Chicken With Sun-dried Tomatoes

The original recipe is from a 20011 calendar that has recipes, but I could not find a source.

It called for:
1lb fusilli pasta
8.5 oz jar of sun dried tomatoes (in oil)
1lb diced chicken
1 bunch asparagus (in 2" segments)
4 cloves of minces garlic
1/2 cup freshly grated parmesan cheese
salt and pepper

I modified the recipe slightly by seasoning my diced chicken with salt and white pepper, only using 2/3 of the jar of tomatoes, and adding sauteed mushrooms. This was more than enough for five people and only took around 30 minutes to make.

I started by cooking the pasta according to the package directions while I sauteed the chicken in the oil of the sun dried tomatoes. I suggest setting aside a cup of the pasta water in case you need it to loosen the pasta at the end. Once the chicken was cooked, I reserved it and began sauteing the asparagus. I added the mushrooms once the asparagus started to get tender. Next, I added the garlic and the tomatoes, and tossed in the pasta. I added about 1/4 cup of the pasta water which seemed to help distribute the seasoning and loosen the pasta. You will also want to salt and pepper and sprinkle the parmesan cheese over the pasta at this point.

Enjoy!

Mushroom & Artichoke Lasagna

I've been considering vegetarianism so I decided to give up beef, pork, and poultry for Lent. To be completely honest, it hasn't been easy. Not that I want to eat meat, it's just difficult to come up with meals that are varied and nutritious. I recently came across this recipe and thought I'd give it a try.

You will need:

1 lb sliced baby portobello mushrooms

2 cans of water packed artichoke hearts rinsed, drained and chopped

2 TBSP butter

3 cloves of garlic

1 cup white wine cheese

lasagna noodles

4 cups mozzarella

Salt & Pepper

Sauce:

1/4 cup butter

1/4 cup organic unbleached flour

2 1/2 cups shredded Parmesan cheese

1 cup white wine

Saute the mushrooms in butter, adding garlic, artichokes, wine and salt & pepper after the mushrooms are tender. Cook over medium heat until the liquid had evaporated.

For the sauce, melt the butter in a large sauce pan over medium heat. Add the flour, stirring until smooth. Slowly add the milk, then bring to a boil. Allow the white sauce to cook for a minute before adding the wine and Parmesan cheese.

Add about a cup of the sauce to a greased baking dish before layering the lasagna noodles, another 1-2 cups of sauce, 1 cup of mozzarella and 1 1/2 cups of the artichoke mixture. Repeat this layer twice. Bake for 45 minutes at 350° covered. Uncover, sprinkle the remaining mozzarella cheese, and bake for an additional 15 minutes. Let stand for 15 minutes before cutting.

French Onion Soup

Here's what your gonna need:

4 cups thinly chopped onion ( I used at least 6 cups)
3 tablespoons butter*
1 table spoon oil*
1/4 teaspoon sugar*
1 teaspoon salt*
3 tablespoons four*
3 cans a good beef broth (I used 5)
4 cups of water (I used 4)
1/2 cup white wine*
3 tablespoons brandy*
rounds of french bread
grated Swiss and Parmesan cheeses


This is my mother-in-law's (MIL) recipe. I have always loved it, so I know you will too. My MIL chopped the onions in her Cuisinart and I added them in the pan with the butter and oil. I had the heat on low stirring fairly often for about 15 minutes. Then I turned the heat up to medium and added the sugar and salt. For the next 40 minutes I had to keep a close eye on the onions, stirring frequently until they were an even brown.

I sprinkled in the flour as I stirred the browned onions for several minute then removed them from the heat.

After I heated the beef broth and water in a separate pan, I added the onions back in.

Next I added the wine and the brandy, covered the pot and let it simmer for approximately 30 minutes.

Now for the best part; turn your oven on to broil, fill your oven safe bowls with soup, sprinkle in some cheese, top with a piece of really good French bread and more cheese. Then let them brown off in the oven. Serve hot.

This will take you about 1 1/2 - 2 hours so plan accordingly.



*Of course I didn't actually measure anything.

Lemony Shrimp and Spinach

I found this recipe in the September issue of Southern Living. It didn't take more that 30 minutes, including the time it took to peal the shrimp.

You will need about a pound of shelled Gulf Coast shrimp (31/35 count), 3 cloves of minced garlic, 2 tablespoons olive oil, 1/2 cup chicken broth, 1 teaspoon lemon zest, 3 tablespoons fresh lemon juice, 1/2 teaspoon dried crushed red pepper, 6 ounces of baby spinach and salt and pepper to taste.

The first thing you'll need to do is to saute the shrimp and garlic in the oil.

It shouldn't take more than 3-4 minutes for them to turn pink.

Set the shrimp aside where they will stay warm.

Next you'll want to add the chicken broth, the lemon zest, juice and red pepper.

Stir to loosen the yummy bits from the bottom of the pan.

After the liquid reduces by half, add the spinach.

As it starts to wilt you'll need to stir in the shrimp and add salt and pepper.

While this was cooking my DH made some organic couscous I had picked up at

The New Yokel Market.

Everyone enjoyed this dish, I hope you will too.

Butternut Squash Lasagna

In the most recent issue of Mother Earth News magazine there is a story by Roger Doiron titled Cozy and Comfy Fall Recipes. Being that I am trying to eat seasonally, I thought that I'd like to try out at least one of the recipes in the article. I spotted an appealing picture of Butternut Squash Lasagna that I was calling my name. Normally I wouldn't post a recipe I've never made before, but I felt like I could pull it off. So, here goes.

1TBSP olive oil
1 1/2- 2 lbs peeled seeded and cubed butternut squash
1/2 cup water
1/4 cup butter
1/3 cup all-purpose flour
4 cups whole milk
12 no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese
1/3 cup grated Parmesan cheese

Of course I've already made alterations in the original recipe. I wanted to keep the ingredients as fresh and environmentally friendly as possible so I used organic whole grain flour and organic brown rice lasagna noodles. In addition, I purchased the milk from a local dairy and the squash from a local farmer.

I peeled and cubed the squash, placed it in a large skillet with the olive oil and added salt, pepper, and water. I then covered it and let it simmer on medium for about 20-25 minutes.


While the squash was simmering I put the pasta on to boil.

I have made my share of white sauces and never once have I measured the butter, flour or milk, but for the sake of this recipe I did.

Don't be afraid of making a white sauce, it's really not that hard. Simply melt the butter over medium heat. Add the flour, making a paste and then slowly add in the milk. I like for my milk to be at room temperature.

You will need to stir it continuously over medium heat until it thickens up. Then add nutmeg, salt and pepper.

After the squash was tender, I transferred it into my food processor and pureed it and added more salt and pepper.

Then I began the layer process; starting out with a buttered 13x9x2 inch baking dish.

I added enough of the white sauce to coat the bottom of the dish. I then layered noodles, squash puree, mozzarella, and more sauce. I repeated it once more. I finished with a layer of noodles that I coated with the white sauce. I covered the pan with foil and baked it for 40 minutes at 375 degrees. I removed the foil adding the Parmesan and remaining mozzarella and baked an additional 15 minutes.

When I took it out of the oven the entire house filled with the most incredible aroma. I can't say that I will make this very often, but it was very tasty. From start to finish it took me about 1 1/2 hours to make. Enjoy!

Frozen treats

Last summer my husband bought me an ice cream maker for my birthday. I made ice cream and sherbet several times last year; feeling much braver, I started makign sorbets this summer. I'm going to tell you that eating ice cold strawberry or blueberry sorbet in 100 degree temperatures is one the the best ways to beat the heat. It's also so easy to make that I thought I share a couple of recipes with you so you can pick and choose what you want to make.

Now I'm not using the old fashioned ice cream maker that you have to have ice and rock salt; I'm using the type of ice cream maker where you keep the bowl in the freezer so it's ready whenever you feel like a cool treat. You can get an expensive "professional" one, but their are affordable varieties that you can pick up at most stores for $30.

Orange Sherbet

Mix 1 can of sweetened condensed milk with
1 lt of any orange drink like Orange Crush.

I find it best if both are chilled first. It's important that when you are mixing the ingredients that the milk is completely dissolved.

Turn the ice cream maker on and pour the mixture through the lid. Let it mix until the the unit stops.

Sorbet

Dissolve 1 cup of sugar into
1cup of water over low heat.

Place syrup into the refrigerator until chilled.

Puree 2 cups of fruit (I've used blueberries and strawberries) or a cup of fruit juice (I used fresh squeezed lemon) and mix with the syrup.

Once again you will want to have the ice cream maker turned on as you pour the mixture through the whole in the lid. Let it mix until the unit stops.

Chicken Enchiladas

2-3 cooked and chopped chicken breast (I like to saute them in taco seasoning)
1/2-1/3 cup chicken broth
2-3 chopped jalapeno peppers
1-10oz can of Cream of Chick soup
1-8oz container of sour cream
2 cups shredded cheddar cheese (divided)
6-8 8in flour tortillas

In a mixing bowl combine the first 6 ingredients (using only 1 cup of the shredded cheese) Place about 2 tablespoons of the mixture in each tortilla and roll up placing each one seam side down in a 9 x 13 baking dish. Pour the remaining mixture over the top then cover with the remaining cup of cheese. Bake at 350 for approximately 40 minutes or until it bubbles on the sides and the cheese is melted.

Four Cheese Broiled Tomato Slices

The original recipe comes from Taste of Home's Simple & Delicious July/August 2009 edition page 47. Per my usual, I modified the recipe.

Ingredients:

2-4 medium to large tomatoes
1/2 cup or so of fresh Parmesan & Romano cheese
1/2 cup or so of provolone (the original recipe calls for mozzarella)
1/2 cup or so of cream cheese (the original recipe calls for ricotta)
1/2 cup of mayo (or a heaping tablespoon in my case)
1 Tbsp or so of the spice of your choice (i.e., oregano, basil etc. or a combination)
garlic and salt to taste

Slice the tomatoes and place on an ungreased baking sheet. Mix the remaining ingredients. I like to microwave the mixture for 30-45 seconds to get it good and creamy. Place about 1 Tbsp of the cheese mixture on each slice of tomato and Broil for 2-5 minutes or until the cheese mixture is golden brown.

Buttermilk Waffles

This recipe is out of The Good Housekeeping Illustrated Cookbook. I've had this cookbook for years and have enjoyed many good recipes. This morning we made buttermilk waffles.









1 ¾ cup all-purpose flour
1 tsp double-acting baking powder
1 tsp baking soda
½ tsp salt
2 cups butter milk
2 eggs

Preheat waffle iron
In a large mixing bowl add all dry ingredients. In a separate bowl mix together the wet ingredients. Add the wet ingredient to the dry mixture.
Pour batter into waffle iron (approximately ½ - ¾ a cup)
Cook according to manufacture’s directions.

Irish Beef Stew

When the weather starts to cool off I get a hankering for stew. My favorite is Irish beef stew. I have the ingredients listed below with a rough estimate of how much to use since I'm not really one to measure.

Ingredients

1/8 cup olive oil
1 - 1 1/2 pounds stew beef, cut into 1-inch pieces coated in seasoned flour
6 large garlic cloves, minced
3 cups beef stock or canned beef broth
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
3 pounds potatoes, peeled, cut (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons flour

water
Optional:
1 cup of Guinness beer
1 cup of red wine

I like to season my my beef with salt and pepper before I dust with a little flour. Next I heat my oil in the skillet and brown my meat adding the garlic right at the end. Then I add the beef stock simmering the meat for an hour before I add the potatoes, onion, carrots, and additional seasonings. I add several cups of water bring to a boil before I turn the heat down, cover, and simmer all afternoon.

Serve with sour cream and crusty bread.

Tomato Sauce for later

I don't know about you but, our tomatoes have been prolific this year. So I decided it was time I learned to can. Now, like anyone who doesn't have a clue, I ask the wise folk around me how to go about canning and here's what I came up with after listening to many people.... Canning is a long, time consuming process, but if done right the benefits are enumerable. I agree with the time consuming part so if your ready here goes.

First you need to start will a whole bunch of tomatoes.

Something like five pounds. Don't expect to get a lot of sauce in return.

Boil a large pot of water, cut a shallow X on the bottle of the tomatoes like this.

Then dunk the tomatoes in the boiling water for 30 seconds or so until you can see the skins start to split.

After we pealed and seeded the tomatoes we put them in a food processor and pureed them

Since there is a lot of water in the tomatoes we decided to not only season the sauce with fresh herbs we let the puree cook down until there was little if any water left in the pan.

Next we add a 1/2 tsp of fresh lemon juice to insure safe acidity and a touch of sugar to counter act the tartness.

Now keep in mind I've never canned before and I'm inclined to follow directions on this one people even if the directions seem a bit odd.

Then we strained the sauce as we poured it in to our ever-so-clean canning approved jars getting out any seeds that were left behind.

I maybe a smart ass about it, but you really do need to have your jars prepared by washing with hot soapy water or by putting them in the dishwasher.

Leaving a ¼-inch head-space, we wipe the jar rims and adjust lids. Then we processed the jars in a Boiling Water Bath for 40 minutes.

Here's one that my Ladybug plans to enter in the fair next month.

Fried Green Tomatoes

As you may have already figured out, we in the south fry everything.

If you haven't figured this out yet, everything we in the south cook is good and I meant really good.

Here a simple one to add to your recipe box.

All you need is is a little cooking oil, some white corn meal, salt, pepper and a nice firm green tomato.

Slice up you tomato about 1/8 inch thick salt and pepper then dip in corn meal. You will fry it in about 1/4 inch of oil until golden brown on both sides.

Trust me it's delicious!

Squash Casserole

I got ya a new squash casserole recipe. This one is for a yummy little casserole. All you need are:
2 cups of sliced squash,
a medium onion, diced
a 1/2 cup mayo
2 tablespoons butter
1 fresh egg from the chickens bum
1/2 cup shredded cheddar cheese
Salt and pepper
some bread crumbs
Boil the squash in salty water until tender (don't let it over cook, there's nothing worse than mushy squash) and saute the onion in the butter while the squash is boiling. Drain the squash and mix in the onion, cheese, mayo, and egg. Salt and pepper well then sprinkle with bread crumbs. Cook at 350 for about 40 minutes.
I'd share a nice little picture except I left my camera at a friends house, oops! I'll post one later...

Southern Fried Okra

My favorite husband will tell you he never knew how truly good fried okra tasted until he had it in the south. You may have tasted that breaded fried okra out of a freezer bag or in one of those big ole buffets, but until you fix it (the right way) at home you can't say you've eat fried okra.

There's a long list of ingredients so get out a pen a paper, this is gonna take a while.

1) fresh okra

2) white corn meal

3) salt

4) cooking oil

Okay, got all that. Now ,here's what you have to do.

Slice up your okra into about 1/4 inch pieces, cutting off the stem.

Place it in a colander and rinse with water.

Salt first then just pour your cornmeal over the okra.

(I just toss it around in the colander over the sink until it's lightly dusted)

Place one layer in a skillet with about an inch and a half to two inches of hot oil.

DO NOT stir it.

As it begins to brown, just turn it over and let it brown on the other side.

When you take it up let it drain of any excess oil. You may want to salt again.

Now start eating!

The Best Garlic Bread You'll Ever Eat

Now doesn't this look simple?

I bet your saying to yourself, "Why do I need a recipe to make garlic bread?" Well, the answer is simple, this is the best garlic bread your ever going to eat and your not gonna want to forget it! Now, let move on.

Take a stick of room temperature butter and a cup of Parmesan cheese, mix well.

Then add a little (or a lot) of garlic, your preference.

If you really want to jazz it up mix in a bit of dried parsley flakes.

Next slice your bread (I like to use different breads; sour dough, french baguette, just use whatever you like) and spread a generous helping of the butter mixture all over your bread.

If you want to make it look real purty like you can it sprinkle with some paprika.

Pop it into a 375 degree oven until toasty brown and there you have it, the best garlic bread this side of the Mississippi.

Southern Fried Squash

We have been getting a lot of Zucchini and Squash in our little suburban garden. I thought I'd share our favorite way to fix squash.

We've grilled it, sauteed it, deep fried it in a tempura batter, stir fried it, sliced and eaten it raw in salads and with veggie dip.
Now I know southern cooking had a bad rap for everything being fried, but good is good and easy is even better.
All you need is a mess of squash diced up, maybe four cups or so, you know I don't measure. Put a table spoon of bacon grease (and yes you need it for the flavor) in a skillet on medium low and sauteed the squash letting it cook down until it tender and browns. I just add salt and pepper, trust me it's delicious!

M & M cookies

My husband has been wanting me to use that bag of M & M's in the cabinet for the past two weeks so, I decided to surprise him and make some M & M cookies tonight. As I was gathering all the ingredients... I realize I was missing one just thing, brown sugar. I quickly hopped on the internet and found a video with directions and made my own. It was really quite simple. Just take 2 cups of white sugar and mix it very well with 1/3 cup of molasses. Now that I had all the ingredients I set to work at making my loving first husband some delicious cookies. Here's all you need ( and yes, I did measure because as I always say: cooking is an art, have fun. Baking is a science, there is no room for creativity) : 2 sticks of softened butter beat with 3/4 cup of white sugar and 1 cup of brown sugar. When light and fluffy start adding 1 tsp vanilla and 2 eggs (straight from the chickens bum) , mix well, then add 1 tsp baking soda, 1/4 tsp salt and 2 1/2 cup of flour. I usually and 1/2 a cup at time mixing well before adding any more. Preheat the oven to 350 and bake for 10 minutes or until brown around the edges. I like to bake a few at a time and keep the rest in a covered container in the frig. That way we can have fresh baked cookies hot from the oven anytime we want.

Molasses-Snow Candy

All you need to make candy on a snowy day is a cup of brown sugar and a cup of molasses.

We heated it to 300 degrees.

Had a dish of ice cold snow ready and waiting.

And just drizzled the candy in the snow.

You can make whatever shape you want, then enjoy!