Swiss Vegetable Medley

Ingredients:
1 bag (16 oz.) frozen broccoli, carrots and cauliflower, thawed and drained.
1 can (10 3/4 oz.) condensed cream of mushroom soup.
1 cup (4 oz.) shredded Swiss cheese
1/3 cup sour cream
1/4 teaspoon Durkee Ground black pepper
1 jar (4 oz.) chopped pimento, drained (optional)
1 can (2.8) Durkee French Fried Onions

Directions:

1. Combine vegetable soup, 1/2 cup cheese, sour cream, pepper, pimento, and 1/2 can Durkee French Fried Onions.
2. Pour into a 1 quart casserole.
3. Bake, covered at 350 degrees for 30 minutes.
4. Top with remaining cheese and onion.
5. Bake, uncovered for 5 minutes longer.

Makes 6 servings.

Carrot Zucchini Vegetable Casserole

Ingredients:

2 lbs. zucchini

1 cup shredded carrots

1/4 cup chopped onion

1 can cream chicken soup

1 cup sour cream

1 pkg. Stove Top stuffing

1/2 cup margarine

Directons:

1. Put zucchini, onions, carrots  in sauce pan with water; boil 5 minutes, drain.
2. Toss stuffing bread crumps with melted margarine.
3. Put 1/2 of crumbs in a 12x9" pan.
4. Mix soup and sour cream together and toss with vegetables. 
5. Pour over crumbs and cover with rest of crumbs.
6. Bake 350 degrees for 25-30 minutes.
   
   Note: Increase zucchini to 4 or 5 lbs. Mix with chicken for a main dish.

Maple-Roasted Chicken & Acorn Squash Recipe

Originally prepared on Tuesday, January 12, 2016.
 

Joan remade it for our evening meal.

 

We went to Aldi's and purchased some chicken thighs.

Then to Sauder's for acorn squash.
 

Total time:
    Prep: 15 min.
    Bake: 35 min.

Ingredients:
1 medium acorn squash
4 medium carrots, chopped (about  2 cups)
1 medium onion, cut into 1-inch pieces
6 bone-in chicken thighs (about 2 1/4 pounds)
1/2 cup maple syrup
1 teaspoon salt
1/2 teaspoon coarsely ground pepper

Directions:

1. Preheat oven to 450˚. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2=in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes.
2. Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170˚-175˚ and vegetables are tender.

Yield: 6 servings.

Wine pairing:
Enjoy this recipe with a full-bodied white wine such as Chardonnay.

Caponata - Sicilian Eggplant Relish

This rich, savory relish will keep for weeks in your refrigerator

if there's any left over. 

Ingredients:

2         medium eggplant, sliced and then diced
1/2      c. olive oil
2         large onions
2         c. celery
16       oz. can tomatoes, strained and chopped
           salt and pepper to taste
2         T. sugar
4         T. vinegar
1/4      c. green (salad) olives
               capers to taste

Directions:

1 - Slice eggplant and squeeze dry with paper towels. Dice into one-inch cubes. Brown in hot oil 10 minutes, until soft and brown.
3 - During last 3 minutes of browning, add onions.
4 - Then add tomatoes and celery and simmer for 15 minutes.
5 - Add vinegar, sugar, salt and pepper, olives and capers.
6 - Simmer 20 minutes longer over low heat.
7 - Tastes best when  served at room temperatures on crackers or crusty Italian bread.

Easy Cheesy Ratatouille

Makes: 6 to 8 servings

Ingredients:

1         eggplant, peeled and cut into 1-inch cubes
1         onion, diced
1         red pepper, diced
1         zucchini, cut into 1-inch cubes
1/4 c.  sun-dried tomato vinaigrette
14       1/2 oz. can diced tomatoes
1/4 c.  grated Parmesan cheese
1 c.     shredded mozzarella cheese

Directions:
1 - Saute vegetables with vinaigrette in a large oven-safe skillet over medium heat.
2 - Add tomatoes with juice; cook for 15 minutes.
3 - Sprinkle with cheeses.
4 - Bake, uncovered, at 350 degrees for 15 minutes or until vegetables are tender.

Hoppel Poppel

The ultimate recipe, one skillet breakfast.

Makes: 6 servings

Ingredients:

1/2      stick butter
1 1/2   pounds boiled potatoes, cut into 1-inch chunks (see note 1)
3/4      cup chopped onion
1/2      teaspoon salt
1/4      teaspoon black pepper
1/2      pound smoked kielbasa, sliced into 1/4-inch pieces
6         eggs 1/2  (see note 1)
2         tablespoons room temperature water

Note 1: Substitute a can of white potatoes & use 10 eggs.

Directions:
1 - In a large skillet over medium-high heat, melt butter. Add potatoes and onion, season with salt and pepper, and sauté 10 minutes until golden, stirring occasionally. Stir in Kelbasa and cooked meat (see note 2) and heat 5 minutes, stirring occasionally.
2 - In a medium bowl whisk eggs and water an water; pour over the potato and meat mixture. Carefully stir until eggs are set. Served immediately.

Note 2: To make the breakfast a little different feel free to use cooked pork, roast beef, chicken, or whatever else is in the fridge. 

Serving Suggestions: Serve with English muffins or toast with jelly.

Smoked Sausage Skillet

A simple recipe that can be prepared fast.

Start to finish: 20 min.

Makes: 4-6 servings

Ingredients:

1    pkg. smoked sausage, diagonally sliced thin
2    cloves garlic, crushed
1/4     cup olive oil
1     large red bell pepper, sliced thin
1    small yellow onion, sliced thin
1    pkg. frozen broccoli, thawed
1/2     cup chicken broth (or water)
1/2     cup tomato sauce   
2    cups instant rive   
1/2    cup shredded mozzarella cheese

Directions:
    Heat olive oil and garlic in skillet, stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until vegetables are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

Herbed Artichoke Chicken

A Gluten-free Crock-Pot recipe

Makes: 6 servings

Ingredients:

1 1/2   pounds boneless skinless chicken breasts
1         can (14 ounces) whole tomatoes, drained and chopped
1         can (14 ounces) artichoke hearts in water, drained
1         cup gluten-free chicken broth
1         small onion, chopped
1         cup kalamata olives, pitted and sliced
1/4      cup dry white wine
3         teaspoons quick-cooking tapaioca
1         teaspoon curry powder
1         tablespoon chopped fresh Italian parsley
1         teaspoon dried sweet basil
1         teaspoon dried thyme
1/2      teaspoon salt
1/2      teaspoon black pepper          

Directions:
Combine chicken, tomatoes, artichokes, broth, onion, olives, wine, tapioca, curry powder, parsley, basil, thyme, slat and pepper in a Crock-Pot slow cooker; mix well.
Cover; cook on LOW 6 to 8 hours pr on HIGH 3 1/2 to 4 hours.

Tips: For a 5-, 6- or 7- quart Crock-Pot slow cooker, double all ingredients, except the chicken broth and white wine. Increase the gluten-free chicken broth and white wine by one half.

Serving Suggestions: Joan served the meal with rice and peas.

Honey Mustard Barbecue Pork Tenderloin

A simple recipe that can be prepared fast.

Prep: 15 minutes

Makes: 6 servings (4 oz. each)

Ingredients:

2    12-oz. pork tenderloin, trimmed
8    oz. jar honey mustard (Sweet Baby Ray)
1    cup barbecue sauce (Sweet Baby Ray)
2    tsp. garlic-herb seasoning blend

Directions:
Coat a large skillet with nonstick cooking spray or 1 Tbsp. vegetable oil; heat over medium-high heat. Add tenderloins' one at a time; cook until browned on all sides. Drain any fat. Place tenderloins in a3 1/2 to 4-qt. slow cooker. For sauce, combine ingredients; pour over meat. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours. Transfer meat to a platter. Strain sauce; skim off fat. Slice meat; drizzle with some sauce. Pass remaining sauce.

Serving Suggestions: Joan served the pork with broccoli and sweet potatoes plus grape tomatoes with olives and cucumbers.

Sausage & Chicken Cassoulet

Sausage & Chicken Cassoulet
This traditional French casserole is full of wonderful flavors.
Serve it with a hearty bread or rolls.

Ingredients:
1 lb. hot Italian pork sausage
1 c. carrots, peeled and thinly sliced
1 onion, diced
2 t. garlic, minced
1 T. tomato paste
1 bay leaf
1 t. fresh thyme leaves
1 t. chopped fresh rosemary
salt and pepper to taste
2 c. cooked chicken, diced
2 15-oz. cans Great Northern beans, drained
Garnishes: fresh thyme and chopped fresh rosemary

Directions:
Brown sausage in an oven-safe Dutch oven; drain.
Add carrots, onion and garlic.
Sauté for 3 minutes; drain.
Add broth, tomato paste, bay leaf, thyme, rosemary, salt and pepper; bring to a boil.
Remove pan from heat; stir in chicken and beans.
Bake, covered, at 350 degrees for 45 minutes or until bubbly.
Discard bay leaf before serving.
Garnish with fresh herbs, if desired.

Yield: 4 to 6 servings.

Hint: Joan served this dish with a fresh garden salad and with Ciabatta rolls.

Wild Rice

Maple-icious Pecan Pie Trifle

This show-stopping dessert requires absolutely no special skills.

Ingredients:
1 (9-inch) store-bought pecan pie, thaw if frozen
1 (8-ounce) container whipped topping
2 tablespons maple syrup
2 tablespoons mini chocolate chips

Directions:
1. Cut the pie into 1-inch piece.
2. In a medium bowl, combine whipped topping and maple syrup; set aside.
3. Place 1/3 of the pie pieces into a medium serving bowl. Spoon half the whipped cream topping mixture over the pie pieces, then sprinkle with 1 tablespoon chocolate chips. Repeat with another layer of pie pieces and whipped topping mixture, then finish with a layer of pie pieces and the remaining 1 tablespoon chocolate  chips.
4. Serve immediately or refrigerate until ready to serve. Store leftovers in refrigerator.

Serves 10

Kitchen Tip: If you want to substitute the whipped popping with homemade whipped cream, make sure you add the maple syrup after it is whipped well. Otherwise, the cream might not whip to the desired stiffness. As for the pie, it can be a frozen one or one you get in the bakery section.

Doug's Meal On A Bun

Since Heather and Elizabeth were visiting and the Fellows' Camerons and Bradley were coming for dinner, Joan decided to serve one of Grampy's favorite C-Phil Haven dishes. All enjoyed this culinary trip down memory lane.

Ingredients:
2 lbs. ground chuck
2 lbs.  Italian sausage, bulk
1 cup onions, chopped
1 cup celery, chopped
1 cup green pepper, chopped
1 can (28oz.) tomatoes, crushed
1 can (8oz.) tomato sauce
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. dry mustard
1/4 tsp. thyme
1 tblsp. parsley
1 tblsp.Worcestershire sauce
Salt and pepper to taste
1 carrot chopped fine (optional)
 
Preparation:

1. In 5 qt. Dutch oven cook meats til brown. Stirring to break up.
2. Pour half of drippings off off.
3. Add all of remaining ingredients, mix well. Simmer covered over low heat 2 hours. Stirring often.

Turkey Fruit Salad

Having a left-over roasted chicken, Joan substituted chicken for turkey and made this tasty salad.  She served it on Romaine lettuce leaves with fresh tomatoes and boiled eggs on the side.

Ingredients:
1/2 c. mayonnaise
2 T. honey
1/8 t. ground giner
2 c. cooked turkey, diced
11-oz. can mandarine oranges, drained
8-1/4 pz. canpineapple chucnks, drained
1 c. apple, cored and chopped
1 c. seedless grapes
1/2 c. pecan halves, toasted

Preparation:
In a large bowl, combine mayonnaise, honey and ginger. Stir in remaining ingredients except pecans. Cover and refrigerate for one hour. Sprinkle with pecans  just before serving.


Make 8 servings.

Hint: This recipe will be a hit at any brunch.

South-of-the Border Chicken Dinner

South-of-the Border Chicken Dinner

You do not have to travel south of the border to enjoy Tex-Mex flavors.

Ingredients:
2 cups of instant rice
1 tablespoon vegetable oil
3 boneless, skinless chicken breasts, cut into 1.2 inch cubes
1 (1-ounce) package taco seasoning mix
1 (16-ounce) can black beans, rinsed and drained
1(4.5-ounce) can of diced tomatoes with chilies, undrained
2 cups of frozen corn, thawed
1/2 cup shredded Mexican cheese blend

Preparation:
Cook rice according to package.
Meanwhile, in  large skillet over medium-high heat, heat oil until hot but not smoking. Cook chicken 5 minutes, stirring occasionally. Stir in taco seasoning and cook 3 to 4 more minutes, or until no pink remains in chicken. Add black beans, tomatoes, and corn. Reduce heat to low and simmer 10 minutes or until everything is heated through.
Place chicken mixture over rice, sprinkle with cheese, and enjoy. 

Hint: Draining and rinsing canned beans helps to reduce the sodium about 40 percent.

Chicken with Artichokes and Sun-Dried Tomatoes

Ingredients:
2 tablespoon olive oil
1/2 onion, sliced (about 2/3 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup low-sodium chicken broth
1 (14-15-ounce) can quartered artichoke hearts (with jucie)
1 (6- to 7-ounce) jar sun-dried tomatoes, drained and cut into quarters
3/4 cup pitted Kalamata olives, halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
3/4 pound angel hair pasta (12 ounces)
4 to 6 ounces crumbled feta cheese

Directions:

1. Heat oil in a large skillet over medium heat. Cook onion, stirring, until sofened, 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add chicken and cook, stirring, until no longer pink on the outside, 2 to 3 minutes. Stir in broth, artichoke hearts, tomatoes, olives, salt, oregano, basil, and pepper and bring to a boil. Reduce heat and simmer, covered, until cjikcen is just cooked through, about 3 minutes.
2. Meanwhile, bring a large pot of well-salted water to a boil. Cook pasta, stirring occasionally, until al dente, 4 to 5 minutes. Drain well, then transfer pasta to a servingplate. Spoon chicken mixture over pasta and sprinkle with feta cheese.
   
    
   Magazine Article

Fruity Roasted Sweet Potatoes

With the addition of apples and cranberries, these sweet potatoes define comfort food.

Joan made as as side to go with an orange-glazed pork tenderloin.

Ingredients:
3 sweet potatoes, peeled and cubed
2 Granny-Smith apples, cored, peeled, and cubed
2 T. olive oil
1 c. fresh cranberries
1 T. honey
1 1/2 T. brown sugar
1/2 cup maple syrup
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 1/2 T. chopped walnuts
1/4 c. sweetened flake coconut
1 t. cinnamon
1/4 t. salt

Directions:
Combine potatoes, apples and oil in a lightly greased 13”x9” baking pan. Mix well. Sprinkle cranberries on top of potatoes mixture and drizzle with honey. Bake, uncovered, at 450 degrees for 10 minutes. Reduce the heat to 350 degrees and bake 45 to 50 minutes more, or until potatoes are tender. Mix together brown sugar and remaining ingredients. Remove casserole from oven and sprinkle brown sugar mixture over top. Bake 5 more minutes. Serves 4 to 6.

Forentine Spaghetti Bake

Joan spiked our appetites with this belly-filling spaghetti dish.

Total time:
    Preparation:        30 min.
    Bake:                 1 hour + standing

Ingredients:

8 oz. uncooked spaghetti (Joan used Barilla gluten-free)
1 pound bulk Italian sausage
1 large onion
1 garlic clove, minced
1 jar (24 oz.) pasta sauce
1 can (4 oz.) mushroom stems and pieces, drained
1 large egg, lightly beaten
1 cups (16 oz.) 4% cottage cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 teaspoon cumin
1/4 cup Parmesan cheese
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
2 cups shredded part-skim mozzarella cheese

Directions:

1. Preheat oven to 375˚F. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil.Reduce heat; cover and cook until heated through, about 15 minutes.
2. Drain pasta. Combine egg with the next five ingredients. Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese.
3. Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.

Makes: 9 servings

Salmon Quiche

Total time:
    Preparation:     20 min.
    Cook:               30 min.
    Ready In:         50 min.

Ingredients:
 
1 (12 fluid ounce) can evaporated milk
4 eggs
2 1/2 cup shredded cheddar cheese (10 ounces)
1 cup of dices onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
1/4 teaspoon dried sage
2 cups chicken broth
1 (14.75 ounces) can pink salmon, drained, flaked, and bones removed

Directions:

1. Preheat an oven to 375 degrees F (190 degrees C). Spray a 9-inch deep-dish pie plate with cooking spray.
2. Purée evaporated milk, eggs, 2 cups of cheese, onion, salt, and spices in a blender until smooth.
3. Spread salmon evenly over bottom of pie plate. Sprinkle with 1/4 cup cheese, then pour egg mixture on top. top with remaining 1/4 cup of cheese.
4. Bake until quiche has puffed and a toothpick inserted into center comes out clean, about 35 minutes. Cool 5 minutes before slicing.

Joan made this for my birthday dinner.

Warm Chicken & Brie Sandwich

Need a fun twist on your classic Chicken Sandwich?

Try this sandwich which was featured on The Chew (January 25, 2017) with guest Trisha Penn.

Servings:     4
Time:         15 to 30 min

Ingredients

    1/4 cup olive oil (divided)
    2 chicken breasts (boneless, skinless)
    1/2 onion (peeled, thinly sliced)
    1/4 cup butter
    1 Ciabatta loaf (thinly sliced 1/2-inch thick widthwise)
    2 tablespoons Dijon mustard
    1 tablespoon honey
    1/2 cup Brie cheese
    1 cup arugula
    1/2 Granny Smith apple (thinly sliced)
    Kosher salt and freshly ground pepper (to taste)

Directions

1. Preheat oven to 375˚
2. In a large saute pan add 2 tablespoons olive oil and heat over medium-high heat. Season chicken on both sides with salt and pepper. Add chicken and cook until browned and cooked through, about 4-5 minutes per side. Remove to a plate, cover with foil and keep warm. Slice in half on a bias.
3. In a second large saute pan, add 2 tablespoons olive oil and heat over medium-high heat. Add onion and cook until translucent and beginning to brown, about 5-7 minutes.
4. Spread butter on one side of ciabatta slices. Place the ciabatta slices onto a baking sheet and toast in the oven until golden brown, about 8-10 minutes.
5. In a small bowl, add the Dijon mustard and honey and mix to combine.
6. To assemble, on the bottom piece of bread place some onions and top with chicken and brie (the cheese will melt). On the top piece of bread add arugula, 5 slices of apple and a drizzle of the honey Dijon. Close the sandwich and serve.

Tip:
    Place the sandwich back in the oven for 3-4 minutes to melt the cheese, if necessary.