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.

Ingredients:
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)

Ingredients:

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.

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.

Dressing:

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!

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

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.

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

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.

Ingredients:

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

Directions:

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

Ingredients:

• 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:)

Directions:

• 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!

Spanish Rice

This recipe is quick, easy, delicious, and a kid pleaser. I've adapted it from The Frugle Gourmet's - Emily's Spanish Rice.

Ingredients Serves 4 as a main dish
1 T olive oil
1/2 to 3/4 lb of extra lean hamburger
1 sweet yellow onion, chopped
1 cup diced green, red, yellow ... whatever floats your boat ... pepper (I buy a frozen bag of mixed and have in the freezer.)
1/2 t. chili powder
1 cup water
1/2 cup beef broth
1/2 cup tomato sauce
1 T butter
1 cup converted rice*
2 T Worcestershire sauce
1/4 t. Tabasco
1/4 t. whole thyme leaves
1/2 t. salt (to taste)
black pepper (to taste)

Directions:

Heat a large skillet (or Dutch oven) with a lid. Add the olive oil, hamburger and onions, sauteing until the meat is brown and onions are tender. Drain the meat of any fat if necessary. Add the green pepper and chili powder cooking an additional five minutes. All of the other ingredients get dumped in the pan and covered. Cook over low heat for about 25 minutes or until rice is tender.

*I use regular rice and add just a bit more water towards the end.
Tastes great topped with a little bit of grated cheddar cheese

Mrs. Mac's Holiday Cheese Ball

There are some things a mother must make for her soldier boy son when he's home on leave. The sticky chicken wings are one (previous recipe below) ... and this cheese ball is another. He's coming home next week for his sister's wedding ... better get to the store and stock up on the fixings for his comfort food :)

1 - 8 oz package Velveeta cheese
1 - 8 oz package cream cheese (cold)
1/2 tsp Worcestershire sauce
a few drops of liquid smoke flavoring (optional)
1/4 tsp garlic powder
2 Tablespoons fresh chopped parsley
1/3-1/2 C chopped walnuts or pecans
paprika

In a large mixing bowl, tear the Velveeta and cream cheese into chunks. Add the w-sauce, liquid smoke and garlic powder. Just barely mix the ingredients with clean hands and press together forming a ball (don't over mix ... you want the cheese ball to be marbled with chunks of cheese). Finely chop the parsley and nuts together on a cutting board and spread out. Roll the cheese ball in the nut/parsley mixture. You can sprinkle on a little bit of paprika for a festive look. Wrap in plastic wrap and chill. Serve with your favorite crackers (my son likes Triscuit and Wheat Thins).

Sticky Chicken Wings

My family gets mad if I don't make enough of these wings.

Ingredients:

One extra-large packaged tray of chicken wings (disjointed and wing tips removed)
1 Cup packed brown cane sugar
1 Cup organic soy sauce
2/3 Cup dry sherry (not "cooking" sherry)
2-3 large cloves garlic (pressed)
1/2 tsp. roasted sesame oil
1-2 Tablespoons fresh ginger juice (grate and squeeze out the juice), or a tsp of powdered ginger (fresh ginger is the best to use)

Preheat oven to 325 degrees. I bake the wings on a jelly roll pan ... If you don't have a roll pan, use two(13x9) rectangular baking pans ... but increase the heat to 350. Put wings on pan in a single layer (all crammed together) and begin baking. In the meantime, mix other ingredients in a small sauce pan to melt the sugar. Very carefully pour the mixture over the wings and bake for 2 to 2-1/2 hours, turning often. The sherry bakes off and the wings get very sticky when done. Watch them carefully the last half hour to ensure the sauce doesn't burn. I find that using the rectangular pans may need even more time as it takes longer for the cooking sauce to cook down and get sticky. FYI ... best to make when your oven is in need of cleaning ;) (Quote from my daughter: "Mom, wouldn't it be great if you could buy room freshener that smelled like our sticky chicken wings baking?" lol)

Orange Spice Tea

This is a family favorite to mix up around Christmas. I purchased some cute glass Christmas jars from the $ Store and ta-da, a nice gift that's super easy to make.

Recipe:

2 Cups powered Tang
1 Cup instant unsweetened tea (powder)
1-1/2 Cups sugar
1 teaspoon cinnamon
1/2 teaspoon allspice

Mix all ingredients in a large bowl. Place mixture in an airtight container to store.

Serve: Use about 1 and a half tablespoons for each mug of hot water (adjust to taste). May be served with a slice of fresh orange. Enjoy

Slow-Cooked French Onion Beef Brisket

Yesterday I revamped a beef brisket recipe I made as a newlywed. You see, with all my cookbooks packed away, I'm having to stretch my memory back 25 years just to come up with new meals to serve my family.

Ingredients:
1 beef brisket (enough to feed your family and have a little bit left over)
1 small can of Swanson's beef broth
1/2 sliced sweet variety onion
1-1/2 teaspoons salt
1 large carrot peeled and cut into 1 inch cubes
1-2 teaspoons Kitchen Bouquet, browning and seasoning sauce

Rub brisket with Kitchen Bouquet on both sides and place inside crockpot. Add the broth, sliced onions, cut up carrot and salt around sides of beef in the liquid if possible. Cook on low if gone all day, or on high for at least 6-1/2 hours (at least until brisket is very tender).

Serving: Remove the brisket from crockpot, slice against the grain and place on a warmed platter. Strain as much of the onion/carrot mix from the broth with a slotted spoon and keep warm resting directly ontop of the meat (cover with foil). Gravy: Mix about 1/4 cup of all purpose flour with 1/2 cup cold water in a plastic container with a lid (shake well to get rid of lumps). Put the broth from crockpot in a saucepan and bring to a simmer. Slowly add about half of the flour/water mixture and whisk as it thinkens. Add more flour/water mixture if necessary until you like the consistency. Spoon a bit of the gravy over top the beef and veggies.

Serving suggestions: Serve with mashed potatoes and a veggie or salad of your choice. I happened to bake some autumn butternut squash to go with our dinner. If you decide not to make the gravy, leave the broth and serve the next day as a delicious French onion soup. Enjoy!

Slow-Cooked Crockpot Ribs

As a new bride ... many moons ago ... I needed to experiment with cooking meals that took little time to make ... but tasted like I knew what I was doing :). One little method I devised for cooking ribs in the slow cooker is as follows:

Ingredients:

Large crockpot
beef or pork ribs (enough for your family and that can fit in the crockpot)
salt and pepper
garlic powder

Favorite BBQ sauce

Directions:
Cut ribs in portions that can easily fit in the crockpot. Lay out on counter two pieces of foil (enough to wrap around ribs) and place ribs on top. Sprinkle with salt, pepper and a little garlic powder. Wrap tightly in the foil ... using more if necessary. Put "rib package" inside the crockpot making sure lid fits securely. I cook these all day on low, and when you're ready to eat at dinner time, just remove the foil ... place ribs on a baking sheet and brush on your favorite BBQ sauce. Stick under the broiler to carmalize the sauce just a bit ... or throw them on the BBQ just to give a smoky flavor. All of the fat just melts off from slow cooking all day long. No boiling necessary.

Easy Taco Casserole

It's been ages since I bought a cookbook. But today at the check-out-counter at Walmart, while I was waiting in line ... I picked up a cookbooklet put out by Taste Of Home called Ground Beef Classics. My large cookbook collection is in storage and we were in need for a few good easy meals for some variety.

Easy Taco Casserole

1 pound ground beef
1 cup salsa
1/2 cup Best Foods mayonnaise
2 teaspoons chili powder
2 cups crushed tortilla chips
1 cup (4 ounces) shredded cheddar or colby cheese
1 cup shredded jack cheese
Toppings
1 medium tomato, chopped
2 cups shredded lettuce

(I only added one cup of cheddar cheese, and 1/3 cup of mayo, which seemed to be enough ... less calories too ... you don't taste mayo!)

Optional toppings:
sliced black olives
sour cream
additional salsa
fresh cilantro & a little squirt of lime

This meal takes about 35 minutes from start to finish.

In a saucepan, brown meat; drain. Add the salsa, mayo and chili powder; mix well. In an ungreased 2 quart baking dish, layer half of the meat mixture, chips and cheeses. Repeat layers.

Bake uncovered at 350 F for 20-25 minutes or until heated through. We served all the toppings in small bowls to sprinkle on top of the casserole once served on a plate.

My picky eaters enjoyed this meal ... I will add this to my recipe box!

Whole Wheat Fruit Drops

(Kid pleaser cookies ... with whole wheat and oatmeal!)

1/4 C butter
1/4 C oil (cooking)
1 C sugar
1 egg
1 teaspoon vanilla
1 C whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 C oatmeal (dry)
1/2 C chopped nuts (walnut or pecan?)
1/2 C light raisins
1/2 C chopped dried apricots

First off, my kids don't like raisins, so I substituted them for another 1/2 C of dried apricots. You could use any type of dried fruit bits or dried cranberries or cherries. I prefer whole Mediteranean apricots and chopping them myself. I also chopped the nuts fine so they wouldn't notice them.

In large mixing bowl, cream together the butter and oil, then add the sugar, egg and vanilla; beat with mixer until fluffy. Stir in dry ingredients and oatmeal ... then fruit and nuts. Drop by teaspoon ful on ungreased cookie sheet. Bake at 350 F for 8-12 minutes, or until lightly browned. Remove from pan at once. Makes 4 dozen.

(I'm not sure how one cup of flour and one cup of oatmeal equals 4 dozen cookies, but it really makes about that many.)

Bruschetta and Cheese Stuffed Chicken Breasts

I like simple peasant type foods, rustic in character with under ten main ingredients (less is more) if possible. And, I have learned to adapt my cooking to include what is on hand in my pantry. I buy all our meat at Costco about every six weeks and divide it up to freeze. Once a month I restock the pantry with essentials, then once or twice a week I make a run to the market for those more fragile food items such as bananas, milk, etc.

My daughter, Elizabeth, found the following recipe for stuffed chicken in a food magazine a few months ago and tonight we made it for the second time ... the kids devoured it.


Prep time: 15 minutes --- Total: 1 hour

1 can (14-1/2 ox.) Italian-style diced tomatoes, undrained (plain diced is fine too)

1-1/4 cups shredded mozzarella cheese, divided

1/4 cup chopped fresh basil (I've used fresh rosemary in a pinch)

1 package (6 oz.) stuffing mix for chicken (such as Stovetop)

8 small boneless skinless chicken breast halves (2 lbs)

1/3 cup Italian salad dressing (oil and vinegar based)


1 Preheat oven to 350 F. Prepare stuffing by mixing in the whole can of diced tomatoes (including liquid), 1/2 cup shredded mozzarella cheese, basil along with the stuffing mix in a large mixing bowl just til moistened.


2 Pound out the chicken breasts two at a time in a gallon size plastic freezer bag to 1/4 inch in thickness.


3 Place pounded chicken breasts smooth side down on a cutting board and place a palm sized amount of stuffing in the middle ... and roll up tightly log style with stuffing in the middle and place seam side down in a 13"x9" pan coated with cooking spray. Repeat.


4. Pour the salad dressing evenly over the top and bake for 40 minutes.

5. Sprinkle with remaining 3/4 cup cheese and bake for five more minutes or until cheese is bubbly and chicken is done.

Makes 8 servings (approx 280 calories per serving)