Angie Montroy–Angie’s Pantry

Holiday Baking!

2011-12-01T13:23:00.000-06:00

Hi Everyone-

It's time for fabulous holiday baking! Time for beautiful, delicious and festive cookies to serve your family and friends.

I'm ready to get going, I cleaned my ovens today, whew!

Have a wonderful day!
Angie

Homemade Chicken Noodle Soup....

2011-11-11T10:02:00.000-06:00

Pure comfort. There is nothing like Homemade Chicken Noodle Soup to warm you on the inside when the weather has turned cold.

Make a big pot and freeze to enjoy later or share with a friend in need.

Have a wonderful day!
Angie

Happy Fall!

2011-09-29T08:53:00.000-05:00

Gearing up for some sharing some seriously delicious recipes now that the weather has turned!

A must try. Warm Garlic and Goat Cheese Dip, OMG, it's sooooo delish!

Get ready for new soups, casseroles, tender fall apart braised meats and baking, of course!

I'm thinking blueberry streusel coffee cake next.....

Have a wonderful day!

Angie

Grilled Chili Lime Shrimp, FANTASTIC!

2011-09-09T16:12:00.000-05:00

OMG, you must try my latest grilled shrimp recipe! The marinade is super quick and cooking shrimp takes only a few minutes. Delish!

I've included the brown rice salad recipe with the shrimp. It's an excellent combination of flavors and textures.

Have a great weekend!
Angie

Fried Eggplant Parmesan...Delicious!

2011-09-02T06:59:00.000-05:00

Check out my latest recipe using plentiful fall eggplant, Eggplant Parmesan with Fresh Mozzarella and Marinara Sauce.

Fried eggplant is equally delicious plain.

Have a wonderful day!
Angie

Another Fantastic Salad!

2011-07-13T21:57:00.000-05:00

Check out my latest fav! Try my version of tabbouleh salad. The ingredient list couldn't be more simple. Bulgur, fresh tomatoes, cucumber, lots of Italian parsley, and garlic. Love anything with olive oil and lemon juice. So simple, but so good!

You have to have many "to to" easy recipes for summer. No one wants to spend hours in the kitchen when we'd rather be outside!

Have a great week!
Angie

My Latest Sweet Treat!

2011-06-29T07:45:00.000-05:00

These are absolutely amazing! My friend Ann M. shared her recipe for Amazing Raspberry Bars! These are dangerously delicious.

Have a wonderful day!

Angie

Have You Seen My Latest Salad?

2011-06-18T08:41:00.000-05:00

Check out my latest "UFO" (unidentified food object) It's a Mexican squash and it is called chayote.

A must try recipe. Chayote, Pear, and Avocado Salad with Fresh Lime Dressing. This salad is absolutely beautiful and delicious and only 5 Weight Watcher's points per serving!

Have a lovely weekend!
Angie

Delicious Summer Ice Cream Dessert!

2011-06-11T08:01:00.000-05:00

What's not to love about ice cream on a hot summer day? The best part? This Orange and Cream Simple Summer Dessert goes together in minutes. Serve at your next dinner party, delicious!

Have a great day!
Angie

Check Out My Latest Video!

2011-05-26T07:17:00.000-05:00

Good Morning!

Scot McIntosh, my videographer, has outdone himself on my latest video!! Check out the latest from the category of breads.

Have a sunny day!

Angie

A New Twist on an Old Classic.....

2011-05-18T20:47:00.000-05:00

Have you seen barbecued meatloaf on dinner menus lately? I remember the first time I saw it I was at a Weber Grill Restaurant a couple of years ago. I thought it sounded interesting, but was not going to order meatloaf in a restaurant where I could get a killer steak! I'd like to have seen how they served it. Did they make a loaf and grill a slice??? I thought it might be easy to prepare and serve if they were individual meatloaves.

Try my twist on an old classic. Barbecue Meatloaf Over Grilled Texas Toast. My kids LOVED it!

Have a wonderful evening!
Angie

My Latest Salads...YUMMY!

2011-05-15T14:40:00.000-05:00

This is a must try salad! Orzo Pasta Salad with Roasted Garlic Vinaigrette. The key ingredient here is roasted garlic, you will not believe the flavor!

Try my Artichoke and Fresh Mozzarella Salad. This goes together in minutes, a real winner to serve at any party or barbecue.

Still waiting for some nice spring weather....maybe this week?

Have a great day!
Angie

Good Morning!

2011-03-30T07:27:00.000-05:00

Please visit my new site...Angie's Pantry.

There is a delicous new post, an old family fav!

Have a great day!
Angie

Asian Slaw.....

2011-03-26T20:40:00.001-05:00

If you like anything Asian, you must try my latest recipe for Asian Slaw. It is absolutely delicious! A sweet and spicy dressing with cool fresh vegetables, topped with salty peanuts...now that's what I'm talkin' about!

Happy eating!
Angie

Kalamata Olive Vinaigrette.....

2011-03-23T14:24:00.000-05:00

Whenever spring rolls around I immediately start thinking salad. Soon many, many delicious vegetables will be in season, not to mention bikini season....OH PLEASE!

Anyway, try this delicious Kalamata Olive Vinaigrette. I love how the minced olives gently flavor the entire salad..so good!

Have a wonderful day!
Angie

Cheddar and Onion Whole Grain Biscuits....

2011-03-18T08:27:00.001-05:00

Have you been to my new site yet? Check out my latest recipe for Cheddar and Onion Whole Grain Biscuits.

Enjoy alongside Crispy Oven Fried Chicken and a light drizzle of honey. Recipes on my new site are printer friendly, yippee!

Have a fine spring day!
Angie

St. Patrick's Day Accompaniments!

2011-03-15T22:46:00.000-05:00

Check out my new site for fabulous St. Patrick's Day accompaniments! http://www.angiespantry.com/

Have a wonderful day!
Angie

Angie's Pantry-New Home!

2011-03-14T08:32:00.000-05:00

Hello Everyone!

I've moved! Please go to Angie's Pantry. You will find all of the recipes on this site and MORE!

Have a blessed day!
Angie

Angie's Pantry New Site!

2011-03-08T21:38:00.000-06:00

Hello!

I would like to invite you to visit the new home of Angie's Pantry. I wanted my site to be a bit more user friendly. I hope you like it! I'm happy to offer the following upgrades:

1) Simple recipe categories for you to peruse.
2) My recipes are much easier to print! Ya-hoo! You will find a green "printer friendly" button at the bottom of each post. Print with or without pictures.
3) I now have a search box. (I feel like I've hit the big time, I have a search box!) Anyway, I hope you find it helpful.
4) Email me! Simply click on my email address and send me a message! I love hearing from you.
5) If you'd like to follow me, feel free to do so via Facebook or Twitter.

Lastly, a recipe. For me, it's always about the recipe! Click here for my latest amazing appetizer! I'm telling you, these are absolutely killer!

I hope you will visit often! Let me know what you think:-)

Angie

My new URL:
http://www.angiespantry.com/

Hello!

2011-03-05T22:09:00.000-06:00

Hi Everyone!

Please keep visiting! I'm in the process of changing over to a new site that will be much more user friendly for you, my favorite people in the world!

It should be ready for your viewing in a couple of days. I will, of course, have a new fabulous recipe to share!

I can't wait for you to see what I've been working on:-)

Have a wonderful weekend!

Angie

New Developments in Cutting Up a Pineapple!

2011-03-03T19:51:00.000-06:00

Just in.....I spoke to a lady at the grocery store and she told me that when you bring your pineapple home, you should turn it upside down for a day or two to get the juices flowing throughout the pineapple....

Well, of course I had to try it! The results are in....YES! I believe the juices evened out a bit by setting my pineapple upside down on the counter for 2 days. Do you think this is where they got the idea for Pineapple Upside Down Cake???

Anyway, enjoy fruits at room temperature. Sweet is more prominent warm or at room temperature and salt is more prominent cold.

Have a great day!

Angie

Hey, Thanks!

2011-03-03T07:34:00.000-06:00

I've been blogging for about a year and a half now. This would not be possible if it weren't for YOU! I want to express my sincerest gratitude for your visits and comments. Often times your comments completely make my day!

I love sharing what I do in my kitchen with you. Growing up, I loved when my Mom and Grandma let me putz in the kitchen with them. When I blog, I feel like you're in my kitchen with me. I get huge warm fuzzies when I hear that you've enjoyed a recipe I've shared with you.

So, thank you again. For everything!

Have a wonderful day-
Angie

God Given Cooking Utencils....

2011-03-02T21:06:00.000-06:00

There are thousands of kitchen tools/utensils out there. In some cases, we can make due with our hands.   Of course we wouldn't want to dip our hand into a piping hot pot of soup to ladle out a serving or two. I made homemade biscuits this evening.   I used my hands to blend the flour and butter together and to flatten out the biscuit dough. I used my fingertips to coat the tops with milk and check for doneness. There is something playful about getting your hands right in the flour and butter...like making mud pies as a kid. Next time, I'm enlisting Ryan to help me, he'll love it!

Tonight I whipped up a batch of whole grain biscuits to go with my Crispy Oven Fried Chicken. Warm Homemade biscuits with a pat of butter and honey served alongside crispy oven friend chicken...so, so good!

I do not measure when making these, much like when I make pancakes or waffles.   Into a large mixing bowl goes white flour, whole wheat flour, wheat germ, a small amount of sugar, baking powder, and a little salt. With my hands, I blended about 1/3 cup butter into the flour mixture, it resembles cornmeal when it's ready for liquid. I didn't have buttermilk, so I mixed about 1/2 cup plain yogurt with milk and dumped it into the flour mixture. My favorite mixing tool to mix is a fork. I mix until most of the flour is moistened, dump onto counter and knead into a ball. Pat into a circle that's about 1/2" thick. Cut with biscuit cutter. I coat the tops with a little milk, with my fingers, of course! Bake at 375' for about 18 minutes. Carefully, I touch the tops of the biscuits with my finger to check for doneness.

These go together in five minutes...so easy. Kind of fun to eat a biscuit in lieu of the typical starches.  The boys go CRAZY for them. Nice treat for a Tuesday evening.

I think these might make an excellent demo video, don't you think?

Have a great evening!

Angie

How To Cut Up a Fresh Pineapple....

2011-03-01T21:24:00.000-06:00

Don't you just love fresh pineapple? Whenever I see it on sale I just have to buy a couple. (I bought mine today at Jewel, they were $1.99) Here are a couple of things to look for when picking out fresh pineapple....

The skin should be firm and the skin should be yellow at the base and throughout the skin to the top. Do not choose pineapple that has brown on or near the bottom.

Next, carefully grab ahold of an inner leaf....

Gently pull on the leaf. If it comes out easily, it's ripe.

Give the pineapple a rinse. Lie the pineapple on its side on a large cutting board.

Cut the top and the bottom off about 1/2" into the pineapple.

Turn the pineapple upright. You can see the round core in the center. You'll need to remove the tough skin. Using a sharp knife, cut from the top straight down around the pineapple removing between 1/4" and 3/8" skin and some of the ripe fruit.

You can see that I've removed all of the skin and there are no little "eyes" left on the fruit. Cut straight down the center and cut the pineapple into quarters.

Next remove the core. Cut straight down removing the core.

Cut each quarter in half after the core has been removed....

Cut into bite size pieces....refrigerate. Enjoy right out of the bowl...or....try my recipe for Fresh Pineapple Cake With Caramel Sauce. Just a thought:-)

Have a wonderful evening!

Angie

Snickerdoodles....

2011-02-27T16:56:00.001-06:00

Make this cookie if for nothing else, the smell in your house! This delightful chewy cookie is made with real ingredients, butter, flour, sugar, eggs...no preservatives, and no long crazy ingredient list. Make them with your kids! The recipe is really simple and they'll really enjoy coating the dough balls with the cinnamon/sugar.

Be prepared for the kiddies to line up to taste!

Snickerdoodles

1 stick + 7 tablespoons softened unsalted butter
1 ½ cups sugar
2 large eggs
2 2/3 cups all-purpose flour
2 teaspoons cream of tarter
1 teaspoon baking soda
½ teaspoons salt
2 tablespoons sugar mixed with 2 teaspoons cinnamon

1) Preheat oven to 375’. Line a cookie sheet with parchment paper, set aside.
2) In a large mixing bowl, with an electric mixer, beat butter until creamy and add sugar, beat until fluffy. Add eggs and beat until well combined.
3) Combine the flour through the salt in a small mixing bowl.
4) Add half of the flour to the butter mixture and beat until mixed. Add the rest and mix until well combined.
5)Mix the sugar and cinnamon in a small mixing bowl until well combined.
6) Roll into 1” balls and coat evenly with the cinnamon sugar. Place on cookie sheet 1 ½” inches apart.
7) Bake for 10-12 minutes. Slide the parchment off the hot sheet right on to the cooling rack. Cool completely. Makes about 30 cookies.

Enjoy!
Angie

Baja Fish Tacos with Avocado Cream and Fresh Cilantro Salsa.....

2011-02-24T20:32:00.000-06:00

My family LOVES this dish. What is it about being able to assemble your dinner that is so appealing to kids? Whatever it is, I love when they go for a healthy meal such as this one. There is some prep involved, but you can make the avocado cream and the salsa a day or two ahead. Feel free to use bottled salsa. The fish takes minutes.

We'll start with the avocado cream....

Cut the avocado in half. Carefully score the inside of the avocado as pictured. Squeeze the skin side together and the avocado will easily come out.

Put the avocado right into the food processor, I'm using a mini Cuisinart.

Add low fat plain yogurt....

Mayonnaise....

Lime juice...

Honey....

Fresh cilantro, kosher salt, and water....Give it a whirl until smooth....

It should look like this.

Cover the avocado cream with plastic wrap before putting sealing with the lid. this will keep the air out and will keep it from turning brown. Do this with guacamole as well.

For the salsa...

You will need a large can of petite diced tomatoes, fresh cilantro, fresh onion, lime juice (fresh or bottled) a small green pepper, seeded and chopped, a jalepeno, granulated garlic powder, and salt...Add half of the canned tomatoes to a food processor, once smooth, add the remaining diced tomatoes for a chunky texture.

Fresh and delicious! Refrigerate until you're ready to use.

For the fish....

You'll need to make the Baja rub for the fish. Double or even triple this recipe and save it for the next time. Be sure to separate what you're going to save before you start seasoning the fish so you do not contaminate the rub you will be saving. Label and date. Seasonings needed are: brown sugar, chili powder, cumin, granulated garlic powder, sweet paprika, oregano, cayenne, salt, and allspice.

Mix all ingredients together and break up any lumps with your fingers.

You'll need 6 tilapia fillets, rinsed and patted dry with a paper towel. Brush each fillet with canola oil.

Season each piece of fish with the rub mixture.

Each piece of fish should be well coated...Heat a non stick skillet with canola oil over medium high heat until very hot.

Cook fish for 4 minutes per side, try not to crowd the fish.

The brown sugar in the rub will caramelize the fish a bit...delicious on its own....wait until you taste the avocado cream, fresh salsa, and spicy flavors of the fish... it'll knock your socks off!

Flake the fish with a fork. Squeeze fresh lime juice over the fish. Now you're ready to eat!

Baja Fish Tacos with Avocado Cream and Fresh Cilantro Salsa

For the Avocado Cream:
1 whole ripe avocado, cut into chunks
2 tablespoons low fat plain yogurt
1 tablespoon mayonnaise
1 tablespoon lime juice, fresh or bottled
1 tablespoon honey
1 small bunch cilantro
2 pinches of kosher salt
¼ cup water

Place all ingredients into a food processor and give it a whirl until smooth. Cover with plastic wrap and refrigerate until ready to use. Good for one week refrigerated.

For the Fresh Salsa:
1 28 ounce can petite diced tomatoes
1 whole jalapeño
1 small onion or ¼ of large
1 small bunch fresh cilantro
½ teaspoon granulated garlic powder
3 pinches of kosher salt

Place HALF of canned tomatoes into food processor. Add HALF of the jalapeño, seeds and all. Add the rest of the salsa ingredients. Whirl until smooth. Taste. If you’d like more heat, add the rest of the jalapeño pepper and process until smooth. Pour into mixing bowl and add the rest of the canned tomatoes. Mix and taste. Season with more salt if necessary. Refrigerate up to two weeks.

For the Fish:
6 tilapia fillets, rinsed and dried with a paper towel
1-2 tablespoons canola oil for coating fish

Rub:
1 ½ teaspoons brown sugar
1 ½ teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano
¾ teaspoon granulated garlic powder
¾ teaspoon sweet paprika
¼ teaspoon ground cayenne pepper
¼ teaspoon ground allspice
½ teaspoon kosher salt

2 tablespoons canola oil for cooking

1 fresh lime, cut into wedges
2 cups shredded lettuce
2 plum tomatoes, seeded and finely diced
1 cup shredded cheddar cheese
12 soft corn tortillas or hard corn shells

1) Mix all rub ingredients together in a small bowl. Brush fish fillets with oil. Coat both sides of fish generously with the rub. Heat a non stick pan over medium-high heat with oil. Cook fish in the hot pan, do not crowd, for 4 minutes per side.
2) Remove from heat onto a platter, flake with a fork. Squeeze fresh lime juice over fish. Cover with foil to keep warm.
3) Wipe out fish pan and warm tortillas one minute per side in the pan and place into a bowl lined with a clean napkin or kitchen towel to keep warm.
4) Layer over warm tortilla; lettuce, tomato, cheese, fish, avocado cream, and salsa. Serves 4. Enjoy!

Greek Bruschetta.....

2011-02-23T18:03:00.004-06:00

You must try this very easy appetizer. Albeit a messy one, serve it to friends and family who could care less if you bank an olive off your third button right into your drink! I love the color and the fresh taste. Simple and delicious!

Greek Bruschetta

1 12 ounce can pitted kalamata olives, drained and sliced
1 14 ounce can artichokes, drained and chopped
8 ounces of grape tomatoes sliced in quarters
1/2 cup crumbled feta cheese
1/2 cup chopped parsley
3 tablespoons olive oil
1 tablespoon dried oregano
1 large clove garlic, crushed
2 tablespoons lemon juice
season to taste

Combine all ingredients together in a medium size mixing bowl. Refrigerate until ready to serve. Refrigerate any leftovers.

To toast the baguette:

1 whole Baguette, day old or more is best, cut into 1/2" slices
2 tablespoons or more olive oil
Kosher salt

1) Preheat oven to 300’.
2) Slice stale bread into ½ ” slices. Using a pastry brush, coat both sides of the bread with olive oil. Season with a couple of pinches of kosher salt. Spread out over a large cookie sheet and bake for 15 minutes, give them a turn after about 8 minutes. Remove from oven and allow to cool.
3) When ready to serve, simply spoon the vegetables mixture over toasted baguette. Serves 8-10. Enjoy!

Beet, Barley, and Toasted Walnut Salad with Honey Balsamic Dressing...

2011-02-20T12:14:00.002-06:00

Calling all overworked, exhausted, over scheduled, and busy Moms and Dads. Do you ever make something special for your lunch??? I'll bet not! I make many, many salads that would be absolutely perfect to make for yourself to enjoy for lunch throughout the week. Loaded with fiber, protein, and most of all, flavor, this salad fits the bill. You get the chewy texture of the barley, crunchy walnuts, sweetness from the beets, a tang from the feta, and to pull all of the flavors together, a honey balsamic dressing....YUMMERS! I do not use the quick cooking barley, feel free to do so if you like. There is quite a difference in cooking time.

Here we go....

First ingredient, the star of the show...pearled barley...

Regular barley is quite starchy so it'll need a good rinse...

Rinse the barley for several minutes under running water. This will remove the excess starch and prevent the cooked barley from becoming gummy.

Add the water and salt to the pan. Bring to a bubble over medium-high heat, then lower heat to medium-low. Simmer uncovered for 45 minutes. While the barley is cooking prep the rest of the salad ingredients.

You will need chopped onions, chopped parsley, crumbled feta cheese and toasted walnuts.

To toast the walnuts, spread onto a cookie sheet and bake in a 300' oven for 12 minutes.

Finely chop the walnuts, set aside.

For the dressing, whisk the olive oil, balsamic vinegar, honey, salt, pepper, and granulated garlic powder.

Add the seasonings to the liquid ingredients....

Whisk until well blended.

Into a large mixing bowl, add cooled barley, parsley, feta, chopped walnuts, chopped onions, and rinsed and drained beets. Pour the dressing over the salad and gently mix until well blended. Refrigerate unused salad.

Beet and Barley Salad with Balsamic Dressing and Toasted Walnuts

For the barley:
1 cup barley, rinsed and drained
2 ½ cups water
¼ teaspoon salt

For the salad:
½ cup parsley
½ cup toasted walnuts (300’ for 10 minutes, then finely chop)
½ cup crumbled feta cheese
½ cup onion, finely chopped
1 can sliced beets, drained and rinsed

For the dressing:
2 tablespoons each balsamic vinegar, honey, and olive oil
¼ teaspoon salt
¼ teaspoon granulated garlic powder
1/8 teaspoon pepper

1) Rinse barley under running water for a few minutes. Place in medium pot and add water and salt. Bring to a simmer over medium-high heat. Lower heat to medium-low and cook uncovered for 45 minutes. Barley should be chewy. Cool in a large mixing bowl.
2) While the barley is cooking, toast and chop the walnuts, chop the onion and parsley, and crumble the feta. Whisk the dressing ingredients together in a small bowl, set aside. Drain and rinse the beets in a strainer.
3) Once the barley is cool, add parsley, walnuts, feta, onion, and beets to the barley bowl. Add dressing to the bowl and gently mix until well blended. Makes about six half cup servings.

Enjoy!

Have a healthy weekend!
Angie

Louisiana Red Beans and Rice, My Version

2011-02-18T07:46:00.000-06:00

One word...delicious. I actually made this recipe with dried red beans, however, cooking time was about five hours! As previously mentioned, sometimes the beans have been on the shelf awhile and require extra cooking time. I made a very time saving modification and used canned red beans, equally delicious. When using canned beans, it is best to drain and rinse as there is a HUGE amount of sodium in the liquid.

Most red beans and rice recipes add the rice right to the beans. I think it best to serve the beans over rice. I find that when the rice is added to the beans the rice absorbs all of the flavorful liquid, leftovers dry out. Make a double batch and freeze for later. Remember to label and date.

Make this with our without the sausage. There is quite a bit of ingredient used for seasoning. One of which is not on my pantry list, but will be going forward. It's Liquid Smoke and I love it. This adds amazing smokey flavor to any dish. The beans are very hearty so you would not miss the sausage.

Here we go:

You will need a medium diced onion, and a small red, yellow, and green pepper, all diced. We've got a nice healthy start, don't we? Heat a large heavy pot over medium heat and add 2 tablespoons of olive oil. Add the veggies to the pot.

Add a cup of diced parsley with the leaves. The leaves add a lovely mild flavor...

You'll need a serrano chili. They're small and quite hot, but we're only adding one to the pot. Unless you remove the seeds and membrane, it'll blow your head off! I use gloves when handling hot peppers.

Carefully slice the pepper in half.

Using a spoon or a small knife, carefully remove the seeds and membrane.

Finely dice the peppers and add to the pot.

Once the pepper and onions are soft, add three large cloves of minced garlic, cook about one minute.

Add 3 cups of stock. If you have some homemade stock, go ahead and use it. If not, you can also use my favorite back up, Better Than Bouillon. Use 1 teaspoon per one cup of water.

Add two cans of drained and rinsed red beans and a can of vegetarian refried beans. The refried beans will thicken the liquid giving it nice body.

Now for the seasonings....you'll need sweet or smoked paprika, bay leaves, balsamic vinegar, liquid smoke, low sodium soy sauce, molasses, tomato paste, and a small amount of sherry at the very end. These all go in the pot (except for the sherry) and allow to simmer, uncovered, for 30 minutes. Stir often to prevent sticking. Add additional water if your beans are too thick.

Add the sliced sausage and the sherry, simmer another 10-15 additional minutes.

I did not add any additional salt, as there is plenty of sodium in the soy sauce and bouillon. If you use your own unseasoned chicken stock, you may have to add a small amount more salt. Season to taste.

Red Beans and Rice with Spicy Smoked Sausage

2 cups (uncooked) brown or white rice, cooked according to package instructions (4 cups cooked)
2 tablespoons olive oil
1 small red bell pepper, seeded and diced
1 small yellow pepper, seeded and diced
1 small green pepper, seeded and diced
1 medium onion, finely chopped
1 cup celery and leaves, finely chopped
4 cloves garlic, minced
1 small Serrano chili, seeded and minced
3 cups or more vegetable or chicken stock
2 15 ounce cans red beans, drained and rinsed
1 15 ounce can vegetarian refried beans
1 teaspoon liquid smoke
2 bay leaves
2 teaspoons smoked or sweet paprika
1 tablespoon balsamic vinegar
3 tablespoons low sodium soy sauce
2 tablespoons tomato paste
1 tablespoon molasses
12-16 ounce package cooked smokey or spicy sausage, cut into ¼” diagonal pieces
1 tablespoons sherry

1) Heat a large soup pot over medium heat and add olive oil. Once oil is hot, add the red, yellow, and green peppers, onions, and celery. Cook for about 10 minutes or until vegetables are soft. Add the garlic and the Serrano chili, cook another minute.
2) Add the chicken stock, the red beans, and refried beans to the pot. Stir until the refried beans have dissolved in the liquid.
3) Add the liquid smoke through the molasses. Simmer over medium heat for 30 minutes, stir often.
4) Add the sausage and sherry, simmer another 10 minutes. Remove bay leaves. Makes about eight servings. Serve over ½ cup of rice.

*serve with hot sauce if you wish.
*for vegetarian, simply omit the sausage and use vegetable stock.
Enjoy!

Angie

Sweet Potato and Parsnip Latkes....

2011-02-16T08:32:00.000-06:00

I am elated that one of my recipes was featured on The Pioneer Woman. Ree Drummond's site is a treat to visit! Click on Tasty Kitchen to view thousands of recipes! Speaking of recipes, I adore this one!

Sweet Potato and Parsnip Latkes. What is a latke? It's a potato pancake. I gave it a little twist by using sweet potatoes and parsnips in lieu of white potatoes. In addition to being incredibly delicious, they're also good for you! At this time of year I feel the need to change up recipes in the starch rotation. I especially love serving them with a nice piece of grilled or baked fish, alternatively, they would be excellent with roasted chicken. Traditional latkes are fried in quite a bit of oil. I bake them on high heat with a little oil, resulting in a lighter, yet crispy result.

I recommend using a food processor to shred the vegetables, they're done in minutes. If you do not have a food processor, you can grate the vegetables on a box grater. You may want to get out the head and wrist bands, it's quite a work out!

Sweet Potato and Parsnip Latkes

2 tablespoons olive oil
2 medium size sweet potatoes, peeled and shredded
2 large parsnips, peeled and shredded
1 small onion, peeled and shredded
½ cup chopped parsley
1/3 cup flour
¼ teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon pepper
2 eggs
Sour cream
Green onions, thinly sliced

1) Preheat oven to 375’. Non stick foil line a cookie sheet and drizzle with 2 tablespoons of olive oil, spread with your hand to coat pan well. Set aside.
2) Shred the sweet potato, parsnips, and onion in a food processor or on a box grater. Place into a large mixing bowl. Add parsley.
3) Sprinkle all dry ingredients over sweet potato mixture. Add eggs and mix all ingredients together well combined.
4) Shape into 12 three inch patties and place on prepared cookie sheet. Pat the tops flat with a spatula. Bake for 25 minutes, carefully flip and bake an additional 10 minutes. Serves 6, two patties per person. Serve with a dollop of sour cream and a sprinkle of green onions.

*To lighten sour cream, measure equal parts sour cream and non fat Greek yogurt, whisk to blend. Ever read the ingredient list on light sour cream compared to regular??

DE-LISH!

Angie

Yippee! My Chicken Satay Recipe is Featured on The Pioneer Woman Blog!

2011-02-15T08:39:00.000-06:00

Well, I'm so incredibly excited to have one of my beloved recipes featured on The Pioneer Woman! I've posted many, many recipes on this site, 48 to be exact. The recipe featured is my Chicken Satay with Peanut Sauce.....I'm glad they found it as good as my friends and family! If you have a second, check out this link with ...step by step instruction, very cool!!!!

Thank you missamy from Pioneer Woman!

Have a great day!
Angie

Greek Yogurt.....

2011-02-13T21:07:00.000-06:00

I have used plain non fat yogurt in my recipes for years. I enjoy the challenge of lightening mayonnaise laden salads, dressings, and dips with non fat Greek yogurt. Light and Creamy Egg Salad, Creamy Yogurt Ranch Dressing, Light and Creamy Bleu Cheese Dressing are some of my most favorites. Additionally, yogurt makes for a delicious twist in Vanilla Yogurt Whole Grain Pancakes, and makes for a fantastic marinade in Yogurt and Rosemary Marinated Chicken. I love artichoke dip, but 1 1/2 to 2 cups of mayonnaise don't love me! Try my Light Artichoke Dip, you won't miss the fat! If you love sour cream on your potatoes or tacos, why not mix half yogurt with half sour cream? Half the fat and none of the funky ingredients you find in low fat sour cream.

You probably have noticed that Greek yogurt has soared in popularity over the past couple of years. There are many health benefits associated with yogurt. You've probably heard the term "probiotic." These are active cultures found in yogurt that is a friendly bacteria to aid our stomachs in digestion.

Non fat Greek yogurt is rich and creamy because it is triple strained, most commercial yogurts are strained only twice. This means that most of the watery whey is removed, resulting in it's rich texture. Greek yogurt is also higher in protein and lower in sodium than other commercial yogurts.

There are many brands to choose from. My favorites are Chobani and Fage. Stonyfield Farm Organic and Yoplait make nice Greek yogurts as well.

Have a great day!
Angie

Simplest Garlic and Cheese Pasta.....

2011-02-10T17:09:00.002-06:00

This is sooooo simple! I use a small cheat on this one. I use Better Than Bouillon for the chicken stock. I add it to pasta water to make the simple, flavorful sauce. I always keep this on hand, I just love using it in quick dishes such as this. This pasta is one of my boy's fav's. I serve it with roasted pork, chicken, or grilled sausage.

Add shrimp, peas, broccoli, frozen spinach...whatever you like! Top with fresh grated parmesan or romano cheese.

To start, choose a pasta...any kind you like....

Any of these would be excellent. It's a bit more fun when you use a cheese filled tortellini or mini ravioli...this time I used whole wheat spaghetti.

Pasta, olive oil, fresh garlic, dried oregano, bouillon, and fresh grated parmesan cheese....that's it! Put a large pot of salted water on medium high heat and cook the pasta according to package directions less two minutes. Cook time for my spaghetti was 10 minutes, so I set the timer for eight.

When the timer goes off, carefully remove about 1 1/2 cups of water from the pot. Drain the pasta, I let it sit in the sink until I'm ready for it.

Into the hot pan, add olive oil, crushed garlic, and dried oregano. Cook over heat for one minute. (If you'd like to add raw shrimp, add the oil and cook the shrimp until pink, then add the garlic and oregano and cook an additional minute, remove cooked shrimp from the pan and cover with foil, set aside) Red pepper flakes would be great here too:-)

Add the reserved pasta water to the pan, bring to a bubble over heat.

Add 2 teaspoons of the bouillon to the pot, stir until dissolved. Pan should still be over heat. (add thawed frozen peas, broccoli, or spinach here)

Add the pasta back to the pot. Cook for 2 minutes. The under cooked pasta will absorb the flavors in the broth...(add the cooked shrimp to the pot here)

Add the cheese to the hot pasta, mix well. Enjoy!

Simplest Garlic and Cheese Pasta

½ lb. pasta, any kind, cooked according to package directions less 2 minutes. Reserve 1 ½ cups reserved pasta water before draining pasta.
2 tablespoons olive oil
2 large cloves fresh garlic, crushed
1 tablespoon dried oregano
2 teaspoons Better Than Bouillon
¼ cup fresh grated parmesan cheese

1) Cook pasta and reserve 1 ½ cups pasta water. Set aside.
2) Add olive oil, crushed garlic, and dried oregano to the hot pasta pot. Cook for one minute.
3) Add pasta water to pan. Add bouillon, continue to simmer. Add pasta to pot and cook for 2 minutes.
4) Remove from heat and add grated cheese and mix well. Makes about four one cup servings.

YUM! Enjoy!
Angie

White Bean Soup with Ham Bone....

2011-02-09T07:07:00.002-06:00

My Grandma Inez always made white bean soup. It was the best tasting soup I can remember. She used ham bones or ham hocks. She was an amazing, old fashioned cook. I loved her and I miss her so much. This is a lovely way to keep her memory alive, isn't it? I always think of her when I make it. This is my version of her white bean soup.

Don't you love a dish you can just throw together in one pot? When using dried beans, they need to be soaked overnight, rinsed, and drained before cooking. I use a ham bone or you can use a ham hock for flavor, just like Grandma. If you don't don't care to use a ham bone or a hock, use chicken stock instead of water for the liquid. Make enough to freeze and enjoy later.

Here we go...

First sort the beans to remove any unwanted debris. Soak overnight. Simple put the beans in the pot you'll be cooking them in and cover with about 3 inches of water. You can see how much they've increased in size through re hydrating. This will greatly decrease cooking time. Drain and rinse.

My beans are ready....

Add the onions, celery, carrots, garlic and ham bone....

Add rosemary.....

And finally, add the water. Bring to a simmer and cook for an hour or until the beans are soft.

Once the beans are fully cooked, remove the bone from the soup. Cool until you can handle the bone and remove any bits of meat from the bone. Add the meat to the soup and discard the bone. Enjoy with Fresh Sage Cornbread.

White Bean Soup with Ham Bone and Rosemary

1 pound of great northern beans, sorted, rinsed, and soaked covered with water over night
1 ½ cups celery and leaves, finely chopped
1 ½ cups onions, finely chopped
1 ½ cups carrots, finely chopped
1 ham bone or smoked ham hock
3 large cloves garlic, minced
1 tablespoon dried rosemary
8 cups water
½ cup chopped parsley
Salt and pepper to taste

1) Add all ingredients to the beans in the soup pot. Over medium heat, bring soup to a simmer. Cook for an hour, stirring occasionally, or until the beans are soft (this will require a taste). Remove the ham bone and pick off any meat and put into the soup, discard the bone. Add parsley. Taste before you season with salt and pepper. Makes eight servings.

*note-sometimes dried beans you buy have been on the shelf for awhile. This makes for a much longer cooking time. Be patient. Add additional water and keep cooking until the beans are tender.

**this soup freezes well.

Enjoy!

Angie

Using Dried Beans....

2011-02-07T21:56:00.000-06:00

When using dried beans one of the most important steps in the process is soaking. Dried beans require an overnight soak to begin re-hydrating before the actual cooking process. Below are a couple of examples of dried beans, before and after soaking.

These are red beans. You can see that some of the beans on the right do not look like they've been soaked. I soaked them overnight and what should have taken only about 40 minutes of cooking (per the recipe) took 5 hours! It's not the fault of the recipe. The beans may have been on the shelf for a very long time. The end result was very good, but would be most discouraging to someone trying for the first time.

These are great northern beans. I've always had good luck with this variety. I'm thinking too, that it's a very popular bean, so a much higher turnover than the red beans. Anyway, these took between 45-60 minutes of cooking and they were perfect.

Please remember that when using dried beans cooking times can greatly vary. The next time I use dried red beans, I will soak them for 48 hours.

Look for one of my favorite old fashioned soups this week!

Have a great night!
Angie

Homemade Chicken Stock....

2011-02-06T17:09:00.000-06:00

Simple. Pure. Without msg or ingredients one cannot pronounce. Anything you make with this stock will be SO much better! Use in sauces and gravies. For this use, save the stock in 1-2 cup containers, or- freeze in ice cube trays and when they're fully frozen, empty them into a large zip freezer bag, take out what you need, even the smallest amount. For all Moms and Dads out there, I give this to my guys when they have stomach issues associated with the stomach flu. I believe it is very medicinal.

For the chicken stock, you will need chicken bones. If you on occasion enjoy a rotisserie chicken, save the carcass. Simply put into a freezer bag, label and date for future use. I have a stock pile of miscellaneous chicken parts. I seldom through chicken bones in the garbage. (only after stock do they go in the garbage) Save small amounts of chicken you do not use, they make great chicken noodle soup.

If your chicken carcass is frozen, no worries, just plop it in the pot. (note-the more bones the more flavorful your stock will be) Cover with water and add a whole cut up carrot, a celery stalk cut into pieces, and 1/4 of an onion. Use a nice bunch of fresh parsley if yo have it. That's it. No need to salt, season when you use in your recipe.

I realize this doesn't look very glamourous, just wait:-) Put the pot over low heat, uncovered. Do not allow this to come to a boil as it will result in cloudy stock. Simmer over low heat for 3-4 hours. I hope this doesn't seem daunting, you don't have to do much with it. Add water when you see that it's cooked down an inch or so.

That's it. We're done.

Using a slotted spoon, remove as much of the bones and vegetables as possible. Place a fine strainer over a bowl and carefully pour or ladel the stock into the bowl through the strainer.

There you have it. This batch made about 16 cups of stock, or 4 quarts. This will make a very nice base for a couple of homemade soups. Use now or freeze for a later date. Remember to label and date!

More to come!

Have a great day!

Angie

Where Do the Bunnies Go?

2011-02-05T21:14:00.000-06:00

We have some resident bunnies who live in our yard and after the blizzard I got to thinking.....where do they go when there is so much snow? They can't get to the base of my bird feeder, what do they eat? I am a huge softie for most any creature who has to endure a harsh Chicago winter.

Well, he seems quite comfortable....

I did not use the zoom on my camera, I was about 2 feet away from this chubby bunny...plenty of winter "stores," he must be a regular customer at my feeder. Can you guess where he is?

Why, under my neighbor Mary's grill, of course! He clearly doesn't realize that I'm bit of a cook. (don't worry, if I had to forage for my meats, I'd be a vegetarian) This bunny was so tame, I was able to give him a celery stick and some sunflower seeds and he didn't budge!

I am so pleased that I have so much nature around me, even in the city. I love to feed the birds, squirrels, and bunnies.

Have a great weekend!
Angie

Best Simple Pasta Side Dishes...Kids LOVE These!

2011-02-04T21:15:00.000-06:00

Well, adults too! What's not to love about pasta? It's quick cooking, lends itself very well to flavorings and ingredients. It's offered in many varieties other than semolina wheat for those of you who have a dietary wheat restriction. You can do a million things with it. You can put it into soups, main vegetarian dishes, old world Italian pasta with meat dishes, and salads, just to name a few. The beauty of so many different shapes and sizes of pasta would be that for the most part, their interchangeable in recipes. My boys favor curly pastas as well as the mini ravioli or tortellini pasta. It's simply a FUN thing to eat. I just love that!

In addition to soups and breads for upcoming posts, I want to also share some of my favorite simple and healthy pasta side dishes. Try my Simple Garlic Spaghetti. You will notice that it has very few ingredients. I don't know about you, but the fewer the ingredients the better for my guys. The flavors here are very basic: tomato, garlic, and parmesan cheese....soooo delicious! Serve with any simple roasted or grilled meat or enjoy as a vegetarian main dish and serve with a yummy salad with my Light and Creamy Yogurt Ranch Dressing. I do not buy bottled dressings anymore, there are way to many ingredients in them I cannot pronounce. There is no need in the human body for that.

Let us all strive to get back to whole, simple foods. I strive each and every week to give you just that.

Healthy eating everyone:-)

Angie

Light Egg Salad.....

2011-02-03T07:36:00.005-06:00

This is the best egg salad I've ever made. You will be a little surprised at the ingredients. I love that it isn't loaded with mayonnaise. The perfect egg salad must start with the perfect boiled egg. (Recipe below) I made the bread that is in the background, egg salad, soup stock, and chocolate chip cookies last weekend, Joe and Ryan were sick so we were stuck in the house. Oh well, at least we had some good eats!

You'll start with 6 perfectly boiled eggs. Be sure to chop them fine. If you have a Pampered Chef food chopper, use it here. Otherwise, just chop with your chef knife until they're finely chopped.

In a medium size bowl, add 1/3 cup finely chopped sweet onion, 1/2 cup finely chopped celery tops with leaves, and chopped boiled eggs.

In a small bowl, blend 3 tablespoons plain non fat yogurt (greek is best), 3 tablespoons vanilla non fat yogurt, two tablespoons mayonnaise, 3 tablespoons yellow mustard, 1/2 teaspoon ground celery seed, two pinches salt and one pinch of pepper, whisk to blend...

Add the dressing.....

Mix gently until well blended...

Enjoy open faced on a slice of your favorite toasted bread....DE-LISH!

Egg Salad

6 large eggs, hard boiled
½ cup finely chopped celery with leaves
1/3 cup finely chopped sweet onion
3 tablespoons plain non fat yogurt
3 tablespoons vanilla non fat yogurt
3 tablespoons yellow mustard
2 tablespoons mayonnaise
½ teaspoon ground celery seed
2 pinches salt
1 pinch pepper

1) While the eggs are cooking (instructions below), add finely chopped onion and celery with leaves to a medium size mixing bowl. In a small mixing bowl, add the plain and vanilla yogurt, mayonnaise, mustard, celery seed, salt, and pepper. Mix well.
2) When the timer goes off, bring the pan to the sink and run cold water over the eggs until cool enough to handle and remove shells. Finely chop the eggs. If you have a Pampered Chef food chopper, use it here! Place chopped eggs into the bowl with the celery and onion. Pour dressing into bowl and gently mix all ingredients until well combined. Immediately refrigerate unused salad. Makes about four ½ cup servings.

*Serve open faced over toast.

Perfect Boiled Eggs....

2011-02-03T07:34:00.000-06:00

Hard boiled eggs. Simple right? Not necessarily. Ever had them come out greenish? Not very appetizing! My mother-in-law Patricia told me how to make them and I've done it her way ever since. It's very simple and easy to remember.

Place your eggs in a medium size pan that has a tight fitting lid. Cover the eggs with cold water. (do not cover the pan with the lid just yet) Bring to a full boil. Remove from heat and immediately cover with the lid. Set the timer for 11 minutes. When timer goes off pour water into sink and run cold water over the eggs. Break shells and remove. Wha-la!

Perfect eggs.

Stay warm!
Angie

Snow....Serious Snow....

2011-02-02T13:41:00.001-06:00

Our back yard this morning around 10:00 a.m.....

Our deck...my grill.

A not so great picture of my heated bird bath...it stands about 3 feet tall.

It stopped snowing, so I filled my bird feeder, after I shoveled a path, of course.

And I have a customer, so beautiful!

Fun...snow is soooooo fun!

My handsome husband is making great progress!

Well, I think the worst is over. The only interrupted services were cable, home phone, and Internet. We had power and heat, thank God. I can live with that.

Seeing as it's so cold and snowy outside, I think the perfect comfort dish of the day would be my Three Cheese Penne Pasta with Turkey Sausage. It's quick, healthy, and really tasty! I'm going to serve it up with some frozen petite peas.

Have a safe rest of the day.

Angie

Winter Blizzard!

2011-02-01T17:56:00.001-06:00

We are in the midst of a serious blizzard, and it's only just begun! The wind is howling....I'm worried a bit about the power going out. Visibility is next to zero. We are going nowhere. School has already been cancelled for tomorrow. I have no place to be for the rest of the week. Should have plenty of time to work on some new recipes to share with you. My pantry is stocked and I have plenty of butter and eggs. I think it's time to start thinking about Valentines Day baking.

For the time being, I'm on my couch wearing my slippers and am covered in a cozy fleece blanket. For dinner tonight I'll be serving Braised Beef Goulash over noodles with a simple salad. I made it yesterday, it's the perfect comfort food for this blustery weather. Have you tried this recipe? It is so simple and can be made ahead or frozen. My kids LOVE it!

I'm still on a mission to share my soup recipes, so stay tuned!

Have a safe and warm evening!
Angie

Vegetarian Curried Lentel Soup....

2011-01-30T21:10:00.006-06:00

After all the blustering about homemade stocks this one calls for water. I love the simplicity of this soup. Ready in only about 60 minutes. Vegetarian, delicious, simple, flavorful. Add any miscellaneous veggies you have hanging around in the refrigerator. Feel free to add leftover rice or barley.

Here we go...

First and foremost, you have to sort through the dried lentils. You will find a few not so pretty ones but also be looking for small debris like stones. Rinse well.

Next finely chop 1/2 cup each celery, carrots, and onion. Add to your heavy soup pot over medium heat with a couple of tablespoons of olive oil. Saute for about 10 minutes.

Add 4 large cloves of minced garlic and cook another minute.

Veggies should look like this....

Add the water, salt, and pepper, and begin to simmer over medium heat. The lentils should cook in about 30-40 minutes. Once the lentils are soft, put the chick peas, lemon juice, water, and parsley into a food processor and process until smooth.

Add to the soup....

Enjoy with crusty french bread or corn muffins (recipe below). YUMMY!

Curried Lentil Soup

2 tablespoons olive oil
½ cup diced celery
½ cup diced carrot
½ cup diced onion
4 large cloves garlic, minced
9 cups water
1 tablespoon curry powder
2 cups lentils, sorted and rinsed
1 15 ounce can chick peas, drained and rinsed
2 tablespoons lemon juice
¼ cup water
¼ cup parsley
1 teaspoon salt, or to taste
½ teaspoon pepper

1) Heat a heavy and large soup pot over medium heat. Add olive oil. Add celery, carrot, and onion. Sauté for about 10 minutes or until vegetables are soft. Add garlic and cook another minute.
2) Add water, curry powder, and rinsed lentils. Simmer for 35-45 minutes or until lentils are soft. If the water is getting low, add a cup at a time. You want it to be more stew-like. Taste the lentils after about 30 minutes of cooking for doneness.
3) Put the chick peas, lemon juice, ¼ cup water, and parsley into food processor. Process until smooth. Add to the soup when the lentils are done. Serves 8.
*If you do not have a food processor, add a cup of prepared hummus.
*If you don't care for curry, simply omit.

Corn Muffins with Ceddar Cheese and Chives.....

2011-01-30T21:10:00.005-06:00

Boy, look at the background in this picture! I took this last summer....I can't wait to take my pictures on the deck again! I love that you can see Ryan's ball in the back of the yard. I'm so easily distracted!!!

This muffin is outstanding with most any soup creation you come up with. They go together in about 10 minutes and bake for only about 17. These round out your soup into a hearty, pleasing supper.

Corn Muffins with Cheddar Cheese and Chives

1 ¼ cups flour
¾ cup yellow corn meal
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
½ cup shredded cheddar cheese
3 tablespoons minced chives
3/4 cup milk
¼ cup sour cream or plain non fat yogurt
¼ cup vegetable oil
1 beaten egg

1) Preheat oven to 350’. Line a twelve count muffin pan with paper liners and coat with cooking spray. Set aside.
2) In a large bowl, add flour through chives, mix to blend.
3) Into a 2 cup measure, measure milk, oil, and add egg. Beat slightly. Add sour cream or yogurt and give a quick mix.
4) Make a well in the dry ingredients and add liquid all at once. Mix until just blended. Divide evenly among 12 muffin cups. Bake for 15-17 minutes. Serve immediately. Makes 12 muffins.
*if you don’t have sour cream or plain yogurt, simply substitute ¼ cup of milk.

Enjoy!
Angie

Soups!

2011-01-28T12:15:00.000-06:00

Gee, anyone sick of being cold? In addition to the cold, sick of being sick? It seems that every time I turn around, someone in the house is sick. The perfect remedy? Soup. The ultimate comfort food when you're sick or healthy. Piping hot and loaded with goodness. With or without meat, you choose. In the next couple of weeks I'll be sharing some of my favorite soup recipes. In addition, what's soup without a yummy bread side. How about cheddar corn muffins? Or an old fashioned buttermilk biscuit?

Have you been saving your chicken bones/carcasses? There is absolutely NOTHING like making your own chicken soup base. All you need is a carrot, a stalk of celery, a half an onion, and water. (and chicken bones, of course) The longer you simmer the better. If the water gets low, simply add more. I simmer this concoction for about 4 hours. Remove the large bones with a slotted spoon. I strain stock through a sieve to insure that there are no bones or skin left in the stock.

Vegetable stock is equally as simple. Stash all those asparagus ends you don't use, broccoli stems, or any fresh vegetables you can't use in a timely manner in the freezer. Dump it all in a pot and cover with water. Again, add some onion, celery, and carrot. Simmer for a minimum of 2 hours, do not allow to boil.

If you enjoy rotisserie chicken on occasion, save that carcass. As always, label and date what you put into the freezer. If you've got a few pieces of chicken leftover from a dinner, freeze them, they'll work too.

Get ready, we're makin' soup! (and bread:-)

Have a great day!
Angie

Chicken Vesuvio....

2011-01-27T10:02:00.000-06:00

Chicken, potatoes, peas, garlic & herbs, and wine. Dinner. This is one of my favorite "one dish" suppers. Use more garlic if you like, the more the merrier!

Chicken Vesuvio

4 large russet potatoes, peeled and cut into wedges

1 whole chicken, cut up, excess fat removed

8 large cloves fresh garlic, coarsely chopped

6 sprigs of fresh rosemary coarsely chopped, or 2 tablespoons dried, crush with your fingers

6 sprigs fresh thyme, leaves removed from stem or 2 teaspoons dried, crush with your fingers

2 teaspoons kosher salt or 1 teaspoon table salt

1 teaspoon pepper

4 tablespoons olive oil

2 cups white wine, anything dry would be good

1 lb. frozen petite peas, thawed

1) Non stick foil line a large cookie sheet with sides. (you may need two pans depending on the size of your pans) Set aside. Preheat oven to 375'.

2) Peel and cut potatoes into wedges. Place in a large bowl and cover with water. Set aside.

3) Into a small bowl, combine fresh chopped garlic, chopped rosemary, thyme leaves, and 2 tablespoons of olive oil.

4) Drain the potatoes and allow them to sit in the drainer for a few minutes. Blot the drained potatoes with paper towel to remove excess water. Dump the potatoes on the cookie sheet and add a tablespoon of the garlic/herb mixture and toss to coat.

5) Gently lift the skin on the chicken pieces and rub the remaining garlic and herbs under the skin. (Don't worry about the wings.) Season each piece with a couple of pinches of salt and pepper. Place on cookie sheet between the potatoes. Try not to crowd, use another baking sheet if there isn't enough room. Drizzle with the remaining 2 tablespoons of olive oil.

6) Roast for 40 minutes, baste with the pan juices occasionally. After 40 minutes of roasting, add the wine to the pan and roast another 25 minutes.

7) Add the peas to the pan and bake another 5 minutes. Remove from the oven carefully as there is a lot of hot liquid. Serve with the chicken, potatoes, and peas with the pan juices spooned over. DE-LISH! Makes 6 servings.

*Make with all white meat on the bone if you wish. I do not recommend boneless, skinless chicken. The chicken will be dry.

Caramelized Cabbage....

2011-01-25T07:18:00.001-06:00

This is a delicious side dish with a vegetable that is readily available at any time of year. When you cook the cabbage this way it caramelizes. Caramelizing brings out the natural sugars in foods so there is a natural sweetness to the dish. Try tossing with cooked linguine and fresh grated parmesan cheese for a delicious vegetarian main dish.

Caramelized Cabbage

1 small head of cabbage, core removed and thinly sliced
2 tablespoons olive oil
1 tablespoon butter
Salt and pepper
Dried parsley flakes

1) In a large heavy deep pot, add oil and butter and heat over medium heat.
2) Add cabbage all at once. It will seem like a lot of cabbage, don't worry, it really cooks down. Season with a couple of pinches of salt and pepper. Stir often. It will take 20-30 minutes to cook down and get caramelized. Be careful towards the end of cooking as the sugars will burn easily. Garnish with a sprinkle of parsely flakes if you wish. Enjoy!

Warm Artichoke and Goat Cheese Dip....

2011-01-22T07:57:00.001-06:00

I came up with this recipe for my sweet Mother in Law Patricia. I was thinking I wanted a warm goat cheese dip with artichokes, it turned out great! It's the perfect combination of creamy goat and cream cheese, artichokes, tomatoes, and garlic. Topped with yummy bread crumbs, butter, and parmesan. It's SO GOOD! It goes together in minutes and would be great to serve for any party. I'm going to make it for the Super Bowl!

Warm Artichoke and Goat Cheese Dip

1 8 oz. package cream cheese, softened
1 can artichokes, drained and chopped
1 tablespoon olive oil
4 plum tomatoes, seeded and diced
3 large cloves garlic, crushed
1 small bunch fresh basil
2 pinches salt
1 pinch pepper
1 4 oz. package goat cheese, crumbled
1/3 cup seasoned bread crumbs
2 tablespoons parmesan cheese
1 tablespoon melted butter
2 teaspoons dried parsley flakes

1) Preheat oven to 375’. You will need a 1 ½ to 2 quart baking dish. Spread cream cheese into the bottom of baking dish. Spread chopped and drained artichokes over cheese. Set aside.
2) In a small sauté pan, heat over medium heat and add olive oil. Add diced tomatoes, cook until soft, about 3 minutes, season with salt and pepper. Add garlic and cook another minute. Add thinly sliced fresh basil and stir to combine. Spread evenly over artichoke layer. Add crumbled goat cheese.
3) In a large measuring cup, melt butter in microwave. Once melted, add bread crumbs and parmesan cheese. Mix well. Sprinkle evenly over the goat cheese layer. Bake for 12-15 minutes. Sprinkle with parsley flakes. Serves 8. Serve with crispy pita chips.

*Try adding cooked chopped shrimp or crab over the tomato/garlic layer....OH BOY!

Kung Pao Chicken Legs....

2011-01-19T07:18:00.001-06:00

These taste as good as they look! Oh my gosh, sooooo delicious! It's the perfect combination of sweet and spicy. There is so much flavor in the sauce that all you need to serve with is is simple steamed rice and stir fry vegetables. Spoon extra sauce over the rice and chicken, YUMMY!

Here we go:

Finely chop 1/4 cup fresh ginger....

And 1/2 cup red onion....

Saute in a tablespoon of canola oil in a medium saucepan for about 5 minutes, stir often.

Add four large cloves of minced garlic and cook for about one more minute.

Now for liquid ingredients. Add 1/3 cup of honey. If you spray your measuring cup with cooking spray it will come out of your measure more easily.

Add 3 tablespoons of mirin. Mirin is a sweet rice wine used for cooking. This and the following ingredients can be found in the Asian isle of most grocery stores.

Add 1/4 cup rice vinegar.

Next add 1/2 cup of low sodium soy sauce. I know it seems like a lot of ingredients. Trust me, it will be well worth all the measuring.

Add three tablespoons of hoisin sauce. I love the flavor of this sauce. It is sweet, salty, and a little spicy. If you haven't used this sauce before, it is a Chinese dipping sauce and commonly used in Peking Duck.

Now for some heat. Add 2 teaspoons (or more if you like) of chili garlic sauce. This amount will not be too hot.

Once all the sauce ingredients are in the pan, simmer for about 3 minutes to slightly reduce. Set aside.

Prepare the chicken legs. Season generously with salt and pepper, coat with about a tablespoon of canola oil, toss to coat with the oil and seasoning. Add 3 tablespoons of flour, toss to coat. Give prepared chicken legs a drizzle once arranged on a non stick foil lined cookie sheet. "Oven fry" at 400' for about an hour. For even browning, give them a turn half way through. Once the chicken is crispy, time for he sauce. Have your serving platter ready to go. Dip each leg into the sauce to coat.....

Garnish with chopped peanuts....

And sliced green onions. Drizzle with a small amount of honey.

Kung Pao Chicken Legs

For the Chicken:
16 chicken legs (about 4 pounds)
1 tablespoon canola oil + more for drizzling
3 tablespoons flour
Salt and pepper

For the Sauce:
1 tablespoon canola oil
¼ cup fresh ginger, minced
½ cup finely chopped red onion
4 large cloves garlic, minced
1/3 cup honey + more for drizzling
3 tablespoons mirin (sweet rice wine)
¼ cup unseasoned rice wine vinegar
½ cup low sodium soy sauce
3 tablespoons hoisin sauce
2 teaspoons hot chili sauce

Garnish:
¼ cup salted roasted peanuts, finely chopped
1 small bunch green onions, thinly sliced

1) Preheat oven to 400’. Non stick foil line a cookie sheet with sides, set aside. Place chicken legs in a large bowl and drizzle with one tablespoon of canola oil. Season generously with salt and pepper. Toss to coat. Sprinkle the flour over the legs and toss to coat. Place on prepared cookie sheet and lightly drizzle with canola oil. Bake for 45 minutes to an hour or until nicely brown and crispy.
2) Place a medium sauce pan over medium heat and add 1 tablespoon canola oil. Once hot add the ginger and red onion. Cook for about 5 minutes, stirring often.
3) Add garlic, cook for about one minute. Add the rest of the sauce ingredients and simmer for about 3 minutes to reduce slightly.
4) Chop the peanuts and slice the green onions.
5) Once the chicken is done, with a tongs dip each chicken leg into sauce to coat. Garnish with the chopped peanuts, green onion, and a light drizzle of honey. Makes 8 servings.

*Serve with steamed rice and simple stir fry vegetables. Spoon extra sauce over chicken, rice and veggies, yummy!
*Substitute chicken wings for the legs for an flavorful and beautiful appetizer.

Past Recipes.....

2011-01-17T07:29:00.000-06:00

It is extremely cold here in Chicago. Makes me want to enjoy friends at MY house so I don't have to get in and out of a cold car! In any case, I love having my favorite peeps over for delicious comfort foods, not to mention a delightful dessert grand finale.

Have you taken a look at my recipe for Greek Gyros? Serve up a fresh Greek salad and it's a fabulous dinner for guests yet simple enough for a weeknight supper. I am making these today and I think if you haven't already, you should try them....they're excellent! How about Old Fashioned Pot Roast with sour cream mashed potatoes? I love serving pot roast with a simple Red Cabbage Salad, I think the vinegar dressing cuts the richness of the meat and gravy. Soooo good! Lastly, what's not to love about macaroni and cheese. Try my Ultimate Beefy Mac n Cheese. Your kids will absolutely flip!

Dessert? Try my incredibly simple Peach Crisp, use the prepared frozen peaches and a scoop of real vanilla ice cream. Or try a real crowd pleaser, Texas Sheet Cake. I love to make this cake because you ice the warm cake, no waiting for it to cool.....I'm can be a bit impatient! I love to make Banana Cupcakes with Chocolate Frosting, they bake and cool incredibly fast and are so simple to serve.

What will you be making this week?

I hope you have a wonderful day!
Angie

A "Greener" Way To Enjoy Fruit Juice.....

2011-01-15T08:02:00.000-06:00

For years I bought my fruit juices in half gallon plastic containers. The boys drink them in no time at all, so we'd go through 4-5 of them a week. I'd say an average cost of approximately $2.50/half gallon. In addition to the cost, that's a lot of plastic in the recycling bin.

I rediscovered frozen concentrated juices. Read the labels, some contain high fructose corn syrup, but many do not. I found orange juice, grape, and apple. In addition to less plastic, they are much less expensive. I bought this name brand grape juice at Target for $1.37, so it's a great deal!

Lastly, most juices are far too sweet. I add an additional can of water when mixing. Less sugar and it goes farther.

So, less plastic in our precious environment, less money, and less sugar. LOVE IT!

Have a wonderful weekend~
Angie

Family Recipes.....

2011-01-13T08:46:00.003-06:00

Mom's Homemade Bread...Imagine how my house smells!!!

This is the bread we sprinted home from the bus for....we could smell it a block away...YUM!

I would like to encourage everyone to continue experimenting in the kitchen. I grew up with a Mom that was always trying new things. I think this makes for children who are willing to try unusual foods and broadens their pallet immensely. Additionally, I would hate to see the fine art of cooking and baking be a lost to the next generation. Use those beautiful tried and true family recipes. Pass them on. Why not make a new recipe a family tradition? It could be the simplest recipe. We make Gingerbread Cookies every Christmas. All three boys totally look forward to it. It's very sweet.

Go ahead, try new things. Who cares if it doesn’t come out perfect. I had many, many flubs throughout the years. And guess what? I still make mistakes. The more you cook, the more comfortable you become in the kitchen. Soon, you’ll be able to experiment with different spices and techniques. You’ll get there. Just like anything else, practice, practice, practice.

I’d like to suggest one thing that I just loved as a kid. There was nothing like walking into a house that smelled like something delicious. Warm fuzzies. Bake a batch of Peanut Butter Chocolate Chip Bars or mix up a batch of Oatmeal Raisin Cookies and refrigerate the dough. Use whenever you want fresh cookies. Your house will smell like heaven. This small task is a HUGE memory maker, have fun!

I’ve received many emails from many of you telling me of your successes in the kitchen. I applaud you! I’m thrilled that so many of you are trying new recipes.

Please continue to challenge yourself. Try making Kringle or Cinnamon Rolls. I've included very detailed instruction for you.

Have a wonderful day!

Angie

Oatmeal Raisin Cookies....

2011-01-09T19:50:00.001-06:00

I love a good, old fashioned, chewy oatmeal raisin cookie. It took my a very long time to perfect this recipe. The measurements may be a little unusual, but believe me, they're right on. The key is to carefully measure the dry ingredients. For the flour, gently spoon into the measuring cup and level off with a knife. Most recipes call for large eggs, be sure to use them here. Make this cookie dough a good base for most any kind of cookie you like. Add chocolate chips, craisins, dried cherries, or any kind of chopped nuts. For a really different twist, add chocolate covered raisins, now there's an idea!

Oatmeal Raisin Cookies

1 ½ sticks softened butter
¾ cup firmly packed light brown sugar
½ cup + 1 tablespoon sugar
½ cup finely chopped walnuts, optional
2 large eggs
1 teaspoon vanilla
2 ¼ cups +2 tablespoons all purpose flour
1 ½ cups + 2 tablespoons old fashioned oatmeal, uncooked
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
½ cup raisins, soaked in warm water for 30 minutes, drain well

1) Preheat oven to 375’. Parchment line a cookie sheet, set aside.
2) In a large mixing bowl, beat butter. Add brown sugar and white sugar, beat until fluffy. Add eggs and vanilla, beat well. Add walnuts and give a quick mix.
3) In a medium mixing bowl, combine flour, oats, cinnamon, salt, and baking soda.
4) Add half of the flour mixture to the butter mixture, beat until incorporated. Add remaining flour and beat
until well blended. Add drained raisins and mix by hand with a large heavy spoon.

5) Drop by tablespoons onto prepared cookie sheet. I find a medium size cookie scoop the easiest for evenly shaped professional looking cookies. Space 2” apart. Bake for 11-12 minutes. Makes about 3 dozen. For smaller cookies, reduce baking time.

Salmon Patties.....

2011-01-07T11:38:00.002-06:00

You may have noticed that I'm on a bit of a fish kick so far this year. Serving fish can get a bit costly, so I thought I'd share this economical and delicious way to enjoy salmon. Canned salmon is readily available. Keep some in your pantry for a quick satisfying supper. Serve with simple rice pilaf and a salad or steamed frozen vegetables.

Here we go....

Preheat your oven to 400' and non stick foil line a cookie sheet. Add about one tablespoon of olive oil to the pan and spread to coat with your hands. Set aside.

Finely dice the red onion and the red and yellow peppers, saute in olive oil until soft. Allow to cool.

This is an important step. You want to remove any bones and excess skin, while leaving large chunks of salmon. (Your kitty cat might enjoy these:-) The bones are soft from the canning process.)

It should look like this...

Now add chopped parsley, the cooled pepper mixture, and lemon juice to the salmon. Don't mix just yet...

Add the bread crumbs and gently mix.

Whisk the eggs, mayonnaise, mustard, salt and pepper together. Add to the salmon mixture. Gently fold all ingredients together.

Shape into patties and coat with additional bread crumbs. At this point you can bake or refrigerate if you want to serve them later.

Give each patty a light drizzle of olive oil and into the oven, 8 minutes per side. Enjoy!
Salmon Patties

1 small red pepper, seeded and finely diced
1 small yellow pepper, seeded and finely diced
1 small red onion, finely diced
1 tablespoon olive oil
1 14 ounce cans salmon
2 tablespoons lemon juice
¼ cup chopped parsley
2 eggs
3 tablespoons mayonnaise, you can use light if you wish
1 teaspoon Dijon mustard
1 ½ cups unseasoned bread crumbs
½ teaspoon salt
¼ teaspoon pepper
Additional olive oil for drizzling

1) Preheat oven to 400’. Line a cookie sheet with non stick foil and drizzle with olive oil to coat, set aside.
2) Dice the red and yellow peppers, and onions. Heat a skillet over medium heat and add olive oil, peppers, and onions. Sauté for 8-10 minutes or until soft. Set aside to cool.
3) Open canned salmon and drain off excess liquid. Carefully remove the skin and bones, discard. Add salmon to a medium size mixing bowl. Handle salmon as little as possible, you want nice large chunks in your patties.
4) Add the cooled pepper and onion mixture, parsley, and lemon juice to the bowl. Add 1/2 cup bread crumbs and gently mix. In a small bowl, whisk the eggs, mayonnaise, mustard, salt, and pepper until well blended. Pour over salmon. Gently fold ingredients together until everything is well blended.
5) Put remaining 1 cup of bread crumbs into a small bowl. Form 4” patties with your hands and coat patties with bread crumbs. Place on prepared cookie sheet.
6) Bake for 8 minutes, then carefully give the patties a turn. Bake another 8 minutes. Makes 8 salmon patties. Serve immediately with fresh lemon wedges. Enjoy!

*If you want to make ahead, prepare them all the way up to baking and refrigerate. Bake an additional one minute per side.
*If you’d like to spice them up, add minced jalapeno pepper when sautéing the peppers and onions or add a couple dashes of hot pepper sauce.

Enjoy!

What To Do.....

2011-01-03T21:19:00.000-06:00

Hello Everyone-

Have we all recovered from all that time off with the kids? Thank God school is back in session! Geeze! All my big guys did was eat and sleep....really....that's ALL they did! I couldn't bear to see them horizontal another day. School is good.

Anyway, I'm wondering what you all might want in terms of recipes? Anyone have anything in particular they'd like to see?

Today I made Orange/Ginger Chicken with Jasmine Rice, in honor of The Orange Bowl....just kidding, purely coincidence. I'm thinking that will be next.

Have a great evening!
Angie

Homemade Cheese Cake from Scratch.....

2011-01-01T08:23:00.003-06:00

Cheese cake...simple...no fluff...creamy....gentle...not too sweet....most excellent simple dessert. This is my Mom's recipe. I grew up eating this delectable dessert. I remember first hearing the name of the dessert and wrinkling up my nose....what? Cheese in dessert?! No way!

It is quite delicious with a fruit topping or chocolate gnache. I recommend you enjoy it plain so you can really taste the cream cheese and the yummy graham cracker crust. The recipe is really easy, it goes together in a matter of 15 minutes. Refrigerate after completely cooling on the counter on a rack. Try not to overbake as this will cause the top to crack.

Homemade Cheese Cake

For the crust:
1 1/3 cups graham cracker crumbs
1/3 cup sugar
1/3 cup melted butter

For the filling:
2 8 ounce packages softened cream cheese
3 tablespoons flour
2/3 cup sugar
2 large eggs
¾ cup milk
1 ½ teaspoon vanilla

1) Preheat oven to 325’. Line the bottom of a 10” spring form pan with non stick foil. Spray lightly with cooking spray. (This will make for easy removal of the cake when it’s done.)
2) Combine the crust ingredients in a small bowl. Press into the bottom and up the side of the pan about ½”. Bake for 5 minutes. Remove from oven and cool on rack.
3) With an electric mixer, beat the cream cheese. Add the flour and sugar, beat well. Add eggs, milk, and vanilla, beat. Scrape down the sides and beat until all ingredients are incorporated.
4) Pour into pan. (it’s ok if it’s still a little warm) Bake in the center of preheated oven for 38-40 minutes. Do not over bake or the cake will crack in the center. To check for doneness, carefully tap the pan, if the center appears to be set, it’s done.
5) Cool completely before removing from pan. Carefully pull foil away from cake and place onto a serving plate. Enjoy with fresh fruit or chocolate.

Corn Tortilla Encrusted Tilapia with Avocado and Corn Salsa.....

2010-12-30T07:55:00.002-06:00

I have been making so many sweets lately, I decided to mix it up a bit with a little lighter fare!

This is a very simple and delicious way to serve tilapia. Feel free to use just about any mild white fish. I use a food processor to pulverize fresh corn tortillas. Baking at a high temperature crisps the coating without frying, it's fantastic! Serve with simple rice pilaf and steamed snap peas, let the fish and the salsa be the star of the meal. If entertaining, prepare the salsa and have the fish oven ready in the refrigerator. The fish cooks in only 12 minutes.

Corn Tortilla Encrusted Tilapia

With Corn, Avocado Salsa

For the salsa:

1 ½ cups frozen white corn, thawed
1 small red pepper, seeded and diced
1 medium avocado, cubed
½ cup seeded and diced cucumber
4 tablespoons chopped cilantro
2 limes, juiced
1 clove garlic, crushed
1 small jalapeno, seeded and minced (optional)
¼ teaspoon salt
1/8 teaspoon pepper

For the Fish:

4 large tilapia fillets
Salt and pepper
1 ¼ cups flour
2 eggs, beaten
2 tablespoons water
5 small corn tortillas, pulverized in food processor

1) Into a medium size bowl, combine all of the salsa ingredients, mix well and put into an airtight container and refrigerate.
2) Preheat oven to 425’. Line a cookie sheet with Reynolds non stick foil. Add 2 teaspoons of olive oil to the cookie sheet and evenly spread the oil over the foil. Set aside.
3) Tear the tortillas into small pieces and place into the food processor. Process until the tortillas resemble coarse bread crumbs. Place into a bowl for coating fish.
4) Into a second container, add the flour. Into a third container add the eggs and water, beat well.
5) Season the fillets with salt and pepper. Then dip into the flour, shake off excess. Dip into the egg, then into the tortilla crumbs, pressing the crumbs into the fish. Place on prepared cookie sheet. Drizzle with a very small amount of olive oil. Bake for 12-15 minutes. Serve with salsa.

Enjoy!

You Tube Cinnamon Roll Demo Video!

2010-12-27T19:10:00.001-06:00

If you'd like visual instruction on how to make cinnamon rolls (recipe below), click here! Be advised that this is my very first demonstration video but you get the idea:-)

Have a wonderful evening!
Angie

Cinnamon Rolls with Cream Cheese Frosting....

2010-12-26T08:12:00.005-06:00

Cinnamon rolls.....I don't think there is a more delicious treat on the planet! They take some time to make, but they're sooooo worth it. Try making them up until the second rising (right before baking) and put them in the refrigerator until morning. Then right into the oven to bake. Top the hot rolls with cream cheese frosting....your people with sprint out of bed when they smell them! Here we go:

Step #1

In a large mixing bowl add yeast to warm water, sugar, salt, and a small amount of flour, whisk to blend. Allow these ingredients to get acquainted for about 10 minutes. (The water should be warm, not hot. Use water the same temperature you'd give to a baby to drink)

Once the water and yeast ingredients are well acquainted, add the beaten eggs, warm milk, and cooled melted butter. Whisk to blend.

Step #2

Add the whole wheat flour and some of the all purpose flour.

Beat until smooth, without lumps. Add additional flour and continue to mix....

Step #3

Dump onto board when it looks like this. Knead with your hands to bring all the ingredients together for 2-3 minutes. Use enough extra flour to do so without the dough sticking to your hands.

Once you have a nice ball of dough, generously butter a medium size bowl and plop the dough into it.

Butter the top of the dough with soft butter as well.

Cover with a clean kitchen towel. It being Christmas time, I thought red appropriate. Allow to rise for 45-60 minutes or until doubled in bulk.

Step #4

Once doubled, press your fingers into the dough.

If you leave imprints, it's ready.

Punch down the dough to release most of the air.

Plop onto floured board....

Roll into a large rectangle. I had to take the picture from this angle because it was so wide!

Smear the entire piece of dough with butter...generously....In the video, I brush melted butter over the dough. I find you can get more butter onto the dough by smearing softened butter. Either way is good.

Now a good sprinkling of cinnamon....

and brown sugar....

Step #5

Roll from the bottom edge up to the top....

Pinch the seam to close. Pinch the ends closed as well. Slice into 1" pieces and into two well buttered 9" cake pans or a 9"x13" pan.

Aren't they pretty? Now cover with the clean kitchen towel to rise for another 45-60 minutes. If you want to bake in the morning, you would cover and refrigerate at this point.

They have risen....you can see that they have filled the pan nicely. Bake in preheated 350' oven for 25 minutes. While baking, prepare the frosting....

Step #6

Add the softened butter and cream cheese to a deep small bowl.

Beat until blended. Add powdered sugar, vanilla and milk.

The frosting should be thick and rich....

Step #7

Ah, can you imagine the smell in my house???? Cool for a few minutes and invert onto a plate, then onto a serving plate.

Ice the hot cinnamon rolls.

Enjoy immediately!

Cinnamon Rolls with Cream Cheese Frosting

1 cup warm water
1 teaspoon salt
2 tablespoons sugar
2 tablespoons all purpose flour
1 package dry yeast, about 2 ½ teaspoons
1 cup warm milk (microwave 30 seconds)
2 beaten eggs
3 tablespoons melted butter, cooled
¼ cup whole wheat flour
4 ½ to 5 cups all purpose flour
2 tablespoons softened butter
1-2 tablespoons cinnamon
½ cup brown sugar

Cream Cheese Frosting

3 tablespoons softened butter
4 ounces softened cream cheese
3 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla

1) In a large mixing bowl, add warm water, salt, sugar, 2 tablespoons of flour, and dry yeast, whisk to blend. Let stand for 10 minutes.
2) Meanwhile, melt butter in microwave and cool until warm. (no hot ingredients can go into the yeast mixture, it will kill it!) Add to yeast mixture. Add warm milk and beaten eggs as well.
3) Add whole wheat flour and 3 cups of all purpose flour. Beat so there are no lumps. Add 1 ½ cups flour to the bowl. Stir until most ingredients have moistened.
4) Dump onto lightly floured board or counter top. Knead for about 2 minutes or until the dough has come into a soft ball of dough. Use enough flour to keep the dough from sticking to the board.
5) Grease a medium size bowl with soft butter and place the dough ball into it. Butter the top of the dough with one teaspoon of softened butter. Cover with a clean kitchen towel and place in a draft free, warm space. Allow to rise for 45-60 minutes or until doubled in bulk. Press with fingers and when you leave fingerprints in the dough it’s ready.
6) Punch down the dough to release the air. Plop the dough onto a lightly floured board. Roll into a large rectangle, about 16”x 24”.
7) Smear the two tablespoons of softened butter over the dough, distribute evenly.
8) Generously sprinkle the rectangle with cinnamon. I do not measure the cinnamon, just be sure to have an even coating of cinnamon.
9) Evenly distribute the brown sugar over the rectangle. If you like, add chopped walnuts or pecans.
10) Starting at the bottom of the rectangle, roll to the top, rolling as tightly as possible. Punch the ends together and the seam down the roll.
11) Generously butter two 9” cake pans. Cut the log of dough into 1” pieces and place into pans. Cover with the kitchen towel and allow to rise again for 45-60 minutes.
12) While the rolls are rising, make the frosting. In a small and deep bowl, beat the softened 3 tablespoons of butter and 4 ounces of cream cheese until blended. Add powdered sugar all at once and 2 tablespoons of milk, and vanilla. Beat on lowest speed. Add the last tablespoon of milk, scrape down the sides. Add a little more milk if necessary. I dare you not to taste!
13) Preheat oven to 350’. Bake for 25 minutes. Remove from the oven. Cool for about 5 minutes. Invert onto a plate to get it out of the pan and then onto serving plate so that the cinnamon rolls are right side up. Ice with the frosting. Enjoy!
*do not allow to cool for long in the pans, the butter/sugar mixture will harden and make the rolls stick to the pan.
*If you’d like the rolls in the morning, right after you shape them into cinnamon rolls, cover with plastic wrap and kitchen towels. Refrigerate overnight. Go right from the refrigerator to a 350’ preheated oven. They may take a few minutes longer to bake. Cinnamon Roll Demonstration

Merry Christmas!

2010-12-25T15:42:00.000-06:00

Hello everyone!

I hope you're enjoying your Christmas holiday! We had the most lovely snow last night, Santa was in his glory.

I've got a ham in the oven and I prepared my "Mickey Potatoes" earlier today. I made a HUGE gorgeous salad and for dessert, homemade cheese cake.....and coconut macaroons...and gingerbread cookies....and iced snowmen...geeze! All the while I'm writing this post, I'm watching an exercise video....we'll worry about that later! Good thing I made salad.....

I hope you have a wonderful rest of the weekend! Be on the lookout for what I've been up to lately!

Merry Christmas.
Angie

How to Re-Warm Mashed Potatoes.....

2010-12-23T07:31:00.000-06:00

Hello everyone-

Mashed potatoes ARE one of those things you can make ahead for your holiday dinner. Prepare them as you always do and refrigerate, preferably in a glass microwaveable dish.

I've tried many ways of doing this. First, on the stove top. It is difficult to warm potatoes in a pot over a flame without scorching the bottom. Oven warming makes the potatoes a very strange consistency, not creamy like mashed potatoes should be. While microwaving is not always the best warming option for many foods, I found it to be the best for mashed potatoes.

Twenty minutes before you want to serve, begin microwaving (on high) your potatoes, covered with a paper plate or paper towel for 2 minute increments. Stir between. You may need to add a little milk if they're too thick. Continue microwaving until they're pipping hot. If you have a huge amount of potatoes, divide them among smaller bowls.

I found this to be the best way to warm cold mashed potatoes. Anything you can make ahead of time makes for a much less stressful holiday dinner.

Santa will soon be on his way!

Angie

Perfect Scalloped Potatoes.....

2010-12-21T20:37:00.000-06:00

If you're serving a ham for Christmas dinner, I would like to recommend the perfect potato accompaniment. I got this recipe from my friend Mickey so I've always called them "Mickey Potatoes." They're the perfect combination of Gruyere Swiss cheese, heavy cream, and yukon gold potatoes...absolutely the best potato I've ever had! The beauty of this dish is they're actually better the next day so you could prepare them completely ahead and simply warm in the oven before serving.

Ah, what else to serve with ham. Well, you need something green. Have you tried my Pan Roasted Brussel Sprouts? Omit the bacon if you wish and substitute a tablespoon of olive oil in lieu of the bacon fat. Brussel sprouts hold up nicely when rewarming, so you could certainly make these ahead as well and simply microwave before serving.

I am ready to decompress with a relaxing and delicious Christmas dinner, how about you?

Have a great week!
Angie

Fruit and Cream Cheese Kringle.....Detailed Instruction.....

2010-12-17T21:23:00.002-06:00

As promised, Kringle! I've been blustering and blustering about it. Be warned, you will not be able to stay away from it. It's a delicious butter/yeast dough with a cream cheese and fruit filling.....It stays moist for up to three days, if it lasts that long! This is one of the easiest pastries I've ever made. It is a yeast dough but it isn't made the typical way yeast is used. You mix the dough the night before, refrigerate overnight, then shape and bake the next morning. Shaping takes only 20-30 minutes. This will be your go to recipe for any holiday going forward.

You MUST try this! It is so beautiful and you will be so proud to bring it to gatherings with your family and friends. Here we go....

Step #1:

To begin you blend the butter with the flour and a little salt. I use the food processor but you can use a hand pastry blender. Be sure to really incorporate the butter into the flour. It should look like coarsely ground cornmeal.

Step #2:

Add the liquid. This is so interesting, you mix cold milk, eggs, and yeast in a measuring cup and beat with a fork to blend. Then you dump these ingredients into the flour/butter mixture.

Step #3:

Mix so most of the ingredients have moistened it should look like this.

Step #4:

Empty the bowl onto your counter or board. Now the fun part. Knead this mound of dough into a ball. This should take only a minute or two. No need to add more flour here unless absolutely necessary.

Step #5:

Are we having fun yet??? I love the feel of a lovely dough such as this on my hands, it's very therapeutic. Divide that large ball into two.

Step #5:

Wrap each ball loosely with cling wrap and put into a large zip bag. You're done until morning.

Step #6:

The first thing to do in the morning is beat softened cream cheese with sugar. Get your fruit preserves out as well.

Next, on a lightly floured board or counter, roll out one of the dough balls into a large rectangle. About 12" x 18" or so.

Step #7:

Using half of the cream cheese/sugar mixture, spread evenly over the rectangle of dough, leaving about a one inch boarder.

Step #8

Spread the preserves evenly over the cream cheese. Ok, can you even imagine how delicious this is going to be??? Cream cheese, fruit preserves, butter dough.....

Step #9:

Start to roll one end of dough towards the center. Once you get about half way, roll the other side towards the center. Once both ends are rolled inward, pinch the ends together. Place on a large parchment lined cookie sheet.

They should look like this. I did one raspberry and one apricot. Into the oven at 350' for 25 minutes. While the Kringle is baking, make the icing...

This icing is very simple, just powdered sugar, vanilla, and milk. This is the consistency you want. Not too loose but will cling nicely to the warm pastry.

When they're finished baking, simply slide the paper with the kringle right onto the cooling rack. Cool for about 10 minutes and they're ready for drizzle.

Drizzle back and forth with the icing. Every try drizzling a Kringle with one hand and taking a picture with the other???

I originally found this recipe in a Penzey's catalog but made some slight changes to the recipe. Ever since I first made it, it has been my absolute favorite for Christmas morning. I hope you enjoy it as much as my family!

Kringle

Dough:

4 cups all purpose flour
1 cup butter
2 tablespoons sugar
1 teaspoon salt
1 cup milk
2 eggs
1 package of dry yeast or 2 1/2 teaspoons

Cream cheese filling:

1 8 oz. package softened cream cheese
½ cup sugar
1 teaspoon vanilla extract
4 tablespoons your favorite fruit preserves or filling

Glaze:

2 cups powdered sugar
1 teaspoon vanilla
4-6 teaspoons milk

1) Add flour, butter, sugar, and salt to your food processor. Blend until the flour resembles coarse corn meal-or-blend in a large bowl with a pastry blender.
2) Measure out 1 cup of milk in a two cup measuring cup. Add yeast and eggs. Beat with a fork to combine.
3) Add liquid to the dry ingredients. Mix well with a fork until the dry ingredients are moistened.
4) Empty bowl onto counter and knead with your hands to make a soft dough. Divide into two pieces and shape into balls.
5) Wrap in plastic wrap and put into a large zip bag. Refrigerate overnight.
THE NEXT MORNING:
6) Preheat oven to 350’. Line a cookie sheet with a piece of parchment paper. Beat the cream cheese, sugar, and vanilla. Set aside.
7) Roll out one of the dough balls into a 12” x 18” rectangle. Spread half of the cream cheese over the dough, then spread 2 tablespoons of the preserves evenly over the cream cheese.
8) Roll both short ends of the dough towards the center. Pinch the ends together. Place on the prepared cookie sheet and bake for 25 minutes. In a small bowl, mix the powdered sugar, vanilla, and 4 teaspoons of milk. Mix well, add more milk if necessary to get the right consistency.
9) Remove from oven and slide the kringles right onto a cooling rack. Cool for 5-10 minutes before drizzling. Serve warm or at room temperature.

Snowman Cookies....

2010-12-16T18:40:00.001-06:00

Here is yet another decorating variation. They're very simple to do. Use the Butter Cut Out Cookie recipe below. Make a simple icing with powdered sugar. For the hat, melt 1/2 cup semi sweet chocolate chips in the microwave for 30 second increments and stir between until the chocolate is just melted.

1) Line a cookie sheet with parchment paper. Dip the snowman hats into the melted chocolate and place on the lined cookie sheet. Allow the chocolate to set up.
2) Ice the cookies with a simple powdered sugar icing. (if you scroll down on the post of this link you will find the icing recipe)
3) Add mini chocolate chips for eyes and a smile and red and green M&Ms for buttons.
4) It is best to let the cookies sit out overnight to set the icing. This is helpful when packaging or transporting.

Get the kids involved in this one, they'll love it!

Have a wonderful weekend!
Angie

Butter Cut Out Cookies....

2010-12-14T08:29:00.000-06:00

Isn't this a pretty cookie? What I love most about this cookie is that it isn't overly sweet. Because there is no leavening in the recipe, it is the perfect dough to make two layered cookies. Fill with your favorite fruit preserves or try filling with melted chocolate. Dust with powdered sugar for a lovely finishing touch. If you don't want to make a filled two layer cookie, try baking your favorite shape and half dip into chocolate with sprinkles or chopped nuts.

There is something about a pretty little package of goodies I find irresistible! It's the perfect small gift to say Merry Christmas in a very special way. Great for your kid's bus driver or crossing guard.

Butter Cut Out Sugar Cookies

¾ lb. softened unsalted butter
1 cup sugar
1 ½ teaspoon vanilla
2 eggs
3 ¾ cups all purpose flour
1 teaspoon salt

1) With an electric mixer, beat softened butter in a large mixing bowl. Add sugar and vanilla. Beat mixture until fluffy. Scrape down sides of bowl.
2) Add eggs and beat for 30 seconds, scrape down sides, beat another 30 seconds.
3) Lightly spoon flour into measuring cup and level off with a knife into a medium bowl and add salt. Mix to blend. Add flour about a cup at a time and mix on the lowest speed of your mixer until all flour is incorporated.
4) Dump cookie dough onto counter top and shape into two discs. Wrap in plastic wrap and put into a large zip bag. Refrigerate for at least 2 hours.
5) Preheat oven to 375’. Cut parchment paper to fit cookie sheets and set aside. No need to use any cooking spray or fat on parchment, nothing will stick!
6) Lightly flour your counter top and roll out a softball size piece of dough to about 3/16”. Cut with cookie cutters and place on parchment lined sheet. Bake for 7-9 minutes.

*To make the two layer cookie:
1) You will need your favorite shape and a small round cutter to cut out the centers of the top cookie. When assembling cookies, place the bottom of each cookie together (after you add fruit filling of course)
2) Dust each cookie through a fine sieve or a sugar shaker with powdered sugar. Allow to sit on the counter overnight for the cookies to set up. Store in an air tight container.

To dip into chocolate:
1) Simply melt semi sweet chocolate chips in the microwave for 30 second increments, stirring between. Do not over heat, chocolate will burn. Dip cookie into chocolate and allow to set on a piece of parchment or wax paper. Add any sprinkles or nuts right after dipping.
**You can refrigerate the dough overnight if you wish. Allow the dough to sit at room temperature for 30 minutes before you start shaping into cookies. You will need to knead the dough before you attempt to roll it out.
***Gather all of the dough scraps after cutting and knead that dough into some of the fresh dough. The dough will soften a bit and be easier to work with after the initial rolling.
****Be sure to watch the first batch while in the oven closely. Baking times can vary depending on your oven. Set your timer for 7 minutes and bake additionally as needed. Make a note on your recipe the exact baking time.

Holiday Baking Essentials....

2010-12-13T09:56:00.003-06:00

Before I start posting recipes, I'd like to fill you in on my favorite baking equipment. If you start with really good tools/equipment you will have a more favorable result.

1) Cookie sheets. T-fal Air Bake. 20"x15.5".

This is absolutely the best baking sheet out there. Why? Number one, the size. I can get about 20 good size chocolate chip cookies on this sheet without them touching. When you're making cut outs, you want to bake as many as possible at one time. You see the one edge with a lip. Great for oven removal. No sides are terrific for easy cookie removal. More on that momentarily. I was practically skipping through Target when I found this cookie sheet! They only had one, so I went home and immediately ordered on line...free shipping no less! Click here for Target cookie sheet link! They run $14.49.

2) Parchment Paper.

Pick this up at just about any food retailer. The box runs about $3.00. The beauty of the size of the cookie sheet above and the parchment paper is that they are exactly the same width. Simply cut a piece to fit the sheet. Why use parchment paper? When you bake the cookies on the paper and they come out of the oven, you can easily slide the hot cookies right onto the cooling rack. They will cool much faster and no cookie residue is left on the pan. You can use it over and over again for many batches of cookies.

3) Cooling Racks. 20" x 14.5".

Perfect for cooling anything you bake on the mega size cookie sheet. I found this exact size by Wilton. They are $16.81.

Decorating Essentials....

I have a thing for small bowls. I especially love these because they have lids. They come in a set of six. If memory serves, I think they were $22.00. I often decorate in shifts so I love that I can simply pop the lid on and off without getting the bags/packages of decorations out over and over again. Also great for prepping for any recipe. I got these from Pampered Chef.

Lastly, I love a good 12" piping bag. They run about $7.00. The best tip size for piping gingerbread cookies would be the #5. You can find these at any craft store. (I got mine at Michaels) The icing spatula is great for icing cookies, can't live without it!

I wanted to give you a good base for my upcoming recipes.

Thank you for being patient with me! I'm feeling more festive these days:-)

Have a great day!
Angie

The Spirit of Christmas....

2010-12-10T08:52:00.000-06:00

Hello Everyone-

I've been a bit under the weather lately. I'm sure you've noticed the lack of posts on my part. Life has just been a bit heavy and I feel like I've turned the corner and am feeling a bit more festive.

There are two things that especially lighten my heart at this time of year. A child's true belief in Santa and baking. I took little Ryan to see Santa yesterday. He was so excited! He insisted on bringing Santa a fruit roll up treat. I love that he wasn't only thinking about asking Santa for toys. He genuinely wanted to do something nice for poor overworked Santa. I'm so proud of the caring little boy he's become.

All three of my boys love this season of Mom in the kitchen baking up our traditional family Christmas treats. The cozy feeling of being in a warm house and the smell of sugar cookies or Gingerbread Cookies baking in the oven can't help but give even the "coolest" of teenagers the warm fuzzies.

Be sure to have plenty of these holiday baking staples on hand:

Butter, unsalted
Sugar, granulated
Powdered sugar
All purpose flour, unbleached
Good vanilla
Baking powder
Baking soda
Fresh large eggs

Additional ingredients needed for gingerbread:

Ground cinnamon
Ground cloves
Ground ginger
Molasses

Be looking for one of my favorite cookie recipes in the next day or two.

Have a wonderful and safe weekend!
Angie

Turkey Chili.....

2010-12-06T20:46:00.001-06:00

There is nothing like a steaming bowl of hearty chili when it's cold and snowy outside! This easy recipe goes together quickly and is loaded with good stuff. If you like it more spicy, feel free to add a minced and seeded fresh jalapeno with the peppers and onions. Top with cheddar cheese, sour cream, or serve with Fresh Sage Cornbread. Enjoy!

Hearty Turkey Chili

1 tablespoon olive oil
1 small green pepper, seeded and diced
1 small yellow pepper, seeded and diced
1 medium onion, chopped
3 cloves garlic, minced
1 ½ lbs ground turkey
2 tablespoons chili powder
1 tablespoon cumin
1 6 ounce can tomato paste
1 28 ounce can petite diced tomatoes with juice
1 28 ounce can water
1 can pinto beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 ½ tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

1) Heat a large soup pot over medium heat. Add oil, then add green and yellow peppers and onions. Sauté for about 10 minutes.
2) Add ground turkey and cook through until you have little moisture left in the pot. Add garlic and cook a couple of minutes.

3) Add chili powder, cumin, and tomato paste. Cook for a couple of minutes stirring often. Add diced tomatoes with juice, water, sugar, salt, and pepper. Mix well. Simmer over medium heat for about 25 minutes. Serve immediately.

*Use any beans you like. I drain and rinse to eliminate excess sodium.

**Use any meat you like. Try half ground beef and half spicy Italian sausage.

Whew!

2010-12-03T07:14:00.000-06:00

Well. I've been busy.

Thanksgiving being my favorite food holiday of all time, inspired me to bake pies. Lots of pies. Twenty three in fact. Apple Crumb, Pecan, Lemon Chiffon, and Apple Cranberry Crumb, and of course, Pumpkin.

And Kringle. Ten. Do you know what Kringle is? It is this fantastic butter/yeast dough that you make the night before, allow to rest in refrigerator overnight. In the morning, you shape into a beautiful rolled coffee cake filled with cream cheese and your favorite fruit fulling and immediately bake. Finally they are drizzled with icing. It's like a giant danish. They make for a gorgeous presentation and are incredibly delicious! They are great for holiday gift giving. I'm thinking this will be one of my next recipe posts......

Oh. I've also been thinking of a Chocolate Glazed Coconut Cheesecake. Does that not sound amazing??? I will be developing that recipe to share with you as well. These could be made bite size for upcoming holiday parties....

I hope you all had a wonderful holiday and I look forward to sharing plenty of entertaining tips and recipes from my kitchen for the upcoming holiday.

Have a great weekend!

Angie

Buffalo Wings....

2010-11-26T08:42:00.003-06:00

I absolutely love spicy chicken wings. Try making these, they're baked! Believe me, they come out very crispy, you would never know that they were not fried. The sauce is outstanding. Be sure to serve with my Light Bleu Cheese Dressing, and crunchy carrot and celery sticks, fantastic! Enjoy!

Oven Fried Buffalo Chicken Wings

For the chicken:
2-3 lbs. chicken wings
Salt and pepper
2 tablespoons flour
1 tablespoon vegetable oil

For the sauce:

½ cup Open Pit Original BBQ Sauce or your favorite sauce
1/4 cup ketchup
¼ cup Red Hot Sauce
2 teaspoons butter

1) Preheat oven to 400’. Non stick foil line a cookie sheet with sides. Set aside.
2) Cut wings into pieces at joints (discard the little flapper portion) and place on prepared cookie sheet. Generously season wings with salt and pepper. Sprinkle flour over wings and toss to coat. Arrange on cookie sheet so they’re not touching. Drizzle the vegetable oil over the prepared wings. Bake for about 50 minutes or until wings are very crispy.
3) While wings are baking, add all sauce ingredients to a large sauce pan. When the wings are almost finished baking, warm sauce over medium heat and mix well. Remove from heat.
4) Remove wings from oven right onto a paper towel lined plate. Add the hot wings to the sauce pot. Toss to coat. Serve immediately with bleu cheese dressing and celery and carrot sticks.

Pumpkin Pie Recipe Error....

2010-11-24T21:22:00.000-06:00

Geeze! I went to make my Traditional Pumpkin Pie and realized there was no sugar in the recipe! Cripes! Please make note of it, I corrected the recipe.

I hope you have a wonderful Thanksgiving!
Angie

Corn Bread with Fresh Sage....

2010-11-21T17:56:00.000-06:00

This bread is absolutely fantastic! The fresh sage very gently flavors the entire bread. This is a lovely and dramatic presentation, dont' you think? This one bowl recipe goes together in minutes and bakes for only about 22 minutes. Serve this with your Thanksgiving dinner, your family will be very impressed!

Corn Bread with Fresh Sage

1 small bunch fresh sage leaves
2 teaspoons softened butter to grease pan
1 cup corn meal
1 cup flour
1/3 cup sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup plain yogurt
¼ cup milk
2 eggs, slightly beaten
¼ cup oil

1) Preheat oven to 350’. Grease a 9” round pan generously with butter. Arrange the sage leaves on the prepared pan. Set aside.

2) In a large mixing bowl, combine corn meal, flour, sugar, baking powder, and salt. Whisk until combined.
3) Make a well in the center of the dry ingredients. Add the yogurt, milk, eggs, and oil. Mix until just blended.
4) Carefully pour into prepared pan. Bake for 21-23 minutes. Test with a toothpick for doneness.
5) Cool for 10 minutes before inverting onto a serving plate. Cool completely and cover with saran wrap.

Enjoy!
Angie

Pie Crust Tips....

2010-11-19T06:56:00.001-06:00

I suggested many pie recipes for your Thanksgiving finale but did not mention pie crust. Try my step by step Butter Pie Crust recipe for any pie you might be making. I love that it is made with a very short and real ingredient list. And the taste! I don't have to tell you that the taste of real butter in anything is better.

Pie crust tips:

*Use a pastry blender to incorporate the butter into the flour. The flour should resemble coarse cornmeal when it's ready for the next step.
*Try not to referigerate for too long, it is unnecessary and will make the dough too cold to work with. Optimal time is 30-60 minutes.
*Use cold butter and ice water.
*Limit the amount of time you handle the dough. Try to knead the dough into a ball in 3-5 turns of the dough.
*There must be enough liquid to combine all the ingredients. Use a fork when adding water to the flour/butter/salt mixture.

Have a wonderful weekend!
Angie

More Thanksgiving Ideas.....

2010-11-18T07:43:00.001-06:00

Hello everyone-

I am a firm believer in getting as much done ahead as possible for this holiday feast. Need turkey and prep ahead dinner tips? Click here.

Try my recipes for Cherry Crumb Pie, Traditional Pumpkin Pie, and Apple Crumb Pie....all my favorites for Thanksgiving! Don't feel like making a pie??? Try my Peach Crisp. Use frozen peaches, this dessert will come together in a matter of minutes! Make ahead and refrigerate. About 20 minutes before dessert time, warm in 325' oven for about 20 minutes....serve with real vanilla ice cream. I cannot forget to mention Pumpkin Spice Bread Pudding, yet another easy dessert that can be made ahead and baked before serving. What's not to love about bread pudding??

If you're having over night guests and would like a simple and delicious breakfast idea, why not try the Egg, Sausage, and Cheese Breakfast Bake. You can prepare it the night before and simply pop it in the oven in the morning, so easy and delicious! Try one of my delicious quick bread recipes such as Whole Wheat Pumpkin Spice Bread, Lemon Poppy Seed Cakes, or Blueberry Streusel Bread. All freeze beautifully and thaw out quickly in the microwave on defrost for 2 minutes or for an hour on the kitchen counter.

I especially love this holiday where the main focus is on being with everyone we love and simply enjoying delicious foods together.

Enjoy!
Angie

Brussel Sprouts, Pan Roasted with Bacon....

2010-11-16T06:47:00.000-06:00

Why not serve these beauties as an elegant side for Thanksgiving dinner? These are one of my favorite vegetables. Caramelizing the brussel sprouts makes them sweet while the bacon adds a smokey and salty element. Soooooo tasty!

Pan Roasted Brussel Sprouts

2 strips bacon, cut into 1/2" pieces
1 lb. brussel sprouts, stems removed and cut in half
salt and pepper
1/2 cup water

1) In a large skillet that has a lid, cook bacon until crispy. Remove from pan and drain on paper towels.
2) Add brussel sprouts immediately to the hot pan with the bacon fat. Season with a pinch of salt and pepper. Cook for about 5 minutes or until the brussel sprouts are nicely browned.
3) Add 1/2 cup water and cover with tight fitting lid. Steam for 5 minutes.
4) Top with the cooked bacon. Serve immediately.

Oven Roasted Turkey Legs...YUM!

2010-11-14T07:28:00.000-06:00

The unfortunate part about making a whole turkey is that there are only two legs. Most people either love the breast or the leg....I think it a good idea when making a whole turkey to make additional turkey legs. I make turkey legs occasionally for dinner, so easy and so delicious! You could make them ahead for Turkey day and re-warm in the oven for 30 minutes prior to serving.

Whip up some mashed potatoes and make a little pan gravy and you have one inexpensive and delicious weeknight dinner.

Oven Roasted Turkey Legs

4 large turkey legs
Olive oil
Salt and pepper
2 teaspoons oregano
1 1/2 cups water

1) Line a cookie sheet with sides with non stick aluminum foil. Preheat oven to 325'.
2) Rub each turkey leg generously with olive oil. Season generously with salt, pepper, and oregano.
3) Place in oven and roast for 1 1/2 hours.
4) Remove pan from oven, add 1 1/2 cups water and cover with foil. Roast another hour.

Gravy

Pan juices
1/2 cup water
1 tablespoon corn starch

1) Pour the pan juices into a gravy separator. Drain off the juices you'll be using into a one cup measuring cup and discard the fat. Add enough water to measure 1 cup. Pour into small sauce pan.
2) Mix the cornstarch with the 1/2 cup of water until incorporated. Pour immediately into the broth in the pan.
3) Cook over medium heat until it comes to a boil. Remove from heat. Serve immediately.

To re-warm turkey legs. Place in a pan with sides and add 1/2 cup of water. Cover tightly with foil and warm in 325' oven for 30 minutes.
To re-warm gravy. Microwave for one minute increments, stir between. Whisk in a little water if necessary for a smooth gravy.

Celery Root Mashed Potatoes, "UFO" Identified!

2010-11-12T07:25:00.002-06:00

Once the rather unappealing exterior is cut away, this is what you have.....this "UFO" is celery root, or celeriac. (Jessica, you were right!) The best size to buy are about the size of a softball as the larger they get the more fiberous. Use in soups, stews, or mashed potatoes. Read more about celery root here. I use this flavourful root vegetable in mashed potatoes. It has a very gentle celery flavor that pairs well with potatoes. It takes a bit longer to cook, so I recommend slicing them thinly while you slice the potatoes thick.

Everyone loves a good mashed potato, right? Add a little twist to your Thanksgiving dinner and serve these delicious potatoes.

Celery Root Mashed Potatoes

2 lbs. Yukon gold potatoes, peeled and cut into 1” slices
1 lb. celery root, all hard exterior removed and cut into ¼ ” slices
Water to cover
1 teaspoon kosher salt
2 tablespoons butter
¼ cup sour cream or low fat yogurt
½ cup milk, warmed in microwave for 45 seconds
2 pinches kosher salt, or more to taste

1) Add prepared potatoes, celery root, and salt to a large pot and cover with water.
2) Over medium heat, bring to a boil and then set the timer for 15-20 minutes. Vegetables should be fork tender. Drain.
3) Put potatoes back into pot, add butter and salt, cover for a few minutes to allow the butter to melt.
4) Add the sour cream and half of the milk and beat with an electric mixer. Add the rest of the milk and beat until smooth. Makes about 6 one cup servings.

*mashed potatoes can be made ahead and re-warmed in the microwave. Heat on high for 2 minute increments, stir between. Heat until piping hot. Add a little milk if they’re too thick.

"UFO"....Unidentified Food Object....

2010-11-10T08:20:00.000-06:00

It is time to start thinking about the upcoming Thanksgiving menu. Am I suggesting you make this UFO???
Indeed.

We're going to have some fun with some creative Thanksgiving recipes. Nothing crazy that no one will eat of course....and nothing that is going to be ridiculously time consuming, ugh, who wants that?!

We're going to stir it up.

I'd love to hear your thoughts of what this is and what to do with it.

This is going to be fun!
Angie

Lima Bean Salad with Zucchini....

2010-11-08T07:12:00.000-06:00

This is a great salad to enjoy while we have such excellent zucchini around. I just love different salads, I get bored with the typical lettuce/tomato/cucumber salad. I use frozen baby lima beans, simply cook for about 8 minutes, drain and cool. This is a great side to chicken or fish. Enjoy!

Lima Bean Salad with Zucchini

1 16 ounce package lima beans, cooked, drained, and cooled

2 small zucchini, cut into small pieces

1 small red onion, diced

1 medium red pepper, seeded and diced

1 small bunch Italian parsley, chopped

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon granulated garlic powder

1/4 teaspoon pepper

1 tablespoon red wine vinegar

1) Using a large mixing bowl, add cooled lima beans through olive oil. Toss gently to coat.

2) Add salt, garlic powder, and pepper. Toss to coat.

3) Add vinegar and mix well. Makes about 10 1/2 cup servings.

Whew!

2010-11-07T07:46:00.000-06:00

Good morning.

Last week was very busy. I hosted a Pampered Chef party on Thursday and then Joe and I attended a very good friend's wedding Saturday....I'm ready for a quiet dinner at home this evening. I'm going to make Jamie Oliver's Roast Chicken with Lemon and Rosemary Roast Potatoes....ummmm can't wait! He does some very interesting and simple techniques with the lemon, garlic, and potatoes.

I haven't cooked dinner in my kitchen since last Wednesday, I'm missing it! Luckily I made plenty of my boy's favorite, pulled pork for my party. They've been noshing on that for days. I did make breakfast Saturday morning. I made whole wheat pancakes with blueberries (recipe in archives) and bacon..the house smelled dreamy. I first thaw out frozen blueberries and with a fork, plop them on the top of the pancake batter on the griddle, they come out fantastic! You will notice that there are tons of juices in the bowl after thawing. You wouldn't want to mix this into your batter, it would be compeltely blue!

My friend Genevieve would like a good Thanksgiving stuffing recipe...anyone have any other suggestions/requests?

Have a wonderful day!

Angie

Iron Foodie BlogRoll Challenge.....

2010-11-02T07:55:00.003-05:00

Foodie Blogroll and Marx Foods have come up with a very exciting food challenge. To enter, I must post answers to the five questions listed below. Judges will read posts and choose only 25 bloggers to compete. The winning recipe must use three mystery ingredients. The winner will receive a $200 credit to Marks Foods, yippee! Cross your fingers for me!

1) Why do you want to compete in this challenge? Occasionally, I am able wrestle the TV remote from my testosterone filled sports loving home and watch Chopped, where contestants are given "mystery" ingredients and have to whip up something fabulous...I think this challenge would be so much fun. I would LOVE the opportunity to compete in such a challenge.
2) Limitations of time/space notwithstanding, whose kitchen would you like to spend the day in and why? Julia Child, Thomas Keller, Ferran Adria, James Beard, Marie Antoine Careme, or the Sweedish chef? That's easy, Julia Child. I remember as a child watching her on TV and I thought it so fascinating to watch her cooking and loved her voice and how she spoke. As an adult, I love that she was able to show flaws and that not everything always turned out perfect. She seemed like a very real person. Love that.
3) What morsel are you most likely to swipe from family and friend's plates when they aren't looking? Bacon
4) Sum up your childhood in one meal.
Cast iron fried chicken, fried potatoes with onions, and green beans from the garden. Lastly, a slice of Mom's homemade bread with homemade apple butter.
5) The one mainstream food you can't stand.
About the only thing I'm not crazy about is octopus, not crazy about suction cups in my mouth.

There you have it.

OH, PICK ME! PICK ME!

Angie

Basil Chicken Stir Fry.....

2010-11-01T06:53:00.000-05:00

Stir frys are quite simple, healthy, and delicious. I think it best to enjoy the ones you make at home as you can control the amount of oil that is used. Use whatever vegetables you like. Just remember that when you begin cooking to cook the vegetables that take the longest to cook first.

This recipe is a delicious combination of sweet and spicy with vegetables that have many different textures, so good! Adjust the level of spice according to your own taste. If you'd like it to "blow your head off," add jalepenos at the end of step #5.

Have everything completely pan ready before you begin to stir fry. Let's not forget the rice! Before you begin cooking, put the rice on the stove. If using brown rice, count on at least 40 minutes of cooking time. Begin cooking the stir fry after about 20 minutes. If using white rice, rinse the rice thorougly through a fine sieve. (this will prevent the rice from being too gummy or mushy) Cook according to package instructions. Once it's on the stove, you're ready to start cooking.

I've assembled all my ingredients. You can see in the very back a measuring cup with sauce ingredients ready to go.

Use a large heavy skillet. It is important not to crowd ingredients in the pan. Plenty of space will allow for nice browning on the chicken. It will also make the stir fry cook very quickly.

Basil Chicken Stir Fry

2 large boneless chicken breasts, cut into small pieces
2 teaspoon cornstarch
1 tablespoon canola oil
2 pinches kosher salt
1 pinch black pepper
3 large cloves garlic, minced

For the veggies:

1 tablespoon canola oil
1 small red pepper, seeded and cut into thin strips
1 small orange pepper, seeded and cut into thin strips
6-8 button mushrooms, quartered
2 cups bok choy, chopped
1 cup sugar snap peas or pea pods
5-6 green onions, thinly sliced
1 small bunch fresh basil leaves
1 small jalepeno thinly sliced (optional, will really spice up the dish, use carefully)

For the sauce:

1 cup chicken broth (Better than Bouillon is great, mix just what you need)
1 tablespoon cornstarch
2 tablespoons low sodium soy sauce
1 tablespoon brown sugar
2 teaspoons toasted sesame oil
½ teaspoon chili garlic sauce (you can find in the Asian food section of the grocery store)
Sesame seeds for garnish (optional)

White or brown basmati rice cooked according to package directions

1) On a cutting board designated just for meat, cut the chicken breast into small pieces. Season with salt and pepper and toss well with one teaspoon cornstarch to coat. (this will allow the chicken to brown nicely) Refrigerate until you’re ready to cook.
2) Prepare all vegetables and put into separate bowls.
3) Prepare sauce. Mix cooled chicken bouillon with cornstarch, whisk until blended. Add the soy sauce, sugar, sesame oil, and chili sauce, whisk. Set aside.
4) Heat a large heavy non stick skillet or cast iron skillet over medium-high heat until very hot. Add one tablespoon oil and add chicken breast. Cook for 10-15 minutes, or until chicken is nicely brown. Add garlic and cook for one minute. Remove from pan into a large bowl, cover with foil.
5) Add remaining tablespoon of oil. Add the bell peppers, cook for about 3 minutes. Add mushrooms and bok choy. Stir fry for about 5 minutes stirring often. Add snap peas and green onions. (add jalepenos here if you wish) Cook for a couple of minutes.
6) Whisk the sauce ingredients until well blended and add to the pan with the veggies. Bring to a bubble. Add chicken back to the pan. Add basil and mix well. Serve over brown basmati rice and garnish with sesame seeds. Serves 4.

Happy Halloween!

2010-10-31T21:51:00.000-05:00

Happy Halloween! Ryan and I dressed up Thursday for his Kindergarten Halloween party, Saturday for a party at my friend Kathleen's house, and today, of course, for Halloween. Next Halloween, I'm dressing up as something that does not require a wig and I'd like for Ry to wear something that shows his cute face! And how about my husband Joe??? Nice mullet, ay? He went as a very fashionable hockey fan...

I'm sad to see Halloween go. I love everything about it. I love seeing it through a my five year old's eyes.

I love how he enjoys absolutely everything. I helped him rake the leaves into a pile so he could jump in them repeatedly. I loved the running from house to house trick or treating. So fun.

I hope you had a wonderful and safe Halloween.

Angie

Memories and Your Sense of Smell.....

2010-10-29T07:28:00.000-05:00

I read once that the most memory inducing one of our senses is smell. I believe it. Every now and then I'll smell something that brings a smile to my face.

1) Homemade Gingerbread Cookies. Every Christmas my Mom would make these delightful cookies and we would go crazy for them! We had to walk a couple of blocks from the bus home and about half way home we could smell them. We weren't walking then, we were running!
2) Mom's homemade bread. Talk about "warm fuzzies." Again, the smell the bread wafted half way down the street. She timed it perfectly, still warm out of the oven. She'd have the butter and jam on the counter and immediately we'd devour one whole loaf! (there were 5 of us)
3) The smell of my Grandma Henderson's house. I know it sounds weird, but her house had a very distinctive smell that cannot be described. She was an avid cook and owned many antiques. I think it was a combination of those two things. Once in a blue moon, I will come across this scent. I LOVE it! She was an awesome Grandma.

We have many food traditions in our house. Things like gingerbread cookies, iced sugar cookies, cinnamon rolls, Saturday breakfast, oven fried chicken, and spaghetti with meatballs, just to name a few, are a huge treat and conjure up great memories from when my big boys were little.

What are some of your favorite "scent" memories? If you have a moment, leave me a comment about your favorite memory.

Thanks, have a safe Halloween weekend!
Angie

Zucchini & Banana Chocolate Chip Bread.....

2010-10-27T07:01:00.000-05:00

My friend Kathleen mentioned that she used to make a very moist bread with these ingredients and could not find the recipe...wha-la...I did it. OMG it is so incredibly moist! Another "One Bowl" recipe. You MUST try this one.

Banana Zucchini Chocolate Chip Bread

2 cups shredded zucchini
2 cups mashed banana
3 eggs
1 cup canola or vegetable oil
2 cups sugar
3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 cup semi sweet or milk chocolate chips

1) Preheat oven to 350’. Coat 7 small loaf pans with cooking spray, set aside.
2) Into a large mixing bowl, add shredded zucchini, mashed banana, eggs, oil, and sugar, mix well.
3) Mix flour, soda, *chocolate chips, and salt in a small mixing bowl. Add all at once to wet mixture. Mix until just blended, do not over mix. Pour evenly into prepared loaf pans.
4) Bake for 30 minutes. Test with a toothpick for doneness. Remove from oven onto a cooling rack. Cool for 10 minutes before removing from pans. Cool completely.

*when you add chocolate chips to the flour, they won't all settle to the bottom of the bread.
**If you buy bananas on a weekly basis, you will have a couple that get too ripe to eat. Peel and put into a heavy zip bag, freeze. They will be a bit watery when you thaw them out, but they work just fine in any recipe.
***I bake quick breads in small pans because it drastically cuts down on baking time. The end result is much more moist as when the bread bakes over an hour in a large loaf pan it dries it out.

Recipe correction and Oh My Gosh!

2010-10-25T14:38:00.000-05:00

Hi everyone!

Just a quick note about my Iced Pumpkin Cookie recipe. (you can find below) In the instructions I originally said to roll out the dough to 3/8", please make a correction on your copy, it should be 1/8".

I had the vegetarian chili for lunch today, if I may say so myself, "It's to die for!" Soooo good. I topped the hot chili with a small amount of cheddar cheese and crushed tortilla chips....YUMMY!

Have a great day!
Angie

Hearty Vegetarian Chili.....

2010-10-24T21:08:00.001-05:00

I don' know about you but I am trying to cut back on the amount of meat my family is consuming on a weekly basis. Try this alternative to any meat chili. This thick and hearty chili is loaded with healthy vegetables and is extremely flavourful. Do not be deterred by the zucchini and the yellow squash, it is undetectable after simmering and it adds body to the chili. Garnish with extra sharp cheddar cheese and sour cream if you wish. The recipe is large enough for freezing. Be sure to label and date everything you put into the freezer.

Hearty Vegetarian Chili

2 tablespoons olive oil
1 large onion, finely chopped
4 stalks of celery, finely chopped
1 medium green pepper, seeded and chopped
5 large cloves garlic, minced
2 medium zucchini, shredded (about 3 cups)
1 medium yellow squash, shredded (about 1 1/2 cups)
2 tablespoons dried oregano
2 tablespoons cumin
4 tablespoons chili powder
1 6 ounce can tomato paste
1 tablespoon salt
1 teaspoon pepper
¼ teaspoon chipotle powder
2 tablespoons sugar
1 28 ounce can petite diced tomatoes with juices
1 28 ounce can crushed tomatoes with juices
2 28 ounce cans of water
2 14 ounce cans black beans, drained
2 14 ounce cans red kidney beans, drained
2 14 ounce cans pinto beans, drained
Sour cream and shredded cheddar for garnish (optional)

1) Heat a large soup pot over medium heat, add olive oil. When the oil is hot, add onions, green pepper, and celery. Cook for 7 minutes. Add garlic cook one minute.
2) Add shredded zucchini and yellow squash. Cook for 10 minutes.
3) Add oregano, cumin, chili powder, tomato paste, chipotle, salt, and pepper. Cook for a couple of minutes stirring often. Add diced tomatoes, crushed tomatoes, sugar, and water. Simmer for 15-20 minutes.
4) Add all drained beans. Simmer another 10 minutes. Serve with sour cream, shredded cheddar cheese, and green onions if desired. Makes 20 1 ½ cup servings.

*you can easily cut this recipe in half. Freeze any leftover tomato paste. Use one small yellow squash.

Spaghetti and Meatballs...Oh Boy!!!

2010-10-21T07:23:00.000-05:00

This is one of my favorite Sunday suppers. It's so cozy to fill your home with the smells of simmering homemade pasta sauce and meatballs. The longer you let the sauce simmer, the better it is. Add to that tender, flavourful meatballs and oh my goodness, a dinner that will have your family not walking but running to the table! This recipe is large enough to freeze. I love pulling this out of the freezer when I don't feel much like cooking or am pinched for time.

Oh, one more thing...what's a spaghetti dinner without some killer garlic bread? See that recipe below.

Homemade Meatballs and Sauce

For the sauce:

3 tablespoons olive oil
1 large onion, finely chopped
5 large cloves garlic, finely chopped
2 tablespoons dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 6 ounce can tomato paste
1 28 ounce can tomato sauce + 1 ½ cans water
2 28 ounce cans crushed tomatoes
3 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

1) Heat a large stock pot over medium heat and add olive oil. Add onions, oregano, thyme, and basil. and cook for about 10 minutes, stirring often. Add garlic, cook for one minute.
2) Add tomato paste and cook for 5 minutes, stirring often. This gives the paste a chance to caramelize or sweeten.
3) Add canned tomatoes, water, sugar, salt, and pepper. Turn the heat down to low and allow to simmer. Stir every 10-15 minutes. Prepare meatballs.

For the Meatballs:

1 ¼ lbs. ground turkey 93/7
1 ¼ lbs. lean ground beef
1 cup bread crumbs
¼ cup grated parmesan cheese
¾ teaspoon granulated garlic powder
½ teaspoon granulated onion powder
1 teaspoon salt
½ teaspoon pepper
2 eggs
1 cup water
1 lb. spaghetti

1) Preheat oven to 375’. Line a cookie sheet that has sides with non stick foil. Set aside.
2) Add meats to a large mixing bowl. Add the rest of the ingredients and mix well with hands. (use gloves or meticulously clean hands with no cuts)
3) Scoop meatballs with a large cookie dough scoop. Shape into balls and place on sheet.
4) Bake for 30 minutes. Remove from oven and add immediately to sauce. Simmer 30-60 minutes. Makes about 32 large meat balls. (be careful not to simmer much longer with the meatballs in the sauce or they will fall apart)
5) Cook pasta according to package directions less a couple of minutes. (if they say to cook for 10 minutes cook for 8) Put the pasta back into the cooking pot over medium heat. Immediately add a couple of ladles of sauce and cook for two minutes. The flavor of the sauce will cook into the pasta for the remaining couple of minutes. Serve immediately. Top with cheese and serve with a simple salad and garlic bread. YUM!

*try adding cooked Italian sausages to the sauce for an alternative to meatballs. Cut them into 2" pieces.
*meatballs can be frozen with or without the sauce and can be easily used in other recipes.

Garlic Bread....

2010-10-21T06:59:00.001-05:00

Ummmm, this is incredibly simple and so, so good. PLEASE do not buy those frozen garlic breads, they're loaded with bad fats and ingredients you can't pronounce. They also take 20+ minutes in the oven. Make this when your pasta is boiling, it literally takes minutes.

Killer Garlic Bread

1 large baguette, cut in half
4 tablespoons softened butter, or half butter and half olive oil
2 large cloves fresh garlic, crushed
1/4 cup grated parmesan cheese
Dried parsley for garnish, optional

1) Preheat oven to 350'. Foil line a cookie sheet.
2) In a small mixing bowl, mix softened butter and crushed garlic.
3) Spread garlic butter evenly over baguette. Sprinkle cheese over bread.
4) Bake for 7-9 minutes. Sprinkle with dried parsley. Enjoy immediately.

Iced Pumpkin Sugar Cookies.....

2010-10-19T09:34:00.001-05:00

I don't know anyone who can pass up an iced sugar cookie! I have made these cookies for years. In fact, Jack and Chris remind me the minute October comes around that I need to make my pumpkin cookies. I have the boys plop the candies on while I ice. It goes very quickly and they LOVE to help! I love the fact that there is no "piping" involved, too time consuming. Ice the cookie with the orange, add the candies, and at the very end, do the stems.

If you're feeling generous, why not share with others? Isn't this a pretty package? I alternate which way the cookies face in the bag to make it stay upright.
Here are a few cookie baking tips:

As always, flour your board. Use 1-2 tablespoons and be sure to get some flour on the top of the dough as well.

After the dough has been chilled, it's a bit hard to manage. Use a small amount at a time. Your first batch will be the hardest, don't worry, it gets much easier once you've worked the dough. Once you've cut out your first batch, remove the scraps from the floured board and add another chunk of the cold dough, knead into a ball and continue.

Utilize as much of the rolled out dough as possible. Do not place dough onto a hot cookie sheet, they will start to bake. Always line with parchment paper. The cookies will never stick and you can cool them on the parchment as well.

I have cookie sheets that do not have sides. This is extremely convenient while baking. I slide the hot cookies right off the sheet and onto the cooling rack. (above)

This recipe is larger than most. It will make about 68 good sized cookies. You can keep in the refrigerator for up to 2 weeks.

Best Roll Cut Out Sugar Cookie Recipe

2 cups sugar
4 sticks unsalted butter, one pound at room temperature
5 large eggs
1 tablespoon vanilla
7 ½ cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt

Icing (recipe below)

Orange gel food coloring (You can find at a craft store)
Green gel food coloring
Candy Corn
Chocolate chips
Cellophane bags for packaging (optional)
Raffia ribbon for packaging (optional)

1) In a large mixing bowl, beat butter until fluffy and add one half of the sugar, beat, then add the rest. Add two eggs and beat. Scrape down the side of the bowl. Add the remaining three eggs and vanilla, beat until nicely incorporated.
2) Lightly measure out flour into a separate mixing bowl. Add baking powder and salt, whisk until blended.
3) Add half of the flour mixture to the egg/butter mixture and beat well. Add remaining flour and blend until all ingredients are incorporated.
4) Shape into a large ball and wrap in plastic wrap, then put into a large zip bag. Refrigerate for a couple of hours or overnight.
5) When ready to bake, allow to sit at room temperature for 30 minutes. Preheat your oven to 375’ and line cookie sheets with parchment paper. Have cooling racks ready to receive hot cookies.
6) Cut off a chunk and begin working with your hands to make it pliable enough to roll out on a floured surface. Roll to 1/8” thickness. Cut out with your favorite shapes and place on prepared sheets, leaving at least 1” of space between cookies. Bake for 7-8 minutes. Cool for five minutes before removing from cookie sheet onto a rack. Cool completely before icing.

For icing:

6 cups powdered sugar
2 teaspoons vanilla
5-7 tablespoons water
Orange gel coloring
Green gel coloring

1) Measure powdered sugar into a medium size mixing bowl. Add vanilla and 5 tablespoons of water. Mix well until there are no lumps. Add additional water by the teaspoon to get a smooth, spreadable consistency.
2) Remove a couple of tablespoons of icing and put into a very small bowl. Add a small amount of green food coloring and mix well. Add about ¼ teaspoon of the orange to the rest of the icing, mix well. Add more if you want a more vibrant orange.
3) Ice each cookie with the orange icing and add decorations to each cookie as you ice. Add the green icing to the stems at the very end, after you’ve completed icing with the orange. Makes about 5 1/2 dozen cookies.

Icing tips:

*Cover the icing with a damp towel when you’re not using to keep it from drying out.
*If the icing is running off the cookie because it’s too thin, add more powdered sugar a tablespoon at a time, mixing between until the consistency is thicker.
*Have all decorations ready to go in small bowls so that when you ice the cookie, you can immediately put the eyes and smile on the cookie.
*Allow to air dry several hours or overnight. The icing will set up and you won’t have to worry about messing them up when packaging. These cookies travel very well but do not last long!

Pumpkin Cupcakes Anyone?

2010-10-14T11:12:00.003-05:00

What's not to love about a cupcake???? They're the perfect size, ok, maybe you'll have to have two! Perfect for casual parties, no serving plates or forks necessary. There is something to be said about "mini" anything. So cute and appetizing. Make these from my recipe for Pumpkin Squares with Cream Cheese Frosting and simply bake in cupcake pans. This one bowl cake recipe goes together in minutes. The recipe will make 2 1/2 dozen cupcakes. Bake at 350' for 17 minutes. Be sure to spray the inside of the cupcake liners with cooking spray and fill each liner to 2/3 full. Cupcakes cool much faster than a large bar pan so they can be enjoyed much quicker! So easy and so much better than any store bought cupcake.

Moist and tender cinnamon pumpkin cake with cream cheese frosting.....that's what I'm talkin' about!

Angie

Correction in Chicken Satay Recipe....

2010-10-14T07:58:00.000-05:00

Hi all-

Please note when to add the brown sugar to the peanut sauce. I corrected the recipe below but if you've already printed the recipe, please make the adjustment.

Sorry for any inconvenience.
Angie

Vegetable and Mini Ravioli Soup.....

2010-10-12T21:10:00.000-05:00

I am in love with this vegetable soup that has an Italian twist. It is loaded with fresh vegetables and flavorful cheese filled mini raviolis. The recipe goes together pretty quick too. I used homemade chicken stock I pulled out of my freezer but feel free to use store bought. If you want to freeze, don't add the pasta directly to the soup. Make enough to add to what you'll be eating and freeze the soup without the pasta, you can easily add later. Enjoy with crusty Italian bread or grilled cheese. Delish!

Vegetable Soup with Mini Cheese Ravioli

2 tablespoons olive oil
2 cups chopped onions, about 2 medium
6 stalks celery, finely chopped
2 medium zucchini, cut into ½” pieces
5 large cloves garlic, chopped
2 tablespoons dried oregano
1 teaspoon kosher salt
½ teaspoon pepper
1 6 oz. can tomato paste
1 28 oz. can diced tomatoes with juices
8 cups or 2 quarts chicken stock-homemade or store bought
2 14 oz. cans cannelli beans, drained
½ lb. mini ravioli, cooked according to package directions
Chopped parsley for garnish
Parmesan cheese

1) Heat a large soup pot over medium heat. Add olive oil. Add onions, zucchini, and celery. Cook for about 10 minutes. Add garlic, oregano, salt and pepper. Cook another minute. Add tomato paste to pan and cook for a couple of minutes, stirring often.
2) Add diced tomatoes with juices, chicken stock, and cannelli beans. Allow to come to a low simmer.
3) While soup is heating up, cook the ravioli. It takes about 15 minutes or so. Add a couple of cups of the pasta water to the soup pot. Drain pasta and add to the pot. Taste, you may have to add additional seasoning. Top each bowl with parmesan cheese and parsley if desired. Makes about 20 one cup servings.
Great with crusty bread or grilled cheese sandwiches.

**You can find mini ravioli at Trader Joe's.

A Leisurely Car Ride?

2010-10-10T21:00:00.001-05:00

This is something that would be totally unheard of here in the city. Absolutely NO ONE just jumps in the car to take a leisurely drive. There is nothing relaxing about grid lock! Geeze!

Let me point out that we lived in a more rural area of Michigan..so beautiful.

Every once in awhile, right after dinner early evening, my Mom and Dad would decide that we should take a ride. All seven of us would jump in the car (a light blue station wagon) and go for a ride. We'd look out the windows and seek out farms and whatever else interesting we might see. We'd have the windows down and the breeze would fill the car. I must point out that my Dad was quite a "put put" driver, very conducive for this type of recreation. This would not be enjoyable if you were driving 80 miles an hour....I had long hair and this could be quite painful! Often times we'd end our jaunt with an ice cream. I love that memory.

One little hiccup in the drive might have been my older brother, Richie, was able to make the most realistic siren sound. My Dad would pull over and there would be no emergency vehicle! So funny now but boy did he get mad. Of course, he'd be in the very back of the station wagon, out of arms reach...you know what I'm getting at.....

The next time you are fortunate enough to be driving down a two lane road in a more rural area, try to refrain from the ipods, DVD players, cell phones, (adults too!) and just enjoy the scenery and conversation with your kids. They often have very interesting view points and can be very, very funny!

Have a wonderful day!
Angie

Chicken Satay with Peanut Sauce.....

2010-10-07T20:42:00.001-05:00

This is one of my favorite appetizers. It is quite simple and easy to make ahead of time. The peanut sauce is fantastic! For a different twist, try tossing the grilled chicken pieces, a pinch of red pepper flakes, and peanut sauce with a pound of hot angel hair pasta and top with chopped cilantro....OMG, delish!

Chicken Satay with Peanut Sauce

For the marinade:
4 tablespoons low sodium soy sauce
4 tablespoons lime juice
2 tablespoons canola or vegetable oil
2 teaspoons cumin
2 teaspoons turmeric
4 teaspoons coriander
2 lbs. boneless skinless chicken breast or thighs cut into 1” pieces
32 or more 6” bamboo skewers, soaked in water for 20-30 minutes

For the Sauce:
2 tablespoons oil
1/3 cup finely chopped onion
2 teaspoons chili powder
½ of marinade
1 cup creamy peanut butter
¼ cup brown sugar
1/2 cup water plus more if needed
Cilantro
Lime wedges

1) Combine all marinade ingredients and set aside. Cut the chicken into 1” pieces skewer 3 pieces per skewer. Pour half of the marinade over chicken and marinate for an hour.
2) For the sauce, heat oil in a medium saucepan over medium heat. Sauté onions for 5-7 minutes. Add chili powder and reserved marinade, brown sugar, and ½ cup of water. Continue over heat until very hot. Remove from heat and add peanut butter, carefully whisk until completely incorporated. Add additional water if the sauce is too thick. Loosely cover and set aside. To warm the sauce, do so in microwave on 50% power for 30 seconds at a time. Heat until just warm. If you over heat the sauce, the oil will separate.
3) Cook chicken over preheated grill 8-12 minutes. Serve with peanut sauce and garnish with cilantro and fresh lime wedges. Makes approximately 32 skewers. Allow for 2-3 per person per serving.