A Dish In Progress

Chicken Chimichangas

2012-02-18T07:50:00.000-08:00

My son requested chimichangas a couple years back for dinner, and I wanted a healthier alternative to the normally fried dish. Feel free to substitute turkey. These are easy to make, especially when you are pressed for time.

Ingredients:
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
2 chicken breasts (cooked and shredded)
1/2 cup shredded cheddar cheese
1/2 cup sour cream
4 10-inch flour tortillas
1/2 cup salsa

Preheat oven to 450. Combine chicken, chili powder, cumin, salt, cheese and sour cream. Stack tortillas and wrap in paper towels. Microwave for 10 to 15 seconds until heated through (this makes them easier to fold).

To assemble each chimichanga, place filling on a warm tortilla, just below center. Fold bottom edge up and over filling just until mixture is covered. Fold in sides; toll up tortilla (you can secure with toothpick if necessary). Spray a glass baking dish with non stick cooking spray before placing chimichangas in dish. Coat tops with non stick cooking spray and sprinkle with cheddar cheese. Bake for 7 to 10 minutes until tortillas are slightly brown and crisp.

To serve, top with salsa. Garnish with favorite topppings: sour cream, guacamole, onions, etc.

Oriental Noodle Salad

2012-02-11T10:27:00.000-08:00

I love the crunch of the Ramen noodles. This is an easy salad to make for parties and always goes fast!

Ingredients:
1 pkgs. beef flavored Ramen soup mix
1 lb. pkg. pre-chopped cabbage cole slaw mix
1 C sunflower seeds
1 C toasted slivered almonds
1 T vegetable oil
1/2 C sugar
1/3 C white vinegar
1 tsp onion powder
salt and pepper to taste

Break uncooked noodles into a large bowl (set aside seasoning packets for dressing). Toss with cabbage cole slaw mix, sunflower seeds and almonds.

For dressing: mix vegetable oil, sugar vinegar, onion powder, Ramen seasoning packets, and salt and pepper. Shake or stir until sugar and seasoning mix dissolve.

At least one hour prior to serving, pour dressing over noodles, mixing well. This gives the noodles time to absorb the dressing. Refrigerate.

Crockpot Cabbage Rolls

2012-02-09T06:19:00.000-08:00

Pigs in the Blanket are one of my husband's favorites, which I love to make for him, even if the smell of cooked cabbage does linger. My dad used to tell me that my cabbage rolls were better than my grandma's, which was the ultimate compliment. This used to be a dish only made on the weekend, because it normally needs to cook on low for about 2 hours, but I have discovered that it works perfectly to put in the crockpot on low and cook all day.   Boil the cabbage and assemble the night before, pop in the crockpot before you leave in the morning, and will be delicious by dinner time.   This recipe also freezes well for future meals.

Ingredients:
2 lb. cabbage head
1/2 C rice - your preference, I use brown
1 lb ground pork
2 small onions, chopped
1 clove garlic, crushed
1 egg
1/2 C water
salt
pepper
paprika
48 oz. can tomato juice
8 oz. can tomato sauce

Remove core from cabbage head and boil for 5 minutes, enough to make the leaves pliable to roll. Drain, and cool.

For filling, in large bowl, mix ground pork, rice, water, 1 small chopped onion, crushed garlic, egg, 1 T paprika, salt and pepper to taste.

Spray your crockpot with non stick cooking spray.

Peel the cabbage leaves, take care when you do this to keep the leaves intact.   Add 1 T of the filling mixture to the center of each leaf. Roll tightly and tuck the ends in to the center to secure.   Layer in the crockpot.   Chop the excess cabbage into small, bite size pieces.

Sprinkle 1 T paprika over filled cabbage rolls.  Add chopped cabbage, the other chopped onion, and salt and pepper to taste.   Pour tomato sauce and tomato juice over all, adding enough water to cover by about 1".    Cook on low for at least 7-8 hours.

Pizza and Breadsticks

2012-01-27T06:15:00.000-08:00

When the kids were little, Friday nights would be family night, pizza and a movie. We all looked forward to decompressing for the week. One of our favorites is homemade pizza and breadsticks. This was also my special childhood meal when I would get to spend the night at grandma's house. The recipe that I use was inspired by hers. We love thin crust, so once I roll it out, I cut off the extra and make breadsticks with the dough.

Ingredients:

3 C flour
1 tsp salt
2 tsp sugar
1 package yeast
1 T extra virgin olive oil
1 C hot water
8 oz. pizza sauce
2 C mozzarella cheese
Pizza toppings of choice - pepperoni, italian sausage, mushrooms, red onion, etc.
yellow corn meal
2 T melted butter
1 tsp garlic salt
1 T parmesan cheese

Mix flour, salt, sugar and yeast in a large mixing bowl. Add oil and water. Mix and then knead until smooth (put a little oil on your hands so the dough does not stick). Place back into bowl, punch down, cover and let rise about 15 mintues.

Preheat oven to 400.

Sprinkle cornmeal over baking stone to cover. Roll out pizza crust onto pan. I either use my round or rectangular stone. Since we prefer thin, I roll to edges and trip the excess dough. Save this for breadsticks. Spread pizza sauce over crust. Add cheese and your toppings of choice. Bake for 15 minutes.

While the pizza is baking, sprinkle cornmeal over a baking sheet. Roll out remaining dough into breadsticks.

When the original 15 mintues of baking time is complete, add the breadsticks and cook for 5 additional minutes, or until cheese is golden brown.

When breadsticks are done, spread with melted butter and sprinkle with garlic salt and parmesan cheese before serving.

Mini Meat Loaf Cups

2012-01-19T17:55:00.000-08:00

My family loves meatloaf, but I generally do not have the hour it takes to bake a traditional loaf. A quick alternative is to divide the meat loaf mixture into muffin cups for individual servings. This cuts the baking time in half, and the muffin cups tend to absorb any excess grease. The recipe yields 24, so I will generally make 12 and freeze the other half for another meal.

Ingredients:

1 lb. ground pork
1 lb. lean ground chuck
2 eggs, beaten
1/4 C milk
1/4 C ketchup
1/2 C crushed cornflakes
2T dried minced onion
1 tsp dried prepared mustard
1 tsp salt
1/4 tsp pepper
Muffin cups

Preheat oven to 350. Combine all ingredients in a large bowl and mix well. Fill each muffin cup about 1/2 - 2/3 full. Bake for 25 minutes or until meat is no longer pink. Some of my family members like to drizzle a little extra ketchup on the top.

Orange Drink

2012-01-17T15:56:00.000-08:00

This is a favorite drink for our Sunday morning breakfasts. It reminds me of the orange julius drinks that I used to get at the mall. Feel free to experiment and substitute another type of frozen juice.

Ingredients:

1 can (6 oz) frozen orange juice, slightly defrosted
1 C water
1 C milk
1/2 C sugar
1 tsp vanilla extract
8 - 12 ice cubes

Combine all ingredients in a blender. Cover and process until drink is thick and slushy.

Egg White Scrambled Eggs

2012-01-16T09:17:00.000-08:00

One of my favorite family traditions is Sunday morning breakfast. Regardless of our schedules, we try to sit down for breakfast every Sunday morning. Waffles and pancakes top the kid's favorites, but my husband prefers eggs. Since he has cholesterol issues, I switched to only using egg whites for scrambled eggs and omelets, and initially found it to be not as flavorful. After a little experimentation, I found that adding feta cheese was delicious. As a side note, I give our dog 1 -2 of the beaten egg yolks to help his coat.

Ingredients:
4 egg whites
1/8 tsp pepper
1/4 tsp garlic salt
1/4 tsp onion salt
1/4 tsp Mrs. Dash original (optional)
1/4 C 1% or skim milk
1 T feta cheese

Whisk the egg whites, pepper, salt, Mrs. Dash and milk. Spray a pan with non-stick cooking spray and heat to medium. Add egg mixture and whisk in pan. When eggs are about half way done cooking, add the feta cheese. Continue to whisk until the eggs are cooked and fluffy.

Broccoli Salad

2012-01-05T14:13:00.000-08:00

This is a perennial favorite at all family gatherings. I like to make this up ahead of time and put all the ingredients in a gallon ziploc bag. This makes it really easy to toss. Right before serving, I put in the bowl (looks very nice in a glass bowl, since it is so colorful) and then pour the dressing over and toss.

Ingredients:
1 pound fresh broccoli, cut into florets
1/2 small red onion, chopped
1 C (4 oz) shredded mozzarella cheese
1.5 oz real bacon bits
2-3 oz dried cranberries or cherries
1/4 C dried sunflower seeds
1/2 C sugar
1 C mayonnaise
2 T apple cider vinegar

In a small shaker (I love to use my Tupperware Quick Shake Container), combine sugar, mayonnaise and apple cider vinegar; mix until the sugar dissolves and mixture is smooth. Refrigerate until time to serve. I find that it is best to refrigerate at least 1 hour.

Place broccoli, red onion, cheese, bacon, cherries and sunflower seeds in a salad bowl (or gallon ziploc bag). Refrigerate.

Just before serving pour enough dressing over salad to coat and toss; be sure to shake the dressing first to ensure that it remains mixed. I generally have about 1/4 c dressing left.

Shredded Chicken Sandwiches

2012-01-04T16:54:00.000-08:00

A couple years back, I decided for one of our family get togethers that instead of our usual sloppy joes, I would serve shredded chicken sandwiches. I could not find a recipe that I liked, so I experimented. The result is a definite crowd pleaser in my family. This is a frequent request and whenever I make this, I can count on my son to eat 5 to 6 sandwiches. The other great thing about this dish is that it cooks on low in the crockpot, so you can mix the night before, and then your biggest problem is remembering to put it on before you leave in the morning or while you are getting ready for your guests.   Feel free to experiment with cheeses and seasonings. Depending on what I have on hand, I have added asiago cheese to the mixture as well. This is also a perfect way to use leftovers if you have leftover chicken from a previous meal.   I hope your family enjoys!

Ingredients:
3 to 4 chicken breasts
2 T lemon juice

1 can cream of chicken soup
1/2 C sour cream
1/3 cup 1% milk
1 tsp garlic salt
1 tsp onion salt
2 tsp paprika
1/2 tsp pepper
1/3 cup parmesan cheese
1/2 tsp season salt

Poach the chicken breasts. I have found the easiest way to do this is to clean and cut up the chicken into bite size chunks. Put into a 2 quart microwable bowl, add lemon juice and cover with water, so liquid is about 1 inch above the chicken. Microwave on high for about 8 minutes, or until chicken is cooked through.   Let cool. Rinse and pat dry.

Shred or chop cooled chicken. I like to use my Pampered Chef Food Chopper, one of my favorite kitchen tools. Put into large crockpot.

Add cream of chicken soup, sour cream, garlic salt, onion salt, season salt, pepper, paprika, and parmesan. Mix well. Add 1/3 cup milk to make the mixture slightly creamy.   Cook in the crockpot on low, at least 3 - 4 hours.

Tortellini Soup

2012-01-03T14:17:00.000-08:00

This recipe is an easy, crowd pleaser for potlucks and cold winter nights...and only takes 20 minutes to prepare and serve.

Ingredients:
1 T butter
2 cloves garlic
3 cans chicken broth
1 can stewed tomatoes
1 package cheese tortellini (can either be fresh or frozen)
1 package frozen chopped spinach
parmesan cheese

In a large stockpot, melt the butter. Finely mince or press garlic, and then add to the butter and saute, be careful not to burn.   During this step, add 2 T of water to the spinach and microwave for 2 minutes on high, drain.

To the garlic, add the chicken broth, stewed tomatoes, tortellini, and spinach.   Cook on medium high heat, until it starts to boil, then cover and simmer on low for 15 minutes.

Sprinkle parmesan cheese over soup before serving.  This is great reheated, although sometimes you will need to add another can of chicken broth, as the tortellini absorbs the broth.

Baked Asparagus

2012-01-02T11:55:00.000-08:00

Happy New Year to everyone. Hope 2012 is starting off well for everyone. Yesterday, my son did the Polar Bear Plunge for the second year in a row.   While I do not see myself doing that any time soon, it does cause me to reflect on my life -- and resolve to take risks and try to live each day to the fullest.

My husband loves asparagus, the kids not so much, but they will begrudgingly eat this dish.   Over the years, I have steamed asparagus, but was not always thrilled with the result. I have found that this is an easy, foolproof recipe.

Ingredients:
1 bunch asparagus, cleaned and trimmed
Extra virgin olive oil
1 T Mrs. Dash original
2 T parmesan cheese
1/8 tsp pepper
1/4 tsp garlic salt
1/4 sea salt or kosher salt

Preheat oven to 375.   For easy clean up, I layer a small brownie pan with foil and drizzle a little olive oil on the foil, before I put the asparagus in.    Drizzle extra virgin olive oil over the asparagus (this is to taste, but I use about 1- 2 T).   Sprinkle with Mrs. Dash, pepper, garlic salt, and sea salt and top with the parmesan cheese.

Heat in oven for 7 to 8 minutes, or until cheese lighly browns.   Serve immediately.

Chocolate and Fruit Trifle

2011-12-31T13:06:00.000-08:00

Happy New Year!! My hope for everyone is peace, health and joy in the new year for my family and friends. We are going to have our annual family dinner, crab legs and filet, before everyone heads out to celebrate. I cherish this special time,. The dessert we have with our meal varies, however, one of the often requested is the Chocolate and Fruit Trifle, one of Taste of Home's Fast Family Favorites. This scrumptious dessert layered with devil's food cake, a creamy pudding mixture, red berries and green kiwi is perfect for the holidays. With all of the fruit, we like to rationalize that this is perfect start to everyone's new year's resolutions. I like making it is a clear crystal bowl to show off the festive red and green. This defnitely needs to be made the day that you are serving it. Also, once you cut into it, it no longer looks appealing, but the leftovers are still delicious. I hope this becomes one of your favorites as well.

Ingredients:

1 package devil's food cake mix

1 can (14 oz) sweetened condensed milk

1 cup cold water

1 package (3.4 oz) instant vanilla pudding

2 cups whipping cream, whipped

1 T orange juice

2 C fresh strawberries, chopped

2 C fresh raspberries
2 C kiwifruit, peeled and chopped

Prepare cake batter according to package directions; pour into a greased 15-in. x 10-in. x 1-in. pan. Bake at 350 for 20 minutes or until toothpick inserted near the middle comes out clean.

Cool cake completely.   You will only need about half of the cake for this dessert. Cut up 1/2 of the cake into about 8 cups of bite-size pieces, and set aside. I save the other half in a gallon ziploc and we snack on that later, unfrostened.

In a mixing bowl, combine milk and water until smooth.   Add pudding mix; beat on low speed for 2 minutes or until slightly thickened.   Fold in the whip cream.

To assemble: spread 2-1/2 cups of pudding mixture in a 4-qt. glass bowl.   Top with half of the cut up cake; sprinkle cake with 1 T orange juice.   Arrange half of the berries and kiwi over the cake.   Repeat the pudding, cake and fruit layer (saving some of the berries and kiwi for the topping, about 1/4 c of each).   Top with remaining pudding mixture. Spread remaining fruit around the edge of the bowl. Cover and refrigerate until serving.

Chicken Won Ton Wrappers

2011-12-30T08:58:00.000-08:00

Years ago, I had a version of this at a friend's dinner party and thought that they were delicious.   All members of my family agree, and they are now a staple at just about every family function.   The beauty of these appetizers is that they are tasty and look great, yet are extremely easy to prepare.

Ingredients:
3 to 4 chicken breasts
2 T lemon juice
8 oz ranch dressing
2 T paprika
won ton wrappers

Tools:
mini muffin pan
food chopper

Poach the chicken breasts. I have found the easiest way to do this is to clean and cut up the chicken into bite size chunks. Put into a 2 quart microwable bowl, add lemon juice and cover with water, so liquid is about 1 inch above the chicken. Microwave on high for about 8 minutes, or until chicken is cooked through.   Let cool. Rinse and pat dry.

Preheat oven to 375.   Shred or chop cooled chicken. I like to use my Pampered Chef Food Chopper, one of my favorite kitchen tools.   Once all chicken is chopped, add 6 to 8 oz ranch dressing and the paprika. You will want to add enough dressing so that the mixture is moist, but not so much that you have an excess of dressing.

Place one won ton wrapper into each mini muffin cup and add a heaping tablespoon of the chicken mixture. Bake for 7-8 minutes or until golden brown.   Serve warm.

Chicken Paprikas

2011-12-29T09:34:00.000-08:00

Being part Hungarian, one our favorite dishes is Chicken Paprikas.   One of the gifts that I received from my grandma for my shower was the Secrets of Hungarian Cookery, 180 Hungarian Favorites cookbook.   The original recipe calls for the chicken to be fried and then cooked on the stove or in an electric fry pan. I have found it easier to bake in the oven, and have changed the recipe slightly to incorporate some Polish elements that my husband loves.

Ingredients:
1 onion chopped
1 T paprika
1 cut up whole chicken, or drumsticks and chicken breasts on the bone
1 15 oz. can chicken broth
1 15 oz. can stewed tomatoes
salt
pepper
8 oz. sour cream
1 T flour

Preheat oven to 375.   Spray a roasting pan with non-stick cooking spray.   Place chicken in the pan, add cut up onion, salt and pepper to taste, sprinkle 1 T paprika on the chicken and then add the can of stewed tomatoes and chicken broth.   Bake for 45 min to 1 hour, until chicken is done.   While chicken is roasting in oven, make dumplings (see below). As a side note, our family of 4 generally goes through a double batch of dumplings with dinner.

Remove chicken to a platter and cover with foil to keep warm.   Strain broth and drippings to a saucepan, to use as a base for the gravy. Over low heat, add 1 tsp paprika and 8 oz. of sour cream. To slightly thicken the gravy, add 1 T flour. Whisk until smooth.    Serve over chicken and dumplings.

Dumpling recipe:
1 C flour
2 eggs
1/2 c milk
1 tsp salt

Mix the above ingredients together.   Either use a dumpling maker or scrape bits into a pot of boiling water. Cook for 15 minutes, stirring often. Rinse with cold water and drain.   Add 1-2 tsp of butter.

A Dish In Progress

2011-12-28T11:15:00.000-08:00

Hello and welcome to A Dish In Progress!!   Some of my fondest memories growing up are creating at the side of my mother and grandmothers, who have been my inspiration over the years. Nothing is better than the smell of apple pie in the oven or spaghetti sauce simmering on the stove. Every holiday and special event is marked by a special dish, and often the smell of one of these dishes causes me to reminisce about the past.

I have been cooking & baking for over 30 years.   When I first started to cook, I would get frustrated when the recipes I got only listed ingredients and not precise measurements. I know now, that is because every recipe is a "dish in progress" to be tailored to your individual tastes, and that this is half the fun.   I enjoyed learning to cook with family and have great pride in passing this down to my children.   I love to make my family's favorites.   Some of our best holiday memories are in the kitchen.

I believe that family meals are important, albeit difficult, in today's world of working parents and busy kid schedules.   It is often challenging to find time to cook, let alone eat together. My blog is dedicated to family fare, i.e., quick and easy, family friendly recipes and tips. I have learned over the years that there is no shame in taking "shortcuts".

Enjoy the time around the table with your family. Some of our best conversations have occurred over a meal. From Sunday morning breakfast to evening meals, we make it a priority to eat together as much as possible.

Thank you for visiting. I appreciate the opportunity to share our favorite recipes and look forward to hearing your stories and successes in the kitchen.