Thursday, July 20, 2017

Chickpea Salad

Looking for a different kind of salad?  Not macaroni or potato?  Try this one my hubby whipped up that was super easy to make.  It is a crisp and cool treat.  Not your traditional summer salad by any means.  Hey, what are you waiting for?  The weekend is coming and you know you are going to cook out again?

Chickpea Salad

Ingredients

2 (19-ounce) cans chick peas, drained and rinsed
1 carrot, grated
1/2 red onion, diced
1/2 green bell pepper, diced
1/4 cup lemon juice
2 tablespoons olive oil
Salt and freshly ground black pepper
1/4 cup freshly chopped parsley leaves

Directions

Combine all ingredients in a large mixing bowl and toss to combine.


Tuesday, July 18, 2017

Pasta and Baked Meatballs



  

You never know what I am going to find when I browse through my board called Looks Yummy, Have to Try.  This one had been there awhile and when I decided to make it our daughter said, oh, I wanted to try that one night, but Dad picked another recipe.   I am glad we finally gave this one a try.  One pot pasta dished are my favorites.    Too bad the kids were working that night, because they only got the left overs!

ORECCHIETTE WITH BAKED MINI CHICKEN MEATBALLS IN TOMATO CREAM SAUCE

Meatballs
½ cup Panko bread crumbs
¼ cup milk
½ lb. ground chicken
1 egg
2 Tbsp. grated or shredded (in food processor) onion
1 Tbsp. fresh minced parsley
1 Tbsp. sour cream
½ tsp. salt
¼ tsp. black pepper

Pasta & Sauce

2 cups uncooked orecchiette pasta
¼ - ⅓ cup reserved pasta water*
1 cup jarred Tomato Basil pasta sauce
½ cup heavy cream
½ cup mini mozzarella balls 
fresh chopped parsley or basil


INSTRUCTIONS


Meatballs

In a large mixing bowl, combine Panko with milk. Let stand for about 5 minutes or until milk is absorbed. To the Panko, add the chicken, egg, onion, parsley, sour cream, salt and pepper. The mixture should be quite wet.

Turn on your broiler on HIGH.

Shape the chicken mixture into 1¼-inch meatballs (I used 1 tsp. measuring spoon) and place in a single layer on a lightly coated with cooking spray or oil baking sheet.

Broil the meatballs on HIGH for 3-4 minutes (I had my oven rack set in the middle) or until lightly golden and almost fully cooked but still slightly pink on the inside. Keep an eye on them so they don't overcook! Remove and let stand at room temperature while preparing pasta+sauce.

Pasta & Sauce

Cook pasta al dente according to package directions. Reserve ¼ - ⅓ cups of pasta water and drain the rest.

In a large saute pan, heat pasta sauce over medium heat. Add cream and bring to a simmer. Add meatballs and simmer over low/med heat for about 5 minutes or until the sauce has thickened slightly and meatballs are cooked through. (Meatballs should be super moist, tender, and white on the inside).

Add cooked pasta to the sauce and the reserved pasta water.** Give it couple stirs with a spoon and then add the mozzarella balls.




Sprinkle with fresh herbs and serve immediately.

Monday, July 3, 2017

Homemade Donut Holes

Recently there was an offer for a year's subscription to Cooking Light and Southern Living that was $10.  I like both magazines so I thought I would give it a try.  While browsing through Southern Living I found a recipe for Snickerdoodle Donut Hole Muffins.  Three things I love combined - Snickerdoodles, donuts and muffins!  I made them this past Saturday and boy, they remind me of the cinnamon donuts my mom would make when the had the diner years ago.  So much delicious cinnamon and when you eat them warm they tasted just like my childhood memories. These were so easy to make and taste so great!  Using the mini muffin tin gives them the donut hole shape.


1/2 cup sour cream
1/4 cup vegetable oil
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Prepare the Muffins: Preheat oven to 350°F. Lightly grease a 24-cup miniature muffin pan with cooking spray. Stir together sour cream, oil, egg, vanilla, and 1/2 cup sugar in a small bowl. Whisk together flour, baking soda, salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a medium bowl. Whisk sour cream mixture into flour mixture. (Batter will be very thick.) Spoon 1 tablespoon of batter into each prepared muffin cup, keeping batter rounded on top

Bake in preheated oven until golden and springy when touched lightly on top, 10 to 12 minutes. Cool in pan 5 minutes. Remove from pan to a wire rack; cool completely, about 15 minutes.

Prepare the Coating: Place melted butter in a small bowl. Whisk together 1 cup sugar, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon nutmeg in another small bowl.

Dip 1 Muffin in butter; immediately dredge in sugar mixture, and place on a serving platter. Repeat with remaining Muffins, butter, and sugar mixture.

Monday, June 12, 2017

Fingerling Potato Salad with Mustard Vinaigrette

I just started to get Cooking Light again and found this great recipe. Very easy to make but best at room temperature, even with the heat wave we have now. 

Ingredients


1/4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons grainy mustard
3/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 1/4 pounds multicolored fingerling potatoes, halved
1/2 cup thinly sliced red onion
2 tablespoons finely chopped fresh chives


Directions


Combine first 5 ingredients in a large bowl. Place potatoes in a medium saucepan. Cover with water by 3 inches; bring to a boil. Reduce heat to medium-low; cook 20 minutes or until potatoes are tender. Drain well. Add hot potatoes to dressing; toss gently to coat. Add onion and chives; toss.

From Cooking Light

Monday, June 5, 2017

Lovely Lemon Pound Cake


This spring the weather has been horrible.  We really can't catch a break, especially on the weekends.  So wen it is not warm enough to work or relax outside on our patio oasis,  I bake!  This weekend was just that weekend.  This was our dessert course after grilling some tenderloins and zucchini on the grill  and  roasting up some crispy red potatoes.  Crispy potatoes that are a smash

This cake with out any glaze, turned out very moist.  Our son made it his breakfast yesterday morning!  I think I will keep this recipe handy. 

Lemon Pound Cake


Ingredients



3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
2 1/2 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
5 Tbsp lemon juice
1 lemon, zested


Preheat oven to 350F.  Spray or butter and flour one large Bundt pan. (I use the Pam baking Spray) Sift flour, baking powder and salt into medium bowl.  Set aside.

Using an electric mixer, cream together butter, shortening and sugar.  Add eggs one at a time, beating until well blended after each one. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest. 

Pour batter into prepared pan.  Bake cakes until tester inserted into center comes out clean, about 55 minutes.  Cool cake in pan for 15 minutes.  Turn cake out onto rack and cool completely.

Sunday, May 21, 2017

Crockpot Pizza

Spring has been very busy with late baseball practices or games, and when you get home after 7:30 or so you really don't want to cook. Takeout or fast food for us is not really on our menu.  And we like to sit down as a family and enjoy a meal together.  So crock pot meals are our go too.  Especially ones that don't take too long to cook.  this recipe has been around for a few years and we have tweaked it lately with using Italian Sausage and adding green pepper.  This is adapted from Taste of Home Slow Cooker Meals.


Ingredients

1 package (16 ounces) wide egg noodles
1-1/2 pounds ground sausage or ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 teaspoons Italian seasoning
1 package (3-1/2 ounces) sliced pepperoni, halved
3 cups (12 ounces) shredded part-skim mozzarella cheese
3 cups (12 ounces) shredded cheddar cheese


Directions

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef, pepper and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles. 

In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice. Press down to compact.
Cover and cook on low for 2-3 hours or until heated through and cheese is melted. Yield: 6-8 servings.

Tuesday, May 9, 2017

Snickerdoodles!




Cinnamon Yummy!



I love Snickerdoodles!  A cinnamon covered cookies that is soft and very tasty.  Normally in our house when cookies are made it is generally around Christmas time or it is our favorite chocolate chip cookie.   One Saturday a couple of weeks ago I had a hankering for Snickerdoodles.  I hadn't made these in a really long time.  I am not sure where the recipe came from, other than my handy recipe box.  These were so good!  I might have to make them again real soon.


Snickerdoodles

Ingredients


2 3/4 cup flour
1 Tblsp. Baking Powder
1 cup of Butter
1 3/4 cup sugar, divided
2 eggs
1 Tblsp. cinnamon


Directions


On wax paper, stir together flour and baking powder, set aside.  In large saucepan or heat resistant bowl melt butter over low heat.  Remove and stir in 1 1/2 cups sugar and eggs until smooth. Gradually stir in flour until smooth dough forms.  Cover and chill for 1 hour  or up to 3 days.

On wax paper or small bowl, mix remaining sugar with cinnamon.  Drop round teaspoon full of dough into mixture and turn to coat well.  Place on greased cookie sheet.

Bake at 375 degrees for 8 to 12 minutes.  Cool on sheet for 1 minute and remove to cool.

Enjoy with a cold glass of milk! I like to cool cookies on a clean dish towel

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