Saturday, July 4, 2015

Grilled Honey Mustard Chicken


I made this last week and we all liked it.  It is great warmed up and used on a salad, too.
Grilled Honey Mustard Chicken
 http://www.muchtaste.com

1/2 cup of any Whole Grain Mustard
1/2 cup of Honey
Juice of 1/2 a Lemon
1 Garlic Clove, smashed and minced
1/2 teaspoon Paprika
1/2 teaspoon Kosher Salt
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Red Pepper Flakes
4 Boneless Skinless Chicken Breasts

Whisk all ingredients in a small bowl. Reserve 4 tablespoons of sauce and then pour the rest over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temp.

Preheat the grill on medium- medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done. Pour the reserved 4 tablespoons of honey-mustard sauce over chicken and let rest under foil for about 5 minutes.

Friday, July 3, 2015

Glorious Baked Cheese Cauliflower

I had some cauliflower to use up and found this recipe.  We really, really liked this and will make it again.
Glorious Baked Cheese Cauliflower
http://www.justapinch.com

1 large head of cauliflower, cut into flowerets
SAUCE:
4 T butter (1/2 a stick)
1/4 cup flour
1/2 t salt
1/8 t pepper
2 cups milk
1/2-1 T regular or Dijon mustard, to taste
1 1/2 cups (6 oz. block) extra sharp cheddar cheese, grated Beth used mild

 TOPPING:
1 cup soft fresh bread crumbs
1 T fresh chopped parsley
1/2 t paprika
2 T melted butter
pinch of salt

                       
Boil or steam cauliflower in water until just tender, about 6 to 8 minutes. Drain and set aside.

Grease a 2-quart baking dish. Heat oven to 350°. In a medium saucepan, heat butter over medium heat. Add flour and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking, stirring, until cheese is melted.

Combine the cauliflower with sauce and spoon into the prepared baking dish.

Combine topping ingredients and sprinkle over the cauliflower mixture. Bake for 15 to 20 minutes, until the casserole is bubbly and topping is browned. Bake in lower half of oven so top doesn't over brown.

Thursday, July 2, 2015

Brown Butter White Chocolate Macadamia Nut Cookies

These were requested by Don as his Father's Day treat. We loved the nutty flavor that the browned butter gave them.

Brown Butter White Chocolate Macadamia Nut Cookies
 

1 cup unsalted butter
1 cup brown sugar
½ cup granulated sugar
1 tsp vanilla extract
1 tsp almond extract
2 eggs, room temperature
2½ cups all purpose flour
2 tsp corn starch
1 tsp salt
1 tsp baking soda
1 cup white chocolate chip
1 cup chopped macadamia nuts


Melt the butter in a small skillet over medium heat, stirring occasionally. The butter will start to foam and then start browning. You will be able to smell a nutty aroma when it's ready. Remove from heat and allow to cool for at least 15 minutes.

Cream the butter and sugars together.

Add in extracts and eggs and continue mixing until well combined.

Combine flour, corn starch, salt and baking soda in a medium bowl and use a fork to stir together.
Gradually add flour mixture to butter mixture, mixing just until combined.
Fold in white chocolate chips and macadamia nuts.
Refrigerate dough for at least 30 minutes.

Preheat oven to 325F. Line a cookie sheet with parchment paper and set aside
.
Scoop out cookie dough, about 2 to 3 tablespoons each, and place on parchment-line cookie sheet.
Baked for 11-13 minutes or until just a hint of browning starts. Cookies may appear under baked but don't worry. Let sit on cookie sheet for 10 minutes before transferring to a cooling rack.

Store in an airtight container for up to 1 week.

Wednesday, July 1, 2015

Frito Chili Pie

Kathleen had been hungry for this and we finally made it last week while Don was home.  It was very good--makes quite a bit, but is great left over!

Frito Chili Pie

http://thepioneerwoman.com

2 pounds Ground Chuck
3 cloves Garlic, Minced (optional)
1 can (12-14 Oz. Size) Tomato Sauce
1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)
1/2 teaspoon Salt
1 teaspoon Ground Oregano
1 Tablespoon Ground Cumin
2 Tablespoons Chili Powder (more To Taste)
1 can (14-ounce) Kidney Beans, Drained And Rinsed
1 can (14-ounce) Pinto Beans, Drained And Rinsed
1/4 cup Masa (corn Flour) Or Regular Corn Meal
1/2 cup Warm Water
Individual Bags Of Fritos
Grated Sharp Cheddar Cheese
Diced Red Onion (Optional)



Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.

Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.

Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside.

Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. We just put the chili over the fritos, or some of us dipped the fritos into the chili

Tuesday, June 30, 2015

Copycat Cracker Barrel Hashbrown Casserole

Kathleen found this recipe and I made this last week.  We all loved it.  It is a bit different than the other hashbrown casseroles I have seen.  I did alter the recipe a bit after reading through the reviews.  I made it the way I typed it in.  Enjoy!


Copycat Cracker Barrel Hashbrown Casserole
adapted from topsecretrecipes.com

1 26-32 oz bag frozen hashbrowns
2 c shredded Colby or cheddar cheese
1/4 c minced onion
1 c milk
1/2 c beef broth
2 T butter, melted
dash garlic powder
1 t salt
1/4 t black pepper

Preheat oven to 425.

Combine the hash browns, cheese and onions in a large bowl.  Combine the milk, broth, 1 T of melted butter, garlic powder, slat and pepper in another bowl.  Mix well and then pour over the hash browns and stir well.

Put into a greased 9 x 13 pan and put in oven.  Stir after 7 minutes and then cook another 45-60 minutes until hash browns are golden brown.

Monday, June 29, 2015

Basil Batter Rolls

My friend, Janet, gave me a stack of cookbooks.  I found this recipe in one and wanted to try it right away.  I ended up freezing more than 1/2 of the batch since this makes 2 dozen and I didn't have a party!   They are easy to make and tasted great!

Basil Batter Rolls
Christmas with Southern Living Cookbook, vol 3

2 pkg active dry yeast
1 1/2 c warm water
1/3 c shortening(Beth used Crisco stick)
4 c flour
1/4 c sugar
1 1/2 salt
1 large egg
2 T pesto
2 cloves garlic, minced
melted butter

Combine yeast and warm water in a 2 c liquid measuring cup; let stand 5 minutes.

Combine yeast mixture, shortening, 2 cups flour, sugar, salt and egg in a large mixing bowl.  Beat at medium speed until well blended.  Stir in pesto and garlic.  Gradually stir in remaining flour--dough will be sticky.

Cover and let rise in a warm place for 1 hour until doubled.

Stir dough; spoon into greased muffin pans, filling half full.  Cover and let rise for 45 minutes.

Bake at 400 for 15-16 minutes or until golden.  Brush with melted butter, if desired.  Makes 2 dozen

Sunday, June 28, 2015

Garlic and Herb Beef Roast and Potatoes

I wanted to use some of my fresh herbs. This recipe looked good, and it WAS! I did not put the potatoes in the crockpot---sometimes they don't cook.  I just made mashed and thickened the broth and made gravy.  YUM!
 


Garlic and Herb Beef Roast and Potatoes

1 tablespoon canola oil
3 lb chuck roast,
8 cloves garlic, minced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh thyme Beth used dry
1 teaspoon salt,
3/4 teaspoon pepper
1 cup beef broth,
3 cups cubed potatoes Beth didn't use
1 cup sliced carrots
1 cup chopped celery Beth didn't use

Heat oil in a large skillet over medium-high heat. Add roast; cook 8 minutes or until browned on all sides. Beth did NOT do this.  I just put the roast in the crockpot and added ingredients.

Transfer roast to a 5- to 7-quart slow cooker. Rub roast with garlic, parsley, chives, thyme, salt and pepper. Add broth. Cover and cook on Low 5 hours. Add potatoes, carrots and celery. Cover and cook 2 hours or until vegetables are tender.