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