Japanese Style Curry

I was lucky enough to marry a man who make the best Japanese Curry EVER!  It’s so YUMMY and EASY you should try it. 

First you’ll need to find these.  Curry Sauce Mix, they are sold in the Asian section of most supermarkets.  They usually come in three degrees of heat, mild, medium hot or hot.  We usually like to mix a medium hot and a mild together.  We make 2 boxes of Curry for our family of 7.  (6 of which are currently curry eaters) I suggest you do the same because this curry is one of those things that gets better with age it’s always so good as leftovers.

Then you decide what you want to go in your curry, we always do the same things.  Carrots, potatoes, onions and chicken. You however can add whatever you would like.  ( If you are now looking at the pictures and are a little concerned I just wanted to let you know, YOU DO NOT NEED THAT MANY CARROTS, POTATOES, ONIONS OR CHICKEN.  We were making a mega batch so my hubby could bring some to work for his Thanksgiving holiday lunch) What you really need is enough veggies and meat to fill up 5 cups of water, (that’s for two boxes of curry sauce.)

After you have all of your veggies peeled and diced, cube your chicken and cook it up in a skillet with your onions and a little bit of oil. 

While that’s cooking bring your vegetables to a boil in a large pot.  When the vegetables are just tender and your chicken is completely cooked add the chicken and onions to your veggies.

Then you add your curry.  It comes in these little blocks that you just drop into the water

As it dissolves it makes this really lovely curry gravy. 

Then you serve it over, or next too some rice.  I would recommend a Japanese style short grain sticky rice, but really you could serve it on whatever rice you have.  Try it I know you’ll love it!

ENJOY!!

Curried Quinoa with Peas and Cashews

I LOVE Quinoa. It is super high in Protein and amino acids. It is a great substitute for rice or pasta and is good with everything. I highly recommend trying it! This recipe is easy and delicious.

2 T. canola oil or butter
1 onion, 1/2 finely diced, 3/4 coarsly chopped
1 C. Quinoa, thoroughly rinsed
2 t. curry powder
salt and pepper
2 zucchini, diced into small cubes
1 C. carrot juice
1 C. peas
1/4 C. sliced scallions, including the greens
3/4 C. roasted salted cashews (I put more because we love nuts)
2 T. chopped cilantro


Heat half the oil in a small soup pot, add finely diced onion and cook over med, heat for about 3 minutes. Stir in the Quinoa, 1/2 t. curry powder and 1/4 t. salt and cook for 2 minutes. Add 2 C. boiling water then lower the heat. Cover and cook for 15 minutes.

Meanwhile, heat the remaining tablespoon oil in a large skillet. Add the chopped onion, zucchini, and remaining 1 1/2 t. curry powder. Cook, stirring frequently over med. heat for 5 minutes. Add 1/2 C. water, the carrot juice and 1/2 t. salt. Cover and simmer for 5 minutes, then add the peas, scallions and cook a few minutes more. Stir the vegetables and cashews into the quinoa. Taste for salt and season with pepper. garnish with cilantro.

Juniper Cauliflower Soup

I found this recipe in a hometown cookbook that I've had for years. It's supposed to be a recipe used in one of my favorite places to eat, Juniper. I've never had it there, but I might need to order it sometime, because dang, it's yummy.

2 quarts water

1 quart milk

1 cup cheddar cheese, shredded

3 Tbls seasoning salt

1 cube butter

1 head cauliflower, chopped

1 pint half and half

1/2 cup chopped onion

1/2 cup chopped parsley

1 cup flour

Bring to a boil water, cauliflower, parsley, and onions - boil for 10 minutes. Add milk and half and half and heat to almost boiling, stirring constantly. Melt butter in microwave and mix with flour. Add to soup to thicken. Add cheese and seasoning salt.

Best Egg Salad

As a vegetarian, I am always on the quest for more protein in my diet. One of my lunchtime staples is an egg salad sandwich, and here is my favorite recipe!

6 hard-boiled eggs, diced

1/4 cup mayo

2 Tbls minced red onion

1 Tbls minced fresh parsley leaves

2 tsp. dijon mustard

2 tsp. juice from one lemon

1/4 tsp. salt

ground black pepper

Mix together and serve. Best when it's been refrigerated for a few hours to let the flavors blend and to make it nice and cold.

(You can also add 1/2 medium celery rib, finely diced, if you're into that sort of thing. I think celery is the worst vegetable known to man, so I leave it out.)

Baking With Kids

On our weekly trips to the library, Declan and I have come across a fun way to combine two of our favorite things: books and food! We are always on the lookout for storybooks about food that include recipes in the back. Then we come home, read the story and make and eat the treat. Just in case you are into books and food as much as we are, here are our two favorites:

Savory Carrot Fennel Soup

This recipe comes from the 2008 version of the Ball Blue Book of Preserving.  It is sooo good!
This makes about 5-6 quarts of soup.

2 bulbs fennel, sliced

2 TBS of olive oil

4 lbs of carrots (about 12 medium) peeled and sliced

6 cups vegetable stock

6 cups of water

2 tsp of salt

1/2 tsp pepper

Sauté fennel in olive oil until transparent.  Combine fennel, carrots and vegetable stock in a large saucepot.  Bring to boil.  Reduce heat and simmer until carrots are tender.  Puree soup until smooth.  Add water.  Simmer until heated throughout.  Stir in salt and pepper.

Easy Pretzel Turtles

A friend of mine introduced me to a new blog (http://www.ourbestbites.com/). It is my new favorite blog. This is a yummy recipe I got from Our Best Bites:

Easy Pretzel Turtles

Small Pretzels
1 bag of Rolos
Something to top them with: any kind of nut (I prefer almonds), marshmallows, m&ms, etc.
Optional: White Chocolate

Preheat your oven to 350 degrees. Place pretzels on a cookie sheet.Unwrap your Rolo candies and place one on top of each pretzel.
Place pan in the oven for 3-4 minutes. Any longer is probably too long. You just want the chocolate on the outside to look glossy and melty, but they should still hold their shape. Remove pan from oven and take a nut and gently press it right into the center of the chocolate candy. This is where you can put anything you want on top. I made half with almonds and half with marshmallows.
The blog also says that if you want to make them look fancy you can drizzle them with melted white chocolate.

Way yummy and way easy! My kind of recipe!
The blog has pictures: http://www.ourbestbites.com/2009/12/tis-season-for-goodies-and-it-seems.html

Olive Garden Zuppa Toscana

INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes ¼ of a bunch of kale

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.

Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve. Delicious!

Speaking of Tofu...

Here's what I'm eating for lunch this week. Protein-packed, very filling, and super tasty!

TOFU IN PEANUT SAUCE

Sm package of extra-firm tofu: drain and pat dry with paper towels. Cube (I like my cubes small), and pat dry again. Season with seasoning salt and brown in butter. (I like mine as crispy as possible)

1/2 cup peanut butter

2 Tbls soy sauce

3 Tbls lime juice

1/2 tsp minced fresh ginger

2-3 cloves of garlic, chopped

1/4 tsp crushed red pepper

Mix in small bowl and pour over tofu in skillet. Heat through. Add 1 bag baby spinach and cook until it wilts. Serve over brown rice.

Temple Tofu

This is an amazingly good and easy dish. Don't be scared of Tofu!! After draining it, cut into thirds and press it dry with paper towels or a kitchen towel. Easy, healthy and delicious!

2 lbs. extra firm tofu, drained and pressed dry
4 ribs celery, diced
1 small red pepper (or orange or yellow)
3 green onions, white and green parts, sliced
1 C. roasted salted cashews
1 C. unsweetened coconut
1/2 C. chopped dried mango (use scissors)

Dressing

1 1/2 C. Vegenaise (or Mayo)
1 C. Major Grey's Mango Chutney (find this in the bbq sauce and ketchup aisle)
3 tbl. fresh squeezed lemon juice

Cube tofu into 1/2 inch chunks and place in large mixing bowl.

Add celery, pepper, onions, cashews, coconut, mango and toss.

Whisk dressing ingredients together and pour over salad. Toss to blend.

Enjoy!!

Roasted Garlic Mashed Potatoes

I am from Idaho. My husband is from Ireland. We love us some potatoes.

These are some of our favorites.

4-6 large russet potatoes, peeled and cut into chunks

1/2 cup milk

2 Tbls butter

salt and pepper to taste

2 bulbs roasted garlic (see below)

Boil potatoes in salted water about 25 minutes or until tender. Drain. Place milk and butter in bowl and microwave until melted. Pour onto potatoes, add garlic cloves, and season with salt and pepper. Mash.

Roasted Garlic

2 heads garlic

1/2 tsp olive oil

dash of sea salt

Preheat oven to 350. Slice head off garlic so every clove is exposed. Place on small square of tin foil and drizzle with oil and salt. Fold foil up to completely seal and bake 30-40 minutes. Let cool. Squeeze to remove cloves.

(I also use this on pizza, garlic bread, pasta: Really everything is better with a little roasted garlic. Except maybe our breath.)

Lexie's Pasta

This recipe is super simple, but sooo good! Always a crowd pleaser.

Lexie's Pasta

1 box penne pasta

1 pound Italian sausage

2 cups fresh spinach

1 can Italian style diced tomatoes

2 cups grated Mozzarella cheese

Super easy - Brown sausage, Boil and drain pasta.

Toss the sausage, spinach and tomatoes into the pasta

while it is still hot (so the spinach wilts), and then mix in cheese.

Chocolate Cake and Frosting

I got these easy (but so delicious) recipes from a friend.

This chocolate-loving birthday boy and his family LOVED it!

CHOCOLATE CAKE

1 box regular chocolate cake mix

1 cup melted vanilla ice cream

1 Tbls cocoa powder

1 large box vanilla or chocolate pudding mix

Mix cake mix as box directs, then add other ingredients. Bake according to box - do not overbake! While still warm, cover with tinfoil and freeze. Take out 1-2 hours before serving and frost.

CHOCOLATE FROSTING

1 cup semisweet chocolate chips

4 Tbls butter

1/2 cup sour cream

1 tsp vanilla

1/4 tsp salt

2 3/4 cup powdered sugar

Melt chocolate and butter in microwave and mix. Cool, then blend in sour cream, vanilla, and salt. Gradually add powdered sugar to spreading consistency and beat well.

Chicken Alfredo

Not only is this recipe fast and easy but it also passed the 'family ' test which is not always easy to do. In fact the following night Mont and I were going to order out from The Pizza Factory (our favorite restaurant in town) and as we were deciding what to order he said, "Why don't we just have the pasta you made, it is better than any thing at the pizza factory!" VICTORY!! While we didn't go out I still felt warm and fuzzy that my dish was so well liked. Leftovers are nearly gone because everyone loved it. Finally, something to make the fam happy.

ENJOY!

1 pkg. Italian seasoning

1 cube butter

4 Chicken breasts (I add them frozen)

cook in slow cooker 5-6 hrs.

Remove chicken and shred or dice

On stove add remaining butter

2 pkg. cream cheese

2 can Cream of Chicken soup

1 can water

Add chicken

Serve over pasta

My Favorite Pesto

3 cups fresh basil leaves

4 Tbls pine nuts

2 large garlic cloves

2 Tbls grated fresh parmesan cheese

2 tsp balsamic vinegar

3 Tbls extra-virgin olive oil

In a blender or food processor, mix until blended. Serve on pasta.

Balsamic Chicken and Peppers

4 boneless skinless chicken breasts
1/4 tsp. pepper
1/8 tsp. salt
2 Tbsp. olive oil, divided
1 each medium sweet yellow, red and orange peppers, julienned.
1 small onion, sliced
2 Tbsp. balsamic vinegar (Sometimes 1 is plenty depending on how much you like vinegar.)

Sprinkle chicken with pepper and salt. In a large skillet, cook chicken in 1 Tbsp. oil for 4-6 min. on each side, or until no longer pink; drain. Remove chicken and keep warm.

In the same skillet, saute peppers and onion in remaining oil for 3-4 min. or until tender. Return chicken to the pan. Add vinegar; heat through.

Slow Cooker Enchiladas

1 pound ground beef
1 c. onion (chopped)
1/2 c. green pepper (chopped)
Cook together in a large skillet until meat is browned and vegetables are tender.  Drain off fat.

2 c. cooked pinto or kidney beans
2 c. cooked black beans
2 c. tomatoes (chopped)
1/3 c. water
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. pepper
*optional*
1 c. corn
ground red pepper to taste
Add and bring to a boil.  Reduce heat; cover and simmer for 10 minutes.

1 c. sharp cheddar cheese (shredded)
1 c. Monterey Jack cheese (shredded)
Combine separately

7 flour tortillas

Layer tortilla, 1 cup bean mixture, 1/3 c. cheese, repeat.

The recipe calls for a slow cooking 5-7 hours, it came out really dry when I cooked this the first time. I opted for the oven the next time 30 minutes at 350 and it turned out awesome.

CINNAMON ROLLS

This makes a lot of very large rolls

Rolls Ingredients

2cups or warm water (110 degrees)

2 T yeast

3/4 cup sugar

2 cubes butter

2 eggs

1 tsp salt

1 tsp baking powder

7 -8 cups flour

Combine in a separate bowl

2 cups warm water

2 T yeast

1 T sugar

In Mixing Bowl mix

2 cubes soft butter or marg.

3/4 cup of sugar

2 eggs

Then Add To The Mixing Bowl

3 cups of flour

1 tsp salt

1 tsp baking powder

and the yeast mixture

Mix until it starts to combine then add

4 cups of flour

Mix for 2 min in your mixer

Let rise until it doubles.. I always let it rise a little more than double and I transfer it into my largest metal Bowl after I'm done mixing it and let it rise in there. Otherwise it will overflow the side of the bowl.

Dump dough out onto floured counter sprinkle more flour and top and knead until dough is smooth and can be rolled out without sticking too much. I like my dough a little sticky and it works better this way.

Roll out as large as you like about 1/4 or so. Then add the filling.

Filling

1-1 1/2 cubes of butter

1-2 cups of cinnamon and brown sugar mixture

*For every 1 cup of brown sugar used add 2 1/2 Tbs of cinnamon.

Spread softened butter all over the dough cover with cinnamon and sugar mixture. And just because there isn't already enough sugar in these already I like to sprinkle some regular cinnamon and sugar over the top. Then roll and cut as big or as small as you like. I make 24 rolls and place them in two 9x13 cake pans.

Let rise again about 30 min.

Bake at 350 degrees BELOW THE CENTER OF THE OVEN! THIS PART IS VERY IMPORTANT OR THEY WILL BE DOUGHY. Bake for 22-25 min.

I think the filling is what makes these rolls great and I have tried it with a number of my sweet roll recipes so if you have a sweet roll you really like you could just use it and add this filling.

Super Yummy Frosting

1 cup milk

5 Tbls flour

1 tsp vanilla

1 cup butter

1 cup sugar (granulated, NOT powdered!)

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens.  Remove from heat and cool to room temp.  Stir in vanilla.  Cream butter and sugar until light and fluffy. Add milk mixture and beat until combined.  (It will look a little like whipped cream.) 

I made this for Declan's birthday cake (which was chocolate) and it was VERY tasty!  

Onion Rings

Maybe not the healthiest choice in the world but these were really good and 1 onion was enough for our family of 6. I seasoned them with just plain salt. Next time I will try baking them and see how they turn out.

Ingredients
• 1 large onion, cut into 1/4 inch slices
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk, or as needed
• 3/4 cup dry bread crumbs
• seasoned salt to taste
• 1 quart oil for frying, or as needed

Directions
1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Layered Peanut Butter Chocolate Dessert

20 oreos, divided

2 Tbls butter, melted

1 package (8 oz) cream cheese, softened

1/2 cup peanut butter

1 1/2 cups powdered sugar, divided

1 carton (16 oz) CoolWhip, thawed and divided

15 miniature peanut butter cups, chopped

1 cup cold milk

1 package (3.9 oz) instant choc fudge pudding mix

Crush 16 Oreos; toss with the butter, and press into the bottom of an ungreased 9x13 pan.

In a mixing bowl, beat the cream cheese, peanut butter, and 1 cup powdered sugar until smooth.  Fold in half of the CoolWhip.  Spread over crust.  Sprinkle with peanut butter cups.

Beat the milk, pudding mix, and remaining powdered sugar (1/2 cup) on low speed for 2 minutes.  Fold in remaining CoolWhip.  Spread over peanut butter cups.  Crush remaining cookies; sprinkle over the top.  Cover and chill for at least 3 hours.

(This is my kids' all-time favorite dessert.  Apparently, a love of PB and chocolate is genetic.)

Chewy Granola

There is a bakery in Arizona that makes the best granola, I love the stuff! Last time I was down there I bought some of it, saved the packaging and then used the ingredient list to duplicate it. It isn't as good as the original, but this stuff makes a pretty great snack:

Combine in saucepan

-1/2 cup canola oil

-3/4 cup honey

-3/4 cup dark brown sugar

Cook over medium heat until the sugar is fully dissolved, about 5 minutes, then add 1 tbsp vanilla extract.

While the sugar mix is cooking heat oven to 350 and combine in large bowl

-6 cups old fashioned oats

-1/2 tsp salt

-1 1/2 cup whole almonds

-2 oz sesame seeds

-1/2 cup sunflower seed kernels

-1/2 cup pumpkin seed kernels

-Dried fruit, as much as you want to add, I have used cranberries, cherries, bananas,

chopped apricots

Mix together and then pour in sugar mixture and stir well to coat the dry ingredients. Press into a jelly roll pan, turn oven off and place the granola in the oven until the oven cools down. Break into pieces and store in air tight container.

Slow Cooker BBQ Chicken

4-6 pieces of chicken (I used boneless breasts and sliced them up a little for kid-sized servings)

1 bottle BBQ sauce

1/2 cup white vinegar

1/2 cup brown sugar

1 tsp mesquite seasoning

1/2 tsp garlic powder

1/2 - 1 tsp red pepper flakes

Mix all ingredients except chicken to make the sauce.  Place chicken in crockpot and pour sauce on top.  Cook on low for 5 hours.  

(I know I am posting lots of slowcooker recipes lately, but I've been having so much fun with it!  I love throwing everything in it in the morning when I still have energy, having my house smell lovely all day, and not having to worry about what to make for dinner!  I made this recipe for the Superbowl yesterday and it got rave reviews!)

Chicken Rice Balls

3 cups cooked rice
3 cups cooked diced chicken
1/2 cup celery chopped
1/2 cup chopped onions
3 eggs beaten
1 cup shredded cheese
1 tsp poultry seasoning
1/2 tsp oregano
1 tsp chili powder

Mix together & chill. Form into 12 - 1/2 cup balls. Dip balls in 1/2 cup melted butter and roll in 1 cup cornflake crumbs. Bake 350 for 30 mintues. Serve with chicken gravy These are SOOOO delicious

Sunday Brunch Coffee Cake

We love this cake any day of the week.

1 c. butter
2 c. sugar
2 eggs
1 c. sour cream
1/2 tsp. vanilla
2 c. flour + 2 T.
1 tsp. baking powder
1/4 tsp. salt

Topping:
1/2 c. chopped nuts (if you like nuts)
4 T. brown sugar
1 1/2 tsp. cinnamon

Cream sugar, butter and vanilla. Add eggs and sour cream. Mix and then add dry ingredients. Mix well. Spoon slightly less than 1/2 of the batter into greased and floured bundt pan. Sprinkle with half of the topping. Spoon the rest of the batter on topping and then sprinkle with the remaining topping. Bake @ 350 for 50 minutes. Tip cake out of pan after 15 minutes. Sprinkle top with powdered sugar when cool.

Slow Cooker Beef Stroganoff

1 lb cubed beef stew meat

1 (10.75 oz) can condensed golden mushroom soup

1/2 cup chopped onion

1 Tbls Worcestershire sauce

1/4 cup water

4 oz cream cheese

Combine meat, soup, onion, worcestershire sauce, and water.  Cook on low for 8 hours or high for 5 hours.  Stir in cream cheese just before serving.  Serve over egg noodles.

(Wow, this smelled really good cooking, and all my carnivorous family members loved it!)

P.F. Changs Lettuce Wraps

Cousin Carly gave me this recipe and it's yummy!

Sauce:
4 T soy sauce
4 T dark brown sugar (light works too)
1 tsp rice vinegar

***We like them saucier so I double the sauce recipe.

Chicken Filling:
1 pound ground chicken (ground turkey works well)
8 oz can water chestnuts
2/3 can straw mushrooms
3 T green onions
1 tsp or clove of minced garlic

Maifun rice sticks (you can find these at any grocery store on the Asian foods isle)
Head of iceberg lettuce
vegetable oil

Brown chicken in heated oil. While meat cooks chop water chestnuts, mushrooms and green onion to about the size of peas. ( I use my pampered chef food chopper, it works great.)

Add vegetables to cooked chicken, then add garlic and sauce, let simmer until maifun sticks are ready.

Cook maifun sticks like package directions. (Very fun to cook, my kids love this part the best, this is why they love this for dinner.)

Cut head of lettuce in half and use the leaves for cups to spoon the meat filling into, wrap like a taco and eat. Yummy!

Pasta Fagioli

This soup is just like the Pasta Fagioli they serve at Olive Garden, we love it! So easy and it makes a ton so you can share with the neighbors, they love it too!

Pasta Fagioli

1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
2 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes with juice
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 tsp oregano
1 T tabasco sauce
1/2 tsp salt
1/4 tsp pepper
1/2 cup dry pasta, to add at end of cooking time

Directions

Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.

Mix all ingredients together in crock pot, cover and cook on low for 8 hrs, or high for 4 hrs. When vegetables are tender, stir in 1/2 dry pasta.

Cover and cook until pasta is tender. Serve with parmesan cheese.

Creamy Spinach Pasta

1/4 cup chopped pecans

2 Tbls honey

3 cups torn spinach

1 lg onion, sliced and separated in rings

1 Tbls sugar

1 Tbls olive oil

1 Tbls balsamic vinegar

12 oz uncooked penne pasta

3/4 cup vegetable broth, divided

1/8 tsp crushed red pepper flakes

1 cup (4 oz) crumbled blue cheese, divided

3/4 tsp salt

1/4 tsp pepper

Line a baking sheet with foil; coat well with cooking spray.  In a small bowl, combine pecans and honey; spread over prepared pan.  Bake at 300 for 15 minutes, then remove, set aside, and keep warm.

Meanwhile, in a nonstick skillet, combine the sugar, oil, and vinegar; add onion.  Cook over medium heat for 15-20 minutes or until onion begins to carmelize.  In a saucepan, cook pasta according to package directions. 

To the onions, add the spinach, salt, pepper, red pepper, and 1/4 cup broth to the onions; cook 5 minutes longer.  Drain pasta; add onion mixture and toss.

In the same skillet, combine blue cheese and remaining broth.  Cook over medium heat until the cheese is melted, about 5 minutes.  Pour over pasta; toss gently to coat.  Sprinkle with pecans and enjoy!

Oh, how I love this pasta!  I double the spinach, onions, and pecans when I make it, just because that's how I roll.  

Irish Soda Bread

1/2 cup white sugar
4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
3 cups raisins (I don't add these)
1 TB caraway seeds (I don't add these either)
2 eggs, lightly beaten
1 1/4 cups buttermilk
1 cup sour cream

Preheat oven to 350 degrees. Grease a 9 inch round cast iron skillet, or 9 in round cake or baking pan. (I like to use and oval casserole dish that way it only bakes for an hour.)

In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, raisins(optional), and caraway seeds (optional). In a small bowl, blend eggs, butter milk and sour cream. Stir the liquid mixture into the flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes, Dough will be sticky. Place the dough in the prepared pan. Bake for 60-75 min.

Golden Harvest Potato Bake

I tried this at Thanksgiving and really loved it. The carrot flavor really shines through, so next time I make it I might only add three carrots.

5 pounds Yukon Gold potatoes, peeled and cubed
2 medium sweet potatoes, peeled and cubed
5 large carrots, cut into 2-inch pieces
3 garlic cloves, minced
1 tsp dried tarragon (we didn't have any so I didn't use it)
1 cup shredded cheddar cheese, (divided)
1/2 cup milk
2 eggs
2 TB cider vinegar
1 TB butter
1 tsp salt
1 tsp dried parsley flakes
1/2 to 1 tsp of pepper

Place the potatoes, carrots, garlic and tarragon in a Dutch oven (I just did it on the stove top) cover with water. Bring to boil. Reduce heat; cover and cook for 15-20 min or until tender. Drain.
In a large bowl, mash vegetables. Stir in 1/2 cup of cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended.
Transfer to a greased 13x9 in baking dish; sprinkle with the remaining cheese. Bake uncovered, at 325 degrees for 25-30 min.

Honey and Lemon Marinated Chicken

Juice and zest of 1 large lemon (3 Tbls. juice)

3 Tbls honey

2 tsp garlic, chopped

1 1/2 tsp cumin

1 tsp oregano

1/2 c. olive oil

4 chicken breasts

Mix all together and marinate in fridge at least 30 minutes, or overnight.  Fry in olive oil over medium low heat, seasoning with salt and pepper, for about 5 minutes.  Transfer to foil-lined, greased baking pan and bake at 400 for about 20-30 minutes.  

(Anytime I post a meat recipe, I'm just going off of Garreth's opinion, and he liked this one!)

Linkage

I just added links to my favorite cooking websites to the sidebar.  Do you go to fabulous food websites?  Hook a sista up and add yours, too!

Cheesy Zucchini Soup

Saute until tender:

1/3 cup butter

2 med zucchini, chopped

1 med onion

2 Tbls parsley

1 tsp dried basil

Stir in:

1/3 cup flour

1 tsp salt

1/4 tsp pepper

3 cups chicken (or veggie) broth

Bring to boil for 2 minutes.

Add:

1 can diced tomatoes, undrained

1 can evaporated milk

1 can corn, drained

Reduce heat and simmer for 10 minutes.

Just before serving, add:

1/4 cup parmesan cheese

2 cups shredded cheddar cheese

Biscuits & Gravy

Biscuits & Gravy

Hey Erin! Here is the recipe you requested, I will commit to also posting a recipe a week... I love trying new stuff so I am looking forward to finding good things here!

I really don't have an exact recipe I follow everytime, but here is a rough idea of how to do it:

GRAVY:

-Brown one pound sausage (I get it really brown) - don't drain it.

-In a seperate pan melt 3-4 tblsp butter and then add 3-4 tblsp flour and a couple shakes of seasoning salt. Cook together for a couple minutes

-Pour 6-8 cups whole milk into the browned sausage and warm just to room temp, add butter and flour, whisk to get out any lumps.

-Warm on med-high heat until thickened, can add more milk to thin out if needed.

For the veggie option I added the veggie sausage patties to the warmed milk.

BISCUITS:

You can use any biscuit recipe you want, I used Bisquick on Christmas morning because it was simple, but if I was making this for a birthday I would do homemade buttermilk biscuits. You can also use frozen ones or the ones from the tubes.

Call me if you have any questions Erin, I am not sure how much sense this makes!

Poor Neglected Blog...

I am back and committed to posting one new recipe a week again!  Please come back and join me!

I've decided that planning a week's worth of meals is the hardest part of cooking for me, so this year I am simplifying by assigning designated meals for certain nights.  Mondays are bread and soup night, Friday is pizza night, and Sunday is slow-cooker day.  (1:00 church will make it easier!)  If anyone has great recipes to help me out on these nights, or ANY great recipes, please share them with us!  Let's restore this blog to its' former glory!!!  

Baked Potato Soup

4 lg potatoes, cooked and mashed

2/3 cup butter

2/3 cup flour

6 cups milk

3/4 tsp salt

1/2 tsp pepper

4 green onions, chopped

12 slices bacon, crumbled

1 1/4 cups cheddar cheese

8 oz sour cream

Melt butter in saucepan over low heat; add flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Add milk, cook over medium heat, stirring constantly until thick and bubbly.  Add potato pulp, slat, pepper, 2 Tbls green onions, half the bacon, and 1 cup cheese.  Cook until heated.  Stir in sour cream.  Add extra milk if necessary for desired consistency.  Garnish with remaining onions, bacon, and cheese.

I got this yummy recipe from a friend and it's one of the very few new recipes I've made that got unanimous enthusiasm from every member of the family!