tag:blogger.com,1999:blog-38191561913230879982024-03-18T22:56:37.177-04:00Fabulous Family FavoritesCooking is a favorite family activity, fun when we are working together, exciting when we are sharing, and meaningful when we use a recipe from an aunt, a grandparent, or a friend.
Welcome! Please join our family and enjoy good food.
Breck and GusBreck and Gushttp://www.blogger.com/profile/00244010462588022404noreply@blogger.comBlogger253125tag:blogger.com,1999:blog-3819156191323087998.post-54729895607722833122020-01-18T16:03:00.000-05:002020-01-18T16:03:00.491-05:00Glazed Orange Rolls<i>Rolls</i><br />
1 cup milk<br />
3 Tablespoons butter, cut into pieces<br />
½ cup granulated sugar<br />
½ teaspoon salt<br />
1 cake or 1 package active dry yeast<br />
3 eggs<br />
4 to 4½ cup flour<br />
<br />
Scald the milk, then add butter, sugar, and salt. Cool to lukewarm and add yeast. Let stand for 3 minutes, then add eggs and 1 cup of flour. Beat well, using a hand mixer if necessary. Add 3 to 3½ cups of flour, depending on the size of your eggs. Grease a bowl for rising. Knead on a floured board. This will be quite a wet and sticky dough, so you will probably want a dough scraper of some sort. Knead for 10 minutes or until the mass has become elastic and is holding together. Place in greased bowl, cover and set in a warm place to rise and double, about 2 hours. Keep an eye on it - may need to be punched down. Make the filling.<br />
<br />
<i>Filling</i><br />
6 Tablespoons butter, softened<br />
½ cup granulated sugar<br />
grated peel of 1 orange<br />
<br />
Mix ingredients together and set aside until dough has finished the first proof. Divide the dough into two balls. Roll each one out to 12"x8" on a floured board, and spread with the filling. Roll them up like a jelly roll, and cut 18 slices from each. Place with spiral up in greased pans, setting them slightly apart, and let double for about 1½ hours. Bake at 375° F for 15 minutes. Make the glaze.<br />
<br />
<i>Glaze</i><br />
4-5 Tablespoons orange juice<br />
½ Tablespoon orange liqueur such as Grand Marnier (optional)<br />
2 cups powdered (confectioner's) sugar<br />
<i><br /></i>
<i>Note: </i>I'm not super fond of really sweet glazes, so I cut the sugar back a bit. <i>Laura</i><br />
<i><br /></i>
Mix all ingredients, stirring until smooth. This should be slightly runny. After rolls have cooled slightly, spoon evenly over the rolls.<br />
<br />
<i>Mimi</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-83108433106255368122019-04-06T12:33:00.001-04:002019-04-06T12:35:44.738-04:00Dark Rich Chili<u>Chili Paste Ingredients</u><br />
<br />
<ul>
<li>3 tablespoons of ancho chili powder</li>
<li>1 tablespoon of chipotle chili powder</li>
<li>3 tablespoons of cornmeal</li>
<li>1 tablespoon of ground cumin</li>
<li>1 tablespoon of cocoa powder</li>
<li>1 tablespoon of smoked paprika</li>
<li>2 teaspoons of ground coriander</li>
<li>2 teaspoons of mexican oregano</li>
</ul>
<br />
<br />
<u>Chili Ingredients</u><br />
<br />
<ul>
<li>4 pounds of beef stew meat</li>
<li>2 tablespoons of olive oil</li>
<li>2 tablespoons of worcestershire sauce</li>
<li>1 large onion (diced)</li>
<li>2 poblano peppers (diced)</li>
<li>1-5 jalapeno peppers (minced)*</li>
<li>6 cloves of garlic (minced)</li>
<li>1 tablespoon of brown sugar</li>
<li>4 cups of beef broth*</li>
<li>1 can of tomato sauce (14oz can)</li>
<li>2 cans of beans (14oz can) pinto or red kidney beans*</li>
</ul>
<br />
<div>
<u>Directions</u></div>
<div>
<div>
Mix all ingredients for chili paste into a bowl. Slowly pour ½ cup of warm water into the bowl and stir. Set bowl aside for now. Brown the meat over a stove and throw in slow cooker set to high. Sear the onion and poblano peppers in same pan used for the meat. After about 5 minutes add the jalapeno(s) and garlic into the pan. Cook for about 2 minutes. Once done, throw it in the slow cooker. Add the chili paste to the slow cooker and stir it so that it even coats everything. Let it sit in the slow cooker for a couple minutes, then add the brown sugar, worcestershire sauce, beef broth, and tomato sauce. Add salt and pepper to your liking. Stir it all together so that it is evenly distributed. Let sit for 5-8 hours.</div>
<div>
<br /></div>
<div>
<u>Serving</u></div>
<div>
Recommended garnishings are shredded Mexican cheese, fresh cilantro, sour cream, diced</div>
<div>
sweet onion, and Fritos/tortilla chips. Recipe should make 6-11 servings.</div>
</div>
<div>
<br /></div>
<div>
<div>
<u>Notes from Travis</u></div>
<div>
<ul>
<li>Use as many jalapenos as your taste can handle.</li>
<li>People on the internet say you can use beer or brewed coffee for more interesting flavors instead of beef broth.</li>
<li>Beans are entirely optional and are not typically used in Texas chili. If using beans, add them to the crockpot a couple of hours before serving. </li>
</ul>
<div>
<i><br /></i>
<i>Travis</i></div>
</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-18515837346055084192019-01-05T12:31:00.000-05:002019-01-05T12:31:26.100-05:00Gluten-Free Cream Puffs
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<br />
<div class="p1">
<span class="s1"><i>Adapted from Fannie Farmer for benefit of those who cannot have gluten.</i></span></div>
<div class="p1">
<span class="s1"><i><br /></i></span></div>
<div class="p1">
<span class="s1">Pastry:</span></div>
<div class="p1">
<span class="s1">½ cup butter (1 stick)</span></div>
<div class="p1">
<span class="s1">1 cup water</span></div>
<div class="p1">
<span class="s1">1 cup Pillsbury gluten free flour</span></div>
<div class="p1">
<span class="s1">4 eggs, at room temperature (very important)</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Preheat oven to 375ºF. Combine water and butter in a heavy-bottomed sauce pan, and bring to a boil. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon. Return to moderate heat and stir constantly until the dough leaves the sides of the pan and forms a ball. Remove from the heat and let cool for about 5 minutes. Add the eggs, one at a time, beating hard until the dough is smooth. Place rounded spoonfuls or pipe onto an ungreased cookie sheet, 2 inches apart. Bake for 30 minutes or until the puffs are golden. Do not open the oven to check them!</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Chocolate Filling:</span></div>
<div class="p1">
<span class="s1">1 cup milk</span></div>
<div class="p1">
<span class="s1">2 oz. unsweetened baking chocolate</span></div>
<div class="p1">
<span class="s1">1 cup sugar</span></div>
<div class="p1">
<span class="s1">3 tablespoons gluten free all purpose flour</span></div>
<div class="p1">
<span class="s1">⅛ teaspoon salt</span></div>
<div class="p1">
<span class="s1">2 egg<span class="Apple-converted-space"> </span>yolks, slightly beaten</span></div>
<div class="p1">
<span class="s1">2 teaspoons vanilla</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Place the milk and chocolate in a large microwave safe bowl. Heat 30 seconds at a time until the chocolate is melted. Stir. Add sugar, flour, and salt. Cook on high in the microwave for three minutes, stopping and stirring in between each minute, until the mixture is very thick and smooth. Add eggs and cool. Add vanilla.<span class="Apple-converted-space"> </span></span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">To assemble: slice off the top of the puffs and spoon the filling mixture into the puffs. Chill.<span class="Apple-converted-space"> </span></span></div>
<div class="p1">
<span class="s1"><span class="Apple-converted-space"><br /></span></span></div>
<div class="p1">
<span class="s1"><span class="Apple-converted-space"><i>Laura</i></span></span></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-71027769305584907692018-11-11T10:48:00.002-05:002018-11-11T10:48:53.934-05:00Chicken Teriyaki
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<br />
<div class="p1">
<span class="s1">1-2 teaspoons sesame-chili oil</span></div>
<div class="p1">
<span class="s1">1 ½ pounds chicken, sliced thinly</span></div>
<div class="p1">
<span class="s1">2 cups carrots, sliced</span></div>
<div class="p1">
<span class="s1">1 cup snow peas</span></div>
<div class="p1">
<span class="s1">water chestnuts, bamboo shoots, other vegetables as desired</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1"><u>For the sauce:</u></span></div>
<div class="p1">
<span class="s1">2 tablespoons gluten-free soy sauce</span></div>
<div class="p1">
<span class="s1">½ cup COLD water</span></div>
<div class="p1">
<span class="s1">2-3 cloves minced garlic</span></div>
<div class="p1">
<span class="s1">¼<span class="Apple-converted-space"> </span>teaspoon ginger, or more to taste</span></div>
<div class="p1">
<span class="s1">½ cup brown sugar</span></div>
<div class="p1">
<span class="s1">2 tablespoons cornstarch</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Sesame seeds for garnish</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">Heat oil in large skillet. Add chicken and cook, stirring, over medium heat until liquid has evaporated. Add carrots, stir for a few minutes until carrots soften. Turn heat down to medium low.<span class="Apple-converted-space"> </span></span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">While chicken is cooking, mix sauce ingredients together in a small bowl. Stir until cornstarch is fully dissolved. Pour over contents of skillet. Add other vegetables to skillet and continue to cook until sauce is desired thickness, stirring to distribute sauce. Serve over rice and garnish with sesame seeds.</span></div>
<div class="p1">
<span class="s1"><br /></span></div>
<div class="p1">
<i>Laura</i></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-1168989739797558952018-07-04T10:56:00.000-04:002018-07-04T10:58:32.910-04:00Asian Chicken with Ramen Noodles2 packages ramen noodles<br />
2 lb chicken breast, cut into bite-sized pieces<br />
½ lb snow peas, ends removed, and cut into ½ slices<br />
1 cup sliced carrots or substitute 2 cups frozen mixed vegetables<br />
1 can sliced water chestnuts<br />
1 cup teriyaki marinade sauce<br />
1 tsp. sesame chili oil, plus more for stir frying<br />
1 tbsp. garlic chili paste<br />
<br />
Mix the marinade sauce, chili oil, and garlic paste in a large bowl. Add the chicken and marinade about 20 minutes.<br />
<br />
Break ramen noodles inside the package into chunks, then open the package. Set aside the flavor packet. Soak the noodles in a bowl of water while the chicken is marinating.<br />
<br />
Heat a large skillet or wok on medium high heat. Use more chili oil as cooking oil. Pull chicken out of marinade and stir fry until cooked through. Add seasoning packets from ramen to remaining marinade, toss ramen and vegetables in marinade until coated. Add to skillet with chicken and stir fry to desired tenderness. Serves 4.<br />
<br />
<i>Laura</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-69274182767159759952018-07-04T10:43:00.001-04:002018-07-04T10:56:56.580-04:00Gluten Free SubstitutesMy son was diagnosed with a pretty severe gluten allergy in January. Since then, I've been trying to find ways that I can still give him his favorite treats without upsetting his digestive system. I've tried some commercial baking mixes as well as a variety of flours.<br />
<br />
<u>Baking mixes:</u><br />
<ul>
<li><a href="https://www.amazon.com/Bisquick-Crocker-Baking-Gluten-Pancake/dp/B004391DK0" target="_blank">Bisquick Gluten Free Baking Mix</a> - this is great for pancakes, but not anything else.</li>
<li><a href="https://www.amazon.com/Betty-Crocker-Baking-Brownie-Chocolate/dp/B002AQP5MK" target="_blank">Betty Crocker Gluten Free Brownies</a> - these are fine, but my family prefers scratch brownies (see below)</li>
<li><a href="https://www.amazon.com/Betty-Crocker-Baking-Gluten-Chocolate/dp/B002AQL00G/ref=pd_sim_325_1?_encoding=UTF8&pd_rd_i=B002AQL00G&pd_rd_r=916606a0-7f94-11e8-8eba-d3010db8df62&pd_rd_w=X1wYX&pd_rd_wg=yyPTE&pf_rd_i=desktop-dp-sims&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=7967298517161621930&pf_rd_r=D8QC0ST69HE6TX1HTZT0&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&psc=1&refRID=D8QC0ST69HE6TX1HTZT0&dpID=51H779OtLoL&preST=_SY300_QL70_&dpSrc=detail" target="_blank">Betty Crocker Gluten Free Chocolate Chip Cookies</a> - these are actually a really good option. I can make the usual chocolate chip cookies with a flour substitute (see below), but that makes way too many cookies for one person to eat</li>
</ul>
<div>
<u>Flours:</u></div>
<div>
Many companies make flours from a variety of carbohydrates sources besides wheat. The issue with most of them is they require a complicated balancing act of proportions as well as weird ingredients. The other issue I've run into is most of the recipes that use these exotic flours are aimed at diary free or vegan options as well. Neither situation applies to my son.</div>
<div>
<br /></div>
<div>
The better options are the multipurpose flours that advertise as a one-to-one substitute for wheat flour. Usually any recipe I have can easily be adapted for a gluten free version using these. Sometimes I need to slightly adjust liquids to get the mixture to behave. Do not try this with anything that really needs to rise. Most of the time, but product comes out crumbly compared to what you would normally expect.</div>
<div>
<br /></div>
<div>
<ul>
<li><a href="https://www.amazon.com/Pillsbury-Multi-Purpose-Gluten-Free-Flour-Blend/dp/B00OKI1LBA" target="_blank">Pillsbury Best Gluten Free Multipurpose Flour</a> - This is the best flour substitute I've found. It has worked in any recipe I've tried.</li>
<li><a href="https://www.amazon.com/King-Arthur-Flour-Multipurpose-24-ounces/dp/B0047YYSSA" target="_blank">King Arthur Gluten Free Multipurpose Flour</a> - I don't recommend this one; the results are just not as good as with the Pillsbury flour.</li>
</ul>
<div>
<u>Recipes:</u></div>
</div>
<div>
<u><a href="https://brecknguscook.blogspot.com/2016/09/buttermilk-biscuits.html#glutenfreeversion" target="_blank">Gluten Free Buttermilk Biscuits</a></u></div>
<div>
<a href="https://brecknguscook.blogspot.com/2015/11/brownies.html#glutenfreebrownies" target="_blank">Gluten Free Brownies</a><br />
<br />
<i>Laura</i></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-91129107621570790962017-08-11T11:30:00.000-04:002017-08-12T11:06:54.402-04:00Mango Salsa3 medium-large ripe mangos, diced*<br />
1 red bell pepper, diced<br />
½ red onion, chopped<br />
2 tablespoons fresh cilantro, chopped<br />
2 jalapeño peppers, seeded and chopped fine<br />
¼ cup lime juice<br />
salt and pepper to taste<br />
<br />
Combine all ingredients and toss well. Refrigerate at least an hour to allow flavors to meld.<br />
<br />
This can be served with chips, or I usually have it as a side with <a href="https://brecknguscook.blogspot.com/2008/03/pork-adobo.html" target="_blank">Pork Adobo</a><br />
<br />
*Note on dealing with mangos - do not try to peel it. You will either cut yourself or wreck your knife. Either way, there will be crying. Instead, notice that mangos are oblong and flat. The seed follows this shape. Stand the mango on its end and, using a sharp knife, slice the flattened side, just outside the seed. With a paring knife, score the flesh as close to the skin as you can get. Push on the skin until the mango slice flips inside-out. You can easy remove the flesh from the skin at this point. Continue to trim around the seed and score the resulting flesh until you have removed as much usable fruit as you can.<br />
<br />
<i>Laura</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-33078962651993545342017-01-07T12:14:00.002-05:002017-01-07T12:14:29.183-05:00Tuscan Beef Stew1 can (10.75 oz) tomato soup<br />
12 oz. beef broth<br />
½ cup red wine (or more - you decide)<br />
2 pounds beef stew meat, cut into 1-inch cubes, if necessary<br />
1 can (14.5 oz) Italian-style tomatoes<br />
3 large carrots, cut into 1-inch pieces<br />
2 stalks celery, cut into 1-inch pieces<br />
1 tablespoon Italian seasoning (parsley, thyme, oregano, rosemary, basil, pinch red pepper flakes), crushed<br />
½ teaspoon garlic powder<br />
2 cans cannellini beans, drained<br />
<br />
Mix all ingredients except beans in a slow cooker. Cover and cook on Low for 8-9 hours, or on High for 4-5 hours until done. Stir in beans and turn heat to High. Cook for 10 minutes. Serves 8.<br />
<br />
<i>Laura</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-16127762139412483632016-09-04T10:28:00.003-04:002022-10-28T09:46:15.451-04:00Buttermilk Biscuits<i>This recipe is originally from <a href="https://www.amazon.com/Mountain-Measures-Collection-Virginia-Recipes/dp/0960623221" target="_blank">Mountain Measures</a> but anyone who has cooked with me knows I like to take short cuts and find ways to create the least amount of dirty dishes possible. So I've adapted this to suit my cooking style. This method also requires less fancy cooking tools. </i><br />
<i><br /></i>
¾ cup buttermilk<br />
1 stick butter (or ½ cup shortening)<br />
2 cups flour<br />
2¼ teaspoons baking powder<br />
¼ teaspoon baking soda<br />
1 teaspoon salt<br />
<br />
Pre-heat the oven to 450°F.<br />
<br />
Put the buttermilk in the freezer while you are working with the other ingredients, but leave it there at least 10 minutes. Melt the butter in the microwave, setting it for a 20-30 seconds at a time.<br />
<br />
<i>Traditional: </i>If you are using shortening, you can't do this shortcut and you'll have to do the normal cutting in with the dry ingredients and the shortening. Don't put the buttermilk in the freezer.<br />
<br />
Mix the dry ingredients. Take the buttermilk out of the freezer. Using a fork or whisk, whip the melted butter into the partially frozen buttermilk until the butter makes tiny balls. Pour this mixture into the dry ingredients and combine all.<br />
<br />
<i>Traditional: </i>If you are using shortening, cut in to the dry ingredients with a biscuit cutter or two knives until the mixture resembles small peas. Pour in the buttermilk and combine all.<br />
<br />
Shape the dough into a ball and put on a floured board. Knead lightly. I don't roll mine out; I just flour my hands and pat it to the thickness I want. But you can roll it if you really want to, about ½ inch thickness. Use a floured biscuit cutter, or if you don't have one of those, flour a knife and cut the dough into squares or triangles.<br />
<br />
Put on a greased baking sheet and brush the biscuit tops with melted butter.<br />
<br />
Bake 12 to 15 minutes. Makes about 16-20 biscuits. Serve hot with butter, jam, or honey.<br />
<br />
<a href="https://brecknguscook.blogspot.com/search/label/Gluten%20Free%20Version">Gluten Free Biscuits</a><br />
<ol>
<li>Substitute the flour above for Pillsbury Best Gluten Free Multipurpose Flour, King Arthur 1-1 Gluten Free Flour, or Red Mill 1-1 Gluten Free Baking Flour</li>
<li>Use a full cup of buttermilk</li>
</ol>
<div>
Mix the ingredients as above. You will not be able to knead or roll this dough. Instead pinch off a good quantity of dough and shape into a biscuit shape, place on the baking sheet. The recipe should make the same amount of biscuits as normal. Bake the same amount of time.</div>
<br />
<br />
<i>Laura</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-42490086750039699502016-07-27T12:53:00.000-04:002016-07-27T12:53:39.556-04:00Kentucky Derby Pie Bars<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Crust</b><o:p></o:p></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>1 ½ cup flour<o:p></o:p></div>
<div class="MsoNormal">
1 stick softened butter<o:p></o:p></div>
<div class="MsoNormal">
¾ cup dark brown sugar<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Beat with a mixer until crumbly. Press into a greased 9x13
pan, and bake at 350<span style="font-family: Symbol; mso-ascii-font-family: Georgia; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span> F
for 12-15 minutes. Take out of the oven.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Filling</b><o:p></o:p></div>
<div class="MsoNormal">
3 beaten eggs<o:p></o:p></div>
<div class="MsoNormal">
¾ cup light or dark corn syrup<o:p></o:p></div>
<div class="MsoNormal">
¾ cup sugar<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons melted butter<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon vanilla<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons bourbon<o:p></o:p></div>
<div class="MsoNormal">
1 ½ cup chopped pecans<o:p></o:p></div>
<div class="MsoNormal">
12 oz. package chocolate chips<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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Whisk eggs, corn syrup, sugar, butter, vanilla, and bourbon
until smooth. Stir in pecans and chocolate chips, and pour into the crust. Bake
for another 25-30 minutes. Cool and cut into tiny squares.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>Sarah</i></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-57500223747318415672016-07-27T11:09:00.002-04:002016-07-27T11:09:41.235-04:00Baja Light Fish Tacos<div class="p1">
1 tablespoon ancho chile powder</div>
<div class="p1">
2 teaspoons dried Mexican oregano</div>
<div class="p1">
¼ teaspoon kosher salt</div>
<div class="p1">
¼ teaspoon pepper</div>
<div class="p1">
1½pounds boned skinne Pacific cod</div>
<div class="p1">
1 tablespoon olive oil</div>
<div class="p1">
12-14 corn tortillas (5-6 inches, warmed on grill or skillet)</div>
<div class="p1">
<a href="http://brecknguscook.blogspot.com/2016/07/cabbage-cilantro-slaw.html" target="_blank">Cabbage and Cilantro Slaw</a></div>
<a href="http://brecknguscook.blogspot.com/2016/07/chipotle-tartar-sauce.html" target="_blank">Chipotle Tartar Sauce</a><br />
<br />
1. Heat grill to high 450° to 550°F. Combine seasonings in a small bowl. Set fish on a rimmed baking sheet. Rub all over with oil, then sprinkle with seasonings. Oil cooking grate, using tongs and a wad of oiled paper towels.<br />
2. Grill fish, covered, turning once, until just cooked through, 4-6 minutes total. Break fish into large chunks. Fill tortillas with slaw and fish. Serve with chipotle tartar sauce.<br />
<br />
<i>Sarah and Jason</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-77098377485676026352016-07-27T11:09:00.000-04:002016-07-27T11:09:19.012-04:00Cabbage & Cilantro Slaw3 tablespoons lime juice<br />
2 tablespoons vegetable oil<br />
¼ teaspoon red chile flakes
<br />
½ teaspoon kosher salt<br />
1 bag (10 oz.) very finely shredded cabbage<br />
⅓ cup chopped fresh cilantro<br />
<br />
<br />
<div class="p1">
Put lime juice, vegetable oil, chile flakes, and kosher salt in a large bowl. Just before serving, toss with cabbage and cilantro. </div>
<div class="p1">
<br /></div>
<div class="p1">
<i>Sarah</i></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-36683446007505027882016-07-27T10:59:00.000-04:002016-07-27T10:59:32.597-04:00Chipotle Tartar Sauce<div class="p1">
2 tablespoons canned chipotle chiles, seeded, deveined, and rinsed</div>
<div class="p1">
8 ounces (1 cup) plain lowfat Greek yogurt</div>
<div class="p1">
¼ cup sweet pickle relish</div>
<div class="p1">
¼ cup chopped onion<br />
<br />
<br />
<div class="p1">
Purée all ingredients in a blender. Chill until used.</div>
<div class="p1">
<br /></div>
<div class="p1">
<i>Sarah</i></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-76516669620447269622015-11-25T14:13:00.000-05:002015-11-26T13:11:36.450-05:00Grilled Chicken and Penne Salad2 whole skinless, boneless chicken breasts, halved<br />
2 tablespoons fresh lemon juice<br />
1 pound penne or other tubular pasta<br />
2 large red bell peppers, cut into a 1/2-inch dice<br />
2½ cups thinly sliced celery<br />
1 medium red onion, chopped<br />
1 cup walnut halves<br />
1¼ cups pitted Kalamata olives, cut in half<br />
1/4 cup minced fresh dill or 1 tablespoon dried<br />
3 tablespoons white wine vinegar<br />
2 tablespoons mayonnaise<br />
2 tablespoons Dijon mustard<br />
sea salt and freshly ground pepper<br />
2/3 cup olive oil<br />
<br />
Oil a ridged grill pan and heat over moderately high heat or set an oiled rack 4-6 inches over glowing coals. Grill chicken breasts for 8 to 10 minutes on each side or until they are springy to the touch, and then transfer them to a dish. Sprinkle chicken with lemon juice and let it cool. Boil the pasta until it is tender; refresh under cold water in colander, and drain.<br />
<br />
In a large bowl, toss pasta, bell peppers, celery, onion, walnuts, olives, and dill. Remove chicken from dish, reserving the juices, and slice it thin on the diagonal. Add it to the vegetables in the bowl. Pour the juices from the dish into a bowl or large cup, and then add vinegar, mayonnaise, mustard, and salt and pepper to taste. Whisk the mixture thoroughly, and then add the olive oil in a stream, whisking until the dressing is emulsified. Add dressing to salad and toss. Add more salt and pepper if needed. Serve immediately at room temperature or chill for later use. Serves 8 to 10.<br />
<br />
<i>Laura</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-12416911448761568702015-11-25T13:26:00.000-05:002015-11-26T11:13:19.147-05:00Slow Cooker Turkey Breast<i>My family doesn't eat turkey skin or parts of the turkey other than breast meat. This is the perfect 'put it in the crock pot and forget it' way to cook a turkey breast. The end result is falling off the bones and hardly requires carving. The best thing is the gravy is made when the turkey is done and just requires a little thickening. If you do like a crispy skin, I suggest taking it off and frying it in a skillet when you brown the vegetables. Use a slow cooker liner to make this whole process even easier.</i><br />
<i><br /></i>
1½ tablespoons butter (or olive oil)<br />
1 medium onion, chopped<br />
1 carrot, peeled and chopped<br />
1 celery rib, chopped<br />
6 garlic cloves, peeled and crushed<br />
1/3 cup flour<br />
2 cups chicken broth, low sodium if preferred<br />
1 cup water<br />
1/4 cup dry white wine<br />
2 tablespoon fresh sage<br />
2 bay leaves<br />
4-5 pound whole turkey breast, or whatever size fits in your crock pot<br />
salt and pepper<br />
<br />
Heat a large skillet over medium high heat, add olive oil. Add onion, carrot, celery, and garlic; cook until onion is soft, about 8 to 10 minutes. Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape any brown bits, smoothing out any lumps. Transfer to slow cooker.<br />
<br />
Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker. Season turkey with salt and pepper, place skin side up in slow cooker. Cover and cook 5 to 7 hours, or until turkey reaches 165° F with a meat thermometer. If your turkey has a pop up indicator, it is done when the pin pops out.<br />
<br />
Transfer turkey to cutting board, tent loosely with foil, and let it rest 20 minutes. Let the braising liquid settle, then remove the fat from the surface. Strain braising liquid into a saucepan, discard celery and bay leaves. Let it simmer until thickened, about 15 minutes. Season to taste with salt and pepper.<br />
<br />
Originally from SkinnyTaste.com, slightly modified.<br />
<br />
<i>Laura</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-55156789144146915772015-11-25T13:08:00.001-05:002015-11-25T13:08:43.810-05:00Oatmeal Cookies3/4 cup butter<br />
1¼ cups firmly packed light brown sugar<br />
1 egg<br />
1/3 cup milk<br />
1½ teaspoon vanilla<br />
3 cups oats, quick or old-fashioned, uncooked<br />
1 cup all-purpose flour<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/4 teaspoon cinnamon<br />
1 cup raisins<br />
1 cup coarsely chopped walnuts<br />
<br />
Heat oven to 375° F. Lightly grease a baking sheet. Combine butter, brown sugar, egg, milk, and vanilla in a large bowl. Beat at medium speed until well-blended. Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart on a baking sheet. Bake 10 to 12 minutes until lightly browned. Makes about 36 cookies.<br />
<br />
<i>Mimi</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-33309427339196241322015-11-25T13:00:00.001-05:002015-11-25T13:08:59.234-05:00Sauce Pan Brownies1/3 cup shortening<br />
2 squares unsweetened chocolate<br />
1/2 teaspoon vanilla<br />
1/4 teaspoon salt<br />
1 cup sugar<br />
2 eggs<br />
3/4 cup sifted flour<br />
3/4 cup chopped nuts<br />
<br />
Melt shortening and chocolate in sauce pan over low heat, stirring constantly. Beat in vanilla, sugar, and eggs, one at a time, beating after each egg. Add flour and salt, then nuts. Bake at 325° F for 15 to 20 minutes.<br />
<br />
<i>Mimi</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-54588871725140716632015-11-25T12:37:00.000-05:002015-11-25T12:37:12.237-05:00Table of Equivalents<table border="1" style="width: 100%px;">
<tbody>
<tr>
<td><strong>Food</strong></td>
<td><strong>Quantity Used</strong></td>
<td><strong>Yield</strong></td>
</tr>
<tr>
<td>apple</td>
<td>1 medium</td>
<td>1 cup sliced</td>
</tr>
<tr>
<td>bread crumbs</td>
<td>3-4 slices of bread, dried or toasted<br />1 slice bread</td>
<td>1 cup dry crumbs<br />3/4 cup soft crumbs</td>
</tr>
<tr>
<td>cheese</td>
<td>1/4 pound</td>
<td>1 cup shredded</td>
</tr>
<tr>
<td>cherries</td>
<td>1 quart</td>
<td>2 cups pitted</td>
</tr>
<tr>
<td>crackers, graham</td>
<td>15</td>
<td>1 cup fine crumbs</td>
</tr>
<tr>
<td>crackers, soda</td>
<td>16<br />
22</td>
<td>1 cup coarse crumbs<br />
1 cup fine crumbs</td>
</tr>
<tr>
<td>cream, whipping</td>
<td>1 cup</td>
<td>2 cups whipped</td>
</tr>
<tr>
<td>dried raisins</td>
<td>1 pound</td>
<td>3 cups</td>
</tr>
<tr>
<td>dates</td>
<td>1 pound</td>
<td>2½ cups, chopped</td>
</tr>
<tr>
<td>dry beans</td>
<td>1 cup</td>
<td>2½ cups, cooked</td>
</tr>
<tr>
<td>eggs</td>
<td>5 medium<br />
8 medium egg whites<br />
12-14 medium egg yolks</td>
<td>1 cup<br />
1 cup<br />
1 cup</td>
</tr>
<tr>
<td>lemon</td>
<td>1</td>
<td>2-3 tablespoons lemon juice</td>
</tr>
<tr>
<td>spaghetti noodles</td>
<td>1/2 pound</td>
<td>4 cups cooked</td>
</tr>
<tr>
<td>peanuts</td>
<td>5 ounces</td>
<td>1 cup</td>
</tr>
<tr>
<td>pecans, chopped<br />
pecans, halves</td>
<td>4¼ ounces<br />
3¾ ounces</td>
<td>1 cup<br />
1 cup</td>
</tr>
<tr>
<td>walnuts, chopped<br />
walnuts, halves</td>
<td>4½ ounces<br />
3½ ounces</td>
<td>1 cup<br />
1 cup</td>
</tr>
<tr>
<td>onion</td>
<td>1 medium</td>
<td>1/2 cup chopped</td>
</tr>
<tr>
<td>orange</td>
<td>1</td>
<td>1/3 to 1/2 cup juice</td>
</tr>
<tr>
<td>rice</td>
<td>1 cup</td>
<td>3½ cups cooked</td>
</tr>
</tbody></table>
<br /><div>
<i>Martha</i></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-39123700948489688732015-11-25T11:22:00.001-05:002015-11-25T11:22:45.965-05:00Harvest Popcorn2½ cups popcorn<br />
2 cans potato sticks<br />
1 cup mixed nuts<br />
<br />
Combine ingredients; spread on a jelly roll pan.<br />
<br />
1 teaspoon dill seed<br />
1 teaspoon Worcestershire sauce<br />
1½ teaspoon onion salt<br />
1½ lemon pepper<br />
1½ garlic salt<br />
1/4 teaspoon salt<br />
1/3 cup melted butter<br />
<br />
Combine ingredients, then drizzle over popcorn mixture. Heat in a 350° F oven for 10 minutes.<br />
<br />
<i>Gran Duddie</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-91239741050983223352015-11-25T11:15:00.000-05:002015-11-25T11:15:37.994-05:00Scottish Oatmeal Cookies1/2 cup butter<br />
1/2 cup other shortening<br />
1 cup white sugar<br />
1 cup dark brown sugar<br />
1½ teaspoon vanilla<br />
2 eggs<br />
1½ flour<br />
1 teaspoon salt<br />
1 teaspoon baking soda<br />
3 cups raw quick-cooking oatmeal<br />
1 cup finely chopped nuts<br />
<br />
Cream butter and shortening, gradually add white and brown sugar. Blend well. Add vanilla and eggs, one at a time. Beat well. Sift flour, measure and sift 3 times with soda and salt.<br />
<br />
Turn mixer to low speed, adding sifted dry ingredients to butter mixture. Fold in oatmeal and chopped nuts. Shape into rolls about 2 inches in diameter and chill overnight.<br />
<br />
Cut into 1/2-inch thick slices. Place on greased cookie sheets. Bake at 350° F for 12 minutes.<br />
<br />
Alternate method is to drop a teaspoonful of the batter onto the cookie sheet - no chilling.<br />
<br />
<i>Gran Duddie</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-88559358523001584132015-11-25T11:00:00.001-05:002015-11-25T11:00:42.103-05:00Kourabiedes1 cup butter, softened<br />
2/3 cup sifted powdered sugar<br />
1/2 teaspoon baking powder<br />
1 egg yolk<br />
2 tablespoon brandy or orange juice<br />
1/2 teaspoon vanilla<br />
2¼ cups all-purpose flour<br />
2/3 cup finely chopped nuts<br />
whole cloves<br />
sifted powdered sugar<br />
<br />
Beat butter for 30 seconds. Add 2/3 cup powdered sugar and baking powder. Beat until combined. Beat in egg yolk, brandy, and vanilla until combined. Using a wooden spoon, stir in flour and nuts.<br />
<br />
Shape dough into 1-inch balls. Place on an ungreased cookie sheet. Insert stem of whole clove into the center of each cookie.<br />
<br />
Bake at 325° F for 15 to 20 minutes or until bottoms are lightly browned. Transfer cookies to wire rack; cool. Sprinkle with powdered sugar. Makes about 60.<br />
<br />
<i>Sarah</i><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-82956291878836361432015-11-25T10:41:00.000-05:002015-11-25T10:41:16.346-05:00Spice Cookies3/4 cup (1½ stick) butter<br />
1 cup firmly packed brown sugar<br />
1 egg<br />
1¾ cups flour<br />
1 teaspoon ground ginger<br />
1/2 teaspoon ground cloves<br />
1/2 teaspoon ground cinnamon<br />
1/2 teaspoon baking soda<br />
1/8 teaspoon salt<br />
<br />
Pre-heat oven to 350º F and grease 2 large baking sheets. Beat butter and brown sugar together at medium speed until light and fluffy. Stir in egg, beating until smooth. Mix flour, ginger, cloves, cinnamon, soda, and salt together. At low speed, beat flour mixture into butter mixture until a soft dough forms. Drop by spoonfuls onto cookie sheets. Bake cookies until golden and set, 10 to 12 minutes. Makes 2 dozen large cookies.
<br />
<br />
<i>Note: this recipe has a much better texture when made with a stand mixer as opposed to a hand mixer. You may need to mix a long time to get the needed fluffiness with a hand mixer. </i><br />
<i><br /></i>
<i>Laura</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-44930984708812369572015-11-25T10:14:00.002-05:002018-07-04T11:23:15.186-04:00Microwaving SaucesWhen a recipe calls for you to make a roux (equal parts butter and flour), and then use milk or broth to thicken it, you can do this in the microwave instead of over the stove. Standing by the stove and stirring your brains out for 20 minutes is no one's idea of fun.<br />
<br />
<u>For the roux</u> – melt butter in a large Pyrex measuring cup (or something of similar strength) in the microwave. Go slowly so it doesn't pop – 15 seconds at a time. Add an equal amount of flour. Stir until both are well-blended.<br />
<br />
<u>Thickening liquid</u> – these sauces will have a liquid that reacts with the butter and flour to produce the thick sauce, usually milk or broth of some sort. Add this liquid to your Pyrex cup. Place cup in microwave and set on high for one minute. Take it out and stir. You will probably need about 5 minutes total, but pull the sauce out and stir it every minute. When the sauce is at the desired thickness, you are done!<br />
<br />
<u>Example Recipes</u><br />
These recipes have sauces that can be made using the microwave method:<br />
<a href="http://brecknguscook.blogspot.com/2008/03/astoria-red-chocolate-cake.html">Red Chocolate Cake</a><br />
<a href="http://brecknguscook.blogspot.com/2015/11/chicken-tetrazzini.html">Chicken Tetrazzini</a><br />
<a href="http://brecknguscook.blogspot.com/2011/08/classic-macaroni-and-cheese.html">Macaroni and Cheese</a><br />
<a href="http://brecknguscook.blogspot.com/2011/07/cream-sauce-plus-variations.html">Cream Sauces</a><br />
<br />
<i>Laura</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-27627479286646815822015-11-25T10:01:00.002-05:002015-11-25T10:01:36.938-05:00Chocolate Town Cake<u>Cake</u><br />
1 cup butter<br />
1 cup sugar<br />
1 cup packed light brown sugar<br />
1½ teaspoon vanilla<br />
3 eggs<br />
2½ cups unsifted all-purpose flour<br />
2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 cup milk<br />
1½ cups semi-sweet chocolate mini chips<br />
<br />
Cream butter, sugar, brown sugar, and vanilla until fluffy. Add eggs one at a time, beating well after each one. Combine flour, baking powder, and salt; add alternately with milk, beating after each addition. Stir in mini chips. Pour into a greased and floured 10-inch tube pan. Bake at 350º F for 60 to 70 minutes, or until tester comes out clean. Cool 15 minutes; remove from pan and cool. Glaze.<br />
<br />
<u>Glaze</u><br />
2 tablespoons sugar<br />
2 tablespoons water<br />
1/2 cup mini chips<br />
<br />
Bring sugar and water to a boil in a small saucepan; stir until sugar is dissolved. Remove from heat and add mini chips, stirring until melted.<br />
<br />
<i>Patty</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819156191323087998.post-23834275826062567382015-11-25T09:51:00.001-05:002015-11-25T09:51:56.739-05:00Orange Juice Cake<u>Cake</u><br />
1 package yellow cake mix<br />
1 3-ounce package instant vanilla pudding mix<br />
1/2 cup pecans, chopped<br />
1 cup orange juice<br />
1/2 cup oil<br />
4 eggs<br />
<br />
Grease and flour a bundt pan. Pour pecans evenly through the bottom of the pan. Mix remaining ingredients and pour over nuts. Bake at 325º F for 50 to 60 minutes.
<br />
<br />
<u>Glaze</u><br />
1 cup sugar<br />
1/2 cup orange juice<br />
1 stick butter<br />
<br />
Bring all ingredients to a boil for 2 minutes. Poke a few holes in the cake with a toothpick to help glaze penetrate the cake. Pour glaze over hot cake while still in the pan. Let stand 30 minutes. Remove from cake pan.<br />
<br />
<i>Jackie</i>Unknownnoreply@blogger.com0