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| Almomd Crusted Chicken |
Almond Crusted Chicken
1 cup chopped almonds
1 cup seasoned bread crumbs (I use store bought crumbs)
12 THIN sliced boneless chicken breasts
6 slices of swiss cheese, cut in half for 12 pieces
6 slices of thin sliced ham, cut in half for 12 pieces
½ cup melted butter
2 eggs
Melt butter in microwave, then add to a shallow dish and mix in the eggs. Mix the almonds and bread crumbs and place in a shallow dish. Dip the chicken breasts in egg/butter mixture (both sides) then coat one side of chicken breast in crumb mixture. Add ½ slice of cheese, then ham and roll the breast and place in greased 9x13 pan seam side down. Repeat the process. If there is left over crumb mixture, sprinkle over chicken breasts. Bake covered @ 350 for 40-50 min or until done. ~
Cowboy Beans
1/2 lb Bacon - cut in 1" pieces
1 lb Hamburger
small onion, chopped
1lb 15 oz can of Pork & Beans
1 lrg can of stewed tomatoes
1/3 cup brown sugar
1/2 tsp chili pwdr
In large skillet, add the onion and brown the bacon, hamburger, pour off grease. In a large sauce pan add the remaining ingredients (including bacon, hamb/onion) and simmer 2 hours. Or after the meat mixture has cooked, add all ingredients into a crock pot and cook on low for 2-4 hours.~
Pumpkin Cornbread
1 ¼ cup flour
¾ cup cornmeal
½ cup brown sugar
½ tsp salt
1 Tbl baking pdwr
¼ cup butter, melted
2 eggs
¾ cup buttermilk
¾ cup pumpkin (not pumpkin pie filling)
Preheat oven to 350, grease 9x9x2 casserole dish. In a large bowl add all ingredients and mix well. Pour batter into pan and bake 30- 35 min or until done. ~
Chickpea and Sausage Stew
Since chickpeas (garbanzo beans) need plenty of time to simmer, this is a great recipe for a slow cooker.
6-8 cups hot water ( I usually do 6 1/2 cups)
1 lb cooked bulk sausage, drained
1 ½ cups dried chickpeas
3 large carrots, halved & cut in 1/2" slices
2 bay leaves
1 tsp salt
½ pepper
3 medium red potatoes cut into bite size chunks
In a slow cooker add all the ingredients, cover and cook on high 1 hour and 30 min., then cook on low for 4 hours, until the chickpeas and potatoes & carrots are tender. ~
Cranberry Chicken
2 lbs boneless chicken breasts
1 tsp pumpkin pie spice (3/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp ginger)
1 can undiluted frozen orange juice, thawed
2 tsp orange peel
1 lb fresh or frozen cranberries
1 cup sugar
Mix spice, orange juice, orange peel, sugar together, add cranberries, place chicken in a crock pot and pour the mixture over the chicken. Cook until done on low. (Note: often I'll use frozen chicken breasts, throw it in the crock pot and cook it around 4 hours). I would imagine if you wanted to use the oven, it would convert to 350 degrees and bake covered for an hour or until the chicken reaches the internal temp of 185 degrees.~
October, 20, 2010
I had the privilege of being interviewed by Lee Farren, a free lance journalist who was doing an article for the food section for the Western Farmer Stockman magazine. Lee asked for recipes with peas, lentils or garbanzos. Here is what I prepared in honor of her visit to our home.
Garbanzo Verde Sauce
1 cup cooked garbanzos
6 green onions, peeled, cut into thirds
5 garlic cloves, peeled
1-2 tsp grated lemon peel
3 cups loosely packed basil leaves
3 cups loosely packed parsley sprigs
1 jar (10oz) green olives with pimientos, drained
3 TBL lemon juice
1/2 tsp red pepper flakes
1 cup grated Parmesan & Romano cheese blend
1 cup olive oil
Place the onions, garlic and lemon peel in a food processor, cover and pulse until chopped. Add 1/2 of the basil and parsley & pulse until chopped. Add remaining basil, parsley and garbanzos and pulse, then add olives and lemon juice, cheese and red pepper flakes and while processing add olive oil. This can be served over hot pasta or used as a spread on crackers and/or toasted bread. I served this over a hot whole wheat penne pasta. ~
Lentil Chili
1 lb browned hamburger, drained
2 /12 cups dry lentils, rinsed
1 packet dry onion soup mix
2 (16 oz) canned diced tomatoes
1 1/2 tsp chili powder
1/2 tsp cumin
5 cups water
Add all ingredients into a crock pot, cover and cook 7-8 hours on low.
If you prefer to not use a crock pot, the cooking instructions are: in a large saucepan bring lentils and water to a boil. Reduce heat, cover and simmer 20 min. Add remaining ingredients (soup mix, hamburger, spices, tomatoes) and simmer covered another 30 min.
The chili can be eaten as is, or served over hot dogs, spaghetti, rice, baked potatoes or corn chips. Garnish with cheese if desired.~
Artichoke Spinach Lasagna
1/2 cup minced onion
4 garlic cloves minced
1-3 Tbl olive oil
1 can 14.5 oz vegetable or chicken broth
1 jar (14.5 oz) artichoke hearts in oil, quartered *
1 teas crushed dried rosemary
¼ teas each, ground nutmeg & pepper
1 pkg (10 oz) frozen chopped spinach thawed and squeezed dry
½ cup chopped fresh mushrooms
1 jar (16 oz) garlic Alfredo Parmesan sauce
12 lasagna noodles, cooked per pkg directions
3-4 cups (12-16 oz) mozzarella cheese, divided
1 cup feta cheese
1/8 tsp of each, garlic powder, oregano, parsley flakes and basil
In large sauce pan, sauté onion and garlic in oil for 2-3 min. Stir in broth, rosemary, nutmeg & pepper, bring to a boil. Add artichokes, spinach and mushrooms. Reduce heat and simmer for 5 min. Stir in Alfredo sauce.
Spread 1 cup sauce mixture into greased 9x13 baking dish. Top with 4 noodles and ¾ - 1cup mozzarella cheese. Repeat layers three times. Top with remaining sauce mixture and mozzarella cheese. Sprinkle with feta cheese, garlic pwdr, parsley and basil.
Cover and bake @350 for 40 min, bake 15 min longer uncovered, let stand about 5 min before cutting.
*Gayle uses the big 65oz marinated artichoke hearts jar found at Costco and measures out 14 oz or about 2cups ~
Lasagna
1 lb hamburger
½ - 1 lb ground Italian sausage
(1) 6 oz (small) can of tomato paste
(1) 29 oz can of tomato sauce or tomato puree
2 teas Italian seasoning
¾ teas seasoned salt
16 oz container of ricotta cheese or 16 oz cottage cheese
1 cup parmesan cheese
2 lbs grated mozzarella cheese ( 8 cups of cheese)
1 box lasagna noodles
Cook noodles as per package instructions. Rinse noodles and set aside.
In a skillet or electric frying pan, brown the hamburger & sausage, drain well. Add tomato paste and 1 can of water, add tomato sauce (or puree), Italian seasoning and seasoning salt. Simmer 5 -10 min & then shut off the heat source.
Next in a bowl, combine the ricotta/cottage cheese with the parmesan cheese, blending by hand.
In a 9x13 rectangle cake pan, layer as follows: layer noodles so it covers the entire bottom of pan (divide up the noodles so you have enough for 3 layers), then layer 1/3 meat mixture, sprinkle 1/3 of the ricotta cheese mixture over the meat mixture, next sprinkle evenly about 2 cups of shredded mozzarella cheese, repeat with 2 more layers. Bake uncovered @350 for 45-50min. If the cheese gets too brown after 30 min, cover loosely with foil. Let sit 5 min before cutting and serving. Enjoy! ~
Spinach Lasagna
1/3 cup butter
1/3 cup flour
3 ¾ cups half and half
1 cup whipping cream
1 ¼ cup grated fresh Parmesan cheese, divided
2 eggs
32 oz of ricotta cheese
2 pkgs frozen chopped spinach, thawed and squeezed dry
1 cup shredded carrots
1 medium zucchini, thinly sliced and each slice cut in half
1 cup of sliced mushrooms
12 lasagna noodles, cooked per directions
2 lb of shredded part skim mozzarella cheese
½ cup plain bread crumbs
½ cup Parmesan cheese (the dry kind that comes in a plastic bottle)
In large saucepan, melt butter, stir in flour until smooth; gradually add creams. Bring to a boil; reduce heat and cook and stir for 2 minutes or until thickened. Stir in ¾ cup of the fresh Parmesan cheese. Remove from heat, set aside while preparing vegetable mixture.
In a large bowl, combine ricotta, eggs, spinach carrots, zucchini & mushrooms.
Pour a thin layer of the white sauce mixture in the bottom of a 9 x 13 pan, then layer 4 noodles on the bottom, then 1/3 of the ricotta/vegetable mixture, then pour around 1 ¼ cup of the white sauce, layer with 1/3 of the mozzarella cheese. Repeat process 2 more times. Once all three layers are done, mix the bread crumbs with the dry Parmesan cheese and sprinkle over the top.
Cover and bake at 350 for 45 min, uncover and bake 15 minutes longer or until bubbly. Let stand for 5-10 min before cutting. Enjoy! ~
Hint: * to avoid the cheese on any covered casserole sticking to the foil, simply put a piece of plastic wrap over the cheese mixture, careful to stay within the perimeters of the casserole dish, then completely cover it with foil and bake. The cheese will create an oil barrier with the plastic wrap and will not allow the cheese to stick, and the foil protects it from melting.
Pizza Dough
Combine in a mixing bowl
1 cup warm water
1/2 teas salt
1 Tbl olive oil
1 teas sugar
1 pkg yeast or 2 1/2 teas yeast (if you buy in bulk)
Once the yeast is bubbly, then add:
2 cups unbleached flour
1/4 cup cornmeal
Then add 1/2 -3/4 cup more flour to make a firm dough.
Let rise to double, punch down and prepare as you normally would. My personal favorite is brush the pizza stone with a mixture of olive oil and about 2 teas of minced garlic, then spread the dough out on the stone. Then add more olive oil and garlic ( 2-3 Tbl of olive oil and 1-2 teas minced garlic) just enough to cover all the dough. Then add your favorite toppings and add mozzarella cheese. I like to bake mine on the convection setting of 425 for 17 minutes.~
Garbanzo Bean & Zucchini Salad
Vinaigrette:
2 Tbl lemon juice
¼ cup extra virgin olive oil
½ teas salt
¼ teas freshly ground black pepper
In small bowl, whisk together.
Salad:
1 can garbanzo beans, drained
2 medium zucchini, diced into ¼ inch pieces
½ cup frozen, thawed corn
½ small red onions, thinly sliced
5 romaine lettuce leaves, cut crosswise into ½ inch strips
1 ounce Parmesan cheese
Add all of the ingredients into a salad bowl – except the parmesan cheese. Just before serving pour the vinaigrette over the salad, toss well, sprinkle with parmesan cheese and serve. ~
Citrus Turkey
Because Joe and I like to have family over, many of the holiday or family events are hosted at our house. I'm almost a complete vegan vegetarian (with the exception of having a fondness for cheese and yogurt) and do not eat meat/poultry/fish, but I am willing to cook it. So when hosting family events so I like to experiment and try new recipes and I have had rave reviews about the following way to prepare a turkey. This recipe has been requested now for a few years so I know my family really likes it and wanted to share it. They tell me is has a nice mild citrus taste and is very moist.
1 turkey
1 orange, lemon, lime –cut into wedges
1 small onion, cut into wedges
½ cup softened butter (no substitutions)
1-2 teas rosemary
½ tsp poultry seasoning
Salt & pepper
Pastry bag
1. Thaw the turkey, rinse, pat dry, salt and pepper the cavity
2. In the cavity, insert 1 sliced orange, 1 sliced lemon, 1 sliced lime (no stuffing goes into the cavity) along with the onion
3. Mix the butter, rosemary, poultry seasoning, put into a pastry bag – no tip is needed
4. Next cut the top of the turkey skin with kitchen scissors and in-between the skin and meat, pipe in the butter mixture- this will melt into the meat, add flavor and help keep the turkey moist
5. Oil the outside of the skin w/olive oil
6. Bake as you usually like. I usually use a turkey bag and don't baste. Very easy and no mess.
7. Once the turkey is done, remove the fruit and serve as usual ~
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I will be moving these recipes to my OMG page....
(This cookie was created by my friend, Lezah)
Peanut butter Oatmeal Chocolate Chip Cookies
2 cup peanut butter
2 cup softened butter
2 cup brown sugar
1 ½ cup white sugar
4 eggs
Mix well. Then add
4 cup flour
2 cup oatmeal
4 teas baking soda
1 teas salt
3 ¾ cup choc chips
Drop onto ungreased cookie sheet and bake approx 10-12 min @ 350 or until lightly brown. Do not over bake
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Pumpkin Butterscotch Bread
1 1/2 cup sugar
1/2 cup cooking oil
2 eggs
1 3/4 cup flour
1/4 tsp baking powder
1 tsp baking soda
1 cup pumpkin
1/3 c water
1 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 cup butterscotch chips (you can either add into the batter or sprinkle on top once the batter is in the pan - either way is yummy). I personally like to sprinkle the chips and 1/2 cup of walnuts on top
Mix all ingredients in a large bowl and turn batter into a greased and floured 8 x 8 pan. Bake @ 350 for 1 hour or until done.
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Chocolate Shortbread Cookies
1/2 cup softened butter (no substitutions)
3/4 cup bleached flour
3/4 cup confectioners' sugar
3 Tbls unsweetened cocoa powder
Preheat oven to 300 degrees. With electric mixer, beat butter until creamy, add flour, sugar and cocoa until combined. If dough is too soft to handle, chill in refrigerator 10 min). Pat dough into an 8 in round greased cake pan, press edges down with the tines of a fork. Bake until firm, about 30 min. Immediately score into 8 sections and cool completely. Turn out of the pan and break wedges apart.
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APPLE PIE BREAD
1/2 cup butter, softened
1 cup sugar
1/4 cup buttermilk or sour milk
2 teas baking powder
2 eggs
1 teas vanilla
2 cups flour
1/2 tsp salt
2 cups shredded, pealed apples (about 4 medium)
1 cup chopped walnuts or pecans
Streusel nut topping
Preheat oven 350, grease 9/5/3 inch loaf pan. Set aside.
In a bowl, beat butter for 30 seconds, then add in sugar till combined. Add buttermilk, baking powder, eggs & vanilla, mix well. Add flour, salt, mix well. Stir in apples and nuts.
Spoon in batter into loaf pan, spread evenly, then sprinkle STREUSEL NUT TOPPING: in a small bowl combine 1/4 cup brown sugar, 3 TBL flour and cut in 2 TBL butter, stir in 1/3 cup chopped nuts.
Bake 60-65 min or till wooden toothpick inserted near the center comes out clean. Cool in pan for 10 min, remove from pan, cool completely on wire rack. Wrap & store overnight before slicing. Enjoy
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Pumpkin Dip
15 oz canned pumpkin
8 oz softened cream cheese
2 cups powdered sugar
1 teas cinnamon
½ teas ginger
Beat cream cheese till creamy, blend in pumpkin, sugar and spices. Serve with apples & enjoy!
I've been busy in the kitchen, testing some new recipes. One was a basic muffin mix and you could add whatever goodies that you want. I tried it and it's easy and great. Here are the basic ingrediants:
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Basic Muffin Mix
(this makes 4 batches of 1 dozen per batch)
8 cups flour
3 cups sugar
3TBL baking powder
2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
Mix dry ingrediants well. Store in air tight container.
Additional Ingrediants
1 egg
1 cup 2 % milk
1/2 cup butter, melted
Variations
Banana: 1 cup of mashed bananas (2-3 ripe ones)
Blueberry: 1 cup fresh or frozen
Cappuccino/ Choc Chip: 1 cup choc chips, 2 tsp instant coffee granules
Cranberry/Pecan: 1 cup dried cranberries, 1/2 cup chopped nuts. If
fresh cranberries are used, add 3TBL sugar into batter-
As you can see, you really can add in any kind of dried or fresh fruit as desired, nuts, raisens, etc to create your own yummy concoction. * Gayle likes to sprinkle cinnamon/sugar on top of the muffins.
To prepare muffins: place 2 2/3 cups of muffin mix in a bowl, add the above milk, egg and butter. Next add
your choice of fruit/chips variations and stir till moistened. Fill paper lined muffin tin (12) in equal portions. Bake @ 400 18-21 min or till toothpick inserted in middle comes out clean. Yum. Put the coffee on and call a friend!
PS, I'm working on getting a printable version of the recipes... so keep watching. =)
Hey there, I'll start transferring recipes from my main blog to this page, so keep watching. In the meantime, if you need to urgently find the recipes that I have mentioned in my blogs, use the search feature on the side bar of the blog.
Prep: 30 min, chill 30 min, bake: 10 min
Crust
3/4 cup of unbleached flour
1/4 tsp salt
5 TBl cold butter - cut into chunks
1 1/2 - 2 Tbl cold waterFilling
6 oz bittersweet chocolate coarsely chopped, chocolate not to exceed 62% cocao
2 egg white whites at room temp
1/8 tsp cream of tarter
1/2 tsp vanilla extract
1/4 cup sugar
1/8 tsp salt
3/4 cup chopped pecans or walnuts
To make the crust, in a bowl mix flour and salt well, cut in butter so mixture resembles coarse bread crumbs, Drizzle in water, add enough to make make just moist when pressed. Make into a flat disk, wrap in plastic and chill 30 min.
ment paper about 1/8 in thick. Pinch edges of crust and place on a cookie and bake 10-12 min. Remove crust from the oven and reduce heat to 350.
For the filling: melt chocolate either in the microwave or in a double boiler. Once it is melted, set aside.
In a deep bowl beat egg whites, cream of tarter and vanilla until soft peaks form. Then add in sugar and 1/8 tsp of salt and beat until egg whites are stiff. Pour nuts and chocolate into egg white mixture. Mix well.Old Fashioned Chocolate Pudding
1/2 cup sugar
1/3 cup unsweetened cocoa powder
3 Tbls cornstarch
1 tsp flour
pinch of salt
2 cups 1 % milk
1 tsp butter
1 tsp vanilla extract
Next whisk in milk and stir well.
Cook over medium heat until mixture thickens (about 5 min). Remove from heat, add butter and vanilla. Mix well. Pour into bowl or 4 individual serving cups. Refrigerate until chilled. Enjoy!
Note: this is really good, plus kids & adults love it. Once you have had homemade, you will never go back to the instant or box stuff. Plus it's easy.
I wanted to try a new "page" on my blog, it was 8:30pm at night and I work tomorrow, so I thought what could I do that is simple & easy, so here it is. Hope you make it and lick the pan too!
That's all for now my friends. G
Printable recipe (I'm working on this part, sorry for the delay)
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Mac n Cheese (this is very upscale and tasty - not what your mom would have made)
8 Tbl butter, plus more for casserole
6 slices good white bread, crust removed, torn into 1/4inch pieces ( You can substitute fine bread crumbs, -about 1 cup)
5 1/2 cups milk
1/2 cup flour
2 teas salt
1/4 tsp nutme
1/4 tsp black pepper
1/4 tsp cayenne pepper
4 1/2 cups (about 18 oz ) grated sharp white cheddar cheese
1 1/4 cups (about 5 oz) grated Pecorino Romano cheese
1 lb or about 2 cups of macaroni (cooked per instructions but slightly underdone)
1) Preheat oven to 375. Butter a 3 quart casserole dish, set aside. Place bread crumbs in medium bowl and pour 2 Tbl of melted butter over bread, toss well. (same method with fine bread crumbs)
Set aside.
2)Warm milk in microwave or saucepan. Melt remaining butter in high sided pan over medium heat, when butter bubbles, add flour, whisking till combined, about 30 seconds.
3)While whisking, add hot milk a little at a time, whisk so mixture is smooth. Continue to cook till mixture thickens and bubbles, about 8-12 min.
4) Remove from heat, stir in salt, peppers, nutmeg, 3 cups of white cheddar cheese and 1 cup of Romano cheese. Set the remaining cheeses aside.
5) Add cooked macaroni to cheese mixture and pour into prepared casserole dish, top with
remaining cheeses and bread crumbs. Bake uncovered until golden, about 30 minutes. Let sit 5 min, then serve and enjoy.
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Butternut Squash Bake
1 butternut squash, cut in half, seeded
1/2 cup mayonnaise
1/2 cup finely chopped onion or 2 TBl dried onion
1 egg
1 teas sugar
salt/pepper to taste
Mix this in a bowl till well blended.
Then in a separte bowl:
1/4 cup crushed saltines (about 8 crackers)
2 Tbl grated Parmesan cheese
1 Tbl melted butter
Preheat oven 350, place halved squash on a cookie sheet, cut side down and bake about 20-25 min. Once the squash is cool enough to handle, scoop out pulp leaving a shell*. Add cooked squash to mayo mixture. Then evenly add the mixturre back into the empty shells, place back on the cookie sheet and sprinkle the cracker mixture over the squash. Bake for 30-35 minutes until top is golden brown.
* If you prefer to not scoop back into the shell, simply put contents into a small greased casserole pan.
py cooking and enjoy.
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TIPS
Canola oil and baking: It's the lowest in saturated fat, with a favorable ratio of omega-3 to omega-6 fatty acids, and although it doesn't get nearly as much publicity, it's just as good as olive oil when it comes to lowering your cholesterol. From the Readers Digest
Chocolate chunks vs. chips: When a recipe calls for chocolate chunks, it is best to use good quality chocolate chunks and not chips. The reason is the chips are formulated to keep their shape, whereas the chocolate chunks will melt better in the recipes.
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