This recipe from Betty Crocker makes perfect hard-boiled eggs with no weird discolored ring around the yolks.
Place eggs in a single layer in pan. Add enough cold water to cover eggs by at least one inch. Heat uncovered to boiling over high heat. Remove pan from the heat. Cover with lid; let stand 18 minutes.
Immediately pour off the hot water from the eggs, then run cool water over them in the saucepan until completely cool.
Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loose the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling.
Notes: To make the eggs easier to peel, I have heard that it helps to add 1-2 Tbsp. white vinegar to the cold water before it is heated to boiling. I have also heard that it helps to use one-week old eggs.
Egg Salad
Egg salad is not complicated. I've been making it for years. Just mix hard-boiled eggs with mayo and mustard. When I was asked to make egg salad for a baby shower, I was paranoid that my basic recipe wouldn't be good enough. So I scoured the internet for a "better" recipe. I was intrigued by some avocado-based egg salads, but ultimately found my recipe from The Girl Who Ate Everything. The exact recipe is actually a deviled egg dip, but it works beautifully as an egg salad. And, guess what? The recipe wasn't so different from my novice version!
1 dozen hard-boiled eggs
1 C. light mayonnaise
1 Tbsp. prepared yellow mustard (add more if you like)
Salt and pepper
Paprika
Halve hard-boiled eggs lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl for later use. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Transfer the mixture to the bowl with the reserved egg whites. Stir until combined. Season with salt and pepper to taste. Dust top of mixture with paprika.
1 dozen hard-boiled eggs
1 C. light mayonnaise
1 Tbsp. prepared yellow mustard (add more if you like)
Salt and pepper
Paprika
Halve hard-boiled eggs lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl for later use. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Transfer the mixture to the bowl with the reserved egg whites. Stir until combined. Season with salt and pepper to taste. Dust top of mixture with paprika.
Zucchini Tots
My friend Natalie passed along this recipe from The Two Bite Club. Delicious and healthy!
1 C. zucchini, grated (about one zucchini, 7 inches in length)
1 egg
1/4 onion, diced
1/4 C. sharp cheddar cheese, grated
1/4 C. dry breadcrumbs
Salt and pepper
Preheat oven to 400 degrees. Grease a mini muffin tin with cooking spray. Squeeze the excess water from the zucchini using your hands or a clean dish towel. In a medium bowl, combine all of the ingredients and season with salt and pepper. Fill each muffin section to the top, pushing down on the filling with a spoon so the mixture is compacted (otherwise the tots will fall apart when they are taken out of the muffin tin). Bake for 15-18 minutes, or until the tops are golden brown. To easily remove the tots from the pan, run a plastic knife around the edges of each tot. Makes 12 tots.
Notes: I grated the zucchini using the small holes on a box grater. I used Progresso's Garlic & Herb Breadcrumbs. I think these would be delicious served with a zesty dipping sauce, like this copycat recipe for Burger King's onion ring sauce.
1 C. zucchini, grated (about one zucchini, 7 inches in length)
1 egg
1/4 onion, diced
1/4 C. sharp cheddar cheese, grated
1/4 C. dry breadcrumbs
Salt and pepper
Preheat oven to 400 degrees. Grease a mini muffin tin with cooking spray. Squeeze the excess water from the zucchini using your hands or a clean dish towel. In a medium bowl, combine all of the ingredients and season with salt and pepper. Fill each muffin section to the top, pushing down on the filling with a spoon so the mixture is compacted (otherwise the tots will fall apart when they are taken out of the muffin tin). Bake for 15-18 minutes, or until the tops are golden brown. To easily remove the tots from the pan, run a plastic knife around the edges of each tot. Makes 12 tots.
Notes: I grated the zucchini using the small holes on a box grater. I used Progresso's Garlic & Herb Breadcrumbs. I think these would be delicious served with a zesty dipping sauce, like this copycat recipe for Burger King's onion ring sauce.
Chocolate Candy Chex Mix
From Lisa Bearnson's website.
8 C. Chocolate Chex cereal
3/4 C. packed brown sugar
6 Tbsp. butter
3 Tbsp. light corn syrup
1/4 tsp. baking soda
1 C. MINI Reese’s Peanut Butter Cups
1 C. mini marshmallows
1/2 C. caramel bits
1 Tbsp. heavy cream
1/2 C. milk chocolate chips
1/2 C. white chocolate chips
1 tsp. coarse sea salt, optional
Pour measured cereal into a large microwaveable bowl. Line cookie sheet with waxed paper. In 2-cup microwaveable measuring cup, microwave brown sugar, butter, and corn syrup uncovered on high for 1-2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on high for 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces. Make sure Chex mixture is cool to the touch (so candy doesn’t melt). Evenly sprinkle mini peanut butter cups and mini marshmallows over the Chex mixture. In a small microwaveable bowl, microwave caramel baking bits and cream uncovered on high for 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over Chex mixture. Repeat with milk chocolate chips and again with the white chocolate chips. If desired, quickly sprinkle coarse sea salt over all the Chex mixture while candy drizzles are still wet. Refrigerate until set. Break apart and store in tightly covered container.
8 C. Chocolate Chex cereal
3/4 C. packed brown sugar
6 Tbsp. butter
3 Tbsp. light corn syrup
1/4 tsp. baking soda
1 C. MINI Reese’s Peanut Butter Cups
1 C. mini marshmallows
1/2 C. caramel bits
1 Tbsp. heavy cream
1/2 C. milk chocolate chips
1/2 C. white chocolate chips
1 tsp. coarse sea salt, optional
Pour measured cereal into a large microwaveable bowl. Line cookie sheet with waxed paper. In 2-cup microwaveable measuring cup, microwave brown sugar, butter, and corn syrup uncovered on high for 1-2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on high for 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces. Make sure Chex mixture is cool to the touch (so candy doesn’t melt). Evenly sprinkle mini peanut butter cups and mini marshmallows over the Chex mixture. In a small microwaveable bowl, microwave caramel baking bits and cream uncovered on high for 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over Chex mixture. Repeat with milk chocolate chips and again with the white chocolate chips. If desired, quickly sprinkle coarse sea salt over all the Chex mixture while candy drizzles are still wet. Refrigerate until set. Break apart and store in tightly covered container.
Cheesy Ranch Tater Tots
From Fantastic Family Favorites. Tastes like a loaded baked potato.
1 32-oz. bag frozen tater tots (or French fries)
1 C. sour cream
1/2 C. Ranch dressing
1/4 C. milk
1 C. shredded cheddar cheese
1/2 C. shredded mozzarella cheese
1/2 C. real bacon bits
1/4 C. green onions, sliced
Salt and pepper
Cook tater tots according to package directions. While tater tots are baking mix sour cream, dressing, and milk in small bowl. Spread three-fourths of the sour cream sauce onto a rimmed baking sheet. Arrange cooked tots on top of sauce. Drizzle remaining sauce on top. Sprinkle cheeses, bacon, and green onions on top. Place under broiler until cheeses are melted. Serve immediately.
Notes: I use Ore Ida extra crispy tater tots, Daisy sour cream, Ken's Steak House Ranch dressing, and Oscar Mayer Real Bacon Recipe Pieces.
1 32-oz. bag frozen tater tots (or French fries)
1 C. sour cream
1/2 C. Ranch dressing
1/4 C. milk
1 C. shredded cheddar cheese
1/2 C. shredded mozzarella cheese
1/2 C. real bacon bits
1/4 C. green onions, sliced
Salt and pepper
Cook tater tots according to package directions. While tater tots are baking mix sour cream, dressing, and milk in small bowl. Spread three-fourths of the sour cream sauce onto a rimmed baking sheet. Arrange cooked tots on top of sauce. Drizzle remaining sauce on top. Sprinkle cheeses, bacon, and green onions on top. Place under broiler until cheeses are melted. Serve immediately.
Notes: I use Ore Ida extra crispy tater tots, Daisy sour cream, Ken's Steak House Ranch dressing, and Oscar Mayer Real Bacon Recipe Pieces.
Asphalt Pie Brownies
Slightly adapted from Our Best Bites.
1 box brownie mix, baked in a 9x13 pan
1-1/2 quart mint chocolate chip ice cream
1 C. dark or semisweet chocolate chips
1/2 C. heavy whipping cream
15-20 Oreo cookies, crushed
1 8-oz. container Cool Whip
Andes mints, optional
Caramel sauce, optional
Slightly undercook brownies (refer to recipe notes). Cool brownies completely and place in freezer to chill. Soften ice cream until it can easily be stirred with a spoon. Spread softened ice cream over brownies in an even layer. Return pan to freezer to chill. Pour whipping cream into small saucepan and add chocolate chips. Cook on low heat stirring constantly until chocolate chips are melted. Remove from heat and let chocolate cool until close to room temperature. Drizzle in an even layer over ice cream. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Spread Cool Whip over the cookies in an even layer. Freeze at least several hours, until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Sprinkle with chopped Andes mints and drizzle with caramel sauce, if desired.
Notes: I used the Ghiradelli Chocolate Supreme brownie mix and baked them for 25 minutes. I used Tillamook Mint Chocolate Chip ice cream and Cool Mint Oreo cookies.
1 box brownie mix, baked in a 9x13 pan
1-1/2 quart mint chocolate chip ice cream
1 C. dark or semisweet chocolate chips
1/2 C. heavy whipping cream
15-20 Oreo cookies, crushed
1 8-oz. container Cool Whip
Andes mints, optional
Caramel sauce, optional
Slightly undercook brownies (refer to recipe notes). Cool brownies completely and place in freezer to chill. Soften ice cream until it can easily be stirred with a spoon. Spread softened ice cream over brownies in an even layer. Return pan to freezer to chill. Pour whipping cream into small saucepan and add chocolate chips. Cook on low heat stirring constantly until chocolate chips are melted. Remove from heat and let chocolate cool until close to room temperature. Drizzle in an even layer over ice cream. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Spread Cool Whip over the cookies in an even layer. Freeze at least several hours, until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Sprinkle with chopped Andes mints and drizzle with caramel sauce, if desired.
Notes: I used the Ghiradelli Chocolate Supreme brownie mix and baked them for 25 minutes. I used Tillamook Mint Chocolate Chip ice cream and Cool Mint Oreo cookies.
Hearty Vegetable Soup
From the October 2007 issue of Good Housekeeping.
1/2 lb. carrots, sliced
2 C. onions, chopped (from about 1-1/2 medium onions)
2 lg. stalks celery, sliced
1 lg. clove garlic, crushed with press
1 28-oz. can whole tomatoes in juice
3 C. sliced green cabbage (from about 1/4 small head cabbage)
6 oz. green beans, trimmed and each cut into thirds
3 C. chicken or vegetable broth
3 C. water
1 tsp. salt
1/4 tsp. ground black pepper
12 oz. zucchini, sliced into half-moons (from about 1-1/2 medium zucchini)
1 6-oz. bag baby spinach leaves
1. Coat 6-quart stockpot (or 1 large saucepan) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
Yields 14 cups. Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g unsaturated0, 4 g fiber, 0 mg cholesterol, 410 mg sodium.
Notes: I used the pre-packaged cabbage for coleslaw instead of buying a head of cabbage. Frozen vegetables can be substituted for fresh vegetables. Freeze the portion of the soup you don't want to use. This is a basic soup. I haven't tried them, but variations can be found on the Good Housekeeping website.
1/2 lb. carrots, sliced
2 C. onions, chopped (from about 1-1/2 medium onions)
2 lg. stalks celery, sliced
1 lg. clove garlic, crushed with press
1 28-oz. can whole tomatoes in juice
3 C. sliced green cabbage (from about 1/4 small head cabbage)
6 oz. green beans, trimmed and each cut into thirds
3 C. chicken or vegetable broth
3 C. water
1 tsp. salt
1/4 tsp. ground black pepper
12 oz. zucchini, sliced into half-moons (from about 1-1/2 medium zucchini)
1 6-oz. bag baby spinach leaves
1. Coat 6-quart stockpot (or 1 large saucepan) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
Yields 14 cups. Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g unsaturated0, 4 g fiber, 0 mg cholesterol, 410 mg sodium.
Notes: I used the pre-packaged cabbage for coleslaw instead of buying a head of cabbage. Frozen vegetables can be substituted for fresh vegetables. Freeze the portion of the soup you don't want to use. This is a basic soup. I haven't tried them, but variations can be found on the Good Housekeeping website.
Marshmallow Brownies
I hesitated to post this recipe. I love marshmallow brownies, but I haven't quite figured out how long these should cook. They always seem kind of undercooked to me. So for now this recipe is just posted so it's easy to find.
Brownies:
1 C. butter
1/3 C. cocoa
2 C. sugar
4 eggs
1-1/2 C. flour
2 tsp. vanilla
1 10-oz. pkg. mini marshmallows
Preheat oven to 350 degrees. In mixing bowl, blend butter, cocoa, and sugar. Beat in eggs one at a time. Stir in flour and vanilla. Pour into a greased 9x13 pan. Bake for 20-25 minutes. Remove brownies from oven and sprinkle marshmallows over the top. Bake brownies for 7 more minutes.
Frosting:
1/4 C. butter, softened
2-1/2 C. powdered sugar
1/3 C. cocoa
1/3 C. milk
1 tsp. vanilla
In a mixing bowl, beat ingredients together. When smooth, spread over cooled brownies. Let brownies stand for 1-2 hours before cutting.
Brownies:
1 C. butter
1/3 C. cocoa
2 C. sugar
4 eggs
1-1/2 C. flour
2 tsp. vanilla
1 10-oz. pkg. mini marshmallows
Preheat oven to 350 degrees. In mixing bowl, blend butter, cocoa, and sugar. Beat in eggs one at a time. Stir in flour and vanilla. Pour into a greased 9x13 pan. Bake for 20-25 minutes. Remove brownies from oven and sprinkle marshmallows over the top. Bake brownies for 7 more minutes.
Frosting:
1/4 C. butter, softened
2-1/2 C. powdered sugar
1/3 C. cocoa
1/3 C. milk
1 tsp. vanilla
In a mixing bowl, beat ingredients together. When smooth, spread over cooled brownies. Let brownies stand for 1-2 hours before cutting.
Lasagna Soup
Very slightly adapted from Our Best Bites.
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 C. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes, optional
2 Tbsp. tomato paste
28-oz. can diced tomatoes, preferably fire roasted
2 bay leaves
6 C. chicken broth
8 oz. cooked pasta, such as fusilli (corkscrew), mafalda (ribbon), or farfalle (bow-tie)
1/2 C. chopped fresh basil OR 1 heaping Tbsp. dried basil
salt and freshly ground pepper to taste
shredded mozzarella cheese, optional
8 oz. cottage cheese
1/2 C. shredded Parmesan cheese
1/4 tsp. salt
dash black pepper
Heat olive oil in a large pot over medium heat. Add sausage. Use spatula to break sausage up into bite-sized pieces and cook until browned and cooked through. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. If using dried basil, add it at this point. Cook for about one minute, until fragrant. Add tomato paste and stir well to incorporate.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring soup to a boil and then reduce heat and simmer for 30 minutes. Season to taste with salt and freshly ground pepper. If using fresh basil, stir into soup right before serving.
In a small bowl, combine the cottage cheese, Parmesan cheese, salt, and pepper.
To serve, place a generous dollop of the cottage cheese mixture in each soup bowl. Add spoonful of cooked pasta, and then ladle the hot soup over the pasta. Let soup sit for a minute to melt the cheese on the bottom of the bowl. If desired, sprinkle mozzarella cheese on top.
Notes: As suggested in the recipe, I use sweet turkey sausage. Take the sausage out of the casing before cooking. I use a knife to cut the casing down the middle and then just drop the sausage into the pan. The original recipe called for 8 oz. ricotta cheese instead of 8 oz. cottage cheese. I don't like the taste of ricotta cheese, so I substituted the cottage cheese (I think it's less expensive, too!). The first time I made this soup I used farfalle pasta. Farfalle pasta doesn't really hold the soup, so I tried penne pasta the next time. The penne was hard to eat with a spoon. Next time I make this soup I will probably try shells.
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 C. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes, optional
2 Tbsp. tomato paste
28-oz. can diced tomatoes, preferably fire roasted
2 bay leaves
6 C. chicken broth
8 oz. cooked pasta, such as fusilli (corkscrew), mafalda (ribbon), or farfalle (bow-tie)
1/2 C. chopped fresh basil OR 1 heaping Tbsp. dried basil
salt and freshly ground pepper to taste
shredded mozzarella cheese, optional
8 oz. cottage cheese
1/2 C. shredded Parmesan cheese
1/4 tsp. salt
dash black pepper
Heat olive oil in a large pot over medium heat. Add sausage. Use spatula to break sausage up into bite-sized pieces and cook until browned and cooked through. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. If using dried basil, add it at this point. Cook for about one minute, until fragrant. Add tomato paste and stir well to incorporate.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring soup to a boil and then reduce heat and simmer for 30 minutes. Season to taste with salt and freshly ground pepper. If using fresh basil, stir into soup right before serving.
In a small bowl, combine the cottage cheese, Parmesan cheese, salt, and pepper.
To serve, place a generous dollop of the cottage cheese mixture in each soup bowl. Add spoonful of cooked pasta, and then ladle the hot soup over the pasta. Let soup sit for a minute to melt the cheese on the bottom of the bowl. If desired, sprinkle mozzarella cheese on top.
Notes: As suggested in the recipe, I use sweet turkey sausage. Take the sausage out of the casing before cooking. I use a knife to cut the casing down the middle and then just drop the sausage into the pan. The original recipe called for 8 oz. ricotta cheese instead of 8 oz. cottage cheese. I don't like the taste of ricotta cheese, so I substituted the cottage cheese (I think it's less expensive, too!). The first time I made this soup I used farfalle pasta. Farfalle pasta doesn't really hold the soup, so I tried penne pasta the next time. The penne was hard to eat with a spoon. Next time I make this soup I will probably try shells.
Chicken-Fried Steak with Cream Gravy
From one of my new favorite magazines: Food Network Magazine. This is from the January/February 2013 issue (Volume 6, Number 1).
Cooking spray
1/4 C. all-purpose flour
1/4 C. 1% milk
1 large egg, lightly beaten
Hot sauce, to taste
3 C. cornflakes, crushed
1-1/2 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
1/2 tsp. garlic powder, divided
4 cube steaks (4 ounces each)
1 Tbsp. cornstarch
1/2 C. low-sodium beef broth
1/4 C. fat-free (or low-fat) half-and-half
Freshly ground black pepper, to taste
1. Preheat the oven to 400 degrees. Spray a rimmed baking sheet with cooking spray.
2. Pour the flour onto a dinner plate. In a shallow bowl, whisk together the milk, egg, and a few dashes of hot sauce. Place the cornflakes, seasoned with 3/4 tsp. salt, 1/4 tsp. freshly ground pepper, and 1/4 tsp. garlic powder, on a second dinner plate.
3. Season the steaks with the remaining salt, freshly ground pepper, and garlic powder. Dredge them in the flour, patting off any excess, then dip into the egg mixture, letting any excess drip off. Finally, dredge them in the crushed cornflakes, pressing lightly to help the flakes adhere.
4. Place the steaks on the prepared baking sheet. Spray the tops of the steaks lightly with extra cooking spray. Bake until cooked through, about 15 minutes.
5. Meanwhile, in a small cup, mix the cornstarch with 1 Tbsp. of the beef broth and stir until the cornstarch is dissolved. In a small saucepan, combine the cornstarch mixture with the remaining beef broth and the half-and-half. Bring to a boil over medium-high heat, stirring frequently. Let the gravy boil, stirring constantly, until thickened, about 2 minutes. Season generously with pepper and serve the steaks smothered in the gravy.
Notes: If I made this again, I would put the steaks on a rack while cooking so the bottoms would be crisp rather than getting soggy from the steak juices. Also, if the gravy becomes too thick (or lumpy), thin with additional beef broth.
Cooking spray
1/4 C. all-purpose flour
1/4 C. 1% milk
1 large egg, lightly beaten
Hot sauce, to taste
3 C. cornflakes, crushed
1-1/2 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
1/2 tsp. garlic powder, divided
4 cube steaks (4 ounces each)
1 Tbsp. cornstarch
1/2 C. low-sodium beef broth
1/4 C. fat-free (or low-fat) half-and-half
Freshly ground black pepper, to taste
1. Preheat the oven to 400 degrees. Spray a rimmed baking sheet with cooking spray.
2. Pour the flour onto a dinner plate. In a shallow bowl, whisk together the milk, egg, and a few dashes of hot sauce. Place the cornflakes, seasoned with 3/4 tsp. salt, 1/4 tsp. freshly ground pepper, and 1/4 tsp. garlic powder, on a second dinner plate.
3. Season the steaks with the remaining salt, freshly ground pepper, and garlic powder. Dredge them in the flour, patting off any excess, then dip into the egg mixture, letting any excess drip off. Finally, dredge them in the crushed cornflakes, pressing lightly to help the flakes adhere.
4. Place the steaks on the prepared baking sheet. Spray the tops of the steaks lightly with extra cooking spray. Bake until cooked through, about 15 minutes.
5. Meanwhile, in a small cup, mix the cornstarch with 1 Tbsp. of the beef broth and stir until the cornstarch is dissolved. In a small saucepan, combine the cornstarch mixture with the remaining beef broth and the half-and-half. Bring to a boil over medium-high heat, stirring frequently. Let the gravy boil, stirring constantly, until thickened, about 2 minutes. Season generously with pepper and serve the steaks smothered in the gravy.
Notes: If I made this again, I would put the steaks on a rack while cooking so the bottoms would be crisp rather than getting soggy from the steak juices. Also, if the gravy becomes too thick (or lumpy), thin with additional beef broth.
Orange Chicken
From Life as a Lofthouse. Easy to make and delicious!
1-2 lbs. boneless, skinless chicken (either chicken breast or chicken tenders)
3/4 C. orange marmalade or jam
1/2 C. rice vinegar
1/3 C. soy sauce
1/2 C. water
1 tsp. ground ginger (fresh is best)
1-2 tsp. red pepper flakes (depends on how spicy you want the chicken)
2 Tbsp. olive oil
5 cloves minced garlic, divided
Cut chicken into 1-inch cubes. Put scant 1/4 C. flour into Ziploc bag and add chicken. Shake to coat. Heat a large skillet over medium-high heat. Pour oil in hot skillet and then add 3 cloves garlic. Add dredged chicken cubes and cook chicken until it is no longer pink (about 10-15 minutes). Remove chicken from pan and place on a plate. Set aside.
Deglaze pan with a splash of vinegar. Saute remaining garlic, and then add marmalade, soy sauce, water, ginger, red pepper flakes, and vinegar. Stir. Cook sauce on medium-high heat until sauce begins to thicken slightly. The sauce will seem very watery, but it will thicken. However, don't be afraid to add 1/4 C. cornstarch to help thicken the sauce if needed.
Reduce the heat to low and then add chicken back to sauce. Sauce will continue to thicken with the chicken in it. Continue to cook another 5 minutes or so until everything is heated through and sauce is at desired thickness. Serve with rice and stir-fry vegetables.
1-2 lbs. boneless, skinless chicken (either chicken breast or chicken tenders)
3/4 C. orange marmalade or jam
1/2 C. rice vinegar
1/3 C. soy sauce
1/2 C. water
1 tsp. ground ginger (fresh is best)
1-2 tsp. red pepper flakes (depends on how spicy you want the chicken)
2 Tbsp. olive oil
5 cloves minced garlic, divided
Cut chicken into 1-inch cubes. Put scant 1/4 C. flour into Ziploc bag and add chicken. Shake to coat. Heat a large skillet over medium-high heat. Pour oil in hot skillet and then add 3 cloves garlic. Add dredged chicken cubes and cook chicken until it is no longer pink (about 10-15 minutes). Remove chicken from pan and place on a plate. Set aside.
Deglaze pan with a splash of vinegar. Saute remaining garlic, and then add marmalade, soy sauce, water, ginger, red pepper flakes, and vinegar. Stir. Cook sauce on medium-high heat until sauce begins to thicken slightly. The sauce will seem very watery, but it will thicken. However, don't be afraid to add 1/4 C. cornstarch to help thicken the sauce if needed.
Reduce the heat to low and then add chicken back to sauce. Sauce will continue to thicken with the chicken in it. Continue to cook another 5 minutes or so until everything is heated through and sauce is at desired thickness. Serve with rice and stir-fry vegetables.
Coca-Cola Cake
From The Country Cook. This is very reminiscent of the 7-Up Bundt cake. The cake is not dry and the frosting is almost fudge-like. I'm not a fan of nuts in my desserts, but I didn't mind the chopped pecans so much.
Cake:
1 box (15.25 oz.) chocolate fudge cake mix
1 small box (4 oz.) instant chocolate pudding
Number of eggs listed on back of cake mix box
Amount of oil listed on back of cake mix box
Coca-Cola (use amount listed for water on back of cake mix box)
Frosting:
1 stick (1/2 C.) butter
3 Tbsp. unsweetened cocoa
4-6 Tbsp. heavy cream, or 3-4 Tbsp. milk
2 C. packed powdered sugar
1 tsp. vanilla extract
chopped pecans, optional
For cake: Preheat oven to 350 degrees. Spray 9x13 baking pan with nonstick cooking spray. In a mixing bowl, add cake mix, pudding mix, and eggs, oil, and Coca-Cola as listed on the back of the cake mix box. For example, if the cake mix called for 3 eggs, 1/3 C. oil, and 1 C. water you would add 3 eggs, 1/3 C. oil, and 1 C. Coca-Cola, but no water. Mix ingredients according to package directions. Pour batter into baking dish and bake according to package directions.
For frosting: Approximately five minutes before cake is ready to come out of the oven, start making frosting. In a medium saucepan over medium heat, start melting butter. Add in cocoa and 4 Tbsp. cream (or 3 Tbsp. milk) and stir. Stir in powdered sugar. Use a whisk and stir briskly to get all the lumps out. Add additional cream or milk until frosting reaches desired consistency. Take mixture off heat and add vanilla extract. Once the cake comes out of the oven, pour frosting over the warm cake. Spread the frosting as evenly as possible. Sprinkle chopped pecans on top of frosting, if desired. Yummy served with vanilla ice cream.
Notes: I used Duncan Hines Dark Chocolate Fudge cake mix. My cake started to get a little burned on the edges even though the middle was not done. I lowered the temperature to 325 degrees. Next time I would probably cook the cake at 325 degrees the whole time.
Cake:
1 box (15.25 oz.) chocolate fudge cake mix
1 small box (4 oz.) instant chocolate pudding
Number of eggs listed on back of cake mix box
Amount of oil listed on back of cake mix box
Coca-Cola (use amount listed for water on back of cake mix box)
Frosting:
1 stick (1/2 C.) butter
3 Tbsp. unsweetened cocoa
4-6 Tbsp. heavy cream, or 3-4 Tbsp. milk
2 C. packed powdered sugar
1 tsp. vanilla extract
chopped pecans, optional
For cake: Preheat oven to 350 degrees. Spray 9x13 baking pan with nonstick cooking spray. In a mixing bowl, add cake mix, pudding mix, and eggs, oil, and Coca-Cola as listed on the back of the cake mix box. For example, if the cake mix called for 3 eggs, 1/3 C. oil, and 1 C. water you would add 3 eggs, 1/3 C. oil, and 1 C. Coca-Cola, but no water. Mix ingredients according to package directions. Pour batter into baking dish and bake according to package directions.
For frosting: Approximately five minutes before cake is ready to come out of the oven, start making frosting. In a medium saucepan over medium heat, start melting butter. Add in cocoa and 4 Tbsp. cream (or 3 Tbsp. milk) and stir. Stir in powdered sugar. Use a whisk and stir briskly to get all the lumps out. Add additional cream or milk until frosting reaches desired consistency. Take mixture off heat and add vanilla extract. Once the cake comes out of the oven, pour frosting over the warm cake. Spread the frosting as evenly as possible. Sprinkle chopped pecans on top of frosting, if desired. Yummy served with vanilla ice cream.
Notes: I used Duncan Hines Dark Chocolate Fudge cake mix. My cake started to get a little burned on the edges even though the middle was not done. I lowered the temperature to 325 degrees. Next time I would probably cook the cake at 325 degrees the whole time.
Cheesy Chicken Chowder
I was looking for a good chicken noodle soup recipe. I came across this creamy one from The Girl Who Ate Everything. I liked the soup very much, but it didn't seem like a traditional chicken noodle soup because it does not end up with the clear broth I am used to. Since the soup is thick and creamy and has potatoes, I have renamed this to Cheesy Chicken Chowder. The measurements listed here are halved from the original recipe. Even with the half measurements, this recipe still makes a lot of soup!
3 carrots, peeled and diced
3 potatoes, peeled and diced
1/2 onion, diced
2 celery stalks, diced
6 C. water
6 chicken bouillon cubes
1/2-1 C. shredded chicken
1 stick butter
1/2 C. flour
4 oz. Cheez Whiz
1 C. egg noodles, cooked
Over medium heat in large pan, bring water and bouillon to boil. Add vegetables and partially cook them. In separate pan, melt butter over medium heat. Add flour to melted butter and cook for one minute until mixture is bubbly. When butter/flour mixture is smooth, add to vegetables. Turn heat to medium-low. Add Cheez Whiz and chicken. Simmer 30 minutes, or until vegetables are cooked. Add egg noodles and serve.
Notes: I used Yukon gold potatoes. I used shredded chicken from three boneless, skinless chicken breasts (not sure how many cups of chicken that is). I had a 15-oz. jar of Cheez Whiz and meant to only use 4 oz. in the soup but miscalculated and used 8 oz. The soup still tasted fine, so adjust the amount of Cheez Whiz as desired. I also used 2 C. egg noodles. The soup was very thick when it was done so I added about 1 C. hot water to the soup at the end to make it less thick and to also cut down on the saltiness (the soup is very salty from the bouillon and Cheez Whiz). Add more or less water as needed until the soup is the desired consistency. I also seasoned the soup with pepper. The recipe didn't specify the size of the bouillon cubes, but they are the small cubes. I picked up a box of Knorr chicken bouillon which contains extra-large cubes. Luckily I noticed before I added all six cubes to the soup. Since the cubes were extra-large cubes, I only used three. When I make the soup again, I will probably only use five regular-sized bouillon cubes or two extra-large cubes to minimize the sodium content.
3 carrots, peeled and diced
3 potatoes, peeled and diced
1/2 onion, diced
2 celery stalks, diced
6 C. water
6 chicken bouillon cubes
1/2-1 C. shredded chicken
1 stick butter
1/2 C. flour
4 oz. Cheez Whiz
1 C. egg noodles, cooked
Over medium heat in large pan, bring water and bouillon to boil. Add vegetables and partially cook them. In separate pan, melt butter over medium heat. Add flour to melted butter and cook for one minute until mixture is bubbly. When butter/flour mixture is smooth, add to vegetables. Turn heat to medium-low. Add Cheez Whiz and chicken. Simmer 30 minutes, or until vegetables are cooked. Add egg noodles and serve.
Notes: I used Yukon gold potatoes. I used shredded chicken from three boneless, skinless chicken breasts (not sure how many cups of chicken that is). I had a 15-oz. jar of Cheez Whiz and meant to only use 4 oz. in the soup but miscalculated and used 8 oz. The soup still tasted fine, so adjust the amount of Cheez Whiz as desired. I also used 2 C. egg noodles. The soup was very thick when it was done so I added about 1 C. hot water to the soup at the end to make it less thick and to also cut down on the saltiness (the soup is very salty from the bouillon and Cheez Whiz). Add more or less water as needed until the soup is the desired consistency. I also seasoned the soup with pepper. The recipe didn't specify the size of the bouillon cubes, but they are the small cubes. I picked up a box of Knorr chicken bouillon which contains extra-large cubes. Luckily I noticed before I added all six cubes to the soup. Since the cubes were extra-large cubes, I only used three. When I make the soup again, I will probably only use five regular-sized bouillon cubes or two extra-large cubes to minimize the sodium content.
Chicken Noodle Soup
Slightly adapted from Cooking Classy.
2 boneless, skinless chicken breast halves
2 qt. (64 oz.) low-sodium chicken broth, divided
2 Tbsp. extra virgin olive oil
1 C. carrots, diced (about 3 medium carrots)
1 C. celery, diced (about 3 stalks celery)
1/2 C. yellow onion, diced (about 1/2 medium onion)
2 cloves garlic, minced
2 tsp. parsley flakes
1/2 tsp. dried thyme leaves
1/4 tsp. ground nutmeg
1-1/2 Tbsp. freshly squeezed lemon juice (juice from about one lemon)
2 C. rotini noodles
Salt and pepper
Finely grated parmesan or Romano cheese, optional
Place chicken and 2 cups chicken broth in a slow cooker and cook on low heat for 4 hours. Remove chicken from slow cooker; set aside. Strain broth from slow cooker through a fine strainer into bowl; set aside. Heat olive oil in a large pot over medium heat. Add carrots, celery, onion, and garlic. Saute 3-4 minutes until vegetables are slightly tender. Add remaining broth and reserved chicken broth that was set aside. Stir in parsley, thyme, nutmeg, and lemon juice. Bring soup to a boil over medium-high heat. Once soup reaches a boil, reduce heat slightly and stir in rotini noodles. Cook until noodles reach desired tenderness, about 10-12 minutes. Meanwhile, shred chicken then add to soup once noodles are cooked through. Season soup with salt and pepper to taste. Serve warm with cheese.
Notes: The original recipe called for fresh parsley; I substituted parsley flakes. The original recipe also called for 1/2 tsp. ground nutmeg. The nutmeg scared me, so I used half that amount. I might be adventurous next time and try the full amount. Next time I make this recipe I will probably cook the noodles separately. By the time the noodles were done cooking the vegetables weren't quite soft enough but I was worried to cook the noodles any longer for fear they would become too mushy. Even though it requires an extra pan, I recommend cooking the noodles separately and then adding the noodles to the soup once the vegetables reach the desired texture.
2 boneless, skinless chicken breast halves
2 qt. (64 oz.) low-sodium chicken broth, divided
2 Tbsp. extra virgin olive oil
1 C. carrots, diced (about 3 medium carrots)
1 C. celery, diced (about 3 stalks celery)
1/2 C. yellow onion, diced (about 1/2 medium onion)
2 cloves garlic, minced
2 tsp. parsley flakes
1/2 tsp. dried thyme leaves
1/4 tsp. ground nutmeg
1-1/2 Tbsp. freshly squeezed lemon juice (juice from about one lemon)
2 C. rotini noodles
Salt and pepper
Finely grated parmesan or Romano cheese, optional
Place chicken and 2 cups chicken broth in a slow cooker and cook on low heat for 4 hours. Remove chicken from slow cooker; set aside. Strain broth from slow cooker through a fine strainer into bowl; set aside. Heat olive oil in a large pot over medium heat. Add carrots, celery, onion, and garlic. Saute 3-4 minutes until vegetables are slightly tender. Add remaining broth and reserved chicken broth that was set aside. Stir in parsley, thyme, nutmeg, and lemon juice. Bring soup to a boil over medium-high heat. Once soup reaches a boil, reduce heat slightly and stir in rotini noodles. Cook until noodles reach desired tenderness, about 10-12 minutes. Meanwhile, shred chicken then add to soup once noodles are cooked through. Season soup with salt and pepper to taste. Serve warm with cheese.
Notes: The original recipe called for fresh parsley; I substituted parsley flakes. The original recipe also called for 1/2 tsp. ground nutmeg. The nutmeg scared me, so I used half that amount. I might be adventurous next time and try the full amount. Next time I make this recipe I will probably cook the noodles separately. By the time the noodles were done cooking the vegetables weren't quite soft enough but I was worried to cook the noodles any longer for fear they would become too mushy. Even though it requires an extra pan, I recommend cooking the noodles separately and then adding the noodles to the soup once the vegetables reach the desired texture.
Shredded Chicken
From the Cooking Classy blog. This recipe is part of the instructions for making Chicken Noodle soup, but I wanted to give it its own post because I think it would be helpful to cook chicken in this manner for lots of different recipes.
2 boneless, skinless chicken breast halves
2 C. low-sodium chicken broth
Place chicken and broth in a slow cooker and cook on low heat for 4 hours. Remove chicken from slow cooker. When cool, shred chicken with two forks.
Note: To double recipe, place 2-5 chicken breasts in 4 C. low-sodium chicken broth. Make sure the chicken is covered with liquid or it will dry out.
2 boneless, skinless chicken breast halves
2 C. low-sodium chicken broth
Place chicken and broth in a slow cooker and cook on low heat for 4 hours. Remove chicken from slow cooker. When cool, shred chicken with two forks.
Note: To double recipe, place 2-5 chicken breasts in 4 C. low-sodium chicken broth. Make sure the chicken is covered with liquid or it will dry out.
Chicken Cordon Bleu
This recipe is from Cook's Country. We had this for dinner on Christmas Eve. I was surprised the Ritz crackers stayed crunchy. There is no sauce with this recipe.
25 Ritz crackers (about 3/4 sleeve)
4 slices hearty white sandwich bread, torn into pieces
6 Tbsp. butter, melted
8 thin slices deli ham
2 C. shredded Swiss cheese
4 boneless, skinless chicken breasts (about 8 oz. each)
salt and pepper
3 eggs
2 Tbsp. Dijon mustard (like Grey Poupon)
1 C. all-purpose flour
1. Make Crumbs: Adjust the oven racks to the lowest and middle positions and heat oven to 450 degrees. Pulse crackers and bread in food processor until coarsely ground. Drizzle in butter; pulse to incorporate. Bake crumbs on rimmed baking sheet on middle rack, stirring occasionally, until light brown, 3 to 5 minutes. Transfer to a shallow dish. Leave oven on.
2. Stuff Chicken: Top each ham slice with 1/4 cup cheese and roll tightly; set aside. Pat chicken dry with paper towels. Cut pocket in thickest part of chicken, and stuff each breast with two ham/cheese rolls. Season both sides with salt and pepper. Transfer chicken to plate and cover with plastic wrap. Refrigerate at least 20 minutes.
3. Coat and Bake: Beat eggs and mustard in second shallow dish. Place flour in third shallow dish. One at a time, coat stuffed chicken lightly with flour, dip into egg mixture, and dredge in crumbs, pressing to adhere. Transfer chicken to clean baking sheet. Bake at 450 degrees on lowest rack until bottom of chicken is golden brown, about 10 minutes. Move baking sheet to middle rack and reduce oven temperature to 400 degrees. Bake until chicken is golden brown and chicken registers 160 degrees, about 20 to 25 minutes. Transfer chicken to cutting board, tent with foil, and let rest 5 minutes. Serve.
Notes: I found that the ham/cheese rolls were sometimes too big to fit into the chicken. When that happened, I just cut the rolls in half. After the chicken is stuffed use your hands to try to close the pocket. The refrigeration helps the chicken stay closed. To save time, I prepared the chicken ahead and refrigerated it overnight. The next day I seasoned the chicken with salt and pepper and then followed the instructions in Step 3. The recipe recommends Black Forest ham, but any variety will probably work.
25 Ritz crackers (about 3/4 sleeve)
4 slices hearty white sandwich bread, torn into pieces
6 Tbsp. butter, melted
8 thin slices deli ham
2 C. shredded Swiss cheese
4 boneless, skinless chicken breasts (about 8 oz. each)
salt and pepper
3 eggs
2 Tbsp. Dijon mustard (like Grey Poupon)
1 C. all-purpose flour
1. Make Crumbs: Adjust the oven racks to the lowest and middle positions and heat oven to 450 degrees. Pulse crackers and bread in food processor until coarsely ground. Drizzle in butter; pulse to incorporate. Bake crumbs on rimmed baking sheet on middle rack, stirring occasionally, until light brown, 3 to 5 minutes. Transfer to a shallow dish. Leave oven on.
2. Stuff Chicken: Top each ham slice with 1/4 cup cheese and roll tightly; set aside. Pat chicken dry with paper towels. Cut pocket in thickest part of chicken, and stuff each breast with two ham/cheese rolls. Season both sides with salt and pepper. Transfer chicken to plate and cover with plastic wrap. Refrigerate at least 20 minutes.
3. Coat and Bake: Beat eggs and mustard in second shallow dish. Place flour in third shallow dish. One at a time, coat stuffed chicken lightly with flour, dip into egg mixture, and dredge in crumbs, pressing to adhere. Transfer chicken to clean baking sheet. Bake at 450 degrees on lowest rack until bottom of chicken is golden brown, about 10 minutes. Move baking sheet to middle rack and reduce oven temperature to 400 degrees. Bake until chicken is golden brown and chicken registers 160 degrees, about 20 to 25 minutes. Transfer chicken to cutting board, tent with foil, and let rest 5 minutes. Serve.
Notes: I found that the ham/cheese rolls were sometimes too big to fit into the chicken. When that happened, I just cut the rolls in half. After the chicken is stuffed use your hands to try to close the pocket. The refrigeration helps the chicken stay closed. To save time, I prepared the chicken ahead and refrigerated it overnight. The next day I seasoned the chicken with salt and pepper and then followed the instructions in Step 3. The recipe recommends Black Forest ham, but any variety will probably work.