Category: MISC

SUMMER APPLE COLESLAW

I love coleslaw. And I love to combine different flavors to make new salads!  I am more of a celery and cucumber fan in salads.  The husband and my brother both prefer green pepper. So I made this for them. They put up with me putting beans into almost every meal so I can certainly cave and put green pepper into their coleslaw. It admit, it was good. 
We ate this salad with the most delicious grilled cheese sandwiches with a caramelized red onion jam.  It was an excellent meal.
I’ve actually made this a couple times as everyone loved it and it is an easy summer side dish.

Apple Coleslaw
4 cups coleslaw mix
1 green pepper, chopped
2 apples, chopped
1 – 8 oz. Yoplait french vanilla yogurt, light
2 tablespoons mayonnaise, light
2 teaspoon lemon juice
1/4 teaspoon dill weed
Salt and pepper

Combine coleslaw, pepper and apples.  In a small bowl, combine yogurt, mayo, lemon juice, dill, salt and pepper. Mix and add to coleslaw.  Mix and serve.

Total calories = 467 calories
4 servings = 117 calories per serving

Grilled Cheese with Red Onion Jam + Apple Coleslaw = 515 calorie dinner

Just in time for summer, Motor Oil Chicken

We have been busy here, getting the garage re-organized to bring in an upright freezer. I am happier about this than you might imagine. No more lost food. I know it seems silly, but someone in this household can only place new food on top of old food. And then the food is lost, not like lost in space, but lost to ruin. The small chest freezer can now be used to store large purchased items like, rice, flour etc until it is opened and put into the pantry.
Tonight for dinner, we had marinated chicken thighs. With a funny name, they sure tasted good though! This comes from The Friday Friends, and we will make this again. I also think this would be great for ribs too. You can make the sauce up and “mop” your meat with it and serve some on the side. Or reduce the vinegar and marinade your meat of choice until dinner time and then get grilling!

Motor Oil Chicken adapted from: The Friday Friends

1/2 cup white vinegar – I used cider vinegar
1/2 cup vegetable oil
1/4 cup water
4 cloves garlic, crushed
3 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce –  I will increase this in future batches
1/2 teaspoons ground mustard seed
salt and fresh ground pepper, to taste
1-2 pounds chicken
Combine all marinade ingredients, add chicken (or ribs!) and marinate until dinner time, about 4-6 hours. You may let the meat marinate longer, however the longer it is in the marinade the stronger the vinegar taste will be. 
Remove meat from marinade, broil or gill until done. 
 (it is not pretty, but this is where the flavor is!)

Serves 4-6

I hope you enjoy this as much as we did!

For more great recipes, stop by Moms Sunday Cafe!

COCOA FUDGE CAKE

COCOA FUDGE CAKE

1 cup sugar
2 cups flour
1 stick butter
1 cup water
3 tablespoons cocoa
1/2 cup milk
2 teaspoons vanilla
1 teaspoons baking soda
2 eggs, beaten

  • Set oven to 350 degrees, and grease your cake pan. Kat used a silicon Bundt pan, but the original recipe calls for a 9″x13″ tin.  I decided to also use a Bundt pan.
  • Sift the flour and sugar together into a large bowl. Set aside.
  • In a separate mixing bowl, mix the milk, vanilla, baking soda and eggs. Set aside.
  • Bring the butter, water and cocoa to a boil over medium heat. 
  • When done boiling gradually pour into the flour/sugar mixture and stir to combine. 
  • Follow this with the milk mixture and fold all ingredients together.
  • Pour into your prepared pan and bake for 30 minutes. Because this is a fudge cake – you don’t want the center to be cooked all the way through, but the outside should be firm enough to hold its own when removed from the pan. Joanne Fluke suggests this should take 20-25 minutes.
  • Best served warm, and reheats brilliantly.  Enjoy!

CHICKEN PUFFS

I’m not quite sure where I originally found this recipe, but we fell in love with it and it makes a wonderful presentation for company.  The pictures are from when I originally made it with whole chicken breasts, but I have since changed it to using bite sized pieces.  Using chicken tenders works best.  It bakes better and is much easier to eat!
CHICKEN PUFFS
2 pounds boneless, skinless chicken breasts or tenders
4 Pepperidge farm puff pastry sheets, defrosted
4 ounces cream cheese
1/2 pound bacon, cut into quarters
1 bunch green onions, chopped
1 handful flat leaf parsley
sea salt and white pepper to taste
1 large egg, beaten
PURE
  • Preheat oven to 400 degrees.
  • Add cream cheese, green onions, parsley, salt and pepper to a small food processor and process until well blended.  Set aside.
  • Cook bacon until crisp.  Drain on paper towels.
  • Cut chicken into bite size pieces.
  • In a large bowl, toss chicken pieces with cream cheese mixture until well coated.
  • On a large jelly roll pan that has been sprayed with PURE, lay out your puff pastry pieces and seal any stray seams.
  • Divide chicken evenly among the 4 sheets.
  • Top evenly with the bacon.
  • Pull up all four corners and give them a little twist in the center.
  • Brush with beaten egg.
  • Bake 30 minutes until golden brown.
  • Serve immediately.

CHICKEN PUFFS

Tamy here filling in for April.  I’m not quite sure where I originally found this recipe, but we fell in love with it and it makes a wonderful presentation for company.  The pictures are from when I originally made it with whole chicken breasts, but I have since changed it to using bite sized pieces.  Using chicken tenders works best.  It bakes better and is much easier to eat!
CHICKEN PUFFS
2 pounds boneless, skinless chicken breasts or tenders
4 Pepperidge farm puff pastry sheets, defrosted
4 ounces cream cheese
1/2 pound bacon, cut into quarters
1 bunch green onions, chopped
1 handful flat leaf parsley
sea salt and white pepper to taste
1 large egg, beaten
PURE
  • Preheat oven to 400 degrees.
  • Add cream cheese, green onions, parsley, salt and pepper to a small food processor and process until well blended.  Set aside.
  • Cook bacon until crisp.  Drain on paper towels.
  • Cut chicken into bite size pieces.
  • In a large bowl, toss chicken pieces with cream cheese mixture until well coated.
  • On a large jelly roll pan that has been sprayed with PURE, lay out your puff pastry pieces and seal any stray seams.
  • Divide chicken evenly among the 4 sheets.
  • Top evenly with the bacon.
  • Pull up all four corners and give them a little twist in the center.
  • Brush with beaten egg.
  • Bake 30 minutes until golden brown.
  • Serve immediately.

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie
  DATE BREAKFAST LUNCH DINNER
Monday 7/25 CEREAL SANDWICHES Recipe Experiment Night
Tuesday 7/26 TOAST LEFTOVERS TOASTED ONION SALISBURY SLIDERS
Wednesday 7/27 YOGURT OUT ARROZ CON POLLO
Thursday 7/28 FRUIT CHEESE & FRUIT TWISTED PEPPER STEAK
Friday 7/29 OATMEAL C.O.R.N. FRENCH ONION CHICKEN
Saturday 7/30 GERMAN PANCAKE leftovers MANDARIN CHICKEN & NOODLES
Sunday 7/31 SAUSAGE SPINCAH BAKE OUT CHICKEN FLAUTAS

Fire Day Friday: Grilled Chicken Sandwich with Manchalapeno sauce

Never heard of Manchapeno sauce before?

Me either until I made it up the other day when I made up this summery grilled chicken sandwich inspired by the Kentucky Hot Brown. Manchapeno sauce is a white sauce powered by a fire roasted jalapeno pepper and the salty nutty taste of manchego cheese.

The result was decadent. If it wasn’t for the sound of the crispy bacon as I bit into this, I think I would have been able to hear my taste buds sing.
Open Faced Grilled Chicken Sandwich with Manchapeno Sauce
3 large chicken thighs, boneless, skinless
Chicken Rub (see recipe)
3 sliced Italian bread
2 ea roma tomatoes, sliced in 1/4” pieces
6 slices bacon, cooked
Manchapeno Sauce (see recipe)
NMT Basic Chicken Rub
½ tsp kosher salt
¼ tsp black pepper
¼ tsp garlic powder
¼ tsp paprika
¼ tsp turbinado sugar
Manchapeno Sauce
1 Tbsp butter, unsalted
1 clove garlic, minced
1 Tbsp flour, all purpose
1 cup milk
1 cup manchego cheese
¼ tsp pepper
¼ tsp salt
1 jalapeno (red if possible), fire roasted, peeled and seeded
2 Tbsp parsley, finely diced
Season chicken with the chicken rub. Feel free to substitute a purchased chicken rub if you have it on hand.
Make the “manchapeno sauce”. Melt the butter and saute garlic over medium heat for 1-2 minutes. Add the flour and stir until well blended in (2-3 minutes), starting to form a roux.
Add in the milk and lightly simmer for 5-6 minutes. Stir in the cheese in small batches until all blended. Stir in the salt, pepper, jalapeno, and parsley. Keep warm on low, stirring occasionally.
Grill chicken over direct heat at 400f for 4 minutes. Flip can cook another 4 minutes.
Boneless thighs are thin and cook quick, keep an eye on them.
Flip again and cook 1-2 minutes. Flip last time and cook 1-2 minutes until chicken is an internal temp of 160f.
Toast both sides of the bread over the flames. 
Top each piece of bread with a piece of chicken, slices of tomato, and 2 slices of bacon. Then ladle the sauce over the sandwich and serve immediately.
Note: I used a red jalapeno from our front yard. Fire roasting the pepper gives it a smokiness like a “quickie chipotle”. Feel free to use a regular jalapeno or any other fire roasted chili. If you don’t like heat, you could use a roasted red bell pepper instead.

POLLO DIABLO CASSEROLE

Sorry for the lousy picture, but dinner was over and it was already in the tupperware on the way to the fridge before I remembered to take it.  While the picture is only so-so, the casserole was AWESOME!

POLLO DIABLO CASSEROLE
1 1/2 pounds boneless chicken breasts, cut into 1 inch strips
1 pound lean hamburger, browned and drained
6 cups grated potatoes
1 bunch green onions, thinly sliced
scant 1/2 cup Frank’s buffalo hot sauce
1 cup ranch dressing
1/2 cup shredded Parmesan cheese
1/2 cup shredded Colby cheese
3 tablespoons butter
3 tablespoons flour
1 cup milk
1/2 cup Italian bread crumbs
PURE

  • Preheat oven to 350 degrees.
  • Spray 13×9 inch baking dish with PURE.
  • In a medium bowl, toss chicken strips and ground beef  with the buffalo sauce until well coated. Set bowl aside to be used again.  Do NOT rinse.
  • Layer chicken and ALL the sauce into the bottom of the baking dish.
  • In a small saucepan melt butter. Whisk in flour until well blended.  Gradually add milk until well incorporated and begins to thicken.  Remove from heat.
  • In the same bowl, stir together the potatoes, onions, dressing, 1/2 of each cheese and soup mixture until well blended.  Spread over the meat mixture.
  • Sprinkle the panko crumbs and then remaining cheeses over top evenly.
  • Cover with foil. Bake for 30 minutes.
  • Remove the foil and bake another 30 minutes until potatoes are tender an d chicken is cooked through.

CHICKEN & RICE Healthy Meals

Chicken and Rice
This is possibly the simplest recipe ever – only 5 ingredients!  But when I made it, you would have thought I spent hours in the kitchen slaving over a hot stove the way my son and husband raved over it.  Crazy, huh?

You need…

3 boneless chicken breasts

1 cup uncooked rice
1 tablespoon butter
2 cups water
1 can 98% fat free cream of mushroom soup
I don’t like to follow any of the recipes I have tried over the years where you cook the chicken and rice in the oven at the same time.  The rice never gets as soft and fluffy as I like it, and the chicken tends to dry out.  So, I do mine separately then combine them in a casserole dish.
Cook the chicken breasts in baking pan.  To keep them moist, put water in the pan, enough to cover the bottom at least 1/4 inch.  Season any way you like.  I use garlic salt.  Bake at 375 degrees for about 45 minutes depending on the thickness of the chicken.
Cook the rice on the stove top.  I use Adolphus brand.  Put two cups of water, 1 cup uncooked rice, 1 Tablespoon of butter or margarine, and  little salt in a saucepan over high heat.  Bring to a vigorous boil.  Stir.  Turn to lowest setting, cover, and cook for 20 minutes.
Cut the chicken into bite size chunks.  Combine chicken, cooked rice, and soup in a casserole dish.  Stir well.  Cook for 20-30 minutes in oven at 350 degrees.  Serve with green beans or another vegetable for a tasty, healthy meal.

(If divided into five servings, each serving has only 264 calories and 2.5 grams of fat.  Amazing!)

RUSTIC STRAWBERRY CREAM CHEESE PIE

RUSTIC STRAWBERRY CREAM CHEESE PIE
1 package Pillsbury pie dough (or homemade if you have time)
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

  • In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
  • Fit crust into pie plate, prick bottom in a couple places with fork tines and bake 5 minutes at 400 degrees.
  • In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
  • Pour into pie plate and bake cream cheese mixture 15 minutes until slightly thickened. You will need to lay a piece of foil over top for part of the time to prevent crust from burning.
  • Spread over “pizza” rounds.
  • Top with spoonfuls of strawberries.
  • Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

POLLO DIABLO CASSEROLE

Sorry for the lousy picture, but dinner was over and it was already in the tupperware on the way to the fridge before I remembered to take it.  While the picture is only so-so, the casserole was AWESOME!

POLLO DIABLO CASSEROLE
1 1/2 pounds boneless chicken breasts, cut into 1 inch strips
1 pound lean hamburger, browned and drained
6 cups grated potatoes
1 bunch green onions, thinly sliced
scant 1/2 cup Frank’s buffalo hot sauce
1 cup ranch dressing
1/2 cup shredded Parmesan cheese
1/2 cup shredded Colby cheese
3 tablespoons butter
3 tablespoons flour 1 cup milk
1/2 cup Italian bread crumbs
PURE

  • Preheat oven to 350 degrees.
  • Spray 13×9 inch baking dish with PURE.
  • In a medium bowl, toss chicken strips and ground beef  with the buffalo sauce until well coated. Set bowl aside to be used again.  Do NOT rinse.
  • Layer chicken and ALL the sauce into the bottom of the baking dish.
  • In a small saucepan melt butter. Whisk in flour until well blended.  Gradually add milk until well incorporated and begins to thicken.  Remove from heat.
  • In the same bowl, stir together the potatoes, onions, dressing, 1/2 of each cheese and soup mixture until well blended.  Spread over the meat mixture.
  • Sprinkle the panko and then remaining cheeses over top evenly.
  • Cover with foil. Bake for 30 minutes.
  • Remove the foil and bake another 30 minutes until potatoes are tender an d chicken is cooked through.

Fire Day Friday: Grilled Pork Chops with Tzatziki Sauce

I know there are at least a dozen, if not more, blogs out there with recipes for Tzatziki sauce…but this was the first time I had actually made it myself, so I just had to share it with you all!

I took a few of these ideas from Chris at Nibble Me This and Andrea The Kitchen Witch, so I can’t even take real credit for this recipe.

What I did do all by myself was cut my own loin chops.  I found a very large 6 pound piece of boneless pork loin for like $4 the other day and I just couldn’t pass it up.  What it meant, though, was that I was going to have to cut my own chops.  Last time I did that, I ended up with some really extra thin and quite strangely shaped pork chops.  This time… well, it wasn’t perfect, but that’s ok, I’ll just keep practicing 🙂

The pork was cooked perfectly…if I do say so myself.  It had a wonderful mild flavor to it, but what makes this all come together, is definitely the sauce.  As most of you know by now, I do my love sauces.

My recommendation… try this one … you will not be sorry you did!  Oh, and I brined these chops for an hour and a half and then I let them sit in the marinade for another hour and a half.  You can choose to skip the brining part if you want, but, if you have the time, please don’t skip it…  You will thank me in the end, trust me! 

Grilled Pork Chops with Tzatziki Sauce
Adapted from Nibble Me This & Andrea The Kitchen Witch
Printable Recipe 
Ingredients:
4 boneless pork loin chops (thick or thin, whatever your preference though I would go for a thicker cut if you can find it)
For the brine –
3 cups water
2 1/2 Tablespoons kosher salt
2 1/2 Tablespoons granulated sugar
2 teaspoons minced or chopped garlic
1 teaspoon white or black pepper
For the marinade –
3 Tablespoons olive oil
2 Tablespoons lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon Greek Seasoning (optional)
For the tzatziki sauce –
6 oz Greek yogurt
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon dried dill
1 teaspoon olive oil
2 teaspoons red wine vinegar
just over a 1/4 cup chopped English cucumber (you can always add more if you want)

Directions:
Mix the water, salt, sugar, garlic, and pepper together.  Place chops in a resealable bag and pour the brine over it.  Seal and let it sit in the refrigerator for at least 1.5 hours.  Remove from brine and rinse pork thoroughly under cool running water.  Thoroughly rinse out the resealable bag also, and place the pork back inside.  Mix together all the ingredients for the marinade and pour over chops.  Seal and let marinate in the refrigerator another 1.5-2 hours. 

Meanwhile, in a small bowl, mix together the yogurt, garlic powder, salt, and dill.  Add the red wine vinegar and oil and stir to combine.  Stir in the cucumbers.  Cover and refrigerate until ready to use. 

Preheat your grill to 375 degrees F.  Place the pork directly over the fire and grill for 3-6 minutes per side, depending no how thick your chops are, or until the internal temperature registers 145 degrees F.  Remove from grill and allow pork to rest for at least 5 minutes before serving…they will continue to cook while they sit.  Serve with tzatziki sauce and enjoy!