Quick Chicken Picatta with Parslied Orzo

For the first time in, I don't know how long, I actually followed the recipe. Turned out fantastic. I made the all the servings so I'd have 3 for the rest of the week. Everything measured out and in the fridge for the next three days. I put asparagus alongside this dish.

This is an easy Chicken Picatta and doesn't overpower the lemon flavor.


Quick Chicken Picatta with Parslied Orzo
Recipe from Cooking Light. com

Photo courtesy of Cooking Light

1 cup uncooked whole-wheat orzo
3 tablespoons lemon juice, divided
2 1/2 tablespoons extra-virgin olive oil, divided
1/2 cup finely chopped flat-leaf parsley
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup all-purpose flour
4 (4-oz.) chicken breast cutlets
1/4 cup finely chopped shallot
2 teaspoons minced fresh garlic
8 thin lemon slices, seeds removed
1 tablespoon capers, drained
1 tablespoon unsalted butter

Cook orzo according to package directions, omitting salt and fat; drain. Spread orzo on a baking sheet; cool 10 minutes. Place orzo in a bowl; add 1 tablespoon juice, 1 1/2 tablespoons oil, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring to combine.

Place flour in a shallow dish. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge chicken in flour, shaking off excess. Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add chicken to pan; cook 3 minutes on each side or until done. Place chicken on a platter (do not wipe out pan).

Add shallot and garlic to pan; cook2 minutes, stirring frequently. Stir in remaining 2 tablespoons juice and lemon slices, scraping pan to loosen browned bits. Reduce heat to low; add capers and butter, stirring until butter melts. Spoon lemon mixture over chicken. Serve with orzo.

Beef Cabbage Soup

I had seen this recipe floating around the internet for some time. It looks good, but I always think things look good then I make them and they're meh.

This soup was actually good, feeling and oh so good. Did I mention it was good? It took about 30 minutes to prep and get in the pot, which isn't much time. You could cut down that time by buying pre-chopped veggies if you like.

I did not use the whole head of cabbage. That seemed like too much cabbage to me, so I used just over a half. The head of cabbage I got wasn't exactly a "small" head either.

Other modifications I made:

• I didn't buy enough beef broth so adjust to 6 cups with water. Threw in a dash of Worcestershire sauce to help balance the beef flavor that I had watered down. 
• I put in about a Tablespoon of tomato paste. No reason other than I think it needed a bit more depth.

Beef Cabbage Soup

Recipe from Cafedelites.com

2 tablespoons olive oil

1 large onion chopped

1 pound 500 grams rib eye or scotch fillet steak, cut into 1-inch pieces (trimmed of visible fat)

1 stalk celery chopped

2 large carrots peeled and diced

1 small green cabbage chopped into bite-sized pieces

4 cloves garlic minced

6 cups beef stock or broth

3 tablespoons fresh chopped parsley plus more to serve

2 teaspoons each dried thyme and dried rosemary (or dried basil and oregano)

2 teaspoons onion or garlic powder

Salt and freshly-cracked black pepper to taste

2 tablespoons olive oil

1 large onion chopped

1 pound 500 grams rib eye or scotch fillet steak, cut into 1-inch pieces (trimmed of visible fat)

1 stalk celery chopped

2 large carrots peeled and diced

1 small green cabbage chopped into bite-sized pieces

4 cloves garlic minced

6 cups beef stock or broth

3 tablespoons fresh chopped parsley plus more to serve

2 teaspoons each dried thyme and dried rosemary (or dried basil and oregano)

2 teaspoons onion or garlic powder

Salt and freshly-cracked black pepper to taste

Jambalaya

Tonight was another Sunday dinner. This month my theme was you had to bring something that started with either the letter of your first name or your last. So, I made Jambalaya. And oh boy was it fantastic.

I doubled the recipe for 7 people. We had enough for dinner, seconds, and perfect amount for everyone to take home some.

I did two types of sausage, Andouille and Linguisa. I like the flavor profile of them both. They, with the cajun spice, have just the right heat to it.

Super easy recipe, that you could make for a week night dinner.

Jambalaya
Recipe from Gimmesomeoven.com

3 tablespoons olive oil, divided

Photo from GimmeSomeOven.com

2 boneless skinless chicken breasts, cut into bite-sized pieces
1 pound andouille sausage, thinly sliced into rounds
3 small bell peppers, cored and diced
2 ribs celery, diced
1 jalapeño pepper, seeded and finely chopped
1 white onion, diced
4 cloves garlic, peeled and minced
1 (14-ounce) can crushed tomatoes
3-4 cups chicken stock
1 1/2 cups uncooked long grain white rice
2 tablespoons Cajun seasoning or Creole seasoning
1 teaspoon dried thyme, crushed
1/4 teaspoon cayenne pepper
1 bay leaf
1 pound raw large shrimp, peeled and deveined
Kosher salt and freshly-cracked black pepper
optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce

Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.

Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.

Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, cooked chicken and sausage, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.

Add the shrimp and okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Remove and discard the bay leaf.

Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat.

**I took out the okra and bell pepper from this recipe.  You'll see in the recipe above where the okra comes into play. The bell pepper is sauted with the onion, celery and jalapeno.

Tex-Mex Pulled Chicken Tacos

The sister-in-law and Blueberry were over to scrap today. The Pioneer Woman made these tacos in her show on Saturday and I knew I had to give them a try. Sure enough, delicious.

Tex-Mex Pulled Chicken
Recipe from Pioneer Woman

Photo from Food Network

2 medium tomatoes, quartered
2 jalapeno peppers, halved and seeded
1 medium white onion, cut into 8 wedges
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 pound thin chicken cutlets
12 flour tortillas
2 limes, 1 juiced, 1 cut into 8 wedges, for serving
8 ounces salsa
8 ounces sour cream
8 ounces crumbled cotija cheese
Fresh cilantro leaves, for serving

Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.

Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.

Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.

Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.

Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.

Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.

Strawberry and Steak Salad

I've done a horrible job preparing for weekly lunches. Not only does it get costly, but I don't eat great. I decided this week I'd plan and prepare for the week.

Enter Strawberry and Steak Salad. When they say we eat with our eyes, they aren't kidding. I fell immediately for this salad photo. It has all the things I love, tossed into one salad.

Strawberry and Steak Salad
Recipe from Cuisine at Home, April 2019

For the vinaigrette:

1/4 c white balsamic
3 T strawberry jam
2 T olive oil
1 T minced shallot
1 tsp Dijon mustard
Salt and pepper

For the salad:
2 T olive oil
2 NY strip steaks (8oz each) seasoned with salt and pepper
1 sweet onion (3 c)
1 bag spring mix
8 oz fresh strawberries, halved or quartered
1/3 c crumbled blue cheese
1/3 c chopped roasted and salted pistachios

For the vinaigrette, whisk vinegar, jam, oil, shallots, and Dijon. Season with salt and pepper.

For the salad, heat oil in a cast iron skillet over high until shimmering. Add steaks and cook until desired doneness. Set aside.

Add onion to skillet, cook over medium heat until softened, stirring occasionally, about 5 minutes. Season with salt and pepper. Slice steaks against the grain into strips.

Toss spring mix, strawberries, blue cheese, pistachios with vinaigrette, top with steak and onion.

Navy Bean Soup

Tonight I mead Navy Bean Soup. I can't help but think of Dad as I made this. He loved Navy Bean soup. I made the beans from scratch and he'd be so proud.

This was delicious. I sorta over cooked the beans so they were mushy. It was still great though.

The recipe doesn't call for it, but I dropped in 3 ham hocks as the beans cooked. And I didn't "sprinkle" my soup with bacon...I dumped the bacon in.

Her recipe has spinach and I don't do cooked spinach. Here's the real recipe.

Second, SkinnyTaste is one of my favorite blogs with some darn good recipes.

Navy Bean and Bacon Soup

Recipe from SkinnyTaste.com

3 15 oz cans navy beans, rinsed and drained
4 slices center cut bacon, chopped
1 medium onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
2 T tomato paste
4 c reduced sodium chicken broth
2 bay leaves

Cooking Beans from scratch. Used Great Northern Beans. 

Soaked them the night before. 

Drained and rinsed them.

Cooked with 6 cups hot water for 1.5 hours.

Then picked up the recipe from there.

In a blender, blend 1 can of beans with 1 cup of water.

Sauté the bacon in a large pot until crisp. Set aside on paper towels.

Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.

Bring to a boil, cover and cook on low until the beans and vegetables are soft, about 25 minutes. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted. To serve, ladle into 6 bowls and top with bacon.

Chicken Shepherd's Pie

Janet came over for some scrapbooking time and I figured we'd eventually wander downstairs to watch the Superbowl. Really didn't care who won that game. I wanted to find something I could make early and just pop in the oven.

Enter Chicken Shepherd's Pie.

I am a fan of Shepherd's Pie. Well to be fair, I'm a fan of Cottage Pie. Apparently "Shepherd's Pie" is with lamb and "Cottage Pie" is with beef. Either way, it's a nice comfort food for me. and it makes a ton!

This recipe is super simple and will be a crowd pleaser now doubt.

Chicken Shepherd's Pie

Photo courtesy of Cook's Country

Cuisine At Home Feb 2015

2 T unsalted butter
1 c celery, diced
1 c each diced carrots and sliced buttons
2 tsp minced fresh garlic
1/4 c flour
1/2 c dry sherry
2 1/2 c low sodium chicken broth
4 c shredded chicken
1 c each frozen peas and pearl onions, thawed
1 T minced fresh thyme
2 lbs Yukon gold potatoes, peeled and cubed
1 1/2 c unsalted butter, cubed and softened
1 1/2 c shredded white cheddar
1 egg
1 T Dijon mustard

Preheat oven to 400F.

For filling:
melt 2 T butter in a large saute pan over medium heat. Add celery, carrots, mushrooms, and garlic; cover and set aside until softened, about 5 minutes.

Stir in flour and cook 1-2 minutes. Add sherry and stir until absorbed. Stir in broth, then add chicken, peas, onions and thyme; season with salt and pepper.

Bring filling to a boil, then reduce heat to low and simmer while preparing the topping; about 20 minutes.

Topping:
Boil potatoes until done.
Crush potatoes with potato masher, then add 4 T butter and blend with hand mixer on low speed until potatoes are smooth. Stir in cheese, egg and Dijon; season with salt.

Spoon topping over filling in pan and bake pie until topping is lightly browned, 25-30 minutes; let stand 15 before serving.

Christmas Dinner

Christmas isn't the same anymore now that Mom is gone. I still feel the pull to be around family and so am hosting Christmas dinner tonight. I spent an hour or so thinking about what I wanted to cook and decided on these recipes.

We must start with Clam Dip. It's tradition. And I realized I have no written recipe for Clam dip...so here you go.

Mom's Clam Dip
1 package cream cheese, softened (I like to use the 1/3 less fat one)
1 can minced clams (drain the juice into a glass)
1 tsp garlic salt
1 T Worcestershire sauce (give or take)

Mix this together. Do it by hand though. A mixer makes the cheese rubbery.  Add clam juice to loosen it up. Should be dip consistency that you can dip a chip into and not have it break.

Pretty easy, right?

For dinner I'm serving the following:
My Spinach Salad
Garlic Steak & Cheesy Bacon Potato Hash Foil Packs
Cheesy Broccoli

Janet's bringing dessert, so that'll be a surprise.

My Spinach Salad
Recipe from The Pioneer Woman

3 whole Eggs
7 slices Thick Cut, Peppered Bacon
1 whole Red Onion, Small
1 package Mushrooms, White Button
8 ounces, weight Baby Spinach, Washed Dried And Stems Removed
3 Tablespoons Reserved Bacon Grease
3 Tablespoons Red Wine Vinegar
2 teaspoons Sugar
1/2 teaspoon Dijon Mustard
1 dash Salt

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.

Fry bacon until crispy/chewy. Remove to a paper towel.

Remove 3 tablespoons grease and set aside.

Add 2 add'l tablespoons of grease to a separate skillet over medium heat.

Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.

Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

Chop bacon.

Peel and slice eggs.

Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.

Arrange eggs over the top and serve.


Garlic Steak & Cheesy Bacon Potato Hash Foil Packs
Recipe from Cafe Delites

1/2 cup garlic butter divided
For The Potatoes:
26 ounces baby Yukon potatoes (or 750 grams), washed (peeled or unpeeled), cut into 1-inch pieces
1/4 cup onion diced
2 tablespoons fresh parsley finely chopped
Salt to taste
Cracked black pepper to taste
1/3 cup diced bacon cooked
1/3 cup scallions (or green onions/shallots), sliced
For The Steak:
2 pounds whole eye fillet (or ribeye) steak (or 1 kg)*, AT ROOM TEMPERATURE. Pat dry with paper towel for best results.
Salt to taste
Cracked black pepper to taste
1/4 cup cheddar cheese shredded
1/4 cup mozzarella cheese shredded**

Preheat grill to medium-high heat.

Make a batch of this Garlic Butter. Divide in half and melt in the microwave for 20-30 seconds. Combine the potatoes and the onions in a bowl. Pour the melted garlic butter over the top; set aside.

Spread the remaining non-melted butter over the steak to evenly coat.

FOR WELL DONE STEAKS:

Slice your fillet into 2-inch thick slices (if the pieces are too small they will dry out). If you like your steak dry, cut them smaller.

FOR MEDIUM RARE STEAKS:

Cut your fillet into 4-inch long pieces (see above pictures or video for reference). The bigger you cut them, the more juicy the steak will be once its done. For rarer steaks, but them bigger (5 or 6 inch pieces).

Tear four or six 15-inch (40cm) pieces of heavy duty foil and arrange on your kitchen counter or bench top. Divide steaks and potatoes among the top half of the foil sheets. Sprinkle with parsley, and season with salt and pepper

Fold up the sides of the foil first over the steak and potatoes, then fold up the entire bottom half of the foil over the ingredients to join the ends. Fold down to seal, pressing the seal tightly to prevent any juices from spilling out.

Place foil packets on the HOT grill, cover and cook for 7 minutes on one side. Flip and cook on the other side for a further 5 minutes, until potatoes are cooked through, (about 12 minutes all together). CAREFULLY open the foil packets (being careful of the escaping steam). Sprinkle the cheese over the potatoes, and loosely tent with the foil again to allow the cheese to melt through for a further 3 minutes while still on the grill.

Top the potatoes with the cooked bacon, garnish with the scallions (or green onions), and season with a little extra salt and pepper, if needed.

For Stove Top:

If you can, use a cast iron skillet or a heavy based pan. Preheat skillet over medium heat. When foil packs are ready, place them in the hot, preheated skillet to cook for 7 minutes, covered (you may need to do them in batches of two). Flip and cook for a further 7 minutes (covering again), until done.

For Oven:

Preheat oven to 220°C | 430°F. Prepare foil packs; place packs on a baking sheet/tray, and bake for 20-30 minutes in the HOT oven. Flip packs and cook for a further 10-15 minutes, or until cooked to your liking. OPTIONAL: open foil packs being careful of trapped steam, and broil for 3-4 minutes, until charred. REMEMBER the result of meat depends on how large or small you cut your pieces!

Cheesy Broccoli
This recipe was originally for Brussel Sprouts. But those are gross, so I swapped in the Broccoli. If you're one of those odd balls that like Brussle sprouts, then by all means use them instead.
Recipe from Betty Crocker

1 carton (32 oz) Progresso™ vegetable broth
2 lb broccoli, trimmed, quartered
1/4 cup butter
1/4 cup Gold Medal™ all-purpose flour
1 cup heavy whipping cream
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 1/2 cups shredded Swiss cheese (6 oz)
1/2 cup Progresso™ plain panko crispy bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

In 5-quart Dutch oven, heat broth to boiling over high heat. Add broccoli; heat liquid back to boiling. Cook 2 minutes. Use slotted spoon to transfer sprouts to baking dish. Reserve 1 1/2 cups broth.

In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add flour; cook 1 minute, stirring constantly with whisk. Stir in reserved 1 1/2 cups broth and the whipping cream; heat to boiling, stirring constantly. Stir in salt, pepper and nutmeg. Remove from heat; add Swiss cheese. Stir until cheese is melted and sauce is smooth.

Pour sauce over Brussels sprouts.

In small bowl, mix bread crumbs, Parmesan cheese and 2 tablespoons melted butter. Stir to coat. Sprinkle mixture over sauce. Bake 30 to 35 minutes or until top is lightly browned and edges are bubbly.

Mom's Stuffed Cabbage Rolls

Yet another recipe from mom's gray tin box. I'd love to cook through this entire box, but it'll take some time. Maybe that could be my goal for next year.

Mom didn't make these cabbage rolls a lot. They were a family favorite, but it does take a bit of effort. I can only imagine she'd come home from work, tired, and the last thing she'd want to do is make cabbage rolls. This would have been a weekend meal for us for sure.

Only a couple of changes that my sister and I remember mom doing, that the recipe doesn't indicate. I'll put those notes below.

Stuffed Cabbage Rolls
Recipe from Mom
Serves 6-10 (It really depends on how many rolls each person eats. 6 for sure.

12 large cabbage leaves
1 1/4 lb hamburger
2 tsp salt
1/2 tsp pepper
1 c cooked rice
1 small onion, chopped
1 egg
1/2 tsp poultry seasoning
2 T wesson oil
2 (8oz) cans tomato sauce (Mom used tomato soup - so I did)
1 T brown sugar
1/4 c water
1 T lemon juice or vinegar

Cover cabbage leaves with boiling water and let stand for 5 minutes, or until limp; drain.

Combine next 7 ingredients (hamb through poultry seasoning). Place equal portions of meat mixture in center of each leaf. Fold sides of each leaf over meat; roll up and fasten with toothpicks or string.

Brown in hot oil in very large skillet. Pour tomato sauce over. Combine sugar, water, and lemon juice. Stir into tomato sauce. Simmer covered on hour, basting occasionally.

JW Note: Okay, I didn't fry them. Mom put them in the oven. She combined the tomato soup, sugar, water and lemon juice and poured it over the rolls in a 9x13 dish. She baked it at 350 for like 45 minutes or so.

Cauliflower Gratin

Cauliflower is one of those veggies that's super good for you but really doesn't have much of a taste. I like to bake it at high heat and get it all crispy on the outside.  Tonight for Sunday dinner, I decided to try this cauliflower gratin. I added broccoli too thinking it was a nice addition.

Cauliflower Gratin
Recipe from ??

1 head cauliflower, divided into 1 in florets
4 T unsalted butter, divided
1 c diced onions
2 tsp minced fresh garlic
3 T flour
1 1/4 c whole mil
1/2 tsp each salt, pepper and grated nutmeg
1/4 tsp cayenne pepper
1/2 c grated Gruyere
1/2 c grated Parmesan, divided
1/2 c fresh bread crumbs
1 tsp chopped fresh thyme

Preheat oven to 425.

Coat a 2 quart baking dish with nonstick spray. Cook cauliflower in a pot of boiling salted water until crisp-tender, 2-3 minutes, drain, rinse with cold water, drain again.

Melt 2 T butter in a skillet over medium-high heat. Add onions and garlic and cook until softened, 5 minutes.

Whisk in flour and cook, whisking constantly, 2 minutes. Slowly whisk in milk until thickened, 2-3 minutes. Add salt, pepper, nutmeg and cayenne. Off heat, stir in Gruyere and 1/4 c Parmesan, then stir in cauliflower until completely coated; transfer to prepared baking dish.

Melt remaining 2 T butter, combine with bread crumbs, remaining 1/4 c Parmesan and thyme; season with salt and pepper. Sprinkle crumbs over gratin and bake until crumbs are golden brown and sauce is bubbly, 25-30 minutes. Let gratin rest 10 minutes before serving.

Buttermilk Ranch Chicken

Tried a new recipe for Sunday dinner tonight. I'm not great at cooking chicken for guests because I like my chicken WELL done. And most people think dry chicken is gross. Well, tonight I decided to give this a go.

It Was..DELICIOUS. If I'd make it again I would bake the chicken instead of fry it. Frying it took too long to get everyone on the table at the same time.

Buttermilk Ranch Chicken

Photo from Rachel Ray Mag

Recipe from Rachel Ray Magazine

1 cup buttermilk
1/2 cup mayonnaise
1/2 teaspoon dried mustard
1 tablespoon chopped fresh chives
1/2 teaspoon dried dill
Salt and pepper
4 thin-cut chicken breast cutlets
2 tablespoons oil

Combine all ingredients up to oil; marinate 45 minutes (or overnight). In large nonstick skillet, heat oil over medium heat; brown cutlets on both sides until cooked through, about 7 minutes.

Monterrey Chicken-Rice Bake

I pulled out another recipe from Mom's gray tin of recipes. This one sounded interesting and a bit weird all at the same time. I mean who uses cottage cheese in something like this? Gross.

I ultimately decided that I was going to follow the recipe exactly as it says to. The only thing I ultimately forgot to do was season the darn thing. Had I not forgotten that this would have been much better. As it was it was just meh.

I also didn't add the Monterrey grated cheese. I already had some shredded cheese in my drawer and just chose to use it instead. I really think Monterrey shredded cheese would have made this more creamy.

Monterrey Chicken-Rice Bake
Recipe from Mom or Grandma

1/2 c cottage cheese
1/2 c sour cream
3 oz cream cheese
1 can cream of chicken soup (10 3/4 oz)
1 can (4oz) diced green chiles
1 tsp salt
1/8tsp garlic powder
3 c cooked chicken - chopped
3 c cooked rice (cooked in chicken broth)
1 c grated Monterrey Jack cheese
2 tomatoes coarsely chopped
3/4 c coarsely crushed corn chips

Blend cottage cheese, cream cheese and sour cream until smooth. Add mix to remaining ingredients except corn chips. Pour into a shallow 2 qt baking dish. Sprinkle with corn chips.
Bake at 350 for 25-30 Minutes.

Pumpkin Cookies

Sunday dinner is tomorrow night. I've decided to make Mom's Stuffed Cabbage Rolls. More on that later. As I was going through Mom's little, gray, metal box of recipes, I found this gem.

I love pumpkin cookies. Unfortunately, most recipes have them pretty sweet and I like my cookies to not be so sweet.

So, feeling, nostalgic, I decided to make them. I have no idea who's recipe this is. I don't recognize the handwriting. It's so weathered, and used, that you can barely make out the instructions on the right hand side.  I love these types of recipes. The ones that appear to be so loved, and so used. You don't see this much anymore thanks to the Internet.

I forgot the vanilla in this recipe and am wondering if that's why it's not as sweet. These are delicious. I used shortening too. Albeit the butter flavored shortening, but shortening all the same.

That little note about "Do not double" - that's no joke. The recipe made 72 cookies!

Pumpkin Cookies
Recipe from Mom's Gray box
Makes 6 dozen - give or take

2 c shortening
2 c sugar
2 c pumpkin (not pumpkin pie filling)
2 eggs
2 tsp vanilla
4 c flour
2 tsp soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves

Mix shortening, sugar, pumpkin eggs and vanilla. Sift other ingredients and add to mixture.
Drop onto greased cookie sheet.
Bake @350 for 10-12 minutes.

DO NOT DOUBLE

Slow Cooker Pot Roast

I think we can all say that I'm a big fan of pot roast. I have a very simple rule when cooking it...dump it into a crock pot, dump some onion soup mix on it, and hit go. Never screws up and is always delicious.

When I find new recipes I'm skeptical to try them, and yet I do. This recipe promised to be delicious, but it wasn't great. First I'm not a fan of balsamic vinegar cooking for longs periods of time. I'm a fan of balsamic in other ways, but not to cook with.

Also, the pot roast stuck to the bottom of the crock pot. I've never had that happen. There was a ton of moisture in the pot so can't figure out how it stuck to the bottom.

At any rate, this isn't a recipe I'll use again.

Slow Cooker Pot Roast
Recipe from Cafe Delites

• 1 tablespoon olive oil
• 4 pounds chuck roast or blade roast, boneless and trimmed of excess fat
• 2 yellow onions chopped
• 8 cloves garlic smashed with the back of a spoon (or 2 tablespoons minced garlic)
• 1 pound baby potatoes, white or Yukon gold, (you may need to halve them if they are too large)
• 4 large carrots, cut into 2-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• 2 teaspoons dried thyme
• 1-2 teaspoons vegetable stock powder or bullion powder
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 cup reduced-sodium beef broth
• 2 tablespoons plain flour (optional -- for a thick gravy)
• 2 tablespoons fresh chopped parsley, to serve

Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.

Add the onions, garlic, potatoes, carrots, celery, vinegar, mustard, brown sugar, thyme, stock powder (or bullion) and salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out). 

Cook on high setting for 4-5 hours, or low for 6-8 hours, OR until meat is tender and falling apart, and the vegetables are soft.

Salami and Olive Bruschetta

Its Sunday Dinner again.  This month's theme was Soup & Salad. We had a small group here tonight and it was a perfect amount of guests for such a difficult theme. When I came up with the themes I hadn't really thought through what they meant. Oh well...it's all worked out.

Because of the small group, I was on appetizer and salad duty. I pulled from my list and found this fantastic appetizer. The salad will be in the next post.

Salami and Olive Bruschetta
Recipe from Cuisine at Home

Photo from AllRecipes...and swap the black olives for green

1/3 c shredded asiago cheese
1/4 c chopped green olives
1/4 c chopped salami
2 T pine nuts
black pepper to taste
8 round baguette slices
2 T extra virgin olive oil

Preheat broiler to high; place oven wrack 6" from broiler.

Toss together cheese, olives, salami, pine nuts and black pepper in a bowl.

Drizzle baguette rounds with oil. Top each round with salami mixture.

Heat bruschetta on a baking sheet under broiler until cheese melts, 3-4 minutes.

Jenn Note: So I didn't read this recipe all the way and assumed "bruschetta" had balsamic vinegar in it. I tossed in a dash or two (or three) of balsamic glaze (because I didn't actually have the vinegar). That was a mistake. It was too sweet. So then I had to toss in some champagne vinegar (apparently the only one I have instead of apple cider and that wouldn't have gone well. The vinegar balanced it out perfectly.  Though I'd recommend just stick to the recipe. Though I think I'd add garlic.

Hubbell's Spinach, Bacon and Apple Salad

Judy Hubbell was a long time family friend. She was outspoken, brash, stubborn, and so incredibly loveable. She was a tough lady who took no bull from anyone. I remember as a teenager when the "gang" would come together for TGIF and someone's house, the things Judy would say would just shock me. She loved me though. She was the ONLY one ...and I mean ONLY...who got away with calling me Jenny.  I never really did anything to warrant her adoration, other than being a kid and one who respected their elders.

She was a fantastic cook too. This particular recipe she made often. I hated spinach...hated it. She all but forced me to eat this salad and then gloted when I actually liked it.

I haven't made it in a hundred years. But tonight for Sunday Dinner it just felt right. Our theme was Soup and Salad and I wanted to make a different than lettuce salad. Enter this gem.

I toasted (or rather burnt) the almonds. I find they taste better when toasted. I also had slivered almonds on hand so used those. I don't think it really matters.

It's a must make salad.

Hubbell's Spinach, Bacon and Apple Salad
From Judy Hubbell

1/4 c olive oil
3 T red wine vinegar
1 tsp sugar
1/2 tsp prepared mustard
Salt and pepper
1 lb fresh spinach, no stems
1 unpeeled, red apple, chopped
3 green onions
Bacon bits
Sliced toasted almonds

Mix olive oil, red wine vinegar, sugar, mustard, salt and pepper together.

Slice red apple and put with spinach. Chop green onions. Mix all together. Dress with dressing. Add bacon bits and almonds to top.

Beef & Noodles with Mushrooms

And finally the main course of Sunday dinner. The theme, again, was Soup & Salad. This recipe showed up in the October Cuisine at home and I knew I had to make it. I am sure you could make this, or a version of this, by using left over pot roast...if you have any.

This was full of flavor. Full of comfort. And filled our bellies.

Beef & Noodles with Mushrooms

Recipe from Cuisine at Home, Oct 2018

Recipe from Cuisine at Home, Oct 2018

• 1 boneless beef chuck roast (2lbs), trimmed
• 1 T steak seasoning
• 1/2 tsp salt and pepper
• 2 T vegetable oil
• 1/2 c dry red wine
• 1 onion, diced
• 1 T minced fresh garlic
• 3 sprigs fresh thyme
• 1 fresh bay leaves
• 4 c low sodium beef broth
• 1 T Worcestershire sauce
• 12 oz frozen egg noodles (such as Reames)
• 2 T butter
• 8 oz button mushrooms, sliced
• 1/2 c heavy cream

Season roast with steak seasoning, salt and pepper.

Sear roast in a pan over medium-high heat on all sides. Transfer to a slow cooker.

Deglaze pan with wine, then add to slow cooker along with onion, garlic, thyme and bay leaf. Cover slow cooker and cook roast until tender on high for 4-5 hours or low 6-8 hours. Transfer roast to cutting board and break into large chunks, trimming any excess fat then tent with foil. Discard thyme and bay leaf.

Add broth, Worcestershire, and noodles to slow cooker, cover and cook until noodles are fully cooked, on high setting for 1-1.5 hours.

Melt butter in a skillet over medium-high eat. Add mushrooms and cook until they release their liquid and it evaporates, 10 minutes. Stir beef, mushrooms and cream into noodles during the last 15 minutes of cooking; season with salt and pepper.

Crock Pot Bolognese Sauce

Ahhh sweet, delicious Italian food. It is what stops me from living in Italy (it isn't but it's fun to think so). Among the Italian food that I love the most is Bolognese sauce. When I try a new Italian restaurant I "grade" it on their bolognese.

I have a sauce that I've made for years from Tyler Florence. It's my favorite, by far. Though this recipe is almost tied with Tyler's recipe. I love the idea of slow cooking it. It's the same basics, just done in a slow cooker. You need about 6 hours for this to cook, so plan ahead.

Crock Pot Bolognese Sauce
Recipe from Skinnytaste.com

Recipe from SkinnyTaste.com

4 oz pancetta, chopped (or center cut bacon)
1 tbsp butter (or olive oil)
1 large white onion, minced
2 celery stalks (about 3/4 cup), minced
2 carrots (about 3/4 cup), minced
2 lb 95% lean ground beef
1/4 cup white wine
2 – 28 oz cans crushed tomatoes
3 bay leaves
salt and fresh pepper
1/4 cup chopped fresh parsley
1/2 cup half & half cream

In a large deep sauté pan, sauté pancetta on low heat until the fat melts, about 4-5 minutes. Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.

Increase flame to medium-high; add meat, season with salt and pepper and sauté until browned. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.

Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.

After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite pasta or spaghetti squash.

Makes about 10 cups. Leftovers can be frozen for future meals. To reheat, thaw in the refrigerator then reheat on the stove or crock pot.

Asian Beef Salad

I find it really hard to believe that this salad has never made it to the blog. It's an all time favorite WW salad. It has so much flavor and is perfect on a hot summer day.

I think I first made this salad in 2003, or there abouts.  Sherrie and I were still living together and we made it all the time.

I don't boil the marinade to use for the salad dressing. I just make a fresh batch of dressing. Something about the marinade being in meat...even though it's boiled...i just can't do it.

Asian Beef Salad

Photo courtesy of WW

Recipe from: Weight Watchers
Serves 4

3 clove(s), medium garlic clove(s), minced
1/4 cup(s) rice wine vinegar
1/4 cup(s) low sodium soy sauce
1 1/2 Tbsp peanut oil
1 Tbsp hoisin sauce
1 pound(s) uncooked lean trimmed sirloin beef
8 cup(s) mixed greens
1 cup(s) canned unsweetened mandarin orange(s), drained
1/3 cup(s) packaged chow mien noodles

In a large bowl, combine garlic, vinegar, soy sauce, oil and hoisin sauce; add steak. Marinate in refrigerator for 2 to 4 hours, or up to overnight. Remove steak to a plate; reserve marinade.

Preheat grill or broiler. Grill or broil steak for 8 minutes on each side for medium, or longer until desired degree of doneness. Remove steak and slice into thin strips.

Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil; cook, stirring occasionally, 1 minute more.

To serve, place 2 cups of greens on each of 4 plates. Top each with about 3 ounces of steak, 1/4 cup of oranges and 1 heaping tablespoon of noodles; drizzle each salad with about 1 1/2 tablespoons of cooked and cooled marinade.

BBQ Flank Steak

Hi Ho...It's been awhile. I've not been cooking much this year as I was trying to be good and stick with Jenny Craig. Not a whole lot of recipe interest around that food.

I missed cooking. So I stopped JC for the summer and am trying new recipes again.

I got a new grill and we christianed  it today by making this BBQ Flank Steak.

The best part about this recipe is it's a whisky flavored BBQ sauce...at least the recipe says it is. But if someone forgets to put the whisky in, then it's just BBQ sauce. I can say without the whisky it's just fine. With it, I'm sure, it'd be fantastic.

BBQ Flank Steak
Recipe from Cuisine at Home

Photo from the internet

Serves 6

1 can cola
3/4 c pineapple juice
1/2 c cider vinegar
1/2 c whiskey
3 T brown sugar
2 T chopped garlic
2 T minced fresh ginger
2 T Worcestershire sauce
1 flank steak
2 T paprika
1 T dried thyme
1 tsp salt
1 tsp grandulated garlic
1/2 tsp cayenne
1/2 tsp black pepper

For Whiskey BBQ sauce:
1/2 c ketchup
1/2 cup onion
1 jalapneo, seeded and minced

For the marinade, combine cola, pineapple juice, vinegar, brown sugar, chopped garlic, ginger, Worcestershire sauce in a 9X13 baking dish. Score steak and place in a marinade, turning to coat. Cover and chill at least 2 hours, turning half way through.

Remove steak from dish, reserving marinade for Whiskey Cola BBQ sauce. Lightly pat dry.

Preheat grill.

For the spice mix:
combine paprika, thyme, salt, granulated garlic, cayenne and black pepper. Rub spice mix onto steak.

Grill steak to desired doneness.

Meanwhile, make BBQ sauce.

Boil reserved marinade, ketchup, onion and jalapeno in a sauce pan over high heat until thick, about 30 minutes. Strain sauce and discard solids before basting. JW Note: It takes longer than 30 minutes. It took almost an hour for this to reduce down.