September 25, 2018

Orange Glazed Chicken & Sweet Potato Kabobs

  • 2 large sweet potatoes (or yams), peeled and cut into 1 inch cubes
  • 8 kebab skewers
  • 4 (4 to 6 ounce) boneless and skinless chicken breasts cut into 1 inch cubes
  • 1/4 cup orange juice
  • 1/2 teaspoon crushed red pepper (more or less if desired)
  • 2 tablespoons honey
  • 2 tablespoon olive oil
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon fresh thyme, chopped
  • 3 tablespoons fresh parsley, chopped
  1. Preheat a grill to medium high heat or an oven to 450 degrees.
  2. Place the sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 5 minutes. Drain and rinse in cold water.
  3. On each skewer, place one cube of chicken and one cube of boiled sweet potato. Repeat until the skewer is full.
  4. In a small mixing bowl, combine orange juice, crushed red pepper, honey, olive oil, and ginger. Brush each skewer with the mixture. Place on a baking sheet or directly on the grill and cook for 6 to 8 minutes. Turn and brush with more of the orange juice mixture. Bake for another 6 to 8 minutes until chicken is firm and cooked through and potatoes are soft.
  5. Remove from the oven or off the grill and sprinkled with fresh thyme and fresh parsley. Serve immediately and enjoy!
From here

September 16, 2018

Chicken Pot Pie

Note: I never measure the vegetables.  The original recipe calls for 1 C carrots, ¾ C celery, and 1 C frozen peas and no other vegetables.  I like all the other vegetables so I’ve always just thrown in what I have. I usually cut up all the veggies and boil them and then add enough to the sauce so that the sauce to vegetable ratio seems correct to me.  I make this in a 9” deep dish pan and always use at least twice the amount of vegetables than what’s listed below. I also double the sauce recipe for my 9” deep dish pan. There’s usually extra filling that I freeze and use another time.  

2 Unbaked Pie Crusts (9” each).  I usually just buy the pre-made refrigerated ones.  

4 large Potatoes, cut into bite-sized chunks
1 C Carrots, cut into bite-sized chunks
3/4 C Celery, cut into bite-sized chunks
3/4 C Cauliflower, cut into small florets/bite-sized pieces
3/4 C Broccoli, cut into bite-sized pieces1 C Frozen green peas
1 pound Shredded, cooked chicken (I usually throw some chicken breasts in the crock pot the day before and shred it while it’s hot and then store in the refrigerator until I’m ready to assemble the pie)

Boil potatoes, carrots, celery, and cauliflower for approximately 8 minutes (so they’re almost tender, but not quite done).  With about 2 minutes left, add broccoli. Remove from heat and drain

1/3 C Butter
1/3 C Chopped onion
1/3 C Flour
1/2 tsp salt
1 3/4 C Chicken broth
2/3 C Milk

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
In a large bowl, combine the shredded chicken, boiled vegetables, frozen peas, and the sauce. Stir together until the sauce is evenly distributed among the vegetables. Add salt to taste.
Place one pie crust in the bottom of a pie plate.  Place the chicken/vegetable/sauce mixture into the pie crust.  Cover with the second pie crust, seal edges, and remove excess dough. Make several small slits in the top to allow steam to escape.

If making ahead of time—cover and refrigerate until ready to bake.  Remove from fridge about an hour before baking.

Bake at 425 degrees for 30-35 minutes until pastry is golden brown and filling is bubbly.  

March 24, 2018

Cake Cookie Bars

1 cake mix
2 eggs
1/2 cup melted butter
2 cups m&m's or chopped candy

Preheat oven to 350 degrees. Combine cake mix, eggs, and melted butter. Then stir in candy. Spread batter into greased 9x13 pan and bake 15-20 minutes.

From here.

Chocolate Brownie Cake

1 chocolate cake mix
1 brownie mix
4 eggs
1 1/4 cup water
1 cup oil
1 can store-bought chocolate frosting

Preheat oven to 350 degrees. Combine cake mix, brownie mix, eggs, water, and oil. Pour into greased bundt pan. Bake for 50-55 minutes. Cool cake completely; melt chocolate frosting in microwave and drizzle over cake.

From here.

October 22, 2017

Chicken Fajita Pasta

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 envelope (3 tablespoons) taco or fajita seasoning 
  • 2 cups diced onion (about 1 whole onion)
  • 2 cups diced bell peppers (2-3 bell peppers)
  • 3-4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
  • 8 oz (about 3 cups) penne pasta
  • 1/2 teaspoon salt
  1. Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
  2. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.
  3. In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Serve with buttery garlic bread and enjoy!

From here

March 29, 2017

Carrot Cake

2 cups flour
2 cups sugar
2 tsp baking soda
1 tsp salt
1 tsp vanilla
1 tsp cinnamon
1 1/2 cups oil
4 eggs
3 cups grated carrots

Combine ingredients; bake at 350 degrees in a greased 9x13 pan for 45-60 minutes.

From Olive Fagg

March 5, 2017

Sugar Cookie Bars

1 cup butter, softened
2 cups sugar
4 eggs, beaten
2 tsp. vanilla 
5 cups flour
1 tsp. salt
1/2 tsp. baking soda

Cream butter and sugar until fluffy.  Add eggs, mixing well, then vanilla.  Add dry ingredients.  Spread on a greased jellyroll pan (13x18).  Bake at 375 degrees for 10-15 minutes, until light golden brown.  Cool completely and frost.

Sourdough Pancakes

2 cups flour
2 cups warm water
1 cup sourdough start

Mix ingredients together and let sit on counter 6-8 hours or overnight.

Remove 1 cup of start for next time.  Store in refrigerator.

With remaining batter add and mix in:
1 egg
3 Tbs. sugar
1 tsp. salt
1 tsp. baking soda

Cook pancakes.