You're Such a Chicken

Some individuals have asked where I find these recipes! Some I have a taste bud for so I Google recipes and find the easiest and good reviews. Others, as many friends and family will know...Pinterest. Here too, I have a taste bud hinkering but that is a good starting place to look.

Obviously,  some recipes are passed down in my family, some from flashback grade school lane, and others...restaurant copycats (if you can't beat 'em...join 'em) since with this economy it is sometimes easier to attempt to make and be successful rather than go out and spend an arm and a leg just to get to some of these places. I am not a home body, but I do love being home and cooking or baking new things. The best part is cooking with my husband; opening a bottle of wine, hanging out in the kitchen with the radio on, and if not too busy...dancing together in the kitchen!

I have today off from work so I thought I'd scope out my Pinterest "Foods to Try" board and see if there was anything in there to attempt tonight. Here in Central Minnesota we finally have snow (sad, but try) and tonight would be a good night to just stay in and enjoy.

I also realized that I have way too many bananas in my freezer! Therefore, I've decided to thaw them out, peel, and place them in plastic bags. I know some of my aunts do this and they say it is just so much easier! Give it a go! A friend of mine is reaching her due date of welcoming a little prince into the world. She doesn't live close at the moment so I decided since she is always jealous that I make all these good things when she is not around, I plan on making her those Banana Oatmeal Cookies and mailing some to her.

FROZEN BANANAS OF ALL STAGES

AFTER-FREEZE

I also tried my hand at freestyle handwriting on a plate to make it a decorative plate. Though, I don't particularly like my left-handedness, my "rough draft" turned out kind of cool. There is more to this quotable quote, but I obviously didn't have enough room.

These are the hands of your best friend,
young and strong and full of love for you,
that are holding yours on your wedding day,
as you promise to love each other today,
tomorrow,
and forever.
These are the hands that will work alongside yours,
as together you build your future.
These are the hands that will passionately love you and cherish you through the years,
and with the slightest touch,
will comfort you like no other.
These are the hands that will hold you when fear or grief fills your mind.
These are the hands that will countless times wipe the tears from your eyes;
tears of sorrow,
and tears of joy.
These are the hands that will tenderly hold your children.
 These are the hands that will give you strength when you need it.
These are the hands that even when wrinkled and aged,
will still be reaching for yours,
still giving you the same unspoken tenderness
with just a touch.

For those just reading; waiting with high anticipation of what recipe I tried yesterday! Here it is...

CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE

INGREDIENTS:

10 Soft Taco Shells
2 Cups Cooked, Shredded Chicken
2 Cups Shredded Monterey Jack Cheese
3 Tablespoons Butter
3 Tablespoons Flour
2 Cups Chicken Broth
1 Cup Sour Cream
1 (4 oz) Can Diced Green Chillies

DIRECTIONS:

1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Tips and Suggestions
* Add a can of drained Rotel Tomatoes to the chicken mixture
* Add a cup of salsa to the chicken mixture
* Add cumin and a 4 oz can of diced jalapenos to the chicken mixture
* Add pinto beans or black beans to the chicken mixture.
There are so many things you could do with this recipe.  Try beef, try adding sautéed peppers and onions, make it your own!

IT WAS D-LICIOUS!

Creamy Deliciousness

I received an email from my cousin yesterday saying she's looked high and low on my blog and Facebook and she remembers that I made Broccoli Cheese Soup this winter and wanted the recipe. I too, looked high and low and realized...Oops! I never posted it!

So here it is! The "cream of the crop."

INGREDIENTS:

2 tablespoons butter
1 small onion, finely diced (I added green onion for looks)
1 stalk celery, finely diced
3 cloves garlic, minced
2 cups broccoli (about 4 small heads) cut into very small pieces (you want them to fit on a spoon)
2 cups chicken stock (I used two chicken bouillon cubes dissolved in two cups of hot water)
2 cups milk
1/2 cup flour
1 cup grated cheddar cheese (My preference is that Velveeta will give it a more smooth texture)
I also added shredded carrots to the recipe too-I didn't measure
Salt and white pepper

DIRECTIONS:

1) Melt butter in a pot over medium heat, add onions and celery plus a pinch of salt and pepper and cook until soft.
2) Add garlic, cook for another minute.
3) Add broccoli, cook for one minute, then add the chicken stock and cover. Allow the broth to come to a boil, and cook until the broccoli is soft.
4) Whisk together flour and milk until combined. Add this mixture to the pot, stirring gently.
The soup will thicken (yay starch!) and once it's thick and creamy looking, add the grated cheddar. Salt and pepper to taste, serve with toast.

Sweetheart Cupcakes For My Sweethearts

I made these last week for the ladies at work (my guinea pigs) and they liked them. One even asked for the recipe! So, I thought I'd spread more of the love with these fun and tasty treats.

Ingredients:

1 (18.25 oz) Package White Cake Mix Plus Ingredients to Make Cake Mix on Box
8 Drops Red Food Coloring
2 Drops Raspberry Candy Oil (I used Raspberry Extract)

Directions:

1) Preheat oven to 350 degrees F. Line a standard muffin tin with paper cupcake liners
2) Mix cake mix as directed on box.
3) Fill cupcake liners 1/3 full with white cake mix batter, set aside.
4) Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink; stir in the raspberry oil/extract. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
5) Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and our that batter into another resealable plastic bag.
6) Cut corner of orange/red color plastic bag and squeeze about two tablespoons of red batter into center of white cake mix (in the cupcake liners).
7) Cut the corner of the pink plastic bag and stick the open tip into the center of the red batter and squeeze about 1 tablespoon of pink batter into center of each cupcake.
8) Bake the layered cupcakes in preheated oven until a toothpick inserted into the center comes out clean. Approximately 15 to 20 minutes. Cool completely before frosting.

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Servings: 24

Variations: Use different food colorings and Candy Oil Flavors for any occasion!

I didn't take a picture of my creation but here is one I found online.

Happy Birthday

It's this girls birthday today! 

Winner, Winner, Chicken Dinner!

So far today I have done (pretty much) nothing. I slept in, watched some TV while laying on the couch. It is now 2:31 in the afternoon and I am still in my pj's. This makes me chuckle a bit. I just got off the phone with my husband who asked what I've done today. I informed him, "Absolutely nothing." I know it's my birthday and all, but shouldn't I treat myself to two extremes? Lying on the couch all day but giving myself at least an hour at the gym? He makes a good point about this. Why does my external conscious (my husband) have to be right? Darnit anyhow.

I have until about 4:30 to make my going out for birthday dinner choice. Such decisions. Right now I'm not even hungry so perhaps I should go work out before it's too late.

Ooo, Ahhh "Artisan" Bread

My last and final project of baking for the day. This was mostly just mix together, let it sit, put in a pan and let it sit some more, then pop in the oven and the outcome is to die for-I can hardly stand it!

Of course, I can't eat any of it until tomorrow when I am with family; which is why I made it. But, I think we'll have to taste test to make sure it's okay to bring-no wasted space in the car for the trip.

I hope everyone is having a spectacular day! As I was waiting for all my things to be cooked or baked today I came across something that I rather like and am trying to get it framed somewhere in my house. 

These are the hands of your best friend,
young and strong and full of love for you,
that are holding yours on your wedding day,
as you promise to love each other today,
tomorrow,
and forever.
These are the hands that will work alongside yours,
as together you build your future.
These are the hands that will passionately love you and cherish you through the years,
and with the slightest touch,
will comfort you like no other.
These are the hands that will hold you when fear or grief fills your mind.
These are the hands that will countless times wipe the tears from your eyes;
tears of sorrow,
and tears of joy.
These are the hands that will tenderly hold your children.
 These are the hands that will give you strength when you need it.
These are the hands that even when wrinkled and aged,
will still be reaching for yours,
still giving you the same unspoken tenderness
with just a touch.

Recipe: Simple Crusty Bread

Adapted from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)
Time: About 45 minutes plus about 3 hours’ resting and rising
1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached, all-purpose flour, more for dusting dough
Cornmeal.

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Yield: 4 loaves.
Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.

"Some Kind of Wonderful" Salsa

I am on a roll today! So far, two things have been made and one still "brewing." This has yet to be tried but honestly, how can a person screw it up? Okay, for some of you, you are talking out loud right now saying, "It is possible."

We go through a ton of salsa in this house and my husband doesn't really like the "PACE" but loves the kind of salsa you get at a Mexican restaurant or the spending stuff at the store. For those that know me...here was my next challenge!

Salsa Picante Roja

INGREDIENTS:
-3 Medium Tomatoes-Cored and quartered
-1 Jalapeno-Stem removed and roasted
-3-4 Small Cloves Garlic
-2 Tablespoons Cilantro
-3-4 Tablespoons Water
-1 Teaspoon Olive Oil
-Salt to Taste
-Green Pepper (I also added this)
-Onion (I also added this)

DIRECTIONS:

1) In a blender or food processor, add tomatoes, jalapeno, garlic, cilantro and water and PULSE a few times until completely smooth (or a little chunky depending on your texture preference).
2) Add oil to a deep skillet. Pour in mixture. Season with salt and simmer uncovered stirring occasionally- 20-25 minutes.
3) Depending on the size of your tomatoes, makes about 1 1/2 Cups. You can refrigerate a few days or freeze the rest.

Now to let it cool.

Don't worry-as it simmers it gets that deep red salsa look

"Ohhh"atmeal Banana Cookies...

It's been quite some time since the last post. Which means two things...I'm not cooking or baking and starving myself or...just haven't posted anything worth looking at. Not sure which of these two scenarios it would be. I certainly, am not starving myself these days.

For some this will be nothing new, and for other's...old news. What to do with all those over ripped bananas when banana bread or muffins just doesn't seem to be what you're looking for? I found it and they are mighty good and great for mornings on the go!

OATMEAL BANANA COOKIES

INGREDIENTS:
-1 1/2 Cups All-Purpose Flour
-1 Teaspoon Baking Soda
-1/4 Teaspoon Salt
-1/4 teaspoon ground nutmeg
-3/4 Cup ( 1 1/2 Sticks) Butter, melted and cooled slightly
-1 Cup Firmly Packed Brown Sugar
-1 Cup Mashed Really Ripe Bananas ( 2 to 3 Medium)
-1 Large Egg
-1 Teaspoon Vanilla
-2 1/2 Cups Old-Fashioned Rolled Oats (NOT INSTANT)
-1 Cup Chopped Nuts (OPTIONAL)

DIRECTIONS:


1) In a medium bowl, whisk the flour, baking soda, salt and nutmeg until well blended and set aside.
2) In a large bowl, beat the butter and brown sugar with an electric mixer on medium speed until well blended.
3) Beat the mashed bananas, egg, and vanilla, stopping to scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.
4) Stir in the flour mixture with the mixer on low speed or with a wooden spoon just until combined.
5) Stir in the oats and nuts (if using) just until blended.
6) Cover the dough and place in the refrigerator for at least 10 minutes (or up to 6 hours) to firm up. If the dough is too soft, the cookies will spread too much.
7) When you are ready to bake cookies, preheat oven to 350 degrees.  *I also used parchment paper on my pan.*
8) Drop cookie dough by rounded tablespoonsful onto prepared cookie sheets about 3 inches apart.
9) Bake the cookies until their edges are golden brown, but they are still soft on top-about 15 to 17 minutes.
10) Remove from the oven and let the cookies rest on cookie sheets for several minutes-then transfer them to a wire rack with a spatula and allow them to cool completely before storing.

YIELDS: About 3 Dozen.