Still learning

I am finding it interesting just how much of something I can eat before feeling ill. Just a small amount butter, and my nose runs. I woke this morning a little itchy and my nose running-- back to the Benadryl.

 

Of course I'm not sure if wasn't the potato that caused my issue. Potatoes are in the nightshade family, and do cause trouble for some people. .

 

So still trying to figure it out.

 

Here's a new recipe for Lemon Chicken. Yum. 

 

3 chicken breasts pounded out
2  cloves of garlic minced
1/3 cup lemon juice
1/4 cup capers
2 tablespoons olive oil
Sea salt

 

In a large skillet heat to medium heat, add the olive oil. 

Add the chicken and salt and pepper.

In five minutes turn over, add the garlic and lemon juice. Cook another three minutes add the capers.

Finish cooking until done, a other 3 minutes. 

 

 

Pumpkin Spiced Muffins

A friend of mine is on a pumpkin kick right now.  So I did a quick search and found these. They are easy and tasty... 

Spread

4 ounces cream cheese, softened

3 tablespoons Land O Lakes® Butter, softened

1 tablespoon firmly packed brown sugar

1/4 teaspoon ground cinnamon

Muffins

2 cups all-purpose flour

3/4 cup sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup mashed cooked pumpkin*

1/2 cup Land O Lakes® Butter, melted

2 Land O Lakes® Eggs

Topping

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/4 cup Land O Lakes® Butter, melted

Directions

Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease muffin pan cups; set aside.

Combine all spread ingredients in bowl; beat at medium speed until creamy. Cover; refrigerate until serving time.

Combine flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt in bowl; set aside.

Combine pumpkin, 1/2 cup melted butter and eggs in another bowl; stir until well mixed. Stir pumpkin mixture into flour mixture just until combined.

Spoon batter evenly into prepared muffin pan cups; spread batter to level. (Muffin cups will be full.) Bake 22-23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack.

Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in bowl. Dip tops of warm muffins in melted butter and then sugar-cinnamon mixture. Serve warm with cream cheese spread.

*Substitute canned pumpkin.

Homemade Baked Fish Fingers

Ingredients:

1/3 cup bread crumbs
1/3 cup Parmesan cheese, grated
½ tsp paprika
1 lb white fish fillets, cut into fingers (approx. 3” long x ½” wide)
1 tbsp butter, melted
½ tsp dried parsley
1 egg

Instructions: Preheat oven to 450 degrees Fahrenheit.

Beat the egg in a small shallow dish. In a separate shallow dish, combine bread crumbs, cheese, parsley and paprika. Dip the fish strips first into the egg, then into the breadcrumb mixture.

Lightly grease a baking sheet. Place the breaded fish fingers onto the baking sheet, drizzle with the melted butter and bake in the oven until the fish is cooked through and flakes easily (about 7 – 10 minutes).

Your kids will love the fish fingers. Serve with homemade fries and a tossed salad.

Creamy Cauliflower Soup

1 head of cauliflower cut into chunks

1 small onion

1 small bell pepper

5 tablespoons butter

3 1/2 cups water

2 teaspoons of salt

Melt 2 tablespoon of butter in a large stock pot. Add the onion and 1/2 the bell pepper. Simmer about 5 minutes until tender. 

Add the water and 1/2 the cauliflower. Set aside one cup.   Bring to a boil. Add 1 teaspoon of salt.  The simmer for 10 to 15 minutes. 

Add the rest of the cauliflower and simmer for another 15 minutes. 

Mean while, melt the rest of the butter in a small sauté pan. 

Cut the cup of cauliflower in small florets. Sauté them with the rest of the bell pepper for 15 minutes. 

Blend the cauliflower until smooth. Add enough of the cooking liquid to make on smooth, but not too thick. It should coat a spoon. 

Stir in the rest of the salt. Serve with a garnish of the sautéed veggies. 

  

Granola Bars

2 1/2 cups (230 grams) old fashioned rolled oats

1/2 cup (80 grams) whole nuts, coarsely chopped

1/3 cup (113 grams) honey

1/4 cup (56 grams) unsalted butter, cut into pieces

1/4 cup (50 grams) packed light brown sugar

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

1/2 cup (60 grams) dried fruit, coarsely chopped

1/4 cup plus 2 tablespoons (67 grams) white chocolate chips

2 bananas 

Method

Prepare Oven and Pan

Heat oven to 350 degrees F. Line bottom and sides of a 8-inch or 9- square pan with aluminum foil. Then lightly oil or spray with cooking spray.

Combine ingredients in a large bowl. Mix well. 

Press the mixture into pan make sure it is tightly packed and even in one layer. 

Bake 30 minutes until they it has lightly toasted. 

Remove from the oven and let cool before cutting into bars. Then refrigerate to set.  

Butterscotch pie

4 tbls butter
1 cup brown sugar
1/3 cup flour
3 egg yolks
2 cups milk
2 tsp vanilla
.... And a mound of whipped cream


 in saucepan, Melt butter until a light brown.  Add brown sugar and flour, Mix untill well blended. In a small bowl blend milk,  egg yolks and vanilla. Add milk beaten eggs and vanilla. Add egg mixture a little at a time so The eggs dont currdle  Continue cooking until thick and bubbly. Pour into a pre-baked pie shell and cool. When ready to serve top with whipped cream.

Apple Pecan Cake

This comes under the title what to do with a bag of apples, when you know you can't eat them all. I started by coring the apples and dicing them up. Then put them in a large stock pot with 1/4 cup sugar and a tablespoon on cinnamon, added just a little water and simmered them for 2 hours. 

I put them in a container and refrigerated overnight. Cooked apples can be used in many ways, but this is about cake. 

 

Cake:

1 box yellow cake mix

Eggs, oil water 

1/2 can cream cheese frosting

1 1/2 cups cooked apples.

1 tablespoons cinnamon

1 cup chopped pecans

Frosting:

3 cups powdered sugar

1/2 cup butter

1/4 cup milk

3 tablespoons sour cream

1 teaspoon vanilla extract

Cake directions

Make the cake batter following the instructions on the back of the box. Add the cinnamon, apples, and pecans. Pour the batter into two greases 9 inch cakes pans. Bake according to package direction. Use the higher end of the time range. 

A toothpick should test cleanly when they are done, and should be a nice golden brown. Let them cool before turning out on a cake plate. Use the 1/2 can of cream cheese frosting for the first layer. Make sure in is spread evenly, then carefully put the other layer on top. Pour the frosting over the cake, spread until smooth. Let the frosting set up before cutting and serving. 

Frosting directions:

Bring the butter to room temperature. Add the sugar, milk and vanilla, and sour cream all at once. Beat until smooth.

Po' Boys

Mardi Gras...  Which is actually tomorrow, but they have been partying for a week.

If it is February in New Orleans it is time for Mardi Gras. The last big party before Lent. 
There are parades in the french quarter and hurricanes on Bourbon st, -- the drink, not the storm, and then there is the food, the music. Gumbo, Jambalaya, fried alligator, crayfish, king cakes, and zydeco ... and po'boys.

My Mom once told someone from Scotland, jambalaya was to New Orleans as Haggis is to Scotland. The lady had a strange look on her face, then tasted my mom's jambalaya, and looked pleasantly pleased. She then declared it was much better than haggis. Yyes oatmeal stuffed sheep's stomach would take some getting used to.

if you don't know what a po'boy is, it is a sub sandwich, but sometimes with some different ingredients instead of turkey and cheese, how about a oyster or a fried potato bo'boy?

We're gonna make a fried potato po'boy. This one is from Emril.

Ingredients


4 large Russet or Kennebec potatoes (3 to 4 pounds), peeled and cut into fries 1/2-inch wide and 1/2-inch thick
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
1/2 cup finely minced onion
2 tablespoons minced garlic
3 1/2 cups beef stock or low-sodium beef broth
3/4 teaspoon freshly ground black pepper
1 cup chopped leftover roast beef, preferably homemade
Salt, to taste
Peanut oil, for frying
4 po’boy bread or Italian or French bread, cut into 6-inch pieces
Mayonnaise, homemade or store-bought
6 ounces sliced Swiss cheese
Hot sauce, for serving (optional)

--------------------------------------------------------------------------------

Preparation

Rinse the fries well under cool running water until the water runs clear. Then place them in a large bowl and cover with ice water. Refrigerate for at least 30 minutes and up to 2 days.

Meanwhile, make the roast beef gravy: Melt butter in a medium saucepan over medium-high heat and whisk in the flour. Cook, stirring continuously, until a milk chocolate-colored roux is formed, 4-6 minutes. Add the onion and garlic, and cook until soft, 2-4 minutes. Whisk in the beef stock, little by little, and bring the sauce to a boil. Stir in the pepper, reduce the heat to a simmer, and cook until the sauce has reduced to a gravy consistency, 15-20 minutes. Stir in the roast beef and season with salt. Cover and set it aside until you are ready to serve the po’boys. The gravy can be made ahead and stored up to 1 week, refrigerated,

Fill a deep 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, or an electric deep-fryer, with peanut oil to a depth of 4 inches. (Make sure that you have at least 3 inches of space between the top of the oil and the top of the pot, as the fries will bubble up when they are added.) Heat the oil over medium-low heat until the thermometer registers 325ºF.

Drain potatoes and wrap them in a clean dishcloth; thoroughly pat them dry. Fry the potatoes in small batches in the hot oil, stirring them occasionally, until they are soft and limp and are beginning to turn blond, 6-8 minutes. Using a slotted spoon or a skimmer, carefully transfer the potatoes to paper towels to drain. Let them rest for at least 10 minutes and up to 2 hours. Turn off the heat.

When you are ready to serve the po’boys, set the oven to broil and reheat the frying oil to 350ºF. (Reheat the gravy if necessary.) Working in batches, return the potatoes to the hot oil and fry again, stirring frequently, until they are golden brown, puffed, and crisp, 2-3 minutes. Transfer the fries to a paper-towel-lined platter and season them with salt.

Halve the bread pieces lengthwise and spread both sides generously with mayonnaise. Place the bottom halves of the bread on a baking sheet and divide the fries evenly among them. Spoon some of the gravy over the fries, and then top with the Swiss cheese. Place the baking sheet in the oven and broil until the cheese is melted, 1-2 minutes. Remove from the oven and top with the remaining bread. Serve immediately, with additional gravy for sopping and with hot sauce if desired

Pumpkin Bread Pudding

I'm not usually a fan of pumpkin, and well the cuermogeon is allergic, but tis the season. I may try this out at the next pot luck of food at at work.

Lets face it  the Thanksgiving dessert is always pecan pie.


Ingredients

Bread Pudding:
1 loaf French bread, torn in pieces
1 quart 40 percent whipping cream
1 dozen eggs
1 vanilla bean, seeds scraped
2 ounces vanilla extract
4 ounces pumpkin pie spice
2 cups granulated sugar
2 cups brown sugar
2 cups canned pumpkin



Rum Sauce:

4 tablespoons cornstarch
1/2 cup water
1 quart whipping cream
2 cups granulated sugar
1 stick butter
1 cup dark rum

Directions

Preheat the oven to 350 degrees F.

For the bread pudding: Blend all the ingredients together, except the French bread, until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm.

For the rum sauce: Blend the cornstarch with the water. Mix all the ingredients together and cook over low heat until thick.

Serve the sauce with the bread pudding.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Apple Dumplings.

Ah, Fall in the Midwest. Don't just love Fall? There is a nip in the air, and the leaves are all changing colors. The sky is a brilliant blue, and the smell of baking fills our homes.

 Makes me want to try my hand at apple dumplings. I got this recipe from a friend at the J.O.B.  She makes these when we have potlucks. 

Every time we have a pot luck, this dish is requested, wrong word, it is actually required.. Poor D. She is only allowed to bring Apple Dumplings and Beer Bread.  It has become the running joke. She has suggested she might bring something else, but people act so whiny.  One would think there would be a revolt if she didn't bring these. So she acquiesces and brings the faves.   In fact she gets requests for the apple dumplings even when we are not having a pot luck.  I bet this would also be good with a little vanilla ice cream.

 Ingredients

large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions

1.Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.


2.Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

3.Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.

4.Bake for 35 to 45 minutes in the preheated oven, or until golden brown

Butterscotch Pudding

Well the curmudgeon broke a tooth this weekend. He needed something smooth this evening. So we made soup and pudding. I found a really good recipe for butterscotch. Enjoy.

Ingredients

• 1 cup dark brown sugar
• 3/8 cup cornstarch
• 1/2 teaspoon salt
• 2 eggs, beaten
• 2 cups milk
• 1 teaspoon vanilla extract
• 1/4 cup butter

Directions

1. In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving. 

By: KITTYANN 

"This recipe is good as pudding or as pie filling!"

Oatmeal Bread

The one thing mom always asked for when we would visit Grandma was oatmeal bread. I think she thought it had magic properties, or something.  The texture is soft and a little crumbly.
This and a carton of milk, and we had dinner. I think it  is really good too. Try it with warm with butter and jam, or ham and mayo. OK, now I'm hungry.
.

Ingredients


1 1/8 cups all pupose flour
1 1/8 cups bread flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons shortening
1  teaspoons salt
2 tablespoons  sugar
1 packet active dry yeast*
1 1/4 cups lukewarm water
2 tablespoons dry milk

*Dissolve the yeast in 1/4 cup lukewarm water before combining with the remaining ingredients.

.Directions


1) In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth.

2) Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. Shape as directed below.


3) Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan with a lightly greased plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours, till it's crested 1" to 2" over the rim of the pan.

4) Baking: Bake the bread in a preheated 350°F oven for 35 to 40 minutes. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

Yield: 1 loaf.

Oatmeal Scotchies

This another favorite cookie. My Grandpa could eat cookies by the hand full. And these were no exception. Definitely addictive.



Ingredients


1/2 pound (2 sticks) margarine or butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 package (11 oz.) butterscotch flavored chips


. .Preparation

Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats and butterscotch morsels; mix well.

Drop dough by level tablespoonfuls onto ungreased cookie sheets.

Bake 7 to 8 minutes for a chewy cookie or 9 to 10 minutes for a crisp cookie. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


Yield

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Potato Egg "Cups"

Ingredients

4 small russet or Yukon potatoes, rinsed clean

8 ounces sharp cheddar cheese, shredded

8 slices bacon, cooked and crumbled

¼ stick unsalted butter, melted

8 poached eggs

1/2 cup sour cream

8 tsp chives, minced

Salt and pepper to taste

Preheat oven to 400 degrees.  Poke the top of each potato with a fork and place on a baking sheet.  Bake for 60-70 minutes.  Remove from oven and let cool for about 15 minutes.

Cook bacon on stove over low heat, about 10 minutes.  Remove, drain on paper towels, then crumble into small pieces.

Once potatoes are cool, cut in half lengthwise, so that each potato will yield 2 skins.  Carefully scoop out center of the potato, while still leaving some potato in the boat.

Poach the eggs

Heat broiler to high.  Brush melted butter on the inside and outside of the potatoes.  Season each side with salt and pepper.  Place under the broiler for 8-10 minutes to allow the insides to get crispy.  Remove from oven and place cheese and bacon on each skin.  Return to the broiler for 3 to 4 minutes, or until cheese is melted and bubbly.  Remove from oven  top each half with an egg, a dollop of sour cream and a tsp of chives. Serve hot

Favorite Pancakes

Ingredients


•1/2 cup all-purpose flour
•1/4 cup whole wheat flour
•1/4 cup soy flour
•2 tablespoons sugar
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1 egg
•1 cup buttermilk
•2 tablespoons butter, melted
•Maple syrup

Directions

•In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, buttermilk and butter. Stir into dry ingredients just until moistened.

•Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup. Yield: 8 pancakes

Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa

Ingredients


1 small tomato, chopped
3 green onions, finely chopped
0.5 jalapeño pepper, fresh or canned, seeded and finely chopped
2 Tablespoons chopped cilantro
1 Tablespoon freshly squeezed lemon or lime juice
4 large eggs
2 Tablespoons water
1 Tablespoon unsalted butter, divided
3 Pieces slices bacon, cooked until crisp, crumbled
0.5 Haas avocado, peeled and sliced
4 Ounces grated Monterey Jack cheese

Directions

Prepare salsa: In small bowl, combine tomato, green onions, jalapeño, cilantro and lime juice and mix well. Season to taste with salt and pepper. Set aside.

In medium bowl, whisk eggs with water and season with salt and pepper.

Melt half the butter in a small nonstick skillet over medium-high heat. When foam subsides, add half the egg mixture. Tilt pan to coat bottom and cook 1 minute, until almost set. Sprinkle half the omelet with half the bacon, avocado and cheese and cook 1 minute.

Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm.

Repeat with remaining butter, egg mixture, bacon, avocado and cheese. Serve with salsa.