Category: ALWAYS EAT ON THE GOOD CHINA

SMOTHERED CHICKEN

 SMOTHERED CHICKEN

1 boneless, skinless chicken breast PER person

2 slices bacon PER person

2 ounces fresh mushrooms PER person

1 green onion PER person

1/4 cup shredded cheese PER person

1-2 tablespoon honey PER person

1-2 tablespoon BOB’s Country Sauce PER person

seasoning salt

white pepper

  • Sprinkle each breast with seasoning salt and white pepper on both sides. Cover and refrigerate for 30 minutes.
  • Preheat oven to 350°.
  • Cook bacon until crisp in frying pan.  Drain on paper towels.
  • Add chicken breasts to hot bacon fat and brown well on both sides ~ 3 to 5 minutes per side.
  • Whisk together the honey and Country Bob’s sauce.
  • As you remove chicken from frying pan dip it in the honey mixture and then place  in a prepared baking dish.
  • Pour remaining honey sauce over top of chicken pieces.
  • Add onions and mushrooms to the bacon grease and saute until tender. Drain well.
  • Crumble bacon over the chicken pieces.
  • Spoon onions and mushrooms over chicken breasts.
  • Sprinkle cheese on top.
  • Bake 30 minutes or until chicken is cooked through.**
  • Serve over mashed potatoes and use any remaining sauce in the pan to top the potatoes.

**I like to use chicken steaks instead of breasts because they are thinner and we’re eating less these days.  If you do this, decrease your cooking time accordingly.

BAKED SNAPPER

We’ve being been trying to eat more fish. The problem is that so many recipes are rather bland so I have made it my personal mission to spice things up.

BAKED SNAPPER

1 fillet per person

salt

white pepper

sweet paprika

1 bunch green onions, chopped

3 tablespoons white wine

3 tablespoons champagne dressing

lemon slices

  • Preheat oven to 400°.
  • Rinse fish and pat dry.
  • Whisk together the white wine and champagne dressing.
  • Sprinkle green onions on bottom of a prepared baking dish.
  • Sprinkle the first side of the filets with salt, pepper and paprika.  Arrange seasoned side on top of green onions.
  • Season second side with salt and pepper.
  • Pour white wine over fish and then sprinkle with paprika.
  • Slice lemon and cut off rinds.
  • Arrange lemon pieces on fish.
  • Bake 25-30 minutes or until fish is cooked through.

GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE

Oh my, this is the best bread I have ever tasted! It is a must make again and again recipe!

adapted from  SIMPLY SCRATCH BLOG

GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE

Delicious pumpkin bread smothered in a maple brown butter icing. Ginger Pumpkin Bread adapted from Martha Stewart.

Yield: 8-10                                       Prep Time: 20 minutes

Cook Time: 60-70 minutes             Total Time: 1 hour 30 minutes12 tablespoons {1 1/2 sticks} unsalted butter, melted

2 1/2 cups all-purpose flour, plus more for pan

2 teaspoons baking powder

2 teaspoons ground ginger

1 teaspoon salt

1 cup granulated sugar

1 cup packed light-brown sugar

1 can (15 ounces) pumpkin puree (1 3/4 cups)

3 large eggs

**2/3 cup golden raisins

**1/2 cup chopped walnuts

**these were my additions and we loved them!!!

  • Preheat oven to 375 degrees.
  • In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
  • In a medium bowl, whisk together flour, baking powder, ginger, and salt.
  • In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
  • Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
  • Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

FOR THE GLAZE:

1/4 cup Real Maple Syrup

1/4 teaspoon Real Vanilla Extract

2 tablespoons Unsalted Butter

1/3 cup Powdered Sugar, plus more if needed

1 tablespoon Heavy Cream

A pinch of Kosher Salt

  • Heat a small skillet over medium/medium-high heat.
  • Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.
  • Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.
  • Once the bubbles have subsided a bit, whisk in the powdered sugar.
  • Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.
  • Drizzle warm icing over cooled cake. Slice and serve!

BROWN SUGAR CRUMB CAKE & MAKING YOUR OWN BROWN SUGAR

BROWN SUGAR CRUMB CAKE

CAKE

1/2 cups flour, sifted

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon sea salt

1 JUMBO egg

1/2 cup milk

1 teaspoon vanilla

  • Preheat oven to 350°.
  • Prepare baking dish with cooking spray and a light flour dusting.
  • Sift together dry ingredients in a mixing bowl.
  • In a large mixing bowl whisk together the milk, egg and vanilla until well blended.
  • Gradually fold the dry ingredients into the wet ingredients JUST until combined. DO NOT OVER MIX!
  • Spread batter into pan.

TOPPING

1 1/4 cup flour, sifted

1 cup packed dark brown sugar**

2 teaspoons cinnamon, sifted

1/2 cup unsalted butter, melted

  • In a medium bowl sift together the dry ingredients.
  • Pour melted butter over dry ingredients and stir gently until crumbs form.
  • Sprinkle the crumbs over the batter.
  • Use a knife to swirl some of the crumb mixture down into the cake.
  • Bake 25-30 minutes or until toothpick comes out clean.
**With the move coming up I’m not replacing food and I was OUT of brown sugar!  Then I remembered I had cut out an article on making your own brown sugar.  I have to say that in the future I may always make my own brown sugar – the flavor was so deep and rich.
HOMEMADE BROWN SUGAR
1 cup granulated sugar
1 tablespoon Grandma’s molasses for light brown sugar
2 tablespoons Grandma’s molasses for dark brown sugar

Combine together in a large mixing bowl starting with a low speed and gradually increasing until well blended.  This can take as long as 10 minutes.

BAKED HAM & SWISS SLIDERS

I wish I could tell you where I saw this recipe, but I can’t.  I did adapt it slightly, but it really makes the perfect football food – quick, easy and tasty.

BAKED HAM & SWISS SLIDERS

12 pack of KING’S Hawaiian rolls

4 slices thick ham, quartered (to fit on rolls)

4 large slices Swiss cheese, quartered (to fit on rolls)

1/3 cup butter

2 teaspoons Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

  • Slice rolls in half and layer pan with bottom halves.*
  • Place a slice of ham and Swiss cheese on each roll.
  • Put the tops on.
  • In a small saucepan melt the butter.
  • Add the Worcestershire sauce and seasonings and blend well.
  • Brush the tops of each roll.
  • Cover with foil and refrigerate over night.
  • Preheat oven to 375°.
  • Bake 15-20 minutes.
  • Serve immediately!  They are best hot.

As an added bonus they are really good as a “club” adding turkey as well to the ham.

*Original recipe called for using a 9×13 pan.  I used my lasagna pan and it worked out very well.

MEATBALL STEW & PARMESAN ONION WEDGES

MEATBALL STEW

1/2 cup white wine

2 tablespoons balsamic vinegar

1 tub KNORR beef gel

3 1/2 cups hot water

1/4 cup WONDRA flour

1 pound small red tomatoes cut into bite size pieces

3 ribs celery, sliced thin

2 cups baby carrots sliced in half lengthwise

1 package frozen pearl onions (thawed)**

1 tablespoon Avocado oil

12 oz. package frozen meatballs

1 package McCormick Au Jus

Himalayan pink salt and Garlic pepper to taste

  • Whisk together the hot water, gel tub, vinegar, Au Jus seasoning and white wine until well blended.
  • Add flour and whisk until lump free and set aside.
  • Heat oil in dutch oven over medium-high heat.
  • Add celery, potatoes, carrots and onions, sauteing until slightly softened (about 8-10 minutes).
  • Add broth mixture and bring to a boil. Reduce heat and simmer 10 minutes.
  • Add meatballs and simmer 15 minutes or until meatballs are heated through.  Broth will thicken as it simmers.

**While the pearl onions look good, I prefer to make this recipe with sweet Maui onions.

PARMESAN ONION WEDGES

2 cups biscuit/baking mix

2/3 cup WHOLE milk

1/2 cup Parmesan cheese

1 small onion, minced

1/2 mayonnaise**

1 teaspoon salad seasoning

  • Preheat oven to 400°.
  • In a small bowl stir biscuit mix and milk together just until moistened.
  • Turn onto a floured surface and knead a few times.
  • Roll out to a 11-12 inch circle and transfer to a pizza pan.
  • Combine the cheese, mayonnaise, onion and salad seasoning. Spread on top of dough.
  • Bake 15-20 minutes or until golden.
  • Serve war.
  • Refrigerate leftovers.

SMOKEY NAVY BEAN SOUP – CROCK POT STYLE

 

The weather has taken a serious turn towards fall.  But, I’m ready!  One of my favorite things about fall is fun food for tailgating or just watching football at home.  This soup recipe is no exception.

Whether you serve it in a bread bowl (which is my favorite way) or just in a bowl, the flavor is smokey, deep and intense – perfect for warming you from the inside out. AND it is super easy in the crock pot!

SMOKEY NAVY BEAN SOUP – CROCK POT STYLE

1 pound navy beans, soaked overnight

1 large onion, chopped

6 cups water

1 KNORR vegetable gel tub

1 large onion, chopped

2-3 cloves garlic, minced

3 ribs celery, sliced

3 carrots, sliced

1 can petite diced tomatoes (I use Chipotle & jalapeno flavored)

1/2 teaspoon dried thyme

salt and pepper to taste (I use 1 t. Himalayan pink salt and 1/4 t. white pepper)

1 ham steak, chopped (about 2 cups)

1/2 pound bacon, crisp and bacon

grated cheese

  • Spray slow cooker with PAM.
  • Drains beans of soaking water and add to slow cooker along with onions, garlic, celery, tomatoes and carrots.
  • Whisk together the water, KNORR gel tub, thyme, salt and pepper until well blended. Add to the slow cooker.
  • Cook on low 4-6 hours.
  • Add ham pieces.
  • Cook another 2-3 hours.
  • Garnish with cheese and bacon before serving.
  • Enjoy!

LEMON CREAM CHICKEN

When I first started blogging it was about home renovations that were forced on us when we bought some investment property. Soon after though I realized that my favorite blogs to read and the women I met were those of the foodie genre. Since then I have made more recipes from the scraps of paper I collected over the years. Some were real duds, but some shone brightly.

Tonight the Lemon Cream Chicken shined the brightest of all recent recipes I’ve tried. So, I’m going to share it with you and hope you enjoy it as much as we did!

Lemon Cream Chicken

LEMON CREAM CHICKEN

1/3 cup WONDRA flour

salt and pepper to taste

4 skinless, boneless chicken breast halves**

3 tablespoons butter

1 KNORR chicken homestyle stock tub

3/4 cup hot water

1 cup whipping cream

Juice of 1 large lemon

1/4 pound fresh mushrooms, sliced

  • Wash and dry chicken pieces.
  • Generously salt and pepper each side.
  • Dredge in the flour, pressing to coat well.
  • In a large skillet, melt butter.
  • Add chicken pieces and brown on each side. Remove chicken and keep warm.
  • Add KNORR stock and hot water, whisking into drippings until well blended.
  • Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.
  • Whisk in the lemon juice and whipping cream until well blended.
  • Reduce heat and add mushrooms cooking about 5 minutes until mushrooms are tender.
  • Simmer to desired consistency.
  • Pour over chicken and mashed potatoes.

**I use thinly sliced chicken steaks which are basically chicken breasts that are sliced at least once and many times 3 times. This helps for portion control and works wonders! Since my last surgery and for medical reasons I’m supposed to eat less each meal and eat more meals. This it happens allows me to try even more recipes as long as I adjust them to feed 2.

SWEET CORN SOUP

Until recently Chilis restaurant had a sweet corn soup that was fantastic!  Then they took it off the menu and I was forced to try and recreate it!  I am very happy with the results. Today I made a grilled turkey and cheese with caramelized redonioons – YUM!

SWEET CORN SOUP
Safflower oil
7 ears sweet white corn, kernels removed
1 large leeks, whites only, chopped
1 small Vidalia onion, chopped
1 tablespoon sugar
2 teaspoons sea salt
1/2 teaspoon white pepper
4 cups chicken broth
1 cup + 2 tablespoons heavy cream
3 tablespoons water
3 tablespoons cornstarch
Juice of 1 lime

  • In a large stock pot saute’ the corn, onion and leeks until translucent. 5 minutes or so.
  • Add sugar and cook a few minutes more.
  • Add stock and bring to a boil.
  • Reduce heat and simmer 45 minutes or so.
  • Add heavy cream and simmer 15 minutes more.
  • Whisk together water and cornstarch until well blended.
  • Add lime juice, salt, pepper and cornstarch mixture until well blended.
  • Puree and strain.
  • Enjoy.

TEX MEX MEATBALL SOUP

It’s cold here and snowing like a banshee so I whipped up some warm (heat and spice) soup to have with some fresh baked beer bread!

TEX MEX MEATBALL SOUP
MEATBALLS
1 1/2 pounds lean ground beef
1/2 pound ground pork
4 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced onion
1 Jumbo Egg
1 cup cooked rice
1 tablespoon bread crumbs
SOUP
2 pounds Roma tomatoes, diced
2 cloves garlic, minced
2 small sprigs of cilantro, minced fine
1/2 small Vidalia onion, diced
1 tablespoon safflower oil
1 teaspoon sea salt
3 cups chicken stock
1 avocado
white cheese or sour cream for garnish

MEATBALLS

  • In a small food processor grind together the garlic, cumin, salt, pepper and onion until well blended.
  • In a large mixing bowl combine the beef, pork, egg, breadcrumbs, rice and seasoning mixture until well blended.
  • Roll into 1 – 1 1/2 inch balls and set aside.

SOUP

  • In a sauce pan heat the oil ad add the onions and garlic. Saute’ until fragrant.
  • Add the tomatoes, cooking for 5 minutes until soft and tender.
  • With a slotted spoon remove the tomatoes to a blender and puree with chicken stock.
  • Return the tomato and chicken stock to the sauce pan and bring to a boil.
  • Reduce to a slow simmer and add the meatballs, cooking for 30 minutes until meatballs are cooked through.
  • To serve, place a few meatballs in each bowl and cover with ladles of soup.
  • Garnish with a sprinkle of white cheese or sour cream.

BEEF TENDERLOIN

Christmas Eve dinner was just the two of us this year so I made a beef tenderloin with sauteed mushrooms and twice baked potatoes. Tonight that left over tenderloin will make some great hot beef sandwiches. YUMMY!

BEEF TENDERLOIN
1 (3 pound) beef tenderloin roast 
1/2 cup soy sauce
1/4 cup Worcestershire sauce

2 cloves garlic, minced
1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

  • Preheat oven to 350 degrees. 
  • Sprinkle garlic on bottom of shallow, glass baking dish and then layer green onions on top. 
  • Place roast on top of onions.
  • Whisk together soy sauce, Worcestershire sauce and butter.
  • Pour over the tenderloin.
  • Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees for medium.
  • Let meat rest for 10 to 15 minutes before slicing

    SEAFOOD CASSEROLE EXTRAODINAIRE

    It’s ALMOST Christmas and Santa Claus is coming to town. If you have kids, or are just a big kid at heart, you can track Santa’s progress as he travels around the world on NORAD.

    Merry Christmas everyone!

    I really intended to stick with this recipe as it was written, really I did! But, as I read it more closely I felt some changes coming on. You know that feeling you get when you realize hubby won’t like ingredient 5 or your son would hate ingredient x, etc… The more I messed with the recipe the further it got from what the intended.

    So here is their recipe as written:


    BLEND IN THE BAYOU
    8 ounces cream cheese
    4 tablespoons butter, divided
    1 large onion, chopped
    2 celery ribs, chopped
    1 large green pepper, chopped
    1 pound cooked medium shrimp, peeled and deveined
    2 – 6 ounce cans crabmeat, drained and flaked
    1 can cream of mushroom soup
    3/4 cup cooked rice, prepared
    4 1/2 ounce jar sliced mushrooms, drained
    1 teaspoon garlic salt
    3/4 teaspoon hot pepper sauce
    1/2 teaspoon cayenne pepper
    3/4 cup shredded cheddar cheese
    1/2 cup crushed butter-flavored crackers
    • In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. Set aside.
    • In a large skillet, saute the onion, celery and green pepper in remaining butter until tender.
    • Stir in the shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture.
    • Transfer to a greased 2 quart baking dish.
    • Combine crackers crumbs and cheese. Sprinkle over top.
    • Bake, uncovered 25 minutes or until bubbly.
    and here is the new recipe as made and enjoyed and savored as the plates were licked clean!














    SEAFOOD CASSEROLE EXTRAODINAIRE

    inspired by Taste of Home’s Blend in the Bayou

    8 ounces cream cheese
    3 tablespoons butter, divided
    1 large bunch green onions, chopped

    4 large mushrooms, chopped 2 cloves garlic, minced

    1 – 8 ounce package crabmeat, chopped & flaked
    2 – 6 ounce cans white albacore tuna, drained and flaked
    1 can cream of celery soup or soup substitute
    3/4 cup cooked rice, prepared
    1 teaspoon sea salt
    1 teaspoon hot pepper sauce
    1/2 teaspoon chili pepper
    3/4 cup shredded cheddar/jack cheese
    1/2 sleeve crushed butter-flavored crackers ( I used Keebler herb and butter)
    • Preheat oven to 350 degrees.
    • In a small saucepan, cook and stir the cream cheese, soup and 2 tablespoons butter over low heat until melted and smooth. Set aside.
    • In a large skillet, saute the onion, mushrooms and garlic in remaining 1 tablespoon butter until tender.
    • Stir in the tuna, crab, soup, rice, mushrooms, salt, pepper sauce, chili powder and cream cheese mixture.
    • Transfer to a greased 2 quart baking dish.
    • Sprinkle crackers over top.
    • Bake, uncovered 25 minutes or until bubbly. 
    • Sprinkle with cheese and bake 5 minutes more.