Sunday, March 28, 2021

Strawberry - Blueberry Pasta Salad

This is a newer salad recipe I ran across.  It really is good and easy to prepare.


8 oz. cooked pasta

4 cups strawberries and blueberries.  Slice the strawberries

2 cups fresh spinach

1/4 of a small red onion, sliced

4 oz. feta cheese

Dressing:

1/4 cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon pepper


Combine the cooked pasta, the berries, spinach, and onion.  Mix together the dressing ingredients and combine with the salad.  Sprinkle the feta cheese over the top.  Chill before serving.

Saturday, March 6, 2021

Cranberry Cheese Bread

This is a quick bread I make often.  My daughter in law, many years ago, gave me this for Christmas.  I loved it and asked for the recipe.  Turns out it is in my old Betty Crocker Cookbook.

2 cups all purpose flour

1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon soda

2 teaspoons grated orange peel

2 tablespoons Crisco

juice from one orange

1 1/2 cups grated cheddar cheese

1 egg beaten

1 cup cranberries, halved

1/2 cup chopped nuts

Preheat oven to 350.  Grease loaf pan.  Measure flour, sugar, baking powder, soda, salt and peel into bowl.  Cut in Crisco.  Add water to juice to measure 3/4 cup, mix in with cheese and egg.  Stir in cranberries and nuts.  Combine all ingredients and pour into loaf pan.

Bake 60 to 70 minutes or until toothpick inserted in center comes out clean.  Let cool on wire rack for 10 to 15 minutes, then turn out onto plate.  Best if not served for 8 hours.


Tuesday, March 2, 2021

Old Fashioned Tuna Custard Pie

My long time blog followers know I have a ton of cookbooks!  Although I haven't counted all of them in recent years, they number probably somewhere around 300 plus or minus!  I never set out to collect cookbooks.  I was raised in a home where the dinner menu was bland and repetitive, probably no more than 5 or 6 different recipes all the years I was growing up.  As I got older, I gradually saw that there are so many different cuisines and recipes.  I was captivated!  Admittedly, when I first married, I was not a good cook by any stretch of the imagination.  I could scramble eggs or fry a hamburger.  A roast hung out in my freezer for weeks (okay, months) because I didn't know what to do with it and didn't want to ruin it! But I persevered!  Today I love going through cookbooks in my collection and looking either for something I've never cooked or an old one that I haven't made in many years.  This tuna custard pie is one I had forgotten about but one that was a part of my repertoire back in the 70's and 80's.


1/2 lb bacon

1 small onion, sliced

1/4 lb Swiss cheese, slivered

1 9 inch pie shell

1 small can tuna

3 eggs, beaten

1 1/4 cup light cream

1/2 teaspoon salt

Dash of hot sauce

Nutmeg


Fry bacon until crisp, drain and crumble.  Reserve bacon drippings.  Fry onion in reserved drippings until tender.  Place cheese in pie shell.  Top with bacon, onion and tuna.  Mix eggs with cream, salt and hot sauce.  Pour over tuna mixture.  Sprinkle with nutmeg.

Bake at 425 degrees for 15 minutes.  Reduce temperature to 325 and bake for 25 to 30 minutes, or until knife inserted into center comes out clean.

Monday, March 1, 2021

Brussels Sprouts

Yeah, I know, brussels sprouts would hardly make anyone's list of favorite vegetables.  But with a little creativity, they really can be a tasty and healthy food.  Try this one.


3 tablespoons extra virgin olive oil

1 pound brussels sprouts, trimmed and sliced thin

2 shallots, sliced thin

salt and pepper

1 cup chicken broth

1 cup heavy cream

3/4 cup frozen peas, thawed

1 pound whole wheat rotini

1 cup Parmesan, grated, plus extra for serving

1/2 cup walnuts, toasted and chopped


(I prefer to use a cast iron skillet for this)  Heat oil in a 12 inch skillet over medium-high heat.  Add brussels sprouts, shallots, salt and pepper and cook until they begin to soften, about 3 to 5 minutes.  Stir in broth and cream, cover, and simmer about 3 more minutes.  Remove from heat and stir in peas.  Cover and let sit about 2 minutes, till heated through.

Meanwhile, bring a pot of water to boil.  Add pasta and 1 tablespoon salt.  Cook, stirring often, until al dente.  Reserve 1/4 cup cooking water, then drain pasta and return it to the pot.

Stir in Brussels Sprouts mixture, parmesan and walnuts.  Toss to combine.  Adjust consistency with reserved water if needed.  Season with extra salt and pepper.

Sunday, February 21, 2021

Chicken Parmesan Casserole

 This is a dish I make from time to time.  It tastes great and goes together quickly.


1 box linguini

1 tablespoon cooking oil

1 lb. chicken breasts, about 3

1 cup mozzarella

1 24 oz. jar marinara sauce

1 cup parmesan

1 tablespoon Italian seasoning

salt - pepper - crushed garlic


Cook the pasta and set aside.  Stir in the oil to keep from sticking.

Preheat oven to 350.  Cut chicken breasts in half horizontally.

Season with salt, pepper, and garlic.


Layer chicken on top of pasta in 13 x 9 inch baking dish.

Top the chicken with sauce, the sprinkle parmesan, and then mozzarella, and the Italian seasoning


Bake for 30 to 35 minutes.

Tuesday, February 16, 2021

Pork Chops Piquante

This is one of my oldie but goodie recipes that I've made over the years.


4 thick loin pork chops

2 tablespoons butter

1/2 cup finely chopped onions

1 1/2 cups tomato puree

1 cup dry white wine

pinch of thyme

1 bay leaf

salt and pepper

1/2 cup finely chopped parsley

2 garlic cloves, minced

2 teaspoons grated lemon find

Brown the chops on both sides in the butter in a skillet.  Transfer meat to a platter.  Pour off most of the fat.

Add the onions to the skillet and cook briefly, stirring until onions are wilted.  Add the puree, wine, thyme, bay leaf, and salt and pepper.

Return the chops to the  pan and turn them in the sauce.  Cover and cook for one hour, basting occasionally, until the meat is fork tender.

Mix the parsley, garlic, and lemon rind together and sprinkle over the chops.


Tuesday, February 9, 2021

Broccoli Cheddar Soup

There are a lot of broccoli cheddar soup recipes out there.  I like this one because it is delicious and easy to prepare.

2 bunches broccoli florets
1/2 cup cream cheese
salt and pepper
2 quarts chicken broth

Put the above in a crockpot and cook on high for two hours.

Add: 1 cup sour cream and 3 cups grated cheddar.  Cook on high for another ten minutes.

Using a hand blender, blend the ingredients.

That's it!

Tuesday, February 2, 2021

First time making granola


Had dinner with friends recently and Stacey had just taken a batch of granola out of the oven.  LOVE this stuff!

Here is the recipe.

1/2 cup oil

1/2 cup brown sugar

1/2 cup honey

1 tablespoon vanilla extract

1 teaspoon salt

Combine the above until thoroughly mixed.

5 cups old fashioned rolled oats 

3 cups your choice (any combination) of:  dried fruit, chopped nuts, seeds, grated coconut, raisins.  I added (in no particular amounts) dried cranberries, chia seeds, sunflower kernels, chopped nuts.

Mix well and spread into a large baking sheet lined with parchment paper.  Bake at 325 for 30 minutes.

Saturday, January 30, 2021

Apple Broccoli Salad

I found this one recently and really like it.  It is full of nutrition and good taste.


4 cups fresh broccoli florets, chopped

1 small red onion, chopped

2 large carrots, grated

1 stalk celery, chopped

1 apple, unpeeled and chopped

1 cup fresh cranberries

1 tablespoon olive oil


Dressing:

1 cup plain yogurt (I used Greek yogurt)

3 tablespoons honey

3 tablespoons apple cider vinegar

1 tablespoon lemon juice

1 teaspoon fresh garlic

salt and pepper to taste

Combine the salad ingredients.  Then combine the dressing ingredients and mix well with the salad.


Delicious! 

Thursday, January 21, 2021

Blueberry-Buttermilk Breakfast Cake

Another oldie that I dug up from my monster recipe collection!  This is really good.


1/2 cup butter at room temperature

2 teaspoons lemon juice

7/8 cup + 1 tablespoon sugar (see note below)

1 egg at room temperature

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 cups blueberries

Note:  7/8 cup = 3/4 cup + 2 tablespoons;  the extra tablespoon above is for sprinkling over the cake before it goes in the oven


Preheat oven to 350 degrees.

Cream the butter and lemon juice with 7/8 cup sugar.

Add egg and vanilla and beat till combined.

Whisk the flour, baking powder, and salt together.

Add flour mixture to batter a little at a time, alternating with buttermilk.  Fold in the blueberries.

Spread into a prepared 9 inch pan and bake for 35 to 45 minutes or until a toothpick inserted in the top comes out clean.