Emily Cooks

Molly's 4th Birthday

2011-11-06T05:16:00.000-08:00

Mika's Salsa

2011-08-01T11:30:00.000-07:00

I ate this whole batch myself over the course of a day and a half!

Blend in a food processor:
1 large can diced tomatoes, drained
1 can rotel tomatoes with juice
1 medium onion
1/2 bunch cilantro
juice of 1 lime
3 spoons of jarred jalapenos
1 T garlic salt
1 1/2 t cumin

Fattoush

2011-06-04T20:13:00.000-07:00

This is a flavorful Middle Eastern salad recipe from my friend Rachel. I make it whenever fresh tomatoes and cucumbers are abundant. Enjoy!

1 cucumber, chopped and peeled
1 tsp salt
Mix and let stand to drain 30 minutes. Preheat oven to 350 deg. Open 2 7-inch pita and bake until lightly browned. Break into bite-sized pieces. Press water from cukes. Rinse and blot dry. Combine cucumbers with:
3 medium tomatoes, chopped
1 small green pepper, chopped
6 scallions, chopped
1/3 c. chopped flat-leaf parsley
2 T chopped cilantro
1 T. chopped mint

Whisk together:
1/3 c. olive oil
juice of 1 lemon
1 clove garlic, crushed
1/4 t. salt
Pour dressing over veggies and toss. Add pita, toss. Serve immediately.

I also like to add a healthy sprinkling of sumac, a Middle Eastern spice.

Super Cute Easter Nest

2011-04-21T15:21:00.000-07:00

I wanted to share this post from my friend Tricia's site, onceamonthmom.com. This is a chocolatey Easter nest perfect for adorning the table. Check it out here.

Stuffed Peppers

2011-04-09T13:35:00.000-07:00

This is one of my favorite stuffed pepper recipes. It uses Jennie-O Italian turkey sausage and great northern beans in place of rice. This recipe is copied from Jennie-O.com. Delicious!!!

Italian Sausage & Bean Stuffed Peppers

Total Time More than 1 Hour
Preparation Time Under 30 minutes
Serving Size 4
Preparation Method Stove-Top
Level of Difficulty Moderate

Ingredients

4 bell peppers, any color or a combination

2 teaspoons garlic-infused or extra-virgin olive oil

1 package JENNIE-O TURKEY STORE® Sweet Lean Italian Turkey Sausage

1 (15-ounce) can Italian-style or regular tomato sauce

2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves

1 (16-ounce) can great northern beans, drained and rinsed

1/2 cup grated Parmesan or Asiago cheese

Directions

Heat oven to 375ºF. Cut peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins. Cook in boiling salted water 5 to 6 minutes or until crisp-tender; drain well and place cut side up in a 13- x 9-inch baking dish. Heat oil in a large deep skillet over medium-high heat. Remove sausage from casings; crumble into skillet. Cook 5 minutes, stirring occasionally. Add tomato sauce and basil; continue to cook 5 minutes. Stir in beans; heat through. Mound mixture into pepper halves. Sprinkle cheese evenly over filled peppers. Bake about 25 minutes or until filling is hot and peppers are tender. Makes 4 servings.

No Bake Cookies!

2010-07-17T12:07:00.000-07:00

Both of these recipes are from my childhood. They are both yummy. The first, Haystacks, is from a beloved neighbor, Carole. It has coconut and no peanut butter. The second is similar, except with peanut butter. It cools and solidifies really quickly. I remember once I made this growning up, and it cooled too much before I got it onto the waxed paper. My mom encouraged me to scrape it out of the bowl and eat it as a decadent granola in a bowl with milk. It did, and it was so good!

Haystacks

2 c. sugar
1/3 c. cocoa
1/2 c. milk
1/2 c. butter

Melt butter in a saucepan and mix in other ingredients. Bring to a full boil.

Sti in:
1 c. coconut
1/2 t. vanilla
3 1/2 c. oatmeal

Drop by spoon onto wax paper.

Cocoa and Oatmeal Cookies (no bake)
2 cups sugar (1 brown and 1 granulated)
1/2 cup milk
3 teaspooons cocoa
1 stick butter or margarine

Stir over heat until thoroughly mixed. Bring to a boil- let boil for 1 1/2 minutes. Take off heat and add 3/4 cup peanut butter, 1 teaspoon vanilla, and 3 cups oatmeal.

Drop by spoonfuls before they cool onto wax paper.

Makes about 2 1/2 dozen.

Noshing

2010-06-30T18:52:00.000-07:00

I also made some yummy sandiwches inspired by the basil in my garden. These were also inspired by a Real Simple recipe. I used the small Archer Farms ciabatta loaves from SuperTarget (99 cents each) and topped them with basil, proscuitto slices (I purchased this at the deli at SuperTarget also- a cheaper alternative to presliced proscuitto), and avocado slices. It would be great on slices of a country bread also.

We also just enjoyed these Shrimp Summer Rolls from the Rachael Ray magazine. It was refreshing and very healthy. Instead of using the jarred peanut sauce called for in the recipe, I found a recipe on a food blog. The day I made them, they were very hard to eat. After they sat in the refrigerator overnight covered in plastic wrap, the rice paper wrapping had shrunk a little, making them much easier to eat.

Stuffed Grape Leaves and a Delish Greek Salad

2010-06-12T12:56:00.000-07:00

A week or so ago I started getting emails from the Rachael Ray Magazine with recipes in them. I have printed off so many of them and have tried a couple. They were both excellent. One of the recipes, Greek Fit-for-the-Gods Salad with Spicy Cucumber Dressing and Pita Chips, calls for canned or freshly made stuffed grape leaves. I lived in Turkey and instantly remembered the spiced and slightly sweet rice filling the cooks there make for their dolmas. I opened my Turkish cookbook and found a recipe. I searched at Kroger and found some jarred grape leaves (Mezzetta brand- located by the olives- They were pricey, but the jar has a lot of grape leaves in it.). I had some leftover rice, so I improvised and didn't follow the recipe exactly. They turned out great! The jarred grape leaves have some citric acid and salt in the brine, so they are already pretty flavorful before being stuffed. It was actually pretty easy to fill and roll the grape leaves. Here is a similar recipe from allrecipes.com. I used much less cinnamon (just a pinch)than the recipe requires and added a little sugar. I also used some chopped fresh tomato instead of the paste. The flavors in the dolmas are different that those made in Greece. Dolmas made in Lebanon are usually served hot with meat in them. It was a fun kitchen adventure.

The other recipe from Rachael Ray's magazine that I loved was for a healthified Tuna Melt. I adapted it a little, using rye bread, and grilling it in a cast iron pan using some olive oil. I didn't use the beans or scallions as I didn't have any, and I used a plain old american wrapped, sliced cheese. It was very tasty even with the omissions!

Portobello Mushrooms

2010-04-27T12:07:00.000-07:00

This is my adaptation of Portobello Mushrooms on Salad Greens (p. 190) from the Williams-Sonoma Complete Grilling Cookbook. I marinated two mushrooms in balsamic vinegar and olive oil with some dried basil and garlic powder (I'm lazy when it comes to garlic!). I then grilled them for about 4 minutes on a side. I served them sliced on a bed of baby spinach. The mustard vinaigrette contained spicy mustard, white vinegar, and olive oil. I would have used dijon mustard if I'd had it in the house. Fancy and healthy!

Lemon Posset

2010-03-09T13:09:00.000-08:00

I got this recipe from an email I received from allrecipes.com. That is by far my favorite cooking site. I get emails regularly with recipes. I'll go to the website to read reviews and save interesting recipes to my online recipe box. Sometimes, when I need inspiration for cooking, I'll browse through the recipes I have saved.

I don't know what posset is, but it is probably French and certainly delicious! I love creamy, back-to-basic custards and creme brulees like this one. My mother-in-law loved it.

For the original recipe, click here.

Lemon Posset

3 cups heavy cream
1 1/4 cups white sugar
3 lemons, juiced
3 tablespoons additional heavy cream for topping

In a sauce pan, stir together 3 cups of cream and sugar. Bring to a boil, and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into 5-6 serving glasses; and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

These cups of lemony creaminess would be delicious served with berries or made in dark chocolate shells. You'd have to cool the mixture to room temperature so that the chocolate wouldn't melt.

Chicken and Pepper Stew with Olives

2010-02-18T06:58:00.000-08:00

I adapted this recipe from the original that was published in this January's issue of Real Simple magazine. The recipe calls for chicken thighs that are dusted with flour and then browned in a pan. I used chicken breasts and omitted the flour. If Ryan's diet allowed, I would have added some corn starch to thicken the sauce since I didn't use flour. Even without a thickener, Ryan said that it was excellent and probably the best chicken I've ever made. Here is my adaptation:

2 T extra virgin olive oil
2-3 boneless, skinless chicken breasts, cut in half
salt, pepper, and paprika

3/4 cup chicken broth
1 large green pepper, cut into 2 inch long slices
1 garlic clove, crushed
1/2 cup pitted olives (I used calamata)
1 T golden raisins
1 T corn starch

Heat oil in a deep skillet. Sprinkle the chicken with paprika, salt and pepper. Brown chicken in oil, cooking 3-4 minutes on each side. Transfer chicken to a plate.

Add peppers, garlic, and 1/4 cup of broth to pan. Sprinkle with salt and pepper. Cook, stirring and scraping up any browned bits, until the peppers begin to soften, 4 to 6 minutes.

Add olives, raisins and remaining broth to the pan and bring to a boil. Return chicken to pan and simmer covered over very low heat until chicken is thoroughly cooked. Halfway through the cooking time, remove some of the liquid and dissolve the corn starch in the hot liquid. Return to the pan.

I like to continue simmering at a very low heat until chicken becomes very soft. Sometimes I'll turn off the heat and let the chicken sit in the pan and continue to soften for 10-15 minutes.

Serve with rice or potatoes! Enjoy!

Jambalaya

2010-02-17T06:35:00.000-08:00

So, Mardi Gras is over, but I wanted to share this recipe that I got in an email from Swanson broth this week. I actually just don't want to lose the recipe so I'm posting it here! It is a slow-cooker Jambalaya that is full of tasty ingredients. Click here to view!

Salsa and Black Bean Slow-Cooker Chicken

2010-02-15T11:03:00.000-08:00

This is super-easy and one of our favorites.

1 can black beans, rinsed and drained
2 cups salsa
4 chicken breasts

Mix 1 cup salsa and black beans. Pour mixture into the bottom of a slow-cooker. Place chicken breasts on top of bean mixture. Top with remaining salsa.

Cook on low setting for 4 hours. It is ready when the chicken is fall-apart tender. This is delicious topped with cheddar cheese or sour cream. Alternatively, you can mix some cream cheese into the sauce just before serving. Doing this makes it less spicy- I like to mix cream cheese into some of the sauce for my daughter. My slow-cooker seems to cook things faster than the time indicated in most recipes. You may need to cook this for additional time.

Vegetable Bean Soup

2010-02-15T10:49:00.000-08:00

The Relish magazine comes in our local paper occasionally. This recipe was included in the recent issue. This is a hearty, flavorful soup that is perfect for Ryan's new diet. He can't eat most grains in addition to dairy and processed meat. So, I omitted the bacon and sauteed the vegetables in extra virgin olive oil. I also omitted the spinach- just because I forgot to thaw some frozen spinach- and the parmesan cheese.

Aunt Ilene's Specialties

2010-01-10T13:56:00.001-08:00

At a ladies' luncheon yesterday, my aunt made her famous chicken squares and a savory soup. Her friends asked repeatedly for the recipes. They make for a perfect winter lunch! We all enjoyed assorted hot teas, fruit salad, and scrumptious desserts as well.

Savory Crescent Chicken Squares

3 oz softened cream cheese
3 T melted butter
2 c. cubed cooked chicken
salt
pepper
2 T milk
1 T chopped onions
1 T chopped celery
2 T slivered almonds
8 oz refrigerated crescent rolls
3/4 c seasoned stuffing (can be crushed into finer crumbs if desired)

Preheat oven to 350 degrees.

In medium bowl, blend cream cheese, 2 T butter (reserve 1 T) until smooth. Add chicken, salt, pepper, milk, onions, celery and almonds. Mix well.

Separate crescent rolls into four rectangles. Press perforations to seal. Spoon 1/2 c. chicken mixture onto center of rectangle. Pull 4 corners of dough to top center and seal edges. Brush with 1 T melted butter. Dip in crumbs.

Bake on ungreased cookie sheet 20-25 minutes until golden brown.

Vegetable Cheese Soup

1 1/2 c. cauliflower
1 c. carrots
1/4 c. celery
1 /4 c. onion
2 c. chicken broth
1 c. milk (2% or whole)
2 T. butter
1/4 c. flour
4 slices American cheese

Cut vegetables into small pieces. Boil in broth approximately 10 minutes. Blend (with broth) in a food processor until coarse pieces are achieved.

Melt butter in saucepan. Add flour. Stir in milk. When thickened, add cheese and vegetables. Stir until cheese is melted.

Homemade Cranberry Applesauce

2010-01-07T06:11:00.000-08:00

I created this recipe to use up half a bag of fresh cranberries in the fridge as well as some old apples. Delish!

1/2 bag fresh cranberries
4 large apples peeled, cored and sliced (I used granny smith)
1/3 cup sugar
1 cup water

Combine all ingredients in a medium or large saucepan. Cover and heat to boiling over medium-high heat. Stir often. Boil for 10-15 minutes until apples and cranberries are soft. Stir well to break up the apples and distribute the bright red cranberry color throughout the sauce. Cool and enjoy!

Grandma's Sour Cream Walnuts

2009-12-30T20:11:00.000-08:00

This is Grandma's recipe as I copied it onto a recipe card when I was a girl:

1 lb walnuts
1 1/2 cup sugar
1/2 cup sour cream
1 1/2 T vanilla
Mix sugar and sour cream. Bring to a boil and boil 5 minutes. Remove from heat. Stir in vanilla. Add nuts and stir. Remove from pan. Put on waxed paper to dry. Separate; dry overnight.

I found that I had to keep stirring the mixture on the stove so it wouldn't burn on the bottom. You have to watch the clock carefully to make sure it is cooked long enough. A similar recipe here contains brown sugar in place of some of the sugar and instructs the cook to boil to 236 degrees using a candy thermometer. Other variations I saw listed the 2 cups of sugar along with the sour cream and 4 cups of walnuts. Enjoy!

Tasty Soups with Greens

2009-12-11T12:19:00.000-08:00

I loved this flavorful soup published originally in Parenting magazine, here. It makes a huge amount, so I cut it down quite a bit. I don't like my carrots and celery too soft, so I added them later, after the lentils had cooked for a little bit. Delicious! Molly, my two year old, loved it, too.

Lemony Lentil Soup with Greens
Even kids love this hearty, healthy soup with a tasty hint of citrus
By Ellie Krieger

PREP TIME: 15 minutes
TOTAL TIME: 55 minutes
SERVES: 6

2 tsp canola oil
1 small onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
16 oz green or brown lentils
12 cups low-sodium chicken broth, plus more as needed
1 tsp dried basil
1 tsp dried thyme
1 tsp salt
8 cups chopped kale leaves (about 6 oz)
3 Tbsp fresh lemon juice
1 tsp finely grated lemon zest

PER SERVING: 410 calories, 7 g fat (1 g saturated), 600 mg sodium, 0 mg cholesterol

1. Heat the oil in a 6-quart pot over medium-high heat. Cook the onion until softened and translucent, about 3 to 5 minutes.
2. Add the carrot, celery, and garlic. Cover and stir occasionally, until the carrots are tender, about 5 minutes.
3. Add the lentils, broth, basil, thyme, and salt, and bring to a boil.
4. Reduce the heat to low, then add the kale (leave out for picky eaters!); cook until the lentils are tender, 30 to 35 minutes. Add additional broth if necessary.
5. Stir in the lemon juice and zest, and serve.

I have yet to try this one, but it sounds like a similar type of soup. This recipe for Spinach and Leek White Bean Soup is found on allrecipes.com and can be found by clicking here. Make sure you read the reviews because several people suggested leaving out the couscous and others substituted other herbs for the cumin.

Cooking with Jack Daniels

2009-11-09T09:57:00.001-08:00

I recently started reviewing books on my blogs for Thomas Nelson publishers. The first title I chose was The Search for God and Guinness. Fittingly, I selected a Jack Daniel’s cookbook for my next review. My husband is worrying a little about my focus on alcohol… And to think that Thomas Nelson is a Christian publisher!
Having lived mostly in suburban Midwest and Texas, I felt like I was reading about the culture and food of a foreign people when I browsed the pages of the Jack Daniel’s Spirit of Tennessee Cookbook. Scattered among the recipes are stories of people, places and customs. Not to be missed is the history “Miss Mary Bobo’s Boarding House”, while I wish I had skipped “Possum and Sweet ‘Taters”!
The recipes themselves are a thorough collection of Southern favorites with modern adaptations and creations. While every chapter contains recipes calling for Jack Daniel’s Whisky, like Intoxicated Chicken, there are many dishes that are just representative of the food served in Lynchburg, Tennessee, the home of the Jack Daniel’s Distillery. I am eager to try Lynchburg Lemonade (p.20), a spiked citrus drink. I also have dog-eared the page with instructions for Chocolate Souffle Cake (p.160), a flourless cake perfect for my gluten intolerant husband. I think I’ll skip the possum and just make the Tipsy Sweet Potatoes (p.74)!

Creamy, Creamy Shells and Cheese

2009-10-07T12:57:00.000-07:00

I threw this together for lunch today for my parents and brother. My fridge and pantry were pretty empty, but we had some random ingredients.

Preheat oven to 350 deg.

You'll need:
1/2 box pasta (I used whole grain shells)
2 cups shredded cheese
1/2 cup heavy whipping cream
1/4 cup sun-dried tomatoes, chopped
salt, pepper, garlic powder

Prepare pasta according to package directions and drain. While still hot, stir in 1 cup cheese, whipping cream, tomatoes and seasoning. Pour into 9x13 pan. Sprinkle with remaining cheese. Bake 10-15 minutes until cheese is melted. Bon Appetit!

Chicken & Chilis Casserole

2009-09-21T13:37:00.000-07:00

My friend Tricia at http://onceamonthmom.com/ had a link to this recipe on her September menu. I'm posting it here because I don't want to lose it! It is full of Ryan's favorite things- cheese, chicken and potatoes. I can't make it yet because we don't have all of the ingredients in the house, but I hope to try it soon!

Click here!

Toll House Pie

2009-09-14T07:23:00.000-07:00

Have you ever tried this pie? It is amazing. My mother-in-law used to make it for my husband's birthday all the time until he stopped eating gluten. The recipe only uses 1/2 cup flour, so I'm going to attempt to make it this week by substituting Bob's Red Mill Gluten Free All Purpose Baking Mix. I'm also going to just bake it in a pan without the crust. I'll then cut pieces or scoop it out warm and top it with ice cream. I'll prepare it the traditional way for guests. It is very rich because of the butter and sugars, and I love to eat it chilled. Enjoy!

Feta Cheese For Me!

2009-08-01T17:21:00.000-07:00

I love feta and eagerly prepare most recipes containing it. Last week I bought the 8 oz packaged Athenos feta that is in block form, as opposed to being crumbled. I prefer to buy it this way as it is easier to cut a piece off to snack on! I bought the feta to stuff in to banana peppers. I think that an associate principal, Lynn, from my teaching days gave me this idea.

Feta Stuffed Banana Peppers

10-12 fresh banana peppers (Look for these in the summer at the farmer's market. Make sure they are "sweet" or "mild" peppers.)
4 oz block feta cheese
extra virgin olive oil

The peppers can be sauteed or baked. If baking, preheat oven to 350 deg. Slice down the side of the pepper lengthwise. Make a T-shaped slit by slicing it across near the stem. Pry open and scrape out seeds and ribs.

Cut feta into thin slices that can be stuffed into the peppers. Stuff peppers.

Sauteeing Instructions: Secure closed with toothpicks. Heat olive oil in a skillet (I prefer cast iron.) over medium heat. Add peppers, and sautee until softened turning often.

Baking Instructions: In a 9 x 9 glass baking pan, slit-side up. Sprinkle peppers with olive oil. Bake for 20-25 minutes until peppers are tender.

Hummus and Feta on Rustic Bread

To build a sandwich, spread a tablespoon of hummus on each of two pieces of rustic bread. On one piece, place spinach leaves atop the hummus. On the other side, put slices of feta. Put two sides together to make a flavorful sandwich. If using bagged bread, toast before using.

Hummus and Feta Wrap

Spread two tablespoons of hummus on a whole wheat tortilla. Sprinkle with chopped tomatoes, crumbled feta, and spinach leaves. Roll up and enjoy! This was one of my favorite lunches while pregnant.

Greek Salad

I'm not sure if it is still open, but there was a restaurant named Harper's in East Lansing, MI. The Greek Salad at Harper's had finely chopped toppings. When the ingredients are chopped small, the flavors blend well. This is my favorite way to construct a salad:

5 oz bagged romaine or baby spinach leaves, sliced a little to make leaves slightly smaller
1 medium tomato chopped finely
1/4 cup finely chopped red onion
3/4 cup crumbled feta, or feta cut into tiny cubes
1/2 cucumber, chopped finely
1/4 cup sliced green olives
1/4 cup sliced calamata olives (can use black olives)
1/4 cup chopped pickled banana peppers (or garnish with pepperoncini)

Toss lettuce with toppings or top lettuce on individual plates with toppings. Generously sprinkle extra virgin olive oil, salt, and pepper on the salads. Serve with an ample amount of lemon wedges.

Bacon Wrapped Chicken Breasts with Jalapeno

2009-07-21T12:12:00.000-07:00

We are trying to not eat red meat, but I still buy bacon! I love the flavor that it adds to chicken. Don't add salt because the bacon makes this salty enough.

Bacon Wrapped Chicken Breasts With Jalapeno

2 chicken breasts, cut in half lengthwise (I cut them to minimize the cooking time.)
four slices bacon
2 fresh jalapenos, cut in half lengthwise
Black pepper

Preheat oven to 300 degrees. Cut the stems off of the jalapenos and scoop out the seeds and ribs using a grapefruit spoon. Slice each half lengthwise into 3-4 strips.

Wrap each piece of chicken in a piece of bacon. Slip 3-4 strips of jalapeno under each piece of bacon. Lay in a shallow baking pan. Bake for 30-45 minutes until cooked thoroughly.

Woodstock Vermont Scones

2009-07-21T11:50:00.000-07:00

I spent a year in Turkey a decade ago, and my roommate Kristen (who is a great cook) would make these scones. They are a great way to use up sour milk or little bits of dried fruit, nuts, and chocolate chips lingering in your pantry. I've adapted the recipe by halving it from the original because my non-gluten-eating husband cannot help me eat these. Beware, the recipe calls for A LOT of butter!

Woodstock Vermont Scones
4 cups flour
1 cup sugar
2 t. baking powder
1 t. salt (I omit this because I use salted butter.)

3 sticks butter, softened
1 cup raisins, chocolate chips, chopped nuts, chopped dried apricots, craisins, etc
1 egg
3/4 c milk, sour milk or buttermilk

Preheat oven to 350 degrees. Mix all ingredients (except fruit, chocolate and nuts) and knead 5 minutes. (I use the dough hook on my Kitchen Aid Mixer.) I usually divide the dough into two bowls and add different mix-ins to each.

Drop dough onto an ungreased baking sheet by generous tablespoonfuls. Bake 15-20 minutes until edges are slightly brown.

Turkish Style Stuffed Zucchini

2009-07-21T11:37:00.000-07:00

At the farmer's market last Saturday, I looked longingly at the zucchini. I reminded myself that I never buy it in the summer because inevitably, a gardening friend is begging to give it away to anyone interested. Sure enough, yesterday Ryan brought home a box full of produce including seven zucchini. Here's a recipe that I found on the internet in 1997. The website doesn't appear to be in existence any more. My printout from the web says that the recipe is from "The Moosewood Cookbook", 1977. It is great as a side dish or as a vegetarian main course. I leave out the flour to make it gluten free, and the eggs are enough to hold the filling together.

Turkish Style Stuffed Zucchini

4 medium zucchini, halved lengthwise
3 T butter
3/4 c minced onion
3 cloves garlic, crushed
3 beaten eggs
1/2 c crumbled feta cheese
3/4 c grated swiss cheese
2 T freshly chopped parsley
1 T fresh chopped dill or 3/4 t dried dill
1 1/2 T flour
salt and pepper to taste
paprika to sprinkle on top

Preheat oven to 375 degrees. Scoop out the insides of the zucchini to leave a 1/2 inch rim. Chop the innards into little bits and cook in butter with onions, garlic, salt, and pepper until onions are soft. Combine with flour, cheeses, herbs and beaten eggs. Add additional salt and pepper if desired. Fill the zucchini cavities and dust the tops with paprika.

Bake for 30 minutes or until filling solidifies. Serve with a fresh tomato salad.

Dark Chocolate Dipped Macaroons

2009-07-21T11:11:00.000-07:00

I always check the ingredients of macaroons when I see them packaged in stores. They always contain flour, and it frustrates me because I know that it must be a very small amount of flour because they aren't a doughy cookie. I came across this recipe in a magazine that doesn't contain flour. They are delicious, and Ryan approves, too. It calls for 8 oz bittersweet chocolate. I just used some chocolate chips. The chocolate was a little soft at room temperature but adding a little paraffin wax might help.

Dark Chocolate Dipped Macaroons

Makes 2 dozen

3 large egg whites
3 T sugar
1/2 t vanilla extract
1/4 t almond extract
1 pkg (7 oz) sweetened flaked coconut
8 oz bittersweet chocolate, melted

1. Heat oven to 325 deg. F. You'll need 2 baking sheets lined with nonstick foil. (Make sure it's nonstick or grease it liberally.)
2. Whisk egg whites, sugar and extracts in medium bowl until foamy. Stir in coconut until evenly mixed.
3. Drop by level tablespoonfuls onto prepared baking sheets. Bake 15 to 20 minutes until set and browned. Cool on wire rack.
4. Dip bottoms and tiny bit up side of macaroons in melted chocolate. Place on same foil lined baking sheets. (Or place on waxed paper.) Let stand at room temperature until set.

Jalapeno Poppers

2009-06-14T17:07:00.000-07:00

One year I had a plentiful harvest of jalapenos from my garden. I created a jalapeno popper recipe for them.

Corn Tortilla Jalapeno Poppers

12 fresh jalapenos
1/2 block cream cheese
2-3 corn tortillas, cut into 1 inch strips
1/4 cup vegetable oil

Make a slit down the length of the jalapeno. At the stem end of the pepper, make a slit going across the top of the other one, forming a "T". Rummage in your utensil drawer to find a tiny spoon, knife or other instrument to scoop out the seeds and white ribs leaving the remainder of the pepper intact. Be careful to wear rubber gloves or try not to touch the innards of the pepper too much. After all peppers are scooped out, use a knife or spoon to spread cream cheese into the pepper. Put the tortillas in the microwave for 15 seconds to make them more pliable. Wrap the tortilla strips around the peppers and secure with a couple toothpicks.

Warm the oil in a frying pan over medium-high heat. Fry peppers in small batches until tortillas brown and peppers soften. Drain on paper towels.

This next recipe was shared with me by my mom.

Bacon "Wrapped" Jalapeno Poppers
8 fresh jalapenos (if they aren't Texas-sized, use 12)
1/2 block cream cheese
4 slices uncooked bacon, cut into fourths

Preheat oven to 350 degrees. Cut off stems and cut peppers length-wise. Scrape out seeds and ribs using a grapefruit spoon. Spread cream cheese into each half-pepper. Set one piece of bacon a top each pepper. (I found that the bacon cooked evenly this way. You could also wrap the bacon around the peppers.) Place on a baking sheet for 30 minutes until peppers are soft and the bacon is cooked.

Shepherd's Salad

2009-05-11T10:18:00.000-07:00

This is a Turkish recipe called Shepherd's salad. It is very refreshing.

2 medium tomatoes, chopped in tiny pieces
1 cucumber peeled, chopped in tiny pieces
1/2 cup flat leaf parsley, chopped
1 fresh mild banana pepper or other mild pepper, seeded and chopped
Optional: chopped green onions
Toss veggies together. Drizzle liberally with olive oil; sprinkle with salt and pepper. Serve with lemon wedges.

Cheesy Beef Enchilada Casserole

2009-05-09T19:14:00.000-07:00

I believe that I got this recipe from a package of Market Pantry shredded cheese from Target. It is delicious, filling, and pretty easy. The hardest part for me is to find a can of enchilada sauce that is gluten free. I just found a 28 oz can of Las Palmas Enchilada Sauce at SuperTarget that does not contain any gluten. I used to think that red enchilada sauce was made of mainly tomato sauce, but surprisingly it contains none. It is mostly ground red chilies which gives it a rich peppery flavor. Here's the recipe:

1 lb lean ground beef
1 can (7 oz) diced green chilies
2 cans (10 oz each) red enchilada sauce
1 pkg (10 oz) yellow corn tortillas (12 tortillas), cut in half
3 cups shredded Mexican 4-cheese blend
sour cream

Preheat oven to 350 degrees. Brown beef. Add chilies and 1 can sauce. Layer in a 9 x 13 pan as described:

1. Spread 1/2 can of sauce on bottom of pan.
2. Arrange 8 tortilla halves to cover.
3. Add 1/2 of meat mixture.
4. Sprinkle 1 cup cheese.
Repeat layers 2-4.
Finish with a final layer of tortillas and the remaining half can of sauce. Bake at 350 degrees for 20-25 minutes covered with foil until hot and bubbly. Sprinkle 1 cup of cheese and bake 5 minutes longer until melted. I like to finish it for a minute under the broiler to brown the cheese! Allow to cool a couple minutes before serving. Serve with generous spoonfuls of sour cream.

Tasty Buffalo Chicken Dip and Olive Cheeseball

2009-04-28T11:32:00.000-07:00

The first recipe is from one of the most beloved people of my childhood. I remember eating this cheeseball at Mary's house. She then wrote out a copy of the recipe for me when I was a young cook. My 19 month-old daughter loves olives. I made it this week because I thought she'd enjoy it. We enjoyed it with Pepperidge Farms Snack Sticks.

Mary's Cheesy Olive Ball

1 package cream cheese (cut in 6 pieces)
1/3 cup stuffed green olives (well-drained)
1/2 t. seasoned salt
1/8 to 1/4 t. garlic powder

With knife blade (in food processor), pulse to mix, about 60 seconds. It may be necessary to stop and stir mixture once or twice. Turn mixture out onto wax paper; mound into ball; wrap. Freeze 45 minutes then roll in ball. Can be covered in nuts or parsley.

This Franks Red Hot Buffalo Chicken Dip recipe is great for those that love hot sauce. One time I was craving it, and had neither blue cheese dressing or blue cheese crumbles. I substituted ranch dressing, and it was still delicious. My mom made this once and substituted a hotter sauce. Because of the creamy ingredients that mellow the sauce, it still wasn't too spicy.

Franks Red Hot Buffalo Chicken Dip

1 pkg. 8 oz cream cheese, softened
2 cans 9.75 oz chicken breast, drained
1/2 cup Red Hot sauce
1/2 cup blue cheese salad dressing
1/2 cup crumbled blue cheese
Assorted veggies and crackers

Stir cream cheese until smooth. Stir in other ingredients. Bake at 350 degrees for 20 minutes. Makes 4 cups.

Kenyan Baked Fish

2009-04-24T09:46:00.001-07:00

This recipe was in the local paper, the Fort Worth Star-Telegram. I made it with cod. It was delicious and fresh-tasting! I love buying just one jalapeno pepper in the grocery store. It often costs around 9 cents because it weighs so little! The peppers don't have much heat after the seeds and white ribs are removed.

2 tablespoons vegetable oil
1 large onion, sliced
2 cloves garlic, chopped
1 tsp seeded and finely chopped jalapeno pepper
16 oz can diced tomatoes, drained
2 T cider vinegar
1 1/4 tsp ground cumin
3/4 tsp ground coriander
1 tsp salt
4 (1-inch-thick) cod fillets or halibut steaks (2 lb total)

1. Preheat the oven to 350 degrees.
2. To prepare the sauce, in a skillet, heat the oil over high heat until hot but not smoking; saute the onion, garlic, and jalapeno pepper until the onion is transparent. Stir in the tomatoes, vinegar, cumin, coriander and salt. Simmer, uncovered, about 5 minutes, stirring occasionally.
3. Place the fish in an ungreased oblong baking pan (I just baked mine in the large cast iron skillet that I sauteed the vegetables in). Spoon the sauce over the fish. Bake, uncovered, 25 to 30 minutes. Do not overcook.

Nutritional analysis per serving: 286 calories, 9 grams fat, 9 grams carbohydrates, 42 grams protein, 98 milligrams cholesterol, 668 milligrams sodium, 2 grams dietary fiber, 28 percent of calories from fat

Baked Potato Slices

2009-04-23T17:28:00.000-07:00

2-3 large Russet potatoes
2 T. extra virgin olive oil
Lawry's Seasoned Salt
Garlic Powder

Heat oven to 450 degrees. Scrub potatoes. Slice into 1/4 inch disks. In a bowl, toss potato slices with olive oil. Sprinkle with seasoned salt and garlic powder. Toss until coated. On a baking sheet lined with foil, spread potatoes. Bake 20 minutes or until golden and tender, turning halfway through.

Mushroom Chicken with Green Beans

2009-04-23T17:20:00.000-07:00

This was inspired by a recipe title I saw on allrecipes.com. I didn't even look at the recipe, but I put this together with things I had in the house.

2 large or 3-4 small boneless, skinless chicken breasts
1 can Progesso Mushroom Soup
1 bag frozen green beans
extra virgin olive oil

Cut the breasts into 2 inch pieces. Heat olive oil in a large skillet. Add chicken breast pieces and cook 1-2 minutes on each side until browned. Reduce heat to medium and add soup. Stir gently. When soup bubbles, reduce to low heat and simmer. While this is simmering, cook green beans according to package directions. Allow chicken to simmer for 45 minutes until very tender. Stir in green beans. Season with salt and pepper. For more flavorful and tender beans, add them after chicken has simmered 30 minutes allow to cook with chicken for last 15 minutes.

Yummy Cookies that Happen to be Gluten Free

2009-04-23T17:12:00.001-07:00

Both of these recipes are favorites at our home. The chocolate macaroons are from the revised version of the Hershey's 1934 cookbook. The peanut butter cookies I believe are from kraft.com.

Chocolate Macaroons
2 oz unsweetened chocolate
1 can sweetened condensed milk
3 cups shredded coconut
1 t. vanilla

The recipe calls for the chocolate to be melted on a double broiler. I just melt it in the microwave. Cook 1 minute, stir. Cook 30 seconds longer. Stir, and repeat until melted. Stir in milk. Add coconut and vanilla. Stir to combine. Drop onto greased cookie sheet. Bake at 350 deg. 10-12 minutes or until set. I usually take these out of the oven just before they are completely set. I let them set on the sheet for several minutes before removing. They sometimes stick to the pan and require a little care when removing them!

Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 egg
1 t. vanilla

Combine all ingredients. The dough is sticky, but shape into a ball and flatten on ungreased cookie sheet. If unable to form a ball, drop by a spoon and flatten slightly. Bake at 350 deg. until barely set approximately 10 minutes. Remove from oven and let cool slightly on sheet before removing.

Chicken Tacos

2009-04-20T11:03:00.000-07:00

My favorite way to make taco filling is to put a couple chicken breasts in the crockpot. I add some water, cumin, chili powder, garlic powder, salt and pepper. Because I'm usually at home, I monitor the cooking throughout the day. When it is cooked mostly through, I pull it apart with a couple forks and let it continue cooking. I usually start it on high and turn it to low about 45 minutes later. It turns out juicy and flavorful! Yum!