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Tuesday, November 24, 2015

Chicken Teriyaki Stir Fry

This is an easy dinner that comes together quickly.

Teriyaki marinade:
1 c. soy sauce
1 T. ginger
1 T. garlic powder
1/4 c. sugar
Whisk all ingredients together.

Put 4 chicken breasts, cut into strips into marinade.  Allow to marinade for 1 hour to overnight.
Heat 2 T. corn oil in a skillet.  Add chicken.  Saute until almost all pink is gone.  Then add:
1 red pepper-cut into strips
1 1/2 c. sugar snap peas
Stir fry for 5 more  minutes.    Add a little of the teriyaki marinade.  Serve over rice. 

Cider Pork Chops in the Pressure Cooker

Mmm...serve this up with the wild rice I posted earlier in the month for a dinner that is better than a restaurant!  Why go out and spend money on a meal when you can cook this fabulous dinner in an hour?  Go for it!

4 pork chops
1 c. apple cider
1/2 t. thyme
1/4 c. chopped onion
1 c. chopped or sliced apples

Brown pork chops on Saute in your pressure cooker.  Add onion and apples and saute for 2-3 minutes.  Add cider and thyme.  Pressure cook for 20-25 minutes.  Release pressure and serve.

Sunday, November 22, 2015

Chicken Nacho Casserole

This is football food...great for those game days.  Place your chips vertically instead of laying them flat, and more chips will end up with the yummy topping.


  • 2 tablespoons olive or vegetable oil
  • 1/4  onion, chopped
  • 2 large cloves garlic, chopped
  • 2 teaspoons  ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • Salt and pepper
  • Meat from 1 rotisserie or poached chicken, skin and bones removed, meat pulled in bite-sized pieces
  • 1/4 cup chicken stock
  • 3 tablespoons puréed or finely chopped chipotle in adobo(optional)
  • 1 bag yellow corn tortilla chips
  • 4 ounces yellow sharp cheddar, shredded (about 1 cup)
  • 8 ounces pepper jack or blue pepper jack cheese, shredded (about 1 1/2 cups) 
  • Heat oil in a saucepan.  Add the onion and garlic.  Saute for 5 minutes.  Mix in chicken, spices, and broth.  Cook another 5 minutes.  Place chips in a 13 x 9 casserole dish.  Spoon chicken mixture on top.   Top with cheeses.  Spoon salsa over top and bake at 375 for 10-15 minutes.  Serve with sour cream and jalapenos if desired.

Saturday, November 21, 2015

Pumpkin Oatmeal Scotchies

This is a nice fall cookie...a little pumpkin, a little cinnamon and some oatmeal.  Add walnuts and some butterscotch chips and you have a cookie everyone will love.  I found this recipe on

  • 2 cups all purpose flour 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup butter, slightly softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 Tablespoon vanilla
  • 3 cups old fashioned oats 
  • 1 c. chopped walnuts
  • Beat the butter and sugars well.  Add the vanilla and eggs and beat again.  Add in the pumpkin.  Keep beating until well mixed.  Add the flour, baking soda, spices, and salt.  Mix in oats.  Stir in butterscotch chips and walnuts .  Drop by T. onto sprayed cookie sheet.  Bake at 375 for 10 minutes.

    Thursday, November 19, 2015

    Creamy Avocado Linguine

    Shrimp seasoned with coriander in a creamy avocado sauce.  This is another great recipe from Hello Fresh.

    6 oz. linguine or angel hair spaghetti
    2 avocados
    1 lime
    1 tomato
    1 shallot
    2 cloves of garlic
    1 t. coriander
    10 oz. shrimp

    Cook linguine for 10-12 minutes in boiling water.  Drain, reserving 1/4 c.pasta water.
    In a food processor combine avocados, zest of lime, juice from lime.
    In a saucepan, heat 1 T. olive oil.  Add shallot and garlic and cook for 3 minutes.  Add tomato and shrimp.  Mix in coriander.  Now mix in avocado mixture.  Combine with pasta.

    Monday, November 16, 2015

    Cranberry Apple Walnut Wild Rice Pilaf

    Mmmm...all the lovely tastes of fall.  I saw this recipe on a while back and it just looked so good I had to try it.  It has a tangy apple flavor with the crunch of walnuts.  Know that wild rice takes about an hour to cook so allow some time for this recipe.  Or you can put it in the pressure cooker for 25 minutes.  I served it with the butter basted chicken recipe from Hello Fresh that I posted in November.  The two complement each other perfectly.

    • 1 1/2 cups low-sodium chicken broth
    • 1 1/2 cups apple juice
    • 1 tablespoon Dijon mustard
    • 3 tablespoons butter, divided
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 teaspoon dried parsley
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried thyme
    • 1 bay leaf
    • 1 cup wild rice, rinsed and drained
    • 1/2 large onion, diced
    • 1 Fuji or honeycrisp apple, chopped
    • 3 garlic cloves, minced
    • 2 teaspoons apple cider vinegar
    • 1/2 cup dried cranberries
    • 1/2 cup choppedwalnuts
    Bring chicken broth, apple juice, mustard, 1 T. butter, salt, pepper, parsley, oregano, thyme and bay leave to a boil in a large pan.  Add rice, cover, lower heat to low to a slow simmer.  Cook for 45 minutes-check and cook additional time if needed.
    Melt 2 T. butter in a saucepan.  Add the onion and apples and saute until tender.  Add garlic.  Saute several more minutes.  Stir in rice, cranberries and walnuts.  Serve.

    Pumpkin Breakfast Cookies

    Here is a little healthy something to have with your morning coffee or tea and feel totally good about.
    No butter-there is coconut oil.  No sugar-there is honey.  Plenty of nuts and oats.  All over healthy yummy goodness.

    • ¼ cup Spectrum® coconut oil, melted
    • ¼ cup honey
    • 1 cup rolled oats
    • 1 cup quick cooking oats
    • ⅔ cup dried cranberries
    • ⅔ cup pumpkin seeds
    • ¼ cup ground flax
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon salt
    • ½ cup pumpkin puree
    • 2 eggs, beaten
    Mix coconut oil, honey and pumpkin.  Blend well.  Add eggs and beat again.  Mix in remaining ingredients.  Measure and drop by 1/4 c. amounts onto sprayed cookie sheet.  Bake at 325 for 15-20 minutes.

    Sunday, November 15, 2015

    Pumpkin Cinnamon Rolls

    ahh..pumpkin and fall...the perfect duo.  My sweetheart requested I bake some of these this morning.  I love this recipe because it doesn't take half of a day to achieve a yummy result...only 90 minutes from start to finish!

    2 pkg. yeast
    1 c. warmed pumpkin pecan coffee creamer or milk
    6 T. sugar
    1 t. salt
    4 T. melted margarine
    2 eggs
    2 T. pumpkin pie spice
    1/2 c. pumpkin
    4-41/2 c. flour

    For inside of rolls:
    4 T. melted butter
    2/3 c. brown sugar
    2-4 t. cinnamon

    2 T. melted butter
    1 c. powdered sugar
    2 T. + pumpkin spice coffee creamer or milk
    Mix all together well.

    Dissolve yeast in warm millk.  Whisk in sugar, salt and melted margarine.  Then whisk in eggs.
    Mix in flour.  Knead until smooth--about 5 minutes.  Roll out into a large rectangular shape, about 13' x 9'.   Cover dough with 2 T. of melted butter-spread with a pastry brush.  Sprinkle with sugar and cinnamon.

    Roll dough up, starting at the long end.  It should be in the shape of a log.  Cut into rolls and place in a greased 13 x 9 pan.  Allow to raise in a warm spot for 30 minutes.
    Bake at 375 for 30 minutes.   Top with vanilla/ white glaze while warm.

    Wednesday, November 11, 2015

    Meatballs with Cucumber Sauce on Flatbread

    A nice Greek dinner for all

    1 cucumber
    1 tomato, sliced
    1/4 red onion, chopped
    1# ground beef
    1/2 t. each of garlic salt, oregano, and red pepper
    4 flatbreads
    1 5-7 oz. plain yogurt
     1/2 . panko crumbs
    Mix ground beef, spices, and panko crumbs.  Form into meatballs.  Place on a cookie sheet and bake in a 350 degree oven for 30 minutes.

    In a food processor or blender, put yogurt and an additional 1/2 t. oregano.  Peel and cube 1/2 the cucumber and add in.  Blend until smooth.  If desired you can also add 1 garlic clove, minced.

    Serve meatballs on flatbread with additional sliced cucumbers, tomatoes, and (optional) kalamata olives.  Spread sauce over all and serve.

    Monday, November 9, 2015

    Healthy Vegetarian Mexican Casserole

    It is Meatless Monday and we are celebrating with a scrumptious Mexican enchilada casserole.  I tend to squirrel away little bits of leftover beans, rice, quinoa, etc. in my freezer.  This casserole was just perfect to use up some of those containers.  It is great served with avocado, sour cream and/or cilantro on top.  You could even pile on some lettuce if you wanted.

    1 can red enchilada sauce
    10 corn tortillas
    1 c. fresh or frozen corn kernels
    1 red or yellow pepper, diced
    1 large tomato, diced
    1 jalapeno, diced
    1/4 onion, in small chunks
    2 c. grated Cheddar Cheese
    1 c. cooked brown rice or quinoa
    1 c. black beans, drained
    1 t. cumin
    1/2 lime

    In a bowl mix together the rice and beans and cumin.  Set aside.  In another bowl mix together the onion, tomato, jalapeno, pepper, and corn with 1T. olive oil. Place on a cookie sheet and bake in a 400 oven for 20-25 minutes.  While you are waiting cut the corn tortillas into strips.  Spray a 8" baking dish.  Put 1/3 of the enchilada sauce in the bottom of the baking dish.  Top with 1/2 the tortillas.  Top the tortillas with 1/2 of the rice/bean mixture.  Then top with 1/2 the cheese and 1/2 the roasted veggies.  Top with remaining tortillas, then bean mixture, veggies, sauce and cheese.  Cover and bake for 20 minutes in a 400 oven.  Serve with desired toppings.  Sprinkle lime juice on top.

    Tuesday, November 3, 2015

    Thai Basil Chicken Stir Fry

    This is a quick stir fry with a minimum of ingredients.  The sauce does require a few Thai ingredients but they should easily be found in most major grocery stores.  Serve it up with some rice.  Sprinkle with cashews and green onions if desired.

    2 chicken breasts, cut into strips
    1/2 onion, cut into strips
    1 red pepper, cut into strips
    1 serrano peppers, chopped
    1/2 c. basil leaves, chopped
    1 T. lime juice
    3 garlic cloves, minced
    peanut or corn oil
    for sauce:
    2 T. hoisin sauce
    1 T. sugar
    1 T. water
    1 T. fish sauce
    Heat several tablespoons of oil in skillet or wok.  Stir fry the chicken until almost no pink is left.  Add in garlic and serrano pepper. Cook several minutes and then add in red pepper and onion.  Stir fry 5 more minutes.  Mix together all sauce ingredients and add to pan.  Bring to a boil.  Stir in basil and sprinkle with lime juice.

    Monday, November 2, 2015

    Butter Chicken with Garlic Parmesan Mashed Potatoes and Thyme Carrots

    This is my last box of ingredients from Hello Fresh.  I will be sharing more of their recipes.  If you want to give them a try there is a great deal on GroupOn.  I wasn't too excited about this recipe but it turned out to be a delicious plateful of dinner.  Comfort mood and more.  Plus it used simple ingredients and didn't take long to make.

    2 chicken breasts
    2 T. butter
    1/2 c. chicken stock
    2 cloves of garlic, minced
    4 sprigs of fresh thyme
    1 large potato
    1/4 c. Parmesan cheese
    3 large carrots
    olive oil
    1/2 c. milk
    First, clean and pare the carrots.  Cut lengthwise in 1/2.  Place on a cooky sheet and sprinkle with some olive oil, salt and pepper.  Sprinkle with thyme from 2 sprigs.  Bake at 400 for 25 minutes.
    While the carrots are roasting....
    Pare the potato and cut into small cubes.  Put into a saucepan and cover with water.  Bring to a boil.
    Boil and cook for 10-12 minutes.  Drain.  Put 1 T. butter in pan with half of the garlic.  Add in milk and cheese.  Return potatoes to pan and mash with a potato masher.
    At the same time:
    Heat 1 T. olive oil in a skillet.  Add chicken.  Saute for 5 minutes on each side.  After 10 minutes of cooking add 1T. butter to the skillet along with the garlic and remaining thyme.  Once butter melts, spoon butter continually over chicken for 5 minutes.  Add chicken bouillon.  Bring to a boil and cook until the sauce thickens.

    Sunday, November 1, 2015

    Pizza Monkey Bread

    This is great football food or even a nice dinner served with a salad.

    2 c. warm water
    2 T. yeast
    2 T. honey or sugar
    4 T. olive oil
    1 t. salt
    1 pkg. pepperoni slices, cut in quarters
    2 c. mozzarella cheese
    2 c. Parmesan cheese
    2 t. oregano
    2 t. basil
    6-7 c. flour
    Pour warm water int a large bowl.  Whisk in yeast.  Whisk in sugar, olive oil and salt.
    Stir in flour.  Knead for 4-5 minutes.  Spray an angel food cake pan with cooking spray.  Form dough into small balls around the size of a ping pong ball.  Place half the balls in the bottom of the pan.  Sprinkle one T. olive oil over the dough.  Mix together pepperoni, cheeses, and spices.  Sprinkle half of this mixture over the dough.  Top with remaining balls of dough.  Top with remaining pepparoni mixtutre and remaining T. of oil.  Bake a 400 for 25 minutes.  Remove from pan and serve with heated marinara or pizza sauce.

    Saturday, October 31, 2015

    Pumpkin Spice Snowballs

    These cookies do not contain pumpkin, but they have all the wonderful pumpkin spice flavors.  This recipe makes a small batch, mixed up and baked in under an hour.

    • 1 cup unsalted butter,
    •  1/2 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 2 1/4 cups all purpose flour
    • 1/2 teaspoon salt
    • 1 teaspoons cinnamon
    • 1/2 teaspoon nutmeg
    • 1/4 teaspoon ginger
    • 1/4 teaspoon allspice
    • 3/4 cup chopped nuts 
    • Heat oven to 375.  Beat butter, powdered sugar and vanilla til light and fluffy.  Add flour and spices.  Mix in nuts.  Roll into tablespoon size balls and bake 8-10 minutes.  Let cool several minutes.

    • Mix 1 c. powdered sugar and 1 teaspoon cinnamon.  Roll cookies into powdered sugar.  Allow to cool and then roll in powdered sugar again.

    Thursday, October 29, 2015

    Tater Tot Casserole

    After all my gourmet Hello Fresh meals lately, I almost feel guilty posting this casserole.  It is one of those blasts from the past.  Sort of like comfort food, but one kids will all eat,  Tonight I just was craving it for some reason...cold rainy weather perhaps?  So here it is if you have never tried it.  It is an old classic from the 70s.

    • 1 pound lean ground beef (90% lean)
    • 1/2 cup chopped onion
    • 1/3 cup sliced celery
    • 1/2 teaspoon seasoned salt
    • 1/4 teaspoon pepper
    • 1 can (10-3/4 ounces) condensed cream of mushroom or celery soup, undiluted
    • 1 package (16 ounces) frozen Tater Tots
    • 1 cup (4 ounces) shredded cheddar cheese
    • I also add in some fresh chopped mushrooms if I have some that need to be used up
    • Brown ground beef, onion, celery and mushrooms until meat is no longer pink.  Drain off any fat.
    •  Spray a 11x 8 baking dish.  Dump all the meat mixture into the dish and spread out evenly.  Spoon the cream of mushroom soup (undiluted) on top.  Sprinkle with the cheese.  Arrange tater tops on top.
    • Bake at 400 for 25 minutes
    • Note:  some cooks like to put the tater tots on top of the soup and the cheese on top of the tater tots. 

    Wednesday, October 28, 2015

    Cod Cioppino in Tomato Stew

    This is yet another wonderful Hello Fresh recipe.  It is a simple cioppino best served with toasted baguette slices.  Wonderful on a cold evening for dinner.

    12 oz. cod
    2 sprigs fresh parsley, minced
    olive oil
    1 small yellow onion
    1 green pepper
    2 cloves garlic
    1 c. vegetable stock
    1 t. dried oregano
    1 t. red chili flakes
    1 15 oz. can diced tomatoes
    1 baguette
    Preheat oven to 400. Finely dice the pepper and onion.  Mince the garlic.
    Heat 1 T. olive oil in a large saucepan.  Add the onion, pepper, chili flakes and oregano.  Cook over medium heat for 6 minutes.  Add garlic and parsley and cook an additional 2 minutes.  Add tomatoes and vegetable stock.  Heat for 12- 15 minutes.  Cut cod into large chunks and add to the stew.  Continue to simmer for 7 minutes. 
    Cut the baguette slice and baste slices with a little olive oil.  Put into the oven and bake until toasted-about 5 minutes.
    To serve, place cioppino in bowls and garnish with some chopped parlsey.  Serve with toasts for dipping.

    Crunchy Fudge Sandwiches

    Tonight I decided to make a nice little Halloween treat for a friend's boys.  These are not your traditional marshmallow treats-they are more candyish.  I sprinkled some Halloween sprinkles
    on top just to make them more festive.

    6 oz. butterscotch chips
    1/2 c. peanut butter
    4 c. Rice Krispies
    6 oz. choc. chips
    1/2 c. powdered sugar
    2 T. butter
     1T. water
    Melt butterscotch chips, and peanut butter in a small saucepan over low heat.  Stir consistantly until melted remove from heat.  Mix in the rice krispies.
    Press half of the mixture into an 11 x 8 pan that has been sprayed with Pam.
    Put chocolate chips, powdered sugar, butter, and water over low heat until melted.
    Pour over rice krispie mixture.  Press remaining half of rice krispie mixture over chocolate mixture.
    Refrigerate until firm. Cut in squares to serve.

    Saturday, October 24, 2015

    Pumpkin Bacon Pancakes

    This is a little twist on pumpkin pancakes for all those bacon lovers.

    4 slices bacon, cooked
    2 1/3 c. Bisquick
    1/3 c. canned pumpkin
    1 1/4 c. milk
    1/4 c. vegetable oil
    2 T. sugar
    3/4 t. pumpkin pie spice
    2 eggs
    Heat griddle or skillet.  Stir all ingredients until blended.  Pour batter onto skillet.  Sprinkle bacon pieces on top. 

    Flip pancake when ready, cook other side.  Serve with maple syrup.

    Pressure Cooker Beef Stew

    It is cooling down here in the Pacific Northwest.  Today we had just enough of a sprinkling of rain to make it feel like a day for a fall dinner.  Enter beef stew!  This is the first time I have tried it in the pressure easy and quick!

    lbs. stew meat, cut into 1 inch chunks
    ¼ cup flour
    4 medium potatoes, cut into 1 inch 

    1/2 small onion, quartered
    2 garlic cloves, minced
    4 cups beef stock
    1 Tbsp. Worcestershire sauce
    1 bay leaf
    ½ tsp. thyme
    1 tsp. dry mustard
    tsp. ground allspice
    1 small can baby peas

    salt & pepper to taste

    Put flour in a plastic baggie with some salt and pepper.  Add stew meat and shake to coat.  Out 2 T. oil in bottom of pressure cooker and add meat.  Saute until browned.  Add onion.  Add remaining ingredients except peas.  Cook 15 minutes.  Let set 10 minutes.  Add peas.

    Thursday, October 22, 2015

    Seared Steak with Tomato Pan Sauce and Roasted Onions and Potatoes

    Well my second Hello Fresh has arrived and this in on the menu for tonight.  Basically, man food, but throw a little salad on the side and everyone will be happy.

    12 oz. sirloin steak
    4 small Yukon potatoes
    4 cipollini onions
    2 cloves of garlic
    1 roma tomato
    1/4 oz. parsley
    2 T. butter
    2 T. oil
    1 beef bouillon cube
    1 c. water
    Peel and quarter onions, quarter potatoes, toss with 1 T. oil.  Put on a baking sheet and sprinkle with salt and pepper.  Bake at 400 for 25- 30 minutes.

    MInce garlic and dice tomato.  Cook the steak by heating 1 t. oil in a large pan over medium high heat.  Season the steak on both sides with salt and pepper.  Add steak to the pan and cook 4-7 minutes per side.  Set aside to rest for 5 minutes.

    Add the tomato and garlic to the steak pan with a drizzle of oil.  Cook over medium heat for 2 minutes.   Add water and beef bouillon.   Remove from pan and add butter and the chopped parsley.  Slice steak, serve with potatoes and onions.  Spoon sauce over steak.