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Tuesday, December 11, 2018

Instapot/Pressure Cooker Egg Roll Bowls


A nice bowl cooked quick in the instapot/pressure cooker is always a treat for a busy work day.  This one combines all the yummy tastes in an eggroll in a bowl form.

  • 1 lb ground chicken
  • 1 bag pre-shredded cole slaw mix 
  • 1/2 cup chicken broth
  • 1 tbsp soy sauce or to taste
  • 1 tbsp garlic powder or to taste
  • 1 tbsp ground ginger or to taste
  •  1 c. chopped onion
  • 1 c. sliced celery
  • 2 c. fresh snow peas or sugar snap peas
  • Put instapot on simmer and add chicken, celery and onion. Cook until the chicken is no longer pink.  Put in the remaining ingredients.  Do not stir.  Set the manual timer for 1 minute.  Manually release pressure.

Saturday, December 8, 2018

Chocolate dipped Bailey's Biscotti


Bailey's and chocolate in a biscotti?  Pure yum!!

2 c. flour
1 t. baking powder
pinch of salt
3 eggs
1/4 c. sugar
3/4 c. brown sugar
4 t. Bailey's Liqueur
1/2 t. hazelnut flavoring
Ghiradelli chocolate melting drops

Beat eggs and sugar on medium speed for 10 minutes.  Beat in Bailey's and hazelnut flavoring.
Slowly beat in flour, baking powder and salt.  Form into two 3" by 12" logs.  Bake at 350 for 20 minutes.  Cool for 20 minutes.  Reduce heat to 325 degrees.  Cut logs on the diagonal into 3/4" slices.  Lay slices on side and bake for 6 minutes.  Flip to opposite side and bake an additional 6 minutes.  Cool.  Melt chocolate in a microwave safe bowl on half power for 15 secongs intervals until melted.  Dip in melted chocolate.

White chocolate dipped Gingerbread Biscotti



This is a yummy Christmas treat from the blog, Sugarysweet.com.  If you have never made biscotti they are easy and festive.

  • 6 Tbsp unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 Tbsp molasses
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1t. ginger
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 cup sparkling white sugar(optional)
  • 4 oz vanilla white candy coating
Beat sugar and butter til light and fluffy. Beat in eggs and molasses.  Make sure the molasses is well mixed in.  Beat in spices, baking soda and flour.  On a parchment paper placed on a baking sheet spread the mixture into a 12" x 4" rectangle.  Sprinkle with sparkling sugar if desired.  Bake at 350 degrees for 20-25 minutes.  Cool for 5 minutes.  Cut 12 slices, 1" wide, widewise across the rectangle.  Turn slices onto one side on the baking sheet and bake for 6 minutes.  Turn slices and bake an additional 6 minutes.  Let cool.   Melt the white coating discs and dip one side of the biscotti into it.  Place, dipped side up, on waxed paper to dry.

Wednesday, December 5, 2018

Winner Winner Chicken Dinner


This is a Hello Fresh recipe...served up with some cheesy roasted vegetables it makes a quick and easy dinner.  This recipe serves 2.

1 c. water
1/2 c. orzo
1 zucchini, sliced
1 roma tomato, sliced
1 T. Italian seasoning
4 0z. mozzarella cheese
1/4 c. parmesan cheese
1/4 c. panko crumbs
1 chicken breast
juice of 1 lemon

Put tomato and zucchini slices on a baking sheet.  Sprinkle with 1 T. olive oil and 1/2 T. Italian seasoning.  Sprinkle with salt and pepper.  Bake at 450 degrees for 25 minutes.  Five minutes before it is done sprinkle with panko crumbs, Parmesan cheese and mozzarella cheese.  Raise oven temperature to 500 degrees and bake until golden brown.

Cut chicken breast in half lengthwise.  Put 1 t. of olive oil in a saucepan.  Sprinkle chicken with 1/2 T. Italian seasoning.  Cook chicken until no longer pink in the middle and browned on the outside.

Put 1 c. water in a saucepan with the orzo.  Bring to a boil.  Boil 10-12 minutes.  Sprinkle with lemon juice.

Place orzo on plate and top with veggies and chicken.


Tuesday, December 4, 2018

Beef and Gnocchi soup


Oh baby it's getting cold outside..just in time to cook up a big pot of this soup.  Add a nice loaf of bread or salad and you have a meal.

  • 1/2# round or chuck steak, cut into small cubes
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 carrots, peeled and chopped
  • 1 stalk celery, sliced
  •  2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 teaspoons paprika
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 4 cups low-sodium beef broth
  • 1 teaspoon soy sauce
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • 1 cup water
  • 1 lb. potato gnocchi
  • 1 cup frozen peas
  • 1/4 cup fresh parsley leaves, minced
  •  
  • In a dutch oven heat the olive oil over medium high heat.  Add the meat and saute for about 10 minutes.  Add in the onion, celery, carrots and garlic and continue cooking another 10 minutes.  
  • Stir in the thyme, paprika and tomato sauce.  Allow to cook for several minutes.  Stir in the red wine, and stir up anything that may be sticking to the bottom of the pot.  Add the bay leave and broth and allow to simmer for one hour.  Stir in the soy sauce, and red pepper flakes.  Remove bay leaf.  Mix the water and cornstarch into a slurry and add to the pot.  Add gnocchi and cook 3-5 minutes, it should float to the top.  Stir in parsley and peas.

Sunday, December 2, 2018

Cranberry Orange Pecan Loaf


As we move from one holiday to another, it is not too late to enjoy a little more taste of cranberry.  With it's bright red color, cranberry is a great taste for both November and December.  This loaf is great as a breakfast, or even as a dessert.  It comes together easily and quickly, and is sure to be a hit in your home.

  • 2 1/2 cups flour
  • 1 cup sugar
  • 2 t. baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 4 T. butter melted
  • 1/2 c. orange juice
  • 2 cup fresh cranberries chopped
  • 3/4 cup pecans or walnuts,  chopped
  • zest from one orange
  •  
  • In a larger size bowl mix together the flour, sugar, baking powder, baking soda and salt.  A whisk works well for combining these.  In another bowl combine the eggs, butter,  orange juice and zest.  Whisk well.  Combine the wet ingredients into the dry ingredients, stirring just until the two come together.  Stir in the cranberries and nuts.  Spray a metal loaf pan with cooking spray.  Put mixture into the pan, spread out evenly.  Bake at 375 degrees for 55-60 minutes or until a toothpick inserted into the middle comes out clean. Cool in pan for 10 minutes before removing loaf from pan.  Cool on a wire rack before cutting.

Saturday, December 1, 2018

Chicken-Wild Rice Bowl


This is a great bowl full of everything you can want in flavor and deliciousness.  It doFores take 45 minutes to make the wild rice, so plan ahead for time to prepare this.

For the chicken:
Place 2 chicken breasts in a baking sheet.  Sprinkle with
1/4 t. cinnamon
1/4 t. cumin
1/4 t. garlic salt
Place in a 350 degree oven and bake for 45 minutes or until no longer pink.

For the rice:
1 c. wild rice mix
3/4 c. water
Combine in a saucepan, bring to a boil.  Cover and simmer for 45 minutes.

For the bowl:
1 t. orange zest
6 c. spinach
3/4 c . halved orange segments
3/4 c. chopped celery
1/4 c. sliced red onion
1/2 c. dried cranberries
1/2 c. walnuts or pecans

For the vinaigrette:
Whisk
3 T. orange juice
3T. white vinegar
2 T. oil
2 T. tarragon
1 t. minced garlic
1 t. orange zest
1/4 t. cinnamon
1/4 t. cumin

For the bowl combine the rie and zest.  Divide rice, chicken spinach, oranges, celery, cranberries among serving bowls.  Drizzle with vinaigrette and sprinkle with nuts.

*We have a luscious broccoli-almond salad at our local deli that I also added to this bowl.

Friday, November 30, 2018

Cranberry Apple Stuffed Pork Loin



A delicious fall meal..highlighting all those yummy fall flavors.  This is a wonderful meal with some sweet potatoes.

  • 1 boneless pork loin
  • 1/2 cup panko crumbs
  • 1/2 cup chicken stock
  • 1 cup peeled, chopped apples
  • 1/3 cup dried cranberries
  • 1/3 cup chopped walnuts or pecans
  • 1/4 cup. onion
  • 2 Tbsp pure maple syrup
  • 1 teaspoon minced rosemary
Place pork loin on a cutting board and cut in half lengthwise.  Mix panko, stock, apples, cranberries, nuts, onion, maple syrup and rosemary in a bowl.  This is your stuffing mixture.  Press onto the top of of the pork loin. 

Roll up lengthwise.  Tie with string or skewer shut with long skewers.  Put into a baking dish that has been sprayed with cooking spray.  Bake at 450 degrees for 15 minutes.  Lower heat to 325 degrees and cook an additional 35-40 minutes.  Allow to rest 10 minutes before slicing and serving.

Sunday, November 25, 2018

Copycat Starbucks Cranberry Bliss Bars

These bars are a favorite of my grand daughter, so I couldn't be happier to find a recipe for them.

Cranberry Bliss Bars 
Starbucks Copycat Recipe

Serves 12

For cake Base:
2 sticks margarine (or butter if you want to indulge) -- softened
1 and 1/4 cups brown sugar-- packed
3 large eggs
1 teaspoon ground ginger
1 teaspoon vanilla
1/4 teaspoon salt
1 and 1/2 cups flour
1/4 cup minced dried cranberries
1/4 cup Lindt or Perugina or other quality white chocolate -- coarsely chopped
1/4 cup minced candied ginger

For Frosting:
4 ounce cream cheese -- softened
1 and 1/2 cups powdered sugar
2 Tablespoons butter -- softened
1 teaspoon vanilla

For Garnish:
2 Tablespoons minced dried cranberries
1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard) -- melted

Beat butter and sugar together.   Add eggs and vanilla. Beat until fluffy. Sift together flour, ginger, and salt. Add flour mixture to the butter mixture and beat well. Fold in the cranberries, chocolate and ginger. Spray a 13 x 9 pan with cooking spray.  Spread thick batter in pan and bake at 350 degrees for about 20 to 25 minutes or until light golden.
  Once the cake cools, mix all frosting ingredients together and spread thinly over the cake.  Sprinkle with the minced cranberries. Use a cake decorating bag, or plastic baggie with a small hole cut into the corner filled with the melted white chocolate and drizzle over the cake.
Cut this into bars right away as the chocolate will harden and make it difficult to cut well if you wait.

Monday, November 19, 2018

Chicken Apple Sausage Fall Skillet


This recipe comes together super fast and is chock full of vegetables to compliment the sausage.  You can easily change out the potatoes for sweet potatoes or butternut squash if desired.

1 pkg. chicken apple sausages, cut into slices
1 small zucchini sliced
2 medium potatoes, baked and diced (I just microwaved them for 3 and 1/2 minutes)
1 c. sliced onion
1 carrot, sliced
1 c. celery, sliced
1 T. olive oil

Put oil in a large skillet.  Add sausages and stir over medium for about 5 minutes.  Add in the onion, celery, carrot, and zucchini.  Stir for another 10 minutes, browning sausage and cooking vegetables.  Stir in potatoes and cook until heated.

Wednesday, November 14, 2018

Crustless Spinach Bacon Quiche


This is a nice breakfast, light lunch or dinner.  Ready in about 45 minutes.

8 eggs
3/4 c. half and half
1 c. grated cheese--any type
1/2 # bacon, cooked and crumbled
2 green onions, chopped fine
2 c. fresh spinach

Beat eggs and half and half.  Pour into a pie pan that has been sprayed with cooking spray.  Sprinkle cheese, bacon and onion over eggs.  Chop spinach and sprinkle on eggs.  Bake at 350 degrees for 45 minutes.

Tuesday, November 6, 2018

Lemon Garlic Chicken Penne


A lovely fresh taste of lemon with pesto, sun dried tomatoes, chicken and pasta make a delicious and easy dinner.  Just allow an extra 30 minutes to marinade the chicken before preparing.

1 lemon, zested
1/4 c. lemon juice
1 garlic clove, minced
Mix all together as a marinade.  Add in
1 skinless boneless chicken breast, cut into thin strips
Marinate for 30 minutes.
In a saucepan boil enough water to cover 2 c. penne.  Bring water to boil, add past and boil for 12 minutes.  Drain.
In a saute pan heat 1 T. olive oil.
Take chicken out of marinade and add to pan.  Add in
1 c. diced zucchini.
Saute for 30 minutes.
Add:  pasta to pan and..
1/4 c. chicken broth
2 c. fresh spinach
1/8 t. red pepper flakes
Saute until spinach wilts.
Serve with shredded Parmesan cheese on top.

Saturday, November 3, 2018

Bailey's Pumpkin Spice Cookies


1 C unsalted butter
1 1/2 C sugar
3/4 C Baileys
1 tsp vanilla
1 egg, room temperature
1 egg yolk, room temperature
4 C all purpose flour
1/2 tsp salt
3 tsp baking powder
1t. cinnamon
1/4 t. nutmeg
Method:

Preheat oven to 350

Cream butter and sugar until fluffy.
Add Bailey's, vanilla, egg, egg yolk & continue to blend.

Add flour, salt & baking powder. Mix with hands and knead until well formed.
If you want cookies right then and there, roll into 1" balls, and press lightly onto parchment lined cookie sheets about 2" apart.
Sprinkle with sugar and bake for 8-10 minutes or until edges are golden brown.


Or...for rolled sugar cookies.
Allow to refrigerate for at least 2 hours or overnight. Then roll out and cut into shapes.
Bake 6-8 minutes on cookie sheet lined with parchment paper.
Remove from cookie sheet and allow to cool. Frost at your leisure or leave plain.

Tuesday, October 23, 2018

Sheet Pan Sausage and Autumn Vegetables

Who doesn't love a sheet pan dinner?  Just put it on a baking pan, slide it in the oven and your prep is done.   This nice fall recipe comes from a blog, Cooking Classy.  It is a nice fall dinner.  You can have dinner on the table in about 45 minutes.

  • 12 oz. sausage, any type you like, sliced if large or left whole if small
  • 16. oz sweet potatoes or butternut squash, peeled and diced into 3/4-inch cubes
  • 16. oz. brussels sprouts, halved
  • 1/2 medium red onion, diced into chunks
  • 1 Tbsp minced garlic (3 cloves)
  • 1/4 cup olive oil
  • 1 tsp each dried thyme, sage and rosemary (crush rosemary)
  • Salt and freshly ground black pepper
  • 2 crisp baking apples, cored and diced into 1 1/4-inch chunks (I used 1 Jazz, 1 Braeburn)
  • 2 Tbsp chopped fresh parsley
  • Place sausage, sweet potatoes or squash, brussel sprouts, onion, garlic and apples on a baking sheet.  Sprinkle with oilve oil and herbs.  Put into a 400 degree oven for 30 minutes. 
  • After removing from oven sprinkle with parsley. 

Monday, October 22, 2018

Slow Cooker Chicken and Wild Rice Soup


The weather is cooling and soup season is here.  Plus I am going to a class today to learn how to make sourdough bread.  A bowl of soup will go great with it.

  • 1 1/2 pounds boneless skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chicken stock
  • 1 cup wild rice
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 pound cremini mushrooms, thinly sliced
Put all the above ingredients into a crockpot and cook on low for 6-8 hours.

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 cup half and half*
  • 2 tablespoons chopped fresh parsley
  • Melt butter, sir in flour then milk and half and half.  Cook over medium heat until it thickens then add to soup mixture.  Sprinkle with parsley and serve.

Friday, October 19, 2018

Apple Cheddar Turkey Burgers



This tasty fall recipe heralds from our local Skagit Valley Co-Op.  It is a nice moist burger with the added flavors of apple and honey mustard.  Yum!


  •  1 medium apple, grated
  • 1/4 cup finely chopped onion
  • 1 teaspoon ground sage
  • 2 tablespoons plus 2 teaspoons Dijon mustard, divided
  • 3/4 teaspoon salt
  • Fresh ground black pepper to taste
  • 1 pound lean ground turkey
  • 4 whole wheat buns, toasted
  • 1 tablespoon honey
  • 4 ounces cheddar cheese, thinly sliced
  • 1 egg
  • 1 c. panko bread crumbs 
  • 2 T. olive oil
  • 1 apple, sliced thin to top burgers
  • 1 c. fresh spinach
Mix ground turkey, egg, panko, sage , onion, apple, 2T. mustard, and salt and pepper well.  Form into 4 patties.  Put olive oil into a frying pan.  Grill or cook in pan until well done and no longer pink.  Watch carefully for burning.  Top with cheese, and allow cheese to melt.  Remove from heat and place on a bun.  Top with some additional thin sliced apple slices and spinach.
MIx honey and 2 t. mustard.  Spread on buns.

Monday, October 8, 2018

Applesauce Cake


Want to fill your house with the scents of fall?  This applesauce cake does just that.  Topped with a cinnamon cream cheese frosting it is the perfect fall dessert.

  • 2 1/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 2/3 cup vegetable oil
  • 1 cup white sugar
  • 3/4 cup packed brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  •  2 cups apple sauce
  • 1/3 cup plain yogurt or sour cream
  •  1 c. chopped walnuts (optional)
  • Cream oil, sugars, eggs and vanilla until creamy and well mixed.  Add  yogurt/sour cream and applesauce and mix well.  Slowly beat in flour, baking soda, baking powder and salt.  Stir in nuts.  The batter will be runny.  Pour into a 13 x 9 baking dish that has been sprayed with cooking spray.  Bake at 350 for 45-50 minutes.  Allow to cool.  Make frosting and frost when cool.

  • Frosting:

    • 1/4 cup unsalted butter 
    • 8 oz cream cheese
    • 3 cups powdered sugar 
    • 1 tsp vanilla
    • 1t. cinnamon
    • 1-2 tablespoons cream , if needed
    • With a whisk attachment beat cream cheese and butter until well mixed.  Add in the vanilla and mix again.  Slowly beat in the powdered sugar.  Beat in cinnamon.  Continue to beat until smooth and creamy.

Thursday, October 4, 2018

Southwest Macaroni Casserole


As the temperatures drop it gets to be that time of year for a nice hearty casserole.  You can serve this one up with a salad or just some tortilla chips on the side.

2 c. macaroni
1# ground beef
1/2 c. chopped onion
1 clove garlic, minced
2 -14 oz. cans diced tomatoes
1 can black beans, drained
1 6 oz. can tomato paste
1 4oz. can diced green chilies
1 t. chili powder
1/2 t. cumin
2 c. shredded Monterey Jack cheese

Cook macaroni for 12 minutes in boiling water.  Drain.  In a fry pan cook ground beef, onion and garlic until ground geef is no longer pink.  Drain off any grease.  Stir in tomatoes, tomato paste, beans, chilies and spices.  Add macaroni.  Spray a 13 x 9 baking dish with cooking spray.  Put
macaroni mixture in pan.  Bake at 375 for 30 minutes, covered.  Uncover and bake an additional 10 minutes.

Wednesday, October 3, 2018

Zucchini Pizza Casserole


We still have a few zucchini in the garden..so this is one last chance to try out something new with it.
It is especially good with Italian sausage, but you could also use ground beef if you prefer.

4 c. shredded unpeeled zucchini
1/2 t. salt
2 eggs
1/2 c. parmesan cheese, shredded
2 c. mozzarella cheese, shredded
1 c. shredded cheddar cheese
1 # ground Italian sausage
1/2 c. chopped onion
1/2 c. chopped red pepper
1 15 0z. can tomato sauce
2 t. Italian seasoning

Put zucchini and salt in a colander and let drain for 10 minutes.  Press on the zucchini to force out any liquid.  In a bowl mix zucchini, eggs, Parmesan cheese, 1/2 cheddar cheese, and 1 c. mozzarella cheese.
Press the zucchini mixture into a 13 x 9 baking dish that has been spreayed with cooking spray.
Bake at 400 degrees for 20 minutes.  While it is baking place sausage, onion and pepper into a saute pan and cook until sausage is no longer pink.  Stir in tomato sauce and allow to simmer on low.
When the zucchini mixture is done, pour the sausage mixture over the top.  Sprinkle with remaining 1/2 c. cheddar cheese and mozzarella cheese.  Bake at 400 degrees for an additional 20 minutes.

Saturday, September 29, 2018

Pepper and White Bean Salad



This is a delicious side dish, but add some grilled chicken and it could serve as a light dinner too.  We had it with the White Vegetable Pizza for a great combo.

1 can cannelini beans, drained
1 red, 1 orange and 1 yellow pepper, cut up
1 c. sliced kalamata olives
1/4 c. sundried tomatoes
1/4-1/2 c. sliced fresh basil
1/3 c. sliced red onion
1 c. pearl sized fresh mozzarella balls

Put all ingredients in bowl and toss with dressing

Sun dried tomato dressing
In a food processor combine:
1/2 c. olive oil
2 T. white wine vinegar
3 t. sundried tomatoes (packed in oil)