Sweet Broccoli Slaw

My aunt Verlena makes a very tasty salad involving broccoli and cauliflower.  Her delicious salad is the inspiration for this recipe.

It is perfect for a quick side dish and takes less than 5 minutes to make.  I made it with ingredients I had on hand, but you can certainly change it up based on what you have in the fridge.

1 bag of broccoli slaw mix
1 cup mayo
1 TBS splenda (or sugar)
1 TBS apple cider vinegar
2 TBS freshly grated parmesean
1/4 cup bacon pieces
1/2 cup shredded mozzarella cheese

Mix everything together and voila!

Dos baked potatoes!

I love twice baked potatoes, but they aren't always the healthiest. This recipe provides just enough cheesy creaminess, but also throws in some healthier ingredients. These were a great side dish to baked fish.

Twice Baked Mexican Potatoes

3 medium baked potatoes
1/2 cup canned black beans
1 tsp taco seasoning mix
3 TBS fat-free creamer
1/4 cup low fat sour cream
1/4 cup 2% shredded cheddar cheese
1/2 cup diced tomato
1/4 cup diced onion
salt & pepper to taste

Bake potatoes (whatever method you prefer). Scoop out inside of potatoes into a large bowl. Mash with a fork to break up potatoes. Add all other ingredients and mix to combine. Scoop mixture back into potato skins and bake at 375 degrees for 15 minutes.

Source: adapted from Hungry Girl

Happy New Year!

I guess I'll start off the new year by catching up! The holidays are busy, and most of my time is spent shopping for and wrapping gifts for my large flock of nieces and nephews. So sadly, my blog was pushed aside...

But now I shall dazzle you with some highlights of the Carpenter Family Christmas!

We go way back...

This photo was taken circa 1950 (I'm guessing). It is my Aunt Marge, My father Noble, my Uncle Max, and my Aunt Mary.

And here they are this year!

Every year on Christmas day, about 30-40 of my Aunts, Uncles, & Cousins join us at my parents house for Christmas. It wouldn't be the same with out some old family recipes.

Challah

Makes 1 large loaf

1 pkg. active dry yeast
1-1/4 cups warm water (about 110 degrees)
1 tsp. salt
1/4 cup sugar
1/4 cup salad oil
2 eggs, slightly beaten
5 to 5-1/2 cups all-purpose flour
1 egg yolk beaten with 1 T. water

In a large bowl, dissolve yeast in water. Stir in salt, sugar, oil & eggs. Gradually
beat in about 4-1/2 cups of the flour to make a stiff dough.

Turn dough out onto a floured board and knead until smooth and satiny (5 to 20
minutes), adding flour as needed to prevent sticking. Cover and let rise in warm
place until doubled (about 1-1/2 hours). Punch dough down; knead briefly on
lightly floured board.

Divide into 4 equal portions and form strands about 20 inches long. Place the
4 strands lengthwise on a large baking sheet (at least 14x17). Pinch tops together, then
form a 4-stranded braid.

Let rise again for 1 hour. Using a soft brush, spread egg yolk mixture over braid.
Back at 350 degrees for 30-35 minutes.

Source: A very old bread cookbook my mom keeps in the cabinet above the stove.

Broccoli-Rice-Cheese Casserole

9x13 dish

In a large mixing bowl, melt 1 stick of oleo and 1 8 oz. jar of Cheez Whiz in microwave.
Stir in 2 cans of cream of celery soup, and 1 can of cream of mushroom soup.
Mix well.

Add 1/3 cup chopped onions, 3/4 cup chopped celery, 2 cups of Minute Rice (not cooked)
and 1 large package broccoli cuts (20-24 oz).

Stir together and pour into buttered 9x13 dish. Bake at 325 degrees for about 1 hour, or until
top is lightly browned and dish is bubbly.

Source: Mom

Noodles

6-10 servings

Combine turkey broth, chicken broth and a little water to make about 6 cups of liquid.
Add salt and bring to a boil.
Add 1 12 oz. package of wide egg noodles, and reduce heat to a low simmer.
Add more broth as needed to keep the noodles slightly covered. Cook long and slow
for great flavor. Do not boil hard or noodles will fall apart. Keep them at a low simmer
and they will be done in about 30-45 minutes. Yummy!!

Source: Mom

Make Ahead Crock Pot Mashed Potatoes

Serves 15-20 people

5 pounds white potatoes
Salt to taste
1 stick of butter, no substitute
2 cups (16 oz) sour cream
1 8 oz. package of cream cheese, softened

The day before serving: Peel and boil potatoes in salted water. Mash potatoes in large
mixing bowl.

Add butter, cream cheese and sour cream one at a time and mix well before adding the
next ingredient. Check taste for seasoning, and adjust salt if needed. Do not add milk under
any circumstances.

Spoon into crock pot insert, cover and refrigerate.

Four hours before serving time, remove from refrigerator and place in crock pot on LOW.
Do not remove lid until time to serve. Stir gently prior to serving.

Turkey Dressing

Makes deep 9x13 pan

2 loaves white bread, broken into pieces and air dried overnight
1 stick butter
2 c. chopped celery
1 c. chopped onion
4 eggs
1 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
4-6 cups of turkey or chicken broth (or a combination of both)

Melt butter in medium pan and add celery & onions. Add some of the broth and
let the vegetables cook until soft (10-15 minutes). Add the cooked vegetables
to the bread and stir. Beat 4 eggs and add to the bread mixture, add seasonings.
Keep adding broth (not hot) and stirring until all of the bread has absorbed some of it and the
dressing has the consistency you desire.

Bake at 350 degrees for 50-60 minutes. If the top gets too brown, cover it with
foil until baking is complete.

Source: Mom

Magic Cookie Bars

Makes 2-3 dozen bars

1-1/2 cups graham cracker crumbs
1/2 cup (1 stick) melted butter
1 14 oz. can Eagle Brand sweetened condensed milk
2 cups chocolate chips
1-1/3 cups flaked coconut
1 cup chopped nuts (I used walnuts)

Preheat oven to 350 degrees (325 for glass dish). In small bowl, combine
graham cracker crumbs and butter. Mix well. Press crumb mixture firmly
on the bottom of a 9x13 pan

Pour Eagle Brand milk evenly over crumbs. Layer evenly with the remaining
ingredients; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Chill if desired.

Source: Eagle Brand Milk

Pretzel Salad

8x8 dish (9 servings)

Mix together and press into dish:
1 cup crushed pretzels
1/2 cup sugar
1 stick melted butter

Mix together and put on top of pretzel layer:
1 pkg. dream whip, or 8 oz. container of cool whip
1 8 oz. package cream cheese
1/2 cup sugar

Drain the juice from 1 #2 can of crushed pineapple and mix with
2 T. of corn starch. Heat juice until clear and thickened. Let cool.
Add the pineapple to the thickened juice and spread over top of
the other layers.

Source: Mom

Mr. & Mrs. Claus say "we out."

A Supreme Dinner

I saw this recipe on another food blog I like, Taste and Tell. It tasted as good as it looked and although it looks like it calls for a lot of ingredients, the only things I needed were chicken and mushrooms. Everything else was in the pantry. I also had a large bag of baby spinach to use up, so I tried a creamed spinach recipe that called for things I had on hand and it was also great, but I'd probably use more spinach next time, as it was very creamy!

Chicken Supreme

6 bone-in chicken thighs

3/4 teaspoon seasoned salt

dash of paprika

1 cup chicken stock
1/4 cup white wine

1/4 cup diced onion

1/4 teaspoon curry powder

dash of pepper

2 tablespoons all-purpose flour

1/4 cup cold water
1 cup sliced mushrooms

olive oil

Preheat oven to 350F. Sprinkle the chicken thighs with the seasoned salt and paprika. Place chicken in a 9x13 baking dish. Combine the chicken broth, wine, onions, curry powder and pepper. Pour over chicken. Cover with foil. Bake for 30 minutes, then uncover and bake for an additional 45 minutes or until chicken is done.When chicken is almost done cooking, heat a small amount of olive oil in a pan. Add mushrooms and sauté until tender. Remove from heat.When chicken is done, remove from oven. Remove chicken from pan and cover to keep warm. Strain the pan juices, and reserve for the sauce. In a small pan, blend the flour and the cold water. Slowly stir in the pan juices. Cook and stir over low heat until sauce thickens, the boil for 3 to 4 minutes. Add the mushrooms and heat through. Serve chicken with the sauce.

Source: Better Home And Gardens New Cookbook

Creamed Spinach

5 Tbls. butter - divided

1/4 cup all-purpose flour

1/4 tsp. salt

1/4 tsp. black pepper

1 dash ground nutmeg

1 cup half and half cream

4 oz. cream cheese - low-fat okay

1 sm. onion - minced

3 cloves garlic - minced

(2) 10 oz. pkgs. frozen chopped spinach - thawed (I used fresh baby spinach)

1/4 cup water

1/4 cup grated Parmesan cheese

In a 2-quart saucepan over medium-low heat, melt 3 Tbls. butter; stir in flour, salt, pepper, and nutmeg; slowly whisk in cream; stir in cream cheese. Increase heat to medium; whisk mixture constantly until thick and smooth; remove from heat and set aside. In a skillet over medium-high heat, cook onions and garlic in remaining 2 Tbls. butter until transparent; stir spinach and water into pan. Reduce heat to medium-low; cover; simmer, stirring occasionally, for 8 minutes. Stir spinach mixture into creamy mixture; return to medium heat; heat, stirring often, until warmed throughout. Remove from heat; fold in Parmesan.

Source: Robbies Recipes Collection

Monday Night TV!

While I'm bummed for all the Brighthouse customers in my area, because they no longer get CBS (due to lots of corporate greed on both sides, but that is another blog), I'm happy because it means that Ali comes over for The Big Bang Theory and How I Met Your Mother. It also gives me a good excuse to try new recipes!

Tonight I made a recipe from Mary Ellen's blog, she always has amazing recipes, so I knew this would be great!

I made a second recipe from Blogging...It's Whats for Dinner, and it was very good as well.

Chicken Florentine Style

4 boneless skinless chicken breasts
Salt and freshly ground black pepper
Red Pepper flakes
Paprika
6 tablespoons butter 2 tablespoons shallots, minced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
20 oz fresh baby spinach

Sprinkle the chicken with salt, pepper, paprika red pepper flakes. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm. Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Cheesy Broiled Tomatoes

4 large tomatoes
8 oz mozzarella, sliced
8 oz shredded Pecorino Romano cheese
garlic salt
fresh cracked pepper
paprika

Slice tomatoes into thick rings, about 1 inch thick. Place them on a greased broiling pan. Sprinkle tomatoes with garlic salt and pepper. Place a slice of mozzarella cheese on top of each tomato. Then sprinkle the tops with shredded cheese. Sprinkle the tops with paprika. Broil for about 5-6 minutes, or until the cheese is melted, bubbly, and browned.

Veggie "No Mac" and Cheese

So this pretty much defeats the healthiness of the veggies, but boy is it good! Plus it satisfies the macaroni & cheese cravings with little carbs!

Veggie "Mac" and Cheese Casserole

Kosher salt, as needed, plus 1/2 teaspoon
2 cups cauliflower, cut into small florets
2 cups broccoli, cut into small florets
Vegetable oil spray 1 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
Spray the baking dish with vegetable oil spray.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to an 8x8 baking dish and set aside.
Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

Source: Adapted from foodtv.com

Fun at the Farmers' Market

For the first time since I've lived in Indy (7 years in August), I ventured to the Broad Ripple Farmers' Market. There are tons of booths with all kinds of fruits, veggies, and baked goods, not to mention a ton of other neat stuff. To get my energy up to fight the crowds on the hunt for the best deals, I stopped by the Rene's Bakery stand to get a chocolate croissant. If you've never been to Rene's I highly recommend it, everything I've ever tried has been delicious.

After doing a lap to see what all the vendors were selling, I managed to do all of my shopping at one booth, lots of fresh fruits and veggies, which I used in the very fresh and yummy recipes below.

Green Beans & Potatoes

2 pounds fresh green beans (rinsed & trimmed)

5 red potatoes (cleaned & quartered, not peeled)

1/4 lb bacon, chopped

1/2 large onion, chopped fine

Salt and pepper to taste

Saute the onion and bacon in a dutch oven until desired crispness. Place green beans and potatoes in the dutch oven with just enough water to almost cover. Cover and bring to a boil. Turn down to medium and let beans cook slowly for 1 1/2 to 2 hours depending on how tender you want them.

Creamy Corn

4 cups fresh sweet corn cut from the cob or equivalent amount of frozen corn
1/2 of an 8oz tub chive and onion-flavored cream cheese
1/2 can (10 3/4 ounces) cream of celery soup
1/4 cup green pepper, diced
1/4 cup red pepper, diced
1/3 cup milk

Blanch corn in large saucepan of boiling water and drain. Add chive cream cheese, soup and green and red pepper. Stir in milk to thin the mixture and make it creamy. Warm over medium heat until the diced peppers are medium crisp.

Source: Indianapolis Woman Magazine

Hot Crash Potatoes!

Oh my gosh, these are so good! You really have to try them! Everything that the Pioneer Woman cooks looks so yummy, and after seeing these on a lot of other food blogs with rave reviews, I knew I had to try them. But first I had to run to Target, my happy place, and buy a potato masher. It was a good investment, even if I only use it to make this recipe!



Hot Crashed Potatoes

red new potatoes (as many as you'd like)
olive oil
salt
pepper
dried herbs (I used rosemary)

Boil potatoes in salted water until fork tender. Pre-heat oven to 450. Place potatoes on an oiled cookie sheet. Press down in a criss-cross with the potato masher to flatten potatoes like a cookie. Brush each potato with olive oil, and sprinkle with salt, pepper, and desired herbs. Bake on the top rack of the oven for 20-25 min.

Source: The Pioneer Woman

Girls Night

Once a month, three of my friends and I get together for our "Girls Night." We rotate houses monthly and have been doing so for going on 3 years I'd guess. It used to revolve around a giant bottle of cheap wine, but as we've aged we've thrown dinner into the mix, and even splurged on some better wine! The fun conversations and sisterhood has not changed though! Last night I served these with grilled filets, roasted corn on the cob, and ice cream sundaes for dessert. I forgot to take a picture though, sorry! They were very yummy and I have to confess I baked and assembled them the night before and just heated them before dinner. It was a great time saver!

Twice Baked Potatos

2 large baking potatoes
4 slices bacon
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar & Montery Jack cheese, divided

Preheat oven to 350 degrees F.
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. (Or cheat like I did and use the pre-cooked bacon.)
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 3/4 cup cheese. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese.

Bake for another 15 minutes.

Double Take

As promised, I've re-vamped last nights leftovers into a tasty and healthy dinner! I need to try and do this more often, as it only took me 15 min to have dinner ready! Perhaps I'll have to try some of Robin Miller's menu plans in the near future, as she is always coming up with good ideas.




Fast Fajitas

Left over grilled chicken, sliced into strips
1 onion, sliced
1 red bell pepper, sliced
olive oil
1/2 tsp. garlic salt
1 tsp. cumin
1 tsp. chili powder
salt & pepper to taste
tortillas
sour cream
salsa

Heat oil in a pan over high heat. Add onion, peppers, and seasonings and saute until veggies are tender. Add chicken and allow to heat through. Serve with tortillas and desired toppings.

Sauteed Corn & Green Beans

1 cup left over green beans
1 cup left over corn on the cob, taken off the cob :)
olive oil
1 clove garlic, minced
salt & pepper to taste

Heat oil in skillet over medium high heat, saute garlic for a minute or so. Add veggies and heat through.

Summertime!

Nothing screams summer like grilled sweet corn! (If you live in Indiana anyway) Even though the best corn is yet to be harvested, the current crop available at the grocery is pretty decent.

Tonight I grilled some chicken and corn, and tomorrow night I have a whole meal planned with the left overs, so be sure to stay tuned for those.

Sweet N' Spicy Roasted Corn

Shuck and clean the corn, then add to boiling water for 10 minutes. Wrap each cob into foil and grill over medium-high heat for 15 minutes, turning frequently.

Serve with the following butter sauce:

2 tablespoons butter
4 garlic cloves, minced
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon chili powder

Melt butter in a saucepan over low heat and mix in other ingredients.

Grilled Chicken Marinade

2/3 cup olive oil
2/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons liquid smoke flavoring
2 tablespoons spicy brown mustard
2 teaspoons ground black pepper
2 teaspoons garlic powder
4 skinless, boneless chicken breast halves

In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator.

Preheat the grill for high heat.

Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.

Source: Allrecipes.com

Green Beans a'la Aunt Verlena

I've been eating green beans this way since I was little. Mainly cooked by my Grandmother, or her sister Aunt Verlena. Now it wouldn't be a holiday without Aunt V's down home cooked beans. They aren't necessarily the healthiest, but dang they are good!

Aunt Verlena's Green Beans

2 lbs fresh green beans, snapped and cut
1/2 lb bacon
1 small onion, diced

Clean & prepare green beans. Chop bacon and cook in a large pot on medium high heat until crisp. Add diced onion and cook until transparent. Add green beans and add water until they are just covered. Bring pot to a boil and then simmer for a couple hours, or until desired tenderness is reached. Salt to taste.

Source: Mom

Freaky Friday

Today has been a long, but very interesting day. It started this morning when I was awakened by an earthquake at 5:38am. I was completely dazed and startled when I woke from my slumber and immediately started questioning why the bed was swaying and the windows were rattling loudly. Without missing a beat, or even opening and eyelid, Scott said, "its just an earthquake, go back to sleep." Now maybe if I lived in California, that would have been the case, but here in Indiana, it is exciting! The rest of the day was absolutely gorgeous with perfect weather, so we couldn't resist using the grill and eating outside on the deck.

Alongside steak for myself, and chicken for Scott, I grilled veggies and potato packets.

Zesty Grilled Veggies

2 medium zucchini, cut diagonally into 1/2-inch-thick slices
1 red pepper, cut into 1/2-inch-wide strips
1 yellow pepper, cut into 1/2-inch-wide strips
2 Tablespoons Kraft Fat Free Zesty Italian Dressing
1 Tablespoon Grated Parmesan Cheese

Preheat grill to medium heat. Place vegetables in a greased grill basket.
Grill 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
Add dressing; toss to coat. Sprinkle with cheese.

Source: Adapted from Kraftfoods.com

Grilled Potato & Mushroom Packets

2 baking potatoes, peeled and thinly sliced
1 large white onion, sliced
1 cup sliced mushrooms
2 cloves garlic, minced
1 teaspoon dried parsley
3 Tablespoons Olive Oil
salt and pepper to taste
1 cup shredded Cheddar cheese
Sour cream

Preheat grill for high heat.

Toss potato slices, onion slices, and mushrooms in olive oil and salt, pepper, parsley, and garlic.
Fold up into 2 large and liberally greased foil sheets, sealing tighly.

Place on the preheated grill, and cook 25 minutes, turning once, or until potatoes are tender. Sprinkle potatoes with Cheddar cheese, reseal foil packets, and continue cooking 5 minutes, until cheese is melted. Serve with sour cream if desired.

Source: Adapted from Allrecipes.com

Movin' to a New Ranch Potatoes

This week two of my friends (and fellow bloggers), Miss Burns & The Alberts moved in to new digs. I was able to help one of them, and it was a good thing I did because she (Miss Burns) fell under the weather in the midst of the move. Here's to speedy unpacking and recoveries to all of my friends in their new homes...


Cheese Ranch Potato Bake

1 bag Simply Potatoes (diced potatoes w/onions)
1/2 tsp chili powder
1/4 tsp salt
1/8 tsp ground black pepper
2 TBS butter, cubed
1/2 cup shredded Colby Jack cheese
1/4 cup Ranch dressing

Preheat oven to 400 degrees. Grease an 8x8 casserole dish.

Place the potatoes in the dish and season evenly with chili powder, salt, & pepper. Evenly distribute butter over the potatoes.

Cover with aluminum foil and bake for 1 hour, until potatoes are tender. Remove from oven and mix in Ranch dressing and cheese. Continue cooking 10 minutes, until cheese is melted.

Source: adapted from Allrecipes.com

A fesitve side dish

The other night I made some chicken fajitas, just your average chicken, peppers, & onions seasoned with a packet of fajita seasoning mix. I decided to get creative and make some spanish rice with things I had on hand, and it it turned out great!

Crista's Spanish Rice

3 Cups cooked white rice
1 14.5 oz can diced tomatoes w/ green chilies
¼ cup diced onion
¼ cup diced celery
¼ cup diced roasted red peppers
2 tablespoons butter
1 teaspoon chili powder
2 teaspoons cumin
½ teaspoon minced garlic clove
Salt & pepper to taste

Cook rice as directed. Sauté the onion, celery, peppers and garlic in butter over medium high heat in a sauce pan until tender. Add chili powder, cumin, and can of tomatoes. Mix cooked rice into vegetable mixture and salt & pepper to taste.