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Wednesday, December 5, 2012

Cheesy Chicken Chowder

Cheesy Chicken Chowder

This was SO good! I wish I'd thought to snap a photo of it...I'll have to make it sometime soon!

  • 3 Cups water
  • 3 Chicken boullion cubes
  • (or 3 cups of chicken stock)
  • 2 cups diced peeled potaotes
  • 1 cup diced carrots
  • 1/2 diced onion
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup butter or margerine
  • 1/3 cup all-purpose flour
  • 2 Cups milk
  • 2 cups shredded Cheese (or more if you like)
  • 2 cups diced cooked chicken

In a 4 quart saucepan, disolve boullion cubes in the water by boiling. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer 15 minutes or until vegetables are tender.

Meanwhile, melt butter in medium saucepan. Add flour and mix well. Gradually stir in milk. Cook over low heat util slightly thickened. Stir in cheese and cook until melted. Add to broth along with chicken. Cook and stir over low heat until headed through.

Makes 6 to 8 servings.

Note: Try substituting sausage or some other meat for the chicken!

Source: Kathy Vore

Cheese! by Roxanne Ready, Creative Commons Licence

Wednesday, November 28, 2012

Cappuccino Bars

Cappuccino Bars

Ingredients

  • 1 cup (2 sticks) butter, at room temperature
  • 1 cup brown sugar, firmly packed
  • 1 tbsp. instant coffee or espresso powder (not granules)
  • 1 tsp. vanilla extract
  • 2 1/4 cups flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 cups semisweet chocolate chips Glaze
  • 2 tbsp. milk
  • 1 tbsp. butter
  • 3/4 cup powdered sugar
  • 1/4 tsp. cinnamon

Instructions

Preheat the oven to 375° F with the rack at the middle level. Line a 10×15 inch pan (jelly roll pan) with baking parchment or grease lightly.

Cream together the butter, brown sugar, instant coffee, and vanilla. Blend in the flour, baking powder, and salt. Last, stir in the chocolate chips by hand. The mixture will be very crumbly, with barely enough dough to hold together the chocolate chips.

Use your fingers, palms, and heels of your hands to press the dough evenly into the pan. If necessary, cover the dough with wax or parchment paper and use a small rolling pin to flatten the lumps. Bake 5 minutes, rotate the pan, and bake 5 to 10 minutes more or until the edges are just starting to brown (watch carefully). Cool in the pan 5 minutes before spreading with glaze.

Put all the ingredients for the glaze in a small saucepan on medium heat. With a whisk, stir until smooth and barely bubbly. Drizzle the glaze evenly over the bars and smooth out to the edges and corners with a rubber spatula.

Cool until the pan is just warm to the touch and cut into bars with a sharp knife.

Source: webmd.com

Coffee Beans by Amanda, Creative Commons Licence

Wednesday, November 21, 2012

Campfire Roasted Apples

Campfire Roasted Apples

Core an apple, slice into wedges and arrange the slices on aluminum foil.

Sprinkle ground cinnamon over all.

Re-assemble the wedges to form an apple-shape, tuck a pat of butter down into the hole where the apple core used to be, and wrap the apple tightly in the foil.

Place the wrapped apple onto a good bed of coals, or bake in oven at 450°.

Sit impatiently as the apple slices sizzle inside the foil. Check frequently until slices seem to have reached the softness you desire.

Remove from the fire (or the oven), unwrap and enjoy the warm, buttery, cinnamon-appley goodness!

Note: Apples may be peeled or not, depending upon your personal preference.

Source: instructables.com

Sliced Apple III by theilr, Creative Commons Licence

Friday, November 16, 2012

Blackberry Balsamic Vinaigrette

Blackberry Balsamic Vinaigrette

  • 2/3 cup balsamic vinegar
  • 1 cup plus 1/3 cup olive oil
  • 2 cloves minced garlic
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 heaping teaspoon sugar
  • 2 heaping teaspoons blackberry preserves

Mix all together in jar, seal and shake.

Source: plainoldkristi.blogspot.com

Chopped Salad with Blackberry Vinaigrette by VegaTeam, Creative Commons Licence

Wednesday, March 21, 2012

Yogurt Biscuits

Yogurt Biscuits

These biscuits aren’t the typical tender Southern-style biscuit—they’re a little less fluffy, more hearty and virtually fat-free.

Ingredients

  • 1-1/2 cups self-rising flour (plus more for flouring surface)
  • 1 teaspoon salt
  • 1-1/4 cups plain Greek yogurt

Instructions

Preheat oven to 450F. Whisk flour and salt together in a large bowl. Make a hollow in the center. Pour yogurt into center, and stir with a fork or spoon pulling flour into yogurt. Mix until dry ingredients are moistened and the dough forms.

Sprinkle a clean surface with flour. Turn dough out, sprinkle with flour and fold in half. Pat dough until 1/2-inch thick. Flour again if necessary and fold dough in half a second time. Pat dough into a 1/2-inch thick round. Dip a 2-inch biscuit cutter into flour and cut out biscuits without twisting.

Place biscuits close together on a baking sheet. Bake 10 to 14 minutes, until light golden brown. Serve hot.

Recipe adapted from Nathalie Dupree and Cynthia Graubart’s Southern Biscuits (Gibbs Smith, 2011).

Source: www.relish.com

Image provided by Pen Waggener, http://photosbypen.tumblr.com/, Creative Commons License.

Wednesday, March 14, 2012

Almond Honey Crunch

Almond Honey Crunch

This recipe, featuring honey, sliced almonds and corn flakes, is perfect for kids to cook and snack on. These small clusters are fun to eat on their own or with milk or yogurt.

Ingredients

  • 1 cup sliced almonds, lightly toasted
  • 1/4 cup honey
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • 2 1/2 cups corn flakes

Instructions

Combine almonds, honey, butter and salt in a 10-inch sauté pan over medium heat. Stirring constantly, cook until almonds and honey begin to turn amber. Remove from heat and stir in corn flakes. Pour out onto a parchment-lined baking sheet and let cool 5 to 10 minutes. Break into pieces. Store in an airtight container up to 4 days. Makes 3 cups.

Recipe courtesy of the National Honey Board.

Source: www.americanprofile.com

Image provided by Dino Giordano, Creative Commons License.

Saturday, March 3, 2012

Basic Tamale Potpie

Basic Tamale Potpie

Inspired by The Food Gal, WebMD Recipe from Foodily.com, from a recipe published by Gourmet magazine, February 1990.

This is a hearty dish that’s kind of like chili con carne, baked with a thick layer of cheesy cornbread on top. Add a tossed green salad, and it’s one satisfying meal.

Ingredients:

  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds ground turkey
  • A 12-ounce can tomato sauce
  • A 14 1/2-ounce can of chopped tomatoes and their liquid
  • 2 tablespoons tomato paste
  • 10-ounce package frozen corn, thawed or fresh corn kernels

Topping:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 3 tablespoons unsalted butter, melted and cooled
  • 3/4 cup milk
  • 1 large egg, beaten lightly
  • 1/2 cup grated chipotle cheddar cheese

Optional:

  • 3 links cooked andouille sausage, chopped
  • 1 can of pinto beans, rinsed and drained

Spices:

  • 1 tablespoon plus 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 2 teaspoons chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Tabasco plus additional to taste

Instructions

In a large skillet, cook onion and bell pepper in the oil over moderately low heat, stirring, until onion is softened, add turkey, and cook mixture over moderate heat, stirring and breaking up any lumps, until turkey is no longer pink. Stir in tomato sauce, chopped tomatoes and their liquid, tomato paste and corn.

Add optional ingredients and spices if desired: andouille sausage, pinto beans, cumin, allspice, chili powder, Worcestershire sauce, 1 teaspoon Tabasco, and salt and black pepper to taste.

Simmer mixture, stirring occasionally for 30 minutes. If mixture seems dry, add about 1/2 to 3/4 cup water and stir to mix well. Add more Tabasco if needed. Spoon mixture into a large casserole dish. Mixture may be made 1 day ahead in advance and kept, covered, and chilled.

To make topping:

Into a bowl, sift together flour, cornmeal, sugar, and baking powder; add butter, milk, and egg. Stir batter until it is just combined. Stir in cheddar. Drop batter by large spoonfuls around the edge of the casserole.

Bake potpie in middle of preheated 400-degree oven for 10 minutes, then reduce heat to 350 degrees, and bake for 30 minutes more.

Source: webmd.com

Image provided by James, Creative Commons License.

Wednesday, February 22, 2012

Baking With Beer

Baking With Beer

Beer Corn Bread

  • 1 cups yellow corn meal
  • 1 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 1/2 teaspoons baking soda
  • 2 beaten eggs
  • 1/2 cups milk
  • 1/2 cups Shiner beer
  • 1/4 cups cooking oil

In bowl, stir together corn meal, flour, baking powder, salt and soda. Combine eggs, milk, Shiner beer and oil; add to dry ingredients. Mix well. Turn into greased 8 x 8 x 2? baking pan. Bake in 425 degree oven for 15 minutes or until done. Serve warm with molasses or maple syrup if desired. Makes 9 servings.

Beer Biscuits

  • 4 cups biscuit mix
  • 1 tablespoons sugar
  • 1 12-ounce Shiner beer

Mix ingredients with a fork. Pour in a well-greased muffin tin. Bake at 400 degrees for 15 minutes.

Shiner Beer Bread

  • 3 cups self-rising flour
  • 2 tablespoons sugar
  • 1 tablespoons salt
  • 1 egg
  • 1 12-ounce Shiner beer (room temperature)

Preheat oven to 350 degrees. Combine flour, sugar and salt; add beaten egg and Shiner beer. Beat about 17 strokes. (Do not overbeat). Pour into greased 5-1/2 x 9-1/2? bread pan. Bake about one hour, or until done. Cool to slice. Makes one loaf.

From recipes posted by http://www.shiner.com

Image provided by lynnmarie, Creative Commons License.

Baking With Beer

Beer Corn Bread

  • 1 cups yellow corn meal
  • 1 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 1/2 teaspoons baking soda
  • 2 beaten eggs
  • 1/2 cups milk
  • 1/2 cups Shiner beer
  • 1/4 cups cooking oil

In bowl, stir together corn meal, flour, baking powder, salt and soda. Combine eggs, milk, Shiner beer and oil; add to dry ingredients. Mix well. Turn into greased 8 x 8 x 2? baking pan. Bake in 425 degree oven for 15 minutes or until done. Serve warm with molasses or maple syrup if desired. Makes 9 servings.

Beer Biscuits

  • 4 cups biscuit mix
  • 1 tablespoons sugar
  • 1 12-ounce Shiner beer

Mix ingredients with a fork. Pour in a well-greased muffin tin. Bake at 400 degrees for 15 minutes.

Shiner Beer Bread

  • 3 cups self-rising flour
  • 2 tablespoons sugar
  • 1 tablespoons salt
  • 1 egg
  • 1 12-ounce Shiner beer (room temperature)

Preheat oven to 350 degrees. Combine flour, sugar and salt; add beaten egg and Shiner beer. Beat about 17 strokes. (Do not overbeat). Pour into greased 5-1/2 x 9-1/2? bread pan. Bake about one hour, or until done. Cool to slice. Makes one loaf.

From recipes posted by http://www.shiner.com

Image provided by lynnmarie, Creative Commons License.

Wednesday, February 15, 2012

How to Prepare a Kefir Smoothie

How to Prepare a Kefir Smoothie

Kefir is made of milk, cultured by a natural blend of friendly probiotic bacteria and yeast called "kefir grains". Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Kefir grains originated in the mountains of Caucasus (north of Turkey and Iran). They can be purchased at health food stores or online. Kefir milk is easily cultured at home and it makes a fantastic smoothie! This video will demonstrate how to make cultured kefir milk into a delicious, healthy smoothie.

I've put about a tablespoonful of kefir grains in a plastic container, with about a cup or so of whole milk. Set the container on a countertop or on top of your refrigerator. The grains do not need to be refrigerated or kept cool.

The kefir grains and milk can be cultured in any container: plastic, glass or ceramic. Avoid metallic containers or waxed cardboard. The kefir grains create an acidic environment (that's the source of the pleasant sourness!).

Any type of milk will work fine: whole or low-fat, fresh or pasturized.

I prefer to keep my kefir in a glass jar, covered loosely with a cloth.

Let the kefir grains culture the milk overnight or as long as it takes to thicken the milk. I like to have a kefir smoothie as a refreshing treat when I get home after work. I strain out the grains from the thickened milk, refill the container with fresh milk, and let it sit overnight. When I get home the next day from work, the milk is nicely thickened and ready to make another smoothie!

My recipe for a kefir smoothie is simple:

  • 2 cups cultured kefir milk (strain the grains out)
  • Dash of vanilla flavoring
  • 1/4 cup fresh or frozen fruit

Blend all until smooth, pour into a glass and enjoy!

Consider blending a few fresh spinach leaves for a powerful vitamin punch. Add a banana. Or Jello! Go wild!

If you need to be away from home, you can cover the grains with milk and keep it in the refrigerator. The cool temperatures slow the metabolism of the kefir grains, allowing you to be away without having concern for the milk becoming too sour.

Experiment with kefir. The longer you allow it to culture, the thicker and more sour will be the milk. Many people prefer kefir milk more sour.

Let me know your favorite ingredients for a kefir smoothie and I'll post it on my website!

Blessings!

How to Prepare a Kefir Smoothie

Kefir is made of milk, cultured by a natural blend of friendly probiotic bacteria and yeast called "kefir grains". Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Kefir grains originated in the mountains of Caucasus (north of Turkey and Iran). They can be purchased at health food stores or online. Kefir milk is easily cultured at home and it makes a fantastic smoothie! This video will demonstrate how to make cultured kefir milk into a delicious, healthy smoothie.

I've put about a tablespoonful of kefir grains in a plastic container, with about a cup or so of whole milk. Set the container on a countertop or on top of your refrigerator. The grains do not need to be refrigerated or kept cool.

The kefir grains and milk can be cultured in any container: plastic, glass or ceramic. Avoid metallic containers or waxed cardboard. The kefir grains create an acidic environment (that's the source of the pleasant sourness!).

Any type of milk will work fine: whole or low-fat, fresh or pasturized.

I prefer to keep my kefir in a glass jar, covered loosely with a cloth.

Let the kefir grains culture the milk overnight or as long as it takes to thicken the milk. I like to have a kefir smoothie as a refreshing treat when I get home after work. I strain out the grains from the thickened milk, refill the container with fresh milk, and let it sit overnight. When I get home the next day from work, the milk is nicely thickened and ready to make another smoothie!

My recipe for a kefir smoothie is simple:

  • 2 cups cultured kefir milk (strain the grains out)
  • Dash of vanilla flavoring
  • 1/4 cup fresh or frozen fruit

Blend all until smooth, pour into a glass and enjoy!

Consider blending a few fresh spinach leaves for a powerful vitamin punch. Add a banana. Or Jello! Go wild!

If you need to be away from home, you can cover the grains with milk and keep it in the refrigerator. The cool temperatures slow the metabolism of the kefir grains, allowing you to be away without having concern for the milk becoming too sour.

Experiment with kefir. The longer you allow it to culture, the thicker and more sour will be the milk. Many people prefer kefir milk more sour.

Let me know your favorite ingredients for a kefir smoothie and I'll post it on my website!

Blessings!

Wednesday, February 8, 2012

Almond Cookies

Almond Cookies

  • 2-1/2 cups of almonds
  • 1/2 cup of butter
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • Some of your favorite jam

Preheat the oven to 400°F.

With a food processor, process the almonds until they are coarsely ground.

Add the rest of the ingredients to the food processor and process until well combined, scraping down the sides of the processor as needed.

Gently roll dough into walnut-sized balls and place on non-stick cookie sheet, at least two inches apart.

Poke a dimple in the middle of each cookie and fill with about 1 teaspoon of jam.

Bake for 10-12 minutes, or until the sides of the cookies are starting to brown. Makes 15 cookies.

Based upon a recipe by by Kimi Harris of The Nourishing Gourmet

Image provided by healthaliciousness, www.healthaliciousness.com, Creative Commons License