 tablespoons snipped chives
3/4 cup unsalted butter, chilled, cut into small pieces
1 cup shredded sharp cheddar cheese
2 egg yolks
5 tablespoons heavy cream
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium carrots, sliced
2 celery stalks, sliced
1 medium can mushroom pieces
½ chopped onion or 1 10 ounce package frozen pearl onions, thawed
3/4 cup petite peas, thawed
6 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 cups chicken stock (I used chicken bullion and water)
1/2 cup heavy cream
1 teaspoon minced fresh thyme
Salt
Freshly ground black pepper
1 egg beaten with 1 tablespoon water (or just use the egg whites leftover from earlier in the recipe)
Prepare the pastry: Place the flour and chives in a bowl. Using a pastry blender or your fingertips, work in the butter until mixture resembles coarse crumbs. Add the cheese and work in until just blended. In a small bowl, whisk together the yolks and 5 tablespoons of the cream. Sprinkle the yolk mixture over the pastry dough, a little at a time, stirring with a fork until pastry comes together. Add remaining cream if necessary. Knead lightly until just combined. Press pastry into a circle; wrap in plastic wrap and refrigerate until needed.
Heat a large skillet over medium high heat and add the butter and vegetable oil. Saute the chicken for 2-3 minutes, until lightly browned but not cooked through. With slotted spoon, remove chicken to bowl.
In the same pan, saute the carrots, celery, mushrooms, and raw onions for 5 minutes. With slotted spoon, remove vegetables to another bowl. Stir onions and peas into vegetables.
Prepare the sauce: In the same pan, melt the butter over medium heat. Add the flour and whisk until the mixture is bubbling and smooth, about 2 minutes. Remove from heat and gradually whisk in stock, cream, and thyme. Return skillet to heat, bring to a simmer, stirring constantly. Cook for 2 minutes until sauce has thickened and is smooth. Season with salt and pepper. Stir in reserved chicken and vegetables. Set aside to cool for about 20 minutes.
Preheat the oven to 400 degrees F. Spoon cooled chicken and vegetable mixture into a 10-inch deep-dish pie plate. On a lightly floured surface, roll out the pastry into a circle 11-inches in diameter. Place pastry on top of chicken mixture. Trim pastry edge, fold overhang under and press gently all around baking dish to make a decorative edge. Brush pastry with beaten eggwash. Using a knife, cut 3 slits in center of pie. Bake 25 to 30 minutes or until pastry is golden brown, chicken and vegetables are tender and filling is heated through.
This recipe also lends itself to versatility – I think you could put almost any combination of veggies you would like – what makes this particularly special is the crust. Time-consuming to construct, to be sure, but well worth it.
2 cups all-purpose flour
2 tablespoons snipped chives
3/4 cup unsalted butter, chilled, cut into small pieces
1 cup shredded sharp cheddar cheese
2 egg yolks
5 tablespoons heavy cream
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium carrots, sliced
2 celery stalks, sliced
1 medium can mushroom pieces
½ chopped onion or 1 10 ounce package frozen pearl onions, thawed
3/4 cup petite peas, thawed
6 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 cups chicken stock (I used chicken bullion and water)
1/2 cup heavy cream
1 teaspoon minced fresh thyme
Salt
Freshly ground black pepper
1 egg beaten with 1 tablespoon water (or just use the egg whites leftover from earlier in the recipe)
Prepare the pastry: Place the flour and chives in a bowl. Using a pastry blender or your fingertips, work in the butter until mixture resembles coarse crumbs. Add the cheese and work in until just blended. In a small bowl, whisk together the yolks and 5 tablespoons of the cream. Sprinkle the yolk mixture over the pastry dough, a little at a time, stirring with a fork until pastry comes together. Add remaining cream if necessary. Knead lightly until just combined. Press pastry into a circle; wrap in plastic wrap and refrigerate until needed.
Heat a large skillet over medium high heat and add the butter and vegetable oil. Saute the chicken for 2-3 minutes, until lightly browned but not cooked through. With slotted spoon, remove chicken to bowl.
In the same pan, saute the carrots, celery, mushrooms, and raw onions for 5 minutes. With slotted spoon, remove vegetables to another bowl. Stir onions and peas into vegetables.
Prepare the sauce: In the same pan, melt the butter over medium heat. Add the flour and whisk until the mixture is bubbling and smooth, about 2 minutes. Remove from heat and gradually whisk in stock, cream, and thyme. Return skillet to heat, bring to a simmer, stirring constantly. Cook for 2 minutes until sauce has thickened and is smooth. Season with salt and pepper. Stir in reserved chicken and vegetables. Set aside to cool for about 20 minutes.
Preheat the oven to 400 degrees F. Spoon cooled chicken and vegetable mixture into a 10-inch deep-dish pie plate. On a lightly floured surface, roll out the pastry into a circle 11-inches in diameter. Place pastry on top of chicken mixture. Trim pastry edge, fold overhang under and press gently all around baking dish to make a decorative edge. Brush pastry with beaten eggwash. Using a knife, cut 3 slits in center of pie. Bake 25 to 30 minutes or until pastry is golden brown, chicken and vegetables are tender and filling is heated through.
Brown Butter Soda Bread
In my quest for the perfect soda bread, I was anxious to try this recipe (another one from Bon Appétit via Epicurious) - especially since I happen to grow rosemary in my herb garden. Although it is a far cry from traditional soda bread in terms of flavor, the texture of both crust and inside is very similar. I followed the advice of those who reviewed the recipe and just stirred the dough instead of kneading, which kept the loaves soft. Unfortunately my oven continues to be unruly in its heat distribution (I set it for about 360 and it was running at 400 the first time I checked the bread!), so this batch got a little dried out, but these free-form loaves are definitely worth repeating, especially if I'm going to have company over and would like some bread to serve with a spread of olive oil, cheeses, and fruit.1/4 cup (1/2 stick) unsalted butter
3 1/2 cups all purpose flour (can use part wheat flour as well - I used about 1 1/2 cups wheat)
1/2 cup old-fashioned oats
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground black pepper plus additional for topping
1 3/4 cups buttermilk
1 egg white, beaten to blend
Position rack in center of oven and preheat to 375°F. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.
Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.
Either 1) turn dough out onto floured work surface and knead gently until dough comes together, about 7 turns, OR 2) work dough with fork until thoroughly (but not overly) mixed.
Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.
Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.
Photo credit: Me (Leeann, for once :P)
Easy Lasagna
When one gets home from work, putting together a real dish of lasagna does not sound appealing. But sometimes one just gets in the mood for the flavors. I (that is Sarah) found this recipe online, but tweaked almost all of the measurements of the ingredients. Enjoy!
Ingredients
8 oz noodles (half a box)
2 tblsp butter
¼ cup Parmesan cheese
2 eggs beaten
1 lb ground beef
½ cup chopped green pepper
½ cup chopped onion
Crushed Garlic cloves to taste
10-16 oz tomato sauce
Oregano to taste
1 ½ - 2 cups cottage cheese (drained)
Mozzarella cheese
Directions
1. Cook noodles – Drain.
2. Transfer noodles to warm saucepan and stir in butter, Parmesan, and eggs.
3. Cook meat w/ onions, pepper and garlic – Drain.
4. Stir in tomato sauce and oregano – heat through.
5. Line a 9 inch pie dish with the noodles – pushing it up the sides. (Squish the noodles with a spatula so they stick to the sides and bottom.)
6. Cover the noodles (up the sides as well) with the cottage cheese.
7. Cover the cheese with the beef.
8. Spread the Mozzarella over the beef w/ a desired amount.
9. Bake at 350 degrees for 20-25 min or until bubbly and heated through.
10. Let sit for a few minutes and then cut into wedges
Serves 6-8 (depending on how hungry you are).
NOTE: This also is a great freezable recipe. Do everything up to step 7. Let the dish cool and then wrap and put into the freezer. When you want the meal fully defrost and then cook in the oven to the above specifications.
DOUBLE NOTE: To drain the cottage cheese I (Sarah) take a cup sized measuring cup and push the bottom side into the container of cottage cheese while holding it upside down over the sink. I know...real ingenious.
Ingredients
8 oz noodles (half a box)
2 tblsp butter
¼ cup Parmesan cheese
2 eggs beaten
1 lb ground beef
½ cup chopped green pepper
½ cup chopped onion
Crushed Garlic cloves to taste
10-16 oz tomato sauce
Oregano to taste
1 ½ - 2 cups cottage cheese (drained)
Mozzarella cheese
Directions
1. Cook noodles – Drain.
2. Transfer noodles to warm saucepan and stir in butter, Parmesan, and eggs.
3. Cook meat w/ onions, pepper and garlic – Drain.
4. Stir in tomato sauce and oregano – heat through.
5. Line a 9 inch pie dish with the noodles – pushing it up the sides. (Squish the noodles with a spatula so they stick to the sides and bottom.)
6. Cover the noodles (up the sides as well) with the cottage cheese.
7. Cover the cheese with the beef.
8. Spread the Mozzarella over the beef w/ a desired amount.
9. Bake at 350 degrees for 20-25 min or until bubbly and heated through.
10. Let sit for a few minutes and then cut into wedges
Serves 6-8 (depending on how hungry you are).
NOTE: This also is a great freezable recipe. Do everything up to step 7. Let the dish cool and then wrap and put into the freezer. When you want the meal fully defrost and then cook in the oven to the above specifications.
DOUBLE NOTE: To drain the cottage cheese I (Sarah) take a cup sized measuring cup and push the bottom side into the container of cottage cheese while holding it upside down over the sink. I know...real ingenious.
Brown Soda Bread
My (Leeann’s) recent trip to Ireland coupled with cooler nights that make me want to use my oven have resulted in a quest to perfect a vital part of Irish cuisine – soda bread.The first recipe I tried (from a ’96 issue of Bon Appétit via Epicurious.com) is a basic brown soda bread very similar to the fare served in cafes, restaurants and pubs I visited throughout my trip. Great with your favourite preserves or just toasted with butter, one of the benefits of most soda breads is that little to no rising and/or kneading is required – making preparation a breeze.
1 3/4 cups all purpose flour
1 3/4 cups whole wheat flour
3 tablespoons toasted wheat bran (I couldn’t find this so just doubled the wheat germ – turned out fine insofar as I could tell!)
3 tablespoons toasted wheat germ
2 tablespoons old-fashioned oats
2 tablespoons (packed) dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons (1/4 stick) chilled unsalted butter, cut into pieces
2 cups (about) buttermilk
Preheat oven to 425°F. Butter 9x5x3-inch loaf pan. Combine first 8 ingredients in large bowl; mix well. Add butter; rub in with fingertips until mixture resembles fine meal. Stir in enough buttermilk to form soft dough. Transfer dough to prepared loaf pan. Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes. Turn bread out onto rack. Turn right side up and cool on rack.
Photo credit: The talented Emily A.
Cranberry Pork
Simple - Cheap - Yummy. All the qualifications for a good recipe!
Ingredients
- 2 Lb of pork loin or roast (I used the latter)
- 1 can whole cranberry sauce
- 1/4 cup honey
- dash of nutmeg and ground cloves
- Orange juice (I just poured it in since the recipe actually didn't call for it)
- Pepper and salt (to taste)
Directions
1. Put pork in crock pot
2. Pour everything on top
3. Cook on low for 5 hours
How much easier could it get?
Ingredients
- 2 Lb of pork loin or roast (I used the latter)
- 1 can whole cranberry sauce
- 1/4 cup honey
- dash of nutmeg and ground cloves
- Orange juice (I just poured it in since the recipe actually didn't call for it)
- Pepper and salt (to taste)
Directions
1. Put pork in crock pot
2. Pour everything on top
3. Cook on low for 5 hours
How much easier could it get?
Sesame Noodles
Shared by popular request! ;) Great chilled as a side or main dish for Screen on the Green and other picnic-type occasions.
1 pound whole-wheat spaghetti
1/2 cup reduced-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons canola oil
2 tablespoons rice-wine vinegar or lime juice
1 1/2 teaspoons crushed red pepper
1 bunch scallions, sliced, divided
4 cups snow peas
1-2 medium bell peppers, thinly sliced
1/2 cup toasted sesame seeds
1/4 cup chopped fresh cilantro, divided (optional)
1 cup cubed cooked chicken (optional)
Bring a large pot of water to a boil with tiny splash of sesame oil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.
Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add rest of ingredients; toss to coat.
1 pound whole-wheat spaghetti
1/2 cup reduced-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons canola oil
2 tablespoons rice-wine vinegar or lime juice
1 1/2 teaspoons crushed red pepper
1 bunch scallions, sliced, divided
4 cups snow peas
1-2 medium bell peppers, thinly sliced
1/2 cup toasted sesame seeds
1/4 cup chopped fresh cilantro, divided (optional)
1 cup cubed cooked chicken (optional)
Bring a large pot of water to a boil with tiny splash of sesame oil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.
Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add rest of ingredients; toss to coat.
Artichoke Heart Truffles
3/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
4 ounces cream cheese, room temperature
3 ounces goat cheese, room temperature
2 teaspoons grated lemon zest
1 teaspoon dried tarragon
1/8 teaspoon pepper
paprika (for color)
2 6 1/2 ounce jars artichoke hearts, strained
Mix the Parmesan and parsley together in a small bowl. Combine the cream cheese, goat cheese, lemon zest, tarragon, and pepper in a medium bowl. Add the artichoke hears and mix to coat each one liberally. Transfer to the bowl of Parmesan and roll to cover completely. Place on a waxed paper-lined baking sheet. Sprinkle with paprika. Refrigerate until firm, about 1 pour. Let sit at room temperature for 30 minutes before serving.
Photo by Emily
New Potatoes Stuffed with Feta, Green Olives, and Pine Nuts
12 small new potatoes1 1/2 teaspoons kosher salt
1/2 cup feta
1/4 cup pine nuts
2 tablespoons chopped green olives
1 tablespoon extra-virgin olive oil
1 tablespoon dried currants
1/2 teaspoon chopped lemon zest
1/4 teaspoon oragano
1/4 teaspoon pepper
24 parsley leaves for garnishing
Cut a thin slice off the top and bottom of each potato. Cut the potatoes in half crosswise. Place in a large saucepan and cover with water. Add the salt. Bring to a boil over high heat. Reduce the heat and let simmer. Cook until the potatoes are tender when pierced with a fork, 10 to 15 minutes. Be careful not to overcook. Drain and let cool. Crumble the feta with a fork in a small bowl. Add the pine nuts, green olives, olive oil, currants, lemon zest, oragano, and pepper. Mix well.
To assemble, scoop out the center of each potato with a spoon. Fill the centers with a heaping teaspoon of the feta mixture. Garnish with a parsley leaf.
Photo by Emily
Chicken Fried Rice
Prideful as it may sound, I (that is Sarah F) am going to take the credit for this recipe. *smirk* I looked at a recipe and then promptly decided it didn’t seem right, so made things up as I went along. It turned out well!
Ingredients
2 Largish chicken breasts - cut into sml chunks
Fresh garlic (to your own taste)
1 sml bag snow peas
¾ cup sliced carrots
2 eggs – beat
2 tbsp soy sauce
2 tbsp pineapple juice (from can of diced pineapple)
2 tbsp ketchup
1 ½ tbsp fish sauce
4 cups day old cooked rice
1 regular can diced pineapple - drained
5 diced (kinda large) green onions
Directions
- Cook chicken and garlic in hot oil
- When done move chicken to sides of skillet and pour in snow peas and carrots (make sure there is still enough hot oil in the pan) in the center of the skillet – sauté
- Move chicken/veggies to side and pour in eggs – leave sit for a bit (till semi hardened) and then break up with a spatula – still all together
- Pour in sauce – still all together
- Pour in rice - heat 2 min
- Pour in pineapple – heat 1 min
- Sprinkle green onions on top
Ingredients
2 Largish chicken breasts - cut into sml chunks
Fresh garlic (to your own taste)
1 sml bag snow peas
¾ cup sliced carrots
2 eggs – beat
2 tbsp soy sauce
2 tbsp pineapple juice (from can of diced pineapple)
2 tbsp ketchup
1 ½ tbsp fish sauce
4 cups day old cooked rice
1 regular can diced pineapple - drained
5 diced (kinda large) green onions
Directions
- Cook chicken and garlic in hot oil
- When done move chicken to sides of skillet and pour in snow peas and carrots (make sure there is still enough hot oil in the pan) in the center of the skillet – sauté
- Move chicken/veggies to side and pour in eggs – leave sit for a bit (till semi hardened) and then break up with a spatula – still all together
- Pour in sauce – still all together
- Pour in rice - heat 2 min
- Pour in pineapple – heat 1 min
- Sprinkle green onions on top
Cashew Chicken Stir-Fry
Simple yet yummy stir-fry. You could use the sauce on any number of veggi/meat stir-fries. To give credit where credit is due, this recipe is from an Asian cookbook Peter’s sister gave us for Christmas. Thanks Ruthanne!!
Ingredients
1 ½ lb chicken – cut in sml strips (emphasis on small)
1 md onion cut in strips
1 red pepper cut in strips
2 smallish heads of broccoli cut in small pieces
2 egg yokes – slightly beaten
½ cup corn flour
2 tblsp soy sauce
2 tblsp sherry
1 tblsp oyster sauce
Roasted cashews
4 spring onions – sliced
Directions
- Heat a good amount of olive oil in a pan
- Dip chicken strips into egg whites and then cover with corn flour
- Immediately put into hot oil and cook for 3-5 min (till golden brown)
- Remove chicken from oil and drain on paper towels
- NOTE: it is best to do the chicken in shifts so it all gets done well. After the chicken is done you may want to quickly wipe out the excess flour with a paper towel.
- In same pan heat up more oil and cook onion, pepper, and broccoli till slightly tender
- Pour in Sauce and toss veggies
- Bring sauce to a boil
- Put chicken to reheat and toss in sauce
- Sprinkle spring onions and as many cashews as desired on top
NOTE: I doubled the sauce due to using a bit more chicken. Peter and I both like sauces though so it may not actually be necessary.
Ingredients
1 ½ lb chicken – cut in sml strips (emphasis on small)
1 md onion cut in strips
1 red pepper cut in strips
2 smallish heads of broccoli cut in small pieces
2 egg yokes – slightly beaten
½ cup corn flour
2 tblsp soy sauce
2 tblsp sherry
1 tblsp oyster sauce
Roasted cashews
4 spring onions – sliced
Directions
- Heat a good amount of olive oil in a pan
- Dip chicken strips into egg whites and then cover with corn flour
- Immediately put into hot oil and cook for 3-5 min (till golden brown)
- Remove chicken from oil and drain on paper towels
- NOTE: it is best to do the chicken in shifts so it all gets done well. After the chicken is done you may want to quickly wipe out the excess flour with a paper towel.
- In same pan heat up more oil and cook onion, pepper, and broccoli till slightly tender
- Pour in Sauce and toss veggies
- Bring sauce to a boil
- Put chicken to reheat and toss in sauce
- Sprinkle spring onions and as many cashews as desired on top
NOTE: I doubled the sauce due to using a bit more chicken. Peter and I both like sauces though so it may not actually be necessary.
Chicken Divine
Peter and I have come to enjoy this recipe. Not only is it relatively inexpensive (especially if you purchase cheap pasta and cheap wine) it is also yummy. It can also be easily assembled and then taken to a sick/new-parents/or-otherwise-indisposed-person and they can just stick it in the frig till the want to cook it for 30+ min.
Ingredients
2 Packages frozen broccoli – thawed
2 tsp olive oil
1 Md onion
¼ tsp dried thyme
¼ tsp kosher salt
1/8 tsp pepper
½ cup dry white wine
1 jar Alfredo sauce (larger – 1lb - is better)
2 cups grated gouda (smoked or otherwise)
½ cup milk
1/8 tsp grated nutmeg
4 cups cooked penne (one largish box)
3 cups cooked chicken
¼ cup Italian bread crumbs
Directions
1. Preheat oven to 375
2. Squeeze out excess liquid of thawed broccoli
3. Heat olive oil – add onion, thyme, salt, pepper
4. Add wine, increase heat to high – cook till liquid has evaporated (2-3 min) then remove from heat
5. Stir in Alfredo sauce, ½ cup cheese, milk, and nutmeg
6. Stir in cooked pasta, broccoli, and chicken, and mix
7. Transfer to an large baking dish
8. Top with remaining cheese and bread crumbs
9. Sprinkle with paprika, cover with foil, bake for 30 min
10. Uncover and bake until golden brown (10-15 min)
NOTE: Typically I season the chicken with extra thyme and fresh garlic. I also use more cheese then they call for. I also don’t cook the liquid down very much because I find that if you do the noodles will get a little dry, thus the reason I also say to use a larger jar of Alfredo. While the recipe calls for 4 cups pasta I always make a largish box which is more then 4 cups (stretches the meal). Also, I rarely remember the nutmeg and it is still good AND never follow those precise measurements for the seasonings. *grin* END NOTE.
Ingredients
2 Packages frozen broccoli – thawed
2 tsp olive oil
1 Md onion
¼ tsp dried thyme
¼ tsp kosher salt
1/8 tsp pepper
½ cup dry white wine
1 jar Alfredo sauce (larger – 1lb - is better)
2 cups grated gouda (smoked or otherwise)
½ cup milk
1/8 tsp grated nutmeg
4 cups cooked penne (one largish box)
3 cups cooked chicken
¼ cup Italian bread crumbs
Directions
1. Preheat oven to 375
2. Squeeze out excess liquid of thawed broccoli
3. Heat olive oil – add onion, thyme, salt, pepper
4. Add wine, increase heat to high – cook till liquid has evaporated (2-3 min) then remove from heat
5. Stir in Alfredo sauce, ½ cup cheese, milk, and nutmeg
6. Stir in cooked pasta, broccoli, and chicken, and mix
7. Transfer to an large baking dish
8. Top with remaining cheese and bread crumbs
9. Sprinkle with paprika, cover with foil, bake for 30 min
10. Uncover and bake until golden brown (10-15 min)
NOTE: Typically I season the chicken with extra thyme and fresh garlic. I also use more cheese then they call for. I also don’t cook the liquid down very much because I find that if you do the noodles will get a little dry, thus the reason I also say to use a larger jar of Alfredo. While the recipe calls for 4 cups pasta I always make a largish box which is more then 4 cups (stretches the meal). Also, I rarely remember the nutmeg and it is still good AND never follow those precise measurements for the seasonings. *grin* END NOTE.
Mozzarella Chicken
A Fendrich classic! Sorry there aren’t real exact measurements, but that is what happens when it is a family recipe. One of the best things about this is the easiness and it uses stuff you can have on hand.
Ingredients
1 can cream of chicken soup
½ cup white wine (or ¼ cup cider vinegar and ¼ cup water with a little sugar)
4 boneless/skinless chicken breasts
Mozzarella chicken
Croutons
Melted Butter
Italian seasoning and garlic (fresh or powdered)
Directions
1. Pre-heat oven to 350
2. Mix together soup and wine
3. Place chicken breasts in pan, sprinkle with seasonings and cheese (lots of cheese)
4. Pour soup mix over chicken
5. Crush croutons in a plastic bag and pour melted butter into bag and mix
6. Sprinkle crouton mix over chicken
7. Place in oven for approximately 1 hour
8. Yummy with rice!
Ingredients
1 can cream of chicken soup
½ cup white wine (or ¼ cup cider vinegar and ¼ cup water with a little sugar)
4 boneless/skinless chicken breasts
Mozzarella chicken
Croutons
Melted Butter
Italian seasoning and garlic (fresh or powdered)
Directions
1. Pre-heat oven to 350
2. Mix together soup and wine
3. Place chicken breasts in pan, sprinkle with seasonings and cheese (lots of cheese)
4. Pour soup mix over chicken
5. Crush croutons in a plastic bag and pour melted butter into bag and mix
6. Sprinkle crouton mix over chicken
7. Place in oven for approximately 1 hour
8. Yummy with rice!
Nancy's Mexican Rice
Courtesy of a coworker who is also an amazing cook! Yum, and thanks, Emy!
3 cups cooked rice
1 7 ounce can (Herdez) green chili salsa
1 4 ounce can chopped black olives, drained
⅔ pound shredded mozzarella (or jack) cheese
⅔ pound shredded cheddar cheese
1 pint sour cream
1 chopped onion
Salt and pepper to taste
Combine all ingredients. Bake at 350°. Stir once while baking, approximately 30 minutes.
3 cups cooked rice
1 7 ounce can (Herdez) green chili salsa
1 4 ounce can chopped black olives, drained
⅔ pound shredded mozzarella (or jack) cheese
⅔ pound shredded cheddar cheese
1 pint sour cream
1 chopped onion
Salt and pepper to taste
Combine all ingredients. Bake at 350°. Stir once while baking, approximately 30 minutes.
On frozen asparagus
We at Recipes really like to share what really works in our kitchens. We also feel a responsibility to share what doesn’t.
Here is one thing in my [Leeann’s] experience that doesn’t: frozen asparagus. While this might be well used in a quiche or other mixture, it is useless as a side dish, as there is pretty much zero space between still frozen and grossly overdone.
If you have ideas on how to properly prepare frozen asparagus as a side dish, please, please share, as it does tend to be cheaper than the fresh stuff. Otherwise, I advise against its use.
Here is one thing in my [Leeann’s] experience that doesn’t: frozen asparagus. While this might be well used in a quiche or other mixture, it is useless as a side dish, as there is pretty much zero space between still frozen and grossly overdone.
If you have ideas on how to properly prepare frozen asparagus as a side dish, please, please share, as it does tend to be cheaper than the fresh stuff. Otherwise, I advise against its use.
Ashley’s Tortilla Soup
This ridiculously easy and ridiculously delish recipe is one that is constantly lost, sought, and occasionally found. Finally posting it here for the good of the order! Perfect hearty soup for a chilly day.
Chicken
1 packet of taco seasoning
Medium can of salsa
1 large bottle of Spicy V8
Optional, to taste - onions, frozen corn, black beans
Heat V8, about 3 cups water, and salsa in large pot.
While V8 base warms, sauté chicken in taco seasoning. Add onions if desired.
Add seasoned chicken, corn, and beans to V8 base. Simmer for 15-30 minutes.
Serve with cheese, tortilla chips, and sour cream.
Chicken
1 packet of taco seasoning
Medium can of salsa
1 large bottle of Spicy V8
Optional, to taste - onions, frozen corn, black beans
Heat V8, about 3 cups water, and salsa in large pot.
While V8 base warms, sauté chicken in taco seasoning. Add onions if desired.
Add seasoned chicken, corn, and beans to V8 base. Simmer for 15-30 minutes.
Serve with cheese, tortilla chips, and sour cream.
Mom's Stuffed Shells Florentine
I [Leeann] grew up on this recipe and wanted to share... soooo good!
1 pkg jumbo shells
1 - 10 oz pkg frozen spinach
2 lbs. ricotta cheese
1 egg
2 T parmesean cheese
1 jar marinara sauce
1/2 t salt and oregano
Bring 5 qts water to boil, add shells and parboil ~ 9 minutes. Drain and rinse in cold water immediately, draining again. Arrange on a flat surface, allowing to dry.
Cook spinach and mix with ricotta, egg and parmesean. Spoon mixture into each shell. Combine marinara with salt and oregano. Simmer about 2 minutes.
Using two 2-qt baking dishes, spread 1/2 cup sauce into each dish. Arrange shells on sauce and bake at 350 degrees for 15-20 minutes. Be careful not to allow them to cook too long, getting dried out on top.
Serve shells with remaining heated sauce.
1 pkg jumbo shells
1 - 10 oz pkg frozen spinach
2 lbs. ricotta cheese
1 egg
2 T parmesean cheese
1 jar marinara sauce
1/2 t salt and oregano
Bring 5 qts water to boil, add shells and parboil ~ 9 minutes. Drain and rinse in cold water immediately, draining again. Arrange on a flat surface, allowing to dry.
Cook spinach and mix with ricotta, egg and parmesean. Spoon mixture into each shell. Combine marinara with salt and oregano. Simmer about 2 minutes.
Using two 2-qt baking dishes, spread 1/2 cup sauce into each dish. Arrange shells on sauce and bake at 350 degrees for 15-20 minutes. Be careful not to allow them to cook too long, getting dried out on top.
Serve shells with remaining heated sauce.
Pan-Fried Pork Chops with Glazed Apples
This amazing and fairly simple recipe is a hit at the F and AW households! YUM!
2 tbsp firmly packed dark brown sugar
1 tbsp plus 1 tsp kosher salt
1 tbsp rosemary
4 pork chops
1 tbsp oil
2 med red apples – peeled and cut into ½ inch pieces
1 ½ cup chicken broth
1/3 cup apricot jam
¼ cup brandy
¼ tsp ground cinnamon
Combine brown sugar, kosher salt, and rosemary in small bowl and stir together. Coat the pork chops on both sides with mixture, gently massaging the meat with your fingers to jumpstart the curing process. Let stand for 15 min. Rinse the chops and pat dry. (It is actually important to do this. I [Leeann] didn't think it was until I put the highly-sugared chops into hot oil. Nothing like the smell and smoke of burning sugar in ones kitchen for ambiance!)
Season chops on both sides with pepper. Grease large skillet with oil, add the chops, and cook thoroughly. Transfer chops to a plate and cover with foil.
Add apples to skillet and cook stirring gently to brown slightly. Add the stock, jam, brandy, and cinnamon and stir well. Cook until the sauce thickens and is rich brown in color, about 10 min. Uncover chops and top with apples.
2 tbsp firmly packed dark brown sugar
1 tbsp plus 1 tsp kosher salt
1 tbsp rosemary
4 pork chops
1 tbsp oil
2 med red apples – peeled and cut into ½ inch pieces
1 ½ cup chicken broth
1/3 cup apricot jam
¼ cup brandy
¼ tsp ground cinnamon
Combine brown sugar, kosher salt, and rosemary in small bowl and stir together. Coat the pork chops on both sides with mixture, gently massaging the meat with your fingers to jumpstart the curing process. Let stand for 15 min. Rinse the chops and pat dry. (It is actually important to do this. I [Leeann] didn't think it was until I put the highly-sugared chops into hot oil. Nothing like the smell and smoke of burning sugar in ones kitchen for ambiance!)
Season chops on both sides with pepper. Grease large skillet with oil, add the chops, and cook thoroughly. Transfer chops to a plate and cover with foil.
Add apples to skillet and cook stirring gently to brown slightly. Add the stock, jam, brandy, and cinnamon and stir well. Cook until the sauce thickens and is rich brown in color, about 10 min. Uncover chops and top with apples.
Chicken Jack Verde
A simple, tasty recipe that can easily be jazzed up with canned green chilies or home-roasted chilies, if available/desired.
3 large chicken breasts
1 medium can salsa verde
jack cheese
Preheat oven to 400. Split chicken breasts and arrange on oiled 9x9 glass plan. Bake for 20 minutes. Remove from oven and cover chicken with salsa verde. Cook for 15 minutes; add a thick layer of jack cheese on top. Cook for 5 minutes or until cheese is thoroughly melted. Great with stuffing on the side!
3 large chicken breasts
1 medium can salsa verde
jack cheese
Preheat oven to 400. Split chicken breasts and arrange on oiled 9x9 glass plan. Bake for 20 minutes. Remove from oven and cover chicken with salsa verde. Cook for 15 minutes; add a thick layer of jack cheese on top. Cook for 5 minutes or until cheese is thoroughly melted. Great with stuffing on the side!
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