Yum!

Come join me at the table and enjoy a year's worth of food in the next 2 minutes!

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Year's worth of food

Beef Stew

Today I made beef stew. My own recipe...that I concocted today. Here's the thing: Melody requested that if I was going to make beef stew, that I don't make it with a thick gravy base. She has had a version of beef stew at a restaurant called "Howard's" in Colebrook, New Hampshire that she absolutely LOVED. So, today, I tried my hand at making a beef stew that comes as close to "Howard's" as possible!
After trying her first bite, she said that mine is better because it is homemade....what a compliment! (to tell the truth, I usually don't like beef stew...probably because of the thick gravy base!!...But this time it was a winner!)


Here's my recipe:

2 lbs chuck beef for stew, cut into 1 inch pieces
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 Tablespoon italian seasoning (or a mix of oregano, basil, thyme and rosemary)
1 large onion, sliced
1 Tablespoon shortening or oil for browning
2 Tablespoons tomato paste
3 cups of beef broth
4 potatoes, chopped into 1/2 inch cubes
1 16 oz bag of mixed vegetables


~Season beef with salt, pepper, garlic powder and italian seasonings.
~Melt shortening in a 6 quart pot on stove top. Add onion slices and cook until tender and translucent.
~Add beef and brown on all sides.
~Add tomato paste...cook for 2-3 minutes.
~Carefully pour beef broth into pot.
~Bring to a boil and then lower heat to simmer.
~Simmer for 3-4 hours.
~Add prepared potatoes and frozen vegetables, cook over medium heat until potatoes are tender...careful not to boil...check frequently to make sure it's not sticking to the bottom of pot.

Serve with bread. Serves 8.

*Rachel, you could use stewing venison in place of the beef...I am sure that would be spectacular! Also, for two people, just cut all the ingredients in half...then you could have leftovers for lunch or another dinner!

Success!!

Yesterday, I attempted a new recipe for my crockpot...it was a success! Very, very tasty and tender. Here are a few pictures of my finished meal:
It looks messy and mushy, but it was SO good! There are actually 5 rolled chicken breasts under all that yummy-ness...still rolled around some homemade stuffing.

Here is my dinner plate. I did do the whole green beans sauteed' in olive oil and garlic.


Recipe follows in previous post. Enjoy!

New Recipes!

Hello, fellow chefs! I have been very long in posting and I apologize. I have been cooking, but haven't been able to take pictures of what I've prepared. I think the pictures make such a difference that I wanted to wait until I had some to share.

So, my first recipe is a pot roast recipe. I make my pot roast in the crock pot. On a side note...I LOVE MY CROCK POT!! I use it all year long. In the cold winter months, it's such a cozy feeling to know I have dinner bubbling away in the crock pot and in the hot, summer months, I plug it in out on the front porch! (seriously!!) It keeps the house cooler and I still have the freedom of dinner being cooked all day without me doing much at all!!


Pot Roast dinner:


1 3-4 pound chuck roast for slow cooking
1 cup beef broth, burgundy wine or plain water
1 Tablespoon thyme leaves
Garlic powder
Salt
Pepper

Put roast into crock pot. Pour broth (or whatever liquid you desire to use) over roast. Season with thyme, garlic powder, salt and pepper. Cover and cook on low for 8-10 hours. (you have to get up early to start this dinner!!)

At about 1 hour before the roast is done, prepare potatoes to steam in chunks. Also, prepare some other vegetable to serve along with potatoes and roast. (you can cook the roast with carrots and potatoes, if you cut them small and put them under the roast in the crock pot...I prefer to cook things separately.)

At about 15 minutes before you want to eat, remove roast from crock pot to platter.
Mix 1/2 cup flour with 1/2 cup cold water in a seal able container. Shake well. Add to broth in crock pot, stir to blend. Cook for 15 minutes on high. Salt to taste.


The other crock pot recipe is for chicken breasts. I found a similar recipe and tweaked it! It's in the crock pot as I type this...we can't wait to try it! (Stay tuned: I'll update how it was after dinner tonight...)

Stuffed Chicken breasts in the crock pot


This is my homemade stuffing.

I dried out some bread, broke it up into chunks, added some poultry seasonings.
I sauteed' about a half cup each of celery and onion in 4 Tablespoons butter until soft.
Added about 1 1/2 cups chicken broth and mixed it all together.


I stuffed 5 chicken breasts that I had pounded to about 1/4 inch thick. I browned them in 2 Tablespoons butter and put them into the crock pot.


Poured over a jar of Alfredo sauce (about 2 cups). (the original recipe called for 2 cans of cream of celery soup...I don't really like the flavor of those types of soups, so I used my Alfredo sauce)


*Side dish idea for this meal: garlic and whole green beans sauteed' in olive oil until caramelized.

Update to come!

FYI

If you direct your attention to the side of my page, you will see that I have added a link to a website that helps you if you want to analyse the calorie count in any recipe. If you have the servings per recipe, you can find out how many calories are in the dish per serving just by listing the ingredients and amounts. If you don't have the servings per recipe, you can still input the ingredients and amounts, then divide the final calorie amount by how many servings you think it will make.

In the past I have used this site for my own counting of daily intake. It's pretty neat! Hope this helps those of you who are counting calories.

Chewy Ginger Snaps

You gotta try these! They are wonderful and very, very easy!

Chewy Ginger Snaps

3/4 cup oil
1/4 cup molasses (use same cup you measured oil and the molasses just slips out!)
1 cup brown sugar
1 egg
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
2 teaspoons cinnamon
2 teaspoons ginger
1/2 cup granulated sugar to roll cookie dough in before baking.

Preheat oven to 350 degrees.

~In a large bowl, combine oil, molasses, brown sugar, and egg.
~Add flour, baking soda, salt, cloves, cinnamon and ginger.
~mix well

Put extra 1/2 cup of granulated sugar into a small bowl. Roll dough into 1" balls and roll each ball in the sugar. Place sugared balls 2 inches apart on a baking sheet lined with parchment paper.

Bake for 8 minutes or until slightly golden brown.

Makes 2-1/2 dozen amazing cookies! They are soft and chewy...so good! Perfect for fall enjoyment!!

Fish Chowdah

1/4 pound bacon
1 large onion, chopped
1/3 cup flour
5 medium potatoes, chopped small, + 1 cup water to cook them in.
4 cups water or clam juice
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 3/4 pounds cod or haddock
1 cup of half and half

~Cook potatoes in microwave save bowl with 1 cup water for ten minutes or until tender
~Fry bacon in a large pot until crisp, remove to paper towels to drain.
~Saute' chopped onion in bacon fat until translucent.
~Add flour, cook for one minute.
~Add cooked potatoes and water cooked in.
~Add remaining 4 cups of water or clam juice.
~Bring to a boil, add salt and pepper
~Cut fish into bite sized pieces. Add to chowdah. Cook until it flakes. (five minutes)
~Add half and half. Sprinkle with dried parsley.
Serves at least 8 people.

Pumpkin muffins

I would have posted pictures of the actual muffins, but they are no longer available for documentation!! So, you'll just have to make these and see for yourself how amazing they are! (especially this time of year with a morning cup of coffee!)

Pumpkin Muffins

1 1/2 cups pumpkin puree' (fresh or canned)
1/2 cup + 2 Tablespoons oil
3/4 cup brown sugar
1/4 cup white sugar
2 eggs
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnuts, finely chopped (optional)
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger

Preheat oven to 375 degrees.

~Spray 12 muffin baking pan with non-stick cooking oil.
~In a large mixing bowl, combine pumpkin, oil, brown and white sugars, eggs and vanilla.
~Beat until well blended
~In a smaller bowl, combine all dry ingredients, including nuts. Blend well.
~Add dry ingredients to wet ingredients.
~Stir only until blended. Do not overmix!
~Spoon batter into prepared muffin pan.
~Bake for 25 minutes.
~Cool for one minute, remove from pan.

(150 calories per muffin)

*Variation: You can bake this batter in a 13x9 greased pan and drizzle with a glaze for a more dessert-ish type result. Very good either way! (bake for 30 minutes, or until done)

Fireside Coffee

2 cups powdered cocoa mix
2 cups powdered coffee creamer
1 cup instant coffee (regular or decaf)
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

~Mix all ingredients, place in tins or jars.
~To enjoy a cup, mix 2-3 heaping Tablespoons
add mix to 2/3 cup hot water. Enjoy!


Variations:
~Omit the spices and crush 1 cup of after dinner mints to add to mixture.
~Use flavored coffee creamer.

Make it special by adding whipped cream and sprinkling a 1/2 teaspoon of mix on top of all. Pretty!

Baked Polenta

5 cups water
1 cup coarse-ground yellow cornmeal
1 jalapeno, seeded and minced (I used a part of a pepper, so as to not make it too spicy.)
3/4 cup shredded Monterey Jack
2 tablespoons butter
1 teaspoon salt

Preheat the oven to 375 degrees F.

In a large pot, bring water to a boil, add salt. Whisk cornmeal into boiling water. Cook on very low until thickened and tender for about 15 minutes, stirring often. Add pepper, cheese, butter, and salt. Butter a 9x13 inch baking dish. Pour polenta into baking dish and bake 45 minutes. Turn on broiler and broil until bubbly, 2 to 3 minutes.

Serve with pasta sauce, if desired.

Roasted Applesauce

This recipe is amazing. If you like roasted vegetables, you will love this applesauce recipe. It is not runny; it is thick and rich and tastes like apple pie filling!



10 whole apples (Macintosh, Fuji, etc) I cored my apples, but left the skin on.
1/4 cup water
2 Tablespoons butter(cut in small pieces)
1/3 cup brown sugar
1 teaspoon lemon juice
dash of coarse salt
1/2 teaspoon cinnamon
dash nutmeg
dash ground cloves

Preheat oven to 425degrees.

~Put water, sugar, butter, lemon juice and salt into a roasting pan. I used the bottom of my broiler pan.
~Place apples on top of sugar mixture, put in oven and roast for 30-40 minutes or until tender.
~Put apples through a food mill or press mixture through a strainer to remove skins.
~Add spices.
Enjoy!

Bread and Butter pudding

A delectable old-fashioned dessert that emerges puffy from the oven, then falls slowly; golden and slightly crusty on top, it's soft and spoonable inside. Some purists don't even care to flavor this pudding with vanilla and cinnamon, preferring just the good buttery flavor.

Bread and Butter pudding

~lots of soft butter
~7 slices of good quality white bread (not wonder variety)
~1 quart (4 cups) of milk
~3 eggs, slightly beaten
~1/2 cup sugar
~1/4 teaspoon salt
~1/2 cup raisins
~1 teaspoon vanilla (optional)
~1/2 teaspoon cinnamon (optional)

Preheat the oven to 325 degrees.

Butter a 2 quart baking dish.

Spread a generous amount of butter on one side of each slice of bread and line the bottom and sides of the baking dish.

Mix together the milk, eggs, sugar, salt, raisins and vanilla and cinnamon, if you are using them, and pour over the bread.

Place any extra pieces of bread on top and press down so they are submerged.
Let stand for 10 minutes.

Bake covered for 30 minutes, then uncover and bake for 30 minutes more.

Serve with ice cream or whipped cream.

Irish stew

The simple goodness of lamb and roast vegetables tasting of themselves. So delightful on a autumn evening.

Irish Stew

-2 pounds boneless shoulder of lamb, in 1 1/2 inch cubes
-2 Tablespoons shortening
-1 cup 1/2 inch carrot slices
-1 cup cubed white turnip
-1 potato, peeled and cubed
-1 onion, sliced
-salt to taste
-freshly ground pepper

Take care to trim off most of the lamb fat.

Melt the shortening in a heavy pot, add the lamb cubes, and brown them well on all sides.

Stand back while you pour 2 cups of boiling water over the lamb-it will sizzle and sputter.

Cover and simmer for one hour.

Add the carrot, turnip, potato, onion and salt and pepper, cover and simmer 30 minutes longer or until the vegetables are tender.

Serves 6

Pasta Ponza and Zucchini Parmesan

Pasta Ponza

•2 cups red cherry or grape tomatoes, halved
•1/4 cup capers, rinsed and drained
•1 tablespoon extra-virgin olive oil, plus extra for drizzling
•1/2 teaspoon kosher salt, plus extra for seasoning
•1/4 teaspoon freshly ground black pepper, plus extra for seasoning
•1/2 cup Italian-style seasoned breadcrumbs
•1 pound medium shells
•1 1/4 cups fresh Parmesan cheese, grated
•1/4 cup chopped fresh flat-leaf parsley

Preheat the oven to 375 degrees F.

Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.

While tomatoes bake, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.


Zucchini Parmesan

2 very large zucchinis or 4 medium, sliced about 1/4 inch thick
2 cups dry Italian style bread crumbs
1 cup flour
3 eggs, mixed with 1/2 cup water
Oil for frying

1 jar of pasta sauce
1/2 lb of shredded mozzarella cheese
a handful of fresh basil, chopped
Coat sliced zukes in flour, then soak in egg mixture...dredge in bread crumbs and fry in oil until browned on both sides. Drain on paper towels. (I did this part of the recipe after lunch...to make it easier on myself...just refrigerate until needed)

Pour half the jar of sauce into the bottom of a 9x13 pan. Layer fried zucchini with cheese in three layers. Cheese will be sprinkled sparsely. Pour second half of pasta sauce on top.

Bake in oven for 30-35 minutes at 375 degrees. (I baked the pasta ponza tomatoes at the same time...worked out great)

Apple Muffins

1 peeled, tart apple, chopped small
1 egg
3/4 cup milk
1/2 cup oil
1/3 cup brown sugar
2 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon

Preheat oven to 400 degrees
Mix milk, egg, oil and apple in a large bowl.
Mix dry ingredients in a medium bowl.
Add dry ingredients to wet. Mix just until combined.

Grease muffin tin. Fill each about 3/4 full.

Topping:
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup finely chopped walnuts

Sprinkle topping on muffins before baking. Bake for 20 minutes.

These are a family favorite. Very good with a cup of tea. (you can see Wynne anxiously awaiting her muffin...)

Zucchini pancakes

Many years ago, my sister-in-law Cindy, gave me this recipe. It's a really good way to use zucchini! (and I have a bumper crop of zukes this year!)


Grate two medium zucchinis:


Add to beaten eggs, add dry ingredients, mix well.


Heat 3 Tablespoons of oil in a large frying pan, drop like pancakes into pan:


Brown on both sides:


Tonight, I served my zucchini pancakes alongside my teriyaki crockpot chicken thighs:



Zucchini Pancakes

2 Medium Zucchinis, grated, with excess water squeezed out.
2 beaten eggs
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon oregano
Sour cream

~Heat oil to 350 degrees in a large frying pan. (same temp as frying pancakes)
~Beat eggs in large bowl, add grated, drained zukes.
~In a smaller bowl, mix dry ingredients, add to egg and zuke mix.
~Drop by tablespoons into hot pan.
~Brown on both sides, just like pancakes.

Keep warm in a 170 degree oven on platter covered in paper towels.
Serve with sour cream if desired.

Bread n' Butter Pickles

Some of the bounty from my garden...


Sliced cukes, onions and red pepper...1/4 cup salt to brine overnight:


Brined cukes:


Boiling in vinegar, sugar and pickling spices:


Canned pickles!



~Here's the thing, I didn't make a huge recipe. It was a lot of work. I don't think I'll post the recipe. You can find pickle recipes everywhere...but I do suggest that you make it worthwhile. Do a big batch at one time.

Maybe I'll use the rest of my jars to make fresh packed dills...hmmm....we'll see!

Peach Pie and Blueberry Cake

Fresh peaches

My new friend: Parchment paper

In go the peaches!

Cut it already, will ya?!

Peach pie with homemade vanilla ice cream


Peach Pie

7 fresh peaches, peeled and sliced
1 T. lemon juice
1 cup sugar
1/4 cup flour
1/4 t. cinnamon
2 T. butter

Oven 425 degrees. Mix peaches with lemon juice. Mix sugar, flour, cinnamon together. Stir into peaches. (I usually mix them together in a gallon bag) Arrange peaches in pie pan lined with dough. Dot with butter. Cover with top crust. Flute and bake for 35-40 minutes.

Find pie crust recipe HERE

Blueberry cake with lemon glaze:

Blueberry cake

2 cups flour
1 cup sugar
1 T. baking powder
1 t. salt
1/3 cup soft butter or margarine
1 cup milk
1 egg
2 cups fresh blueberries

Heat oven to 350 degrees. Grease a 13x9 baking dish. Beat all ingredients except for blueberries. Spread half of the batter in the prepared dish. Sprinkle one cup of the blueberries on top. Spread other half of batter on top of blueberries. (the batter will be sparse...don't worry it will bake into berries!) Sprinkle second cup of blueberries on top. Bake for 35 minutes. Cool for 15 minutes.

Glaze with 1 cup confectioners sugar mixed with 2 Tablespoons of lemon juice. Enjoy!

Sorry!

This blog has taken a back seat lately....I do intend to update it soon with a movie for your viewing pleasure!!

Check back!

Lamb and Raisin pie

Saute' ground lamb


I improvised and added spinach to the recipe:


Allspice sounds weird, but it was amazing!


Brush the puff pastry with and egg wash before baking.


SO yummy! I will make this one again.


1 1/2 pounds ground lamb
2 cups chopped onion
1 tablespoon minced garlic
2 14 1/2-ounce cans diced peeled tomatoes, drained
3/4 cup brown raisins (put them in a micro-safe bowl and add 1/4 cup water, cover and nuke for a minute and leave covered for a few minutes to hydrate them.)
1 teaspoon ground allspice
1/3 cup pine nuts, toasted
3 tablespoons chopped fresh mint


1/2 package frozen puff pastry (1 sheet), thawed (*see note at bottom)
1 egg, beaten to blend


Sauté lamb in large nonstick skillet over medium-high heat until cooked through, breaking up meat with fork, about 7 minutes. Using slotted spoon, transfer to plate. Pour off all but 1 tablespoon drippings from skillet. Add onion and garlic; sauté until; tender and golden, about 5 minutes. Return lamb to skillet. Add tomatoes, raisins and allspice and simmer until juices evaporate, about 5 minutes. Stir in pine nuts and mint. Season with salt and pepper.

Preheat oven to 425°F. Roll out puff pastry sheet on floured work surface to 14-inch square. Put filling into a 13x9 baking dish. Lay puff pastry over and brush on egg wash. Bake for 20 minutes.

*Disclaimer: I had some puff pastry but not enough. I don't know why it didn't "puff" up like it should...maybe it was an old batch...but the finished pie was just as tasty. I do suggest that you make sure that your pastry is fresh. I imagine that you could make a pie crust, but there is something about puff pastry and lamb that is so classic!
Also, I didn't have the pine nuts on hand, but I used chopped almonds instead. I guess it wasn't such a big deal, but maybe the pine nuts would have been better.
All in all, this pie was a great success. The family enjoyed it very much.

Grilled bread or pizza

A couple of years ago, I discovered that I can actually grill pizza dough! I make my pizza dough recipe and divide it into two balls. I make a tray with all the fixings I'll need, dough included, and then go out to a preheated grill. Just flatten each ball into an oblong shape and brush on olive oil before placing it, oil side down, directly on the grill. Brush the top side with more olive oil and flip over with a spatula. Add whatever pizza toppings you want, turn the heat to low, close cover and grill until it is cooked. (keep an eye on the underside, you might have to move it away from the direct flame...you don't want it to get too crispy!) The cheese will melt, the toppings will sizzle, and it will be THE best pizza you ever had! Crunchy on the outside and chewy on the inside.
Here are a couple of pictures of our grilled cheese bread from last night's dinner:



p.s. you can replace the olive oil with melted butter and the cheese with cinnamon sugar to make a dessert bread. Serve it with an easy frosting glaze for dipping. Oh ya!

Clam Fritters

Not many people are fans of seafood, but this is one of those side dishes that almost makes you forget it is made with clams. It isn't at all fishy! Dipped in tarter sauce (equal mixture of mayo and relish) these fritters are fab!

Heat oil to 350 degrees...I LOVE my high temp thermometer. I use it to make candy, too.


This is a thick batter that is easily dropped from a spoon into the oil.


Fry on first side for about 3 or 4 minutes, or until you see small bubbles forming in batter top. (similar to frying pancakes, only in deeper oil)


Carefully turn with slotted spoon. Fry for one or two more minutes. Drain on paper towels.


My dinner plate. We also had fresh, baked cod. I made a sauce of sour cream mixed with parmesan cheese, tarragon, paprika and salt. Just spread on rolled up fish filets before baking in a 350 degree oven for 25 or 30 minutes. Very rich!



Clam Fritters

2/3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (6-1/2 oz) minced clams.
1 egg
3 Tablespoons milk (or soy milk)
1/3 cup diced onion

Cooking oil for frying. (about enough for 2 inches deep in frying pan)
~Heat oil in heavy frying pan to 350 degrees while you combine the batter.
~In a bowl, combine dry ingredients. Set aside.
~Drain clams, reserving 2 Tablespoons of juice; rinse clams, set aside.
~In a small bowl, beat egg, milk and reserved clam juice; stir into dry ingredients just until moistened.
~Add the clams and minced onions.
~Drop by large Tablespoon into hot oil. Fry for 3-4 minutes on first side, 1-2 minutes on second side. Drain on paper towels.

Feeling Amateur-ish

Last week, we watched "Julie and Julia". After watching, I decided that I am truly an amateur cook. I don't know how to make puff pastry, or bone a fish or duck, or even chop onions in a professional manner! I was humbled and felt like my doing this blog is pretty silly. I don't do anything special in the way that I cook. I use basic ingredients, in a run of the mill kitchen, with boring tools and a 10th grade culinary art background. Big deal! (is it at all impressive that I know what a "roux" is and have used it many, many times? Not really.)

I have some experience in stretching leftovers and making them appear yummy...but what's that? I can bake yeast bread, but when I perused Julia Child's (volume two) cookbook and found her French bread recipe, I was so overwhelmed!! She converted her oven to simulate a baker's oven. (lining it with tile and using a heated brick to create steam during baking!!) I am going to attempt this next time I bake my french bread.

I guess I just need to try new things and gain some more confidence. I would love to try my hand at "Filet de Boeuf en Croute" [Tenderloin of Beef in Pastry-Beef Wellington Brioche'] Sounds way out of my league...but according to Julia C., we American women can cook French!! (with her help!!)

So, again, I must apologize for neglecting my cooking blog...I just haven't felt inspired. I hope you continue to check back, as I am determined to add some new and interesting posts!

Bon Appetit!

Granola

6 cups rolled oats
2 cups mixed nuts and seeds (almonds, sunflower, flaxseeds, pumpkin or squash, etc)
1 cup unsweetened shredded coconut
1 teaspoon cinnamon (You could also use ground ginger, or a combination of the two)
1/4 cup brown sugar
3/4 cup honey
Dash salt

Preheat oven to 325 degrees

Place a baking pan (at least 9 x13—I actually use our big roasting pan) over medium heat on the stove top. Add the oats and toast, stirring for a few minutes. Add the coconut, nuts and seeds and spices and continue to toast for a few minutes more until everything begins to brown and become fragrant. Be careful not to let it burn...this happens very quickly!! Keep moving things around!

Warm the brown sugar and rice syrup in a small saucepan until the sugar dissolves. Pour over oats mixture and stir to thoroughly combine. Sprinkle with salt.

Bake for approximately 20 minutes (it depends on the size of the granola batch and the size of the pan). Check every 5-10 minutes or so and give it a good stir. Allow to cool and store in an air-tight jar.

30-1/3 cup servings at 130 calories each

Creamy Clam sauce and Pasta

This recipe is one that I have made for years. It is a cheesy clam sauce that is wonderful over a wide pasta like linguini.


This picture was taken as I added the fresh parmesan cheese. You can also use the "shaker" parmesan that is in the canister.

Creamy Clam sauce and Pasta

2 cups fresh mushrooms, sliced
2 cloves garlic
1/2 cup butter
1/2 cup flour
2 (6 oz) cans minced clams, drained and rinsed, but reserve liquid!
1/2 cup water
2 cups half and half
1/2 cup shredded parmesan cheese or shaker can cheese
1/4 teaspoon pepper

Brown mushrooms and garlic in butter. Sprinkle in flour, cook for 1 minute. Stir in clam liquid and 1/2 cup water and cook until thickened. Add clams, half and half, cheese, pepper and keep warm.

Serve over linguini.

Serves 6-8 people.

Zucchini Garden Chowder

Summer is coming and I'm sure there are those who plant gardens out there. If you are like me, you'll probably have extra zucchini and won't know what to do with it. Here is a very yummy recipe that my family loves.

(Melody made the batch pictured...she did a great job!)

Zucchini Garden Chowder

2 medium zucchini, chopped
1 medium onion, chopped
2 Tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth (sometimes I use bouillon cubes dissolved in hot water)
1 teaspoon lemon juice
1 14 1/2 oz can diced tomatoes, undrained
1 12 oz can evaporated milk (no substitutes)
1 10 oz package of frozen corn
2 cups shredded cheddar cheese
1/4 cup grated parmesan cheese

In a large soup pan over medium heat, saute' the zucchini, onion, parsley and basil in butter until the vegetables are tender. Sprinkle flour over and add salt and pepper. Cook for one minute. Slowly add chicken broth and lemon juice. Bring to a boil; cook and stir for 2 minutes. Add the tomatoes, milk and corn; bring back to a boil. Reduce heat, cover and simmer for 5 minutes. Just before serving, stir in cheeses until melted.
Serves 8-10

Apologies!

Hello fellow chefs! I feel bad that I have somewhat neglected my cooking blog...I have many ideas and would love to share them, but time has not been on my side lately. I don't want to  post just a plain old recipe without pictures...I think you would agree that pictures make it so much more interesting.
I do plan on posting something again very soon! As the season changes, I will be cooking in a very different way than I do in the winter months. I hope you continue to join me here at the table, as I love to share with you!

Amazing Oven Barbecued Chicken Tenders

Don't you just love the buffalo chicken tenders you can get at restaurants? Sometimes they are sweet and sour, and sometimes they are so spicy you need cool ranch dressing to dip them in!
Well, I recently found a great recipe that copies the tenders described above. The family LOVES them!


Frying before baking locks in the juice.


A basic honey/barbecue sauce for coating tenders.


After frying, brush on the sauce, then bake!


Amazing Tenders, homemade french fries, and green beans...classic!


Recipe:

4 whole chicken breasts, boneless, skinless
seasoned salt
garlic salt
pepper
2 Tablespoons Worcestershire sauce
1 cup barbecue sauce
1/2 cup honey
1/2 cup oil
1/2 cup flour

~Preheat oven to 400 degrees.
~Slice chicken into 1/2 inch strips. (you can also use wings for this) Place chicken in a large bowl and coat with worcestershire sauce.
~Put 1/2 cup flour in a gallon bag with seasonings, add chicken tenders, seal and shake to coat.
~Heat 1/2 cup oil on med/high in a large skillet. Fry chicken until golden brown. Place on a cookie sheet covered in aluminum foil, coated with cooking spray.
~Mix barbecue sauce and honey in a bowl. Coat each piece of chicken with a liberal amount of sauce.
~Bake for 10 minutes, turn pieces over and coat other side with sauce. Bake 10 minutes more.

Substitutions can be used for most of the ingredients, but the important part is to fry, then bake with the BBQ sauce. It is the most juicy, flavorful chicken! Well worth the time in preparation! To make the spicy buffalo version, just add some hot sauce to the barbecue sauce.

p.s. Melody loves to make a sandwich with the leftover chicken. She cuts up the chicken to bite sized pieces and puts it on bread. She shreds cheddar cheese on top and toasts the whole thing.