Monday, October 9, 2017

Cinnamon-Apple Crescent Rolls

My son asked for these for breakfast on his birthday this week.  Since I had to dig out the recipe, I thought I'd share it here.  I kind of made this up myself, based on some recipes I'd read but that had too much sugar for my taste.

Cinnamon-Apple Crescent Rolls

2 cans of refrigerated crescent rolls
2 apples -- sliced
4 Tbsp. of butter -- softened
2 Tbsp. brown sugar
1/2 Tbsp. ground cinnamon

Preheat oven to 350. Combine everything but the rolls in a small bowl and mix until smooth. Separate the dough into triangles like you would for making crescent rolls. Spread a layer of the cinnamon butter on the widest end of each triangle. Place an apple slice on top of the cinnamon butter and roll them up around the apple like you would to make crescent rolls. Place on an ungreased baking sheet and bake 10-15 minutes or until golden.

Wednesday, October 4, 2017

Cuban Pork

When I saw that Cowboy had selected this for one of our recipes this week, I got pretty excited.  I really love this one, and we haven't had it for a while.  It's too hot in the summer to use the Crock Pot much, but now that it's fall, we can use it more without heating up the house all day.

Do please note that the meat is supposed to sit in its marinade overnight in the fridge.  Plan accordingly.

Cuban Pork

1 cup lime juice
1/2 cup water
1/2 cup grapefruit juice
6 cloves garlic -- minced
2 tsp. oregano
1 tsp. salt
1 tsp. cumin
1 tsp. pepper
4 bay leaves
1 boneless pork roast
2 large onions -- sliced
tortillas
salsa
sour cream
guacamole

In a medium bowl, combine juices, water, and spices. With a BBQ fork, pierce meat in several places and set in a large sealable container. Pour marinade over meat and refrigerate overnight. Place onions in bottom of Crock Pot. Top with meat and marinade. Cook on low for 10 to 12 hours. Remove meat to a platter and pull apart, discarding bay leaves. Serve on tortillas with onions from Crock Pot.

Wednesday, September 27, 2017

Chicken and Broccoli Alfredo

Easy and fairly fast -- just takes as long as boiling a pound of pasta!

Chicken and Broccoli Alfredo

1 lb. whole wheat linguine
1/2 lb. frozen chopped broccoli -- thawed
1/4 cup butter
2 cups chicken pieces -- already cooked
2 cans cream of mushroom soup
1 cup milk
1 cup Parmesan cheese
1/2 tsp. pepper 

Cook linguine according to package, adding broccoli during the last four minutes. Meanwhile, melt butter in a large skillet and brown chicken pieces. Add remaining ingredients and heat through. Stir in linguine and broccoli.

Chicken and Asparagus Kabobs

Really more of a spring/early summer recipe, because that's when asparagus is in season, but hey, I'm sharing it anyway.  Asparagus season will come again.

Chicken and Asparagus Kabobs

1 cup rice -- cooked
1 lb. asparagus -- sliced in 1" pieces
1 Tbsp. oil
1/2 tsp. salt

Kabobs:
2 lbs. chicken breast
1/4 cup soy sauce
2 Tbsp. brown sugar
2 Tbsp. water
1 Tbsp. oil
1/4 tsp. ginger

Sauce
1/3 cup mayo
1 Tbsp. sugar 
1 Tbsp. soy sauce 
1/3 cup lite sesame dressing 
1/8 tsp. pepper 

For kabobs: In a seal-able container, mix the soy sauce, brown sugar, water, oil, and ginger. Set aside. Cut the chicken into 1" cubes. Add the chicken to the marinade and toss to coat. Refrigerate for one hour. Thread chicken onto skewers and grill until chicken is done.

For sauce: Mix the sauce ingredients and set aside. 

For asparagus: Toss with 1 Tbsp. oil and salt. Roast at 350 degrees for 20 minutes. Serve over rice with kabobs and sauce.

Tuesday, September 26, 2017

Squash Puree

Cowboy put this recipe out for me to make like three weeks ago.  I kept putting it off because I didn't remember it, and it just didn't look tasty.  Plus, cutting a butternut squash in half is hard. But silly me, it was wonderful.

In fact, it was like eating sunshine.

Squash Puree

1/2 butternut squash
4 Tbsp. butter
1 Tbsp. maple syrup
2 Tbsp. milk
1/8 tsp. salt

Halve a butternut squash lengthwise and scoop out seeds. Set one half aside for another purpose. Place one half cut-side down in a microwavable dish. Cover with plastic wrap. Microwave 8-10 minutes or until done. Cool slightly. Scoop flesh out of peel and combine in a blender with the remaining ingredients. Puree until smooth.

Wednesday, August 30, 2017

Latticework Casserole

Made this tonight for the first time in quite a while, and my kids all asked for seconds.  That basically never happens -- all three of them wanted more!  So I thought it was high time I shared this.  It's something my hubby grew up eating, and really quite easy to make.

Latticework Casserole

1 can cream of potato soup
1 lb. California blend vegetables
2 cups chicken pieces -- already cooked
1 cup shredded Cheddar -- divided
1 1/2 cups French fried onions -- divided
1/2  tsp. seasoning salt
1 cup milk
1 8 oz. package crescent rolls

Combine soup, vegetables, chicken pieces, milk, seasonal, 1/2 cup of cheese, and 3/4 cup of onions in a large bowl. Spoon into a 2-quart casserole. Bake, covered, at 375 degrees for 20 minutes.

Separate crescent rolls into 4 rectangles. Press diagonal seams together and cut each rectangle lengthwise into 3 strips. Place strips on casserole to for a lattice top. Bake, uncovered, for 15 minutes.
Top lattice with onions and cheese. Bake until cheese is melted.

Friday, August 11, 2017

Butter Beans, Italian Sausage, and Chard Stew

Not stew weather yet, but it will be!

Butter Beans, Italian Sausage, and Chard Stew

12 oz. Italian chicken sausage -- sliced
1 Tbsp. oil
1 med. onion -- sliced
2 cloves garlic -- chopped
1 can butter beans -- drained
2 cups chicken broth
1/2 tsp. thyme
1/2 tsp. oregano
1 bunch Swiss chard
2 Tbsp. Balsamic vinegar

Wash Swiss chard, cut off stems, and chop. Set aside. In a large skillet, sauté sausage, onions, and garlic in oil. Add beans, chicken broth, and spices. Bring to boiling and simmer for five minutes. Add Swiss chard, cover, and cook for three minutes until wilted. Stir in vinegar.