Growing up my sister and I spent time each summer with my Grandma and Grandpa on the farm. We loved to go to the barn with Grandpa and feed the cats each evening. We loved helping to pick veggies and berries in the garden every day. But, most of all . . . we loved to help Grandma in the kitchen. She made everything from scratch and everything was so good!
Looking back, I remember Grandma's hands. Yes, they were wrinkled, but her hands were always busy and I thought they were cute. I wanted nothing more than to be able to cook like Grandma. Today, I look at my own hands and I see hers. They aren't young anymore. They are wrinkled (I call them love lines) and I wouldn't have it any other way.
Feeding my family and friends gives me the greatest pleasure in life. My kitchen and dining room are the place we always wind up. Three-year-old Christian loves to help me in the kitchen already. I can only hope that when my grandchildren are all grown up they will look back and think about Grammy's wrinkled hands and the goodies I made for them and the dishes we made together. Is there any better legacy? I don't think so.
Thursday, December 27, 2012
Saturday, November 17, 2012
Thanksgivings Past
Growing up, I think my Thanksgiving holidays were like lots of others -- we had more than one family meal to fit in. My mom's side of the family was rather large. She came from a family of seven children. My dad was an only child. Dinners were a bit different. We loved spending time with cousins, aunts and uncles with one family and we loved being the center of attention with the other. It was a great mix! My childhood holidays were great! I hope my grandchildren will remember theirs just as fondly.
My Grandma Mohr had a huge group of people to cook for. I can't begin to imagine how much food had to be prepared for all of us. Plum Pudding was always the perfect finish to our holiday meal. Yummy! I need to learn how to make that. My Grandma Kruse had a smaller group to cook for and always went all out! Cinnamon Rolls would start the day and Sweet Potato Pie would end dinner. My sister, Kim, would refuse to eat the pie because it wasn't pumpkin. It really did taste the same.
I hope one day my kids and grandkids will look back and remember a favorite recipe from our Thanksgiving dinner.
My Grandma Mohr had a huge group of people to cook for. I can't begin to imagine how much food had to be prepared for all of us. Plum Pudding was always the perfect finish to our holiday meal. Yummy! I need to learn how to make that. My Grandma Kruse had a smaller group to cook for and always went all out! Cinnamon Rolls would start the day and Sweet Potato Pie would end dinner. My sister, Kim, would refuse to eat the pie because it wasn't pumpkin. It really did taste the same.
I hope one day my kids and grandkids will look back and remember a favorite recipe from our Thanksgiving dinner.
Sunday, November 4, 2012
Dinner Rolls
8 oz warm whole milk (100 degrees)
1/3 cup sugar
1 pkg active dry yeast
15 oz all-purpose flour, plus extra for kneading
2 egg yolks
2 1/2 tsp kosher salt
1 stick of butter (6 Tbsp at room temp and 2 Tbsp chilled and cut into 16 small cubes)
Butter a sheet pan and set aside.
Place the milk, sugar, yeast, flour, egg yolks, and salt in a bowl. Stir and then work with hands to combine. When well mixed, let dough rest for 15 minutes.
Add 2 oz of the room temp butter and mix dough well. Work dough until it pulls away from the side of the bowl.
Turn the dough out onto a lightly floured work surface and roll and shape with hands to form a large ball. Return dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.
Remove the dough from the bowl and roll into a 16 x 3" long log. Use a bench knife to cut the dough into 1 3/4 oz portions, about 16 rolls. Using your loosely cupped hand, roll each portion on the counter until they tighten into small balls. Working 1 at a time, use a rolling pin to roll each small ball into a 3" circle or oval. Use the side of your hand or a small dowel to make an indentation across the middle of the circle. Place a small pat of chilled butter into the center of the indentation, then fold in half and gently press to seal the edges. Place the rolls, top-side down onto the prepared sheet pan, spacing them evenly. Melt the remaining 1 oz butter and brush the tops of the rolls. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 - 40 minutes.
Preheat the oven to 400 degrees.
Remove the plastic wrap and bake for 8 - 10 minutes. Rotate the pan halfway through baking.
Remove the pan to a cooling rack and cool for 2 - 3 minutes before serving.
1/3 cup sugar
1 pkg active dry yeast
15 oz all-purpose flour, plus extra for kneading
2 egg yolks
2 1/2 tsp kosher salt
1 stick of butter (6 Tbsp at room temp and 2 Tbsp chilled and cut into 16 small cubes)
Butter a sheet pan and set aside.
Place the milk, sugar, yeast, flour, egg yolks, and salt in a bowl. Stir and then work with hands to combine. When well mixed, let dough rest for 15 minutes.
Add 2 oz of the room temp butter and mix dough well. Work dough until it pulls away from the side of the bowl.
Turn the dough out onto a lightly floured work surface and roll and shape with hands to form a large ball. Return dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.
Remove the dough from the bowl and roll into a 16 x 3" long log. Use a bench knife to cut the dough into 1 3/4 oz portions, about 16 rolls. Using your loosely cupped hand, roll each portion on the counter until they tighten into small balls. Working 1 at a time, use a rolling pin to roll each small ball into a 3" circle or oval. Use the side of your hand or a small dowel to make an indentation across the middle of the circle. Place a small pat of chilled butter into the center of the indentation, then fold in half and gently press to seal the edges. Place the rolls, top-side down onto the prepared sheet pan, spacing them evenly. Melt the remaining 1 oz butter and brush the tops of the rolls. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 - 40 minutes.
Preheat the oven to 400 degrees.
Remove the plastic wrap and bake for 8 - 10 minutes. Rotate the pan halfway through baking.
Remove the pan to a cooling rack and cool for 2 - 3 minutes before serving.
Wednesday, October 31, 2012
Rice Pilaf
1 stalk celery (diced)
1/4 cup fresh mushrooms (chopped)
1/4 cup white onion (diced)
1 Tbsp butter
2 cups chicken stock
2 cups water
2 bay leaves
1 tsp salt
2 cups white rice
Saute vegetables in butter until tender.
Combine chicken stock, water, bay leaves and salt. Bring to a boil.
Preheat oven to 325 degrees. Place the rice in deep baking dish. Mix with vegetables and liquid mixture; stir well. Cover pan with foil. Bake 1 hour.
1/4 cup fresh mushrooms (chopped)
1/4 cup white onion (diced)
1 Tbsp butter
2 cups chicken stock
2 cups water
2 bay leaves
1 tsp salt
2 cups white rice
Saute vegetables in butter until tender.
Combine chicken stock, water, bay leaves and salt. Bring to a boil.
Preheat oven to 325 degrees. Place the rice in deep baking dish. Mix with vegetables and liquid mixture; stir well. Cover pan with foil. Bake 1 hour.
Wednesday, October 17, 2012
Savory Zucchini Muffins
The end of the summer garden has produced far more zucchini than anyone can possible use. Grandma found a creative way to use up some of the extra zucchini by using it as a healthy ingredient in muffins. These are delicious and are sure to become a family favorite. They're easy too!
1 1/4 cups flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp Italian Herb Seasoning or dried Thyme
1 cup shredded zucchini (1 medium sized zucchini)
1/3 cup milk
1/3 cup vegetable oil
1 egg
Combine all of the dry ingredients and stir to mix. Add your liquid ingredients one at a time and then mix just until all ingredients are combined. Stir in the zucchini and gently stir.
Spoon into 12 muffin cups (fill about 1/2 full). Sprinkle with a dusting of grated Parmesan Cheese. Bake @ 425 degrees for 20 - 25 minutes.
Don't let the sugar fool you - these are not sweet muffins. They are a perfect compliment to a soup dinner -- Tomato Soup, Potato Soup, Corn Chowder, or Beef Stew.
1 1/4 cups flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp Italian Herb Seasoning or dried Thyme
1 cup shredded zucchini (1 medium sized zucchini)
1/3 cup milk
1/3 cup vegetable oil
1 egg
Combine all of the dry ingredients and stir to mix. Add your liquid ingredients one at a time and then mix just until all ingredients are combined. Stir in the zucchini and gently stir.
Spoon into 12 muffin cups (fill about 1/2 full). Sprinkle with a dusting of grated Parmesan Cheese. Bake @ 425 degrees for 20 - 25 minutes.
Don't let the sugar fool you - these are not sweet muffins. They are a perfect compliment to a soup dinner -- Tomato Soup, Potato Soup, Corn Chowder, or Beef Stew.
Monday, October 8, 2012
Sweet Potato Casserole with Apples
This is one of those perfect fall dishes that Grandma could prepare using fall produce. It's the perfect casserole for cool fall nights.
4 sweet potatoes (peeled and cut into 1/2" slices)
2 large apples (peeled and sliced)
1 tsp salt
2/3 cup light Karo syrup
2/3 cup brown sugar
2 Tbsp butter
1/2 cup chopped pecans
Preheat your oven to 350 degrees. Place potatoes in a medium saucepan and cover with water. Stir in salt and bring to a boil over high heat. Boil for 10 minutes until potatoes are just tender. Drain.
Place sweet potatoes in the bottom of an ungreased 13 x 9" baking dish. Top with sliced apples. Drizzle apples with corn syrup and then sprinkle with brown sugar. Dot with the butter and top with the finely chopped pecans.
Cover with foil and bake for 35 minutes.
4 sweet potatoes (peeled and cut into 1/2" slices)
2 large apples (peeled and sliced)
1 tsp salt
2/3 cup light Karo syrup
2/3 cup brown sugar
2 Tbsp butter
1/2 cup chopped pecans
Preheat your oven to 350 degrees. Place potatoes in a medium saucepan and cover with water. Stir in salt and bring to a boil over high heat. Boil for 10 minutes until potatoes are just tender. Drain.
Place sweet potatoes in the bottom of an ungreased 13 x 9" baking dish. Top with sliced apples. Drizzle apples with corn syrup and then sprinkle with brown sugar. Dot with the butter and top with the finely chopped pecans.
Cover with foil and bake for 35 minutes.
Sunday, September 23, 2012
Grandma's Green Goddess Dressing
I remember Green Goddess Dressing when I was a youngster. It was one of those things I wasn't even about to try because it was green. Well, not with this recipe. It's white with just a tint of green from the fresh herbs. It's fabulous on salad or used as a dipping sauce for veggies. It's particularly good on potatoes.
1/2 cup Miracle Whip
1/3 cup sour cream
2 Tbsp water
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives
1/2 Tbsp lemon juice
1/2 Tbsp red wine vinegar
2 tsp chopped fresh tarragon
1 tsp Worcestershire sauce
1 tsp anchovy paste - or mash one whole anchovy
1 tsp minced garlic
Combine all ingredients in a food processor and blend until smooth. Makes about 3/4 cup. Refrigerate until ready to serve.
1/2 cup Miracle Whip
1/3 cup sour cream
2 Tbsp water
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives
1/2 Tbsp lemon juice
1/2 Tbsp red wine vinegar
2 tsp chopped fresh tarragon
1 tsp Worcestershire sauce
1 tsp anchovy paste - or mash one whole anchovy
1 tsp minced garlic
Combine all ingredients in a food processor and blend until smooth. Makes about 3/4 cup. Refrigerate until ready to serve.
Saturday, September 15, 2012
It's Soup Time - Home Made Chicken Noodle Soup
I made a big pot of Chicken Noodle Soup last night, and wow, it was good! I've never been one to stick to a recipe- I like to change it up and try to improve it. This is one I think I have to document because it was just perfect. The rich flavor comes from the roasted chicken.
1 whole chicken (about 3.5 lbs) - cut up
2 Tbsp olive oil
Seasoning salt and pepper to taste
12 cups water
4 large carrots (peeled and sliced)
4 large celery ribs (sliced)
1 large onion (chopped)
1 32 (oz) package of frozen egg noodle or dumplings
1 lb fresh green beans (snipped and sliced)
1 tsp sage
3/4 tsp minced garlic (dried or fresh)
3/4 tsp rosemary leaves
3/4 tsp thyme leaves
1/2 tsp ground black pepper
1 tsp parsley flakes
Place a 12-quart stock pot over medium high heat. Add the olive oil, and when heated, add the chicken. Sprinkle heavily with seasoning salt and pepper. Allow pieces to brown - turn after about 10 minutes and brown the other side. Once the pieces are browned, add the water and spices. Cover and cook for about 20 minutes - make sure the water boils steadily.
Strain the broth through a strainer to remove the chicken and any bones or skin that have separated.
Add the broth back to the pan. Set the chicken aside to cool so the skin and bones may be removed.
Add the carrots, celery, onion, and green beans to the stock. Taste the stock and add additional seasoning, if required. Return to a boil. Cover and cook until the veggies are tender.
Remove the skin and bones from the cooled chicken and break it into bit sized pieces and add to the soup.
Add one 32 oz package of frozen egg noodles or dumplings and let cook at a rolling boil for another 15 minutes.
By browning the chicken first, the broth was a really nice golden brown and had a wonderful roasted flavor. Sooooo good!
1 whole chicken (about 3.5 lbs) - cut up
2 Tbsp olive oil
Seasoning salt and pepper to taste
12 cups water
4 large carrots (peeled and sliced)
4 large celery ribs (sliced)
1 large onion (chopped)
1 32 (oz) package of frozen egg noodle or dumplings
1 lb fresh green beans (snipped and sliced)
1 tsp sage
3/4 tsp minced garlic (dried or fresh)
3/4 tsp rosemary leaves
3/4 tsp thyme leaves
1/2 tsp ground black pepper
1 tsp parsley flakes
Place a 12-quart stock pot over medium high heat. Add the olive oil, and when heated, add the chicken. Sprinkle heavily with seasoning salt and pepper. Allow pieces to brown - turn after about 10 minutes and brown the other side. Once the pieces are browned, add the water and spices. Cover and cook for about 20 minutes - make sure the water boils steadily.
Strain the broth through a strainer to remove the chicken and any bones or skin that have separated.
Add the broth back to the pan. Set the chicken aside to cool so the skin and bones may be removed.
Add the carrots, celery, onion, and green beans to the stock. Taste the stock and add additional seasoning, if required. Return to a boil. Cover and cook until the veggies are tender.
Remove the skin and bones from the cooled chicken and break it into bit sized pieces and add to the soup.
Add one 32 oz package of frozen egg noodles or dumplings and let cook at a rolling boil for another 15 minutes.
By browning the chicken first, the broth was a really nice golden brown and had a wonderful roasted flavor. Sooooo good!
Tuesday, September 11, 2012
Grandma's Corn Chowder with Chicken
Fall is approaching and it's this time of year when I start to make sure I have ingredients on hand to make soup for those unexpected chilly days. My favorite days of the year are shorts with sweatshirt days. You know the ones I'm talking about. And there is nothing more satisfying for dinner after a chilly fall day than Corn Chowder. Add a little chicken and you have the perfect one-pot dinner.
12 slices of bacon (fried, drained and crumbled)
4 Tbsp butter
1 cup celery, thinly sliced
4 cups potatoes (cubed) - I like red potatoes
2 cups white onion diced
1 cup carrots thinly sliced
6 Tbsp flour
5 cups chicken broth
2 tsp Old Bay Seasoning
2 cups of corn kernels - there is nothing better than ears of sweet corn cooked and then removed from the cob with the Pampered Chef Kernel Cutter - it's so much sweeter and fresh (It takes about 6 ears)
3 cups half-and-half
3 cups diced cooked chicken (1/2" chunks)
Salt and pepper to taste
Fry bacon in 8 quart stock pot
Drain bacon on paper towel and then crumble
Add butter to the bacon drippings
Saute the celery, onion, and carrots for five minutes
Add potatoes and cook for five more minutes, stirring frequently
Stir in the flour and coat the vegetables
Add chicken broth slowly, stirring constantly to prevent lumps
Add the Old Bay Seasoning and cook until mixture thickens
Cover and simmer for 12 minutes
Dice and cook your chicken while you wait
Add the diced chicken and corn
Simmer for 7 minutes or until vegetables are tender
Add the half-and-half and salt and pepper to taste
Heat through
What a hearty comforting dinner this makes when served with crusty bread. Yum!
12 slices of bacon (fried, drained and crumbled)
4 Tbsp butter
1 cup celery, thinly sliced
4 cups potatoes (cubed) - I like red potatoes
2 cups white onion diced
1 cup carrots thinly sliced
6 Tbsp flour
5 cups chicken broth
2 tsp Old Bay Seasoning
2 cups of corn kernels - there is nothing better than ears of sweet corn cooked and then removed from the cob with the Pampered Chef Kernel Cutter - it's so much sweeter and fresh (It takes about 6 ears)
3 cups half-and-half
3 cups diced cooked chicken (1/2" chunks)
Salt and pepper to taste
Fry bacon in 8 quart stock pot
Drain bacon on paper towel and then crumble
Add butter to the bacon drippings
Saute the celery, onion, and carrots for five minutes
Add potatoes and cook for five more minutes, stirring frequently
Stir in the flour and coat the vegetables
Add chicken broth slowly, stirring constantly to prevent lumps
Add the Old Bay Seasoning and cook until mixture thickens
Cover and simmer for 12 minutes
Dice and cook your chicken while you wait
Add the diced chicken and corn
Simmer for 7 minutes or until vegetables are tender
Add the half-and-half and salt and pepper to taste
Heat through
What a hearty comforting dinner this makes when served with crusty bread. Yum!
Friday, August 10, 2012
Chicken Penne Pasta
1 1/2 cups uncooked Penne pasta
9 oz fresh spinach
1 lb boneless skinless chicken breasts (cut into bite-size pieces)
1 tsp dried basil
1 jar (14 1/2 oz) spaghetti sauce
1 can (14 1/2 oz) diced tomatoes (drained)
2 oz cream cheese
1 cup shredded Mozzarella cheese
2 Tbsp Parmesan cheese
Heat oven to 375 degrees. Cook pasta according to package directions. Add spinach to boiling water for last 1 minute.
Cook and stir chicken and basil in large skillet on medium-high heat for 3 minutes. Add sauce and tomatoes; bring to a boil. Simmer for 3 minutes or until chicken is done. Stir in cream cheese.
Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-quart baking dish. Bake for 20 minutes. Sprinkle with remaining cheeses. Bake for 3 more minutes.
9 oz fresh spinach
1 lb boneless skinless chicken breasts (cut into bite-size pieces)
1 tsp dried basil
1 jar (14 1/2 oz) spaghetti sauce
1 can (14 1/2 oz) diced tomatoes (drained)
2 oz cream cheese
1 cup shredded Mozzarella cheese
2 Tbsp Parmesan cheese
Heat oven to 375 degrees. Cook pasta according to package directions. Add spinach to boiling water for last 1 minute.
Cook and stir chicken and basil in large skillet on medium-high heat for 3 minutes. Add sauce and tomatoes; bring to a boil. Simmer for 3 minutes or until chicken is done. Stir in cream cheese.
Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-quart baking dish. Bake for 20 minutes. Sprinkle with remaining cheeses. Bake for 3 more minutes.
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