Ropa Vieja

This is an Argentine beef dish that cooks up in your crock pot.  I was looking for a recipe that didn't involve leftover turkey, and thought this would be a great change.  I love a dinner that is ready when you get home from work!  Serve it up in some warm tortillas with some chips, beans and rice and you have one great and easy meal.  I just served it with a nice taco type salad and that worked well.

2 flank steaks or one beef pot roast
1 can (14 oz.) diced tomatoes
1/2 t. oregano
1 t. cumin
1/2 c. jalapenos
1/2 onion, chopped
3 red peppers, chopped
3 garlic cloves, chopped

Put all ingredients into a crockpot and cook on low for 6-8 hours.  Shred meat before serving.

Pumpkin and sweet potato puree with orange and thyme served in a pumpkin shell

This is a new recipe I am trying for the holidays from Fine Cooking Magazine.  I love the way it is served in the pumpkin shell.  I think the leftovers would be great mixed with a little chicken broth or half and half for a soup.  Mmmmmmm..

2 T. butter
2 Sugar Pie pumpkins
4 sweet potatoes
2 T. brown sugar
2 T. grated orange zest
1 t. thyme

Preheat oven to 350.  Put aluminum foil in a 13 x 9 pan.  Cut all the sweet potatoes and one of the pumpkins in half and place cut side down in pan.  Cover with foil and bake for one and a half hours.
In the oven at the same time,  bake the other pumpkin, with just the top cut off. 
Clean seeds and stringy pulp from pumpkins.  Scoop pumpkin out of shells..leaving about 1/4 " in the whole pumpkin.  Puree. Peel sweet potato, then puree.  Mix with pumpkin puree, butter, brown sugar, zest and thyme.  Put this mixture into the whole pumpkin shell.  Put the pumpkin on a baking sheet and bake at 350 for 40 minutes.

Pumpkin dinner rolls

I saw these on Pinterest (the original recipe is from a blog called "Beyond Kimchee") and I just had to try them..aren't they darling?  They are made with a yeast dough containing pumpkin to give them a bit of an orange color....but...you could surely make them with any dinner roll recipe, just following directions to form the pumpkins.  I only had almonds on hand so I used a whole almond for the stem.  Too cute!

3/4 cup whole milk, scalded

1 cup canned pumpkin puree

1/3 cup light brown sugar

1/3 cup white sugar

6 tablespoons butter

1 egg

1 teaspoon salt

2 packages active dry yeast (1/2 ounces) plus 1 teaspoon white sugar

1/4 cup lukewarm water

5 cups all-purpose flour

15-20 nut halves

Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and combine well.

1. In a small bowl proof yeast in a lukewarm water with a teaspoon sugar. When it gets foamy add to the pumpkin mixture, and add the egg, mix well.
2. Add in flour gradually and mix with a wooden spoon until well combined. The dough will be sticky.
3. If using electric mixer, attach a dough hook and beat the mixture until the dough itself pulls from the side of the bowl.
4. Turn the dough out to a wooden board dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hr. 

Here is what my dough looked like after kneading:

This is the way I let my dough rise:  put it on a middle rack in the oven, in a buttered bowl, covered with a towel.  On the rack under that put a 13 x 9 pan full of very hot water.  I find the yeast dough loves this moist warm atmosphere and I rarely have a problem getting dough to rise using this method.

1. Punch down the dough and knead it for a few seconds on a wooden board. Cut the dough in half. Cut each half into about 15 pieces.
2. Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 6-8 cuts on the edge to mimic flower pedals but the leave center uncut.
3. Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.
4. Place them, 2" apart, on a baking pan lined with parchment paper or baking mat, and let them rise again to be doubled, about 45 minutes. 

1. Preheat oven 350ºF .
2. If the center indentation is not obvious on the rolls, poke them again with your finger.
3. Brush with egg wash, if you wish, and bake for 9-12 minutes until the top gets slightly golden.
4. Put the nut in the indentation for the stem. 
5.  

Cheesy Potato and Sausage Casserole

It is dumping rain here today..so this calls for real comfort food.  I saw this recipe awhile ago and
have been waiting for a day like today to make it.  It is not health food, it is not low carb, but on a cold and rainy day it is a pure delight.

3 cups  potatoes, peeled, boiled and cut into cubes 

 4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage
1/8 teaspoon paprika

Cut smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes  Put cooked & diced potatoes in 2 quart casserole. Add cooked meat .

Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).

Pour cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
Bake at 350°F oven for 35-45 minutes.

Dutch Apple PIe

This is such a super easy and delicious pie that everyone should try it at least once.  And once you've
tried it, I guarantee you will make it again.  It doesn't require any pie dough making ability...not even a rolling pin!  You just make the crumb topping, use part of it for the crust--which you just pat into the pan, fill it will apples and filling and sprinkle the rest of the crumb topping over the apples.  Doesn't get much easier than this!

Crust and topping:
2 c. flour
1 c. brown sugar
3/4 c. melted butter
1/2 c. oats
Mix all together well.  Reserve one cup.  Pat the remainder into a pie pan.

Filling:
2/3 c. sugar
3 t. cornstarch
1 1/4 c. water
3 c. sliced apples
1 t. vanilla
1 t. cinnamon

Mix sugar, cornstarch, and water in a saucepan.  Bring to a boil and whisk until the mixture thickens.
Add the vanilla and cinnamon.  Pour over sliced apples and combine well.  Then pour this mixture into the pie pan over the crust.  Sprinkle the reserved 1 c. crumb topping over the top.
Bake at 350 for 45 minutes.

Pumpkin Bundt Cake

Yes, it is that time of month again....birthday cake to work time!  This month I am making a wonderful pumpkin bundt cake with just a touch of cinnamon and pumpkin pie spices.  Dusted with
a light sprinkle of powdered sugar it is divine!  The ingredients and prep are so easy you don't have any excuse not to make this one!

1 yellow cake mix
1 small box instant butterscotch pudding
1/4 c. oil
1/4 c. water
1 c. pumpkin
 4 eggs
2 t. pumpkin pie spice
3/4 t. cinnamon

Mix all ingredients on low until blended.  Turn mixer to medium and beat for 4 minutes.  Pour
into a greased Bundt pan and bake at 350 for 50-55 minutes.

Allow to cool.  Remove from pan.  Sprinkle with powdered sugar.

Apple-Cranberry Spinach Toss Salad

This is one of those recipes that could be good in so many ways.  The original recipe called for mixed salad greens.  I happened to have a lot of fresh spinach, so I substituted that.  I think this recipe is great as a side...but would be equally spectacular with some cooked chicken in it as a dinner salad.  Leftovers would be fabulous as a wrap with a slice of turkey.
Either way, healthy and oh so good to eat.  I served it with the Cranberry Stuffed Pork Chop recipe I
have shared on this blog, and the two together made a perfect duo.

1 pkg. mixed salad greens
1 apple, diced
1 stalk celery, diced
1/2 c. Craisins or dried cranberries
2/3 c. chopped walnuts or almonds

Dressing:  I used a cranberry-raspberry vinagrette that I had in the fridge.  The original recipe calls for store bought lite raspberry vinagrette.

Cranberry Stuffed Pork Chops

This was a great fall dinner served with the Cranberry Apple Toss Salad.  It highlights the fall flavors of both cranberries and apples.  I am trying out some new stuffing recipes as we get closer to Thanksgiving and this was a winner.
Stuffing:
2 French rolls, cubed or 4 slices potato bread, cubed
2 celery stalks, diced
1/4 c. onion, diced
1 apple, diced
2 t. sage
3/4 c. chicken broth or stock
2 T. fresh parsley
dash of salt and pepper
2 T. butter

Put bread on a cooky sheet and put in oven at 350 for about 10 minutes or until crisp.
Melt butter in saucepan, add celery, apple and onion.  Cook for 5 minutes, then add in craisins, sage, parsley and broth.  Stir in bread cubes.  Remove from heat.

4 pork chops, thick cut

Holding pork chops sideways, cut deep pockets almost all the way through.  Fill with stuffing.  Put pork chops in a greased baking dish.  Bake at 350 for 40 minutes.

If you want a topping for the chops:
Put another 1/4 c. broth into a pan, stir in 3 T. heavy cream and simmer until slightly thickened.  Add 1 T. butter.  Serve over chops as a sauce/gravy.

Cinnabon Cinnamon Roll Cake

My husband loves cinnamon rolls...but sometimes it's not worth all the work just for a treat for him..I don't care for cinnamon rolls!  So, if I make them, he's the only one eating them.  So..I found this recipe on Pinterest and thought it would be a great way to give him the taste of cinnamon rolls without all the time, work and tons of rolls.  This is the original recipe, but for our little household I halved it and it worked just fine.

Cinnabon Cinnamon Roll Cake
Ingredients:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
4 T butter, melted
2 sticks (1 cup) butter, melted
 1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)

Glaze:
2 cups powdered sugar
5 T milk
1 tsp vanilla

Directions:
With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter.
Pour batter into a greased 9x13" baking pan.
In a large bowl, mix the 2 sticks of melted butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center.
Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake.
Serve warm.

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Halibut Burgers

This recipe comes from a very large and thorough cookbook called, "The Ultimate Cookbook."  It has recipes for almost anything you would ever want to cook, but no pictures.  I recommend it if you can handle a cookbook without pictures.




20 oz. halibut steaks, cut into 4-5 pieces
4 oz. shrimp
1 T. dried dill
1 T. Dijon mustard
1/4 t. salt
dash of pepper
1 T. canola oil

Put halibut and shrimp into a food processor.  Chop until just ground.  Form into 4 patties.  Grill or cook in a large skillet, with canola oil.  Serve on buns.

Gluten Free "Pasta" Bake

Yes, there is no pasta in this recipe..instead you use spaghetti squash.  Really, people, give it a try...it is low in carbs, calories and full of good stuff for your body.  This is a wonderful vegetarian recipe but for those who just have to have their meat, you could add Italian sausage or ground beef to the sauce.

Ingredients
1 whole spaghetti squash
2 tablespoons olive oil
1 red pepper, diced
1 zucchini, diced
1 carrot, shredded
2 cloves garlic, minced
1 tomato, diced
16 ounces tomato sauce
4 ounces shredded mozzarella cheese
1/4 cup shredded Parmesan
Directions

1. Preheat oven to 350 degrees.
2. Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. If you don't have a microwave, place the poked squash on a baking pan and bake at 375 degrees for 45 to 60 minutes. While that's cooking, add the oil, garlic, pepper, zucchini, and carrots to a pan, cooking over medium heat.


3. Cut the squash in half, scoop out the seeds, and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti. Place the spaghetti squash flesh in a casserole dish. Add the cooked veggies, diced tomato, sauce, and most of the cheese and mix well. Sprinkle leftover cheese on top and bake for 30 minutes or until the cheese is bubbly.
4. Allow to cool for five minutes, serve, and enjoy!

Chicken Cranberry Salad

2 cooked chicken breasts, diced
1 container of Greek yogurt
1 c. chopped celery
1/8 c. chopped red onion
3 T. Craisins or dried cranberries
1/2 c. walnuts.

Combine all ingredients.  Eat as is or use in a wrap with spinach or lettuce.

Bolillitos

So finally I am getting to making those yummy Mexican rolls I am able to  purchase when in Hermiston, Oregon.  They are a lot like a crusty French roll, but filled with cream cheese and jalapenos.  You don't have to fill them, you could just make the rolls and use them for sandwiches.
It is finally the weekend so I have time for all the raising, punching down and baking.  Here we go:

2 cups water
1 1/2 teaspoons honey
2 tablespoons butter
1/4 teaspoon salt
3 cups bread flour (HIGH GLUTEN FLOUR)
3 cups wheat flour
1 (1/4 ounce) package yeast
6 ounces cream cheese (optional)
1/4 cup jalapeno, sliced (optional)

glaze

1/2 cup water
1 teaspoon cornstarch

Directions:

Heat water, honey, butter, and salt together in a saucepan.
Let cool to lukewarm; add yeast.
Let stand for 10 minutes.
In separate bowl, add flour to the water mixture; mix well.
Turn out and knead for 10 minutes, adding more flour as necessary.
Replace in bowl, cover and let rise until doubled.
Punch down, divide into sixteen pieces and form into logs.
Place rolls on greased baking sheet.
at this point add cream cheese and a few jalapenos to the inside.  Cover and let rise until doubled.

 Preheat oven to 375°F.
 While the dough is rising for the second time, mix water and cornstarch together until smooth in a saucepan; bring to boil until thick, let cool.
  Brush rolls with the glaze and lightly score top of rolls with sharp knife.
  Bake 35 minutes or until golden.

White Chicken Chili

I made this soup to go along with the fabulous Bolillitos...it made a great Seahawks afternoon lunch with plenty leftover for lunches this week.  This recipe works for all phases of the South Beach diet.

4 boneless, skinless chicken breasts, fat trimmed
2 tsp. + 2 tsp. vegetable or olive oil
1 onion, chopped
1 tsp. minced garlic
2 tsp. ground cumin
2 tsp. oregano (I used Mexican oregano, but any type of oregano will work)
1/2 - 1 tsp. ground cayenne pepper (I used a very scant 1/2 teaspoon, but I'm kind of a wimp on hot foods)
2 cans diced green Anaheim chiles (4 oz. can; the recipe called for one 7 oz. can which I didn't have)
4 cups chicken stock or canned chicken broth
2 cans (15 oz.) Great Northern Beans or other white beans, with juice
1 tsp. chicken flavor base (I was using very flavorful homemade chicken stock, so I didn't add this, but I would if I used canned chicken broth)
Optional: 1 small bunch cilantro, chopped (about 1/2 - 3/4 cup chopped cilantro)

Trim all visible fat and tendons from the chicken breasts, then heat 2 tsp. oil in a heavy non-stick pan, add chicken and saute until the chicken is cooked through and barely starting to brown. Remove from pan and let cool.

While chicken is cooking, heat the other 2 teaspoons of oil in a heavy soup pot, then saute onions until they're softened and just starting to brown, about 5 minutes. Add minced garlic and saute about 1 minute more, then add the ground cumin, oregano, and ground cayenne pepper and saute a couple minutes more.

Add canned diced green Anaheim chilis, 2 cans white beans, 4 cups chicken stock or canned chicken broth, and chicken flavor base (if using), turn to low simmer and let cook for 30 minutes.

While the chili simmers, use your fingers or a fork to shred the chicken into bite-sized pieces. (Don't cut, because cut chicken pieces will shred apart into strings in the chili when they cook.) After the chili has simmered for 30 minutes, add the chicken and simmer 10-15 minutes more.

If using cilantro, chop it while the chili simmers the last 10-15 minutes with the chicken added. Then add the chopped cilantro and simmer about 5 minutes more. Serve hot.

Applesauce Spice Cupcakes with Cinnamon Cream Cheese Frosting

For my husband's birthday I made up these yummy cupcakes..he has been trying to incorporate more cinnamon in to his diet so they were a perfect choice.  They are a great fall treat.  This recipe makes 12 cupcakes.

For the cupcakes:
1 c. flour
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon
1/4 t. nutmeg
1/16 t. cloves
1/4 c. butter, softened
1/2 c. sugar
1/4 c. brown sugar
2 eggs
3/4 c. unsweetened applesauce
1/2 c. chopped walnuts or pecans
MIx butter and sugars on low speed with a mixer, then add eggs one at a time.  Mix well.  Add flour and spices, baking soda and salt.  Mix just until combined well.  Stir in nuts.  Put into paper lined cupcake pan.  Bake at 350 for 20 minutes.  Cool

For the frosting:
3 oz. cream cheese, softened
1 t. cinnamon
2 c. powdered sugar
1 T. softened butter
3 T. milk

Mix cream cheese with butter and sugar.  Add cinnamon and milk.  Beat well..if too thick add a little more milk.  If too thin add a little more powdered sugar.