Bagels take II

I made the bagels again and used only 4 cups of flour, not the 4 1/2 cups and the dough was much silkier.

Magic Blondies

This recipe is courtesy of my new Martha Stewart Cookies cookbook.

2/3 cup sweetened flaked coconut
2/3 cup semisweet chocolate chips
2/3 cup chopped walnuts (about 2 1/2 ounces)
2/3 cup dried cherries or cranberries
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
9 tablespoons (1 1/8 sticks) unsalted butter, softened
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract

Preheat oven to 350. Line a standard 12-cup muffin tin with paper liners; set aside. Stir together coconut, chocolate, walnuts, and cherries in a medium bowl; set aside.

Whisk together flour, baking powder, and salt in a medium bowl; set aside.

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in 1 cup coconut mixture.

Divide batter among muffin cups, filling each about three-quarters full. Sprinkle remaining coconut mixture over tops. Bake blondies until a cake tester inserted into center comes out with a few crumbs but is not wet, about 25 minutes.

Blondies can be stored in an airtight container at room temperature up to 2 days.

All done!!


Of course I "needed" to sample one and it was fabulous!!!

Savory Pot Roast

Savory Pot Roast

1 can Campbells Condensed French Onion Soup
1 pouch brown gravy mix
6 medium potatoes, cut into quarters
6 large carrots, cut into 2 inch pieces
6 or 7 garlic cloves, peeled
3 1/2 to 4 pound boneless beef bottom round roast or chuck pot roast

Stir the soup, dry gravy mix, potatoes, garlic and carrots in a crock pot. Add the beef and turn to coat.

Cover and cook on low for 8 to 9 hours or until the beef is fork tender. (or on high for 4 to 5 hours)

Taco Tater Casserole

Taco Tater Casserole

2 lbs ground beef (or turkey)
1/4 cup chopped onion
1 envelope of taco seasoning (or homemade)
2/3 cup water
1 can whole kernel corn, drained
1 can condensed fiesta nacho cheese soup (I am using plain cheddar cheese soup)
1 package (32 oz) frozen tater tots

In a skillet, cook beef and onion over med heat until the meat is no longer pink. Drain. Stir in taco seasoning and water. Simmer uncovered for 5 minutes. Stir in corn and soup.

Transfer to a greased 13x9 baking dish. Arrange tater tots in single layer over the beef mixture. Bake uncovered at 350 for 30-35 minutes or until potatoes are crispy and golden brown.

Taco Seasoning

Homemade taco seasoning

1 tbsp. chili powder
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
1/2 tsp. salt

Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a package of store bought seasoning mix.

Basic Bread Machine White bread (1 pound)

I am going to make a small loaft (1 pound) to go with dinner tonight.

2/3 cup warm water
4 tsp unsalted butter (softened)
3/4 tsp salt
2 cups bread flour
3 tbs dry milk powder
1 tbs sugar
1 1/2 tsp Bread Machine yeast

Add ingredients to bread machine pan in the order suggested by the manufacture.

Recommended cycle: Basic/white cycle medium/normal crust. Time bake feature can be used.

Cookies!

I treated myself to a new cookbook today!

Cookies are the treat that never disappoints. Whether you’re baking for a party or a picnic, a formal dinner or a family supper–or if you simply want something on hand for snacking–there is a cookie that’s just right. In Martha Stewart’s Cookies, the editors of Martha Stewart Living give you 175 recipes and variations that showcase all kinds of flavors and fancies. Besides perennial pleasers like traditional chocolate chip and oatmeal raisin, there are other sweet surprises, including Rum Raisin Shortbread, Peppermint Meringue Sandwiches with Chocolate Filling, and Lime Meltaways.

Bagels

Courtesy of Breadworld



One dozen bagels

1 1/4 cup warm water

2 1/2 tsp salt

4 to 4 1/2 cups bread flour

1 tbs sugar

2 1/2 tsp Bread Machine Yeast

Directions

Measure water, salt, flour, sugar and yeast into bread machine pan in the order suggested by manufacturer.

Process in dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make moderately stiff dough.

Divide dough into 6 (9, 12, as desired) pieces; shape into small balls. With a floured finger, poke a 1-1/2-inch hole in each ball. Place shaped bagels on greased baking sheet; cover with plastic wrap and refrigerate 4 to 24 hours.

Remove from refrigerator and allow shaped dough to warm to room temperature, about 30 minutes.

In a deep pan, heat 2 quarts water over medium heat to a simmer. Add 1 tablespoon sugar and 2 teaspoons salt. Drop bagels into simmering water. Cook 1/2 minute, turn and cook another 1/2 minute.

Drain on paper towels.

Set bagels on a greased baking sheet. Mix egg white and 1 tablespoon water, brush on bagels.

Sprinkle with coarse salt, sesame, caraway or poppy seed if desired.

Bake at 425oF for 25 to 30 minutes. Remove from sheets. Cool on wire rack.

PICTURES: (they aren't very pretty, but they are YUMMY!!!)

Dough is all done.

Ready to be portioned out into 12 bagels

All portioned out and holes poked in them

After a nice rest in the fridge (about 5 hours)

In the meantime, I toasted up some sesame seeds

Time for their quick dunk in the water

Egg washed and sesame seeds added

Fresh from the oven, I did bake them for almost 30 minutes, I like my bagels nice and brown and very crispy on the outside.

Not very pretty, but they are really yummy!!

Garlic Lime Chicken, with a kick

Garlic Lime Chicken, with a kick

Spice mixture:
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves
******
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

English Muffins

So I was in a baking kind of mood and all the Whole Wheat English Muffins were gone and the family was asking for more.

I made the Whole Wheat English Muffins that I had previously posted. But did not have enough whole wheat flour, so I subbed 1 cup of bread flour as noted in the recipe.

They also came out really well. I did cut them a bit bigger this time.


Doesn't this look really yummy???

Chicken Manicotti

Chicken Manicotti

1 jar (26 to 30 oz) spaghetti sauce
3/4 cup water
1 tsp garlic powder
1 1/2 lb uncooked chicken tenders (not the breaded kind) I am subbing chicken breasts and will cut them to size
14 uncooked manicotti shells (8 oz box)
2 cups shredded mozzarella cheese
chopped fresh basil if desired

Heat oven to 350

In a bowl mix spaghetti sauce and water. Spread about 1/3 of the sauce in an ungreased 13x9 baking dish.

Sprinkle garlic powder on chicken. Insert chicken into the uncooked manicotti shells, suffing from each end of shell to fill if necessary. Place shells on the spaghetti sauce in the baking dish. Pour remaining sauce evenly over the shells, covering completely. Cover tightly with foil.

Bake about and hour or until shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.

Sprinkl with basil.

Baked Sesame Chicken

Baked Sesame Chicken

2 tbs soy sauce
1/4 cup toasted sesame seeds
2 tbs all purpose flour
1/4 tsp sea salt
1/4 tsp cracked black pepper
4 boneless skinless chicken (I used 3 and cut them in half)
2 tbs unsalted butter, melted

Preheat oven to 400

Place soy sauce in a dish. On a place, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in a baking dish, then drizzle with melted butter.

Bake for approximately 30 minutes or until chicken is done and juice run clear.

Baste with drippings once during the cooking time.

Sesame seeds before toasting


Nice and toasted to a light brown

Ready to go in the oven

All done and ready for dinner later, smells good!

Whole Wheat English Muffins

Whole Wheat English Muffins, from recipetips.com


Prep Time: 2 hours
Cook Time: 15 minutes
Container: griddle or baking sheets
Servings: 12

Ingredients
1/4 cup warm water
1 package dry yeast (or 1 tablespoon)
2 cups whole wheat flour, plus more as needed
1 cup white flour, or use all whole wheat --muffins will be more dense
1 teaspoon salt
1 cup milk (I like to warm the milk a bit in the microwave for 30 seconds)
3 tablespoons oil
1 tablespoon honey or sugar
1 egg
cornmeal as needed


Directions
Sprinkle yeast over warm (about 105° F. is ideal) water and let stand until foamy, about 10 minutes.
In a large bowl, mix flour(s) and salt.

In a separate bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in the yeast mixture.

Add liquid to about half of the dry ingredients and mix well, with a stand mixer or by hand. Mix in remaining dry ingredients. Dough will be soft and somewhat sticky.

Turn dough out onto floured work surface and knead for several minutes. If too sticky to knead, add flour, a tablespoon at a time.

Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place (see TIP) until doubled in size. Rising time will depend on temperature; allow about 1 hour.
Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2" thick. Cut into approximately 3 inch rounds with a cookie cutter, tin can, or jar lid. If you wish, combine the scraps of dough into more muffins, handling as little as possible.

Cover the muffins with a towel and let rise for 20-30 minutes.

Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. You might need to sacrifice a muffin or two as doneness tests.

Remove to cooling rack as they finish cooking. Cook the rest in batches.

English muffins are traditionally split open with a fork, rather than cut, and then toasted, but they will be good however you do it.

TIP: To create a warm place for rising dough, microwave a glass of water for 2 minutes then put the bowl of dough into the microwave with the hot water. Heat from the water will provide an appropriate temperature--and the dough does not need to be covered, since it will not dry on the surface in this humid environment.

I am attempting to make the dough in my bread maker on the dough setting. I put all my wet ingredients in then the dry. Hopefully this works because I hate making bread by hand.


PICTURES!!!

Dough is all done in the bread maker



Patted it out

All cut out and ready to rise

After 30 minutes they are nice and puffy

Close up

On my lovely new griddle!

Close up

All done!

Now doesn't this look yummy???

Of course I had to try one and they are GREAT!!! I have a feeling these will be a favorite and a whole lot better than any store bought muffin!

Life is better with chocolate

I felt the need to whip up something for dessert, so I grilled up some poundcake (make sure you butter it good!) added fresh Florida strawberries and made a thick ganache.

Chicken & Rice Casserole

1 (10.75 ounce) can Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice or brown rice
2 cups fresh or frozen vegetables
1/2 teaspoon onion powder
1/2 teaspoon ground poultry seasoning
4 skinless, boneless chicken breasts
1/2 cup shredded Cheddar cheese
black pepper

Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish.

Top with chicken. Season chicken with black pepper. Cover.

Bake at 375 degrees F for 45 minutes or until done. Top with cheese.

Pink Lemonade Spritzer, adult version

Pink Lemonade Spritzer, courtesy of Semi Homemade Magazine

Makes 6 servings

1/2 cup citron vodka
1 1/2 cups pineapple juice
4 tbs Country Time pink lemonade mix
1 can (12 oz) lemon lime soda
Garnish: pink sanding sugar
8 cups of ice

In a large pitcher, combine vodka, pineapple juice and lemonade mix stirring well. Add lemon lime soda stirring well.

In a shallow dish, add a small amount of water or lemonade spritzer. In another small dish add the sanding sugar. Dip rims into the liquid mixture then into the sanding sugar to garnish if desired.

Divide between 6 glasses. Pour lemonade over ice and serve immediately.

Pink Lemonade Spritzer (kids version)

Pink Lemonade Spritzer, courtesy of Semi Homemade Magazine

Makes 6 servings

1 1/2 cups pineapple juice
4 tbs Country Time pink lemonade mix
1 can (12 oz) lemon lime soda
Garnish: pink sanding sugar
8 cups of ice

In a large pitcher, combine pineapple juice and lemonade mix stirring well. Add lemon lime soda stirring well.

In a shallow dish, add a small amount of water or lemonade spritzer. In another small dish add the sanding sugar. Dip rims into the liquid mixture then into the sanding sugar to garnish if desired.

Divide between 6 glasses. Pour lemonade over ice and serve immediately.

Basic Pizza Dough (1 pound)

2/3 cups water
4 tsp olive oil
1/2 tsp salt
2 cups bread flour
1 1/2 tsp yeast
1 tbs dried italian herbs

Directions
Add water, oil, salt, bread flour, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.

I actually doubled it so that we will have 2 pounds of dough.

We will be making pizza on the grill.

Monkey Bread with Frozen dough - with pictures

Monkey Bread with frozen bread dough

2 (1 pound) loaves of frozen white bread dough
1 cup sugar
1/4 brown sugar
1/4 cup 2% milk
1 tbs butter
1 1/4 tsp cinnamon
1/4 cup sugar
1/2 tsp cinnamon
Cooking spray

Thaw dough in the fridge for 12 hours or overnight.

Combine 1 cup sugar and the next four ingredients in a small saucepan; bring to boil and cook for 1 minute. Remove sugar syrup from heat and allow to cool for 10 minutes.

Cut each loaf into 24 equal pieces (I think I cut them smaller).

Combine 1/4 cup sugar and 1/2 tsp cinnamon in a shallow dish. Roll each piece of dough then layer dough in a bundt pan coated with cooking spray. I also added some pecans.

Pour sugar syrup over dough; cover and let rise in a warm place for 35 minutes or until doubled in size.

Place on cookie sheet (to catch drips). Cook uncovered at 350 for 25 minutes or until lightly browned.

Immediately place a serving plate upside down on the top of the pan and invert bread onto the plate.

Remove the pan and drizzle any remaining syrup over the bread.

Oh since it is Valentines day, I added some festive sprinkles.

Cheesy Beef Spirals

2 cups uncooked rotini
2 pounds ground beef
2 small onions, chopped
1 garlic clove, minced
1 jar spaghetti sauce (26 oz)
1/2 cup sour cream
1/2 pound velveeta, cubed
2 cups shredded mozzarella cheese

Cook pasta according to package directions. Meanwhile in a large sauce pan, cook the beef, onions and garlic over medium heat until the meat is no longer pink; drain. Stir in spaghetti sauce; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Place 1/2 cup of meat mixture in a greased shallow 2 1/2 quart baking dish. Drain pasta; place half over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with velveeta and remaining pasta and meat sauce. Sprinkle with mozzarella cheese.

Cover and bake at 350 for 25 to 30 minutes. Uncover; bake another 5 to 10 minutes longer until bubbly.

Sloppy Joe Casserole

Sloppy Joe Casserole

1 pound lean ground beef (at least 80%)
1 medium onion, chopped (1/2 cup)
1 can 15 oz tomato sauce
1 tbs brown sugar
2 tsp worcestershire sauce
1 tsp yellow mustard
1 pouch (6.5 oz) betty Crocker cornbread/muffin mix
1/3 cup milk
2 tbs vegetable oil
1 egg
1 cup shredded cheddar cheese

Heat oven to 350.

In a skillet, cook the beef and onion over medium-high heat until beef is cook through. Drain then stir in tomato sauce, brown sugar, worcestershire sauce and mustard. Cook for 2 to 3 minutes stirring frequently until boiling. Keep warm

In a small bowl, stir cornbread mix, milk, oil and egg just until moistened. Batter will be lumpy.

Spoon HOT beef mixture into an 8 inch square glass baking dish.

Sprinkle with 3/4 cup of cheese.

Spoon cornbread batter evenly over top.

Bake 25 to 35 minutes or until toothpick inserted comes out clean.

Sprinkle remaining 1/4 cup cheese over hot casserole.

UPDATE: 3 out of 4 loved it!

Turkey Fajita Wraps

Turkey Fajita Wraps

2 cups Thick & chunky salsa
2 large bell peppers (I used 1 red and 1 green) cut into long strips (about 4 cups)
1 1/2 cups frozen whole kernal corn
1 tbs chili powder
1 tsp cumin
2 tbs fresh lime juice
3 cloves of garlic, minced
2 pounds turkey breast cutlets, cut into 4 inch long strips (I am subbing chicken)
16 flour tortillas (8 inch) warmed
Shredded mexican cheese blend

Stir the salsa, peppers, corn, chili powder, cumin, lime juice, garlic and turkey (or chicken) in a crock pot.

Cover and cook on low for 6 to 7 hours or until the turkey is cooked through. (or 3 to 4 hours on high)

Spoon about 1/2 cup of the turkey (or chicken) mixture down he center of each toritilla. Top with cheese. Fold the tortilla around the filling.

A fun look into my spice drawers

A fun look into my spice drawers, yes I actually have two kitchen drawers filled with spices. Is there some sort of support group for Spice-aholics? I just had to refresh a few jars since they were about empty.

Provolone Chicken

8 skinless, boneless chicken breast halves
4 slices provolone cheese, halved
2 (10.75 ounce) cans condensed cream of chicken soup
10 3/4 fluid ounces white wine (I am subbing chicken stock unless I get my butt to the store)
1/4 cup melted butter
1 (16 ounce) package herb seasoned stuffing mix (not Stove Top)

Preheat oven to 350 degrees

Arrange chicken breast halves in a single layer in a 9x13 inch baking dish. Top each breast half with a half slice of Provolone cheese.

In a medium bowl, blend cream of chicken soup and white wine. Pour over the chicken.
In a separate medium bowl, mix the butter and stuffing mix. Top the chicken with the stuffing mixture.

Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Herb Bread

Herb Bread recipe from Bread World

Makes 1 loaf. Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.

I used the 1.5 pound loaf.

1 cup plus 2 tablespoons Water (70 to 80 degrees)
1-1/2 tablespoons butter softened
1 teaspoon salt
3 cups Bread Flour
2 tablespoons Dry Milk Powder
2 tablespoons sugar
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoons Bread Machine Yeast

Directions
Measure all ingredients into bread machine pan in the order suggested by manufacturer.

Select basic/white bread cycle; medium/normal crust color setting.

Remove bread from pan; cool on wire rack.

Nutritional Information: Per Serving:Serving Size: 1 slice (1/12 of 1 1/2-lb recipe)calories 150; total fat 2g; saturated fat 1g; cholesterol 4mg; sodium 215mg; total carbohydrate 28g; dietary fiber 1g; protein 5g

Chicken and Sausage Gumbo (crockpot)

Chicken and Sausage Gumbo (crockpot version)

1/2 pound smoke sausage, sliced
1 cup onion chopped
1/2 cup chopped green bell pepper
3/4 pound boneless skinless chicken breasts, cooked and shredded
8 cups water
3/4 cup flour
1/2 cup chopped celery
1 tbs Worcestershire sauce
2 cloves garlic minced
1 1/2 tsp cajun seasoning
1 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp black pepper
1 bay leaf
dash of hot sauce
4 cups hot cooked rice
3/4 cup sliced green onions

Brown sausage, onion, and bell pepper in a skillet. Drain fat.

In the crockpot, combine sausage mixture, shredded chicken, water, flour, celery and seasonings.
Cover and cook on low for 6 hours or high for 3 hours.

Serve over rice and garnish with green onions

Makes 8 - 10 servings.

While putting this together a few minutes ago, I decided to use 4 cups of water and 4 cups of stock. (One box of Kitchen Basic Chicken stock)

Chicken Divan

Chicken Divan

1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs


Preheat oven to 450 degrees F (230 degrees C).

Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.

Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.

Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

I usually double this recipe and make it in an 11x7 glass baking dish.

Monkey Bread

Monkey Bread

3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts
1/2 cup raisins (optional)


Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch bundt pan.

Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix.

Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.

In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

Bake at 350 degrees F (175 degrees C) for 35 minutes.

Let bread cool in pan for 10 minutes, then turn out onto a plate.

Do not cut! The bread just pulls apart.

Crock Pot Chicken and Dumplings

Crock Pot Chicken and Dumplings

1 1/2 pounds boneless skinless chicken breast, cut into 1 inch pieces
2 Yukon gold potatoes
2 cups whole baby carrots
2 celery stalks sliced
2 cans condensed cream of chicken soup
1 cup of water (I will use chicken stock)
1 tsp thyme
1/4 tsp ground black pepper
2 cups Bisquick Baking Mix
2/3 cup milk

Place the chicken, potatoes, carrots and celery in the crock pot.

Stir the soup, stock, thyme and pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.

Cover and cook on low for 7 to 8 hours or until the chicken is no longer pink.

Stir the Bisquick and milk in a medium bow. Spoon the batter over the chicken mixture. Turn heat to high. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

Serve with spinach salad; baby spinach leaves topped with orange sections, dried cranberries, and raspberry pecan vinaigrette.

BTW! When I say I sub stock for water or broth, this is what I use.

I have tried other stock in a box, and have found this one to be far superior!!

Greek Salad

I am now resorting to making this at home, since our absolutely favorite pizza place closed.

1 large Cucumber, chopped
2 Roma (plum) Tomatoes, chopped
1 (5 ounces) jar pitted Kalamata Olives
1 (4 ounces) package Feta Cheese, crumbled
1 Red Onion, halved and thinly sliced
2 heads pf Romaine Lettuce Leaves chopped
1/2 (10 ounces) package Baby Greens or Spring Mix Salad
5 or 6 Pepperoncini

Layer the lettuces, cucumber, onion, tomato, cheese on a large plate or platter. Sprinkle with some dried oregano. Then place the olives and pepperonchini around the edges.


I also have whole wheat pitas to cut into pieces.

And of course the dressing, I love this one from Kraft.



For your viewing pleasure, pictures of my wonderful greek salad



Sharing this recipe here:
Seaside Simplicity:  Wanted Salads

Feta Chicken

Feta Chicken

6 boneless skinless chicken breasts
6 oz tomato basil feta (this time I got a block not the crumbled style)
1/4 cup Italian style dry bread crumbs
4 tbs butter melted

Preheat oven to 350

Lightly greast a 13x9 baking dish

Place chicken breast between 2 pieces of waxed paper. Gently pound chicken with the flat side of a mallet until chicken is about 1/4 inch thick; remove wax paper.

Place 1 oz of feta cheese (this is why I like the block style, you can just put a slice in the center and not worry about it spilling out) in the center of each chicken breast; fold in half.

Spread 2 tbs of bread crumb in the bottom of the baking dish. Arrange chicken in the dish and top with remaining bread crumb.

Bake for 20 minutes. Drizzle the melted butter over the chicken breast/crumb mixture and cook for another 5 to 10 minutes until chicken is no longer pink.

Beef & Hashbrown Bake

Beef & Hashbrown Bake

4 cup frozen shredded hasbrowns
3 tbs vegetable oil
1/8 tsp pepper
1 pound ground beef
1 cup water
1 packet of dry brown gravy mix
1/2 garlic powder
2 cups frozen mixed veggies
1 (2.8 oz) can of French-fried onions, divided
1 cup shredded cheddar cheese, divided

In a bow, combine potatoes, oil and pepper. Press into a greased 8 inch square baking dish. Bake uncovered at 350 for 20 minutes until potatoes are thawed and set. You can let it go a little longer if you want them to start to crisp up.

In a skillet over medium heat, cook the ground beef until no longer pink; drain. Stir in water, gravy packet, and garlic powder. Bring to a boil and cook for 2 minutes, stirring frequently. Add frozen vegetables cook and stir for 5 more minutes. Stril in half the french fried onions and cheese.

Pour over potatoes. Bake for 10 minutes. Sprinkle with remaining onions and cheese; bake for 5 minutes or until cheese is melted.

Bread Maker Wheat Bread

This is for a 1.5 pound loaf

1 cup plus 2 tablespoons warm water
1 tablespoon butter, softened
1 teaspoon salt
1-1/2 cups whole wheat flour
1-1/2 cups bread flour
1/4 cup dry milk powder
1 tablespoon sugar (I am going to sub honey this time)
2 teaspoons Bread Machine Yeast

Directions
Add ingredients to bread machine pan in the order suggested by manufacturer.

Recommended cycle: Whole wheat/whole grain or basic/white bread cycle; medium/normal color setting. (If basic/white bread cycle is used, add 1 tablespoon gluten to either size recipe - see Tip below on adding gluten.)

Timed-bake feature can be used.

Tip: Some bread machines have a whole wheat or whole grain cycle, which comes in handy when making whole grain breads. If your machine lacks this cycle, try adding vital wheat gluten to whole wheat, whole grain, and rye bread recipes to improve loaf height, texture, and structure.

If your supermarket does not carry gluten, check with a health food store. Use 1 tablespoon for both 1 pound and 1-1/2-pound recipes.

Crock Pot Chicken and Vegetable Chowder

Crock Pot Chicken and Vegetable Chowder (serves 6)

1 pound boneless skinless chicken breast cut into 1 inch pieces
10 oz frozen broccoli
14 oz chicken stock
1 can condensed cream of potato soup
1 cup carrot, sliced
1 (4 oz) can of mushrooms, drained
1/2 cup onion chopped
1/2 cup frozen whole kernel corn
2 cloves garlic, minced
1/2 tsp thyme
1/3 cup half and half

combine all ingredients except half and half in the crock pot.

Cover and cook on low for 5 hours or until chicken is no longer pink in the center.

Stir in half and half turn to hight, cover and cook for 15 minutes.

I totally forgot to say!!! Victoria was reading through my cookbook and reading the ingredients out loud and said that this recipe sounded good and she put a yellow sticky note on the page. She asked me to make it today.

Crock Pot Jambalaya

2 pounds boneless skinless chicken cut into 1 inch pieces (recipe calls for 1 pound, but I am subbing 2 because I am skipping the shrimp)
1 pound Andouille Sausage, sliced
28 oz can diced tomatoes with juice
1 onion, chopped
1 green pepper, chopped
1 cup celery, chopped
1 cup chicken stock
2 tsp oregano
2 tsp parsley
2 tsp cajun seasoning
1 tsp cayenne pepper
1/2 tsp thyme
1 pound cooked shrimp (gasp! not using)

In a crock pot, mix the chicken, sausage, tomatoes with juice, onion, green pepper, celery and broth. Season with oregano, parsley, cajun seasoning, cayenne pepper and thyme.

Cover and cook on low 7 to 8 hours or on high for 3 to 4 hours.

Stir in the shrimp during the last 30 minutes of cook time.

Serve over your favorite rice.

Italian Herb Bread Mix

Sometimes I just want an easy bread mix. While grocery shopping this morning I spotted and old favorite. I used to buy these by the assorted cases at the local warehouse store in MA.



Their Soudough is really good too. I wished my grocery store had more than just this one and the Country White. Maybe I will have to check some other stores.

Chicken, Sausage and Farfalle

Chicken, Sausage and Farfalle

1 pound Farfalle Pasta (bow ties)
2 boneless skinless chicken breasts
1 pound Italian Sausage
1 tbs olive oil
2 garlic cloves
1 can crushed tomatoes (14.5 oz)
1/2 cup chicken stock
2 tbs fresh basil
1 tsp rosemary
salt
pepper

Bring a large pot of salted water to boil. Add pasta and cook for 8 to 10 minutes; drain and set aside.

Cut chicken breasts into 1 inch pieces. Remove casing from sausage and cut into 1 inch pieces. In a large deep skillet or dutch oven over medium low heat, put oil and garlic in to saute and flavor oil. Remove garlic from oil. (You can also just use garlic flavored oil)

Add chicken and sausage and brown both lightly until they are opaque. Add the stock and tomatoes. Bring to a boil and let simmer for 20 minutes. Season sauce with basil, rosemary, salt and pepper to taste.

Add cooked pasta to warm back up.

Toss and serve.

UPDATED: I really had to work this recipe!! It smelled very bland so I cut up a green pepper and half and onion. I also added some garlic pepper and a few bay leaves, and a big squirt of tomato paste and black pepper.

After boiling it (at medium temp) for about 25 minutes it smelled very good and tasted great!

Teriyaki Chicken

Teriyaki Chicken

2 lbs boneless skinless chicken breasts
1 (16 0z) frozen broccoli, carrots and water chestnuts
2 tbs cornstarch
1 cup chicken stock
4 tbs brown sugar
4 tbs teriyaki sauce
2 tbs dry mustard
1 1/2 tsp grated orange peel
1 tsp ground ginger

Hot cooked rice

Rinse chicken and pat dry. Cut chicken into 1 inch pieces. Place frozen veggies in the crock pot. Sprinkle with cornstarch. Place chicken pieces on top of veggies. In a small bowl mix chicken stock, brown sugar, teriyaki sauce, mustard, orange peel and ginger.

Pour sauce over chicken pieces. Cover; cook on low for 4 to 6 hours or high 2 to 3 hours.

Serve over hot cooked rice.

Honey Orange Butter

This is great on English Muffins or English Muffin Bread

This is for a double recipe,
1 cup butter, softened
1/2 cup honey
2 tbs orange zest (fresh, not the dehydrated kind)

Stir together butter, honey and grated orange peel. Store in refrigerator, tightly covered.

English Muffin Bread

I found this recipe on the breadworld site.

English Muffin Bread, makes one loaf
1-1/2-POUND LOAF
(12 slices)

1-1/2 cups Water (70 to 80oF)
3 tablespoons Sugar
1/4 cup Nonfat dry milk
1 1/2 teaspoons Salt
1/4 teaspoon Baking soda
3-1/2 cups Bread flour
1 tablespoon Gluten (optional)
2-1/4 teaspoons Bread Machine Yeast

Directions
Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature.

Remove bread from pan; cool on wire rack. Slice and toast to serve. Store bread in airtight container or plastic storage bag at room temperature for up to 3 days. Or, slice, wrap airtight and freeze for up to one month; toast frozen slices, without thawing, as needed.

Focaccia

My favorite Focaccia recipe and I think I will be making it today.

I do make the dough in my bread maker.

Dough:
2 1/2 to 3 cups all purpose or bread flour
2 tsp sugar
1/4 tsp salt
1 pkg regular or quick active dry yeast
1/4 cup olive oil
1 cup very warm water (120 ot 130 degrees)

Topping:
Olive oil
2 tbs grated parmesan cheese
2 tbs chopped fresh herbs or 2 tsp of dried herbs such as basil, oregano or rosemary
1/2 tsp sea salt


Put the dough ingredients into your bread maker listed by their directions.
Put on dough cycle.

When done divide in half. Shape each half into a flattened 12 inch round on a cookie sheet. Cover and let rise in a warm place 20 minutes.

Dimple all over the top with your fingers. Brush with oil. Sprinkle with cheese, sea salt and herbs.

Bake 12 to 15 minutes or until golden brown.

Remove from cookie sheets to wire rack. Serve warm or cool.

Italian Sausage and Vegetable Stew

Change in dinner plans...I am going to make this instead

Italian Sausage and Vegetable Stew
1 lb Italian sausage cut into 1 inch pieces (you can use any kind, garlic & cheese, mild, hot)
1 pkg frozen mixed vegetables (onions, green, red and yellow bell pepper)
1 can diced tomatoes undrained
2 medium zucchini, sliced
1 jar sliced mushrooms drained (not putting this in)
4 cloves of garlic, minced
2 tbs tomato paste

Heat large skillet over high heat until hot. Add sausage; cook about 5 minutes or until browned. Pour off any drippings.

Combine sausage, frozen vegetables, tomatoes, zucchini, mushrooms and garlic in crock pot. Cover and cook on low for 4 to 4 1/2 hours or until zucchini is tender. Stir in tomato paste. Cover and cook on low for 30 minutes until juices have thickened.

Makes 6 (1 cup) servings

Serving suggestions: serve with fresh hot garlic bread or focaccia

Thai Turkey & Noodles

Thai Turkey & Noodles

1 pkg (about 1 1/2 pounds) turkey tenderloing cut into 3/4 inch pieces (I am subbing chicken)
1 red bell pepper, cut into short thin strips
1 1/4 cup chicken stock
1/4 cup soy sauce
3 cloves garlic, minced
3/4 tsp red pepper flakes
1/8 tsp salt
2 tbs cornstarch
3 green onions, cut into 1/2 pieces
1/3 cup creamy or chunky peanut butter (not the natural-style)
12 oz hot cooked vermicelli
3/4 cup peanuts chopped
3/4 cup cilantro, chopped

Place turkey, bell pepper, 1 cup of stock, soy sauce, garlic, red pepper flakes and salt in crock pot. Cover and cook on low for 3 hours.

Mix cornstarch with remaining 1/4 cup stock in a small bowl until smooth. Turn crock pot on high. Stir in green onions, peanut butter and cornstarch mixture. Cover and cook for 30 minutes until sauce is thekened and turkey is no longer pink in the center. Stir well. Serve over vermicelli. Sprinkle with peanuts and cilantro.

Makes 6 servings.

TIP: If you don't have vermicelli on hand, try subbing ramen noodles. Discard flavor packet from the soup mix and drop the noodles into boiling water. Cook the noodles 2 to 3 minutes. Drain and serve hot.

Cantonese Sweet and Sour Pork

2 lbs lean pork shoulder cut into strips
1 green bell pepper cut into strips
1/2 medium onion, thinly sliced
1/4 cup packed brown sugar
2 tbs cornstarch
2 cups pineapple chunks, reserving juice
1/4 cup cinder vinegar
1/4 cup water
1 tbs soy sauce
1/2 tsp salt

Chow Mein Noodles

Place pork strips in crock pot. Add bell pepper and onion.

In a bowl, mix brown sugar and cornstarch. Add 1 cup of the reserved pineapple juice, vinegar, water, soy sauce and salt; blend until smooth. Pour over meat and vegetables.

Cover and cook on low for 7 to 9 hours.

One hour before serving, add pineapple chunks; stir into meat and sauce.

Serve over chow mein noodles.

Beef Diablo

Again this is from the cookbook Best Loved Slow Cooker Recipes

Beef Diablo
3 to 4 pound boneless beef pot roast
2 or 3 potatoes, peeled and sliced (I used Yukon Gold)
1 onion, sliced
2 tbs all-purpose flour
1 tbs prepared mustard
1 tbs chili sauce
1 tbs Worcestershire sauce
1 tsp vinegar
1 tsp sugar

Trim all excess fat from roast. Place potatoes and onion in the bottom of a crock pot.

Make a smooth paste with flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread over top of the roast.

Place roast in crock pot on top of potatoes and onions.

Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours

Makes 4 to 6 servings.

Banana Bread

I had way to many over ripe banana sitting on the counter this morning. So I decided to make some banana bread. I found a new recipe on All Recipes, I did a bit tweaking.

I doubled the recipe since I had two cups of mashed bananas, so here is the double version

4 cups flour
1 tsp baking soda
2 cups sugar
2 eggs
10 tbs milk
1 tsp baking powder
1 tsp salt
1 cup butter
2 cups mashed bananas
1 cup walnuts chopped

Sift together flour, baking soda, baking powder and salt.

In a large bowl cream sugar and butter. Beat in the eggs one at a time. Mix in bananas. Mix in sifted ingredients until just combined. Stir in walnuts and milk. Spread batter into one greased and floured 9x5 inch loaf pan.

Bake at 350 until top is brown and cracks along the top.

Since this was a double batch, I filled one pan. Then mixed in some mini chocolate chips and then filled the other pan. Both are in the oven now.

Updated 1/12/09 it was very good!

Chicken Tortilla Soup

I have shared this recipe with a few people and haven't posted it here. I got this awesome recipe from one of my neighbors. It is yummy!!

Chicken Tortilla Soup

One large or two small chicken cutlets (put on bottom of crock)
1/2 - 3/4 jar Pace cilantro salsa
1 can (14oz I think) chopped tomatoes (with liquid)
1 1/2 - 2 cups chicken stock

Put liquids on top of chicken. Cook on high about 3 hours or until chicken is cooked. Shred chicken. Return to crock. Cook on low until ready to eat.

Two handfuls frozen corn (add about 30-60 minutes before serving)

I season to taste, but this is what I used. I put some chili powder, thyme and white pepper in to start. Salsa is medium, so you may not need any pepper. Cumin I added with the corn, and adjusted other seasonings to taste then.

Chili powder
Cumin (essential)
Ground thyme
Ground white pepper

Serve in a bowl with broken tortilla chips

New Hampshire White Bread

Tonight will be another chicken tortilla soup and I am making a white bread to soak up the extra broth. This recipe is from The Bread Machine Cookbook V (I got it years ago at BJ's)
1 3/4 pound loaf
New Hampshire White Bread
1 1/4 cups warm water
3 tbs butter softened
3 tbs sugar
1 tsp salt
3 1/2 cups bread flour
2 tsp bread machine yeast

Put all ingredients in your bread machine.
Cycle white
setting Medium crust

Chinese Chicken Stew

Chinese Chicken Stew in the crock pot now and smells good!

1 pound boneless skinless chicken thighs cut into 1 inch pieces (I used chicken breast)
1 tsp Chinese five spice powder
1/2 to 3/4 tsp red pepper flakes
1 tbs peanut or vegetable oil
1 large onion, coarsely chopped
1 pkg (8 oz) fresh mushrooms (left this out)
2 cloves of garlic, minced
1 can (14 oz) chicken broth, divided (I sub Kitchen Basic Stock)
1 tbs cornstarch
1 large red bell pepper, cut into 3/4 inch pieces
2 tbs soy sauce
1 tbs sesame oil
2 large green onions, cut into 1/2 inch pieces
3 cups hot cooked rice (optional)
1/4 cup coarsely chopped cilantro (optional)

Toss chicken with five spice powder in a small bowl. Season with the red pepper flakes. Heat peanut/vegetable oil in a large skillet. Add onion and chicken; cook and stir about 5 minutes or until browned. Add mushrooms and garlic; cook and stir until chicken is no longer pink.

Combine 1/4 cup broth and cornstarch in a small bowl; set aside. Place cooked chicken mixture, remaining broth, bell pepper and soy sauce in crock pot. Cover and cook on low for 3 1/2 hours or until bell pepper is tender.

Stir in cornstarch mixture, sesame oil and green onions; cook 30 to 45 minutes or until juices have thickened. Ladle into soup bowls; scoop 1/2 cup rice into each bowl. Sprinkle with cilantro if desired.

Makes 6 servings.

Updated 1/9/09: It was pretty good, but a bit on the spicy side.

Chicken Breasts A' L'Orange

Here is a new recipe that I am trying from a cook book I bought at BJ years ago, it is called Best Loved Slow Cooker Recipes.

Chicken Breast A' L'Orange

3 whole chicken breast cut in halves
2/3 cup plus 3 tbs flour, divided
1 tsp salt
1 tsp ground nutmeg
1/2 tsp ground cinnamon
dash of black pepper
dash of garlic powder
2 to 3 sweet potatoes, peeled and cut into 1/4 inches slices
1 can (10 3/4 ounces) condensed cream of celery or chicken soup
1 can (4 oz) sliced mushrooms (not adding since the kids and I don't like mushrooms)
1/2 cup orange juice
2 tsp brown sugar
1/2 tsp grated orange peel


Rinse chicken breasts and pat dry. Combine 2/3 cup flour with salt, nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture.

Place sweet potatoes slices in the bottom of the crock pot. Place chicken breast on top.

Combine soup with mushrooms, orange juice, brown sugar, orange peel and remaining 3 tbs flour; stir will. Pour soup mixture over chicken breast. Cover and cook on low 8 to 10 hours or on high for 3 to 4 hours.

Serve chicken over hot rice.

Updated 1/8/09: It was a hit!!!

Chicken Italiano

This came from my Fix It and Forget It cookbook.

2 large whole boneless/skinless chicken breasts cut into 3 pieces
3/4 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
2 bay leaves
26 oz jar of spaghetti sauce (recipe calls for low sodium)

Plasce chicken in the bottom of the crock pot

Sprinkle seasonings over chicken

Pour sauce over seasoned chicken, stirring to be sure chicken is completely covered

Cover and cook on low for 6 hours or on high for 3 1/2 - 4 hours

Serve over pasta (I am using whole wheat Rotini)

Updated 1/7/09: It was a hit!!!