Warm Bistro Chicken Salad

1 lb "B" size red potatoes, unpeeled

1 lb chicken tenders, cut into bit-sized pieces

3/4 tsp salt, divided

1/4 tsp black pepper

2 Tbsp white wine vinegar

2 tsp Dijon mustard

2 tsp Dill seasoning mix

1 tsp sugar

2 garlic cloves, minced

3 Tbsp olive oil

12 oz fresh green beans, trimmed and cut into 2" pieces

1 pkg (9 oz) romaine lettuce hearts torn (about 6 cups)

Cut potatoes into wedges.  

Toss Chicken tenders with 1/4 tsp salt and pepper.

Place potatoes in large frying pan.  Add enough cold water to just cover the tops of potatoes.  Cover and bring to a boil over medium-high heat.  

Meanwhile, combine vinegar, mustard, seasoning mix, sugar, garlic, oil and 1/2 tsp salt and mix well.

When potatoes reach a boil, remove lid and place the steamer basket onto skillet.  Add green beans to one half of steamer and chicken to other half, spreading out slightly.

Cook, covered, 8 - 11 minutes or until chicken reaches 165 degrees and green beans are crisp tender, stirring once halfway through cooking.  

Turn off heat.  Carefully lift steamer and let water drain into skillet.  

Drain potatoes in large colander.  Cool 1 - 2 minutes.  Place lettuce in large bowl.  Add green beans, chicken, potatoes, and dressing.  Toss well and serve.  

Broccoli and Cauliflower Salad

Healthy and delicious . . . that combination doesn't come along often.  This salad definitely fits the bill.  

1/2 red onion, thinly sliced

2 slices bacon, cooked and crumbled

1/2 bunch broccoli, cut into small florets (about 1 1/2 cups)

1/2 small head cauliflower, cut into small florets (about 1 1/2 cups)

2 Tbsp sugar

1 Tbsp red wine vinegar

1 tsp Dijon mustard

2 Tbsp vegetable oil

1/4 cup mayonnaise

1/2 tsp Old Bay seasoning

Kosher salt and freshly ground black pepper

Slice and shock the onions in an ice water bath for 10 minutes to temper the sharp flavor, and pat dry.  

Place the bacon, broccoli, cauliflower and onions in a large salad bowl.  

In a small bowl, whisk the sugar, vinegar and Dijon mustard.  Slowly drizzle in the oil, whisking to make an emulsion.  Mix in the mayonnaise and Old Bay seasoning.  Season with salt and pepper.  Pour the dressing over the vegetables and toss.  

Refrigerate for one hour and then serve.  

 

Layered Cobb Salad

If you ever need a potluck dish, this is a good one.  Use a trifle bowl, and it will look stunning.  

3 cups iceburg lettuce

3 cups romaine lettuce

2 cups halved cherry tomatoes

3 cups chopped cooked chicken

2 large avocadoes (chopped)

1 small red onion (sliced thin)

1 cup Ranch dressing

1 cup shredded cheese (your choice)

8 slices cooked bacon (crumbled)

Chop and combine your two types of lettuce and place in the trifle bowl.

Layer in the next four ingredients.

Spoon the dressing evenly over the salad.  

Top with cheese and bacon.

Refrigerate for one hour before serving.  

It not only looks fantastic, it tastes great!

 

Old-Fashioned Rice Pudding

Growing up, I remember Mom making rice pudding for dinner.  As kids, we loved it.  Now, I consider this to be more like dessert.  It's sweet, it's creamy, and it's delicious!

Lightly coat the inside of a slow cooker with nonstick cooking spray or place a liner in the bowl.  

2 cups white rice

4 cups water

1 tsp salt

Combine the water, rice and salt in a large saucepan.  Cover and cook over medium-high heat.  Once the water begins to boil, reduce heat and let it simmer for 20 minutes.  Do not remove the lid while cooking.  

Remove from the heat and stir to fluff the rice.

Add your cooked rice to the slow cooker, and add the following:

12 oz can of evaporated milk

1 cup milk

1/3 cup sugar

1/4 cup water

1cup of raisins or dried cranberries

3 Tbsp butter

1 Tbsp vanilla

1 tsp ground cinnamon

Stir well and cover the slow cooker.  Cook on low heat setting for 2 - 3 hours.  

To serve, stir gently and spoon warm pudding into dessert dishes.

 

Rhubarb Crumble

 I grew up in northwestern Illinois in farm country.  We always had a big garden and rhubarb was in plentiful supply.  My sister and I would eat it straight from the garden and just dip it in a small cup of sugar.  

This crumble recipe is one I enjoy, although my garden hasn't been nearly as productive in the rhubarb department as my parents' garden.  I think it may be just a bit too warm here in Missouri for rhubarb to thrive.  

Crumble

1 cup flour

1/3 cup oats

3/4 cup sugar 

Pinch of salt

6 Tbsp melted butter

Combine ingredients in a bowl and squeeze into large crumbles.  Place in the freezer.

Rhubarb

2 lbs chopped rhubarb

1/3 cup sugar

1/4 cup flour

1/2 tsp vanilla extract

1/2 tsp orange zest

1/4 tsp salt

Preheat your oven to 375 degrees.

Combine the rhubarb with the rest of the ingredients in an 8" x 8" baking dish.  Scattyer the crumble on top and bake for 45 minutes or until golden and bubbly.  Let cool for 15 minutes and serve with whipped cream.  

Combine 

Blueberry, Lemon and Poppy Seed Muffins

 

Who doesn't love a good muffin?  This one hits all of the flavor profiles.  

2 1/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup sugar

10 Tbsp butter, softened

2 eggs

1/4 cup milk

1/4 cup lemon juice

1 Tbsp poppy seeds

1 tsp lemon zest

1 cup blueberries

Preheat your oven to 375 degrees.  

Whisk flour, baking powder and salt together in a bowl.  

In a separate bowl, beat the sugar and softened butter.  Add the eggs, milk, lemon juice, poppy seeds and lemon zest.  Add the flour mixture and beat until just combined.  Stir in the blueberries with a spatula.  

Place paper liners in a standard 12-cup muffin tin and place equal amounts of batter in each tin.  Bake for 30 - 35 minutes until lightly browned and a toothpick inserted in the center comes out clean.  

The Flavor Factor

Okay, now I have to tell on myself.  I'm a foodie by nature and I have quite the spice selection in my kitchen.  Probably 15 years ago, my hubby built an easily accessible spice rack to accommodate all of those bottles.  I keep them alphabetized so they are easy to find when I need them.  The bottom row is tall enough for my bottles of vinegar and a jug of vegetable oil.  

I love to experiment with different flavors, and several years I found a few recipes for flavor blends.  Just combine the ingredients in an airtight container, shake well, and keep in a cool place away from direct sunlight up to six months.

Japanese 7 Spice

2 Tbsp dried orange peel            2 tsp ground black pepper

4 tsp garlic powder                     1 tsp crushed red pepper flakes

2 tsp salt                                      2 tsp black sesame seeds

2 tsp toasted sesame seeds

This is a citrusy blend that pairs well with poultry and fish.  

Tuscan Garlic Herb Mix

2 Tbsp dried rosemary

2 Tbsp dried thyme

4 tsp fennel seeds

4 tsp garlic powder

2 tsp dried marjoram

1 tsp dried sage

This Italian-style mix goes with anything containing tomatoes or cheeses like mozzarella or ricotta.  

Moroccan Mix

2 Tbsp ground turmeric

1 Tbsp ground cumin

1 Tbsp ground coriander

2 tsp paprika

2 tsp garlic powder

1 tsp dried thyme

1/4 tsp cayenne pepper

These are warming spices often used in Moroccan cuisine.  Try a sprinkle over roasted veggies or in a dip.  

Mexican Chile-Cocoa Spice

2 Tbsp ancho chile powder

2 Tbsp smoked paprika

1 Tbsp ground cumin

2 tsp dried Mexican oregano

2 tsp unsweetened cocoa powder

1 tsp ground black pepper

Mexican cuisine is skilled at balancing sweetness and heat.  Slightly citrusy Mexican oregano serves as a bridge between those two profiles.  This can be used in Chili, desserts, Mexican hot chocolate and many other recipes.

Scandinavian Lemon Spice

2 Tbsp dried dill weed

2 Tbsp dried tarragon

2 tsp dried lemon peel

2 tsp onion powder

1 tsp caraway seeds

1 tsp ground black pepper

Refreshing lemon, dill and tarragon are combined with caraway seeds for a flicker of cooling sweetness.

Enjoy!

 

Beef and Barley Risotto

Talk about comfort food . . . this one ranks right up there!

4 cups beef broth

4 Tbsp butter

1 lb sirloin steak (cut into 3/4" bite-size pieces)

Pinch of salt and black pepper

2 cups sliced baby bella mushrooms

1 medium onion, chopped

2 large carrots, chopped

1 1/2 cups barley (not quick cooking)

1/2 cup dry white wine

1 cup frozen peas (thawed)

1/2 tsp chopped fresh thyme

2 Tbsp shaved Parmesan cheese

Warm beef broth in a saucepan.  

In a large skillet, melt 2 Tbsp butter over medium-high heat.  Add the sliced beef and season with salt and pepper.  Brown the beef for 2 - 3 minutes.  Remove to a plate.  

Add 1 Tbsp butter to the skillet and reduce heat to medium.  Stir in the mushrooms, onion, and carrots and cook for five minutes until softened.  

Stire in the barley and cook for one minute.  Add wine and cook for 2 minutes, until almost all has evaporated.  

Set a timer for 24 minutes.  Reduce heat to medium-low.  Add 1/2 cup of broth and cook, stirring until broth is absorbed (about 3 minutes).  Continue adding 1/2 cup at a time until 24 minutes has elapsed.  

Add remaining broth plus 1/2 cup water.  Cover and cook for 10 - 12 minutes, stirring frequently.  

Stir in 1 Tbsp butter, peas, thyme and browned sirloin.  Heat for 2 minutes.

Serve with shaved Parmesan cheese on top.  

 

Green Beans with Toasted Panko

 

Green beans are a staple in our house year-round.  This recipe brightens them up a bit and adds a little variety.  It's a great recipe when you want a yummy dinner in a hurry.  

1 1/2 lbs green beans, trimmed

2 Tbsp olive oil

2 garlic cloves, minced

1 tsp kosher salt, divided

1/2 cup panko breadcrumbs

2 tsp lemon zest

2 tsp chopped fresh tarragon

1/4 tsp freshly ground pepper

Preheat your oven to 400 degrees.  Line a sheet pan with foil and spray with nonstick cooking spray.  

Rinse beans in a colander.  Place wet beans into a large bowl.  Drizzle with 1 Tbsp of the olive oil and sprinkle with 1/2 tsp salt.  Toss to coat and then spread in an even layer on your prepared sheet pan.  

Roast uncovered for 20 minutes or until tender, stirring once.

Heat remaining olive oil in a small skillet over medium-high heat.  Add the garlic and stir 30 seconds.  Add panko and stir about 2 minutes or until golden brown.  Add the lemon zest, tarragon, 1/2 tsp kosher salt and 1/4 tsp of freshly ground black pepper.  

Place cooked beans in a serving bowl and sprinkle with the panko mixture to serve.

Apricot-Glazed Chicken Thighs

 

This recipe is designed for bone-in skin-on chicken thighs, but it would be equally good on breasts or wings.

1/4 cup apricot spreadable fruit

1/4 cup honey

2 Tbsp soy sauce

6 cloves garlic, minced

1/2 tsp cayenne pepper

1/4 cup cider vinegar

4 lbs bone-in chicken thighs

Preheat oven to 400 degrees.

Combine spreadable fruit, honey, soy sauce, garlic and cayenne pepper in a small saucepan.  Heat over medium-low heat until the spreadable fruit is melted.  Remove from heat and stir in the vinegar.  Set aside to cool.  

Line a sheet pan with foil.  Arrange chicken in a single layer and season lightly with salt.  Pour apricot glaze over chicken, turning pieces to coat.  Arrange pieces skin side up.  Bake uncovered for 40 - 45 minutes or until done.  Brush the tops with excess glaze every 20 minutes.  Tops should be nicely browned.  

Classic Old Bay Crab Cakes

 

You just don't mess with perfection.  I've tried every prepared crab cake available, and every mix found on grocery store shelves.  Nothing compares to classic Old Bay Crab Cakes.  This is simply the best!  

1 egg, beaten

2 1/2 Tbsp mayonnaise

1 1/2 tsp Dijon mustard

1 Tbsp Worcestershire sauce

1 Tbsp baking powder

1/4 cup finely diced celery

1 Tbsp Parsley flakes (I use fresh)

1 tsp Old Bay Seasoning

1/4 tsp salt

1 lb lump crabmeat

1/2 cup Panko bread crumbs

2 Tbsp olive oil

Line a cookie sheet with foil.

In a large bowl, mix together first 9 ingredients.  

Add crab meat and bread crumbs.

Gently fold mixture until just combined. Shape into 6 crab cakes and place on prepared cookie sheet.

Cover and refrigerate patties for 1 hour.  This will help keep them together when cooking.  

Broil or fry until golden-brown on both sides, about 3 - 5 minutes per side.  Internal temp should reach 165 degrees.   

Serve with tartar sauce or cocktail sauce.

Creamy Garlic Pasta

I'm a big fan of pasta and I really like garlic, so when I ran across this recipe, it was a must try.  Trust me, this one doesn't disappoint!  

2 tsp olive oil

3 large garlic cloves, minced

2 Tbsp butter

1/2 tsp salt

1/4 tsp ground black pepper

4 cups chicken broth

12 oz thin spaghetti (broken into 6" pieces)

1 1/4 cup grated Parmesan cheese

1 cup Half & Half

2 Tbsp fresh chopped parley

In a medium deep skillet, heat olive oil over medium heat.  Add the minced garlic and stir for 1- 2 minutes.  Add the butter and stir until melted.  

Add the chicken broth, salt and pepper and bring to a boil.  Add your spaghetti and cook for 6 - 8 minutes stirring occasionally until pasta just firm and most broth has been absorbed.  

Add the Parmesan cheese and Half & Half and stir constantly until heated through.  

Serve this garnished with the fresh parsley.

This would pair well with chicken or shrimp and fresh broccoli.  

 

Tequila Lime Chicken

I'm not a fan of spicy food, but I do like a little heat and extra flavor from time to time.  This recipe adds a little flair to your everyday chicken breasts and it's really very simple.  

1/4 cup plus 2 Tbsp lime juice

1/4 cup orange juice

1/4 cup tequila

3 Tbsp Spice Islands Fajita Marinade

4 boneless chicken breasts

Combine the juices, tequila and seasoning in a gallon Ziploc bag.  Add chicken and mix well.  Refrigerate for at least one hour.  

Drain chicken and discard marinade.  Grill chicken for 8 - 10 minutes or until cooked through.  Center should be 165 degrees.

This is delicious served with Cilantro Lime Rice and a fresh salad.  Garnish with lime wedges.

Crayola Marbleized Ornaments

 

Over the years we made homemade Christmas ornaments to give to friends and family as gifts.  We haven't made these yet, but it looks like a really creative project to do with my grandkids this year.  

Supplies:

Crayola Watercolors

Disposable cups

Craft sticks

Cookie cutters

Hole punch

Crayola no-run school glue

Measuring cups

Was paper

Straws

Ribbon

Cardboard

Step 1:  Dissolve watercolor tablets in disposable cups with a small amount of warm water.  1 tablet per cup.  Stir with craft stick.

Step 2:  Put a piece of cardboard down and top it with wax paper.

Step 3:  Place cookie cutter(s) on wax paper and pour glue into cookie cutter(s).

Step 4:  Spread glue with craft stick until glue is about 1/4" thick.

Step 5:  Use straw to pull up and drip a few drops of the dissolved watercolors into the glue.

Step 6:  Mix with craft stick for marbled effect.  Dry 1 - 2 days.  

Step 7:  Remove excess wax paper.  Carefully remove dried glue ornament(s) from cookie cutter.

Step 8:  Use a hole plunch to create a hole close to the top of the ornament.

Step 9:  Loop a ribbon through the hole and tie.

Step 10:  Hang ornament around the house or on your tree!

These won't be quick, but I'll bet they'' be pretty and really unique.

Chicken Marinade Recipes

 I often come home from the grocery store or Sam's with a large package of chicken breasts.  Now that I'm cooking for only two, I need to break that down into smaller portions.  These marinade recipes give me the perfect opportunity to easily spice up dinner in a snap.

BBQ Chicken Marinade

2 Chicken breasts

1/2 cup BBQ sauce (your favorite)

1/4 cup honey

1/4 cup apple cider vinegar

1/2 Tbsp chili powder

Teriyaki Chicken Marinade

2 Chicken breasts

1/4 cup soy sauce

1/4 cup honey

1/2 cup olive oil

1 tsp flour

2 garlic cloves (minced)

salt and pepper to taste

Hawaiian Chicken Marinade

2 Chicken breasts

1/2 cup pineapple juice

3 Tbsp soy sauce

2 Tbsp olive oil

1/2 tsp onion powder

salt and pepper to taste

Cilantro and Lime Chicken Marinade

2 Chicken breasts

2 Tbsp olive oil

2 Tbsp lime juice

1/4 cup fresh cilantro (minced)

salt and pepper to taste

Fajita Chicken Marinade

2 Chicken breasts

1/4 cup olive oil

1/4 cup hone

2 Tbsp lime juice

1 tsp onion powder

1 tsp garlic powder

1/2 tsp chili powder

1/2 tsp paprika

1/4 tsp cumin

Add the chicken breasts and all other ingredients to a freezer bag and mix well.  Remove all excess air and seal tightly.  Write the name and date on the front or the bag and freeze up to 3 months.  When you're ready to use, let defrost overnight in the fridge.  You can place in a bowl of water to help speed up defrosting. Cook as you usually would, fry, broil, grill.

The Little Potato Company

 

Every once in a while, I find a new product that I really like.  The Little Potato Company hits the mark with their trays of fresh creamer potatoes with various seasoning packets.  The Onion & Chive happens to be my favorite, but there are others I like just about as much.  

This is quick and easy for a weeknight dinner and pairs nicely with burgers, steak, pork, or chicken.  This one bakes in the metal pan provided in the oven or on the grill for 35 - 40 minutes.  They have others that are microwavable for the nights you need dinner in a hurry.

These are delicious and clean-up is a breeze!