Saturday, May 30, 2020

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 5 guests..the officiant, our witnesses, my mom and our friend Tim,our realtor.

It was a bright, warm, sunny day!

Monday, May 4, 2020

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.




Thursday, April 23, 2020

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.

Wednesday, April 22, 2020

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!!

Tuesday, April 21, 2020

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!

    Monday, April 20, 2020

    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.

    Monday, April 13, 2020

    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
    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.

    Sunday, April 12, 2020

    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.

    Parmesan Chicken Tenders


    Parmesan Chicken Tenders

    2 ½# chicken tenders
    2c flour
    1/2c parmesan cheese
    3T garlic salt
    2 eggs, beaten
    1/2t basil
    Marinara sauce OR Ranch dressing

    Combine flour, cheese and spices in a bag or bowl for coating chicken.  Dip chicken pieces in egg, then into flour mixture.  After pieces are completely covered, place in hot oil for frying.  Cook until crispy and lightly browned.  Drain on paper towels.

    Friday, April 10, 2020

    Buttermilk Skillet Cake

    9" Single Layer Cake
    1 1/2 cups all purpose flour
    3/4 tsp baking powder
    1/4 tsp baking soda
    3/4 tsp salt
    6 T unsalted butter, at room temperature
    1 cup granulated sugar
    1 large egg

    1 large egg yolk
    2 teaspoons vanilla extract
    3/4 buttermilk


    Praline
    3/4 cup packed brown sugar
    1/2 cup unsalted butter
    1/4 cup heavy cream
    pinch of salt
    1 tsp vanilla extract
    1 cup coarsely chopped pecans

    Instructions
    Preheat your oven to 375° F. Grease and flour a 9" cake pan.
    In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
    In another medium bowl, with a stand or hand mixer, cream together the granulated sugar and butter until fully incorporated, about 3 minutes. Add the egg and yolk, one at a time, beating for 1 minute between the two. Beat in the vanilla.

    Now....with the mixer on low, add half of the flour. Beat until incorporated. Add the buttermilk, and beat again until incorporated. Finally, beat in the remaining flour until almost fully incorporated. Stop beating and continue with a spatula to fully incorporate the flour. Pour / spoon the batter into your prepared pan. Smooth the batter in the pan evenly.

    (Put a cookie sheet pan on the bottom rack. Just in case.) Bake for 30 minutes until a toothpick inserted in the center comes out clean.

    Combine the brown sugar, butter, cream and salt in a medium saucepan. Bring to a soft boil and let boil for 3 minutes. Keep an eye on it. It likes to get a little rambunctious....just stir it down. After 3 minutes, remove from heat and stir in the vanilla and nuts.  Allow to set for about 20 minutes to thicken up a bit.  Once the cake is out of the oven, and while it's still warm pour the praline over the whole thing.

    Wednesday, April 8, 2020

    HoHo Cake


    Whooppee Pie Cake

    Ingredients
    ·        1 box Chocolate cake mix (prepared per package directions) + 1 extra egg
    ·        cocoa powder for dusting the pan
    ·        1 cup butter, room temperature
    ·        2 cups Marshmallow Fluff
    ·        3 cups powdered sugar
    ·        1/2 cup heavy cream
    ·        1 cup semisweet chocolate chips
    Instructions
    ·        Preheat oven to 350°. Grease 2 9x13 sized pans with butter and dust with cocoa powder, set aside. Prepare cake according to package directions, but add in an extra egg to the mix. Split the batter evenly between the 2 pans and bake for 15-20 minutes until a toothpick comes out clean. Allow cakes to cool completely.
    ·        In stand mixer beat butter and Fluff together until smooth. Turn mixer to low and slowly add in powdered sugar. Turning mixer back up, continue mixing for 30-60 seconds until smooth. Spread the filling on top of one of the cakes. Top the filling with the other cake. In small saucepan bring the heavy cream to almost a boil. Remove from heat and stir in chocolate chips. Allow to cool for 10 minutes and then pour over top of cake.


    Saturday, March 28, 2020

    Jan's Chicken Salad

    Salad
    4 boneless, skinless chicken breasts, cooked & diced
    1/2 cup Green Grapes, sliced in half
    1/2 cup Red Grapes, sliced in half
    Stalk Celery, sliced thin

    1 Sweet Onion, minced
    1 1/2 teaspoon Fresh Tarragon
    Salt & Pepper, to taste


    Dressing
    1 Tablespoon Honey
    1 cup Hellmann's Mayonnaise
    1 Tablespoon Lemon Juice (or Vinegar) to taste
    1/2 and 1/2 to thin dressing to desired consistency
    1-2 Tablespoons Fresh Dill, chopped
    Mix together and toss with Salad.

    To toast Almonds
    Place ½-3/4c Slivered Almonds into a skillet over medium to medium-high heat. Stir occassionally while allowing them to brown slightly. Watch carefully...do not let them burn.
    Refrigerate at least 1 hour.

    Toss again before serving, adjust seasonings, if needed - at this point, if the dressing is too thick, add a bit of 1/2 and 1/2 to thin. Serve, – topped with Almonds on bread, toast or a croissant...or even on a bed of lettuce.  (Serves 4-6)

    Options
    To make a complete meal out of the Chicken Salad, add 16 oz cooked Small Pasta Shells.

    Friday, March 27, 2020

    Creamy Rice Pudding

    3 1/2c Milk
    1c uncooked White Rice (I use Arborio Rice)
    1 can Eagle Sweetened Condensed Milk
    1/3c Raisins
    1/4t Vanilla
    Whipping Cream
    Cinnamon
    Combine milk and rice; bring to a boil over medium-high heat. Reduce heat to medium-low; cover. Cook, stirring occasionally, til mixture is creamy and liquid is almost absorbed, 25 minutes. Stir in condensed milk, raisins and vanilla. Cook, stirring occasionally, til thickened, about 10 minutes. Remove from heat. Let stand, covered, 10 minutes. Garnish with Whipped Cream and Cinnamon.

    Friday, March 20, 2020

    Pineapple Lush Cake


    PINEAPPLE LUSH CAKE

    Yellow cake mix
    1/2c butter, softened
    8oz can crushed pineapple (1 cup), undrained
    3 eggs

    Frosting:
    8oz whipped topping, thawed
    1 3.4oz pkg instant vanilla pudding mix
    8oz crushed pineapple (1cup), undrained
    1 cup milk

    Topping:
    1 1/2 cups Heavy Whipping Cream, Whipped

    Garnish:
    1/4c chopped pecans, toasted
    1/4c coconut, toasted

    Heat oven to 350°.  Grease 13x9” pan.  Combine first four ingredients; beat at low until moistened.  Beat 2 minutes at medium speed.  Pour batter into pan.  Bake for 30-40.  Cool.

    Frost in pan or remove and frost. 

    Combine frosting ingredients and mix until well blended.  Spread on top, making sure to totally cover the cake.

    Whip the cream and spread on top of the frosting.  Sprinkle top of cake with garnishes.


    Thursday, March 19, 2020

    Easy Home-Made Naan Bread - Turkey Sandwich

    Naan Bread



    This is the easiest kind of bread you can make. Costs pennies and can get you through these strange times, my family lived off these when the pickings were slim.

    No Yeast Naan:
    Makes 6

    2 cups flour
    1 - 1 1/4cup of lukewarm water
    1 table spoon baking powder
    1 tsp kosher salt
    1 table spoon oil/butter/shortening

    Mix dry ingredients together and add most water, mix and add water until it has the consistency of tacky pizza dough.
    Knead for a few minutes.
    Let rest in greased bowl for 30- 60 minutes.
    Divide into 6 pieces and roll out on floured surface thin. (Tortilla thickness)
    Heat griddle to 350F.
    Cook until golden brown spots and flip, cooking until done.
    They can be made ahead and kept under a flour towel or frozen for later use.

    SANDWICH

    Yum! Turkey, Cheddar cheese, lettuce, tomato red onion and Mayo on home-made Naan Bread!

    Wednesday, March 18, 2020

    Amish Salad

    Amish Salad


    1 head cauliflower, bite size pieces
    1 head broccoli, bite size pieces
    1 red onion, finely chopped

    Dressing:
    8oz mayonnaise
    8oz sour cream
    1/2t salt
    1/2c sugar
    3T vinegar
    2-3T water, if needed to thin

    Pour over the veggies, stir.  Refrigerate at least 8 hours. 

    Add:
    1c sharp cheddar cheese
    ½# bacon, fried crisp and crumbled

    Tuesday, March 17, 2020

    DUTCH BABY

    GERMAN PANCAKE


    Serves 2-4

    3T butter
    3 eggs
    3/4 cup milk
    3/4 cup flour
    1/4t salt
    1/4t vanilla
    Lemon wedges
    Confectiomer's sugar
    Syrup 

    Preheat oven to 425°. Place butter in a 10" skillet or heavy baking dish and place in oven while preheating. Remove the pan before butter starts to brown.

    In the meantime, beat eggs until foamy; add milk, flour, salt and vanilla and blend together until just mixed.

    Pour into hot skillet and return to oven for approximately 25 minutes until golden brown and puffed.

    Remove the pancake from oven and dust with confectioner’s sugar. Serve immediately with lemon wedges and extra pats of butter. When the lemon juice mixes with the confectioner's sugar it makes a creamy lemony sauce that is perfect.

    ************ TIP ************

    For making a dinner Dutch Baby, I use the recipe above
    without Vanilla, Lemon wedges and syrup...baked just like above and
    I ADD a mixture of sauteed in butter Diced ham, sweet onion and green pepper.  Yum!

    Monday, March 16, 2020

    Salisbury Steak


    SALISBURY STEAK
    Serves 4
    Meat Mixture:
    1 1/2 pounds lean ground beef
    1/2 cup seasoned breadcrumbs
    1 tablespoon ketchup
    2 teaspoons dry mustard
    4 dashes Worcestershire sauce
    1 cube beef bouillon, crumbled (or powdered beef base)
    Salt and pepper
    1 tablespoon butter
    1 tablespoon olive oil
    Gravy:
    1 whole onion, halved and thinly sliced (or diced if you prefer)
    2 cups beef broth, more if needed for thinning
    1 tablespoon ketchup
    1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional
    4 dashes Worcestershire
    1 teaspoon cornstarch, optional 
    Salt and pepper

     1.     For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.  
    2.     Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
    3.     For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce. 
    4.     Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.






    Sunday, March 15, 2020

    Sausage and Potato Bake


    Smoked Sausage and Potato Bake

    Ingredients :
    1 package of sliced Eckrich skinless smoked sausage
    8 quartered Yukon gold potatoes
    1 diced green pepper
    1 diced yellow pepper
    2T butter
    1t oregano
    1t basil
    ½t black pepper
    2t olive oil
    Preparation:

    Preheat the oven to 375°.
    In a pan, arrange the sausage, potatoes and peppers and place the butter over the top in small cubes. Drizzle with olive oil and season on top.
    Bake covered for 40 to 50 minutes.

    Simple, easy and yummy! I sometimes make this with veggies, carrots, zucchini, broccoli and some cheese over the top, it goes really well with the seasonings. I make this with ham too! Give it a try, you will love it!