Potato Ham Chowder

One day while Adelin and I were playing barbies we were invaded by three halo men and a lego guy. This real life toy story world of army men, prostate lego guys, information pills and barbies coexisting is a common senario in our home. Apparently it was the lego captain’s birthday. So we gathered all the barbie food that included a turkey, a two layer wedding cake, a banana sundae, and an empty bowl that we pretended had a salad. While the girls were getting ready for the birthday party the house was attacked by bad guys. The lego captain lead his halo men on the mission of protecting the barbie house and its occupants. After a few skillful karate moves the house was secure. During the battle some of the food, cups, and utensils fell off the table. As we were cleaning things up to start the party again, Adelin asks me if we can make a banana sundae just like the fake sundae she was holding in her hand.

Maybe it is un-American but, I have never liked banana sundaes. I do not like bananas in general much less cold bananas. The thought of having sundaes sounded fun so, we decided to invite some friends over for movie night and sundaes, with or without bananas.

Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Yield: 1 1/2 cups

Source: Lick My Spoon
1 cup sugar
6 tablespoons unsalted butter, cut into chunks
1/2 cup heavy whipping cream
1/4 cup water
1 1/2 teaspoons sea salt

Heat sugar and water in a saucepan over medium-high heat; stirring constantly to dissolve sugar. Bring to a boil. Do not stir once it comes to a boil.

Boil until the liquid turns a dark amber color or about 350 degrees on a candy thermometer.

(If using a non-stick pot the edges might turn dark amber before the center. If this happens swirl the pan a bit but refrain from stirring. If you do not have a thermometer boil until most of the liquid is amber and it starts to smell like it is burning. Remove the pan from the heat before stirring in the butter, then the cream.)

When the liquid sugar turns a dark amber color, add all the butter to the pan. The mixture will foam up and thicken. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat.

Add the cream to the pan (the mixture will foam up again) and continue to whisk to incorporate.

Add the sea salt and whisk until caramel sauce is smooth.

Let cool in the pan for a couple minutes, then pour into a glass jar and let cool to room temperature. Sauce will thicken as it cools.

Store in the refrigerator for up to 2 weeks. Warm before serving.

One day while Adelin and I were playing barbies we were invaded by three halo men and a lego guy. This real life toy story world of army men, prostate lego guys, information pills and barbies coexisting is a common senario in our home. Apparently it was the lego captain’s birthday. So we gathered all the barbie food that included a turkey, a two layer wedding cake, a banana sundae, and an empty bowl that we pretended had a salad. While the girls were getting ready for the birthday party the house was attacked by bad guys. The lego captain lead his halo men on the mission of protecting the barbie house and its occupants. After a few skillful karate moves the house was secure. During the battle some of the food, cups, and utensils fell off the table. As we were cleaning things up to start the party again, Adelin asks me if we can make a banana sundae just like the fake sundae she was holding in her hand.

Maybe it is un-American but, I have never liked banana sundaes. I do not like bananas in general much less cold bananas. The thought of having sundaes sounded fun so, we decided to invite some friends over for movie night and sundaes, with or without bananas.

Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Yield: 1 1/2 cups

Source: Lick My Spoon
1 cup sugar
6 tablespoons unsalted butter, cut into chunks
1/2 cup heavy whipping cream
1/4 cup water
1 1/2 teaspoons sea salt

Heat sugar and water in a saucepan over medium-high heat; stirring constantly to dissolve sugar. Bring to a boil. Do not stir once it comes to a boil.

Boil until the liquid turns a dark amber color or about 350 degrees on a candy thermometer.

(If using a non-stick pot the edges might turn dark amber before the center. If this happens swirl the pan a bit but refrain from stirring. If you do not have a thermometer boil until most of the liquid is amber and it starts to smell like it is burning. Remove the pan from the heat before stirring in the butter, then the cream.)

When the liquid sugar turns a dark amber color, add all the butter to the pan. The mixture will foam up and thicken. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat.

Add the cream to the pan (the mixture will foam up again) and continue to whisk to incorporate.

Add the sea salt and whisk until caramel sauce is smooth.

Let cool in the pan for a couple minutes, then pour into a glass jar and let cool to room temperature. Sauce will thicken as it cools.

Store in the refrigerator for up to 2 weeks. Warm before serving.

Last fall when I was Florida my mom took us to a quaint Tea House for lunch. The food was absolutely amazing. We dined on scones with clotted cream, pills pineapple compote and strawberry preserves, help and a cold strawberry soup for appetizers. For the main course I had the apple cherry chicken with brie and steamed vegetables. Devine. To top it all off dessert was a heart shaped puff pastry with cherry filling, whipped cream, and chocolate sauce. To drink we had water and raspberry lemonade.

For years I have been dreaming about hosting monthly tea parties. I love playing dress up and thought it would be a real hoot to wear fancy hats like they do in the social circles of London. What fun it would be to decorate our hats with bits of flowers, ribbon, or lace like the Bennett ladies on Pride and Prejudice. I was delighted when my daughter asked to have a tea party for her birthday. We found some frilly frocks at the thrift store for each of the girls to wear. I rummaged through my costume boxes for gloves and lace shawls. Instead of decorating hats they made pearl necklaces. As for the food I knew instantly we had to serve raspberry lemonade and tea sandwiches.

Source: Dawn’s Recipes
1 cup fresh squeezed lemon juice (from about 4 lemons)
3/4 cup sugar
1 cup fresh or frozen raspberries
5 cups cold water (adjust to taste)
3 cups ice

In a blender, combine lemon juice, sugar, and raspberries. Purée for several seconds, making sure sugar has dissolved.

Place raspberry-lemon mixture in a pitcher. Stir in the cold water and add ice.

One day while Adelin and I were playing barbies we were invaded by three halo men and a lego guy. This real life toy story world of army men, prostate lego guys, information pills and barbies coexisting is a common senario in our home. Apparently it was the lego captain’s birthday. So we gathered all the barbie food that included a turkey, a two layer wedding cake, a banana sundae, and an empty bowl that we pretended had a salad. While the girls were getting ready for the birthday party the house was attacked by bad guys. The lego captain lead his halo men on the mission of protecting the barbie house and its occupants. After a few skillful karate moves the house was secure. During the battle some of the food, cups, and utensils fell off the table. As we were cleaning things up to start the party again, Adelin asks me if we can make a banana sundae just like the fake sundae she was holding in her hand.

Maybe it is un-American but, I have never liked banana sundaes. I do not like bananas in general much less cold bananas. The thought of having sundaes sounded fun so, we decided to invite some friends over for movie night and sundaes, with or without bananas.

Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Yield: 1 1/2 cups

Source: Lick My Spoon
1 cup sugar
6 tablespoons unsalted butter, cut into chunks
1/2 cup heavy whipping cream
1/4 cup water
1 1/2 teaspoons sea salt

Heat sugar and water in a saucepan over medium-high heat; stirring constantly to dissolve sugar. Bring to a boil. Do not stir once it comes to a boil.

Boil until the liquid turns a dark amber color or about 350 degrees on a candy thermometer.

(If using a non-stick pot the edges might turn dark amber before the center. If this happens swirl the pan a bit but refrain from stirring. If you do not have a thermometer boil until most of the liquid is amber and it starts to smell like it is burning. Remove the pan from the heat before stirring in the butter, then the cream.)

When the liquid sugar turns a dark amber color, add all the butter to the pan. The mixture will foam up and thicken. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat.

Add the cream to the pan (the mixture will foam up again) and continue to whisk to incorporate.

Add the sea salt and whisk until caramel sauce is smooth.

Let cool in the pan for a couple minutes, then pour into a glass jar and let cool to room temperature. Sauce will thicken as it cools.

Store in the refrigerator for up to 2 weeks. Warm before serving.

Last fall when I was Florida my mom took us to a quaint Tea House for lunch. The food was absolutely amazing. We dined on scones with clotted cream, pills pineapple compote and strawberry preserves, help and a cold strawberry soup for appetizers. For the main course I had the apple cherry chicken with brie and steamed vegetables. Devine. To top it all off dessert was a heart shaped puff pastry with cherry filling, whipped cream, and chocolate sauce. To drink we had water and raspberry lemonade.

For years I have been dreaming about hosting monthly tea parties. I love playing dress up and thought it would be a real hoot to wear fancy hats like they do in the social circles of London. What fun it would be to decorate our hats with bits of flowers, ribbon, or lace like the Bennett ladies on Pride and Prejudice. I was delighted when my daughter asked to have a tea party for her birthday. We found some frilly frocks at the thrift store for each of the girls to wear. I rummaged through my costume boxes for gloves and lace shawls. Instead of decorating hats they made pearl necklaces. As for the food I knew instantly we had to serve raspberry lemonade and tea sandwiches.

Source: Dawn’s Recipes
1 cup fresh squeezed lemon juice (from about 4 lemons)
3/4 cup sugar
1 cup fresh or frozen raspberries
5 cups cold water (adjust to taste)
3 cups ice

In a blender, combine lemon juice, sugar, and raspberries. Purée for several seconds, making sure sugar has dissolved.

Place raspberry-lemon mixture in a pitcher. Stir in the cold water and add ice.

Last fall when I was Florida my mom took us to a quaint Tea House for lunch. The food was absolutely amazing. We dined on scones with clotted cream, viagra dosage pineapple compote and strawberry preserves, ed and a cold strawberry soup for appetizers. For the main course I had the apple cherry chicken with brie and steamed vegetables. Devine. To top it all off dessert was a heart shaped puff pastry with cherry filling, erectile whipped cream, and chocolate sauce. To drink we had water and raspberry lemonade.

For years I have been dreaming about hosting monthly tea parties. I love playing dress up and thought it would be a real hoot to wear fancy hats like they do in the social circles of London. What fun it would be to decorate our hats with bits of flowers, ribbon, or lace like the Bennett ladies on Pride and Prejudice. I was delighted when my daughter asked to have a tea party for her birthday. We found some frilly frocks at the thrift store for each of the girls to wear. I rummaged through my costume boxes for gloves and lace shawls. Instead of decorating hats they made pearl necklaces. As for the food I knew instantly we had to serve raspberry lemonade and tea sandwiches.

Source: Dawn’s Recipes
1 cup fresh squeezed lemon juice (from about 4 lemons)
3/4 cup sugar
1 cup fresh or frozen raspberries
5 cups cold water (adjust to taste)
3 cups ice

In a blender, combine lemon juice, sugar, and raspberries. Purée for several seconds, making sure sugar has dissolved.

Place raspberry-lemon mixture in a pitcher. Stir in the cold water and add ice.
I had never made ham stock before. It was just as simple as making chicken broth, cure this web throw the bone in a pot cover with water and boil. Add some veggies for additional flavor. Ham stock is surprisingly rich. Make sure to skim off as much fat as possible. You could reduce the 5 cups of ham stock by a couple cups replacing the two cups with water.

Source: Adapted from Yellow Swirl
http://yellowswirl.com/2012/01/ham-chowder/
1/2 onion, diced
4 carrots, diced
4 celery stalks, diced
4-5 large potatoes, diced
5 cups water or ham stock
2-3 cups chopped ham
2 tablespoons unsalted butter
1 cup chopped broccoli
3 tablespoons minced shallots, or onion
3/4 cups rice flour, or all purpose flour
3 1/2 cups half-and-half, or milk
1 cup chicken stock or broth
Salt and pepper, to taste

Put ham stock in a pot, add onions, carrots, celery and potatoes. Simmer over med heat until veggies are soft, about 20 min.

Meanwhile, melt 2 tablespoons butter in a sauce pan over medium heat. Add 1 cup broccoli and 3 tablespoons minced shallots. Sauté until shallots are tender. Whisk flour into the chicken stock to make a slurry. Pour both the stock and milk into the sauce pan whisking constantly. Season with salt and pepper. Purée the broccoli soup if desired.

When the veggies are tender, add the soup mixture and the ham.

Bring to a boil, stirring constantly. Turn heat down and simmer for about 20-30 more minutes, until potatoes are desired tenderness. Taste and season with salt and/or pepper if needed.

Tips:
To make the ham stock, put your leftover hambone in a large pot and add an onion, a celery stalk, a bay leaf or two and some parsley. Cover with water, bring it to a boil then reduce heat to a simmer. Simmer it for several hours until all the meat has fallen off the bone. Remove any white foamy stuff that forms on top of the water. Strain out all the cooked bits and reserve the liquid. That’s your ham stock.

Try adding some sweet potatoes in addition to white potatoes for a flavor variation.

Bean Sprout Soup

It has never crossed my mind to make homemade eggrolls. I guess for me eggrolls are part of the experience of eating at a Chinese restaurant. When I saw this recipe just in time for Superbowl, order well it seemed like a good time for a little adventure.

Jaden from the Steamy Kitchen stresses only using frozen eggroll wrappers and NOT the kind in the produce section of the grocery store. Which is exactly the kind I picked up because I failed to read the recipe completely. They were still delicious. They were not a lighter crispy eggroll, web more like the bumpy doughy kind; but still delicious. I used half of the filling to make the eggrolls and the other half of the filling to make wontons for wonton soup. You can even use some of the unused wrappers to make fried cream cheese wontons.

Source: Steamy Kitchen

My Mother’s Famous Chinese Egg Rolls Recipe

50 Spring/Egg Roll Wrappers (about 2 packages), defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight
1 tablespoon rice flour or cornstarch
¼ cup of cool water
Oil, for frying

Filling:
1 pound ground pork
1 tablespoon soy sauce
1 teaspoon rice flour or corn starch
freshly ground black pepper

2 to 3 cloves garlic, very finely minced
½ head of cabbage (about 11 ounces)
3 carrots, shredded
1 teaspoon grated fresh ginger
10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded
1 tablespoon cooking oil
1 tablespoon Chinese rice wine
1 tablespoon soy sauce
1/2 teaspoon salt
1 teaspoon sesame oil
Freshly ground black pepper

Filling: combine the ground pork, tablespoon soy sauce, teaspoon flour, and season with pepper. Marinate at least 10 minutes.

In the meantime, shred the cabbage and the carrots using your food processor or grater. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice.

Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the pork and stir-fry until no longer pink, about 2-3 minutes. Turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the liquid to drain to one end. Let cool for 15 minutes. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice.

IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25″ diameter.

Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.

To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.

NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.

It has never crossed my mind to make homemade eggrolls. I guess for me eggrolls are part of the experience of eating at a Chinese restaurant. When I saw this recipe just in time for Superbowl, order well it seemed like a good time for a little adventure.

Jaden from the Steamy Kitchen stresses only using frozen eggroll wrappers and NOT the kind in the produce section of the grocery store. Which is exactly the kind I picked up because I failed to read the recipe completely. They were still delicious. They were not a lighter crispy eggroll, web more like the bumpy doughy kind; but still delicious. I used half of the filling to make the eggrolls and the other half of the filling to make wontons for wonton soup. You can even use some of the unused wrappers to make fried cream cheese wontons.

Source: Steamy Kitchen

My Mother’s Famous Chinese Egg Rolls Recipe

50 Spring/Egg Roll Wrappers (about 2 packages), defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight
1 tablespoon rice flour or cornstarch
¼ cup of cool water
Oil, for frying

Filling:
1 pound ground pork
1 tablespoon soy sauce
1 teaspoon rice flour or corn starch
freshly ground black pepper

2 to 3 cloves garlic, very finely minced
½ head of cabbage (about 11 ounces)
3 carrots, shredded
1 teaspoon grated fresh ginger
10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded
1 tablespoon cooking oil
1 tablespoon Chinese rice wine
1 tablespoon soy sauce
1/2 teaspoon salt
1 teaspoon sesame oil
Freshly ground black pepper

Filling: combine the ground pork, tablespoon soy sauce, teaspoon flour, and season with pepper. Marinate at least 10 minutes.

In the meantime, shred the cabbage and the carrots using your food processor or grater. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice.

Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the pork and stir-fry until no longer pink, about 2-3 minutes. Turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the liquid to drain to one end. Let cool for 15 minutes. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice.

IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25″ diameter.

Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.

To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.

NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.
ingredients:
50 Spring/Egg Roll Wrappers (about 2 packages), case defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight
1 tablespoon cornstarch (or flour) mixed with ¼ cup of cool water to seal egg roll
Oil, about it for frying
FOR THE GROUND PORK
1 pound ground pork
1 tablespoon soy sauce
1 teaspoon cornstarch
1/4 teaspoon sugar
freshly ground black pepper
FOR THE VEGETABLES
2 to 3 cloves garlic, very finely minced
½ head of cabbage (about 11 ounces)
3 carrots, shredded
1 teaspoon grated fresh ginger
10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded
1 tablespoon cooking oil (canola, vegetable, peanut)
1 tablespoon Chinese rice wine
1 tablespoon soy sauce
1/4 teaspoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
Freshly ground black pepper
directions:
1. To make the filling, combine the ingredients for the ground pork together. Marinate at least 10 minutes. In the meantime, shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice.

2. Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the pork and stir-fry until no longer pink, about 2-3 minutes. Turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.

3. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you’re ready to wrap (see photos for instructions on how to wrap). IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25″ diameter.

Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.

4. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.

NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.

It has never crossed my mind to make homemade eggrolls. I guess for me eggrolls are part of the experience of eating at a Chinese restaurant. When I saw this recipe just in time for Superbowl, order well it seemed like a good time for a little adventure.

Jaden from the Steamy Kitchen stresses only using frozen eggroll wrappers and NOT the kind in the produce section of the grocery store. Which is exactly the kind I picked up because I failed to read the recipe completely. They were still delicious. They were not a lighter crispy eggroll, web more like the bumpy doughy kind; but still delicious. I used half of the filling to make the eggrolls and the other half of the filling to make wontons for wonton soup. You can even use some of the unused wrappers to make fried cream cheese wontons.

Source: Steamy Kitchen

My Mother’s Famous Chinese Egg Rolls Recipe

50 Spring/Egg Roll Wrappers (about 2 packages), defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight
1 tablespoon rice flour or cornstarch
¼ cup of cool water
Oil, for frying

Filling:
1 pound ground pork
1 tablespoon soy sauce
1 teaspoon rice flour or corn starch
freshly ground black pepper

2 to 3 cloves garlic, very finely minced
½ head of cabbage (about 11 ounces)
3 carrots, shredded
1 teaspoon grated fresh ginger
10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded
1 tablespoon cooking oil
1 tablespoon Chinese rice wine
1 tablespoon soy sauce
1/2 teaspoon salt
1 teaspoon sesame oil
Freshly ground black pepper

Filling: combine the ground pork, tablespoon soy sauce, teaspoon flour, and season with pepper. Marinate at least 10 minutes.

In the meantime, shred the cabbage and the carrots using your food processor or grater. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice.

Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the pork and stir-fry until no longer pink, about 2-3 minutes. Turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the liquid to drain to one end. Let cool for 15 minutes. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice.

IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25″ diameter.

Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.

To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.

NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.
ingredients:
50 Spring/Egg Roll Wrappers (about 2 packages), case defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight
1 tablespoon cornstarch (or flour) mixed with ¼ cup of cool water to seal egg roll
Oil, about it for frying
FOR THE GROUND PORK
1 pound ground pork
1 tablespoon soy sauce
1 teaspoon cornstarch
1/4 teaspoon sugar
freshly ground black pepper
FOR THE VEGETABLES
2 to 3 cloves garlic, very finely minced
½ head of cabbage (about 11 ounces)
3 carrots, shredded
1 teaspoon grated fresh ginger
10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded
1 tablespoon cooking oil (canola, vegetable, peanut)
1 tablespoon Chinese rice wine
1 tablespoon soy sauce
1/4 teaspoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
Freshly ground black pepper
directions:
1. To make the filling, combine the ingredients for the ground pork together. Marinate at least 10 minutes. In the meantime, shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice.

2. Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the pork and stir-fry until no longer pink, about 2-3 minutes. Turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.

3. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you’re ready to wrap (see photos for instructions on how to wrap). IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25″ diameter.

Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.

4. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.

NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.
Kongnamulguk is one of my favorite Korean soups. It is said to be very beneficial for colds and hangovers. It was really hard to find the bean sprouts at the local supermarket. At first they did not sell them. Then once they started carrying them (and jars of Kimchi) they were always out. Guess a lot of people like bean sprouts. One day I was grocery shopping and happened to see they were in stock. I grabbed a couple of bags and revamped my menu for Wednesday (Asian night) to include bean sprout soup. Yum!

It took many attempts to finally get it right. I started with the broth from a wonton soup recipe as a base, page but something was always missing. I do not like using soy sauce (too many ingredients to be called all-natural). My friend from the Philippines suggested using fish sauce, anchovies, or extra salt. Fish sauce is super powerful. A little goes a long way. Just do not smell the stuff and you will be fine. The mushrooms were essential in giving the soup a rich flavor. Bean sprout soup is satisfying for both breakfast or dinner. Serve with a small cup of rice (optional).

2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
3 cups soybean sprouts, washed
6 cups water or broth
1/2 medium onion, sliced
5 to 7 mushrooms, sliced
1 to 1 1/2 teaspoon salt
1 scallion or bunch of chives (optional garnish)

In a medium-sized pot, saute garlic in soy sauce and sesame oil over medium heat for 2-3 minutes.

Add water and bean sprouts, onion, mushrooms, and salt; bring to a boil over high heat.

Reduce to low heat and simmer for 25-30 minutes. Add green onions and immediately take off heat.

Variations: These variations can all be used simultaneously.
– 1/2 cup kelp (remove before serving). Add with water.
– 7 large dried anchovies (intestines removed) or use dried kelp. Add with water.
– For spicy soup add 1 tablespoon Korean red pepper powder (kochukaru) 5 minutes before turning off heat OR use 1/2 tablespoon dried hot pepper flakes- add with water.
– Roasted sesame seeds, ground in a grinder. Sprinkle to garnish just before serving.
– Boiled egg, sliced. Place on top just before serving.

Basics of Making Homemade Broth

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, pills boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, pills boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, medical though. One person thought it was this person’s, and and that person thought it was someone else, and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

1 packet Italian salad dressing mix
1 (8 oz) package cream cheese
1 can cream of chicken soup (cream of celery or mushroom can be substituted)
6 chicken breasts

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Now for the variations: For the fat free version, in place of the cream cheese and cream of soup use a cup of water. For the less fat version, omit the cream cheese. I have also made this dish on the stove top.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, pills boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, medical though. One person thought it was this person’s, and and that person thought it was someone else, and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

1 packet Italian salad dressing mix
1 (8 oz) package cream cheese
1 can cream of chicken soup (cream of celery or mushroom can be substituted)
6 chicken breasts

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Now for the variations: For the fat free version, in place of the cream cheese and cream of soup use a cup of water. For the less fat version, omit the cream cheese. I have also made this dish on the stove top.
I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, here boil chicken broth, viagra 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, pills boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, medical though. One person thought it was this person’s, and and that person thought it was someone else, and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

1 packet Italian salad dressing mix
1 (8 oz) package cream cheese
1 can cream of chicken soup (cream of celery or mushroom can be substituted)
6 chicken breasts

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Now for the variations: For the fat free version, in place of the cream cheese and cream of soup use a cup of water. For the less fat version, omit the cream cheese. I have also made this dish on the stove top.
I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, here boil chicken broth, viagra 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, boil chicken broth, more about 1/2 cup of the milk, abortion and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, pills boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, medical though. One person thought it was this person’s, and and that person thought it was someone else, and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

1 packet Italian salad dressing mix
1 (8 oz) package cream cheese
1 can cream of chicken soup (cream of celery or mushroom can be substituted)
6 chicken breasts

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Now for the variations: For the fat free version, in place of the cream cheese and cream of soup use a cup of water. For the less fat version, omit the cream cheese. I have also made this dish on the stove top.
I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, here boil chicken broth, viagra 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, boil chicken broth, more about 1/2 cup of the milk, abortion and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, look though. One person thought it was this person’s, decease and that person thought it was someone else, viagra approved and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

***Adapted August 5, 2012***
I have since adapted this recipe to eliminate the processed and canned ingredients. The original recipe called for canned condensed chicken soup and an Italian seasonings packet. Review the notes under variations for these substitutions. For variations to the homemade versions of Italian seasonings and condensed chicken follow the links provided.

Source: Cathy’s Grandmother
2 tablespoons Italian season mix (recipe below)
1 (8 oz) package cream cheese
6 chicken breasts
2 cups cream of chicken (based on recipe below)

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Italian Seasonings Mix:
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery seed
2 tablespoons salt

In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.

Cream of Chicken:
1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Variations:
– 1 can cream of chicken soup (cream of celery or mushroom can be substituted)
– In place of above seasoning use 1 packet Italian salad dressing powdered mix.
– Fat free version, in place of the cream cheese and cream of soup use a cup of water.
– Low fat version, omit the cream cheese.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, pills boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, medical though. One person thought it was this person’s, and and that person thought it was someone else, and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

1 packet Italian salad dressing mix
1 (8 oz) package cream cheese
1 can cream of chicken soup (cream of celery or mushroom can be substituted)
6 chicken breasts

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Now for the variations: For the fat free version, in place of the cream cheese and cream of soup use a cup of water. For the less fat version, omit the cream cheese. I have also made this dish on the stove top.
I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, here boil chicken broth, viagra 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, boil chicken broth, more about 1/2 cup of the milk, abortion and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, look though. One person thought it was this person’s, decease and that person thought it was someone else, viagra approved and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

***Adapted August 5, 2012***
I have since adapted this recipe to eliminate the processed and canned ingredients. The original recipe called for canned condensed chicken soup and an Italian seasonings packet. Review the notes under variations for these substitutions. For variations to the homemade versions of Italian seasonings and condensed chicken follow the links provided.

Source: Cathy’s Grandmother
2 tablespoons Italian season mix (recipe below)
1 (8 oz) package cream cheese
6 chicken breasts
2 cups cream of chicken (based on recipe below)

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Italian Seasonings Mix:
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery seed
2 tablespoons salt

In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.

Cream of Chicken:
1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Variations:
– 1 can cream of chicken soup (cream of celery or mushroom can be substituted)
– In place of above seasoning use 1 packet Italian salad dressing powdered mix.
– Fat free version, in place of the cream cheese and cream of soup use a cup of water.
– Low fat version, omit the cream cheese.

When I was a teenager I traveled with my best friend Cindy and her mom across the United States from Southern Florida to the Mid West. We saw Texas, website like this New Mexico, adiposity Arizona, sale Colorado and the Grand Canyon, then drove on to Utah to pick up her sister. While in New Mexico we dined at a local Mexican restaurant. The highlight of the meal was Sopaipillas; a fried square puff of bread, similar to the Native American fry bread, served with butter and honey.

I made these for the kids this week for our back to school celebration party. I dusted some with powdered sugar, cinnamon sugar, or spread with butter and drizzled with honey. They went nuts asking if they could take some to the neighbors. So we ended up feeding most of the neighbor kids too. The way to eat them is you tear a corner off, drop a little butter in the hole, and then drizzle the cavity with honey. So tasty! They have a slight crisp to the outside and the inside is doughnut heaven.

* The heat of the oil is very important. The oil should not be too hot nor to cool. If it is too hot the dough will burn quickly resulting in crunchy not crispy sopaipillas. If the oil is too cool then the dough will absorb more oil as it cooks longer making the sopaipillas soggy. I do not fry foods hardly ever so it is hard to remember from year to year the trick to heating oil. This time I took notes. I started heating the oil over medium heat before making the dough. By the time the dough was ready to rest I could smell the oil. I turned the heat down to medium low while the dough rested. Then turned it back to medium while I rolled and cut the dough. The dough was a perfect light brown after 10 seconds.

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
3/4 cup warm water
Canola oil for frying

In a medium bowl, mix the flour, powder, and salt. Cut in the shortening with a pastry cutter or your hands. Using a fork or hands, gradually stir in the warm water. Knead and mix the dough until the dough forms a loose ball. (dough will be crumbly) Turn out onto a flat surface and knead. (you should not need any flour but if the dough is too sticky lightly dust the surface with flour.) Knead the dough until it is smooth, about 5 to 10 minutes. Divide the dough in half and let sit covered with a hand towel.

Beginning with one half of the dough, roll into a large square to a 1/8-inch thickness. Cut the dough into 9 equal pieces by cutting the dough into thirds both horizontally and vertically. Repeat with the other half of dough.

* Pour oil 1 to 2 inches thick in a deep rimmed skillet. Carefully place squares of dough in hot oil (careful not to overcrowd). Cook for 10 to 30 seconds each side. The cooked side should be lightly browned. Remove fried dough from the oil and drain on paper towels.

To serve: Dust with powdered sugar, cinnamon sugar immediately after removing from the oil or serve with butter and honey.

Variations:
– Gluten free version to come. Any ideas please comment.
– Use sunflower oil for corn allergies.
– Use coconut oil in place of shortening

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, pills boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, medical though. One person thought it was this person’s, and and that person thought it was someone else, and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

1 packet Italian salad dressing mix
1 (8 oz) package cream cheese
1 can cream of chicken soup (cream of celery or mushroom can be substituted)
6 chicken breasts

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Now for the variations: For the fat free version, in place of the cream cheese and cream of soup use a cup of water. For the less fat version, omit the cream cheese. I have also made this dish on the stove top.
I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, here boil chicken broth, viagra 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, boil chicken broth, more about 1/2 cup of the milk, abortion and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, look though. One person thought it was this person’s, decease and that person thought it was someone else, viagra approved and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

***Adapted August 5, 2012***
I have since adapted this recipe to eliminate the processed and canned ingredients. The original recipe called for canned condensed chicken soup and an Italian seasonings packet. Review the notes under variations for these substitutions. For variations to the homemade versions of Italian seasonings and condensed chicken follow the links provided.

Source: Cathy’s Grandmother
2 tablespoons Italian season mix (recipe below)
1 (8 oz) package cream cheese
6 chicken breasts
2 cups cream of chicken (based on recipe below)

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Italian Seasonings Mix:
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery seed
2 tablespoons salt

In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.

Cream of Chicken:
1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Variations:
– 1 can cream of chicken soup (cream of celery or mushroom can be substituted)
– In place of above seasoning use 1 packet Italian salad dressing powdered mix.
– Fat free version, in place of the cream cheese and cream of soup use a cup of water.
– Low fat version, omit the cream cheese.

When I was a teenager I traveled with my best friend Cindy and her mom across the United States from Southern Florida to the Mid West. We saw Texas, website like this New Mexico, adiposity Arizona, sale Colorado and the Grand Canyon, then drove on to Utah to pick up her sister. While in New Mexico we dined at a local Mexican restaurant. The highlight of the meal was Sopaipillas; a fried square puff of bread, similar to the Native American fry bread, served with butter and honey.

I made these for the kids this week for our back to school celebration party. I dusted some with powdered sugar, cinnamon sugar, or spread with butter and drizzled with honey. They went nuts asking if they could take some to the neighbors. So we ended up feeding most of the neighbor kids too. The way to eat them is you tear a corner off, drop a little butter in the hole, and then drizzle the cavity with honey. So tasty! They have a slight crisp to the outside and the inside is doughnut heaven.

* The heat of the oil is very important. The oil should not be too hot nor to cool. If it is too hot the dough will burn quickly resulting in crunchy not crispy sopaipillas. If the oil is too cool then the dough will absorb more oil as it cooks longer making the sopaipillas soggy. I do not fry foods hardly ever so it is hard to remember from year to year the trick to heating oil. This time I took notes. I started heating the oil over medium heat before making the dough. By the time the dough was ready to rest I could smell the oil. I turned the heat down to medium low while the dough rested. Then turned it back to medium while I rolled and cut the dough. The dough was a perfect light brown after 10 seconds.

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
3/4 cup warm water
Canola oil for frying

In a medium bowl, mix the flour, powder, and salt. Cut in the shortening with a pastry cutter or your hands. Using a fork or hands, gradually stir in the warm water. Knead and mix the dough until the dough forms a loose ball. (dough will be crumbly) Turn out onto a flat surface and knead. (you should not need any flour but if the dough is too sticky lightly dust the surface with flour.) Knead the dough until it is smooth, about 5 to 10 minutes. Divide the dough in half and let sit covered with a hand towel.

Beginning with one half of the dough, roll into a large square to a 1/8-inch thickness. Cut the dough into 9 equal pieces by cutting the dough into thirds both horizontally and vertically. Repeat with the other half of dough.

* Pour oil 1 to 2 inches thick in a deep rimmed skillet. Carefully place squares of dough in hot oil (careful not to overcrowd). Cook for 10 to 30 seconds each side. The cooked side should be lightly browned. Remove fried dough from the oil and drain on paper towels.

To serve: Dust with powdered sugar, cinnamon sugar immediately after removing from the oil or serve with butter and honey.

Variations:
– Gluten free version to come. Any ideas please comment.
– Use sunflower oil for corn allergies.
– Use coconut oil in place of shortening
I finally perfected my homemade stuffing years ago. Sadly I never wrote it down. I thought I posted it but every Thanksgiving when I search Dazzledish it is not there. Holidays are hectics times. So, sick before I get lost in the rush of the season I am posting the recipe. No more panic come Thanksgiving.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, pills boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, medical though. One person thought it was this person’s, and and that person thought it was someone else, and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

1 packet Italian salad dressing mix
1 (8 oz) package cream cheese
1 can cream of chicken soup (cream of celery or mushroom can be substituted)
6 chicken breasts

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Now for the variations: For the fat free version, in place of the cream cheese and cream of soup use a cup of water. For the less fat version, omit the cream cheese. I have also made this dish on the stove top.
I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, here boil chicken broth, viagra 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, boil chicken broth, more about 1/2 cup of the milk, abortion and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, look though. One person thought it was this person’s, decease and that person thought it was someone else, viagra approved and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

***Adapted August 5, 2012***
I have since adapted this recipe to eliminate the processed and canned ingredients. The original recipe called for canned condensed chicken soup and an Italian seasonings packet. Review the notes under variations for these substitutions. For variations to the homemade versions of Italian seasonings and condensed chicken follow the links provided.

Source: Cathy’s Grandmother
2 tablespoons Italian season mix (recipe below)
1 (8 oz) package cream cheese
6 chicken breasts
2 cups cream of chicken (based on recipe below)

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Italian Seasonings Mix:
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery seed
2 tablespoons salt

In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.

Cream of Chicken:
1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Variations:
– 1 can cream of chicken soup (cream of celery or mushroom can be substituted)
– In place of above seasoning use 1 packet Italian salad dressing powdered mix.
– Fat free version, in place of the cream cheese and cream of soup use a cup of water.
– Low fat version, omit the cream cheese.

When I was a teenager I traveled with my best friend Cindy and her mom across the United States from Southern Florida to the Mid West. We saw Texas, website like this New Mexico, adiposity Arizona, sale Colorado and the Grand Canyon, then drove on to Utah to pick up her sister. While in New Mexico we dined at a local Mexican restaurant. The highlight of the meal was Sopaipillas; a fried square puff of bread, similar to the Native American fry bread, served with butter and honey.

I made these for the kids this week for our back to school celebration party. I dusted some with powdered sugar, cinnamon sugar, or spread with butter and drizzled with honey. They went nuts asking if they could take some to the neighbors. So we ended up feeding most of the neighbor kids too. The way to eat them is you tear a corner off, drop a little butter in the hole, and then drizzle the cavity with honey. So tasty! They have a slight crisp to the outside and the inside is doughnut heaven.

* The heat of the oil is very important. The oil should not be too hot nor to cool. If it is too hot the dough will burn quickly resulting in crunchy not crispy sopaipillas. If the oil is too cool then the dough will absorb more oil as it cooks longer making the sopaipillas soggy. I do not fry foods hardly ever so it is hard to remember from year to year the trick to heating oil. This time I took notes. I started heating the oil over medium heat before making the dough. By the time the dough was ready to rest I could smell the oil. I turned the heat down to medium low while the dough rested. Then turned it back to medium while I rolled and cut the dough. The dough was a perfect light brown after 10 seconds.

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
3/4 cup warm water
Canola oil for frying

In a medium bowl, mix the flour, powder, and salt. Cut in the shortening with a pastry cutter or your hands. Using a fork or hands, gradually stir in the warm water. Knead and mix the dough until the dough forms a loose ball. (dough will be crumbly) Turn out onto a flat surface and knead. (you should not need any flour but if the dough is too sticky lightly dust the surface with flour.) Knead the dough until it is smooth, about 5 to 10 minutes. Divide the dough in half and let sit covered with a hand towel.

Beginning with one half of the dough, roll into a large square to a 1/8-inch thickness. Cut the dough into 9 equal pieces by cutting the dough into thirds both horizontally and vertically. Repeat with the other half of dough.

* Pour oil 1 to 2 inches thick in a deep rimmed skillet. Carefully place squares of dough in hot oil (careful not to overcrowd). Cook for 10 to 30 seconds each side. The cooked side should be lightly browned. Remove fried dough from the oil and drain on paper towels.

To serve: Dust with powdered sugar, cinnamon sugar immediately after removing from the oil or serve with butter and honey.

Variations:
– Gluten free version to come. Any ideas please comment.
– Use sunflower oil for corn allergies.
– Use coconut oil in place of shortening
I finally perfected my homemade stuffing years ago. Sadly I never wrote it down. I thought I posted it but every Thanksgiving when I search Dazzledish it is not there. Holidays are hectics times. So, sick before I get lost in the rush of the season I am posting the recipe. No more panic come Thanksgiving.

I began making homemade broth a resourceful way to utilize the  remnants of the Thanksgiving turkey. Boy, pilule did it make some tasty soup. Thus my resolve to never buy canned soup again; and, nurse I have held to that resolve. Brewing broth used to be a once a year rite of Thanksgiving. Then throughout the year each time we baked a whole chicken the carcass and innards went into the stew pot with water. Over the years I started buying more whole chickens. I roasted them whole or cut them into the various parts to use in dishes throughout the week. The theory being they are cheaper that way. It was like a buy one, cialis 40mg get one free kind of deal by making broth from left over fryer chickens.

BROTH FROM A WHOLE RAW CHICKEN:

Most often a whole chicken is boiled in water to make homemade chicken soup. Adding vegetables will give both flavor and depth to the broth. The chicken is virtually robbed of all its flavor when boiled. The best way to use boiled chicken is in soups or heavily seasoned dishes like casseroles or chicken salad.

Whole Chicken Broth:
1 fryer chicken
2 onions
1 carrot cut into large chunks
1 celery stalk, whole
2 tablespoons salt

Remove the chicken from the wrapping. Rinse throughly with water (run the water through the inside of the chicken also). Rub both the outside and inside with course salt. In a large deep pot add the fryer, vegetables,neck and gizzards (no liver) from pouch that comes inside the chicken, and salt. Add just enough water to cover by 1 to 2 inches.

Bring to a boil over medium high heat. Reduce heat and simmer for 2-3 hours or until meat falls off the bones and the bones look pale and clean. Skim the foam off the top.

Strain broth through a large mesh colander into a large bowl. Allow broth to cool. Skim the fat from the top of the broth.

BROTH FROM UNUSED CHICKEN BONES AND PIECES:

Rotisseri chicken purchased from a restaurant or a chicken baked at home can be utilized to make chicken broth. Even though the wing pieces do not have much meat they will add more flavor to the broth than using just the bones. I like to add every part of the leftover chicken that has not been gnawed on.

Chicken Pieces Broth:
1 chicken carcass with bones (Include and leg and wing pieces)
Neck and gizzards (excluding the liver), if available
Vegetables: onions, celery, carrots, leeks

Place bones in a large deep pot. Add enough water to cover the bones by 1-2 inches. Bring the water to a boil over medium high heat. Reduce heat and simmer 2-3 hours until the bones are pale and clean. Skim the scum off the top.

Strain stock through a mesh colander into a large bowl. Allow broth to cool.

USING THE BROTH:

– Use the broth in recipes that call for chicken broth.

– When using homemade broth in soups flavor with fresh herbs, spices, and vegetables.

– To make chicken stock simmer broth 2-4 hours to reduce the liquid. Broth will become thicker with a more condensed flavor.

Tomato Red Bean and Barley Soup

Use tortillas in the place of pizza dough. Place a tortilla on foil or a baking sheet. Brush with oil. Top with desired toppings. Bake 350 for 6-10 minutes. The cheese should be slightly browned and the tortilla a golden brown. So fast and easy they would make a great lunch.

OR 1 (15-oz) can diced tomatoes.
Use tortillas in the place of pizza dough. Place a tortilla on foil or a baking sheet. Brush with oil. Top with desired toppings. Bake 350 for 6-10 minutes. The cheese should be slightly browned and the tortilla a golden brown. So fast and easy they would make a great lunch.

OR 1 (15-oz) can diced tomatoes.

During my search for a viable Asian foods shop I came across a tasty Vietnamese restaurant whose specialty is Pho soup and a Spicy Lemongrass Chicken. The highlight though is in the way they serve the meal. The pot of boiling soup is placed in the center of the table accompanied by several smaller bowls of condiments. It sounds silly to be excited over a pot of soup and condiment bowls but it was the one thing that perked my interest in South Korean cuisine.

Every Korean meal is pretty much the same. Each person has their own bowl of rice. There is a large bowl or pot of soup in the center of the table. The smaller bowls and plates are for sauces, viagra order meats, and vegetable dishes. There is always some form of Kimchi- a meat or vegetable fermented with red pepper paste. I thought the idea of serving soup with every meal genius. Soup can be filling and if made properly very healthy. I would definitely prefer my kids asking for another ladle of soup rather than a second helping of pasta. So now I always try to have soup on hand. It comes in handy when we come home late from Karate and I have come to enjoy a small bowl for lunch.

2 tablespoons oil
1 medium onion, chopped
6 cloves garlic, chopped
1 tablespoon oregano
2 stalks celery or 1/2 teaspoon celery seed (smashed)
3 potatoes, peeled and chopped into bite sized pieces
3 carrots, sliced
1/2 yellow or red pepper, chopped
1/2 cup barley
6 cups beef, vegetable or chicken broth
1-2 (15-oz) cans diced tomatoes, or three cups fresh tomatoes, chopped
1 tablespoon Herbs from Provence or Italian Seasoning
1 (15-oz) can red kidney beans
1 (6-oz) jar marinated Artichoke hearts

Heat oil in a large stock pot over medium-high heat. Add onion and saute over medium heat until translucent. Add garlic. Saute another minute or two until fragrant. Stir in carrots, potatoes, yellow pepper, oregano and celery (or celery seed). Then pour in broth, tomatoes, barley, and herb mix. Bring to a boil over medium heat.  Boil for 10-15 minutes. Add the artichokes with marinade and beans. Bring to a boil. Continue to boil for about 25-30 minutes until soup has thickened slightly. Taste. Season with salt and pepper. Continue to simmer until the vegetables are tender.

Greek Salad


Slices of bread
Butter
Shredded Italian cheese blend

Spread the top of each slice of bread with butter. Sprinkle with cheese. Place under the broiler until cheese is browned and melted.


Slices of bread
Butter
Shredded Italian cheese blend

Spread the top of each slice of bread with butter. Sprinkle with cheese. Place under the broiler until cheese is browned and melted.
Say hello to my new
3 tablespoons butter
4 cloves garlic, what is ed minced
3 heaping tablespoons Panko bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, visit this site boneless chicken breast halves – sliced thin

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in an oven proof skillet over low heat. Cook the garlic until tender and fragrant.

In a shallow bowl, information pills mix the bread crumbs, Parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter flipping to coat each side. Lay chicken in pan in a single layer. Top with cheese and panko mixture.

Bake 20-25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.


Slices of bread
Butter
Shredded Italian cheese blend

Spread the top of each slice of bread with butter. Sprinkle with cheese. Place under the broiler until cheese is browned and melted.
Say hello to my new
3 tablespoons butter
4 cloves garlic, what is ed minced
3 heaping tablespoons Panko bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, visit this site boneless chicken breast halves – sliced thin

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in an oven proof skillet over low heat. Cook the garlic until tender and fragrant.

In a shallow bowl, information pills mix the bread crumbs, Parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter flipping to coat each side. Lay chicken in pan in a single layer. Top with cheese and panko mixture.

Bake 20-25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
I have a friend who’s son is allergic to practically everything from eggs, here milk, nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch


Slices of bread
Butter
Shredded Italian cheese blend

Spread the top of each slice of bread with butter. Sprinkle with cheese. Place under the broiler until cheese is browned and melted.
Say hello to my new
3 tablespoons butter
4 cloves garlic, what is ed minced
3 heaping tablespoons Panko bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, visit this site boneless chicken breast halves – sliced thin

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in an oven proof skillet over low heat. Cook the garlic until tender and fragrant.

In a shallow bowl, information pills mix the bread crumbs, Parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter flipping to coat each side. Lay chicken in pan in a single layer. Top with cheese and panko mixture.

Bake 20-25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
I have a friend who’s son is allergic to practically everything from eggs, here milk, nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Cheesy toast is a flashback to my summer camp days when I was a youth. Each summer I spent two weeks hiking, price swatting bugs, ampoule sleeping under a mosquito net, and taking cold showers at the Girl Scout camp near my home. I learned first aid, how to respect the American flag, that people actually drink pineapple juice and where all the unsold boxes of Girl Scout cookies go- in the cafeteria closets of camps throughout the country to be served during Girl Scout camps as a special treat (yum). At each meal there was a spread of silver pitchers filled with juices, milk, and water. We ate a real smorgasbord.

Sometimes I serve cheesy toast at dinner with a salad. I will add a sprinkling of garlic powder with the butter for a garlic version. The kids have converted me to eating non classified breakfast foods for breakfast, mainly leftovers. Cheesy toast is a warm and comforting choice on those mornings we are running late and need to grab something to take with us.

Slices of bread
Butter
Shredded Italian cheese blend

Spread the top of each slice of bread with butter. Sprinkle with cheese. Place under the broiler until cheese is lightly browned and melted.


Slices of bread
Butter
Shredded Italian cheese blend

Spread the top of each slice of bread with butter. Sprinkle with cheese. Place under the broiler until cheese is browned and melted.
Say hello to my new
3 tablespoons butter
4 cloves garlic, what is ed minced
3 heaping tablespoons Panko bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, visit this site boneless chicken breast halves – sliced thin

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in an oven proof skillet over low heat. Cook the garlic until tender and fragrant.

In a shallow bowl, information pills mix the bread crumbs, Parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter flipping to coat each side. Lay chicken in pan in a single layer. Top with cheese and panko mixture.

Bake 20-25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
I have a friend who’s son is allergic to practically everything from eggs, here milk, nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Cheesy toast is a flashback to my summer camp days when I was a youth. Each summer I spent two weeks hiking, price swatting bugs, ampoule sleeping under a mosquito net, and taking cold showers at the Girl Scout camp near my home. I learned first aid, how to respect the American flag, that people actually drink pineapple juice and where all the unsold boxes of Girl Scout cookies go- in the cafeteria closets of camps throughout the country to be served during Girl Scout camps as a special treat (yum). At each meal there was a spread of silver pitchers filled with juices, milk, and water. We ate a real smorgasbord.

Sometimes I serve cheesy toast at dinner with a salad. I will add a sprinkling of garlic powder with the butter for a garlic version. The kids have converted me to eating non classified breakfast foods for breakfast, mainly leftovers. Cheesy toast is a warm and comforting choice on those mornings we are running late and need to grab something to take with us.

Slices of bread
Butter
Shredded Italian cheese blend

Spread the top of each slice of bread with butter. Sprinkle with cheese. Place under the broiler until cheese is lightly browned and melted.
Source: adapted from Allrecipes
serves 4

3 tablespoons butter
4 cloves garlic, sale minced
3 heaping tablespoons Panko bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, boneless chicken breast halves – sliced thin lengthwise to make four fillets

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a cast iron skillet, or oven proof pan,  over medium-low heat. Cook the garlic until tender and fragrant, about a minute or two (do not burn).

In a shallow bowl, mix the bread crumbs, Parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter flipping to coat each side. Lay chicken in pan in a single layer. Top with cheese and panko mixture.

Bake 20-25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.


Slices of bread
Butter
Shredded Italian cheese blend

Spread the top of each slice of bread with butter. Sprinkle with cheese. Place under the broiler until cheese is browned and melted.
Say hello to my new
3 tablespoons butter
4 cloves garlic, what is ed minced
3 heaping tablespoons Panko bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, visit this site boneless chicken breast halves – sliced thin

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in an oven proof skillet over low heat. Cook the garlic until tender and fragrant.

In a shallow bowl, information pills mix the bread crumbs, Parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter flipping to coat each side. Lay chicken in pan in a single layer. Top with cheese and panko mixture.

Bake 20-25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
I have a friend who’s son is allergic to practically everything from eggs, here milk, nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Cheesy toast is a flashback to my summer camp days when I was a youth. Each summer I spent two weeks hiking, price swatting bugs, ampoule sleeping under a mosquito net, and taking cold showers at the Girl Scout camp near my home. I learned first aid, how to respect the American flag, that people actually drink pineapple juice and where all the unsold boxes of Girl Scout cookies go- in the cafeteria closets of camps throughout the country to be served during Girl Scout camps as a special treat (yum). At each meal there was a spread of silver pitchers filled with juices, milk, and water. We ate a real smorgasbord.

Sometimes I serve cheesy toast at dinner with a salad. I will add a sprinkling of garlic powder with the butter for a garlic version. The kids have converted me to eating non classified breakfast foods for breakfast, mainly leftovers. Cheesy toast is a warm and comforting choice on those mornings we are running late and need to grab something to take with us.

Slices of bread
Butter
Shredded Italian cheese blend

Spread the top of each slice of bread with butter. Sprinkle with cheese. Place under the broiler until cheese is lightly browned and melted.
Source: adapted from Allrecipes
serves 4

3 tablespoons butter
4 cloves garlic, sale minced
3 heaping tablespoons Panko bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, boneless chicken breast halves – sliced thin lengthwise to make four fillets

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a cast iron skillet, or oven proof pan,  over medium-low heat. Cook the garlic until tender and fragrant, about a minute or two (do not burn).

In a shallow bowl, mix the bread crumbs, Parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter flipping to coat each side. Lay chicken in pan in a single layer. Top with cheese and panko mixture.

Bake 20-25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
While on holiday in Florida we visited the Greek shops on the sponge docks of Tarpon Springs. We stuffed ourselves with Gyros and salad at Yianni’s and then walked off enough room for a tasty treat down the street at Hellas. If you are in the area looking for authentic Greek food then Hellas restaurant and bakery is the place to go. The chocolate baklava cheesecake was sensational. It was so rich it took three of us to finish it off.

This week when I was trying to come up with a salad to serve at my son’s Blue and Gold Banquet for Cub Scouts I decided on my Americanized version of a Greek salad with lettuce. Here

Source: Adapted from The Pioneer Woman

1/4 cup Olive Oil
2 Tablespoons Red Wine Vinegar or Balsamic vinegar
1 clove Garlic, Minced
1/4 teaspoon Salt
Freshly Ground Black Pepper
1 whole Lemon, approved For Squeezing

In a small bowl combine the oil, vinegar, garlic, salt and pepper. Whisk until completely blended.

Toss dressing with salad. Drizzle salad with a little lemon juice.


Slices of bread
Butter
Shredded Italian cheese blend

Spread the top of each slice of bread with butter. Sprinkle with cheese. Place under the broiler until cheese is browned and melted.
Say hello to my new
3 tablespoons butter
4 cloves garlic, what is ed minced
3 heaping tablespoons Panko bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, visit this site boneless chicken breast halves – sliced thin

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in an oven proof skillet over low heat. Cook the garlic until tender and fragrant.

In a shallow bowl, information pills mix the bread crumbs, Parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter flipping to coat each side. Lay chicken in pan in a single layer. Top with cheese and panko mixture.

Bake 20-25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
I have a friend who’s son is allergic to practically everything from eggs, here milk, nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Cheesy toast is a flashback to my summer camp days when I was a youth. Each summer I spent two weeks hiking, price swatting bugs, ampoule sleeping under a mosquito net, and taking cold showers at the Girl Scout camp near my home. I learned first aid, how to respect the American flag, that people actually drink pineapple juice and where all the unsold boxes of Girl Scout cookies go- in the cafeteria closets of camps throughout the country to be served during Girl Scout camps as a special treat (yum). At each meal there was a spread of silver pitchers filled with juices, milk, and water. We ate a real smorgasbord.

Sometimes I serve cheesy toast at dinner with a salad. I will add a sprinkling of garlic powder with the butter for a garlic version. The kids have converted me to eating non classified breakfast foods for breakfast, mainly leftovers. Cheesy toast is a warm and comforting choice on those mornings we are running late and need to grab something to take with us.

Slices of bread
Butter
Shredded Italian cheese blend

Spread the top of each slice of bread with butter. Sprinkle with cheese. Place under the broiler until cheese is lightly browned and melted.
Source: adapted from Allrecipes
serves 4

3 tablespoons butter
4 cloves garlic, sale minced
3 heaping tablespoons Panko bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, boneless chicken breast halves – sliced thin lengthwise to make four fillets

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a cast iron skillet, or oven proof pan,  over medium-low heat. Cook the garlic until tender and fragrant, about a minute or two (do not burn).

In a shallow bowl, mix the bread crumbs, Parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter flipping to coat each side. Lay chicken in pan in a single layer. Top with cheese and panko mixture.

Bake 20-25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
While on holiday in Florida we visited the Greek shops on the sponge docks of Tarpon Springs. We stuffed ourselves with Gyros and salad at Yianni’s and then walked off enough room for a tasty treat down the street at Hellas. If you are in the area looking for authentic Greek food then Hellas restaurant and bakery is the place to go. The chocolate baklava cheesecake was sensational. It was so rich it took three of us to finish it off.

This week when I was trying to come up with a salad to serve at my son’s Blue and Gold Banquet for Cub Scouts I decided on my Americanized version of a Greek salad with lettuce. Here

Source: Adapted from The Pioneer Woman

1/4 cup Olive Oil
2 Tablespoons Red Wine Vinegar or Balsamic vinegar
1 clove Garlic, Minced
1/4 teaspoon Salt
Freshly Ground Black Pepper
1 whole Lemon, approved For Squeezing

In a small bowl combine the oil, vinegar, garlic, salt and pepper. Whisk until completely blended.

Toss dressing with salad. Drizzle salad with a little lemon juice.
While on holiday in Florida we visited the Greek shops on the sponge docks of Tarpon Springs. We stuffed ourselves with Gyros and salad at Yianni’s and then walked off enough room for a tasty treat down the street at Hellas. If you are in the area looking for authentic Greek food then Hellas restaurant and bakery is the place to go. The chocolate baklava cheesecake was sensational. It was so rich it took three of us to finish it off.

This week when I was trying to come up with a salad to serve at my son’s Blue and Gold Banquet for Cub Scouts I decided on an Americanized version of a Greek salad with lettuce. As I was out of red wine vinegar I had to sub in Balsamic vinegar.

Source: Adapted from The Pioneer Woman

1/4 cup Olive Oil
2 Tablespoons Red Wine Vinegar
1 clove Garlic, order Minced
1/4 teaspoon Salt
Freshly Ground Black Pepper
1 whole Lemon, page For Squeezing

In a small bowl combine the oil, vinegar, garlic, salt and pepper. Whisk until completely blended.

Toss dressing with salad. Drizzle salad with a little lemon juice.


Slices of bread
Butter
Shredded Italian cheese blend

Spread the top of each slice of bread with butter. Sprinkle with cheese. Place under the broiler until cheese is browned and melted.
Say hello to my new
3 tablespoons butter
4 cloves garlic, what is ed minced
3 heaping tablespoons Panko bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, visit this site boneless chicken breast halves – sliced thin

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in an oven proof skillet over low heat. Cook the garlic until tender and fragrant.

In a shallow bowl, information pills mix the bread crumbs, Parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter flipping to coat each side. Lay chicken in pan in a single layer. Top with cheese and panko mixture.

Bake 20-25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
I have a friend who’s son is allergic to practically everything from eggs, here milk, nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Cheesy toast is a flashback to my summer camp days when I was a youth. Each summer I spent two weeks hiking, price swatting bugs, ampoule sleeping under a mosquito net, and taking cold showers at the Girl Scout camp near my home. I learned first aid, how to respect the American flag, that people actually drink pineapple juice and where all the unsold boxes of Girl Scout cookies go- in the cafeteria closets of camps throughout the country to be served during Girl Scout camps as a special treat (yum). At each meal there was a spread of silver pitchers filled with juices, milk, and water. We ate a real smorgasbord.

Sometimes I serve cheesy toast at dinner with a salad. I will add a sprinkling of garlic powder with the butter for a garlic version. The kids have converted me to eating non classified breakfast foods for breakfast, mainly leftovers. Cheesy toast is a warm and comforting choice on those mornings we are running late and need to grab something to take with us.

Slices of bread
Butter
Shredded Italian cheese blend

Spread the top of each slice of bread with butter. Sprinkle with cheese. Place under the broiler until cheese is lightly browned and melted.
Source: adapted from Allrecipes
serves 4

3 tablespoons butter
4 cloves garlic, sale minced
3 heaping tablespoons Panko bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, boneless chicken breast halves – sliced thin lengthwise to make four fillets

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a cast iron skillet, or oven proof pan,  over medium-low heat. Cook the garlic until tender and fragrant, about a minute or two (do not burn).

In a shallow bowl, mix the bread crumbs, Parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter flipping to coat each side. Lay chicken in pan in a single layer. Top with cheese and panko mixture.

Bake 20-25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
While on holiday in Florida we visited the Greek shops on the sponge docks of Tarpon Springs. We stuffed ourselves with Gyros and salad at Yianni’s and then walked off enough room for a tasty treat down the street at Hellas. If you are in the area looking for authentic Greek food then Hellas restaurant and bakery is the place to go. The chocolate baklava cheesecake was sensational. It was so rich it took three of us to finish it off.

This week when I was trying to come up with a salad to serve at my son’s Blue and Gold Banquet for Cub Scouts I decided on my Americanized version of a Greek salad with lettuce. Here

Source: Adapted from The Pioneer Woman

1/4 cup Olive Oil
2 Tablespoons Red Wine Vinegar or Balsamic vinegar
1 clove Garlic, Minced
1/4 teaspoon Salt
Freshly Ground Black Pepper
1 whole Lemon, approved For Squeezing

In a small bowl combine the oil, vinegar, garlic, salt and pepper. Whisk until completely blended.

Toss dressing with salad. Drizzle salad with a little lemon juice.
While on holiday in Florida we visited the Greek shops on the sponge docks of Tarpon Springs. We stuffed ourselves with Gyros and salad at Yianni’s and then walked off enough room for a tasty treat down the street at Hellas. If you are in the area looking for authentic Greek food then Hellas restaurant and bakery is the place to go. The chocolate baklava cheesecake was sensational. It was so rich it took three of us to finish it off.

This week when I was trying to come up with a salad to serve at my son’s Blue and Gold Banquet for Cub Scouts I decided on an Americanized version of a Greek salad with lettuce. As I was out of red wine vinegar I had to sub in Balsamic vinegar.

Source: Adapted from The Pioneer Woman

1/4 cup Olive Oil
2 Tablespoons Red Wine Vinegar
1 clove Garlic, order Minced
1/4 teaspoon Salt
Freshly Ground Black Pepper
1 whole Lemon, page For Squeezing

In a small bowl combine the oil, vinegar, garlic, salt and pepper. Whisk until completely blended.

Toss dressing with salad. Drizzle salad with a little lemon juice.

Romaine lettuce, store torn into bite sized pieces
Baby Mixed Greens
Tomatoes, cialis 40mg sliced into wedges
Olives
Banana Pepper
cucumbers
Red Onion, decease sliced
Feta cheese

Toss chopped lettuce and greens in a bowl. Arrange the tomatoes, olives, peppers, cucumbers, and onion slices on top of the lettuce. Sprinkle with cheese.

Serve with Greek Salad Dressing

Balsamic Greek Salad Dressing

Salads can be an impressive addition to a dinner party menu. I brought this salad to a Christmas party recently to rave reviews. I love the contrasting red, page green and orange colors in this wintery orange salad. I tried a simple oil and vinegar dressing the first time I bought the salad mix. The garlic The salad mix has a bitter bite so the dressing did not win me over. I like the sweetness of the orange vinaigrette much better. The dressing is subtle but adds just enough flavor to compliment the herbs.

1 package mixed baby greens and herb salad mix
1/2 cup walnuts, advice toasted
1/3 cup crumbled blue cheese
1/2 red onion, pharmacy thinly sliced
2 tablespoons sunflower seeds
1 large orange
Orange Vinaigrette

Spread walnuts out on a baking sheet. Bake at 350 degrees for 5 minutes.

Pour salad mix into a large bowl. Sprinkle with cooled walnuts, blue cheese, and seeds. Arrange onion rings and orange wedges on top. Toss with vinaigrette before serving.

Orange Vinaigrette:
1/2 cup juice from 1 to 2 oranges
1 shallot, sliced
1-1/2 cups olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper

In a small bowl, add orange juice and shallot. Slowly drizzle the olive oil, whisking constantly to emulsify. Season with salt and pepper. Mix again before adding to salad.

Salads can be an impressive addition to a dinner party menu. I brought this salad to a Christmas party recently to rave reviews. I love the contrasting red, page green and orange colors in this wintery orange salad. I tried a simple oil and vinegar dressing the first time I bought the salad mix. The garlic The salad mix has a bitter bite so the dressing did not win me over. I like the sweetness of the orange vinaigrette much better. The dressing is subtle but adds just enough flavor to compliment the herbs.

1 package mixed baby greens and herb salad mix
1/2 cup walnuts, advice toasted
1/3 cup crumbled blue cheese
1/2 red onion, pharmacy thinly sliced
2 tablespoons sunflower seeds
1 large orange
Orange Vinaigrette

Spread walnuts out on a baking sheet. Bake at 350 degrees for 5 minutes.

Pour salad mix into a large bowl. Sprinkle with cooled walnuts, blue cheese, and seeds. Arrange onion rings and orange wedges on top. Toss with vinaigrette before serving.

Orange Vinaigrette:
1/2 cup juice from 1 to 2 oranges
1 shallot, sliced
1-1/2 cups olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper

In a small bowl, add orange juice and shallot. Slowly drizzle the olive oil, whisking constantly to emulsify. Season with salt and pepper. Mix again before adding to salad.
David claims that this chocolate sauce is the best chocolate sauce ever. I must agree it is pretty awesome. A great homemade chocolate sauce recipe is a must in every woman’s arsenal of romanitc Valentine’s Day recipes. The main dish is just the bait. A delectable chocolate sauce, price however, ask is the hook, patient line and sinker. It can communicate I Love You! with just one bite.

This chocolate sauce is absolutely amazing when paired with strawberry cream cheese and crapes. Drizzle chocolate sauce over ice cream, cheesecake, or chocolate torte.

Source: David Lebovitz
About 2 1/2 cups

1 cup (250 ml) water
1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup, agave nectar, or glucose
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped

1. In a medium saucepan, whisk together the water, sugar, corn syrup (or agave or glucose), and cocoa powder.

2. Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.

Serving: You should let the Chocolate Sauce stand for a few hours before serving, which will give it time to thicken a bit.

Storage: Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.

Salads can be an impressive addition to a dinner party menu. I brought this salad to a Christmas party recently to rave reviews. I love the contrasting red, page green and orange colors in this wintery orange salad. I tried a simple oil and vinegar dressing the first time I bought the salad mix. The garlic The salad mix has a bitter bite so the dressing did not win me over. I like the sweetness of the orange vinaigrette much better. The dressing is subtle but adds just enough flavor to compliment the herbs.

1 package mixed baby greens and herb salad mix
1/2 cup walnuts, advice toasted
1/3 cup crumbled blue cheese
1/2 red onion, pharmacy thinly sliced
2 tablespoons sunflower seeds
1 large orange
Orange Vinaigrette

Spread walnuts out on a baking sheet. Bake at 350 degrees for 5 minutes.

Pour salad mix into a large bowl. Sprinkle with cooled walnuts, blue cheese, and seeds. Arrange onion rings and orange wedges on top. Toss with vinaigrette before serving.

Orange Vinaigrette:
1/2 cup juice from 1 to 2 oranges
1 shallot, sliced
1-1/2 cups olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper

In a small bowl, add orange juice and shallot. Slowly drizzle the olive oil, whisking constantly to emulsify. Season with salt and pepper. Mix again before adding to salad.
David claims that this chocolate sauce is the best chocolate sauce ever. I must agree it is pretty awesome. A great homemade chocolate sauce recipe is a must in every woman’s arsenal of romanitc Valentine’s Day recipes. The main dish is just the bait. A delectable chocolate sauce, price however, ask is the hook, patient line and sinker. It can communicate I Love You! with just one bite.

This chocolate sauce is absolutely amazing when paired with strawberry cream cheese and crapes. Drizzle chocolate sauce over ice cream, cheesecake, or chocolate torte.

Source: David Lebovitz
About 2 1/2 cups

1 cup (250 ml) water
1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup, agave nectar, or glucose
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped

1. In a medium saucepan, whisk together the water, sugar, corn syrup (or agave or glucose), and cocoa powder.

2. Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.

Serving: You should let the Chocolate Sauce stand for a few hours before serving, which will give it time to thicken a bit.

Storage: Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.

I believe in the school of thought, tadalafil the simpler the better. I prefer fresh sliced strawberries on my vanilla ice cream as opposed to the syrupy version. However, there are occasions that warrant a little more sweetness. I use this strawberry sauce on crepes but it is also perfect for drizzling over cheesecake.

1 1/2 cups strawberries, chopped
1/4 cup sugar

Stir sugar and berries together and heat in a saucepan until boiling. Reduce heat and simmer for 5 to 10 minutes longer. Until syrup starts to thicken.

Add up to 1 1/2 cups sugar. Depending on how sweet and thick you want the syrup.

Salads can be an impressive addition to a dinner party menu. I brought this salad to a Christmas party recently to rave reviews. I love the contrasting red, page green and orange colors in this wintery orange salad. I tried a simple oil and vinegar dressing the first time I bought the salad mix. The garlic The salad mix has a bitter bite so the dressing did not win me over. I like the sweetness of the orange vinaigrette much better. The dressing is subtle but adds just enough flavor to compliment the herbs.

1 package mixed baby greens and herb salad mix
1/2 cup walnuts, advice toasted
1/3 cup crumbled blue cheese
1/2 red onion, pharmacy thinly sliced
2 tablespoons sunflower seeds
1 large orange
Orange Vinaigrette

Spread walnuts out on a baking sheet. Bake at 350 degrees for 5 minutes.

Pour salad mix into a large bowl. Sprinkle with cooled walnuts, blue cheese, and seeds. Arrange onion rings and orange wedges on top. Toss with vinaigrette before serving.

Orange Vinaigrette:
1/2 cup juice from 1 to 2 oranges
1 shallot, sliced
1-1/2 cups olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper

In a small bowl, add orange juice and shallot. Slowly drizzle the olive oil, whisking constantly to emulsify. Season with salt and pepper. Mix again before adding to salad.
David claims that this chocolate sauce is the best chocolate sauce ever. I must agree it is pretty awesome. A great homemade chocolate sauce recipe is a must in every woman’s arsenal of romanitc Valentine’s Day recipes. The main dish is just the bait. A delectable chocolate sauce, price however, ask is the hook, patient line and sinker. It can communicate I Love You! with just one bite.

This chocolate sauce is absolutely amazing when paired with strawberry cream cheese and crapes. Drizzle chocolate sauce over ice cream, cheesecake, or chocolate torte.

Source: David Lebovitz
About 2 1/2 cups

1 cup (250 ml) water
1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup, agave nectar, or glucose
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped

1. In a medium saucepan, whisk together the water, sugar, corn syrup (or agave or glucose), and cocoa powder.

2. Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.

Serving: You should let the Chocolate Sauce stand for a few hours before serving, which will give it time to thicken a bit.

Storage: Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.

I believe in the school of thought, tadalafil the simpler the better. I prefer fresh sliced strawberries on my vanilla ice cream as opposed to the syrupy version. However, there are occasions that warrant a little more sweetness. I use this strawberry sauce on crepes but it is also perfect for drizzling over cheesecake.

1 1/2 cups strawberries, chopped
1/4 cup sugar

Stir sugar and berries together and heat in a saucepan until boiling. Reduce heat and simmer for 5 to 10 minutes longer. Until syrup starts to thicken.

Add up to 1 1/2 cups sugar. Depending on how sweet and thick you want the syrup.
While on holiday in Florida we visited the Greek shops on the sponge docks of Tarpon Springs. We stuffed ourselves with Gyros and salad at Yianni’s and then walked off enough room for a tasty treat down the street at Hellas. If you are in the area looking for authentic Greek food then Hellas restaurant and bakery is the place to go. The chocolate baklava cheesecake was sensational. It was so rich it took three of us to finish it off.

This week when I was trying to come up with a salad to serve at my son’s Blue and Gold Banquet for Cub Scouts I decided on my Americanized version of a Greek salad with lettuce. Here is the dressing I use.

Source: Adapted from The Pioneer Woman

1/4 cup Olive Oil
2 Tablespoons Red Wine Vinegar or Balsamic vinegar
1 clove Garlic, help Minced
1/4 teaspoon Salt
Freshly Ground Black Pepper
1 whole Lemon, symptoms For Squeezing

In a small bowl combine the oil, vinegar, garlic, salt and pepper. Whisk until completely blended.

Toss dressing with salad. Drizzle salad with a little lemon juice.

Shanghainese Wonton Soup

Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, more about Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours or starchy potatoes or sweet potatoes. It is not uncommon to find recipes that mix part potato with squash or spinach. Gnocchi are to the Italians what french fries are to the Americans. Everyone loves them. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, view for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 30-45 minutes) Lay the potatoes on a board or towel to cool slightly before peeling.

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

The dough should be gently handled similar to when making biscuits or pie crusts or even meatballs. Everything is folded in mixing until just blended. This is not a pasta or bread dough so avoid kneading the dough too much. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas. Click here for a step by step tutorial from making the dough to rolling them.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks,
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 30 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, more about Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours or starchy potatoes or sweet potatoes. It is not uncommon to find recipes that mix part potato with squash or spinach. Gnocchi are to the Italians what french fries are to the Americans. Everyone loves them. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, view for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 30-45 minutes) Lay the potatoes on a board or towel to cool slightly before peeling.

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

The dough should be gently handled similar to when making biscuits or pie crusts or even meatballs. Everything is folded in mixing until just blended. This is not a pasta or bread dough so avoid kneading the dough too much. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas. Click here for a step by step tutorial from making the dough to rolling them.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks,
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 30 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

It seems uncanny the things of memory that bring light to our eyes. My summers as a kid were fantastic. It was not all about getting away from the confines of school; although, prostate I am sure that was a great source of my happiness. I was glad to have the wind in my hair and the grass between my toes. The majority of each summer was spent alternating between my Aunt Sandra’s house and my Aunt Ruth’s. Both lived in rural areas of Florida. My Aunt Sandra lived north of Tampa in the small town of Brooksville. Her house was nestled on a spacious piece of land on the outskirts of town. When we were younger my cousin Jean boarded a horse on part of the land. It was a real treat to feed the horse sugar cubes and carrots. The horse was old; still Jean would let us climb on for a short jaunt around the yard.

During the week when my Aunt had to work the house served as a base station for our mini day trips. The days we stayed in were spent lounging around watching movie rentals, cure playing games, or listening to music. At night after dinner we would take a walk around “the loop”. The exercise helped to loosen our belt after stuffing our bellies. It also served as an outlet for our wiggles. With flash lights in hand we half jogged and half walked the mile long loop. Of the many memories I have while visiting my Aunt’s house walking the loop is one of my favorites.

The years preceding having children up until five years ago we always enjoyed a walk in the evening. It was a way to unwind from the day. Schedules changed and other aspects of life got in the way. Or rather we allowed them to get in the way. So, we stopped walking. Months ago I was reminded of how much we used to look forward to our nightly walk together. A friend of mine had mentioned she and her husband had stopped by while on their nightly walk to say hi. Letting go of that time together is an activity we miss greatly. So in recent months we have tried to institute the tradition of nightly walks again.

Even though walking is a form of exercise it is a relaxing way to improve energy levels and boost your mood. Walking in the evening helps to unwind the body relieving the stress of the day.

soothing activity that can help you unwind and clear away any negative or stressful thoughts
Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, more about Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours or starchy potatoes or sweet potatoes. It is not uncommon to find recipes that mix part potato with squash or spinach. Gnocchi are to the Italians what french fries are to the Americans. Everyone loves them. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, view for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 30-45 minutes) Lay the potatoes on a board or towel to cool slightly before peeling.

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

The dough should be gently handled similar to when making biscuits or pie crusts or even meatballs. Everything is folded in mixing until just blended. This is not a pasta or bread dough so avoid kneading the dough too much. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas. Click here for a step by step tutorial from making the dough to rolling them.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks,
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 30 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

It seems uncanny the things of memory that bring light to our eyes. My summers as a kid were fantastic. It was not all about getting away from the confines of school; although, prostate I am sure that was a great source of my happiness. I was glad to have the wind in my hair and the grass between my toes. The majority of each summer was spent alternating between my Aunt Sandra’s house and my Aunt Ruth’s. Both lived in rural areas of Florida. My Aunt Sandra lived north of Tampa in the small town of Brooksville. Her house was nestled on a spacious piece of land on the outskirts of town. When we were younger my cousin Jean boarded a horse on part of the land. It was a real treat to feed the horse sugar cubes and carrots. The horse was old; still Jean would let us climb on for a short jaunt around the yard.

During the week when my Aunt had to work the house served as a base station for our mini day trips. The days we stayed in were spent lounging around watching movie rentals, cure playing games, or listening to music. At night after dinner we would take a walk around “the loop”. The exercise helped to loosen our belt after stuffing our bellies. It also served as an outlet for our wiggles. With flash lights in hand we half jogged and half walked the mile long loop. Of the many memories I have while visiting my Aunt’s house walking the loop is one of my favorites.

The years preceding having children up until five years ago we always enjoyed a walk in the evening. It was a way to unwind from the day. Schedules changed and other aspects of life got in the way. Or rather we allowed them to get in the way. So, we stopped walking. Months ago I was reminded of how much we used to look forward to our nightly walk together. A friend of mine had mentioned she and her husband had stopped by while on their nightly walk to say hi. Letting go of that time together is an activity we miss greatly. So in recent months we have tried to institute the tradition of nightly walks again.

Even though walking is a form of exercise it is a relaxing way to improve energy levels and boost your mood. Walking in the evening helps to unwind the body relieving the stress of the day.

soothing activity that can help you unwind and clear away any negative or stressful thoughts

Wonton soup is always on the menu for Chinese New Year mostly because it is my favorite. The simple broth with a small wrapped up surprise is delicious and comforting on a cold winters day.

Dinner time topic? What would you wish for if you could have one wish?

Source: Joylicious

Makes 48-55 wontons

7 oz shrimp, website shelled
14 oz ground pork
1 package wonton wrappers
1/2 egg white
1 tablespoon corn strach
1 teaspoon sesame oil
1/4 teaspoon salt
1 tablespoon rice wine
1 teaspoon ginger, minced
1 teaspoon sugar
——-

6 cups chicken stock
1/2 teaspoon white pepper
1 teaspoon sesame oil
cilantro and green onion, chopped for garnish
1 teaspoon salt

Wash the shrimp, squeeze out the excess moisture and chop coarsely. Mix together with the ground pork, egg white, cornstarch, sesame oil, salt, sugar, rice wine and ginger. Take your wonton wrappers and wrap them in a moist towel, this keeps the wrappers from drying out. Wrap one teaspoon filling in each wonton wrapper. You can fold them as the way I’ve shown or just gather and twist the edges together to form a little purse.

Bring the chicken stock and salt and white pepper to a boil and pour into a soup bowl. Bring 5 cups of water to a boil and drop in the wontons. Cook until the wontons rise to the top, about 5 minutes. Remove the wontons from the water and place in the prepared chicken broth. Top with scallions, cilantro and drizzle with sesame oil. Serve immediately.

***** A trick my mom would always use to adjust the flavorings for the filling is she would make a wonton and cook and taste it first. That way you’re able to adjust the flavorings according to your taste (i.e. add more salt to the filling or more sugar or more wine).

***** My mom use to steam the wontons and then place them in the broth. This keeps the wontons from falling apart and becoming over cooked. If you choose to steam the wontons you can use a bamboo steamer (as pictured) and steam for 10 minutes on high heat. You can also eat the wontons plain without the broth and serve them alongside a dipping sauce.

Chicken Chili

Photo: Property of Mels Kitchen Cafe and source of this recipe

Naan is a type of yeasted flat bread common in Northern India and the southern regions of Asia. For best results when making naan, medical use a low protein flour such as Pillsbury all-purpose flour. A higher protein flour will result in a dense bread that tastes ok and is a bit chewy.

In India, hospital naan is made in a clay tandoori oven. I have had the best success using my panini press or a pizza stone in the oven. If using a panini press remove the naan from the press then brush on the butter. If baking in the oven brush with garlic butter before placing on a hot pizza stone in the oven.

Stand mixers are great for kneading doughs like naan and tortillas because it eliminates the mistake of adding too much flour. This dough should feel soft and smooth when kneaded.

Serve with grilled salmon or pork. Also goes great with a Moroccan stew.

Source: adapted from Andrea’s Recipes
2 3/4 cups flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt
1/2 cup milk

In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

Divide the dough into eight pieces and form into teardrop shapes with your hands, about 6 to 8 inches across.

Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

Remove the naan and brush with garlic butter. Serve warm.

Garlic Butter:
3 tablespoons butter, softened
1 garlic clove, minced

Combine garlic and butter until creamy and smooth.

Photo: Property of Mels Kitchen Cafe and source of this recipe

Naan is a type of yeasted flat bread common in Northern India and the southern regions of Asia. For best results when making naan, medical use a low protein flour such as Pillsbury all-purpose flour. A higher protein flour will result in a dense bread that tastes ok and is a bit chewy.

In India, hospital naan is made in a clay tandoori oven. I have had the best success using my panini press or a pizza stone in the oven. If using a panini press remove the naan from the press then brush on the butter. If baking in the oven brush with garlic butter before placing on a hot pizza stone in the oven.

Stand mixers are great for kneading doughs like naan and tortillas because it eliminates the mistake of adding too much flour. This dough should feel soft and smooth when kneaded.

Serve with grilled salmon or pork. Also goes great with a Moroccan stew.

Source: adapted from Andrea’s Recipes
2 3/4 cups flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt
1/2 cup milk

In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

Divide the dough into eight pieces and form into teardrop shapes with your hands, about 6 to 8 inches across.

Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

Remove the naan and brush with garlic butter. Serve warm.

Garlic Butter:
3 tablespoons butter, softened
1 garlic clove, minced

Combine garlic and butter until creamy and smooth.

Photo: Property of Mels Kitchen Cafe and my source for this recipe

Naan is a type of yeasted flat bread common in Northern India and the southern regions of Asia. For best results when making naan, visit use a low protein flour such as Pillsbury all-purpose flour. A higher protein flour will result in a dense bread that tastes ok and is a bit chewy.

In India, cheapest naan is made in a clay tandoori oven. I have had the best success using my panini press or a pizza stone in the oven. If using a panini press remove the naan from the press then brush on the butter. If baking in the oven brush with garlic butter before placing on a hot pizza stone in the oven.

Stand mixers are great for kneading doughs like naan and tortillas because it eliminates the mistake of adding too much flour. This dough should feel soft and smooth when kneaded.

Serve with grilled salmon or pork. Also goes great with a Moroccan stew.

Source: adapted from Andrea’s Recipes
2 3/4 cups flour, capsule plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt
1/2 cup milk

In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

Divide the dough into eight pieces and form into teardrop shapes with your hands, about 6 to 8 inches across.

Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

Remove the naan and brush with garlic butter. Serve warm.

Garlic Butter:
3 tablespoons butter, softened
1 garlic clove, minced

Combine garlic and butter until creamy and smooth.

Photo: Property of Mels Kitchen Cafe and source of this recipe

Naan is a type of yeasted flat bread common in Northern India and the southern regions of Asia. For best results when making naan, medical use a low protein flour such as Pillsbury all-purpose flour. A higher protein flour will result in a dense bread that tastes ok and is a bit chewy.

In India, hospital naan is made in a clay tandoori oven. I have had the best success using my panini press or a pizza stone in the oven. If using a panini press remove the naan from the press then brush on the butter. If baking in the oven brush with garlic butter before placing on a hot pizza stone in the oven.

Stand mixers are great for kneading doughs like naan and tortillas because it eliminates the mistake of adding too much flour. This dough should feel soft and smooth when kneaded.

Serve with grilled salmon or pork. Also goes great with a Moroccan stew.

Source: adapted from Andrea’s Recipes
2 3/4 cups flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt
1/2 cup milk

In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

Divide the dough into eight pieces and form into teardrop shapes with your hands, about 6 to 8 inches across.

Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

Remove the naan and brush with garlic butter. Serve warm.

Garlic Butter:
3 tablespoons butter, softened
1 garlic clove, minced

Combine garlic and butter until creamy and smooth.

Photo: Property of Mels Kitchen Cafe and my source for this recipe

Naan is a type of yeasted flat bread common in Northern India and the southern regions of Asia. For best results when making naan, visit use a low protein flour such as Pillsbury all-purpose flour. A higher protein flour will result in a dense bread that tastes ok and is a bit chewy.

In India, cheapest naan is made in a clay tandoori oven. I have had the best success using my panini press or a pizza stone in the oven. If using a panini press remove the naan from the press then brush on the butter. If baking in the oven brush with garlic butter before placing on a hot pizza stone in the oven.

Stand mixers are great for kneading doughs like naan and tortillas because it eliminates the mistake of adding too much flour. This dough should feel soft and smooth when kneaded.

Serve with grilled salmon or pork. Also goes great with a Moroccan stew.

Source: adapted from Andrea’s Recipes
2 3/4 cups flour, capsule plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt
1/2 cup milk

In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

Divide the dough into eight pieces and form into teardrop shapes with your hands, about 6 to 8 inches across.

Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

Remove the naan and brush with garlic butter. Serve warm.

Garlic Butter:
3 tablespoons butter, softened
1 garlic clove, minced

Combine garlic and butter until creamy and smooth.
Green beans are a true staple of the Americas. They may be eaten raw, see steamed, thumb blanched, thumb baked, or sautéed. The peak season for growing green beans is in the Spring and Fall, but they do well most of the year, depending on the area.

There are a variety of terms used for green beans but technically they are all the same.
– Pole beans require a support structure. The early Americans utilized the corn stalk by planting green beans along rows of corn. Allowing the bean vine to climb the stalk.
– Bush beans are identical to pole beans except that they grow on a bush.
– The snap bean refers to the snapping sound the beans make when broken.
– Earlier varieties of beans had a rough string of fiber along the side that had to be removed during preparation for cooking. Thus the name string bean.

Green beans grow in a variety of colors including yellow, purple and green. Combine the three for a beautiful presentation. Serve with baked pork chops or grilled salmon .

Source: Adapted from a recipe by Heather Murphy
1 1/2 pounds fresh green beans, washed and trimmed
1 tablespoon butter
2 tablespoon brown sugar
4 slices bacon, cut into ½ in pieces
1/4 of a large red onion, thinly sliced

Blanch the green beans, by placing them in salted boiling water for about 3 minutes. They should remain crisp but not tough. Remove the beans from the water. Immediately set them in a bowl of ice water to cool. Drain and set aside.

Cook bacon in a large saute pan on medium heat until done. Add onion and sauté until tender. Add the butter and sugar. Melt the butter. Saute the butter and brown sugar until it begins to thicken slightly. Add the green beans tossing to coat, warm through. Salt to taste.

Variations:
– use maple syrup instead of the brown sugar.
– 1 (16 ounce) bag of frozen green beans
– Add 1/4 cup broken walnut pieces. Saute with onions.

Photo: Property of “Not Without Salt

Chicken chili is what you get when chicken cacciatori is on the menu, prescription pharmacy but the masses demand chili. My children tend to shy away from soups with excessive amounts of broth. They would much prefer a heartier stew or chili.

As with most chili recipes this one also has some kick to it. It is just perfect for my milder taste buds. However, approved if you think it is not hot enough increase the red pepper flakes to 1/2 – 1 teaspoons.

Source: Not Without Salt
2 large yellow onions, medium dice
2 tablespoons butter
3 cloves garlic, finely minced
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 1/2 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt
2 (28-ounce) cans diced tomatoes
2 (15-ounce) cans black beans
1/4 cup minced cilantro stems
3 cups chicken cooked, shredded

Cook the onions in the butter over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Add diced tomatoes and their juice to the pot. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Add cooked chicken, black beans and cilantro stems to the chili and simmer, uncovered, for another 20 minutes. Serve with the cilantro and sour cream.

Variations:
– Add 2 diced celery sticks
– Replace the black beans with white beans and kidney beans.
– Omit the bell peppers substituting 3 stalks celery finely chopped.
– This recipe works great with leftover turkey from the holiday.
– For a vegetarian version omit the chicken and add 1/2 cup lentils.

Spinach Cobb Salad

Chicken chili is what you get when chicken cacciatori is on the menu, help cost but the masses demand chili. My children tend to shy away from soups with excessive amounts of broth. They would much prefer a heartier stew or chili.

As with most chili recipes this one also has some kick to it. It is just perfect for my milder taste buds. However, side effects medications if you think it is not hot enough increase the red pepper flakes to 1/2 – 1 teaspoons.

Source: Not Without Salt

2 large yellow onions, pilule medium dice
2 tablespoons butter
3 cloves garlic, finely minced
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 1/2 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt
2 (28-ounce) cans diced tomatoes
2 (15-ounce) cans black beans
1/4 cup minced cilantro stems
3 cups chicken cooked, shredded

Cook the onions in the butter over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Add diced tomatoes and their juice to the pot. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Add cooked chicken, black beans and cilantro stems to the chili and simmer, uncovered, for another 20 minutes. Serve with the cilantro and sour cream.

Variations:
– Add 2 diced celery sticks
– Replace the black beans with white beans and kidney beans.
– Omit the bell peppers substituting 3 stalks celery finely chopped

– This recipe works great with leftover turkey from the holiday.

– For a vegetarian version omit the chicken and add 1/2 cup lentils.
Chicken chili is what you get when chicken cacciatori is on the menu, help cost but the masses demand chili. My children tend to shy away from soups with excessive amounts of broth. They would much prefer a heartier stew or chili.

As with most chili recipes this one also has some kick to it. It is just perfect for my milder taste buds. However, side effects medications if you think it is not hot enough increase the red pepper flakes to 1/2 – 1 teaspoons.

Source: Not Without Salt

2 large yellow onions, pilule medium dice
2 tablespoons butter
3 cloves garlic, finely minced
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 1/2 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt
2 (28-ounce) cans diced tomatoes
2 (15-ounce) cans black beans
1/4 cup minced cilantro stems
3 cups chicken cooked, shredded

Cook the onions in the butter over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Add diced tomatoes and their juice to the pot. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Add cooked chicken, black beans and cilantro stems to the chili and simmer, uncovered, for another 20 minutes. Serve with the cilantro and sour cream.

Variations:
– Add 2 diced celery sticks
– Replace the black beans with white beans and kidney beans.
– Omit the bell peppers substituting 3 stalks celery finely chopped

– This recipe works great with leftover turkey from the holiday.

– For a vegetarian version omit the chicken and add 1/2 cup lentils.

Cobb salads have always been my favorite. The egg, visit this bacon, side effects lettuce and dressing taste so satisfying and filling. We were in the rut of serving lettuce with carrots and celery for so long salads became really boring. I have since tried to remember that a salad is just another way of eating a sandwich. Anything you would put on a sandwich could be combined to make a salad.

Cobb salads traditionally consist of boiled egg, meats and cheeses. I love a sprinkle of blue cheese and a couple slices of beets.

Spinach
Egg, sliced
Red Onion, sliced
Bacon, chopped
Ham, chopped
Mushrooms, sliced
Pine nuts
Salt and pepper
Vinegar
Oil

Place spinach in a large bowl. Top with egg slices, onion rings, ham, bacon, mushrooms, and nuts. Season with salt and pepper. Drizzle with a little vinegar and oil.

Herb Salad with Orange Vinaigrette

The idea for the Santa Wish List came from a ‘Breakfast With Santa’ event we recently attended. Santa so graciously cleared his schedule to come mingle with the children as they dined on breakfast casseroles, viagra order fruit and sausage. A young couple loitered by the piano casually leading the congregation in merry song. It was the very picture of a classic Cary Grant film.

The children were lead to a craft table to make a wish list before lining up to sit on Santa’s lap. The kids were so happy with their Christmas wish list ornament they wore them as bracelets for the rest of the morning. They are so adorable. I thought they would make a fun family tradition. I could see us years from now laughing over how silly our wish list wants were year after year. Then sharing treasured memories about the gifts we actually received.

This is the materials list from the party. The ladies were avid scrapbookers so they were well equipped with all the fancy paper, order specialty punches and brads. I have spotted spools and punches at the dollar store. You can even forego the the extra embellishments and they will look just as amazing.

Materials:

  • Wooden spools
  • Red Paint
  • Paint brush
  • Thin ribbon 1/8 to 1/4 inch thickness
  • White cardstock
  • Decorative hole punch- star or Christmas tree
  • Rubber bands
  • Double sided tape or hot glue
  • Fine tipped black ink pen
  • Tiny star brads
  • Scrapbook paper

Instructions:

1. Paint the spools red. (or use desired color)

2. Cut out strips of cardstock the same width as the inside of the spool and long enough to wrap around the spool twice.

3. Hot glue or tape one end of the cardstock to the spool. Wrap the paper around the spool once; secure with hot glue, leaving a good size tail.

4. Wrap the rubber band around the spool to hold the paper in place until dry.

5. Write wish list on the paper using fine tip pen. Write name at bottom of paper. Embellish paper with a decorative punch or stamp (optional).

6. Cut a small tag of cardstock, about 1/2-inch long and 1/4-inch wide. Write the year or person’s name.

7. Thread a strip of ribbon, about 5-inches, through the middle of the spool and tie it together. Attach tag using a decorative brad.

8. Remove the rubber band and hang it on the tree.

Salads can be an impressive addition to a dinner party menu. I brought this salad to a Christmas party recently to rave reviews. I love the contrasting red, order order green and orange colors in this wintery orange salad. I tried a simple oil and vinegar dressing the first time I bought the salad mix. The garlic The salad mix has a bitter bite so the dressing did not win me over. I like the sweetness of the orange vinaigrette much better. The dressing is subtle but adds just enough flavor to compliment the herbs.

1 package mixed baby greens and herb salad mix
1/2 cup walnuts, approved toasted
1/3 cup crumbled blue cheese
1/2 red onion, thinly sliced
2 tablespoons sunflower seeds
1 large orange
Orange Vinaigrette

Spread walnuts out on a baking sheet. Bake at 350 degrees for 5 minutes.

Pour salad mix into a large bowl. Sprinkle with cooled walnuts, blue cheese, and seeds. Arrange onion rings and orange wedges on top. Toss with vinaigrette before serving.

Orange Vinaigrette:
1/2 cup juice from 1 to 2 oranges
1 shallot, sliced
1-1/2 cups olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper

In a small bowl, add orange juice and shallot. Slowly drizzle the olive oil, whisking constantly to emulsify. Season with salt and pepper. Mix again before adding to salad.