Saturday, May 26, 2012

Curried Cashew Chicken Stir-Fry

As soon as I saw this recipe, I knew I had to make it.  It didn't disappoint.  I served this stir-fry over brown rice and made baked veggie egg rolls as a side.

1 lb boneless, skinless chicken breasts, cubed
2 tsp curry powder, divided
1/4 tsp salt, divided
1 TBS lemon juice
6 TBS low-sugar apricot preserves (I used Smucker's "Simply Fruit" preserves)
1/2 TBS corn starch (I added this to make the sauce a little thicker)
3 tsp canola oil, divided
1 clove garlic, minced
1 (15 oz) bag fresh sugar snap peas (or 4 cups)
2 medium carrots, peeled and cut into strips
1/2 medium red onion, cut into strips
1/2 red pepper, cut into strips (optional)
1/4 to 1/2 cup chopped cashews

Coat the chicken with 1 tsp curry powder and 1/8 tsp salt.  Set aside.

Mix together the remaining 1 tsp curry powder, 1/8 tsp salt, lemon juice, preserves, 3/4 cup water and corn starch in a small bowl and set aside.

Add 2 tsp canola oil to a large non-stick skillet and place over medium high heat.  Add the chicken and cook 4 to 5 minutes or until browned and almost cooked through.  Remove the chicken, cover and set aside.

Add the remaining teaspoon of oil and the garlic to the skillet.  Add the snap peas, carrots, red onion and red pepper, and stir fry for one minute.  Add 1/4 cup of water, cover, and steam for 3 minutes.  Return the chicken and sauce to the skillet, stir, and heat briefly while tossing the chicken and vegetables with the sauce.  Transfer the curried chicken to a serving dish, sprinkle with cashews, and serve.

Serves 4

Source:  Eat More of What You Love - Marlene Koch


Sunday, May 20, 2012

Baked Ham with Mango Chutney Glaze

My family really enjoys this ham for Easter.  Leftovers are great in split pea or navy bean soup.

1 (14-16 lb) fully cooked spiral-cut ham
6 garlic cloves, peeled
3/4 cup mango chutney (I use Major Grey's chutney)
1/2 cup dijon mustard
1 cup light brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice

Preheat oven to 350.

Place the ham on a heavy roasting pan.

Mince the garlic in the bowl of a food processor.  Add the chutney, mustard, brown sugar, orange zest and orange juice and process until smooth.  Heat ham according to directions.  When there are 45-60 minutes left of the cooking time, pour the glaze over the ham and bake until the glaze is well browned.  Serve hot or at room temperature.

Serves 20 with leftovers

Source:  Barefoot Contessa Parties! - Ina Garten


Noodle Kugel

I like to make this for Easter dinner and serve it as a side dish.  This is so good it can be served as a side dish or dessert.

1 (16 oz) pkg broad egg noodles
2 cups (16 oz) cottage cheese
1 pint sour cream
1 cup raisins
3 eggs, well beaten
1 stick (1/2 cup) butter
6 TBS brown sugar
1 tsp cinnamon
1 cup applesauce (I use natural, no sugar)

Cook noodles according to package directions; drain well.  Use half of the stick of butter to grease a 9 x 13 baking dish; melt the other half and add to the noodles in a large bowl.  Add the remaining ingredients to the bowl; mix well.  Pour into prepared baking dish and bake for 45 minutes at 375 or until top is golden brown. 

Makes 12-16 servings.

Source:  The Jews for Jesus Family Cookbook - Melissa Moskowitz


Orange Glazed Pork Chops (Pressure Cooker)

These were the most tender pork chops I have ever eaten.  The orange sauce is not too sweet, just right.

1 TBS vegetable oil
4 thick-cut pork chops, about 1 1/4 inch thick
Salt & pepper
1 cup chicken broth
1 tsp orange zest
1/4 tsp dried thyme
1/4 tsp onion powder
1/2 cup orange marmalade
2 TBS fresh orange juice
1 TBS apple cider vinegar
2 tsp soy sauce
1 tsp cornstarch

Heat oil in the pressure cooker (or large fry pan) on high until it sizzles.  Generously season the pork chops with salt and pepper and brown on each side.

Mix together the chicken broth, orange zest, thyme and onion powder; pour over the browned pork chops in the pressure cooker.  Securely lock the pressure cooker's lid.  Set for 20 minutes on high.

Let the pressure cooker's pressure release naturally for 10 minutes before quick releasing any remaining pressure.  Remove chops and let rest under foil.

Discard all cooking liquid.  Set the cooker to high or "brown" with lid off and whisk together the orange marmalade, orange juice, vinegar, soy sauce and cornstarch to create the glaze.  Let cook just until combined and simmering.  Toss pork chops in the glaze before serving.

Makes 4 servings

Source:  Great Food Fast - Bob Warden


Twice Baked-Potatoes

I made these potatoes for my niece, Susan.  She gave them her seal of approval.

8 baking potatoes, scrubbed clean
Canola oil
8 slices thick-cut bacon, fried
1/2 lb (2 sticks) butter, cut into slices
1 cup sour cream
1/2 cup milk
1/2 tsp Lawry's seasoned salt
1/2 tsp black pepper
2 cups grated sharp cheddar cheese, divided
2 green onions, sliced

Preheat oven to 400.

With a paper towel, rub the outside of the potatoes with canola oil.  Place potatoes on a baking sheet and bake for 45 minutes, or until the potatoes are cooked inside and the skins are slightly crisp.  Turn the oven down to 300.

Dice the fried bacon into bits.  Combine the butter, sour cream, bacon, milk, seasoned salt and pepper into a large bowl.

While the potatoes are still hot, cut each in half lengthwise.  With a spoon, scrape out the insides into the bowl with the other ingredients.  Repeat until all the potatoes have been scraped.  Reserve the potato shells on a large baking sheet.

Use a potato masher to mix the ingredients together.  Stir in 1 cup of the grated cheese.  Slice the green onions and add to the potatoes.  Stir and adjust the seasoning as necessary.

Fill each potato half with the potato mixture and return to the baking sheet.  Top with the remaining 1 cup of cheese.  Bake for 10-15 minutes, until the cheese is melted and the potatoes are hot.

*These potatoes can be prepared up to 3 days in advance.  Store, unbaked, in the refrigerator.  Since they will be cold when you bake them, they will take about 25-30 minutes to get hot.

Source:  The Pioneer Woman Cooks - Ree Drummond

Makes 16 potato halves


Sesame Noodles with Chicken

This pasta is so good and it is good for you.  I gave my sister some of this pasta and she liked it so much, she ate some for breakfast!

1/2 lb uncooked whole-wheat spaghetti, or whole-wheat udon
1/2 cup scallions, green parts only, chopped
1/2 lb cooked skinless boneless chicken thighs, cut into strips
3 TBS rice vinegar
3 TBS low-sodium soy sauce
2 TBS hoisin sauce
1 TBS dark sesame oil
2 TBS balsamic vinegar
2 tsp chili sauce with garlic
1 1/2 tsp honey
1-2 TBS cilantro, fresh, finely chopped
2 tsp sesame seeds

Cook noodles according to package directions.  Remove 1/4 cup of the pasta cooking water; drain and rinse.

In a large bowl, combine noodles, scallions and chicken; toss gently but well.

In a cup, combine reserved cooking water, vinegars, soy sauce, hoisin sauce, oil, chili sauce and honey; stir well.

Pour vinegar mixture over noodles; toss gently but well to coat noodles.  Sprinkle with cilantro and sesame seeds.

I added steamed pea pods when I made this dish.  You could add shredded carrots or steamed broccoli.

Makes about 6 one-cup servings

Source:  Weight Watchers


Monday, May 14, 2012

Chocolate Eclair Dessert

D-E-L-I-C-I-O-U-S!   This is a great dessert to bring to a potluck, serve for a special occasion or just to eat any time!  Everyone enjoys this creamy treat...especially kids.

2 boxes Vanilla Instant Pudding
3 c. Milk
1 box Graham Crackers
1 (8 oz.) container Cool Whip
1 can Chocolate Fudge Frosting

Mix pudding with milk in bowl until smooth, fold in Cool Whip.  Line a 9x13 cake pan with graham crackers.  You may need to cut some crackers to completely fill the entire pan.  Spread pudding mix on top of graham crackers.  Layer more graham crackers on top of pudding mix.  Lightly heat frosting can in microwave for about 10 seconds or so.  Stir frosting til smooth.  Spread chocolate frosting on top of graham crackers.  Refrigerate overnight.

* If you wish, you may add another layer of graham crackers in the middle of the pudding.  I have made it both ways and prefer not to.


Saturday, May 12, 2012

Danish Puff

I received this recipe from a friend of mine when I worked at Walker Manufacturing many years ago.  It is a favorite to serve when you want something sweet yet not too heavy.  It is flaky and delicious!

1/2 cup butter
1 cup flour
2 TBS water

1/2 cup butter
1 cup water
2 tsp almond extract
1 cup flour
3 eggs

1 1/2 cup powdered sugar
2 TBS butter, softened
1 1/2 tsp vanilla
1-2 TBS warm water
Sliced almonds

Preheat oven to 350 degrees.

Crust:  Mix together the butter, flour and water and pat into two long strips 12x4 (or 12x3) on an ungreased cookie sheet.  Set aside.

Filling:  Boil together the butter and water.  Take off heat and add the almond extract and flour.   Stir together quickly and then add the eggs, one at a time.  Stir well.  Pat half of the mixture onto each crust, be sure to cover all the crust.

Bake at 350 degrees for 1 hour.  Let cool completely before frosting.

When cooled, mixed together the powdered sugar, butter, vanilla and water til smooth.  Frost each Danish Puff and sprinkle with sliced almonds.


Sunday, May 6, 2012

Tater Tot Casserole

I have making this casserole for years. It's a family favorite. 

2 lbs ground chuck, browned til just lightly pink.  Drain grease.
1 pkg dry onion soup mix
1 tsp sugar
1 16oz bag frozen French style green beans, thawed and drained
1 TBS Worcestershire sauce
2 cans cream of mushroom soup (or a combination of cream of mushroom, cream of chicken or cream of celery)
1 bag of frozen Tater Tots (about 72 pieces)

Preheat oven to 350 degrees.

Brown and drain the grease from the ground chuck.  Mix the browned meat, onion soup mix, sugar and thawed green beans together.  Pour into a 9x13 pan. 

Mix the Worcestershire sauce and soup together.  Spread over the top of the meat/bean mixture.  Top with rows of tater tots.

Bake at 350 degrees for 1 hour (or until tater tots are a deep golden brown).


Saturday, May 5, 2012

Sweet Corn Cake

Remember the Sweet Corn Cake served at Chi-Chi Restaurants?  Delicious!

1 cup butter, softened
2/3 cup masa harina (see note below)
1/2 cup water
3 cups frozen corn, thawed
1/2 cup cornmeal
2/3 cup white sugar
4 TBS heavy whipping cream
1/2 tsp salt
1 1/2 tsp baking powder

In a medium bowl, beat butter until it is creamy.  Add the masa harina and water and beat until well mixed.

Using a food processor, pulse the thawed corn several times but leave a little chunky.  Stir into the butter mixture.

In a separate bowl, mix cornmeal, sugar, cream, salt and baking powder.  Add to corn flour mixture and stir to combine.  Pour batter into an ungreased 11x7 inch baking pan.  Smooth batter and cover with aluminum foil.  Place pan into a 9x13 inch baking dish that is filled a third of the way with water.

Bake in a preheated 350 degree oven for 50-60 minutes.  Allow to cool for 10 minutes.  Use an ice cream scoop for easy removal from pan.

* Masa harina is a Mexican corn flour that can be found in the baking isle or in the ethnic isle of the grocery store.  If you do not have masa harina, I am sure regular flour would be fine, too.

Serves 6



Knock-Off of Harry & David's Onion and Pepper Relish

I like to mix this relish with cream cheese to make a dip.  Delicious!

4 cans (14.5 oz each) diced tomatoes, well drained
2 large onions, finely chopped
2 red bell peppers, finely chopped
5 jalapeno peppers, seeded and diced
1 tsp red pepper flakes
2 tsp grated lemon peel
2 teaspoons salt
1 cup white vinegar
4 cups sugar
3 boxes pectin

Combine drained tomatoes, onion, red pepper, jalapenos, pepper flakes, lemon peel, salt and vinegar in large sauce pan. Bring to a boil. Reduce heat and simmer, uncovered, for 25 minutes.

Add sugar and stir until dissolved. Add pectin and stir until dissolved. Return to a boil, then reduce heat and simmer an additional 20 minutes. Let sit until cool - mixture will continue to cook and will thicken as it cools.

Freeze in small amounts and thaw as needed.

Makes approx. 12 (8-oz) containers



Janice and I had chilaquiles for the first time when we were on vacation in Mexico several years ago.  It has been one of our favorite Mexican dishes ever since.

2 TBS canola oil
1 1/2 cups onion, chopped
3 cups shredded cooked chicken, turkey or beef
1 (10 oz) can diced tomatoes with green chilies
1 (4 oz) can diced green chilies
1 can black beans, drained and rinsed
1 (16 oz) jar chunky salsa
salt & pepper
5 cups tortilla chips, broken in pieces
1 1/2 cups shredded Mexican-blend cheese
1/4 cup fresh cilantro, chopped
1 cup sour cream

Preheat oven to 400.  In a large oven-safe skillet, heat oil over medium-high heat.  Add onion; cook until soft.  Add chicken, un-drained diced tomatoes, un-drained chilies and drained black bean; cook and stir about 2 minutes or until heated through.  Stir in salsa; heat for 2 minutes more.  Season to taste with salt and pepper.  Stir in tortilla chips and one cup of the cheese.

Bake, uncovered, in preheated oven for 15 minutes.  Add remaining 1/2 cup cheese and bake for an additional 5 minutes.  Remove from oven and sprinkle with cilantro.  Serve with sour cream.

Source:  Sandra Lee

Serves 4-6