Honey and Brown Sugar Ham Glaze

I know I'm a bit late for the Easter Feast... or I suppose I could say I'm just early for next years. :)  Either way, here it is.   I thought this glaze was super simple to make, stuff you have on hand, and it brought big returns in flavor!

Honey and Brown Sugar Ham Glaze (Cookingnook.com)

2/3 cup brown sugar
3 tablespoons honey
1 tablespoon prepared mustard

Mix the ingredients together in a bowl and brush over the ham. As the ham cooks, occasionally brush it with the extra glaze.

Good Eats Meatloaf

It is nigh unto impossible to make "pretty" meatloaf; (I won't mention what the above picture brings to mind) however, it is possible to make "pretty tasty" meatloaf.  Alton delivers again. :)  This is hearty, and with the added veggies, dare I say healthy... er.  I do like the sauce on the top. :)  Sometimes I just get in the mood for a good meatloaf... and was so happy not to be disappointed.

Good Eats Meatloaf (Alton Brown)

6 ounces garlic-flavored croutons

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1 teaspoon chili powder

1 teaspoon dried thyme

1/2 onion, roughly chopped

1 carrot, peeled and broken

3 whole cloves garlic

1/2 red bell pepper

18 ounces ground chuck

18 ounces ground sirloin

1 1/2 teaspoon kosher salt

1 egg

For the glaze:

1/2 cup catsup

1 teaspoon ground cumin

Dash Worcestershire sauce

Dash hot pepper sauce

1 tablespoon honey

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Cocoa Brownies

Is it possible to have too many brownie recipes?  Pretty much you can track how often I make brownies, because I hunt for a new recipe every time I make them, straining to remember exactly how good the last one was.  I knew I could count on Alton Brown to deliver; although I was put out that with a last name of "Brown" he didn't come up with some kind of clever title for them.  I'm willing to over-look that minor detail because the results were delightful.  This is probably the unhealthiest brownie I've yet made- super duper rich!  Very lovely... in little bites... on occasion. :)  Proceed with caution.

Cocoa Brownies (Alton Brown)

• Soft butter, for greasing the pan
• Flour, for dusting the buttered pan
• 4 large eggs
• 1 cup sugar, sifted
• 1 cup brown sugar, sifted
• 8 ounces melted butter
• 11/4 cups cocoa, sifted
• 2 teaspoons vanilla extract
• 1/2 cup flour, sifted
• 1/2 teaspoon kosher salt

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

SERVINGS: 16 (PER BROWNIE); Calories: 243; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 3 grams; Total carbohydrates: 28 grams; Sugar: 22 grams Fiber: 1 grams; Cholesterol: 83 milligrams; Sodium: 82 milligrams

Sauteed Chicken Breasts with Creamy Chive Sauce

Chicken is one of my favorite meats to eat but my least favorite to prepare... so it doesn't show up as often as it probably should at my table.  If it does, it is usually in a crockpot dish because I didn't have to remember to let it thaw in fridge overnight or defrost, and because I can quite literally slide it in without handling it.  It's not that I'm afraid... I just prefer as little contact as possible. :) Isn't that weird because I don't usually have these hang-ups with steak or pork.  But let me tell you, when I DO plan ahead a bit, I put a darn good meal on the table!  I was trying to find a simple, satisfying recipe and I came across a great one!  Lots of flavor and the chicken stays really moist and tender, but you still get a nice sear that seals in the flavor.  Really tasty!  Hope my family appreciates it, because it might not happen again... at least not soon enough! :)

Sauteed Chicken Breasts with Creamy Chive Sauce 

By EatingWell.com

4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat

1 teaspoon kosher salt , divided

1/4 cup plus 1 tablespoon all-purpose flour , divided

3 teaspoons extra-virgin olive oil , divided

2 large shallots , finely chopped (I actually used green onions because that is what I had.)

1/2 cup dry white wine

1 14-ounce can reduced-sodium chicken broth

1/3 cup reduced-fat sour cream (You could even sub plain yogurt if you're want to cut calories.)

1 tablespoon Dijon mustard

1/2 cup chopped chives (about 1 bunch)

Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Health Advantages: low calorie, low carb, low sat fat, heart healthy, healthy weight.

Nutrition Information

Servings Per Recipe: 4

Amount Per serving

Calories: 244 cal Carbohydrate Servings: 1/2

Carbohydrates: 1 g Dietary Fiber: 0 g Cholesterol: 72 mg

Fat: 9 g Sodium: 679 mg Saturated Fat: 3 g

Protein: 26 g Potassium: 334 mg Monounsaturated Fat: 3 g

Nutrition Bonus: Niacin (50% daily value), Selenium (31% dv).

Exchanges: 1/2 starch, 4 very lean meat ,1 fat

Rockin' Ricotta...

I recently mentioned that I've got a "thing" for ricotta (Spiced Asian Pears with Sweetened Ricotta), but that was an understatement!  Lately, I have been playing around with all the AMAZING simple dessert options this versatile cheese has to offer.  So easy to make and something about saying "ricotta" makes it sound like you can cook. :)  Here are a couple different combinations that I have tried... and LOVED!

*I'm partial to this one- perhaps steming from "Blueberries For Sal" my favorite childhood read. :)
Sweetened Ricotta with Fresh Blueberries 

1 cup ricotta

1 T sugar

1/2 tsp vanilla extract

handful of fresh blueberries

*Doug liked this one best.  Shocker... chocolate & raspberries.  That was a "given".

Cocoa Ricotta with Fresh Raspberries 

1 cup ricotta

1 T cocoa powder

2 T sugar

1/2 tsp vanilla extract

handful of frozen or fresh blueberries 

*My girls really liked this one.

Ricotta with Fruit Preserves

1 cup ricotta

2 T jam (I used some of my homemade blackberry jam)

1/2 tsp vanilla extract (if desired)

(I garnished with red sugar sprinkles, just so you're not stumped trying to figure out what that is. :)

Chicken & Bacon Tart

I'm such a Simlple and Delicious fan!  I just organized my magazines and I realized I've been a loyal subscriber for six years now!  Worth every penny to me.  Especially when they pull things out of the hat like this- who would have thought to use pepper jelly with something like this?  But somehow, someway, the taste combined with chicken, bacon, and apples just totally worked.  AND it allowed me to use that obscure little jar I've had sitting around for a year not know what to do with. (My inspiration for trying this one out.)  Do people really spread that on their toast?  Spicy peppers in salsa... YES!  Spicy peppers in jam... NO THANKS.  Or at least that is what I thought before this one... thank goodness someone came up with a good use for it.  This was one Doug suggested I make for company... I love when he says things like that. :)  This is a winner... strange pepper jelly included!

Chicken & Bacon Tart (Simple and Delicious/Taste of Home)

1/4 pound bacon strips, cut into thirds (I cut them a little smaller and I think they were more manageable.)
2 medium onions, halved and thinly sliced
2 medium apples, peeled and thinly sliced
1 package (9 ounces) ready-to-serve roasted chicken breast strips
1/4 cup jalapeno pepper jelly (I actually used mango pepper jelly)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 sheet frozen puff pastry, thawed
3/4 cup shredded cheddar cheese
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.

On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. parchment paper-lined baking sheet. Prick with a fork.

Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.

Bake at 425° for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley. Yield: 4 servings.

Nutritional Facts

1 piece equals 693 calories, 37 g fat (13 g saturated fat), 76 mg cholesterol, 1,023 mg sodium, 65 g carbohydrate, 7 g fiber, 28 g protein.

Creamy Sausage Tomato Pasta

Italian Sausage is quite a treat- it comes pre-packed with lots of flavor.  I'm to cheap to buy it often... plus I want to live. :)  But I picked some up that had been reduced, and when I saw the heavy whipping cream sitting next to it in the fridge, they both said, "You knew what we were when you picked us up." And I figured I might as well finish the job by putting them in the same dish... no regrets, just creamy goodness... and a rigorous workout in the morning.

Creamy Sausage Tomato Pasta (food.com)

1 tablespoon olive oil

1/2 lb sweet Italian sausage link , casings removed,crumbled

1/4 teaspoon crushed dried red pepper flakes

1/4 cup diced onion

1 1/2 cloves garlic , minced

1 (14 1/2 ounce) can Italian plum tomatoes , drained,coarsely chopped

3/4 cup whipping cream

1/4 teaspoon salt

6 ounces pasta

1 1/2 tablespoons minced parsley

grated parmesan cheese

Directions:

Heat oil in a heavy skillet over medium heat.

Add sausage and crushed red pepper.

Cook until sausage is no longer pink, stirring frequently, about 7 minutes.

Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.

Add tomatoes, cream, and salt.

Simmer until mixture thickens slightly, about 4 minutes.

(Can be prepared one day ahead. Cover and chill.).

Cook pasta in large pot of boiling water.

Drain.

Bring sauce to a simmer.

Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.

Divide pasta between plates.

Sprinkle with parsley.

Serve, passing Parmesan separately. 

Yogurt & Honey Fruit Cups

I made this as a simple snack for the kids, and it was a big hit that had them begging for more.  A little extra prep goes a long way on this one.  It's nice, because you could pretty much use whatever fruit or yogurt you have on hand.  This would also be a yummy way to start the day.

Yogurt & Honey Fruit Cups (Taste of Home)

4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)
3/4 cup (6 ounces) mandarin orange, vanilla or lemon yogurt
1 tablespoon honey
1/2 teaspoon grated orange peel
1/4 teaspoon almond extract

Divide fruit among six individual serving bowls. Combine the yogurt, honey, orange peel and extract; spoon over the fruit. Yield: 6 servings.

Nutritional Facts
3/4 cup equals 97 calories, trace fat (trace saturated fat), 2 mg cholesterol, 22 mg sodium, 23 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

Homemade Dairy-Free Chocolate Pudding

Is is possible for pudding to be yummy AND dairy-free?  A resounding YES!  Sweet and silky-smooth.  I was surprised by how tasty this was, and so easy to make.  Rice and flax milk have been my favorites dairy alternatives so far.  I'm certainly not dairy-free (all you have to do is scroll down a bit and that will become obvious) but I have really cut back and I think my body is happier.  (I do take calcium and vitamin D supplements though- just had to add that for my mom. :)

Homemade Dairy-Free Chocolate Pudding (myplasticfreelife.com)

3 T Cornstarch

2 T water

1/3 cup honey (I may or may not have been a bit liberal with the honey. :)

1/3 cup cocoa

pinch of salt

2 cups plain sweet almond milk (I used vanilla flavored rice milk and it was perfect.  I'm sure you could use other dairy substitutes, even water if you don't have any.)

1 tsp vanilla

(I mixed in almonds and it was delicious!)

In a small cup, stir and dissolve cornstarch and water.  Set aside.

In saucepan combine cocoa and salt.  Whisk in milk, honey, and cornstarch mixture, stirring constantly until it thickens.

Remove from heat and refrigerate.  (Or just eat it warm- am I the only one that rarely chills mine?  Warm pudding is just happy comfort to me.  "Some like it hot, some like it cold." :)

"Biggest Loser" Turkey Breakfast Burrito

I'm not usually one to "follow the crowd"- at least I like to think I'm not, but somehow, someway my hubby and I got watching the last couple seasons of "The Biggest Loser".  (BTW I think this season has been pretty lame and it was time for Conda to go 8 weeks ago.  Just my "humble" opinion. :)  But a few weeks back, they put a plug in for Jennie-O turkey burger and made these breakfast burritos that looked really good to me.  They are super high in protein and I thought they ended up tasting really good.  I made it for dinner and the kids really liked it.  It made a nice big batch too.  So moral of the story... "sometimes hopin' on the bandwagon pays off?" :)

"Biggest Loser" Turkey Breakfast Burrito
Makes 8 Servings
Prep Time: 10 minutes
Total Time: Under 30 minutes

1 ¼ lb. Jennie-O extra lean ground turkey breast
½ c. wheat bran, if desired (I used oat bran because it's what I had- it works well and it high in protein too.)
1 ½ c. canned black beans
½ c. unsweetened apple sauce
½ c. green bell peppers, diced
½ c. red bell peppers, diced
1 egg + 1 egg white
1 tsp. chili powder
1¼ tsp. garlic powder
1¼ tsp. onion powder
1¼ tsp. paprika
1 tsp. salt, if desired
½ tsp. black pepper
*Optional Convenience Tip: Replace all spices with store-bought taco seasoning.

Mix all seasonings really well into turkey breast. Then put in the egg, egg white, apple sauce and the wheat bran, and stir very well. Let it sit for half an hour or overnight covered in the refrigerator, minimum 15 min. Spray the pan, add the ground turkey mix, brown it and break it up into pieces with a wooden spatula while in the pan. Add chopped bell peppers and sauté with meat for about 5 minutes, continuously breaking up the turkey into smaller pieces. Drain the beans, and then add to the pan. Cook for another 2-3 minutes.

Optional Add-Ons:
1 oz. shredded Llight cheddar cheese (45-60 cal)
fresh salsa
guacamole
lime juice
hot sauce to taste

Next:
Spray pan with cooking spray and scramble 2 egg whites. (34 cal, 7g protein)
Serve with one of the following:
2 corn tortillas OR 1 large whole wheat tortilla (80 cal, 5g fiber)
1 whole grain toast (80 cal, 5g fiber)

Side:
Add ½ c. of fresh raspberries (32 cal, 4g fiber)
TOTAL for the entire dish: 296 cal, 14g fiber, 29g protein
(Burrito, Side of egg whites, Raspberries):

Nutrition per 1 serving of burrito filling: 150 cal, 20 cal from fat, 2g total fat, 0g sat fat, 55mg cholesterol, 310 mg sodium, 13g total carb, 5g dietary fiber, 3g sugars

100% Whole Wheat Bread (Mixer or No...)

 

I choose fresh homemade bread over a slice of cake hands down.  I guess I'm just that "home and hearth" kind of girl.  It's comfort food for me, and the loud humming of the mixer is music to my ears.  Mom used to crank out 10 delicious loaves at a time... nothing short of a miracle... not to be sacrilegious. :) Well- I've finally found it.  I know I have said it before, but this time, I really believe it.  The perfect whole wheat bread recipe.  I have now used this recipe 5 times it is has turned out perfectly every time.  It is really similar to my old recipe, but it uses less oil and honey, doesn't seem quite so tough on my mixer (It makes one less loaf than my other recipe.  I have only tried the 3-loaf version.) and it holds together perfectly.  It must just be the perfect combination!  So big thanks to my sister for overcoming her fear of yeast, conquering bread, and sharing the recipe!  I hardly ever buy bread now because this is working so well!
*Note: My sis didn't have a mixture when she shared this, so I'm including her tips in case you are in the same boat.  Yay- bread, with or without a mixer!  Sometimes, when I'm feeling angry, it is seriously therapeutic to take it out on the dough, so I do it by hand anyway. :)

Jessica's Tips:

This recipe has worked the best for my mixer-less needs, but it's actually a recipe for a bread mixer.  Here's what I do differently from this recipe:  

1.  I add a cup or two of cracked wheat, oats, or something grainy to give it more texture (thanks, Lydia, for the idea!)

2.  Since I don't have a mixer, I put all ingredients but the salt (and using only 5 C flour) in a bowl for 15-20 minutes, give or take, so the gluten can start working before I add the other flour.  I have been known to forget and it does overflow if you leave it too long . . .

3.  I haven't ever measured out how much flour I use.  I just keep adding it while I knead until it's the right texture.  I imagine if you use a mixer, you should follow her instructions more closely.

100% Whole Wheat Bread:

3-loaf version:

4 cups plus 2 T. warm water

1/3 c honey or sugar (either one seems to work, although I know Mom prefers honey :) As do I- I know sugars cheap, but I think honey has a better taste.

1/3 c oil

1 1/2 T yeast

1 1/2 T dough enhancer (this is a must--otherwise it's crumbly--our super Walmart sells a can for $3.99)

1 1/4 T salt

10 C whole wheat flour (or whatever mix you like between white & wheat)

(From Lyd: I have been using 8 cups whole wheat, 1 cup oats, 1/2 cup buck wheat, 1/2 cup ten grain cereal, it has seemed to be a great combination.  I love throwing flax seeds, millet, or cracked wheat in there too, but the latter seems to be the best ratio so far.)

6-loaf version:

8+ cups warm water

2/3 c honey or sugar

2/3 c oil

3 T yeast

3 T dough enhancer

2 1/2 T salt

20 C whole wheat flour (or whatever mix you like between white & wheat)

Put into your mixer/bowl in this order: water, oil, honey or sugar, dough enhancer and 5 C flour.  Put yeast on top of flour.  Blend on low speed for 1 min, scrape edge of bowl, then while mixer goes at setting "one," let the dough rest for 5 minutes, absorbing liquids.

Now, continue to knead, a total of 6-7 minutes, adding the rest of flour plus the salt. . . . don't forget it . . . the bread will be horrible!! (I always set the salt right in front of the mixer so as not to forget, because I have forgotten!)

After kneading, just put the lid or some saran wrap over the bowl of dough and let it "rest," "loosen up" for 5 minutes.  Now it will be easier to work with.  Scrape out of the bowl into a well-floured surface and divide into equal portions, depending on the size of your loaf pans.  Mold into loaves and put in greased pans, let rise in warm 180 degree oven for about 30 minutes, then turn up oven to 350 and bake 30 minutes. 

(*Just a little side note: Once I form the loaves, I know it's silly, but I have a tradition where I always let the kids "spank that bottom," and they give it a good slap before putting it in the pan.  Not exactly "baking with love", but they seem to behave themselves most of the time and rise properly. :)  And can I just add how wonderful it is to pop them in and let them rise on warm in the oven.  It would seriously take ALL DAY if I didn't do that... believe me, I've tried.  This way, it takes mine about an hour and they're at the perfect point.)

When finished baking, take out of oven and set loaf pans on their sides on a cooling rack. Cover loosely with a light cotton towel.  This allows the bread to cool, but not lose all the moisture.  After about 8-10 minutes, take the loaves out of the pans and continue to cover  with a cloth until cooled and ready to slice or bag.  -Freezes well if double-bagged.

(A nifty tip that I wish I had read today because I couldn't get that darn thing out of the pan, and left the bottom half of one poor loaf behind.  I'll be more patient and follow these instructions next time.  I just can't wait to dig into that hot loaf!  My favorite thing in all the world.) 

Sorry I had so much to add- hope you can find the recipe between me and my sister's comments. :)  It's just so exciting to come across a good bread recipe, and it's hard for me to keep my mouth shut. :)

Happy Bread Making!!!

Oven-Roasted Cod Crusted with Herbs

When I cook cod, I hear Captain Hook's voice in my head whimpering, "I'm a Cod-fish..." and then as I cook it up, I chant "Hook is a cod-fish!  Hook is a is cod-fish!" in that teasing, sing-song way.  Oh the joys of growing up on Disney movies and good fish. :)  Despite the silly voices in my head, I always love a good fish dish; cod fish in particular, and Rachael Ray came through with this simple, flavor packed recipe.

Oven-Roasted Cod Crusted with Herbs (Rachael Ray)
1 1/2 cups plain bread crumbs
1 handful fresh flat-leaf parsley
2 large cloves garlic
1 lemon, zested
Coarse salt
4 (6 to 8-ounce) cod fillets
Extra-virgin olive oil

Preheat oven to 400 degrees F.
Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.

Lemon Yogurt Loaf Recipe

I kind of have a thing for sweet quick breads.  (Which is why I can only make them every so often. :)  It was fun to try one with yogurt- made it moist and tasty- I also love lemon zest in just about anything!  All in all- a happy loaf and a happy girl. :)

Lemon Yogurt Loaf (Taste of Home)
3/4 cup plus 4 teaspoons lemon yogurt, divided (I used vanilla, but added a couple drops of lemon extract)
1/2 cup dried apricots, quartered (I didn't have apricots, so I used dried cranberries)
1/2 cup butter, softened
3/4 cup plus 3 tablespoons confectioners' sugar, divided
3 eggs
1 tablespoon grated lemon peel
2 cups self-rising flour

In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth. In a bowl, cream the butter and 3/4 cup confectioners' sugar. Beat in the eggs, lemon peel and yogurt mixture; mix well. Add flour just until combined. Spoon into a greased 8-in. x 4-in. loaf pan.
Bake at 325° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the remaining yogurt and confectioners' sugar; drizzle over loaf. Yield: 1 loaf.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Brats in a Bun

It's my Dad's birthday, so it seems appropriate to post something "manly" that reminds me of he and my brothers.  I remember the boys heating up a "Polish-dog" or "brats" many a time.  When all the boys were home, Dad would get those really big economy packs, and I never believed they would get through them, but amazingly enough, they did.  Can you tell that this is something that I've never quite acquired a taste for?  Hot dogs and polish sausages rarely excite me.  Mr. Stumme and A.P. History ruined hot-dogs for me after the class reading "The Jungle" by Upton Sinclair just before a school lunch of hot-dogs, so I felt I was being generous to give them a second chance.  I bought a package on sale and gave it my best shot, and.... not too bad.  I could almost join in with the big boys if it tasted like this... almost. :)
Happy Birthday Dad!

Brats in a Bun (by Lyd)

1 onion, roughly chopped

1-2 garlic cloves minced

1 T olive oil

1 tsp vinegar

2 T apple juice

1 package of brats

toasted buns

Pull out "George" or if you have a real grill, use it. :)  Throw on the brats (and no, I'm not recommending the naughty children, however tempting it may be, abstain.) Cook about 7-10 minutes until cooked through.  Meanwhile, saute onion and garlic in oil until transparent.  Add vinegar and apple juice and simmer for a minute or two.  Toast your buns (not yours, the bread buns, silly!)  Slop it all together on a bun and eat it like a man.

Crock-pot Rice Pudding

Oh- comfort food!  I love anything pudding and anything crock-pot, so together... a beautiful marriage for me!  I remembered making a really big batch of rice pudding in the crock-pot several years back and I just loved it- so I returned to the same book hunting for the recipe, but I don't think I found it.  It was still a good batch though- I kind of liked the lemon flavor (probably in part because I think some of my unusual spices and extracts get lonely, so I love an excuse to dust them off) and how could adding cream not be a good idea?!  The texture was a little different- the rice might have need a bit more time, but still tasty and it sure smelled good while it was cooking!

Mama's Rice Pudding (From Fit-it and Forget-it Cookbook)

1/2 cup white rice uncooked

1/2 cup sugar

1 tsp vanilla

1 tsp lemon extract

1 cup plus 2 T milk

1 tsp butter

2 eggs beaten

1 tsp cinnamon

1/2 cup raisins

1 cup whipping cream

nutmeg to taste

1. Combine all ingredients except whipping cream and nutmeg in slow cooker.  Stir well.

2. Cover pot. Cook on Low 6-7 hours, until rice is tender and milk absorbed.  Be sure to stir every 2 hours during cooking.

3. Pour into bowl.  Cover with plastic wrap and chill.

4.  Before serving, fold in whipped cream and sprinkle with nutmeg.

Chinese Turkey Vegetable Casserole Recipe

Have I mentioned that I LOVE my little chest freezer?  Well, I do.  It makes great things happen--like buying a big old turkey around Thanksgiving time for about .25 a pound and freezing it until now.  We enjoyed a delightful Thanksgiving dinner in February.  It was wonderful, and so was all the meat that I got to freeze.  I've made some yummy soups, sandwiches, and this casserole.  I thought it was pretty good.  I did think it made a HUGE batch.  Even as good as it was, we were getting tired of the left-overs, so I would suggest either halving the recipe or freezing half.

Chinese Turkey Vegetable Casserole (about.com)
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes

Ingredients:
1 can (1 pound) French-cut string beans, drained
1 can (1 pound) Chinese mixed vegetables, drained
1 can (8-1/2 ounces) water chestnuts, sliced and drained
1 can (8 ounces) sliced mushrooms, drained
1 small onion, chopped
1 cup grated Cheddar cheese
4 cups cubed cooked turkey (or chicken)
1 can (10-3/4 ounces) cream of mushroom soup
1 ounce sherry (I actually used soy sauce- I know that not very similar, but it seem to give the "chinese" flavor that it needed)
1 cup milk (It was pretty runny- I think I would half this or add a half cup uncooked rice to give it a firmer texture.)
1 can (3 ounces) french-fried onions

Preparation:
Alternate layers of vegetables, cheese, and chicken in greased 9 x 13-inch casserole. Combine soup, soy sauce, and milk. Pour over casserole. Cover loosely with foil. Bake at 350 degrees F. for 40 minutes. Remove foil; sprinkle onion rings on top. Bake 20 minutes longer. Yield: 6 to 8 servings

Oven Baked Salmon

Ok Mom.  Here you go- this one's for you and your Dukan Diet.  I do have some occasional protein. :)  Let me just say I LOVE salmon.  And to me, simple is better--just baked up like this beats any fancy Cajun rub or sweet and sour or whatever people do.  I tried a teryaki version once and I was quite disappointed.  Just stick with the basics and sometimes you just can't go wrong-- at least with salmon.  I actually got this one fresh too, and there is such a difference in the taste!  It was just a treat, so I didn't want to mess it up by over cooking it.  Here are some good basic instructions.  (Wish you were around for a serving mom!)

Oven Baked Salmon (foodnetwork.com)
12 ounce salmon fillet, cut into 4 pieces
Coarse-grained salt
Freshly ground black pepper
(I also sprinkled mine with lemon-pepper seasoning- perfect for fish! And just a bit a lemon juice.)

Preheat the oven to 450 degrees F.
Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.
SERVES: 4
Calories: 177
Total Fat: 11 grams
Saturated Fat: 2.5 grams
Protein: 17 grams
Total carbohydrates: 0 grams
Sugar: 0 grams
Fiber: 0 grams
Cholesterol: 47 milligrams
Sodium: 170 milligrams

For the LOVE! German Chocolate Thumbprint Cookies

HAPPY HEART DAY!!!  It would be a crime to break with a tradition: Chocolate on Valentines Day.  German Chocolate cake is my hubby's favorite, so of course these cookies caught my eye.  Unfortunately, this one is going down as a "mishap".  I thought the icing was quite tasty, but a lot of work to make, so if I did it again (which I probably won't) I would definitely just buy some pre-made icing.  PLUS these little babies did not hold together right.  Is there any thing more exasperating than seeing a picture off a recipe and not recognizing it your own "version"?  Theirs were all flat and mine just stayed in little crumbly balls--actually making a "thumbprint" was a joke because they just fell apart.  I don't know what I did wrong, but I finally added a little bit of milk and they stayed together pretty well.  They did, however, taste pretty good... which in my opinion is #1 priority.  (This is second to "labor involved" and this one was high labor.  Don't be deceived by "cake mix".  I have a hard time when you have to refrigerate cookie dough and all that--but I'll have you know that I didn't skip that step.) So consider carefully before before proceeding... it might just be a better idea to buy a candy bar or a box of chocolates. :)  I'm just saying.  But here it is anyway.

German Chocolate Thumbprint Cookies (Taste of Home)

1 cup sugar

1 cup evaporated milk

1/2 cup butter, cubed

3 egg yolks

1-1/2 cups flaked coconut

1-1/2 cups chopped pecans

1 teaspoon vanilla extract

1 package (18-1/4 ounces) German chocolate cake mix

1/2 cup all-purpose flour

1/3 cup butter, melted

In a large heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Stir in the coconut, pecans and vanilla. Set aside 1-1/4 cups for topping.

In a large bowl, combine the cake mix, flour, melted butter and remaining coconut mixture. Cover and refrigerate for at least 1 hour.

Shape dough into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill each cookie with a teaspoonful of reserved topping.

Bake at 350° for 10-12 minutes or until set. Let stand for 2 minutes before removing to wire racks to cool. Store in an airtight container. Yield: 5 dozen.

Nutritional Facts1 cookie equals 113 calories, 6 g fat (3 g saturated fat), 18 mg cholesterol, 93 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Spiced Asian Pears with Sweetened Ricotta

Where has ricotta cheese been all my life?  I feel like I've been living (or at least eating) in a closet!  I'm in love!  Here I thought it was only good for a hearty lasagna, but just a tiny bit a sugar is all it needs and it is THE BEST TREAT ever! (Pretty high in protein and can be low in fat too.)  Something about the texture--I think it goes back to that a fore mentioned love I have of all thing soft, sweet, and mushy, and it fits into that category. Then, kick it up a notch with this little concoction I came up with, and dare I say this is my new favorite dessert? Yes.  I dare. :)

*Lyd's Tip:  Just thought I would mention that this is a great way to use up old apples- it breathes new life into them.  No one but you will know that they were getting a bit old and wrinkly. :)  You should know that I used some Asian pears I picked up at the end of the farmer's market in October- but don't panic- I am about 2 months behind on this post.  They weren't that far gone. :)  However, they did sit on my counter for a VERY long time, haunting me.  If only I had known that this was what they were trying to tell me they wanted to be, it would have happened a lot sooner.

Spiced Asian Pears with Sweetened Ricotta (By Lyd)

Ricotta Mixture:

2 cups ricotta cheese

2 T sugar (more or less to taste)

Tiny drop of Almond or vanilla extract

Pear Mixture:

About 3-4 Asian Pears, peeled and thinly sliced (*Please note that APPLES WORK GREAT, don't feel like you have to be so exotic... I just happened to have some Asian pears as I was experimenting and I love the crunchy texture- I dislike the bitter, woody peel though.  If you do apples, you could probably just leave the peel on- I would anyway.)

1-2 T butter

1-2 T sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

1 tsp lemon juice

Stir together ricotta mixture ingredients until incorporated; set aside.  In a large frying/sauce pan heat butter on medium heat.  When butter is melted, put in Asian pears.  Stir frequently, mixing in sugar and spices. Add lemon juice and continue heating until pears are cooked, but still maintain some crispness. (About 10 minutes, stirring frequently.  Add a little water or reduce heat if cooking too quickly.  You can also "put a Lyd on it" if you want it too cook faster. (I love slipping that in there. :)

Yeast Dispenser

I love little things that just make life easier. I came across this post on Jennifer's Craft Patch site (which is awesome by the way) and made my life simpler in seconds. I buy the bigger packages of yeast, and store them in my fridge in a glass jar, but this makes pouring it a lot easier, so I thought I would pass on the idea- just cut out the top of an old salt container and trace it to fit the jar. Happy baking!

Chocolate Snowballs

A couple weeks ago, we got almost two feet of snow in one day.  It was wonderful!  I love snow days!  They closed school and all the kids spend the day building forts and snowmen.  It was that wet kind of snow, perfect for making snowballs... chocolate covered snowballs, that is. :)  This was a fun recipe I tried.  They were tasty, but a little dry--and too time consuming to be a "regular" around here.  I think there might be better versions out there, but I thought it was a fun concept, and it makes for a fun "snow day!"

Chocolate Snowballs (From Christmas at Home: Delicious Desserts)

1 1/4 cups butter

2/3 cup white sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/8 teaspoon salt

1/2 cup unsweetened cocoa powder

2 cups chopped pecans

1/2 cup confectioners' sugar for decoration

In a medium bowl, cream butter and sugar until light and fluffy. Stir in the vanilla. Sift together the flour, salt, and cocoa; stir into the creamed mixture. Mix in the pecans until well blended. Cover, and chill for at least 2 hours.

Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets about 2 inches apart.

Bake for 20 minutes in preheated oven. Roll in confectioners' sugar when cooled.