Grandma's Peanut Butter Cookies (Blossoms)

This recipe is WAY better than the Peanut Butter Blossoms recipe on the bag of Hershey Kisses.  Good cookies come from Grandmas, this time from the other side of the family.

Cream together:
1 c. shortening ( I used 1/2 c. lard and 1/2 c. butter or 1 c. butter)
1 c. white sugar
1 c. brown sugar
1 c. creamy peanut butter

Add 2 eggs

Sift together (only if your flour seems lumpy):
3 c. flour
1 1/2 t. baking soda
1 t. salt

Add the flour mix to the mixture.

Add 1 t. vanilla

Roll into balls (about the size of a quarter) and roll the balls in white sugar.

Bakes on parchment covered cookie sheet at 350 degrees for 8-9 minutes.  When just out of the oven, press a Hershey kiss candy in the middle.

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c = cup
t = teaspoon

Grandmother's Ginger Creams

Baking isn't usually my thing but I was feeling nostalgic for some Christmas cookies this year.  My Grandma seemed to have these every time we went to the farm and are one of my dad's favorites.  The recipe itself is well over 100 year old and deserves to be seen as my Grandma gave it to me.  She was a teacher back in the day when it was important to have perfect handwriting!

There was no time for baking on it, so I added the 9-10 minutes note.  For icing I used just under 2 c. of powdered sugar and 3 T. of milk.  Adjust for your preferred consistency.

Oven Roasted Turkey and Gravy

I have never done a turkey in the oven.  It's always scared me because it is such a centerpiece of Thanksgiving.  What happens if I mess up?!?   With family circumstances, this was my year to step up and do it.   Thankfully, it turned out just as I would have hoped for. 

Oven Roasted Turkey and Gravy

20 lb. turkey or so, thawed in the fridge several days ahead of time (about 5 days)
4-5 stalks celery, cut in large chunks
6 carrots, cut in large chunks
1 large onion, cut in wedges
1/2 stick or so of butter
Emeril's Cajun Seasoning (see recipe from March. 12, 2017)

2021:  I used Italian Seasoning instead of Cajun seasoning and a handful of fresh sage, thyme and parsley in the cavity.  I also a few pats of butter under the skin.  My 16 1/2 pound turkey took about 3 1/2 hours total.  

Once thawed, remove all the packets from the inside of the turkey.  Rinse and dry the turkey if it looks like it needs it.  Tie down the drumsticks if you need to.  My Jennie-O was already to go with plastic ties, so no need for me to do it.

When the turkey is empty, stuff the cavity (not pack it) with the veggies. 

Place the turkey on a wire rack breast side DOWN in a roasting pan and scatter the remaining veggies around in the pan.  Sprinkle the Emeril's seasoning generously all over the rubbed butter.

Bake at 425 degrees for 45 minutes, then cover with foil and reduce heat to 350 degrees.  Bake for about 3 1/2 to 4 1/2 hours until the thigh is at 180 degrees and the breast is at 160 degrees.    Timing is just an estimate.  You are going to have to check it.

Once finished, let it rest for 30 minutes or so, covered in foil.  Then carve it.

Gravy
Take 1/2 c. of the drippings from the roasting pan and put it in a large sauce pan.  Heat the drippings and add 1/2 c. Wondra flour (it's very fine and dissolves well) and whisk until it forms a paste and gets to a golden brown color.   Slowly whisk in 4-6 c. turkey or chicken stock (I used store bought) and cook until gravy thickens to desired consistency.  You can always add more stock if you need to thin it.  I added a few shakes of sage and thyme as seasoning. Add salt and pepper to taste.

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Note: if making gravy in general, drippings and flour should be in equal portions.  If you don't have drippings, you can use another fat.  Butter.

Portobello Mushroom Pasta with Cream Sauce

I was looking for a way to use up the leftover coconut milk from the Cilantro Lime Rice I made a few days ago.  This was a good way to do it.  This serves 3-4 people.

Portobello Mushroom Pasta with Cream Sauce

8 oz. pasta of choice, I use bowtie or penne
1 T. olive oil
8 oz. portobello mushrooms chopped
3 green onions, chopped
1 c. peas
1 T. butter
2 cloves minced garlic
2 T. flour
3 T. white wine
1/3 c. chicken broth
1/2 t. thyme
1/2 t. tarragon
1 t. dried chives or 1 T. fresh
1/2 t. salt
1/4 t. pepper
7 oz. canned coconut milk

Cook the pasta according to package directions.

Saute mushrooms in the oil.  Add the green onions and peas.

In a saucepan, head the butter and add the garlic.  Whisk in 1 T. of flour at a time.  Whisk in the wine and then add the broth a bit at a time.  Add the seasonings.   Whisk in the coconut milk a slowly and let it thicken as you go.

Once that is a good consistency, add the portobello and pea mixture and the pasta.  Toss all together.

Slow Cooker Pumpkin Chili

My nephew requested Pumpkin Chili for a Halloween dinner.  Of course I gave it a go.  I like that he likes my cooking.  Here is the the recipe I came up with after looking at a few online.   This is even better the next day!

Slow Cooker Pumpkin Chili

2 lbs. ground chicken (or leftover turkey if you do this the day after Thanksgiving!)
1 good sized onion, chopped
1 green pepper, diced
1-2 jalapeno, seeded and finely chopped
2 cloves garlic, minced
2 cans pure pumpkin (NOT pumpkin pie filling!)
2 15 oz. cans diced tomatoes
1 can cannellini beans, drained ( or another bean of your choice, like pinto)
1 can kidney beans, drained
2 or 3 c. chicken broth, depending on how thick you want it
1 T. cumin
1 T. chili powder
1 t. garlic powder
1 1/2 t. cinnamon
1/2 t. nutmeg
a few shakes of 5-spice seasoning
salt/pepper to taste

Brown the ground chicken in a bit of olive oil.  Add the onions, green pepper, jalapeno, garlic to soften them toward the end.

Put the mixture above in a crock pot.  Add all of the other ingredients and stir.

Cook for about 5-7 hours.

Cilantro Lime Rice

Light, refreshing.  Great with the PF Chang's copycat Lettuce Wraps from the May 2017 post!  'Nuf said.

Cilantro Lime Rice

5 c. or so of cooked rice.  I used Uncle Ben's parboiled rice made in my rice steamer, made with chicken broth rather than water
1/2 c. onions, diced small
2 cloves garlic, minced
1 t. lime zest
2 T. lime juice, fresh squeezed
1/2 c. chopped fresh cilantro

Saute onions in a bit of olive oil.  Add the garlic at the end.

When rice is done cooking, add the cooked onions and garlic to it.  Toss with the lime juice, lime zest and cilantro.

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c = cup
t = teaspoon
T = tablespoon

Chocolate Peanut Butter Cup Cake

Thanks to a cake mix and cool whip, this recipe is super easy.

Chocolate Peanut Butter Cup Cake

Cake
1 Super Moist cake mix, mixed and baked according to instructions on the box.
1 c. Hershey's chocolate syrup or hot fudge sauce (optional, I really don't think you need this)

Frosting
8 oz. tub cool whip topping
1 c. peanut butter
1/4 c. powdered sugar

Topping
20 or so mini PB cups, chopped
the remaining chocolate syrup

(Optional:  With the end of a wooden spoon, poke holes in the cake once it is cooled.  Pour the 3/4 c. of the chocolate syrup (or heated up 3/4 of a jar of hot fudge, since it is so thick) into the poked holes.)

With a mixer on low speed, mix cool whip, peanut butter and powdered sugar to make frosting.  Spread over the cake.

Sprinkle the chopped PB cups on top of the frosting and drizzle with the remaining syrup or hot fudge sauce.

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oz = ounce
c = cup

Peanut Butter Cupcakes

My daughter made these cupcakes and they were really good.  I have my own peanut butter cake recipe that is delish but these were a bit lighter.

Peanut Butter Cupcakes

2 c. sugar
1 t. baking soda
1/2 c. milk
2 eggs
1 t. vanilla
1 c water
1/2 c. butter
1/2 c. vegetable oil
1/2 c. peanut butter

Whisk flour, sugar, baking soda in a bowl.  Beat milk, eggs and vanilla into flour mix on low speed.

Add butter, vegetable oil and peanut butter in a saucepan and heat over medium until smooth, about 5 minutes.

Stir PB mixture into flour mix. 

Pour batter into cupcake liners in muffin pan.

Bake at 350 degrees for about 20 minutes.

Frosting:
1/2 c butter
1/2 c. peanut butter
1/3 c. milk
1 t. vanilla
4 3/4 c. powdered sugar

Chocolate Layer Cake

We learned these really great tips from my father-in-law's new 'best friend' when they were here visiting for his 80th birthday.  I am DEFINITELY going to do these for any cake I make!

Chocolate Layer Cake

1 box of Betty Crocker Super Moist chocolate cake mix, prepare the box mix as directed with the following modifications:

• add 1 more egg than the box says.  Take the eggs out and wait until room temperature.
• substitute some milk in the amount of water the cake mix says.  This one said 1 1/4 c. of water so we used 1/4 c. milk and 1 c. water instead

Grease and line the bottom of 2 round cake pans with wax or parchment paper.  Split the batter between the pans.

Wet a couple of paper towels and fold them in a collar.  Wrap them around each of the round pans.  This will stop the edges from baking too much first which push up the middle of the cake.  You'll get a much flatter cake that way!

Bake according to box with paper towels on in the oven.  They are wet, they will be fine!

Make your favorite frosting and decorate.  Super yum.

Bread Machine Jalapeno Cheese Bread

My sister makes awesome jalapeno bagels from her jalapeno plant that just keeps producing all summer long.  Problem is, bagels take time to make.  A labor of love, really.  So, when she just doesn't have the time, jalapeno bread is a good alternative.   I prefer to weigh the flour to be as accurate as possible.  For bread machine standards, this makes a large loaf  2 pound loaf.

Bread Machine Jalapeno Cheese Bread

15 oz. bread flour  (or 3 cups)
1 t. salt
2 T. sugar
1 c. warm water
1/2 c. shredded cheddar, monterey jack, or mexican cheese. your choice.
2/3 c. diced fresh jalapeno, you decide how much seed and rib you want to leave
1 1/2 t. dry yeast

Follow your bread machine instructions on adding these ingredients, mixing and baking.


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oz = ounce
c = cup
T = tablespoon
t = teaspoon

Chicken, Tomato, Avocado Salad

This is so light, refreshing and healthy.  Love it!  Growing basil and tomatoes in your garden?  Use some in this! This is enough for 2 servings.

Chicken, Tomato, Avocado Salad

10 oz. shredded rotisserie chicken
1 avocado
1 garden tomato
basil leaves
1/2 of a medium lime
salt
pepper

Pile 5 oz. of chicken on each plate.  Add sliced avocado, tomato, and thinly cut basil.  Squeeze lime juice over salad.  Season with generous sprinkles of salt and pepper.

Feel like a bit of cheese?  Slice up some fresh mozzarella balls:

Enjoy!

Pesto

Do you have a basil plant that needs a good trim? Make pesto and stick it in the freezer to use later! 

Nov 2024 update:  Or, try the alternative with Arugula if you find yourself with a tub of arugula in your fridge and have no plan for it!

Ready for the freezer

Papperdelle Pasta with Proscuitto and Pine Nuts

Pesto

1/4 c. olive oil
1/4 c. pine nuts
3 cloves garlic or 1 T. minced, jarred
1 T. lemon juice
2 cups packed basil leaves
1/4 c. grated parmesan cheese
1/2 t. salt

In a food processor, chop nuts, oil and garlic.  Add the basil and lemon juice and blend.  Add the cheese and salt, blend to combine everything.

Arugula Version

Sames as above but use arugula and cashews instead o pine nuts and basil.  I also omitted the parmesan cheese.

Spoon in ice cube trays and freeze.  Once frozen, pop out the cubes and put in a ziploc bag for the freezer.  Pull out the number of cubes of pesto you want to use on pasta, chicken and more!

White Chocolate Pretzel Brownies

I found this recipe in Family Circle magazine and modified it a bit because everyone needs more white chocolate, am I right?

White Chocolate Pretzel Brownies

1 family-size box (18.4 oz) brownie mix (I used dark chocolate)
Vegetable oil (per the amount listed on the brownie mix box)
3 eggs
1 1/2 c. or so of white chocolate chips, divided
1 1/2 c. or so of broken up mini pretzel twists, divided


In a bowl, combine brownie mix, vegetable oil and eggs with 1/4 c. water and stir until blended.  Fold in 1/2 of the white chocolate chips and 1/2 of the pretzels.

Spread evenly in a greased 13x9 pan.

Sprinkle with remaining white chocolate chips and pretzels.

Bake for 25 minutes at 350 degrees until set.  Cool completely before cutting in squares.

Egg, Ham, Broccoli Brunch

Looking for another brunch dish?  Try the Egg, Sausage, Red Pepper recipe from April 2015 and substitute about 1 1/2 c. diced ham and 1 1/2 c. chopped broccoli for the sausage and red pepper!  All other ingredients are the same.

Chicken and Bacon White Pizza

This is a great quick meal to use up leftover chicken.

Chicken and Bacon Pizza

1 thin pizza crust
ranch dressing
parmesean cheese
leftover chicken, shredded
cooked bacon
mozzarella cheese
garlic

All of these ingredient amounts are to your liking.

Spread a thin layer of ranch dressing on the crust and sprinkle with parm cheese and garlic. Scatter chicken and bacon over that.  Top with mozzarella cheese and a few shakes of crushed red pepper.

Bake at 450 degrees for about 10 minutes or so until cheese is melted and it looks done.  If you have a convection oven, turn on the fan so it gets a nice brown top.

I like to top my pizza with some shredded lettuce or greens and turn it into a pizza salad.  Yummy!

Pearl Couscous with Pine Nuts and Asparagus

I found the basics of this recipe on the back of the Trader Joe's Israeli Couscous box but didn't have a few of the ingredients they called for so I modified it to suit what I had on hand.  It was a winner!

Pearl Couscous with Pine Nuts and Asparagus

3 T. butter, divided
1/2 c. pine nuts
1 T. minced garlic
1 1/2 c. Israeli Couscous (also called pearl couscous) or the whole 8 oz box of the Trader Joe brand Israeli Couscous
1 3/4 c. chicken broth
1/2 t. salt
zest of one small lemon
4-6 stalks of grilled asparagus, chopped  (I had some leftover from grilling the night before so threw that in)
2 chopped green onions
thinly sliced basil

Melt 1 T. of butter in a large saucepan over medium-low heat.  Add pine nuts and stir until golden. Transfer to a small bowl.

Melt remaining 2 T. of butter over medium heat. Add couscous and stir until it browns slightly.  Add broth, salt, and garlic and bring it to a boil.

Reduce heat to low and cover and simmer until liquid is absorbed and couscous is tender.  

Add the asparagus to heat through.  Add the pine nuts, lemon zest and basil.

Overstuffed Portobello Mushrooms

One of these is a really good-sized and satisfying portion and only about 180 calories!  There was no meat in the original recipe, but I think I would add a bit of seasoned sausage for a little bit more oomph.  Going meatless?  Still really good.

Before Oven

 Overstuffed Portobello Mushrooms

4 large portobello mushrooms, plus one extra for filling.
1 t. olive oil
1 zucchini, chopped small
1 red pepper, chopped small
1 medium sweet onion, chopped small
1 T. minced garlic
1 T. balsamic vinegar
1 medium tomato, chopped
Handful of fresh basil or a  2 t. dried
1/2 c. shredded parm cheese
1/2 c. italian bread crumbs
salt/pepper to taste
Optional:  1/2 lb. seasoned pork sausage (like Jimmy Dean's ground sausage), cooked.

Baked

Remove the stems from the mushrooms, clean them, and scrape out the gills.  Chop the extra mushroom.  

Add the mushroom, red pepper, onion, olive oil, and balsamic to a large skillet.  Saute until onions are translucent.

Add the zucchini and saute some more.  Add the garlic and optional cooked sausage.

Remove from heat and put in a bowl.  Stir in the tomato, bread crumbs, and cheese.

Pile the mixture in the 4 mushroom caps and bake at 375 degrees for 15-20 minutes.

PF Chang's copycat Lettuce Wraps

Waist friendly and delish.  These have a really nice balance of heat.  I found this copycat recipe at Averie Cooks on facebook.

PF Chang's copycat Lettuce Wraps

1 T. olive oil
1 T. sesame oil
1 lb. ground chicken
1 medium/large vidalia or sweet onion, diced small
1/3 c. hoisin sauce
2 T. soy sauce
1 T. rice wine vinegar
1 T. Asian chili garlic sauce (jarred, found in the Asian aisle)
3 cloves minced garlic
1 t. ground ginger
1 8-oz. can water chestnuts, drained and diced small
2 - 3 green onions sliced
1/2 t salt
1/2 t. pepper
butter lettuce leaves

In a large skillet, heat olive oil, sesame oil, and cook chicken over medium-high heat until chicken is cooked through.  stir occasionally to crumble the chicken.

Add the onion, hoisin, soy, rice wine vinegar, chili garlic sauce.  Stir to combine and cook for about 5 minutes or until onion is soft and translucent and most of the liquid has been absorbed.  Stir occasionally.

Add the garlic and ginger and stir.  Add the water chestnuts, salt, and pepper and cook for about 2 minutes.  Add the green onions.

Spoon into lettuce leaves and enjoy.

Zucchini Fries

Looking for a healthy alternative to french fries?  Try this!  I found it in Family Circle magazine.

Zucchini Fries

2 medium zucchini
2 beaten egg whites (I used liquid egg whites)
1 c. panko crumbs

Cut zucchini in french fry sizes.  Toss the zucchini in egg whites and coat them with the panko crumbs.

Roast them on a sheet pan at 450 degrees for 25-30 minutes, depending on size, turning once.

Season with salt and pepper.

Beef Stir Fry

Here is another beef stir fry recipe.  I just made this up/threw it together tonight and it turned out really good, so wanted to get it down so I wouldn't forget.  Measurements aren't exact.  Like I said--wing it.

Beef Stir Fry

1 lb. flank steak
bag of frozen stir fry veggies

marinade
1/4 c. olive oil
2 T. soy sauce
2 T. brown sugar
1/4 t. ground ginger
1/4 t. garlic salt
1/4 t. pepper

extras when cooking
1 T. minced garlic
ground ginger
1 T. soy sauce

Mix the marinade ingredients and put it in a baggie with the flank steak.  Rub it all around and let it sit in the fridge for a few hours.

When ready to start cooking, slice the marinaded flank steak in thin strips, against the grain.

Add 1-2 T. veg oil to a hot wok.  Add the flank steak slices and cook until about half-cooked through. Add the veggies and the leftover marinade from the baggie.  Also add 1 T. minced garlic, another shake or 2 of ground ginger and 1 T. of soy sauce.

Saute until meat is done and veggies are hot but crisp.  Tip:  Cook on high for a really hot wok to keep your veggies crisp but done.

Serve over fried rice or white rice.

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lb = pound
T = tablespoon
t = teaspoon

Slow cooker Crustless Spinach and Mushroom Quiche

I found this recipe in Better Homes and Garden and made it for Easter Breakfast at church so I wouldn't have to worry about cooking a casserole in the oven during church service.  I used Easter breakfast attendees as my guinea pigs.  Will definitely do this one again.

Slow Cooker Crustless Spinach and Mushroom Quiche

10 oz. package of frozen chopped spinach, thawed and well drained, squeezed dry
4 slices of cooked bacon, chopped
1 T. olive oil
2 c. roughly chopped portobello mushrooms (I would actually add more like 3 c. next time)
1/2 c. chopped red pepper (here again, I would add more like 1 c. next time)
1 1/2 c. shredded swiss cheese (6 oz)
8 eggs
2 c. half-and-half
2 T. fresh chives or 1 T. dried chives
1/2 t. salt
1/4 t. pepper
1/2 c. bisquick mix

Line the slow cooker with a disposable slow cooker liner and spray with cooking spray.  (I did this, but really don't think it is necessary.  You could spray the crockpot instead.  The only advantage I see is that you can lift it out of the crock pot and then service the quiche on a platter for better presentation.)

In a skillet, heat oil and saute mushrooms and pepper.  Remove from heat and add the spinach and cheese.

In a bowl, combine eggs, half-and-half, chives, salt, and pepper.  Combine egg mix and spinach mix. Gently fold in the bisquick.  Pour it all in the slow cooker and sprinkle with bacon.

Cover and cook on low for 4-5 hours until a knife inserted in center comes out clean.  Turn off cooker and let it rest for 15 minutes before serving.


Make ahead the night before tip:  If you have to get up in the middle of the night to start the slow cooker like I did, put the combined egg/spinach mix in a sealed container in the fridge.  Measure out your bisquick so it is ready to go and put the bacon in a container or baggie so it is ready.   Prepare the slow cooker with spray and liner, if desired.

When you get up in the middle of the night, fold the bisquick into the egg/spinach mix, pour it all in the slow cooker, sprinkle on the bacon, turn on the slow cooker, and go back to bed!  It will only take about 5 minutes so you won't be up too long.

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oz = ounce
c = cup
T = tablespoon
t = teaspoon

French Toast Bake

This is a fan favorite and is often requested when we get together with friends or family for brunch.  Kids love it!  I like it too--not only because it tastes good, but because it has to be made the night ahead of time--less to do in the morning!

French Toast Bake

1 stick butter
just under 1 c. brown sugar
1 t. cinnamon
1 loaf of sandwich bread, I use white but you can use wheat, too.
10 eggs
1 c. milk

Melt butter in a sauce pan.  Add the brown sugar and cinnamon and cook until brown sugar is blended into more of a syrup.   Pour it into a 9x13 pan.

Put 3 layers of bread in pan (6 stacks of 3 slices).

Beat eggs with milk and pour mixture over the bread slices so all are wet.  Cover and refridgerate overnight.

Bake at 350 degrees for 30 minutes or so, uncovered.

Cut around the edges to loosen from pan.  Flip on a platter or sheet pan.  Do not let the pan cool before flipping.  The syrup on the bottom with harden as it cools and it won't come out of the pan.  If this happens, warm it back up in the oven so it comes loose.

Serve with syrup if desired, but I never have.  It's very sweet as it is.

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c = cup
t = teaspoon

Baked Oatmeal Breakfast

This has made it our family Easter brunch two years in a row, so I guess it's time to get it down here and save it!

Baked Oatmeal Breakfast

1 1/2 c. rolled oats
1/2 c. shaved almonds, lightly toasted
1/4 c. unsweetened coconut flakes
1/4 t. salt
1 t. ground cardamom
1/4 t. cinnamon
2 c. raspberries (fresh or frozen will work)
2 c. coconut milk beverage
1/2 c. maple syrup
3 T. coconut oil, melted
1 egg
1 t. vanilla

Grease a baking dish, approx 12" x 7".

Put the raspberries in the bottom of the dish.

In a bowl, combine the oats, nuts coconut flakes, salt, cardamom, and cinnamon.  Spread the dry ingredients over the raspberries.

Combine the milk, melted coconut oil, syrup, vanilla and egg.  Pour over the dry ingredient layer.  Do NOT mix it in, but push down the oat mixture so it is completel submerged in the liquid.

Bake for 40-45 minutes until raspberries have started bubbling around the edges and the oats start to brown.

No Bake Chocolate Eclair Cake

Creamy, cool, and refreshing!

No Bake Chocolate Eclair Cake

1 16 oz. box graham crackers
2 small boxes (3.4 oz) of instant vanilla pudding
3 1/2 c. milk
8 oz cool whip

Frosting:
3 T. cocoa powder
1 1/2 c. powdered sugar
3 T. milk
3 T. melted butter


Whisk together the pudding mixes and milk for about 2 minutes.  Fold in the cool whip.

Grease a 9x13 pan.  Cover the bottom of the pan with one layer of graham crackers.  Break one apart if you need to fill in any gaps with smaller pieces.

Spread 1/2 of the pudding/cool whip mix over the graham cracker layer.

Add another single layer of graham crackers and the other 1/2 of the pudding mix.

Add the final layer of graham crackers.

Mix together the frosting ingredients and spread evenly over the top layer of graham crackers.  

Refrigerate overnight or for a few hours before serving so everything has a chance to set.

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c = cup
T = tablespoon

Bang Bang Shrimp Spaghetti Squash 'Pasta'

I saw a recipe for Bonefish's Bang Bang Shrimp Pasta a couple times on line and have been wanting to make it.  Tonight was the night.  Instead of using spaghetti as the recipe called for I decided to use spaghetti squash instead to really bring the calories down.  Super good!  I really am a big fan of spaghetti squash.  Even better--if serving 6 people, this recipe is less than 300 calories a serving!

Bang Bang Shrimp Spaghetti Squash 'Pasta'

1 lb. shrimp
3 cloves garlic
3 t. paprika
pepper to taste
2 spaghetti squash (enough for about 8 cups or so)
(optional sliced mushrooms)

Sauce:
1/2 c. mayo (I use Hellman's light)
1/2 c. chili sauce
2 cloves minced garlic
2 T. lime juice
1/4 t. red pepper flakes
1/2 T. onion powder

Cut spaghetti squash in half and scoop out the seeds and guts.  Brush each 1/2 with olive oil and sprinkle with italian seasoning.  Put on a sheet pan with sides cut side down and bake at 400 for 20-25 minutes or until soft.  Let cool a bit and use a fork to scoop out the insides in spaghetti strands.

Mix all of the sauce ingredients and set aside.

In a large saute pan, saute the shrimp until cooked (8 minutes or so) add the mushrooms if desired, near the end.  Then add the spaghetti squash and the sauce to heat up everything.  Sprinkle with parsley to garnish.

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c = cup
t = teaspoon
T = tablespoon

Butternut Squash Wild Rice Casserole

I made this as a no-meat dinner from Clean Eating one night but this would be an awesome side dish for Thanksgiving. It's got a bit of a kick, which I really like with turkey which is usually pretty mild.  If you are feeding a crowd, you'll probably want to double this.

Butternut Squash Wild Rice Casserole

1/2 c. wild rice
2 c. peeled and diced butternut squash
1 t. chile powder
1/4 t. ground cayenne pepper
3 T. fresh lime juice, divided
1/2 onion, diced
1/2 -1 jalapeno, seeded and diced
1c. frozen corn
1 T. whole wheat flour
3/4 c. black beans
3/4 c. chicken or vegetable stock
salt and pepper, to taste
1 c. shredded mozz and cheddar cheese blend

Cook rice according to directions.  Fluff with a fork and set aside.

Mist squash with cooking spray and toss.  Add chile powder, cayenne, and 1 T. lime juice.  Toss to coat.  Arrange squash in a single layer on parchment lined baking sheet.  Bake at 400 degrees for 30 minutes or until squash is tender.  Set aside.

Mist a large skillet with cooking spray and heat on medium-high heat.  Add onion, jalapeno and corn.  Cook, stirring frequently for 2-3 minutes.  Stir in flour and cook another minute.  Add beans and stock and bring to a boil.    Reduce heat to medium and simmer for 2 minutes, until thickened.

Combine rice, squash and corn mixture in a large bowl.  Add the remaining 2 T. lime juice, stir well to combine and season with salt and pepper.  Transfer mixture into an 8-inch square dish.

Top with cheese.  Cover with foil and bake for 25 minutes or until hot throughout.

Deli Turkey Breast in the slow cooker

I saw this recipe on line a couple of years ago and wanted to give it a try.  Problem was I couldn't find boneless turkey roast at the local grocery store.  Well, they finally had them!  The original recipe called for 2 roasts in a crockpot, but I just used one in a small crockpot to try it out.  You choose how much you want to make.   Another thing I will mention is that I used a meat slicer to get thin slices.  I got one as a shower gift decades ago and thought, "'Do I even need a meat slicer?"  Turns out I did.  It's one of those things I would have never bought on my own and I don't use very often, but man, I really love it when I use it!

Here is the recipe for my version using one roast.

 Deli Turkey Breast
1 frozen boneless turkey breast (like Butterball), about 3 lbs, slightly defrosted (1-2 days in the fridge)
1 T. Emeril's Cajun Seasoning (previous recipe) or any other seasoning you would like.


Remove the breast from the packaging, discard the gravy package, and remove the layer of skin and fat with a knife.

Place the breast in the slow cooker and sprinkle the breast all over with the seasoning.  You DO NOT add any liquid! This is all you have to do!

Cover with the lid and cook on high.  The recipe for 2 breasts said it would take 4 to 4 1/2 hours.   Mine only took about 3 hours in the small slow cooker.  I used a meat thermometer to make sure it was done.







Cool it completely.  I put it in the fridge overnight and then sliced it in the morning.

Emeril's Cajun Seasoning

No need to buy a spice blend--make your own!  I made a batch of this to use on the Deli Turkey recipe that follows.  But, of course you can use it for lots of things!

Emeril's Cajun Seasoning

2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. oregano
1 T. thyme

Mix it all up and store it in a spice jar.

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T = tablespoon

Egg Roll Insides Bowl

I found this on facebook on a page called Buns in My Oven.  Egg rolls are just tasty and they said this was a low carb recipe, so gave it a try.  The nutrition facts says it makes 4 servings at 324 calories each.  Not too shabby!

Egg Roll Insides Bowl

1 lb. ground pork sausage
6 c. coleslaw mix
4 cloves garlic, minced
1 T. ginger, minced or 1/4 t. dried ginger
1 T. soy sauce
1/4 c. chopped green onions
1 T. sesame oil

Heat a large skillet over medium heat and add the sausage, stirring to crumble until cooked through. Do not drain.

Add the coleslaw mix, garlic, ginger and soy sauce.  Cook until cabbage has softened a bit, 3-4 minutes.

Remove from the heat and add the green onions and sesame oil.  Serve immediately

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lb = pound
T = tablespoon
t = teaspoon
c = cup

Bean and Ham Soup

Bean and Ham Soup.  Hearty and delicious and perfect for a cold day.  This recipe was from our local Mariano's grocery store but I modified it by adding a couple ingredients, changing amounts and leaving a few out.  So, yeah.  Basically, it's not their recipe anymore.

Bean and Ham Soup

1 lb dried cannellini beans

1/4 c. olive oil

1 onion, chopped

4 carrots, diced

3 stalks celery, diced

4 cloves garlic, minced

3 T. flat leaf parsley (I just used dried.  about 2 t.)

2 bay leaves

4 c. chicken broth

2 c. water

1/8 t. black pepper

pinch of salt

1 - 1 1/2 c. chopped ham

Soak beans overnight in water to cover by 1 inch.  Drain.

Heat olive oil in a large pot over medium heat.  Add onions, carrots, celery, bay leaf, parsley and saute until veggies slightly softened.  Add garlic and saute another minute or so.

Add drained beans, ham, chicken broth, water, salt and pepper.  Bring to a simmer, cover and adjust heat so that it is barely a simmer.  Cook, stirring occasionally until beans are tender, 45 -90 minutes, depending on the age of the bean.  

Remove and discard the bay leaves.  Remove about 1/2 of the soup from the pot. Use an immersion blender to blend what is in the pot and add the 1/2 back into the pot.  Eat.

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c = cup

lb = pound

t = teaspoon

T = tablespoon

Lemoncello

So smooth.  So refreshing!

Lemoncello

10 lemons (try to buy organic so they don't have that waxy coating)
1 750ml bottle of vodka
2 1/2 c. sugar
4 c. water

 Zest the lemons.  I used a vegetable peeler to remove the peel in long strips.  Try not to get the white part.  That will make the lemoncello more bitter.

Update:  2022, I used a microplane to grate a couple of the lemons in addition to strips.  It was more lemony--definitely recommend!

Put the peels in a large glass jar or bottle.  Pour the vodka over them and cover the jar loosely.  Let the jar sit and enjoy the vodka bath for 7-10 days at room temperature.

After 7-10 days, combine the sugar and water in a medium saucepan and bring it to a boil.  DO NOT STIR (I don't know why!).  Boil for 15 minutes and allow the syrup to cool to room temperature. (I have to admit...I stirred and just boiled it until the sugar was dissolved.  I guess I messed up, but it still turned out excellent, so who knows?)

Combine the vodka mix and syrup.  Strain into glass bottles and seal.  Let mixture age for about 2 weeks at room temp.

Place bottled lemoncello in the freeze and enjoy icy cold in cute tiny cups.

Chocolate Banana Bread

Seriously.  This could be a dessert.  Think outside the box.  Whenever we have bananas that don't get used in time, I remove the peel and throw the bananas in a freezer bag.  No need to waste the bananas!  When I need them, I just thaw them out and throw the bananas and the juice that it creates in the freezer bag right into my banana bread recipes.   Works every time.


Chocolate Banana Bread

3 ripe bananas
2 eggs
1/2 c. 2% plain greek yogurt
1/3 c. honey
1 t. vanilla extract
1 t. baking soda
1 c. wheat flour
1/2 c. cocoa powder
1/2 c. chocolate chips

In a bowl, beat together bananas, eggs, yogurt, honey, vanilla, and baking soda.

Add the flour and cocoa.

Fold in the chocolate chips.

Pour te batter into a greased 9x5 inch bread pan.  Bake at 350 degrees for about 45 minutes or until toothpick comes out clean.

Creamy Chicken and Mushroom One Pot Pasta

I found this recipe on a 'Tasty' post on facebook.   The thing I like about it is that it is easy, only uses one pot, there is no pre-cooking or draining of the pasta, and has a nice rich flavor.

Would I make it to impress my foodie friends?  Probably not, but it's a good go-to family meal and I'll make it again!

Creamy Chicken and Mushroom One Pot Pasta

3 T. olive oil
1 1/2 lbs chicken breasts, cut in pieces
1/2 of an onion, diced
Salt, to taste
Pepper, to taste
2 c. cremini mushrooms (I used 3 c. of sliced white mushrooms that I had on hand)
3 cloves minced garlic
1 t. thyme
2 t. paprika
4 c. chicken broth
1 c. heavy cream
1 lb. farfalle pasta (I didn't have any so used rigate.  Any medium sized pasta will work fine!)
5 oz. spinach (I didn't put this in because I didn't have any)
1 c. parmesan cheese

In a large pot, heat 2 T. olive oil on medium heat.  Add the chicken and brown it until cooked through.  Remove the chicken from the pot.

Add 1 T. olive oil and the onion to the pot and cook down for a couple of minutes.

Add the mushrooms and cook them down a bit.  Add the garlic, salt and pepper, thyme and paprika.  Stir to evenly season.

Add the broth and cream and bring it to a boil.

Once boiling, add the pasta and cook per the pasta for the length of time as directed on the package.  Stir it every couple of minutes so the pasta doesn't stick together.    Once the pasta is done, you can add the spinach if you choose to add that, and let it wilt a bit.

Add the parmesan cheese and stir until the sauce is creamy.

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T = tablespoon
t = teaspoon
c = cup
lb = pound