Jan. 15, 2007 - Honey-baked chicken update

A few months ago I posted a recipe for Honey-Baked Chicken, one of our family favorites.  I've made it for years according to that previously-posted recipe, but recently I've started making it differently.

Instead of baking the chicken, I now use my crockpot.  And it's so much better this way!  

Honey Chicken

Place 4-6 boneless, skinless chicken breasts in your crockpot.

Add 1-2 cups of water, not quite covering chicken.

Sprinkle with salt and a bit of pepper.

Cook on HIGH for 3 hours.

Drain water.

Remove chicken and cut into pieces.  Place cubed chicken back into the crockpot.

Combine and pour over cubed chicken:

2/3 cup margarine or butter, melted

2/3 cup honey

4 T prepared mustard

2 tsp salt

2 tsp curry powder

Turn crockpot to LOW, and cook for 1 additional hour.

Serve chicken and sauce over white rice.

Mmmm.  It is so good.  The chicken is so moist and the sauce is truly delicious.  Try it.  You will LOVE it.  Really. 

~Stacy

Nov. 16, 2006 - Homemade bread

I've always wanted a really good bread recipe.  Until recently, I was having trouble finding one.  Either people rave about their recipe but won't share it with you because they're sworn to secrecy, or you're at a restaurant and they simply don't give out their recipes, or you find a recipe, make it, and the bread is too dense. 

I've finally found a really good bread recipe, and I am happy to share it.  It makes four round loaves, and this bread is delicious.  Honey instead of sugar, white and whole wheat flour and oats.  Mmmm.  Try it.  I guarantee it will be worth your time.  And really, this is an easy recipe.

Honey-oat bread

3 cups milk

1/2 cup honey

4 T. butter or margarine

1 tsp. salt

2 T. yeast

1 cup oats

6 cups white flour, unbleached

2 cups whole wheat flour

 

Scald milk in a small pan.   Pour hot milk into a large mixing bowl and add  honey, butter and salt.  Stir occasionally until lukewarm.  Sprinkle yeast over milk.  When dissolved (and slightly bubbly):

 

Add oats, whole wheat flour, and 2 cups of white flour.  Beat until combined.  Gradually add remaining 4 cups of white flour.  Beat (I use my hands at the end) until the dough is smooth, elastic and non-sticky.

 

Turn dough onto a floured surface, knead till smooth. 

 

Wash and lightly oil mixing bowl.  Put dough in, cover.  Let rise until double. 

 

Punch dough, form into four loaves.  Cover and let rise again.

 

Brush with beaten egg.

 

Bake @ 350 for 20 minutes (*I remove from the oven at 17 min, so check it early)

 

 

~Stacy

Sep. 7, 2006 - What's for breakfast?

I'm not much of a breakfast eater myself.  For most of my life, I've had one of two things for breakfast: a piece of toast, or absolutely nothing at all.  I don't like cold cereal (with few exceptions), scrambled eggs, pancakes, or even donuts. 

But.  A bagel with cream cheese?  That's a whole different story.  I think that's all about the cream cheese, though.  I just don't think one can go wrong with cream cheese, in anything.  You name it, if it has cream cheese in it or on it, my ears perk up.

Which is why you must try this recipe for Berry Strudel I'm about to share with you:

Berry Strudel

3 oz. cream cheese

1/4 cup butter

*2 cups biscuit mix

1/4 cup milk

1/2 cup jam (my favorite is raspberry)

*I think you can buy biscuit mix but here's how you make it:

10 cups flour

1/3 c. baking powder

1/4 cup sugar

2 cups shortening

Cut shortening into flour mixture. 

(You can store extra mix in your cupboard in a tupperware container or ziplock bag).

Now, for the strudel:

Cut the cream cheese and butter into biscuit mix.  Add milk.

Mix until dough-like (I use a fork, then my hands). 

Roll out into a 12x8 (or so) rectangle onto wax paper (I actually roll out directly onto my Silpat, as shown below).

Flip over onto greased cookie sheet.

Put jam in the center.

Make 2.5 inch cuts on the sides and fold over.

Bake at 375 degrees for 18-20 minutes.

Try it.  With the homemade biscuit mix.  It only takes a couple of minutes.  If you don't have 10 cups of flour you can halve the recipe. 

I made this the other morning and took some pictures. 

Here is the dough rolled out.  (Don't worry about the 12x8 thing.  I never measure.  Just make a rectangle; that's the key.)

And here, with the jam in the center and the slits cut on the sides.

 

Fresh out of the oven and ready to eat!  Did I already mention there's cream cheese in the dough?!

 

~Stacy

Aug. 23, 2006 - A recipe

When I'm making dinner, I always try to make more than enough so that we'll have leftovers.

However, there are two things that I end up making far, far too much of whenever I make them.  Those two things are spaghetti noodles and rice.  (Please tell me I'm not the only one with this problem.)

For some reason, every time I'm putting spaghetti noodles in the pot, it just never looks like enough.  So I think to myself: just a bit more.  And then, well... maybe a bit more for good measure.  And then, just a little more, just in case I don't have enough.  When all is said and dinner is done, there's this mound of spaghetti noodles remaining.  But no leftover sauce. 

And then there's rice.  I'm not really sure what the problem is here.  You'd think I'd know how much rice to figure for our family.  It seems more easily measurable.  And yet, I'm always packing a tupperware full of rice when it comes time to clear the food off the table. 

Thankfully, I have this wonderful husband who will eat anything.  And the noodles aren't usually a problem.  He'll heat them up with butter and eat them happily. 

Rice, though, is another story.  Rice doesn't reheat too well, I don't think.  My husband must not think so either because it tends to sit longer in our fridge.

About a year ago I came across a solution for our leftover rice.  Here's the recipe:

Chicken Fried Rice

I large egg, scrambled.  Set aside.

I medium carrot, chopped

I small onion, chopped

1/2 cup peas, thawed

3 cups of cooked rice, cooled

1-2 boneless skinless chicken breasts, diced

2 T soy sauce

1/8 tsp. pepper

1 T cornstarch

1 tsp. sesame oil

salt

cooking oil

-Season chicken with soy sauce, pepper, and sesame oil.  Set aside.

-In a large saucepan (or wok if you have one; I don't), add 3 T oil.  Heat oil on medium heat.

-Add onions.  Fry for 5 minutes.

-Add chicken, carrots, and peas. (*I actually add the carrots with the onions; I like them cooked, not crunchy.)

-Stir fry until chicken is cooked.

-Stir in the rice and scrambled egg.  Fry for a couple more minutes.

-Season with salt and serve.

That's it.  One of the things I like about this recipe (besides the opportunity to use up that leftover rice!) is that I usually have all these ingredients on hand.  And it's quick, easy and tastes good.

There you have it.  Try it sometime and tell me what you think.

~Stacy

Aug. 7, 2006 - Time for a recipe!

Here's one of our favorites.  It's delicious, quick and easy to make.  And it's one that the kids are always delighted about (which makes it a keeper!)

Honey Baked Chicken

Preheat oven to 350 degrees

Arrange in a shallow baking pan:

   4-6 boneless, skinless chicken breasts, cut in halves

Combine and pour over:

   1/3 cup margarine or butter, melted

   1/3 cup honey

   2 T prepared mustard

   1 tsp salt

   1 tsp curry powder

Bake for 1 hour, or until chicken is done, basting a few times.

Serve over rice.

That's it! 

What's a favorite meal at your house? 

~Stacy

Jul. 22, 2006 - My favorite summer meal

Thai Chicken wrap with Peanut Sauce

Ingredients

3 (6-ounce) chicken breasts

1 Tablespoon soy sauce

1 Tablespoon vegetable oil

1 Tablespoon grill seasoning

Salad:

½ seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle

2 cups fresh bean sprouts

1 cup shredded carrots, available in pouches in produce department

3 scallions, sliced on an angle

12 leaves basil, chopped or torn

3 Tablespoons chopped mint leaves (4 sprigs)

1 Tablespoon sesame seeds

2 teaspoons sugar

2 Tablespoons rice wine vinegar or white vinegar

Peanut Sauce:

½ cup peanut butter

½ cup water

2 Tablespoons soy sauce

2 Tablespoons sugar

3 cloves garlic minced

1 teaspoon cider vinegar

1-2 tablespoons minced cilantro

Cayenne and salt to taste

Instructions

Heat grill pan over high heat.  Toss chicken with soy and oil and grill 6 minutes on each side.

Combine cucumber, sprouts, carrots, basil, mint, and sesame with a generous sprinkle of sugar and vinegar.  Season salad with salt to taste.

Mix water and peanut butter until mixed.  Combine remaining ingredients and serve.

Slice cooked chicken on an angle.  Toss with veggies and herbs.

In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.

Pile chicken and veggies in wraps and drizzle liberally with peanut sauce before wrapping and rolling.

The recipe for the wraps is courtesy of Rachel Ray, the peanut sauce is from my good friend Cutzi.  I first tasted these delicious wraps when Cutzi made them for our family.  Cutzi is a very good cook (who never comments on my blog).  When she made them for us she also made brown rice to go in them.  This helps the wraps feed a larger amount of people, makes it all even heartier and is good.  Let me know if you try these out, it will be fun to hear others like them as much as our family does.

~Amy

Jun. 12, 2006 - A delicious dinner idea

Many of my recipes call for chicken: in salads, casseroles, and soups.  In order to ready the chicken I have prepared it one of two ways.  I either boiled it (then chopped it), or I diced it and ‘stir-fried’ it on the stove.

No more.  I came across this recipe for making chicken about a month ago and it’s all we’ve done since.  I cannot take credit in any way for this recipe.  Although I wish I could; it’s that good.  I discovered this way to make chicken over at Amy’s Humble Musings, but I’ve modified it a bit because I haven’t been able to find the seasoning she used. 

So, here it is.  It is so easy it’s almost embarrassing. 

--- 

4-5 boneless, skinless chicken breasts, thawed

onion (half)

chicken bouillon (3-4 tsp)

fresh garlic cloves (we love garlic, so we use several)

olive oil

In the morning, add the chicken, bouillon, a halved onion, 1-2 cloved of garlic, and salt and pepper (to taste) to crockpot.   Pour 1 ½ cups of water over chicken.  Turn crockpot on high.

An hour before dinnertime, chicken should be tender enough to pull apart with a fork.  Drain off all liquid from crockpot.  Pull apart chicken with a fork.  Add enough olive oil until moist.  Add several cloves of garlic, stir in w/ fork. Leave in crockpot for another hour.

---

The original recipe can be found here.  She suggests serving it with black beans, rice and sour cream on the side.  And a bit of lime juice on the chicken.  We've done this a few times and have loved it. 

This is the only way I make chicken now.  Each time we have it, Mark talks about it throughout the meal.  It is so moist, so flavorful and so delicious.  And each time we’ve had chicken elsewhere since, he’s comparing it to this recipe.

Try it.  You won't be disappointed.  And- your house will smell good all day with this in your crockpot!

~Stacy

A couple of things:

-The "in the morning" phrase might be too general for some.  I generally have it in the crockpot for 6-8 hours.  I try to put it in by 10 (sometimes 9), drain the liquid off at around 4 or 4:30, and then cook for another hour (sometimes less, depending on when we want to eat!)

-I've tried this with pork, too, and it's just as delicious. 

-I've doubled this recipe and kept in the fridge for a few days for recipes later in the week. 

May. 23, 2006 - Wearing a habit

I am do not mind repeats.  When I find something that works, I stick with it.  This can be seen in many areas of my life; I don’t like to change things that are working well.  I will post some of my working habits in the future in case they might encourage others to more simple living.  The example I thought I would share today is my oldest cooking habit. 

There is this soup recipe that I love.  My family loves it, my friends and company love it, and anyone I have ever made it for has enjoyed it.  Sometimes I tease myself (and Mike does too) that I make it too much, but if it works why would I not?  It is healthy, cheap and easy and I usually have all the ingredients needed.  I make it for our family at least once a week in the rainy nine months we have around here.  When I bring a meal to another family, this is what I bring.  If we are having company over for dinner, chances are this is what we are having.  Some people may call me boring and some may call me faithful.  Whatever the adjective the truth of the matter is, it works and I can’t figure out why I would change something that’s working just for the sake of change.   

Mexican Corn and Bean Soup

1 medium onion

3 cloves garlic, crushed (more is okay too!) 

Sautι garlic & onion in a bit of olive oil

1 15 oz. can diced tomatoes (S&W garlic & sweet onion is best!)

2 15 oz. cans red kidney beans (drained)

1 15 oz. can veg-all (or other vegetable assortment)

1 24 oz. can of vegetable juice (Spicy V-8 works great!)

--add all to soup pot, heat (crock pot works great—leave it all day!)

3 tsp chili powder

1 tsp sugar

1 tsp cumin

½ tsp black pepper

(mix above in a small bowl, then add hot water to paste-like consistency, add to pot)

1 16 oz. package frozen corn (add to pot & heat about ½ hour prior to eating).

Garnish with light sour cream (& grated cheddar and tortilla chips for non-dieters)

Of course this is a terrific recipe to make a double or triple portion of to freeze for later.  I usually make corn bread and a salad to round out the meal.

~Amy

May. 10, 2006 - Recipe for a quick breakfast (OTHER than cereal!)

When we were growing up, mom used to make yummy bran muffins for us, but at some point along the way, she misplaced the recipe.  Recently an old friend of hers brought her some muffins- and it was the very recipe we'd all loved so much!  The great thing about this recipe (other than how yummy they are!) is that you can store the muffin mix in your fridge for up to 6 weeks!  I love this- this recipe has come in handy when I have a meal but no bread- I just grab the tupperware out of the fridge and drop them into muffin cups and voila!- muffins!  Or for a quick breakfast for my family- this is great.

Here's the recipe:

6-Week Bran Muffins

7 cups raisin bran cereal (personally, I don't love the raisins, so I use regular bran flakes)

5 cups flour

1 cup sugar (the orig. recipe calls for 2 cups- but I halved it, and I promise!- they are delicious w/ just the 1!)

5 tsp. soda

2 tsp. salt

1 quart buttermilk (or 4 cups milk w/ 2 Tblsp. vinegar mixed in, let it sit)

1 cup veg. oil

4 beaten eggs

1/2 cup molasses

Stir dry ingredients.  Add the rest of the ingredients.  Mix well.  Store covered and use as needed.  Keeps 6 weeks.  (ps- my batch has never lasted 6 full weeks, more like 3)

Prior to using mix from fridge, stir well.  Fill muffin cups 2/3 cups full, bake @ 400 for 15-20 minutes (in my oven, 14 min.,)

Variations:

I love a little variety, so... this is what I do when I'm ready to make some.  I pull out the big container from the fridge, and pour what I think I'll use to make 12 muffins.  Then I add stuff to the smaller batch.  This is what I've done so far:

-1/2 banana & a drizzle of honey

-2 Tblsp. vanilla yogurt and 1 Tblsp. rasp. jam

-this morning I mashed up a pear and added 1 Tblsp. vanilla yogurt

I've yet to try pumpkin, grated carrots, nuts of any kind, cream cheese (!), or other fruits (blueberries, strawberries, raspberries, etc), but I plan to!  But, even if you don't like a bit of variety like I do, the basic recipe is well worth it!  :)

~Stacy