Grandma grew lots of herbs in her garden. I do all of my herb gardening in containers on the deck. It keeps them handy when I need them for a recipe.
Herb butter is easy to make and will keep in the refrigerator for up to one week. Use it on pasta, veggies or steak.
4 oz butter (softened)
1/4 cup of your favorite finely chopped herb -- chives, rosemary, thyme, sage or tarragon (you can use a mixture)
1 tsp lemon juice
Sea salt to taste
Mix the butter and other ingredients together either with a fork or hand mixer. Shape the butter into a stick and wrap in waxed or parchment paper. Wrap in plastic wrap. Store in the refrigerator.
Sunday, June 17, 2012
Thursday, June 14, 2012
Fruit Cocktail Cake
If you're looking for a recipe to start your child baking in the kitchen, this is it. It's very easy and requires very little attention.
1 cup flour
1 cup sugar
1 tsp baking soda
1/4 tsp salt
1 can (15 oz) fruit cocktail -- do not drain
1 egg
Stir ingredients together. Mix well. Pour into a 9 x 9" pan. Top with 1/2 cup of brown sugar sprinkled evenly over the top. Bake at 350 degrees for 40 minutes.
Serve this topped with Cool Whip. It's simple and delicious!
1 cup flour
1 cup sugar
1 tsp baking soda
1/4 tsp salt
1 can (15 oz) fruit cocktail -- do not drain
1 egg
Stir ingredients together. Mix well. Pour into a 9 x 9" pan. Top with 1/2 cup of brown sugar sprinkled evenly over the top. Bake at 350 degrees for 40 minutes.
Serve this topped with Cool Whip. It's simple and delicious!
Tuesday, June 12, 2012
Peanut Butter Brownies
Grandma had quite the collection of dessert recipes. In fact it is almost endless. This is one I've prepared several times. You may either follow the brownie recipe that appears first, or start with a box mix. It's positively delicious either way.
Brownies
1 cup butter (melted)
2 cups sugar
8 Tbsp cocoa powder
4 eggs
1 tsp vanilla
1 tsp salt
1 tsp baking soda
1 cup flour
Soften butter. Stir in sugar, cocoa, eggs and vanilla. Mix well. Stir in salt, baking soda, and flour. Mix well. Pour into 9" x 9" pan and bake at 350 for 25 minutes. Brownies should still be moist in the center.
Topping
1 cup cold milk
1 pkg (3.4 oz) vanilla instant pudding
1 cup creamy peanut butter
1/2 powdered sugar
1 1/2 cups whipped topping
3 squares semi-sweet baker's chocolate
As the brownies cool, beat the milk and the pudding with a whisk for 2 minutes. Add peanut butter and sugar and mix well.
Spread pudding mixture over the brownies.
Melt the baker's chocolate in a double boiler and then stir in the whipped topping. Spread over the pudding mixture and then refrigerate for 1 hour before serving.
Tips: To make this easier, I use Cool Whip
To change up the flavors, sometimes I'll use White Chocolate pudding instead of vanilla
Brownies
1 cup butter (melted)
2 cups sugar
8 Tbsp cocoa powder
4 eggs
1 tsp vanilla
1 tsp salt
1 tsp baking soda
1 cup flour
Soften butter. Stir in sugar, cocoa, eggs and vanilla. Mix well. Stir in salt, baking soda, and flour. Mix well. Pour into 9" x 9" pan and bake at 350 for 25 minutes. Brownies should still be moist in the center.
Topping
1 cup cold milk
1 pkg (3.4 oz) vanilla instant pudding
1 cup creamy peanut butter
1/2 powdered sugar
1 1/2 cups whipped topping
3 squares semi-sweet baker's chocolate
As the brownies cool, beat the milk and the pudding with a whisk for 2 minutes. Add peanut butter and sugar and mix well.
Spread pudding mixture over the brownies.
Melt the baker's chocolate in a double boiler and then stir in the whipped topping. Spread over the pudding mixture and then refrigerate for 1 hour before serving.
Tips: To make this easier, I use Cool Whip
To change up the flavors, sometimes I'll use White Chocolate pudding instead of vanilla
Monday, June 11, 2012
Turkey Bacon Salad
This is another one of Grandma's recipes that made good use of the produce from her garden. She grew lots of herbs to use in her cooking. This is a good hot summer evening dinner. It won't heat up the house, and you get your meat and veggies.
6 slices of bacon (fried and crumbled)
2 cups sugar snap peas
1/2 cup Miracle Whip
1 Tbsp Dijon mustard
1 Tbsp cider vinegar
1 Tbsp snipped fresh dill - we can buy this in the produce section at the grocery store
1 small head romaine lettuce, torn into bite-size pieces
8 oz turkey breast, cut into strips
Fry the bacon to desired crispness and drain on paper towel
Set bacon aside to cool
Cook peas, covered, in boiling salted water for 2 minutes or until crisp-tender
Drain
Crumble one bacon slice and set aside
Break the remaining bacon slices into pieces
In a bowl, combine the Miracle Whip, mustard, vinegar, and dill
Stir in crumbled bacon
Arrange romaine lettuce on each plate
Add peas, turkey strips and bacon pieces
Top with dressing
6 slices of bacon (fried and crumbled)
2 cups sugar snap peas
1/2 cup Miracle Whip
1 Tbsp Dijon mustard
1 Tbsp cider vinegar
1 Tbsp snipped fresh dill - we can buy this in the produce section at the grocery store
1 small head romaine lettuce, torn into bite-size pieces
8 oz turkey breast, cut into strips
Fry the bacon to desired crispness and drain on paper towel
Set bacon aside to cool
Cook peas, covered, in boiling salted water for 2 minutes or until crisp-tender
Drain
Crumble one bacon slice and set aside
Break the remaining bacon slices into pieces
In a bowl, combine the Miracle Whip, mustard, vinegar, and dill
Stir in crumbled bacon
Arrange romaine lettuce on each plate
Add peas, turkey strips and bacon pieces
Top with dressing
Friday, June 8, 2012
Chicken Hash with Apricots
8 skinless, boneless chicken thighs (about 1 1/2 lbs)
1 Tbsp soy sauce
1 lb red potatoes (small B-size), unpeeled
1 large red pepper
3 Tbsp apricot jam
1 Tbsp lemon juice
4 green onions, thinly sliced
Okay, before we get started, I've modified this recipe to make it far more to my liking. I haven't changed it enough to require a new name.
I use 4 skinless, boneless chicken breasts (I like white meat far more than dark meat).
I replace the red pepper with fresh or canned apricots and a white onion.
The rest remains the same.
Preheat oven to 425 degrees. In a large bowl, combine chicken and soy sauce; let stand. Cut potatoes and red pepper into 1/2" pieces. In a small bowl, mix jam and lemon juice until well blended.
Spread the chicken on foil-lined pan; brush with the jam mixture. roast 15 - 17 minutes or until meat is no longer pink inside.
While chicken roasts, place the potatoes in a deep fryer and fry for about 5 minutes until crispy. Remove from hot oil and drain on paper towel. Heat 1 Tbsp of vegetable oil in a skillet over medium-high heat. Add the red pepper and cook for 3 minutes, stirring. (In my version, you'll replace the pepper with the onion and apricots.) Stir in deep fried potatoes and most of the green onions. Add 1/4 tsp of salt to season. Cook 5 - 7 minutes or until lightly browned.
Spoon the potato mixture onto a plate and top with the chicken.
1 Tbsp soy sauce
1 lb red potatoes (small B-size), unpeeled
1 large red pepper
3 Tbsp apricot jam
1 Tbsp lemon juice
4 green onions, thinly sliced
Okay, before we get started, I've modified this recipe to make it far more to my liking. I haven't changed it enough to require a new name.
I use 4 skinless, boneless chicken breasts (I like white meat far more than dark meat).
I replace the red pepper with fresh or canned apricots and a white onion.
The rest remains the same.
Preheat oven to 425 degrees. In a large bowl, combine chicken and soy sauce; let stand. Cut potatoes and red pepper into 1/2" pieces. In a small bowl, mix jam and lemon juice until well blended.
Spread the chicken on foil-lined pan; brush with the jam mixture. roast 15 - 17 minutes or until meat is no longer pink inside.
While chicken roasts, place the potatoes in a deep fryer and fry for about 5 minutes until crispy. Remove from hot oil and drain on paper towel. Heat 1 Tbsp of vegetable oil in a skillet over medium-high heat. Add the red pepper and cook for 3 minutes, stirring. (In my version, you'll replace the pepper with the onion and apricots.) Stir in deep fried potatoes and most of the green onions. Add 1/4 tsp of salt to season. Cook 5 - 7 minutes or until lightly browned.
Spoon the potato mixture onto a plate and top with the chicken.
Tuesday, May 22, 2012
Sirloin Steak with Cabernet Mushroom Sauce
Grandma didn't have a gas grill. She did all of her grilling on a charcoal grill or with the broiler in the oven.
Select about a 7 oz sirloin steak for each person
Season them with salt and pepper and allow to sit at room temperature for about 1/2 hour
Place steaks on a hot grill or in the broiler and cook for about 6 minutes on each side
Remove from grill and allow to rest for about 20 minutes
Cabernet Mushroom Sauce
3 Tbsp butter
2 oz dried porcini mushrooms (snipped into small pieces)
4 oz sliced button (white) mushrooms
1 white onion, sliced
1/2 tsp dried thyme
1/2 tsp freshly ground black pepper
1/3 cup Cabernet Sauvignon (or you may substitute a good Burgundy)
2 cups beef stock
1 Tbsp cornstarch, stirred into 2 Tbsp cold water
Salt to taste
Melt the butter in a heavy 10" skillet over medium heat. Add the mushrooms, onion, thyme, black pepper and 1 oz of the beef broth. Saute, stirring often, until mushrooms are soft, about 5 minutes. Add the red wine and stir well, scraping up any browned bits from the bottom of the skillet. Cook until the win has been reduced almost to a glaze. Stir in the remaining beef stock and bring to a full boil. Stir in the cornstarch slurry and continue to boil just until sauce has thickened, stirring constantly. Remove from heat and add salt, if desired.
Serve the sauce over the steak.
Steamed broccoli and roasted potatoes are a perfect way to complete this meal.
Select about a 7 oz sirloin steak for each person
Season them with salt and pepper and allow to sit at room temperature for about 1/2 hour
Place steaks on a hot grill or in the broiler and cook for about 6 minutes on each side
Remove from grill and allow to rest for about 20 minutes
Cabernet Mushroom Sauce
3 Tbsp butter
2 oz dried porcini mushrooms (snipped into small pieces)
4 oz sliced button (white) mushrooms
1 white onion, sliced
1/2 tsp dried thyme
1/2 tsp freshly ground black pepper
1/3 cup Cabernet Sauvignon (or you may substitute a good Burgundy)
2 cups beef stock
1 Tbsp cornstarch, stirred into 2 Tbsp cold water
Salt to taste
Melt the butter in a heavy 10" skillet over medium heat. Add the mushrooms, onion, thyme, black pepper and 1 oz of the beef broth. Saute, stirring often, until mushrooms are soft, about 5 minutes. Add the red wine and stir well, scraping up any browned bits from the bottom of the skillet. Cook until the win has been reduced almost to a glaze. Stir in the remaining beef stock and bring to a full boil. Stir in the cornstarch slurry and continue to boil just until sauce has thickened, stirring constantly. Remove from heat and add salt, if desired.
Serve the sauce over the steak.
Steamed broccoli and roasted potatoes are a perfect way to complete this meal.
Tuesday, May 15, 2012
Dinner on the Grill - We just call this Packets
Growing up, my mom would occasionally make "Packets" for dinner. They were neat folded foil packets holding a hamburger and veggies. They were always a family favorite. There was lots of prep work involved and an hour of cooking time in the oven, but they are delicious and well worth the wait!
This is one of my go-to recipes when the weather is hot and I want dinner on the grill without heating up the kitchen. Serve this with your favorite lettuce or fruit salad and you have a dinner to satisfy the whole family.
3 1/2 lbs ground beef
6 medium potatoes (washed and sliced into thin round slices - I don't peel my potatoes)
1 lb carrots (washed, peeled, and sliced into 1/2" slices)
1 large onion (large dice)
6 stalks of celery (washed and diced)
2 cans Campbell's Cream of Mushroom soup
2 cups water
Seasoning salt and pepper to taste
8 sheets of aluminum foil about 24" long
Prepare 8 hamburger patties from the ground beef
Wash and slice potatoes and place in a bowl of cold salt water
Wash, peel and slice carrots into 1/2" slices and place in a bowl
Peel and dice one large onion and place in a bowl
Wash and dice 6 stalks of celery and place in a bowl
Open 2 cans of Campbell's Cream of Mushroom soup
Place a hamburger in the center of the sheet of foil.
Sprinkle with seasoning salt and pepper.
Top with 1/8th of the diced onion, potato slices, carrots, and celery.
Sprinkle with salt and pepper.
Spoon 1/4 can of soup on top of veggies.
Pull sides of foil up to the center and fold to seal top and one end of packet.
Pour 1/4 cup of water into the open end and then seal.
Place packet on tray to carry to grill.
Complete all 8 packets and then place on pre-heated grill. Cook for one hour over medium-high heat, turning after 30 minutes. If you can't do this on the grill, cook in the oven at 450 degrees for 1 hour.
Be careful when serving. These will be very hot and steam will escape from the packet when opened.
This is one of my go-to recipes when the weather is hot and I want dinner on the grill without heating up the kitchen. Serve this with your favorite lettuce or fruit salad and you have a dinner to satisfy the whole family.
3 1/2 lbs ground beef
6 medium potatoes (washed and sliced into thin round slices - I don't peel my potatoes)
1 lb carrots (washed, peeled, and sliced into 1/2" slices)
1 large onion (large dice)
6 stalks of celery (washed and diced)
2 cans Campbell's Cream of Mushroom soup
2 cups water
Seasoning salt and pepper to taste
8 sheets of aluminum foil about 24" long
Prepare 8 hamburger patties from the ground beef
Wash and slice potatoes and place in a bowl of cold salt water
Wash, peel and slice carrots into 1/2" slices and place in a bowl
Peel and dice one large onion and place in a bowl
Wash and dice 6 stalks of celery and place in a bowl
Open 2 cans of Campbell's Cream of Mushroom soup
Place a hamburger in the center of the sheet of foil.
Sprinkle with seasoning salt and pepper.
Top with 1/8th of the diced onion, potato slices, carrots, and celery.
Sprinkle with salt and pepper.
Spoon 1/4 can of soup on top of veggies.
Pull sides of foil up to the center and fold to seal top and one end of packet.
Pour 1/4 cup of water into the open end and then seal.
Place packet on tray to carry to grill.
Complete all 8 packets and then place on pre-heated grill. Cook for one hour over medium-high heat, turning after 30 minutes. If you can't do this on the grill, cook in the oven at 450 degrees for 1 hour.
Be careful when serving. These will be very hot and steam will escape from the packet when opened.
Tuesday, May 8, 2012
Summertime Lemonade
In a large pitcher stir together 3 cups cold water, 1 cup of fresh squeezed lemon juice, and 3/4 cup of sugar. Stir until the sugar is dissolved. Serve chilled over ice. It's so refreshing.
If you want to jazz it up a little bit, try one of these combinations . . .
Add watermelon puree and serve with watermelon wedges
Add a few fresh blackberries
Add honeydew puree and a few slices of kiwi
Add a few fresh raspberries
I'm sure there are lots of other combinations, but these are a few of my favorites!
If you want to jazz it up a little bit, try one of these combinations . . .
Add watermelon puree and serve with watermelon wedges
Add a few fresh blackberries
Add honeydew puree and a few slices of kiwi
Add a few fresh raspberries
I'm sure there are lots of other combinations, but these are a few of my favorites!
Wednesday, May 2, 2012
Corn Chowder
This is a perfect recipe to use the season's sweet corn. I'm a huge fan of corn on the cob and this uses fresh corn. Grandma had the best recipes to use everything that grew in her garden.
8 ears fresh corn (shucked)
8 strips bacon (crumbled)
4 Tbsp butter
1 Tbsp finely chopped fresh thyme
4 cloves garlic (minced)
2 ribs celery (finely chopped)
1 medium yellow onion (finely chopped)
1 fresh bay leaf
6 cups milk
3 medium new potatoes (about 1 1/2 lbs) - peeled and cut into 1/2" cubes
Kosher salt and freshly ground black pepper to taste
1/4 cup thinly sliced fresh basil
Bring a large stock pot full of water and 2 Tbsp salt to a boil. Boil the ears of corn for 10 minutes and then allow to cool. Slice the corn kernels off the cob, scraping the cob with a knife to extract the flavorful juices. Halve 5 of the bare corn cobs crosswise, discarding the rest. Set corn cobs aside.
Heat the bacon in a 6 quart pot over medium heat and cook, stirring occasionally, until crisp, about 12 minutes. Reserve 3 Tbsp bacon for garnish, leaving the remaining bacon in the pot. Add butter, thyme, garlic, celery, onions, and bay leaf. Cover the pot and cook, stirring occasionally, until the onions soften, about 6 minutes. Add the reserved corn kernels and cobs, milk, and potatoes. Cover, bring chowder to a boil, reduce heat to low, and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes. Skim any foam from the surface of the soup.
Discard the cobs and bay leaf; transfer 1 1/2 cups of the soup to a blender, and puree. Stir puree into the chowder to thicken it. Season with salt and pepper and serve garnished with reserved bacon and basil.
8 ears fresh corn (shucked)
8 strips bacon (crumbled)
4 Tbsp butter
1 Tbsp finely chopped fresh thyme
4 cloves garlic (minced)
2 ribs celery (finely chopped)
1 medium yellow onion (finely chopped)
1 fresh bay leaf
6 cups milk
3 medium new potatoes (about 1 1/2 lbs) - peeled and cut into 1/2" cubes
Kosher salt and freshly ground black pepper to taste
1/4 cup thinly sliced fresh basil
Bring a large stock pot full of water and 2 Tbsp salt to a boil. Boil the ears of corn for 10 minutes and then allow to cool. Slice the corn kernels off the cob, scraping the cob with a knife to extract the flavorful juices. Halve 5 of the bare corn cobs crosswise, discarding the rest. Set corn cobs aside.
Heat the bacon in a 6 quart pot over medium heat and cook, stirring occasionally, until crisp, about 12 minutes. Reserve 3 Tbsp bacon for garnish, leaving the remaining bacon in the pot. Add butter, thyme, garlic, celery, onions, and bay leaf. Cover the pot and cook, stirring occasionally, until the onions soften, about 6 minutes. Add the reserved corn kernels and cobs, milk, and potatoes. Cover, bring chowder to a boil, reduce heat to low, and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes. Skim any foam from the surface of the soup.
Discard the cobs and bay leaf; transfer 1 1/2 cups of the soup to a blender, and puree. Stir puree into the chowder to thicken it. Season with salt and pepper and serve garnished with reserved bacon and basil.
Tuesday, May 1, 2012
Grilled Orange Chicken Fingers
This is a recipe kids are sure to love. Serve this with carrot and celery sticks with Ranch dip and you'll have the perfect warm weather dinner for the family.
1 lb boneless, skinless chicken breasts (trimmed of fat)
1 1/2 tsp Dijon mustard
1 1/2 Tbsp frozen orange-juice concentrate (thawed)
1 1/2 Tbsp honey
1 tsp sesame oil
1/2 tsp freshly ground pepper
salt to taste
Cut chicken crosswise into 3/4" wide strips. Whisk together mustard, orange juice concentrate, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes.
Meanwhile, preheat grill. Lightly oil rack or coat with nonstick cooking spray. Remove the chicken strips from the marinade, discarding remaining marinade. Grill until no longer pink in the center, 2 - 3 minutes per side. Season with salt and serve.
1 lb boneless, skinless chicken breasts (trimmed of fat)
1 1/2 tsp Dijon mustard
1 1/2 Tbsp frozen orange-juice concentrate (thawed)
1 1/2 Tbsp honey
1 tsp sesame oil
1/2 tsp freshly ground pepper
salt to taste
Cut chicken crosswise into 3/4" wide strips. Whisk together mustard, orange juice concentrate, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes.
Meanwhile, preheat grill. Lightly oil rack or coat with nonstick cooking spray. Remove the chicken strips from the marinade, discarding remaining marinade. Grill until no longer pink in the center, 2 - 3 minutes per side. Season with salt and serve.
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