Chocolate Truffle Cake

This week, Will was off for Winter Break. Add to the week that I needed a break and had another appointment with the audiologist, and it seemed like a great time to call for help. Saturday, Allen and I took the kids and met my parents for the swap. The kiddos went to Gramma and Granddad's for a few days, while we came home for a bit of quiet. Allen and I went to the grocery store on the way home, then came home to a home {and I NEVER thought I'd say this} that was TOO quiet. We enjoyed a couple days "off" from our regular routine. I slept in each day (but only by about 15 minutes), I did my Bible study while I drank my morning coffee (instead of cramming it all into Sunday afternoon and Monday evening), and we had a few meals out.

One of the places we went had an AWESOME dessert, so I came home to search the internet for a recipe. The next  day, I picked up the ingredients to try it, and I made a few adjustments so I wouldn't get a tummy ache. I started with a recipe and tweaked it just a tad. The result was just as amazing as the one at the restaurant. It is now my favorite cake! {Note: I did make only 1/3 of the recipe and used a souffle dish instead of my springform pan -- the recipe divided quite well and gave us several days of rich chocolatey yumminess.}

Flourless Chocolate Truffle Cake

For the Cake:

• 1 cup water
• ¾ cup sugar
• 1 stick unsalted butter (I used salted since that's all I had -- still delish!)
• 18 oz bittersweet chocolate
• 6 eggs

For the Ganache:

• 1 cup heavy whipping cream (Dairy foods don't like me, so I used coconut milk instead)
• 8 oz bittersweet chocolate

Cake

1. Preheat oven to 300° convection, 350° conventional.  Place shelf in middle of oven.
   
2. Butter a 10" springform pan, then line the bottom and sides with parchment paper (it will stick on thanks to the butter).  Wrap pan in several layers of aluminum foil to keep out the water from the water bath in which the cake will be baked.
3. Fill a tea kettle and bring water to a boil.  If it boils before you're ready to stick your cake in the oven, just set the kettle aside.  The water will stay hot enough.  Locate a roasting pan that is wide and deep enough to accommodate your springform pan.
4. Combine the 1 cup water and 3/4 cup sugar in a small pan and bring to a boil over medium.  Reduce to a simmer for 10 minutes, stirring until sugar dissolves.  This is really just a simple syrup with a little less sugar than the typical 1:1 ratio of water to sugar.  Remove from heat.
5. Melt chocolate and butter in the microwave in one-minute increments, stirring well after each minute and watching to avoid the chocolate burning.  We use chocolate discs which do not require any chopping before melting.  If you are starting with a block or bar, chop up before trying to melt in the micro.
6. Add simple syrup to chocolate mixture, whisk well, then allow to cool enough to add eggs.  Whisk in eggs and combine well.  Pour batter into springform pan.
7. Place cake pan in center of roasting pan, place in oven, then add enough hot water to the roasting pan to come up to the middle of the cake  pan.
8. Bake until cake is set in the center, about 40 minutes in our oven.  Remove from water bath and cool completely on a rack.

Ganache

1. Melt chocolate and cream together in the microwave in a glass dish.  Whisk until smooth, then pour over cooled cake (still in the springform) and distribute evenly.  
2. Refrigerate immediately, or once ganache is set. Allow ganache to set completely before removing from springform pan and cutting into cake.   

(Asparagus,) Mushroom and Ham Strata

Several weeks ago, our Bible study group got together for visiting over brunch. One of our mentors made a delicious casserole and I couldn't wait to get the recipe so we could have it Christmas morning with our traditional monkey bread. Though my favorite part was the asparagus, I only put it in half the strata because Allen doesn't like asparagus (the photo isn't mine). Even with the slight recipe change (I used half what the recipe called for, and I sauteed it separate from the mushrooms and onions) it turned out delicious! One of my favorite things about this recipe is that I was able to prepare it two days before Christmas so that all that was left was to bake it Christmas morn. This savory recipe is moving to the top of my recipe file for breakfast or brunch!

 

Asparagus, Mushroom, and Ham Strata

2 TB unsalted butter
1 lb. asparagus, ends snapped off, cut into 1-1/2-inch pieces
Kosher salt and freshly ground black pepper
4 oz. fresh mushrooms (oyster, baby portabella, or white), stemmed and thinly sliced
6 scallions, trimmed and thinly sliced, white and green parts separated (1/2 cup green, 2 Tbs. white)
9 large eggs, beaten
2-3/4 cups milk
1 large loaf (about 1 lb.) rustic white bread cut into 1-inch cubes
8 oz. sliced deli ham, cut into 1-inch strips
3 cups grated extra sharp Cheddar

---

Melt the butter in a large skillet over medium-high heat. Add the asparagus, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring occasionally, until the spears start to soften, about 3 minutes.
(Here, I took the asparagus out of the pan.) Add the mushrooms and scallion whites and cook, stirring occasionally, until the mushrooms soften and cook through, about 2 minutes. Remove from the heat and let cool for a couple of minutes.

Butter a 9x13-inch baking dish. Whisk the eggs with the milk and 1/2 tsp. each salt and pepper. Spread half the bread in a single layer on the bottom of the baking dish. Top with half the egg mixture and then cover with half the ham, cheese, and asparagus mixture, and sprinkle with half the scallion greens. Repeat with the remaining bread, custard, ham, cheese, asparagus mixture, and scallions. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Put a rack in the center of the oven and heat the oven to 350°F. Let the strata sit at room temperature while the oven heats. Bake until the custard sets and the top browns, about 30 minutes. Loosely cover with foil and bake for another 20 minutes. Let cool for 10 minutes, cut into square pieces, and serve.

Christmas Eve Cocoa

Since I print my blog as a book each year, I thought it would be a perfect place to keep some of my new favorite recipes. This is a recipe I found on Pinterest, but it is definitely worth sharing and keeping. The dark chocolate creaminess.... oh my goodness, I loved it! ... but it isn't healthy at all. Maybe I'll work on that part next.

Heavenly Hot Chocolate

• 1 can of sweetened condensed milk
• 1 pint of half and half
• 2 cups of bittersweet chocolate chips
• 6 cups of milk
• 1 tsp vanilla extract

Put all ingredients in a crock pot set on high (if you want it sooner than later). Stir regularly for 30 minutes until the chocolate chips are melted, then set the crock pot on low to keep the cocoa hot. We topped our full mugs with mini marshmallows, but I may try the leftovers with a candy cane instead.

Hanukkah Cheese - 12/16

Ben was excited to help Allen cook pancakes. "Hey, Ben, smile like you're happy to be helping!"... this is when the "cheese" began.

Ben kept asking if he could do some by himself. Allen helped him for awhile, then he got to do a whole pan by himself... ALL by himself.

Pouring of the batter...

 Waiting till the perfect moment to flip them...

Flipping them...

Wow! Ben did a great job on some of my favorite pancakes of all time! This is a recipe for pancakes that are traditionally served at Hanukkah. I'm found the recipe when I was a kid and asked my parents to make them. I loved them so much I kept the recipe for when I'm in the mood for super-moist pancakes. There is something about the cottage cheese and vanilla that makes them taste different... but in an awesome way!

Hanukkah Cheese Pancakes

• 3 eggs (or whites)
• 1 cup nonfat milk
• 1 cup cottage cheese
• 1 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 TB sugar
• 2 tsp vanilla

Mix all ingredients well to make pancake batter. Cook pancakes. Top with applesauce, syrup, cinnamon, or sour cream. Traditionally, the men wait on the women for this meal.

Spaghetti Squash Casserole

Just a warning, I am finally finding time to try out many of the recipes I've found through Pinterest, an online bulletin board full of ideas. I will likely be posting our favorite recipes soon, even though its been a long time since I've put some on the blog. I often make some substitutions to others' recipes so  the food on our table is as healthy as I can make it and still keep it tasty. Here is a casserole that I assumed I'd have left overs, but the kids fought over the last bites. They loved it! I loved it! Even Allen, who usually doesn't like spaghetti squash, enjoyed it. The original recipe is here, but I changed a few things, and I'm adding it to my list of recipes because I know I'll make it again and again.

Spaghetti Squash Casserole

• 1 medium spaghetti squash
• 1 tablespoons butter
• 1 small yellow onion, cut in half and very thinly sliced
• ¼ teaspoon red pepper flakes, or more if you like it spicy
• 1 teaspoon fresh thyme
• ½ cup nonfat Greek yogurt
• ½ cup shredded cheddar cheese

 

Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste. Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese. Place into a 375º for 15 – 20 minutes until golden brown on top. My tummy is growling just typing this recipe.

Another Favorite Soup Recipe

Here in Texas the chill has set in .... at least every other day. In between, the kids are happily playing in shorts and t-shirts. This is another soup that I love, and the best part is that it is SO easy to make. Allen grilled some chicken that we diced and put in it just before serving. I think that makes it a full meal, and that is how we eat it.

Neiman-Marcus Chili Con Queso Tortilla Soup

• 1 large onion, finely chopped
• 6 TB unsalted butter
• 3 cans diced mild green chiles, drained (4oz each)
• 4 cans plum tomatoes, drained seeded and finely chopped, (14.5oz each)
• 12 oz cream cheese, cut into chunks
• 1 quart chicken broth
• 3 cups half-and-half
• 2 1/2 TB fresh lemon juice, or to taste
• Cayenne pepper, to taste
• Salt, to taste
• Tortilla strips, julienned (or tortilla chips)
• Green onions, chopped
• Monterrey jack cheese, grated

Cook onion in butter over moderately low heat in a saucepan, stirring occasionally until onion is softened. Add chiles and tomatoes. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates, stirring occasionally. Stir in cream cheese. Maintain moderate-to-low heat until cheese melts. Stir in chicken broth, half-and-half, lemon juice, cayenne, and salt. Heat soup over moderate heat until hot, but do not boil. Sprinkle tortilla strips, green onions, and Monterrey jack cheese over individual servings. Makes 8 cups.

Sweet Potato Stuffing

Last night we had company. Since they are moving to another country in November, we thought we would treat them to a Thanksgiving-inspired meal. We would have gone all out, but it was a normal week-day evening and with kids doing homework and uncleaning the house, I had to go with "easy". Instead of sweet potatoes AND stuffing, we put them together, made it the night before, and warmed it and served it. I speak from experience when I say this one freezes well. We made way too much last Thanksgiving, and we pulled from the freezer bag (all-the-way baked)  for quite awhile before we ran out.

This is one of those recipes I clipped from a magazine to try. We tried it and loved it, and now it is my Go-To recipe when I need a Thanksgiving stuffing. It is an easy way to get the stuffing done and have sweet potatoes with it.

Sweet Potato Stuffing with Bacon and Thyme

From Bon Appetit (Nov. 2009)

• 10 cups 3/4-inch cubes sourdough baguette with crust (from about 1 1/2 one-pound baguettes)
• 1 pound thick-cut bacon slices, cut into 1/2-inch pieces
• 2 tablespoons (1/4 stick) butter
• 6 1/2 cups 3/4-inch cubes peeled red-skinned sweet potatoes (yams; about 2 3/4 pounds)
• 4 cups 1/2-inch onion pieces (from about 2 large onions)
• 3 cups 1/2- to 3/4-inch celery pieces
• 1 1/2 tablespoons chopped fresh thyme
• 1 teaspoons (or more) coarse kosher salt
• 1 1/3 cups fresh orange juice
• 3 large eggs
• 1 1/3 cups low-salt chicken broth

1. Position rack in center of oven; preheat to 350°F. Spread bread cubes in single layer on large baking sheet; bake until almost firm to touch, about 10 minutes. Cool. DO AHEAD Can be made 1 day ahead. Store in airtight container at room temperature.

2. Place bread cubes in extra-large bowl. Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.

3. Pour off and discard all but 3 tablespoons bacon drippings from pot; place pot over medium-high heat. Add butter, then sweet potatoes, onions, celery, thyme, and coarse salt to pot. Sauté until onions are slightly soft but not brown, 6 to 8 minutes. Add orange juice and bring to boil; cook until sweet potatoes are almost tender and juice is almost absorbed, about 5 minutes. Add bacon and sweet potato mixture to bowl with bread cubes. Season with more salt and freshly ground black pepper. Cool slightly. DO AHEAD Can be made 1 day ahead. Cover; chill.

4. Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Whisk eggs and 1 1/3 cups chicken broth in medium bowl to blend; add to stuffing and toss to combine. Transfer to prepared baking dish.

5. Bake stuffing uncovered until top is lightly browned and crisp around edges, 50 minutes to 1 hour.

Caribbean Tea Punch recipe

This is a recipe I found in Don't Panic - Dinner's in the Freezer (Martinez, Howell, & Garcia, 2009). Because I couldn't find one of the original ingredients, I made a substitution and I loved how it tasted. The recipe below has the ingredients I used and the changes I've made because that's how I liked it. I made a few notes at the bottom about assembling it. The nice thing about this recipe is the main part is frozen -- make it up for a brunch or party for tomorrow, or make it way ahead for the one at the end of the month. I kind of like having it on-hand for whenever I'm in the mood for a vacationy flavor that I can't buy in the store.

Caribbean Tea Punch (10-12 servings)

6 cups water
1 cups sugar
4 regular-size tea bags
1 - 12oz. can frozen lemonade concentrate
1 - 6oz. can frozen limeade concentrate
1 - 10oz. can frozen fuzzy-naval cocktail mix (12 oz is fine if that is what is available)
16oz. pineapple juice
chilled ginger ale

In a  large pot, combine water and sugar. Bring to a boil. Remove from heat and add tea bags. Cover and steep for 10 minutes. Remove tea bags and cool. Add thawed lemonade, limeade, cocktail mix, and pineapple juice. Mix well, the pour mixture into a freezable bowl with lid. Freeze mixture overnight.When ready to serve punch, fill a serving glass 1/2 to 2/3 full with frozen mixture. Add ginger ale and stir (but just a little or you lose the fizzy.)

A few other notes:
If you don't have a lidded bowl large enough to hold almost a gallon, put a large ziplock bag in a bowl or pitcher (to support bag) and pour liquid into bag. Seal bag and freeze while still in bowl. After mixture is frozen, you can take the bowl out of the freezer and continue to freeze baggie. Another option is to freeze the mix in several smaller (lidded) bowls -- that works well, too.

I made a double batch for a party. Half was frozen in a large bowl, and half was in a ziplock bag. There we pros and cons to both. The bowl was easier to move around since I didn't have to worry about leaks. The bag was great because I could mash the mix with my hands. The ice turns slushy very easily in the bag, but that is what makes the punch so good. In the bowl, I found it easiest to take it out of the freezer about ten minutes before I needed it and use an icecream scoop to get the mix out.

If you don't have ginger ale on hand, club soda, Sprite, or 7Up would be tasty, too. My favorite was with plain water. Since the frozen part is so concentrated, adding water still made it a refreshing drink, just not as fancy and as a fizzy. The kids liked the punch, too; except for the little bit of caffeine in the tea and the tons of sugar throughout, it is pretty kid friendly. I know I SAID my favorite way to prepare it was with water, but really I meant that adding a little rum makes it quite tasty, too. It made me want to sing out "RRrrrrum Punch" and roll my r's just like Mary Poppins. :)

Beer Bread

3 cups self-rising flour (NOT all-purpose)
3 Tbsp. sugar
1 bottle (or can) of beer
3 Tbsp. melted butter

Preheat oven to 350. Spray a loaf pan with non-stick spray. Mix flour and sugar and beer. Pour batter into prepared pan. Cook for 20 minutes. Take pan out of oven and spread melted butter over the top. Cook for 20 more minutes. Cool for 10 minutes on a wire rack. Enjoy!

So easy! Different beers make the bread taste different.

Chicken a la Provencal

This is one of family-favorites that we picked out of the Super Suppers cookbook. The kids like the red, yellow, green, and purple veggies and we call it rainbow chicken. It is wonderful to have a recipe that is quick and easy and very healthy, too.

4 servings

4 medium boneless, skinless chicken breast halves (1 ½ pounds)
2 tsp salt
½ tsp black pepper
¼ C. olive oil
1 C. thinly sliced red bell pepper
1 C. thinly sliced yellow bell pepper
1 C. thinly sliced green bell pepper
1 C. thinly sliced red onion

1 clove garlic, minced
¾ tsp dried basil, crushed
¾ tsp dried oregano, crushed
2 TB balsamic vinegar

1. Season both sides of each chicken breast with 1 tsp salt and pepper.
2. Preheat 2 TB oil in large skillet over medium-high heat. Add chicken to skillet. Cook 5-7 minutes on each side or until no longer pink. Removed chicken from skillet and set aside.
3. Add remaining 2 TB oil to skillet along with bell peppers and onion. Sauté for 3 minutes. Add remaining 1tsp salt, garlic, basil, oregano, and sauté for 1 minute more.
4. Return cooked chicken and juices to skillet; drizzle with vinegar. Bring to boiling. Turn heat to low. Cover and simmer about 5 minutes or until heated through.

MAKE AHEAD
Season chicken, put it in a ziptop bag, and seal. In a separate bag, put all sliced peppers and onions. Put both sealed baggies into a 1-gallon ziptop bag and freeze. Thaw completely then follow instructions above to cook.

Slow Cooker French Dip

I don't know of anyone who has made this and didn't love it. I made it for my neighbor and got in a little bit of "trouble" because her son declared it was the best meal she ever cooked. When adult men, small children, and the moms love it, it is definitely a keeper. I tried it because a friend recommended it to me, and I am pretty sure it came from allrecipes.com. Look how easy this one is:

9 Servings - but this is easy to split into two bags for two meals

4 pounds rump roast
1 (10 ½ oz.) can beef broth
1 (10 ½ oz.) can condensed French onion soup
1 (12 oz) can or bottle of beer
9 French rolls
3 TB butter

Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

MAKE AHEAD
Put meat, broth, soup, and beer in a 1-gallon ziplock bag, seal, then freeze. Thaw completely then follow directions for cooking.

Asian Flank Steak

We first had this meal when we were expecting triplets and visiting Super Suppers monthly. I was thrilled that it was in the Super Suppers cookbook, too. Although the flank steak is not my favorite cut, it is an economical cut of beef that tastes great when it is marinaded for a day, grilled, then cut right. Sometimes, we use the same marinade with a different cut, too, though.

3-4 servings

1 1-1 ½ pound beef flank steak (or similar)
1/4 C. soy sauce
2 TB freshly squeezed lemon juice
2 TB finely minced onion
2 TB packed brown sugar
1 TB toasted sesame oil
2 tsp grated fresh ginger
1 1/2 tsp minced garlic
1/2 tsp dried red pepper flakes (optional)

1. Place flank steak in a resealable plastic bad; add soy sauce, lemon juice, onion, brown sugar, sesame oil, ginger, garlic, and (if desired) red pepper. Seal bag; turn to coat evenly. Refrigerate 1-24 hours, turning bag occasionally.
2. Preheat grill to medium-high heat.
3. Remove steak from bag, reserving marinade. Grill steak for 10-16 minutes for medium rare (135 F) turning once halfway through grilling. Meanwhile, simmer marinate over medium heat until reduced by half; keep warm.
4. Let steak stand 5 minutes. To serve, slice meat across grain into very thin slices. Drizzle with reduced marinade.

MAKE AHEAD
Add all ingredients to a freezer bad and freeze up to 6 weeks. Defrost completely in the refrigerator. Continue according to step 2

Sunday Pot Roast with Vegetables and Gravy

This recipe is a combination one from the Super Suppers cookbook and one from my Fix-It-and-Forget-It Light book. One was written with plans of freezing, the other was created for the crockpot. We just figured out how to use the best of both to make it tasty, freezable, and crock-pot-able (what a word!)

3-4 servings

2 TB vegetable oil
1 1-pound boneless beef tri-tip or chuck roast
1 1/2 cups prepared coffee
1 bay leaf
6-8 new potatoes
2 large carrots, sliced
1 1/2 onions, quartered
1/2 C. beef broth
1/2 C. all-purpose flour
1/2 tsp salt
1/4 tsp. black pepper

1. Preheat oil in a 4- to 6-quart Dutch oven. Add roast and brown on both sides. Add coffee, bay leaf, and enough water (or broth) to cover roast. Transfer to a crock-pot (cook on low for 7-8 hours) or, in Dutch oven, cover and simmer about 1 hours or until meat falls apart with a fork. Add potatoes, carrot, and onion. Cover and simmer about 20 minutes more or until vegetables are tender.
2. Transfer roast and vegetables to a serving platter; keep warm. Turn heat to high. Boil juices until reduced to 1 1/2 cups. Remove bay leaf.
3. To make gravy, place 1/2 cup water (or broth) and flour in a jar with a tight fitting lid. Cover and shake to make a smooth slurry, or put water and flour in a bowl and whisk until smooth. With juices boiling, slowly whisk in slurry. Turn heat to medium; whisk until thick. Stir in salt and pepper. Serve gravy with roast and vegetables.

MAKE AHEAD
Prepare through step one. Freeze cooked roast, vegetables, and juices in freezer bag up to 2 months. Defrost completely in refrigerator. Reheat over medium-low heat and continue with step two.

Italian Meat Loaf or Meat Balls

This is a recipe I always double and freeze. It started out as the recipe on the side of the Progresso Bread Crumb container, but I have adjusted it to get some more flavors from it. I love that we can decide at the last minute whether we want meatloaf or meatballs!

4 servings

1 lb lean ground beef (at least 80% lean)
1/2 C. milk
1 1/2 tsp Worcestershire sauce
1 tsp chopped fresh basil leaves or ½ tsp dried
1/4 tsp salt
1/4 tsp ground mustard
1/4 tsp pepper
1/2 clove garlic, minced, or 1/8 tsp garlic powder
1 egg
1/2 C. Italian style bread crumbs
1 small onion , chopped (1/4 C.)
1/3 cup chopped red or green bell pepper
¼ C. ketchup (for meatloaf)

FOR MEATLOAF
1. Heat oven to 350F. Mix all ingredients except ketchup.
2. Spread mixture in ungreased 8x4- or 9x5-inch loaf pan, or shape into loaf in ungreased 9x13-inch pan. Spread ketchup over top.
3. Bake uncovered about 1 hour until center is no longer pink and thermometer reads 160F. Let stand 5 minutes; remove from pan.

FOR MEATBALLS
1.Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
2.In large bowl, mix all ingredients. Shape mixture into about 35-40 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
3.Bake uncovered 18 to 22 minutes or until no longer pink in center.

MAKE AHEAD
To make ahead and freeze, put all ingredients (except ketchup) in a 1-gallon ziplock bag. Seal bag then knead to mix well. Squeeze all of mixture to the bottom of the bag, remove extra air, then seal bag. Put that baggie into another sealable bag and freeze. Thaw completely then form loaf or meatballs and bake as directed above. Since we were making many meals at once, we just put the ketchup in a small baggie and froze it along with the meatloaf, but if you have it on hand all the time, just add it before baking.

Roasted Chicken in a Bag

This is one of those easy-to-make recipes that is great for company. For my long-time blog followers, this recipe is a repeat. This is one that our MOPS table made last week and, so far, everyone who has tried it has enjoyed it. Since we were all cooking for smaller families, we just used half the amounts of veggies, stock, and spices with a four-pound chicken, and it still turned out great. See the bottom for freezing directions.

 For 6-8 servings

1 5-7 lb. roaster chicken
2 TB. Vegetable oil
2 tsp. salt
1 tsp. dried thyme
½ tsp. black pepper
1 large oven cooking bag
1 16-oz bag of peeled baby carrots
1 lb. new potatoes (small red potatoes) – use the ones in the produce section, not canned
1 12-oz package of celery sticks
1 large onion, sliced
½ C. chicken stock

Preheat oven to 350 F. Rinse cavity of chicken and pat dry with paper towels. Prepare cooking bag according to manufacturer’s directions. Place chicken in bag. Rub outside of chicken with oil, sprinkle on salt, thyme, and pepper. Surround chicken with carrots, potatoes, celery, and onions. Add stock to bag and close bag according to manufacturer’s directions. ** Place cooking bag with chicken and veggies on large baking sheet. Bake for 1 ½ hours until chicken reaches 160F, the remove from oven. Let chicken rest 10 minutes before cutting.

MAKE AHEAD
**To make ahead, follow recipe up to the point of cooking it. Tie up the cooking bag tightly, then put the entire thing into a 2-gallon ziplock bag before freezing it. Thaw completely in the refrigerator, then cook as instructed above.

A bit of Indian Flair: Chicken Tikka Masala

After a recommendation from a friend, we tried this recipe one night. It was another hit at the Kaiser household! I won't take credit for the recipe. It came from The Pioneer Woman website, and I plan to revisit that site and try some others, too. For the original recipe (almost the same as below, but mine has a bit less fat) and for step-by-step instructions and pictures, click on the link here.

Chicken Tikka Masala

• 1 1/2 to 2 pounds chicken breasts
  
• Kosher salt, to taste
  
• Ground coriander, to taste
  
• Cumin, to taste
• ½ cup plain low-fat yogurt, plus more for garnish
  
• 3 TB Butter
• 1 large onion, diced
  
• 2 cloves garlic
• 1 2-inch chunk fresh ginger, peeled and grated
• 3 TB Garam masala (an Indian spice mix, see note at bottom)
  
• 2 14-oz cans Fire-roasted diced tomatoes
• 1 TB Sugar
• 1-½ cup half-and-half
  
• 2 cups Basmati rice
• Tumeric
  
• Fresh cilantro
• Chili peppers, optional
  
• Turmeric
• Frozen mixed vegetables (peas, corn, carrots)

Seasoning both sides of the chicken breasts with kosher salt, coriander, and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

In a large skillet melt 1 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned, then add the garlic and ginger.

Next, add Garam Masala spice. And, if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. (I made the Tikka Masala in one pan up to the point of adding the Serrano peppers. At that point, I moved some of it into a smaller pan to add the spice for Allen. Those peppers made me cough like crazy when I was cutting them and I thought they'd be too hot for the kids and me.)

Now add the diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add sugar. Let mixture simmer on medium for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 2 tablespoons butter, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikka Masala sauce simmered for a little bit, add the half & half. Chop the chicken breasts into bite-sized chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen veggie mix into the cooked rice, give them a stir, and allow the heat of the rice to cook them. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top, and a dollop of yogurt on top of that.

Note: I couldn't find the Garam Masala spice mix at our grocery stores, but I made the mix as suggested. Next time I will probably reduce the cayenne to 1/2 TB since it had a bit too much of a kick for the kids' palates.

Garam Masala Mix

• 1 teaspoon ground cloves
• 1 TB ground coriander
• 1 TB ground cumin
• 1 TB ground black pepper
• 1 TB ground cayenne pepper (this was too much for the kids, I will use 1/2TB next time)
• 1 TB fennel seeds
• 1 TB ground ginger
• 1 TB ground cardamom
• 1 TB ground nutmeg

Thai Chicken with Tomato, Basil, and Coconut

It's been too long since I've posted a recipe, and I hope to get some more of our favorites posted in the near future. This is my favorite meal, and it has held that title for more than a year since I remember making it for my last two birthdays. I started with a recipe on the Betty Crocker site, then I made adjustments to fit our tastes. The recipe below has been changed enough I am calling it mine for now. :) One of my favorite aspect of this meal is that I can make it quickly -- in about 30 minutes I have a delicious meal that my whole family loves!
Thai Chicken with Tomato, Basil, and Coconut

Yield: 6-8 Servings

• 1 TB vegetable oil
• 2 pounds uncooked chicken breast, cut into bite sized pieces
• 1 large red onion, diced
• 1-2 cloves minced garlic
• 2 tsp green Thai curry paste (find it in the Asian food section, look for Thai Kitchen-brand)
• 2 cans (14 oz) fire-roasted diced tomatoes, drain one of the cans
• 2 TB lime juice
• 1 TB packed brown sugar
• 1 cup Coconut milk (in the Asian food section; do not get the "light" or cream of coconut)
• 1 TB Fish sauce (in the Asian food section, see note below recipe)
• 1/2 cup chopped fresh basil, if available (otherwise, look for the non-dried version in the refrigerated produce section)
• about 1/2 box of thin rice noodles (8.8 oz.)
• 3-4 green onions, sliced

Boil about 3 cups of water in large bowl or pan (this will be for the rice noodles.) In a separate 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 2 minutes. Add red-onion and garlic and cook another 2 minutes or until chicken is no longer pink. Stir in curry paste; cook 1 minute. Stir in tomatoes, lime juice and brown sugar. Heat to boiling then reduce heat; simmer 3 minutes. Stir in coconut milk, fish sauce, and basil. Heat over low heat until hot.

Meanwhile, add rice noodles to the hot water and let them soak for about 4 minutes until they are soft. Drain noodles and add them to the chicken sauce. Turn off heat. Stir and add green onion to the top.

Serve as is, or offer fish sauce, lime juice, coconut milk, and curry paste at the table. The adults in our family add a bit more spice, and this is a perfect way to make each individual's dish taste just right. Did I mention everyone in our family loves this meal?

Note: Most of the products above are Thai Kitchen brand at our local grocery store. As for the fish sauce, it sounds weird, but it adds the perfect flavor to many of our meals. Just a little bit adds a lot of depth to the dishes. Do NOT smell it though. (I know that means you probably will, but don't say I didn't warn you, and try it anyway.)

Christmas Chowder

Here is the official recipe that we use to make our ham and corn chowder, but we never actually make it the same way each time. Lately, I have enjoyed a chunkier chowder, and since I really like the veggies in this soup, we sometimes use more than what the recipe calls for. This is the chowder we had for dinner Christmas Day, so you know it must be something special!

3 slices bacon, slivered (or more)
1/2 cup onion, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup roasted red bell pepper, chopped
2 cups milk
1 15-ounce jar Alfredo pasta sauce
2 1/2 cups frozen corn
1 14-ounce can creamed corn
1 cup cooked ham, diced (or more)
2 4-ounce cans diced green chile peppers, undrained
1 teaspoon dried oregano, crushed
1 teaspoon Worchestershire sauce
1 teaspoon salt
1/4 teaspoon black pepper
Tony Chachere's Spice & Herb blend (optional)

In a 4- to 6-quart soup pot, cook bacon over medium-high heat until crisp. Remove bacon and set aside. Add onion, carrot, celery, and roasted red bell pepper to pot, cook and stir until vegetables are tender. Return bacon to pot and add remaining ingredients. Bring chowder to simmer. Simmer gently, uncovered for 25-30 minutes stirring often. This always is better the next day, and it freezes well, too. 8 servings

Butternut Squash Soup

Serves 8-12 people


2 Tbsp olive oil
2 medium yellow onion, peeled and chopped
2 cups leeks, chopped
3 cloves garlic, minced
2 medium to large butternut squashes, cut in half length-wise
2 red delicious apples, cored and chopped
4 cups chicken stock
4 cups turkey stock (or use chicken stock if you don't have turkey stock)
2 bay leaves
1 teaspoon thyme leaves
1 15-oz can coconut milk
curry to taste
chili powder to taste


1. Preheat oven to 425 degrees.
2. Coat cut-sides of squash lightly with olive oil and season with salt and pepper.
3. Put squash on baking sheet in oven and roast about 40 minutes or until fork easily goes through squash but the squash is not mush.
4. Heat oil in large soup pot, then add onion and leek. Stir occassionally for 5-8 minutes until onions are translucent. Add garlic and cook 1-2 minutes until garlic is softened but not brown.
5. Scoop squash from skins and add squash to soup pot. Add chopped apple. Saute for 5-10 minutes. Add stock, coconut milk, bay leaves, thyme, and curry. Cover and simmer about 30 minutes.
6. Cool soup and puree in blender until smooth. Season with salt, pepper, and a bit of chili powder for kick. Serve hot or cold.


For a well rounded meal, we enjoyed chopping grilled chicken and putting it in the soup just before serving.

Hello Dolly Cookie Bars

Servings: Makes 2 to 3 dozen bars
Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 14-ounce can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 cups semi-sweet chocolate chips
1 cup pecans, chopped
1 1/3 cups flaked coconut

Preheat oven to 350°F. In small bowl, combine graham cracker crumbs and
butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan.
Pour half of milk evenly over crumb mixture.
Sprinkle chocolate chips evenly over the crust, then the nuts, then the coconut.
Drizzle last bit of milk over the top of the coconut.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds.
Store leftovers covered at room temperature and ship them to Sarah -- hehehe, as if there
will be any leftovers.