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Tuesday, November 20, 2012

Chicken and Shrimp Jambalaya

Recipe Source Unknown

Chicken And Shrimp Jambalaya

Makes 6 servings
Prep: 20 minutes
Cook: 5 to 6 hours plus 10 to 15 minutes

1 cup sliced celery
1 large onion, chopped
1 14-1/2-ounce can low-sodium tomatoes, cut-up
1 14-1/2-ounce can reduced-sodium chicken broth
1/2 of a 6-ounce can (1/3 cup) tomato paste
1 tablespoon Worcestershire sauce
1-1/2 teaspoons Cajun seasoning or 1 recipe homemade Cajun seasoning (see recipe below)
1 pound skinless, boneless chicken breast halves or thighs, cut into 3/4-inch pieces
1-1/2 cups instant rice
8 ounces cooked, peeled, deveined shrimp
3/4 cup chopped green sweet pepper

1. In a 3-1/2- or 4-quart crockery cooker combine celery, onion, undrained tomatoes, broth, tomato paste, Worcestershire sauce, and Cajun seasoning. Stir in chicken.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in rice, shrimp, and sweet pepper. Cover and let stand 10 to 15 minutes or until most of the liquid is absorbed and rice is tender. Makes 6 servings.

Homemade Cajun Seasoning: In a small bowl combine 1/4 teaspoon white pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 to 1/4 teaspoon ground red pepper, 1/4 teaspoon paprika, and 1/4 teaspoon black pepper.

Friday, November 16, 2012

Tangy Barbecue Beef

Recipe Source Unknown

Tangy Barbecue Beef

Makes 8 servings
Prep: 25 minutes
Cook: 10 to 12 hours
2 tablespoons chili powder
1 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 3-pound fresh beef brisket, trimmed of fat
2 onions, thinly sliced
1 cup bottled smoke-flavored barbecue sauce
1/2 cup ginger ale
8 large sandwich buns or Portuguese rolls, split and toasted
Bottled hot pepper sauce (optional)
Mango slices

1. In a small bowl combine the chili powder, celery seeds, salt, and pepper. Rub the spice mixture onto all sides of the brisket. Scatter half of the sliced onions in the bottom of a 3 1/2-, 4-, 5-, or 6-quart crockery cooker. Place the brisket on the onions, cutting the meat to fit the cooker, if necessary. Scatter the remaining onions on top of the brisket. In a small bowl stir together the barbecue sauce and beer or ginger ale. Pour over the brisket and onions.

2. Cover and cook on low-heat setting for 10 to 12 hours or until meat is fork-tender. Transfer meat to a cutting board and let stand for 15 minutes. Halve meat crosswise. Using 2 forks, pull meat apart into shreds. Return meat to sauce mixture in crockery cooker. Heat through using the high-heat setting.

3. To serve, use a slotted spoon to transfer beef and onion mixture into the buns. If desired, season to taste with bottled hot pepper sauce. Top with mango slices. (Freeze any remaining beef mixture in a freezer container for up to 3 months.) Makes 8 servings.

Conventional Method: Preheat oven to 325 degree F. Combine the seasoning mixture and rub onto brisket as above in Step 1. Place meat in a shallow roasting pan. Top with all of the sliced onions and pour a mixture of the barbecue sauce and beer over meat. Cover and roast about 3 hours or until meat is fork tender. Remove meat and let stand 15 minutes. Halve meat crosswise and shred. Pour sauce into a large saucepan; add shredded meat. Heat through. Serve as directed above in Step 3.

Wednesday, November 14, 2012

Chicken and Dumplings

                                           Photo by Carrie S.

Recipe Source Better Homes and Garden

Chicken And Dumplings

Makes 8 servings
Prep: 25 minutes
Cook: 8 to 10 hours (low), 4 to 5 hours (high); plus 25 minutes (high)

2 cups chopped carrots
2 cups chopped potatoes
1-1/2 cups chopped parsnips
1 clove garlic, minced
2 bay leaves
1 teaspoon dried sage, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 14-ounce can chicken broth
1 10-3/4-ounce can condensed cream of chicken soup
2 tablespoons water
1 tablespoon cornstarch
1/2 cup all-purpose flour
1/2 cup shredded cheddar cheese (2 ounces)
1/3 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2 tablespoons milk
2 tablespoons butter, melted

1. For stew, in a 4- or 5-quart slow cooker combine the carrots, potatoes, parsnips, garlic, bay leaves, sage, the 1/2 teaspoon salt, and pepper. Place the chicken on top of the vegetables. In a medium bowl gradually whisk broth into soup. Pour broth mixture over the chicken.

2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn slow cooker to high-heat setting. With a wooden spoon, stir stew. Remove bay leaves; discard. In a small bowl combine water and cornstarch; stir into stew until combined.

4. For dumplings, in a medium mixing bowl combine flour, cheese, cornmeal, baking powder, and the 1/4 teaspoon salt. In a small bowl combine egg, milk, and melted butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Use 2 spoons to drop dough directly on top of stew.

5. Cover; cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) Makes 8 servings.

Monday, November 12, 2012

Grilled Flank Steak with Balsamic Marinade

Recipe Source Unknown

Grilled Flank Steak With Balsamic Marinade


1 to 1 1/2 pounds flank steak
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
Juice of 1 lemon
2 teaspoons Worcestershire sauce
1 teaspoon dried leaf oregano
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper

Trim steak of any excess fat and place in a food storage bag; add remaining ingredients. Turn to mix and coat the steak. Refrigerate for 2 to 4 hours, turning frequently.

Grill the steak over medium high heat for about 5 to 7 minutes on each side, or until done as desired. Slice thinly to serve.
Serves 4.

Thursday, November 8, 2012

Maple-Glazed Chicken and Vegetables

Recipe Source Unknown

Maple-Glazed Chicken and Vegetables

Prep: 15 minutes
Bake: 35 minutes

2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1 tablespoon cooking oil
3 cups sliced or cut-up vegetables (such as carrots, potatoes, sweet potatoes, rutabaga, turnips, and/or parsnips), cut 1/2-inch thick
1 large onion, cut into wedges
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup reduced-sodium chicken broth
1 tablespoon margarine or butter
1/3 cup maple syrup or maple-flavored syrup


1. Skin chicken. Place chicken in a lightly greased shallow baking pan; brush with oil. Arrange sliced vegetables and onion around chicken. Sprinkle with salt and pepper. Pour broth over vegetables. Bake in a 425 degrees F oven 20 minutes.

2. Meanwhile, in a small saucepan, melt margarine or butter. Stir in maple syrup; heat through. Brush mixture over chicken and vegetables. Bake for 15 to 20 minutes more or until chicken is tender and no longer pink and vegetables are tender, brushing frequently with maple syrup mixture.

3. Transfer chicken and vegetables to a serving platter; keep warm. Skim fat from pan drippings; pass pan drippings with chicken. Makes 6 servings.

Tuesday, November 6, 2012

Mom's Dinner Rolls

I've been hesitant to post this recipe but in order for me to make my online recipe collection complete I had to.  This was a recipe from my mother.  I can remember her making these by the dozens and they would not last long.  I think she converted this from a crescent roll recipe.  You will need to adjust your baking time to where you are at.  For some reason cooking these rolls for 16 minutes is perfect for Utah.  If you have never scalded milk don't be scared to do it.  When your milk on the stove starts to steam and it's just about to boil that's about when you need to take it off.  These are so wonderful for Thanksgiving dinner.

Mom’s Rolls

1 cup warm water
1Tbl sugar
4 Tbl yeast

Proof Yeast

½ vegetable oil
2 cups scalded milk or water
1 cup sugar
6 eggs
2 tsp salt
8 cups flour
Gluten Flour Dough-Pep (1 Tbl)

Dough is really stick…add enough flour to work with.

Combine 1 cup water, 1 Tbl sugar add yeast and let rise. Combine in rest of ingredients except for flour and mix well. Add yeast mixture than flour 1 cup at a time. Mix together, mixture will be sticky.

Let rise, without kneading. When doubled, pour out on floured board. Add enough flour by kneading a little into it by making it workable.   * Knead it like regular bread *

Bake 350 degrees 10-15 minutes.

Roll into 1 ½ - 2 inch ball and put in greased pan. Let it double again.

In between golf ball and tennis ball size  

Sunday, November 4, 2012

7 layer dip

7-Layer Dip

1. Refried beans (heated) 1 can
2. Guacamole
3. Sour Cream
4. Salsa
5. Cheddar Cheese shredded
6. Tomatoes (Roma) diced
7. Olives
8. Green Onions

Serve with Tortilla chips.

Layer the ingredients in order as they appear in an 8x8 pan.  Use the amount to which suits you.  The refried beans don't have to be heated it just makes it easier to spread.  I suggest to use the chunkier salsa so it is not as watery.  And for the guacamole if you can't find any or don't want to make it you can also use a guacamole chip dip. Dean's Zesty Guacamole Flavored Dip is what I use.

Saturday, November 3, 2012

Chocolate Goop

Recipe from Bev F.

This is another recipe from my sister.  I gathered these during my college days.  I prepare them a little different just for ease of storage.  Instead of putting them on wax paper I put them in the small muffin tins with little muffin liners.  If you have those fancy plastic molds those work great also.

Chocolate Goop

Spanish Nuts
milk chocolate morsels (whole bag)
butterscotch morsels (1/4 bag or less)
peanut butter morsels (1/2 bag)

Double Boiler…melt & put into mold or heap onto wax paper.