On my way to work this morning, i noticed an oddly shaped object lying in the middle of the road. It looked like a yellowish shoe. Just one of them. About a quarter of a mile down the road, I saw its mate. And this time I could tell what it was … it was, indeed a shoe. But not just any shoe … the wooden type, like they wear in Holland. Now I have one thing to say about that. WTF, mate?
Non-Dairy Creamer
I wanted some milk in my tea, this morning (Harvest Peach, for those of you interested) so I dumped a bit of non-dairy creamer in there. It's not even close to the same thing as milk. Very disappointing. It clumped all up and made my tea nasty.
It made me think of the episode of Pinky and the Brain where Brain goes to work for some huge corporation and fakes an accident in the break room involving a microwave and non-dairy creamer (because no one knows how they work) that turns him into a mouse. Great episdoe. Really, that show was genius. Sadly, it has not been released yet on DVD. Yet I notice that they have not failed to release Batman the Animated Series on DVD. Thank God no one overlooked that.
Speaking of TV. I've discovered the hilarious new TV show, My Super Sweet 16. It's about these spoiled teens and their huge, ridiculous sweet 16 parties. It's the funniest show I've seen in a long time … funny because of the tragicosity involved in it. Point your Tivo to MTV and don't miss one side-splitting episode.
Crispy Topped Bacon and Green Onion Baked Beans
from: More from Magnolia
Ingredients
14 oz can sweetened condensed milk
1 1/2 cups ice cold water
1 3.4 oz package instant vanilla pudding mix
3 cups heavy cream
12 oz box nilla wafers
4 cups sliced ripe bananas
Directions
In a s mall bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4- hours or over night before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
In a large bowl, on the medium speed of an electric mixer, whip the cream until stiff peaks form. Gently fold the pudding mixutre into the whipped cream utnil well blended and no streaks of pudding remain.
To assemble the dessert, select a large, wide bowl (preferrably glass) with a 4-5 qt capacity. Arrange one third of the wafers to cover the obttom of the bowl, over-lapping if necessary, the one thrid of the banans and one third of the pudding. Repeat the layering twice more, garnishing with addiontal wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrpa and allow to chill in the refrigerator for 4 hours or up to 8 hours, but no longer before serving.
from:
Ingredients
2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 ribs celery with greens, chopped
4 sprigs fresh thyme
Salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
2 cups chicken stock, from soup aisle
1 cup hash brown style raw shredded potatoes, from dairy aisle of the market
2 cans whole baby clams and their juice
Directions
In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup.
from: 30 Minute Meals
Ingredients
4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk
2 teaspoons hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Barbequed Succotash, recipe follows
Directions
Preheat oven to 350 degrees F.
Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.
Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
Pour flour out on a plastic board or plate.
Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.
from: 30 Minute Meals
Ingredients
1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish
Directions
Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.
from: Cuisinart Instruction and Recipe Booklet
Ingredients
3 Cups whole milk
1/2 – 1 1/2 cups frozen limeade concentrate, thawed
3 tablespoons sugar
Several drops of green food coloring
Directions
Combine the milk, 1/2 cup limeade, and sugar in a blender and mix. Taste for tartness. Add more limeade as desired. Add food coloring until desired color is reached.
Pour mixture into icrecream maker and follow directions.
Freeze two additional hours if desired.
Nutritional Info (Makes ten 1/2 cup servings.(
Calories 69 Carbs: 10 g Protien: 2g Fat: 2g Chol. 10 mg. Sodium: 37 mg.
from: 30 Minute Meals
Ingredients
1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas
Directions
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
from: 30 Minute Meals
Ingredients
1 head red leaf lettuce
1 head green leaf lettuce
1 teaspoon lemon juice, a wedge
1 crisp red apple, such as McIntosh or Paula Red, thinly sliced
1 Anjou pear, thinly sliced
2 tablespoons apple cider
2 tablespoons cider vinegar
1 teaspoon sugar
1/3 cup extra-virgin olive oil, eyeball it
Salt and coarse black pepper
8 ounces sharp cheddar, thinly sliced
Directions
Coarsely chop lettuce. Squeeze the a little lemon juice over apples and pears and toss with greens. Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad and season salad with salt and pepper and toss salad to combine and coat evenly. Serve salad with a garnish of sliced sharp cheddar cheese.
from: 127
Ingredients
1 tablespoon olive or vegetable oil, 1 turn of the pan, plus some for drizzling
1 small onion, chopped
3 chipotle peppers (smoky hot peppers) in adobo sauce, found in cans in Mexican foods section 1/2 cup ketchup, eyeball it
1/4 cup orange juice concentrate
1 orange, zested and cut into wedges, for garnish
1 cup chicken broth
4 boneless, skinless chicken breasts
Vegetable oil, for drizzling
Grill seasoning or salt and freshly ground black pepper
Romaine lettuce
Sliced red onions
4 crusty rolls, split, toasted and buttered
Directions
Preheat a grill pan or griddle pan over medium high heat.
Heat a small saucepan over moderate heat. Add oil and onion. Saute onion in oil for 3 to 5 minutes or until onions are soft. Combine chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest and chicken broth in a blender. Blend on high until sauce is smooth. Pour sauce into saucepan with onion and heat to a bubble. Reduce heat to simmer.
Coat chicken lightly with a drizzle of oil and season breasts with grill seasoning blend or salt and pepper. Grill 5 to 6 minutes on the first side, turn. Remove 1/2of the barbecue sauce to a small bowl and baste chicken liberally with it. Turn chicken after 4 minutes, coat with sauce again and cook another 2 to 3 minutes.
To serve sandwiches, slice grilled chicken on an angle and fan out 1 breast on each bun bottom. Spoon remaining sauce from saucepan over the sliced chicken. Serve open faced with the lettuce and red onions setting on bun tops to the side. Pair these sandwiches with your favorite sides or, with Red Cabbage Slaw and Crispy Topped Baked Beans.
from: 127
Ingredients
6 slices bacon, chopped
1 cup plain bread crumbs
4 scallions, thinly sliced
Coarse black pepper
2 (15-ounce) cans prepared barbecued baked beans, about 4 cups
Directions
In a medium skillet over medium high heat, brown bacon but do not fully crisp the pieces. Remove the skillet from heat and toss bread crumbs in the pan with the bacon and drippings. Add scallions to the bread crumbs and bacon and season the mixture with cracked black pepper, to taste.
Preheat oven to 425 degrees F.
Add 2 cans of barbecued beans or extra spicy beans to a shallow casserole dish. Top with bacon and bread crumb mixture and place in oven. Bake 15 minutes or until top is crispy and beans are bubbly.
Smoky Orange Barbecue Chicken Sandwiches
from: More from Magnolia
Ingredients
14 oz can sweetened condensed milk
1 1/2 cups ice cold water
1 3.4 oz package instant vanilla pudding mix
3 cups heavy cream
12 oz box nilla wafers
4 cups sliced ripe bananas
Directions
In a s mall bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4- hours or over night before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
In a large bowl, on the medium speed of an electric mixer, whip the cream until stiff peaks form. Gently fold the pudding mixutre into the whipped cream utnil well blended and no streaks of pudding remain.
To assemble the dessert, select a large, wide bowl (preferrably glass) with a 4-5 qt capacity. Arrange one third of the wafers to cover the obttom of the bowl, over-lapping if necessary, the one thrid of the banans and one third of the pudding. Repeat the layering twice more, garnishing with addiontal wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrpa and allow to chill in the refrigerator for 4 hours or up to 8 hours, but no longer before serving.
from:
Ingredients
2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 ribs celery with greens, chopped
4 sprigs fresh thyme
Salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
2 cups chicken stock, from soup aisle
1 cup hash brown style raw shredded potatoes, from dairy aisle of the market
2 cans whole baby clams and their juice
Directions
In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup.
from: 30 Minute Meals
Ingredients
4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk
2 teaspoons hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Barbequed Succotash, recipe follows
Directions
Preheat oven to 350 degrees F.
Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.
Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
Pour flour out on a plastic board or plate.
Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.
from: 30 Minute Meals
Ingredients
1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish
Directions
Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.
from: Cuisinart Instruction and Recipe Booklet
Ingredients
3 Cups whole milk
1/2 – 1 1/2 cups frozen limeade concentrate, thawed
3 tablespoons sugar
Several drops of green food coloring
Directions
Combine the milk, 1/2 cup limeade, and sugar in a blender and mix. Taste for tartness. Add more limeade as desired. Add food coloring until desired color is reached.
Pour mixture into icrecream maker and follow directions.
Freeze two additional hours if desired.
Nutritional Info (Makes ten 1/2 cup servings.(
Calories 69 Carbs: 10 g Protien: 2g Fat: 2g Chol. 10 mg. Sodium: 37 mg.
from: 30 Minute Meals
Ingredients
1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas
Directions
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
from: 30 Minute Meals
Ingredients
1 head red leaf lettuce
1 head green leaf lettuce
1 teaspoon lemon juice, a wedge
1 crisp red apple, such as McIntosh or Paula Red, thinly sliced
1 Anjou pear, thinly sliced
2 tablespoons apple cider
2 tablespoons cider vinegar
1 teaspoon sugar
1/3 cup extra-virgin olive oil, eyeball it
Salt and coarse black pepper
8 ounces sharp cheddar, thinly sliced
Directions
Coarsely chop lettuce. Squeeze the a little lemon juice over apples and pears and toss with greens. Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad and season salad with salt and pepper and toss salad to combine and coat evenly. Serve salad with a garnish of sliced sharp cheddar cheese.
from: 127
Ingredients
1 tablespoon olive or vegetable oil, 1 turn of the pan, plus some for drizzling
1 small onion, chopped
3 chipotle peppers (smoky hot peppers) in adobo sauce, found in cans in Mexican foods section 1/2 cup ketchup, eyeball it
1/4 cup orange juice concentrate
1 orange, zested and cut into wedges, for garnish
1 cup chicken broth
4 boneless, skinless chicken breasts
Vegetable oil, for drizzling
Grill seasoning or salt and freshly ground black pepper
Romaine lettuce
Sliced red onions
4 crusty rolls, split, toasted and buttered
Directions
Preheat a grill pan or griddle pan over medium high heat.
Heat a small saucepan over moderate heat. Add oil and onion. Saute onion in oil for 3 to 5 minutes or until onions are soft. Combine chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest and chicken broth in a blender. Blend on high until sauce is smooth. Pour sauce into saucepan with onion and heat to a bubble. Reduce heat to simmer.
Coat chicken lightly with a drizzle of oil and season breasts with grill seasoning blend or salt and pepper. Grill 5 to 6 minutes on the first side, turn. Remove 1/2of the barbecue sauce to a small bowl and baste chicken liberally with it. Turn chicken after 4 minutes, coat with sauce again and cook another 2 to 3 minutes.
To serve sandwiches, slice grilled chicken on an angle and fan out 1 breast on each bun bottom. Spoon remaining sauce from saucepan over the sliced chicken. Serve open faced with the lettuce and red onions setting on bun tops to the side. Pair these sandwiches with your favorite sides or, with Red Cabbage Slaw and Crispy Topped Baked Beans.
New Monday Meals 
Normally, I try to stay away from the grill pan. I love to grill outside but the grill pan can be such a pain. It only heats from one side, Since I don't have a gas range, it scorches my cook top, and it fills my kitchen with Smoke. But , the other day, Jess and I came across a meal that looked like it might be worth breaking the grill pan out for.
The meal was Smoky Orange Barbecued Chicken Sandwiches from 30 Minute Meals 2. To be served with Crispy-Topped Baked Beans with Bacon.
Prep: As usual, it took me longer than the promised 30 minutes make the meal. This time, it was about 50 minutes, but I could get that down to close to 30 with some planning and practice. We did use the grill pan. To help with the cooking time, I pounded the chicken flat before seasoning. The kitchen did get a little smoky and my range became a tad bit scorched,
Results: The meal had a lot of flavor, and thanks in part to the flatting, the chicken was cooked perfectly. A first for me using the grill pan. Jess thought the chicken needed salt (I used a no salt grill seasoning) and was a little too orangy. I like it a lot. The baked beans turned out well and were nice and crisp.
Verdict: Both recipes have been added to the cook book. If you don't like orange flavor, just add less zest. The sauce would still be good. You might also want to cook the onions a little before adding them to the beans.
Ick!
Last night I asked Matt to put together a lunch for me. I suggested he put the chowder we'd made into a salsa jar for me. Well this morning, when I came down, it was in a ziploc container. So I just grabbed it since I didn't have time to monkey with it. Somewhere between home and work, it exploded. Luckily it was in a bag, but it exploded all over my other foodstuffs … my apple, my yogurt, my packets of oatmeal … ICK! So I got to spend the first few minutes at work cleaning up clam chowder. This is not going to be indicitive of my day. It isn't.
Yesterday was a pretty good day … except … When I went to work out, I kicked my butt and did some real nice cardio, then I moved on to weights. About 4 exercises into my set, I found myself dizzy and sorta numb. So I went over and sat down on a chair and had a load of water and put my head between my knees, and all that. I didn't really feel better. I actually didn't know if I could drive myself home. So I called Matt. He was at least 30 min away, so I changed clothes (oh the pain of it) and I drove myself home. Then I collapsed on the futon mattress and watched some Tivo. What did I do before Tivo? Does anyone recall? Hmmm … Anyhow, I'm not sure if I overdid it or if I was still a little sick, but I have resovled to tone it down today.
Urgh
I'm writing this from a very tiny last-century computer (circa 1999). It's a bit pathetic, but it'll do the job …. once the job starts. I'm waiting to get some help with a project … anyhoo. I'm not feeling my best today. I actually went home sick from work yesterday. I should probably do the same thing again today, but I won't, because I need my precious vacation days. Indeed, I would really like to make up the half-day I lost yesterday, but I fear I will not have the stamina today to work an extra hour. More's the pity. I guess there's always unpaid leave.
I slept LOTS yesterday. And I watched some Tivo. I had a bunch of episodes of the Barefoot Contessa backed up on my Tivo. I don't really like the Barefoot Contessa herself. She says “fabulous” a bit too often and reminds me in some ways of Martha Stewart, although I can't imagine Martha sans footwear. Anyhoo, despite not really lurving the BC herself, I enjoy her cooking. She made some really interesting stuff yesterday … chicken with peanut satay sauce and spanikopeda (which I could easily make myself) and a strawberry topiary (easy also). Very cool.
I've also got a backlog of projects to work on. I have yet to break out my new silk-screening system for anything more than a quick perusal and Matt got a dremel for Christmas as well, which has its own website and a myriad of projects. Maybe I can work on some of those tonight.
New Recipe Monday 
This Monday Jess and I, well mainly Jess, cooked Chicken and Dumplings and an Orchard Salad. The recipes were from 30 Minute Meals.
Prep: The meal took us about 40 to prepare, which is longer than the 30 minutes that Rachael Ray can cook it in, but still not too bad. For the chicken and dumplings, we used bisquick muffin mix instead of the Jiff that was recommended. For the salad the pear we purchased from the store didn't taste good so we left it out. I also don't like vinegar based salad dressings so used a store bought ranch instead.
Results: The chicken and dumplings cooked up nicely. The dumplings had a good texture and flavor and the broth was nice and thick. Jess like the salad a and the dressing a lot.
Verdict: Both recipies have been added to the cookbook.
Orchard Salad
from: More from Magnolia
Ingredients
14 oz can sweetened condensed milk
1 1/2 cups ice cold water
1 3.4 oz package instant vanilla pudding mix
3 cups heavy cream
12 oz box nilla wafers
4 cups sliced ripe bananas
Directions
In a s mall bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4- hours or over night before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
In a large bowl, on the medium speed of an electric mixer, whip the cream until stiff peaks form. Gently fold the pudding mixutre into the whipped cream utnil well blended and no streaks of pudding remain.
To assemble the dessert, select a large, wide bowl (preferrably glass) with a 4-5 qt capacity. Arrange one third of the wafers to cover the obttom of the bowl, over-lapping if necessary, the one thrid of the banans and one third of the pudding. Repeat the layering twice more, garnishing with addiontal wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrpa and allow to chill in the refrigerator for 4 hours or up to 8 hours, but no longer before serving.
from:
Ingredients
2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 ribs celery with greens, chopped
4 sprigs fresh thyme
Salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
2 cups chicken stock, from soup aisle
1 cup hash brown style raw shredded potatoes, from dairy aisle of the market
2 cans whole baby clams and their juice
Directions
In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup.
from: 30 Minute Meals
Ingredients
4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk
2 teaspoons hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Barbequed Succotash, recipe follows
Directions
Preheat oven to 350 degrees F.
Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.
Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
Pour flour out on a plastic board or plate.
Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.
from: 30 Minute Meals
Ingredients
1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish
Directions
Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.
from: Cuisinart Instruction and Recipe Booklet
Ingredients
3 Cups whole milk
1/2 – 1 1/2 cups frozen limeade concentrate, thawed
3 tablespoons sugar
Several drops of green food coloring
Directions
Combine the milk, 1/2 cup limeade, and sugar in a blender and mix. Taste for tartness. Add more limeade as desired. Add food coloring until desired color is reached.
Pour mixture into icrecream maker and follow directions.
Freeze two additional hours if desired.
Nutritional Info (Makes ten 1/2 cup servings.(
Calories 69 Carbs: 10 g Protien: 2g Fat: 2g Chol. 10 mg. Sodium: 37 mg.
from: 30 Minute Meals
Ingredients
1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas
Directions
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
from: 30 Minute Meals
Ingredients
1 head red leaf lettuce
1 head green leaf lettuce
1 teaspoon lemon juice, a wedge
1 crisp red apple, such as McIntosh or Paula Red, thinly sliced
1 Anjou pear, thinly sliced
2 tablespoons apple cider
2 tablespoons cider vinegar
1 teaspoon sugar
1/3 cup extra-virgin olive oil, eyeball it
Salt and coarse black pepper
8 ounces sharp cheddar, thinly sliced
Directions
Coarsely chop lettuce. Squeeze the a little lemon juice over apples and pears and toss with greens. Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad and season salad with salt and pepper and toss salad to combine and coat evenly. Serve salad with a garnish of sliced sharp cheddar cheese.
Chicken and Dumplings
from: 30 Minute Meals
Ingredients
1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas
Directions
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.