Rosemary-Orange Roasted Chicken

It is so nice to come home from a long day at work to a roasted chicken ready in the oven.  Just whip together some mashed potatoes, gravy and veggies and you have a yummy meal ready to go! 

1 whole chicken, defrosted and rinsed
1/4 c. butter
1/2 T. rosemary
grated peel from one orange
salt and pepper
1 bay leaf
1 c. orange juice
1c. white wine OR chicken stock
Mix butter, rosemary, and orange peel.  Pull up the chicken skin and spread butter mixture between skin and the chicken.  Place in a roasting pan.  Put wine or broth in pan with bay leaf.  Pour orange juice over
the top of the chicken into the pan.  Sprinkle with salt and pepper.

Put roasting pan, covered into the oven at 250 for 6-8 hours.  Chicken will be done and moist and tender when you get home!

Butternut Squash Spinach Salad with warm apple cider dressing

This recipe originally came from the Barefoot Contessa--Ina Garten.  Of course I had to do a few changes because, well, that's just the kind of cook I am.  It is meatless Monday and I served this up with a nice bagette covered with melted cheese and some mushrooms sauteed in sherry.  Luckily, my sweetheart loves spinach and he never asks "where's the meat?"  He  happily just munches away... willing to try anything.  I have to say that having a husband like this really allows me to go out and try anything.  Thanks Jeff:)

Ingredients

• 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
• Good olive oil
• Kosher salt and freshly ground black pepper
• 3 tablespoons dried cranberries
• 3/4 cup apple cider or apple juice
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 4 ounces spinach, washed and spun dry
• 1/2 cup walnuts halves, toasted
• 
  

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, , 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the spinach in a large salad bowl and add the roasted squash mixture,and the walnuts, . Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Lemon Custard Cakes

These are light, yummy, and don't require many ingredients:  a winning combination!  They are baked in
custard cups, but if you don't have these --pour the batter into an 8" square baking dish for 30-35 minutes.

Use Pam to coat the inside of your baking cups or baking dish and set in another larger pan.  You are going to pour boiling water into this pan to make a water bath for your cakes.

Preheat your oven to 350.  Set a kettle of water to boil.

Ingredients:
3 large eggs, seperated
1/2 c. sugar
2 T. flour
2-3 T. lemon zest
1/4 c. lemon juice
1 c. milk
1/4 t. salt
Confectioner's sugar for dusting
In a large bowl whisk together the egg yolks,  and sugar.  Then add the flour, lemon zest and lemon juice.  Mix in the milk.
In another bowl beat the egg whites and salt until soft peaks form.  Gently whisk the egg whites into the egg yolk mixture.  Pour into 6 custard cups or baking dish.  Pour water into pan, 1/2 way up the sides of the cups.

Bake at 350 for 20 minutes or until lightly brown and puffed.  Dust with confectioner's sugar.

Calzones

This is a recipe that dates back to when I was a working mom and had to get a dinner on the table that the kids would eat in a fairly timely manner.  It does not involve a lot of work and kids do eat it!  You can either use my super simple pizza dough (posted already) or if you really want to make it easy on yourself..buy that Rhodes frozen bread dough...take it out of the freezer before you leave for work and it will be ready to use when you get home:)

1 loaf Rhodes bread dough, defrosted  ( or one batch of my pizza dough)
1 jar pizza sauce
2 c. mozzarella cheese,  grated :  save yourself more time by buying it already grated
pepparoni,  Canadian bacon, olives, etc. --use whatever you like on a pizza


Roll out the bread dough into a 10 x 16 rectangle on a floured surface.  Cut into 3" wide strips.
On 1/2 the strip layer some cheese and whatever other topping you like.  Fold the other 1/2 of the strip over the filling.  Press edges closed with a fork.  Place on greased baking sheet.  Repeat for other strips.
Bake at 400 for about 10 minutes.  Heat the pizza sauce and serve either as a dipping sauce or spooned over the top of baked calzones.  YUM!

Old Fashioned Doughnut Muffins

I am addicted to Pinterest! (Thanks Emily:)) It is basically a bulletin board, and one of the categories is Food. Recently one of my fellow foodies pinned this recipe, then my daughter called to say she had made them and YUM O! So of course, with another day home I did more baking. (This is getting dangerous to our weight!)
These are easy to make and so delicious. I hope you give them a try!

For the Muffins:

* 1/4 cup butter
* 1/4 cup vegetable oil
* 1/2 cup granulated sugar
* 1/3 cup brown sugar
* 2 large eggs
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 3/4 teaspoon ground nutmeg
* 1 teaspoon cinnamon
* 3/4 teaspoon salt
* 1 teaspoon vanilla extract
* 2 2/3 cups all-purpose flour
* 1 cup milk

For the Glaze:

* 3 tablespoons butter; melted
* 1 cup confectioners’ sugar; sifted
* 3/4 teaspoon vanilla
* 2 tablespoons hot water

Directions:

1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
3. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
4. To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
5. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Yields: 12 muffins

Chocolate Chip Oatmeal cookies

It is yet another snow day home from school..and a good time to bake a batch of cookies.

This recipe has been in my recipe box so long that I no longer can read the title on the recipe card. I typed it on a card when I was in high school..it was my mom's recipe. The card now has become yellowed with age and spotted with stains...the sign of a great recipe! So enjoy these cookies with your family...along with some hot cocoa, tea or coffee.

1 c. butter
1 c. sugar
1 c. brown sugar, packed
2 eggs
1 t. vanilla
2 c. flour
3 c. oatmeal
1 t. baking soda
3/4 t. salt
2 c. chocolate chips
1/2 c. nuts (optional)
1/2 c. raisins (optional)

Cream butter and sugars. Add eggs, mix well. Add vanilla. Then add flour, baking soda and salt. Next add the oatmeal. Finally, add the chocolate chips (and nuts and raisins if desired.)

Roll into large teaspoon measured balls and place on greased baking sheet.

Bake at 350 for 12-14 minutes.

Homemade Chai Tea

I love chai tea..but I hate the prices for those little cartons of chai mix. For awhile I just paid the price so I could have my chai. Then I started to cut down on sugar...and well, one thing led to another and eventually I started making my own chai mix. This recipe originated with the Pioneer Woman. I have lowered the amount of sugar by 1/2. I was able to find all the whole spices I needed at The Market in Anacortes, Wa.

9 c. water
2 sticks cinnamon
2 pieces of fresh ginger
14 cardamom pods
4 star anise pods
20 whole cloves
20 whole peppercorns
1 t. nutmeg
2 t. orange zest
20 black tea bags
2/3 c. brown sugar
2 T. vanilla
2 T. honey

Bring water to boil. Add spices, sugar, honey and tea. Steep for 20 minutes. Strain. Add vanilla.

I mix this with 1/2 chai mix and 1/2 vanilla soymilk and it it great!

Lemon Chicken Tortellini Soup

It snowed at our house today...so I baked pretzels and made this soup. This soup is
so good and soooo easy.

2 T. olive oil
1/2 pound chicken thighs or breasts.
32 oz. chicken broth
9 oz. bag tortellini pasta
2 c. spinach
1 c. peas (I used frozen)
2 T. chopped onion or 4 green onions, chopped
zested peel and juice of 1 lemon
1/2 t. thyme

Put oil in a large pot. Cut up chicken in bite size pieces and saute chicken and onion in oil for about 8 minutes. Pour in broth and peas and bring to a simmer. Add tortellini and cook according to package. Add lemon juice, zested peel, thyme and mix well. Serve.

new giveaway

To thank all of you followers who have been faithfully checking in on my blog..I am having a "I love my followers" giveaway. The winner will win these cute bowls and a heart-shaped whisk! I thought I would sort of tie it in to the upcoming Valentine's holiday. To enter all you need to do is leave a comment (with your email) on this blog or on my whatscookingatsusies.blogspot facebook group. Tell me what you love about my blog. I will randomly choose a winner on Feb. 8th. Hopefully that will give me time to mail the prize to whoever wins by Valentines Day.

Homemade Soft Pretzels

I got this recipe out of Seventeen magazine when I was in high school-yes, when I was in high school I was already gathering recipes. If you are able to make a yeast dough this recipe will not be too hard. I have recently seen recipes for pretzel bites..basically the same dough as this only the dough is cut into small pieces instead of forming into a pretzel. I tried out a few and they were great!

2 c.milk
1 T. yeast
1/2 c. very warm water
1/2 c. sugar
1 1/2 t. salt
1/4 c. vegetable oil
6 3/4 c, flour
3/4 t. baking powder
3 T. salt
1 egg
1 T. water
coarse sea or kosher salt

Scald milk, then cool to lukewarm. Sprinkle yeast over warm water then combine with cooled milk.Add sugar, salt, and vegetable oil. Beat in 3 c. flour. The dough will be like a thin batter. Cover and let rise for 45 minutes. Stir in baking powder and 3 more cups of flour. Stir in enough additional flour to form a nonsticky ball, then knead for about 5 minutes. Roll out on floured surface into a 10 x 16 rectangle. Cut the rectangle into strips. Form strips into a pretzel shape by forming a U shape, crossing the end and tucking under the pretzel. Set on greased baking sheets and let rise for an additional 30 minutes. Heat a large pot of water to boiling and add 3 T. salt. With a slotted spatula, lift each pretzel and dip into boiling water. After two seconds, lift out of the water and return to the baking sheet. Do this for each pretzel.
Mix egg and water well. Brush this mixture onto each pretzel and then sprinkle with the coarse salt. Bake 15 minutes at 400.

Peppermint Mocha Cupcakes

Cupcakes:
1 c. flour
1 c. + 2 T. sugar
1/3 c. + 2 T. cocoa
1/2 t. baking soda
1/4 t. salt
1/2 c. butter, melted
2 large eggs
1 T. peppermint extract
1 T. instant coffee (optional)

Mix flour, baking soda, cocoa and salt in mixing bowl. In another bowl beat sugar and butter. Add eggs and peppermint extract. Add flour mixture and coffee. Beat until smooth. Pour into prepared cupcake pan. Bake at 350 for 18-22 minutes.

Frosting:
1 c. butter
3 c. powdered sugar
1 t. peppermint extract
2-3 drops red food coloring.

Cream butter. Add powdered sugar slowly. Add extract and red coloring. Frost cupcakes and sprinkle with shaved chocolate.

Mix flour

Dishpan cookies

My husband has been home recovering from a back injury. Yesterday when I got home from work he had dinner in the oven and these homemade cookies waiting to be munched. He did such a great job I thought I should post them and share the recipe with all of you! The name of these cookies refers to the fact that they have everything but the kitchen sink (dishpan) in them.

2 1/4 c. flour
1/2 t. soda
2 T. baking powder
1 1/4 c. butter
1/2 T. salt
2 eggs
1 c. rolled oats
1 c. sugar
1 c. brown sugar
1/2 pkg. coconut (optional)
1 c. chopped nuts
1/2 c. peanut butter
1 c. m & ms
1 c. chocolate chips
Mix in a large bowl with your hands. Bake at 350 for 12-15 minutes.

Vanilla Chai cupcakes

It's that time of month again...the time for birthday cupcakes at my school. We only have one birthday this month, so Happy Birthday Emily!:) This recipe only makes 10 cupcakes.

Cupcake ingredients:
1/2 c. butter
1 c. sugar
2 t. vanilla
2 eggs
2 t. chai spice mix (recipe below)
1 1/4 c. clour
1/2 c. buttermilk
1/2 t. baking soda
1/2 t. apple cider vinegar

Chai spice ingredients:
1 1/2 t. ground cardamom
1 1/2 t. ground cinnamon
1/2 t. ground ginger
1/4 t. nutmeg
1/4 t. cloves

Frosting:
1 c. butter
1 t. vanilla
2 c. powdered sugar
remainder of the chai spice mix
1 t. cold milk

Preheat oven to 325. Prepare cupcake pan with liners.

In a small bowl combine all ingredients for the spice mix.

Cream butter and sugar, add vanilla and eggs. Add flour. Mix baking soda and cider vinegar together and then add to the batter. Pour into prepared cupcake liners.

Bake for 15-20 minutes. Cool

For the frosting: Beat butter add in vanilla and chai spice mix. Slowly add in powdered sugar. Add milk.

Chicken Lemon and Oregano Paillards

Okay the first question is: What are paillards? Paillards are just meat pounded thin with a mallet or rolling pin. See how smart you are getting? :) This recipe came from Cooking Light magazine. It is easy, good and low in calories (226/serving). It is great served with rice and a greek (yes greek again) farmers salad (recipe follows).

4 skinless boneless chicken breasts
5 t. lemon rind
1 T. olive oil
1 1/2 t. oregano
salt and pepper
1/4 t. water
2 garlic cloves, minced
4 lemon wedges
2 T. parsley

Prepare grill or grill pan. (Or if you don't have these cook it in a skillet).
Place each chicken breast between 2 pieces of plastic wrap and pound to 1/4" thickness. Combine lemon rind and next 6 ingredients and rub evenly over chicken on both sides. Place on a grill or grill pan that has been sprayed with cooking spray. Grill for 3 minutes/side. Remove from heat. Squeeze 1 lemon wedge over each chicken breast half. Sprinkle parsley over chicken.


Greek Farmers Salad

Combine 2 T. red wine vinegar, 2 t. Dijon mustard, 1 t. olive oil, 1/2 t. oregano, 1/4 t. red pepper, and 2 minced cloves of garlic.
Combine 3 c. chopped English cucumber, 2 c. cherry tomatoes, halved, 1 c. chopped yellow pepper, 1/4 c. chopped red onion, and 1/4 c. halved kalamata olives. Drizzle dressing over salad to coat.

Happy eating:)

Simple Vegetarian Minestrone Soup

Well it is meatless Monday..so here is a simple and good vegetarian soup. This recipe not only cooks up quickly but it also is nice and healthy. Can't beat that! For those of you counting calories it is only 140 calories/serving!

3 c. water
1 can red kidney beans (15 0z.) drained
1 15 oz. can diced tomatoes
1/2 medium onion, chopped
3 stalks celery, chopped
1 carrot, thinly sliced
1 t. oregano
1/2 t. basil
1 clove garlic, minced
1 small zucchini, chopped
1/2 c. tiny shell macaroni

In a large saucepan combine all ingredients except zucchini and macaroni. Bring to a boil, reduce to simmer for 15 minutes. Stir in zucchini and macaroni. Cook, uncovered for about 10 minutes.

Greek Meatballs

I just noticed that I have posted quite a few Greek recipes lately..yes, I admit it, I love Greek food. This recipe is a healthy meal that is ready in under an hour..easy!
Serve it with a wonderful salad and you have a great meal. This recipe only has 370 calories/serving for those of you who are watching their calorie count.

2 c. cooked brown rice
3/4 t. oregano
1/4 c. feta cheese, crumbled
1# ground beef
2 zucchini, cut in slices
1 c. marinara sauce

In a large bowl combine the rice, oregano, feta and ground beef.
Place slices of zucchini in a 13 x 9 baking dish in a single layer.
Shape meat mixture into 16 meatballs. Place on top of zucchini and drizzle with marinara sauce.

Cover with foil and bake 22 minutes at 450. Uncover and top with remaining feta. Let sit in oven until feta melts.

Tofu Spinach Lasagna

This past year we have had Meatless Mondays at our house. This year I am aiming to increase the number of meatless days each week. My friend, Heidi, asked me at school today if I could share some vegan recipes....this is not totally vegan as it has dairy ingredients but it is a good start. The tofu totally blends in. I have served this to many proclaimed tofu haters---and they had several helpings...then I told them what they ate! Hope you enjoy this recipe...I will be including one vegan recipe a week as I try new things this year:)

9 lasagna noodles
1 medium onion, chopped
3 garlic cloves, minced
1 T. olive oil
2 c. sliced fresh mushrooms
1 pkg. firm tofu
1 carton (15 0z.) part-skim ricotta cheese
1/2 c. minced parsley
2 pkgs. frozen chopped spinach, thaw and squeeze dry
1 3/4 c. marinara sauce
1 c. mozzarella cheese
1/3 c. shredded Parmesan cheese

Cook noodles according to package directions. Drain. In a large skillet, saute onion and garlic in oil for 1 minute. Add mushrooms and saute until tender. Set aside.

Drain tofu, reserving 2 T. of the liquid. Place tofu and reserved liquid in a food processor; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl, mix in parsley and mushroom mixture.

Spread half of the marinara sauce into a 13 x 9 pan coated with nonstick spray. Layer with 3 noodles, half of the tofu mixture and half of the spinach. Repeat layers. Top with remaining noodles and marinara sauce. Sprinkle with cheeses.

Bake uncovered at 350 for 30-35 minutes. Let stand 10 minutes before serving.

This recipe serves 12 and has 227 calories/serving!

Steak Fajita Chili

Like fajitas? How about the taste of fajitas made into a chili? This is a recipe I got and tried from Food Network magazine last January. It has simple ingredients and doesn't take too long to make. Chances are kids will eat it too:)

2# beef steak, cut in small cubes
2 T. canola oil
8-10 c. beef broth
1 small onion, chopped
1 red or green pepper, chopped
1 1/2 T. ground cumin
2 T. chili powder
1 1/2 T. oregano
3/4 c. four
1 15 oz. can beans (pinto, kidney or cannellini)
guacamole, sour cream, grated cheddar cheese, tortilla strips for garnish

Heat oil in a soup pot, or dutch oven. Add steak cubes, onion and pepper. Cook until meat is browned and well done. Add remaining ingredients (except garnishes).

Cook for about 45 minutes at a simmer.

Serve in bowls topped with desired garnishes.

Mulligatawny Soup

This soup is a little spicy, but oh so good. The list of ingredients may seem daunting but you can find them in most good supermarkets. I encourage you to gather your ingredients and try something new!
The chicken:
1 T. flour
2 t. garam masala
1 t. curry powder
1 t. salt
1/2 t. pepper
1 T. canola oil
1 1/2# chicken, cut into small thin strips

The soup:
2 T. butter
1 medium onion, chopped
2 ribs of celery, chopped
2 medium carrots, chopped
3 cloves of garlic, minced
1 T. flour
1 T. garam masala
2 t. curry powder
4 c. chicken stock
1 stalk lemongrass
1 medium apple, peeled and grated.
1/2 c. uncooked rice
1 c. coconut milk

Heat the oil in a large soup pot. Combine the flour, masala, curry, salt and powder. Sprinkle over chicken and add to the pot. Cook until the chicken is browned. Remove from the pot.

Add butter to the pan. Melt. Add onion, celery, carrots and garlic. Cook until soft, about 8 minutes. Push the vegetables to one side of the pot. Add the flour, masala, curry, and a splash of chicken broth. Stir until a paste forms. Mix in with vegetables, return chicken to pan. Add remaining chicken broth, and lemongrass. Bring to a boil and add rice and apple. Cook at a simmer for 20 minutes, remove lemongrass. Stir in coconut milk and serve.

Donna's Potato Soup

My sister makes this soup ...and now my daughter does...and maybe you would like to try it too...

6-8 potatoes, peeled and cubed
1 # bacon, chopped and fried
1 c. celery
1 pt. heavy cream
2-3 c. milk
3 T. margarine or butter
4 T. flour
potato flakes (instant) to thicken

Cook the potatoes until tender in boiling water. Drain and set aside. In a large soup pot melt the marg. or butter, saute celery for one minute. Stir in flour and whisk together with butter. Slowly add in cream, continuing to whisk. Add milk, bacon, and reserved cooked potatoes. Cook on medium heat allowing to slowly thicken. Add instant potato flakes to thicken more if necessary.

This is also good with cheese and/or chopped green onions on top. Enjoy!

Beef Mushroom Barley Soup

So here is soup recipe #2 for Sherry (as requested). This is a nice soup that you can stick in the crockpot and have ready when you get home, or cook up if you don't mind waiting a bit for dinner. Either way it is great on a cold blustery winter day.

2 c. sliced mushrooms.
1 c. cubed beef: you can use stew meat, steak, chuck roast, whatever you have.
1 c. pearl barley
1/2 c. diced onion
1 c. shredded carrot
6-8 c. beef stock
2 T. parsley

Put all ingredients in crockpot and cook on low 6-8 hours. OR
In a dutch oven brown mushrooms, onions and meat with about 1 T. oil. Add in remaining ingredients. Bring to a boil. Reduce to simmer and cook for an hour.