Beef Vegetable Soup

What is better than a delicious bowl of homemade soup and bread on a cool fall day?  Someone asked me to make beef vegetable soup and I couldn't find a recipe that was exactly what I was looking for.  So, I combined a few recipes to create this one.  I hope you enjoy it!

1 - 1 1/2 lbs beef stew meat, cut in 1" pieces

6 oz tomato paste

28 oz diced tomatoes (I used Fire Roasted)

3 qts water

1 1/2 TBS Beef Better than Bouillon

2 celery stalks sliced or chopped (2 c.)

2-3 carrots sliced or chopped (2 c.)

1 cup fresh green beans, cut into 1" pieces

1 1/2 cups cabbage, cut into 1 1/2" pieces

1 cup onion, cut into 1" pieces

3 yellow or red potatoes, cut into 1" pieces

10 oz frozen peas (added at the end of cooking)

1 tsp onion powder

1 tsp garlic powder

3/4 - 1 tsp salt (add if needed)

3/4 - 1 tsp pepper (add if needed)

Over medium-high heat, heat the oil in a large (6-8 qt) heavy stock pot.  Season the meat lightly with salt and pepper.  Brown the meat in batches making sure not to overcrowd the pan.  

Remove all of the meat from the pan and stir the tomato paste into the pan drippings and cook for about 1-2 minutes. Scrape up the browned bits at the bottom of the pan.  This will add delicious flavor to your soup.

Add in the tomatoes, water, beef bouillon and meat.  Stir to mix well.  Bring to a boil then reduce heat to a simmer.  Cover and simmer for about 45minutes-1 hour, stirring occasionally.  Cook until the meat is almost tender.

Add all of the vegetables except the peas.  Cover and simmer for 1 hour, or until the vegetables are tender.  

Add the peas, onion powder and garlic powder and simmer for another 5-10 minutes.  Taste the soup broth and add the additional salt and pepper if needed.

Tips:  You can add any vegetables to this recipe:  green or red peppers, zucchini, corn, mushrooms, etc.  My mother said her mom used to add red kidney beans.  The options are endless.  Just make sure you have enough broth if you add more vegetables.

Serves 6-8

Kimberly

Sourdough Bagels

These sourdough bagels are so delicious.  Move over Panera, you have been replaced!  If you are new to sourdough, bagels are a good place to start because the dough is very easy to work with.  It does take some time to make these bagels, but they really are easy to make.  Make sure you give this recipe a try.

As with any sourdough recipe.  Please make sure you read through the instructions to understand how many minutes or hours each step takes.  You don't want to have to wake up at 3 AM to shape your bagels!  I usually do a time chart for each step.  This way I know what time to start the recipe, so I am not staying up all night.

464 grams water

332 grams active starter

55 grams maple syrup

55 grams sugar

1,112 grams bread flour (or high-protein all-purpose flour)

22 grams salt

50 grams honey - Add to boiling water

Shredded asiago and/or cheddar cheese (optional) - Add to top of bagels after boiling

Step 1 - Mix water and starter together with a dough whisk, then mix in the maple syrup.  Add sugar, flour and salt; mix until a shaggy dough forms.  You can do this by hand or in a stand mixer with a dough hook.  If you use the mixer, make sure you do this on a low speed (1 or 2).

Step 2 - Knead the dough on the countertop for a few minutes.  Shape the dough into a ball and put back into the bowl, seam side down.  Cover and rest for one hour.

Step 3 - Knead the dough again for a few minutes.  Shape into a ball and return to the bowl, seam side down. Cover and bulk ferment on the countertop until doubled, about 6-12 hours.

Step 4 - Let the dough release from the bowl naturally.  Divide the dough into 12 pieces (approx. 170 grams each).  Shape into tight balls.  Cover and rest for 20 minutes.

Step 5 - Poke a hole in each ball and gently stretch into bagels.  Place each bagel on a square parchment sheet.  (I bought my parchment squares at the Dollar Store.)  Cover bagels with a cloth or put in a container with a lid.  Let rise until soft and puffy 2-3 hours.

Step 6 - Preheat oven to 425 F.  Boil water and add the 50 grams of honey, stir to combine.  The holes in the bagels have probably closed up while rising.  Just stick the end of your dough whisk in the middle and spin the bagel on the countertop to open up the hole again.  Gently flip the bagels over into the boiling water and peel off the parchment square.  Boil bagels 30 seconds per side.

Step 7 - Remove the bagels from the water using a large, slotted spoon, drain well, and place on a parchment-lined sheet pan.  I sprinkled some shredded asiago cheese and cheddar cheese on the top of some of the bagels before baking. 

Step 8 - Bake 15-18 minutes or until golden and glossy.  If you added cheese to the top, bake until the cheese is melted and the sides of the bagels are golden brown.

Step 9 - Place bagels on wire cooling rack.  Cool at least one hour before slicing.  As the recipe creator, Angela, said, "Don't be cutting the bagels early then calling them gummy". 

*Tips:

I highly recommend that you watch Angela's video for making these bagels. She does a really good job of explaining the process. You can follow her on Instagram or Facebook at "thesourdoughhoe".  

To freeze the bagels, wrap each bagel in Saran wrap and then in foil.  Place bagels in a gallon Ziploc freezer bag.

To toast the bagels, I slice them in half and put them in the air fryer at 340 F for 3-5 minutes.

Makes 12 bagels

Source:  Thesourdoughhoe on Facebook / the_sourdoughhoe on Instagram

Kimberly

Sourdough Granola

You can make this easy, nutritious granola with whatever nuts, seeds or dried fruit you like, and it’s a practical way to put your sourdough discard to use. The texture is up to you—small clusters or big ones, depending on how you break it up. It works as an anytime snack, over yogurt for breakfast or even sprinkled on ice cream.

See the tips below for additional ingredients and spices to add to your granola.

100 grams neutral oil (1/2 cup) - (I used avocado oil)

80 grams pure maple syrup (1/4 cup)

55 grams brown sugar (1/4 cup)

120 grams sourdough discard (1/2 cup)

60 grams water (1/4 cup)

2 grams ground cinnamon (1 tsp)

3 grams salt (1/2 tsp)

350 grams old-fashioned oats (3 cups)

250 - 350 grams chopped nuts/seeds (1 1/2 - 2 cups)

150 grams dried cranberries (1 cup)

70 grams sweetened coconut (my addition)

Any additional dried fruit or chocolate (see tips below)

Preheat oven to 350F degrees.

Line a rimmed baking sheet with parchment paper. Set aside.

In a large bowl, add the oil, pure maple syrup, brown sugar, sourdough discard, water, cinnamon and salt and whisk until smooth. Set aside.

In a separate bowl, add the oats, chopped nuts and/or seeds.  Pour the maple syrup mixture on top of the oat/nut mixture and mix with a rubber spatula until fully coated.

Pour the granola on the prepared baking sheet.  If you prefer granola clusters, press the sourdough granola down with a rubber spatula just before baking.

Bake for 1 hour or until the granola is golden in color with a toasty aroma.  Stir granola every 15 minutes.

If you prefer large clusters of granola, stir the granola only once halfway through the bake with a rubber spatula.  Pat down again before continuing to bake.

Once you remove the granola from the oven, add the dried fruit, like dried cranberries or raisins and allow it to cool completely.

Once completely cooled, store in a glass mason jar at room temperature for up to two weeks.  For a longer time, keep in the refrigerator in an airtight container.

Tips:

* A little bit of egg whites mixed into the wet ingredients helps bind the oat mixture for even  bigger, crunchier clusters.  

* You may substitute the brown sugar for more pure maple syrup or honey

* I used avocado oil, however, you can also use vegetable or coconut oil.

* You can use active sourdough starter instead of discard.  Just make sure to use the same amount in grams. It is recommended using sourdough discard that is no older than 1-2 days.  Older discard will bring a much more tangy flavor to the granola.

*Add dried fruit like dried cranberries, raisins, chopped dried apricots or dried cherries or blueberries bring an extra touch of sweetness and chew to the granola.  Be sure to add your favorites once the granola has cooled.

*Other delicious ingredients to include are sunflower seeds, chia seeds, flax seeds, walnuts sliced almonds, pepitas, pecans, pistachios, sweetened coconut flakes or chocolate chips.  Be sure to add the chocolate chips once the granola has cooled completely, otherwise, the chocolate will melt. You can also experiment with other spices such as nutmeg, ginger and pumpkin pie spice.

This makes about 4 cups (depending on the additional ingredients that you added)

Source: Simplicity and a Starter

Kimerly

Sourdough Chocolate Chip Scones

I recently had some really delicious scones at a restaurant—rich, buttery, and hard to forget. So, when I came across this recipe, I figured it was worth trying. I’m glad I did, because these turned out great. If you’re in the mood for a light, flaky scone with a crisp edge and a touch of sweetness inside, these are definitely worth making.  For a variety, you can use any flavor of chips or caramel/toffee bits and even nuts. This recipe is a great way to use some of your sourdough starter!

Read the tips below before beginning this recipe.

250 grams all-purpose flour (about 1 3/4 cups)

100 gram sugar (1/2 cup)

10 grams baking powder (2 1/2 tsp)

3 grams salt (1/2 tsp)

113 grams unsalted butter, frozen (1/2 cup)

175 grams chocolate chips or chocolate chunks (1 cup)

120 grams sourdough discard, cold (1/2 cup)

1 egg, cold (about 62 grams)

8 grams vanilla extract (2 tsp)

45 grams heavy cream, cold (3 TBS) plus more for topping

coarse sugar (optional)

In a large mixing bowl, combine flour, sugar, baking powder and salt.  Whisk together until incorporated.

Grate the cold/frozen butter and add to the flour mixture.  Mix with your fingers until the small pieces of butter are coated with flour.

Next, sprinkle in the chocolate chips or chunks and mix until incorporated.  Set aside.

In a separate medium bowl, whisk together the sourdough discard, egg, vanilla and heavy cream until smooth.

Pour the wet ingredients evenly on top of the butter mixture.  Mix the scone dough with a rubber spatula until the cream mixture is combined.  The dough will be crumbly with some bits of dry flour.  Be careful not to over mix the dough.  The flour will be incorporated in the next step.

Turn out the mixture onto a lightly floured surface and pat into a rectangle.  Then, with a bench scraper, fold the dough in half, then press down to create the large rectangle again.  Repeat this 3 to 4 times.  Folding the dough helps to create all of those beautiful flaky layers.

With your hands, form the dough into an 8" disc.  Cut the soft dough into 8 equal wedges with a bench scraper or a large knife.  Be careful not to slide the bench scraper when cutting the scones.  This will close off the dough, which prevents the scones from getting the flaky layers.  Simply press straight down and pull straight up.

Place the unbaked scones on a prepared baking sheet with parchment paper with space in between them.  Cover and chill them in the fridge for at least 15 minutes while the oven preheats. 

To long-ferment (for easier digestibility)- Store the covered scones in the fridge overnight up to 24 hours and bake them the following day.

Preheat the oven to 400F.

With a pastry brush, top the scones with more heavy whipping cream and sprinkle on a layer of course sugar, if desired.

Bake the scones for 17-20 minutes, or until the top of the scones are lightly golden brown.

Remove and place on a wire rack to cool slightly.  Enjoy!

**Tip:  I prefer using sourdough discard that is no longer than a few days old for sweet recipes like these scones.  However, you can also use active sourdough starter as well, just make sure to measure by grams instead of volume.  Using COLD discard is also another helpful trick to keep your butter cold.

**Freezing Tips: 

Freeze before baking-To freeze unbaked scones, shape the dough into wedges and place them on a parchment-lined baking sheet.  Freeze them for 1 to 2 hours until solid, then transfer them to a Ziploc freezer bag or container.  When ready to bake, place the frozen scones on a baking sheet, brush them with heavy cream and bake as directed, adding 2 to 3 extra minutes to the baking time.

Freeze after baking-If you want to freeze baked scones, let them cool completely first.  Wrap each scone individually in plastic wrap and store them in a Ziploc freezer bag.  When ready to eat, thaw them at room temperature or warm them i a 300F oven for about 10 minutes.

Makes 8 scones

Source:  Simplicity and a Starter

Cindy

Pumpkin Syrup

Oh, my...this pumpkin syrup is so delicious!  You can use this syrup to make a cold or hot pumpkin latte.  It would also be delicious drizzled over oatmeal, pancakes, waffles, yogurt or even ice cream. I like that this is not just a "pumpkin spice" syrup.  This syrup actually has pumpkin in it. I will double this recipe the next time I make it.  

1/2 cup pumpkin puree (not pumpkin pie mix)

1/4 cup maple syrup

1/4 cup brown sugar

1/2 cup water

1 tsp pumpkin spice

1/2 tsp cinnamon

pinch of salt

1 TBS vanilla (add after above ingredients have simmered)

Combine above ingredients in a small saucepan and bring to a simmer; simmer for 5 minutes or until it reaches a syrup consistency.  Remove from heat and add in 1 tablespoon of vanilla.  Mix well to combine.  Cool the syrup and then store it in a mason jar in the refrigerator for approximately 2 weeks.

I used about 2 tablespoons of the syrup in my coffee drinks.  Use as much or as little syrup as you prefer.

Kimberly

Triple Chocolate Cheesecake Bars - Keto/Low Carb

These chocolate bars seem almost too decadent for being low‑carb. They’re rich, satisfying, and perfect with a cup of coffee or a cold glass of milk. The chocolate glaze is smooth and glossy, great for an 8×8 pan of bars or brownies—and just as good drizzled over ice cream. The crust is a keeper too...a chocolatey, low‑carb base you can use in all kinds of recipes when you want something different. These bars are an option for anyone who is diabetic or simply watching their sugar intake. Delicious!

INGREDIENTS

Keto Chocolate Pie Crust

1 1/4 cups blanched almond flour

1/4 cup cocoa powder

1/4 cup powdered erythritol sweetener

1/4 tsp salt

1/4 cup (1/2 stick) unsalted butter, melted

Cheesecake Bar Filling

1 TBS butter

2 ounces unsweetened chocolate, chopped

2  8-ounce packages cream cheese, softened

3/4 cup powdered erythritol sweetener (or powdered Swerve)

1 tsp vanilla extract

2 large eggs, room temperature

1/4 cup cocoa powder

1/4 cup heavy whipping cream, room temperature

Easy Chocolate Glaze

1/2 cup heavy whipping cream

2 ounces unsweetened chocolate, finely chopped

1/4 cup powdered erythritol sweetener

1/2 tsp vanilla extract

INSTRUCTIONS

To make the crust:

Preheat the oven to 325F degrees.

In a medium bowl, whisk together the almond flour, cocoa powder, sweetener and salt.  Stir in the melted butter until the dough comes together and resembles coarse crumbs. 

If you find that the crust is too crumbly to press into the pan, try adding an additional 1/2 TBS to 1 TBS melted butter, or even just a little bit of water may help.  You should be able to squeeze a ball of the dough, and it should hold together.  Don't add too much water, though, or it may stick to the pan too much.

If you use a glass or ceramic pie pan, you do not need to grease the pan.  If you use a metal pan, you should grease it before pressing the dough into the pan.

Press the crust into the bottom of an 8-inch square baking pan.  

Par-bake for 12 minutes, then remove from the oven and reduce the oven temperature to 300F degrees.

Let the crust cool while you prepare the filling.  

To make the cheesecake filling:

In a small saucepan over low heat, melt the butter and chocolate, stirring until smooth.

In a large bowl, beat the cream cheese and sweetener with an electric mixer until well combined.  Beat in the vanilla, then beat in the eggs one at a time, scraping down the sides of the bowl and the beaters as needed.

Add the cocoa powder and melted chocolate mixture and beat until smooth.  The mixture may be very thick at this point.  Add the cream and mix slowly to avoid splashing, then increase the speed and beat until just combined.

Lightly grease the sides of the baking pan (the sides of the pan that are above the already baked crust), taking care not to disturb the crust that you already baked.  Pour the cheesecake filling over the crust and bake for 30 to 40 minutes at 300F degrees, until the sides are set but the center still jiggles slightly.  Remove from the oven and let cool completely, then refrigerate for at least 3 hours.

Prepare the glaze.

To make the chocolate glaze:

In a small saucepan over medium heat, bring the cream to a simmer. Watch the cream carefully so it doesn't scorch.  Such a small amount of cream can come to a simmer very quickly.  Remove from the heat and immediately add the chopped chocolate.  Let sit for 5 minutes to melt.

Add the sweetener and vanilla and whisk until smooth.  The glaze will seem very thin at first but should thicken up quite a bit as it cools.

Pour the glaze over the completely chilled cheesecake bars, spreading it to the edges with an offset spatula.  Let set for about 30 minutes before cutting into squares.  If you won't be eating these until quite a bit later, you may refrigerate until you are ready to eat.

Carefully, cut into 16 bars, wiping off your knife frequently if the filling is sticking to your knife. 

Refrigerate any leftover bars.

Makes 16 bars

Source: The Ultimate Guide to Keto Baking by Carolyn Ketchum

Janice

Calories: 276 / Fat: 23.7g / Carbs: 7g / Fiber: 3.1g / Protein: 6.1 g

S'more Bars

If you love s'mores as much as I do, you will want to make these often.  These are perfect for when you have a craving but you don't have a campfire. These are a perfect treat for a summer picnic, when you are out camping or for a cold winter day when you are dreaming of  summer.

1 cup (2 sticks) butter, room temperature

1 1/2 cups light brown sugar

2 eggs, room temperature

2 tsp vanilla extract

2 cups flour

2 cups graham cracker crumbs (13 full graham cracker rectangles)

1 tsp baking soda

1/2 tsp salt

3 cups marshmallow fluff (or marshmallow creme)-if too stiff, microwave for about 10 seconds

12 oz milk chocolate chips

Preheat oven to 350F. Prepare a 9x13 baking pan by lining with parchment paper and then spray lightly with a non-stick cooking spray.

In a large mixing bowl, cream together the room temperature butter and brown sugar for a few minutes until light and fluffy.  Add in eggs and vanilla extract and mix until smooth.

In a separate bowl, whisk together flour, graham cracker crumbs, baking soda and salt.  Add the flour mixture to the butter mixture and mix on low speed until a soft dough forms.

Spread 2/3 of the graham cracker cookie dough into an even layer in the prepared baking pan.  Drop spoonfuls of the marshmallow fluff over the cookie dough layer and spread out evenly using the back of a spoon. Sprinkle with the milk chocolate chips.

Drop small pieces of the remaining 1/3 of the cookie dough over the chocolate chip later.  Do not spread out.  The marshmallow fluff and chocolate chips will show through. If you have more chocolate chips on hand, you can sprinkle a few more over the top.

Bake the s'mores bars for approximately 30 minutes until the bars are golden brown.  Remove from the oven and allow the bars to cool in the pan to room temperature.  Remove the bars from the pan and cut into squares.

These bars can be stored in an airtight container at room temperature for several days.  Serve at room temperature or heat in the microwave for 10 seconds.

Makes 24 bars

Source:  cakemehometonight.com

Janice

Key Lime Pie

This Key Lime Pie is creamy, tangy and very refreshing. Simple and delicious for a summer dessert.  It would also be a refreshing treat for Easter dinner.

In a pinch, you can use a store-bought graham cracker crust and whipped dairy topping in a spray can. However, the graham cracker crust and whipped cream topping is not difficult at all.

There is a difference between key lime juice and regular lime juice. I prefer to use key lime juice as it balances the sweetness of this pie. Key lime juice has a stronger more floral aroma and a tarter, more intense taste with just a hint of bitterness.  Regular lime juice is sharper and more straightforwardly acidic.

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (9 full cracker rectangles)

1/3 cup granulated sugar

6 TBS butter, melted

Key Lime Filling

28 oz sweetened condensed milk (2 - 14 oz cans)

1/2 cup light sour cream (I used regular sour cream)

3/4 cup key lime juice 

zest from 2 regular limes or 4 key limes

Whipped Cream Topping

1 cup heavy whipping cream

1/2 cup powdered sugar

1 tsp vanilla extract

Zest an additional lime for garnish, if you wish

For Graham Cracker Crust:

Preheat oven to 375F degrees.

Mix graham cracker crumbs, sugar and butter in a small bowl.  Press the crumb mixture into a 9-inch or 9 1/2-inch Pyrex glass pie pan.  Bake for 7 minutes.  Cool for at least 30 minutes.  Note: You can use an 8-inch pie pan if you wish, however you will have extra crust left over and the pie will be thicker.  The filling does not expand when baking so pour in as much of the filling into the crust that you can.

Key Lime Filling:

Lower the oven temp to 350F degrees.

Using an electric mixer, whisk together sweetened condensed milk, sour cream, key lime juice and lime zest in a medium bowl. Whisk until combined. Pour into prepared graham cracker crust and bake for 10 minutes.

Let pie cool slightly before placing in the refrigerator. Chill for at least 3 hours.

Whipped Cream Topping:

Beat heavy cream and sugar together in a mixer until stiff peaks form.  Beat in vanilla, spread or pipe the whipped cream on top of the cooled pie.  Top with additional lime zest if desired.

Serves 8

Source: Momontimeout.com

Janice

Sourdough Pancakes

My Dad will often ask me to make him pancakes for breakfast.  Breakfast is his favorite meal of the day.  He definitely approves of this recipe.

 

150 grams sourdough discard (about 2/3 cup)

420 grams buttermilk* (about 1 3/4 cups)

2 large eggs (about 100 grams)

45 grams sugar (about 3 TBS)

4 grams vanilla extract (about 1 tsp)

55 grams butter or coconut oil, melted (about 4 TBS)

275 grams flour (about 2 cups)

6 grams baking soda (about 1 tsp)

5 grams baking powder (about 1 tsp)

6 grams salt (about 1 tsp)

Mix together the sourdough discard, buttermilk, eggs, sugar, vanilla and melted butter or coconut oil.  Whisk until the discard is completely incorporated into the other ingredients.

In a separate bowl, add the flour, baking soda, baking powder and salt.  Mix together.  Add the flour mixture to the wet ingredients and mix together until just combined.  If the batter seems too thin, add a little extra flour to the batter.  It is normal for the batter to be a little bit thick.

Preheat a frying pan or griddle to medium-low heat.  Butter then pan.  Use a 1/4 cup measuring cup and pour the batter onto the pan in a circle. Cook until the bottom is brown and bubbles are forming on top of the pancake.  Flip and cook on the other side.  Each pancake takes about 2-3 minutes total, depending on the heat of your pan.

Butter the pan again and repeat with the remaining batter until all the pancakes are baked through.  Enjoy warm with maple syrup, canned cherry pie filling, peanut butter or fresh fruit if desired.

I keep the pancakes warm in an oven heated to 175 F.  I place a cooling rack in a sheet pan and place the cooked pancakes on the cooling rack in the oven until all of the pancakes are finished.  This way we can all eat together and the pancakes are still warm.  

* To make buttermilk, mix 1 TBS white vinegar or lemon juice to 1 cup of milk.  Let sit 10-15 minutes.

Makes about 16 pancakes

Source:  amybakesbread.com

Kimberly 

Raspberry Rhubarb Jam

I saw this recipe and thought, what a wonderful way to use the rhubarb that is growing in my garden. This jam is easy to make, it keeps well, and makes a simple, thoughtful gift.

This jam is delicious on toast, ice cream or stirred into yogurt. Make sure you make enough to freeze so you can enjoy it year-round!

6 cups sliced fresh or frozen rhubarb

4 cups sugar

1 package (6 ounces) raspberry-flavored Jello gelatin

1 can (21 ounces) raspberry pie filling

Combine rhubarb and sugar in a saucepan; cover and let stand overnight.  

The next day, place saucepan over medium heat; bring to a boil.  Reduce heat; simmer, uncovered, until rhubarb is tender, about 30 minutes.  Stir in gelatin and pie filling.  Bring to a boil.  Remove from the heat; cool.  

Rinse small (1 or 2 cup) plastic containers or jars and the lids with boiling water.  Dry thoroughly.  

Fill your jars or containers to within 1/2 inch of the top.  Wipe off top edges of container; immediately cover with lids.  Refrigerate up to 3 weeks or freeze up to 1 year.  Thaw frozen jam in the refrigerator before serving.

Makes approx. 6 pints

Source: Taste of Home Magazine

Marianne

Pork Cutlets with Asian Slaw and Crispy Breadcrumbs

It was so hot this week.  So, I was looking for a quick weeknight meal that I could make on the grill.  This delicious pork cutlet recipe was perfect. This is a light meal.  So, if you have hearty eaters in your family, you may want to double the recipe.  I thought it was perfect for a light summer meal.

1/2 cup panko breadcrumbs

2 TBS canola or avocado oil, divided

Four 1/4-pound center-cut pork tenderloin steaks (about 1/2-inch thick)

2 cloves garlic

3 TBS ketchup

3 TBS unseasoned rice vinegar

2 tsp reduced-sodium soy sauce

2 tsp Worcestershire sauce

2 tsp sugar

1/4 tsp crushed red pepper flakes

Cooking spray

8-9 oz (approx. 1/2 medium head) napa cabbage

1 medium carrot

1/2 cup fresh cilantro leaves

1 tsp toasted sesame oil

Preheat oven to 350 degrees F.  (Or you can use an air fryer.)

Place the pork between 2 sheets of plastic wrap and pound out into a 1/4-inch thickness.  

Toss the panko with 1 TBS of the oil, spread on a baking sheet, and toast until crispy and golden brown, about 12 minutes.  - OR - Add to a small metal baking pan and toast in an air fryer at 325 degrees F for 6-8 minutes, stir frequently. 

Finely mince the garlic and place in a large bowl with the ketchup, vinegar, soy sauce, Worcestershire sauce, sugar, and crushed red pepper flakes.  Whisk to combine.  Transfer 2 TBS of the dressing to a small bowl and brush on the top side of the pork cutlets.  Save the remaining dressing in the small bowl to brush on the other side of the cutlet once on the grill. 

Thinly slice the cabbage and shred the carrot and place in the large bowl with the dressing.  Add the cilantro, the remaining 1 TBS of oil, and the sesame oil and toss to combine.  Set aside.

If using a grill, spray it with cooking spray and preheat it to medium-high heat. Or spray a grill pan with cooking spray and preheat on the stove top over medium-high heat.  

Grill the pork until just cooked through and grill marks are formed, about 2 minutes per side.  Serve the cutlets topped with slaw and garnished with the toasted panko crumbs.

Serves:  4

Source:  Weeknight Wonders - Ellie Krieger

Kimberly

 

Strawberries and Cream Sheet Cake

I love Summertime, especially when the strawberries finally hit their peak. We took the kids out to the fields this weekend, and they had the best time filling their buckets with juicy berries.  Honestly, I'm pretty sure more berries went into their mouths than their buckets!  When we got home, I couldn't wait to make this delicious strawberry cake with a slightly sweet cream cheese frosting.  I'm sure I will be making this cake again for many summers to come.

Cake

1 lb. strawberries, hulled and sliced (about 2 1/2 cups), divided

1 3/4 cups granulated sugar, divided

2 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 cup (2 sticks) unsalted butter, at room temperature

3 large eggs, at room temperature

1/4 cup heavy whipping cream, at room temperature

2 tsp vanilla extract

8 drops red food coloring (optional)

Frosting

4 oz cream cheese, at room temperature

1/2 cup granulated sugar

2 tsp vanilla extract

2 1/2 cups cold heavy whipping cream

For the cake:  Preheat oven to 350F.  Spray a 13 x 18-inch rimmed baking sheet (this is a 1/2 sheet pan), with cooking spray.  

Set aside 3/4 cup of sliced berries to garnish the cake after it is frosted. 

Combine the remaining 1 3/4 cups strawberries and only 1/4 cup sugar in a blender or food processor and puree until smooth (you will have about 1 1/2 cups puree).

Whisk together the flour, baking powder, and baking soda in a medium bowl. Set aside.  Combine the butter and remaining 1 1/2 cups sugar in a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, 3 to 4 minutes.  Beat in the eggs, one at a time, until combined.  Beat in the heavy whipping cream, vanilla, strawberry puree and food coloring.  Reduce the mixer speed to low and gradually beat in the flour mixture until combined.

Transfer the batter to the prepared pan.  Bake until the cake is set and a toothpick inserted into the center comes out clean, 16 to 18 minutes, rotating the pan halfway through.  Let cool completely in the pan on a rack for at least 1 hour.

For the frosting:  Combine the cream cheese, sugar and vanilla in the stand mixer fitted with the whisk attachment and beat on medium speed until smooth, about 1 minute.  Add the heavy whipping cream and beat on medium-high speed until stiff peaks form, 2 to 3 minutes.

Spread the frosting evenly over the cake.  Top with remaining 3/4 cups sliced strawberries that you previously set aside. I arranged the strawberry slices so that each piece of cake received a strawberry slice on top. You may also just scatter the strawberry slices.

Note: To make this cake ahead of time, you can bake the cake a day in advance and frost it before serving.  Store it covered in the refrigerator to keep the frosting fresh.  Add the fresh strawberries to the top right before serving for the best texture.

Because of the cream cheese frosting, any leftover cake should be kept in the refrigerator.  It will keep in an airtight container for several days.

Serves 12-16

Source:  ThePioneerWoman.com

Kaitlin

Air Fryer Chicken Cordon Bleu

This ingredient list may look long, but this really is a simple recipe to make.  I found another chicken cordon blue recipe that topped the chicken with a Swiss cheese sauce.  I thought that sounded delicious.  However, if you are running short on time, the chicken would be delicious without the sauce.  Cooking the chicken in the air fryer ensures a crispy coating.

2 boneless skinless chicken breasts

salt and pepper

1 TBS Dijon mustard

4 slices deli Swiss cheese

4 slices deli ham

1/4 cup flour

1 egg, beaten

1 cup panko breadcrumbs

1/3 cup grated Parmesan cheese

1 tsp dried basil (my addition)

1/2 tsp garlic powder (my addition)

cooking oil spray (I used avocado oil spray)

Cheese Sauce:

2 TBS butter

2 TBS flour

1 cup milk

1/4 tsp salt

1/2 cup shredded Swiss cheese

2 TBS white wine or chicken broth

Place chicken breast on a cutting board.  Butterfly each chicken breast by slicing horizontally through the middle, being careful not to cut all the way through to the other side.  Open the two sides and spread them out like an open book.  Place a piece of Saran (plastic) wrap over the top of the chicken breast on the cutting board and lightly pound the chicken to 1/4-inch thickness using a rolling pin or the smooth side of a meat mallet. Repeat with remaining chicken breast.

Season each chicken breast with salt and pepper.  Spread Dijon mustard on the top of each chicken breast.  Place one slice of cheese on each breast.  Top the cheese with two slices of ham and another piece of cheese.  Roll each breast up and secure with a several toothpicks. (I found it easier to use wooden skewers that were about 4 inches long.) 

Place flour in a shallow bowl.  Place beaten egg in a second bowl.  Mix panko breadcrumbs, grated Parmesan cheese, dried basil and garlic powder in a third bowl.  Preheat air fryer to 350 F.

Dredge chicken breasts in flour; shake of excess.  Dip into beaten egg, allowing excess egg to drip back into the bowl.  Press chicken breasts into bread crumb mixture to coat both sides; place breaded chicken breasts onto a plate and spray with cooking oil spray.  Let sit for 5 minutes while the air fryer preheats, then arrange breaded chicken in a single layer in the air fryer basket.  

Cook in the preheated air fryer for 10 minutes; flip the chicken breasts and spray any dry spots with cooking oil spray.  Cook until the chicken is no longer pink in the center, about 8-10 additional minutes.  An instant-read thermometer inserted into the center should read at least 165 F.

Sauce Instructions:  While the chicken is cooking, melt the butter over medium-low heat; stir in flour and cook for about 3-4 minutes. Add milk and salt, stir and cook about 3-4 minutes or until the sauce has thickened.  Stir in cheese until smooth.  Stir in wine or broth.  Serve over chicken.

Serves:  2-4 (depending on the size of the chicken breasts)

Source:  Chicken: allrecipes.com / Sauce: Quick Cooking - Taste of Home

Kimberly

Lemon Dream Salad

Is it a salad or a dessert? I have been making this recipe for many years.  It is great for Easter, a spring dinner or a summer picnic. This salad is pretty served in a clear glass bowl.  As a dessert, you can serve it in individual glass dishes topped with a few raspberries, strawberries, blueberries or a twist of lemon. This is a family favorite!

1 pint (2 cups) Heavy Whipping Cream, whipped to stiff peaks. (see Note below)

2 TBS powdered sugar (only if you are using the Heavy Whipping Cream)

1 can (22 oz) Lemon Pie Filling

2 cups miniature marshmallows

1 can (15 oz) Mandarin Oranges, well drained

Place the Heavy Whipping Cream with the powdered sugar in a mixing bowl.  Whip until you reach stiff peaks.  Set aside.

In your serving bowl, combine the pie filling and marshmallows. 

Gently fold in the Whipped Cream.  Continue to fold the ingredients until you no longer see streaks of pie filling and cream. 

Gently stir in the oranges making sure you don't break them up too much. 

Refrigerate 1-2 hours before serving.  

 

Note:

You may add 2 TBS of powdered sugar to stabilize and sweeten the whipped cream, if you wish. Or you can use an 8 oz tub of Cool Whip instead of the heavy whipping cream. No need to use the powdered sugar if you are using the Cool Whip.

You may refrigerate the salad overnight; however, the marshmallows will absorb the moisture from the salad and they will become soft and fluffy. Refrigerate to your preference.

Optional Ingredients:

You may also add a 20 oz can of crushed pineapple (very well-drained) and/or a 1/2 cup of flaked coconut.

Serves: 6 - 8

Eileen

Pimento Cheese

Pimento Cheese has always been a favorite of mine, especially since I’ve never met a cheese I didn’t love. I like to mix up a batch of this for the holidays, but honestly, it’s just as perfect on an ordinary afternoon when I want a little treat. It’s simple, satisfying, and always hits the spot.

One 3-ounce package cream cheese, softened

1 cup grated sharp Cheddar cheese

1 cup grated Monterey Jack cheese

1/2 cup mayonnaise

1/4 tsp salt

1/4 tsp black pepper 

1/4 tsp garlic powder 

1/4 to 1/2 tsp chili powder (optional, this is my addition)

1 tsp grated onion (optional)

2 to 3 TBS mashed pimentos

With an electric mixer, beat cream cheese until fluffy.  

Add remaining ingredients and beat until well blended.

Taste and add more black pepper or garlic powder if you wish.

Note:  Cheese is always best if you grate it yourself from a block instead of using pre-shredded cheese from a bag. The pre-shredded cheese has anti-caking powder added to it.

Makes approximately 2 1/2 to 3 cups

Source:  The Lady & Sons Savannah Country Cookbook, Paula H. Dean

Kimberly

Blueberry Sour Cream Coffee Cake

This easy Blueberry Sour Cream Coffee is perfect for breakfast, an afternoon snack or a dessert after dinner.  The sour cream keeps the cake moist and the blueberries add a delicious burst of sweetness.  A sweet frosting piped or drizzled over the top adds another layer of deliciousness. 

1/2 cup butter

3/4 cup granulated sugar

1/4 cup light brown sugar

1 tsp vanilla

2 eggs

1 cup sour cream

3 cups flour

1 tsp baking soda

1 tsp baking powder

1 1/2 cups fresh blueberries, divided

Read directions below very carefully before adding the blueberries as they do not get mixed into the batter. Also, if you are using frozen blueberries, do not thaw them to avoid turning your cake batter blue.

Streusel filling:

5 TBS salted butter, melted

3/4 cup brown sugar

1 1/2 tsp cinnamon

Preheat oven to 350F degrees.

Cream butter and sugars.  Add in vanilla, eggs and sour cream and mix well until completely smooth. Mix in flour, baking soda and baking powder.  Set aside.

In another small bowl, combine the streusel filling and set aside.

Prepare bundt pan by spraying with non-stick cooking spray.  Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.

Spread the streusel filling out into the indented batter.  Top with half of the blueberries (3/4 cup).

Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter.  Top with the last remaining 3/4 cup of the blueberries.

Bake in a 350F degree oven for 45-55 minutes.  Let the cake cool in the pan for about 10-15 minutes (not any longer than that).  Remove cake to a wire rack so it can cool completely before adding any topping.  

Top with a vanilla or cream cheese frosting or glaze or you can sift powdered sugar over the cake, whichever you prefer.

Serves 10

Source: 3boysandadog.com

Janice

Creamy Salmon Piccata

This Creamy Salmon Piccata is a quick and easy dish to make for a busy weeknight dinner and yet impressive enough for weekend dinner guests. The sauce is rich, smooth, and with capers and dill, it pairs perfectly with something simple like angel hair or orzo — just spoon a little extra sauce over the pasta to bring it all together. It’s easy to round out the meal with a side salad or roasted or steamed vegetables such as asparagus, broccoli, or green beans. And if capers or dill aren’t your thing, this recipe is flexible enough to adjust to your taste. I did not have capers on hand so I left those out this time. You can even make this sauce and serve over the top of a chicken breast.

4 (6 oz) skinless salmon fillets

1 TBS olive oil

salt and freshly ground pepper

Sauce:

1 TBS minced garlic (3 cloves) 

1 1/4 cups low-sodium chicken broth

2 tsp cornstarch

1 TBS low-sodium chicken broth 

1/3 cup heavy cream

1 TBS butter

2 TBS fresh lemon juice

1 TBS minced fresh dill

Garnish:

2 TBS capers, rinsed

1 TBS minced fresh parsley

Let the salmon rest at room temperature for 10 minutes.

Heat a 12-inch heavy bottomed non-stick skillet over medium-high heat.  Add olive oil.

Pat salmon dry with paper towels.  Season both sides lightly with salt and pepper.

Place in skillet and sear until bottom is golden brown, about 4 minutes.  Carefully flip then continue to cook until salmon is cooked through, about 2 to 3 minutes longer.

Transfer salmon to a plate and cover with foil to keep warm, leave about 1 tsp oil in skillet.  Add garlic and sauté just until golden brown, about 20 seconds.

Pour in 1 1/4 cup chicken broth and let simmer until broth is reduced by half about 4 minutes.  Meanwhile, in a small bowl whisk together 1 TBS chicken broth with cornstarch.

While whisking, pour cornstarch mixture into reduced broth mixture.  Cook and stir until thickened, about 1 minute.

Stir in cream, butter, lemon and dill.  

Remove from heat, return salmon to skillet. Spoon sauce over salmon.  Sprinkle with capers and parsley.  Serve immediately.  

(Instead of returning the salmon to the skillet, you may also plate the salmon on individual plates and spoon the sauce and garnish each individually)

Serves 4

Source:  cookingclassy.com

Susan

Barbecued Ribs (Slow Cooker)

I have been making this recipe for many years. When I asked my kids what they would like for dinner, my daughter would request this recipe.  I was happy to make it since it was so easy.  Perfect for a weeknight dinner. This is still one of her favorite meals.

5 lbs boneless beef short ribs or pork spareribs (If using bone-in ribs, you may want to use 6-7 lbs)

1/2 cup ketchup

2 TBS brown sugar

1 TBS Worcestershire sauce

1 tsp hot sauce

2 TBS vinegar 

1/4 tsp salt

1 tsp dried minced onion

Place ribs on a rack in a baking pan.  Brown at 400 degrees F for 15 minutes; turn and brown on the other side for 10-15 minutes.  Drain fat and place ribs in a slow cooker.  Combine remaining ingredients; pour over ribs.  Cover and cook on low for 5-6 hours or until tender.

You can brown the meat and pour the sauce over the ribs and refrigerate overnight.  In the morning, add the meat and sauce to the slow cooker.

Serves 6

Eileen