Category Archives: Homemaking

Roasted Cranberry and Goat Cheese Flatbread

This easy to make flatbread appetizer would be a nice addition to your Christmas or New Year’s Eve festivities. I found this recipe in a grocery store flyer.

Ingredients:

  • 1-1/2 cups fresh cranberries
  • 3 tablespoons pure maple syrup
  • 1 tablespoon chopped leeks
  • 1/2 teaspoon dry thyme
  • salt to taste
  • 2 flatbreads (14.1 ounces)
  • 4 ounces fresh goat cheese, crumbled
  • 1/2 cup chopped pecans, divided
  • For topping: freshly chopped arugula, pomegranate arils, and honey

Method:

  1. Preheat oven to 375 degrees F.
  2. Mix cranberries, maple syrup, leeks, thyme and salt in an 8 inch square baking dish.
  3. Roast, stirring every so often, until the mixture begins to caramelize, about 15 minutes.
  4. Remove from oven and stir until cranberries are broken down and the mixture is thick.
  5. Cool for 5 minutes.
  6. Divide the cranberry mixture and spread evenly over the flatbreads.
  7. Top each with goat cheese and pecans.
  8. Bake directly on oven rack for 5-10 minutes until the cheese is warmed and the flatbread is crispy.
  9. Remove from oven.
  10. Garnish each with freshly chopped arugula, pomegranate arils and a drizzle of honey.
  11. Cut into small wedges or strips and serve.
  12. Refrigerate any leftovers.

Serves: 8 generously as an appetizer

I used the Stonefire Authentic Flatbreads for this recipe. They come 2 in a package.

Pumpkin Praline Trifle

I found this recipe in a magazine and have made it for two very special gatherings. It’s a great trifle for our fall and winter celebrations.

The most time consuming part of the recipe is making the praline. The praline recipe yields enough to make 2 trifles. The creamy layers and pumpkin layers are very simple to make and assemble. If you have a large gathering with lots of preparations I would suggest making the praline up to a week ahead and then preparing the trifle a day or two ahead of your gathering.

Praline:

  • Nonstick vegetable oil spray
  • 1 cup packed golden brown sugar
  • 1/2 cup sugar
  • 1/3 cup half and half
  • 1-1/2 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-2/3 cups pecan halves or pieces (about 6 oz.)

Mascarpone Cream:

  • 2 cups chilled heavy whipping cream
  • 1- 8 oz. container chilled mascarpone cheese
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract

Filling

  • 1 – 15 oz. can pure pumpkin
  • 1/2 cup packed golden brown sugar
  • 1/4 cup heavy whipping cream
  • 1 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg (I used already ground)
  • 1/4 tsp. ground allspice
  • 1/4 tsp. salt
  • 1-1/2 – 3 oz. packages of soft ladyfingers. (I bought a 4.75 oz. box of soft lady fingers at Trader Joe’s and it was enough for 1 trifle)
  • 4-1/2 tablespoons of dark rum, divided (optional)

Praline:

  1. Spray baking sheet with nonstick spray.
  2. Bring both sugars and half and half to boil in heavy medium saucepan over medium high heat, whisking to dissolve sugar. Reduce heat to medium-low and simmer 5 minutes, whisking constantly.
  3. Add butter, vanilla, and salt.
  4. Attach candy thermometer to pan. Simmer without stirring until temperature registers 260 degrees F, about 8 minutes.
  5. Remove from heat; immediately mix in pecans.
  6. Transfer to prepared sheet, spreading in a single layer.
  7. Cool completely. Chop into 1/4 inch pieces.

Mascarpone Cream:

  1. Using electric mixer, beat all ingredients in large bowl until firm peaks form.
  2. Set aside 1/2 cup mascarpone cream for pumpkin filling.

Filling:

  1. Whisk pumpkin, brown sugar, whipping cream, cinnamon, nutmeg, allspice, and salt to blend.
  2. Whisk in reserved 1/2 cup mascarpone cream.

Assembling the Trifle:

  1. Spread 1/3 cup mascarpone cream over bottom of 8×5 inch trifle dish (12-14 cup capacity).
  2. Place layer of lady fingers over cream. Sprinkle 1-1/2 Tablespoons of rum over.
  3. Spread 1/2 cup pumpkin filling over ladyfingers, spreading to edges.
  4. Sprinkle 1/3 cup praline over.
  5. Spread 1 cup mascarpone cream over.
  6. Cover with another layer of lady fingers.
  7. Sprinkle with 1-1/2 tablespoons rum, then spread 1 cup pumpkin filling over.
  8. Sprinkle 1/2 cup praline over.
  9. Repeat 1 more time with 1 cup mascarpone cream, lady fingers, rum, 1 cup pumpkin filling and 1/2 cup praline.
  10. Spread remaining mascarpone cream on top.
  11. Cover and chill overnight.
  12. DO AHEAD. Can be made 2 days ahead.

Uncover trifle. Sprinkle 1 cup praline decoratively over top (reserving any remaining praline for another use)

Turkey Pepper Chili

This chili is a great alternative to beef chili and one with some added ingredients that are considered to be a healthy alternative.

2 tbsp. olive oil
1 pound white meat ground turkey
1/2 onion chopped
2 stalks of celery chopped
1 red bell pepper seeded and chopped
1 jalapeno pepper seeded and chopped
1 Anaheim chile seeded and chopped
2 cups chicken stock (or more if needed)
1 can 14.5 oz. diced tomatoes
1 can 15 oz. white beans or black beans (drained)
1 tbsp. chili powder
1 tsp. each of salt, cumin, and dried oregano leaves
1/2 tsp. garlic powder
4 cups of chopped Kale
salt and pepper to taste

Heat olive oil in large pot, add onion, celery and all peppers and saute till onion is translucent. Add turkey and season with salt and pepper and cook through. If needed add a little of the chicken stock during this process if the turkey starts sticking to the pan. Add remaining ingredients, including Kale. Bring to a boil and then lower the temperature to a simmer. Simmer till the vegetables are cooked through. Taste and add salt and pepper if needed.
Serve with corn bread.

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.

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…

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.

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.