Category Archives: Food

Herb and Garlic Paste

We roast a lot of different large cuts of beef at our house and this preparation method with paste is tried and true.This recipe will be good for a six to ten pound beef roast like a Rib Roast or New York Strip.

What you’ll need:
Balsamic Vinegar to lightly coat the beef.
3 cloves of garlic minced or pressed
2 Tablespoons chopped fresh thyme or 2 teaspoons dried.
1 Tablespoon chopped fresh Rosemary or 1 teaspoon dried.
3 Tablespoons salt
1-2 teaspoons freshly ground pepper.
2 tablespoons Olive Oil

Method:
Remove meat from refrigerator 1-2 hours before roasting.
Preheat oven to 400 degrees.
Rub the whole portion of beef with the Balsamic vinegar.
Place the meat on rack in shallow roasting pan fatty side up.
Make a paste from the next six ingredients.
Coat the top, sides and ends of the roast with the paste.
Roast at 400 degrees for 15 minutes and then turn the heat down to 350 degrees and roast until internal temperature reaches 125-130 degrees for medium rare.

Spicy Chicken Roll-ups

These roll-ups would be a good dish for game day or an appetizer for any party. Choose the level of spice in your wing sauce to adjust the heat. I saw this recipe in my grocery store flyer.

Ingredients:

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 packet (1 ounce) ranch dressing seasoning mix
  • 1/2 cup wing sauce like Frank’s Wing Sauce
  • 1-1/2 cups shredded roasted chicken
  • 1 cup shredded cheddar or Mexican mix cheese
  • 1 cup chopped green onions
  • 6 – 10 inch flour tortillas
  • Ranch dressing for dipping

Method:

  1. In large bowl mix together the cream cheese and ranch dressing until well-combined.
  2. Mix in the wing sauce.
  3. Use a rubber spatula to stir in the chicken, cheese and green onions.
  4. Spread mixture evenly across each tortilla.
  5. Roll and refrigerate for 3 hours.
  6. Slice and serve with a bowl of ranch dressing for dipping.
  7. Refrigerate any leftovers.

Yield: Up to 60 roll-ups

Divide recipe in half for a smaller group.
Confession: When I made this recipe I forgot to add the cheese. Oops! We had very hot wing sauce on hand and the roll-ups were very spicy. I’d recommend medium or mild to please a larger crowd.

 

White Chili

 

This is a tasty chili that will feed a crowd. Plan ahead because you need to soak the beans overnight. I first posted this recipe in early 2012 and you can find the original post here. This recipe originates from the Junior League of Seattle.

Ingredients:

1 pound Great Northern white beans, rinsed and picked over
2 pounds chicken breasts (2 large half breasts are about 2 pounds)
1 Tablespoon Vegetable Oil
2 cups onions, chopped
4 medium garlic cloves, minced
2 – 4oz. cans chopped mild green chiles
2 tbsp. chili powder
1-1/2 tsp. each of  cumin, and dried oregano leaves
1/2 tsp. garlic powder
1/4 tsp. cayenne
salt and pepper to taste
8 cups chicken stock
3 cups Monterey Jack cheese shredded and divided
sour cream
salsa
fresh cilantro leaves, chopped

* Place beans in a large, heavy pot. Add enough cold water to cover by at least 3 inches. Cover and soak overnight.

*Spread a little butter on the skin of each half breast of chicken and season it. Place on shallow pan and roast in 375 degree oven till cooked through. Let cool. Remove skin and bones and cut chicken into cubes.

* Drain beans into large colander. Heat oil in same pot. Add onions and saute over medium-low heat until translucent, about 10 minutes. Stir in garlic, green chiles, cumin, oregano and cayenne. Saute 2 minutes. Add beans and stock. Bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours. Add additional water if necessary. (Can be prepared 1 day ahead. When you are ready to finish the chili cover and bring to a simmer before continuing.) Add chicken and 1 cup of cheese. Stir until cheese melts. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top. Of course it’s up to you which of these additional ingredients you add to your chili.

We also like to serve this with some warm cornbread.

Serves twelve to fourteen…

We’re Still Lagging Hodgepodge

Jet Lag ~ Jet lag is caused by a mismatch between a person’s normal daily rhythms and a new time zone. It is a temporary sleep problem that usually occurs when you travel across more than three time zones but can affect anyone who travels across multiple time zones. Jet lag can affect your mood, your ability to concentrate, and your physical and mental performance.

It’s time again for Wednesday Hodgepodge. Thank you, Joyce From This Side of the Pond for the questions!

1. What’s something that scares you? 

Snakes, wild animals and stupid drivers.

2. Do you care where the food you eat comes from? To what degree? 

I prefer local food especially when it comes to produce and fresh fruit. I want meat from U.S. ranchers. I prefer food canned and bottled and packaged that comes from the USA or Canada. Mexico is fine for certain products that we enjoy, too. I am not obsessive about it. I pray over the food I eat and ask God to protect me from evil. 🙂

3. What’s something you wish you’d spent more time doing when you were younger? 

Memorizing more Bible Verses while my brain was sharp!

4. Let’s play autumn this or that….

Pumpkin spice or apple cider? Fresh pressed Apple Cider, please.

Corn maze or haunted house? Hands down…Corn Maze. We have an amazing Corn Maze in our town that we try to conquer every year.

Horror film or Hallmark movie? Hallmark Movie that is part of the Murder Mystery side of things.

Blanket or sweatshirt? Out and about, a sweatshirt. Inside on the couch, a blanket.

Watch football or watch the World Series? College Football but really and truly Futbol (Soccer) and especially English Premier League games and the Seattle Sounders MLS are my favorite games to watch.

Foliage-red, yellow or orange? This is hard but since I have to pick I’ll go with orange.

5. This time last year where were you and what were you doing? 

We were at the Marcus Cider Fest last year at this time and this Saturday we will be at the Marcus Cider Fest again. Our kids entered their  vintage Ford Thunderbird in the car show part of the Fest. There is a parade and booths and fresh apple goodies galore including fresh pressed apple cider.

6. Insert your own random thought here. 

We are still recovering from Jet Lag from our trip to Dublin and England. We arrived home on September 27th. Jet Lag is real and especially for us older folk. We will live with the lag since we love traveling to that part of the world. We finally were able to hug our grands after three whole weeks apart. Our Colville kids came for lunch on Tuesday (yesterday). It was so good to have a meal with them and spend a couple hours with them. The Grands are growing so fast!

It will be nice to come around and see what all ye Hodgepodgers have been up to.

Tomato Rice Soup

My husband has been making this soup longer than I’ve known him. That’s a lot of years! It’s our go to soup for a comforting meal for travelers.

Tomato Rice Soup

1 medium onion chopped
5 cloves garlic minced
olive oil
1- 28 oz. can of petite diced tomatoes
6 cups chicken broth
1- 6 oz. can of tomato paste
4-5 small bay leaves
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
small pinch of saffron
1 teaspoon dried parsley
1/4 teaspoon fennel seeds crushed in mortar with pestle
1/2 cup uncooked rice
salt and pepper to taste

Heat olive oil in heavy bottomed pot or cast iron Dutch oven and add chopped onion. Cook until almost translucent and add garlic. Cook the onion and garlic for a minute or two longer and then add the diced tomatoes. Cook till bubbly. Add broth and tomato paste. Add all the bay leaves and spices. When the soup comes to a boil add the rice and return to boil. Lower heat and allow to simmer partially covered until rice is cooked. Remove bay leaves before serving.

Serve with a good loaf of bread.

Brie Avocado Sandwich

This is a different way to enjoy Brie and a fresh sandwich idea. The combination of flavors was very nice.

Ingredients:
Good fresh multi grain bread, sliced.
1 avocado, peeled and sliced.
1 small round of Brie sliced
Cranberry sauce
Lettuce greens
Thinly sliced red onion (optional)
Aioli or Mayonnaise (optional)

Spread the bread with about a tablespoon of Aioli or Mayonnaise (if desired), add lettuce greens, top with avocado, then add the slices of brie, spread cranberry sauce on the brie to your taste, add onion slices if desired, top with second slice of bread and enjoy. One avocado and a small round of brie makes up to 3 sandwiches.

Spicy Dark Chocolate Cookies

These cookies with surprising ingredients are very tasty and have a nice after kick of spice to them. Enjoy them with a cold glass of milk or a cup of coffee. My sister Lana made them in the past and shared them and the recipe with me.

Ingredients:
1/2 cup unsalted butter
6 oz. of semi sweet chocolate chips
1/2 cup light brown sugar
1/4 cup white sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon cinnamon
1 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8-1/4 teaspoon cayenne
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees.
Prepare 2 cookie sheets with parchment paper.

Melt the butter and chocolate together either on the stove top in a heatproof bowl over simmering water (whisking until glossy and smooth) or in the microwave in 25-second increments (whisking after each 25 seconds). Cool the chocolate mixture to room temperature.

In a stand mixer with the paddle attachment beat together the brown and white sugar, eggs and vanilla extract on low speed until mixed well. Pour in the cooled chocolate mixture and mix until combined.

In a separate bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne.

Add the dry ingredients to the chocolate mixture and mix on low speed until the flour is incorporated well.
Fold in the chopped walnuts.

Scoop 12 equal rounds of the cookie dough for each cookie sheet making 24 cookies in total (approx.1-1/2 tablespoons each)
Bake at 350 degrees for approximately 12 minutes.
Cookies should still be a little puffy and soft.
Immediately slide the full sheet of parchment paper with the cookies onto a cooling rack.
Cool and enjoy with a cold glass of milk.
Note: If you enjoy sweeter cookies you can increase the brown sugar to a cup.

 

Applesauce Spice Muffins

These muffins are not overly sweet. I sprinkled some sugar crystals on the top of these for the photograph but left the rest plain.

Ingredients:

  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups applesauce (I used unsweetened)
  • 4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 cup chopped walnuts

Method:

  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar.
  3. Add eggs one at a time incorporating well and mix in vanilla.
  4. Stir in the applesauce.
  5. Combine flour, baking soda, salt and spices.
  6. Stir into creamed mixture.
  7. Fold walnuts in.
  8. Fill greased or paper lined muffin cups 3/4 full.
  9. Bake at 350 degrees for 20-25 minutes.

Yield: About 30 small muffins.

Bruschetta Skillet Chicken

This is a simple stove top meal with good flavor. It would be good served with pasta on the side.

Ingredients:

  • 1-1/2 cups of grape tomatoes halved. (You can substitute a 15oz. can of chopped tomatoes, drained)
  • 3/4 cup shredded Italian blend cheese
  • 1/4 cup chopped fresh basil
  • 1 pound of Chicken Tenders
  • 1 8 oz. can of tomato sauce
  • 1 teaspoon finely chopped garlic
  • 1 cup small garlic or Italian flavored croutons, crushed slightly

Method:

  1. Stir together tomatoes, cheese and basil in medium bowl and set aside.
  2. Combine tomato sauce and garlic in large skillet: add chicken.
  3. Bring sauce to a boil over medium-high heat.
  4. Reduce heat to medium-low.
  5. Add the mixed tomatoes, cheese and basil evenly on top of the chicken.
  6. Cook for 15 minutes or until chicken is cooked through.
  7. Top with croutons and more cheese if  desired.
  8. Serve hot with pasta or another side dish.

Serves 4

You can use boneless skinless chicken breasts instead of the tenders but you will need to pound them to a 1/2 inch thickness.

Start the Day Just Right Hodgepodge

Swim lessons this week. Mom said, “JJ, look at me.” and JJ said, “I am”.

If it’s Wednesday it must be Hodgepodge. Thank you Joyce!

1. August 8th is National Cat Day. Do you own a cat? Are you a ‘cat person’? Your favorite ‘famous’ cat?

Never owned a cat and although I’m intrigued with cats and their antics I’m not a ‘cat person’. Our daughter and her hubby just got their second cat. The photo is of Willow and Ash. Willow is taking her time in accepting the ‘new cat’ into her territory. She does not look pleased that Ash is up on her perch!

I really don’t have a favorite famous cat. Garfield and the Cheshire Cat come to mind but they aren’t favorites. Katie reminded me of Crookshanks, Hermione’s cat in the Harry Potter series. I was just reminded of Felix the Cat, too.

2. Cat nap-copycat-scaredy cat-curiosity killed the cat-cat got your tongue-like herding cats…which cat phrase applies to your life in some way currently? Explain.

Herding Cats! I’m herding myself these days with a different schedule this week because of Vacation Bible School at our church. Our VBS is in the evenings. This throws my usual schedule out the window. The older I get the harder it is to change courses. 🙂

3. What’s your favorite or most- often-made one pot meal?

Chili of any kind using ground beef, turkey or chicken. So easy peasy.

 

Ground Chicken Chili

4. What do you wish you’d placed in a time capsule fifteen years ago?

My first little flip-phone.

5. Your favorite hour of the day? Tell us why.

Early morning with my Bible and a little Spurgeon or Alistair Begg, or John MacArthur, or John Piper or Martin Lloyd-Jones. God wrote the Bible and these men who followed (in Heaven now) and are following Him closely (on earth) have great insight to the world we are living in. God’s Word and my coffee early in the morning…divine. I’m amazed that Spurgeon writing over a hundred years ago is so relevant for today. His Biblical perspective is truth for today.  It’s because God’s Word stands forever as truth and is relevant.

6. Insert your own random thought here.

Speaking of Vacation Bible School. Our theme this year is Keepers of the Kingdom. Our church is all decked out like a medieval castle and The Armor of God is the theme, standing strong in today’s battle for truth.