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Showing posts from November, 2012

Turkey Pot Pie

So on my quest to use up ALL of the Thanksgiving leftovers, I took one of our favorite classics, chicken pie, and swapped in the turkey. This is a delicious recipe. If you want to make it ahead, just make the filling and refrigerate, making the topping the night of dinner and then baking. Preheat Oven Temperature: 350 degrees Filling Ingredients: 3 Tablespoons Butter 1/2 Cup Chopped Yellow Onion 1/2 Cup Thinly Sliced Carrots 1/2 teaspoon Salt 1/2 teaspoon Ground Black Pepper 2 Tablespoons All Purpose Flour 1 1/2 Cups No Salt Added Chicken Broth 1/2 Cup Whole Milk 2 Cups Shredded Cooked Turkey 1 Cup Frozen Peas Topping Ingredients: 3 Cups Herb Seasoned Stuffing Crumbs 3 Tablespoons Melted Butter 1 Cup No Salt Added Chicken Broth Preparation Instructions: 1. In a large skillet, melt the butter. Add the onions and carrots. Season with salt and pepper. Cook on medium heat for 15 minutes or until tender. If the onions appear to be cooking too fast, reduce the he

Pork Fried Rice

Any time you have a large family gathering, the leftovers can seem to never end. One key to getting through all the extra food is to morph them into something totally different. Since we love Asian food, it is our go-to. I created this pork fried rice after watching some very close friends make their traditional fried rice at Hmong gatherings. This recipe is easy and uses ingredients you already have in your cabinets. Ingredients: 3 Tablespoons Butter 1 Cup White Rice 1 Cup Chicken Broth, no salt added 1 Cup Water 3 Tablespoons plus 1 teaspoon Canola Oil 3/4 Cup Carrots, finely diced 1/2 Cup Onion, chopped 1 Large Garlic Clove, sliced 5 Button Mushrooms, quartered 2 Cups Cooked Ham, cubed 1 Cup Frozen Peas 5 Tablespoons Soy Sauce 1 Tablespoon Teriyaki Sauce 2 Eggs 1. In a large saucepan, melt 1 Tablespoon butter. Pour 1 cup uncooked white rice into the butter and sautee for 1 minutes. Add the chicken broth and water. Stir. Bring to a simmer. Cover and reduce h

Lighter-than-Air Waffles

I love good, homemade waffles; however, until yesterday I only had a thin waffle iron and I love the deep nooks in a belgian style. So now that I have a "real" waffle maker, it was time to get into the kitchen and make some fluffy goodness. I have tried several versions of my recipe and this morning it was finally perfect. The batter is very light and the waffle comes out crisp on the outside (if you set your maker to the darker setting) and airy on the inside. Even my husband said "These are really light and moist!" If you are worried about a heavy feeling after breakfast, don't worry about it with these because they are so light that you do not feel the bloated feeling at all. These would be a great recipe to have for a holiday brunch. Ingredients: 1 1/3 Cups All-Purpose Flour 4 teaspoons Baking Powder 1/2 teaspoon Salt 4 teaspoons Sugar 1/2 teaspoon Ground Cinnamon 1/4 Cup Melted Butter (4 Tablespoons) 1 3/4 Cup Whole Milk 1/2 teaspoon Vanilla 2 E

Better-than-Pie Cooked Apples

I LOVE COOKED APPLES! The tender fruit with the rich syrup glaze paired with a warm, flaky biscuit is one of my favorite foods of all time. While I normally serve these with biscuits, I can see them as an indulgent topping for pancakes, french toast, or even as a filling for an apple pie cinnamon roll.....hmmmmm, I see all sorts of recipes to come! The best thing about this recipe is that it is very minimal in ingredients but huge on return! Ingredients: 1 Large Granny Smith Apple 3 Tablespoons Butter 2 Tablespoons Light Brown Sugar 1 Tablespoon Sugar Pinch of Salt 1/4 teaspoon Cinnamon 1. Peel and decore a large granny smith apple. Slice the apple into 1/4 inch slices. 2. In a saucepan, melt butter over medium low heat. 3. Add the sliced apples to the pan. 4. Add the sugars, salt, and cinnamon to the pot. 5. Gently stir to coat all the apples. 6. Cover with a tight fitting lid. Reduce heat to low and allow to simmer. Gently stirring occasionally. 7. Allow to cook

Cornbread Stuffed Chicken

Last Saturday night, my husband and I went out for a date to our favorite brewery. The great thing about this place is that the food is just as outstanding as the tap. I decided to finally try the stuffed chicken breast and man was I hooked! I immediately told my husband that we would be recreating the recipe at home. So tonight was the night. I made my cornbread earlier in the week so that it would be ready to use and then it was complete in under an hour, sides and all. I also made a quick mushroom pan gravy for dipping (not pictured). Preheat Oven Temperature: 375 degrees Ingredients: 4 Large Boneless, Skinless Chicken Breasts 2 Cups Cornbread , crumbled 1/2 Small Yellow Onion, chopped (2 Tablespoons) 1 Small Garlic Clove, minced 3 Strips Bacon, cooked crisp and chopped 1 Cup Baby Spinach, finely chopped 4 Tablespoons Butter, melted 1/8 teaspoon Salt 1/8 teaspoon Black Pepper 1. In a large bowl, combine cornbread, onion, garlic, bacon, spinach, salt and pepper.

Yellow Country Cornbread

Ok. If you are from the South or have ever visited, you know there is good cornbread, bad cornbread, and GREAT cornbread. This cornbread falls into the GREAT category. Although it is simple at it roots, it is the perfect base for your heart's desire. If you want Mexican-style, throw in some chopped peppers, cheddar, and kernel corn. However, I just love this classic. I sometimes make it as muffins for brunch or entertaining and always get rave reviews. Tonight this was simply as a deliciously moist bread and the leftovers will be used for a different recipe later this week --- you will have to come back to see what it morphs into. With this recipe in your pocket, you will NEVER say you don't have enough time to make a quick bread. Preheat Oven Temperature: 425 degrees Ingredients: 1 1/3 Cup Self-Rising Yellow Corn Meal (Tenda-Bake brand) 2 Tablespoons Sugar 1/4 Cup Vegetable Oil 3/4 Cup Whole Milk 1 Egg, beaten 1. Spray a 6x8 glass baking dish with non-stick spray

BBQ Pork Cheese Fries

This recipe comes from one of our favorite indulgences at a local restaurant, BBQ Cheese Fries. When we were looking for a great alternative for using up some leftover pork, this is what happened. Sometimes the best ideas do come out of sheer necessity. Do not judge until you have tried! Serve them with a side of ketchup, sour cream, or extra barbecue sauce. Your taste buds will thank you! This recipe would also be great for parties and gatherings. 4 cups Frozen French Fries 2 cups Pulled Pork 3 Tablespoons Carolina Style BBQ Sauce 1 cup Shredded Cheddar Cheese 1. Prepare your fries as directed by the package but make sure to get them extra crispy. I used a deep fryer and cooked until golden brown. 2. While the fries are cooking, place the pork and sauce in a skillet over medium low heat and cover with a lid. Stir occasionally to prevent burning. Allow the meat to warm for 7-10 minutes. This step is necessary to remove extra moisture from th

Slow Cooker Spicy Pulled Pork

This is a variation of my Spicy Shredded Beef recipe with the use of a 8 pound pork shoulder. Normally I would do the Beer Butt BBQ with this cut of meat, but we wanted to mix it up. The great thing about this recipe is that the sauce is thin enough to just serve as a moisture for the meat and additional sauces of choice can be added. I also love the versatility of this recipe; with this one recipe my family was able to eat wraps, sandwiches, and, probably the best way, as pulled pork cheese fries ! Another bonus is that this was a slow cooker recipe. Ingredients: 8 Pound Pork Shoulder 12 ounces Chipotle in Adobo 24 ounces Water 1 Large Yellow onion, quartered 2 Tablespoons Garlic Powder 2 Tablespoons Salt 4 Tablespoons Apple Cider Vinegar 2 Tablespoons Worcestershire 1. Place the pork shoulder into the slow cooker fat side up. 2. Top with the chipotles in adobo sauce. 3. Without pouring over the top of the pork, so as to not disturb the chipotles, add the water, oni

Give-Me-More Meatball Lasagna

I will be honest, lasagna is normally like a "four letter word" in my house. I am not a big fan and my husband definitely is not. However, last weekend we decided to try something new and create a meatball lasagna. The compromise was made by him getting to have meatballs and I got to add the spinach. The result was nothing short of AMAZING! The leftovers were wonderful and it got better even a couple days later. The great thing about this meal is that you can assemble it ahead of time, cover and store in the refrigerator and then bake off on the night of the meal. Preheat Oven Temperature: 350 degrees Ingredients: 4 Cups  Marinara Sauce 4 Cups  Entertaining Meatballs  , cut in half 15 ounces Part-Skim Ricotta Cheese 9 ounces Frozen Spinach, thawed and drained 1 Egg 1/4 Cup Grated Parmesan Cheese 8 Lasagna Noodles 1 Tablespoon Vegetable Oil 1. Heat a large pot of water on the stove over medium-high heat until it comes to a boil. Drizzle in vegetable oil

Entertaining Meatballs

Homemade meatballs are a staple in my home. I normally make large batches and then freeze the leftovers in a freezer bag for use with quick meals such as meatball subs or spaghetti and meatballs. This is the basic meatball recipe and can be used for a variety of dishes, as well as easy entertaining with barbecue sauce or sweet and sour sauce in a slow cooker. These particular meatballs were used in my meatball lasagna. Preheat Oven Temperature: 350 degrees Ingredients:               1/2 Pound 80/20 Ground Beef 1/2 Pound 93/7 Ground Beef 1 Egg 1/4 Cup Grated Parmesan 1 Small Yellow Onion, Finely Chopped 2 Cloves Garlic, Minced 2 Tablespoons Milk 1/2 teaspoon Salt 1/4 teaspoon Black Pepper 1/8 Cup Plain Bread Crumbs Pre-cooked Meatballs 1. Combine all ingredients, minus bread crumbs in a large bowl. Using your hands, yes you have to get messy, thoroughly mix the ingredients. 2. Add the breadcrumbs, a little at a time, until it comes together in a ball. Depending on

Better-Than-Jarred Marinara

  My husband loves when the garden is bountiful and tomatoes are overflowing because he knows that homemade marinara sauce is on its way. Although I will admit that there are a few times when in a time crunch that I will use a store bought marinara, but whenever possible, it is homemade for me. Part of the reason is because one of my fondest memories from childhood is helping my mother can her homemade sauce. The process was a day filled with standing by the stove, cleaning jars, and then preserving the fruits of our labor for the year to come. While I have not done the large scale process in years, because I prefer to preserve just tomatoes and then have them ready for whatever I need, I still love to make sauce from scratch. I know, I know. You are saying, "But I don't have time..." Well, the truth of the matter is that the process is pretty set it and forget it at its core. Once you have a taste of a homemade sauce, I think you will agree that it is worth the effort

Italian Braised Chicken Thighs

I have to admit, chicken thighs are not my favorite cut of meat; however, my husband happens to prefer them because of their richer tasted. So when I was looking for a midweek meal, I turned to my refrigerator and then got creative. Because of the high fat content, braising is the perfect combination for chicken thighs. I served the dish with my easy buttered potatoes  and sautéed spinach, I think it would be great over some buttered noodles. My husband also pointed out that this would work well for campfire cooking in a dutch oven. Ingredients: 1 teaspoon Vegetable Oil 2 Pieces Thick Sliced Bacon, cut into small chunks 4 Skin-On Chicken Thighs 2 Small Yellow Onions, thinly sliced 2 Cloves Garlic, sliced Pinch of Red Pepper Flakes Pinch of Sugar 1/2 teaspoon Italian Seasoning 1/4 teaspoon Black Pepper 1/2 teaspoon Salt 1 Tablespoon Sherry 1 Tablespoon Chicken Broth 1 Tomato, diced Parsley for Topping 1. In a dutch oven or other heavy pot, heat vegetable oil over

Quick Beef Chili

I am a sucker for really good homemade chili. Not the kind you eat with a spoon, but the chili you put on hotdogs, burgers, fries, etc. The beefy mixture that makes so many quick and easy dinners just a little more special. This is a version of my go to homemade chili. Ingredients: 1 Pound Ground Chuck 1 Medium Yellow Onion, chopped 2 Small Garlic Cloves or 1 Large Clove, minced 1/2 teaspoon Salt 1/8 teaspoon Dried Mustard 1/2 teaspoon Chili Powder 1/8 teaspoon Black Pepper 1/8 teaspoon Cayenne Pepper 3 Tablespoons Ketchup 1 Tablespoon Spicy Brown Mustard 1 Tablespoon Worcestershire 1 Tablespoon Sweet and Spicy BBQ Sauce 1. Brown your meat with the chopped onion and minced garlic over medium heat for 10 minutes. During the cooking, make sure to use a spoon to continually break down the meat. We are looking for very small clumps of meat for the chili. 2. Add the spices to the pan --- salt, dried mustard, black pepper, cayenne, chili powde