CROCKPOT BARBECUED CHICKEN

I tried out this recipe and absolutely loved it.  So easy and tastes so good.  I think you will like it too.

CROCKPOT BARBEQUED CHICKEN

Spray your crockpot with a non-stick cooking spray.  Put in two large boneless, skinless chicken breasts.  In a small bowl mix 1 cup of barbecue sauce (whatever your favorite is -- I used Sweet Baby Ray's original), 1/4 cup zesty Italian salad dressing, 1/4 cup brown sugar, and 1 tablespoon Worcestershire sauce.  Pour over chicken breasts.  Cook on high for 6 hours.  (I found I didn't need that long.  The thighs were finished in 4 hours.)  Shred the chicken and serve on rolls.

PIZZA ONION BURGERS (RACHAEL RAY)

These burgers are from the April 2018 issue of Rachael Ray Every Day magazine.

Rachael says:  Steak pizzalola (panfried steak with wine and pizza sauce) is an Italian American classic.  This recipe takes that idea and serves it up in burger form.

PIZZA ONION BURGERS
Makes 4
To get that pizzalola flavor, this burger is topped with onions cooked in a spicy tomato sauce.  I call them pizza onions.

PIZZA ONIONS:
2 tbsp. olive oil
2 large onions, quartered and thinly sliced
Salt
1 tsp. dried oregano
About 1/4 cup tomato paste
1 tsp. Calabrian chili paste or 1 tsp. crushed red pepper
1/2 cup red wine
1 cup chicken stock or water

BURGERS:
1 1/2 lb. ground sirloin
Kosher salt and black pepper
1/2 cup fresh flat-leaf parsley, finely chopped
6 tbsp. butter, at room temperature
3 cloves garlic, finely chopped
Drizzle of olive oil
4 slices each provolone and mozzarella (from the deli counter)
4 Italian rolls or 4-to-5-inch pieces of soft Italian bread, split
Little Gem lettuce leaves, sliced tomato, and basil leaves, for serving

In a large skillet, heat the oil, two turns of the pan, over medium.  Add the onions, season with salt and the oregano.  Cook, stirring often, until very soft, about 20 minutes.  Add the tomato paste and chili paste and stir until coated, about 1 minute.  Add the wine and stir until evaporated.  Add the stock.  Reduce heat to low.  Let the pizza onions simmer while you make the burgers.

Heat a large cast-iron skillet over medium high.

In a large bowl, season the beef with kosher salt and black pepper and mix together.  Form into 4 patties thinner in the centers for even cooking.

In a small bowl, mix the parsley, butter and garlic.

Drizzle the patties with oil.  Cook, turning occasionally, 7 to 8 minutes.  Top with the garlic butter, then the cheeses.  Tent with foil to melt the cheeses.

Top the roll bottoms with lettuce, tomato, basil, and the cheeseburgers.  Add the pizza onions and roll tops.

PASTRY FOR SINGLE CRUST PIE

I love pies.  I don't love making pie crust.  It never turns out right for me.  It's either so dry it falls apart or so sticky it's on my hands and not in the pie plate.  And then there was the time I kept adding flour and...  Well, let's just say it made good wallpaper paste.

This recipe, though, sounds easy enough even for me.  I'm going to give it a try.

PASTRY FOR SINGLE-CRUST PIE
1 1/4 cups all-purpose flour
1/4 tsp salt
1/3 cup shortening
4-5 tbsp. cold water

In a medium bowl stir together flour and salt.  Using a pastry blender, cut in shortening until pieces are pea-size.

Sprinkle 1 tablespoon of the water over part of the flour mixture, gently toss with a fork.  Push moistened dough to the side of the bowl.  Repeat, using 1 tablespoon of the water at a time, until all the flour mixture is moistened.  Form dough into a ball.

SOFT GINGERBREAD

This is a recipe my great-grandmother used to make as a treat for us kids.  I haven't had it in a long time.  I tried to make another recipe, but it didn't turn out.  I'm so glad I found her old cookbook with this recipe in it.

SOFT GINGERBREAD

Ingredients:
1 cup New Orleans molasses
1 cup sugar
1/2 cup butter, melted
1 cup water
4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon

Stir the molasses, sugar and butter together; add the water, then the flour, salt, soda and spices sifted together, and beat hard. Bake in two well-greased pans in a moderate oven about half an hour. 

Yes, this recipe from the late 1800s does not say what size pans nor what a moderate oven is.  I used a 9 x 13 pan and 350*F. oven.  (177*C)

When I took my first bite of this treat, all these wonderful memories came flooding back.  It was so good and I hadn't tasted this in many years.

This may not be the healthiest dessert, but it tastes great and after all, it's a treat for maybe once or twice a year, not a regular part of your diet.

GREEN EGGS AND LAMB BURGERS (RACHAEL RAY)

These burgers are from the March 2018 Rachael Ray Every Day magazine.

Rachael says:  I love Green Eggs and Ham.  I've often riffed on the book in my recipes.  This, however, is the first time I've gone with a pun rather than a literal interpretation.  I give you -- Green Eggs and Lamb!

GREEN EGGS & LAMB BURGERS
Makes 4

Green Harissa
1 tbsp. cumin seeds
1 tsp. coriander seeds
2 jalapenos, seeded and coarsely chopped
2 scallions, coarsely chopped
2 cloves garlic, crushed
1 cup (packed) mixed fresh cilantro and flat-leaf parsley
Juice of 1 lemon (about 1/4 cup)
Salt
About 1/4 to 1/3 cup extra virgin olive oil

Burgers
1 1/2 lb. ground lamb
Salt and pepper
1 tbsp. extra virgin olive oil plus a drizzle for the eggs
1 tbsp. store-bought red harissa paste or chili paste
2 cloves garlic, grated or pasted
1 tbsp. ground sumac or paprika
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cumin
1 tsp. fennel pollen or crushed fennel seeds
About 1/2 cup plain whole-milk yogurt
2 tbsp. fresh dill, finely chopped
4 large eggs
r brioche buns lightly toasted
Little Gem lettuce leaves
Thinly sliced tomatoes, seedless cucumber, and red onion

For the green harissa:
In a dry small skillet, stir the seeds over medium heat until tasted, about 1 minute or so.  Transfer to a food processor and pulse to coarsely grind.  Add the jalapenos, scallions, garlic, herbs, and lemon juice; season with salt.  With the machine running, stream in the olive oil to form a sauce; transfer to a bowl.

In a medium bowl, season the lamb with salt and pepper  Mix in 1 tsp. olive oil, the red harissa, garlic and spices.  Form into 4 patties (thinner in the centers for even cooking).

Heat a cast iron skillet over medium high.  Cook the patties for 7 to 8 minutes, turning occasionally; transfer to a plate.

In a small bowl, season the yogurt.  Mix in the dill.

In a nonstick skillet, heat a drizzle of olive oil over medium.  Crack in the eggs and cook until fried, over easy or medium.

Build the burgers by stacking the bun bottoms, the dill yogurt sauce, lettue, tomatoes, cucumber, onion, lamb patties, eggs, green harissa, and bun top.

GOLDEN CHICKEN AND AUTUMN VEGETABLES

GOLDEN CHICKEN & AUTUMN VEGETABLES

Prep time:  5 minutes     Cook time:  30 minutes
Ingredients:
4 chicken breast halves, skin removed
1 cup Swanson chicken broth
1 tbsp. chopped fresh parsley
1/2 tsp. dried rosemary leaves
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. garlic powder
1 large sweet potato, cut up
1 cup fresh or frozen whole green beans

COOK chicken in nonstick skillet until browned.

ADD broth, parsley, rosemary, thyme, garlic, potato and beans.  Heat to a boil.  Cover and cook over low heat 20 minutes or until done.  Serves 4.

ROASTED ASPARAGUS

Roasted Asparagus Recipe

This is such an easy side dish to make and goes with everything. Break the ends of your asparagus and lay on a sprayed dish or pan. Top with a quick splash of olive oil and then sprinkle with salt and pepper.

Top with chopped garlic.

Place in 400 degree oven and cook until the asparagus reaches the level you like. Its usually about 20 minutes. If you like your asparagus cooked to a very tender level I would cook without garlic for 10 minutes then add garlic to finish cook. This will help the garlic to not burn. 

Its that easy! 

 

Taken from ericasrunningjourney.blogspot.com

AU JUS RANCH CROCKPOT ROAST

Au Jus Ranch Crock Pot Roast

This is one of the easiest dishes I have ever made! Perfect to put in the crock pot before you head off to church or a work day.

Ingredients

1 3-pound chuck roast

1 1-ounce packet of dry ranch seasoning mix

1 1-ounce packet of dry au jus gravy mix

6 tbsp. butter

1/3 cup water

 

The How To:

• Add 1/3 cup of water into your crock pot then place the chuck roast on top.
•  Sprinkle the dry au jus mix on top, sprinkle the dry ranch seasoning mix on top of the chuck roast, then place 6 tbsp. of butter on top of the roast.
• Cook on low for 7-8 hours or until the meat is tender enough to shred.
• Shred and serve with the gravy.
• You can serve over mashed potatoes or rice.

I wanted my roast very tender so I cooked on high for 2 of the hours.

 

Taken from ericasrunningjourney.blogspot.com

LET'S TRAVEL TO RUSSIA - BLINI (RUSSIAN PANCAKES)

BLINI (RUSSIAN PANCAKES)

Basically, these are crepes.  Mix 2 tblsp. of sugar, 1 pinch of salt and 1 cup of flour.  Add 1 1/2 cups of milk, 2-3 eggs and 1/2 tsp. vanilla.  Whisk everything until the mix is smooth.  While whisking add another cup of milk and 2 tblsp. melted butter.

Brush a preheated skillet with butter and pour in about 3 tblsp. of batter.  When the edges are brown flip the pancake using a spatula.  Hold it for 10-15 seconds then remove from pan.  Place fried pancakes on a plate.  Serve with jam, berries or sour cream.  You can also stuff them with cottage cheese. 

LET'S TRAVEL TO BULGARIA - COLD CUCUMBER SOUP

COLD CUCUMBER SOUP

Put 2-4 cloves of garlic in a mortar.  Add 1/2 tsp. of salt and mash to make a paste.  Put two cups of plain yogurt in a bowl.  Add 2 oz. of walnuts, 2 tblsp. of olive oil, and the garlic paste.  Mix with 2 tblsp. lemon juice and 1/2 cup of water.  Season with salt and pepper.  Set aside for 1 to 1 1/2 hours.

Season 2 chopped cucumbers with salt and let it drain for 10 to 15 minutes.  Mix the cucumbers with the yogurt and stir together.  Serve the soup cold and and add chopped walnuts.  Drizzle with olive oil and add mint leaves if you want.

LET'S TRAVEL TO ITALY -- DELICIOUS PIZZA

Shape 2 lbs. of flour into a well.  Put 1 ounce of yeast, 1/4 cup of warm water and a pinch of salt in the center.  Knead the dough with your hands for 15 minutes.  The dough must become smooth.  Put the dough into a large bowl.  Cover it with a dish towel and keep it out of the sunlight.  Let it rise at room temperature for about two hours.

When the dough is ready, shape it into a flat disc.  Spread it with tomato sauce.  Add garlic, mushrooms, black olives and cheese.  Bake in 450*F. oven for 15 minutes or until the cheese is melted.

Buon appetito! 

OVEN FISH AND CHIPS

Oven Fish and Chips

WebMD Recipe from EatingWell.com

Fish and chips are traditionally sold wrapped in paper to soak up all the grease—not a good sign. To cut the calories in half and reduce the fat, we coat the delicate fish in a crispy cornflake crust and then bake it along with sliced potatoes. Serve with: Coleslaw and malt vinegar or lemon wedges.

Ingredients

Prep: 25 minutes | Total Time: 45 minutes

• 1 1/2   pounds russet potatoes, scrubbed and cut into 1/4 inch thick wedges
• 4   teaspoons canola oil
• 1 1/2   teaspoons Cajun or Creole seasoning, divided
• 2   cups cornflakes
• 1/4   cup all-purpose flour
• 1/4   teaspoon salt
• 2   large egg whites, beaten
• 1   pound Pacific cod, or haddock, cut into 4 portions
• canola or olive oil cooking spray
  
  

Instructions

1. Position racks in upper and lower third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray. Set a wire rack on another large baking sheet; coat with cooking spray.
2. Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely with paper towels. Toss the potatoes, oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread on the baking sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes.
3. Meanwhile, coarsely grind cornflakes in a food processor or blender or crush in a sealable plastic bag. Transfer to a shallow dish. Place flour, the remaining 3/4 teaspoon Cajun (or Creole) seasoning and salt in another shallow dish and egg whites in a third shallow dish. Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the ground cornflakes. Place on the prepared wire rack. Coat both sides of the breaded fish with cooking spray.
4. Bake the fish on the upper oven rack until opaque in the center and the breading is golden brown and crisp, about 20 minutes.

Nutritional Information

---

Makes: 4 servings

• Calories325
• Fat5 g
  • Saturated fat0 g
• Cholesterol43 mg
• Carbohydrates45 g
  • Dietary fiber3 g
• Protein24 g
• Sodium331 mg

* Nutritional Guidelines based on the USDA's MyPlate Standards.

TWICE-BAKED POTATOES WITH BACON AND EGGS

Take baked potatoes up a notch -- yum!

twice-baked potatoes with bacon and eggs

Time:  1 hour 40 minutes
Serves:  4

4 large russet potatoes
6 slices bacon
1/4 cup milk, warmed
1 cup shredded cheddar cheese (about 4 ounces) 
2 scallions, thinly sliced, plus more for topping
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground pepper
4 large eggs

1.  Preheat the oven to 375*F, and line a baking sheet with parchment paper.  Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave, turning halfway through, until tender, about 16 minutes.  Set aside until cool enough to handle.

2.  Meanwhile cook th bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes.  Drain on paper towels, reserving the drippings.  Roughly chop 4 slices and break the other 2 slices in half; set aside.

3.  Slice off the top 1/4 inch of the potatoes, lengthwise.  Scoop the flesh from 3 potatoes into a medium bowl, leaving a 1/4-inch-thick shell.  Repeat with the remaining potato, but discard the flesh.  Add 2 tablespoons of the reserved bacon drippings and the warmed milk to the bowl, and mash with a potato masher or a fork until smooth.  Stir in the cheese, scallions, parsley, chopped bacon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

4.  Season the inside of the potato skins with salt and pepper.  Divide the filling among the skins, then press the back of a spoon down the center of the filling to create a long, deep well.  Brush the outside of the skins with the remaining bacon drippings, and transfer to the baking sheet.

5.  One at a time, crack an egg into a small bowl, then carefully pour it into a potato.  (It's OK if some of the egg white overflows.)  Transfer to the oven and bake until the whites are set, 20 to 25 minutes. Season with salt and pepper, and top with more scallions and the halved bacon strips.

Taken from HGTV Magazine, January/February 2017 issue. 
 

GERMAN BEE STING CAKE

German Bee Sting Cake

Ingredients

• 1 stick plus 6 tablespoons Land O Lakes butter, softened, divided
• 3/4 cup Mountain Ridge honey, divided
• 2 teaspoons Mccormick vanilla extract, divided
• 1/2 cup sliced Fisher almonds
• 1/4 cup Domino sugar
• 2 Eggland’s Best eggs
• 1 3/4 cups plus 1 tablespoon Gold Medal all-purpose flour
• 1 tablespoon Clabber Girl baking powder
• 1/2 teaspoon Morton salt
• 1/2 cup TruMoo milk
• 2 cups Borden heavy cream
• 1 (3.4-ounce) package Jell-O instant vanilla pudding and pie filling mix

Instructions

• Preheat oven to 375 degrees F. Coat bottom and sides of a 9-inch springform pan with cooking spray, and line bottom with wax paper; set aside.
• In a small saucepan over medium-high heat, melt 6 tablespoons butter and 1/2 cup honey. Bring to a boil, reduce heat to low, and simmer 2 minutes. Remove from heat and stir in 1 teaspoon vanilla and the almonds; let cool.
• In a large bowl, beat remaining 1 stick butter and the sugar until creamy. Add remaining 1/4 cup honey, the eggs, and remaining 1 teaspoon vanilla; beat until thoroughly mixed.
• In a medium bowl, combine 1-3/4 cups flour, the baking powder, and salt; mix well. Gradually beat flour mixture and milk into batter until smooth. Spread batter evenly in pan. Sprinkle remaining 1 tablespoon flour on top, and lightly press down with fingers. Pour almond mixture evenly over flour.
• Place pan on baking sheet and bake 30 to 35 minutes, or until toothpick comes out clean. Let cool. Remove springform pan ring, invert cake onto baking sheet, and remove bottom of pan and wax paper. Invert cake top side up onto platter. Slice cake in half horizontally.
• In a medium bowl, beat heavy cream until stiff. Add pudding mix and beat until thoroughly combined. Spread mixture onto bottom half of cake. Place top of cake over cream mixture. Serve or refrigerate until ready to serve.

CHICKEN AND RICE CASSEROLE

One of the most appealing aspects of this chicken casserole is how little preparation and cleanup is actually required. Since you're cooking the rice and chicken together in the same casserole dish, cooking them is as easy as pouring the ingredients in a single dish and popping them in the oven. As for cleanup, you just have that one dish to worry about.

Ingredients

- 1 cup of raw rice (185 grams) - Arborio or Bomba rice are idoneous for baking, but they may be expensive where you live. Try regular white or brown rice instead.
- 3 boneless and skinless chicken breasts.
- 1 package of dry onion soup mix
- 1 can of cream of mushroom soup - If you cannot find it where you live, it's basically an easy bechamel with mushrooms and evaporated milk. Try to make your own and freeze it so you can use it whenever you need!
- 3/4 onion, roughly chopped
- 1 package of mushrooms, chopped (optional)
- 1 bundle of spinach, chopped (optional)
- 2 cups of water
- Salt and pepper to taste

Directions

1. Preheat your oven to 320 F (160 C). Lightly grease a casserole and place your raw rice evenly on it. Slice the chicken and place it over the rice.

2. Add the chopped onion. If you're going to use the mushrooms and the spinach, now it's the time to add them too. It'll add some extra vitamins to the mixture! If you're not a fan of this combination, try other veggies instead. Just remember that when baking tomato or zucchini, you have to be careful because they add more liquids to the mix.

3. Mix the cream of mushroom soup, the dry soup mix and the 2 cups of water. Season to taste and pour the mixture over the rest of the ingredients.

4. Cook for 2 hours. Let it cool for 10-15 minutes before serving. 

CROCKPOT HAM, GREEN BEANS AND POTATOES

It doesn't get any easier than this!

CROCKPOT HAM, GREEN BEANS AND POTATOES

 

Ingredients

2 lbs of fresh green beans

2 lbs of ham

4 baking potatoes

1 small onion

Directions

Dice the ham, onion and potatoes. 

Put everything in the crockpot along with 3 cups of water and season to taste with pepper. 

Put on low for about six hours.

 

BAKED OATMEAL

Just the thing for a cold winter day.  Or even a fall one.

BAKED OATMEAL

*Ingredients:*

* 3 cups rolled oats

* 1 cup brown sugar

* 2 teaspoons ground cinnamon

* 2 teaspoons baking powder

* 1 teaspoon salt

* 1 cup milk

* 2 eggs

* 1/2 cup melted butter

* 2 teaspoons vanilla extract

* 3/4 cup dried cranberries

1.       Preheat oven to 350 degrees F (175 degrees C). 

2.       In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9×13 inch baking dish.

       3.    Bake in preheated oven for 40 minutes. I would definitely add apple slices and raisins to it.

 

Golden Summer Squash and Corn Soup

WebMD Recipe from EatingWell.com

Total Time: 30 Minutes

Pureed summer squash makes a delicious base for this summery squash and corn soup. Start your meal with the soup or enjoy it as a light lunch. Fresh thyme and briny feta cheese give it fabulous flavor. For a variation, try the soup with any herb you have on hand or goat cheese in place of feta.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, chopped
• 2 medium summer squash (about 1 pound), diced
• 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
• 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
• 1/4 teaspoon salt
• 1 cup fresh corn kernels (about 1 large ear)
• 1 teaspoon lemon juice
• 1/4 cup crumbled feta cheese

Instructions

Step 1

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.

Step 2

Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta. 

© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to EatingWell.com

BANANA BREAD

BANANA BREAD... only 4 ingredients!

1 box yellow cake mix
2 eggs
4-5 overripe bananas, mashed
 Pecans (optional)

Mix everything together in a large bowl.
Fill two medium or one large greased loaf pans.
Bake at 350*F for 40-45 minutes.
 

ROASTED CAULIFLOWER

I made this for dinner last night and it turned out really good.  I'm going to be making it again.

ROASTED CAULIFLOWER

Cut up a head of cauliflower into fairly large pieces.  Put in bowl.  Add olive oil to coat.  Add salt, pepper, garlic and a little grated parmesan cheese.  Mix well.

Put on cookie sheet.  Roast at 400* for 30 minutes turning often.