Category: RECIPES

GARLIC LIME SLOW COOKER CHICKEN

GARLIC LIME SLOW COOKER CHICKEN
8 bone in chicken thighs
½ cup Bragg’s Amino liquids
½ cup chicken broth
1/3 cup lime juice, 4 large limes
1 tablespoon Worcestershire sauce
3-4 cloves garlic, minced
½ teaspoon each FRESH ground sea salt and black pepper

  • Lightly spray slow cooker insert with non-stick cooking spray.
  • Whisk together the remaining ingredients.
  • Pour over chicken pieces.
  • Cover and cook on high 4-6 hours or low 6-8 hours. Watch that chicken does not dry out.

CORN FLAKE HOLLY WREATHS

Christmas is right around the corner so I thought I’d share one of my favorite holiday recipes. My great aunt who I only got to see a couple times a year used to make these every year special for me and I would wait out on the front steps for her arrive just to see them and know they were there. She always made them soooooooooo pretty and perfect!  They are delicious and they are a quick, easy, no bake treat and they’re so pretty to add to the cookie & candy tray selections.

CORN FLAKE HOLLY WREATHS
(these are better when they are made a few days ahead)

30 large marshmallows (or 3 cups mini marshmallows or 1 jar marshmallow cream)
1/2 cup butter
1 teaspoon vanilla
1 teaspoon green food color
3 1/2-4 cups cornflakes
Red Hots or sprinkles for decorating
  • Combine marshmallows, butter, vanilla and food color in top of double boiler.
  • Heat and stir frequently until well blended.
  • Gradually stir in cornflakes until well blended.
  • Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
  • Decorate with red hots.
  • Let cool.
  • If your house is warm – chill in refrigerator until set.

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HONEYMOON SALAD

This recipe stems from my grandmother’s ancient file.  It was not a well written recipe so I’ve “interpreted” it into what I like 😀

HONEYMOON SALAD
2 LARGE (15 ½ ounce) cans crushed pineapple, drained WELL juice reserved**
¼ cup sugar
1 LARGE egg, lightly beaten
2 tablespoons WONDRA flour
pinch of salt
1 cup mini marshmallows, halved
½ cut chopped nuts
1 LARGE banana, diced

  • In a large saucepan whisk together the sugar, egg, flour and salt, until well blended.
  • Add  reserved juice (2 cups), cooking on medium low heat until thick.
  • Fold in fruit pieces, banana pieces, marshmallow and nuts.
  • Chill until cold.
  • Keep refrigerated.

NOTE:

  • I sometimes substitute a LARGE can of mandarin oranges for one of the cans of pineapple.  When I do, I cut the orange segments into 2-3 pieces each.
  • I’ve seen this made with a few Maraschino cherries during the holidays to add color.

TOMATO CHEDDAR DUMPLINGS

TOMATO CHEDDAR DUMPLINGS
SAUCE
2 green onions, minced
1 SMALL stalk celery, finely diced
2 tablespoons avocado oil
2 tablespoons WONDRA flour
2-15 ounce cans diced tomatoes
1 teaspoon sugar
FRESH ground sea salt and black pepper

  • Heat avocado oil in a large skillet.
  • Add onion and celery, sauteing until soft.
  • Add flour, stirring to combine.
  • Add tomatoes and sugar, blending well.
  • Season with salt and pepper, bring to a SLOW boil.
  • Reduce heat and simmer 5 minutes.

DUMPLINGS
1 cup all purpose flour
2 teaspoons baking powder
FRESH ground sea salt and black pepper
2 tablespoons COLD butter, diced
½ cup shredded cheddar cheese
½ cup milk

  • Combine flour, baking powder and salt until well blended.
  • Cut in butter until coarse crumbs form.
  • Add cheese.
  • Stir in milk until JUST moist.
  • Drop by tablespoons into simmering tomato sauce.
  • Cover and simmer, undisturbed, 20 minutes or until toothpick comes out clean.

CLASSIC CLAM CHOWDER

CLASSIC CLAM CHOWDER
2-10 ounce cans BUMBLE BEE whole baby clams
1-8 ounce bottle clam juice
1 cup white wine
3 cups chicken stock
2 tablespoons butter
2 tablespoons WONDRA flour
½ LARGE red onion, diced small
2 stalks celery, diced small
8 slices bacon, chopped small
¼ cup chopped Italian leaf Parsley
FRESH ground sea salt and black pepper, to taste
3 LARGE gold potatoes, peeled and diced
1 ½ cups half-and-half
2 green onions, sliced thin

  • In a large dutch oven, melt butter over medium high heat.
  • Cook bacon until crisp. Remove with a slotted spoon.
  • Add onions, celery and half of Parsley, sauteing until soft.
  • Add flour and blend well.
  • Strain clams, reserving juice.
  • Add clam juices, white wine and chicken stock, blending well.
  • Bring to a LOW SLOW boil. Reduce heat to medium low.
  • Add potatoes and simmer 15-20 minutes until potatoes are fork tender and soup has thickened to desired consistency.
  • Add clams.
  • Stir in half-and-half, simmering 5-10 minutes until clams are heated through.
  • Adjust seasoning to taste.
  • Garnish with reserved Parsley, green onions and bacon.

CREAMY ROASTED RED PEPPER CHICKEN SOUP

CREAMY ROASTED RED PEPPER CHICKEN SOUP
3 pounds small hot house tomatoes
1 red bell pepper
avocado oil
½ red onion
¼ cup chopped parsley
3 cups diced rotisserie chicken
3 tablespoons caramelized balsamic vinegar
FRESH ground sea salt and black pepper
½ cup half and half
1 cup chicken broth
2 tablespoons butter
Crumbled bacon for garnish

  • Halve and seed red pepper.
  • Holding pepper with tongs roast pepper halves over burner flame. Set aside to cool.
  • Small dice the red onion.
  • Small dice the red pepper.
  • Bring a large pot of water to a boil.
  • Fill a large bowl with ice water.
  • Cut an X in the bottom of each tomato.
  • Add tomatoes to boiling water and reduce heat to medium. Cook for 2 minutes or until skins break.
  • Using a slotted spoon immediately transfer tomatoes to ice water.
  • When cool enough to handle, peel the skins off and place tomatoes in a bowl.
  • In a small stock pot heat avocado oil.
  • Add onion, cooking a minute or so to soften.
  • Add red pepper and cook 2-3 minutes until soft and oil is absorbed.
  • Add parsley.
  • Using an immersion blender, cream tomatoes.
  • Add tomatoes to pan, stirring to blend well.
  • Season to taste.
  • Add vinegar and chicken broth, blending well. Cook 5-10 minutes.
  • Add half and half, stirring to blend.
  • Fold in chicken pieces.
  • Add butter, stirring until melted and blended well.

GREEN CHILE CHICKEN COBBLER

This is one of those recipes that I cut out of a magazine and then never got around too, but also kept changing it LOL 😀 before I ever even made it.  When I finally got around to making it EVERYONE loved it!!!

GREEN CHILE CHICKEN COBBLER
TOPPING
1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon sea salt
¼ cup powdered Parmesan cheese
¼ cup FRESH grated Parmesan cheese
3 tablespoons COLD butter, cut into small cubes
scant ½ cup heavy cream

  • Preheat oven to 450°.
  • Line a cookie sheet with a sheet of foil and LIGHTLY spray with non-stick spray.
  • Sift together the flour, baking powder, salt and powdered Parmesan cheese.
  • Cut in butter until coarse crumbs form.
  • Cut in grated Parmesan cheese until well distributed.
  • Crumble mixture into a layer on the foil.
  • Bake 8-10 minutes until light golden brown.
  • Remove from oven and set aside.
  • Reduce heat to 350°.
  • Spray 9×9 baking dish with non-stick cooking spray and set aside.

CASSEROLE
3 ounces Philadelphia cream cheese, softened
½ cup Daisy sour cream
10 ounce can green enchilada sauce
1 can cream of Campbell’s chicken herb soup *
1 LARGE bunch green onions, chopped small
8 ounces chopped green chiles, only slightly drained
3 cups chopped or shredded rotisseries chicken pieces
2 cups grated Mexican cheese combo (pepper jack and cheddar), divided 1 ½ + ½

  • Whisk together the cream cheese and sour cream.
  • Add in enchilada sauce, soup and green chiles blending until well incorporated.
  • Fold in onions and chicken pieces until well distributed.
  • Transfer baking dish.
  • Top with 1 ½ cups of the cheese.
  • Toss the other ½ cup of cheese with the cooled topping mixture and sprinkle on top of baking dish.
  • Bake uncovered 30-40 minutes until heated through and bubbling.

NOTE: Soup Substitute recipe can be found here.

SALTED PEANUT OATMEAL COOKIES another ANTIQUE RECIPE

This is my new GO TO recipe!  SO SO Good!

SALTED PEANUT OATMEAL COOKIES another ANTIQUE RECIPE yields 5 dozen cookies
1 cup sugar
1 cup brown sugar
1 cup shortening (crisco stick) (next time I’ll use half crisco stick, half butter)
3 LARGE eggs (next time I’ll only use 2)
1 teaspoon PURE vanilla
1 ½ cup flour
1 teaspoon baking soda
1 teaspoon baking powder
3 cups oatmeal
1 cup peanuts
¾-1 cup golden raisins
½ cup peanut butter chips

  • Preheat oven 350°.
  • In a small food processor grind the peanuts and set aside.
  • Cream together the shortening and both sugars.
  • Add eggs one at a time and blend well.
  • Add vanilla and mix well.
  • Whisk together the oatmeal, ground peanuts, flour, baking soda and baking powder.
  • Sift flour mixture into wet mixing until blended well.
  • Fold in raisins.
  • Bake 12-15 minutes.

BAVARIAN MEATBALLS ala SLOW COOKER

These meatballs make a GREAT appetizer, are also GREAT on a sandwich or served over rice or pasta. But the most preferred method is with mashed potatoes so there is spot for the YUMMY gravy!

BAVARIAN MEATBALLS ala SLOW COOKER
MEATBALLS
1 pound ground chicken
½ pound ground pork
1 LARGE egg, lightly beaten
½ teaspoon garam masala
2 cloves garlic, minced
½ teaspoon paprika
¼ teaspoon cayenne pepper
FRESH ground sea salt and black pepper

GRAVY
½ cup chopped onion
¼ cup PACKED brown sugar
1 envelope LIPTON onion soup mix
12 ounces beer or ginger ale
2 cups shredded Gruyere cheese (optional – best on sandwiches)

  • Mix everything together until well blended.
  • Form into 1 inch meatballs. It will make about 36.
  • Coat the slow cooker insert with non-stick cooking spray.
  • Place meatballs in the slow cooker.
  • Combine the onions, brown sugar, onion soup mix, and beer. Pour over and around meatballs.
  • Cook on low 3-4 hours until meatballs are cooked through.
  • Serve over rice, pasta or on hoagies*.
  • Top with cheese.

NOTE*: 

  • If serving on hoagies, place split buns on baking sheet, place meatballs on buns and top with cheese. Broil 4-6 inches from heat source for 2-3 minutes until cheese is melted and golden.
  • If making the “LOAF” mix EVERYTHING (except the cheese) together and add 1 cup Panko crumbs.  Press mixture into a 9×13 baking dish and bake at 350 degrees for 45 minutes.  Top with cheese and return to oven for 5 minutes until cheese is melted.

GINGER ALE CHICKEN

GINGER ALE CHICKEN
2 pounds bone in chicken thighs
½ cup avocado oil
FRESH ground sea salt and black pepper
2 teaspoons brown sugar
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon garlic powder
3-6 ounces ginger ale

  • Pour a VERY shallow amount of ginger ale into the bottom of baking dish.
  • Sift together the salt, pepper, brown sugar, paprika, ginger, cinnamon and garlic powder until well blended.
  • Rub chicken thighs with oil.
  • Sprinkle each thigh with spice mixture and place skin side up in a single layer in baking dish.
  • Bake 1 hour.
  • Coat with glaze.
  • Cover with foil and rest 10 minutes.

GLAZE
12 ounces ginger ale
2 tablespoons brown sugar
2 teaspoons grated FRESH ginger
¼ teaspoon FRANK’s original hot sauce

  • Combine all ingredients in a saucepan and bring to a boil over high heat.
  • Reduce heat and simmer 20 minutes or until glaze is reduced to ½ cup.

NOTE:  If serving with mashed potatoes, use a cornstarch slurry on the sauce and you have a GREAT gravy!

SCALLOPED HAM & POTATOES another ANTIQUE RECIPE

I’ve been experimenting with more of my “ANTIQUE” recipes and having GREAT success.  This recipe is also a blank canvas for getting creative.  I had a large jar of pimientos that was opened by accident that I drained and added to the layers.  I was also out of sweet onions so I used shallots and I used the cheese I had on hand which happened to be a garlic pepper cheddar and Gruyere.

SCALLOPED HAM & POTATOES another ANTIQUE RECIPE
5 medium potatoes
1 ham steak*
1 medium sweet Vidalia onion, sliced thin
2 cloves garlic, minced
FRESH ground salt and pepper, to taste
2 tablespoons butter
2 tablespoons WONDRA flour
1 ¼ cups milk, warmed, but not scalded
½ cup grated cheddar
½ cup grated Gruyere cheese
1 teaspoon Paprika

  • Preheat oven 350°.
  • Peel and soak potatoes for one hour.
  • Drain and dry potatoes.
  • Trim ham steak of fat and discard. Cut steak into diced size pieces.
  • Spray baking dish with non-stick baking spray.
  • Arrange one third of the potatoes in the baking dish.
  • Sprinkle with salt and pepper.
  • Top with half of the onions and garlic.
  • Top with half of the ham pieces.

  • Repeat layers, ending with potatoes.
  • Melt the butter in a large saucepan.
  • Stir in the flour and cook, stirring constantly, until the paste cooks and turns golden, about 2 minutes.
  • Add the hot milk, continuing to stir as the sauce thickens. Bring it to a SLOW boil.
  • Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
  • Stir in grated cheddar cheese during the last 2 minutes of cooking, along with the Paprika.
  • Pour over potato and ham layers.
  • Top with Gruyere cheese.
  • Bake one hour until potatoes are tender and cheese is golden.

*NOTE – ham steaks tend to be on the salty side so use salt sparingly until you taste test.  They also tend to be very watery.  If using a packaged ham steak, be sure to “press” excess water from steak before trimming and dicing.

CREAMY CHICKEN & VEGGIES

When I first saw this recipe, the tomatoes are what intrigued me the most and the baby spinach the least, but we tried it anyway.  It was really quite good, except hubby really hated the tomatoes.  Next time we will be using mushrooms instead of tomatoes.  We also had the rice, but will do mashed potatoes next time.  I also used my wok and will add a bunch more veggies like broccoli and snow peas.

CREAMY CHICKEN & VEGGIES
2 teaspoons avocado oil
1 tablespoon butter
1 pound skinless, boneless chicken thighs
FRESH ground sea salt and black pepper, to taste
1 cup cherry tomatoes, halved
½ Vidalia onion, sliced
2 cloves garlic, sliced thin or minced
1 teaspoon minced FRESH thyme
1 ¼ cups chicken broth
2 tablespoons WONDRA flour
1 ½ cup chopped baby spinach
1 SMALL lemon, juiced and zest
Prepared rice, mashed potatoes or pasta

  • Heat oil and butter over medium high heat in a large skillet.
  • GENEROUSLY season chicken pieces with your FRESH ground sea salt and black pepper.
  • Add chicken to skillet searing 4-5 minutes until golden brown before turning.
  • Flip chicken and add tomatoes, onion, garlic and thyme. Cook 3-4 minutes until onion begins to soften.
  • Whisk together the chicken stock and flour. Add to skillet, stirring to mix. Be sure to scrape all the tasty tidbits from the bottom of the skillet. Bring to a SLOW boil until sauce thickens.
  • Add spinach, lemon zest and lemon juice, stirring to mix well.
  • Serve immediately over prepared rice, mashed potatoes or pasta.