Memories and healthy recipes for your dinner table.
A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to …
I try to be frugal when it comes to shopping for groceries. I shop around for the best deal and lately I have come home with mostly store brand items. However, the few pre-packaged items I refuse to skimp on are cheeses and Balsamic vinegar. …
I was finally able to salvage enough apples to make this apple tart cake. Fruit does not last very long around here. You know the saying, “If you have not used it in a year then toss it?” I can’t remember the last time I used my apple corer/slicer but by sheer luck it went undetected when I was gathering items for the garage sale. The narrow escape ensures it will remain in the drawer for at least another year.
I was really hesitant about the icing. It tasted too bland and too much like powdered sugar. On the cake it seemed to melt away not contributing any extra dimension of flavor. I recommend leaving it off or using another recipe for orange icing.
Source: CookingBread.com
1 1/2 cups bread flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/2 cup sugar
1/2 cup melted butter
1 teaspoon vanilla
5 granny smith apples (peeled, corded and sliced thin )
1 cup powdered sugar
3-4 tablespoons orange juice
Preheat oven to 350 degrees. Grease an 11-inch tart pan with shortening or cooking spray and a little flour.
Sift the flour, baking powder, salt and cinnamon into a small bowl.
In a large bowl beat eggs and sugar until thick, white and satiny. Add the vanilla to the slightly warm melted butter; mix into egg mixture until well blended. Stir in the sliced apples; tossing until completely coated. Fold in the sifted dry ingredients until just incorporated.
Pour into the prepared tart pan and bake for 50-55 minutes. Remove from oven and cool on a wire rack.
Icing:
Mix the powdered sugar and orange juice until well blended. Drizzle over cooled cake.
Food tastes so much better when cooked on a grill. From meats to vegetables and fruits the flavors just burst with excitement. Unfortunately, we do not have a grill, yet. But, we are still able to enjoy typical BBQ fare roasted in the oven or …
I really jumped on the eating fresh band wagon years ago when I spotted Michael Chiarello on the Food Network. His dishes looked amazing. He made making gnocchi and tomato puree look so simple and then I found Chrissy Teigen carrot soup and fell in …
Tonight’s menu called for spaghetti but I really did not feel like spaghetti. A variation of stroganoff with the use of sausage came to mind. I used mild Italian sausage but feel free to pump up the heat with medium or hot sausage. The great thing about cream sauce is there are several ways to go about making it. The first is using a rue of butter, flour and milk, the second is using cream and the third way is a can of cream of soup. Tonight I used a can of cream of mushroom soup plus a half can of milk.
8-10 ounces pasta
1 tbsp olive oil
1 pound Italian sausage, casings removed
1/2 teaspoon red pepper flakes
1 small onion, chopped
3 cloves garlic, minced
1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped
Fresh parsley, chopped
Cook pasta according to package directions; drain.
In a large skillet heat oil over medium heat. Add sausage, stirring occasionally to break up large clumps. Cook until completely browned. Stir in onion, garlic and red pepper, cooking until tender. Stir in tomatoes, soup and milk. Simmer until mixture thickens, 5 minutes.
Stir cooked pasta into sauce and heat through. Sprinkle with parsley.
Variations:
In the place of the cream of mushroom soup and milk use 2 tablespoons butter, 2 tablespoons flour, 1 cup milk and 1/2 tsp salt. Or use 1 1/2 cups cream and 1/2 tsp salt.
Add some chopped carrots or zucchini with the onions.
Add kale or spinach with the tomatoes.
Substitute Bulgar wheat, barley, potatoes or roasted vegetables in place of the pasta.
I love roasted vegetables. The are the most delicious slightly charred and seasoned lightly with kosher salt. You can make them in the oven as stated in this recipe or in a skillet over medium-high heat. I usually use Bulgar wheat for breakfast cereal sort …
This is basically a lighter version of shrimp scampi. The lemon zest adds a fresh twist without becoming too overbearing. I like to use cooked shrimp tossing it in with the pasta and parsley. I do not have to worry about over cooked rubbery shrimp. …
This old time recipe is often referred to as Hawaiian haystacks or Chinese sundaes. Typically a myriad of toppings adorn a heap of white rice nestled on a bed of crunchy chow mein noodles. The result looks impressively close to that of an ice cream sundae particularly when topped with a cherry. I was not thrilled with the sauce, a mixture of cream of chicken soup, 1/2 cup sour cream and 1 cup milk; however it reminded me of a chicken and rice dish my mother-n-law has made on occasion that is really tasty which I decided to post yesterday. Cooking the chicken this way lends the much needed flavor that was missing to the sauce. If calories are a concern try using a rue or white sauce, 2 tablespoons butter and flour plus 1 cup milk, in the place of the soup and sour cream just like the Saucy Chicken version. We rarely ever eat white rice so in the place of rice we use shredded cabbage, Chinese noodles or Bulgar wheat with a little soy sauce. The toppings are endless as well.
4 chicken breasts
1 cup broth
3 cloves garlic, minced
1/4 cup onion, minced
1 can cream of chicken soup
1/2 sour cream
1 cup milk
1 cup uncooked short to medium grain rice
1 bag ready to eat chow mein noodles
Celery, diced
Slivered or chopped almonds
Chopped green onions
Peas
Canned pineapple chunks, drained
Canned mandarin oranges, drained or fresh orange segments
Coconut
Maraschino cherries, drained
Simmer the chicken, broth, garlic and onion until chicken is tender; about 30 minutes.
Meanwhile, cook the rice according to the package directions.
In a small sauce pan heat the milk, soup and sour cream. Shred the chicken. Add the shredded chicken and a little broth to the sauce.
Place the toppings in individual serving bowls. Allow each person to create their own sundae starting with the chow mein noodles then rice and desired toppings.
I was never a fan or lemon meringue or key lime pie, that is until I tasted the key lime pie from the Breakers Hotel in Palm Beach. This pie always reminds me of the picturesque palm trees swaying in the breeze over looking the …
