Memories and healthy recipes for your dinner table.
I had a bake off this week in search of an easy yet tasty dinner roll recipe. I eliminated any recipe that called for evaporate or dry milk because dry milk is not a common pantry ingredient and is surprisingly expensive. The decision of which …
Apples and cranberries scream Autumn. Wrap the colorful goodness up in a pastry shell and you have got an apple and cranberry strudel. The warm aroma of cinnamon and apples permeate the house. Take a bite and taste the tart cranberries dancing on your taste …
The kids refer to creamy chicken and apple chili as the “Poison Apple Soup”. The table talk turns to kings and queens and mermaids as they make up stories about a mermaid locked in the tower. When she takes a ‘slurp’ of the soup she instantly falls dead.
Source: Susan Lily Ott
Serves: 8 Cooking Time: 20 Minutes
1/4 cup extra-virgin olive oil
2 pounds chicken tenders, cut into 1/2-inch-thick slices
4 tsp chili powder
2 tsp ground cumin
Salt and pepper
2 apples, cut into 1/2-inch cubes
1 onion, chopped
4 tbsp butter
1/4 cup flour
2 cups chicken broth
3/4 cup milk
Two 15-ounce cans pinto or white beans, rinsed
2 cups shredded monterey jack cheese (about 8 ounces)
Chopped scallions, for serving
In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.
In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.
In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Sprinkle with scallions.
Variations:
-Use chicken sausage in the place of the chicken.
Sweet potatoes were originally cultivated in Mexico and Central and South America. Columbus discovered the sweet potato during one of his voyages to the West Indies. Spain eventually cultivated the potato resulting in a profitable business with France and England. The Portuguese are responsible for …
Ok, so it is May and I am making pumpkin muffins. It seems sad to make that lonely can of pumpkin wait until October. Besides, there was a lovely sour apple in the basket with a slight blush on its cheek. Now, the gorgeous statuesque …
I made this cake for my mother-n-law a few years ago on her birthday. I am not a huge fan of potent orange flavor but this cake won me over. I decorated it with edible flowers but you could also use orange slices or flowers made out of pineapple.
Cake flour is an essential ingredient as with any cake recipe. Cake flour does not have as much gluten which results in a lighter fluffier tender cake. I prefer to make my own using corn starch and all-purpose flour. 1 cup of cake flour = 2 tablespoons corn starch + 3/4 cups all-purpose.
This cake is best eaten the same day it is made.
Source: Cooking Light
3 cups sifted cake flour
1 1/2 tsp baking soda
3/4 tsp salt
9 tbsp butter, softened
2 cups sugar, divided
1 tbsp grated orange rind
1 tbsp vanilla extract
4 large egg whites
1 1/4 cups low fat buttermilk
1 cup fat-free milk
1/2 cup fresh orange juice
1 (12 oz) jar orange marmalade, melted and cooled
1/4 cup low fat sour cream
1 1/2 cup frozen reduced calorie whipped topping, thawed
Preheat oven to 350. Coat 2 (9-inch) round cake pans with cooking spray, line bottoms of the pans with wax paper.
Combine flour, baking soda and salt stirring with a whisk.
Beat butter in a large bowl on medium speed until light and fluffy, about 2 minutes. Gradually add 1 3/4 cups sugar, one tablespoon at a time, beating until well blended. Beat in orange rind and vanilla. Add egg whites, one at a time, beating well after each addition.
Combine buttermilk and milk. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with the flour mixture. Pour batter into prepared pans, sharply tap pans once on counter to remove air bubbles. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 20 minutes on a wire rack, remove from pans, cool completely on wire rack.
Combine orange juice and 1/4 cup sugar, stirring until the sugar dissolves. Pierce the cake layers liberally with a wooden toothpick. Slowly drizzle juice mixture over cake layers. Carefully place 1 layer on a plate, spread with 1/3 cup marmalade. Top with remaining layer, spread remaining marmalade on top of cake. Fold sour cream into whipped topping, spread over sides of cake. Cover and chill at least 2 hours.
It was the beginning of October and I felt I was going to make Halloween without a rush this year. Then all of a sudden it was two days before Halloween and I was in a crunch. If feels like when I fall behind on …
This Thanksgiving we started a Advent Gratitude Turkey. Every night after dinner we each take a paper feather and draw or write something we are grateful for. The kids enjoy looking at the pictures and talking about what they mean. I heard someone say once …