Cook and Blog

Homemade Lip Balm

2013-12-13T09:27:00.000-08:00

2 Tablespoons beeswax
2 Tablespoons shea butter
2 Tablespoons coconut oil

Melt it all together and while warm, place in a sealed container.

Coconut Oil Lotion and Lip Balm

2013-12-13T09:24:00.000-08:00

1 cup coconut oil
1 teaspoon Vitamin E (you can take this from vitamin capsules)

Mix together until creamy, about 7 minutes. Store in a sealed container.

How to remove lime and rust stains

2013-12-13T09:19:00.001-08:00

I have not tried these ideas yet, I am following the recommendations on Facebook:

1) baking soda paste
2) cut a lemon in half, dip it in salt, and scrub at the stains
3) vinegar
4) peroxide

Smothered Pork Chops

2013-03-07T06:43:00.003-08:00

This recipe is adapted from Tyler Florence on the Food Network website. It is absolutely amazing.

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder

1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup milk

Preheat oven to 350. Spray a 13x9 baking dish with non-stick cooking spray.

Put the flour, onion powder, garlic powder, salt, and pepper in a Ziploc bag. Pat the pork chops dry with paper towels to remove any moisture, put them in the Ziploc with the flour mixture, and toss to coat. Reserve the excess flour mixture.

Heat the olive oil in a large saute pan. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry on each side until golden brown. Remove the pork chops from the pan, place them in baking dish, and add some of the flour mixture to the pan drippings. Mix the flour into the remaining oil to dissolve and then pour in the chicken broth. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the milk to make a creamy gravy. Pour this over top of the pork chops in the baking dish. Cover with foil. Bake at 350 for about 45 minutes.

Shrimp and Avocado Salad

2013-03-07T06:37:00.002-08:00

I have not tried this recipe yet but I make a very similar guacamole. My friend swore this tasted identical, but with shrimp mixed in, so I trust her on this one.

1 lb. jumbo cooked shrimp, peeled, deveined, and chopped
1 medium tomato, diced
1 avocado, diced
1 jalapeno, seeds removed, diced
1/4 cup diced red onion
juice of two limes
1 tsp. olive oil
1 Tbsp. chopped cilantro
salt and pepper to taste

In a small bowl combine red onion, lime juice, olive oil, and pinch of salt and pepper. Let them marinate for at least 5 minutes.

In a large bowl combine shrimp, avocado, tomato, and jalapeno. Add the marinade and cilantro and gently toss. Add salt and pepper to taste.

On a side note, this is almost identical to my guacamole recipe. As an added flavor (and health) bonus, in my guacamole I often chop up a mango and toss it in.

Mexican Lasagna

2013-03-07T06:31:00.003-08:00

This is not the healthiest of dishes but it is hardy! Paired with a salad on the side, it makes a wonderful and easy meal.

1 lb. ground beef
onion powder (to taste)
1 envelope low sodium taco seasoning
8 large whole grain tortillas
1 can fat-free refried beans
1 can fiesta nacho cheese soup (sorry, but it's so good in this)
2-3 cups shredded Mexican or sharp cheddar cheese
1 can low-fat cream of mushroom soup
8 oz. sour cream
hot sauce (if you like spicy)

Spray a 13x9 inch pan with cooking spray. Preheat oven to 350.

Sprinkle ground beef with onion powder and brown in large skillet. Add taco seasoning, refried beans, and cheese soup. Mix well.

In a separate bowl with mushroom soup and sour cream.

Spread half of the soup/sour cream mixture into the bottom of the baking dish. Tear up four tortillas and arrange on top of the soup/sour cream mixture. Put half of the meat mixture on top of the tortillas. Add some of the shredded cheese. Sprinkle with hot sauce, if you choose to use it. Repeat the layers. Sprinkle the remaining cheese on top.

Bake, uncovered, for 20-30 minutes or until everything is bubbly.

Serve with a side of salad, a dab of sour cream, and salsa.

Cream of Mushroom Pot Roast

2013-02-07T05:50:00.001-08:00

THIS is the BEST pot roast I have ever had, hands down, bar none.

4-5 lb. pot roast
2 cans of low sodium, low fat cream of mushroom soup
1 small onion, chopped into large pieces
1 1/4 cup of low sodium beef broth
2 cups of fresh mushrooms, rinsed
salt (I go easy on the salt since there is soup and broth in this recipe)
pepper
garlic powder
flour
olive oil

Heat olive oil in a large skillet. While the oil is heating, put about 4 TB. of flour into a Ziploc bag. Place the roast into the bag with the flour and toss to coat. Put the roast into the skillet. Sprinkle with salt, pepper, and garlic powder to your taste preference, turning and seasoning as each side browns. In a corner of the skillet, tuck in the onions. Brown the roast and soften the onions.

While the roast and onions are cooking in the skillet, spray a Crock Pot with non-stick cooking spray. In the Crock Pot, whisk together the soup and broth. Stir in the mushrooms.

When the roast is browned, place it in the Crock Pot. Spoon the onions around the roast. Then, spoon some of the soup mixture on top of the roast. Cook on high for about 6 hours, then turn to low for about 2 hours.

I serve this with mashed potatoes and a vegetable. If there is leftover roast, I turn it into beef stew.

Baked Shrimp Scampi

2012-12-18T15:40:00.006-08:00

This is another delicious recipe I've adapted from a foodie friend. Yum, and yum, and yum!!!

2 pounds raw shrimp

3 tablespoons good olive oil

2 tablespoons dry white wine ( I use pinot grigio)

Kosher salt and freshly ground black pepper

1 stick unsalted butter, melted

6 cloves minced garlic (I put these in the Ninja)

1/4 cup green onions, minced (I put these in the Ninja with the garlic)

3 tablespoons parsley

1/4 teaspoon rosemary

pinch of crushed red pepper flakes

the juice of half a lemon

1 extra-large egg

2/3 cup panko

Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F. Spray a 2-quart baking dish with non-stick cooking spray.

Place the shrimp in an even layer in the baking dish and toss gently with the olive oil, wine, salt, and pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mix the melted butter with the garlic, green onions, lemon juice, and egg. Spread evenly over the shrimp. Sprinkle with the parsley, red pepper flakes, rosemary, salt, pepper, and panko.

Bake for 15 minutes or until hot and bubbly. Serve on top of pasta and with a good bread for dipping up the sauce.

Black Bean Chili

2012-12-18T10:28:00.003-08:00

This recipe is a Mexican-based chili. My friend created this in her kitchen. I changed it up a bit to suit our tastebuds and made it in the crock pot.

1 lb. bulk pork sausage (I used a mildly spicy sausage)
1 medium onion, finely diced (I put it in the Ninja)
2 cloves of garlic (I added this to the onion in the Ninja)
3 cans low sodium black beans, rinsed and drained
2 cans fat-free vegetarian refried beans
1 can tomatoes (I used Ro-Tel with mild green chiles)
3-4 Tablespoons chili powder (to your taste preference)
2 teaspoons cumin
the juice of half a lime
2 Tablespoons cilantro
2-3 cups low sodium beef broth (to your consistency preference)

Additional serving items:
tortilla chips
sour cream
shredded cheddar cheese

In a crock pot sprayed with non-stick cooking spray, place the bulk sausage, onions, and garlic. Allow to cook on high until the sausage is cooked through, about 1-2 hours. Use a potato masher throughout the cooking time to "grind" up the sausage into small pieces as it cooks.

Add in everything else, stir to mix well. Make sure to break up the refried beans when stirring or they will remain lumpy. Simmer for 1-2 hours on low until heated through and flavors are blended.

Serve topped with shredded cheddar cheese and sour cream. Use tortilla chips for dipping.

Snowballs

2012-12-18T09:48:00.002-08:00

These cookies remind me of tiny little pie crusts...and I love pie crust.

1 cup real butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup powdered sugar (not a typo, you will use a 1/2 cup twice)

Preheat oven to 400.

In a large bowl, beat butter until fluffy. Gradually beat in 1/2 cup powdered sugar until light and fluffy. Stir in the vanilla extract. Add the salt. Gradually add the flour.

Shape dough into 1-inch balls and place on ungreased cookie sheet 2 inches apart.

Bake for 9-11 minutes or until edges just start to brown. Do not overbake or they will not be as light and fluffy as they should be. Cool slightly. Roll each warm cookie in the remaining 1/2 cup of powdered sugar. Place on cooling rack to cool completely.

Variations:

**almond extract in place of the vanilla

**stir in dried cherries and drizzle with melted chocolate after rolling in powdered sugar

Pierogie Casserole

2012-12-10T06:35:00.000-08:00

This is a recipe from a friend that loves to cook. It is absolutely phenomenal.

**I had to change the cooking method slightly to allow for the differences in our ovens.

1 box of frozen pierogies (I used potato and onion but any kind would be tasty)
1 brick of cream cheese (I used low fat)
1/2 cup of chicken broth (I make mine using low sodium bouillon)
1 cup shredded cheddar (I use 2% sharp and eyeball this when topping the casserole)
real bacon bits, or crumbled bacon
chopped green onions

Preheat oven to 350. Spray a 13x9 baking dish with cooking spray.

In a medium saucepan, mix cream cheese and chicken broth. Stir frequently until cheese is melted and the mixture is smooth. While this is cooking, arrange pierogies in dish. Pour the cheese sauce evenly over the pierogies. Sprinkle with shredded cheddar. Cover with foil. Bake for 20-25 minutes or until the cheese is bubbly and the pierogies are warmed through.

Garnish with bacon bits and green onions.

Zuppa Toscana

2012-12-10T06:24:00.003-08:00

1 lb. bulk mild or spicy sausage
1/4 cup real bacon bits
1 medium onion, finely diced (I put it in the Ninja)
2 cloves of garlic (I used 4 cloves and put them in the Ninja with the onion)
16 oz. chicken broth (I use low sodium bouillon)
2 large or 5 small russet potatoes
1/2 a bag of frozen, chopped spinach

8 oz. heavy whipping cream

In a crock pot set to high, brown the sausage. Using a potato masher, break up the sausage into very small pieces as it cooks. Add the bacon bits, onion, and garlic and allow to saute for about 15 minutes.

Turn the crock pot to low. Add the broth and potatoes. Allow to simmer for about 3 hours or until potatoes are soft. (If more broth is needed, add to your preference.)

Add the spinach and cream. Allow to simmer for about an hour or until it is heated through.

Serve with hot rolls.

Broccoli Cheese Soup (Panera's Version)

2012-11-29T07:09:00.002-08:00

Kid-tested and approved.

1 Tablespoon melted butter
5 green onions, finely diced (I used the Ninja)
1/4 cup melted butter
1/4 cup flour
16 oz. half and half cream
3 cups chicken broth
2 bags of frozen chopped broccoli, steamed
1 handful of baby carrots, julienned (I used the Ninja)
1/4 teaspoon nutmeg
2 cups of shredded sharp cheddar cheese
salt and pepper to taste

Steam the broccoli for about 10 minutes.

Saute the green onions in 1 Tablespoon of butter. Set aside.

Cook the melted 1/4 cup of butter and flour using a wire whisk over medium heat for 3-5 minutes. Stir constantly. Add the half and half. Add the chicken broth. Simmer for 20 minutes.

Add the broccoli, carrots, and onions. Cook over low heat for 20 minutes.

Add the salt, pepper, nutmeg, and cheese. Stir until cheese is melted. Serve and enjoy.

This soup makes wonderful leftovers!!

Raspberry Chocolate Ricotta Parfait

2010-12-13T11:01:00.000-08:00

Mmmmm...enough said.

Ingredients

1-15 oz. tub fat free ricotta cheese
2/3 cup confectioner's sugar
1/3 cup of Coffee Mate french vanilla creamer (liquid form, not powdered form)
dark chocolate chips
sliced almonds
raspberries (fresh or frozen)

In a large bowl mix together the ricotta cheese, confectioner's sugar, and creamer until creamy.

In three parfait cups layer the ricotta mixture, then some raspberries, chocolate chips, and almonds. Repeat layers. Served chilled.

Crock Pot Asian Pork Chops

2010-12-13T09:28:00.000-08:00

I crave the taste of Asian dishes and this one fits the bill without the wok!

Ingredients

4 thick pork chops
2 Tablespoons extra virgin olive oil
1 Tablespoon minced garlic
1 cup low sodium chicken broth
6 Tablespoons low sodium soy sauce
4 Tablespoons honey
sprinkle of red pepper flakes

In a skillet, heat the olive oil over medium-high heat. Brown the pork chops in the hot olive oil. Place the pork chops in the crock pot.

Without cleaning the skillet, over medium heat, saute the garlic, about 1 minute. Add the red pepper flakes and heat, about another minute. Add the broth, soy sauce, and honey. Whisk until heated through, about 2-3 minutes. Pour over the pork chops in the crock pot.

Cook on high about 4 hours or low about 6-8 hours.

Serve the pork chops on top of pasta or rice. Add broccoli as a side. Spoon the extra sauce over all when serving.

Super Easy Crock Pot Chicken Marinara

2010-12-13T07:13:00.001-08:00

What a nice way to serve this yummy Italian dish!

Ingredients

1 large can of whole tomatoes
1-12 oz. can of tomato paste
1 Tablespoon minced garlic
a dash of sugar (to counteract the acidity of the tomatoes)
Italian seasoning
salt and pepper to taste
4 skinless, boneless chicken breasts

Spray crock pot with non-stick cooking spray.

Pour the tomatoes, juice and all, into the crock pot. Using a potato masher, work the tomatoes so that they are crushed somewhat. They will reduce during cooking. Add in the paste, garlic, sugar, Italian seasoning, salt, and pepper. High on high for about an hour, working at the tomatoes with the potato masher occasionally.

After one hour add the chicken breasts to the sauce. Mix to coat the chicken. Allow to cook for about 4 hours on high.

Serve over your choice of cooked pasta, spaghetti squash, or rice.

Crock Pot Wine and Mushroom Chicken

2010-12-13T07:07:00.000-08:00

Ingredients

1 can of low sodium cream of mushroom soup
1/2 cup of white wine
1/4 cup of water
1-2 handfuls of sliced mushrooms, rinsed clean of dirt
4-6 skinless, boneless chicken breasts
paprika
freshly ground black pepper
1 cup of sour cream

Spray crock pot with non-stick cooking spray.

Place soup into crock pot. Add the wine and water and whisk. Layer the mushrooms on the soup mixture. Place the chicken breasts on top of the mushrooms. Sprinkle with paprika and black pepper. Stir so that the chicken is covered with the soup mixture. Cook on high for about 4 hours or on low for 6-8.

About 15-20 minutes before serving mix in the sour cream.

Very nice served over egg noodles with a side of peas.

Crock Pot Nacho Topping

2010-12-13T07:00:00.001-08:00

I've got a major love affair going on with my crock pot right now. We snack on this all day long on football Sunday.

Ingredients

1 lb. extra lean ground beef
1 green pepper
1 medium yellow onion
1 Tablespoon minced garlic
2 cans black beans
1 can diced tomatoes, do not drain
1 cup of frozen corn
a dash or two of Tabasco sauce
1 Tablespoon chili powder
1 can of Campbell's Fiesta Nacho Cheese soup

Brown ground beef in skillet. Drain. Put into crock pot.

While the beef is browning, in a food processor finely chop the green pepper and onion. When the ground beef is removed from the skillet, without wiping it, saute the onion and green pepper until crisp-tender. Place this in crock pot.

Rinse the black beans in a colander. Place the beans, along with all of the rest of the ingredients, in the crock pot. Stir. Allow to cook on high for about 2-3 hours or until heated through.

Serve with tortilla chips. Top with sour cream if desired.

Maple-Roasted Pear Parfait

2010-12-07T13:24:00.000-08:00

Ingredients

8 cups sliced pears, cut into chunks
2 tablespoons unsalted butter, melted
1/2 cup grade A maple syrup
1 1/2 cups good quality ricotta
2 tablespoons powdered sugar
1/2 teaspoon lemon juice
1/2 cup chopped walnuts
Kosher salt

Preheat oven to 400 degrees. Place pear chunks on a baking sheet covered with parchment paper. Drizzle with melted butter and then maple syrup. Bake for 10 minutes until fruit is just caramelized around the edges. Remove from oven and allow it to cool slightly.

In a large mixing bowl whisk together ricotta, powdered sugar and lemon juice.

Layer in the following order: fruit, a little of the syrup from the roasting tray, walnuts, and a heaping tablespoon of sweetened ricotta. Repeat layers. Top off with walnuts and a drizzle of the sweet syrup from the roasting tray.

Lemon Chicken with Spinach, Mushrooms and Red Peppers

2010-10-27T12:12:00.000-07:00

Adapted to suit our taste buds...mmmm, this one is yummy comfort food! Excellent served over mashed potatoes.

Ingredients

4 Tablespoons extra virgin olive oil, divided
1/2 cup plus 1/2 Tablespoon whole wheat flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 skinless, boneless chicken breasts - rinsed, trimmed of all fat, and patted dry
1 red pepper, cut into strips
8 mushrooms, stems removed and sliced
3 hands full of fresh baby spinach (preferably organic)
1 Tablespoon plus 2 teaspoons minced garlic
1/2 cup chicken broth
1/4 cup white wine
1 lemon

Heat 2 Tablespoons of olive oil in a large skillet over medium heat. In a plastic zipper bag toss 1/2 cup of flour, salt, and pepper. Add the chicken one piece at a time and toss to coat. Place each piece of chicken into the heated olive oil. Cook until it is no longer pink in the center, turning often and covering with a lid if necessary.

While the chicken is cooking, heat the remaining 2 Tablespoons of olive oil in another skillet over medium heat. Toss in the red pepper and mushrooms and cook until they soften. Add the spinach and garlic and cook until the spinach is wilted. Turn off the heat but allow to sit on the warm burner.

Once the chicken is cooked, remove from skillet and place on a plate and keep warm. Using the same skillet that the chicken was cooked in, pour in the broth and wine and stir to loosen the cooked particles from the bottom of the skillet. Slice the lemon in half and squeeze each half into your hand over the skillet, allowing the juice to go into the broth mixture but capturing the lemon seeds. Add the remaining 2 teaspoons of minced garlic and stir until boiling. Using a wire whisk, slowly whisk in the 1/2 Tablespoon of flour and stir until the mixture thickens.

To serve, I recommend serving this on top of mashed potatoes. Divide the mashed potatoes onto four serving plates. Top the mashed potatoes with the red pepper/spinach mixture. Place one chicken breast on top of the red pepper/spinach mixture. Spoon the sauce over each chicken breast.

Oatmeal Banana Muffins

2010-10-21T16:58:00.001-07:00

I prefer these warm and with the chocolate chips, my daughter prefers them warm and without. If you make these, let me know which way you like them best.

Ingredients

(makes about 8 muffins)

1 1/2 cups of quick cook oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar in the raw
1 teaspoon canola oil
1/3 cup 2% milk
2 very ripe bananas, broken into chunks
1 teaspoon vanilla
3/4 cup quick cook oats (yes, more oats go into this)
1/3 cup Ghirardelli dark chocolate chips (I use 60% cacao)

Preheat oven to 350. Spray a muffin pan heavily with non-stick cooking spray.

Using a food processor, pulverize the 1 1/2 cups of quick cook oats into flour. Add the baking powder, baking soda, salt, and sugar and pulse until mixed. Add the canola oil, milk, banana chunks, and vanilla and mix until there are no more banana chunks. Add the remaining 3/4 cup of quick oats and chocolate chips and pulse just a couple of times to mix.

Scoop the batter into the prepared muffin pan. Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Almost Amish-Style Kettle Corn

2010-10-13T19:00:00.001-07:00

Oh yeah, kettle corn! An Amish couple taught me how to make this. You can make it on the stove, grill, or campfire, just make sure you use a LARGE POT WITH A LID! The amount in this recipe will certainly get you through a good movie.

Ingredients

2 Tablespoons canola oil
1/2 cup popcorn
sugar to taste (I suggest using 1 Tablespoon for your first batch to see if it's enough)
salt to taste

Heat the oil and three kernels of popcorn in a LARGE pot with a LID. When the kernels begin to pop, add the rest of the popcorn, sugar, and a large pinch of salt. Shake the pot around as the kernels pop so that they do not burn and the sugar and salt are evenly distributed. When the kernels sound like they are no longer popping remove the pot from the heat. Allow to sit for a minute to make sure that no more pop when you open the lid.

Transfer hot popcorn to a large bowl and sprinkle with additional salt, if you choose. Best served hot!

**This is almost Amish-style because they also use butter flavoring. They add this when they add the popcorn and sugar.

Crock Pot Chipotle Veggies with Chicken

2010-10-13T18:40:00.000-07:00

I dug through the deep freeze and came up with a bag of chipotle veggies and chicken breasts. Mixed together with a few other ingredients and tossed into a crock pot...yummo!!

Ingredients

1 bag (at least 4 servings) of frozen chipotle vegetables (fire-roasted corn, peppers, beans, and onions) or any Mexican-style vegetables
1 Tablespoon minced garlic
1 can diced tomatoes, do not drain
4 skinless, boneless chicken breasts, thawed and trimmed of all fat
chili powder
non-stick cooking spray
1 12 oz. can tomato paste
4 servings of cooked rice
crushed tortilla chips, sour cream, and shredded sharp cheddar cheese, for garnish

Spray crock pot with non-stick cooking spray. Mix chipotle vegetables, tomatoes, and garlic in crock pot. Take the empty can from the diced tomatoes, fill it with water, and dump this into the vegetable mixture and stir. Arrange the chicken on top of the vegetable mixture. Sprinkle the chicken breasts with chili powder. Cook on low 7-8 hours. Half an hour before serving, mix in the tomato paste.

To serve, place cooked rice on a plate or in a large bowl. Top with one chicken breast, the vegetable mixture, shredded cheddar, crushed tortilla chips, and a dollop of sour cream.

Pasta Alfredo with Yellow Squash and Bacon

2010-08-12T08:52:00.000-07:00

Ingredients

8 oz. shaped pasta (rotini, fusilli, penne)
4 slices of bacon, roughly chopped
4 medium yellow squash, quartered lengthwise and thinly sliced crosswise
6 cloves of garlic, minced
1/2 cup heavy cream (can also use 2% or whole milk)
1 cup grated Parmesan cheese
freshly ground salt and pepper

Cook pasta according to al dente package directions. Reserve one cup of pasta water when draining. Return cooked pasta to pot.

While pasta is cooking, in a large skillet over medium heat cook bacon until browned and crisp. Transfer to a paper towel-lined plate to drain. Leave the bacon drippings in the skillet.

Heat skillet with bacon drippings over medium-high heat. Add squash and garlic and season with salt and pepper (to your taste). Toss well. Cover and cook, stirring occasionally until squash begins to soften. Uncover and cook until liquid is evaporated and squash is tender.

Add cream and cooked pasta to skillet, toss well. Cook until cream begins to thicken. Remove from heat. Stir in Parmesan cheese and enough reserved pasta water to create a sauce that coats the pasta. Serve topped with bacon and more Parmesan cheese.

***Squash could be substituted or combined with other vegetables for added flavor and color. Examples are zucchini, broccoli, peas, mushrooms, and red pepper.

***Grilled chicken would make a very flavorful topper for this dish. Marinate skinless, boneless chicken breasts overnight in a zesty Italian dressing. While cooking this dish, grill the chicken, slice into strips, and place on top of the pasta.

Zesty Chicken

2010-01-12T13:03:00.000-08:00

Ingredients

1 cup lime juice
1/2 cup olive oil
4 cloves of garlic, minced
1/2 teaspoon red pepper flakes
4-6 skinless, boneless chicken breasts, trimmed of all fat
salt (to your taste)

Whisk together the lime juice, olive oil, garlic, red pepper flakes, and salt. Pour into a large Ziploc bag. Add in the chicken and toss to coat. Seal bag and allow to marinate at least 8 hours (best overnight).

When ready to cook, remove chicken from bag and discard the leftover marinade. Grill chicken until no longer pink.