Source: My mom
Ingredients:
2 lbs pork roast or boneless pork ribs, cut into 1 inch cubes (I used one fairly large pork chop - but it wasn't close to 2 lbs, I'm guessing)
1 20 oz can pineapple chunks (do not drain)
2 green peppers, cubed (I used one green and one yellow - but I should have used red since the pineapple is yellow ;) - also, I've made it with one pepper and one onion and that's yummy, too.)
1 cup beef broth
1/2 - 3/4 cup sugar (I used a touch less than 1/2)
salt, black pepper, garlic powder and a dash or two of hot sauce
cornstarch mixed with water (to thicken) (I used 1/2 Tablespoon cornstarch in a drizzle of water - probably could have used a bit more since it didn't get super thick; my most recent time making it I used 2 TB in 1/3 cup water, but that probably was too much because it got thicker than I was expecting. 1 TB is probably just right.)
1/2 - 3/4 cup vinegar (I used ~1/2 cup)
soy sauce to taste (I used a few shakes - I don't really have any idea how much it was; up to 1/4 cup tastes good to me)
steamed rice (to serve)
Directions:
Season pork with salt, pepper and garlic powder. Brown in stock pot on medium heat (I used a little bit of oil). Cook until well browned. Add beef broth, sugar, juice from pineapple, hot sauce and vinegar. Simmer for about 20 minutes. Add green peppers, pineapple chunks and desired soy sauce. Cook until meat is very tender (this will take about 30-40 minutes). Add more beef broth or vinegar and sugar while cooking if needed (I didn't need to the first time, but my most recent time I added 1 cup water as it was cooking). Mix water and cornstarch together then slowly add to sweet and sour mixture. Cook until thick. Serve over rice. Serves 6-8.
Notes:
I've made sweet and sour chicken dishes many, many times - it's one of our favorites and pretty regular in the ol' meal rotation. But there was a pretty good sale on pork chops this week and instead of buying my usual chicken breasts, I bought pork instead. Yum! What a pleasant change! Good stuff here!
Tuesday, November 18, 2014
Apple Cinnamon Crumb Muffins
Source: Sally's Baking Addiction, via Megan
Ingredients:
for the crumb topping:
1/3 cup (67g) light or dark brown sugar (I used light)
1 Tablespoon (15g) granulated sugar
1 teaspoon ground cinnamon
1/4 cup (60g) unsalted butter, melted (I used salted)
2/3 cup (84g) all-purpose flour
for the muffins:
1/2 cup (115g) unsalted butter, softened to room temperature (I used salted)
1/2 cup (100g) light or dark sugar (I used light)
1/4 cup (50g) granulated sugar
2 large eggs, room temperature preferred (mine were straight from the fridge)
1/2 cup (120g) yogurt (I used plain, but you can use any flavor or sour cream is a good substitute)
2 teaspoons vanilla extract
1 and 3/4 cups (220g) all-purpose flour (Meg said she used 1 cup whole wheat + 3/4 all purpose, so I did, too)
1 teaspoon baking soda (I'm pretty sure I forgot this now that I'm looking at it - they rose just fine!)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup (60ml) milk (any kind)
1 and 1/2 cups peeled, chopped apple (2 small apples) (I used one fairly large fuji and I didn't peel mine)
for the glaze: (neither Megan or I made the glaze - I thought they were plenty sweet and delicious (and messy!))
1 cup (120g) confectioners' sugar
3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
1/2 teaspoon vanilla extract
Directions:
First, make the crumb topping. In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Preheat oven to 425F degrees. Spray a jumbo muffin pan with nonstick spray. (I used a regular 12-cup muffin pan lined with paper liners, and it ended up making 13 muffins.)
Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the apples with a wooden spoon or rubber spatula.
Spoon the muffin batter evenly between all 6 muffin tins. There may be enough to make a 7th muffin in a 2nd batch, depending if there were a few extra apple chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 21-23 more minutes or until a toothpick inserted in the center comes out clean. The total time these jumbo muffins take in the oven is about 26-28 minutes. (For the regular muffins, I did 5 minutes at 425F and then 14 at 350F - but I should have checked them even earlier than that - I think they were almost too done.)
Make the glaze: whisk all of the ingredients together and drizzle over warm muffins. Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Unglazed muffins freeze well, up to 3 months.
Notes:
While Skyping recently with my mom, Cal and I saw Mugs in the background making muffins. She shared the recipe with me and I made them the next day for my November Muffin of the Month. These were mighty tasty fresh, but I think they actually improved overnight because they were even more moist in the morning. I love the big chunks of apple and the crumbly top. (But don't make these if you hate crumbs - they are definitely not a "clean eating" muffin!)
Ingredients:
for the crumb topping:
1/3 cup (67g) light or dark brown sugar (I used light)
1 Tablespoon (15g) granulated sugar
1 teaspoon ground cinnamon
1/4 cup (60g) unsalted butter, melted (I used salted)
2/3 cup (84g) all-purpose flour
for the muffins:
1/2 cup (115g) unsalted butter, softened to room temperature (I used salted)
1/2 cup (100g) light or dark sugar (I used light)
1/4 cup (50g) granulated sugar
2 large eggs, room temperature preferred (mine were straight from the fridge)
1/2 cup (120g) yogurt (I used plain, but you can use any flavor or sour cream is a good substitute)
2 teaspoons vanilla extract
1 and 3/4 cups (220g) all-purpose flour (Meg said she used 1 cup whole wheat + 3/4 all purpose, so I did, too)
1 teaspoon baking soda (I'm pretty sure I forgot this now that I'm looking at it - they rose just fine!)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup (60ml) milk (any kind)
1 and 1/2 cups peeled, chopped apple (2 small apples) (I used one fairly large fuji and I didn't peel mine)
for the glaze: (neither Megan or I made the glaze - I thought they were plenty sweet and delicious (and messy!))
1 cup (120g) confectioners' sugar
3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
1/2 teaspoon vanilla extract
Directions:
First, make the crumb topping. In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Preheat oven to 425F degrees. Spray a jumbo muffin pan with nonstick spray. (I used a regular 12-cup muffin pan lined with paper liners, and it ended up making 13 muffins.)
Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the apples with a wooden spoon or rubber spatula.
Spoon the muffin batter evenly between all 6 muffin tins. There may be enough to make a 7th muffin in a 2nd batch, depending if there were a few extra apple chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 21-23 more minutes or until a toothpick inserted in the center comes out clean. The total time these jumbo muffins take in the oven is about 26-28 minutes. (For the regular muffins, I did 5 minutes at 425F and then 14 at 350F - but I should have checked them even earlier than that - I think they were almost too done.)
Make the glaze: whisk all of the ingredients together and drizzle over warm muffins. Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Unglazed muffins freeze well, up to 3 months.
Notes:
While Skyping recently with my mom, Cal and I saw Mugs in the background making muffins. She shared the recipe with me and I made them the next day for my November Muffin of the Month. These were mighty tasty fresh, but I think they actually improved overnight because they were even more moist in the morning. I love the big chunks of apple and the crumbly top. (But don't make these if you hate crumbs - they are definitely not a "clean eating" muffin!)
Thursday, November 13, 2014
Apple Cider Syrup
Source: here
Ingredients:
1/2 cup sugar
1 Tablespoon cornstarch
1 teaspoon cinnamon
1/2 teaspoon cloves (I accidentally only added 1/4 teaspoon, but I think it was plenty spicy)
1 cup apple cider (regular apple juice works too)
1 Tablespoon lemon juice
2 Tablespoons butter
Directions:
Mix sugar, cornstarch, and spices in a small saucepan. Add cider and lemon juice and cook over medium-high heat until it begins to boil and thicken. Once thick, remove from heat and stir in the butter until melted.
Store in the refrigerator.
Notes:
We had the missionaries over for dinner last night, and, as has become a tradition for us, we served them breakfast for dinner. This time it was french toast with this delightful syrup as a most delicious topper. Gregg especially enjoyed it. I think we may need to keep apple cider around all year just so we can have this syrup, too. Super yum!
Ingredients:
1/2 cup sugar
1 Tablespoon cornstarch
1 teaspoon cinnamon
1/2 teaspoon cloves (I accidentally only added 1/4 teaspoon, but I think it was plenty spicy)
1 cup apple cider (regular apple juice works too)
1 Tablespoon lemon juice
2 Tablespoons butter
Directions:
Mix sugar, cornstarch, and spices in a small saucepan. Add cider and lemon juice and cook over medium-high heat until it begins to boil and thicken. Once thick, remove from heat and stir in the butter until melted.
Store in the refrigerator.
Notes:
We had the missionaries over for dinner last night, and, as has become a tradition for us, we served them breakfast for dinner. This time it was french toast with this delightful syrup as a most delicious topper. Gregg especially enjoyed it. I think we may need to keep apple cider around all year just so we can have this syrup, too. Super yum!
Melting Roasted Potatoes
Source: Mel's Kitchen Cafe
Ingredients:
3 pounds Yukon Gold potatoes, peeled
4 Tablespoons butter, melted
1 teaspoon dried thyme (or 1 Tablespoon fresh)
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups low-sodium chicken broth
2 garlic cloves, finely minced
Directions:
Preheat the oven to 450 degrees F, making sure one of the oven racks is in the upper-middle position.
Square the ends off the potatoes by cutting off the rounded edges (you don't have to chop off a lot, but you want the ends flat) and then cutting the potatoes into about 1-inch thick slices.
In a large bowl, toss the potatoes with the butter, thyme, salt and pepper. Place the potatoes in a single layer in a 9X13-inch ceramic or metal baking dish (don't use glass as it can shatter when adding the chicken broth later).
Roast the potatoes for 20-22 minutes, until the bottoms are browning around the edges. Remove the baking pan from the oven and flip the potatoes with a flat spatula. Return to the oven and roast for another 15 minutes.
Remove the pan from the oven, flip the potatoes again and add the chicken broth and garlic. Roast once more (last time, promise) until the potatoes are tender and the sauce has reduced just slightly, about 15 minutes.
Serve the potatoes with the sauce drizzled over the top.
Notes:
Oh my yummy yum! These were simply mouthwatering! So flavorful and so soft! And besides the fact that you have to take them out and flip them a couple of times, it's really such a super simple recipe. Oh man, I could be in trouble with this recipe in my memory - potatoes every day!
Ingredients:
3 pounds Yukon Gold potatoes, peeled
4 Tablespoons butter, melted
1 teaspoon dried thyme (or 1 Tablespoon fresh)
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups low-sodium chicken broth
2 garlic cloves, finely minced
Directions:
Preheat the oven to 450 degrees F, making sure one of the oven racks is in the upper-middle position.
Square the ends off the potatoes by cutting off the rounded edges (you don't have to chop off a lot, but you want the ends flat) and then cutting the potatoes into about 1-inch thick slices.
In a large bowl, toss the potatoes with the butter, thyme, salt and pepper. Place the potatoes in a single layer in a 9X13-inch ceramic or metal baking dish (don't use glass as it can shatter when adding the chicken broth later).
Roast the potatoes for 20-22 minutes, until the bottoms are browning around the edges. Remove the baking pan from the oven and flip the potatoes with a flat spatula. Return to the oven and roast for another 15 minutes.
Remove the pan from the oven, flip the potatoes again and add the chicken broth and garlic. Roast once more (last time, promise) until the potatoes are tender and the sauce has reduced just slightly, about 15 minutes.
Serve the potatoes with the sauce drizzled over the top.
Notes:
Oh my yummy yum! These were simply mouthwatering! So flavorful and so soft! And besides the fact that you have to take them out and flip them a couple of times, it's really such a super simple recipe. Oh man, I could be in trouble with this recipe in my memory - potatoes every day!
Sweet and Spicy Pork Tenderloin
Source: Mel's Kitchen Cafe
Ingredients:
2 Tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
2 (12- to 16-ounce each) pork tenderloins, trimmed
1 Tablespoon vegetable or canola oil
1/4 cup ketchup
2 teaspoons cider vinegar
1 1/2 teaspoons sugar
Directions:
Adjust an oven rack to middle position and preheat the oven to 450 degrees F. Pat the pork tenderloin dry with a paper towel. In a small bowl, combine the chili powder, paprika, salt and pepper. Reserve 1 tablespoon of the spice mixture and use the rest to rub over the pork tenderloin on all sides.
In a large 12-inch nonstick skillet, heat the oil over medium heat until it is rippling and hot. Add the pork tenderloins in a single layer and cook the pork until browned on all sides, 5-7 minutes total (flipping as needed). Transfer the pork to an aluminum-foil lined baking pan and bake until the meat registers 140 degrees at the thickest part, about 15-18 minutes. Transfer the pork to a platter or plate and tent with foil, letting it rest for 5 minutes before slicing.
In a bowl, combine the reserved spice mixture, ketchup, vinegar and sugar and brush over the cooked pork. Slice the pork and serve.
Notes:
This was my first attempt at cooking a pork tenderloin. I've seen (and pinned) tons and tons and tons of recipes, but had yet to try one until our local City Market had a sale on a roast that I couldn't pass up. I think, because it was my first time working with this cut of meat, and because my tenderloin was closer to 3 1/2 pounds instead of the smaller ones suggested in the recipe, I overcooked mine. Sad. I cut it into four pieces, hoping to approximate the thickness of a smaller loin, but even still, I kept cooking it because my meat thermometer hadn't reached 140 degrees yet. Maybe I just need a newer/better thermometer? Anyway, it did turn out a little bit tougher than I was imagining, but it definitely wasn't inedible. On the contrary! And I've been loving it sliced thinly on sandwiches for leftovers for days now. :)
Ingredients:
2 Tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
2 (12- to 16-ounce each) pork tenderloins, trimmed
1 Tablespoon vegetable or canola oil
1/4 cup ketchup
2 teaspoons cider vinegar
1 1/2 teaspoons sugar
Directions:
Adjust an oven rack to middle position and preheat the oven to 450 degrees F. Pat the pork tenderloin dry with a paper towel. In a small bowl, combine the chili powder, paprika, salt and pepper. Reserve 1 tablespoon of the spice mixture and use the rest to rub over the pork tenderloin on all sides.
In a large 12-inch nonstick skillet, heat the oil over medium heat until it is rippling and hot. Add the pork tenderloins in a single layer and cook the pork until browned on all sides, 5-7 minutes total (flipping as needed). Transfer the pork to an aluminum-foil lined baking pan and bake until the meat registers 140 degrees at the thickest part, about 15-18 minutes. Transfer the pork to a platter or plate and tent with foil, letting it rest for 5 minutes before slicing.
In a bowl, combine the reserved spice mixture, ketchup, vinegar and sugar and brush over the cooked pork. Slice the pork and serve.
Notes:
This was my first attempt at cooking a pork tenderloin. I've seen (and pinned) tons and tons and tons of recipes, but had yet to try one until our local City Market had a sale on a roast that I couldn't pass up. I think, because it was my first time working with this cut of meat, and because my tenderloin was closer to 3 1/2 pounds instead of the smaller ones suggested in the recipe, I overcooked mine. Sad. I cut it into four pieces, hoping to approximate the thickness of a smaller loin, but even still, I kept cooking it because my meat thermometer hadn't reached 140 degrees yet. Maybe I just need a newer/better thermometer? Anyway, it did turn out a little bit tougher than I was imagining, but it definitely wasn't inedible. On the contrary! And I've been loving it sliced thinly on sandwiches for leftovers for days now. :)
Wednesday, November 12, 2014
Stuffed Pepper Soup
Source: Skinny Taste
Ingredients:
3 cups cooked brown rice
1 pound ground beef (I used ground turkey)
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper (I subbed with more green pepper)
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) petite diced tomatoes
1 3/4 cups tomato sauce (I accidentally only used one small can, and it was plenty of tomato for me)
2 cups chicken broth
1/2 tsp dried marjoram (I subbed with oregano, plus added basil and creole seasoning)
salt and pepper, to taste
Directions:
1. In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat, if any. Reduce heat to medium-low, then add peppers, onions, and garlic. Cook about 5 minutes on low heat.
2. Add tomatoes, tomato sauce, chicken broth, marjoram, and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 - 1 1/2 cups of soup in each bowl, topped with about 1/2 cup of rice.
Notes:
I love stuffed peppers, but not so much the proportion of stuffing-to-pepper. Change the dish into soup form, problem solved! This was hearty and delicious; the kids topped theirs with a little cheese which was extra yummy. Next time I think I'll sneak in some diced mushrooms and/or zucchini to boost the veggie ratio.
Ingredients:
3 cups cooked brown rice
1 pound ground beef (I used ground turkey)
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper (I subbed with more green pepper)
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) petite diced tomatoes
1 3/4 cups tomato sauce (I accidentally only used one small can, and it was plenty of tomato for me)
2 cups chicken broth
1/2 tsp dried marjoram (I subbed with oregano, plus added basil and creole seasoning)
salt and pepper, to taste
Directions:
1. In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat, if any. Reduce heat to medium-low, then add peppers, onions, and garlic. Cook about 5 minutes on low heat.
2. Add tomatoes, tomato sauce, chicken broth, marjoram, and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 - 1 1/2 cups of soup in each bowl, topped with about 1/2 cup of rice.
Notes:
I love stuffed peppers, but not so much the proportion of stuffing-to-pepper. Change the dish into soup form, problem solved! This was hearty and delicious; the kids topped theirs with a little cheese which was extra yummy. Next time I think I'll sneak in some diced mushrooms and/or zucchini to boost the veggie ratio.
Monday, November 10, 2014
Cheddar Cornmeal Biscuits
Source: Our Best Bites
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
3 teaspoons baking powder
2 teaspoons sugar
1/4 – 1/2 teaspoon salt
1/2 cup (1 stick) cold butter
1/2 cup shredded cheddar cheese
1 cup milk
Directions:
1. In a medium bowl, combine flour, cornmeal, baking powder, sugar, and salt. Cut in butter until mixture is crumbly. Stir in cheese and milk just until moistened.
2. Drop by 1/4 cupfuls 2in apart (mine were much closer to fit all 12 on one pan, but it was just fine!) onto an un-greased baking sheet. Press a couple of shreds of cheese on the top of each muffin. Bake at 450 for 12-15 minutes or until light golden brown. Serve warm.
Notes:
Wanting some sort of bread to go with our Homemade Bean with Bacon soup Thursday night, but not having a ton of time to make my usual go-to (Oatmeal Wheat bread) that day, I was very pleased to see this recipe pop up in my feedly list. These biscuits really couldn't be easier or quicker . . . or more delicious. Win, win . . . win!
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
3 teaspoons baking powder
2 teaspoons sugar
1/4 – 1/2 teaspoon salt
1/2 cup (1 stick) cold butter
1/2 cup shredded cheddar cheese
1 cup milk
Directions:
1. In a medium bowl, combine flour, cornmeal, baking powder, sugar, and salt. Cut in butter until mixture is crumbly. Stir in cheese and milk just until moistened.
2. Drop by 1/4 cupfuls 2in apart (mine were much closer to fit all 12 on one pan, but it was just fine!) onto an un-greased baking sheet. Press a couple of shreds of cheese on the top of each muffin. Bake at 450 for 12-15 minutes or until light golden brown. Serve warm.
Notes:
Wanting some sort of bread to go with our Homemade Bean with Bacon soup Thursday night, but not having a ton of time to make my usual go-to (Oatmeal Wheat bread) that day, I was very pleased to see this recipe pop up in my feedly list. These biscuits really couldn't be easier or quicker . . . or more delicious. Win, win . . . win!
Salsa Roll-Ups
Source: Kraft (and some ideas from the comments section)
Ingredients:
4 oz cream cheese, softened (can use reduced fat)
3 Tablespoons salsa
4 flour tortillas
1/2 cup cheese, finely shredded
1/4 teaspoon chili powder
1/2 can olives, finely chopped
Directions:
Mix salsa and cream cheese until blended. Add olives and mix. Spread a layer on each tortilla. Top with a sprinkle of chili powder and cheese. Roll up tightly. Cut into 1 - 1 1/2 inch slices.
Notes:
I saw this recipe pop up around Super Bowl time and I thought it sounded like a great football-watching snack. I never made them, though, and the bookmark had just been sitting idle in my recipes folder, waiting for the perfect opportunity to be used. Well, that opportunity happened to be Halloween. We got invited to a little get-together at some ward friends' home. I was told I didn't need to bring anything, but I felt like I should contribute something to the meal. Luckily I had everything I needed to whip these up in just a few minutes before we headed out. They were totally delicious and quite the hit.
Ingredients:
4 oz cream cheese, softened (can use reduced fat)
3 Tablespoons salsa
4 flour tortillas
1/2 cup cheese, finely shredded
1/4 teaspoon chili powder
1/2 can olives, finely chopped
Directions:
Mix salsa and cream cheese until blended. Add olives and mix. Spread a layer on each tortilla. Top with a sprinkle of chili powder and cheese. Roll up tightly. Cut into 1 - 1 1/2 inch slices.
Notes:
I saw this recipe pop up around Super Bowl time and I thought it sounded like a great football-watching snack. I never made them, though, and the bookmark had just been sitting idle in my recipes folder, waiting for the perfect opportunity to be used. Well, that opportunity happened to be Halloween. We got invited to a little get-together at some ward friends' home. I was told I didn't need to bring anything, but I felt like I should contribute something to the meal. Luckily I had everything I needed to whip these up in just a few minutes before we headed out. They were totally delicious and quite the hit.
Creamy Chicken and Rice Casserole
Source: my mom, Peggy (I think she said it came from an old ward cookbook from years ago)
Ingredients:
1 cup rice (not cooked - yet)
1/2 cup onion, diced
1/4 - 1/2 green pepper, diced (optional - suggested by by sister) (I went with them)
1/4 cup butter
1/4 cup flour
1 6 oz can mushrooms (optional) (I opted for the mushrooms)
1/4 cup pimento (optional) (I left these out)
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup slivered almonds (optional) or cracker or bread crumbs (I went with bread crumbs)
1 1/2 cups light cream or milk (I used evaporated milk + 1% milk)
chicken broth (see directions)
3 cups cooked diced chicken (I used probably 2 cups for a double batch)
2 Tablespoons parsley
Directions:
Cook rice. Cook onion (and green pepper, if using) in butter until tender. Remove from heat. Stir in flour. Drain mushrooms, reserving liquid. Add enough chicken broth to liquid to measure 1 1/2 cups. Gradually stir into flour mix. Add cream. Cook and stir until thick. Add rice, mushrooms, chicken, pimento, parsley, salt and pepper. Place in a 2 quart casserole dish. Sprinkle with almonds or crumbs. Bake at 350 degrees for 25-30 minutes.
Notes:
My mom always made a double batch of this casserole and froze one to have on hand to take to someone in need in the ward when she served as Relief Society President. She even made it for us when she came to visit/help after Callie was born, and boy was it tasty then! Our Relief Society President recently had a baby, so I decided to bring her this comforting, warm, delicious casserole as a dinner for her and her family. I, too, doubled it, keeping one for us. It comes together pretty quickly and it really hits the spot. Another variation by my sister is to leave out the mushrooms and pepper and add broccoli instead. Sound delish!
(Notes for me for the future: when I doubled the recipe, I used 1 can evaporated milk + 1% milk to make it 3 cups; mushroom liquid + 1 can chicken broth + water from boiling chicken to make it 3 cups.)
Ingredients:
1 cup rice (not cooked - yet)
1/2 cup onion, diced
1/4 - 1/2 green pepper, diced (optional - suggested by by sister) (I went with them)
1/4 cup butter
1/4 cup flour
1 6 oz can mushrooms (optional) (I opted for the mushrooms)
1/4 cup pimento (optional) (I left these out)
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup slivered almonds (optional) or cracker or bread crumbs (I went with bread crumbs)
1 1/2 cups light cream or milk (I used evaporated milk + 1% milk)
chicken broth (see directions)
3 cups cooked diced chicken (I used probably 2 cups for a double batch)
2 Tablespoons parsley
Directions:
Cook rice. Cook onion (and green pepper, if using) in butter until tender. Remove from heat. Stir in flour. Drain mushrooms, reserving liquid. Add enough chicken broth to liquid to measure 1 1/2 cups. Gradually stir into flour mix. Add cream. Cook and stir until thick. Add rice, mushrooms, chicken, pimento, parsley, salt and pepper. Place in a 2 quart casserole dish. Sprinkle with almonds or crumbs. Bake at 350 degrees for 25-30 minutes.
Notes:
My mom always made a double batch of this casserole and froze one to have on hand to take to someone in need in the ward when she served as Relief Society President. She even made it for us when she came to visit/help after Callie was born, and boy was it tasty then! Our Relief Society President recently had a baby, so I decided to bring her this comforting, warm, delicious casserole as a dinner for her and her family. I, too, doubled it, keeping one for us. It comes together pretty quickly and it really hits the spot. Another variation by my sister is to leave out the mushrooms and pepper and add broccoli instead. Sound delish!
(Notes for me for the future: when I doubled the recipe, I used 1 can evaporated milk + 1% milk to make it 3 cups; mushroom liquid + 1 can chicken broth + water from boiling chicken to make it 3 cups.)
Wednesday, November 5, 2014
Squash, Sausage, and Spinach Pasta
Source: Skinny Taste
Ingredients:
11 oz. (4 links) spicy chicken italian sausage (I used 1/2 - 1 lb of reduced fat sage sausage)
1 lb butternut squash, peeled and diced (I just used one large squash - I have no idea how much that was in comparison to 1 lb)
1 tbsp butter
10 oz pasta of your choice (I used penne. I've used rotini in the pasta for butternut squash sauces and they absorb too much of the sauce)
1/4 cup shallots (I used green onions)
3 cloves garlic, minced
2 cups baby spinach
2 tbsp fresh shaved parmesan cheese
4 sage leaves, sliced thin (I omitted because I was using sage sausage)
salt and pepper, to taste
Directions:
1. Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.
2. Add pasta to the boiling water and cook according to package directions, reserving at least 1 cup of the pasta water before draining.
3. Meanwhile, in a large deep non-stick skillet, saute sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
4. Reduce heat to medium-low and melt the butter, saute the shallots and garlic until soft and golden, about 5-6 minutes. Add pureed butternut squash, season with salt and pepper and add a little of the reserved pasta (I used between 1 - 2 cups) to thin out the sauce to your liking. Add baby spinach and stir in parmesan cheese and sage.
5. Toss in cooked pasta and sausage and mix until well coated. Serve.
Notes: I usually try to stay away from pasta, but sometimes the heart needs what the heart needs - er, stomach. I was especially craving a squash and sausage combo, so after a quick search of my favorite blogs, I found exactly what I was looking for. This was so creamy and delicious. Served along side a pile of green vegetables, I almost didn't feel guilty about eating a second helping... and a third.
Ingredients:
11 oz. (4 links) spicy chicken italian sausage (I used 1/2 - 1 lb of reduced fat sage sausage)
1 lb butternut squash, peeled and diced (I just used one large squash - I have no idea how much that was in comparison to 1 lb)
1 tbsp butter
10 oz pasta of your choice (I used penne. I've used rotini in the pasta for butternut squash sauces and they absorb too much of the sauce)
1/4 cup shallots (I used green onions)
3 cloves garlic, minced
2 cups baby spinach
2 tbsp fresh shaved parmesan cheese
4 sage leaves, sliced thin (I omitted because I was using sage sausage)
salt and pepper, to taste
Directions:
1. Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.
2. Add pasta to the boiling water and cook according to package directions, reserving at least 1 cup of the pasta water before draining.
3. Meanwhile, in a large deep non-stick skillet, saute sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
4. Reduce heat to medium-low and melt the butter, saute the shallots and garlic until soft and golden, about 5-6 minutes. Add pureed butternut squash, season with salt and pepper and add a little of the reserved pasta (I used between 1 - 2 cups) to thin out the sauce to your liking. Add baby spinach and stir in parmesan cheese and sage.
5. Toss in cooked pasta and sausage and mix until well coated. Serve.
Notes: I usually try to stay away from pasta, but sometimes the heart needs what the heart needs - er, stomach. I was especially craving a squash and sausage combo, so after a quick search of my favorite blogs, I found exactly what I was looking for. This was so creamy and delicious. Served along side a pile of green vegetables, I almost didn't feel guilty about eating a second helping... and a third.
Chicken & Sweet Potato Soup
Source: Who Else?
Ingredients:
1 tablespoon butter
1 red onion, finely diced (I used yellow)
I red bell pepper, diced (I used green)
3 ribs celery, diced
6 cloves garlic, minced
7-8 cups low-sodium chicken broth
1 1/2 pounds chicken, cut into 1/2-inch pieces (or use about 3-4 cups of shredded, cooked chicken) (I wanted a little more emphasis on the veggies, so I reduced the amount of chicken and increase the amount of sweet potato)
2 sweet potatoes, peeled and diced
1 can (14 oz.) can diced tomatoes, undrained
1/4 tsp. red pepper flakes
1 teaspoon dried marjoram (I used oregano)
1/2 teaspoon dried basil
3 bay leaves (I only used 1)
2 teaspoons salt
1 teaspoon pepper
1/2 cup shredded cheddar cheese (personal addition, see note)
Directions:
1. In a large pot, melt butter over medium heat and add onions. Cook, stirring often, about 5-6 minutes, until softened. Add bell pepper, celery, and garlic. Cook 5-6 more minutes, stirring occasionally, until the vegetables are tender. Add remaining ingredients (except chicken, if you're using cooked), stir well, and bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, until the potatoes are tender and chicken is cooked through. If using cooked chicken, stir it in at this point and let it heat through. Discard bay leaves, stir in cheese, and serve.
Notes: Yum! I was planning on trying a different new soup recipe tonight, but at the last minute I felt lazy and tried this one instead. I'm so glad I did! It was perfectly hearty and flavorful - Bret and Melia gobbled it up faster than any dinner we've had all month. I obviously made a lot of substitutions to accommodate what I had in the pantry, but I don't think that any of them made much of a difference. However, towards the end of cooking, I was very distracted and I thought I had the rest of the recipe memorized enough to close the laptop, so I didn't realize until now that the cheese that I stirred in wasn't even part of the recipe! I think it was from the other soup I was planning on making. Ha! But having tasted the heavenly creaminess that it added to the soup, I don't think I could make it without the cheese in the future. What a happy accident!
Ingredients:
1 tablespoon butter
1 red onion, finely diced (I used yellow)
I red bell pepper, diced (I used green)
3 ribs celery, diced
6 cloves garlic, minced
7-8 cups low-sodium chicken broth
1 1/2 pounds chicken, cut into 1/2-inch pieces (or use about 3-4 cups of shredded, cooked chicken) (I wanted a little more emphasis on the veggies, so I reduced the amount of chicken and increase the amount of sweet potato)
2 sweet potatoes, peeled and diced
1 can (14 oz.) can diced tomatoes, undrained
1/4 tsp. red pepper flakes
1 teaspoon dried marjoram (I used oregano)
1/2 teaspoon dried basil
3 bay leaves (I only used 1)
2 teaspoons salt
1 teaspoon pepper
1/2 cup shredded cheddar cheese (personal addition, see note)
Directions:
1. In a large pot, melt butter over medium heat and add onions. Cook, stirring often, about 5-6 minutes, until softened. Add bell pepper, celery, and garlic. Cook 5-6 more minutes, stirring occasionally, until the vegetables are tender. Add remaining ingredients (except chicken, if you're using cooked), stir well, and bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, until the potatoes are tender and chicken is cooked through. If using cooked chicken, stir it in at this point and let it heat through. Discard bay leaves, stir in cheese, and serve.
Notes: Yum! I was planning on trying a different new soup recipe tonight, but at the last minute I felt lazy and tried this one instead. I'm so glad I did! It was perfectly hearty and flavorful - Bret and Melia gobbled it up faster than any dinner we've had all month. I obviously made a lot of substitutions to accommodate what I had in the pantry, but I don't think that any of them made much of a difference. However, towards the end of cooking, I was very distracted and I thought I had the rest of the recipe memorized enough to close the laptop, so I didn't realize until now that the cheese that I stirred in wasn't even part of the recipe! I think it was from the other soup I was planning on making. Ha! But having tasted the heavenly creaminess that it added to the soup, I don't think I could make it without the cheese in the future. What a happy accident!
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