Chile Cheese Grits

Chile Cheese Grits

3 cups water
1 cup corn grits
1 tbsp butter
1 cup cheddar cheese, shredded
1/2 cup pepperjack cheese, shredded
1/2 cup milk
1 4-oz can green chiles, drained

Preheat oven to 350. In bowl, combine grits and water. Microwave for 4-5 minutes. Add remaining ingredients, mix well, and bake for 45 minutes or till golden and bubbly.

Spinach Scramble

Spinach Scramble

1 tbsp olive oil
1 oz fresh spinach
1/2 cup green onion, chopped
1/2 cup tomato, chopped
4 eggs, beaten
dash salt
dash pepper

Heat oil in pan. Add onions and cook till tender. Add spinach and cook until wilted. Add egg, salt, and pepper and cook, scraping with spatula occasionally. When egg is cooked to desired done-ness, add tomato and heat through.

Healthier Fried Egg Sandwich

Healthier Fried Egg Sandwich

1 tbsp olive oil
1 egg
2 slices whole wheat bread
2 slices tomato
1 slice swiss cheese
2 tsp canola mayonnaise

Heat oil in small pan on stove. Break egg into pan and fry, flipping to cook both sides. Spread one slice of bread with the mayo. Place egg on bread, topped with cheese and tomato. Top with final slice of bread. Serve with fruit or juice.

Loaded Baked Potato

Loaded Baked Potato

4 large baking potatoes
2 cups fiesta style cheese, shredded (or any combination of cheddar, colbyjack, mozzarella)
1 tsp garlic powder
1 tsp chili powder
3 cups broccoli, chopped and cooked
1 cup onion, chopped
4 roma tomatoes, diced
butter (optional)
sour cream (optional)

Preheat oven to 400 degrees. Wash potatoes and pierce skin in several places with fork. Bake potatoes for 1-1.5 hours (or till they give when squeezed). Mix cheeses with garlic powder and chili powder. Cut potatoes in half and top with cheese, broccoli, tomatoes and onions. Garnish with butter or sour cream if desired.

Corn Chowder

Another cold-weather favorite of mine.

Corn Chowder

3 cups corn kernels
2 cups creamed corn (or pureed corn kernels)
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
1/4 cup chopped celery
1 tbsp cooking oil
1 14-oz can chicken broth
1 cup cubed, peeled potato (russet or unpeeled redskin)
4 tsp all-purpose flour*
1/4 tsp salt
1/4 tsp black pepper
1.5 cups milk
2 tbsp snipped fresh parsley (optional)

1. In large saucepan cook onion, pepper and celery until onion is tender but not brown. Stir in chicken broth and potato. Bring to a boil, reduce heat and simmer, covered, for 10 min. Stir in corn kernels and creamed corn. Cook, covered, about 10 min more or until potato and corn are tender, stirring occasionally.
2. In a small bowl combine flour, salt, and pepper. Stir milk into flour; add to corn mixture in saucepan. Cook until slightly thickened and bubbly. Cook and stir 1 minute more. If desired, garnish each bowl with snipped parsley.

* Rice flour makes a fine gluten free substitute

Pear Cobbler

I love a warm spiced fruit dish on a cold winter night. This one goes well with anything from chicken pot pie to a hearty slow-cooker soup.

Pear Cobbler

2 to 2 1/2 cups sliced fresh pears
1 cup sugar, divided
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
2 ounces butter
3/4 cup flour*
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup milk
1 egg

Mix pears with 1/2 cup sugar, cinnamon, nutmeg and allspice and let stand. Put butter in 2-quart casserole and place in 325° oven until melted. Combine all dry ingredients, including the remaining 1/2 cup of sugar. Mix well. Whisk together the milk and egg; slowly combine with dry ingredients to make a batter. Pour over melted butter. Do not stir. Spoon pears over the batter. Do not stir. Bake at 325° for 50 to 60 minutes, or until nicely browned and pears are tender.
Serve hot or cold with ice cream or whipped cream.

* Rice flour makes a fine gluten free substitute

Restaurant Style Nachos

This is my attempt at recreating my favorite restaurant nachos. They're yummy, but probably a calorie splurge.

Restaurant Style Nachos

1 bag tortilla chips
1 31 oz can fat free refried beans
1 15 oz can black beans, drained and rinsed
1 tsp chili powder
1 tsp cumin
1 tsp cilantro
dash crushed red pepper (optional)
1 large green pepper, diced
4 roma tomatoes, diced
1 small red onion, diced
1 can black olives, chopped
4 cups shredded cheese (colbyjack is nice as is pepper jack but almost anything will work)

Preheat oven to 350. In large pan, combine refried beans, black beans, chili powder, cumin, cilantro and red pepper. Heat through. Line the bottom of a lasagna pan with tortilla chips. Spread 1/2 bean mixture over chips. Top with 1/2 veggies and 1/2 cheese. Repeat. Bake for 20 minutes or till cheese is melted and nachos are heated through.

Double chocolate milkshakes

Tripple Chocolate Milkshakes

4 large scoops chocolate ice cream
1 cup milk
2 tbsp chocolate syrup
1/2 cup crushed Oreos or any chocolate cookie

Place all ingredients in blender and blend till smooth. Garnish with a squirt of real whipped cream and another cookie if desired.

Feedback encouraged

While I'm cooking up some new recipes, I thought I'd put out a request for feedback. Have you tried any of these recipes? What did you like? What didn't you like? I tend to 'cook by feel' and I'm pretty heavy handed with spices so some of these measurements are approximate and I'd love to hear what worked for you (or didn't). Is there anything you'd like to see on here? Any comments would be very useful. Thanks much!

Quickie Pudding Dessert

Quickie Pudding Dessert

1 6-pack vanilla pudding
6 oz dark chocolate chips
2 cups raspberries

In each of 6 parfait glasses (or champagne glasses) spoon 1/3 pudding cup, 1/3 oz chocolate chips and a few raspberries. Repeat 3 times. Serve cold.

Crock Pot Fusili

Crock Pot Fusili

This is my crock pot adaptation of a friend's delicious ground beef stove top spaghetti sauce.

1 lb stew beef, finely diced
1 large onion, chopped
3 cloves garlic, minced
2 cans diced tomatoes
1 can tomato sauce
5-6 roma tomatoes, diced
1/2 cup red wine
1 can tomato paste
2 tbsp balsamic vinegar
1/4 tsp salt
1 tbsp parsley
1 tsp basil (or 1 tbsp fresh basil)
1 tsp oregano
1 tsp rosemary
1 8 oz package fusili* **

In slow cooker add beef, onion, garlic, diced tomatoes, roma tomatoes, tomato sauce, red wine, and spices. Cook on low heat for 6-7 hours. Turn heat to high, add tomato paste, balsamic vinegar and pasta. Cook one hour more.

*Fusili is fun but any pasta will work
**Tinkyada makes a really good gluten free fusili

Butternut Squash Soup

Butternut Squash Soup

1 tbsp olive oil
1 small onion, diced
5 green onions, chopped
3-4 carrots, peeled and diced
2 stalks celery, diced
1 butternut squash, peeled and diced
32 oz broth
1 cup half and half
1/2 tsp garlic powder
1/2 tsp nutmeg

Heat oil in stock pot. Add onion, green onions, carrots, celery, and squash. Cook for 5 minutes. Add broth and spices, bring to a boil, and simmer for 30-40 minutes or until vegetables are tender. Place soup and half and half in blender and blend until smooth (may have to blend in several batches). Serve warm.

Goes quite well with Spinach, Beet and Feta salad found in the Farm Chicks cookbook.

Spicy Beans'n'Rice

Spicy Beans'n'Rice

2 cups brown rice, dry
4 cups water
2 tbsp oil
3 cups black beans (or beans of your choice)
1 medium onion
pepper
salt
cayenne

Boil rice in water for 30-40 minutes. Meanwhile, sauté onion in oil till tender. Add beans and a dash of salt, pepper, and cayenne. Continue to sauté for 5 minutes. Combine rice with bean mixture, add another dash of salt, pepper, and cayenne, and mix well.

Spaghetti Sauce

Spaghetti Sauce

2 tbsp olive oil
5 cloves garlic
1 medium onion, diced
6-7 medium tomatoes, diced
1/4 cup grated carrot
2 tsp basil
2 tsp oregano
2 tbsp parsley
1 tsp marjoram
dash salt
dash pepper
dash crushed red pepper
1/4 cup red wine
3 tsp sugar

Sautee onions and garlic till tender. Add remaining ingredients. Cook 35 minutes or till thickened and soft.

Raspberry Lemonade

Raspberry Lemonade

6 lemons
1/4 cup raspberries
10 cups water
2 tbsp sugar (more or less to taste)

Juice all lemons. Puree raspberries in blender. Stir lemons and berries in large pitcher. Add sugar and stir till dissolved. Add water and stir well. Chill and/or add ice cubes.

For a fun garnish, place one raspberry in each slot of an ice cube tray. Fill with water and freeze.

Crispy Fried Chicken Fingers

This was an impromptu Valentines dinner and it turned out really well!

Crispy Fried Chicken Fingers

2 lbs thinly sliced chicken breasts
1 1/2 cups flour *
3 tsp garlic salt
2 tsp pepper
2 tsp paprika
liberal dash marjoram
liberal dash thym
liberal dash savory

batter:
2/3 cup flour**
1 beaten egg
1/4 tsp pepper
3/4 cup water

Heat 2-3" of oil in a large, deep frying pan. Combine flour and spices on a large plate. In a bowl, combine batter ingredients. Dip chicken in flour mixture, dip in batter, and dip in flour mixture once more. Cook in hot oil 18-20 minutes or till done.

* or 1/2 cup potato starch and 1 cup rice flour
** or 2/3 cup rice flour

Chicken Pot Pie

Chicken Pot Pie

Filling:
2 small potatoes, cubed
1 large carrot, chopped
1 stalk celery, chopped
1/2 cup peas
1/2 cup onion, chopped
2 cooked chicken breasts, chopped
pat of butter
3-4 tbsp flour
2/3 cup broth or 1 cube bouillon
1 cup milk
savory (to taste)
rosemary (to taste)
parsley (to taste)

top:
1 cup all purpose flour*
1 tsp baking powder
dash salt
1/4 cup - 1 tbsp cold butter
cold water

Boil the potatoes and carrots till soft but not crumbly. Sauteed the onions, peas, and celery in pat of butter till soft. Add the flour and mix well. Stir in the broth and the milk and cook till thickened. Add the chicken and spices and pour into a square baking pan.

Combine flour, baking powder and salt. Cut in butter. Add water 1 tbsp at a time until dough is soft but not sticky. Roll out dough on floured surface and invert on top of baking pan. Seal edges and trim excess dough.

Bake in a 400 degree oven for approx. 35 minutes. Let stand 15-20 min
before serving.

* or substitute 1/2 cup rice flour and 1/2 cup potato starch plus 1 tsp xanthan gum

Guacamole

Guacamole

4 ripe avocados
1 large roma tomato, diced
1/2 cup red onion, diced
3 tbsp mayo
1 tbsp lime juice
1/4 tsp cumin
1/4 tsp chili powder
1/2 tsp cilantro

Halve avocados and scoop meat into medium size bowl. Mash till smooth. Add remaining ingredients and mix until smooth.

Valentine's Raspberry Chocolate Mousse Cake

Valentine's Raspberry Chocolate Mousse Cake

1 box chocolate cake mix (or 2 boxes Betty Crocker Gluten Free chocolate cake mix)
1 cup frozen raspberries + a few for garnish
1 cup heavy cream
3 oz bittersweet chocolate
2 tbsp sugar
3/4 cup heavy cream
8 oz semisweet chocolate, chopped
2 tbsp unsalted butter

Prepare cake according to package directions in 2 heart shaped cake pans or 2 round cake pans. Set aside to cool completely. Puree raspberries in blender or food processor till smooth.

In double boiler (or on low heat), melt bittersweet chocolate. Set aside to cool. In mixer, beat whipping cream and sugar until stiff but not buttery. Set aside 1/4 cup for garnish. Fold chocolate into whipping cream until blended. Spread chocolate mixture on top of one of the cake layer and place in refrigerator to harden.

When cake and mousse have cooled:

To make ganache frosting, place chocolate chunks in large bowl. Heat cream and butter in pan over medium low heat until just boiling. Pour heated cream over semisweet chocolate chunks and whisk until smooth.

To assemble, spread raspberry puree over the chocolate mousse layer. Top with second cake layer. Place cake on cooling rack set over a large cookie pan. Pour ganache over center of cake, making sure to coat evenly. Allow ganache to cool until hard. Garnish with reserved whipped cream and raspberries.

Stuffed Hamburgers

Stuffed Hamburgers

1 lb ground beef or turkey
1/4 cup breadcrumbs
dash thyme
dash rosemary
dash savory
sash marjoram
1/2 cup onion, diced (optional)
2 oz cheddar, diced (optional)

Preheat oven to 350. Combine meat, breadcrumbs and spices in bowl. Form meat into 8 thin patties. Top 4 patties with onion or cheddar (or both) and place remaining patties on top. Press edges to seal filling in. Wrap in foil and place on baking sheet. Bake for 30 minutes or until desired done-ness is achieved.

Apricot Cheesecake

Apricot Cheesecake

Crust:

1/4 cup unsalted butter, melted

1-1/2 cups graham cracker crumbs

5 dried apricots*

1/4 cup water*

Filling:

1-1/2 cups granulated sugar

4 eight ounce packages cream cheese, softened

1/2 cup heavy cream

4 eggs

1/4 cup all-purpose flour

1 cup sour cream

1 tsp vanilla

1/4 cup apricot preserves*

Preheat oven to 350F. Grease sides of a springform pan. In food processor, puree dried apricots and water. In bowl, combine butter and graham cracker crumbs. Add apricot puree. Press into bottom of pan and freeze.

Beat sugar and cream cheese till smooth. Blend in cream, then add eggs one at a time. Mix in sour cream, flour, and vanilla until smooth. Pour into crust. Dollop apricot preserves on top with a spoon. Run a knife through preserves and filling to create marbling

Bake for one hour. Turn off oven and let cake stand in oven for 5 hours. Refrigerate 4 hours or overnight before serving.

*If you would prefer, omit apricots and water from crust, and substitute orange marmalade for apricot preserves.

Tuna Veggie Macaroni Salad

Tuna Veggie Macaroni Salad

1 8oz pkg dry elbow macaroni
1 7oz can tuna, drained
1/2 cup chopped celery
1/2 cup chopped green pepper
1 small onion, finely chopped
2 tbsp pimientos, chopped
1/2 cup cheddar cheese, cubed
1/4 cup mayo
2 tsp lemon juice

Cook macaroni according to package instruction. Drain and set aside. In bowl, combine remaining ingredients and mix well. Stir in macaroni until evenly coated. Chill well.

Even Your Husband Can Make This

Here's one of my husband's favorites from his bachelor days:

Even Your Husband Can Make This

1 can tomato sauce
1 lb ground beef or turkey
1 bag frozen mixed vegetables
1 cup onion, chopped
1 tsp oil
1 tbsp parsley
1 tsp basil
1 tsp oregano
1/2 tsp rosemary
Parmesan cheese (optional)

In skillet, heat oil. Brown onion and beef or turkey until cooked through. Place meat mixture and all remaining ingredients in 1.5 qt casserole dish. Bake in 350 degree oven for 20 minutes. Top with grated Parmesan cheese if desired.

Mac'n'Dog'n'Cheese

Mac'n'Dog'n'Cheese

8 oz dried small shell pasta
1/2 cup chopped onion (optional)
2 tbsp butter
2 tsbp flour (all purpose or rice)
1/8 tsp pepper
2 1/2 cups milk
3 cups extra sharp cheddar cheese, shredded*
4 hot dogs, sliced into rounds**
1 large tomato, sliced

Preheat oven to 350 degrees. Cook pasta according to package directions. Drain and set aside.
Over medium heat, cook onion in butter until tender. Stir in flour and pepper. Add milk and cook over medium heat, stirring continually, until thick and bubbly. Add cheese and stir until melted. Stir in pasta and hot dog slices.

Pour into 2 quart casserole dish and bake, uncovered, for 25-30 minutes or until bubbly and hot. Garnish with tomato slices before serving.

*If you like things spicy, substitute 1 cup pepperjack cheese for 1 cup of the cheddar
** Applegate Farms makes a great carcinogen-free hot dog that tastes fantastic

Chocolate Strawberry Angelfood Cake

Chocolate Strawberry Angelfood Cake

1 1/4 cup egg whites (10-12 eggs)
1 cup + 2 tbsp sifted cake flour (can use 3/4 cup white rice flour, 1/4 cup potato starch, 1 tsp xantham gum)
1/2 cup sifted sugar
1/4 tsp salt
1 1/4 tsp cream of tartar
1 cup sifted sugar
1/2 tsp almond extract
1 tsp vanilla extract
1 box fresh strawberries, sliced
3 oz dark chocolate, melted

Set our measured egg whites 1 hour ahead. At time of baking, preheat oven to 375. Sift flour with sugar 3 times. At high speed in mixer beat egg whites until foamy. Add cream of tartar and beat at high speed until stiff enough to form peaks, but not dry. With mixer on high, add 1/2 cup sugar, 1 tbsp at a time. Turn mixer to lowest speed and add almond and vanilla extracts. Stop mixer. Sift in flour, one quarter at a time, lightly folding 15 times after each addition. Fold 15 additional times. Push into ungreased 10" tube pan. With spatula, cut complete square in batter without lifting spatula.

Bake 30-35 minutes or until cake springs back when touched. Invert pan to cool. When cold, reinvert pan and insert knife along inner edge to remove.

Melt chocolate, cool slightly, and fill frosting piper or plastic ziplock bag. If using ziplock bag, cut small hole in one corner. Pipe chocolate in decorative patterns across cake. Fill cake cavity with sliced strawberries and use remaining berries to decorate top and base of cake.

Hunny Monkey Bedtime Snack

Hunny Monkey Bedtime Snack

2 plain rice cakes
4 tbsp peanut butter
1 banana, sliced
drizzle honey

Coat rice cakes in peanut butter. Top with banana slices then drizzle with honey.

Mozzarella Sticks and Tangy Tomato Sauce

Mozzarella Sticks and Tangy Tomato Sauce

1 package string cheese
1 cup all purpose (or rice) flour
2 eggs
2 cups cornmeal or breadcrumbs
1 tbsp Italian seasoning (or combination of basil, oregano, thyme, rosemary, marjoram, garlic)
1 can tomato sauce
1 tbsp pizza seasoning (or combination of oregano, basil, marjoram and granulated garlic)

Heat oven to 400 degrees. Unwrap all string cheeses and cut in half. Combine cornmeal (or breadcrumbs) with Italian seasoning. Beat eggs in shallow dish. Roll each cheese piece in flour, then dip into egg mixture. Roll cheese in cornmeal mixture. Place on baking sheet and bake for 10 minutes or till cheese is melted.

In small saucepan over medium heat, warm tomato sauce. Add pizza seasoning and stir till well combined. Serve cheese sticks with sauce for dipping.

Tofu Pepper Steak

A vegetarian version of one of my favorite dishes.

Tofu Pepper Steak

1 lb extra firm tofu
2 tbsp canola oil
1 cup water or broth
1 medium onion, sliced
1/2 tsp garlic salt
1/4 tsp ginger
2 medium green peppers, seeded and sliced
1 tbsp cornstarch
2 tbsp soy sauce (Bragg's Liquid Aminos is a great GF substitute)

Drain tofu and cut into slices. Heat oil in large skillet. Cook onion till tender, then add tofu till slightly browned. Add broth, garlic salt and ginger. Stir until salt and ginger are mixed in. Add peppers and reduce to simmer. Cover and simmer about 10 minutes. Turn off heat.

Blend cornstarch and soy sauce. Stir into pan, turning heat to high, and stir constantly until thickened. Serve over brown rice.

Grandma's Hot Cocoa

Grandma's Hot Cocoa

1/4 cup sugar
1/3 cup water
1/4 cup unsweetened cocoa powder
3 cups whole milk

Over medium heat, combine sugar with water. Bring to boil till sugar is dissolved. Remove from heat and whisk in cocoa powder till dissolved. Add milk and place over medium heat, whisking constantly until very hot but not boiling. Serve with marshmallows.