Category Archives: Food

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.

One Pan Chicken Enchilada Meal

Good Saturday to all of you. Today in my kitchen I wanted to share one of my favorite ways to make a meal. One pot meals are quick and economical and can be real tasty. The clean-up is simple, too. This week in preparation for my post today I made two one pot meals. One was a lasagna pot meal that I saw on My Mother’s Apron Strings blog. With that idea tucked in my head I came up with this one pan chicken enchilada meal. Another great thing about this recipe using these ingredients is that it is Gluten Free!

Ellen’s Chicken Enchiladas One Pot Meal

Ingredients:

  • 1 pound ground chicken
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano leaves
  • 1 – 7 oz. can of diced green chilies drained
  • 1- 4 oz. can of diced jalapenos drained (optional)
  • 10 oz. package of Queso Fresco grated (Mexican cheese)
  • 1 – 28oz. can of green enchilada sauce (mild)
  • 1 – 15 ounce can of pinto beans drained.
  • 10 count package of white or yellow corn tortillas sliced.
  • 1 cup Mexican blend grated cheese

Method:

  1. Use a stove top 4 quart or larger dutch oven to heat the oil.
  2. Add the chicken, salt, pepper, onion powder, garlic powder, oregano, green chilies and jalapenos (if using).
  3. Cook until the chicken is no longer pink.
  4. Remove the chicken mixture to a plate.
  5. Now it’s time to layer the ingredients.
  6. Add to the same dutch oven 1/3 of the enchilada sauce.
  7. Place one third of the cut up corn tortillas evenly on top.
  8. Put 1/2 the chicken mixture on top of tortillas.
  9. Place 1/2 the queso cheese on top.
  10. Add all the beans on top of the queso.
  11. Add another layer of the tortillas.
  12. Add the second 1/2 of the queso cheese on top.
  13. Add the next 1/3 of the sauce.
  14. Add the second half of the chicken.
  15. Place the last portion of tortillas on top of the chicken.
  16. Pour the last 1/3 of the enchilada sauce on top.
  17. Sprinkle the top with the Mexican blend grated cheese.
  18. Cover and cook on medium low for up to 30 minutes. After about 15 minutes use a turner to gently slide down all around the edges to lift up the bottom portion so the bottom doesn’t burn or stick.
  19. After the 20-30 minutes of cooking take lid off and let it cook off some liquid for 5 minutes longer.

You just want the ingredients to be heated through and for the cheese to melt nicely.
Serve with a salad or veggies.
This can serve 4 to 6 people.

I didn’t get photos of all the layers but these are the first layer and the middle layer and the last topping of the Mexican blend of cheese. The last photo shows the spatula going down the edges of the pan all around to lift the bottom layer gently.

My family really enjoyed this dish with the jalapenos but it did add some good kick to it so if your family is sensitive to spicy meals just delete the jalapenos. They also enjoyed tortilla chips on the side.

One Skillet Chicken, Rice and Veggie Meal

This one skillet complete meal is a great choice for using up leftover chicken or turkey. It would also be an easy meal to prepare and deliver to a shut-in. If taking this meal to someone who needs a helping hand you might want to include some fresh fruit and cookies to enhance the meal for them.

One Skillet Chicken, Vegetables and Rice
Ingredients:

  • 1 Tablespoon oil
  • 1/2 cup chopped onion
  • 1 lb. boneless skinless chicken breasts or 2 cups of leftover cooked chicken or turkey
  • 3 cups fresh vegetables of your choice chopped or sliced, I used mushrooms, bell pepper, zucchini, and broccoli.
  • 1 can chicken broth or 1-3/4 cups home made broth
  • 2 cups instant rice (white or brown)
  • 1/4 cup zesty Italian salad dressing
  • 2 tablespoons chopped parsley for garnish
  • Salt and Pepper to taste

Method:

  1. Heat oil in large skillet.
  2. Add onion and cook till tender.
  3. If you are using raw chicken add it now seasoning it with salt and pepper, cook until lightly browned.
  4. Add 3 cups or more of chopped vegetables and cook until slightly tender, 3-5 minutes.
  5. If you are using pre-cooked chicken or turkey add it here after the vegetables are slightly tender.
  6. Stir in 1 can of chicken broth or 1-3/4 cups of homemade broth.
  7. Bring to a boil.
  8. Add 2 cups instant rice and 1/4 cup of Italian salad dressing and incorporate well.
  9. Bring to a boil.
  10. Reduce heat, cover and cook for 5 minutes or until rice is tender, liquid is absorbed and chicken is cooked thoroughly (if using raw chicken to begin with). Brown rice will take longer than white.

Serves 6 or more.

My tip for you on the subject of taking meals to shut ins or a family who needs a helping hand due to surgery or the birth of a baby is to take the meal in disposable containers that do not have to be returned. Make it as easy as you can on the people you are serving.

Skillet Pierogi Reuben

We enjoy watching a Saturday morning show on the Food Network called The Kitchen and this idea was shared on the show by Jeff Mauro. We tried it on a Sunday afternoon and enjoyed it. It’s easy to make with a frozen version of Polish Pierogies or you could make it with your own homemade Savory Wareneki/Vareniki. You can use corned beef or pastrami for this recipe. We used pastrami.
Ingredients:
  • 12 frozen Polish cheese or potato Pierogies or homemade savory Wareniki/Vareniki
  • 2 tablespoons butter
  • 1 cup thinly sliced onions
  • 2 cups sauerkraut, drained
  • 2 or more cups grated Swiss cheese
  • 1/2 pound pastrami or corned beef cut in a 1/4 inch slice and then cut in bitesize cubes
  • Thousand Island Dressing to drizzle
  • 1/4 cup minced chives
Method:
  1. Par boil and simmer pierogi in a cast iron pan or oven safe pan until they are al dente in salted water, drain and shake off all excess water, wipe off pan and return to stove top.
  2. Turn on the oven broiler with the the rack set on the lowest level.
  3. In same pan melt butter and add the drained pierogi back to the pan.
  4. Brown on both sides, turn off heat.
  5. Add the onion evenly over the pierogi.
  6. Add the sauerkraut evenly over the onion and pierogi.
  7. Add the grated cheese evenly over the sauerkraut, onion and pierogi.
  8. Add the cubed pastrami or corned beef on top.
  9. Place the pan under the broiler on the lowest rack and watch carefully until the cheese melts and bubbles.
  10. Remove the pan and sprinkle the chives evenly on top.
  11. Serve with Thousand Island Dressing drizzled on top.
  12. Serves 4.
You can serve this with a salad or fresh veggies to round off your meal.