Kneaders Chicken Salad Sandwiches Recipe

Kneaders Chicken Salad Sandwiches Recipe:

(makes approx. 6-8 sandwiches)

Ingredients:

1/4 cup white vinegar
salt (to taste)
pepper (to taste)
1-1/4 cup mayonnaise
1-1/4 cup sour cream
4 stocks celery, chopped
1 bunch green onion, chopped
4-6 boneless, skinless chicken breasts; cooked and shredded

Directions:
Mix vinegar, salt, pepper, mayonnaise and sour cream together.  Mix celery, green onion and chicken in separate bowl. Mix all ingredients together. Let set overnight or for a few hours for the best flavor.  Serve on buns or rolls.

Spicy Chicken Rigatoni

This is a recipe from the menu at Buca Di Beppo. It is very spicy, but you can cut the crushed red pepper in half to cut down on the hot.

ingredients

• 1/4 cup oil
• 1/2 Tbs crushed red pepper
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 Tbs chopped garlic
• 6 oz chicken, sliced
• 3/4 cup. Marinara sauce
• 1/2 cup Alfredo sauce
• 2 tsp butter
• 1/4 cup peas
• 1 lb Rigatoni pasta, cooked according to package directions
• additional 1/2 t crushed red pepper (for garnish)

directions

• 1
  In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.
• 2
  Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.
• 3
  Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining sauce from the pan to the pasta. Garnish with crushed red pepper and serve.

notes

Instead of buying alfredo and marinara sauce separately, Bertolli makes a Parm Rosa sauce you can use instead. Use 1 1/2 cups of it when the recipe tells you to add the marinara and alfredo sauces.

Baked Sweet and Sour Chicken with Fried Rice

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

1 cup sugar

1/3 cup ketchup

1/3 cup distilled white vinegar

2 TB soy sauce

1 tsp garlic salt

       Start by preheating your oven to 350 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for 35 minutes.

Fried Rice                                                                                             

3 cups cooked white rice (day old or leftover rice works best!)

3 tbs sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!   **You could really play around with this rice too! Try adding some diced ham, or green onion :) Yum! 

Double Crunch Honey Garlic Pork Chops

Here is yet another Pinterest recipe.  We had this the other night, and it was to die for!

What you will need:
6 center loin pork chops, well trimmed

Sift together:


1 cup flour
2 tsp salt
2 tsp black pepper
1 1/2 tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 tbsp paprika
1/2 tsp cayenne pepper


Make an egg wash by whisking together:


2 eggs
4 tbsp water


Season the pork chops with salt and pepper, then dip the chops in the flour and spice mixture. Dip the chop into the eggwash and then a final time into the flour and spice mix, pressing the mix into the chop to get good contact.


Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chops do not brown too quickly on the outside before they are fully cooked on the inside. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked chops into the Honey Garlic Sauce. Serve with noodles or rice.

Honey Garlic Sauce

In a medium saucepan add



2 tbsp olive oil
3 – 4 cloves minced garlic


Cook over medium heat to soften the garlic but do not let it brown. Add:


1 cup honey
¼ cup soya sauce
1 tsp ground black pepper


Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Honey Spiced Glazed Chicken

I found this recipe on Pinterest and it was SO GOOD.
* I used what chicken I had, which was boneless skinless chicken breast and it was great.

Ingredients:

1 package boneless skinless chicken thighs (you should get about 8 thighs per package)
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon red pepper flakes
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup honey
2 tablespoons apple cider vinegar

Directions:

Mix spices together and set aside.
Mix honey and cider vinegar and set aside.
Un-tuck chicken thighs so they are flat. Cover both sides in seasoning, set flat onto sheet pan. When all chicken as been seasoned put under broiler* (I put mine on low just so I don't worry about burning the chicken)
Cook for 5-7 minutes on one side and flip. Cook for a 5-7 minutes on other side. Flip again and then baste the chicken in honey/cider mixture. Be sure to really get the chicken covered. Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze. It may smoke a little but this is completely normal.
Take chicken out of oven and let rest for a few minutes before devouring. You don't want to burn your mouth with all that hot honey glaze!

Quinoa Mac and Cheese

Ingredients

• 1 1/2 cups quinoa, rinsed and drained
• Veggies of your choice (optional)
• good pinch of salt
• a few grinds of seasoning salt
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup soy milk or non-fat milk
• 1 1/2 cups grated Cheddar cheese, more for sprinkling
• Optional- Crushed Red Pepper, Panko Bread crumbs for topping
• Toppings (optional)- salsa, hot sauce, sour cream, scallions

1. Lightly saute any veggies you would like in this dish. 
2. Cook quinoa to packaged instructions until fully cooked. (About 15 minutes)
3. Preheat oven to 350 F. Coat 13x9 inch dish( or 8 individual ramekins) with cooking spray.Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Add garlic, salt, and seasoned salt.  Mix in veggies and other ingredients if desired.  Stir very well and let some of the cheese melt.  Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, until bread crumbs are browned. 

Baked French Fries & Salt-free Ketchup

Ketchup
Makes 1 cup
Ingredients:  

• 1 6-ounce can no-salt-added tomato paste
• 1 half of an apple diced (with or without skin)
• 1/3 cup water
• 1 tablespoon lemon juice
• ¼ teaspoon garlic powder
• ¼ teaspoon dried oregano

Instructions:
Combine all ingredients in a blender or Vitamix until smooth.
Notes: 1/3 cup apple juice may be substituted for the apple and water. 1 tablespoon vinegar may be substituted for the lemon juice.
Preparation: 5 minutes


Baked French Fries
Serves 4
Ingredients:  

• 3-4 potatoes washed and unpeeled; any variety (russet, Yukon Gold, sweet potato, or yam), cut into ¼-inch x ¼-inch lengths

­
Instructions:
Place cut potatoes on a cookie sheet lined with parchment paper or a silicone baking mat.
Bake at 400 degrees for 15 minutes.
Take out and flip the fries over and bake for another 15 minutes, or until they are golden brown and puffed up.
Serve immediately with ketchup or mustard.
Notes: Add some flavor by placing the cut potatoes into a plastic bag with ½ teaspoon garlic powder (or dried herb/spice of your choice) and shaking to coat the potatoes before baking.
Preparation: 10 minutes
Cooking time: 30 minutes

Winger's Sticky Fingers Copycat Recipe

I found this recipe on Pinterest and decided to give it a try.  To my amazement it was very good!  I like it better than the restaurants version. 

1 pkg. frozen breaded chicken strips (We used Tyson brand)

6 Tbl. Frank's Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste as good)

4 Tbl. water

1 1/2 c. brown sugar

Chicken:

 Prepare the chicken strips as directed on the back of the package.

Sauce:
 Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.

Pour sauce over chicken, and enjoy!  Serve with ranch dressing for dipping- homemade is always the best!

Serves 2-3 people.

Parmesan Chicken with Garlic and Herbs

4 boneless, skinless chicken breasts
2 tsp. crushed garlic (garlic puree from a jar is perfect here)
1/4 cup extra virgin olive oil
1/2 tsp poultry seasoning (I used Penzeys)
1/4 cup whole wheat Panko bread crumbs
1/4 cup finely grated Parmesan cheese

Combine crushed garlic, olive oil, and poultry seasoning in small pan and heat 1 minute, until just warm.

Trim all visible fat and membranes from chicken breasts, then make small crosswise slits about 1/2 inch apart down the length of each chicken breast, being careful not to cut too far into the chicken. (This helps the garlic and herb flavor penetrate the chicken more.) Put chicken into zip loc bag, pour heated oil over, and marinate all day in refrigerator.

To cook, take chicken out of refrigerator and let it come to room temperature for a few minutes while you preheat oven to 425.

Mix bread crumbs and parmesan (pulse a few times in food processor if the mixture isn't fine enough.) Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into it, pressing on as much of the coating as you can.

Place each chicken piece in casserole dish which has been sprayed with nonstick spray or olive oil. Bake until chicken is firm and cooked through, about 25 minutes, then put under the broiler to brown more if desired.

Chicken Alfredo Roll Ups

Ingredients:



9 lasagna noodles

2 ½ cups alfredo sauce (optional homemade recipe below)

2 cups cooked, shredded chicken

oregano

garlic salt

3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente.

 

Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Serves 3, 3 roll-ups each

The Best Garlic Alfredo Sauce

 ½ cup butter

2 ounces cream cheese

2 cups heavy cream (or substitute half and half)

2 teaspoon garlic powder

½  tsp. fresh minced garlic

salt and freshly ground black pepper

½ tsp dried oregano

⅔ cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.

BlogThis!

Baked Spaghetti

Sounds pretty amazing doesn't it?  That is because it is!  For this recipe I made my own spaghetti sauce from my tomatoes and basil in my garden, so that made it extra scrumptious!  If you do not want to make your own sauce, I am sure your favorite jarred sauce would do just fine.

Homemade Roasted Garlic Basil Tomato Sauce
-10-15 tomatoes from your garden (Roma, Heirloom, Big Boys)
- Fresh or dried basil
- Garlic salt
- Olive oil
Preheat oven to 450 degrees.  Cut each tomato in half and put on a baking dish.  Sprinkle tomatoes with garlic salt and drizzle with olive oil. Roast tomatoes for 40 minutes.  Let tomatoes cool for about 10 minutes, then blend in blender.  I added my dried basil during this part of the process and then canned the sauce.  If you are making the same day, then just blend and save for later.

Baked Spaghetti
- Homemade tomato sauce (or store bought if you do not want to make your own)
- 1/2 lb of sweet italian sausage
- 1/2 lb of hot spicy italian sausage
- 3 TB brown sugar
- Italian seasoning to taste
- Black pepper to taste
- Dried basil
- 1/2 small yellow onion
- Spaghetti noodles
- 1/2 C shredded mozzarella cheese
- 1/2 C shredded cheddar cheese

 
Dice your small onion and saute on medium heat until soft.  Add meats and brown.  Add your tomato sauce and all other seasonings and bring to a boil.  Boil for 5 minutes and then reduce heat and simmer for 6 hours.  I know it seems like a REALLY long time, but trust me, it allows the flavors to blend well.  I usually cook my sauces for 2 days.  Once the sauce has cooked for what seems like forever, then remove from heat and preheat your oven to 425 degrees.

While your oven is preheating, cook your noodles, but make sure they are about 2 minutes under cooked from al dente.  Drain noodles and add to a baking dish, and then pour sauce over it.  Mix sauce and noddles well and add cheese to the top. Bake for 20 minutes or until the cheese is bubbly.

Fully Loaded Cheesy Potato Soup

Ingredients

• 4 tablespoons butter
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 rib celery, finely chopped
• 2 cloves garlic, finely chopped
• 1/4 cup all-purpose flour
• Salt and freshly ground black pepper
• 3 cups chicken stock
• 1 cup whole milk
• 1 (12-ounce) bottle light-bodied beer
• 2 large russet potatoes, peeled and chopped
• 2 cups grated extra-sharp Cheddar (about 8 ounces)
• Dash hot sauce
• Dash Worcestershire
• Sour cream, for topping
• 4 slices bacon, cooked crisp, for topping
• 2 tablespoons chopped fresh chives, for topping

*I made mine without the beer and it was just as tasty!

Directions

In a large saucepan over medium heat, melt the butter. Add the onion, carrot, celery, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the pan and continue to stir for 2 minutes to toast the flour. Add salt and pepper, to taste. Gradually whisk in the stock, then the milk and the beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potato is tender, about 20 to 30 minutes.

Remove the pan from the heat and using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add the cheese a handful at a time, stirring until melted and smooth after each addition. Season the soup, to taste, with hot sauce, Worcestershire, and salt and pepper.
Divide the soup among bowls and top with sour cream, crisp bacon and chopped chives.

Rosebud’s Butter-Topped White Bread

I found this recipe on Pinterest and decided to make it.  The original post is here.  Very yummy, Enjoy!

Servings: 2 loaves (feel free to halve this recipe for just one loaf)

 

Ingredients
4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)
3/4 cup warm water
1/4 cup granulated sugar
1 tablespoon salt
3 tablespoons unsalted butter, room temperature and cut into pieces
2 and 2/3 cup additional warm water
9-10 cups all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves
Additional butter/cooking spray, for greasing your rising bowl and loaf pans
 

Instructions
1. In the bowl of your standing mixer fitted with the paddle attachment, dissolve the yeast in 3/4 cup of warm water, about 5 minutes.
2. Add the sugar, salt, butter, additional 2 and 2/3 cup warm water, and mix gently to combine.
3.  Slowly add 5 cups of the flour, mixing on low speed until smooth.
4. With the mixer on its lowest speed, slowly add the remaining flour until the dough is smooth.
5. Switch to your dough hook attachment and knead the dough for 10 minutes. ***Now, if you have a smaller mixer, I would recommend kneading the dough in two portions so as not to burn your motor out-this is a lot of dough.  Alternatively, you can knead all of the dough by hand.
6.  While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as two loaf pans .
7.  Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray.  Cover, and set in a warm place to rise for 1 hour.
8. After an hour, punch down the dough and divide it into two portions.
9. Working with one portion at a time, roll (with a rolling pin) the dough out into roughly 12″ x 12″ rectangles, making sure that the thickness of the dough is uniform throughout.
10.  Slowly and tightly roll up each rectangle, sealing the edges firmly.
11.  Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans.  Repeat with the second loaf.  Cover the loaves, set in a warm place, and let rise until doubled, about another hour.
12.  Place one rack on the lowest position in the oven and preheat the oven to 425 degrees.
13. Bake the loaves for 15 minutes, then cover each loaf with aluminum foil to prevent the tops from browning too much.
14.  Once covered with foil, bake for an additional 15 minutes.
15. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter.
 

100% Whole Wheat Bread

I just made this bread and it is YUMMY!  I used molasses, but I am sure honey is just as great.

1 to 1 1/4 cups lukewarm water*

1/4 cup vegetable oil

1/4 cup honey, molasses, or maple syrup

3 1/2 cups King Arthur Premium 100% Whole Wheat Flour

2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe

1/4 cup Baker's Special Dry Milk or nonfat dried milk

1 1/4 teaspoons salt

*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate

1) In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.

2) Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.

3) Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

4) Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.

5) Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.

Yield: 1 loaf.

 

 

Tips about baking  

• Why the range of water in the dough? A lot depends on the weather, the season, and how you measure flour. You'll need the lesser amount of water in the summer; or when it's humid/stormy; if you measure flour by weight; or if you sprinkle your flour into the measuring cup, then level it off. You'll need the greater amount of water in winter; when it's dry out, and the humidity is low; or if you measure flour by dipping your cup into the canister, then leveling it off.
• The liquid sweetener you choose makes a difference. Molasses produces the darkest loaf, one with old-fashioned flavor. Honey yields a lighter, milder loaf. Maple syrup makes a less-sweet loaf — unless you use real maple syrup, in which case it'll be similar to a loaf made with honey, albeit with a faint hint of maple.
• If you're someone who tends to taste whole wheat as somewhat bitter, try substituting 1/4 cup of orange juice for 1/4 cup of the water in this recipe. A bit of orange juice tones down whole wheat's somewhat tannic taste.

Zucchini Bread

Ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 teaspoon lemon juice
• 1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Homemade Pizza Sauce

-Roma Tomatoes (15)
-Olive Oil
-1 tsp sugar
-1/4 tsp oregano
-1/4 tsp basil
-1/4 tsp thyme
-1/4 tsp garlic powder
-1/4 tsp salt
-1/8 tsp pepper
-1 bay leaf
-1/2 tsp lemon juice


Preheat oven to 450 degrees.  Core, cut and half roma tomatoes and place on greased baking sheet.  Drizzle with olive oil and season with salt and pepper.  Bake for 30 minutes or until tomatoes are caramelized.  Remove from oven and allow to cool for 10 minutes.  Place tomatoes in blender and blend on high for 15 seconds.  Pour in container or jar.  Add all of the remaining ingredients and mix well. Enjoy!

I personally canned a few jars and kept the jar out that was not all the way full.

Single Serving Cookie

 

I have to admit I am ADDICTED to these cookies...  It took a few times of me making them to figure out the correct time for my microwave, so keep that in mind if it doesn't turn out quite right the first couple of times.

 

 

1 tbsp. butter, melted

1 tbsp. white sugar

1 tbsp. brown sugar

3 drops of vanilla

pinch of salt

1 egg yolk

1/4 c. flour

2 tbsp. chocolate chips

In a bowl, mix together the butter, sugars, vanilla, and egg yolk.

Add in the flour and salt. Mix until combined. Add in the chocolate chips.

Put the dough into a small microwaveable bowl, ramekin, or coffee cup.

Microwave for 40-60 seconds or until the cookie looks done.  I find that in my microwave I need to do 60 seconds and I let it sit for about 2 minutes to cool and continue to cook.  And of course it is best with a tall glass of milk… Enjoy!

 

Chicken Noodle Soup

 

Ingredients

Stock:

• 1 (2 1/2 to 3-pound) fryer chicken, cut up
• 3 1/2 quarts water
• 1 onion, peeled and diced
• 1 1/2 to 2 teaspoons Italian seasoning
• 1 teaspoon lemon-pepper seasoning
• 3 cloves garlic, minced
• 4 bay leaves
• 3 chicken bouillon cubes
• Kosher salt and freshly ground black pepper

Soup:

• 2 cups sliced carrots
• 2 cups sliced celery, with leafy green tops
• 2 1/2 cups uncooked egg noodles
• 1 cup sliced mushrooms
• 3 tablespoons chopped fresh parsley leaves
• 1/3 cup cooking sherry
• 2 teaspoons chopped fresh rosemary leaves
• 1 cup grated Parmesan, optional
• 3/4 cup heavy cream, optional
• Seasoning salt
• Freshly ground black pepper
• Crusty French bread, for serving

Directions

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

Garlic Dill Pickles

These garlic dills will forever change the way you approach pickles. If you've never canned before, you can make it easier on yourself and make them as refrigerator pickles. However, for those of us who love stashing away a little bit of summer for later in the year, canning instructions are also included.

Ingredients

serves 10 to 12, active time 30 minutes, total time 1 week

• 2 quart kirby cucumbers (approximately 3 pounds)
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups filtered water
• 2 tablespoons pickling salt
• 8 garlic cloves, peeled
• 4 teaspoons dill seed
• 2 teaspoons black peppercorns
• 1 teaspoon red chili flakes

Procedures

1. Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
2. Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
3. Combine vinegar, water and salt in sauce pan and bring to a boil.
4. Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
5. Pour the brine into the jars, leaving 1/4 inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
6. Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
7. Wipe rims and apply lids and bands (don't screw them on too tightly).
8. If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
9. When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
10. If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.
11. Let pickles rest for at least one week before eating.

Basil-Garlic Tomato Sauce

The name says it all. Combine tomatoes, basil and garlic for a sauce you can serve any time.  (I used yellow and red tomatoes so that is why the sauce looks orange.)

You will need:

20 lb tomatoes (about 60 medium)
1 cup chopped onion (about 1 large)
8 cloves garlic, minced
1 Tbsp olive oil
1/4 cup finely minced, fresh basil
¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice
7 (16 oz) pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
3.) SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
4.) PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
5.) COMBINE tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
6.) ADD ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
7.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

Half Recipe

Makes about 3 (16 oz) pints

You will need:

10 lb tomatoes (about 30 medium)
1/2 cup chopped onion (about 1/2 large)
4 cloves garlic, minced
1-1/2 tsp olive oil
2 Tbsp finely minced fresh basil
¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice per hot jar
3 (16 oz) pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
3.) SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
4.) PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
5.) COMBINE tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
6.) ADD ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
7.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

Peach Freezer Jam

 

• 2 lbs peaches (enough to make 3 cups of mashed peaches)
• 4 1/2 C Sugar
• 1 Box Sure Jell (can use other brand but check their instructions)
• 2 T Lemon Juice

Peel and slice peaches. Mash up with potato masher or fork. They will be lumpy but that is okay. Measure out sugar in large bowl. Measure three cups of peaches and add to sugar. Add lemon juice. Stir well and sit aside so sugar can dissolve.

In sauce pot, place 3/4 C Water. Add fruit pectin (Sure Jell or Ball). Bring to a boil while stirring constantly. Boil for one minute. Pour into fruit mixture. Stir well until all sugar is dissolved.

Pour into clean 8 ounce jars (or plastic containers of choice) and leave 1 inch head space (instructions on package say leave 1/2 inch but most recipes say leave one so I go with tradition here). Using a damp paper towel, wipe around rim and sides of jar to remove any residue. Place lids on jars and let sit at room temperature for twenty four hours. After that time, place in freezer until ready to use. Store opened jars you are using in the fridge.

Thanks Southern Plate for the recipe

Bisquick Mix

Ingredients

• 3 1/4 cups unsifted all-purpose flour
• 1/2 cup sugar
• 1 cup nonfat dry milk powder
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt

Instructions

1. Mix all the ingredients together well.

Store the Bisquick mix covered either in the refrigerator or in the cupboard. I prefer to store it in my refrigerator. I put a lid on the bowl I used to make the Bisquick mix and put it in the refrigerator as is.

To Make Pancakes:
2 C mix
1 C milk
2 eggs
1 TB sugar
1 tsp baking powder
1 tsp vanilla

To Make Waffles:
2 C mix
1 1/2 C milk
2 TB vegetable oil
1 egg

To Make Biscuits:
2 1/4 C mix
2/3 C milk
Bake at 450 degrees for 8-10 minutes

Quinoa Salad

1 cup red quinoa  

1 cup red onion, diced

1 cup white quinoa                                         

½ bunch cilantro

2 quarts water                                                
½ pound frozen corn
½ cup red bell pepper, diced                          
1 cup black beans, rinsed &drained

½ cup green bell pepper, diced                      

1 cup Craisins

Bring the water to a boil.  Add quinoa and cook until it sprouts about 20 minutes.  Drain and blast chill.  Once it’s cold add onions, peppers, cilantro, corn and beans then add dressing below.

Dressing

¼ cup vegetable oil                                       
2 teaspoons kosher salt

3/8 cup red wine vinegar (half of ¾)             
1 ounce minced garlic
½ teaspoons coarse pepper                             
½ cup agave               

Quinoa can be found in any health food store or like a Whole Foods.  If you are in Utah, you can find it in the bulk section of Smiths.

Sweet Sausage Gravy

Ingredients

• 4 tablespoons Unsalted Butter
• 1/2 pound Uncooked Sweet Italian Bulk Sausage
• 1/2 Medium Onion
• 1/2 Medium Red Bell Pepper
• 1 tablespoon Crushed Red Pepper Flakes
• 1 tablespoon Minced Garlic
• 1/2 cup All Purpose Flour
• 4 cups Milk
• 1 Juice of Lemon
• Salt and Pepper
• 1/4 cup Grated Parmesan Cheese
• 3 tablespoons Fresh Flat-Leaf Parsley

In a medium saucepan, melt the butter over medium-high heat.

Add the sausage and cook it, breaking it apart with a wooden spoon, until nearly cooked through and thoroughly broken up, 8 to 10 minutes. Add the onion, bell pepper, garlic, and red pepper flakes and cook, stirring, until the mixture is soft and fragrant, about 3 minutes.

Sprinkle the flour over the mixture and stir until the flour is absorbed

Add the milk and cook, stirring, to break up any lumps in the flour and keep the sausage from burning. When the milk simmers, cook, stirring, until the gravy boils.

Stir in the lemon juice and season to taste with salt and pepper.

Cook for several minutes longer, stirring, until the gravy thickens. Stir in the cheese and parsley and serve.

 

 

 

Bacon Pancakes

 

Ingredients

• For the Pancakes:
• 8 Slices Bacon
• 2 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 3 tablespoons Sugar
• 2 Large Eggs (lightly beaten)
• 3 cups Buttermilk
• 4 tablespoons Melted Butter (slightly cool)
• For the Syrup:
• 2 tablespoons Bourbon
• 3 tablespoons Butter
• 1 cup Maple Syrup

For the Pancakes: Heat a griddle to medium-high heat. Fry the bacon until crispy and then transfer to a paper-towel lined plate.

Lower the heat to medium, and remove any excess bacon fat. You want there to be a thin layer for the pancakes.

Chop the bacon into crumbs and separate the crumbs into two piles.

In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine.

Add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still slightly lumpy.

Drop spoonfuls onto the griddle, and cook on each side until it bubbles, then flip over. Transfer to a warm oven while finishing the rest.

For the Syrup: In a small saucepot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and hot.

Cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until fully incorporated.

Serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs to serve.

Homemade Taco Seasoning

Ingredients

• 1 part chili powder
• 1 part ground cumin
• 1 part garlic powder
• 1 part onion powder
• 1/4 – 1/2 part crushed red pepper

Directions

1. Mix all the spices together and store in an airtight container.
2. Use sparingly. Or liberally!

Weight Watchers Pumpkin Chocolate Chip Cookies

Don't let the name fool you, this recipe is amazing.
 If you have ever had Harmon's Pumpkin Chocolate Chip Cookies, it tastes just like it.

Ingredients:
1 box of spice cake mix
1 small can of pumpkin
1/2 bag of mini chocolate chips (recipe calls for a whole bag, but I do not prefer that many)

Mix all ingredients together and place on greased cookie sheet.  If you are wanting to keep to Weight Watchers*, spoon tablespoon sized cookies on sheet.  Bake at 375 degrees at 18-20 minutes.

*Should yield 45-50 cookies if following Weight Watchers tablespoon method.  They are 2 Points Plus each. (This includes the whole bag of chocolate chips and a large can of pumpkin.  So if you use less chips and pumpkin, like I did, I would assume it would be less points, but I don't know how many.  I would just stick with 2 points each to be safe.)

Spicy Avocado Chicken Enchiladas

 

Yield: serves 4

Recipe Note: To make these as Spicy as their name, leave in the seeds in the Serrano Pepper and use a "medium" Salsa Verde. For those without the love of heat, seed the Serrano Pepper and use a "mild" Salsa Verde.

Ingredients:

for the sauce:
1 tablespoon butter
1 Serrano pepper, minced
2 garlic cloves, minced
1 tbsp flour
1 cup chicken stock
1 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro
1 cup medium salsa verde
1/2 cup fat free sour cream
for the enchiladas:
3 cups chopped cooked chicken breasts (about 4 breasts)
8 oz Cabot Monterrey Jack Cheese, shredded & divided
1 small yellow onion, chopped
3 avocados, peeled and chopped
8-10 flour tortillas

Directions:

Preheat oven to 375°F.
In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.
Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, Cabot Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.


*photo courtesy of ww.thenovicechefblog.com

Homemade Vanilla Ice Cream

Ingredients

• 4 cups (2 pts.) half-and-half or light cream
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 2 tablespoons vanilla extract

Instructions

• COMBINE all ingredients in container of ice cream maker; mix well.
• FREEZE according to manufacturer’s instructions. Freeze leftovers.
• REFRIGERATOR-FREEZER METHOD
• OMIT half and half. Combine sweetened condensed milk and vanilla in large bowl. Fold in 2 cups (1 pint) heavy cream, whipped (DO NOT use non-dairy whipped topping). Pour into 9 x 5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm.
• VARIATIONS
• PEACH ICE CREAM: REDUCE vanilla to 1 tablespoon; add 1 teaspoon almond extract and 4 drops yellow and 2 drops red food coloring, if desired. Add 2 cups mashed fresh or frozen peaches, thawed or 1 (16 oz.) can peaches, drained and mashed. Proceed as above.
• BANANA ICE CREAM: REDUCE vanilla to 1 tablespoon; add 2 cups mashed bananas (4 medium). Proceed as above.

Amazing Chicken Pot Pie

This is Jeff's favorite recipe and has been a hit with the family for sure!!

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Chocolate Cake AKA "crazy cake"

This is called Crazy Cake cause you are supposed to just throw everything into the baking pan, mix and put in the oven!  I call it amazing cake that actually comes out tasting better than the boxed mixes!

3 C flour
1 1/2 C sugar
2 t baking soda
3 T cornstarch
6 T cocoa
1 t salt
3/4 c oil
2 T vinegar
2 t vanilla
2 1/2 C water


Sour Cream Frosting

1 C. Butter

3 C. Powdered Sugar

1 tsp. Vanilla

2-3 Tbsp. Sour Cream

Beat all together until smooth.


Preheat oven to 350 degrees.  Mix all dry ingredients together and then add the wet. Pour in a sprayed pan or floured pan.  Bake at 35-40 mins depending on your oven.  Yeilds: 1: 9x13 pan or 2: 8x9 pans

Ham and Colby Jack Sliders

Ham and Colby Jack Sliders

-Ham

-Sliced Colby Jack Cheese

-Hawaiian Rolls

-Cube of Butter

- 2 TB Worcestershire Sauce

-1/4 tsp Garlic Salt

Melt butter and mix with garlic salt and worcestershire sauce. Put together sandwiches and pour mixture over them. Let soak in fridge for 30 minutes and then cook for 15-20 minutes on 350 in oven.