Cheddar Chicken Chowder

This recipe is so yummy and great for winter.

2 slices bacon
1 C chopped onion
1 C chopped red bell pepper
1 lb chicken, cut into bite sized pieces
1 3/4 cup diced red potato
4 C chicken broth
2 1/4 cups frozen corn
1/2 cup flour
2 C milk
3/4 C cheddar cheese

Cook bacon in bottom of saucepan. Remove and set aside. Saute chicken, onion, and pepper in bacon fat for about 5 minutes. Add diced potato and broth. Simmer 15 minutes, add corn.

Whisk together milk and flour. Slowly add to soup and cook until thickened, about another 15 minutes. Add cheese.

I like to serve with cheese and crumbled bacon on top:)

chocolate chocolate chip oatmeal raisin cookies

I was going to be clever and call them Chocolate-Covered Raisin Cookies since they remind me of chocolate covered raisins, but my husband said it was deceiving as they are not really chocolate-covered cookies. So I stuck with the no-nonsense-straight-forward-this-is-what-they -are title. I developed this recipe just recently when I couldn't decide what kind of cookies to make for Brian to take to some friends. I made three batches in four days. The third batch was the winner. Fortunately, Brian is able to dispose of excess cookies at school. In fact, it improves his popularity quite a bit when he walks the hall with an open bag of homemade cookies.

1 cup butter
1 cup sugar
3/4 cup brown sugar
2 eggs
2 tsp. vanilla
3 Tbsp. milk
1/2 tsp. salt
1 tsp. (scant) baking soda
2/3 cup cocoa
2 cups flour
3 cups oats
1 cup (generous) chocolate chips
1 1/2 cups raisins

Cream butter and sugar. Add eggs, beat well. Mix in the rest of the ingredients. Drop by large tablespoon (I use the smallest cookie scoop by Pampered Chef. You could make them bigger just adjust the cooking time if necessary.) Bake at 350 for 10 minutes.

Split Pea, Beef and Barley Soup

Yeah! My first contribution to Amy's cooking blog. Either I haven't had pictures, or a solid-write-it-down kind of recipe, or the recipe I've thought of was one of Amy's in the first place.

So this soup sounds strange and looks kind of unappetizing-gloppy-green but it is seriously yummy.

The original recipe is from Sunset Magazine January 2007. I've tweaked it a bit.

1-2 Tbsp. olive oil
1 lb. (more or less) lean beef stew meat (I cut mine into pretty small pieces)
salt and pepper to taste
1-2 large onions (I usually just use one, the original recipe calls for four)
1-2 leeks finely chopped (make sure you wash them really well)
2 parsnips, peeled and chopped
5 stalks celery, chopped
2 cups green split peas (one 160z. package)
3/4 cup dried baby lima beans
3/4 cup pearl barley
5 carrots (or equivalent in baby carrots), peeled and chopped into 1/2 inch pieces

1. Heat oil in large pot over medium-high heat. Season beef with salt and pepper, then brown on all sides. Set aside.
2. Add onions, leek, parsnips, celery. Cook, stirring often, until onions soften about 5-8 minutes. Return beef to pot and add split peas, lima beans, and 4 qts. water. Increase heat to high and bring to a uncovered, 1 hour, stirring occasionally.
3. Add barley and simmer 45 minutes. Stir in carrots and cook 20 minutes more. Season to taste with additional salt and pepper.


So, about the veggies... I've done different combinations before. In fact, when I made the soup in the picture I didn't have onions, leeks, or parsnips. I used dried onion, celery, a zuchinni and a ton of chopped up brocolli. It tastes the same. You can cram a bunch of greenish vegetables in this soup. I usually end up with a pot full of veggies, more than the recipe calls for. They all seem to cook and meld together with the peas. I also didn't have any dried lima beans (which are yummy in the soup) so I added a can of butter beans after it was all cooked. There is no substitutions for the beef, barley and carrots though. The soup just wouldn't be the same without them.

Oh, and if it gets too thick, just add water to thin it out a little.

Grandma Madsen's Meatballs

Sherry's mom used to make these, they are one of Jared's favorite foods - and with good reason!

I usually double the batch and freeze in small portions - instead of opening a jar of spagetti sauce, I throw some canned tomatoes and frozen meatballs in a pot to simmer for a bit - yummy and fast.

2 lbs ground beef
1/2 lb hot (or mild) itallian sausage
1/2 c chopped onion
1 c breadcrumbs
2 eggs
1/2 c shredded cheese
2 tsp salt
1 tsp pepper
1 tsp sage

1 tsp garlic powder

1 tsp allspice

Mix together in large bowl. Roll into balls (I use pampered chef med scoop, flattened to scoop out). Brown in skillet. Simmer in crushed tomatoes or any combination of diced tomatoes/sauce. I do a lot of sauce, 1 #10 can for this recipie, or even, one #10 can for 1/3 of doubled batch. Freezes well.

Pesto

This is the best recipe for pesto that I have ever found. Freezes well. See here is the amount of basil from one large plant that was in my kitchen windowsill.

1/2 C pinenuts
3 cloves garlic
1 t salt
1/2 t pepper
3-4 cups fresh basil leaves
1/2 C parmesean
1/2 C Romano cheese
1 1/2 to 2 C olive oil.

In foodprocessor -

with machine running, put garlic down the feed tube. Stop, add pinenuts, salt and pepper, and cheese, pulse to chop pinenuts, about 30 seconds. Add basil, and with the machine running, add oil 1/2 cup at a time through feed tube. I usually only use 1 C oil, use as much for the texture you like. Serve tossed on hot pasta, or use as a pizza sauce.

Sugar Cookies

2 sticks butter, softened
1 C sugar, processed in food processor for 30 seconds.
1 egg yolk and one egg
2 tsp vanilla
1/2 tsp salt
2 1/2 C flour

Cream butter and sugar. Add egg yolk, then egg, beating thoroughly between. Add vanilla and salt, blend well. Add flour and mix until incorporated. Refrigerate in two halve for at least 1 hour. Roll out, 1/4 batch at a time. Only roll twice, or the cookies will be tough. Bake at 375 for 9 minutes. Cool on pan 2 minutes, the transfer to rack.

Caramel

This is how we do Family Home Evening in the foothills!

2 C sugar
1 C light corn syrup
2 C heavy cream
1/4 C butter
1 T vanilla
1/4 tsp salt

mix sugar and syrup in heavy saucepan, stir until dissolved and mixture boils. Cook to 270 without stirring. Slowly add one cup of warmed cream so that mixture never stops boiling. Cook to 250, stirring frequently. Carefully add remaining cup of cream, about one tablespoon at a time. stirring constantly. Now add salt and butter and cook to 250, stirring if needed (for softer caramel, cook to lower temp here, to do caramel apples, I cook to 244). Remove from heat, add vanilla. Dip apples while caramel is hot, it thickens quickly as it cools.

Dinner Rolls

2 t sugar
2 1/4 tsp dry yeast
1 12 oz can skim milk, warmed (105-115)
4 cups flour
1 large egg
1 t salt

Dissolve sugar and yeast in warm milk, let stand until foamy

put 3 cups flour and egg in kitchen aid, add milk mixture. Mix until combined, then allow to rest for 15 minutes. Add 3/4 cup of flour and salt, and mix until a soft dough forms. Switch to dough hook and knead for about 4 minutes, adding flour as necessary.

Allow to rise for 30 minutes, punch down and let rest for 5 minutes.

Divide dough into 16 portions. roll each one into a snake and tie into a knot. Place on baking sheet coated with cooking spray. Allow to rise another 20 minutes.

Brush with melted butter and sprinkle with kosher salt. Bake at 400 for 20 minutes.

Potato Leek Soup

I started this with a recipie, now I just kind of make it up as I go...

Golden or white creamer potatoes - maybe 3 lbs
2 or 3 large leeks
8 C or so of chicken broth (I put whatever fits in my crock pot)
8 sprigs fresh thyme, parsley, or tarragon (I have only used thyme, because that is what grows in my yard)
1/2 cup cream, half and half, or milk

Scrub potatoes and place in bottom of crock pot. Add leeks, chopped in sections (white and light green parts only, well cleaned) and chicken broth. Add herbs and cook on low for 8 hours or high for 4 hours. Discard herbs, puree (an immersion blender works best). Stir in 1/2 cup of cream. Serve topped with cheese and bacon, if desired.

Maple Brined Pork Chops

One of our favorites, I make it all the time:)

Brine:
1 C boiling water
2T Kosher salt
1 C ice
1 C unsweetend apple juice
1/4 C maple syrup
1 tsp maple extract
1/4 tsp all spice

(I combine all ingredients for brine in this order in an 8 cup pampered chef bowl, measuring along sides of bowl as I go)

4-6 pork chops. I buy boneless pork chops from Costco and cut them lengthwise (to make them thinner)


Make brine, then soak pork chops in fridge in brine for at least 4 hours and up to 24 hours.

Cook on med-high heat (I like cast iron pan) for a few minutes on each side, or until browned. cover and cook at lower temp until meat registers 160 with meat thermometer.

I also like to saute apples in the pan drippings to serve with pork chops, and then make a gravy with the pan drippings.

I also serve with potato pancakes (grated potato and onion, cooked in small nests in pan on stove)

Chocolate Chip Pumpkin Bread

2 C sugar
2 C canned pumpkin
1/2 C canola oil
1/2 plain yogurt
2 eggs
3 C flour
2 t cinnamon
1 1/4 tsp salt
1 tsp baking soda
1 C mini chocolate chips


Combine 1st five ingredients in a bowl. Combine dry ingredients in a separate bowl, then add to wet. Stir until combined, and add chocolate chips

Spoon batter into two loaf pans, bake at 350 for 1 hour and 15 minutes

Super yummy, I've made it 3 times so far this season!

Whole Wheat Molasses Doughnuts

Ok, so the whole wheat isn't really that healthy when you fry it...but it makes us feel better:)

2 1/2 C whole wheat flour
3/4 C white flour
2 t baking powder
1/2 t baking soda
1 t salt
1 t ginger
2 t cinnamon
1/2 cloves
1 egg
3/4 C molasses
2/3 C milk
1/4 C vegetable oil

Combine dry. combine wet in separate bowl, then mix together. Don't overmix, it is more tender if you don't mix too much. It will be sticky.

Turn out to floured board, roll to 1/2 inch thick. Fry in deep fryer, drain on paper towel then roll in cinnamon and sugar. Yum!

Cornbread with Honey Butter

1 C flour
1 C cornmeal
2 T sugar (or splenda)
1 T baking powder
1/2 t salt
2 beaten eggs
1 C milk
1/4 C canola oil

Mix dry ingredients. Mix wet ingredients in separate bowl, add to dry, mix until just combined. put in 8X8 pan, bake at 425 for 20 to 25 minutes.

Honey butter - 50% honey, 50% butter. Soften butter and whisk together. Awesome with cornbread!

Chili

We love this in the winter!

1 lb dry pinto beans
1lb ground beef
2 T chili powder
1/2 t cumin
1 large onion
1 or 2 bell peppers (green, red, orange, whatever)
2 cans diced tomatoes
1 can tomato sauce
1/2 bag good frozen corn (I like trader joes brand)

Toppings: shredded cheese, fritos (our favorite), mustard, sour cream, green onion, or whatever else you can think of!

Soak beans overnight or boil for 5 minutes then allow to sit covered for one hour. Cook beans in chicken broth in pressure cooker for 25 minutes. Drain and set aside.

In large dutch oven or saucepan, saute diced onion and pepper. Add beef when veggies are starting to soften. Brown and break up. Add chili powder and cumin. Once beef is browned, add tomatoes and beans (adjust amounts until you like the way it looks). Add corn, simmer for 1/2 hour, serve with toppings:)

Barbeque Roasted Salmon

This recipe is a favorite at our house. We just tell Pearl it's "pink party fish" and she gobbles it right up. Sam is a little more difficult to convince...

6 pieces salmon (I cut the frozen ones, from Costco, best quality, by the way, in half for each serving)

Marinate salmon for an hour or so in 1/2 cup pineapple juice and 2T lemon juice (approximate measurements)

Topping:

2 T brown sugar
4 t chili powder
2 t lemon rind
3/4 t cumin
1/2 t salt
1/4 t cinnamon

I usually double or triple it and keep it in a jar in my spice cupboard.

Discard marinade. Place Salmon in a baking dish. Sprinkle generously with topping. Bake at 425 for about 12 minutes or until fish flakes easily with a fork. This is seriously yummy.

Black Bottomed Cupcakes

These are really my favorite!

1 pkg chocolate cake mix

Filling:
8 oz cream cheese
1/3 cup sugar
pinch salt
1 egg
splash vanilla
1 cup mini chocolate chips

Mix cake mix as directed. Fill each cupcake 2/3 full (I use pampered chef large scoop)

Cream cream cheese and sugar, add salt, egg and vanilla and mix till blended (I like to use the kitchen aid, mixes faster)
Stir in chocolate chips. Drop by heaping tablespoonful into cupcakes (I use pampered chef small scoop), they will sink as they cook.

Bake at 350 for approx 35 minutes or until cream cheese is just a little bit golden on top.

Once cool, you can serve as is, or squirt a bit of chocolate frosting on top or dust with powdered sugar

Pizza

Crust:

1/2 cup lukewarm water
1T yeast
2t sugar

Allow to sit at room temp until foamy (5-10 min)

Put 4 C of flour into your stand mixer with the dough hook. Add yeast mixture and another 1 1/2 cups of water (I use the same container yeast was sitting in to rinse all the parts that stuck on the glass in really good). knead, I find a few minutes at a higher speed (like 4) helps it ball faster. Dough should be pretty soft, just barely forming a ball. The softer the dough, the puffier the crust. Trust me:) Add a little flour or water to get it to a nice soft dough, dough should be slightly sticky.

Once it forms a ball, add 1T Kosher salt and knead for 2-3 minutes longer. (can reduce speed to 2)

Allow to rise (in the fridge overnight is best, or you can leave it on the counter for a few hours. I usually make the dough after lunch an leave it until dinner). Cut dough in half, oil your hands, and handling the dough as little as possible (we're talking gently pull into a circle, place on pan, and pat out to the edge... if it's too stiff/elastic, let sit for a minute while you start the other one then gently pull dough to the edges again), spread into two perforated pizza pans, making sure you spray them first. Let rise again (for like half an hour... then longer, the puffier, the yummier). Top with your favorite toppings! (we love fresh motzerella and tomato with pesto sauce, the pepperoni from trader joe's is the BEST!!!!)

Bake pizza at 475 for 10 minutes or so, the middle should be firm and pretty dry.

Sauce:

One can of Trader Joes tomatoes (whole, salted, with basil), drained and pureed
olive oil
crushed garlic (maybe 3 cloves? How much of a garlic fan are you?)
basil (maybe 1/4 cup loosely packed leaves)

Saute garlic in oil, add tomatoes and basil. Simmer.

If I'm really lazy, I puree tomatoes and simmer with a scoop of homemade pesto. Done.

Greek Cucumber Salad

Two cucumbers, halved and thinly sliced
assorted ripe tomatoes (maybe three?) diced or cut into bite sized wedges
Thinly sliced red onion
kalamata olive
crumbled feta

Mix until you get proportions you like.

dressing:
50% olive oil
25% lemon juice
25% white balsalmic vinegar
salt
oregano
crushed garlic

Toss in dressing - it really doesn't need much, especially if your tomatos are juicy!

Dilled Potato Salad

This is one of our summer favorites, and the way we use up all those garden cucumbers. If the pickle is your favorite part of the potato salad, you'll love this one!

Peel and thinly silce two large cucumbers (I don't peel the ones straight from the garden, it's optional).

Put in a gallon ziploc bag with 2T kosher salt, 4T white wine vinegar, and some (like, 1/2 a bunch? I like a lot) chopped fresh dill. Shake to dissolve the salt, and refrigerate overnight (or at least all day) shaking once or twice to make sure all of the cucumbers are soaking in the vinegar.

Boil, peel (optional, I sometimes leave on for a more rustic, ok, lazy but more vitamin filled salad) and thinly slice about 3 lbs yukon gold potatoes. I have also used reds, and in the picture is a mix of red, gold, and blue potatoes.

Thinly slice one bunch of radishes and about 1/2 a red onion (make long, thin strips, um, I guess vertical slice?)

Drain the cucumbers but do not rinse. (I sometimes leave just a little extra vinegar in to go in the salad...). Combine potatoes, radishes, onion, and cucumber with about 1/2 to 3/4 cup mayo (it really doesn't need too much, just enough to help it come together). Yum!

Fig Bars

We have a fig tree, so I've tried a couple of fig bar recipes...here is the best one so far...

Filling:

2lbs fresh figs, chopped coarsely

1/2 cup sugar

2T lemon juice

boil stirring frequently until the liquid reduces by about 1/2 cup (can simmer longer, we like it to taste more figgy)

Cookie part:

3/4 C butter

1 C brown sugar

cream together. Add:

1 3/4 C flour mixed with 1/2 t salt and 1/2 t baking soda

add 1 1/2 C oats.

Pat half cookie mixture in bottom of greased 9 X 13 pan. Spoon on figs, pat on remaining topping. Bake at 400 degrees for 25 min. We like it served with ice cream:)

Scones

adaped from Williams-Sonoma Bread cookbook

In a medium sized mixing bowl, combine:

2 cups flour

1 T sugar
2 1/2 tsp baking powder

1/4 tsp salt

With a pastry blender, mix dry ingredients. Then, blend in 4 T chilled butter cut into pieces until it looks crumbly. Add 2/3 cup cream whisked together with 2 eggs all at once, stir to form a sticky batter. Knead in bowl a few times. Divide dough in half, shape into two discs (approx 6 inches in diameter, 1 inch thick). Cut into 4 wedges each and separate. Bake at 400 for 15 minutes. Serve with butter and jam.

Microwave Caramel Corn

Ingredients:
one quart plain popcorn
1 cube butter or margarine
1 C brown sugar
1/4 C light karo corn syrup
1/4 tsp salt
1/2 tsp baking soda

Pop one quart of popcorn in an old fashioned popper or microwave popper - anything so long as it is plain. Transfer to a paper bag, making sure there are no seeds.

In a 4 cup microwave safe bowl, combine one stick butter, 1 cup brown sugar, 1/4 cup white Karo syrup, and 1/2 t salt. Microwave for about 5 minutes, stirring occasionally. Make sure it comes to a really good boil.

Remove from microwave, and stir in baking soda until foamy. Pour on top of popcorn in bag, and shake well. Microwave for one and a half minutes. Remove and shake again. Microwave for another 30 seconds. Spread on wax paper to cool.