Category Archives: Homemaking

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.

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.

Fancy Egg Scramble

We enjoyed this make-ahead breakfast dish years ago and I finally revived it for brunch more recently. Everyone enjoyed it.
Ingredients:
  • 1 cup diced ham
  • 1/4 cup chopped green onion (scallions)
  • 3 tablespoons butter
  • 12 eggs beaten
  • 1 6oz. can diced Green Chiles

Cheese Sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 cup grated cheddar cheese

Method:

  1. Melt butter in heavy large skillet. Saute ham and green onions in butter.
  2. Add beaten eggs and diced green chiles.
  3. Mix ingredients and cook until eggs are just set. Remove from heat and prepare cheese sauce.
  4. Melt 2 tablespoons butter in heavy bottom pan.
  5. Add flour, salt and pepper to butter and cook on medium heat for 2 minutes.
  6. Add the 2 cups of milk gradually and blend well. Cook to a gentle boil.
  7. Add the grated cheese and mix well until cheese is melted. Add the cheese sauce to the egg mixture and fold in till combined.
  8. Pour mixture into lightly greased 9×12 casserole dish.
  9. Cover and refrigerate overnight until 30-40 minutes before you want to serve the dish
  10. Cook uncovered at 350 degrees for 30-40 minutes.

Serve with fruit and muffins or toast.  Serves 6

One Skillet Steak for Two

This is a complete one-skillet meal for two that is satisfying. I found the idea in a magazine and I added my own twists to the recipe.

Ingredients:

  • 1 – (12 ounce) New York Strip steak
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 teaspoons, plus 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup dry white wine or any broth, divided
  • 1 cup sliced mushrooms
  • 1 clove garlic, minced
  • 2 tablespoons shallots, finely chopped
  • 4 cups fresh baby spinach
  • 1/4 cup cream or half and half

Method:

  1. Season both sides of patted dry steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Heat a 9 inch cast-iron or stainless steel skillet over medium high heat.
  3. Rub seasoned steak with 2 teaspoons oil and cook, turning every 2 minutes, to desired doneness, about 7-11 minutes, depending on thickness of your steak.
  4. Transfer steak to a cutting board to rest.
  5. Heat remaining tablespoon oil and 1 tablespoon butter in the same pan adding 1/4 cup wine or broth slowly scrapping pan to de-glaze over medium high heat.
  6. Add mushrooms and cook, stirring occasionally, until browned, about 3-4 minutes.
  7. Add garlic 1/8 teaspoon salt and 1/8 teaspoon pepper.
  8. Continue to cook, stirring, for one minute.
  9. Transfer the mushrooms to a plate and cover to keep warm.
  10. Reduce heat to medium-low, add the shallots to the skillet and cook, stirring, until softened, 1-2 minutes.
  11. Add the other 1/4 cup wine or broth slowly.
  12. Add half the spinach and cook, stirring, until just wilted.
  13. Add remaining spinach and cook, stirring, until wilted.
  14. Add the cream, remaining 1/8 teaspoon salt and 1/8 teaspoon pepper and cook for another 2 to 3 minutes until the cream has thickened slightly.
  15. Return the mushrooms to the skillet and stir them with the creamed spinach mixture.
  16. Remove from heat.
  17. Slice the steak and serve on top of the mushrooms and creamed spinach.
  18. Serves: 2

Tips: When I went to the grocery store boneless Rib-Eye steak was on sale at $5.00 less per pound than the New York Strip so I used it instead and it worked nicely. If you buy a small bag of baby spinach you can use the whole bag, dividing it in two. It wilts down significantly. Have all your ingredients ready and proportioned before you start to make the process work smoothly.

Ground Chicken Chili

This is an easy last minute recipe for a tasty chili if you have all the ingredients on hand.

Ingredients:

  • 1 pound ground chicken
  • 1/2 onion chopped
  • 2 tablespoons cooking oil of your choice
  • 1-28 ounce can of crushed tomatoes
  • 2 cans (15.5 ounces each) of white chili beans
  • 1 can (7 ounces) of diced green chiles
  • 2 cups frozen roasted corn kernels
  • 1 jalapeno chopped (optional)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder

Toppings:

  • Avocado
  • Cilantro
  • Fresh tomatoes
  • Sour Cream
  • Grated cheese

Method:

  1. Heat dutch oven with the 2 tablespoons oil then add the onion and cook till transparent.
  2. Add the ground chicken and cook through.
  3. Add the cans of tomatoes, beans, chiles, plus the corn, jalapeno, cumin and chili powder.
  4. Bring all ingredients to a simmer and continue simmering for 15-30 minutes.
  5. Serve with toppings of cilantro, avocado, fresh tomatoes, green onions, sour cream and grated cheese.
  6. Serves: 4-6

You can omit any toppings you don’t enjoy. If you don’t have a source for roasted corn you can use any frozen corn.

Yogurt Pancakes

These were a nice change from regular pancakes made with yogurt instead of milk. We enjoyed them with a dollop of plain yogurt and pure maple syrup. Since childhood our family has enjoyed pancakes with sour cream and syrup. If you’ve never tried it you should. With these yogurt pancakes we used yogurt instead of sour cream and we enjoyed them.

Ingredients:

  • 1 cup flour
  • 2 tablespoons sugar
  • 1-1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup plain yogurt
  • 2 eggs
  • 2 tablespoons melted butter or vegetable oil
  • 1 teaspoon vanilla

Method:

  1. Combine flour, sugar, baking powder and salt.
  2. In separate bowl whisk together the yogurt, eggs, oil or butter and vanilla.
  3. Add the wet ingredients to the dry ingredients combining well.
  4. Heat pan to medium high to cook the pancakes with a combo of vegetable oil and butter.
  5. Use 1/3 cup measure to proportion the batter and end up with 8 uniform pancakes.
  6. Cook to a golden brown on one side and flip and cook the other side.
  7. Serve with your favorite toppings.

Yield: 8 pancakes

Double the recipe to serve more people.

Lasagna Soup – Slow Cooker

This soup starts in the slow cooker. If you’d like, you can serve it up in oven proof bowls adding cheese on top and putting it under the broiler until the cheese melts. If you don’t want to do that you can add cheese on top without putting it under the broiler. I saw this idea on The Kitchen on Food Network.

Ingredients:

  • 1-1/2 pounds ground beef
  • 2 tablespoons extra virgin olive oil
  • 1/2 large onion, chopped
  • 1 can 28 ounces diced tomatoes
  • 1 can 8 ounces tomato sauce
  • 3-4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons parsley flakes (or 1/4 cup fresh chopped parsley)
  • 1 bay leaf
  • 1/2 cup chopped fresh basil
  • 4 cups chicken broth
  • 1 cup water
  • salt and pepper to taste
  • 8-12 ounces pasta of your choice
  • grated Mozzarella Cheese
  • sliced Provolone cheese

Method:

  1. Heat oil in frying pan.
  2. Add ground beef and cook thoroughly, seasoning with salt and pepper.
  3. Drain the ground beef and set aside on a plate with paper towel to soak up excess oil.
  4. Add onion to the crock pot.
  5. Add the meat on top of the onion.
  6. Add the remaining ingredients except for the pasta and cheeses and stir together.
  7. Cook on high for 6 hours.
  8. Add the pasta and cook for 30 more minutes.
  9. Remove bay leaf and serve in bowls adding grated Mozzarella cheese on top.
  10. Or, fill broiler-proof bowls with soup adding grated Mozzarella cheese on top and one or two slices of Provolone cheese on top of the Mozzarella.
  11. Place under broiler on a baking sheet watching carefully until the cheese melts and starts to brown.
  12. Serve with salad and bread, if desired.

This recipe can serve 8 people generously.