December 26, 2024

GCH: What’s on Your Plate? – Strawberry-Rhubarb Dessert

November 24, 2012 by

This dessert is one of my most requested recipes of all time! I make it for family gatherings, Bible study groups, and parties, and my friends and family absolutely LOVE it. As a bonus, it’s simple to make, and tastes scrumptious whether it’s just out of the oven, or right out of the fridge two days later. Prepare to be amazed! *Disclaimer: Do not expect leftovers. In fact, you better stock up on plastic containers, because your friends will be wanting to take extra home with them. You’ve been warned.

Notes:

  • This is a sweet dessert. I oftentimes use Splenda in place of sugar, or 1/2 sugar & 1/2 Splenda.
  • The cake mix really makes this dessert extra special. I sometimes use 2 boxes of cake mix instead of one, and push the extra into the fruit. I use 2 – 2 1/4 sticks of butter when I do this.
  • This is great with vanilla ice cream in the summer.
  • I think it tastes best after it’s been left on the counter for one or two hours to cool, but it really is delicious no matter when you eat it!

Praise God! Let’s eat!

Shandy

Be sure to visit Shandy’s personal blog Aprons ‘n Pearls for recipes, crafts, homekeeping tips & more!

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GCH: What’s on Your Plate? Chicken (or Turkey!) Fajitas Salad

November 22, 2012 by

Happy Thanksgiving!  Chances are, if you live in America, right now you are either preparing the Thanksgiving turkey, eating it, or wrapping up the leftovers!  There are so many great ways to use up leftover turkey, but if you are burned out on your old standbys and are looking for something different, I have the solution to your big bird blahs!

There are two ingredients you may not have in your fridge right now that you need for this salad:  cilantro and chipotles in adobo.  Cilantro, that green leafy herb that imparts a fantastic flavor to many south-of-the-border dishes, should be easy to find in your grocery store.  Make sure you’re buying cilantro and not Italian parsley!  (Trust me, I’ve made this mistake!)  The chipotles in adobo will be in your “ethnic food” aisle at the grocery store.  They come in a small can, a little larger than a can of tomato paste.  These are smoked jalapeño peppers in a spicy red vinegar sauce.  Their smoky, rich taste is incomparable and irreplaceable in many Mexican dishes.  Once you taste them, you’ll never forget them!  They are not too spicy, but provide the perfect kick to everything they touch.  You only need one chipotle pepper in this recipe, so transfer the rest to a Tupperware container and stash them in your fridge – they last for a few months since they are already smoked and soaking in vinegar.  Blend one up and add to your next batch of chili!

Everything else should be easy to procure.  This recipe makes two large dinner salads, or 4 or 5 side salads.  I serve this with chips and salsa, but feel free to supplement with whatever other Thanksgiving leftovers you have handy.  Rolls or garlic bread would be welcome (but maybe save the pumpkin pie for later.)

Chicken (or Turkey!) Fajitas Salad

Ingredients:

  • 1 teaspoon cumin seeds
  • 1 chipotle pepper in adobo sauce (and about a teaspoon of the sauce)
  • 1 large clove garlic
  • 1/2 bunch cilantro (use the upper stems too, but discard the lower, tougher stems)
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt or sour cream
  • juice of 1/2 lemon (or more … I like more!)
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/2 large onion, sliced into thin strips
  • 1/2 green bell pepper, sliced into thin strips
  • 1/2 red, yellow, or orange bell pepper, sliced into thin strips
  • 1 zucchini, sliced into thin strips
  • 1 1/2 cups cooked chicken or turkey, shredded
  • 1 avocado, sliced (optional)
  • 2 tablespoons salsa (optional)
  • large bag of salad greens – romaine is best, but regular old spring mix is fine too

Directions:

  1. Toast the cumin seeds over medium heat for a few minutes until they get a little darker and start smelling delicious.  When toasted, grind in food processor or pulverize in mortar and pestle.  (You could use pre-ground cumin, but please look into  buying the whole seeds!)
  2. With cumin in the food processor, add chipotle and a little adobo sauce, garlic, cilantro, mayonnaise, yogurt, lemon juice, salt and sugar.  Buzz to combine.  Taste for seasoning – too spicy?  Add more mayo or yogurt.  Too tart?  Add a pinch more sugar.  Put the dressing in the refrigerator while you cook the veggies.
  3. Add a little oil or butter to a large pan.  Add the sliced onions and sauté until golden, then add the peppers and zucchini.  Cook until hot and tasty (not for too long, don’t let them get mushy!)  If you have any leftovers, these are amazing mixed with scrambled eggs and a little cheese.
  4. To serve:  Lettuce on the bottom, top with hot veggies and shredded chicken or turkey, and dress liberally with the chipotle dressing.  Scatter some avocado over the top, dot with salsa and dig in!

Explore, experiment, enjoy! — Dana

Please visit me at Frugal Girlmet for more unique recipes!

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GCH: What’s on Your Plate? Smoked Sausage, Potato & Pepper Bake

November 21, 2012 by

I have a houseful of boys. My sons range in  age from 7 to 19 and they love to eat. I have learned through the years that it is easier for me to prepare one pot meals on busy weeknights.  Just throw everything together and bake it. I usually serve these meals with a salad and some sort of bread and the boys are happy. This is one of their favorite meals. They are definitely meat and potato boys. I usually double the recipe and have just enough left for my husband to take to lunch the next day.

This bake is so easy to put together. It is a bit tedious to cut all of the veggies and the sausage, but if you do it the night before and pop it in the refrigerator, dinner is easy peasy. This recipe is so versatile. You can use any sausage you prefer. I use smoked sausage because that is what my family prefers. You can also use a variety of peppers.  For this dinner, I used red pepper, yellow  pepper and orange pepper. I do suggest that you use the banana peppers in this one. It gives it a distinct flavor. I always add 1 T of the banana pepper liquid when I toss everything together. You can also use a variety of spices.  Cajun, garlic, southwestern. Be creative. The sky is the limit.

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Smoked Sausage, Potato and Pepper Bake

  • 1 package smoked sausage
  • 4-5 yukon gold potatoes ( or other waxy variety) , cut into chunks
  • 1 small jar banana peppers, 1 T liquid reserved
  • 1-2 bell peppers, sliced
  • 1 large onion, sliced
  • 3 tbsp olive oil
  • 1/4 tsp salt &  1/4 tsp pepper
  •  1 tsp garlic powder (or to taste)

Directions

1. Spray a large baking pan with nonstick spray and preheat your oven to 400 degrees.

2. Place all ingredients on a baking sheet and drizzle oil over.  Use your hands to toss everything together in the oil, making sure everything feels coated.

3.Add salt & pepper and garlic powder

4. Bake at 400 for about 30-35 min, until potatoes are tender and the sausage is hot and bubbly.

Happy Eating!

Liz

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GCH: What’s on Your Plate? – Bread Pudding

November 17, 2012 by

Bread Pudding is one of those dishes that makes me sentimental. It’s a dessert that my dad would get whenever we’d go to a local buffet. I’d spy it at the dessert station, and I’d go back to the table and entice him with, “Dad, they have bread pudding.”  Every single time I make it I think of him. I’ve tested and tweaked various recipes, until I came close to perfection, and I’m sharing it with you today.

Ingredients:

  • 3 to 3  1/2 c Italian bread, enough to fill the bottom of a 9×13 baking dish
  • 1 3/4 c sugar
  • 2 c milk
  • 6 medium eggs
  • 2 tsp pure vanilla extract
  • ground nutmeg

For topping:

  • 5 Tblsp butter, softened
  • 1/2 c light brown sugar, packed
  •  1 1/4 c pecan halves

For brandy sauce:

  • 1 egg, beaten
  • 2 tsp pure vanilla extract
  • 1 stick butter
  • 3/4 c sugar
  • 1/3 c brandy

Directions:

1. The day before, cube bread (good size cubes) and put in an uncovered bowl. Let sit on counter overnight.

2. Preheat oven to 340 degrees. (F)

3. Grease a 9×13 baking dish.

4. Place bread in the baking dish.

5. In a bowl, beat 6 eggs. Mix in 1 3/4 c sugar, 2 tsp vanilla, and milk. Pour over bread, making sure all the bread is covered. Sprinkle with nutmeg. Let sit for 15-20 minutes.

6. Place the topping ingredients in another bowl and use a pastry cutter or wooden spoon to mix. Sprinkle over the top of the bread.

7. Bake uncovered for 50 minutes, or until the pudding is set.

8. Remove from oven and allow to cool while you make the brandy sauce.

9. In a medium saucepan on low-medium heat, combine all sauce ingredients except the brandy. Once the butter and sugar are completely melted, turn the heat to low, stir in the brandy and mix continuously for 2 minutes. Pour over pudding.

10. Serve warm. (May be served with a small scoop of vanilla ice cream.)

 

 

Praise God! Let’s eat!

Shandy

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Please be sure to visit Shandy’s personal blog, Aprons ‘n Pearls

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GCH: What’s on Your Plate? : Cranberry Balsamic Pork Tenderloin

November 14, 2012 by

Cranberry Balsamic Pork Tenderloin

Ingredients

1 1/2 tablespoons butter

1 pork tenderloin

1/2 cup chopped onions

1 tablespoon chopped fresh rosemary

1/2 cup chicken broth

1/3 cup canned whole-berry cranberry sauce

1 tablespoon balsamic vinegar

Directions

Preheat oven to 450°F.

Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.

Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes.

Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes.

Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes. Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture.

Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.

Season with salt and pepper.

Slice pork and serve with sauce.

Happy Eating, 

Liz

_____________

Be sure to check out my personal food blog  FRESH-PLATE.COM

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GCH: What’s on Your Plate? – Loaded Baked Potato Soup

November 12, 2012 by

Yum!  Who doesn’t enjoy a baked potato with all the fixin’s?!?  Just picture it!  What is your favorite topping?  I admit it—mine is bacon.  And even choosing just what to put on top…when my husband gets done “loading” his potato, it is a masterpiece (and he enjoys every bite)!

Healthy but oh-so-yummy Loaded Baked Potato Soup

Last winter a friend asked if I would include this soup on the menu for one of our soup nights.  I had never even heard of ‘Baked Potato Soup!’  Well, you can only imagine the variety of recipes to be found out on the internet!  Sadly, most I found were “loaded” with more than just yummy toppings!  They also were loaded with many more calories than I desired to serve to my husband and guests!

And that is how we get here to our healthy but oh so yummy version.  This recipe includes cauliflower.  Using cauliflower as a main ingredient does a number of things in a healthy but yummy way:

– provides our bodies with more veggies

– and for those of you trying to sneak veggies into your family’s repertoire…perfect!

– keeps the carb count down (approximately the same # of carbs in an entire head of cauliflower as in 1 russet potato)

– bulks up the soup so it is thick and creamy without the any of the usual additions

Loaded Baked Potato Soup

(makes approximately 5 cups; 4 servings)

soup:

2 medium-sized russet* potatoes, washed and dried

1 head of cauliflower, cut into florets

1-1/2 cups chicken broth, or vegetable broth

1-1/2 cups 2% milk (warmed)

salt and freshly ground black pepper

toppings:

2 slices bacon, cooked and crumbled (you can use turkey bacon if you wish)

1/2 cup light sour cream

1 cup reduced-fat shredded sharp cheddar cheese

dried parsley

First get your baked potatoes going.  After scrubbing them, pierce potatoes with a fork in 4 or 5 places.  I prepared mine in the microwave oven (on high for 5 minutes; turn over and cook another 3-5 minutes, until tender).  Or, you can bake them at 400° for approximately 1 hour or until tender. Either way, when potatoes are done, cool for 10-15 minutes. Then they can be peeled and chopped.   This recipe is also a great way to use up leftover baked potatoes!

While the potatoes are cooking and cooling, you can prepare the other main ingredients.

Here’s how I cook bacon: I stack the slices and, using kitchen scissors, I cut it into approximately 1-1/2″ to 2″ pieces. I find that the bacon cooks much more quickly and evenly this way. Place the pieces into a COLD small frying pan, heat over medium heat.  Once the bacon starts frying, reduce the heat a bit and cook to the desired degree of doneness, keeping a careful eye so that it does not burn.  I like to cook bacon over a medium low heat so that most of the fat is rendered out.  Using a slotted spoon or spatula, remove the bacon, leaving the drippings, and place onto a couple of paper towels to finish draining.  Set aside for topping the soup.

Now while the bacon is cooking, place the cut-up cauliflower into a medium-sized pot along with the broth.  Bring to a boil, reduce heat, then cover and simmer ‘til tender.  Do not drain.

Once cauliflower is cooked, add warmed milk and the chopped potatoes to the pot, and bring back to a boil. Reduce heat and simmer ‘til thoroughly heated, stirring once or twice; this will take just a couple of minutes.  Remove pot from heat.  Now you are going to puree (smooth out) the soup.  I use an immersion or stick blender** to puree.  Other options would be to use a potato masher, or to puree the soup in your blender.  You must be very careful doing it this way because it is hot! See below for tips (just ‘cause God loves you…we don’t want to see you get hurt!).  I like to leave a few pieces of cauliflower and potato for texture. Once pureed, place pot back on very low heat, add sour cream, half the parsley, and season to taste with salt and pepper. cook on very low ‘til heated to your preference, stirring occasionally.

OK!  Time to “load” your potato soup!  Ladle soup into each bowl. Top each serving with cheese, a sprinkle of the remaining parsley, and crumbled bacon.  Healthy but oh so yummy!

_________________

God loves you!  And I do too!

<3 coleen

Notes and stuff!

*Russet potatoes are the quintessential “baking potato.”  They have a high starch content, and when baked, the insides are light and fluffy.

**Here is a link giving lots of info on immersion blenders, and a good review of a few options <http://www.cooksillustrated.com/equipment/overview.asp?docid=23596>

*** and a link to a quick tutorial on safely pureeing soups in your kitchen blender. Faithful Provisions is a great website for so many things! <http://faithfulprovisions.com/2011/10/26/how-to-puree-soup-in-a-blender/>

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GCH: What’s on Your Plate? – Grape Salad

November 10, 2012 by

This is one of the easiest desserts you will ever make, and so delicious! My first experience with grape salad was this past summer when my sister-in-law made it for a family gathering, and I was hooked! She made it with red grapes, and I am definitely a green grape gal, so this recipe calls for green grapes. Whatever your preference, it is good stuff! After playing around with several variations of recipes, this is my go-to recipe. I’ve made it for family, friends, and Bible studies, and EVERYONE loves it, young and old!

Grape Salad

Ingredients:

  • 3 lbs. green grapes
  • 8 oz. container of light cream cheese
  • 8 oz. container of light sour cream
  • 1/2 c. white sugar
  • 3/4 tsp. pure vanilla extract
  • 1/2 c. light brown sugar
  • 1/2 c. pecan pieces

Directions:

1. Place grapes in a colander and rinse well. Empty into a bowl lined with paper towels to absorb excess water.

2. Empty the containers of light sour cream and light cream cheese into a mixing bowl. Add the white sugar and vanilla. Mix until combined and smooth. (hand mix or use a mixer)

3. Add grapes into the mixing bowl and fold until grapes are all coated.

4. Transfer to a serving bowl and sprinkle with brown sugar and pecans.


Tips:

  • Serve well-chilled.
  • Add more grapes if you prefer a lighter coating.
  • Walnuts are also good on this!

Praise God! Let’s eat! 

Shandy

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You can visit Shandy’s personal blog at aprons-n-pearls.blogspot.com

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GCH: What’s on Your Plate? – Moroccan Vegetable Stew

November 8, 2012 by

Let me start off by saying, I have NO idea if this stew actually has anything to do with Morocco. That’s what my Mom called it, and since I never saw the recipe written down, I took her word on it and the name stuck. Apologies if you are of Moroccan descent and you don’t recognize this as something you would ever eat!

Whatever you end up calling this, the fact remains that a simple vegetable stew is always a welcome dinner at our house, especially in the fall. The combination of lentils and butternut squash gets all soft and earthy-sweet, while the green beans add texture. The only things besides veggies are chicken broth (or vegetable broth, if you are vegan) and Madras curry paste.

A quick note about curry (and next week I’ll get into more depth): curry comes from the Indian word “kari”, which simply means “sauce”. There is no one kind of curry – rather, there are hundreds of variations, and you can buy prepared curry in powder, paste, or sauce form. In this recipe, I use Madras curry paste, which is pretty mellow and has a good balance of tangy, spicy, and a little sour. Feel free to use any curry powder or paste you like, but not Thai curry, since most of that is coconut-based.

As far as the veggies you use, feel free to add, subtract, or substitute here. I think diced carrots or tiny cauliflower florets would be good, and you could double up on the tomatoes if you wanted to. If you don’t like lentils, try it with a can of chickpeas instead. Have fun with it!

.
Moroccan Vegetable Stew

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 small butternut squash, or 1 pound fresh butternut squash chunks, cut into 1/2-inch pieces
  • 1 cup lentils, any kind (I used red, but brown or french green work well too)
  • 1 small onion, chopped
  • 1 large potato, any kind, cut into 1/2-inch pieces
  • 1 14-oz. can tomatoes (I like fire-roasted, but any diced tomatoes work)
  • 1 32-oz. carton chicken broth
  • 1 heaping tablespoon Madras curry paste (if using curry powder, use 2 tablespoons)
  • 12 oz. fresh green beans (or frozen) cut into 1-inch pieces
  • salt and pepper to taste

Directions:

  1. Prepare the squash: cut off the peel, remove the seeds, and chop into bite-sized pieces. In a large pot with a lid, heat the vegetable oil, then sauté the squash, onion, and potato for 5 minutes.
  2. Add the lentils and stir to combine, then stir in the tomatoes. Cover with chicken broth – about 1 – 2 cups, just level with the top of the vegetables. Turn the heat to low and let simmer for 30 minutes, stirring occasionally.
  3. Stir in the curry paste and green beans. Make sure the curry gets broken up and doesn’t sink to the bottom of the pot! Add more broth if you need to. Cover and let cook until green beans are just done – you want them to be al dente – about 15 – 25 minutes. If you are using frozen green beans, stir them in frozen, but only cook for 5 or 10 minutes – they shouldn’t be mushy.
  4. Taste for salt and pepper. Add more curry if you like!

If you are a vegetarian, or are making this for Meatless Mondays, serve it with bread and some sliced fruit. You could also make it a side dish, with grilled chicken and a salad. And like most stews, this is even better the next day!

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— Dana Kim (also blogs as the Maven of Make-Do at http://frugalgirlmet.blogspot.com)

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GCH:What’s on your Plate? — Old Fashioned Chicken Pot Pie

November 7, 2012 by

I get all giddy when the weather starts to turn cooler. My favorite seasons are fall and winter, so I am totally in my element from September to April! I am a huge sucker for comfort food. Roasts, casseroles and other heartier foods is definitely what I prefer. One of my favorite, and a favorite of my family, is chicken pot pie.

The flaky crust and hot,creamy filling loaded with veggies is always a welcome addition to our table. Laden with calories, but good for the soul!  This recipe is very forgiving.You can add any veggies you have on hand. I usually add carrots, peas, green beans, potatoes, broccoli, and onions.  Anything goes. The filling is creamy,thick and perfect to nestle the veggies in . Can easily be doubled. I made 12 of these one year to feed our church congregation. So yummy!

Old Fashioned Chicken Pot Pie by Liz Lanza

OLD FASHIONED CHICKEN POT PIE

Ingredients:

1 Tablespoon butter

2 garlic cloves, minced

1/4 cup diced onion

2/3 cup sliced or diced carrots

1 teaspoon salt (or more, depending on taste)

1/4 teaspoon pepper

1 1/2 cups chicken broth

2/3 cup frozen peas

2/3 cup frozen corn

2/3 cup diced potato

2/3 cups milk

1/2 cup flour

2 cups cubed cooked chicken

1 refrigerated pie crust (from a pack of 2)

Directions:
1. In saucepan on stove top, combine butter, garlic, onion, carrots,potatoes, salt, pepper, and chicken broth. Bring to a boil and simmer until carrots and potatoes are tender

2. When carrots and potatoes are tender, add peas and corn and simmer for about 5 more minutes. Whisk together the flour and milk. Add to boiling mixture and return to a boil, stirring constantly; boil for 1-2 minutes or until thickened. Add chicken and stir.

4. Pour filling into a pie dish.

5. Roll out the pie crust and place over the chicken mixture,sealing the edges.Cut slits in the middle for ventilation.

6. Bake at 425 degrees for 30-35 minutes or until crust is golden brown and filling is hot and bubbly.

 

Happy Eating,

Liz

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