Monthly Archives: September 2010

Saucy Chicken and Broccoli

13 Monday Sep 2010

Posted by in asparagus, broccoli, cheddar cheese, saucy chicken and broccoli

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Oh, I love this stuff. The picture shows the cheese in it’s melting phase, just out of the oven.

Preheat your oven to 375 degrees Fahrenheit.
You need a greased 9″ square pan, either with a cover or foil for covering.

Ingredients:

1 pound fresh or frozen broccoli- You may want to partially cook it so when finished the broccoli in the dish isn’t too crunchy.

4 boneless, skinless chicken breast halves

2 Tablespoons cooking oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 (10-3/4oz) can condensed cream of chicken soup

1/2 cup mayonnaise

1/2 teaspoon curry powder

1 teaspoon lemon juice

1 cup shredded cheddar cheese

Place the partially cooked broccoli in the greased baking pan.
In a skillet, brown the chicken breasts in the oil.
Season both sides of the chicken with salt and pepper and lay over the broccoli.
Set aside.
In a bowl; mix the soup,mayonnaise, lemon juice, and curry powder.
Pour over the chicken.
Cover and bake for 40 minutes until the chicken is tender and cooked through.
Sprinkle with the cheese.
Let stand for 5 minutes before serving.

Serves 4.

If you like asparagus, try making it with that as well.

Awesome Refried Beans

13 Monday Sep 2010

Posted by in homemade refried beans, refried beans, side dish

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These are not just any refried beans. One taste and you won’t want store bought anymore.
Most refried beans are some mashed beans and some whole beans. This version is all smooth beans.
These are very authentically Mexican. Thanks to Rick Bayless for showing me how tasty refried beans can be.

This recipe calls for bacon grease or lard.
This gives the best flavor, but you can use a vegetable oil to cut out the cholesterol.

You will need a food processor or blender.
You will also need a large skillet.

Ingredients:

4 cups undrained, cooked beans-whatever variety you want to try, Pinto is what I mostly use. Use canned or homemade, slightly warm.

1/2 cup lard, bacon grease, chorizo drippings, or vegetable oil

1 medium white onion, chopped

4 garlic cloves, peeled and finely chopped

salt-to taste

Put the beans with some of the liquid into the container of a blender or food processor.
Heat the bacon grease in the skillet.
Add the onion and cook until it is golden, stirring frequently so it doesn’t burn.
Stir in the garlic and cook for about a minute.
With a slotted spoon scoop the onion and garlic in with the beans.
Puree the beans until smooth.
Keep the grease hot and add the puree.
Cook over medium low heat for about 20 minutes or til the beans are as thick as you want them. Stir frequently.
Taste test and add salt, if needed.
The beans should be quite thick and seem to have a soft mashed potato like consistency.
Remove from heat and serve.

Great by itself with maybe some cheese sprinkled on top.
You can also serve with chips or as an ingredient in another dish.

Serves 6 large portions or 3-1/2 cups

Super yummy!

Ground Turkey and Black Bean Chili

12 Sunday Sep 2010

Posted by in black beans, chili, chipotle, ground turkey, potato in chili, soup

≈ 1 Comment

What could be better on a cool day than a bowl of chili? For chili lovers, not much.
I used to always make chili using store bought chili beans.
But, I would buy dry beans for this recipe or that and I had a lot of them so I decided to try using them in my chili.
And I am glad I did. Yummy!!!!

You will need a 3 quart or larger pan.

Ingredients:

1/2 pound dry black beans, you can also use 2 (15oz)cans black beans
1 medium onion
1 chili pepper
1 pound ground turkey
1(15oz) can chopped tomatoes
salt
pepper
chili powder
chipotle powder
1 potato chopped- optional

If using the dry beans, soak them out and cook.
When the beans are about halfway done, season with salt, pepper and about a 1/2 teaspoon chipotle powder and 1/2 teaspoon chili powder.
Add some of the onion.
If using the canned beans, add the seasonings and onion to them and simmer together for 10-15 minutes.
Do not drain the beans.
Meanwhile, cook the ground turkey with the remaining onion and chili pepper. Season with salt, pepper, and chili powder.
Drain the meat and add to the beans.
Add the chopped tomatoes.
Add the chopped potato now, if using.
Season with the salt and pepper to taste.
Add 1-2 teaspoons chili powder.
Add 1 teaspoon chipotle powder.
Taste and add more if you like.
Turn the heat to medium-high and bring to a boil.
Turn down the heat and put the cover on.
Stir occasionally.
Cook on low for 2 hours or until the chili is as thick as you would like.

Serves 4-5.
Serve with sour cream and shredded cheddar cheese and maybe some crackers.

Homemade Applesauce

12 Sunday Sep 2010

Posted by in apples, applesauce, canning, freezing, homemade applesauce

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Making your own applesauce is a cinch. If you are lucky enough to have your own apple tree or have someone give you some, you really should try making it yourself.
If you have enough, you can can it or even freeze it. Or just make small amounts and store it in the refrigerator.

You will need a dutch oven or large saucepan.
If you are making a large batch get some canning jars and flats with rings or freezer containers ready.
If canning, get out your water bath canner or pressure canner.
You will also need a food processor, hand held blender, or potato masher.

Ingredients:

Apples- 3 pounds will make just over 1 quart of sauce

water or bottled apple juice-1 to 2 cups, depending on how many apples you have

Sugar to taste- optional

Peel, core, and chop the apples.
Put in the cooking pan.
Add enough water or juice to the apples so that the apples won’t burn.
Cover the pan and turn on the heat.
Stir frequently.
When the liquid and apples come to a boil, turn down the heat and let simmer for about 45 minutes to an hour.
The apples will be very soft.
Stir frequently.

Now, you can get out your potato masher and mash them into sauce by hand. If the apples are soft enough, this is very simple.
You can also use a hand held blender or puree them in a food processor.
When all the apples are sauced, put them back into the pan.
Now, taste them and add some sugar to your liking. Just add a few tablespoons at a time and cook the sugar in.
Taste and if needed add a little more sugar.
When it is as sweet as you want, bring back to a simmer and cook to desired consistency.
Remove from heat and put in jar to can, freezer containers to freeze, or store in the refrigerator.

If canning, process in a water bath canner for 20 minutes- both for pints and quarts.
You can also pressure can it for 15 minutes under 5 pounds pressure.

Herbs: Fresh, Frozen, Or Dried

11 Saturday Sep 2010

Posted by in dried herbs, fresh herbs, frozen herbs, herbs

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Obviously, the tasting herbs are fresh.
But, what happens when you don’t have fresh herbs?
And how much should you use?

Some recipes call for fresh herbs, but many of us don’t normally have them sitting around the house.
So, you have two options.
You either use frozen or dried.

After the fresh, frozen has more flavor than dried.
But, dried is easier.

Frozen herbs are best put into recipes that are to be cooked.

If you want to freeze you herbs, wash and dry them.
Next you can put them whole into bags and lay them flat in the freezer.
When you want some, just open the bag and take some out.

When they thaw they will be wet and hard to cut. And they will be limp, of course.
So, I just like to snip them with scissors.

Another way to freeze them is to wash, dry, and chop them. Than you put some in a ice cube tray. Add some water to fill and freeze.
When frozen pop them out and store in a freezer bag.

When you need them, just take a cube out and add it to the recipe.

Frozen amounts are pretty much equivalent to fresh.

Your next option is using dried herbs.
This is so easy.
You either dry your own herbs or just buy them from the store.

But, don’t use the full amount of dried that you would fresh.
Use half the amount.
So, if it calls for 1 Tablespoon fresh, use 1/2 Tablespoon(1-1/2 teaspoon) dried.
But, if the recipe calls for leaves and you just have ground, use 1/3. That would be 1 teaspoon for every tablespoon that the recipe calls for.

Blueberry Zucchini Bread

10 Friday Sep 2010

Posted by in blueberries, breakfast, dessert, quick bread, zucchini

≈ 1 Comment

This quick bread is chock full of blueberries. It is also a very moist bread.
Not flavors you normally think of together. However, it works well.
Tastes great with fresh or frozen blueberries and zucchini.

You will need two 9″x5″ greased loaf pans.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

1 cup cooking oil
3 eggs
1 Tablespoon vanilla extract
2-1/4 cups sugar
2 cups shredded zucchini
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 Tablespoon ground cinnamon
3-1/2 to 4 cups blueberries

In a large bowl, beat together the oil, eggs, vanilla extract, and sugar.
Mix in the zucchini.
Stir in the flour, salt, baking soda, baking powder, and cinnamon.
Fold in the blueberries.
Divide the batter evenly between the two loaf pans.
Bake for an hour until the bread tests done by inserting a toothpick in the middle.
Let the breads rest for 30 minutes in the pans before loosening and turning out. If you take it out too soon, the bread will fall apart.
Let cool on a wire rack.

Makes 2 loaves.

Scalloped Ham and Potatoes

10 Friday Sep 2010

Posted by in comfort food, ham, potatoes, scalloped ham and potatoes

≈ 1 Comment


Scalloped ham and potatoes is great comfort food. It is so perfect when the weather starts cooling down.
It is hearty and warms you up from the inside.

You will need a 2 quart casserole with a lid.
Preheat your oven to 375 degrees Fahrenheit.

Ingredients:

5-6 medium sized potatoes
1 to 1-1/2 cups cubed ham
1/4 cups flour
2 Tablespoons butter
1 cup milk
salt
pepper

Peel and slice the potatoes.
Arrange the potato slices and ham cubes in the casserole dish so that they are distributed evenly.
Sprinkle the flour over the top of the potatoes and ham.
Cut the butter into cubes and put over the flour.
Pour the milk over all.
Sprinkle it all with salt and pepper.
Cover the casserole and bake in the preheated over for about an hour.
After 50 minutes, stir the ham and potatoes and check to see if the potatoes are done.
If it seems dry add a bit more milk.
Cover and put back into oven if needed.
Check in another 10-15 minutes.
When potatoes can be pierced with a knife or fork easily, the dish is done.

Serves 4-6.

Chunky Salsa

09 Thursday Sep 2010

Posted by in can, Dip, freezer, hot peppers, Salsa, salsa recipe, tomatoes

≈ 1 Comment

This is my recipe for canned salsa. I make fresh salsa as along as I have tomatoes and peppers growing in the garden. But, when winter comes I need salsa in my pantry.
Ready 6 pint jars for canning. You can also get pint size freezer containers instead.
You will also need a water bath canner for canning.

Ingredients:
20 medium size tomatoes- or enough to get 14 cups, chopped
3-1/3 cups seeded and chopped peppers – a mix of jalapeno and bell or Anaheim
2 cups coarsely chopped onions
1/2 cup chopped fresh cilantro or parsley- you can also use 1/4 cup dried
1/2 cup vinegar
5 cloves garlic, chopped finely
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon pepper

Peel and seed the tomatoes. Chop and place in a colander to drain for 30 minutes to an hour.
Place the tomatoes in a dutch oven, probably about 5 quart size.
Bring to a boil and reduce heat.
Simmer, uncovered about an hour til thick and chunky. Stir frequently.
The juicier the tomatoes, the longer it will take to thicken up.
While, the tomatoes are cooking down, chop the onions, peppers, cilantro, and garlic.
Put that into a large bowl and add the vinegar, sugar, salt, and pepper.
When the tomatoes are ready add the pepper mixture.
Return mixture to boiling.
Remove from heat and ladle into the prepared jars.
Seal.
Process in the water bath canner for 35 minutes.
If you prefer, ladle the salsa into freezer containers and freeze for up to a year.

You will get 5 or 6 pints.

If you want mild, use 3 cups bell or Anaheim and 1/3 cup jalapeno.
If you want medium, use half one kind and half the other.
If you want hot, use 3 cups jalapeno and 1/3 cup Anaheim.
Serranos are also good in this salsa.
 

Peeling Tomatoes

09 Thursday Sep 2010

Posted by in blanching, peeling tomatoes, tomatoes

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Peeling tomatoes is a pretty simple process.

First, you need a large pan full of water.
Bring it to a boil.

While the water comes to a boil, get your tomatoes ready.

Wash them and cut out the core and the blossom end.

With a knife, slash an X in the top and bottom of each tomato.
Doing this will help the skin come away from the flesh of the tomato.

Run some cold water into a large basin or sink.

When the water is boiling, lower 3 or 4 tomatoes into it.
Leave in for 1 minutes.
Quickly remove and put into the cold water.
The cold water will stop the tomatoes from cooking.

Repeat with the remaining tomatoes.

Many of the tomatoes will have skin that looks like it is already peeling away and that is good.

After letting the tomatoes cool for a few minutes, you can start peeling the tomatoes.

With a knife, peel the loosened skin away from the tomato.

That is all there is to it.

Cocoa Meringues

08 Wednesday Sep 2010

Posted by in almost fat free, gluten free, low fat, meringue cookies

≈ 2 Comments


Cocoa meringues are a pretty delicate cookie. They are also gluten free and there is almost no fat in them.
The only fat is in the chocolate chips. If you want totally fat free leave them out and bake on a silicone pad or parchment paper.
If you love meringue, you are going to love these cookies.

A mixer is needed for this recipe.
Grease a cookie sheet. You can also line it with parchment paper.
Preheat your oven to 300 degrees Fahrenheit.

Ingredients:

2 egg whites
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
2/3 cup sugar
2 Tablespoons cocoa powder
2/3 cup miniature chocolate chips

In a mixing bowl, beat the egg whites, vanilla extract, and cream of tartar with a mixer until soft peaks form(tips curl).
Mix the cocoa powder and the sugar.
Add the cocoa powder/sugar to the egg whites 1 Tablespoon at a time, beating as you add it.
Beat until stiff peaks form(tips stand straight up).
Fold in the chocolate chips.
Drop mixture by teaspoon onto the cookie sheet.
Bake for 20 minutes until the cookies are firm and the bottoms are lightly browned.

Makes about 3 dozen cookies.

Tips- make sure there is absolutely no yolk flecks in the egg whites or they will not beat into peaks.
Also do not add sugar too fast. That too will inhibit the beating of the egg whites.