Honey Mustard Chicken Recipes

Honey Mustard Chicken I

Ingredients
1-3-4 lb. chicken cut up
1 stick margarine melted
1/2 cup honey
1/4 cup dijon mustard
salt and pepper to taste (optional)

Preheat oven to 350°. Mix together margarine, honey, mustard, salt, and pepper. Pour over chicken pieces.
Bake uncovered for 60-75 minutes or until nicely browned, basting often.

Honey Mustard Chicken II

Ingredients:

4 to 6 boneless, skinless chicken breasts
salt and pepper to taste
1/2 cup honey
1/2 cup mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste and place in a lightly greased 9x13 inch baking dish.
3. In a small bowl combine the honey, mustard, basil, paprika and parsley. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken pieces over, brush with the remaining 1/2 of the honey mustard mixture, and bake for an additional 30 minutes. Let cool 10 minutes and serve.

Herb-Butter-Roasted Turkey

Printable Version

Turkey

14 to 18 pound turkey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup butter, softened
2 to 3 tablespoons snipped fresh thyme, tarragon, marjoram, sage, and/or rosemary
2 cloves garlic, minced
16 oz broth

Additional aromatics
1 onion
4 cloves of garlic
handful of herbs

Directions

1. Preheat oven to 425 degrees F.

2. For Herb-Butter Seasoning, combine butter, the fresh herbs, and garlic. Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub about two-thirds of the herb-butter seasoning over the entire breast.

3. Stuff the cavity with aromatics and tie legs loosely.

4. Place turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the inside thigh muscles. The bulb should not touch the bone.

5. Rub remaining herb-butter seasoning over the entire turkey. Cover turkey loosely with foil. Roast in the preheated oven for 20 minutes. Reduce temperature to 350 degrees F.

6. Continue roasting turkey for about 2 to 4 hours or until thermometer registers 165 degrees F. Baste with broth every 30-60 minutes. Cut band of skin between legs after 2-1/2 hours so the thighs will cook evenly. During the last 30 minutes of roasting, uncover turkey.

7. When done, remove turkey from oven; cover. Let turkey stand 20 minutes before carving.

Roasted Green Beans with Mushrooms

Printable version

6 cups quartered cremini mushrooms (about 1 pound)
1 cup thinly sliced shallots
5 garlic cloves, chopped
1 1/2 pounds green beans, trimmed
1 1/2 tablespoons canola oil
1 tablespoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
3/4 teaspoon salt

Preheat oven to 450°.

Combine first 4 ingredients on a jelly-roll pan coated with cooking spray. Drizzle with oil; sprinkle with thyme and pepper. Toss well to coat. Bake at 450° for 30 minutes or until beans are lightly browned. Sprinkle with salt; toss to combine

Hearty Chicken Noodle Soup

4.5-5lb cut up frying chicken
2 quarts (8 cups) water
1 cup chopped onions
1 cup chopped celery
1 cup celery leaves
1 bay leaf
2 teaspoons salt
1/2 teaspoon pepper
5 carrots, cut-up
1 cup uncooked wide egg noodles

1. In 4-quart stockpot, combine chicken, water, onions, celery, celery leaves, bay lead, salt, and pepper. Bring to a boil. Cover; simmer 45 minutes or until chicken is fork tender, no longer pink and juices run clear. Add carrots; cook 15 minutes.

2. Remove chicken from pot. Cut meat from bones. Skim off and discard fat from soup. Return meat to soup. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 to 15 minutes or until carrots are almost tender.

3. Add noodles. Return to a boil. Cook over medium heat for 10 to 15 minutes or until noodles are tender. Remove celery leaves and bay leaf. If desired, garnish with chopped parsley.

Garlic Shrimp Marinade

1.5 tsp sugar
2 tb soy sauce
3 cloves garlic
.5 tsp salt
2 tb sherry
1 lb of shrimp

Combine all ingredients in medium bowl. Marinate for 30-60 minutes. Suitable for grilling, stir-fry, etc.

French Onion Soup

I "created" this recipe when I couldn't find the equally simplistic recipe I had once used before. Though suitable if you have extra onions and want something warm in a hurry, I'd more enthusiastically recommend my crockpot version to be posted soon if you want something truly yummy.

4 medium onions, thinly sliced
1/4 butter (use less if possible)
5 cups beef broth
3 TB flour
Salt and pepper
French bread or bakery bread of choice
Mozzarella cheese, shreded

Preparation: Saute onions in butter, using you judgment as to right about. Mix in flour. Whisk in beef broth. Generously salt and pepper to taste. Bring to a boil, then let simmer for 20 minutes.

Serve: Place toasted slice of french bread on top of 1 cup of soup in an oven safe bowl to be used for serving. Cover with cheese. Broil till cheese has browned slightly.

Apple Cider Cranberry Sauce

At Thanksgiving growing up, we always had cranberry sauce from a can. I loved taking it our of the can because you had to do it just so otherwise it would lose its perfect shape. Then, using a nice sharp knife, someone cut it into even slices. Totally fun! However, like any art project, I would never dream of eating it as it was too non-foody. Many years later when I made my first Thanksgiving from scratch, even though I was still anti-cranberry sauce, I wanted to make it for my guests. Using a simple recipe, probably from Cooking Light, I made fresh cranberry sauce. It was fantastic (and nothing like the stuff from a can). Now I make it every year.

1 cup sugar
1 cup apple cider or apple juice
1 (12-ounce) package fresh cranberries

Combine all ingredients in a medium saucepan; uncovered, bring to a boil over
medium-high heat. Reduce heat; simmer 10 minutes or until cranberries
pop, stirring occasionally. Chill.

Yield: 8 servings (serving size: 1/4 cup)

Candied Carrots

Serves: 6

1 pound carrots
1 small lemon
2 tablespoons butter or margarine
2 tablespoons light-brown sugar

1. Cut each carrot crosswise in half. In heavy 3-quart saucepan, heat 1 inch water to boiling over medium heat. Add carrot halves, cover, and simmer 15 to 20 minutes or until crisp-tender.

2. Meanwhile, finely grate 1 teaspoon peel from lemon and reserve, then cut lemon and squeeze 1 tablespoon juice.

3. Drain cooked carrots and return to saucepan; add butter, brown sugar, and lemon juice. Cook over medium heat, stirring frequently, until sugar is completely dissolved and carrots are well glazed ? about 5 minutes. Spoon carrots into serving bowl; garnish with reserved grated lemon peel and serve.

Easy Banana Muffins

1/2 cup butter, softened
1 cup sugar
2 eggs
3 ripe bananas, mashed
3/4 cups all-purpose flour
1/2 cup wheat flour
1 tsp salt
1/2 cup oatmeal
1/2 teaspoon baking soda
1/2 cup toasted walnuts, if desired

Preheat the oven to 350 degrees F. Coat a 12-cup muffin tin with nonstick cooking spray. In a large bowl, beat the butter and sugar until creamy. Add the eggs and beat until light and fluffy. Stir in the bananas, mix well. Add the flours, baking soda, salt, oatmeal, and walnuts stirring just enough to moisten. Spoon the batter into the muffin cups and bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.

Banana Cream Pie

3/4 cup white sugar
1/3 cup all- purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
2 tablespoons butter or margarine
1 1/4 teaspoons vanilla extract
1 - 9 inch inch baked pie shell
3 - 4 bananas

Directions:

1. In a saucepan, combine the sugar, flour or cornstarch, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly.Keep stirring and cook for about 2 more minutes, and then remove from the burner.
2.Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency. 3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
Makes 1 - 9 inch pie

Baked Salmon

1/4 cup melted butter
1 teaspoon basil
1 teaspoon parsley
2 cloves garlic
lemon juice
salt and pepper

Heat oven to 350. Combine butter, parsley, basil, and garlic. Rub salmon with salt; sprinkle with lemon juice. Coat fillets liberally with mixture. Lay fillets on foil, seal foil. Bake for 30 min, done when salmon flakes.

Apricot Glazed Chicken

2/3 cup apricot (or peach) preserves
2 tablespoons balsamic vinegar
2 teaspoons grated orage peel
1 teaspoon salt
¾ teaspoon coarsly ground black pepper
2 large onions
1 3 ½ pound broiler-fryer, cut into quarters
2 medium size chicken legs
(roughly 3 or 4 pounds of chicken pieces, basically)
steamed broccoli

1.Preheat oven to 400 degrees F. In small bowl, mix apricot preserves, balsamic vinegar, orange peel, salt, and pepper. Cut each onion into 4 wedged.
2. Arranges chicken pieces and onion wedges in 17" by 11 ½" roasting pan. Spoon apricot preserves mixture over chicken and onions. Bake 45 to 50 minutes, basting occasionally with pan juices, until onions are tender and juices run clear when chicken is pierced with a knife.
3. To serve, place chick and onions on warm large platter with steamed broccoli. (I served it over angel hair pasta, mixing with juices and sprinkling with parmesan cheese).

Chicken Tequila Fettuccine

Serves 6

1 pound spinach Fettuccine, uncooked
1/2 cup chopped fresh cilantro
2 tbsp. minced garlic
2 tbsp. minced jalapeño pepper
3 tbsp. unsalted butter or margarine
1/2 cup low-sodium chicken broth
2 tbsp. gold tequila
2 tbsp. lime juice
3 tbsp. soy sauce
1 1/4 pounds chicken breast, diced 3/4-inch
1/2 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups fat-free half and half

Directions:

1. Prepare pasta according to package directions; drain.
2. Saute cilantro, garlic and jalapeño in 2 tbsp. butter over medium heat for 4-5 minutes. Add chicken broth, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency. Set aside.
3. Pour soy sauce over diced chicken. Marinate for 5 minutes. Meanwhile, cook onion and peppers, stirring occasionally, with remaining butter over medium heat until wilted. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring to a boil, until chicken is cooked through, about 3 minutes.
4. Toss with hot pasta and serve immediately.

Bisquick Chicken Pot Pie

I've been reviewing my old posts and was pleasantly surprised to come across this one. This was, in fact, the very first recipe I ever made by myself. I don't recall whether it was 1998 or 1999, but I know I was on summer break from college and just bumming about one evening waiting for my parents to come home from work. Something I was reading or watching inspired me to find this simple recipe from Betty Crocker and surprise my family with dinner from "scratch." I use quotation marks because as you can tell from the recipe a lot of short-cuts are used. Nowadays, I make pie crusts using flour, butter, water, and salt rather than Bisquick and haven't seen a can of mushroom soup in nearly 10 years. Nonetheless, this turned out very well for my initial effort and inspired me to begin my cooking journey. I do remember using fresh vegetables, but the celery was very limp and the carrots definitely feeling their age. It was a miracle the result turned out as tasty as it did.

Bisquick Chicken Pot Pie

4 cups mixed veggies (corn, carrots, celery, peas, onion), or 16 oz frozen
1 cup cooked chicken, diced
1 can (10 ¾) condensed cream soup (I used cream of mushroom)
1 cup Bisquick baking mix
½ cup milk (skim)
1 egg

1. Heat oven to 400 degrees. Mix veggies, chicken, and soup in an ungreased 2 qt casserole dish (or 9-in pie pan).
2. Stir in remaining ingredients in a small ball with fork until blended. Pour into casserole.
3. Bake 30 minutes until golden brown.

Easy Cheddar Quiche

Ingredients:
1 cup baking mix (e.g., Bisquik)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup milk
2 cups cheddar cheese, shredded
1 can (12 ounces) evaporated milk
4 eggs
1/4 teaspoon Tabasco sauce
1 teaspoon salt
3 slices bacon (not absolutely necessary)
2 cups chopped, cooked green veggies (e.g. broccoli)
1 small onion, chopped

Directions:
1. Preheat oven to 400 degrees F (205 degrees C).
2. Combine baking mix, 1/2 teaspoon salt, pepper, and milk and mix until moist. Knead a few times on a floured board, then fit into a lightly greased 9-inch(deep dish!!) pie pan. Turn overhang under and flute.
3. Fry bacon and onion until brown. Crumble bacon. Sprinkle bacon ,broccoli, onion, and cheese into shell.
4. Heat evaporated milk just until hot.
5. Beat eggs, stir in 1 teaspoon salt and Tabasco, then slowly stir in evaporated milk. Pour into shell.
6. Bake at 400 degrees F (205 degrees C) for 5 minutes, then lower to 350 degrees F (175 degrees C) and bake 25 (30) minutes more or until center is almost set. Do not overbake as it will set as it cools.

Caramelized Onion-Balsamic Gravy

5 1/2 cups (or more) canned low-salt chicken broth
1 onion, quartered
1 bay leaf
6 tablespoons (3/4 stick) butter
2 large onions, halved, thinly sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary
1 tablespoon plus 1 teaspoon chopped fresh sage
1/3 cup all purpose flour
1/2 cup balsamic vinegar

Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour. Strain turkey stock.

Melt butter in large skillet over medium-high heat. Add sliced onions; sauté 10 minutes. Add 1 tablespoon rosemary and 1 tablespoon sage and sauté until onions are golden, about 10 minutes. Add flour; stir 1 minute. Gradually whisk in turkey stock. Boil until gravy thickens, stirring often, about 3 minutes. Add 1 teaspoon each rosemary and sage.

Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat. Add juices to gravy. Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy. Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.

Chocolate Soufflé Cakes with Crème Anglaise
Adapted from From Cooking Light September 2003

Soufflé Cakes:

Cooking spray
8 teaspoons sugar
2/3 cup sugar
1/2 cup water
2 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup Dutch process cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
4 large egg whites
1/4 teaspoon cream of tartar
3 tablespoons sugar

Crème Anglaise:

3 large egg yolks
1/8 teaspoon salt
1/3 cup sugar
1 cup skim or 1% low-fat milk
2 teaspoons vanilla extract

Preheat oven to 350º.

To prepare soufflé cakes, lightly coat 8 (4-ounce) ramekins with cooking spray. Sprinkle each with 1 teaspoon sugar.

Combine 2/3 cup sugar and 1/2 cup water in a medium, heavy saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat. Add chocolates, stirring with a whisk until chocolates melt. Combine 1/2 cup cocoa, 3 tablespoons cornstarch, and 1/8 teaspoon salt. Add cocoa mixture to chocolate mixture, stirring with a whisk. Whisk in 2 egg yolks and 1 teaspoon vanilla.

Place egg whites and cream of tartar in a large bowl; beat with a mixer at medium speed until soft peaks form. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; fold in remaining egg white mixture. Spoon chocolate mixture into prepared ramekins. Place ramekins in a large baking dish; add hot water to dish to a depth of 3/4 inch.

Bake at 350º for 15 minutes or until puffy and slightly cracked. Remove ramekins from dish, and place on a wire rack.

To prepare crème anglaise, combine 3 egg yolks and 1/8 teaspoon salt in a medium bowl. Gradually add 1/3 cup sugar, whisking until thick and pale yellow (about 3 minutes).

Heat milk in a heavy saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.

Gradually add hot milk to egg yolk mixture, stirring with a whisk. Return egg yolk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in 2 teaspoons vanilla. Serve with soufflé cakes.

Notes: A water bath tempers the heat and insulates the soufflés, ensuring a creamy texture. Line the baking dish with a towel to keep the ramekins in place. These souffles are excellent chilled and do not need to be served immediately.

Chocolate Chip Cookies with Dried Cherries

Makes 2–21/2 dozen cookies

* 1 stick butter, softened
* 2/3 cup light brown sugar sugar, packed
* 1 teaspoon vanilla extract
* 2 large eggs
* 3/4 cup sifted all purpose flour
* 1/4 cup sifted whole wheat flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1 cup semisweet chocolate chips
* 1 cup dried cherries, roughly chopped
* 1 cup pecans, roughly chopped

Ingredient Option: use dried cranberries instead of cherries, walnuts instead of pecans, granulated sugar instead of brown

Preheat oven to 350°F.

Cream together butter and sugar, beating until light. Add vanilla and eggs. Continue to beat well. Sift together both flours, salt and baking soda, and add to butter mixture, beating again. Stir in chocolate chips, dried cherries and pecans. Refrigerate dough for 1 hour.

Drop by rounded tablespoonfuls onto cookie sheets that have been lined with parchment paper and sprayed with canola or olive oil spray. Bake cookies 15 to 20 minutes or until golden. Remove to wire racks to cool.

Nutrition Info

Per Serving (1 oz-wt.): 130 calories (70 from fat), 8g total fat, 3g saturated fat, 1g dietary fiber, 2g protein, 16g carbohydrate, 10mg cholesterol, 65mg sodium

Chocolate Chip Oatmeal Cookies

Ingredients:
½ cup margarine
¾ cup dark brown sugar
½ cup sugar
2 large egg whites
1 large egg
2 tsp vanilla extract
2 cups all-purpose flour
1 cup oats, uncooked
1 cup chocolate pieces
1 tsp baking soda
½ tsp salt

- Preheat oven to 375 degrees

- In a large bow, beat margarine, brown sugar, and sugar until combined. Beat until fluffy.

- Add egg whites, egg, and vanilla extract; beat until smooth.

- With spoon, stir in flour, oats, chocolate chips, baking soda, and salt until combined.

- Drop dough by level tablespoons about 2 inches apart. Bake 10 to 12 minutes.

Chocolate-Chili-Rubbed Prime Rib with Grilled Papaya Butter

Makes: 12 servings
Prep: 20 minutes
Grill: 2 hours

Ingredients

1 4-pound beef rib roast
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 tablespoons finely ground ancho chili peppers or dark chili powder
1 tablespoon unsweetened cocoa powder
Grilled Papaya Butter (see recipe below)

Directions

1. Rub beef with the coarse salt and black pepper. Brush with oil. Combine ground ancho peppers or chili powder and cocoa powder in a small bowl. Rub mixture into beef, evenly coating the entire surface.

2. Prepare grill for indirect grilling. Test for medium heat above drip pan. Place roast on the grill rack, bone side down, directly over drip pan. Cover and grill for 2 to 2-1/4 hours or until an instant-read thermometer inserted into thickest portion reads 155 degree F for medium doneness, turning roast occasionally. Cover and let stand 15 minutes. Cut into individual portions; top with Grilled Papaya Butter. Makes 12 servings.

3. Grilled Papaya Butter: Peel and seed 1/2 of a small papaya; cut into thick slices. Lightly brush slices with cooking oil. Grill papaya slices over medium-high heat for 5 minutes, turning once. Set aside. Soften 1 pound salted butter (no substitutes). Finely chop papaya; stir into butter. Spoon mixture onto a sheet of plastic wrap. Roll into a log, twisting ends closed. Chill for 2 hours or until firm. Cut into 1/4- to 1/2-inch-thick slices to serve. Reserve remaining papaya and papaya butter for another use.

Eggplant Ratatouille

Serves/Makes: 6

Ingredients:

3 T. Olive Oil
1 lb. hamburger (optional)
1 large onion, thinly sliced
2 cloves garlic, chopped
1 lb. eggplant, pared and julienne strips
2 green bell or italian cooking peppers, julienne strips
2 cups (1 lb. can) tomatoes, sliced, or 5 ripe tomatoes peeled and sliced
2 medium zucchini, julienned
2 tsp. sugar
3/4 tsp. basil, dried and crushed
1/2 tsp. salt
Dash black pepper
2 T. snipped parsley or 2 tsp. dried
Paprika to taste
Chili Powder to taste

Preparation:

Heat oil in 4 quart saucepan. Add onion and garlic, saute until onion is transparent. If using hamburger, fry now and drain.

Wash peppers and cut-up. Saute peppers until tender. Wash zucchini, eggplant and tomatos. Prepare and add them each one at a time, and continue cooking; stirring after each ingredient.

Cover pan and simmer for 15 minutes, slowly, stirring occasionally. Add sugar, basil, salt, pepper. Add paprika and curry powder to taste.

Serve in bowls, as ratatoule is liquidy.

Cranberry-Walnut Dressing

This has been my favorite stuffing recipe for some time now. It's from Southern Living 1996 Christmas Book. I generally eat half a pan before it gets to the table.



Ingredients
5 cups coarsely crumbled cornbread
4 cups sourdough bread cubes
2 cups chopped Vidalia (or other sweet variety) onion
1 cup finely chopped celery
3 garlic cloves, finely chopped
1/2 cup butter or margarine, melted
2 (3-ounce) packages dried cranberries [I think this is ~1 cup]
1 1/2 cups walnut halves, toasted
2 tsp. coarsely ground pepper
2 tsp. rubbed sage
1 1/2 to 2 1/3 cups chicken broth
1/2 cup orange juice

1. Combine cornbread and bread cubes in large bowl; toss and set aside.

2. Cook onion, celery, and garlic in melted butter in a large skillet over medium-high heat, stirring constantly, just until tender.

3. Add onion mixture, dried cranberries, and next 4 ingredients to bread mixture; stir well.

4. Add broth and orange juice, stirring until mixture is thoroughly moistened.

5. Spoon dressing into a greased 13 x 9 x 2 inch pan.

6. Bake, uncovered, at 325 degrees for 1 hour or until golden.

YIELD 10 to 12 servings.

Cream Cheese Frosting

1/2 cup (4 ounces) block-style fat-free cream cheese
1/4 cup butter, softened
2 teaspoons vanilla extract
1/8 teaspoon salt
2 3/4 cups powdered sugar, divided

Place the cream cheese, 1/4 cup butter, 2 teaspoons of vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until smooth. Gradually add 2 cups powdered sugar, beating at low speed until smooth (do not overbeat). Stir in the remaining 3/4 cup powdered sugar. Cover and chill 30 minutes. Spread frosting over top of cake.

Easy Oven Beef Stew

Ingredients:

2 pounds boneless beef round tip, trimmed of fat
2 to 3 tablespoons all-purpose flour
1 1/2 cups water
6 medium-size carrots (about 1 1/4 lbs. total), sliced about 1 inch thick
1/2 pound small mushrooms or quartered large mushrooms
2 small red onions (about 6 oz. total), quartered lengthwise
1/2 cup finely chopped parsley
Salt, Pepper to taste

Instructions:

Cut beef into 1-inch cubes; coat with flour, shaking off excess. Arrange cubes slightly apart in an ungreased 9- by 13-inch baking dish or pan. Bake, uncovered, in a 500 degree oven for 20 minutes. Remove dish from oven and let cool for about 5 minutes; meanwhile, reduce oven temperature to 350 degrees.

Gradually add water to dish, stirring to loosen any browned bits.

Add carrots, mushrooms, onions, and all but 1 tablespoon of the parsley. Cover tightly. Bake until beef is very tender, stirring once or twice (about 2 1/2 hours). Season to taste with salt and garnish with remaining parsley.

Yield:Makes 8 servings.

Nutrition information:Per serving: 197 calories, 26 grams protein, 12 grams carbohydrates, 5 grams total fat (2 grams saturated fat), 68 milligrams cholesterol, 98 milligrams sodium.

Cider-Roasted Chicken
Cooking Light

3 quarts water
1 quart apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 bay leaf
1 (6-pound) roasting chicken
2 cups apple cider
1 large onion, peeled and halved
4 flat-leaf parsley sprigs
4 garlic cloves, peeled

Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight.

Preheat oven to 400�.

Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes).

Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400� for 1 hour and 30 minutes or until thermometer registers 175�. (Carefully remove and discard skin.) Baste chicken with half of reduced cider; return to 400� oven for 10 minutes. Remove from oven; baste with remaining cider reduction.

Serve with juices, if desired.

Yield: 8 servings (serving size: about 4 ounces chicken and about 1 tablespoon jus)

Chocolate Cheesecake

Prep time: 15 minutes
Ready in: 5 hours 5 minutes
Serves: 10-12

Ingredients:

CRUST

1 cup chocolate wafers crumbs
3 Tbsp sugar
3 Tbsp butter or margarine, melted

FILLING

2 pkg. (8oz each) Philadelphia Cream Cheese softened
3/4 cup sugar
1 cup melted chocolate chips
1 tsp vanilla
2 eggs

Preparation

Crust: Mix crumbs, sugar and butter, press onto bottom of 9-inch springform pan Bake for 10 minutes @ 350.

Filling: INCREASE oven temperature to 375 degrees F.

Beat cream cheese, sugar cocoa and vanilla in large bowl with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour into prepared crust. Place entire cheesecake pan in a hot water bath. Bake for 30-40 minutes until a knife comes out clean.

Chocolate Banana Cream Pie

Ingredients:

1 deep dish pie crust, baked and cooled
2 (1 ounce) squares semisweet chocolate
1 tablespoon milk
1 tablespoon butter or margarine
2 bananas, sliced
1 1/2 cups cold milk
1 (4 serving size) package chocolate instant pudding and pie filling
1 1/2 cups nondairy whipped topping

Directions:

1. Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust.

2. Arrange banana slices over chocolate.

3. Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Spoon over banana slices in crust.

4. Spread whipped topping over pie. Refrigerate 4 hours, or until set. Store in refrigerator.

Pesto Recipes

Basil Pesto

3/4 cup tightly packed fresh basil leaves
1/3 cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves of garlic
1/4 cup olive oil

Process first 6 ingredients in a blender until smooth, stopping to srape down sides. With blender on high, add oil in a slow steady stream. Makes 2/3 cup.

Slim Basil Pesto

2 cups loosely packed fresh basil
1/4 cup chicken broth
2 cloves garlic
1 tablespoon olive oil
1.5 teaspoon lemon juice
1/8 teaspoon pepper
1 oz. Parmesan cheese

Blend ingredients as above

Pasta w/ Basil Pesto Shrimp

Serves/Makes: 7-8 people

Ingredients:

1 pkg pasta (fettucini, linguini)
1 1/2 lbs uncooked shrimp, peeled and deveined
1/2 cup basil pesto sauce
2 tbsp garlic
1 tbsp olive oil
Parmesan cheese (optional)
salt and pepper to taste (optional)

Prepare the pasta to package directions. In a med. or large skillet, heat olive oil over med.-high. Add garlic and cook for about 1 min. Add shrimp and cook until they are all pink and have shrunk a little. After pasta has been drained, place it in a large bowl. Add shrimp and pesto to pasta, stir well so that the pesto evenly coats all the pasta and shrimp. Serve immediately, sprinkle parmesan cheese and salt and pepper on top if you like. Also works with grilled chicken

Blackened Chicken Salad with Honey Mustard Dressing

This recipe is a knock-off from a chain store, probably Applebees. I don't remember where I originally found it, possibly Top Secret Recipes.

Dressing:
1/4 cup fat free mayonnaise
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika

Chicken Marinade:
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire

Cajun Spice Blend:
1/2 teapoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper 1/2 teaspoon garlic powder
2 boneless, skinless chicken breast halves

Salad:
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 large tomato, diced
1 cucumber, diced
1 hardboiled egg white, diced

Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.

Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better.

When chicken is marinated, preheat skillet over medium/high heat. Or, preheat your barbecue grill to medium/high heat. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice. Spray the pan with nonstick spray, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor (aka blackened). Cover pan, reduce heat slight and cook until juices run clear.

While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato and cucumber on each salad. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side.

Geocities closing

After using it as my website host for nearly 12 years, Geocities is
finally closing. Thus, I will likely send all my recipes here and
backup the rest on my harddrive until I figure out what to do.

Alfredo Sauce Light

Ingredients

1 onion, chopped
1 clove garlic, minced
2 teaspoons vegetable oil
2 cups skim milk
1 cup chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1 (16 ounce) package fettuccini pasta
2 lbs assorted vegetables (broccoli, peppers, onions, etc)

Directions:

1. In a medium saucepan, heat oil over medium heat. Add onion and
garlic, and saute until golden brown.
2. In a small saucepan, stir together milk, chicken broth, flour, salt
and pepper over low heat until smooth and thick. Stir into onion
mixture. Continue to cook over medium low heat, stirring frequently,
until the sauce is thick. Stir in Parmesan cheese.
3. Meanwhile, cook pasta in boiling water. Add broccoli to the pasta
for the last several minutes of cooking Continue cooking until the
pasta is al dente.
4. Drain the pasta and vegetables, and transfer to a large bowl. Toss
with sauce.

Birthday and spring cards

Filled Pancakes

I had been enamored of the filled-pancakes pan (aka, an ebelskiver pan) in the William Sonomacatalog since last year, but could never justify buying such a thing that takes up space just for a once-and-awhile breakfast treat. However, with a giftcard in my hand and nothing else that I wanted or could afford at William Sonoma, I impulse bought it last week Monday.

I was impressed with my restraint in waiting till Sunday to try it out. I would have tried it on Saturday, but I was feeling digestive-system guilty yesterday morning, so opted for high-fiber cereal instead. Thus, after working hard this morning (including getting to the grocery store shortly after 6am) to get tonight's meal in the works, I decided it was time to try out the pan!

I used the recipe on the back of the packaging, with minor modifications:

Filled Pancakes Batter

1 c all purpose flour
1 T sugar
1/2 tsp baking powder
1/4 tsp salt
2 eggs, separated
1 c milk
2 T butter< melted

1/2 to 1 c assorted fillings (preserves, peanut butter, chocolate)

Mix dry ingredients. In a small bowl, whisk melted butter, milk, and egg yolks. Add to dry mix.

In a separate bowl, beat egg whites till stiff peaks form. Fold whites into rest of batter.

Spray pan or melt butter on medium high heat. Pan is read when there is bubbling of butter or spray. Add 1 T batter, 1 T filling, 1 T batter. Cook 2-3 minutes or until the pancake shifts. Using to wooden sticks or a spoon (try not to scrape the pan), flip the pancakes and cook another couple minutes. Remove using a spoon.

This is half of the recipe on the packaging. and made about 20 pancakes. I used strawberry preserves, peanut butter, and chocolate chips and liked all well enough, though the preserves were the best.

Grrr, I should have taken pictures, but I'll have to try to remember next time. All in all, quite a worthwhile purchase for $40 bucks and even better with a gift card.

Spring Flowers

I may still add titles, but this is good for now. I've been way behind on my card-making, so it's nice to have something done.

Strawberry Layer Cake

Here's the recipe for yummy cake I made for Easter 2009. I loved it and ate it all week long. The recipe is an adaptation (mostly a reduction) of a reader's submission that appeared in May 2009 Bon Appetite, p 16.

INGREDIENTS

Frosting

8 oz cream cheese

1/2 c butter

2 c powdered sugar

1/4 c seedless strawberry jam

6 Tbs heavy whipping cream

Cake

1.5 c cake flour

1/2 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1.5 c sugar

1/2 c butter

3.5 eggs (I used 2 eggs, 3 egg whites)

1 Tbs vanilla

1/2 c sour cream

1/2 c seedless strawberry jam

1.25 lbs sliced strawberry

DIRECTIONS

Frosting: With an electric mixer, beat cream cheese and butter until smooth. Beat in sugar, then jam. In separate bowl, beal whipping cream until stiff peaks, then fold into butter mix. Chill, covered, 2 hours or until firm.

Cake: Preheat oven to 325 degrees. Grease 2 round 8-9 inch cake pans. Sift dry ingredients in a large bowl. In a med bowl, mix sugar and butter until fluffy. Add eggs and vanilla, then sour cream (beat 30 secs). Stir in flour mixture, beating well after each addition. Divide batter between pans.

Bake cakes until toothpick comes out clean, 45 min or so. Cool in pans for 10 min, then remove to cool completely.

To assemble: Cut cake in half, using serrated knife. Place first cake half, cut side up, on platter, spread 2 T jam, then strawberries, then frosting and top with other cake half. Repeat 2x. After placing top layer, frost completely and decorate with remaining or additional sliced strawberries. Chill until ready to serve.

Sourdough bread

Here are the pictures from the sourdough bread that I made last weekend. See a few posts below for the recipe link.

Valentines

Holiday Cards

I've been long overdue in posting cards, but better late than never:

Baby Card

Sunday Cooking

As you know, instead of resting yesterday I spent at least 6 hours online reading random blogs. Several featured recipes that got me thinking about cooking with my slow cooker and cooking in general, I guess. Despite the long list of things that I should be doing today, I decided to cook up a storm and have planned more big meals throughout the week. Cooking a different meal each day was also something I hadn't thought of in awhile and was reminded by the various whacko homemaker blogs that I'm also reading for whatever reason. Anyway, here's the list of what I have made today and hope to make later this week:

1. Sticky chicken with mango cumin couscous
- This recipe came from the December 2008 BBC Good Food Magazine. As you can see I made so many modifications that it made sense to rewrite the recipe, but my product is still similar to what's pictured. Today, because I didn't feel like making couscous, after tossing the mango with the cumin and rice wine vinegar, I added a little chicken stock, brought it to a boil, and tossed some cooked jasmine rice that I had on hand. I made this for lunch and have two portions left over.

2. Slow Cooker North Woods Turkey Wild Rice Soup
- This is simmering in the crockpot as I type. I used lefter turkey from Xmas that I had in the freezer.
Edited to add: This turned out a lot thicker than I had expected. Though it may have been partially because I didn't measure to wild rice, just eye-balled it, I added about 2 cups more chicken broth than the recipe called for and it was still very thing. Good, but thick.

3. Coffee-Braised Pot Roast with Caramelized Onions
- This will be made in the oven as soon as I rest for a bit and read the paper, hopefully for dinner this evening, although my turkey wild rice soup will also be done around the same time.
Edited to add: I cooked a smaller roast (<3 lbs) for about 2.5 hours and it was perfect. The coffee braising gives it almost a chocolate-like flavor. I can't wait to have this tomorrow night.

4. Irish Lamb Stew
- I will make this stew also using my slow cooker once I go to Trader Joe's later this week for boneless leg of lamb. This is what I had hoped to make this weekend in honor of St. Patrick's Day, but I didn't feel up to it.

5. Bread from scratch, maybe sourdough. I watched a number of how-tos on YouTube, including this one, but I think I'll try something that starts with yeast rather than trying to grow it naturally. I may try this one from good 'ole Emeril as it sounds straightforward enough. I bought an extra-large bag of flour today!

6. Kalua pig, also in the crockpot. The recipe is simply to make: Cook about 4 lbs of pork in the slow cooker with a tablespoon of liquid smoke for 8-10 hours or until the meat shreds easily with a fork. After shredding, salt liberally with sea salt or something more flavorful than table salt.
- I bought a pork shoulder today at the market when I couldn't find the leg of lamb. I may make this Wednesday or Thursday, or pot it in the freezer.

Food

I've been on a smoothie kick this week, as well as a grilled cheese sandwich one. On Wednesday, I made the first grilled cheese sandwich that I had made in years and had half for breakfast and the other half with chicken wings for dinner. On Friday, I wised up and made only a half sandwich for breakfast. The trouble was that I got distracted and burned the damn thing. Though successful on my second try, it defeated the purpose making a half-sandwich. I made another half (without burning) and polished if off with some leftover chicken chili for dinner, mmmmhhmm.

Back to the smoothies, which I first decided to make as a vitamin C kick to my cold:

1. Tuesday (p.m.) - Mango and orange juice
 - Yummy! I remember why I love smoothie. Wished that I had a banana.

2. Wednesday (a.m.) - rest of the smoothie from the night before.
- There was about a small juice glass full left. Good way to kick-start the a.m., especially after sleeping for 10 hrs.

3. Wednesday (p.m.) - peaches, orange juice, (banana?)
- Peaches weren't as sweet as the mango, so I was somewhat disappointed with this one. I also was stingy on the OJ, which is why there wasn't much left for breakfast.

4. Thursday (a.m.) - rest of the smoothie from the night before--very little left.

5. Thursday (p.m.) - strawberries, peaches, blueberries, orange juice, a little water to thin it out without too much orange flavor
- Still tart; again wished that I had added a banana.

6. Friday (a.m.) - rest of the smoothie from the night before
- Didn't make another smoothie for dinner the blender still needed soaking and the dishwasher was full. I think may also have been fever-ish as I remember chugging lots of water.

7. Saturday (a.m.) - strawberries, blueberries, banana, orange joice.
- Very good. I'm thinking of drinking what's left in the blender, rather than saving it for later.

It's shortly after noon and I've been up and online for about 2 hours...without coffee. I thought about brewing a pot while I was making my smoothie and making breakfast (two eggs, sunny-side, atop a toasted english muffin sprinkled with mixed cheddar/colby cheese), but decided that I didn't feel like it. Now I believe I'm feeling the beginnings of the dull ache of a caffeine headache, so I'd best attend to the situation.

More later as I've been reading random blogs....

Mango Chicken Stir Fry
(this is my husband's favorite recipe)

Ingredients
1 mango
1 red pepper
1 yellow or orange pepper
1 med onion
1.5 lb chicken breasts or thighs, skinless

Marinade
2-3 cloves garlic, minced 2 T soy sauce
1.5 tsp sugar
1 T corn starch
1 T rice wine vinegar
1 T oil

Sauce
3 T soy sauce
2 T rice wine vinegar
6 oz pineapple juice
.5 tsp crushed red pepper
1 T corn starch.

1. Whisk marinade together.

2. Chop chicken, peppers, and onion into bite-sized pieces. Marinate chicken while chopping veggies and starting the rice. Make about 1-2 cups uncooked rice.

3. Heat wok with about another tablespoon of oil. Saute onions, adding peppers once onions have begun to soften.

4. Remove veggies, keep warm. Mix sauce.

5. Saute chicken till fully cooked. Add mango for a minute or so until slight charring.

6. Return veggies to the wok, add sauce. Simmer for 5-10 minutes, adding additional corn starch, if needed.

7. Serve with rice.

Welcome to TheFishie's Kitchen

Hello and welcome to TheFishie's Kitchen--a virtual home for my recipe box, food/cooking/baking commentary, and other random thoughts. I created this blog when Geocities closed in May 2009, but importing my posts from my old blog was not seamless as some post were just dumped into one date, while others like the one immediately following this one in time, were transferred with a date. Thus, please bear with me as I attempt to organize, but trust that there are tasty things ahead.

Countdown Clock

http://www.timeanddate.com/counters/customcounter.html?month=03&day=01&year=2008&hour=0&min=00&sec=00&p0=103

Holiday Cards

Halloween Cards - Bats, Ghosts, and Jack-O-Lanterns!

This one is shakerbox, although I need thicker foam tape.

Sent this one to my husband who's in Iraq. I like the way my messy stamping looks like an old typewriter.

Happy birthday balloons

Help me choose a snowman

I love this new snowman stamp. Please comment with what you think of the colors, layout, matting, etc. Thanks!

Thinking of You

I'm not sure what this technique is called, possible paper layering or paper cutting. Either way, I got the letters in the Target dollar bin!

Happy Birthday Squares

Love my square punch. The lettering came free with one of the spiffy British mags.

Flower Pot Card

Playing with silk flowers again....

Lions, and tigers, and bears, oh my!

Still from the same magazine....Paper Crafts Aug 2007. I think I'll aim for a teddy bear next using the same circle punches.

New Cards

I went on a Labor Day splurge at Michael's and JoAnn's. I also bought a new British card mag (name to be added). Here's what you can do do with circles.

Here's what you can do with a flower punch.

Goodbye summer card

I love British mags. This template and the stencil to pull it off came from the same British card mag. I'm looking for the website link, but am not finding it. I will probably send it to my kid next week.

Welcome Baby

This is the baby card I made for Debbie's first baby, Kaitlyn. I'm so excited that I finally have a little girl to spoil, dress up, and drive her parents mad.

Flower Baby Blanket

This one was made for Debbie's baby girl, due sometime in early Sept. It's Michael's Crochet Hooded Baby Blanket

Green Shopping Bag

Completed 7/3/07. Made as a birthday present for my sister-in-law, Steph. It needs to be lined, but it's pretty big.

Using Up Yarn

I really liked that Wagon-Wheel Square, so I used up yarn left from Xmas 2006 presents to make this.