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.

Chicken ala King

One of the first "real" recipes I remember making as a newlywed!

Chicken ala King

6 Tbsp. butter
1/2 cup green pepper
1 can mushrooms
1/2 cup flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 cups milk
1 1/4 cups chicken bouillon
2 cups chicken pieces -- already cooked
8 pieces toast

 Melt butter in a 3-quart saucepan over medium-high heat. Cook green pepper and mushrooms in butter, stirring occasionally, until pepper is crisp-tender. Stir in flour, salt, and pepper. Cook on medium, stirring constantly, until bubbly. Stir in milk and bouillon. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in chicken and cook until hot. Serve on toast.

Monday, July 31, 2017

Cheesy Spinach Grits with Eggs

This makes one serving.  ONE SERVING.  Adjust as necessary to feed however many people you're feeding.  

Cheesy Spinach Grits with Eggs

For ONE serving, you need:

1 tsp. oil
1 Tbsp. onion -- minced
3/4 cup baby spinach
1/3 cup water
1/3 cup milk
1 packet instant grits
1/2 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
1/4 cup shredded Cheddar
1 egg -- beaten
1 strip bacon -- cooked and crumbled

Sauté onions and spinach in oil until onions are translucent and spinach has wilted. Add milk and water and bring to a boil. Slowly stir in grits and simmer until thickened. Add garlic powder, salt, and pepper. Add cheese and stir until melted. Add eggs and stir until eggs are set. Stir in bacon.

Cheesy Mushroom Fish Bake

Another extremely easy recipe.

Cheesy Mushroom Fish Bake

1 lb. fish fillets -- we usually get swai because our kids like it
1/4  cup Italian Dressing
2 cups sliced fresh mushrooms
1/2  cup shredded Mozzarella

Preheat oven to 400 degrees. Place fillets in a 9x13 pan. Drizzle fish with dressing. Bake for 20 minutes. Drain liquid. Top with mushrooms and cheese. Bake 5 minutes or until done.

Cheesy Broccoli and Tuna

We have been making this recipe for years and years and years.  It's VERY easy, and quite tasty too.

Cheesy Broccoli and Tuna

2 1/2  cups egg noodles
1 can cream of chicken soup
1 can evaporated milk
1 Tbsp. onion flakes
2 cans tuna -- drained
1 can mushrooms -- drained
3 cups Frozen broccoli -- thawed
1 cup shredded Cheddar

Preheat oven to 350 degrees. Blend soup and evaporated milk into a smooth sauce. Stir in onion flakes and mushrooms. Layer one half of noodles, 1 can of tuna, and 1/2 of the broccoli in a 2-quart casserole. Pour in 1/2 of sauce. Repeat layers. Bake uncovered 20 minutes, add cheese, and bake 15 more minutes.

Friday, July 28, 2017

Crunchy Asian Veggie Noodle Salad

You can buy already-spiral-sliced butternut squash at some grocery stores.  It's also called 'veggie noodles.'

Crunchy Asian Veggie Noodle Salad

1 lb. butternut squash -- spiral-sliced
1/2 tsp. salt
1/2 bunch green onions -- chopped
1/4 cup almonds
1 cup soybeans -- cooked
1/4 cup sesame garlic sauce

Sprinkle squash with salt and let stand for 10 minutes. Pat dry with a paper towel. Toss with remaining ingredients.

Cheese and Spinach Calzones

Calzones are pretty easy, but look impressive.  And soooooooo yummy :-9

Cheese and Spinach Calzones

2 cans Jumbo Biscuits
1/2 Tbsp. oil
1/2 cup onions -- chopped
4 cloves garlic -- minced, divided
1 package frozen spinach -- thawed and squeezed dry
2 tsp. Italian seasoning -- divided
1 Egg
15 oz. carton Ricotta cheese
1 cup chredded Mozzarella
1/4 cup Parmesan cheese
1 16 oz. can tomato sauce

In a medium saucepan, cook onions and half of garlic in oil. Stir in spinach and 1 tsp. of Italian seasoning. In a medium bowl, beat egg and stir in cheeses. Spread the biscuits into 6" circles. Spoon 1/16th of both spinach and cheese mix into the center of the circles. Fold in half and pinch edges to seal. Place on two greased, foil-lined cookie sheets. Bake at 350 degrees for 20 minutes. Meanwhile, stir remaining garlic and Italian seasoning into the tomato sauce in a small saucepan. Heat through.

Change Your Tuna Melts

So very much not boring.

Change Your Tuna Melts

1/2  cup celery -- sliced thin
1/2 cup onion -- minced
1 1/2 cups shredded Cheddar
3/4 cup cottage cheese
3 cans tuna -- drained
1 Tbsp. Oil
1/4 cup mayo
1 Tbsp. lemon juice
6 English muffins -- split

Saute celery and onion in oil. Add the cheeses, tuna, mayo, and lemon juice to the skillet and heat through. Spread mix over muffin halves and bake on a cookie sheet at 350 degrees for 10 minutes.

Cauliflower Pesto Pasta with Broccoli and Tomatoes

This recipe has a ridiculously long and boring name.  I'm not usually a big fan of pesto, but this is pretty tasty because you add stuff to the pesto, so basil is not the only flavor going on.

Cauliflower Pesto Pasta with Broccoli and Tomatoes

8 oz. frozen cauliflower -- steamed
1/2 Tbsp. lemon juice
1 tsp. salt -- divided
1/4 cup water
1 box shell macaroni -- cooked, reserve 3/4 cup water
2 Tbsp. oil -- divided
12 oz. shrimp -- peeled and deveined
1 pint grape tomatoes
1 lb. frozen broccoli
1 (6.5 oz.) jar pesto
1/4 tsp. pepper
Parmesan

In a blender, combine cauliflower, lemon juice, 1/2 tsp. salt, and 1/4 cup water. Puree until smooth. Set aside. In a large skillet, sauté shrimp in 1 Tbsp. oil until done. Remove from skillet. In remaining oil, sauté tomatoes until they start to burst. Add broccoli, cauliflower, pesto, 1/2 tsp. salt, and pepper. Heat through. Add shrimp and pasta. Serve with Parmesan.

Cauliflower Beef

Tasty stir-fry with a nice mix of textures.

Cauliflower Beef

2 Tbsp. oil
2 cloves garlic -- minced
1/2  cup onion -- chopped
1 1/2 tsp. salt
1/2 tsp. pepper
6 oz. sugar snap pea pods
1/2 medium cauliflower -- cut into florets
1 cup chicken bouillon
1 Tbsp. cornstarch
1 lb. steak -- stir fry cut
1/4 cup soy sauce
3 cups egg noodles -- cooked according to package

Mix cornstarch and soy sauce. Set aside. Heat oil in skillet until very hot but not smoking. Add garlic and cook for 2-3 minutes. Add steak and saute until it loses color. Add onions, salt and pepper. Stir fry for 30 seconds. Add chicken broth, bring to boiling, and gradually add cauliflower. Cook for 3 minutes. Add sugar peas and cook for 5 more minutes. Cauliflower should be tender. Add soy sauce mixture and stir until thickened.  Serve over noodles.

Wednesday, July 26, 2017

Fresh-Squeezed Lemonade

This is seriously the best lemonade I have ever made.  I've tried so many recipes over the years, and none of them ever have satisfied me until this one!  (It's probably all the sugar.)  I found it here on Pinterest and lessened the sugar just a smidge.  You can make half a batch too, and it still tastes great.  That's what I usually do.

Fresh-Squeezed Lemonade

2 cups fresh lemon juice -- squeezed from whole lemons, not out of a bottle!
2 cups sugar
4 cups hot water
8 cups cold water

Mix lemon juice and sugar together in a gallon pitcher.  Add 4 cups of hot water to dissolve the sugar.  Once the sugar is dissolved, fill up the rest of the pitcher with cold water and refrigerate.

Thursday, July 20, 2017

Cashew Chicken

Super quick and easy recipe!  Start the noodles first, then stir-fry everything else while they cook.

Cashew Chicken

1 Tbsp. Oil
2 cups chicken pieces
1 lb. frozen stir-fry veggies
1/2  cup stir-fry sauce
1/3 cup cashew halves
3 cups medium egg noodles -- cook according to package

Heat oil in a large skillet over medium-high. Add chicken and veggies and stir fry 6 minutes. Stir in stir fry sauce and fry 1 min. Serve over noodles and sprinkle with cashews.

Caribbean Pepper Pot Soup

A lovely soup for a chilly fall or winter night.  Not so much for summer, which it is now, but hey, fall will roll in eventually.

Caribbean Pepper Pot Soup

1 Tbsp. oil
1 cup onions -- chopped
3 cloves garlic -- minced
1 jalapeno -- minced (optional)
1/2 tsp. ginger
2 Tbsp. chili powder
2 tsp. celery salt
1 tsp. pepper
1 Tbsp. brown sugar
1 butternut squash -- peeled and chopped
1 can kidney beans -- undrained
2 cans diced tomatoes - undrained
4 cups chicken broth
1 can coconut milk

In a large skillet, sauté onions, garlic, and jalapeno. Remove from heat and stir in ginger, chili powder, celery salt, and pepper. Transfer to slow cooker. Add all but coconut milk. Cover and cook on low 8 hours. Add coconut milk. Cover and cook on high 20 minutes.

Cantaloupe and Chicken Salad

I have no memory of this salad, but we archived the recipe after we made it, so it must have been good.  Since cantaloupe is in season, I think I'll make this again soon!  Maybe when my mother-in-law visits.

Cantaloupe and Chicken Salad

1/4 cup mayonnaise
1/4 cup plain yogurt
1 Tbsp. lemon juice
1 Tbsp. fresh chives
1/4 tsp. salt
5 cups cantaloupe - cut into bite-sized pieces
1 cup grapes -- halved
1 cucumber -- seeded and julienned
2 cups cooked chicken pieces

In a huge bowl, mix mayo and yogurt. Stir in lemon juice, chives, and salt. Toss with remaining ingredients.

Wednesday, July 19, 2017

Zucchini Chicken

Yes, I'm posting a new recipe here.  Try not to faint.

We had this tonight, and I omitted the jalapeno because my kids are wimps AND I wanted to be able to put my contacts in sometime later this year.  It was delicious anyway -- I thought so, and so did Cassian.

Zucchini Chicken


3 Tbsp. lime juice
2 Tbsp. soy sauce
2 cloves garlic -- minced
1 tsp. jalapeno -- minced (optional)
1/2  tsp. lime peel -- grated
1/8 tsp. ginger
2 cups chicken pieces
1 tsp. cornstarch
2 Tbsp. oil
2 medium zucchini -- julienned
1/2 red pepper -- stir-fry cut
1/2 yellow pepper -- stir-fry cut
1/2 tsp. salt
1/2 tsp. pepper

Combine lime juice, soy sauce, garlic, jalapeno, lime peel, and ginger in a large bowl. Add the chicken and toss to coat. Cover and refrigerate 1 hour.

Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add the zucchini, red and yellow peppers, salt, and pepper. Stir-fry until tender-crisp. Remove from skillet. Add 1 Tbsp. oil to skillet. Add chicken mix and stir-fry until cooked through. Return veggies to skillet, cover and cook 3 to 5 minutes until zucchini begins to wilt.