RECIPES – Page 271 – Chasing MY Life WHEREVER it Leads ME

TOMATO SPINACH SOUP

TOMATO SPINACH SOUP
1/2 (+/- to taste) pound baby spinach, washed
1/3 bag baby carrots, chopped
2 celery stalks, chopped
1 large sweet onion, chopped
2 teaspoons minced garlic, jar
2 cans diced tomatoes with herbs
1 pound ground beef, browned and drained
1 1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon basil

Toss all ingredients together in slow cooker.
Cover and cook on high 4-5 hours.

TASTE & CREATE ~ One Little Corner of the World & POULET SAUTE AUX HERBES de PROVENCE and SOUPE A L’OIGNON AU FROMAGE

I stumbled upon TATSE & CREATE last month and couldn’t wait to participate this month. I was paired with Katie from One Little Corner of the World. The object is to scour their blog and find an appealing recipe to try. While reading Katie’s blog I ran across her fun group effort to create a Julia Child evening. I’m trying her POULET SAUTE AUX HERBES de PROVENCE and SOUPE A L’OIGNON AU FROMAGE from her post Julia Child, Dinner and friends. Her description of the meal reminded me of the progressive dinners we did as girl scouts – I always loved those meals sooooooooooo much. I also enjoyed Katie’s description of their trials and tribulations as they pain stakingly worked through Julia’s recipes.

Being a foodie I wanted to see the Julie & Julia movie really bad. Hubby took me to see it for my birthday last year. I really enjoyed it, Meryl Strep especially. Meryl played a fantastic Julia. I laughed until I cried.

Meryl Streep as Julia Child in “Julie & Julia”. (Photo~Sony Pictures)

“Fat gives things flavor”–Julia Child.

SOUPE A L’OIGNON AU FROMAGE (French Onion Soup)
6 large onions (about 5 pounds), sliced thin
1/2 stick (1/4 cup) unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1 1/2 quarts beef broth (preferably homemade)
1 cup white wine
twelve 1/2-inch-thick slices of French bread, toasted
3/4 pound coarsely grated Gruyère
8 slices French bread (about 1 inch thick)
**Out of habit I grabbed some garlic which was not in the original recipe, but made a superb addition!

In a large kettle cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until they are golden brown.
Sprinkle the onions with the flour and sugar and cook the mixture, stirring, for 3 minutes.
Add the broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes.
Season the soup with salt and pepper.
Put 2 slices of the toast in each of 6 heated soup bowls, top each toast with 1 tablespoon of the Gruyère, and pour the soup over the toasts.

POULET SAUTE’ AUX HERBES DE PROVENCE
Chicken:
1/2 cup (1 stick) butter
1 3 to 3 1/2-pound chicken, cut into 8 pieces, rinsed, patted dry
1 teaspoon dried thyme or savory
1 teaspoon dried basil
1/4 teaspoon fennel seeds, ground in spice mill or with mortar and pestle
3 unpeeled garlic cloves
2/3 cup dry white wine or 1/2 cup dry white vermouth

Sauce:
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon dry white wine or dry white vermouth
2 to 3 tablespoons butter, cut into 1-inch cubes (optional)
2 tablespoons chopped fresh basil, fresh fennel fronds, or fresh parsley (optional)

For chicken:

Melt butter in large wide pot over medium-high heat.
Working in batches, if necessary, add chicken pieces and cook only until golden, turning occasionally, about 8 minutes per batch.
Transfer chicken breast pieces to plate.
Sprinkle remaining chicken pieces in pot with half each of thyme, basil, and fennel seeds, then salt and pepper.
Add garlic to pot.
Cover pot; reduce heat to medium and cook 8 to 9 minutes.
Sprinkle chicken breasts with remaining thyme, basil, and fennel seeds, then salt and pepper.
Return breast pieces to pot; baste chicken with butter in pot.
Cover and cook until chicken is cooked through, turning and basting occasionally, about 15 minutes.
Transfer to hot platter; cover.
Remove peel from garlic cloves; mash garlic with spoon or fork in same pot.
Add 2/3 cup wine to juices in pot; boil until liquid is reduced to 3/4 cup, occasionally scraping bottom of pan, about 8 minutes.
Pour reduced pan juices into measuring cup and reserve for sauce.

For sauce:

Off heat, whisk egg yolks in heavy small saucepan until beginning to thicken.
Whisk in lemon juice and 1 tablespoon wine.
Gradually whisk reserved pan juices into eggs, 1 teaspoon at a time.
Set sauce over very low heat and whisk constantly until warm and slightly thickened, 3 to 4 minutes.
If desired, whisk in butter, 1 piece at a time.
Remove from heat.
Stir in herbs, if desired.
Season sauce to taste with salt and pepper.
Spoon sauce over chicken and serve.

PEANUT BUTTER FEATHER PANCAKES & HOMEMADE MAPLE SYRUP

Peanut Butter Feather Pancakes
1 cup flour
2 tablespoons sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 large egg
1/3 cup JIF Peanut Butter
1 cup milk
1 tablespoon butter, melted

In a large mixing bowl, sift together the flour, sugar, baking powder and salt.
In a small bowl, beat egg with Jif until blended. Stir in milk and melted butter.
Add all at once to the dry ingredients, beating until blended. Add more milk to thin batter if necessary.
Bake on a hot, lightly greased griddle until bubbles break on the surface. Turn and brown the other side.

Maple Syrup
1 cup white sugar
1 cup light corn syrup
1 cup dark brown sugar, packed
scant 1 cup water
1 teaspoon PURE vanilla extract
2 tablespoons maple extract

Combine all ingredients in a medium saucepan.
Bring to a slow boil.
Simmer gently 5 minutes.
Remove from heat and cool 5 minutes.
Store in refrigerator.

BEEF & BROCCOLI

BEEF & BROCCOLI
1 pound flank or round steak cut into thin strips
3 cups broccoli florets
3/4 cup snap pea pieces
1 Jumbo egg, white only
1 tablespoon cornstarch
1 teaspoon red pepper flakes
2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon sugar
2 teaspoons minced garlic, jar
1 small bunch green onions, thinly sliced
1/2 teaspoon ground ginger
1/2 cup hot water
1/2 teaspoon Better than Beef Bouillon

Slice meat into thin strips.
Whisk together the egg white and cornstarch.
Pour over meat and toss to coat well.
Marinate in the refrigerator for an hour or so before preparing the meal.

Heat sesame oil in a large skillet or wok.
Saute’ broccoli pieces for several minutes until crisp, but tender and then add garlic and onion slices.
Remove with a slotted spoon and add more oil if necessary.
Stir fry meat pieces for several minutes until cooked through.
Whisk together the hot water, bouillon, soy sauce, sugar, ginger and red pepper flakes until well blended.
Add broth mixture and bring to a boil. Reduce heat and simmer until glaze forms/
Add vegetables back in and heat through.

CHEESEBURGER CUPS

CHEESEBURGER CUPS
1 pound ground beef
1 small bunch green onions, finely chopped
1/2 cup ketchup
1 teaspoon liquid smoke
2 tablespoons brown sugar
1 1/2 teaspoon Worcestershire sauce
12 ounce tube buttermilk biscuits
12 2×2 slices of sharp cheddar cheese

Preheat oven to 400 degrees.
In a large skillet brown ground beef and green onions.
Drain off fat.
Stir in ketchup, mustard, brown sugar and Worcestershire sauce. Set aside.
Grease a each cup of a muffin tin.
Press a biscuit into each muffin hole and upp the sides.
Spoon beef mixture into each cup.
Top with a slice of cheese.
Bake 14-16 minutes or until golden brown and done.

BLACK & BLUE COBBLER

BLACK & BLUE COBBLER BOWLS
1 cup blackberries
1 cup blueberries
1 cup whole milk
1 cup self-rising flour*
1/2 cup butter + 2 tablespoons, both melted separately
3/4 cup fine sugar
1/4 cup packed brown sugar

Mix together the fine sugar and flour.
Whisk in the milk.
Whisk in 1/2 cup melted butter.
Pour into well greased bowls.
Distribute berries evenly on top of batter.
Mix 2 tablespoons melted butter with brown sugar until crumbly.
Sprinkle on tops.
Bake 45-60 minutes until golden and toothpick comes out clean.

*If you prefer a heavier crust, use bisquick

GRANDMA’S BLUEBERRY STREUSEL COFFEECAKE

GRANDMA’S STREUSEL COFFEECAKE
2 + 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 + 1/4 teaspoon salt
1/4 + 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 + 2/3 cups sugar
1/2 cup packed brown sugar
1 teaspoon grated orange peel
6 + 6 tablespoons butter, room temperature
2 JUMBO eggs, room temperature
1 teaspoon pure vanilla
1/2 cup milk
1 teaspoon vinegar
1/2 cup finely chopped walnuts
2 cups blueberries

Preheat oven to 350 degrees.
Sift together the 2 cups flour, 1/4 teaspoon salt, 2/3 cup sugar, baking powder, baking soda, 1/4 teaspoon cinnamon, nutmeg and orange peel in a large mixing bowl.
Whisk together the eggs, 6 tablespoons butter, buttermilk and vanilla.
Gently fold in the blueberries.
Pour liquid mix into flour mixture and beat until smooth with a hand mixer.
Pour into a prepared 9×9 pan.
In a small food processor process all the remaining ingredients except the walnuts until smooth.
Using your hands form small flat pancakes with the mixture and scatter over cake batter until well covered.
Poke a few holes down into the cake for the streusel to run into or run a knife through creating a swirl.
Scatter walnuts evenly over top.
Bake 1 hour.
Serve warm with a dab of butter melting on top of each piece.

JELL-O TRICKS

I think most everyone knows this trick by now, but it always amazes me how much better it makes a bowl of Jell-O so I thought it was worth mentioning again. Around our house we always put canned fruit (peaches or pears usually) in the Jell-O for a little bit of extra UMPH! When you drain those canned fruits, use a sieve and drain them into the measuring cup for the cold water first. Then just add enough water to bring the level to where you need it. I usually get about 1 1/4 cup of fruit juice. Doing this will make for a better, more substantial flavor to any Jell-O. Just after I pour in the Jell-o I use a small salad fork to stir up the fruit in each bowl. The fruit is usually well distributed in the Jell-O. We also don’t like the film that forms on the top. And I hated trying to stack all the bowls in the refrigerator, so I started using my Pampered Chef prep bowls for making Jell-O. Once you’ve made it, put the lids on and you can easily stack them in the frig. If I keep this made, we both tend to eat this at night when the munchies strike and stay away from the chips and ice cream.

CHEESECAKE APPLE CRISP

Hi, Tamy here filling in for Save Room for Desserts.
Don’t forget to add your link on the sidebar!

CHEESECAKE APPLE CRISP

CRISP
2-3 large Granny Smith apples (4 Cups chopped)

1/2 cup brown sugar

1 tablespoon flour

1/2 cup milk

1/4 cup apple juice

TOPPING
2/3 cup flour

1/2 cup old fashioned oatmeal

1/4 cup sugar

2 teaspoons cinnamon

1/2 cup butter, melted
1 small box cheesecake flavored instant pudding

Preheat oven to 350°.
In a large mixing bowl combine all CRISP ingredients and mix well. Pour into an un-greased stoneware pan.
In a mixing bowl combine the topping ingredients and mix until crumbly.
Sprinkle topping over apple mixture.
Bake 45-60 minutes or until apples are tender and topping is crisp and golden.
Serve warm with a scoop of French vanilla ice cream.

BREAKFAST CASSEROLE & OVEN HASH BROWNS

On Sunday mornings we try to have a nice brunch together, but there always seems to be time constraints. This weekend we tried Ree’s Sleepin’ In Omelette and my hash browns and boy was it yummy together. I halved both recipes and we still had lots of leftovers. Hubby did miss meat though and asked me our regular family favorite next week.

OUR NORMAL FAMILY BREAKFAST CASSEROLE*

1 cup diced ham OR crumbled sausage OR a combo of both
1 cup milk
1 cup shredded cheddar cheese OR jack and cheddar combo
1/2 can cream of mushroom soup
4 slices thick sourdough bread
4 Jumbo eggs
celery salt and white pepper to taste
PURE

Spray the bottom of an 8×8 or 9×9 baking dish
Cook meat of choice and layer on bottom of baking dish
Layer bread in a single layer over the meat
Whisk together the soup, milk, eggs, salt and pepper
Pour evenly over bread
Top with the cheese
Bake at 350 degrees for 45 minutes (covered with foil for the first 30 minutes)

*This can be made ahead and left to chill 24 hours before baking – in fact it usually tastes better that way.

OVEN HASH BROWNS

2 large Russet potatoes*, scrubbed clean
1 bunch green onions, minced fine
1 large apple, peeled, cored and minced (optional)
4 tablespoons butter, melted
Celery salt and white pepper

Grate the potatoes with a cheese grater
Spin dry the potatoes and apple pieces in a salad spinner or if you don’t have one use a flour sack cheesecloth and squeeze them dry
Toss the potatoes with the melted butter
Generously sprinkle with the celery salt and white pepper
Bake on large cookie sheet until crisp**

*you can cheat & use frozen Oreida hash browns, but be sure to thaw & drain off moisture
**If they are stubborn, I put them under the broiler for a couple of minutes to brown.

DECADENT CHOCOLATE BROWNIES

DECADENT CHOCOLATE BROWNIES (make 4 ramekins)
2 Tablespoons butter + 1 Tablespoon butter
1 ounce Baker’s Bittersweet Chocolate
1 ounce Baker’s Semi-Sweet Chocolate
1 1/4 ounce Baker’s sweet German chocolate
1 Tablespoon + 1 teaspoon flour
1/8 scant teaspoon baking powder
1/8 scant teaspoon salt
1 egg
1/4 cup sugar

Melt 2 tablespoons butter in microwave safe ramekin for 30 seconds, add the bittersweet & semi-sweet chocolate and microwave in 30 second increments until you can stir it smooth. Set aside to cool slightly.
Sift together the flour, salt and baking powder.
Mix together the egg and sugar and beat on high with a hand mixer until slightly thick and turns a dull yellow. Lower speed and add chocolate mixture to egg mixture.
By hand stir in the flour mixture until consistent in color.
Spoon into ramekins and bake on cookie sheet for 25 minutes or until centers are set.
Just after you put these in, prepare the topping.
Melt the other tablespoon of butter and then add the German sweet chocolate and melt until you can stir smooth.
Just after the brownies come out of the oven, pour the topping over.

Simple Saturday – Hasselback Potatoes

Welcome to Simple Saturday!

Today I have a fun simple side for you …

Hasselback Potatoes

Scrub baking potatoes

Stick metal skewers through the bottoms lengthwise
(so you won’t accidentally cut all the way through the potato)

Cut thin slices all the way along the potatoes

Rub with olive oil

Slather tops with butter, minced garlic, and parsley
(I don’t think the original version had garlic – I’m Italian, everything has garlic!)

Bake just as you would a baked potato

Wouldn’t these look pretty next to a nice steak and some greens?
Eat and enjoy!

Visit me over at Seaside Simplicity for more simple recipes.

Have a great weekend!

Category: RECIPES