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Thursday, June 21, 2018

Spinach Chicken Mozzarella Bake

2 chicken breasts or 4 tenderloins
1 c. frozen spinach, defrosted
1 tomato, sliced
softened cream cheese
1 c. mozzarella cheese
1 t. Italian seaoning
1 1/2 t. olive oil
1/2 t. garlic powder
Place chicken in a pan.  Sprinkle chicken with olive oil.  Then sprinkle Italian seasoning on chicken.
Spread cream cheese on top of each chicken piece.  Top cream cheese with spinach.  Put sliced tomato on top of chicken then sprinkle mozzarella cheese on top.  Bake at 400 degrees for 20-30 minutes.

Sunday, June 17, 2018

Flank Steak Marinade

It's Fathers Day here and we are getting ready for a little BBQ.  Now that the summer heat has begun barbeque season is in full swing.  You can use other steak if you would like for this recipe.  Try to marinade the meat from 6-24 hours.  The longer you marinate the more flavor.

  • 1 cup olive oil
  • 3/4 cup soy sauce
  • 1/2 cup balsamic vinegar
  • 1/3 cup fresh lemon juice
  • 2 tablespoons stone ground mustard (dry mustard works if you’re in a pinch)
  • 6 garlic cloves
  • 1 teaspoon ground black pepper
  • 1/4 cup Worcestershire sauce
  • 1/4 tablespoon onion powder
  • 3 pounds flank steak
Whisk all ingredients except steak together.  Pour over steak in a glass dish.  Place in refrigerator for 6-24 hours.  Grill on BBQ until desired doneness.

Strawberry Shortcake Cake

Ah...strawberry season.  The taste of a fresh strawberry is the taste of summer.  This recipe has many steps and seems a bit complicated, but if you take it one step at a time it is not difficult.  If you have leftovers, this cake freezes nicely.  This recipe comes from Eating Well.

1/2 c. milk
4 T. butter
Heat these 2 ingredients together in pan or in the microwave until the butter melts.  Set aside.
Sift together on a piece of parchment or waxed paper:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • Whisk together in a bowl:
  • 3 room temperature eggs 
  • 1/4 t. salt
  • 1 t. vanilla
  • The whisk in :  1 c. sugar, in a slow stream.
  • Pour egg mixture into a stand mixer with the whisk attachment on.  Beat for 5 minutes.  With a hand whisk fold in egg mixture-be sure to get down to bottom and mix in well.  Whisk in flour mixture, 1/4 at a time.  
  • Butter the bottom and sides of 9" round cake pans.  Put parchment paper on the bottom of the pans over the butter.  Pour batter evenly into the two pans, smoothing tops.
  • Bake at 375 degrees for 20 minutes.
  • Cool 10 minutes in pan.  
  • Run a sharp paring knife around the layers to loosen, then invert the layers onto the racks. Immediately turn the layers over so they cool with the paper on the bottom. Let cool completely.
  • For the filling:
  • 1# strawberries, cut into quarters
  • 1/4 c. sugar
  • 1/4 t. vanilla 
  • Combine all ingredients and let set for 20-30 minutes.
  • For the cream layer:
  • 1/2 c. heavy cream
  • 2 T. confectioner's sugar
  • 1 c. vanilla yogurt
  • Whip cream until soft peaks form.  Slowly add in sugar and vanilla and continue whipping until stiff peaks form.  Fold in yogurt and set aside.

  •  To assemble:

  • Remove the parchment paper from the cake layers. Place one layer on a cake stand or plate. Drizzle any liquid from the strawberries over the cake. Spread half of the cream mixture evenly over the top and spread half of the strawberries over the cream. Place the remaining layer on top. Spread the remaining cream over the cake and top with the remaining strawberries.

Wednesday, June 13, 2018

Best Blueberry Cobbler

The blueberries are forming on my bushes and it looks like another great harvest.  Meanwhile I still have a few bags of frozen blueberries to use up from last year.  I made this cobbler up for my sweetheart's end of the school year potluck.  It would be great for any occasion, even just a yummy dessert because you love your family.  This recipe came from the Wicked Kitchen blog.  If you want this to be more of a bar, just decrease the berries to 3 cups.

  • 6 cups fresh or frozen blueberries
  • 1 cup  sugar
  • 2 teaspoons  lemon zest
  • 3 tablespoons  flour
  • 1 cup plus 5 tablespoons  flour
  • 6 tablespoons sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon sugar
  • ½ teaspoon cinnamon
  • Combine all filling ingredients and place in a 11x7 inch pan.  Whisk together the topping ingredients:  flour, sugar, baking powder and salt.  Cut in the butter.  Make a well in the middle of the flour mixture.  In the well mix together the egg and vanilla.  Then mix the flour into the egg mixture, mixing just until it begins to come together.  Sprinkle over the blueberries in the pan.  Sprinkle the top with the T. of sugar and cinnamon.  Bake at 375 for 40-45 minutes.

Sunday, June 3, 2018

Greek Yogurt Cucumber-Radish Dip

This is a nice little dip that combines fresh vegetables, greek yogurt and herbs..and a touch of cream cheese.  It is a great as a salad dressing also.  I adapted this recipe from one shared by our garden ladies at school.  It is wonderful with some fresh vegetables, french bread or crackers to dip.

1 c. plain Greek yogurt
1/2 c. cream cheese
6-8 fresh basil leaves
1/4 c. fresh basil
1/2 English cucumber cut into chunks
4-5 radishes, cut into pieces
Put all ingredients in food processor and mix until smooth.  Refrigerate.

Saturday, June 2, 2018

No bake Chocolate Crunchy Peanut Butter Bars

Don't feel like heating up the oven to cook a snack?  These bars come together in less than 10 minutes and are made in the microwave.  Perfect for a quick treat!

Put the rice krispies in a large bowl.  In a microwave save bowl combine the remaining ingredients and mircowave on high for one minute.  Mix into the rice krispies.  Line a 8 x 8 pan with parchment paper or waxed paper.  Spray the paper with cooking spray.  Dump the mixture into the pan and press down.  Refrigerate at least one hour.  Cut into bars and serve.  Will keep well in the refrigerator.

Thursday, May 17, 2018

Broccoli Cheese Stuffed Chicken Breast

This is so yummy, easy to prepare, and a real dinner pleaser.  Serve it up with a salad and some rice for a perfect dinner.  I chose to cut a potato into chunks and bake along with the chicken.

  • 3 large chicken breasts
  • salt & pepper
  • 1 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1 cup finely chopped broccoli florets
  • 1/2 cup finely diced red bell pepper
  • 1 cup mild cheddar cheese
  • 1 tbsp mayo
  • 2 tbsp olive oil
Put broccoli in a saucepan,  cover with water and bring to a boil.  Boil 1-2 minutes, then drain off water.  In each chicken breast, make a slice lengthwise, down the middle of the breast.  Combine broccoli, red pepper, cheese and mayo.  Divide this mixture into thirds and place int the middle of each breast,  fold over and secure with toothpicks if necessary. Sprinkle outside of breasts with olive oil, garlic powder, paprika and salt and pepper.  Place on a baking sheet and bake at 375 for 25 minutes or until no longer pink.

Sunday, May 6, 2018

Tomato Basil Frittata

A frittata is a wonderful dish:  it can be breakfast, lunch or dinner.  Leftovers are great on a bagel for an egg sandwich. If you want a little meat in this dish, ham is a good addition.

6 eggs
3 T. milk
1/2 c. Parmesan cheese
1 tomato, sliced thin
1 1/2 c. fresh spinach
1 t. basil
2 T. butter
Melt butter in an oven proof skillet.  Add spinach and cook until wilted.  Add eggs, cheese, tomato and basil.  Cook covered for 2 minutes.  Take off the cover and place skillet under broiler or 3-4 minutes.

Sunday, April 29, 2018

Best Fried Rice Ever

Tomorrow is an Asian potluck at my work and I volunteered for fried rice.  This rice is much better if you cook the rice ahead of time-even the day before-and allow it to completely cool.  I found the recipe on the blog,  You can always add a little meat if you like or leave the recipe as is.
  • 2 tablespoons butter, divided
  • 3 eggs, whisked
  • 2 medium carrots, small dice
  • 1 small onion, small dice
  • 3 cloves garlic, minced
  • 1 cup frozen peas, thawed
  • 4 cups cooked and chilled rice, (I either use white or brown rice)
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • sliced green onions for garnish, if desired
Melt one tablespoon of the butter in a large pan, wok or skillet.  Add eggs and cook well, scrambling.  Remove from heat.  Add remaining butter and saute carrots and onion for 3 minutes.  Add garlic  and saute and additional minute.  Mix in rice and peas.  Saute browning rice slightly.  Watch so it does not burn.  Stir in soy sauce, oyster sauce and sesame oil.  Garnish with green onions.

Thursday, April 19, 2018

Steak with Citrus Soy Sauce and Broccoli-Edamame Slaw

This steak has a wonderful sauce that is also used as a dressing for the broccoli slaw.  It comes together in less than 30 minutes, and is a complete meal with the 2 entrees.

2 sirloin steaks
1 1/2 c. shelled edamame
1 12 oz. bag broccoli slaw
10 T. soy sauce
1/2 c. orange juice
4 T. rice vinegar
1 T. powdered ginger
4 T. sesame oil

Whisk together the soy sauce, orange juice, vinegar, ginger and sesame oil.  Save half of this mixture for the steak, mix the other half as a dressing with the edamame and broccoli slaw.  Heat 2 T. olive oil in a heavy skillet.  Sprinkle steaks with salt and pepper.  Add to the oil and cook on both sides until done to your preference.  Stir in the remaining sauce and heat well.

Springtime Rhubarb Loaf

This is a nice springtime loaf that would be delicious for either dessert or breakfast.
  • 1 cup sugar
  • 2 large eggs
  • 2 cups flour
  • ½ tsp. each baking powder, baking soda and salt
  • 1 t. cinnamon
  • ½ cup plain Greek yogurt
  • ¼ cup milk
  • 1 tsp. vanilla
  • 1½ cups rhubarb, diced small
  • 1/2 c. butter, softened
In a mixer bowl beat together the butter and sugar.  Cream well.  Beat in eggs then vanilla.  Beat in half of the flour, all of  the baking soda, baking powder, salt and cinnamon.  Mix in the yogurt and milk. Beat in remaining flour.  Spray a loaf pan with cooking spray.  Put batter into pan.  Bake at 375 degrees for 70-80 minutes.  Cool 10 minutes in pan before removing.

Wednesday, April 18, 2018

Chicken with Lima Bean Ragout

This recipe comes from the cookbook, "Simple".  It is a great guide to cooking healthy simple meals.

4 chicken breasts
1# sliced mushrooms
2 cloves of garlic, minced
1/4 onion, chopped
2 c. lima beans
2 T. olive oil
1/4 c. white wine or vermouth
1/2-1 c. chicken broth
1/4 c. slice black olives(optional)

Place chicken on a baking sheet.  Sprinkle with salt and pepper.  Bake at 375 degrees for 40 minutes.
When chicken is almost done, heat olive oil in a frying pan.  Add garlic, onion, and mushrooms.  Cook about 6-8 minutes.  Add broth and wine.  Cook for about 5 minutes, reducing liquid.  Add lima beans and olive (if desired) and cook an additional 4 minutes.  Serve ragout with chicken breast on top.

Monday, April 16, 2018

Red Pepper Meatloaf Rings

These are delightful little rings for dinner...just make enough for each person to have at least one.
The ingredients are simple, and prep is too.  Another great work week recipe.

2 red peppers
1# ground beef
1/4 c. bread crumbs
1/4 c. grated Parmesan cheese
1 clove of garlic, minced
dash of red pepper flakes
1 egg
1 14 oz. can diced tomatoes

Cut each pepper top and bottom off.  Use the top and bottom by dicing well.Remove seeds and membrane.  Cut each pepper in half, creating 2 rounds per pepper,  Mix beef, bread crumbs, cheese, garlic, pepper flakes, egg and diced pepper pieces together.  Place rings on parchment paper or aluminum foil in a baking dish.  Mound the meat mixture into each ring. Pour tomatoes over all.
Bake at 350 for 45 minutes.

Thursday, April 12, 2018

Scrambled Eggs with Bruschetta Topping

This is just one of those great breakfast for dinner recipes.  I actually just made it up from what I had on hand for dinner.  We always have a super abundance of eggs so breakfast for dinner is a once a week happening.

Whip together:
6 eggs
2 T. milk

Melt 2 T. butter in a fry pan and add eggs.  When they begin to be set stir and add in:
2 slices diced provolone cheese
Continue cooking until eggs are well cooked.

In a bowl combine:
1 red or yellow pepper, diced
2 T. diced red onion
2 T. chopped parsley or fresh basil
1 t. red wine vinegar
1 t. olive oil

When the eggs are done, spoon the bruschetta on top.  Let sit for several minutes to gently heat and then serve.

Friday, April 6, 2018

Italian Subs

Want an easy dinner that is ready in just the time you put the ingredients on a plate?  Sub sandwiches are a great Friday night  I am tired dinner.
 The amount of ingredients will differ depending how many people you are feeding.  On a plate place:
ham slices
provolone cheese
onion (Optional)
dill pickles, sliced thin

Provide a french roll for each person eating.  Pile ingredients on a roll and top with a sprinkle of olive oil and red wine vinegar.

Thursday, April 5, 2018

Lemon Buttery Garlic Herb Chicken with Zucchini

We have been having a lot of ham dishes this week-using up the leftovers from Easter.  Tonight I thought we might need a little break and have some chicken instead. I had a nice big zucchini in my refrigerator that needed to be used soon-so this was a perfect choice.  This meal comes together in 30 minutes or so and is great when you just don't have a lot of energy for cooking but still want a good meal.

  • 3 tablespoons butter
  • 4 garlic cloves, minced
  • ¼ cup freshly chopped oregano
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • juice from 1/2 a lemon
  • 1 pound boneless skinless chicken thighs, or breasts
  • salt and pepper
  • 2 medium sized zucchini, sliced
Melt butter in skillet.  Add garlic and chicken and cook until chicken is on longer pink...around 4-5 minutes per side.  Add herbs and mix with butter over chicken.  Remove chicken from pan and add in zucchini and  saute until tender.  Add chicken and lemon back in and heat well.

Wednesday, April 4, 2018

Gouda Tortellini and Ham Casserole

This is one of those throw together dinners that happened when I had a little of this and than plus some asparagus that needed to be used.  The result was creamy delicousness.

1 pkg cheese tortellini
1 c. shredded Gouda Cheese
2 c. cubed ham
2 cups asparagus tips and stems
pinch nutmeg
2 T. butter
2 T. flour
1 1/2 c. milk
In a large sauce pan heat enough water to cover tortellini and asparagus when added.  Bring water to boil and add the tortellini and asparagus.  Boil for 5-7 minutes.  Drain in colander.
In same saucepan melt butter, add flour and whisk in.  Whisk in milk and cheese and heat over medium heat until it thickens. Mix all ingredients together and pour into and 11 x 8 inch casserole dish.  Bake at 325 for 40 minutes.

Chicken Shawarma

This is like s Moroccan gyro..spicy chicken with lettuce and tomato in a warm naan along with a lovely cucumber sauce.

For the chicken:
1/4 c. plain yogurt
1/4 onion, chopped
2 T. lemon juice
2 cloves garlic, minced
2 t. coriander
2 t. cumin
1 t. allspice
1/2 t. turmeric
2# boneless chicken tenders or boneless, skinless thighs
For the sauce
1/2 c. plain yogurt
1/2 c. chopped cucumber
2 T. chopped parsley

lettuce and sliced tomato

Mix yogurt, lemon juice, garlic and spices.  Add chicken and marinade for 1 hour or more.
 In a food processor blend cucumber, parsley and 1/2 c. yogurt.
Cook chicken in a frying pan.  Heat naan.  Add chicken with lettuce, tomato and a little sauce,

Bok Choy salad

Our garden ladies at school always bring something for our students to try and this was the recipe this week.  The kids loved it.  It has a mixture of sweet, crunchy, tangy flavors.

2 bunches bok choy, chopped
2 pkgs. ramen noodles (discard seasoning)
1/2 c. sesame seeds
1 c. almonds
1/2 c. olive oil
1/4 c. red wine vinegar
1 T. tamari
1/4 c. butter
Melt butter in a frying pan.  Add ramen noodles, breaking apart as you add them.  Add almonds and sesame seeds.  Saute until browned.  Remove from heat and cool.
Add ramen mixture to bok choy. Whisk together oil, vindgar and tamari and use as dressing.

Roasted Carrots with Carrot Top Pesto

I am beginning to learn all the many ways of pesto.  More and more variations from the typical basil pesto are showing up everywhere.  This pesto uses the green leafy carrot tops to make a bright pesto that is delicious over roasted carrots.

1 large bunch carrots with green tops
1/2 c. olive oi
1/4 c. pine nuts or sunflower seeds
1/4 c. Parmesan cheese
salt and pepper

Cut tops off carrots.  Clean carrots.  Cut in half lengthwise.  Place on parchment paper.  Drizzle with a little olive oil.  Sprinkle with salt and pepper.  Bake at 425 for 20 minutes or until tender.

Mix olive oil, carrot greens (minus stems), pine nuts and parmesan cheese in a food processor until smooth.
After carrots are roasted sprinkle pesto over the top.