Spinach Rice Bake

I first found this recipe years ago in San Francisco A La Carte, a cookbook produced by the Junior League of San Francisco, only the dish was called Herbed Spinach Bake. The recipe I use now is an adjusted version that was submitted to Taste of Home by a reader. This cook changed some of the herbs and added nutmeg, which is a wonderful addition with the spinach. We love this dish alongside meat, poultry and fish in place of potatoes. I've served it here with Chicken Parmesan posted on 10/23/2013. Blessings...

Recipe:

1 pkg. (10 oz.) frozen chopped spinach
1 cup cooked long grain rice
1 cup (4 oz.) shredded medium cheddar cheese
2 eggs, lightly beaten
1/3 cup milk
3 tbsps. finely minced onion
2 tbsps. minced fresh parsley
2 tbsps. butter, softened
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. dried thyme, crushed
1/4 tsp. ground nutmeg

1. Cook spinach according to pkg. directions; drain well by pressing the spinach with the back of a large spoon in a fine mesh strainer.
2. Place all ingredients in a large bowl and stir to combine.
3. Transfer mixture to a greased 8 x 8-inch baking dish.
4. Cover with foil and bake in a 350 degree oven for 20 minutes. Uncover; bake 20 - 25 minutes more or until a knife inserted near the center comes out clean.

Yield: 4 - 6 servings
Note: The casserole can be prepared in advance, covered and stored in the refrigerator until time to bake and serve.

Fruited Cabbage Salad

This recipe is one of those creations that comes from necessity, you know, one of those times when there is stuff in the refrigerator and you need to get dinner on the table, but don't have a clue as to what you are going to do. I didn't have whipping cream and oranges to make the Fruit and Cabbage Salad posted on 3/29/2010, but I did have some summer fruit and some Cool Whip. So, I added some nutmeg to the Cool Whip, because it is my husband's absolute favorite spice, and dressed the shredded cabbage and chopped fruits with the mixture. He liked it, and that's good enough for me. Maybe your family will, as well. The Chicken Parmesan recipe was posted on 10/23/2013 and the Spinach Rice Bake is to come soon. Blessings...

Recipe:

1 cup shredded cabbage
1/3 cup fruit such as halved grapes, sliced strawberries, chopped fresh pineapple or pineapple tidbits, or mandarin orange slices. I used a variety.
1/3 cup Cool Whip
1/8 tsp. ground nutmeg
1/3 cup miniature marshmallows, if desired

1. Combine shredded cabbage and fruit in a salad bowl.
2. In a small bowl, whisk together the Cool Whip and nutmeg; stir into salad. Stir in marshmallows.

Yield: 2 servings
Note: This would be very easy to increase for a larger family; just go by your families needs.

Taco Soup

Years ago when we lived in California, my husband tasted this soup at a potluck at work. He liked the soup so much that he brought the recipe home for me to make. Like so many recipes I have, it was put in a drawer and forgotten. I came across it awhile ago and decided to give it a try. I didn't have all the ingredients on the pantry shelf so I had to make a few substitutions, but they worked. The recipe is basically a "dump" recipe. You know, the kind of recipe in which you open a can and dump it in the pot? We ate the soup without the taco chips and cheese, and because it has such good flavor it is still a delicious soup. Saves calories, as well. So easy to throw together at the end of a busy day when everyone is hungry. Blessings...

Recipe: 

1 lb. lean ground beef
1/2 cup chopped onion
1 16 oz. can kidney beans, rinsed and drained
1 16 oz. can whole kernel corn, undrained
1 16 oz. can Mexican style tomatoes, undrained
1 16 oz. can tomato sauce
1 pkg. taco seasoning mix
1 4 oz. can chopped green chilies, undrained
1 small can sliced olives, drained
1 cup beef broth
Tortilla chips, Mexican 4 cheese blend, if desired

1. In a large soup kettle, brown ground beef and onion. Sprinkle with salt and pepper.
2. Add all remaining ingredients except tortilla chips and cheese. Cook over medium heat until heated through. (I covered the pot and simmered the soup for about 20 minutes to blend the flavors).
3. Put broken tortilla chips in each soup bowl and ladle soup over. Top with cheese.

Yield: 9 1/3 cups
Note: I didn't have Mexican tomatoes, so I used plain diced canned tomatoes. I also didn't have a pkg. of taco seasoning, so I used 2 tsps. Southwest Seasoning and 1 tsp. ground cumin. I had leftover olives in the refrigerator so I sliced about 1/4 cup. All worked very well.

Easy Chicken Parmesan

This easy chicken recipe is one I made a few times, as written, and I was not happy with the end results. The crust became a soggy mess in the baking process and was all but flavorless, as a result. I decided to give frying a try in order to crisp-up the crust, and I added some garlic for more flavor. What a dramatic difference when some butter and olive oil are added to a hot skillet and the chicken is fried for about 6 minutes per side. Crispy and flavorful on the outside; moist and tender on the inside.

Here the chicken is served alongside Spinach Rice Bake and a cabbage salad I'm working on. The recipes will soon be posted. This chicken would be delicious served with pasta and a marinara or spaghetti sauce. Blessings...

Recipe: 

1/2 cup dried bread crumbs
1/2 cup freshly grated Parmesan cheese
2 tsps. Italian seasoning
1/4 tsp. garlic powder
1 egg, beaten to blend in a pie pan
5-6 boneless, skinless chicken breasts (about 6 oz. each)
1 tbsp. olive oil, add more if needed
1 tbsp. butter, add more if needed

1. Pound chicken breasts with a meat mallet between sheets of plastic wrap until of uniform thickness. This ensures even cooking.
2. Combine bread crumbs, cheese, and seasonings in another pie pan.
3. Heat a 12" skillet over medium heat; add butter to melt. When the butter is melted add the olive oil and stir to combine.
4. Dip chicken breasts in egg and then coat in crumbs. Add to hot skillet being careful not to crowd the pieces. Fry for 6 minutes or until a deep golden brown. Turn pieces and continue on second side for 5-6 minutes. If the chicken is browning too fast turn heat down to medium-low. I cook on a gas stove and I needed to turn the heat down because it cooks very hot.

Yield: 4-6 servings
Note: I use empty cereal bags for pounding meat. They are much sturdier and my meat mallet doesn't get clogged up with meat. Much easier clean-up and less expensive than plastic wrap.

Steamed Cabbage

This recipe is one of my favorite "go-to" recipes when I have cabbage in the frige. I read about preparing cabbage in this way in a cookbook on southern cooking; before then, I had never heard of it. This preparation is so simple and tasty. This is my version of the original created by the cookbook author. Blessings...

Recipe: 

2 cups shredded cabbage
1/2 tsp. butter
1/2 - 1 tsp. fresh lemon juice
lemon-pepper seasoning

1. Steam the cabbage in a vegetable steamer basket until crisp-tender; just a few minutes. Don't overcook as the cabbage will get mushy and unappealing. Remove to a serving bowl.
2. In a small bowl, melt butter in the microwave; stir in 1/2 tsp. lemon juice. Pour the dressing over the cabbage and sprinkle with lemon-pepper seasoning. Taste and add more lemon juice and lemon-pepper seasoning a bit at a time until the desired taste.

Yield: 2 servings.
Note: This recipe is easily increased for a larger family.

Herbed Stuffed Green Peppers

I was raised on things like stuffed green peppers, only the stuffing was always ground beef. My father would not have considered ground turkey an acceptable substitute, so mom would not have given this recipe a try. In fact, I'm not sure my mom has ever cooked anything with ground turkey. So, when I came across this recipe a number of years ago, I decided to give it a try in order to compare it to the recipe I was raised on. I love having alternatives to the traditional, if they work. Ground turkey works very well and the herbs turn the traditional taste of the stuffed peppers of my childhood in a whole new direction. These peppers are low in calories and fat and high in flavor. Blessings...

Recipe:

6 medium to large green peppers, tops and seeds removed

1 lb. ground turkey

1 can (28 oz.) diced tomatoes with liquid

1 cup chopped celery

1/2 cup chopped onion

2 garlic cloves, minced (about 2 tsps.)

1 tsp. dried oregano

1/2 tsp. dried thyme, crushed

1/2 tsp. dried rosemary, crushed

1/2 tsp. dried basil

1/2 tsp. rubbed sage

1/8 tsp. pepper

1 tsp. salt, optional

1-1/2 cups cooked rice ( I use instant brown rice)

1/3 cup shredded low-fat mozzarella cheese

1. Traditionally the peppers are blanched in boiling water for 3 minutes, drained and rinsed in cold water. I don't do this as I hate soggy peppers. I clean the peppers, dry them and set them aside to fill.

2. In a large skillet with a nonstick finish, brown the turkey. Remove and set aside.

3. In the same skillet, combine tomato liquid, onion, celery, garlic and herbs. Simmer until vegetables are tender and the mixture has begun to thicken.

4. Stir in tomatoes, turkey and rice. Stuff into peppers and place in a baking pan.

If you don't blanch the peppers, add about 1/4 inch of water to the bottom of the pan to steam the peppers as they cook. The peppers are crisp-tender.

5. Bake in a 350 degree oven for 30 minutes. Top each pepper with about 1 tablespoon of cheese. Return to oven for 3 minutes or until the cheese has melted.

Yield: 6 servings

267 calories

A Cup of Tea, a Warm Muffin and a Friend

When was the last time you got together with a special friend for some catching up and something yummy to eat? I must confess that the last time I did was when we went home for a vacation in July. Right now that time seems like a lifetime ago. I have a very special friend that I haven't had lunch with since February of this year and another friend that I haven't been able to connect with on the phone in weeks. We play phone tag. My point? Life gets way too busy and relationships suffer.

We brought a puppy home with us when we went on vacation. My life has been turned upside down and my clean home, is no longer. My husband and I rarely sleep through the night because of crate training, and stomach and intestinal distress. Three visits to the vet in two months; we are almost on a first name basis with her. And the bank account is sorely lacking in funds, at this time.

It seems my relationships have taken a dramatic turn away from my lady friends toward a precious female Labrador Retriever, for the time being. I long to spend time with my friends to do all the catching up, but puppy training doesn't wait and we will have a good puppy-citizen, which takes lots of time. This is also the reason that I struggle to get more than two posts done in a week. It's frustrating, but a very real part of my life for right now. I'm looking forward to the time when she is old enough to go out for walks with me, and when my time is more my own again.

Never in my life did I think I would be "parenting" again, but I am. There will be time for lunch with a friend again soon, but in the meantime, we email one another and I will continue to use the phone to stay in touch the best I can. Relationships with our friends and family are so important, and the stuff of life does tend to get in the way of our time together. Thankfully, the Lord willing, we will have another day and time to connect. We must be careful that not too much time goes by though. We simply don't get the time back. Blessings...

Green Beans Mozzarella

This very simple recipe for green beans is a variation of a recipe that I have made in the past; I just didn't have the necessary ingredients to follow the original recipe, so I used what I had in the frige. Thankfully, it worked very well. Blessings...

Recipe:

1/4 cup minced onion
1 tbsp. butter
1 pkg. (9 oz.) frozen cut green beans (do not thaw)
1/2 tsp. lemon-pepper seasoning
1/4 tsp. salt
1/2 cup shredded mozzarella cheese

1. In a saucepan, saute onion in butter until tender.
2. Add beans and seasonings. Cover and cook over medium heat for 5 minutes or until beans are tender, stirring occasionally.
3. Sprinkle with cheese; cover and simmer for 1 minute or until cheese is melted.

Yield: 4-6 servings

Cream of Pea Soup

There are very few soup recipes as easy as this one, especially pea soup. This recipe starts with a can of peas, which I had never used until I came across this Taste of Home reader-contributed recipe. Now I make sure I have a can of evaporated milk and a can of peas on my pantry shelf just in case the day gets away from me and I need something in a hurry. I serve a sandwich, or crackers and cheese alongside. Blessings...

Recipe:

1 can (15 ounces) peas
2 tbsps. finely chopped onion
1/4 cup butter
1/4 cup unbleached flour
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. rubbed sage
2 cups water
1 can (12 ounces) evaporated milk
4 bacon strips, cooked and crumbled

1. Drain peas, reserving 1/3 cup of liquid. Place the peas and liquid in a blender or food processor; cover and puree until smooth. Set aside.
2. In a saucepan, saute the onion in butter until tender. Stir in the flour, sugar, salt, pepper and sage until smooth. Gradually add water; bring to a boil. Boil and stir for 2 minutes.
3. Whisk in milk and pureed peas; heat through. Garnish with bacon.

Yield: 5 cups

Nutty Nougat Caramel Bites

This recipe is another that has become a fast favorite, and with good reason. They are made up of four rich and delicious layers that lovers of chocolate, caramel and butterscotch will greatly appreciate. I tell you that before I tell you that this is a time consuming recipe that requires patience, but is so worth every moment invested. And, the recipe makes a large pan of cookies, so there are plenty to enjoy. This recipe comes from Taste of Home's Fall 2002 cooking school magazine. Blessings...

Recipe:

COOKIE BASE:
2-1/4 cups unbleached flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 pkg. (3.4 oz.) instant butterscotch pudding mix
2 eggs
1 tsp. vanilla extract
1-1/3 cups butterscotch flavored morsels
NOUGAT FILLING:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 jar (7 oz.) marshmallow creme
1/4 cup creamy peanut butter
1 tsp. vanilla extract
1-1/2 cups (about 8 oz.) chopped salted peanuts
CARAMEL LAYER:
1 pkg. (14 oz.) caramels-Kraft no longer makes a 14 oz. bag, it is now 11 oz., so you will have to buy two bags.
1/4 cup whipping cream
ICING:
1 cup milk chocolate morsels
1 cup butterscotch flavored morsels
1/4 cup creamy peanut butter

1. For cookie base: In a small bowl, combine flour, baking soda and salt. Beat butter, brown sugar and sugar in a large mixing bowl until creamy. Add pudding mix, eggs and vanilla; mix well. Gradually beat in flour mixture. Stir in butterscotch morsels with a large spoon. Spread and pat dough evenly into parchment paper-lined 15 x 10 x 1-inch baking pan. Bake in a 350 degree oven for about 13 minutes or until light golden brown. Carefully hold pan 2-3 inches above a heat-resistant surface and allow pan to drop. (This creates a chewier cookie base. Interesting, huh?) Cool completely in pan on wire rack.
2. For nougat filling: Melt butter in a medium saucepan over medium heat. Add sugar and evaporated milk; stir. Bring to a boil, stirring constantly for 5 minutes. Remove from heat. Stir in marshmallow cream, peanut butter and vanilla. Add peanuts; stir well. Spread nougat mixture over cookie base. Refrigerate for 15 minutes or until set.
3. For caramel layer: Combine caramels and cream in a medium saucepan. Cook over low heat, stirring constantly, until caramels are melted and mixture is smooth. Spread caramel mixture over nougat layer. Refrigerate for 15 minutes or until set.
4. For icing: Melt milk chocolate morsels, butterscotch morsels and peanut butter in a medium saucepan over low heat stirring constantly until smooth. Spread icing over caramel layer. Refrigerate for at least 1 hour.
5. To serve, let stand at room temperature for 5-10 minutes. Cut into bars. Store in an airtight container. These are best at room temperature; rich and gooey, and worth every calorie, however many there are!!

Note: The recipe creator wanted me to cut the pieces into 1 x 1-inch pieces, hence the usage of the word "bites" in the title. I cut them into bars.

Coffee Pecan Muffins

Today I'm sharing another wonderful recipe from "Seasonal Celebrations Across America". This muffin recipe comes from a bed and breakfast located in the historic Guadalupe district of Old Santa Fe, New Mexico called Dos Casas Viejas, and again, I don't know if this bed and breakfast is still in business or not.

The combination of dark brown sugar, pecans and a bit of coffee makes for a deliciously different muffin from anything I had ever made before. They are an excellent addition to brunch, breakfast, or alone as a snack with a cup of coffee or tea. Once again, I have made a few changes to the original recipe over the years, but by and large, the recipe is as it was created. Blessings...

Recipe:

3/4 cup chopped pecans

1 cup whole wheat flour

3/4 cup unbleached all-purpose flour

1/2 cup firmly packed dark brown sugar

3 tsps. baking powder

1/4 tsp. salt

1 egg

1/2 cup milk

1/2 cup butter, melted

2 tbsps. strong coffee

1 tsp. vanilla

1. Grease 12 muffin cups.

2. In a large bowl, combine flours, brown sugar, baking powder and salt; mix well.

3. In another bowl, lightly beat egg. Add milk, butter, coffee and vanilla; blend well.

4. Add liquid mixture to flour mixture; mix just until combined. Fold in chopped pecans. Spoon batter into greased muffin cups.

5. Bake in a 400 degree oven for 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm with butter. Yummy!

Yield: 12
221 calories 

New England Clam Chowder

New England clam chowder is one of my families favorite soups, in fact, it was also a favorite of my parents, so I was raised on this rich, flavorful soup. The little cookbook that I found this particular version in was a cookbook that I sent for via a butter promotion back in 1996. The cookbook is called "Seasonal Celebrations Across America". The recipes in this cookbook are from some of America's most popular inns and resorts celebrated during that time, so I don't know if they are still around today or not, but the recipes are wonderful and promote the cuisine popular in the area of the inn or resort. This recipe comes from The Woodstock Inn and Resort in Woodstock, Vermont, with a few minor adjustments from me. Blessings...

Recipe:

1 cup diced onions
3/4 cup sliced celery
4 strips bacon, cut up
1/4 cup butter
1/8 tsp. white pepper, or to taste
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. paprika
1 bay leaf
1/2 cup flour
1-1/2 cups diced potato, about 2 medium
1 cup water
2 cups clam juice (8-oz. bottle)
3 6-1/2 oz. cans minced clams, drained, reserving liquid
1/2 cup half-and-half or milk (you may need more depending on how thick you like your chowder)

1. In a large skillet, render fat from bacon by frying it over medium-low heat for about 5 minutes. Add butter, onion, celery, pepper, thyme, paprika and bay leaf and cook until vegetables are tender. Stir in flour until well mixed. Cook about 5 minutes being careful not to burn, stirring constantly.
2. Meanwhile, in large saucepan, cook potatoes in water, clam juice and reserved clam liquid until tender.
3. Add onion mixture to potatoes. Cook and stir until mixture is thickened and smooth. Add cream to desired thickness and heat through. Add clams; do not boil as clams get rubbery and tough when boiled and overcooked. Taste and add salt, if needed. Rich and delicious! I served the chowder with Red Lobster's Cheddar Biscuits.

Yield: 4 servings