Saturday, January 31, 2015

Amish Baked Oatmeal

Ingredients:
2 large eggs
1/2 cup packed light-brown sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1 1/2 tsp vanilla extract
1/4 tsp salt
1 1/4 cups milk
1/4 cup butter, melted (I used salted)
3 cups rolled oats (quick oats works fine too)

Directions:

Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish, set aside.

In a large mixing bowl whisk together eggs. Add in brown sugar, baking powder, cinnamon, vanilla and salt and whisk until no lumps remain. Stir in milk and melted butter then mix in oats. Pour into prepared baking dish and spread evenly (at this point you can refrigerate overnight if desired or bake immediately). Bake in preheated oven 30 - 40 minutes until set. Cut in squares to serve. Makes 8 servings.

Recipe Source - Cooking Classy

Oven Roasted Smoked Sausage and Potatoes

Very easy, tasty dinner.


Ingredients:
1 package of smoked sausage, sliced into rounds
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
sweet paprika
dried thyme
1 cup of grated sharp cheddar cheese


Directions:
Preheat the oven to 400 degrees. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.

Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.

Roasted Lemon Garlic Herb Chicken

Ingredients:

6 chicken thighs
6 cloves garlic, sliced into halves
Salt and freshly ground black pepper
1 Tbsp vegetable oil
2 lemons, divided
1 Tbsp marjoram

Directions:
  1. Preheat oven to 400 degrees. Rub both sides of each chicken thigh with cut side of garlic halves, set aside and reserve garlic, then sprinkle each of chicken side with salt and pepper.
  2. Heat oil in a 12-inch oven safe skillet over medium-high heat. Once hot, add chicken add cook until bottom is golden brown, draining rendered fat once halfway through cooking, about 8 minutes (I'd recommend using a splatter screen if you have one, oil will splatter quite a bit). Transfer chicken to a plate, drain off majority of oil from pan (leaving just enough to coat pan, about 1 tsp).
  3. Thinly slice half of one lemon and place reserved garlic halves in pan and along with lemon slices. Top with chicken, then sprinkle with 1 Tbsp herbs. Bake in preheated oven until center of chicken registers 170 degrees on an instant read thermometer, about 18 - 20 minutes.
  4. Cut garlic halves into slices and serve with chicken, garnish with additional fresh herbs to taste. Cut remaining lemons into wedges. Serve with lemon wedges for spritzing chicken. 
Recipe Source - Cooking Classy

Baked Honey Mustard Chicken

I forgot the onion when I made this, but still loved it.


Ingredients:

2 lbs - 2 1/4 lbs boneless skinless chicken breast halves (4 - 6 medium chicken breasts)
1/4 cup whole grain, coarse mustard
1/4 cup dijon mustard
1/4 cup + 2 Tbsp honey
3 tsp olive oil, divided
Salt and freshly ground black pepper
1/2 cup chopped yellow onion
2 cloves garlic, minced
4 small sprigs rosemary



Directions:

Preheat oven to 375 degrees. In a mixing bowl whisk together coarse mustard, dijon mustard, yellow mustard, honey and 2 tsp olive oil. Spray a large baking dish with non-stick cooking spray (large enough to fit chicken without over crowding).

In a small skillet, heat remaining 1 tsp olive oil over medium heat. Add onion and saute 3 minutes then add garlic and saute 30 seconds longer. Pour into prepared baking dish and spread into an even layer. Season each chicken breast with salt and pepper on both sides, then set chicken over onion layer in baking dish.

Pour mustard mixture evenly over chicken, working to cover each chicken breast entirely. Lay sprigs of rosemary between chicken breasts, then cover dish with foil. Bake in preheated oven 20 minutes then uncover and bake until chicken has cooked through, about 15 - 25 minutes longer (note that cook time will vary based on thickness of chicken breasts so just keep an eye on it. It should register 165 degrees in thickest part of breast on an instant read thermometer. It could be less or more time than that listed). Serve warm, spoon more sauce over chicken as desired.

Recipe adapted slightly from Cooking Classy

Thursday, January 29, 2015

Slow Cooker Breakfast Casserole

Easy dish to feed a large crowd.

Ingredients:
30oz bag frozen hash browns
1lb turkey sausage, browned & drained
8oz shredded cheddar cheese
8 oz shredded mozzarella cheese
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

1. Spray a large slow cooker with non-stick spray, and then place half the hash browns into the bottom. Layer in half the cooked sausage, half the cheeses, and then repeat hash brown, sausage, and cheese layers.

2. In a large bowl, whisk together eggs, milk, salt, and pepper, then drizzle over top. Cook on high for 4 hours, or low for 8 hours, or until eggs are set.

Recipe modified from Iowa Girl Eats

Wednesday, January 28, 2015

Sundried Tomato Pesto Quiche

My neighbor, Carol, made a version of this for dinner for us one night and it was wonderful. I added in a few veggies to my version.



Ingredients:

1 refrigerated pie crust
4 T. sundried tomato pesto (my hubby can't do regular pesto due to a pine nut allergy)
4 T. crumbled feta cheese
4 mushrooms, chopped
1/2 cup fresh spinach, chopped
3 eggs
1/2 cup half-and-half
1 T. flour
salt and pepper
8 sundried tomatoes, cut into strips

Directions:

1. Preheat oven to 400 degrees, and line pie plate with crust.
2. Spread pesto evenly over inside of pie crust.
3. Sprinkle feta over the pesto.
4. Sprinkle mushrooms and spinach over feta.
5. Beat eggs, half-and-half and flour. Pour over other ingredients.
6. Add salt and pepper to taste.
7. Arrange tomato strips on top.
8. Bake 30 minutes. Let set 5 minutes before cutting.

Sunday, January 11, 2015

Clam Chowder

I've always wanted to make homemade clam chowder, but so many of the recipes I've found call for canned clam chowder in them. This recipe was amazing! My hubby gave it two thumbs up and begged for more. Next time I make it, I will double the recipe so that I have plenty for our lunches during the week (this only made about 6 servings).


Ingredients:

1 Tbsp. butter
2 celery pieces, finely chopped
1 leek, cleaned and finely chopped
1 large onion, finely chopped
2-3 garlic cloves, minced
4 potatoes, peeled and cubed
1 cup chicken stock
1 bottle (8 ounces) clam juice
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/3 cup all-purpose flour
1 cup skim milk
1 cup half-and-half
2 cans (6-1/2 ounces each) chopped clams, undrained

Directions:

1. Melt the butter in a large stock pot. Saute the celery, leek, onion in the butter until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
2. In a small bowl, combine flour and 1 cup milk until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Stir in clams and half-and-half; heat through (do not boil); turn down to low heat.

Makes about 6 servings.

Recipe adapted from Reluctant Entertainer

Sunday, January 4, 2015

Cream of Mushroom Soup

This is the best cream of mushroom soup I've ever had!



Ingredients:
2 Tbsp olive oil
2 Tbsp butter
2 pounds baby portabello mushrooms, roughly chopped or thinly sliced (can also use regular button mushrooms)
3/4 cup minced shallots (I just use regular onion when I can't get shallots)
3 cloves garlic, minced (3 teaspoons)
1 teaspoon kosher salt
3/4 teaspoon dried tarragon
4 cups chicken stock
1/4 cup sherry or white wine
1/2 cup heavy cream
1/2 teaspoon freshly ground black pepper

Directions:
1 Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter. Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water. Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later).
2 Reduce heat to medium. Add the minced shallots and the garlic to the pot, stir to combine, cook for about a minute. Add the salt, dried tarragon, chicken stock and sherry to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.
3 Using an immersion blender or working in batches with a standing blender, purée the soup until smooth. Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.)
4 Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.

Recipe modified from Simply Recipes

Cream of Chicken and Wild Rice Soup

This is a delicious, hearty soup that is great on a cold, wintry day.



Ingredients:
2 boxes of Uncle Ben's Wild Rice mix
3 c. shredded, cooked chicken (you could also use leftover Thanksgiving turkey!)
3 carrots, finely diced
2 stalks celery, finely diced
1 white or yellow onion, finely diced
6 c. chicken stock (I used 4 cups stock and 2 cups water)
1/2 c. half and half
1/2 stick of unsalted butter
3/4 c. flour
2 t. pepper
Directions:
1.  In a saucepan cook the rice according to directions (leaving out the butter called for on the box), set aside. 
2.  In a large stockpot combine the butter, carrots, celery and onion.  Saute over medium heat until tender.
3.  Using a sifter, sift in the flour over the vegetables and continue to stir over medium heat, cooking out the flour for about 2 minutes.  This mixture will clump together and become thick.
4.  Slowly pour in the chicken stock and allow to cook for another 3-4 minutes, while whisking to avoid any lumps.
5.  Add in the cooked rice and chicken, stirring to combine.
6.  Turn down the heat to simmer and the soup will start to thicken.
7.  Slowly stir in the half and half and pepper.  Heat to serve.

Recipe modified from Ally's Sweet and Savory Eats

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