Sunday, September 7, 2014

Cream of Chicken Soup

Almost as quick as opening a can, but a million times tastier!

Cream of Chicken Soup

2 tablespoons olive oil
1 tablespoon butter
2 tablespoons all purpose flour
One onion, finely chopped
One or two cloves garlic, minced
2 cups chicken broth
1/4 teaspoon dried thyme

Heat olive oil and butter in medium sauce pan. Add onion and garlic and sauté until very lightly browned. Sprinkle flour over the onion and stir to combine. Pour in broth and stir constantly until bubbling and thickened. Pour into blender or food processor.  Add thyme and blend carefully until smooth. Cover blender with a towel to guard against the hot liquid.

This makes ready to eat soup. If you would like to make a substitute for a can of condensed soup, use only one cup of broth but the same amount for all of the remaining ingredients.

Wednesday, August 13, 2014

Chocolate Chip Banana Snack Cake

This cake is moist and delicious, . . . and healthy! Low sugar and nutritious ingredients make a moist and tasty treat. 

Chocolate Chip Banana Snack Cake

1 cup plain Greek yogurt
2 ripe bananas
2 eggs
2 cups rolled oats
1/4 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup chocolate chips

Preheat oven to 375 degrees. Spray a square baking pan with non-stick spray.

Add all ingredients except chocolate chips to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy.

Pour into prepared pan. Sprinkle chocolate chips over the top. Bake for about 20 minutes, until golden brown and top springs back when pressed lightly. Store in an airtight container for up to a week in the refrigerator.

Wednesday, August 6, 2014

Peach Cobbler

Peach season is the best. There is nothing like a perfectly ripe juicy peach. This recipe is perfect and simple to make.

Peach Cobbler

1/2 cup (1 stick) butter
1 cup flour
1/2 teaspoon salt
1.5 teaspoons baking powder
1 cup sugar
1 cup milk
1 teaspoon vanilla
4 cups peeled, sliced peaches

Preheat oven to 350 degrees. Place butter in a 2-quart baking dish. Put in the oven to melt. Combine dry ingredients. Add milk and vanilla. Pour mixture over melted butter. Do not stir. Spoon peaches over batter. Do not stir. Bake about 40 minutes. Serves 6.

Sunday, July 20, 2014

Chicken Marinade

This flavorful recipe makes 1 3/4 cups, enough for up to 4.5 pounds of chicken. The secret is to not overlook the chicken, grill or broil just until chicken center is no longer pink and juices run clear.

Chicken Marinade

1/2 cup brown sugar
1/2 cup balsamic vinegar
1/2 cup low sodium soy sauce
1/4 cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons sesame oil
4 cloves garlic, minced
1/2 teaspoon ground black pepper
Up to 4.5 lbs. boneless skinless chicken breasts, cut into serving size pieces, pierced all over with a fork.

Place all ingredients except chicken in a gallon ziplock bag. Zip bag shut and mix gently with hands. Add chicken breasts to marinade in bag and coat evenly. Place in bowl in refrigerator and let marinate for two or more hours. Remove from marinade and grill outside or broil in your oven, turning a few times until juices run clear.

Tuesday, May 20, 2014

Oatmeal Cookie Bites - No Added Sugar!

These cookies taste like a sweet mouthful of oatmeal, hence the name. The recipe makes about 22-24 so if you eat six you are eating a serving of oatmeal. But in cookie form! What could be more fun? A handful of these cookies would make a great, portable breakfast. Enjoy!

Oatmeal Cookie Bites

3 ripe bananas, smashed with fork
1/3 cup applesauce
1 teaspoon vanilla
1/4 cup skim milk (or almond milk)
2 cups regular oatmeal
1/2 cup raisins (or craisins)
1 teaspoon cinnnamon

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Combine bananas, applesauce, vanilla, and milk in a large mixing bowl. Add oatmeal, raisins, and cinnamon and stir well.

Using a 1.5 inch diameter cookie scoop, scoop dough onto prepared pans. Bake at 350 degrees for about 15 minutes, until firm. Let cookies cool completely on baking sheet. Store tightly covered in the refrigerator.

Wednesday, April 16, 2014

Slow Cooker Pulled Pork

This smells great all day while it's cooking and ends up tender and juicy and full of flavor. Enjoy!

Slow Cooker Pulled Pork

5 lbs boneless pork shoulder
2 onions, sliced
3 cups V-8 juice, low sodium
1 tablespoon minced garlic
3 tablespoons smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1.5 tablespoons ground cumin
1 cup apple cider vinegar
1/2 cup light brown sugar
1 teaspoon salt

Place onions, V-8, garlic, paprika, chili powder, pepper flakes, cumin, vinegar, brown sugar and salt into the slow cooker. Stir to combine. Add the pork and mix together gently.

Cover and cook for 8 hours with slow cooker set on low. After four hours, turn meat over once, cover and continue cooking.

After 8 hours, remove the meat and set aside. Carefully place liquid from slow cooker into blender and blend until smooth. (If the hot sauce makes you nervous you can let it cool a bit before you transfer it to the blender.)

Shred pork with two forks, return to slow cooker. Add sauce from the blender and cover and keep warm until serving.

Serve over toasted bread or buns.

Tuesday, February 25, 2014

Italian Beef Sandwiches

Italian Beef Sandwiches

One 3-pound boneless beef chuck roast
1 tsp. Italian seasoning
1/4 tsp. cayenne
1/4 tsp. black pepper
1/4 cup water
12 ounce jar sliced pepperoncinis, undrained
1 red pepper, sliced into strips
1 green pepper, sliced into strips
2 garlic cloves, finely minced
1 packet onion soup mix
2 Tbl. Worcestershire sauce

Place roast into a large slow cooker. Sprinkle roast with Italian seasoning, cayenne, and black pepper. Add water, cover, and cook on high for about 4 hours until meat is tender. With two forks, shred beef.

In a separate bowl, combine the pepperoncinis, red and green peppers, garlic, soup mix, and Worcestershire sauce. Pour over meat in crockpot. Cover and cook on high for one hour or until peppers are tender.

Serve meat over bread rolls or toast.

English Muffin Bread (Bread Machine)

Let your bread machine do all the work for you! Fresh, preservative-free bread made in your kitchen. The aroma while baking is amazing and this bread has the chewiness of an english muffin, and makes toast with those yummy, crunchy english-muffin-type edges.

English Muffin Bread

1 cup milk
1/4 cup water
1/2 Tablespoon white sugar
1 teaspoon salt
3 cups all-purpose flour
1/8 teaspoon baking powder
2 1/4 teaspoons active dry yeast

Put milk and water in glass measuring cup and microwave for 30 seconds. Pour into bread machine pan  and add sugar and salt. Dump in flour and sprinkle baking powder over flour. Make a well in the center of the flour and put yeast in the well. Set bread machine to dough cycle and push start.

When dough cycle is finished, turn dough out onto floured surface. Form into a loaf and place in oiled (I use olive oil nonstick spray) metal bread pan. Cover loosely with a towel and let rise until about 1/2 to 1 inch over the top of the pan. Bake at 350 degrees for about 25-30 minutes. Remove from pan immediately and cool on wire rack. 

You may slice and eat bread right away but don't put the loaf in a storage bag until it is completely cooled. Enjoy!

Wednesday, February 5, 2014

Enchilada Sauce

Use this sauce to make enchiladas. I roll up the ingredients in tortillas and pour sauce over the top. Makes enough sauce to cover about 8-10 rolled tortillas in a 9x13 baking dish. Top with grated cheese and bake at 375 degrees for 20-30 minutes. Suggested enchilada fillings (use any combination you like): browned ground beef, cooked chicken, black beans, corn, shredded cheese, chopped cilantro, cooked rice, refried beans.

Enchilada Sauce

2 Tbl. olive oil
2 Tbl. flour (white or whole wheat)
2 Tbl. chili powder
2 cups chicken broth
1/2 of a 6 oz. can tomato paste (freeze the rest!)
1/2 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. salt

Over medium heat, whisk together olive oil, flour, and chili powder. After mixture begins to bubble, cook for one minute.

Whisk in broth, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Bring sauce to a simmer and continue to simmer and whisk until sauce thickens slightly.

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