We're Married!

We actually had 4 dates for our wedding as the date got pushed back farther.  Then we decided to do the virtual marriage license interview.  It was EZ and in no time had our license and got married.

I didn't wear a traditional wedding gown or even a fancy dress (which I had, but never had  it hemmed). Instead I wore some Lularoe pieces.  And we had 7 guests..the officiant, our witnesses, my mom and our friend Tim,our realtor.

It was a bright, warm, sunny day!

Skinny Salad

Skinny Broccoli Salad

Ingredients

2 heads fresh broccoli, chopped

1 head fresh cauliflower, chopped

1/2 cup chopped red pepper

1/2 cup chopped green pepper

1/2 red onion, chopped

1/2 cup green olives

1 cup tomatoes, chopped

1 cup reduced fat sharp cheddar cheese, shredded

1 cup reduced-fat ranch dressing

Instructions

Mix all ingredients together in a large bowl and toss with reduced fat ranch dressing.

Refrigerate until serving.

Jan's Chili

Ingredients (6 servings)

1# Ground Beef
1 Onion, chopped
1 stalk celery, chopped
1 Jalapeno, minced
2t chili powder
1t salt...
dash pepper
Can stewed tomatoes
8oz tomato sauce
Can kidney beans, rinsed

Instructions

Lightly brown onion and celery in Olive Oil, add Ground Beef and cook through. Drain. Stir in remaining ingredients, except beans. Simmer covered, 30-45 minutes. Stir in beans; heat through.

Pocket Pies - Fun and Tasty Individual Pies

William Sonoma had several of these Pocket Pie Molds available some years ago and I bought many of them.  My favorite mold was the Lattice Mold.  I also have the Star, Apple, Pumpkin and Heart Molds.  {You can probably locate these on eBay or somewhere like that, since WS has discontinued them.}  You can use your own home-made recipe for Pie Dough or a ready-made Pie Crust will do just fine too.  The same for Pie Filling...your own home-made favorite or a jar or even a can of Pie Filling works just as well too.  Brush with an Egg wash and sprinkle with sugar before baking, to create a nicely brown...
crunchy and sweet top to your pies.  My favorite fillings are 4 Berries and Apple...and I love the Pie Fillings I purchase at one of MY Favorite Shops in Door County, Wisconsin when I'm on vacation there.  

These Pies are so easy to make, too.  Besides everyone having their own personal pie, everyone gets a crispy top and bottom crust, which is something most pie eaters LOVE.

The pies taste delicious still warm from the oven...and they taste delicious room temperature or cold the next day.  Add ice cream and have it Ala Mode!  Yummy!

The squares in the top of the mold, are what make the lattice cuts in your pie crust.  Nifty!

Yesterday, I decided to pull the Lattice Mold from the cupboard and make pies.   I made Berry, Apple and Cherry Pies.  The Pies went very quickly! I'm lucky I got a couple for myself.  I sent a platter of a few to a neighbor. With all the pies disappearing, I didn't have a chance to snap a picture! 

 You use the Mold to cut your pie crust shapes and then you place the cut crusts into the mold, fill, press, remove and bake!

Peach Pocket Pie, Ala Mode

Here's the Apple Mold

via

William Sonoma Apple Pocket Pie Mold Video

Now that I've got you "hooked" on these babies, I have to tell you that William Sonoma doesn't sell them anymore.  I was able to locate some William Sonoma Pie Molds on eBAY and I also found this Lattice Mold at Neatly Smart on-line.  They are in stock and cost $6.02.

This Pie Mold from Neatly Smart makes approximately 4.5"/11.5cm pies. Clever mold to easily make mini pies. Use Mold to cut pastry dough into pie shape, including pattern for lattice vented top crust. Place dough in mold and fill with ingredients. Close top mold to seal and crimp. Fill with fruit, berries, meats, cheeses, vegetables and more. Portable and fun! Ideal for parties, BBQ's, picnics and lunches. Recipe and instructions included.

Just another clever idea...everyone loves 'em whenever I make 'em! I'm participating in the Thought of Home on Thursday Link Party - stop by and see who else is!!

Baked Zucchini Sticks with My Own Ranch Dressing

Ingredients (Serves 4)

For the Zucchini
4 zucchini, cut crosswise in half, then cut in six pieces lengthwise
2 cups Panko bread crumbs
1 cup freshly grated Parmesan cheese
1 teaspoon garlic salt...

1 teaspoon oregano
2 eggs

For the Ranch Dressing
2 Cloves Garlic, Crushed & Minced or put through a Garlic Press
1 teaspoon Salt
3 Tablespoons of Finely Minced Flat Leaf Parsley
1 Cup Hellman's Mayonnaise
1/2 Cup Sour Cream
6 Tablespoons Buttermilk
1 1/2 teaspoons Vinegar
1/2 teaspoon Worcestershire Sauce
2 Tablespoons Minced Fresh Dill
1/2 teaspoon Paprika
1/4 teaspoon Dried Oregano

Instructions

For the Zucchini

Preheat oven to 400°F. Line baking sheet with parchment paper...or sprayed well with cooking oil. Combine bread crumbs, Parmesan cheese, salt and oregano. Beat eggs in shallow bowl until frothy. Dip zucchini sticks in egg, then coat in crumb mixture...one at a time. Place in single layer on baking sheet. Bake 20 minutes or until tender crisp and golden in colour. Serves 6

Now...you can serve these with a Marinara Sauce or Ranch Dressing, but I make my own Ranch Dressing. And, oh, is it DE-licious!!

For the Ranch Dressing

Combine all of the ingredients together, using more or less Buttermilk than the recipe calls for, to get the dressing the consistency you desire. Remember, you will be dipping Hot Zucchini Sticks into it, so you may want to leave it pretty thick, like I did. Chill the dip while you make the Zucchini Sticks.

I use this dip for veggies and even for potato chips! It's always a hit!

Jan's Ranch Dressing

Ingredients (Serves 4)

2 Cloves Garlic, Crushed & Minced or put through a Garlic Press
1 teaspoon Salt
3 Tablespoons of Finely Minced Flat Leaf Parsley
1 Cup Hellman's Mayonnaise...

1/2 Cup Sour Cream
6 Tablespoons Buttermilk
1 1/2 teaspoons Vinegar
1/2 teaspoon Worcestershire Sauce
2 Tablespoons Minced Fresh Dill
1/2 teaspoon Paprika
1/4 teaspoon Dried Oregano

Instructions

Combine all of the ingredients together, using more or less Buttermilk than the recipe calls for, to get the dressing the consistency you desire. Remember, you will be dipping Hot Zucchini Sticks into it, so you may want to leave it pretty thick, like I did. Chill the dip while you make the Zucchini Sticks.

I use this dip for veggies and even for potato chips! It's always a hit!

Chicken Gyro

2 cucumbers, divided
1 1/2 cups Sour Cream
1 teaspoon fresh lemon juice, divided
5 garlic cloves, minced, divided
1 pint grape tomatoes, quartered
1 small red onion, halved and thinly sliced...

1/3 cup chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
1 teaspoon fresh oregano, chopped
1 rounded teaspoon fresh rosemary, chopped
1 (12-ounces) package naan bread (four 8-inch pieces)
1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups) - [whole Rotisserie Chicken] 
1/2 head iceberg lettuce, thinly sliced

Instructions [4-6 servings]

Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together the Sour Cream (or Greek Yogurt), 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tzatziki.

Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, (you can also add mint if you like), remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.

Gently simmer 3 Tablespoons oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken in the oil and heat through.

Heat bread for 15-20 seconds, in the microwave.

Spread some of tsatsiki on warm bread and top with chicken and some of the lettuce and salsa. Serve remaining lettuce, salsa, and tzatziki on the side.

View an Alphabetized Listing of all of my Recipes, click ARCHIVES and scroll down to RECIPES.

Prayers Please

My sister

is in the Hospital,

tested and diagnosed 

with Corona Virus.
She has many health issues

and is 56 years old.

Thanks ♥

Garlic Parmesan Chicken & Noodles

Garlic Parmesan Chicken and Noodles

Makes: 4 servings

Start to Finish: 30 mins

Bake: 5 mins 450°F

Ingredients

6 ounces extra-wide egg noodles

1 - 2 pound purchased roasted chicken

1 cup frozen peas

4 cloves minced garlic

1 ¾ cups whole milk or cream

2 tablespoons dry bread crumbs

¾ cup shredded Parmesan cheese

2 tablespoons butter, melted

Snipped fresh thyme (optional)

Directions

Preheat oven to 450 degrees F. In a Dutch oven bring 6 cups salted water to boiling; add noodles. Cook for 10 minutes or until tender; drain. 

Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken. In a saucepan combine chicken, peas, garlic, and whole milk; heat through. Cover and keep warm. 

In a small bowl combine bread crumbs, 1/4 cup of the Parmesan cheese, and melted butter. 

Stir noodles and remaining Parmesan cheese into hot chicken mixture. Heat and stir until bubbly. Divide among four individual casserole dishes. Top each with some of the bread crumb mixture.  Bake for 5 minutes until top begins to brown.  If desired, top with fresh thyme.

Meatballs & Spaghetti - My Family Recipe

Sauce
3T Olive oil
1 large onion, chopped
2 minced cloves garlic
1T Water
2 small cans tomato paste
1 large can diced tomatoes
5 small cans water
Salt and pepper
1 1/2T sugar
1c Romano Cheese

 Meatballs
1-2# Ground Beef
3 eggs
2c bread crumbs
½ small onion, chopped or grated

Instructions

Sauce

Saute the onion in 3T Olive oil til brown.  Add the minced garlic and 1 t water and simmer 1-2 minutes.  Add tomato paste, diced tomatoes, cans of water, salt, pepper, sugar and Romano cheese and stir and simmer 1 ½ hours.

Meatballs

Mix eggs, dried bread crumbs and onion with the ground beef. Do not overmix.  Form into balls about 1-1 1/4" round. Brown and cook on low heat.  When meatballs are almost done, mix with the sauce and cook approximately 15 minutes.

Serve over your choice of pasta.   (6-8 servings)  Freezes well. Use within 30 days.

Creamy Garlic Shells

8oz mini shells pasta
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons flour
3/4 cup chicken broth...

3/4 cup milk (I used skim)
salt & pepper
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder (not garlic salt)
2 teaspoons parsley flakes

Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.  Return pot to stove over medium heat then melt butter in olive oil. Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.

Take pot off the heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth then add cooked pasta and stir to combine. Taste then adjust salt & pepper if necessary.