The Kozy Kitchen

Mini Cheesecakes

2011-01-28T20:34:00.000-08:00

I have always loved cheesecake (who doesn't?) and I am happy to have this recipe on hand for whenever a craving may strike. I'm sure these could even be frozen so that you can just take out a serving or two at a time. I have to thank my wonderful friend Shaunna for sharing this recipe with me, all the way from North Pole, Alaska. =) I love how simple and versatile it is, not to mention delicious!

Ingredients:

24 vanilla wafer cookies
3 (8 oz) pkgs cream cheese, softened
1 cup white sugar
3 eggs at room temp
1 tsp vanilla
1 can pie filling

Preheat oven to 325. Line 24 muffin cups with paper or foil liners. Place on cookie in each cup.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in vanilla. Pour mixture evenly into muffin cups to 2/3 full. Bake for 20 min or until set. Cool completely, then top with pie filling.

Pumpkin Bread

2010-10-13T15:34:00.000-07:00

I recently acquired a pie pumpkin in our bi-weekly CSA delivery, and had so many ideas of what to do with it, it was hard to decide. I love the taste of pumpkin in the fall, and typically make pumpkin bars with cream cheese frosting, but this time I wanted to do something different. After baking and pureeing my pumpkin, I found this recipe for pumpkin bread, and figured I'd give it a shot. This recipe is a keeper as it was quick and easy, and the bread was very moist with all the wonderful flavors of fall pumpkin and spice. You can definitely make it with canned pumpkin puree to make the process even faster. I used one regular sized loaf pan about and had enough batter left to make a mini loaf pan also. This method increased the baking time by about 15 minutes, but I will leave the recipe in its original form below. Enjoy!

Ingredients:

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Recipe adapted from Allrecipes.com

Apple Crisp

2010-10-10T19:33:00.000-07:00

This is my favorite recipe for apple crisp. The original recipe is from Allrecipes.com, however I made a few changes to the ingredients and amounts. Using granny smith apples keeps the taste slightly tart, but the topping sweetens it up just enough. Be sure to use cooled butter and not to over-mix in order to achieve a crisp, crumbly topping. You are sure to enjoy this recipe with or without a scoop of vanilla ice cream on top!

Ingredients:

4 cups sliced granny smith apples
1-2 teaspoons ground cinnamon
slightly less than 1/2 cup water
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter
3/4 cup flour

Directions:

Preheat oven to 400 degrees. Grease an 8x8 inch baking dish.
Place apples in prepared dish. Sprinkle with cinnamon. Pour water over all.
In a bowl, mix together the sugars and butter, creating a crumbly mixture. Blend in flour. Sprinkle mixture evenly over apples. Sprinkle with additional cinnamon, if desired.
Bake in preheated oven 30 to 40 minutes, until apples are tender and crust is golden. Enjoy!

Face Lift!

2010-09-15T18:19:00.000-07:00

Before

After

It is time to finally unveil the recent changes to the Kozy Kitchen. With upgraded appliances and new paint, the kitchen is sure to inspire some delicious dishes! The painting was done before the "before" picture was taken, but the color went from tan to red (which didn't work out) and is now Sherwin-Williams "Friendly Yellow". We also ran a gas line from the basement in order to swap the electric stove for gas, which was probably the most exciting change! The first meal made with the new appliances was Chicken Chili, which is featured in this blog and is a great dish for this time of year as the weather cools down. The new kitchen is already bringing me more motivation to cook and bake, so be sure to check back for new recipes in the future!

Potato Soup

2010-09-12T08:48:00.000-07:00

As the weather becomes cool and crisp, I love opening my windows and getting out the slow cooker to make some warm and comforting meals. I decided to get creative and used what I had on hand to create this recipe. I don't normally post my own creations, but we thought the soup turned out really well, and was very simple to make. We enjoyed it with a crisp green salad and some warm buttery dinner rolls. I hope you enjoy!

Ingredients:

5 lbs red potatoes, cut into eighths
1 can chicken broth
1 can cream of chicken soup
2 shredded carrots
2 chopped leeks
1 soup can of water
10 slices bacon, cooked and chopped
milk to taste (about 1 cup)
salt
freshly ground pepper

Optional for topping:
shredded cheddar cheese
sour cream or Greek yogurt
additional diced bacon

Directions:

Place potatoes, broth, cream of chicken soup, carrots, leeks, and water in crock pot.
Cook on low heat 6-8 hrs or high heat 3-4 hours.
Use a potato masher, or any kitchen utensil that will work, to mash some of the potatoes up.
Stir in milk until soup reaches desired consistency. We like our potato soup quite thick, so I only added about 3/4 cup milk.
Add bacon.
Add salt and pepper to taste. (I used lots of black pepper!)
Replace lid on slow cooker and allow soup to heat up for about 10 more minutes.
Place soup in serving bowls and top with toppings of choice.

Broccoli Salad

2010-09-03T06:26:00.000-07:00

I was blessed with a very nice baby shower in August. My wonderful cousin planned the food, and everyone really enjoyed this recipe. In order to save time we used microwavable bacon, prepared the salad the night before, and refrigerated it overnight. This would make a great side dish for a potluck or summer barbecue. Hope you enjoy!

Ingredients:

1 large head broccoli
6 to 8 slices of bacon, crumbled
1/2 c chopped red onioin
1/2 c raisins
8 oz sharp cheddar, shredded
1 c mayo
2 tbsp white vinegar
1/4 c sugar
1/2 c cherry tomatoes, halved
salt and pepper to taste

Directions:

Mix broccoli, bacon, onion, raisins, cheese, and tomatoes in large bowl.
Mix mayo, vinegar, and sugar in a small bowl, and stir into large bowl to coat ingredients.

Source: Paula Deen

Ice Cream Torte

2010-07-10T09:41:00.000-07:00

I first tried this dessert at my Aunt Heidi's house a few years ago. It was so good, I had to request the recipe. Every year since then, my husband has requested this for his birthday cake! It is very simple to make, keeps well in the freezer, and can be done with either store bought or homemade ice cream. The fresh, minty ice cream is a perfect counterpart to the rich fudge base of the torte. Enjoy!

Ingredients:

20 Oreos crushed- reserve 1/4 cup
4 one-ounce squares unsweetened chocolate
1 stick butter
2 cups powdered sugar
3 eggs beaten
1/2 gallon mint chocolate chip ice cream

Directions:

Spread crushed Oreos in bottom of a cake pan.
Melt chocolate squares and butter together in a small saucepan over low heat, stirring frequently. Stir in powdered sugar and eggs, and cook, stirring frequently until it begins bubbling.
Pour chocolate mixture over Oreo crumbles in cake pan. Cool for 1 hour.
Spread ice cream over base and sprinkle reserved crumbs over top. Freeze.

Cucumber Salad

2010-06-15T08:09:00.000-07:00

Some of you may be wondering where I've been lately- the answer is that I didn't spend much time in the kitchen in March or April (and definitely didn't make anything worth blogging about) due to morning sickness! That's right, we are expecting our first baby some time around November 12th! Even though I love to cook and bake, I just didn't have the energy for it in March or April. We then purchased our first home in May, moved, and went on vacation in Hawaii for two weeks. Spring 2010 was BUSY! But after all of that, I have come back ready to embark on new adventures in the kitchen. It is perfect timing too, because summer is my favorite time of year to try new recipes on the grill and get inspired with fresh ingredients from the farmer's market. I also have many stand-by recipes that we frequently enjoy in the summertime, which I am most excited to share.

This recipe for cucumber salad is a tangy and refreshing side dish that we love having in the summertime. I learned how to make it from my mom, who made it frequently when I was growing up. I recently found out that this recipe has been passed down through the generations from my great-grandmother. This means that I am the 4th generation in my family to make this regularly! We don't use any measurements when preparing this, so I had to experiment a bit with the recipe in order to know what measurements to list here. Amounts of the ingredients can be adjusted to your taste, so please taste as you go. In fact, my mom does not add the vinegar. After you refrigerate the salad it is still not too late to add more sugar, vinegar, or salad dressing- depending on how you like it. If you enjoy this dish as much as we do, you will find yourself able to eyeball the amounts you need to make the perfect sauce in no time. I hope this side dish becomes as much of a summer staple in your home as it has in ours!

Ingredients:

1/2 heaping cup of salad dressing (such as Miracle Whip)
1-2 Tbsp white vinegar
2 tsp sugar
2 tbsp milk
1 large or 2 small cucumbers
1/3 cup diced yellow or red onion

Directions:

Use vegetable peeler to peel long strips of peeling off of cucumbers (no need to peel completely). Then slice cucumbers as thinly as possible. Set aside.
In a medium sized bowl, whisk salad dressing and vinegar together until smooth and creamy.
Add milk and sugar and stir.
Add onions and cucumbers and mix until cucumbers are well coated.

*Optional: Sliced tomatoes (remove juices and seeds) may be added to this dish as well. I recommend waiting until locally-grown ones are ready for the best flavor.

Roasted Shrimp and Tomatoes with Creamy Rice

2010-03-06T12:12:00.000-08:00

This is a quick, easy, and flavorful way to prepare shrimp. I used a bag of frozen shrimp, size "jumbo" but any size would work. I also only used one pint of tomatoes because that is all I had on hand, but next time I will use two pints. We loved the roasted tomatoes. Just be careful not to over cook this dish, as the shrimp will become tough if overdone. This is a great meal for a Friday during Lent. Enjoy!

Ingredients:

2 tablespoons olive oil

1 onion, finely chopped

1 cup Arborio rice

1 cup dry white wine

kosher salt and black pepper

1 pound frozen peeled and deveined medium shrimp, thawed

2 pints grape tomatoes

8 sprigs fresh thyme

2 cloves garlic, sliced

Directions:

Heat oven to 400º F. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Cook the onion until soft, 5 to 7 minutes. Add the rice and wine and cook, stirring, until the wine is absorbed.

Add 2 cups water and 1⁄4 teaspoon each salt and pepper. Simmer, covered, over low heat until the water is absorbed and the rice is tender, 18 to 20 minutes.
Meanwhile, on a rimmed baking sheet or in a mixing bowl, toss the shrimp, tomatoes, thyme, garlic, the remaining tablespoon of oil, and 1⁄2 teaspoon each salt and pepper. Roast until the shrimp are cooked through, 15 minutes. Serve over the rice.

Recipe Adapted from Real Simple Magazine

Beer Battered Fish

2010-02-22T13:15:00.000-08:00

Once again, the season of Lent is upon us, and many of us Mid-westerners tend to go out for fish on Friday nights. Up until now I had made plenty of broiled or baked fish, but had not tried making fried fish. I found this recipe for beer battered tilapia in a magazine and decided to give it a try since I had all the ingredients on hand. It turned out to be as good or better than any fish we've had at a restaurant! It is probably healthier too, since it is fried in olive oil. I'm sure most restaurants use cheaper, less good-for-you varieties in their big fryers. The batter turns crisp and golden brown, and very delicious. I used tilapia, which was excellent, but I also plan to try using cod and haddock. We liked the batter from this recipe so much that I think we might try making our own cheese curds with it as well! Enjoy!

Ingredients
Olive oil
3/4 cup all-purpose flour, divided
2/3 cup beer
1 egg, lightly beaten
1 1/2 teaspoons baking powder
4 tilapia or flounder fillets, about 5 ounces each (I thawed out tilapia fillets from a frozen package)
Salt
Freshly ground black pepper

Directions

Put enough oil in large skillet to fill about 1/2 inch deep. Heat over medium-high heat.

In a shallow dish, whisk together 1/2 cup of the flour, beer, egg, and baking powder. Place remaining 1/4 cup flour in a separate shallow dish.

Season both sides of fish fillets with salt and black pepper. Dredge fish in flour, turn to coat both sides and then shake off excess flour. Dunk fish in beer mixture and turn to coat both sides.

Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate.

Yield: 4

Chocolate Mint Cookies

2010-02-10T17:12:00.000-08:00

These cookies were fun to make and disappeared quickly from the cookie jar! If you are fond of the popular "Thin Mint" girl scout cookies, you should try this recipe. Although they have a softer texture, and are not dipped in chocolate, the taste is very similar. Best of all, these cookies are healthier than most. This recipe is definitely a keeper!

Ingredients:

1 cup all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/2 cup packed brown sugar
1/2 cup granulated sugar
3 tablespoons butter, softened
3 tablespoons applesauce
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 large egg white, lightly beaten
Cooking spray

Directions:

Spoon flour into a dry measuring cup and level with a knife. Combine flour, cocoa, and baking soda in a small bowl. Stir together well with a whisk.

Combine the brown sugar and next 5 ingredients (brown sugar, granulated sugar, butter, applesauce, vanilla, and peppermint extract) in a medium bowl. bBeat with a mixer at high speed for 2 minutes. Beat in the egg white. Add flour mixture and beat at low speed until well-blended.

Coat your hands lightly with cooking spray. Shape the dough into a 6-inch log. Wrap log in plastic wrap and freeze 1 hour or until firm.

Preheat oven to 350°.

Cut the log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets lightly coated with cooking spray. Bake at 350° for 10 minutes. Remove from pans; cool on wire racks.

Yield: 2 dozen (serving size: 1 cookie)

CALORIES 76 (22% from fat); FAT 1.8g (sat 1.1g,mono 0.5g,poly 0.1g); IRON 0.7mg; CHOLESTEROL 4mg; CALCIUM 8mg; CARBOHYDRATE 13.7g; SODIUM 33mg; PROTEIN 1.2g; FIBER 0.2g

Source: Cooking Light, MAY 2001

Chicken with Mushrooms, Prosciutto, and Cream Sauce

2010-02-02T12:04:00.001-08:00

I found this recipe on allrecipes.com and decided to try it after reading the excellent reviews. I used low fat sour cream to make it healthier. I served it with roasted asparagus (using the same method as this recipe for roasted broccoli) and spaghetti noodles with sauce from the chicken on it. We thought it was really good and hopefully you will too!

Ingredients

2 tablespoons butter or margarine, melted
6 chicken thighs
salt and pepper to taste
6 slices prosciutto (thin sliced)
2 tablespoons minced garlic, divided
1 cup sliced fresh mushrooms
1/4 cup dry white wine (optional)
1 cup sour cream

Directions

Preheat oven to 350 degrees.
Drizzle melted butter into a casserole dish. Season chicken with salt, pepper, and garlic. Wrap prosciutto around chicken thighs, and place in casserole dish. Place mushrooms and remaining garlic on top of chicken.
Bake for about 1 hour, until juices run clear. Remove chicken to a platter and cover with aluminum foil to keep warm.
Pour drippings from casserole into a skillet set over medium-low heat. Wihisk in wine and sour cream, and cook for about 5 to 7 minutes, until warmed through. Pour sauce over chicken and enjoy!

Source: Allrecipes.com

Beef & Pepper Sandwiches with Spicy Au Jus

2010-01-31T17:55:00.000-08:00

This recipe was shared with me by one of my dear friends and most faithful blog readers, Michelle. She is always trying my recipes, so it was very fun to try one of hers! I found it to be both delicious and unique, so I just had to share it with all of you. This sandwich is similar to a french dip, but with a spicy kick. It was simple to make and the perfect meal on a cold wintery day. If you do not like things very spicy, I would recommend reducing the amount of pepperocinis you use. Enjoy!

Ingredients

Chuck Roast (2 lbs or more)
Garlic Powder or garlic salt
Onion Powder or onion salt
Pepper
1 jar pepperocinis (sold next to the olives/pickles)
2 cans beef consomme (Campbell's next to the soups)
1 can beer (any kind, I used Leinenkugel's Nut Brown)
1 loaf French bread
Provolone cheese

Directions

Season roast with garlic/onion powder and pepper and place in slow cooker.
Add jar of pepperocinis (including liquid), beef consomme, and beer to slow cooker.
Cover and cook on low for at least 6 hours.
Slice French bread loaf and then slice or shred beef. Place meat on French bread to make sandwiches and top with provolone cheese. Serve with small bowls of liquid from slow cooker for dipping.

"The Chewy" Chocolate Chip Cookies

2010-01-29T07:39:00.000-08:00

After reading great reviews about Alton Brown's "The Chewy" I decided to try it, even though I already had a favorite chocolate chip cookie recipe. "The Chewy" is by far my new favorite! These cookies are soft on the inside but slightly crispy around the edges. After three days they still taste fresh baked. I highly encourage any chocolate chip cookie lover to try this recipe!

Ingredients

2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Directions

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Source: The Food Network's Alton Brown

Broiled Parmesan Tilapia

2010-01-26T13:27:00.000-08:00

Tilapia is a very easy to cook and mild tasting fish. If you are new to cooking fish, this is a great one to start with. I typically buy tilapia fillets in the freezer section, and about 6 frozen fillets come per bag. The fillets thaw quickly for last minute meals and there are many simple ways to cook them. I halved this recipe and used 3 tilapia fillets since it was for just the two of us, but the full amounts are listed below. We both thought it was delicious and we will definitely be making again. Enjoy!

Ingredients

          1/2 cup Parmesan cheese
          1/4 cup butter, softened
          3 tablespoons mayonnaise
          2 tablespoons fresh lemon juice
          1/4 teaspoon dried basil
          1/4 teaspoon ground black pepper
          1/8 teaspoon onion powder
          1/8 teaspoon celery salt
          2 pounds tilapia fillets

Directions

Preheat your oven's broiler. Grease a broiling pan or line cookie sheet with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Add dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Place fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Turn the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Recipe adapted from Allrecipes.com

Pinch Bowls

2010-01-21T12:33:00.000-08:00

Time for my first product rave! I recently purchased this set of Le Creuset Pinch Bowls at Tuesday Morning. I have been surprised at how useful they are! I am the type of cook who cleans and organizes as she goes. I always admired how chefs on the FoodNetwork made cooking look so simple, quick, clean, and easy, and pinch bowls have proven to be the secret ingredient. I honestly think that organization like this is the only way Rachael Ray can claim any of her meals are able to be made in 30 minutes! I now use these bowls with virtually everything I make. I love pre-measuring the ingredients and getting everything set up in advance, and then just tossing in the spices, seasonings, garlic, etc when the time is right. No need to fumble around for the right spoon or bottle in the middle of a recipe. These particular bowls are made of silicone and hold 2 ounces, or 1/4 cup. They are easy to clean and do not retain smells from garlic or strong spices after being run through the dishwasher. I also find them to be useful for serving dipping sauces and melted butter. Anyway, I just wanted to share this with you all since they have made cooking so much more enjoyable for me. Not to mention, they are just so darn cute!

Buffalo Chicken Dip

2010-01-20T17:39:00.000-08:00

This tangy dip resembles the taste of buffalo chicken wings and seems to be a hit each time I make it. The buffalo sauce can be adjusted according to taste- use more if you would like it spicier. This dip can also be placed in a crock pot rather than baked in the oven, which makes it easily transportable, and able to be kept warm and gooey all throughout a football game or party.

Ingredients

3 small boneless skinless chicken breasts (if they are pretty large I'd probably use only 2)
1 (8oz) package cream cheese (I use 1/3 less fat)
1 cup ranch dressing (sometimes I use 1/2 cup ranch and 1/2 cup blue cheese dressing)
3/4 cup Frank's Red Hot sauce
1 1/2 cups shredded cheddar cheese

For serving

1 bunch celery, cleaned and cut in to 4 inch pieces
Crackers

Directions

Boil chicken breasts until cooked through and no longer pink the middle, then cool and shred them.
Place shredded chicken and hot sauce in a pan over medium heat and heat through.
Stir in cream cheese and ranch dressing, stirring and cooking until well blended and warm.
Mix in half of the shredded cheese, then place the mixture in a lightly greased baking pan or transfer to a slow cooker.
Sprinkle the remaining cheese over the top and bake at 325 degrees until hot and bubbly (about 20 mins) or cook on low setting in crock pot until hot and bubbly.
Serve with celery sticks and crackers (I use Ritz or Townhouse brands).

Recipe originally adapted from allrecipes.com, however changes have been made to reflect personal taste.

Champagne Chicken

2010-01-12T19:11:00.001-08:00

I tried it out mainly because it seemed interesting that champagne was used to make the sauce. The meal received rave reviews from my husband, who stated, "You have to blog this" after only a few bites. I do not blog every recipe that I try, but this one is definitely something worth sharing. The sauce is rich and tangy. It went well with the orzo pasta I served along side it, but I think it would also go well with a simple salad and bread sticks to dip in the sauce. Oh, and don't forget to pour yourself a glass of bubbly!

Ingredients:

3 boneless, skinless chicken breasts

1/3 cup flour

1 tsp salt

1/2 tsp pepper

1/4 cup butter

2 tsp olive oil

1.5 cups champagne

1 cup whipping cream

1 tsp ground rosemary

Directions:

Flatten chicken by placing on a cutting board, covering with plastic wrap, and pounding with meat mallet or rolling pin.
Dust chicken with the flour, salt and pepper
In a large skillet, melt butter and olive oil together over medium heat
Add chicken and saute 5 minutes, turn over and add the champagne. Continue to cook for 12-15 minutes
Add the cream and rosemary and cook until thickened
Remove chicken and place on your serving plate. Pour sauce over chicken and enjoy

*I did not use the rosemary in this recipe because I didn't have any on hand. I do not think it is needed, however left it in the recipe in case someone wants to try it.

Recipe adapted from the Rookie Chef

Zuppa Toscana

2010-01-07T18:20:00.000-08:00

The Kozy Kitchen has been out of commission for a few weeks due to a move from Southern Alabama to Wisconsin. This recipe is very appropriate for my first post after moving into this snowy, freezing climate because it is so warm and comforting. This recipe is basically a knockoff of Olive Garden's Zuppa Toscana, the popular sausage and potato based soup offered as an option before the main course. The taste is shockingly similar. In any case, it has quickly become my and my husband's favorite soup, and possibly favorite food that I make. Enjoy!

Ingredients:

1 lb mild italian sausage (I use Jimmy Dean's brand)
1Tbsp olive oil
6 slices bacon, chopped
2 medium sized potatoes, sliced in small half moons
10 + cups chicken stock/broth
1 bay leaf
1 cup finely chopped onion
3 cloves garlic, minced
About 4 cups kale leaves, torn
1 tsp. crushed red pepper flakes (more or less depending on how spicy you like)
2/3 cup heavy cream (whipping cream)
fresh ground pepper to taste

Directions:

1. Heat olive oil in a large stock pot over medium heat. Add sausage and break up with a wooden spoon. Transfer sausage to a paper towel lined plate after it is cooked.
2. Add bacon to pot and cook until slightly crispy, then place on same plate as sausage.
3. Drain all but about 2 Tbsp of fat. Add onions and saute until soft, then add garlic, red pepper flakes and bay leaf and saute a couple minutes more.
4. Add cold stock and stir with wooden spoon to remove stuck on bits from bottom of pot.
5. Add potatoes and meat and bring to a boil. Simmer 15-20 mins.
6. Add kale and cream, simmer 10 minutes more and serve.

Popovers

2009-12-06T19:13:00.000-08:00

Popovers are a fun alternative to traditional dinner rolls or bread. As they bake, they rise and fill with a pocket of air, and the tops fall over to the side; hence the name "popover". We like to eat them with lots of butter along with soups or stews. Enjoy!

Ingredients:
2 cups sifted all-purpose flour
1 teaspoon salt
4 large eggs
2 cups milk
melted unsalted butter for brushing the pan

Directions:

Sift flour and salt together in a large bowl. Whisk together eggs and milk in a smaller bowl. Add the milk mixture to the flour mixture, and stir until the batter is smooth.
Heat a twelve-cup popover pan (I use a muffin pan) or twelve 2/3-cup custard cups for 5 minutes in a 450 degree oven. Brush the cups with melted butter, then fill each cup half full with batter.
Bake the popovers in the middle of the 450 degree oven for 20 minutes.
Reduce the heat to 375 degrees and bake the popovers for 15 minutes more, or until they are golden brown and crisp.

Rollups

2009-11-29T15:16:00.001-08:00

This recipe has been passed through my husband's family for generations. Mark has memories of his grandma making these for him, as well as his mother. I have also heard stories of him playing around in the kitchen as a child trying to make rollups with his brother. Mark's brother gave me some family recipes, handwritten on recipe cards, as a Christmas gift shortly after we were married. It was so thoughtful of him, and I am so thankful he did it because rollups have since become a special breakfast for us. Rollups are one of our favorite breakfasts, not only because of the memories but also because they are delicious and use common ingredients. The batter can also be frozen and reused later, making a quick, fun and delicious breakfast.

Ingredients:

2 eggs
2 1/2 cups milk
2 cups flour
1/2 tsp salt

Directions:

Beat all ingredients together.
Put about 1 tsp of oil in large pan over medium heat before making each rollup.
Put a small amount of batter in pan and roll batter around pan until it spreads to edges.
Turn after a minute or two. It should look like this:

Next, place rollup on plate and spread with butter, then sprinkle with cinnamon and sugar. Roll it up and enjoy!

Broccoli Cheese Soup

2009-11-12T18:00:00.000-08:00

One of the foods that reminds me most of home is, of course, CHEESE! I have always loved broccoli cheese soup, but this was my first attempt at making it. It turned out to be very good, so I figured I'd share it. I'm sure my fellow Wisconsinites can appreciate the cheesiness.

Ingredients:
6 tbsp. butter, divided
3/4 cup onion, chopped
1 cup carrot, chopped or shredded
4 cups small broccoli florets
3 cups low-sodium chicken broth
1/2 tsp. onion salt
1/2 tsp. garlic powder
4 tbsp. flour
2 cups milk
2 cups shredded sharp cheddar cheese
Freshly ground black pepper

Directions:

In a large stock pot, melt 2 tablespoons of butter over medium heat. Add onion and saute until tender, about 5 minutes, then add the carrots and cook about 3 minutes more. Add the broccoli, broth, onion salt, and garlic powder. Bring to a boil, then reduce heat and simmer.
In a smaller sauce pan, melt the rest of the butter. Add the flour and cook, whisking, for 2 minutes until golden brown. Whisk the milk in and cook for about 5 minutes until the mixture becomes thicker and bubbles.
Whisk in the cheese until it is totally melted.
Add cheese sauce to the soup pot and let soup simmer until completely warmed through and vegetables are tender.
Season with salt and freshly ground pepper to taste. Optional: use immersion blender to puree the soup to desired consistency.

Recipe originally from Annie's Eats.

Pumpkin Bars with Cream Cheese Frosting

2009-11-08T12:37:00.001-08:00

I really can't give a good enough review of these pumpkin bars. The first time I made them was over a year ago for a pot luck with some friends down here in Alabama. Over a year later, our friends continue to request these bars whenever we get together. Even my husband, who does not enjoy the taste of pumpkin, loves this recipe. On the Food Network website, this recipe received 5/5 stars based on 488 reviews... I give it a 5 for sure! This is definitely a tried and true recipe that I will be using for years to come.

Source: recipe adapted from Paula Deen (Food Network)

Ingredients

Bars

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:

8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Roasted Broccoli

2009-10-29T19:26:00.000-07:00

Roasted broccoli is probably the most common veggie served in our house. Nearly every time I have made this for company they have enjoyed it and asked how to do it. Roasting the broccoli really brings out a nutty flavor, and the bit of spice from the red pepper flakes give it a great kick. It is important to dry the broccoli thoroughly after washing it and not to use too much olive oil in order to achieve a crispy browned texture. Since discovering how delicious, simple, and healthy this side dish is, I have started roasting many other vegetables including asparagus, cubed squash, sweet potatoes, carrots, and brussels sprouts. Enjoy!

Ingredients

fresh broccoli cut into bite sized pieces
olive oil
minced garlic
red pepper flakes
sea salt
freshly ground black pepper

Directions

Place broccoli into a bowl and drizzle lightly with olive oil. Add other ingredients to taste. Place on a cookie sheet and roast in a 425 degree oven for about 20-25 minutes, or until broccoli begins to brown, turning broccoli over (or shaking pan a bit) halfway through cooking. Optional additions after roasting include lemon juice or shredded parmesan cheese.

Chocolate Chip Cookies

2009-10-26T18:08:00.000-07:00

After many years and many tried recipes, the search for the perfect chocolate chip cookie recipe is over! Since first trying this recipe about a year ago, I have not bothered to make any other recipe for chocolate chip cookies; this one is deemed perfect! I cannot reference the source because I have no idea where the recipe originally came from, all I remember is that I found it online, gave it a try, and fell in love!

Ingredients
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoons vanilla extract
4 cups (24 ounces) semisweet chocolate chips

Position a rack in the middle of the oven. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.

Sift the flour, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute.

The mixture may look slightly curdled. On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the chocolate chips until evenly distributed.

Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto the prepared baking sheets, spacing the cookies 3 inches apart.

Bake the cookies one sheet at a time until the edges are lightly browned and the centers are golden, about 14 minutes. Cool the cookies on the baking sheets for 10 minutes. The cookies will flatten slightly as they cool. Use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 3 days.

Butternut Squash Bisque

2009-10-21T17:59:00.000-07:00

I love seeing all of the different types of squash and fall vegetables in the produce section this time of year. I picked up a butternut squash recently, and roasted half of it for a side dish for dinner. I wanted to do something different with the other half of the squash, so luckily I found a delicious looking recipe for butternut squash bisque on a food board that I frequent. Unfortunately I no longer remember whose blog this recipe was originally posted on, but I need to give them all the credit for this recipe! It was a delicious taste of fall.

Ingredients

1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock (I used chicken broth)
1 teaspoon dried thyme
1 teaspoon garlic salt
1 teaspoon onion powder
ground nutmeg to taste
1/4 cup heavy cream

Directions

1. Heat the oil and melt the butter in a large pot over medium heat. Add onions and cook until tender, stirring frequently.
2. Add the carrots and squash into the pot. Pour in vegetable stock and add all seasonings/spices. Bring this to a boil, then reduce the heat and simmer until vegetables are tender.

3. In a blender, food processor, or with an immersion blender, puree the soup mixture until smooth. Return to the pot and stir in the heavy cream. Heat through but do not boil. Serve warm with a sprinkle of nutmeg. Enjoy!

Chicken Chili

2009-10-19T16:24:00.000-07:00

We recently had a group of fellow Wisconsinites over to watch the Packers beat the Lions 26-0. It was a perfect fall day here in Southern Alabama, and we were all excited to welcome "sweatshirt" weather. I wanted to make something warm and comforting to eat while we watched the game, and this chicken chili turned out great. Everyone gobbled it right up, and a couple of people requested the recipe, so I figured it was definitely worthy of a blog post! This is a much healthier alternative to traditional chili, with just as much flavor and spice.

Ina Garten's (Food Network's Barefoot Contessa) chicken chili recipe is the base, but I followed many suggestions from the reviewers. I would consider the amount of spice in this recipe to be "moderate", so adjust spices according to your taste.

Ingredients

3 yellow onions chopped
1/8 cup olive oil, plus extra for chicken
about 4 cloves minced garlic
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes, or to taste
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28 oz) cans whole peeled plum tomatoes, undrained
2 heaping tablespoons tomato paste
1/4 cup minced fresh basil leaves
3-4 chicken breasts (may use bone-in or boneless/skinless)
freshly ground black pepper
For serving:
chopped onions, corn chips, grated cheddar, sour cream

Directions

1. Preheat oven to 350 degrees F. Lightly grease a baking pan with cooking spray and place chicken in pan. Drizzle olive oil over chicken and sprinkle generously with salt, pepper, chili powder, and a little cayenne pepper. Roast in oven for 35-40 mins, or until juices run clear, then let cool in pan.

2. Cook onions in the oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 minute.

3. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.

4. Crush the tomatoes by hand (wash your hands well and dig in!) and add to the pot with the basil. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.

5. Remove skin and bones from chicken (if using bone-in chicken breasts). Cut cooked chicken breasts into 3/4 inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes.

6. Serve with the toppings. Enjoy!

Garlic Panko Chicken Strips

2009-10-15T15:42:00.001-07:00

This recipe is likely going to make many re-appearances in our house! It uses ingredients that are easy to keep on hand, is pretty easy to put together, and we really enjoyed it. The chicken turned out very moist and the coating was crunchy and delicious. I felt like we were eating a grown up version of chicken nuggets- and it's healthier too! To make this, I loosely followed a recipe from Recipezaar, however I made many alterations which are in "my" recipe below. This recipe makes enough for two servings, but could easily be doubled.

Please be sure to use panko bread crumbs when making this recipe, in order to get the crunchy coating. Panko bread crumbs are usually in the "ethnic" section of the grocery store becuase they are from Japanese cuisine. Enjoy!

Ingredients

4 tablespoons butter
1 clove fresh garlic, minced
1/3 cup panko bread crumbs
1/8 cup shredded parmesan (I used Kraft, but be sure it is shredded, not grated)
salt to taste (I only used a pinch)
freshly ground pepper to taste
McCormik's Montreal Chicken Seasoning to taste (or any other seasonings you prefer)
1 large boneless, skinless chicken breast

Directions

1. Melt butter in a small saucepan and add garlic.
2. In a low/flat dish comine panko, parmesan, salt, pepper, and seasonings.
3. Preheat oven to 400 degrees and grease a baking pan with nonstick cooking spray.
4. Cut chicken breasts crosswise into strips.
5. Roll chicken pieces in garlic butter, then completely dredge in panko mixture. Place on baking pan.
6. If there is any remaining panko mix, sprinkle it over the chicken and drizzle lightly with any left over butter.
7. Bake at 400 degrees for 15-20 minutes.

Blueberry Muffins

2009-10-13T19:08:00.000-07:00

In my efforts to create healthier meals and snacks, I recently purchased my first bag of whole wheat flour. To be honest, I was hesitant about trying such a healthy looking recipe for fear they would be bland, but I gave it the old college try anyway... and I'm glad I did!

The muffins turned out to be delicious, and I received a few requests for the recipe from friends and co-workers. Then it dawned on me that this would be THE perfect recipe for my first blog post! The muffins have just enough sweetness to be satisfying, and are perfect for breakfast or a bedtime snack. I am going to consider this my new "base" muffin recipe, and try it again with different berries and mix-ins. The original recipe is from Allrecipes.com, however the recipe below includes my adjustments. Enjoy!

Ingredients

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar
1/4 cup oat bran (may grind oats in blender as a substitute)
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries (I added another 1/4 cup)
1/2 cup chopped walnuts
1 banana, mashed
1 cup buttermilk (may sub 1 tablespoon white vinegar in 1 cup milk)
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.