Tuesday, September 11, 2007

Chicken With Rosemary

This recipe is a family favorite adapted from the Frugal Gourmet (Jeff Smith). Fresh rosemary is preferred, but you can use dried.

1 - 3 to 4 pound chicken, cut up
3 slices bacon, chopped
1 T butter
1 T olive oil
salt and pepper to taste
1 or 2 cloves garlic, crushed
1/2 C white wine (or chicken broth if preferred)
1/2 T dried rosemary or 1 T fresh rosemary
2 T tomato paste
1/2 C chicken broth

In a large skillet or dutch oven with a lid, fry the bacon until barely crisp, pour off the fat, and remove the bacon. Add the butter and olive oil to the pan and brown the chicken pieces. Add salt and pepper and garlic to the pan when the chicken is almost browned. When it is browned, ad the white wine and rosemary to the pan. Add the bacon, cover, and cook for 15 minutes. Mix the tomato paste with the chicken broth and add to the pan. cover, and cook for about 30 minutes or until chicken is tender. If you don't overcook the sauce, serve both chicken and sauce over your favorite pasta.

Beefsteak Pie

Adapted from Felicity's Cookbook (American Girl)


One generous pie crust recipe (Krusteaz brand is what I use)
1 to 2 lbs of beef rump roast
(I've even used sirloin steak)
salt and pepper
1 T cooking oil
2 T flour
4 T water
2 C beef broth
1/2 C sliced carrots
1 tsp. dried parsley
1/8 tsp. dried marjoram
1/8 tsp. dried thyme
(use what ever herbs you like ... I just use thyme and marjoram)
2 T butter

Directions Makes 6 servings

(The original recipe called for a top and bottom crust ... but I never use a bottom crust when making pies ... more figure friendly.)

1. Slice the rump roast into small, thin steaks about 1/4 inch thick.
2. Pound out the steaks until they are tender and thin. Season with salt and pepper.
3. Heat the cooking oil in a large skillet over medium heat. Put the steaks into the skillet and turn several times to brown ... you may need to do this in batches ... don't overcrowd the pan. Put the steaks into a 9 inch pie pan and set pan aside.
4. Preheat the oven to 400 F.
5. To make the gravy, mix the flour and water in a small bowl using a fork to break up any lumps and form a smooth paste. Add the beef broth to the skillet and bring to a boil. Slowly add the flour paste and whisk to avoid lumps. Turn down the heat and let the gravy simmer for about three minutes. Season with salt and pepper and pour the gravy over the steaks in the pie pan. Lightly toss in the carrots and herbs.
6. Cut the butter into small pieces and dot the top of the pie with butter.
7. Cover the pie with the crust pressing the edges against the pan to seal the edges. Make six slits on top of the crust.
8. Bake for 50 minutes or until the crust is golden brown.

Thursday, May 31, 2007

Overnight Coleslaw

My kids HATE coleslaw ... but they will eat this non-mayo recipe from their Grandma Betty.

3 C. shredded green cabbage
1/4 C. red onion, chopped
1/2 carrot, shredded
1/4 C. sugar

Place first three ingredients in a bowl; sprinkle sugar over the top.


1/2 tsp. sugar
1/4 tsp. dry mustard
1/4 tsp. celery seed
1/4 tsp salt
3 Tbls. oil (such as Wesson)
1/4 C. white vinegar

Bring the dressing just to a boil and while still warm (not hot) pour over the cabbage mixture. Stir and store in airtight container in the refrigerator overnight ... or at least four hours.

Orange Julius Style Shake

Another family favorite over the years.

Makes 4 servings (sometimes I make 1/2 a recipe)

1/2 of a 6-oz can of frozen orange juice
1/2 C evaporated milk
1/2 C water
2-3 T. sugar (to taste)
1/2 tsp. vanilla
5-6 ice cubes

Put all of the ingredients in a blender. Cover and blend until smooth.

Mrs. Mac's Quick Salsa

A family favorite for years!

Makes 2 cups

1 small sweet onion - chunky cut (about 1/2 cup)
1 Tbls. fresh chopped cilantro
1 small clove garlic, pressed
1 14-1/2 oz can of Mexican style stewed tomatoes
2 tsp. fresh lemon or lime juice
1/8 to 1/2 tsp. Tabasco type sauce (to taste)

Place onions, garlic and cilantro in a food processor for a few seconds until chopped med-fine; spoon into a medium size bowl. Add tomatoes to processor and chop to desired consistency (med. chunky?); add to onions. Add Tabasco, stirring well. Serve with tortilla chips and watch it disappear!

Tuesday, May 08, 2007

Easy Chicken Alfredo

My mom, Helen, sent me this recipe that we recently made for a Sunday dinner. We tripled the recipe to serve six; otherwise, it makes just enough for two.

3 ounces uncooked fettuccine
1/2 cup 1% cottage cheese
3 tablespoons evaporated milk
1 tablespoon butter-flavored sprinkles (I used real butter)
1 garlic clove, minced
2 tablespoons grated Parmesan cheese
2 teaspoons minced fresh parsley
1/8 teaspoon coarsely ground pepper
3/4 cup cubed cooked chicken breast
2 tablespoons chopped sun-dried tomatoes (not packed in oil)
1 tablespoon sliced ripe olives

Cook fettuccine according to package directions. Meanwhile, in a small food processor, combine the cottage cheese, milk, butter sprinkles and garlic; cover and process until smooth.

Transfer to a microwave-safe bowl. Stir in the Parmesan cheese, parsley and pepper. Add the chicken, tomatoes and olives. Cover and microwave on high for 2-3 minutes or until heated through. Drain fettuccine; serve with chicken mixture. Yield 2 servings

3/4 cup pasta with 2/3 cup chicken mixture = 343 cal

Friday, February 02, 2007

Stuffed Cabbage Rolls

A favorite of my kids ...

1 (3 lb) head green cabbage
1 Tbls. olive oil
1 small onion, chopped
1/2 lb lean ground beef
1/2 lb lean ground pork
2 Tbls. uncooked long or short grained white rice
2 Tbls. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. ground allspice
1/2 tsp. dried oregano
2 Tbls. butter
2 medium carrots, shredded
1 large onion, chopped
1-1/2 cups tomato sauce
1/2 cup beef broth
1 lemon, cut in wedges
2 to 3 tablspoons chopped fresh parsley
dairy sour cream

Remove core from cabbage. Carefully remove outer cabbage leaves and discard. Separate inner leaves. In a 3-qt saucepan, bring salted water to a boil. Drop inner cabbage leaves into boiling water. Cook 3 to 4 minutes. Drain well and cool. Select 24 leaves: set aside. Heat oil in a medium skillet. Add small onion. Saute until golden brown. Place onion in a medium bowl. Add ground beef and pork, rice, parsley, salt, pepper, allspice, and oregano. Mix to blend. Spread a cabbage leaf flat. Place 2 Tbls. meat filling on cabbage leaf near leaf base. Fold bottom of leaf over filling. Fold sides toward center. Roll up tightly. Repeat with remaining filling and leaves. Melt butter in a large saucepan over medium heat. Add carrots and large onion. Saute until glazed. Place cabbage rolls in layers on top of carrots and onion. In a small bowl, combine tomato sauce and beef broth. Pour liquid over cabbage rolls. Cover. Cook over low heat 1 hour or until fork tender. Place on a large platter. Garnish with lemon wedges and parsley. Serve hot with sour cream. Makes 4 to 6 servings. The leftovers are great the next day .. Yummy.

Sunday, January 07, 2007

De-lishous Home-Style Applesauce

This is a shortcut to great tasting applesauce (tastes like homemade ... but much easier).

2 Cups storebought unsweetened applesauce
1 Tablespoon brown sugar
dash of cinnamon

Mix all ingredients in a microwave safe bowl and cook in microwave for about 40-60 seconds. Serve warm

Makes 4 (1/2 Cup) servings

a kid pleaser

Monday, January 01, 2007

Rustic Greens Soup with Garlic Toast

That's right ... go buy a big bunch of greens at the market ... be it collard, dandelion or mustard. This soup is quick and very easy ... makes four dinner size servings.
I'm adapting this from a recipe I saw on the cooking channel. Since this is the beginning to a new year, why not treat yourself to something tasty that is also very good for you. I just made it for lunch and have made it many times in the past. Of course, my kids don't like rustic greens, but they really should eat them.


1 bunch of greens, washed and loosely chopped - 4 to 6 cups
2 slices bacon, fat trimmed and cut up, or two slices prosciutto
2 teaspoons olive oil
3 large cloves garlic, peeled and chopped (use the real stuff ... not the stuff in a bottle or jar)
2 stalks celery, rustic chopped
2 pieces of lemon peel (no white)
1/2 teaspoon Italian seasoning ... I just used thyme ... rosemary would be good too
1 teaspoon salt
pepper to taste
1 quart carton of good quality chicken broth
1 16 ounce can of great northern beans (white), rinsed and drained well
Parmesan cheese, grated or shaved


In a large dutch oven or deep sided pan, add the olive oil and saute the trimmed bacon (about 5 minutes til nearly crisp. Toss in the celery and garlic ... and then the greens. Continue to saute for a few minutes then add the broth, beans, lemon peel, herbs, salt and pepper. (Remove lemon peel before serving.) Depending on what type of greens you used, cook for just a few minutes (5-10) ... but don't over do it. Serve steaming hot topped with some fresh shavings of Parmesan cheese and a toasty wedge of rustic garlic bread.

Rustic Garlic Bread (low-fat)

4 slices of a good whole grain or sprouted bread
2 teaspoons butter
1 large clove of garlic, peeled

Toast the bread in a toaster making sure it's fairly well toasted. As soon as the toast pops up, rub the clove of garlic over the top of each piece (the heat & crispiness from the toast will "melt" the garlic); spread each piece with 1/2 teaspoon of butter. Great to dunk in soup.

Easy Chili Rellenos

I got this off the back of a can of Rosarita refried beans: Prep time - 15 minutes, Cook time 30 minutes, Serves 4


  • 3 large eggs, separated
  • 3 tablespoons all-purpose flour
  • 1 (7 ounce) can diced green chilis
  • 1 can (16 ounces) refried beans
  • 2 cups shredded pepper-jack cheese (I used less cheese & sliced ... because that's what I had:)


  • Preheat oven to 350 degrees F
  • Spray an 8 x 8 inch glass baking dish with cooking spray
  • Beat egg whites in small bowl until stiff peaks form
  • Whisk egg yolks in a separate bowl ... fold into the whites
  • Add the flour into the eggs until combined
  • Fold in green chilis

Spread beans over bottom of prepared pan. Top with 1/2 of the egg mixture ... and 1/2 cheese, repeat.

Bake uncovered for 30 minutes or until golden brown.

This was so easy and very delicious!! Enjoy!