The Lifegiving Woman

Garlic Black Bean Beef Enchiladas and Green Chilli Sauce

This is one of the best recipes I have EVER made! It is darn right amazing. I just made four (yes count them...) FOUR pans of these Enchiadas!

Make it this weekend for your family or friends. The house will smell wonderful!
Double it and freeze one recipe (wait to bake until you use it) or give to a friend.

They will think you brought GOLD.
Wowza!
Enjoy!

Garlic Black Bean Beef Enchiladas and Green Chilli Sauce

SERVINGS: 6

TIME: Prep: 30 min. Bake: 40 min.

Ingredients:
1 pound low fat ground beef
1 large onion, chopped
1 can black bean with chillies rinsed
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon rubbed sage
1 can (14-1/2 ounces) stewed tomatoes (with cumin if you can find)

NOTE: I also make this with a can of chopped black or green olives...or any kind of stuffed olive...add with the black beans.

SAUCE:
6-8 garlic cloves, minced
1/3 cup butter
1/2 cup all-purpose flour
1 can (14-1/2 ounces) beef broth (use high quality)
1 can (15 ounces) tomato sauce
1 4 oz can of green chilis chopped
2-3 tablespoons chili powder
2-3 teaspoons ground cumin
2 teaspoons rubbed sage
1/2 teaspoon garlic or onion salt
10 flour tortillas (7-8 inches)
4 cups (16 ounces) shredded Colby-Monterey Jack cheese

Directions:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in tomato sauce green chillis and seasonings; heat through.

Pour about 1-1/2 cups sauce into an ungreased 13-in. x 9-in. baking dish. Spread about 1/3 cup of the black bean beef mixture down the center of each tortilla; top with 4 tablespoons cheese. Roll up tightly; place seam side down over sauce. Top in the middle with the remaining sauce.

Cover and bake at 350° for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted. Yield: 6 servings.

Serve with brown rice and orange and grapefruit tossed salad.

Fit-for-a-King Filet of Beef and Cambozola Cream Sauce

You must make this amazing dish this Holiday Season!

It is delish.

From The Christmas Kitchen by Tammy Maltby with Anne Christian Buchanan.

There’s no law that says Christmas dinner has to be turkey! This is a truly special-occasion dish, a wonderful alternative for Christmas dinner or a Holiday party. I love to serve this meat with old-fashioned buttermilk mashed potatoes, broccoli with a squeeze of lemon or lemon-butter, and baby carrots flavored with cardamom . . . and don’t forget the chocolate cake!

1 whole filet of beef (4 to 5 pounds)

4 Tbsp. unsalted butter, softened

1 Tbsp. each kosher or sea salt and coarsely ground pepper (I like to use Pensey's Four Peppercorn Blend adds festive color and flavor to any dish where one would use fresh ground pepper...and I usually double the pepper! They have a whole line of great pepper and pepper mixes).

½ cup sun-dried tomatoes (not packed in oil)

4 cups heavy cream

½ pound Cambozola cheese, chopped (this is a wonderful mixture of brie and blue cheese; I buy it at Whole Foods but if you can’t find it, use 3–4 ounces brie or blue cheese)

3 Tbsp. grated Parmesan cheese

3/4 tsp. kosher salt

3/4 tsp. pepper

3 Tbsp. minced parsley

Preheat oven to 500º. Pat the filet dry with paper towels and place on a baking sheet. With your hands, spread the butter all over the filet. Sprinkle with salt and pepper. Rub into the meat. Roast for 22 minutes for rare, or 25 for medium-rare. (This cut is so tender that it shouldn’t be cooked beyond a medium-rare stage.) Remove beef from the oven and cover tightly with foil. Let meat rest for 20 minutes, then slice thickly.

To make the sauce, soak the sun-dried tomatoes in hot water for 15 minutes, dry as well as possible with paper towels, then chop. Bring the cream to a boil over medium-high heat. Boil rapidly for 45–50 minutes, stirring occasionally, until slightly thickened. Remove from heat and add the cheeses, salt, pepper, and parsley. Whisk rapidly until cheeses melt. Fold in tomatoes and serve sauce with beef.

Simple Idea

If you prefer turkey to beef for Christmas and you’re cooking for a crowd, I suggest buying two birds—a big one and a little one. Roast the larger bird well ahead of time (I actually buy it when on sale at Thanksgiving), carve the meat, and freeze in double freezer bags to prevent freezer burn—I like to add a little broth to the bags to keep the slices moist. Thaw in the refrigerator and reheat in a covered pan. Then roast the smaller bird for a beautiful presentation at the table.

 

Turkey and Black Bean Creamy Enchiladas (with artichoke hearts, sun-dried tomatoes and baby spinach)!

This is one of my favorite make-ahead recipes—and a fabulous way to use leftover Thanksgiving turkey or chicken.

You are going to LOVE this!

Recipe from The Christmas Kitchen by Tammy Maltby. All rights reserved.*

Originally this recipe came from Beverly Wendt by way of her daughter, my friend Susan Kennedy, but I’ve changed it to suit my tastes. I like to use disposable foil pans for easy freezing, cleanup, and gift giving.

Simple Variations

...Because my dear friend they are fantastic! You can add a 4-ounce can of chopped jalapeños in addition to green chilies, 1 can of marinated artichoke hearts, chopped, and 1 can of sun-dried tomatoes. Or roll several leaves of baby spinach into each enchilada. Perfect!

A perfect Holiday meal to double and freeze!

Turkey and Black Bean Creamy Enchiladas

6 cups cooked turkey or chicken, shredded

4 cups chicken or turkey broth

Nonstick cooking spray

1 can condensed cream-of-chicken soup, undiluted

1 8-ounce carton sour cream (low-fat or nonfat works fine)

1 4-ounce can chopped green chilies, juice included

4 cups Monterey Jack cheese, shredded

4 cups Mexican shredded-cheese mix

1 large onion, finely chopped

1 large Tbsp. garlic, minced

1 6-ounce can sliced black olives or 1 14½-ounce can black beans, rinsed well (optional)

2 Tbsp. cumin

One bunch cilantro, chopped

1 10-inch package flour tortillas (try sun-dried tomato or pesto flavors for a green or red Christmasy look)

To make filling, combine shredded meat, soup, sour cream, green chilies, Monterey Jack cheese, 2 cups of Mexican cheese, onion, garlic, black olives or beans (if desired), cumin, cilantro, and 4 Tbsp. of the broth to form a firm mixture. Spray 9x13-inch pan with cooking spray. Fill each tortilla with approximately 2 heaping Tbsp. chicken mixture, roll, and place seam down in pan. Mix remaining filling with chicken broth until filling is runny. Spread over top of tortilla rolls and sprinkle the remaining 2 cups of Mexican cheese mix over the top. Freeze at this point if desired or cook uncovered in the oven 25–30 min at 350º, until bubbly. To cook the frozen enchiladas, thaw overnight in the refrigerator and bake as above or bake the frozen casserole for about 75 minutes, until bubbly.

Top with fresh tomatoes, chopped avocados and cilantro.

Makes 10–12 servings.

*From The Christmas Kitchen a gathering place for making memories by Tammy Maltby and Anne Christian Buchanan. All rights reserved. This holiday contact Tammy at Tammymaltby@gmail.com or facebook http://www.facebook.com/pages/Tammy-Maltby/183239621709608 to order personally signed copies of The Christmas Kitchen for yourself and those you love.

Simple Variations

Add a 4-ounce can of chopped jalapeños in addition to green chilies. Add 1 can of marinated artichoke hearts, chopped, and 1 can of sun-dried tomatoes. Roll several leaves of baby spinach into each enchilada. For vegetarian enchiladas, omit turkey, use vegetable broth, and use 2 cans of black beans.

Cranberry Turkey Burgers with Fresh Cranberry Chutney

   
 

This is a very winning combination—you’ll want to make it over and over again! A wonderful grilling recipe.  The flavor is amazing, especially when served with cranberry chutney.

I like to double the recipe and make it with half turkey and half beef.

They freeze GREAT too!

Cranberry Turkey Burgers

½ cup chicken broth

¼ cup plus 2 tablespoons whole-wheat couscous

(use flavored herb turkey or chicken variety if you can find it.) 

¼ cup dried cranberries

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1 stalk celery chopped

½ cup shredded carrots

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh sage

½ teaspoon salt

½ teaspoon freshly ground pepper

1 pound lean ground turkey, lean ground beef, or half and half

 

  Heat chicken broth to boiling and pour over couscous in a large bowl. Stir and set aside until the water is absorbed—about 5 minutes. Place cranberries in a bowl of hot water and let sit for 5 minutes. Drain well on paper towel. Heat olive oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery and carrots and sauté until softened. Add thyme, sage, salt and pepper and cook until fragrant, about 20 seconds more. Transfer mixture to the bowl with the couscous, add softened cranberries, and stir to combine. Let cool 5 minutes. Add meat and stir lightly until combined. Do not over mix. Form the mixture into 6 patties.

  To cook on the stovetop: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes. Turn gently and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy, about 4 minutes more. (An instant-read thermometer inserted in the center should read 165° F.)

  To grill, preheat grill to medium-high. Oil the grill rack and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them. Serve with Cranberry Chutney. Makes 6 servings

Cranberry Chutney

I absolutely love this relish. It’s great with ham and chicken, totally yummy on turkey burgers, and makes a wonderful appetizer when poured over a brick of cream cheese. I even like it on ice cream! If you love ginger, go for the larger amount in this recipe, but be careful—the ginger gets stronger as it sits!

•¼ cup dried apricots, finely chopped

•½ cup light brown sugar, firmly packed

•½ cup granulated sugar

•½ cup raisins

•1 cup orange juice

•3 cups fresh cranberries

•1 Granny Smith apple, peeled, cored and chopped

•1 teaspoon lemon zest, finely chopped

•¼ cup fresh lemon juice

•½ to 1 teaspoon red pepper flakes (depending on taste)

•1/8–¼ cup chopped crystallized ginger (or one teaspoon ground)

•½ cup pomegranate seeds

•In a saucepan, combine apricots, brown sugar, granulated sugar, raisins, and orange juice. Bring to a boil, then reduce heat and simmer, stirring, 5 minutes. Stir in cranberries, apple, and lemon zest. Simmer for 15 minutes more or until at least half of the cranberries have popped.

•Stir lemon juice, red pepper flakes, and ginger into the mixture before removing from heat. Add pomegranate seeds. Serve chutney chilled or at room temperature.

Three Pies for The Birthday Bear

I am preparing for a wonderful Happy Birthday party for The Bear. 

As is our family custom the birthday boy gets to choose any meal he would desire.  As is HIS custom he smiled and said, “Oh honey anything you make would be wonderful.” I don’t let things like that slide.  Surprised? He wasn’t either. “Okay honey I would like Chicken Pot Pie, blueberry pie or peach pie. “ Gosh I love that man. Three pies…sounds like my kind of birthday.

So as he has been enjoying a day of football at the Air Force Academy with his son and grandsons, I have been making some happy food for soon to be a very happy husband.

This house smells downright…well heavenly. ( I know they have pie in heaven…trust me on this one.)

This blueberry pie recipe is amazing. I have made it for years…and the total secret of its profound success is the Pate Brisee (and the butter…who am I kidding).  If you want a little more information on Pate Brisee and how to make it ck out… http://www.joyofbaking.com/PateBrisee.html

You will be VERY glad you did.

I have already posted the Chicken Pot Pie recipe here….total comfort food. http://tammymaltby.typepad.com/tammyhansonmaltby/2011/01/yummy-chicken-and-dumplings-baby-its-cold-outside.html

Happy Birthday to my Bear. My Boaz. My dearest friend.

Three pies for you baby!

Pate Brisee Recipe:

2 1/2 cups all-purpose flour

1 teaspoon  salt

1 tablespoon granulated white sugar

1 cup (2 sticks) unsalted butter, chilled, and cut into 1 inch pieces

1/4 to 1/2 cup ice water

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 sticks (1 cup) unsalted butter, cold, cut into small
• 1/4 cup ice water, plus more if needed

Directions

1. In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
2. With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
3. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Pie filling:

• All-purpose flour, for dusting
• Pate Brisee
• 8 cups (about 4 pints) blueberries
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg yolk
• 1 tablespoon heavy cream

Directions

1. On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
2. Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.

   Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Meanwhile, preheat oven to 400 degrees, with rack in lower third.

3. Place pie on a foil baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

 

Grilled Salmon with Lemon, Soy Sauce and Brown Sugar Marinade

Such deliciousness.

Such happiness.

Simply divine salmon for Sam.

I have to say this was one of the BEST salmon marinades I have made.

 

 

 

 

 

 

 

 

 

 

 

 

Last night was my son Sam's 21st birthday so we grilled up a 3 1/2 pound salmon fillet...AND six of us ate all of it. (Not to mention all the grilled veggies, salad and homemade chocolate cake!)

My family voted it the best ever marinade.

A couple of tips for fantastic grilled salmon.

1. Marinate, marinate and did I say marinate? A good two hour block works great.

2. Preheat Grill to about 325.

3. Oil the grill racks. (So the fish will not stick)

4. Get grilling. Cook salmon each side for about 6-8 minutes. Don't fuss with the salmon. Leave it. When the timer goes off...(and if you are like me I get so distracted it need one!)...turn it. Close the lid. Leave it. In the three minutes glaze with extra marinade. (Let it get nice and crispy.)

5. Do not overcook. Remember salmon keeps cooking even after you remove it from the grill.

6. To test for doneness, touch the fish: if it's "squishy," it's not done, but if it's firm with some give, it is medium rare, the recommended doneness for salmon.

Delish!

Ingredients

• 1 1/2 pound salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste (I used seasoned salt)
• the juice from two fresh large lemons
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water (or apple juice if you have it)
• 1/4 cup oilve oil
• one large tablespoon of fresh chopped garlic

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, lemon juice and oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil

I want to grow up and BE Ree Drummond The Pinoneer Woman http://thepioneerwoman.com/. I just can't get enough of this woman and her amazing recipes.

 

BUT let me causion you. Don't look at her website if your dieting, think you should be dieting or if you are denying you should be dieting.

She loves butter and beef and cream. Lots of it.

She also lives on a Ranch. I am sure that is the only reason she cooks this way...I need to move to a ranch.

This recipe is downright amazing. Easy, creamy, a bit spicy (never too much for me) and full of comfort.

This is a MUST try.

And don't say I didn't worn you.

Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil

Ingredients

• 12 ounces, weight Mostaccioli
• ½ cups Mayonnaise
• ¼ cups Whole Milk
• 4 Tablespoons White Vinegar
• 1-½ teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)
• ½ teaspoons Salt
• Ground Black Pepper To Taste
• 10 ounces, weight Grape Tomatoes, Halved Lengthwise
• ½ pounds Smoked Gouda Cheese, Cut Into Small Cubes
• 24 whole Basil Leaves (chiffonade)

Preparation Instructions

Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.

Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.

In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.

Divine.

Father's Day is just around the corner!

"A father is a guy who has snapshots in his wallet where his money used to be."

-- Unknown

Funny but true!

Here's to Father' Day. I was crazy about these three simple ideas and I think you will love them too!

Father's are so important to the health and welfare of the family. My father is 86 years old and suffered a major stroke this year. I am so thankful to have one more year to thank him for the great father he was and is to me. Take time today to share in written form to your father...or the men in your life that have had a father's heart towards you:

1. Three things you appreciate about them.

2. Three wonderful memories you have of them.

3. Three memories you still want to make together.

Here is the note I mailed off to my Dad today!

Happy Father’s Day Dad!!       

Dad can you believe this is your 61^st Father’s Day!

I am sure it is amazing for you to think about. It is amazing for me to think of all the years of investment you have made in your children, grandchildren and now great grandchildren lives!

What a legacy you have given to all of us.

Thank you Dad for:

1. Loving the Lord and being a Christian example to us.

2. Providing a safe home for us to grow up in.

3. Teaching us that hard work matters.

4. Taking me fishing on Lake of the Woods.

5. Making the best bon fires and smores.

6. Fixing things around my house.

And mostly being committed to Mom all these years as well as loving your 5 children, 20 grandchildren and 6 great grandchildren.

Dad I look forward to many more of your:

7. Fresh garden grown tomatoes and onions

8. Eating some of your home made bread and butter pickles.

9. Reading the hand written letters you send the children.

You are loved and respected by your family Dad. I am honored that I once again get to wish you a Happy Father’s Day!  If I lived closer you know I would make you a homemade chocolate cake!!

Much love your number 5#

tammy

And of course what Father's Day would be complete without some fun food!

Home made Pretzels that spell LOVE to Dad!

What's better than hot, fresh, salty pretzels? Hot, fresh, salty pretzels shaped into letters that spell D-A-D! Or P-A-P-A or T-H-E M-A-N. This pretzel recipe is easy (the dough is ready-made) and kid-friendly.We've also included a quick and delicious honey-mustard dip.

Ingredients

• 1-pound loaf frozen white bread dough (such as Rhodes Bake-N-Serv)
• 4 cups warm water
• 1 1/2 tablespoons baking soda
• 1 egg
• 1 tablespoon water

• Coarse salt (Morton coarse kosher salt worked best for us)
• 2 tablespoons melted butter
• HONEY-MUSTARD DIP
• 1/4 cup yellow mustard
• 1 1/2 tablespoons honey

Instructions

1. Thaw the bread dough according to the package directions but do not let it rise. Heat the oven to 450°. The dough will be easier to roll if it is at or near room temperature. Using a sharp knife (a parent's job), divide the dough into 8 pieces. Roll each piece into an 18-inch rope on a dry, unfloured surface. If the dough is very elastic and difficult to shape, roll it as best you can, set it aside for 10 minutes, and then try again. Shape the dough into letters, pinching seams tightly.

2. In a large bowl, mix together the 4 cups of warm water and the baking soda. In a small bowl, whisk together the egg and 1 tablespoon of water. Lightly spray a baking sheet (2 if needed) with nonstick spray and set aside.

3. Carefully dip the dough letters into the baking soda and water mixture and place them on the prepared baking sheet(s). Brush them with the whisked egg and sprinkle with salt. Bake for 9 to 11 minutes or until dark brown. Brush the pretzels with melted butter, if desired. Makes about 8 letters. Serve warm with honey-mustard dip.

4. To make the dip, stir together the honey and mustard in a small bowl. Keep the sauce refrigerated until it's needed. (From Family Fun Mag...Great resource for families I might add!)

Best-ever Barbecue Apron

I just loved this idea. I made aprons with my children for all kinds of events! Even the most serious griller will love this gift from his children. Great for a Grandfather's gift as well!

Materials

• White canvas apron, in Dad's size, available at craft stores
• Masking tape

• Fabric paints of different colors
• Paintbrushes

1. Mark off sections of the apron with masking tape, so each child artist gets his or her own tableau.

2. Kids can sketch out ideas on paper beforehand or go straight to canvas. Themes might include food on the grill, family selfportraits, or Dad's favorite things. Allow the pain to set.

Sweet and Sour Barbecued Chicken

What man doesn't like a grill? What man doesn't like grilled sweet and sour chicken!? This is a great easy recipe to serve the Father King of your life. I pair it with grilled corn on the cob and a large tossed cabbage salad.

Ingredients

• 2 garlic cloves, crushed through a garlic press
• 2 tablespoons balsamic vinegar
• juice of 1/2 lime
• juice of 1/2 lemon
• red pepper flakes (the more the better as far as I am concerned!)
  
• 1/3 cup light brown sugar
• 2 tablespoons Dijon mustard

• 1/3 cup honey
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons olive oil
• 2 whole boneless, skinless chicken breasts, cut in half..pounded thin.
  

1. In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).

2. Reserve two portions of the mixture for basting and for dipping sauce, then add the chicken to the dish and turn it to coat.

3. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it.

4. Garnish with chopped Italian parsley, if desired.

A Special Event Menu

Do you have a special event soon to happen?

Are you looking for delicious recipes that fit your budget, skill and style?

Here are three helpful tips and four great recipes!

It's spring. Yes summer in some wonderful places of the country (miss you Tracy Hoogenboom). Women's events, luncheons and weddings abound. I am helping a friend plan an event for her son's wedding. I have made this menu many times for large events (yes even a wedding in our back yard) AND it is the bomb I am telling you.

Tip 1: Remember to make a lot of a few things. It saves in prep work and also looks amazing for the presentation.

Tip 2: Serve everything on large cream platters and bowls. I find my at Marshall's or TJ Max.  You can get great deals and large serving items. Add a white table cloth. Bring the color in with fresh flowers and napkins. Lots of small creme candles are wonderful too.

Tip 3: Plastic clear silverware and plates from Costco. Best deal around. Prewrap plastic ware in napkins and tie with colored bow. Place in a crystal wine cooler upright for easy access. 

This generally serves about 45 people easy...for larger events just double. I always try to combine make ahead recipes and store bought items. The lemon cookies for example I buy from Walmart...and they are great! That way I am not crazy the day of the event. I hope you try these and have fun! Remember you are giving others a message about their value (thank you Phyllis Stanley)...and food...is...well...love to me...(thank you Mama).


Cheers!

Chicken Pasta Salad

Fruit Salad with Lemon Whipped Creme

Field Greens with Pear and Spiced Pecans

Raspberry muffins and small store bought croissants (Yes...Costco...I am a fan)

Bowls of nuts and dill and sweet pickles. And if you were me...black olives.

Lots of them.

Dessert: Chocolate Dipped Strawberries and store bought Lemon Cookies.

 

Chicken Salad for Large Gatherings.

I promise this is the best chicken salad you have ever had!

Serves up to 25

5 cups diced and cooked chicken

5 cups macaroni (shells, spiral or any other small macaroni)

4 cups chopped celery

4 cups grapes…(green or red…or half and half)

10 hard boiled eggs cooked and chopped

1 20 oz can of pineapple tidbits.

1 cup dried cherries or cranberries

1 cup sliced almonds (optional)

1 tea salt and pepper (or to taste)

3 tablespoons beau monde (a must)

Combine all the above in extra large bowl.

Fold in:

2 cups mayo or salad dressing

1 cup sour crème

2 cups cool whip

¼ cup lemon juice

¼ cup sugar

4 teaspooon shredded lemon rind

Allow 2-8 hours to chill. This is a great salad to actually make the night before. The longer it sits the greater the flavor.

Serve with grapes, strawberry dipped in chocolate, and relish skewer..(olive pickle and hot pepper)

 Fruit Salad with Lemon Whipped Crème

Any and all fresh fruit...peaches, nectarines, strawberries, raspberries, bananas, grapes, cantaloupe, watermelon.

 Mix all fruit together in a large bowl.

 Make crème topping.

 1 small package lemon instant pudding

1 cup milk

3 tablespoons pineapple orange juice concentrate

2 teaspoons lemon or orange rind

 Combine all ingredients.

 Add 1 container cool whipped topping.

 Pour over fresh fruit and chill until serving time. Garnish with fresh mint and thinly sliced lemon and orange slices in the center.

Field Green Salad

Romaine lettuce, watermelon balls, Almond Accents, sliced pears, and Girhards Light Champagne dressing.  A WONDERFUL light salad. Feta is also a great addition. My other fav is  lettuce, cantaloupe balls, pine nuts and Maries Blue Cheese Vinagirette with fresh cracked pepper.  Easy. Thank you Trish Nordby for this one!

 

Lemon-Raspberry Muffins

These are killers...I am telling you...

Mix up the dry ingredients and the streusel topping for these up to two days before you bake them, and store in zip-top plastic bags. They also freeze great.

Ingredients

• 2 1/4 cups all-purpose flour, divided
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 (8-ounce) container lemon yogurt
• 1/2 cup olive oil
• 2 large eggs
• 2 teaspoon grated lemon rind
• 1 (6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed*
• 3 tablespoons sugar
• 1 tablespoon cold butter

• Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
• Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.
• Toss together 2 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.
• Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.

• Bake at 375° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.

 

 

Tequila-Grilled Chicken with Cilantro Pesto

My dear friend Tracy Hoogenboom is a fantastic cook. My goodness..I have been hanging out with her and the family here in San Clemente having the best time making her amazing recipes. This one was a HUGE standout. Not only is it delicious it is BEAUTIFUL!

 

 

Tracy worked as a food stylist and has had a ton of experience in serving food for hire. She is such a pro. Love learning from the pros. However she tells me it was cooking for her triplets and daughter that really got her the experience! No kidding!

Tip: Broadcast a little Diana Ross when making this dish...Ain't No Mountain High Enough seemed to be our number one pick. Go Pandora!

 

Tequila-Grilled Chicken                                   

4 cloves garlic, minced

½ cup fresh lime juice

¼ cup tequila

2 T sugar

½ t red chili flakes (hot pepper)

1 ½ cup olive oil

6 Chicken Breasts, rinsed, skinned, boned (pounded thin)

½ cup cilantro pesto (recipe follows)

1 ½ cup diced tomatoes

1 cup grated pepper jack cheese

For marinade: In shallow pan combine garlic, lime juice, tequila, sugar, chili flakes, salt and oil. Pound chicken with flat mallet and add to mixture. Marinate 1-2 hours.

Remove chicken from marinade and grill or broil on highest setting until edges turn very brown and crunchy.

Cilantro Pesto:

4 cloves garlic peeled

3 oz freshly grated Parmesan

2 cups fresh cilantro, rinsed and dried

1 cup parsley rinsed and dried

1/2 cup shelled pine nuts or walnuts

½ cup olive oil

Kosher salt, fresh pepper and lemon juice to taste

With food processor metal blade, grind all ingredients to paste stage. Refrigerate until ready to use. Can be made one day ahead.

Spread grilled chicken with pesto and top with tomatoes and a light sprinkling of cheese. Close lid on BBQ or heat under broiler until cheese melts. Serve with steamed rice, black beans and a cold corn salad.

 

 

 
Tracy's daughter Chelsea amazing (yes one of the triplets) My girl Mac and sweet friend Kellie darling.

Eggs Benedict Breakfast Pizza

Served this wonderful dish this morning for Jill Savage President of Hearts at Home. (http://www.hearts-at-home.org)

It was delicious easy and would serve a good sized crowd.

 

Hearts at Home is an amazing organization that encourages and equips moms from every demographic. The speakers and workshops are fantastic. Hearts will be coming to Colorado Springs Oct 7-8th. Do you know a mom that could use some encouragement? How about a lot? Perhaps that is you. I hope to see you there..it will be a GRAND event for MOM's!

Enjoy!

Ingredients

6 large natural eggs, well beaten

2 tea butter

1 (8 ounce) cans refrigerated crescent rolls

1 (.9 ounce) package hollandaise sauce mix

2/3 cup milk

1/4 cup butter

2 cups diced cooked ham or sausage

2 sliced tomatoes drained

1 cup shredded Cheddar cheese (I use cheese that contains Jalapenos!)

Directions

Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour in eggs, and cook until just med soft stirring constantly.

Preheat an oven to 350 degrees . Unroll crescent dough and place rolls on an ungreased 12 inch pizza pan or pie pan with points toward the center . Press seams together and press up sides of pan to form a crust.

Prepare Hollandaise sauce according to package directions using 2/3 cup milk and 1/4 cup butter. Pour evenly over crescent roll crust. Spread scrambled eggs evenly over sauce, then top with meat. Add sliced tomatoes over meat. Sprinkle lightly with shredded cheese.

Bake in preheated oven until bottom of crust is lightly browned, about 30 minutes.

Excellent served with Salsa and fresh fruit.

 

Brown Sugar Grilled Chops

Click on people's faces in the photo to tag them.

Smoking good!

 

We had an amazing Easter celebration with all the adult kids, those they love and their children. (Oh how the tribe continues to grow!)  It was just wonderful.

These CHOPS were a huge hit! I grilled up some chicken breasts too because not everyone in my family eats Chops...and the Chicken was GRAND I am telling you. Your going to love these. I made twice the sauce because we're a sauce kinda family. Some people say we actually drink it!

Tatiana made lemon roasted potatoes (perfect) and we grilled up some fresh asparagus by way of Sandy at http://reluctantentertainer.com. Crazy good!

Mackenzie made a homemade chocolate ice cream cake with fresh strawberries and chocolate ganache frosting (recipe coming soon!) Needless to say no one left hungry!

Cheers my friend!

 Grilled Brown Sugar Pork Chops  (Or Chicken)

1/2 cup brown sugar, firmly packed 1/2 cup apple juice 4 tablespoons olive oil 1 tablespoon soy sauce  2 teaspoon fresh chopped ginger

Sea salt and fresh pepper 2 teaspoons cornstarch 1/2 cup water 6 pork chops

Directions
1 Preheat an outdoor grill for high heat.
2 In a small saucepan, combine brown sugar, apple juice,
   oil, soy sauce, ginger, salt , and pepper. Bring to boil.
   Combine water and cornstarch in small bowl, and whisk into
   brown sugar mixture. Stir until thick.
3 Brush grate lightly with oil before placing pork chops
   on the grill. Cook over hot coals for 10 to 12 minutes,
   turning once. Brush with sauce just before removing chops
   from grill. Serve with remaining sauce.

Click on people's faces in the photo to tag them.

Click on people's faces in the photo to tag them.

Click on people's faces in the photo to tag them.

Delicious CHICKEN POCKETS

Great for Easter Brunch!

 

Made this last night for the women in my bible study...They all raved about it! Easy and yummy...even kids love these! And yes you can use low fat everything!

Delicious CHICKEN POCKETS

1 c. chopped, cooked chicken (I use rotisserie chicken)
1/4 c. chopped celery
1/4 c. chopped onion
1 tbsp. chopped pimiento
1 tbsp. chopped almonds
(I also add 1/2 package of frozen broccoli...I like more veggies...if you add this add about another 1-2 oz of cream cheese and yes you can use low fat. caramelized onions are great to add too)
4 oz. pkg. cream cheese, softened
8 oz. can Pillsbury crescent dinner rolls
3 tbsp. butter, melted
3/4 c. crushed herb flavored croutons (be generous with these as they add the crunchy top!)

Heat oven to 350 degrees. In medium bowl, combine chicken, celery, onion, pimiento, almonds and cream cheese; mix well. Separate dough into 4 rectangles; press perforations to seal. Press each to a 6" square. Spoon chicken filling over half of each square. Fold dough over filling; pinch edges to seal. Dip in butter and croutons. Place on lightly greased cookie sheet. Bake at 350 degrees for 25 to 28 minutes or until golden brown. Makes 4 sandwiches.

Flaky Meat and Cheese Biscuts....Fast!

My dear niece Charity flew in last night from New York...It has such a wild day yesterday I didn't have anything really prepared for breakfast.

Thank GOODNESS!

I looked for what I had and came up with the most easy yummy breakfast sandwich. Kids will go wild over these and good enough for brainy lawyer nieces who come and visit their auntie. Just serve with a bowl of fresh cut fruit and lemon yogurt. BIG hit I am telling ya.

1 package Grands Flaky Layers Butter Tastin Biscuits (8)

One egg slightly beaten.

One slice pepper jack cheese (8 total)

One slice salami (or ham)

Unwrap biscuits and put on cookie sheet. Peel in half...place one piece of cheese to fit on the biscuit...over lap cheese if needed...add meat slice put lid back on. Brush egg over each biscuit and sprinkle with fresh herbs (I had rosemary and it was amazing) and some seasoned salt. (I use Penzey's Old World Seasoning...the best!)

Bake at 350 for about 15 minutes until nice and brown.

These are little wonders I am telling you!

 

 

Margarita Chicken and Grilled Veggies

 

Vegetables are a must on a diet.  I suggest carrot cake, zucchini bread, and pumpkin pie. 

~Jim Davis

Isn't that the truth!

Well grilling season has begun at the M's
A perfect meal to serve your family, company...hey even yourself.

I even added real veggies :)

This is my go to meal in the warm weather. I make this meal all summer long and people just love it. You can change out the veggies to what you find at your local farmers markets.

And while you are grilling up some of this amazing food...invite someone into your home and share a little love and lifegiving. After all the table is meant to be a place that is shared.

Let summer and grilling begin!

 

Margarita Chicken

1. Wash 6 large chicken breasts de-boned and skin free cut in half.
2. Place 2 cups of Alcohol free Margarita mix in large zip lock bag.
3. Add one package of powder taco mix to bag
4. Slice and squeeze 3 large limes into bag.
5. Add two tablespoons olive oil to bag.
6. Add chicken to bag and marinate overnight or at least several hours.

Remove chicken and place on hot grill until cooked though (15 minutes or so).

Make fresh marinade and bring to boil. Add 1/2cup honey…cook for 7 minutes on low boil…or until thick and bubbly. Place on platter. Pour marinade over top of chicken and serve with fresh cilantro as a garnish.

Grilled Vegetables

1. Cut large yellow, orange, red and green peppers in quarters. Put into large plastic zip lock bag. Pour about one cup virgin olive oil into bag. Add 1 ½ tea kosher salt and add fresh pepper to taste. Slice large yellow onions. Add to bag. Add corn on the cob ready to go (you can even use frozen cobs)
2. Wash and cut tops off asparagus. Place in its own bag with olive oil and salt.
3. Let marinate for at least 30 minutes.
4. Heat grill until very hot (about 400 degrees) Add vegetables…cook and turn until done. About 4 minutes each side. (Cook asparagus about 4-5 minutes total.
5. Serve hot or Let marinate for at least 30 minutes.

Serve hot or cold! Delicious, healthy and so easy.

Grilled tomatoes

1. Cut large tomatoes in half

2. Cover each tomato with prepared pesto sauce. (About one tablespoon)

3. Add crumbled feta cheese on top of pesto.

4. Sprinkle with thinly sliced red onion.

5. Top with a fresh rosemary sprig.

Place tomato on heavy foil on top of hot grill.

Cook about 5 minutes…until the tomatoes are nearly tender. Carefully place on platter with other grilled vegetables.

Chicken Quinoa with Grapes

 

My dear friend Phyllis Stanley introduced me to her Chicken Quinoa Salad one day and I had THREE servings!

It is fantastic.

I know some of you have never heard of Quinoa. So let me clue you in here quinoa's taste and texture is a bit like brown rice crossed with oatmeal. It’s fluffy, creamy, crunchy and somewhat nutty, all rolled into one but a whole lot more flavorful and extremely healthy for you. Once you start cooking this stuff...you are hooked!

Of all the whole grains, quinoa has the most protein, so it's perfect for vegetarians. Quinoa provides all 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free whole grain, and is almost always organic.

Now with all that said you wonder does this little grain taste good?

YES! Try it. Even picky eater love this recipe!

Enjoy!

Chicken Quinoa with Grapes

Cook 2 cups quinoa using package instructions.

Add

1/2 cup cashews halved

1 cup green grapes halved

1 med red onion chopped

1/2 chopped sweet yellow pepper

1 cup cooked Chicken

3 Tbsp. chopped fresh basil

1 tsp lemon grass

Top with Newman's Own or a Raspberry vinaigrette dressing. Arrange on fresh spinach leaves. Garnish with avocado slices.

You can also add 1 cup celery, chopped tomatoes or carrots

Note: Phyllis has great information on cooking with grains and pressure cookers on her site www.breadbakingsupplies.com

 

 

 

 

 

Pork Tenderloin with Apples and Au Gratin Potatoes

Some dear friends of our made this for dinner one night. I was scrumptious! I am very generous on the fresh thyme. It is worth it! You can double this easy and freeze one recipe.

I serve it with fresh broccoli or asparagus and Au Gratin Potatoes. (Recipe below)

These are two perfect recipes to serve your family and even company!

Enjoy! 

Roast Pork Tenderloins with Apples

Serves: 4 to 6 servings

2 pieces, 1 package, pork tenderloins (I get my at Sam's club)
2 tablespoons extra-virgin olive oil
1 tablespoon grill seasoning
2 teaspoons lemon zest
2 tablespoons fresh chopped thyme leaves
3 tablespoons butter
5 Gala, Honey Crisp or Golden Delicious apples, quartered, cored and sliced
Salt
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons sugar

Heat oven to 425 degrees F.

Coat the tenderloins with olive oil. Combine the grill seasoning, lemon zest and thyme. Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and let juices settle then slice on an angle.

Melt butter in skillet over medium heat and saute apples for 12 to 15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar.

Arrange the apples over the pork to serve.

Au Gratin Potatoes

Ingredients

• 1 (2 pound) package frozen hash browns (I use the Ore-Ida potatoes O'Brian they have onion and green pepper already included....saves time)
• 1 (10.75 ounce) can condensed cheddar cheese soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (8 ounce) container sour cream (I use light)
• 1 small finely diced onion
• 1 green bell pepper, minced
• 2 cups sharp shredded Cheddar cheese

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan.
2. Spread frozen hash browns into the bottom of the prepared pan. Mix together soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.
3. Bake in the preheated 350 degrees oven for 50 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.

Excellent Chicken Salad for large gatherings.

I just got home from several days in beautiful San Clemente California. The ocean and sun were just amazing.

Today I awoke to snow in Colorado.

So with the alive hope of Spring to come (come on now!) I thought I would post a few great spring and summer recipes.

This is one of my all time go to recipes.

I've made this Chicken Salad for many weddings, groups and large events. It is just the best. In fact if you can make it a day ahead it is even better.

I often serve it with another great salad... fresh fruit with lemon whipped topping. (And yes I will post that recipe too.)

Enjoy!

Serves up to 25

5 cups diced and cooked chicken

5 cups macaroni (shells, spiral or any other small macaroni)

4 cups chopped celery

4 cups grapes…(green or red…or half and half)

10 hard boiled eggs cooked and chopped

1 20 oz can of Pineapple tidbits.

1 cup dried cherries or cranberries

1 cup sliced almonds (optional)

1 tea salt and pepper (or to taste)

3 Tablespoons beau monde

Combine all the above in extra large bowl.

Fold in:

2 cups mayo or salad dressing

1 cup sour crème

2 cups cool whip

¼ cup lemon juice

¼ cup sugar

2 tea shredded lemon rind

Allow 2-8 hours to chill. This is a great salad to actually make the night before. The longer it sits the greater the flavor.

Serve with grapes, strawberry dipped in chocolate, and relish skewer..(olive pickle and hot pepper)

Mushroom and Swiss Sliders with Spicy Fry Sauce

I must admit I am crazy about Ree Drummond.

Personally.

She just cracks me up.

I think I spent an hour (again) reading though her amazing recipes and drooling insistently. I want to be her best friend.

Tonight is burger night at the M's.

 
I have made this sliders several times. EVERY TIME I make them people just go wild. The slider sauce is a MUST.

Our son Sam is home for Spring Break.  Our dear son-in-love Zac loves when I grill burgers. My husband swoons when he smells the grill.

I love these men in my life and I want them close. I have been known to bribe them with burgers. It works I am telling you.

Cheers!

Mushroom and Swiss Sliders with Spicy Fry Sauce

Ingredients

• ⅓ cups Mayonnaise
• 2 Tablespoons Ketchup
• 1 teaspoon Cayenne Pepper (less If You're Sensitive To Spice!)
• 4 Tablespoons Butter
• ½ whole Medium Onion, Finely Diced
• 8 ounces, weight White Mushrooms, Chopped Finely
• ½ cups White Or Red Wine (optional)
• 4 dashes Worcestershire Sauce
• Kosher Salt And Freshly Ground Black Pepper
• 2 pounds Ground Beef
• 4 Tablespoons Heavy Whipping Cream
• 4 dashes Worcestershire Sauce
• 1 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 4 slices Swiss Cheese, Cut Into Four Squares
• 8 whole Dinner (or Slider) Rolls, Split

Preparation Instructions

In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.)

Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.

Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up.

Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.

Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately with fried onion strings.

Posted by Ree on August 3 2010

BBQ Baby Back Ribs

What is it about good old fashioned BBQ that makes me want to be Mae West!

Or my friend Maryjo Valder.

She made these ribs for my kids last summer and everyone went wild. I asked for the recipe...EASY! I love easy...especially when it is delicious! Her husband Paul through them on the grill for the last 5 minutes. Tasty!

We are celebrating my son-in-loves birthday tonight. BBQ ribs it must be. Just got a call from my son Sam...He is making the drive down from Denver for his own "slab"!

Here is my SUPER easy bake um all days ribs. They are downright amazing. I bake a few potatoes with all the toppings to go with them....and of course a cabbage salad for me.

Here are my two favorite store bought sauces. I like to add a few ingredients to make them my own...but they are great right out of the bottle.

Sweet Baby Ray's  is of the three top-selling barbecue sauces in the country (some sources say itis #1) because it has everything the public loves. It is sweet, smoky, sweet, tangy but not too tangy, spicy but not too spicy, and, did I mention that it was smoky and sweet? It crisps nicely on the grill, but it can blacken easily if you don't watch out. Because it has a lot of liquid smoke flavor it tastes outdoorsy. If you use real wood to flavor your food, you do not need a sauce like this, and in fact, I find it too smoky for smoked meat. But if you do not use wood chips/chunks/pellets when you cook, or if you cook your ribs in the oven, it is perfect.

Famous Dave's BBQ Devil's Spit Sauce...I know I know the title is a bit much but I am telling you it is the best hot hot hot BBQ sauce around. I like to mix it with Sweet Baby Rays and son and son-in-love LOVE it!

Tammy's Easy BBQ Ribs

Ingredients

• Two slabs pork baby back ribs ( I generally make 4 and freeze what might be left over..."might" would be the operative word. )
• Salt and pepper to taste
• One bottle Sweet Baby Rays BBQ sauce
• 1/2 bottle Devil's Spit (not sure I even like writing that)
• 1/2 cup packed brown sugar
• 12 tablespoons vinegar
•  4 teaspoons Worcestershire sauce
• 2 large onions sliced

Directions

1. In a medium bowl, mix together all ingredients. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
2. Add sliced onions over the top. Pour more sauce over onions.
3. Cover, and cook on Low 6 to 8 hours, or until ribs are tender. TIP: Don't open lid!
   

 

Lazy Baked Greek Chicken with jalapeno stuffed olives

My wonderful friend Deborah Scruggs sent me this recipe. I have made it twice...took 15 minutes to prepare and was down right amazing. Rave reviews for EVERYONE! Freezes great too.

If you are not a lover of olives (can't imagine) you can just leave them off...or just put them on my plate.

I need to watch My Big Fat Greek Wedding again...they are so my kind of women!

Lazy Baked Greek Chicken

Stuffed baked chicken breasts with traditional Greek ingredients make for a simple and succulent meal.

2 tablespoons extra virgin olive oil  divided
1  medium onion, finely chopped
4 large cloves garlic, finely chopped, divided
1 box chopped spinach (10 ounces), thawed

One yellow pepper chopped
Salt and pepper
Freshly grated nutmeg, to taste
3 tablespoons butter (More for dipping chicken in)
1 cup seasoned breadcrumbs
1 teaspoon dried oregano (about 1/3 palmful)
4 boneless, skinless chicken breasts
1/2 cup crumbled Greek feta cheese

One jar of olives stuffed with jalapeno's

Preparation
Pre-heat the oven to 425°F.

Heat 1 tablespoon EVOO, one turn of the pan, in a small skillet over medium heat. Add the onion and two-thirds of the garlic and yellow pepper and cook until softened, 3-4 minutes. Transfer to a bowl to cool, then add the spinach and season with salt, pepper and nutmeg. Melt the butter in the same pan, turn off the heat and add the oregano and remaining garlic; toss.

Drizzle a baking dish with the remaining 1 tablespoon EVOO. Split each chicken breast across (but not all the way through) and open like a book. Dip in melted butter. Add the onions to the spinach and stuff the chicken with the spinach and feta, letting the stuffing overflow at the edges. Place the chicken pieces in the baking dish and top with the breadcrumbs. Chop up one cup of olives (I used the ones that are stuffed with jalapeno's) Cover and bake until the juices run clear; about 20 minutes. Remove foil back another 8 minutes to crunch up the top!

Mama Mia’s Meat Sauce and Calzones

 This is by far the best sauce around—you've got to trust me here...and let me tell you it is wonderfully adaptable.  My Italian friends go wild over the rich and authentic flavor of this sauce.  It freezes great, and there are so many meals you can make with this sauce.  

BIG hint....Use fresh herbs. Be generous. The flavor is fabulous.

This sauce is great over calzones, for pizza , pasta or just by the spoonfuls. For calzones just buy frozen bread dough.  Bring to room temp. Cut the loaf into 8 slices. Fill with cheese, olives, peppers or anything else you have on hand. I like to put a little egg wash over the top...looks amazing and some fresh herbs if you have them. Bake 350 in our oven (about 15 min) until nice and brown. Pour sauce over top and top with a little..(okay bunch) of fresh graded Parmesan cheese. This is intended to make a lot.

Freeze it. 

I also added a few variations of the recipe...like adding a bit of crème before serving or some chopped artichokes.  It is a meal ready for you anytime.

You will thank me.

Michelle's Borquez Thornton's Mom Sandy Hormillosa and me making sauce for Michelle's Rehearsal dinner! 

  Three pounds bulk Italian sausage

5 cups chopped onion

3 12-ounce cans tomato paste

5 28-ounce cans plain crushed tomatoes in puree

5 28-ounce cans diced tomatoes in puree

One chopped red bell pepper.

6 cups water

4 tablespoons minced garlic

10 bay leaves

8 tablespoons sugar

6 teaspoons fresh marjoram, chopped (or 2 teaspoons dried)

3-4 tablespoons fresh basil leaves, chopped (or 2 large tablespoons dried)

3-4 tablespoons fresh oregano leaves, chopped (or 2  large tablespoons dried)

One bunch of store-bought  parsley chopped

6 teaspoons kosher salt

 In a large pot, cook and stir the meat with the onion until meat is brown. Drain fat and add all remaining ingredients. Bring sauce to boil, then reduce heat to slow boil. Partly cover and simmer 2 ½ hours, stirring occasionally.  Alternately, you can put ingredients in a large slow cooker. Cook on low 8-10 hours or high 4-5 hours . Makes approximately 36 cups of sauce.

 After sauce is cooled, freeze 4-5 cups (depending on your family size) in a gallon freezer bags. Make sure they lie flat while freezing—I put my sauces on a cookie sheet). Then they’ll stack easily and save space.

 Spicy Tomato-Cream Sauce: Prepare as above, except use hot Italian sausage and stir 1 ½ cups whipping cream into sauce just before serving.

 Artichoke Tomato sauce: Prepare as above, but add three large cans of artichokes, drained and chopped, with other ingredients. For extra flavor, use marinated artichokes or add a small jar of capers.

   

Warm Baked Potato Soup

Good Grief it's Cold!

I have been told it is cold all over the country but I have to say it's REALLY cold in Colorado (-44 below windchill?? ) For a girl that grew up in Minnesota this is crazy for even her!

Because I couldn't stand the thought of going outside (even my Yorkie Tressa stood at the door and had second thoughts) I went to see what I had on hand. Potato, celery, cream, chicken broth...yes Warm Baked Potato Soup it will be.

What you will love about this recipe is the ease of it...and if you can add more or less veggies depending on what you have. I also like a bit more spice...so cayenne pepper it is.

The crispy shallots are a recipe from the Barefoot Contessa...she is so the bomb...these are GREAT on Potato Soup or if your like me on a spoon!

Enjoy your bundled up day...and ask this question around your table...

What's the one thing you know for sure?

It is amazing the responses you might get.

Here's to bikinis and warm beaches...(okay who am I kidding...just warm beaches)

Cheers!

Ingredients

• 8 slices bacon (I use turkey bacon)
• 1/2 cup butter (I generally use only 1/3 cup)
• 2/3 cup all-purpose flour
•  5 cups milk (low fat is perfect)
•  1 cup chicken broth and 1 cup white wine
•  5 large baked potatoes, peeled and cubed
• 4 green onions, chopped
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 1/2 cups shredded Cheddar cheese (I love using jalapeno jack cheese!)
• 1 cup sour cream (light is good)
• 1 teaspoon garlic salt
• 1 teaspoon ground black pepper
• As much cayenne you can handle..(the only warmth these days)

Directions

1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, chicken broth and wine...whisking constantly until thickened. Stir in potatoes and onions and veggies. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 15 minutes. Stir a few times while cooking. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
4. Top with additional bacon, shallots and cheese.

Crispy Shallots

1 1/2 cups olive oil

3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings (onions due just fine)

Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.

Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Fantastic on potato soup!

Yummy Chicken and Dumplings! Baby it's Cold Outside!

BURRRRR!

Well here is one way to warm up!

Is it as cold at your house as it is in Colorado? Good grief baby it's cold outside! (Remeber that song!?)  This recipe is from Rachel Ray and Jessica Simpson...though I did change it up a bit (added more veggies)...it is amazing, cheap and wonderful.

I like to serve with a tossed lettuce salad, topped with red onion, almonds and mandarin oranges...I love the Paul Newman's lime vinaigrette...it is such a nice complement to the creamy dinner.

Even picky eaters love this meal!

Enjoy!

Baby it's cold outside! Love Dean Martin ya..dancing and cooking go so well together....try it...I think your gotta love the combo! http://www.youtube.com/watch?v=crFQpOCDfEc

Chicken and Dumplings

I saw this one on Rachel Rays show. She had Jessica Simpson on and they made chicken and dumplings. It was simple to throw together.

This had wonderful flavor. Make sure you mix the soups together as well as the broth because it didn’t mix once poured on.

I of course always add veggies!

Chicken and Dumplings

3 rolls of reduced-fat croissant rolls, divided (recommended brand Pillsbury)
1 small rotisserie chicken, skin discarded and meat removed from bones
1 can of low-sodium, reduced-fat cream of chicken soup
1 can of low-sodium, reduced-fat cream of mushroom soup
1 cup low-sodium chicken broth
1 tea thyme
1 tea basil
1 sea Mrs dash no salt seasoning
5 cups of cooked veggies...carrots, onions and celery

Salt and ground black pepper
Preheat oven to 400ºF.

Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips.

Line a 9×13″ baking dish with one layer of dumplings. Mix the can of cream of chicken soup followed by the can of cream of mushroom soup, and chicken broth. Add five cups of sauteed veggies...(onion carrots and celery)...mix well.

Pour over dumplings.

Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes