8 year Absence

I plan to update this blog. It's been neglected for too long. At the very least, I should change the cover picture. I suppose that means I have to clean the kitchen. 😏

White Chicken Chili

6 cups Chicken stock
2 cups water
1 can Rotel tomatoes with green chilis
3 cans Cannelini beans
1 tsp cumin
1/2 tsp lemon pepper seasoning
Juice of 1 lime
Parsley (fresh if possible)
Cilantro (fresh if possible)
Rotisserie chicken (pulled and diced)

Mix all of the ingredients and simmer.

Refrigerator Rolls

3/4 C shortening (I use Crisco)
1 C scalded milk (2 minutes in the microwave)
2 beaten eggs
3/4 C sugar
2 tsp salt
1 C cold water
2 pkg. yeast
1/2 C warm water
7 1/2 C flour (approx)

Directions

1. Combine shortening and scalded milk
2. In another small bowl, combine eggs, sugar and salt; beat in cold water
3. Soften yeast in warm water
4. Mix all of the above together and add flour
5. Knead dough until smooth and elastic and return to greased bowl; cover.
6. Leave in refrigerator until needed. When ready to use, roll out dough and shape into rolls. Let rise at least 1 hour. Bake @400*

For cinnamon rolls:
1. Roll out dough approx 3/4 inch thick and spread softened butter on dough. Add brown sugar, cinnamon and pecans.
2. Roll into log and slice rolls approx 3/4 inch thick.
3. In bottom of pan, melt butter and add more brown sugar, cinnamon and pecans.
4. Let rise and then bake.

Here's the french bread recipe I promised. Just a side note... don't get discouraged the first time you try it. Like any recipe, it's a little cumbersome at first, but once you gain the experience of when to do each step, you will succeed with only 15 or 20 minutes of time actually spent on handling the bread.

1 envelope dry yeast (I buy my yeast in bulk, so I use about a tablespoon.)
1 T sugar
2 t salt
2 C warm water
4-5 C flour
egg white, lightly beaten with a pinch of salt

In a large bowl, dissolve the yeast, sugar and salt in warm water. Let stand 10 minutes. Stir in 4 cups of flour. Turn out onto floured surface. Begin to knead by lifting and turning - add flour as necessary. (Knead approx. 3-5 minutes until dough is elastic.) Return to greased clean bowl. Cover with towel and let rise in a warm place, approx. 1 hour. Turn out onto floured surface and divide dough into 3 sections. Shape into baguette. (Depending on how you divide the dough - adjust the cooking time. For instance, 2 loaves, increase to 30 minutes.)

Line the pan with a clean kitchen towel and dust with flour. Place the shaped baguette on the towel. Cover with the overhanging edges of the towel and let rise for 20 minutes. *Note: you put the loaf on the towel because this is a perforated pan and you don't want the dough to rise too much through the little holes.

Preheat the oven to 425º. On the lowest rack of the oven, place a cookie sheet. (I use a deep cookie sheet.) Fill the cookie sheet with boiling water. (I fill my tea kettle with water while the bread is rising on the towels.)

Gently lift the bread off the pans by using the towel edges and set on a work surface. Spray the pans with Pam (or any non-stick spray.) Using the towel as an aid, flip the loaf into the sprayed pan.

Using a sharp knife, make 4 or 5 diagonal cuts across the bread. Brush bread with the egg white mixture. Add sesame seeds if desired. Bake until bread sounds hollow (approx. 20 minutes.)

Cool, cut and serve!


Here's a good shot of the pans I use - they're from Williams-Sonoma.

Scalloped Potatoes

I hesitated to post this recipe because I usually guess at the amounts for some of the ingredients. But... I don't think you can really mess it up.

Peel and slice potatoes. (depending on size, around 2 per person.)
3 T butter
1/4 C flour
1 t salt
1/2 t pepper
3 C milk
Cheese - I use a combination of American and cheddar. Generally about 8 slices of American and about 8 oz of shredded cheddar.

Using medium heat, melt the butter in a sauce pan and incorporate the flour with a wisk. Add salt and pepper. Add milk, then cheese. Continue to stir using a whisk until all the cheese is melted and starts to thicken.

Place sliced potatoes in a casserole dish. Pour sauce over them. Cover with aluminum foil. Bake at 350º for 1 hour. Uncover and continue baking for another 30 minutes.

Bagels

This is the recipe for plain bagels. Of course, you can make plain into sesame, poppy, or everything. Making bagels is not difficult, it it just time consuming.

1 package yeast
2 C warm water
2 T honey
1 T salt (I actually use a little less than 1 T)
5 C flour
Seeded toppings (poppy seeds, sesame seeds, onion flakes, garlic flakes)
egg white


Dissolve the yeast, honey and salt in warm water.
Add 2 C flour at a time and mix well.
Turn out onto floured surface and knead for at least 5 minutes until dough is elastic and smooth.



Put into greased bowl and cover. Let rise for 1 1/2 - 2 hours.
Divide dough into 8-12 equal parts. (Depending on how big you want the bagels.)
Roll each part into a ball and cut out center hole.



Boil bagels for 6 minutes, turning once.



Drain and coat with desired toppings. (Note: I use a non-stick aluminum foil so the bagels don't stick to the surface. To make sure the toppings adhere, brush the bagel with egg white.)





Bake at 425F for 25-30 minutes.



You'll have to trust me when I say that homemade bagels are worth the trouble.

Baked Chicken Breasts

I remember making this chicken the first time we had dinner guests - in 1983. If I'm still making it, it must be one of my successes. (Thanks, Mom!)

Bone In, Skin On Chicken Breasts
1/4 C vegetable oil
1 C flour
Seasoned Salt

Line baking dish with aluminum foil (to aid in clean-up.) Pour the oil in the bottom of the pan. Rinse the chicken in water and then place chicken in pan - getting both sides wet in the oil. Liberally dust the chicken with flour - turning it over and getting the flour wet. Sprinkle seasoned salt on the chicken.




Bake at 350F for at least 1 1/2 hours. Crust should be browned and crunchy.




Note: I make gravy out of the pan drippings. Anyone need that recipe?

Throw-Ins

Wow. It's really been a long time since I cooked anything. (Actually, just a long time since I blogged about cooking. Sorry.)

I have my terrific mother-in-law to thank for this meal. It's not so much a recipe as it is a wonderful idea. When my husband was growing up, this was a favorite on "family night." Most of the time, they would be made in the fireplace. I use an oven - but for "indoor camping," this is a great meal.

hamburger patty
sliced carrots
sliced onions
diced potatoes
salt
pepper
parsley

Place a generous piece of aluminum foil on the counter. Put the hamburger patty in the middle. Pile the rest of the vegetables on top.

Salt and pepper to taste. Sprinkle parsley.



Seal the meal into a pouch.





Bake at 350F for about 1 hour and 15 minutes. (Check for doneness.) Drain grease.

I love this meal for cleanup!

Banana Bread

I've used this recipe for about 15 years. Of course, you can omit the nuts if you want to or even use a different kind. I prefer black walnuts, but since I'm the only person in my family that likes them, I use regular walnuts. The trick to flavorful banana bread is to use ripe bananas... you know, the ones with dark spots that remain on the counter.

1 3/4 C flour
1 1/2 C sugar
1 t baking soda
1/2 t salt
2 eggs
2-3 ripe bananas, mashed
1/2 C vegetable oil
1/4 C plus 1 T milk
1 t vanilla
1 C chopped walnuts

Preheat oven to 325F
Combine flour, salt, sugar and soda (Use a sifter so dry ingredients are thoroughly mixed.)
In another bowl, combine eggs, bananas, oil, milk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
Pour into greased loaf pan.





Bake for 1 hour and 30 minutes or until bread tests done.
Cool on wire rack.

Note: Recipe does not double well.

Chocolate Delight

This recipe has been in the family for a very long time. I think I initially got the recipe from my sister-in-law, Linda. I suppose the trick when serving this is to make sure it's at the right temperature. A good idea is to pull it out of the freezer when you sit down at the table for the meal. That way, it won't be too hard when dessert time comes!

Crust: 1 1/2 sticks softened butter
1 1/2 C flour
1 1/2 C chopped pecans

Mix pastry, then pad into bottom of pan. Bake at 325F for 45 minutes, then cool completely.

Blend 8 oz cream cheese, 1 C sugar and 1/2 large tub of Cool Whip. Spread mixture on cool crust and freeze for at least 30 minutes.

Mix 2 packages of instant chocolate pudding (per box instructions.) Spread on top of cream cheese mixture. Freeze. Spread the remaining Cool Whip on top of pudding and garnish with chopped pecans on top.

Freeze.

(Picture to come...)

Squash Casserole

This is one of the favorite vegetable casseroles recipes in our family. Like several of my recipes, to make more (or less) feel free to change the amounts of the ingredients. Don't worry, you really can't mess this up. (If you like squash, that is!)

fresh yellow squash (for a decent amount, use at least 6)
4 T butter
1/2 diced onion
1 t salt
1/2 pepper
1 beaten egg
1/2 sleeve saltine crackers - crushed
8 oz shredded cheddar cheese

Slice and boil squash for about 10 minutes. Drain. Add the butter. Mash the squash and butter with a potato masher. Add onion, salt, pepper, beaten egg and 1/2 cracker crumbs and 1/2 of the shredded cheddar. Stir together. Pour into casserole dish and top with the remaining cracker crumbs and cheese. Bake approx 45 minutes at 350F until golden and bubbly!

This picture is an uncooked casserole. I'll add a picture of the finished product next week.

Thanksgiving Cooking Has Begun!

The next several entries will be on the menu for Thanksgiving Dinner. I have started to make several things and I'm putting them in the freezer. Last Thanksgiving, Robb and I took the little boys and visited our parents. That left the older 3 to fend for themselves. Kellen did a great job for her first attempt - even cooking in the middle of the night. After Thanksgiving, I got sick and Christmas was a big let-down. So, in order to make up for last year, I made a promise to make the holidays extra special.

As for the actual menu, I have over 20 things on it... so let's get this party started!

Cajun Chicken Pasta

For the most part, this recipe was developed by Ryan. Sonora Chicken pasta was one of his favorite meals at Ruby Tuesday. It is no longer on their menu, so Ryan decided to recreate it.

1 jar Con Queso Dip
1 jar salsa
1 can black beans (drained)
1 can diced tomatoes
1/2 bag frozen corn

Mix the above ingredients in a pot on the stove. Heat thoroughly.



Cook pasta per box instructions. The traditional recipe calls for penne - but obviously, any kind will work fine.

Blackened grilled chicken (recipe for the dry rub below). Dredge raw chicken in dry rub and grill.



Serve chicken and sauce over pasta.




Cajun Dry Rub Recipe:

This is a great dry rub recipe that Ryan found online. We use it often. You can decrease or increase the amount of "heat." (cayenne pepper)

2 T onion powder
2 T garlic powder
2 T dried oregano
1 T dried thyme
1 T black pepper
1 T white pepper
1 T cayenne pepper
5 T paprika
3 T salt

Mix well and store in an airtight container.