Category Archives: Food

Food

Bloggy Giveaway Carnival

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***Comments are closed, a winner will be announced soon!

So it is time for a giveaway ya’all. For those of you are new, please peruse the blog. Then come back and enter my drawing. I am giving away a Pampered Chef package of goodies. It will include a mini-serving spatula, Quikut Paring Knife and a Season’s Best cookbook. Just comment between now and Sunday February 3rd at noon pst. You need to make sure I have your email in case you win! This drawing is limited to US Residents only.

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Food

Freezer Friday: Pear Bread

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Welcome to Freezer Friday! Due to the fact I have 4 little ones and homeschool, I need all the help I can find. Simply post a recipe that can be made, frozen and then later reheated(thawed, etc) and consumed. Make sure that you include freezing and reheating instructions in your post. Then come here and add you post (not your blog) into Mr. Linky.
Now for some disclaimers:
If it isn’t a recipe, I will delete it.
If it can’t be made ahead, I will delete it.
If you don’t have a family friendly site, I will delete it.
Now onto the food fun!

Pear Bread

I love this fall treat. You can also make this with a firm apple. Due to the fruit it stays extremely moist when frozen. Make sure you let is cool completely before freezing. Then just thaw and slice!

Ingredients
2 c Flour
1/2 tsp Salt
1 tsp Baking Soda
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/4 c Oil
1 c Sugar
2 Eggs
1/4 c Applesauce
1/4 c Sour Cream
1 tsp Vanilla
1 c Fresh Pears, chopped
1 c Nuts, chopped (optional)

Process

Combine flour, salt, baking soda, cinnamon and nutmeg in a small bowl. In large mixer bowl, beat oil and sugar until well blended. Beat eggs, one at a time, then add applesauce, sour cream and vanilla. Add the dry ingredients and stir until moist. Stir in pears and nuts. Spoon into well-greased loaf pan. Bakes at 350 degrees for 40 minutes or until toothpick comes out clean. Cool in pan 10-15 minutes. Cool the rest of the way on the rack. When cooled completely wrap tightly and freeze.

Food

Rocky Road Delight

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This is a great entertaining recipe that I have appropriated from Pampered Chef. The other nice thing is you can use up what ever left over candy bars(mini or full size) you may have around. Including but not limited to Halloween candy and Easter candy though it is recommended you use something with nougat, caramel, nuts or the like. The recipe says to serve with graham crackers but I really like it with miniature pretzels. I also mix up the base early in the day, let it sit on the counter and then put it in right before company comes.

Ingredients

1 1/4 cup milk chocolate or semi-sweet chocolate morsels
1 container (8oz)frozen whipped topping, thawed (aka Cool Whip or knock off)
2 full size bars or 4 mini bars chocolate based candy, roughly chopped
1 cup miniature marshmallows
1/3 cup peanuts, chopped
Pretzels or Graham Crackers to dip

Process:

1. Preheat oven to 375 degrees. Place chocolate morsels and whipped topping in a bowl. Microwave uncovered on high for 1-2 minutes or until melted, stirring every 30 seconds. Then spoon into a small baking dish.
2. Sprinkle coarsely shopped candy bars over the chocolate base. Top with marshmallows then nuts. Bake 8-10 minutes or until marshmallows are lightly toasted.

Food

Dijon Chicken Stew

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So I tried a new recipe from Cooking Light. My version cuts out half the wine. I substituted mustard greens and think we would definitely preferred kale.

Ingredients:
4 tsp Olive Oil, divided
2 cups sliced Leeks
4 Garlic Cloves, minced (I use jarred)
1/2 cup All-Purpose Flour
1 lb Skinless, Boneless Chicken Breast (cut into bite-size pieces)
1/2 lb Skinless, Boneless Chicken Breast (cut into bite-sized pieces)
1/2 tsp Salt, divided
1/2 tsp Pepper, divided
1/2 cup Dry White Wine
3 cups Chicken Broth, divided
1 tbl All-Purpose Flour
1 1/2 cups Water
2 tbl Dijon Mustard
2 cups (1/2 inch) sliced, unpeeled White Potatoes(about 1 lb)
1 bunch Torn Kale (about 5 oz off the stems)

Process:
1. Heat 1 tsp of olive oil in a Dutch oven over medium-high heat. Add sliced leeks to pan and saute for 6 minutes or until golden brown and tender. Add minced garlic and continue until light color is added. Then remove to a bowl.
2. Place flour in a zip top bag and add chicken. Then shake until evenly coated. Heat remaining oil in pan with medium-high heat. Then brown chicken with salt and pepper in 2 separate batches, it should take about 6 minutes. Add browned chicken to bowl with leek mixture.
3. Add wine to pan, scraping pan to loosen browned bits. Combine 1 cup of broth and 1 tbl of flour, stir until smooth. Add broth mixture, remaining broth, 1 1/2 cups water, and mustard to pan and bring to a boil. Stir in chicken mixture, remaining salt and pepper. Cover, reduce heat and simmer for 30 minutes.
4. Stir in potato. Cover and simmer 30 minutes or until potato is tender. Stir in Kale; cover and simmer 10 minute.

Yield: 6 serving (serving size 1 1/2 cups)

Food

Freezer Friday: Individual Quiche

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Welcome to Freezer Friday! Due to the fact I have 4 little ones and homeschool, I need all the help I can find. Simply post a recipe that can be made, frozen and then later reheated(thawed, etc) and consumed. Make sure that you include freezing and reheating instructions in your post. Then come here and add you post (not your blog) into Mr. Linky.
Now for some disclaimers:
If it isn’t a recipe, I will delete it.
If it can’t be made ahead, I will delete it.
If you don’t have a family friendly site, I will delete it.
Now onto the food fun!


Individual Quiche Muffins

These are great. My whole family loves them. Since I have 48 silicone muffin cups , I make either 24 (1 baking sheet) or 48 (2 baking sheets) at once.

Ingredients (per dozen):
16 oz Cottage Cheese
4 Eggs
1/4 cup Milk
1/4 cup Flour
1 tsp Baking Powder
1/4 tsp Salt
2 cups Shredded Cheese (sharp cheddar, Mexican mix, or whatever you have)
10 slices Bacon (I also use sausage or ham)
1/4 cup Onions (optional, I don’t use them)

Assembly Directions:
Process cottage cheese in a food processor until smooth. Don’t skip this step because is helps make the texture. Transfer to large bowl. In medium bowl, beat eggs. Add milk, flour, baking powder and salt to eggs and mix until smooth. Add egg mixture to cottage cheese and mix. Stir in shredded cheese, bacon and onions.

Freezing and Cooking Directions:
Pour mixture into freezer bags to bake later. Or, pour filling into large greased muffin tins or silicone muffin cups (which is what I use). Bake at 375 degrees for 12-15 minutes or until edges are lightly browned. Cool and freeze in small freezer bags for individual servings. Then take out to thaw and pop in the microwave. If I am heating a large amount I just arrange them in a baking dish and heat in a 350 degree oven for 20-30 minutes.

Technorati Tags: Freezer, Friday,, cooking, once, a, month, cooking

Food

Freezer Friday: Sweet Corn Muffins

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Welcome to Freezer Friday! Add your link to your Freezer Friday post (not just the blog). Make sure you include freezing, thawing and reheating instructions.

These are great muffins and you can freeze them! I have used vanilla yogurt when I am out of plain.

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup yellow cornmeal
2 tsp baking powder
1/4 tsp salt
2/3 cup plain/vanilla low/non-fat yogurt
1/4 cup butter, melted
3 tbl milk
1 large egg, beaten

Process:
Preheat oven to 375 degrees. Combine flour, sugar, cornmeal, baking powder and salt in a medium bowl with a whisk. Combine yogurt, butter, milk and egg with a whisk in another bowl. Then add the wet to dry ingredients. Stir just until moist. Then put the mix into muffin tins. Bake for 20 minutes or until toothpick comes out clean. Cool on a wire rack. Makes 12.

Freeze individually and just thaw in the frig!

Food

Chicken, Broccoli and Rice

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So when I haven’t been a good wifey and have a menu set up and it is around dinner time, this is what we throw on the table. If you pull out a bag of made ahead chicken, this will take thawing plus about 10 minutes.

Ingredients:
2 cups diced cooked chicken
1 1/2 cups water
1 can Cream of Chicken Soup
2 cups Broccoli (I use frozen, straight out of the freezer)
2 cups Instant Rice

Process:
In a large skillet, make sure that you chicken is warm and put aside in a bowl. Then mix water and soup together and bring to a boil (now is when you add any seasonings). Turn down and mix in all ingredients remaining. Cover and cook on medium/low for 5 minutes. If you are using frozen broccoli it will take up to another 5 minutes.

That is it!