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.

French Bread

This is a pretty easy recipe for homemade bread. It makes 2 large loaves.

2 packages yeast
1 T plus 2 t sugar
2 C warm water
1 T salt
5 C flour
2 T cornmeal
1 egg yolk mixed with 1 T water (optional)

Combine the yeast, sugar and warm water. Mix well to dissolve yeast. Add the salt and flour. (I use a wooden spoon for this - but I'm sure some of you have dough hooks with your mixers - I'm sure that would work great!) Thoroughly mix together and turn out onto floured surface. Knead until dough becomes pliable and spongy. Return to greased bowl, cover and let rise until doubled.

Remove dough from bowl and divide into 2 portions. Roll into a large rectangle approx. 3/4" thick. Roll up the dough. Tuck and roll so that any seams disappear into the dough.

Sprinkle the baking sheet with cornmeal. Place the loaves on the baking sheet about 3" apart. Sprinkle with the remaining cornmeal (optional). Cover the loaves with a cloth and let rise again for about an hour.




Preheat oven to 375F.

With a sharp knife, make diagonal slashes, about 1" apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.

Bake for 45 minutes, or until bread is golden brown. Cool...slice... and serve!

Beef Stroganoff

For the meat in this dish, you can use whatever you prefer. I usually use leftover roast beef. For this recipe, I used "eye of round." It tends to hold together better after it's been cooked.

Roast Beef
1/4 chopped onion
Salt and Pepper
1/4 flour
3 T butter
1 package mushrooms
1 1/2 C beef broth
2 C heavy cream (if you use milk, you made need a little more flour to thicken sauce)
1 C sour cream
Egg noodles


Dust the meat with some flour and pan fry along with the onion in butter. Add salt and pepper. Set aside and use the same pan to saute the mushrooms (chopped) in butter. Add together and simmer with beef broth and heavy cream. Reduce for approx. 30 minutes. In the last 5 minutes of cooking, stir in the sour cream. Serve over egg noodles (cooked per package instructions.)

Homemade Pizza

My mother taught me to make pizza. When I was growing up, it was a tradition to have it on New Year's Eve. That was it... only once a year. (Do you hear that Robbie, Ryan and Kellen?)

Crust

1 T yeast
2-3 C warm water (depends how much pizza you want to make)
1 T sugar
1/2 t salt
1/4 C melted butter
1 egg
flour (I could give an amount here... but I have no idea... let's just say 5-6 C at least.)

Dissolve yeast in warm water. Add salt, sugar, butter and egg. Mix. Start adding flour - stirring to mix it in thoroughly. Turn out onto floured surface and knead for 5-10 minutes until dough forms. (Keep adding flour if it's sticky.)Let dough rise until it doubles in size. (Thankfully, I have a bread proofing setting on my oven. That shortens the time considerably.)

note: I plan on editing this blog the next time I make pizza. I'll add a video of the dough making process.

Divide the dough and roll into the shape of the pan/s you have. I typically make 4 cookie sheets of pizza. Place the stretched dough onto a greased cookie sheet and press into the corners.

Pizza Sauce - you've got a couple of options here. You can either make your own or buy sauce. I do both - I either use Pizza Quick or make my own using tomato sauce, crushed tomatoes, oregano, and other various Italian seasonings.

Toppings - this is where the fun starts! You can throw on anything you like - pepperoni, sausage, green or black olives, mushrooms, green pepper, chopped bacon, ham, broccoli... you get the idea! Put mozzarella on top and bake in a preheated 350F oven. It will take 20-30 minutes. A good time to check is when you start to smell it. Use a spatula to lift up the crust and check for doneness. You want to make sure it's crispy.

Cut and serve! Happy New Year!

Sugar Cookies

I have my sister-in-law, Julie to thank for this recipe. Her Christmas cookies were the first I'd ever seen with such meticulous decorating. It takes a little practice, but with the right frosting consistency, you can whip these out with experience. It took me about an hour to decorate about 5 dozen cookies. I made these for Wiley's Halloween party at school.

Basic Sugar Cookie Recipe:

3/4 C shortening (at least part butter)
1 C sugar
2 eggs
1 t vanilla
2 1/2 C flour
1 t baking powder
1 t salt

Preheat oven to 400F.
Mix well shortening, sugar, eggs and flavoring. Blend dry ingredients; Stir together. Roll 1/8" thick on floured surface and cut with cookie cutters. Bake on ungreased cookie sheet for 6-8 minutes.

Frosting

1/4 C softened butter
1/2 t salt
2 t vanilla
3 C powdered sugar
1/4 C milk

Combine butter, salt, vanilla and 1 C sugar. Add remaining sugar and milk alternately. Mix until smooth and creamy. Drop in food coloring.

note: I often double both recipes and they turn out fine.

Chicken Pot Pie

I need to thank Rhonda Marlowe (she has a different last name now, but I'm afraid I don't know it,) for this recipe. She taught me to make chicken pot pie when their family lived with us briefly when they moved to CT... way back in '86.

I'm going to be a little vague for the precise amounts here because I've never really measured anything and most of you don't have to cook for an army like I do, so you'd need to cut the amounts down anyway. Here goes...

potatoes - peeled and cut into bite-sized chunks
carrots - peeled and sliced into 1/4" slices
1 can of peas
1 can of cream of chicken soup
cooked chicken (rotisserie chickens are great for this recipe)
chicken broth
salt and pepper
onion

note: pre-cook potatoes and carrots in a pot of boiling water for 7-8 minutes. Drain and then add everything together in one big bowl. Pour into casserole dish.

Make sure the mixture has plenty of liquid so it doesn't get too dry.




Crust:

1 stick of melted butter
1 C flour
add milk until you get the consistency of pancakes



Bake at 350F for about an hour. Crust will turn golden brown when it's done.

Mississippi Chicken

I developed this recipe after eating a fabulous meal at Michael's Restaurant in Agawam, MA. Basically, it's an alfredo sauce with a few additions. Although it has diced jalapenos in it, you can decide for yourself if you want them. I usually separate some of the sauce (for the little boys) before adding them.

1 stick butter
2 cloves chopped garlic
1/4 tsp white pepper
3 C heavy cream
1 C whole milk
1/2 C grated Parmesan cheese
3/4 C Mozzarella cheese
1 package sliced mushrooms
fresh spinach
diced grilled chicken (easy to cook ahead...or you could use rotisserie chicken)
Chopped jalapenos (I use around 1 T)
1 pound angel hair pasta (or whatever kind you prefer)

Saute mushrooms in 1 T butter and put aside. Melt remaining butter in skillet. Add the garlic. cream, milk, white pepper. Bring to a simmer and stir often. Add the Parmesan cheese and simmer the sauce for 10 minutes or until the sauce has thickened and is smooth. Add the Mozzarella cheese and stir until smooth. Stir frequently. Add the fresh spinach. After it wilts, add the mushrooms, diced chicken and jalapenos. Simmer for another 10 minutes. Serve over cooked pasta.

Sorry For the Absence...

Sorry it's been so long since I blogged - but a.) When the "cat's" away, the "mouse" doesn't cook. (The cat was in NJ) and b.) a few of my recipes weren't "blog worthy."