Salsa Chicken Tamale Pie

It will soon be Cinco De Mayo again.  Last year I posted a yummy tamale pie recipe from the cookbook "Laurel's Kitchen."  I have been thinking of that pie and ways to change up the recipe.  So here is a new version of tamale pie.  This one is not vegetarian.  The chicken can be precooked in your crock pot or you can cook in in a skillet with the salsa.  Add some beans and an easy cornbread topping with just a spark of jalapeno and you have a great dinner.

3 chicken breasts
2 c. salsa (any type- I used red)
Put the chicken in the crockpot with the salsa and cook 6-8 hours.  Shred the chicken.  OR Cut the chicken into strips and saute with the salsa in a skillet until cooket through.

MIx the chicken with:  1 can pinto beans OR 1 can black beans

Topping:
1 box corn bread mix -any kind
Stir into the mix:  1/4 c. chopped jalapeno
1 c. corn
1/2 c. cheddar cheese

Put the chicken in  a 8 x 8 casserole dish that has been sprayed with Pam.  Top with cornbread mixture and bake according to directions on cornbread mix.  When done, cut into squares and top with a scoop of sour cream, olives, some avocado. 

Farmer's Breakfast

I have been making this recipe around my house for years.  For awhile it was our standard Sunday night dinner.  It is often my favorite breakfast.  I even sent it to a potluck at my sweetheart's work to rave reviews.  It's so easy. just use what you have in your refrigerator.  Tonight, because it is Friday and I am exhausted..it is dinner.

4 eggs, beaten well
1 c. ham or bacon (cooked) or sausage (cooked)
1 c. cheese ( any kind..I have used cheddar, gouda, parmesan,  or feta)
1/4 onion, chopped
1 red or green pepper, chopped
2 potatoes
1 T. oil
Prick the potatoes and put in a microwave for about 4 minutes or until done.  Chop into cubes.  I do not take the skins off.  Heat the oil in a skillet and add the potatoes, onions and pepper.  Cook for about 8 minutes on medium heat.  Add in the meat of your choice.  Next pour the eggs over the mixture and sprinkle in the cheese.  Stir and cook until the eggs are done and the cheese is melted.

Optional:  other good ingredients to try
1 c. chopped tomato
1/2 c. sun dried tomato
2 c. fresh spinach
1 c. cooked broccoli
2 c. fresh zucchini
1/2 c. jalapenos
The sky is the limit!  Try it your own way and let me know by post what you did!  See that section under this post that says "no comments"  well click on that and you can leave your comment to tell me how you are doing!

Teriyaki Beef Burgers with Parmesan Bacon Potatoes

I know, these two things do not sound like they go togehter..but think burger and fries and you will like it.  These two recipes are both easy to make and by the time the potatoes are done, so are the burgers.  Now that the weather is getting warmer it is so nice to be able to start up the BBQ and cook outside a bit.

For the burgers mix:
1# hamburgers
1 c. oatmeal
1 egg
1/4 c. chopped up pineapple
1/2 c. soy sauce
2 T. sugar
2 cloves garlic, minced
1 t. ginger
Form into patties, cook in a skillet or on the BBQ until done.  Serve with lettuce, tomato, red onion, and if you wish..a pineapple ring on a bun.

For the potatoes:
6 red potatoes, cut in 1/2
1/4 c. melted butter
1/2 c. parmesan cheese
1 t. seasoned salt
Put the butter into a small baking dish (I used a 9" round cake pan).  Sprinkle cheese over top, then bacon and seasoning.  St potatoes, cut side down on the butter mixture.  Bake at 400 for 25 minutes.

Wiki Wiki Coconut Cake

This is yet another variation on the ever popular poke cake.  I posted a chocolate peanut butter one earlier on this blog.  This cake is one of my favorite's to serve if I am doing a Hawaiian Luau theme...or if you are having a tropical type dinner..or if you just love coconut..or cake..or actually any old time.  It has just a few ingredients, comes together easily and will make you look like a cooking queen (or king!)

1 boxed white cake mix
1 can coconut milk
2 c. coconut
1 container cool whip topping.
Mix  the cake according to the box directions.  Pour into  13 x 9 pan and bake the time indicated on the box mix.  As soon as it comes out of the oven, take the end of a wooden spoon (not the spoon end) and poke holes all over the cake.  Then pour the coconut milk over the cake and refrigerate.  Before serving frost with the cool whip.  Sprinkle coconut over the top of the cool whip.

Chicken Spaghetti

I have seen this recipe made on the Pioneer Woman.  I have seen posts raving about it on Pinterest,  Yet I was still skeptical.  Tonight I decided to give it a try, but due to a lack of several ingredients I changed the recipe to the following ingredients,  I have to admit it was delicious.  My husband raved.  He wants to have it for lunch and dinner tomorrow.  Yes, there were plenty of leftovers.  I think this is a great recipe for a family dinner.  The ingredients are kid friendly, the result is creamy and cheesy.
Everyone should try it and like it.
1 T. butter and 1 T. olive oil
2 chicken breasts, cut in cubes
1/4 onion, chopped
1/2 red pepper, chopped
2 1/2 c. grated cheddar cheese
1 can cream of mushroom soup
1 c. sour cream
1/2# spaghetti
1 c. chicken broth
Melt the butter in a large skillet. then add in the olive oil.  Put chicken, onion and red pepper into the skillet and saute until the chicken is no longer pink.
In a saucepan bring water to boil to cook the spaghetti.  Cook until just al dente as it will cook some more in the oven.  Drain.
Mix the sour cream, cream of mushroom soup,chicken broth and all the ingredients in  the skillet together.  Add in 2 c. of the cheese and mix well.
Spray a 8 x 8 baking dish with cooking spray.  Pour casserole mixture into the pan.  Sprinkle remaining 1/2 c. of cheese on top.  Bake at 350 for 25 minutes.

Crunch Time cookies

Lately, I have been reading a book by Diane Mott Davidson.  The book is about a caterer who gets herself into all kinds of trouble.  The book is peppered with recipes that the fictional caterer is making for her clients.  This is one of the recipes from the book.  If you are interested in reading it, the book is called "Crunch Time."  It is just one book in a series about the caterer Goldy Schultz.

1 c. pecans (I used almonds because that is what I had)
1 1/4 c. flour
1/2 t. salt
1/2 t. baking soda
1/2 t. baking powder
1 c. butter
2 oz. cream cheese
1 c. brown sugar
1/4 c. white sugar
1 t. vanilla
2 eggs
2 1/2 c. oatmeal
1 1/2 c. chocolate chips
2/3 . toffee bits (such as Heath toffee bits)

Toast almonds or pecans by putting them into a skillet and heating on low for 10 minutes.  Cool and chop.

Mix butter and cream cheese well.  Beat in vanilla and eggs.  Mix in flour, baking powder, baking soda and salt.  Stir in oatmeal, then chocolate chops, toffee bits and nuts.

Scoop by T. onto cooky sheet and bake at 375 for 10 minutes.

Bite Size Fruit Pizzas

Tomorrow I am bringing these little treats to work to celebrate the April birthdays.  I wanted to make something that was more"spring like."  If you do not want to spend all the time making sugar cookies for the "crust" an easy way out is to just buy Pillsbury sugar cookie dough-the kind in a roll-slice and bake them.  I used the OK cookie dough posted previously on this blog. 

For the crust:

OK Cookie dough cut and baked in small rounds
OR Pillsbury sugar cookie dough, sliced and baked

When the cookies have cooled mix together
1/2 c. sugar
1 80z. pkg. cream cheese
1/2 t. vanilla

Spread this mixture on top of the cookies, thick like frosting.  Then top with whatever fruit you like.

For the glaze:
1 c. pineapple juice
3/4 c. sugar
2 T. cornstarch
Put all ingredient in a saucepan over medium heat.  Bring to a boil, whisking constantly.  Boil 2 minutes.  Cool.  Drop by teaspoon on top of each cookie.

Eggs Florentine with Waffles and Herbed Hollandaise

I usually make breakfast every weekend for my sweetheart.  During the work week, we both just tend to ourselves.  But on the weekend, I try to make a real breakfast and often he even gets it served on a tray in bed.  It's just a little way of saying "I love you and appreciate all you do for me."  This breakfast is delicious.  I would recommend making your waffles first, keeping them warm in the oven while you complete the rest of the recipe.  I have never made hollandaise sauce with an immersion blender but it was super easy with great results.  If you don't have an immersion blender just use a regular blender.

You can make any homemade waffles you like, or even use toaster waffles if you don't have a waffle iron.
For the waffles you will need:

4 homemade waffles
1/2# fresh spinach
4 slices Canadian bacon or ham
4 poached or fried eggs, you choice
1 t. olive oil

Put the olive oil in the skillet, heat over medium.. then add the spinach and cook until the spinach wilts.  Remove from the pan.  Warm the ham or Canadian bacon.
On a serving plate place one whole waffle, spoon some of the spinach on top, then the ham or Canadian bacon.  
Fry or poach an egg or two and place on top of the ham.

Hollandaise:

2 egg yolks
1 T. lemon juice
1/4 c. fresh parsley, chopped
8 T. melted butter

Put the egg yolks, lemon juice and parsley in the bottom of a small deep bowl (or in the blender).  Slow drizzle the melted butter in mixing with the immersion blender (Or on low in your blender).


Drizzle the sauce on top of the eggs and serve.

Simple Potato Soup

When I was young and first married, and very poor, this soup was a staple meal in our diet.  It is versatile in ingredients..you can use what you have and it still tastes good.  I have included in the recipe all the various ingredients that work.  This is a very filling comfort food kind of dinner.  If it is the end of the month, and your finances are slim it is a good cheap eat.

6 potatoes, peeled and cubed
1/2 onion, diced
2 c. milk
3 T. flour
1/4 c. butter
3-4 sliced cooked bacon, crumbled or
1 c. cooked ham, diced (these 2 ingredients are optional but add additional flavor)
pinch of thyme

Melt the butter in a large saucepan.  Add the onions, add cook until translucent.  Add in the flour and cook for another minute.  Stir in the  milk.

In another saucepan put the potatoes, cover with water and cook until tender.  Depending on the size of your cubes this should take from 12-20 minutes.  Drain well.  Add into the milk broth.  Take a potato masher and gently mash some, but not all of the potatoes into the broth.  Leave some potatoes a little chunky.  If you are adding ham or bacon add it now.  Stir in the thyme.  Cook over medium heat until the soup thickens.  Season with salt and pepper.

North Carolina Citrus Pie

I like to listen to NPR while commuting to and from work.  This afternoon this recipe was shared.  I just happened to be driving home with a bag of fresh lemons, so it just seemed providental,  I admit I was intrigued by the saltine crust,  Apparently this is a recipe that is very common on the North Carolina coast and in the southern United States.  Definitely worth a try.

For the crust:
1 1/2 sleeves of saltine crackers
1/3-1/2 c. unsalted butter
3 T. sugar
 Crush the crackers finely in a food processor, or put into a zip lock and pound with a rolling pin.
Add the sugar, then knead in the cutter until the crumbe hold together like dough.  Press into an 8" pie pan.  Chill for 15 minutes.  Bake at 350 for 18 minutes.  .

For the filling:

1 can (14 oz.) sweetened condensed milk
4 egg yolks
1/2 c. lemon juice

Fresh whipped cream and sea salt for garnish

Beat the egg yolks into the milk then beat in the lemon juice.  Pour ito the shell and bake for 16 minutes.  Chill.  Serve with whipped cream and a sprinkle of sea salt.

Martha Stewart Lemon Bars

I was lucky enough to get some real lemons from California..not the kind at the grocery store but the kind that are picked fresh from the tree.  A coworker with my husband was kind enough to pick some on a recent trip to California, and then brought them back to share.  Hooray!  This recipe was the perfect recipe to enjoy with my lemons.  They are light and lemony.   MMM..great with a cup of tea.  Thanks Maria!

 

 

• For the Crust

  • 1/2 cup plus 3 tablespoons cold unsalted butter, cut into 1-inch pieces, plus more for pan
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup confectioners' sugar
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoons coarse salt

• For the Topping

  • 2 cups granulated sugar
  • 4 large eggs, lightly beaten
  • 3 tablespoons unbleached all-purpose flour
  • 1/2 cup plus 2 tablespoons plus 3/4 teaspoons freshly squeezed lemon juice
  • 1/4 cup plus 1 tablespoon milk
  • 1/4 teaspoon coarse salt

Directions

1. Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.
   
2. To make crust: In the bowl of a food processor, combine flour, confectioners' sugar, cornstarch, and salt; process to combine. Add butter to processor and process until mixture is pale yellow and resembles a coarse meal, about 10 seconds. If you don't have a food processor, whisk together flour, confectioners' sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.
   
3. Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.
   
4. Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour; stir in lemon juice, milk, and salt until well combined.
   
5. Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.
   
6. Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.
   

Roast Lemon Chicken with Rosemary

Sometimes I want to go to work in the morning and just have a dinner done when I get home.  This week is parent-teacher conference week at school.  That means a lot of late nights coming home.  So this morning before I left, I put a whole chicken in a roaster pan, covered it and roasted it at 250 degrees all day long.  When I walked in the door this evening it was to the delicious smell of roast chicken ready in the oven.  Ah..bliss.  I just made up some rice, asparagus and a small salad and just like that I had a fabulous dinner.  I love it when a plan comes together.   Here is what I did to the chicken before popping it into the oven:

Mix:

4 T. butter
2 T. rosemary
zest of one lemon

Spread this mixture all over the top of the chicken and under the skin.  Then cut the lemon in 1/2, and squeeze a little of the lemon juice from the lemon over the top.  Put the lemon and a spring of rosemary into the cavity of the chicken.  Pop in the oven to back. 

As my class says, "Easy peasy lemon squeezy!"

Pretzel Rolls

A while back Red Robin Restaurant featured a special burger on a pretzel roll.  My sweetheart just happened to love that burger and has been missing it ever since.  Today we decided to make homemade pretzel together...and use the dough to create a pretzel hamburger roll.   If you can't have it at the restaurant let your wife make it for you from scratch at home!  So off we went making the dough.  We made up some pretzels, and a few rolls.  Success!  Here is a picture of the burger on the roll:

If you want to make pretzel rolls of your own....here is the pretzel recipe, adjusted for rolls.
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 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 3 more cups of flour. Stir in enough additional flour to form a nonsticky ball, then knead for about 5 minutes.
Divide the dough into about 12 pieces.  Roll each piece into a ball. 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 roll and dip into boiling water. After two seconds, lift out of the water and return to the baking sheet. Do this for each roll.
Mix egg and water well. Brush this mixture onto each roll and then sprinkle with the coarse salt. Bake 15 minutes at 400.

Banana Crunch Muffins

This is an Ina Garten (The Barefoot Contessa) recipe that I tweaked just a little bit.  Seems I rarely can follow a recipe exactly, I always need to change something.  Most of the time it works just fine, and in this case the muffins were great!  A little bit sweet with a nice crunch topping them off.   This recipe made 2 dozen muffins.  Since my sweetheart and I don't need to eat 24 muffins...they will go to work with him tomorrow to sweeten up life at the Bus Garage.

3 c. flour
2 c. sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
Combine all these ingredients in a mixer bowl, and mix together with a spatula.  Then melt
1 c. unsalted butter
Add butter to the flour mixture and begin to mix.  Add in:
3/4 c. buttermilk
2 eggs
2 t. vanilla
4 mashed bananas
1 c. coconut
1c. granola (any flavor)

Mix just until well incorporated.  Put papers in muffin cups and fill to almost the top.  Then
on the top of each muffin sprinkle on
1 t. each of brown sugar
1 T. granola (I crushed mine up first for this)

Bake at 350 for 25 minutes.

Split Pea Soup

I have a nice ham bone in my refrigerator left over from Easter's spiral ham.  Today that bone is going into the soup pot to make a nice pot of split pea soup.  My mother always used to toast up some rye bread, cut it in cubes and sprinkle the cubes on top of a bowl of split pea soup.  That is how we are going to have it today.   Soup is such a healthy, filling dish.  Often it is quite easy to prepare and gives you lots of leftovers for lunch or to freeze for a dinner on another night.

1 ham bone OR 2 ham hocks OR 2 c. cubed ham
1 pkg. split peas
2 carrots, diced
1/2 onion, diced
2 bay leaves
1 t. thyme
1 T. oil
Put the oil in a large pan or soup pot and heat.  Add onion and carrot and saute for 2-3 minutes.  Put ham bone in pot along with peas, spices and enough water to cover the peas and most of the bone.  This is about 6-8 c. of water. Bring to a boil.  Simmer for 2 hours.  If desired top with toasted rye bread cubes.

Lemon Raspberry Coconut Cake or "Doghouse Cake"

My sweetheart jokingly calls this "Doghouse Cake" because he says he made it for my birthday so he wouldn't be in the doghouse.  Silly man.  But honestly, it is a beautiful cake and I didn't think I would get too many hits on it if I called it Doghouse CAke.  But who knows?  Just look at it...doesn't it look deliciious?

So here is the recipe just as he made it!
1 box white cake mix
1 small jar raspberry jam
1 jar lemon curd
1 container cool whip topping
1 c. coconut
Mix up the cake mix as directed on the box.  Pour into 2 9" pans and bake according to package directions.
When the cake has baked and cooled, remove from pans and slice each of the layers in half with a long serrated knife--or use dental floss!
Put one layer on a cake plate and top with 1/2 jar of lemon curd.  Top with the other 1/2 of that layer and then top with the raspberry jarm.  Top with another layer and then the rest of the lemon curd. Put  the final layer on top.  Frost with cool whip and sprinkle coconut on top.  This cake could be frozen or just kept in the refrigerator.