Skewers, Rice & Brocooli

I'm not typing these recipes out, although they are both in my OBB cookbook. They have more info and professional pictures PLUS they get paid and I don't. I will probably make this meal again sometime when I have bacon I need to use up. I also want to try the rice the real way sometime. I didn't have crushed pineapple so I tried to get the taste by taking the pineapple juice from my 20oz can (also bigger than skewer recipe calls for but it helped stretch it further and gave me the bacon free option) and using that as part of the water I cooked the rice in. Wasn't very good rice. I would have preferred plain. But I still feel like I need to try it again just to know. If and when I do I will remove this/put an update if the feelings change. I also made the marinade with out the ground ginger and it was still good.

Last night we had Bacon-Wrapped Teriyaki Chicken Skewers with steamed broccoli and Lime-Cilantro Rice with Pineapple

 Mommy and Baby G had the bacon free version. 

I put a radish on Baby G's skewer to protect him. He kept poking it into his adorable fat thighs. But then he became curious about that and kept taking it off and trying to eat it. He didn't think it was spicy hot so we're just glad he tried radishes for about the 3rd time. We hope he likes lots of different foods/flavors. 

The many bacon wrapped kind. My hubby loved the 2nd batch we had was actually down in the marinade for hours. The ones we cooked first were just on top and only had the marinade drizzled over them  so the flavor wasn't soaked up and as delightfully strong. This batch got an "oh yeah!" out of my man. 

The first six we cooked got a little burnt so we had to cook more. 

German Apple Pancake

This recipe comes from pg 31of the "keeping up cookbook" that we got for our wedding. Yes that is the title - the entire book is all lower case. It drives my husband NUTS. I'm not a fan of it but it has produced "hits" often so I figure we can handle a little all lower case style.

German Apple Pancake
3/4 cup flour
1 1/2 Tb sugar
1/2 tsp salt
3 eggs
1 cup whole milk or half & half
1 1/2 tsp vanilla
4 small or 3 large apples, peeled and cored
3 Tbs butter
1/3 cup brown sugar
1/2 tsp cinnamon
2 teaspoons lemon juice
powdered sugar for dusting

Whish together flour, sugar and salt. In a separate bowl, whisk together eggs, milk and vanilla. Combine drya dn wet ingredients, whisking until well combined. SEt aside.

Cut apples into quarters, then slice into 1/2 inch slices. Heat butter in a 12-inch overproof skillet (preferably non stick) over medium-high heat. Asd apples, brown sugar and cinnamon. cook until apples turn golden brown, stiring occasionally, about 10 minutes. Rwmove from heat and stir in lemon juice.

Quickly pour batter over apples and put hot skillet into a 425 degree oven. Bake until sides have risen above edges of skillet adn are golden brown. 12 to 19 minutes. Remove from oven and loosen edges with a spatular. Invert onto a serving try, slice into wedges and serve dusted with podered sugar. Deliciosu with maple syrup, caramel sauce or buttermilk syrup.

 

After I put it in the oven Baby G tried to look inside. He has never done that before and was delighted that a light turned on so he actually could see something.

 

 Trying to get a closer look.

 Hot...he says softly as he steps back. Too cute!

 

Luckily it really doesn't get HOT. But he says that about anything even "warm" these days and refuses to eat his food until it has cooled off entirely. This morning his dad said he must be like Grandpa G, he doens't mind his food cold either and sometimes prefers it that way. Not a "my son" moment for my husband who heats up everything. I mean the man refuses to eat cold pizza, which I love. Anyway!

I did used to worry that the lower oven would be too hot and Baby G would get hurt. We tested it out a few times to make sure. We're safe! I'm glad too because the top oven cooks even more unevenly that the bottom and I'm tired of it ruining our food. Now my only fear is Mr. Curisoisty/Baby G trying to touch anything when I open it. I told him not to touch and that it was hot as I opened it. Hopefully that little reminder keeps working. He is a crazy kid but a cautious one too.

Personal notes: I didn't peel the apples and it was still delicious (with added...or is it origianl... benefits :D) & it wasn't until typing this up I realized I forgot to do the lemon juice step. Oops! Oh well. Also, we don't have the kind of skillet called for so I used a glass baking dish (11x8?? Not sure. It came with our "furnished" house here in NY). I hope that if I can ever bake it their way it will turn out as pretty as it sounds. For now we will take the simple, make do, still taste yummy way.

I May Never Buy Canned Re-fried Beans Again

Slow Cooker Refried Beans
Ingredients:
1 onion, peeled and halved (I used my onion chopper and diced them up and it worked great)
3 cups dry pinto beans, rinsed 
1/4-1/2 fresh jalapeno pepper, seeded and chopped (I used about 1/4 because)
2 tablespoons minced garlic 
3 teaspoons salt 
1 3/4 teaspoons fresh ground black pepper (I used the pre-ground jar from costco) 
1/8 teaspoon ground cumin (optional, but I put it in) 
5 cups water 
4 cups chicken broth

Directions: 

-Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. 

Sixsisters also said the following (but we didn't try it):

 -If you want to turn this into a big batch of bean dip, add the following: 

 2 cups salsa

2 cups shredded Colby Jack cheese

2 cups shredded pepperjack cheese

8 oz. cream cheese

16 oz. sour cream 

2 Tbls chili powder

1/2 tsp. ground cumin

Mix in with the beans and let cook a couple hours longer so flavors can blend. Makes a huge batch so just freeze leftovers! http://www.sixsistersstuff.com/2011/07/slow-cooker-refried-beans-without-refry.html = where I got the recipe

FYI - our family didn't think it was that HUGE of a batch but we are trying freezing half the left overs. I'm the youngest of 10 so I'm used to big "batches" of everything. 
My husband enjoyed these beans and actually went far enough to tell me he liked the flavor. 
They are for sure better for us than what's in a can. 

Slow Cooker Chile Colorado Beef Burritos

Recipe adapted from The Food Pusher @the www.sixsistersstuff.com

Ingredients:
2 pounds cubed stew meat
1 large can enchilada sauce (at least a 19 oz can)
2 beef bouillon cubes
Re-fried beans (optional- see their favorite homemade recipe)
6-8 burrito-size flour tortillas
2 cups shredded cheese (we used Colby Jack, but any kind will work)

Directions:
Spray your slow cooker with non-stick cooking spray. Put beef, bouillon cubes, and enchilada sauce into slow cooker and cook on low for 7-8 hours, or until meat is very tender (you could also cook on high for maybe 3-4 hours). 
When beef is done (it will be very tender and flake off when stirred), turn oven on broil. On an oven-proof plate or baking pan, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito. Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover it and top with cheese. Broil until cheese is bubbly, about 2-4 minutes.
Makes 6-8 burritos, depending on how full you make them.

Ckn 'N Dumplings - Crock-pot Style

The 3 big carrots I added after I cubed up the chicken. When I put it back in I thought man this dish needs some veggies & COLOR so I quickly chopped and steamed a few. I’m sure putting them on the bottom (under the chicken) would work great.

Next time I make this I’m going to try adding celery as well. I also think broccoli would be yummy with it.

Crock Pot Chick and Dumplings

Ingredients: 

4-6 boneless skinless chicken breasts (I only used for and it was a good amount of ckn. But it all depends on the size :D)
2 tablespoons butter 
2 cans cream of chicken soup (KPG – wants to find a substitute)
16oz chicken brother (I used my base from Costco and mixed it with boiling water. Love it!)
1 onion diced (KPG – I did the smallest dice on my little onion chopper)
1 tablespoon dried parsley (KPG – added during the last hour of cooking)

3 big carrots diced (approx 2-2.5 cups)
4 grands flaky refrigerator biscuits (I used five and it fit beautifully but I’m trying four next time)

Instructions:

Put the chicken, butter, cream of chicken, chicken broth, and onions in the crock pot and cook on low for 5-7 hours (depending on your size of chicken breast) FYI - I saw that high for four to five hours worked for others. You know your Crockpot and if you don’t you’re learning and soon will.

I cooked this on low, with my frozen chicken breast halves from Costco (only rinsed not un-thawed at all) and the chicken was still done in 5 hours. Once I realized it was done and cubed it all up I turned the Crockpot to warm.

 Then an hour before I wanted to serve it I put my parsley in followed by dumplings (cut the biscuits into 4-6 pieces and stir into mixture) and turn it high for an hour. They floated to the top and it looked nice.

If it is too runny for your liking, leave the lid off for a little while - Once you know your chicken is done but before you try to cook the dumplings. You need the lids help to get those dumplings “done”. 

 I think that adding broccoli and such would also help it seem more “full” and again COLOR. I am going to make this again just to try my veggie experiments.

I got the idea from “bubble crumb” but didn’t follow her instructions. (She said: “The recipe says to cook for 30 minutes and my biscuits were not done at that point. One hour did the trick”.)

Crock-pot Chocolate Cake

Hot Fudge Cake (from tasteofhome - 4 stars)
8 servings
Prep: 20 min
Cook: 4 hours

Ingredients
1-3/4 cups packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1-3/4 cups boiling water
Vanilla ice cream (optional but you'll want it, this is a rich cake!)

Directions
-In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt slow cooker coated with cooking spray. Sprinkle with chocolate chips.
-In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve warm with ice cream.

This picture is so you can know the approx size to use when cutting the recipe in half (the only way we've ever actually made it. Four servings is just right for our family of 3... especially since only 2 of us eat it :P)

Baby G enjoying one of his momma's favorite treats - peanut butter with chocolate chips. I had no idea he liked semi-sweet (or chocolate chips in general) so much until we made this cake together. The boy went to town eating them right out of the big bag while I mixed things together. He loved getting to dump them into the crock-pot too. He is such a good little helper. Anyway, pb and cocoa really is one of my favorite treats. I made it for myself all the time from elementary school on. Giving my little boy some protein on a stick made me feel slightly better too. I was worried he was going to have a tummy ache from so much chocolate.

Cutting the recipe in half: 

1/2 cup + 6 tablespoons, packed brown sugar, divided (aka 1/4C + 3 T in each bowl)

1/2 cup all-purpose flour

3 tablespoons baking cocoa, divided (aka 1 -1/2 tsp cocoa in each bowl)

1 teaspoons baking powder

1/4 teaspoon salt

1/4 cup milk

1 tablespoons butter, melted

1/4 teaspoon vanilla extract

3/4 cups semisweet chocolate chips

1/2 cup + 6 tablespoons cups boiling water

--
FYI
Nutrition Facts (as posted on tasteofhome): 1 serving equals 435 calories  13 g fat (8 g saturated fat), 10 mg cholesterol, 306 mg sodium, 82 g carbohydrate, 3 g fiber, 4 g protein

Bread Bowls & Cauliflower Soup

 Baby G had a grand time helping me make bread dough.

 He  knew it was going to be yummy and couldn't wait for it to be baked. 

Going for seconds

Cauliflower soup

½ head cauliflower

½ head broccoli

Break into small pieces

2 chicken bouillon cubes

2 C grated carrots

1 chopped onion

1 tsp. salt

1 tsp. basil

½ tsp pepper

2 cans chicken broth

Mix in pan; cook until tender. Do not drain off water.

In a separate pan, mix:

1qt. half-and-half

1 (8oz) cream cheese OR 8 oz of sour cream

¾ C flour

1 cube butter

Melt butter, add flour and stir. Add half-and-half and stir until thick. Add cream cheese. Stir until smooth. Mix both pans together and heat.

Side note: I didn’t have broccoli the first time I made this soup, but Lance loved it all cauliflower. The green just adds more variety and color. I also use purple onion(s) just to add another color. If not it’s a pretty white soup w/orange specks. However it tastes great just about any way you choose to make it.

Also, if you ever get in a hurry and forget to follow the steps on the cream/milk part = just keep stirring (I use a whisk) and it will all work out okay and still get thick. Just FYI….since I’ve done that a few times. Oops!

We just really love this soup and everyone we’ve shared it with does too. It’s full of veggies, which is good since it’s got a lot of yummy milk fats in it too.

*Story: When I first started making this soup I had a typo in the recipe (I got it from my Sister-in-law Merrie). I was putting in 8 oz cream cheese + 8 oz sour cream. Hahaha - oh my fatting. No wonder I gained 8-10lbs the first 6 months of our marriage.  I even made it that way for my in-laws my first Christmas/holiday break at their house. So embarrassing! Extra calories and extra money on the hips :P

When I want to give Lance a special surprise dinner I make this to go inside homemade bread bowls. Either make his day, but together = S.P.E.C.I.A.L.

Italian Bread Bowls

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups, I think I used 6 1/2 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes.  Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

PS on the bread bowls - we got 4 large, 1 medium, and two small/tiny/kid size bread bowls out of the full batch. *Maybe I don’t let it rise the right way?? See my sisters comment below. Or maybe we eat a lot more than her. :D

The first time I made them I cut the recipe in half and still got four nice size bread bowls out of it. It all depends on the sizes you're going for I guess. Lance likes the large ones but that's just way to much bread for me so I go more for the medium size.

My sister said = These are pretty big bread bowls. A HUGE serving. I will make them into 12-16 bowls next time. 

Caramelized Apple Grilled Cheese Sandwich

This is a FAMILY FAVORITE. 

Lance loves these so much, that even after the 5th or so time, he told me:

  "You could make these once a week!"

Caramelized Apple Grilled Cheese Sandwich
Recipe slightly adapted from Closet Cooking
Makes 2 sandwiches

Ingredients:
2 tablespoons butter
  2 tablespoons brown sugar
1 dash of cinnamon
2 apples (peeled, cored and sliced)
1/2 cup shredded good cheddar cheese
4 slices of good bread (I used cheddar bread)
2 tablespoon butter
Directions:
Get four slices of bread ready by buttering one side of each slice. Shred your cheese.
Peel and core your apples. Slice them into relatively thin slices.
Melt the butter in a non-stick pan. Add the sugar and cinnamon and cook until bubbly. Add the apples and saute until tender, about 5 minutes.
Assemble sandwich by adding (to the non-buttered side of two slices of bread) cheese, apples, and a bit more cheese. Put the plain buttered bread on top of each cheese and apple mixture (buttered side out).
Grill until golden brown on both sides, about 2-4 minutes per side.

From http://warmvanillasugar.com/2012/01/29/caramelized-apple-grilled-cheese/

March 8^th 2012 we had them for the 2^nd time. This time we put them in the sandwhich makers. It didn't turn out as well as the classic way. 

Pic is of a time in NY when we made it on "viking bread" from Reinwalds bakery. We liked the bread but don't prefer our sandwiches this way - we like them on normal size so the filing is not as spread out. 

Caramel Apple Sundae

Crazy but true - trying to make breakfast for Lance is what lead to this creation. Raw apples with a buttermilk syrup. It turned out more like caramel so that's how we used it :) Pecans were a delicious addition.

From The Garden, Things That Make Me Homesick

Mom's homemade wheat bread, toasted, with garden fresh tomato and cucumber. Amazing! I never tire of these. 

Spaghetti-Squash Bread

Slow-cooker sweet-and-spicy chicken

Slow-cooker sweet-and-spicy chicken

serves 4 to 6

Active time 20 mins

Total time 3HR 50 MIN

2 teaspoons ground cumin

1/2 teaspoon ground cinnamon

coarse salt and ground pepper

4 chicken leg quarters (2.5lbs total) 

1 tablespoon extra-virgin olive oil

1 medium yellow onion, cut into 1/2-inch wedges (root end left in tact) 

3 garlic cloves , minced

3-inch piece peeled fresh ginger, sliced into rounds

1 can (28oz) diced tomatoes

1/2 cup raisins

1. In a large zip-top bag, combine cumin, cinnamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper; add chicken and toss to coat. IN a large skillet, heat oil over medium-high. Cook chicken, skin side down, until golden, about 4 mins; flip and cook 2 minutes. 

2. In a 5-to-6 quart slow cooker, place onion, garlic, and ginger, Add chicken, skin side up, then top with tomatoes and their liquid and raisins. Cover and cook on high until chicken is tender, 3 1/2 hours (or 6 hours on low). 

per serv (based on 6) 310 cal; 15 g far (4g sat fat); 25 g protein; 20 g carb; 1 g fiber

$1.86 per serving

***Someday I will put a picture of the finish product. It was actually PRETTY looking. I was worried it would look weird but the raisins got all plump and juicy. I loved the looks of it. The taste was good too. It was nice to have something "different".

The Elders really enjoyed it. Leftovers were pretty good too. Not one part of this dish was wasted. The day after we made it Warren and I ate all the leftover veggies and juice over rice. 

Small Fancy Salad

No-Bake Made With Pudding

Cream Puff Cake

Recipe Type: Dessert

Author: Kristyn {Lil’ Luna}

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Serves: 12

A super yummy and tasty way to turn Cream Puffs into a delicious cake

Ingredients

§  1 stick margarine

§  1 cup water

§  1 cup flour

§  4 eggs

§  1 large box instant vanilla or white chocolate pudding

§  3 cups milk

§  1 – 8 oz. pkg. cream cheese, softened

§  1 – 8 oz. carton cool whip

§  chocolate syrup

Instructions

1.    Boil together the margarine and water.

2.    Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9×13 pan.

3.    Bake at 400 for 30 minutes. Cool completely.

4.    In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.

5.    Pour into cream puff crust.

6.    Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.

7.    This keeps well for days

Lemon-Blueberry Yogurt Loaf

For the Loaf:

·      1 1/2 cups + 1 tablespoon all-purpose flour, divided

·      2 teaspoons baking powder

·      1/2 teaspoon kosher salt

·      1 cup plain whole-milk yogurt (We used non-fat and it worked fine)

·      1 cup sugar

·      3 large eggs

·      2 teaspoons grated lemon zest (approximately 2 lemons)

·      1/2 teaspoon pure vanilla extract

·      1/2 cup vegetable oil

·      1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:

·      1/3 cup freshly squeezed lemon juice

·      1/3 cup sugar

For the Lemon Glaze:

·      1 cups confectioners’ sugar, sifted

·      2 to 3 tablespoons fresh lemon juice

Directions:

1.  Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.

2.  In a medium bowl, sift together flour, baking powder and salt; set aside.

3.  In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

4.  Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

5.  While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

6.  Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

7.  To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Yields: 1-9x5 loaf

Note:

·      This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.

·      It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.

·      This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.

From: www.sweetpeaskitchen.com