Orange Rosemary Chicken

I love the seasoning on this chicken.

When given the chance, I will always use orange marmalade. I try to keep a jar of it in the fridge always.

This was some good chicken.

I know this is the second chicken recipe of the day, but I am trying to catch up on recipe posting. I have been behind since late summer. The chance to catch up is in sight if I post a lot the next few days.

Ingredients:
2 bone-in chicken breast halves (about 12 ounces each), skin removed, trimmed
1/4 tsp. salt
freshly ground pepper to taste
1 1/2 tsp. chopped fresh rosemary, divided
3 tbsp. orange marmalade
2 tbsp. sherry vinegar, malt vinegar or cider vinegar
1 tsp. extra-virgin olive oil

Instructions:
1.  Preheat oven to 400.  Coat a 9 X 13 inch or similar small roasting pan with cooking spray.

2.  Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker. The other two larger ones will be thinner.) Season chicken on both sides with salt and pepper and place, bone-side up, in the prepared pan.  Sprinkle with 1 tsp. rosemary.

3.  Bake the chicken for 20 minutes.  Meanwhile, combine the remaining 1/2 tsp. rosemary, marmalade, vinegar, and oil in a small bowl.

4.  Turn the chicken pieces over and top with the marmalade mixture.  Bake until the  chicken is no longer pink in the center, 15 to 20 minutes more.  (Check after 10 minutes.) Serve immediately, spooning the sauce from the pan over the chicken.

4 servings (about 181 calories each)

Salsa Salmon

salsa + salmon = a winning combination

This is a delicious low-calorie recipe (146 calories per serving).

I enjoy any recipe with salsa in it.

And what is really cool about this recipe is that you can make your own salsa. I enjoyed the process. 

If you have a favorite salsa and are not too keen on making your own, you can just dump your favorite salsa on top instead.

Ingredients:

2 medium plum tomatoes, chopped

1 small onion, coarsely chopped

1 clove garlic, peeled and quartered

1 jalapeno pepper, seeded and chopped (Make sure you use gloves when you handle it.)

2 tsp. cider vinegar

1 tsp. chili powder

1/2 tsp. ground cumin

2-4 dashes hot sauce (I used more.)

1 1/2 pounds wild salmon fillet, skinned and cut into 6 pieces

Instructions:

1. Preheat oven to 400.

2.  Place tomatoes, onion, garlic, jalapeno, vinegar, chili powder, cumin, salt, and hot sauce to taste in a food processor; process until finely diced and uniform.

3.  Place salmon in a large roasting pan; spoon the salsa on top.  Roast until the salmon is flaky on the outside but still pink inside, about 15 minutes.

Slow Cooker BBQ Chicken

Chicken, as I have said before in this blog, is not my favorite protein. However, I keep chicken on hand in the freezer because it is versatile.

Here is a way to make BBQ chicken without a grill or having to work with the meat a long time.

Ingredients:
1 c. canned tomato sauce
1/2 c. ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tsp. garlic powder
1 1/2 lb. raw boneless skinless chicken breasts, halved
optional: red pepper flakes (I always add the spice unless I have little children eating with me.)

Instructions:
1.  In a crock pot, mix all ingredients except chicken.  Add chicken and stir to coat.

2.  Cover and cook on high for 3 to 4 hours or on low for 7 or 8 hours, until chicken is fully cooked.

3.  Transfer chicken to a large bowl.   Shred with two forks - one to hold the chicken in place and the other to scrape across and shred it.  Return shredded chicken to the crock pot and mix well.

makes 7 servings

Fake-Baked Beans

I liked baked beans. Bush's are my favorite from a can. I love to try other people's baked beans at potlucks. My grandfather made a good pan of baked beans.

These are more tangy than I like.

I am a fan of the sweeter variety of baked beans.

These are worth trying if you like to try different varieties of baked beans.

What is your favorite baked bean recipe? Comment below.

Ingredients:
one 6 oz. can tomato paste
1/4 cup molasses
2 tbsp. cider vinegar
1 tbsp. yellow mustard
1 tsp. chopped garlic
1/2 tsp. salt
one 15 oz. can black beans, drained and rinsed
one 15 oz. can pinto beans, drained and rinsed
one 15 oz. can red kidney beans, drained and rinsed
3 c. finely chopped onion
2 c. finely chopped red bell pepper
1 c. finely chopped Fuji apple

Instructions:
1.  In a medium bowl, combine tomato paste, molasses, vinegar, mustard, garlic, and salt.  Mix thoroughly.

2.  Place all remaining ingredients in a crock pot.  Add the tomato paste mixture and toss to coat.

3.  Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours.

4. Stir well and serve.

makes 10 servings

Cincinnati Chil

This is a healthier attempt at Skyline Chili's chili. I have been to Cincinnati a few times, and this version is not quite as good. However, this is a good alternative.

I would love people that have had Skyline Chili to try this one and let me know what you think. Which one do you think is better?

To make it healthier, I used zoodles instead of noodles.

Ingredients:
1 lb. raw extra-lean ground beef
2 c. chopped onion
one 15 oz. can red kidney beans, drained and rinsed
one 14.5 oz. can crushed tomatoes
one 14.5 oz. can diced tomatoes (not drained)
one 6 oz. can tomato paste
1 tbsp. unsweetened cocoa powder
2 tbsp. chili powder
2 tbsp. chopped garlic
1 1/2 tsp. Worcestershire sauce
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1 dried bay leaf
4 bags House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
1 1/2 c. shredded fat-free cheddar cheese

Instructions:
1.  Bring a large pot sprayed with nonstick spray to medium-high heat.  Add beef and onion.  Cook, stir, and crumble until beef is fully cooked and onion has softened, 7 to 8 minutes.

2.  Drain excess liquid.  Add all remaining ingredients except noodles and cheese.  Mix in 1/2 cup water and bring to a boil.

3.  Reduce to a simmer, cover, and cook for 20 minutes, or until thickened to your desired consistency.

4.  Meanwhile, use a strainer to rinse and drain noodles well. Thoroughly pat dry. Roughly cut noodles.  Place in a large microwave-safe bowl.

5.  Remove chili from heat, and remove and discard bay leaf.  Mix well.

6.  Microwave noodles for 2.5 minutes, or until hot.  Drain excess liquid, and thoroughly pat dry.  Serve noodles topped with chili and cheese.

makes 6 servings

Dill Pickle Soup

You might think this soup will be weird or gross, but it is actually delicious. I thought it might taste a bit like drinking pickle juice, which I have done (pro tip: drinking pickle juice can help your migraine), but it tasted less like pickle juice and more like a potato soup.

It is almost like a potato salad soup.

You can get creative with it - adding celery, onions, bacon, cheese, etc.

If you like pickles, you need to try this soup.

I promise you it is not like any soup you have had before, and you should not judge it until you try it first.

Ingredients:
5-1/2 cups chicken broth
1-3/4 lbs. russet potatoes, peeled and quartered
2 cups chopped carrots, smaller dice
1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 cup sour cream
1/4 cup water
2 cups dill pickle juice
1-1/2 teaspoons Old Bay seasoning
1/2 teaspoon table salt **You might want to wait until after you taste it to add this because pickles are already salty.**
1/2 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper
optional garnishes: sliced dill pickles, fresh dill and black pepper

Instructions:
1. In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.

2.  In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 tablespoons at a time) into soup. (This will also break up some of your potatoes, which is okay.) You might see some initial little balls of flour form, but between the whisking and boiling, all will disappear. 

3.  Add pickle juice, Old Bay, salt (if needed), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

serves 8

Sweet Potato Fries with Sriracha Sauce

Sweet potato fries are nice, but add sriracha dipping sauce to make them phenomenal.

They are delicious.

Sweet and spicy are great flavor combinations.

Try these fries that are not fried at all.

You can make them crispier by making them thinner, but I prefer the softer fries.

Do not pile them or they will just steam and be clumpy.

This is another Bread and Wine recipe, which I will review this week.  Read it to nourish your body and soul.

Ingredients:
4 sweet potatoes
1/4 cup olive oil, plus more for oiling pans
sea salt

dipping sauce:
1/2 cup mayonnaise
1/2 cup ketchup
1 teaspoon sriracha sauce (You know I added more than that, though.)

Instructions:

1. Preheat the oven to 425 degrees and put two rimmed baking sheets in the oven to warm up.

2. Peel and slice the sweet potatoes into long, thin batons - the thinner, the better. Pull the hot pans out of the oven and oil them, being careful not to burn yourself.

3.  Toss the sweet potatoes with olive oil, then line them up on the baking sheets so they are not touching or overlapping.

4.  Put both pans into the oven and bake for 10 minutes.  After 10 minutes, switch the pans and give them a shake while you are at it, turning the batons.

5.  Bake for another 6 to 10 minutes, depending on how crispy you would like them.  Remove when they start to become golden, but do not expect them to be completely crispy like deep-fried french fries.  If you do, you will overcook them.

6. Sprinkle with sea salt before serving.

7.  While the sweet potato batons are cooking, mix together the mayonnaise, ketchup, and sriracha in a small bowl.  Serve alongside warm fries.

serves 4

Book Review: Educated

What a book! I would say I feel this book on a spiritual level, but one of the first things the author said in the book is that this book is not about Mormonism or religion - except a big part of it really is.

Religion played a huge role in the author's life and how she was brought up.

She grew up with survivalists, and part of the book reminded me of My Absolute Darling, but this was not fiction.  Tara Westover really lived this life. (Disclaimer: My Absolute Darling is really weird. I only finished it because I have an issue with starting things and not completing them.)

The whole time I was rooting for her to get out and be safe. I know she did because I read about the author on the cover, but I kept anticipating the moment I knew she was free.

For anyone that grew up in a place or family where you felt like you did not belong or were different, you can relate to this memoir.

While Tara lived a life that most of cannot imagine - not having a birth certificate, going to the doctor, stepping foot in a school (until university), she does describe the angst of being a first generation college student very well.

I find it almost miraculous that someone that was not formally educated and hardly educated at all found her way to college. It is amazing.

Education, like for many of us, was her way out.

Being educated gave her the a different way to view her former life.

Sometimes with first generation college students, your family and friends back home start viewing you differently.

You start viewing things with a different lens, too.

A chasm can grow between your former and current life.

And sometimes you do not think to mourn the loss of what was, of who you once were. Even though you can go back and visit and even live where you grew up, your horizons have been expanded and even things that were once very familiar can look foreign or different to you.

Education can change people. Education can change the world.

Education changes us. Education changes everything.

This book was so good that I am going to say that it is the best book I have read all year. 

10/10 highly recommend

Reese Witherspoon's Strawberry Fields Salad

Do you need a new salad? Try this one.  It is vegetarian friendly, but if you want it to be more of a meal, add some protein.

I like a salad with fruit in it. The strawberries really are what makes this salad.

Ingredients:
for the salad:
1 (7 oz.) package baby spinach
1 quart strawberries, washed
1/2 cup crumbled blue cheese
1/4 cup chopped toasted pecans

for the vinaigrette:
1/3 cup rice vinegar
1 tablespoon soy sauce
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
2 tablespoons toasted sesame seeds
1/4 cup water

Instructions:
to make the salad:
1. Fill a large bowl with the spinach.

2.  Dice the strawberries and add them to the bowl.

3.  Sprinkle in the blue cheese.

4.  Add a handful of chopped pecans.

5.  Mix up and serve with the sesame vinaigrette.

to make the dressing:
Whisk all of the ingredients together and serve immediately or store up to 1 month in the refrigerator.

serves 6 to 8

Reese Witherspoon's Hot Spinach & Artichoke Dip

My favorite junk food is chips. My favorite appetizer is any type of dip. I have tried many spinach and artichoke dips, and this one is a good one to keep around.

You can always add more hot sauce to make yours more spicy. I did.

This is great to serve at a dinner party or shower.  Or you can make it if you have an appetizer dinner night your house like we sometimes do on Friday nights.

Ingredients:
1/2 cup grated Parmesan cheese, divided
1 cup frozen spinach, thawed, drained, and coarsely chopped
1 (14 oz.) can artichoke hearts, drained and coarsely chopped
4 ounces (1/2 cup) cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
1/4 cup shredded mozzarella cheese
4 to 5 dashes of hot sauce (optional)

Instructions:
1. Preheat the oven to 350.

2. Spray a small baking dish with baking spray or rub with soft butter.

3. Mix 1/4 cup of the Parmesan cheese together with the rest of the ingredients and spoon into the baking dish.

4.  Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the mixture.

5.  Bake until it begins to bubble and the cheese starts to brown, about 20 to 30 minutes.  Serve warm with crackers or bread or chips.

Book Review: Harvesting the Heart

I have never read a Jodi Picoult book before, and this one was a New York Times Bestseller. Since her books are so popular, I decided to start with this one.  It was pretty long - 15 cds to listen to; I am more of a 7-8 cd book listener or 10 if it is really good (like the book I am currently listening to). 

It is about an 18 year old that runs away from home and quickly becomes married. What could go wrong? 

She then struggles with being a mother because her mother left her when she was young. I did wonder why she did not keep in better touch with the one parent that did raise her. 

Her husband becomes her whole world, and he is not very nice to her all the time. The main character does not have a lot going for her. 

It is a bit sad because her husband does have a life and is working towards success. The wife is isolated and floundering.

I guess my expectations were too high. I was thinking it would be a very riveting or engaging book.

I found the characters a bit flat.  Sometimes they did surprise me with their actions. Often they seemed like they were whining. 

Has anyone read this book?  What did you think?  Also, what is your favorite Jodi Picoult book?  I am willing to give her another chance, but this book was a bit depressing/annoying.

Book Review: Savor

I have posted so many recipes from this book on the blog.  And you may have been wondering, "What is this Savor book?"  Well, it is wonderful.

It is a book of 365 devotions that might just need to be your next devotional.

What can make a devotional even better? Recipes can.

This summer I have read all of Shauna Niequist's books, and I like her style of writing.  My favorite books of hers, though, are the ones that have her favorite recipes throughout.

If you are in the market for 2020's devotional, check this out. And the dates are not marked by a year or day of the week, so you can use it over and over year after year.

Shauna's book is relatable, insightful, and if you use the recipes inside, you might find your new favorite recipe.

Reese Witherspoon's Cheese Wafers

You have heard of a cheese straw. Well, here's the cheese wafer.  It has a nice mix of flavors - nutty, cheesy with a tiny kick. If you want to further enhance these, you can put candied pecans on top.

The full recipe makes four dozen, so you will have plenty for a party and might have some to send home with people.

You can put them in a mason jar with a little ribbon or bow for a small gift.

Ingredients:
3 cups freshly grated sharp cheddar cheese
1 1/2 cups all purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick butter, softened
1/8 to 1/4 teaspoon cayenne pepper
pecan halves

Instructions:
1. Preheat the oven to 400.

2. Mix all of the ingredients except pecan halves in a mixing bowl to thoroughly combine.

3. Turn the dough out onto a lightly floured surface and roll out to about 1/4 inch thickness. Cut the dough with a cutter into 2 inch rounds and arrange on two large baking sheets about 1 inch apart. Gather scraps into a ball and roll out one more time.

4.  Arrange dough rounds on the baking sheets, about 1/2 inch apart and press a pecan half gently into the center of each round.  Bake in the preheated oven for 10 to 15 minutes, until they just begin to brown.  Remove from the oven and cool completely on a wire rack.


makes about 4 dozen wafers

Green Chile Strata

What is a strata? Around here, we call them breakfast casseroles, but this one is different from any of the other ones I have had before. Any recipe with peppers in it is probably a recipe we want to try.

I did previously write about the sausage strata, and I do like that one more.  However, this is a good option for the vegetarians out there.

*This is one of Shauna Niequist's recipes from her book Savor.*

Ingredients:
8 corn tortillas
1 1/2 cups chopped green chiles (three 4 ounce cans)
8 ounces Monterey Jack cheese, shredded (about 4 cups)
6 eggs
1 3/4 cups milk
3/4 teaspoon salt

Instructions:
1. Preheat the oven to 350 degrees. Generously coat a 13 X 9 inch baking dish with cooking spray or olive oil spray.  Cover the bottom of the dish with 4 tortillas. Sprinkle with half of the chopped green chiles, then half of the cheese.  Repeat layers once more, ending with the cheese.

2.  In a medium bowl, beat the eggs.  Add milk and salt and whisk until combined.  Pour over the layered ingredients in the baking dish.  Refrigerate for at least 30 minutes or overnight.

3.  Bake for 50 or 60 minutes.  (The strata should be slightly puffed and bubbly, and turning golden.  Let cool for 5 to 10 minutes before serving.

Reese Witherspoon's Cornbread Chili Pie

This one pot meal (or one pan and one pot meal) is a real crowd pleaser. Keep this one up your sleeve when you need a meal for company. There's vegetables, meat, cheese, and bread all in one.

It is rather tasty. I made a smaller version of this recipe, and we loved it.

This dish is something with which you can get creative with toppings. Check it out.

Ingredients:
2 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 lb. ground pork
2 (1.75-oz.) packets chili seasoning
1 (14-oz.) can diced tomatoes
2 tbsp. tomato paste
2 c. chicken broth
2 (8.5-oz.) boxes Jiffy Corn Muffin Mix
2 eggs
2/3 c. milk
1 c. frozen corn, divided
1 c. shredded cheddar cheese
1 (16-oz.) can kidney beans, drained

optional toppings:
fresh salsa
chopped green onion
sour cream

shredded cheddar cheese

Instructions:

1. Preheat the oven to 375°F.

2. In a 9- or 10-inch cast-iron skillet or sauté pan, heat the olive oil over medium-high heat until it shimmers. Add the onion and sauté for 1 minute before adding the garlic. Sauté for another minute and add the ground beef and pork, breaking up the meat with a wooden spoon and stirring until the meat is brown.

3.  Drain off any excess fat and stir in the chili seasoning, diced tomatoes, and tomato paste. Mix over medium heat for 1 minute, then pour in the chicken broth. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.

4. While the meat simmers, make the corn bread mixture: Stir together the Jiffy mix, eggs, and milk in a mixing bowl until just combined (do not overmix). Stir ½ cup of the frozen corn and the cheese into the corn bread batter and set aside. Stir the remaining ½ cup of corn and the kidney beans into the meat mixture.

5.  If using a baking or casserole dish, transfer the meat mixture from the stove top to the baking dish. Pour the corn bread batter over the meat mixture and bake in the oven for 35 to 40 minutes, until golden brown on top. Remove from the oven and allow to sit for 10 minutes before serving with optional toppings such as salsa, green onion, sour cream, and shredded cheese.

serves 8

Reese Witherspoon's Cowboy Cookies

These cookies have a lot of ingredients, and you can alter them to your liking. I left out the coconut because it is not my favorite, but I think next time I will try them with it.

These cookies have a lot going on and are perfect for people that like a variety of flavors all at once like me.

I can honestly say I have not had a cookie like this one before.  Check them out.

Ingredients:

3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups light brown sugar
1 1/2 cups sugar
1 tablespoon vanilla extract
1 1/2 cups softened butter
3 eggs
2 cups old fashioned rolled oats
2 cups Rice Krispies cereal
2 cups shredded coconut
1 1/2 cups chopped pecans
1 1/2 cups semisweet chocolate chips

Instructions:

1. Preheat oven to 350°F.

2.  In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. In a separate mixing bowl, cream together the brown sugar, granulate sugar, vanilla extract, and butter with a mixer until light and fluffy. Add the eggs, one at a time, to the butter mixture and mix well before adding the next egg. In batches, add the flour mixture to the butter mixture and mix until just combined. With a spatula or wooden spoon, fold in the oats, Rice Krispies, coconut, pecans, and chocolate chips.

3.  Using a spoon or a small scoop, drop spoonfuls of dough onto a cookie sheet about 1 1/2 inches apart. Place the cookie sheet in the freezer for about 15 minutes. Take directly from the freezer to the oven and bake for 10 to 12 minutes until golden brown. Bake them slightly less if you like chewier cookies, longer if you like them crispy.

makes about 36 cookies

Grandma Dorothea's Corn Salad **not my Grandma**

Grandma Dorothea is Reese Witherspoon's grandma. She writes about her extensively in her book. And grandmas are great. I miss mine tremendously. What is your favorite thing that your grandma cooked?

Reese's grandma made a fresh corn salad.

I like corn a lot, and this is a great summer salad and good if you have a big family or are having a big meal. Otherwise, eating all the leftovers of this might get old.

Grandma Dorothea warned against two things related to this recipe: picking corn more than a day before you ate it and putting tomatoes in the fridge. The sugars in the corn turn into starch quickly after picked and tomatoes get mushy when put in the fridge.

Ingredients:
1/4 cup white wine vinegar
2 tablespoons fresh lime juice
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon honey
1 shallot, finely chopped
1/2 cup extra-virgin olive oil
8 ears corn, shucked, kernels removed (about 6 cups)
2 pints cherry tomatoes, halved
1 bunch green onions, white and light green parts only, thinly sliced
1 cup lightly packed fresh herb leaves, finely chopped (of whatever you like best - ex. basil, cilantro, chives, tarragon, parsley, etc.)

Instructions:
1. Combine the vinegar, lime juice, Dijon mustard, salt, pepper, honey, and shallot in a small jar and set aside for 10 minutes to allow the shallots to soften and flavor the vinegar. Add the oil, secure the lid on the jar, and shake vigorously for 30 seconds to emulsify the dressing.

2. Combine the corn, tomatoes, green onions, and herbs in a large bowl. Add the dressing and toss well to combine. Season the salad with more salt and pepper to taste. Serve at room temperature or cover and chill until ready to serve.

serves 6

Reese Witherspoon's Fried Okra

Maybe okra is not your thing. (I like it, especially pickled. My sister Britni and I would go through those big jars from Sam's of pickled okra as kids like it was going out of style.) Even if all the varieties of okra are not what you like, this fried okra is delicious.

It might be the best fried okra I have ever had.

You know what I like it? It does not have that breading that totally separates from the okra. If something is heavily breaded, I will just remove the breading and not eat it. This fried okra is lightly breaded.

It also has a slight kick to it, which is always a plus.

Ingredients:
2 lbs. fresh okra pods
vegetable oil
1/2 c. yellow cornmeal
1/4 c. all purpose flour
1/2 c. kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
pinch of cayenne pepper
kosher salt to taste

Instructions:
1. Wash the okra well and drain. Cut off the tips and stem ends. Slice the okra crosswise into 1/2 inch slices.

2. In a Dutch oven, heat 2 inches of oil over medium-high heat to 350 degrees.

3. While the oil heats, combine the cornmeal, flour, salt, pepper, garlic powder, and cayenne pepper in a wide, shallow bowl. Roll the damp okra slices into the cornmeal mixture to coat. Carefully drop the okra into the hot oil and cook until golden brown, about 1 1/2 to 2 minutes on each side. Remove with a slotted spoon to a paper towel-lined plate to drain. Season lightly with salt, if desired.

serves 6

Reese Witherspoon's Cheddar Biscuits

I got this from Reese Witherspoon's book that I posted about previously in the blog.

I did not make a whole batch because we did not need 10 large or 15 small biscuits that the full recipe makes.

They taste wonderful.

What is better than a warm, homemade biscuit? One with cheddar in it is the best.


Ingredients:

2 c. all purpose flour + more for rolling
2 ¼ teaspoons baking powder
¾ teaspoon baking soda
6 tablespoons cold butter, cut into small cubes
¾ c. sharp cheddar, shredded
1 c. buttermilk
¼ c. melted butter

Instructions:

1. Preheat oven to 425.

2. Combine the dry ingredients in a large mixing bowl. Cut the butter into the flour using a pastry cutter. Fold in the cheddar cheese, and pour in the buttermilk, mixing with your hands.

3. Knead the dough until comes together and roll it out with a floured rolling pin. Roll it to ½ thick and then fold it in half. Then roll it ½ thick again. Then fold the dough in half and then into quarters before cutting out your biscuits. She says this will create flaky layers.

4. With a biscuit cutter cut and place the biscuits close together to avoid spreading. Use scraps to roll out a snake of dough and line the perimeter of the biscuits, also to prevent spreading.

5. Bake for 15-20 minutes, rotating the pan 80 degrees halfway through, until golden. Brush with melted butter.

Book Review: Young China

This book was recommended by my friend Mandy. We both teach Chinese kids online. (If you are interested in doing this, message me. I can get you started.)

It was like a bookend to my reading of Little Soldiers.

Young China was all about the people born after 1990 and the intense competition they are up against with the test culture they grew up in and the large population.

Culture was discussed, which is one of my favorite subjects.

Since the one child policy had not been overturned in their childhood, they grew up as only children with as many as 6 adults solely focused on making them the most successful they can be.  There are so many expectations, so much pressure, and not much of what we (Americans) consider a childhood.

One person in this book studied 80+ hours a week in a library the year after getting her bachelors degree to try to get into a graduate program.

An interesting concept discussed was a "leftover woman," which is a woman 27 years or older that is not married. Apparently there is pressure to marry young in China, too.

Things are changing in China. People are traveling more. Now people are encouraged (and allowed to) have two children.

It was a great glimpse into Chinese life and culture, focusing more on an older age range than my previous reading.

What is your favorite book about Chinese life and culture?

Frozen Fruit Salad

This delightful treat will get some fruit in your diet. It is one of Reese Witherspoon's recipes. I made a smaller batch when I made it. Jared's complaint was that I put them in mason jars instead of finding something smaller.

Still, this is refreshing and good.

Ingredients:
1 pint fresh strawberries, diced
3/4 cup sweetened condensed milk
1 medium can pineapple tidbits
2 bananas, chopped
2 cups whipped topping, plus extra for serving
sprig of fresh mint

Instructions:
1. Combine strawberries and milk in a blender and puree until smooth.

2. Remove the pitcher from the blender and stir in the pineapples, bananas, and whipped topping. Do not blend.

3. Pour the mixture into ten 4 oz. jars and freeze overnight. To serve, top with a dollop of whipped topping and a mint leaf.

Enjoy!

Baked Apples

I like getting the vegetable plate at Cracker Barrel, and it is really cool that the fried apples count as a "vegetable." It is like a built in dessert.

I am not saying these are as good as those, but they are worth trying. This recipe was my attempt at getting something close to those Cracker Barrel apples. And they kept some apples from going bad.

Ingredients:

1 tsp. butter

2 tbsp. brown sugar

2 tsp. vanilla

3 tsp. ground cinnamon

1 tsp. ground nutmeg

6 large apples (peeled, cored, and sliced)

3 1/2 tbsp. water

Instructions:

1. Preheat oven to 350 degrees. Grease a large baking dish with the butter.

2. Mix brown sugar, vanilla, cinnamon, and nutmeg in a small bowl. 

3. Layer about 1/3 of the apples in prepared baking dish; sprinkle with 1/3 of the sugar mixture. Repeat layers twice more.

4. Bake in preheated oven for 30 minutes. Pour water over apples and continue baking until tender, about 15 minutes more.

Mongolian Beef

Mongolian beef is not my favorite Chinese dish, but I do love Chinese food so much. Jared does like Mongolian beef and often orders it, so I made this for him.

It is the best Mongolian beef I have ever had. It is not chewy like all the other ones I have tried.

Frying them made them a bit crunchy, which I liked.

This is delicious!

Ingredients:

1 tablespoon vegetable oil
1-2 teaspoons minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1 cup vegetable oil
1 1/2 pounds flank steak
1/2 cup cornstarch
1/4 teaspoon red pepper flakes
1 bunch green onions, cut on diagonal into 2-inch pieces

Instructions:

1. Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.

2. Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.

3. Slice flank steak against the grain into 1/4-inch slices with the knife held at a 45 degree angle. 

4. Toss flank steak with cornstarch and let sit 10 to 15 minutes.

5. Heat 1 cup vegetable oil in a large pan over medium-high heat.

6. Add beef and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.

7. Remove meat with a slotted spoon and discard cooking oil. 

8. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.

9. Add red pepper flakes and green onions and remove from heat.

Serve over rice.

Farm Style Strawberry Muffins

Sometimes I make random things because I do not want produce to go bad. I do these at least once a week. Tonight I made these muffins to use up some strawberries. I also needed to use up some buttermilk.

I made mine oversized. They are so fluffy.

The strawberry slices are great, and it is just a less common muffin, unless lots of people are eating strawberry muffins out there. At least with this muffin you use fresh fruit, so you can feel better about eating it.

You can make these ahead of time and grab and go with them the next morning.

This recipe makes 9 oversized muffins or 12 regular sized muffins

.
Ingredients:
2 1/2 c. flour
2 c. fresh strawberries, quartered and sliced
1 c. sugar
6 tbsp. butter, at room temperature
1/2 c. buttermilk
1 large egg, at room temperature
2 tsp. baking powder
1 1/2 tsp. vanilla
1/2 tsp. salt
1/4 tsp. baking soda

for strawberries:
3 tbsp. sugar
1 tsp. lemon juice
1/2 tsp. vanilla
1/8 tsp. cinnamon

Instructions:
1. Preheat oven to 350 degrees. Generously butter muffin tin.

2. Quarter and slice strawberries and place in a medium bowl. Cover with 3 tbsp. sugar, 1 tsp. lemon juice, 1/2 tsp. vanilla, and 1/8 tsp cinnamon. Toss and set aside.

3. Using a mixer, cream butter and sugar. Add egg and vanilla. Mix on low just until incorporated.

4. In a medium mixing bowl, mix together flour and all dry ingredients.

5. With mixer on low, alternately add a little flour mixture and then buttermilk to creamed butter and sugar until all ingredients are incorporated. Batter will be thick like a dough.

6. Strain strawberries. In muffin tin, spoon 1 tbsp. of muffin dough into bottom of tin. Add one spoon of strawberries (4-5 slices).  Press gently into dough. Add enough dough to cover top of strawberries without overfilling cup. Top with 4-5 more strawberry slices. Press gently into dough again.

7. Bake for 25 minutes or until golden brown. Tops should bloom out and slightly spread. Let muffins cool in tin for 5 minutes before removing.

Pecan Crusted Chicken

What is the most Southern meal that you have made? This is a very Southern meal. This post is about the entree, but stay tuned to see the other items featured - (first up) pecan crusted chicken, cheddar biscuits, and fried okra.

Make sure you allow for the 1 hour in step 3.

Reese Witherspoon says she uses these for a snack on summer nights on skewers, but I skipped the skewers and just ate them for dinner.

They are delicious.

Ingredients:
8 chicken tenders
kosher salt
freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons grainy Dijon mustard (I use Creole.)
1/2 cup finely chopped pecans
1/2 cup panko bread crumbs
1/4 cup finely grated Parmesan cheese

Instructions:
1. Rinse the chicken and pat dry. Season with salt and pepper. Place on a baking rack on a baking sheet and set aside.

2. Stir together the mayonnaise and mustard in a wide, shallow bowl. Combine the pecans, bread crumbs, and Parmesan in a separate wide, shallow bowl.

3. Coat the chicken in the mayo mixture and then roll in the crumb mixture to thoroughly coat. When all the tenders are breaded, place them on the rack and put the whole pan in the refrigerator for one hour.

4. Preheat the oven to 400. Bake the chicken on the rack over the pan in the preheated oven for 15 to 20 minutes.

Enjoy!

Reese Witherspoon's Mama's Biscuits

Brace yourselves. In an effort to catch up on posts before Thanksgiving, there will be multiple biscuit posts today. Let me know which one is your favorite.

You probably really like your Mama's biscuits? I like the ones my Mom made, too. I may even post how she makes them one day. Check out how Reese Witherspoon's Mama makes hers.

Ingredients:
2 cups flour
2 tablespoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons vegetable shortening
2/3 or 3/4 cup buttermilk

Instructions:
1. Preheat the oven to 450.

2. Combine the flour, baking powder, baking soda, and salt; mix well. Cut in the shortening with a pastry blender until the mixture resembles coarse meal.

3. Add the buttermilk, just stirring until the dry ingredients are moistened. Turn the dough out onto a floured surface; knead 3 or 4 times.

4. Roll the dough out to 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter. Place the biscuits on a greased baking sheet. Bake for 10 minutes or until the tops are golden.

Thai Beef Salad

This is a tasty salad that you can make into a meal. (I just do more beef than what is in the recipe.)

The recipe calls for raw cabbage. I cooked mine with a bit of garlic and the onion (I used yellow instead of red). I would probably substitute romaine lettuce instead of cabbage if I was going to eat something uncooked. I also did not cut my cucumbers into sticks. I used roasted red peppers, and that added extra flavor. You can find the fish sauce on the international aisle.

It is also a quick meal. Just a little chopping and there you have it!

Ingredients:
2 red peppers, thinly sliced
3 bok choy or 1 cabbage shredded (about 3 cups)
2 cucumbers, cut into sticks
1 cup grape tomatoes, halved
1 red onion, thinly sliced
1 flank steak (about 8 ounces), cooked to your preferred doneness and thinly sliced
1/4 cup fresh mint, chopped
1/4 cup cilantro, chopped
1/2 cup fresh basil, chopped

Dressing:
juice of 4 limes
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 jalapeno or red chile pepper, thinly chopped

Instructions:
Mix the dressing in a jelly jar. Combine the vegetables and toss with half the salad dressing.

Arrange on a large platter (or bowl).

Cook the steak, allow to rest for 10 minutes. Then slice thinly and place on top of vegetables.

Pour remaining dressing over the top, and scatter herbs over the whole platter.

Squash Casserole

This side dish is a perfect addition to your Thanksgiving. It is a Reese Witherspoon recipe from her book. 

It is really good. I did not slice my squash and zucchini very thing for this one because I had already cut my hand twice that week. You can cut yours thinner if you would like.

I also did 1/3 of this recipe for just the two of us.

If you make this for Thanksgiving, let me know what you think!


Ingredients:
3 tbsp. of olive oil
1 white onion
2 garlic cloves, minced
1.5 lbs. yellow squash, sliced
1.5 lbs. zucchini, sliced
2 tsp. of salt
3 tbsp. of butter
24 Ritz crackers (or any similar cracker that you like)
1 cup shredded sharp cheddar cheese
2 large eggs beaten with 1/2 cup of heavy cream
1 tsp. sugar
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 tbsp. finely grated Parmesan cheese
2 tbsp. chopped fresh parsley

Instructions:
Pre-heat the oven to 375’F.

Lightly grease a 2 quart baking dish.

Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 3 minutes. 

Add the garlic to the onions and sauté 1 minute more. Add the yellow squash and zucchini to the pan with the salt; sauté for 8 to 10 minutes, or until just tender. 

Transfer the squash to a colander to drain away excess moisture; you can even push down on them to remove more liquid. 

Add the butter to the hot pan to melt and remove the pan from the heat.

Place the crackers in a large zippered bag, seal, and roll over them with a rolling pin, or a juice glass on its side, to create coarse crumbs. Transfer half the crumbs, along with the drained squash, to a large mixing bowl.

Combine 3/4 cup of the cheddar cheese, the egg-cream mixture, and the sugar, salt, and pepper and gently fold the mixture into the squash crumbs. Transfer the squash mixture to the prepared baking dish. 

Combine the remaining cracker crumbs with the melted butter, the remaining 1/4 cup cheddar, and the Parmesan. Sprinkle the mixture over the top of the casserole. Bake for 20 to 25 minutes. Remove from the oven and sprinkle with parsley.

Enjoy!

Chicken & White Bean Soup

This is the second soup posting of the day, but we have had this soup a few times a while back. I work backwards with my posts and am trying to catch up with all of them so that I only have very recent content moving forward. I got behind when I would do three recipes in a meal and was running Tay Tay's Summer Camp 2019.

This soup only has a few ingredients. You may have everything on hand for it. I did.

It is versatile and you can throw various toppings on top of it to spruce it up.

Shauna Niequist calls this a chili, and I love her as an author, but this is not a chili around these parts.

You can serve this soup with cilantro, wedges of lime, sliced avocado, shredded cheese, and chips.

Ingredients:
1-1 1/2 pounds chicken - breasts, tenders, or boneless skinless thighs, cut into bite-sized pieces
1 16 oz. container of salsa, preferably fresh (or green salsa)
4 cans white beans
4 cups chicken broth

Instructions: 
In a dutch oven or stockpot, cook over medium heat until chicken is almost cooked through (about 5 minutes).

Add salsa and beans, including bean liquid, and broth.

Bring to a rolling boil. Reduce heat to a simmer, stirring occasionally.

Simmer for at least 30 minutes (but the longer, the better).

serves 6

Carrot & Celery soup

Welcome to soup season. We have been having a lot of soups around the house and often to use up produce before it goes bad. I had some carrots and celery that I needed to use, so voila!

It is a tasty soup that is easy to make and vegetarian as well.

Ingredients:
2 tbsp. oil
2 tbsp. butter
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 tsp. cumin powder
1 tsp. coriander powder
26 oz. carrots, chopped
4 cups vegetable stock
salt & pepper to taste
1 tbsp. parsley
1 tsp. black ground pepper

Instructions:
1. Heat the oil and butter in a large pan and gently cook the onion and celery until soft but not brown.

2. Add the garlic, cumin, and coriander and cook for 2 minutes. Then add the carrots and stir well.

3.Pour over the stock, bring to a boil, then season with salt and pepper and simmer gently for 15-20 minutes or until the carrots are very tender.

4.Blend with a hand blender until smooth. Then serve garnished with chopped parsley and pepper.

Book Review: Year of Yes

This book was suggested as a good read on something I was reading a while back. The local library had it on CD, which is my medium of choice for books these days. I was able to listen to this book in less than a week of cooking prep time.

It was delightful.

This book was read by the author, which is always nice to hear an author's words in her own voice. 

I have times in my life when I said," Yes," way too much. I am currently coming off from a period in which I said, "No" a lot and not necessarily all verbally but with life changes that changed every facet of my life. I went through several of the most influential life changes all at once. 

In 2020, I am ready to start saying, "Yes," more. 

One thing I think about a lot when I think about answering requests is Matthew 5:37 - "Let your 'yes' be yes and your 'no' be no..."

Keep your word. Be trustworthy. 

And let's be honest. There are some things you should say, "No," to. Some things and people are just plain bad for you. Be careful about what you say, "Yes," to.

I have not seen the top shows that Shonda writes for and she referenced them often during the book, and I was a bit lost during those parts, but for everything this book was deficit in for me, it made up for with what it had. She had parts of speeches she presented. There's good life advice in here.

What really spoke to me in this book is how Shonda wrote about being a FOD - first, only, different. Often in my life I have been an FOD. I do think it is important to experience being a FOD at least once to get out of your comfort zone so you know how it feels. It makes you a better, more empathetic person. But it does wear on you when you are often or always the FOD; Shonda talked about the loneliness of it all. However, she does talk about how you will find your tribe. 

It may take until your twenties, but they are out there. Maybe you will be in high school when you find your first true friend, but it does get better. 

What will you say, "YES," to in 2020?

Reese Witherspoon's Grandma's Fried Chicken & Gravy

Grandmas are the best. I do not know about yours, but mine was an excellent cook.  I crave all the things she cooked, and I think about her every time I pop open a can of Coke.

These two recipes are from this book, and they came from Reese Witherspoon's grandma. If you have not read it yet, spoiler: she loves her grandma.

As I write this, I am listening to the Indie Christmas 2018 - A Festive Folk/Pop Playlist on youtube. There is this song, Merry Day by Sheffield, in the playlist with these lyrics:

And the candy button gumdrops

Fill the counters of our homes

While the children unwrap presents

Grandma calls out names 

Every memory we’ve made

She’s the glue holding together

Well, isn't that the truth? Grandma is the glue holding together all the memories. I really miss mine. I hope you have had a wonderful grandma, too. Grandparents can make the world a whole lot sweeter. And I am not just talking about the candy and soda they might give you.

This is Grandma Dorothea's fried chicken. It serves 4-6 people. I fried mine a little too long, but they still tasted delicious. This was also my first time making fried chicken.

Ingredients:
1 1/2  - 2 pounds chicken, cut into 8 pieces
1 pint buttermilk mixed with 1/4 cup hot sauce

2 cups all purpose flour
1 tbsp. kosher salt

1 tbsp. onion powder

1 tbsp. garlic powder

1 tbsp. hot paprika
1 tbsp. freshly ground black pepper

2 cups whole milk

2 large eggs, beaten

peanut or vegetable oil, for frying


Instructions:

1. Pour the buttermilk/hot sauce mixture into a large Ziploc bag, add the chicken pieces, seal, and put in the fridge for at least 8 hours or up to 24 hours before frying. Set the bag aside for 30 minutes at room temperature before frying. Drain in a colander. Discard the brine.

2. Combine the flour, salt, onion and garlic powders, paprika, and pepper in a heavy-duty paper bag (or a plastic bowl with a lid). Whisk the milk and eggs together in a shallow dish. Drop several pieces of the chicken into the bag or bowl of seasoned flour, seal, and shake to coat the pieces thoroughly. Open the bag and dip the floured pieces in the egg wash. Return them to the bag/bowl of flour and shake to coat again. Set them aside on a wire rack while you repeat the process with the remaining pieces - flour, egg wash, flour.

3. Heat at least 3" of oil in a Dutch oven over medium-high heat until it reaches 325, using a frying or candy thermometer. Carefully slip the chicken pieces, skin side down, into the hot oil. The oil temperature will drop. Regulate the heat to maintain a temperature of 325. Cook the chicken for about 7 minutes without moving them. Turn and cook for 7 to 8 minutes more without disturbing them. The chicken is cooked when it reaches 160 on an instant-read thermometer. 

4. Remove the fried chicken to a clean rack set over a paper-towel lined sheet pan to soak up excess grease. Season with salt and pepper while hot, if desired. If making the gravy, reserve 2 tablespoons of grease from the frying pan. Serve the chicken warm or at room temperature.

For the gravy:

Ingredients:

2 tablespoons of grease from frying the chicken

2 tablespoons butter

1/4 all purpose flour

1 cup chicken stock

kosher salt

freshly ground black pepper

Instructions:

Place 2 tablespoons hot grease from frying the chicken in a small skillet over medium-high heat. Add the butter and, when the foam subsides, sprinkle the flour over the hot fat, whisking constantly, to make a roux. Cook until the roux is golden brown, about 1 minute. Whisk in the chicken stock and cream. Stir until smooth and thickened, about 5 minutes more. Add salt and pepper to taste. Transfer to a warm gravy boat for serving.

Ground Turkey Asian Rice Bowl

We like Asian food. I like ground turkey better than ground beef (and turkey bacon over pork bacon). This was a win-win. It is a quick meal. It uses fresh vegetables, and it tastes very good! The fish sauce and chili paste were the hardest ingredients to find, but I found them both on the international aisle at the grocery story. Otherwise, I all the ingredients except the fresh vegetables on hand.

Ingredients:
1 teaspoon sesame oil
2 garlic cloves, pressed
1.25 lbs. lean ground turkey
1/2 teaspoon salt
1 teaspoon fresh ginger, grated
2 tablespoons brown sugar
1/4 cup soy sauce (or Tamari if gluten free)
1 tablespoon rice wine vinegar

1 tablespoon chili paste (gochujang)

For serving:

2 cups rice (I used brown.)

Asian pickled vegetables or you could just use raw vegetables (carrots, cucumbers, jalapenos)
cilantro, about a handful, chopped for topping

Optional: sauce to serve over the finished dish:
1/4 cup soy sauce (or Tamari if gluten free), 1 tablespoon brown sugar, 1 teaspoon chili paste



Instructions:

In a large, non-stick pan over high heat, cook sesame oil and garlic cloves for 30 seconds. 

Then add in the ground turkey and sprinkle with salt. 

Break up the turkey as it cooks for 5 minutes. 

Then, when there is only a little bit of pink showing, add in the fresh ginger, brown sugar, soy sauce, rice vinegar, and chili paste and continue cooking, stirring and breaking up the turkey as it cooks, for another 4-5 minutes. Then, turn off the heat.

Cook rice according to package instructions and set aside.

Chop cilantro and get your vegetables ready. (Drain the liquid from the pickled vegetables or chop the raw vegetables.)

If making the sauce to go over the finished dish, stir the ingredients together and set aside.

To assemble: divide rice between 4 bowls, top each bowl with 1/4 of the turkey, add pickled vegetables and top with a pinch of cilantro.

Enjoy!

Applesauce Cake

This cake can make you feel a little better about eating it because it has applesauce and nuts in it. And a homemake frosting will always taste better than the icing in those plastic containers.

This is one of Reese Weatherspoon's recipes from her book that I reviewed here.

I was able to try this one out at a brunch. Other people seemed to like it.

It goes great with coffee, even for breakfast.

It still tastes good, even a few days old.

I made half the recipe so the two of us did not have to eat it forever.

Ingredients:

For the cake:
1 cup (2 sticks) butter, softened
2 cups sugar
3 cups applesauce - You can get this no sugar added, if you are wanting less sugar in this cake.
3 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup golden raisins
1 cup chopped pecans
1 teaspoon vanilla extract

For the brown sugar icing:
2 cups packed light brown sugar
1/3 cup heavy cream
4 tablespoons (1/2 stick) butter
1 teaspoon vanilla extract
1 cup sifted confectioner's sugar
1/2 teaspoon salt

Instructions:


To make the cake:

Grease and flour a 9 inch bundt or tube pan (I just used a pie pan because that is what I had on hand). 

In a mixing bowl, cream together the butter and sugar until light and fluffy. 

Mix in the applesauce on low speed. The butter mixture will separate a little from the applesauce, so do not worry that they do not mix together completely. 

In a separate bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. Remove 1/4 cup of the flour mixture and dredge the raisins and pecans in it. Fold the remaining flour mixture slowly into the applesauce mixture until just combined. Add the raisin and pecan mixture along with the vanilla extract and stir together by hand.

Pour into the prepared pan and bake for 90 minutes or until a toothpick inserted into the center part of the cake comes out clean. Let cool slightly and remove the cake from the pan, allowing it to cool completely.

To make the brown sugar icing:

In a small saucepan, combine the brown sugar, cream, and butter. Over medium heat, bring the mixture to a boil, stirring occasionally until smooth. Remove from the heat and stir in the vanilla extract, powdered sugar, and salt until smooth. Very quickly, pour the icing over the cake, allowing it to spread and drip down the sides to set. The icing sets up very quickly, so it looks best when it is allowed to flow naturally.

Reese suggests making this a day or two before you want to eat it because the cake gets moister with each day. 

Enjoy!

Egg & Sausage Strata

You may be wondering what a strata is. Around these parts, we call them breakfast casseroles, which I LOVE when we have breakfast potlucks.

This one is so simple and a keeper. If you do not have time to allow for overnight refrigeration, it still comes out great.

Ingredients:
1 lb. ground sausage - I use HOT sausage.
6 eggs
2 cups milk
1 tablespoon mustard - I use Creole Dijon.
1/2 teaspoon salt
1/2 teaspoon pepper
6 slices bread, cut into cubes - I use wheat.
2 cups shredded cheese - I use sharp cheddar.

Instructions:
Cook sausage in a pan over medium-high heat until browned, breaking up large chunks as much as possible. Remove from heat and drain well.

Beat eggs, milk, mustard, salt, and pepper in a large bowl with a whisk or hand mixer on medium speed until mixture is smooth.

Add bread, cheese, and sausage to the egg mixture and stir/fold until solids are coated with the egg mixture and the cheese is mixed in. Spray the bottom and sides of a 13 X 9 inch baking dish with cooking spray and pour in the mixture. Cover with plastic wrap and refrigerate overnight.

Bake uncovered at 400 degrees for 30 to 40 minutes or until a knife inserted in the center comes out clean. Allow to cool for 5 minutes before cutting and serving.

Magical White Bean Soup

With a name with the word magical in it, you have to try it, right?  Okay, so the picture may look weird, and the recipe might seem odd. It is from Shauna Niequist's book Savor. (Stay tuned for that book review.)

It was so different from other soups that I just wanted to try it. I could not find one ingredient and my grocery story only had prosciutto wrapped around mozzarella. The more cheese, the merrier (I say).

And not everybody puts a vinaigrette on top of their soup, but the author does, I wanted to try it out.  Or you could have it without the vinaigrette, like Jared did.

As I have said before, I like the mixing of flavor.

Jared liked the soup too. I tried to convince him to go on a soup only diet with me. He declined. I have been making a lot of soups lately, and this was a good one.


Ingredients:

For the soup:
2 shallots, sliced
1/2 pound carrots, thinly sliced
1 bulb fennel, sliced - My grocery store did not have any.
4 celery ribs, sliced
2 tablespoons rosemary, rough chopped
6 cans white beans in liquid (cannellini or great Northern beans)
salt and pepper to taste

For the vinaigrette:
1 tablespoon Dijon mustard - I used Creole mustard.
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil

For serving:
Prosciutto, torn into ribbons - or just throw it in wrapped around mozzarella like I did.
Parmesan, curled into strips with a vegetable peeler

Instructions:

For the soup:

In a stockpot or dutch oven, soften two sliced shallots in olive oil over medium heat.

Add carrots, fennel, and celery, and allow to soften, 10 to 15 minutes.

Add beans in their liquid and chopped rosemary.

Cover and cook for 20 minutes at a gentle boil.

Taste, add salt and pepper, and taste again.

Cook for an additional 20 minutes, or longer if you have time.

Off heat, mash with a potato masher or the back of a wooden spoon for a rustic, chunky texture. If you'd like a smoother texture, run it through the food processor or blender. (I skipped this step.)

For the vinaigrette:
Spoon Dijon into an old jelly jar or mason jar, then add vinegar and salt and pepper.

Close lid and shake vigorously.

When all ingredients are combined, add in the olive oil and shake again.

For serving:
Drizzle vinaigrette and top with Parmesan and prosciutto.

Enjoy!

Korean Meatloaf

I admit that meatloaf was not always my favorite thing to eat probably because it was usually served in the school cafeteria, and although I usually really liked eating cafeteria food in school, theirs was bland. It was like eating a hunk of flavorless meat. Flavor is everything around here.

Once I started making my own meatloaf with a good glaze, I liked meatloaf a lot more.

I saw Rachel Ray making Korean meatloaf recently. Well, I caught the end of the episode when she was putting into the oven and missed the preparing of it. So I set out to make my own.

This is what I made, and truly, I never want to eat meatloaf another way. It is delicious. It will be put on meal rotation.

Let me know if you try it! :)

Ingredients:

Meatloaf:
2 lbs. ground pork
1 1/2 cups panko bread crumbs
1 large onion, finely diced
8 cloves garlic, crushed
2 tbsp. of the hot oil I wrote about a while back.

5 green onions, minced
2 tsp. kosher salt
2 large eggs, lightly beaten to combine
2 tsp, vegetable oil

Glaze:
3 tbsp. apricot jam
2 tbsp. hot oil
1 tbsp. rice wine vinegar
1 tbsp. honey
2 tsp. soy sauce
1 tsp. sesame oil
1/2 tsp. granulated garlic powder or 2 cloves garlic, minced

Instructions:

Pre-heat your oven to 350F.

Film a pan with the vegetable oil. Add the minced onions and cook slowly until translucent. (This takes about 10 minutes. )

Add the garlic to the onions and cook another 2 minutes. Remove the onion mixture from the heat, transfer to a bowl, and place in the refrigerator to cool.

Combine the cooled onion mixture with the minced green onion, hot oil, eggs and kosher salt. Stir to combine thoroughly.

Put the ground pork and breadcrumbs in a large bowl. Add the onion/hot oil mixture and mix gently. You want it evenly red. You do not want it packed into a brick. 

Transfer the meatloaf mix to a 9.5 inch by 5 inch loaf pan (or free form it on a cookie sheet ).

Place the meatloaf in the oven. Cook until you get to an internal temperature of 140F, about 40 minutes. 

While the meatloaf cooks, make the glaze. Combine all the ingredients and stir thoroughly.

When the meatloaf reaches 140F, remove it from the oven and spoon the glaze over the meatloaf evenly. 

Return the glazed meatloaf to the oven and cook until it reaches an internal temperature of 160F. (This takes about 10-15 minutes.) 

Enjoy!