Sunday, December 10, 2017

Gluten-Free Cranberry Cookies

1 1/2 C. GF flour blend
1 tsp. baking soda
1 tsp. salt

1 C. butter, softened
1 C. sugar (I use less)
1 C. brown sugar (I use less)
1 egg
3 Tbsp. hot water
1 tsp. vanilla

3 C. GF rolled oats

2 C. chopped walnuts
2 C. dried sweetened cranberries (Craisins)
1 C. coconut (I use more)

1) Sift together first three ingredients and set aside.

2) Blend next six ingredients together in stand mixer.

3) Add blended dry ingredients and oats alternately to the blended wet ingredients in the stand mixer, incorporating well after each addition.

4) Blend in nuts, cranberries, and coocnut, in that order, incorporating well after each addition.

5) Drop by rounded teaspoonfuls onto a metal cookie sheet lined with parchment paper.

6) Bake at 375 degrees for 10-11 minutes.

7) Let rest 2-3 minutes before carefully transfering to wire racks for cooling. (Otherwise they will fall apart! If you're in a hurry, just tranfer the whole parchment paper to the racks. And yes, you can re-use the parchment paper for baking all the batches.)

This makes 4 dozen small cookies. (I haven't tried making larger cookies. I'm not sure they'd stay together well without crumbling.)

Saturday, December 9, 2017

Jeanne's London Broil Marinade

This recipe is from my old friend Jeannie and is so delicious!

Marinate London broil in mixture of:

white wine
sesame oil
salt pepper

Grill 3-5 minutes each side for medium-rare.

Wednesday, October 25, 2017

Mexican Cabbage Chicken Skillet

This recipe is a favorite of our Olivia, first made for her by our friend, Laurie. It is fresh, easy, and delicious.

2 lb. ground chicken
1 onion, chopped
4 C. salsa (I use Kirkland's organic, 1 whole jar)
1 large head cabbage, shredded (or two bags shredded cabbage or coleslaw blend)
6 Tbsp. olive oil
1 pkg. taco seasoning (I like Trader Joe's)
Mexican cheese blend

1) Brown chicken and onion.
2) Stir in taco seasoning and salsa.
3) Saute cabbage in olive oil over medium heat for 3 minutes in large skillet or wok.
4) Combine with meat mixture. Place in two 9x13 pans or one large lasagna pan.
5) Sprinkle cheese over top and bake about 10 mins.

Thursday, July 20, 2017

Caribbean Black Beans

Super easy and tasty recipe from our friend, Marissa K., which she served with chicken, rice, and mango salsa, along with cornbread and salad on the side. Yum!

1 onion, chopped
allspice, to taste
thyme, to taste
1 C. orange juice
3 cans black beans
mango salsa, opt. garnish

Saute finely chopped onion in oil with spices. Add beans and orange juice and simmer until warmed through and flavors are blended. The mango salsa is just chopped mango and veggies with zest and juice of one lime.

Thursday, June 8, 2017

Spicy Sesame Chicken

This recipe was originally served to Olivia by Cindy B. at her house. She came home insisting we get the recipe and learn to make it. Olivia originally just called it "Chinese Food."

1/2 C.+ sesame seeds

1 1/2 C. chicken broth
1/4 C. cornstarch
1/4 C. sugar
1/4 C.  soy sauce
2 Tbsp. rice vinegar
1 tsp. ground ginger

2 Tbsp. sesame oil
4 green onions, chopped
4 garlic cloves, minced
1 tsp. red pepper flakes
2 pounds boneless, skinless breasts, cut into 1-inch squares

1) Toast and set aside sesame seeds.

2) Combine (whisk together) next 6 ingredients and set aside.

3) In a wok, heat sesame oil over medium heat. Add green onions, garlic, pepper flakes and cook for 2 minutes.

4) Add chicken and cook till it's done.

5) Add whisked together sauce and simmer until sauce is thick.

6) Sprinkle with sesame seeds before serving.

Serve over cooked white rice and with sauteed vegetables (in oil and SPG) on the side or mixed in.

Thursday, February 23, 2017

Aunt Kim's Tuna Salad

This recipe was given to my sister by her personal trainer as a good lunch choice. In her words, "I'm addicted." Sorry for the lack of quantities. She just adds the ingredients according to her preferences.

canned tuna
Clausen dill pickles, chopped
walnuts, chopped
black pepper, to taste

Combine all ingredients. She says it gets better the next day—a rarity for tuna!

Wednesday, February 8, 2017

Mexican Chicken Chili

2-3 frozen chicken breasts
1 package dry ranch dressing mix
2 cans black beans
1 can corn, drained
1 can diced tomatoes
1 block cream cheese
1 C. salsa
Additional seasonings to personal taste
Dump all in a crock pot and cook on high 3-4 hours or on low 6-8 hours.
Use forks to shred the chicken before serving.
Serve with rice, cheese, sour cream, and tortilla strips.

NOTE: This was the prizewinning entry in the USAA's MARA chili contest this year.

Monday, February 6, 2017

Cheri's Cheesy Broccoli Soup

1 tablespoon melted butter
1⁄2 medium chopped onion
1⁄4 cup melted butter
1⁄4 cup flour
2 cups half-and-half cream or partial milk
2 cups chicken stock (I used veg base for the stock)
1⁄2 lb fresh broccoli (I left some broccoli huge to puree and some bite size)
1 cup carrot, julienned
2 stalks celery optional (chopped or left big for the blender)
1⁄4 teaspoon nutmeg
½ ts dry mustard optional
8 ounces grated cheese (I use half sharp cheddar and half a milder cheese)
salt and pepper


Sauté onion in butter. Set aside.
Add the stock. 
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
Purée about 1/2 in a blender. Return to heat. 
Cook melted butter and flour in a separate pan using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.  Add cheese and salt and pepper to taste.

Stir in nutmeg.
Serve with crusty bread and Enjoy :).

Saturday, December 24, 2016

Pat's Coconut Bars

I asked my sister for her favorite Christmas treat recipes, and she told me, "I don't make any because Pat makes so much!" (Pat is her wonderful mother-in-law, a great cook and wonderful guest who brings treats along when she comes visiting! Dreamy!) This is my sister's favorite one, so I'm going to give it a whirl for Christmas Eve festivities tonight.

Combine in large stand mixer and beat until well blended (about 2 minutes):
1/2 C. soft butter
1/2 C. brown sugar, firmly packed
1 C. flour

Press above into a greased 8x12 pan. Bake at 325 for 20 minutes. (Do not brown!)

In a small mixing bowl, combine:
2 eggs, unbeaten
1/8 tsp. salt
1 C. brown sugar, firmly packed
1 tsp. vanilla
2 Tbsp. flour
1/2 tsp. baking powder
1 C. chopped nuts
1 C. shredded coconut

Pour this mixture onto pre-baked crust. Bake at 325 degrees for about 24 minutes or until brown.

Cool and cut into squares.

Saturday, November 26, 2016

Aunt Kim's Turkey and Sausage Gumbo

This is apparently my sister's family's favorite thing to do with leftover turkey at Thanksgiving. The recipe is originally from a cookbook called New Orleans by the Bowl.

1 turkey carcass
4-5 quarts water
3/4 C. oil
1/2 C. flour
1 pound andouille sausage, cut into 1/4-inch slices
2-3 C. chunked turkey meat
1 large onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
5 cloves garlic, minced
2 C. sliced fresh okra
1 large tomato, chopped
1 6-oz. can tomato paste
2 Tbsp. Worcestershire sauce
2 tsp. creole seasoning (Tony Chachere's)
2 tsp. Louisiana hot sauce
5 C. cooked white rice
2 green onions, chopped for garnish

Make turkey stock as directed here, or simmer in a stock pot for at least 2 hours in a pinch. Strain and reserve the stock, skimming off fat or impurities. Make a roux in a skillet by stirring 1/2 C. oil with flour over medium-high heat until dark brown. Remove from heat and reserve.

In a separate skillet over medium-high heat, brown the sausage and turkey meat in the remaining 1/4 C. oil. Add the onion, peppers, celery, garlic, okra, and tomato, stirring until a savory paste is formed (about 15 minutes). Add the reserved stock along with the tomato paste, Worcestershire sauce, creole seasoning, and hot sauce. Thicken with the roux.

Serve over white rice garnished with green onion.