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
1 tsp salt
1 tsp vanilla
1 tsp cinnamon
1 1/2 cups oil
4 eggs
3 cups grated carrots

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.

December 11, 2016

Brown Sugar Balsamic Pork

Ingredients:
1 (2 lb) boneless pork tenderloin
1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1/2 c water

Glaze
1/2 c brown sugar
1 Tbs cornstarch
1/4 c balsamic vinegar
1/2 c water
2 Tbs soy sauce

Directions:
Combine sage, salt, pepper, and garlic.  Rub over roast.  Place is slow cooker with 1/2 c water.  Cook on low for 6-8 hours.  About 1 hr before roast is done, combine ingredients for glaze in a small sauce pan.  Heat and stir until mixture thickens.  Brush roast with glaze 2 or 3 times during the last hour of cooking.  Serve with remaining glaze on the side.

From here

September 27, 2016

Chicken Vegetable Orzo

  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • ½ cup onion, diced
  • ¾ cup carrot, diced
  • ¾ cup red bell pepper (capsicum), diced
  • 2 cups roughly chopped spinach (lightly packed)
  • ¼ cup frozen peas
  • 7oz / 200g chicken thigh or breast, cut into bite size pieces
  • 1 cup orzo / risoni
  • 1 tbsp flour
  • 1½ cups milk
  • 2 cups chicken or vegetable broth (stock)
  • ¾ cup parmesan (grated)
  • Salt and pepper to taste
  • Boiled water

  1. Place the oil and mince the garlic straight into a large non stick pan that has a lid. Make sure the pan is reasonably deep - around 5cm / 2.5" or more. Otherwise, use a large pot.
  2. Place pan on high heat. Stir the garlic to infuse the oil. When the oil is hot, add the onion and carrot and cook for 1 minute, stirring occasionally.
  3. Add the bell pepper (capsicum) and chicken and cook until the chicken is white all over (it should still be pink inside) - about 1 to 2 minutes.
  4. Add the milk, stock, orzo (risoni) and flour, put lid on then bring to boil, then turn down to medium.
  5. Cook at rapid simmer, stirring once or twice, for 5 minutes. Keep the boiled water nearby to add in case the liquid evaporates too quickly - this will depend on the size of pan you used, strength of heat you are using etc. If you are not using a non stick pan then you will need to stir more than one or twice, just to ensure it doesn't stick to the bottom.
  6. After 5 minutes there should still be a bit of liquid and the risoni should be soft on the outside but still firm on the inside. There needs to be enough liquid to cook for another couple of minutes - if you are concerned, add a bit more water (don't worry if you add a little too much, it will reduce quickly at the end).
  7. Add the peas, spinach and parmesan, stir to mix through then put lid back on for another minute.
  8. Remove lid, adjust seasoning to taste and check to ensure the orzo is cooked. It should be a risotto consistency, not too saucy, but not dry like a pilaf.
  9. If you added too much water, leave it on the stove for another 30 seconds to a minute and keep stirring - it will cook out pretty quickly.
  10. Serve immediately.

From here

August 10, 2016

Un-Stuffed Pepper Soup

1 lb ground beef or pork 
2 tbsp oil 
1 large onion, chopped 
2 carrots, chopped 
2 celery sticks, chopped 
2 large bell peppers, one red and one green, chopped 
1 tsp dried oregano 
½ tsp sweet paprika 
2 cups canned whole or chopped tomatoes 
¼ cup rice, uncooked 
Salt and pepper after taste 
8 cups water or beef stock  (I do 4 cups beef broth and 4 cups water)

Heat the oil in a large pot and sauté the onion until translucent. Add the carrots and celery. When the vegetables are softened, add the oregano and paprika, then the meat, breaking it with a wooden spoon. Add the water or beef stock, the peppers and about a teaspoon of salt and some black pepper. Bring to a boil, and then add the tomatoes (if using whole tomatoes, break it with your hands). Let boil for about 15 minutes, add the rice and let boil for another 15 minutes, when the rice and peppers are done.


From here