Cornbread
1 cup yellow cornmeal
1 cup flour
2 t baking powder
1 t baking soda
2 to 4 T of sugar
1 egg, beaten
1 1/4 cups sour cream
1/4 cup butter, melted
Combine first 6 ingredients in a large bowl.
Make a well in the center of the mixture. Combine egg, sour cream and shortening; add to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling two-thirds full. Bake at 425 for 15 minutes or until golden brown. Remove from pans immediately.
Yield: 1 1/2 dozen
These go great with the Cheesy Potato Chowder.
Wednesday, June 17, 2015
Cheesy Potato Chowder
Cheesy Potato Chowder
I know it is 90 degrees outside, but every once and a while a good soup hits the spot! Here is the perfect one. I think you will enjoy it.
3 cups of water
3 chicken flavored bouillon cubes...I use a low sodium chicken base that I find at Lotsa
Pasta. Watch the bouillon cubes as they are loaded with sodium.
4 medium potatoes, peeled and diced
1 medium onion, chopped
1 cup thinly sliced carrots
1/3 cup butter or margarine
1/3 cup flour
3 1/2 cups of milk
2 cups of shredded sharp cheddar cheese
Combine water and bouillon cubes (or chicken base) in a Dutch oven; bring to a boil. Add potatoes, carrots and onions; cover and simmer 12 minutes or until vegetables are tender.
Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese stirring until melted.
Stir cheese sauce into vegetable mixture. Cook over low heat (DO NOT BOIL) until thoroughly heated.
Yield: 10 cups
I know it is 90 degrees outside, but every once and a while a good soup hits the spot! Here is the perfect one. I think you will enjoy it.
3 cups of water
3 chicken flavored bouillon cubes...I use a low sodium chicken base that I find at Lotsa
Pasta. Watch the bouillon cubes as they are loaded with sodium.
4 medium potatoes, peeled and diced
1 medium onion, chopped
1 cup thinly sliced carrots
1/3 cup butter or margarine
1/3 cup flour
3 1/2 cups of milk
2 cups of shredded sharp cheddar cheese
Combine water and bouillon cubes (or chicken base) in a Dutch oven; bring to a boil. Add potatoes, carrots and onions; cover and simmer 12 minutes or until vegetables are tender.
Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese stirring until melted.
Stir cheese sauce into vegetable mixture. Cook over low heat (DO NOT BOIL) until thoroughly heated.
Yield: 10 cups
Chicken Pasta Primavera
Chicken Pasta Primavera
2 cups uncooked spiral pasta
1 pound cooked chicken ( a rotisserie one is great in this)
2 cloves garlic, minced
2 T butter
1 package frozen broccoli
3/4 cup whipping cream
3/4 cup grated Parmesan cheese
salt and pepper to taste
Cook pasta according to package directions.
Meanwhile, in a large skillet, saute garlic in butter. Add cooked chicken. Add broccoli and cream and cook until broccoli is done. On average it is about 7 to 10 minutes, depending how you like your broccoli. Add Parmesan cheese and mix thoroughly.
I like to serve with a salad and bread sticks.
2 cups uncooked spiral pasta
1 pound cooked chicken ( a rotisserie one is great in this)
2 cloves garlic, minced
2 T butter
1 package frozen broccoli
3/4 cup whipping cream
3/4 cup grated Parmesan cheese
salt and pepper to taste
Cook pasta according to package directions.
Meanwhile, in a large skillet, saute garlic in butter. Add cooked chicken. Add broccoli and cream and cook until broccoli is done. On average it is about 7 to 10 minutes, depending how you like your broccoli. Add Parmesan cheese and mix thoroughly.
I like to serve with a salad and bread sticks.
Pancakes
Pancakes
Looking for something good in the morning for breakfast? I have a great pancake recipe for you. They are delicious plain or add some fruit or chocolate chips. I like blueberry pancakes! When the bubbles start to form, just add your fruit and flip. So easy and tastes great!
1 cup flour
2 T sugar
2 t baking powder
1 cup milk
2 T melted butter
1 egg
Mix melted butter, milk and egg together. Add flour, sugar and baking powder and mix. The batter will be a little lumpy. Pour batter onto a heated grill. When they start to bubble, flip over. If you are adding fruit or other goodies do this when they started to bubble and then flip.
When I make this, I always make a double batch. Make the pancakes and leftovers can be put in the fridge for the next morning. Heat in the microwave and you are ready to eat.
Looking for something good in the morning for breakfast? I have a great pancake recipe for you. They are delicious plain or add some fruit or chocolate chips. I like blueberry pancakes! When the bubbles start to form, just add your fruit and flip. So easy and tastes great!
1 cup flour
2 T sugar
2 t baking powder
1 cup milk
2 T melted butter
1 egg
Mix melted butter, milk and egg together. Add flour, sugar and baking powder and mix. The batter will be a little lumpy. Pour batter onto a heated grill. When they start to bubble, flip over. If you are adding fruit or other goodies do this when they started to bubble and then flip.
When I make this, I always make a double batch. Make the pancakes and leftovers can be put in the fridge for the next morning. Heat in the microwave and you are ready to eat.
Chicken Tortellini Diablo
Chicken Tortellini Diablo
1 pound cheese tortellini
1/2 cup heavy whipping cream
1 T minced garlic
1 t chicken base
1 cup sliced mushrooms
1 T red pepper flakes....I don't use that much(too spicy)
1 cup diced cooked chicken
1/4 cup Parmesan cheese - shredded
Cook tortellini according to package directions. Drain and set aside.
In a large skillet combine cream, crushed garlic, chicken base, sliced mushrooms and crushed red peppers. Mix thoroughly. Add tortellini and cooked chicken. Bring to a light
boil. Reduce heat and cook 7 to 10 minutes.
Before serving sprinkle with Parmesan cheese.
Locally you can find chicken base at Lotsa Pasta.
1 pound cheese tortellini
1/2 cup heavy whipping cream
1 T minced garlic
1 t chicken base
1 cup sliced mushrooms
1 T red pepper flakes....I don't use that much(too spicy)
1 cup diced cooked chicken
1/4 cup Parmesan cheese - shredded
Cook tortellini according to package directions. Drain and set aside.
In a large skillet combine cream, crushed garlic, chicken base, sliced mushrooms and crushed red peppers. Mix thoroughly. Add tortellini and cooked chicken. Bring to a light
boil. Reduce heat and cook 7 to 10 minutes.
Before serving sprinkle with Parmesan cheese.
Locally you can find chicken base at Lotsa Pasta.
Saturday, June 6, 2015
Do you have zucchini running out of your ears during the growing season? Zucchini is one of my summertime favorites. Don't know what to do with it? Bread is one option...but I think your will find these fritters a great new recipe to add to your collection. Tonight we made zucchini fritters. These are delicious! Easy to make too.
Carrot Zucchini Fritters
2 tablespoons finely chopped onion1 tablespoon butter
1 egg, lightly beaten
2 medium zucchini, shredded and squeezed dry (about 1 1/2 cups)
1 large carrot, shredded
1/3 cup flour
1/3 cup Parmesan cheese
1 tablespoon cornmeal
1/2 teaspoon salt...they taste great without it
1/8 teaspoon pepper
oil for deep-fat frying
Place onion and butter in a microwave-safe dish. Cover; microwave on high
until onion is tender. Add egg, zucchini and carrot. In another bowl, combine
flour, cheese, cornmeal, salt and pepper. Stir in vegetable mixture just until
combined. In a skillet or deep-fat fryer, heat 2 inches of oil to 375 degrees. Drop
rounded tablespoons of batter into oil. Fry for 1-2 minutes until deep golden brown,
turning once. Drain on paper towels. Serve with ranch dressing.
Wednesday, June 3, 2015
Pork Souvlaki with Tzatziki sauce
Here is a great Greek pork tenderloin recipe. I whipped this up on the grill. You can do it inside on the broiler or in a skillet. It is usually served on pita bread, but I didn't have any. It was great straight up with the Tzakziki sauce.
Pork Souvlaki
1/3 cup of olive oil
1 small red onion, finely chopped
2 cloves of garlic
4 tablespoons fresh lemon juice
2 Tablespoons red wine vinegar
2 teaspoons greek oregano
salt and pepper to taste
1 1/2 pounds of pork tenderloin, trimmed and cut into 1 inch cubes
4 pitas
lettuce, shredded if desired
tomatoes, chopped, if desired
onions, chopped if desired
In a bowl, mix together the first eight ingredients. Place pork in a Ziploc bag. Add the marinade. Toss to evenly coat the pork. Open and reseal the bag, removing as much air as possible. Refrigerate at least two hours and up to overnight. I did mine in the morning and let it marinade all day.
Thread the the pork onto wooden skewers that have been soaked in water for 30 minutes. On a grill or in a skillet, grill the pork eight to 12 minutes, turning four times during the grilling process. Place the skewers on a plate and allow to rest for five minutes. While the pork rests, grill the pita.
To serve, place the pita on a plate, top with souvlaki. Place a dollop of tzatziki on the side. Garnish with lettuce, tomatoes and onions, if desired.
Tzatziki
1 medium cucumber, chopped
1/2 cup Greek yougurt
1/2 cup sour cream
6 cloves of garlic, chopped
1 teaspoon red wine vinegar
1 tablespoon olive oil
Place the cucumber chunks in a food processor. Pulse but do not puree.Remove from the food processor and strain out extra water. Lightly mix together all the ingredients. Refrigerate one hour.
Pork Souvlaki
1/3 cup of olive oil
1 small red onion, finely chopped
4 tablespoons fresh lemon juice
2 Tablespoons red wine vinegar
2 teaspoons greek oregano
salt and pepper to taste
1 1/2 pounds of pork tenderloin, trimmed and cut into 1 inch cubes
4 pitas
lettuce, shredded if desired
tomatoes, chopped, if desired
onions, chopped if desired
In a bowl, mix together the first eight ingredients. Place pork in a Ziploc bag. Add the marinade. Toss to evenly coat the pork. Open and reseal the bag, removing as much air as possible. Refrigerate at least two hours and up to overnight. I did mine in the morning and let it marinade all day.
Thread the the pork onto wooden skewers that have been soaked in water for 30 minutes. On a grill or in a skillet, grill the pork eight to 12 minutes, turning four times during the grilling process. Place the skewers on a plate and allow to rest for five minutes. While the pork rests, grill the pita.
To serve, place the pita on a plate, top with souvlaki. Place a dollop of tzatziki on the side. Garnish with lettuce, tomatoes and onions, if desired.
Tzatziki
1 medium cucumber, chopped
1/2 cup Greek yougurt
1/2 cup sour cream
6 cloves of garlic, chopped
1 teaspoon red wine vinegar
1 tablespoon olive oil
Place the cucumber chunks in a food processor. Pulse but do not puree.Remove from the food processor and strain out extra water. Lightly mix together all the ingredients. Refrigerate one hour.
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