Home Kitchen Cookin'

Dried Plum and Pecan Pinwheels

2013-02-26T08:32:00.000-05:00

When my 11-year-old daughter had to undergo a belly scan with two different contrast dyes because of belly pain that localized over her appendix only to discover that the issue was constipation, I wanted to try a natural alternative versus Milk of Magnesia to try and correct the problem.

I wasn't sure she would eat prunes right out of the box, so I set out in search of a recipe that she might enjoy. This is a rather savory treat but can be sweetened a bit with vanilla flavoring.

So, two cups of apple juice every day along with these dried plum (prune) pinwheels - Problem Solved, and she didn't have to suffer the effects of a stimulant laxative.

What You Need:
1 1/4 cup finely chopped dried plums (prunes)
3/4 cup firmly packed brown sugar
1 cup chopped pecans (or walnuts)
1 Tsp cinnamon
1 Tbsp pure vanilla extract (optional)
2 sheets Pepperidge Farm Puff Pastry
Powdered Sugar for dusting (optional)

Let's Create:
Thaw pastry sheets according to package directions, then unfold them on a lightly floured surface.

In a bowl or food processor, combine the dried plums, nuts, brown sugar, cinnamon, and vanilla (optional) until it resembles a soft, moist fruit filling. If you don't have a food processor, use your hands. You want this to be well incorporated. Divide in half.

Divide each half of the filling into 12 balls and place them evenly over the pastry sheet. With wet fingers and/or hands, gently spread the filling to cover the pastry just about a half inch or so to the edge of the sheet. Gently roll the pastry sheet, so that it's not too tight and seal the edge and ends. Freeze just long enough for the dough to get firm (for easier cutting) - about 25-30 minutes. Repeat with second pastry sheet and filling mix.

Once the pastry sheets are firm, slice and place on a lightly greased baking sheet. Each pastry will yield approximately 24 pinwheels.

Let's Cook:
Preheat oven to 400ºF. Bake pinwheels for 15-18 minutes (or until golden brown).
Remove from oven and immediately dust with raw powdered sugar if desired.

Yield: 48 pinwheels

Serve: Warm or at room temperature.

Nutrition Facts: None available.

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Taco Turnovers

2013-02-25T07:52:00.002-05:00

After my successful attempt at Chicken Empanadas, and because I still had a lot of pie crusts leftover from the holidays; I decided it was time to start creating something other than sweet treats. I'm always on the prowl for something that's kid friendly, man-hearty, and relatively easy. I just started tossing together what we'd normally use for a taco (minus the lettuce), and these turned out wonderfully and got the double-thumbs-up from the man of the house.

What You Need:
1 lb. ground beef, browned & drained
1 packet taco seasoning mix
1/4 cup chopped spring onions
4 oz cream cheese, room temperature
1/2 cup shredded cheddar cheese
1 small died tomato

3 (14 oz) package refrigerated pie crust

Let's Create:
Using your hands, mix ground beef, taco seasoning mix, onions, cheeses, and tomato in bowl until well incorporated.

Roll out the pie crusts to 15 inches. Using a 3 inch cookie cutter, cut dough rounds (approximately 24-27).

Fill center of dough rounds with approximately 1 - 1.5 Tbsp of filling mixture. Lightly moisten edges of the dough rounds with water. Fold dough over the filling pressing lightly to spread the filling throughout the pastry. Press the edges together with your fingers, then use a fork to seal the edges.

Place prepared turnovers on a lightly greased baking sheet.

Let's Cook:
Preheat oven to 400º and bake for 15 minutes, until golden brown.

Serving Suggestion:
Serve with fresh sliced avocado, picante sauce, sour cream, and a nice tossed salad to make a complete meal.

Nutrition Facts: Not Available.

YIELDS: 2 Dozen Turnovers

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Chicken Empanadas

2013-02-10T18:31:00.001-05:00

What to do with leftover rotisserie style deli chicken? The question of the day...

I found this jewel of a recipe on Pinterest and altered it just a wee bit to make it my own (big surprise there!).

This is definitely one we'll have again, and the hubby has requested it as a game-day food.

Good thing these can be made ahead of time and frozen for up to one month!

What You Need:
1 1/2 tsp salt
1 Tbsp ground cumin
1/2 tsp white pepper
1/4 cup chopped red bell pepper
1/4 cup chopped spring onions
4 oz cream cheese, room temperature
1 cup shredded cheddar cheese
3 cups chopped, cooked chicken
1 (14 oz) package refrigerated pie crust

Let's Create:
Mix chicken, cheeses, spring onions, bell peppers, and spices. If you don't have a food processor, use your hands until the mix is well blended.

Roll out the pie crusts to 15 inches. Using a 3 inch cookie cutter, cut dough rounds (approximately 14).

Fill center of dough rounds with approximately 1 - 1.5 Tbsp of chicken mixture. Lightly moisten edges of the dough rounds with water. Fold dough over the chicken mixture pressing lightly to spread the filling throughout the pastry. Press the edges together with your fingers, then use a fork to seal the edges.

Place prepared empanadas on a lightly greased baking sheet.

Let's Cook:
Preheat oven to 400º and bake for 15 minutes, until golden brown.

Nutrition Facts: Not available.

Original Recipe: Paula Deen's Chicken Empanadas

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Chuck Steak

2013-02-04T11:30:00.000-05:00

What You Need:
1.5 - 2 lb chuck steak
1 potato per family member
1-2 packets baby carrots

fresh or dried chives

1/4 cup A-1 Steaksauce
1/4 cup worcestershire sauce
1 packet onion soup mix
4 Tbsp light brown sugar

Let's Create:
Line a size appropriate glass pyrex dish with aluminum foil, leaving plenty for wrapping your meal.

Braise the steak on both sides in a skillet on high heat, place in prepared dish.
Arrange potatoes and carrots around the steak.

Sauce:
Whisk the steak sauces, soup mix, and brown sugar until well blended.
Spoon sauce evenly over the steak.
Sprinkle top of meal with chives.

Wrap the foil around the meal, sealing the edges.

Let's Cook:
Cook in a preheated oven at 400°F for 2 hours.

Nutrition Facts: Not available.

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Spaghetti with Meat Sauce

2012-10-05T19:32:00.000-04:00

My Mother always used to tell me, "The fastest way to a man's heart is through his stomach," so this spaghetti with my homemade meat sauce was the first dish I ever made for my would-be husband when we first met 15 years ago.

It was a huge hit and has since come to be known as "Michelle's World-Famous Spaghetti."

This entree served with garlic toast and a green salad is always a popular hit in our home for family and friends alike.

What You Need:
1lb. ground beef
6 oz. pork sausage (about 3 patties)
1 small Italian sausage link

1 pint sliced mushrooms
1/2 large white onion - finely chopped
1 bunch spring (green) onions - finely chopped
1 large tomato - diced

2 Tbsp minced garlic
1 Tbsp fresh cilantro - finely chopped
1-2 Tbsp DYB? Mediterranean Spice Blend*

1 24-oz jar tomato & basil pasta sauce (I use Bertolli™)
1/2 jar of water

Let's Cook:

In a large skillet, brown the ground beef, pork sausage, and Italian sausage.
Drain excess grease from meat.
Add meat mix to a dutch oven along with mushrooms, onions, and tomatoes.
Add sauce & water to the pot; stir.
Add all spices; stir.
Bring to a boil, cover, and reduce heat to a simmer for one hour.
Stir occasionally.

Prepare your favorite pasta per package directions. I use Barilla™.
Drain pasta, and either add it directly to the sauce or plate it with the sauce on top.
Serve with a nice green salad, and garlic toast.

Nutrition Facts: Not Available

* While I used a Middle Eastern Spice called Za'atar originally, DoYouBake? Mediterranean Spice Blend has proven to be just as tasty and a whole lot less expensive. It can be purchased from Love 2 Bake.

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Oven Roasted Potatoes

2012-10-04T09:03:00.000-04:00

The aroma that fills your kitchen, no! your entire house, while these are baking is absolutely mouth-watering and I can guarantee you'll be sampling one (or three) before these make it to your table.

What You Need:
6 cups quartered new (red) potatoes
1/4 cup light olive oil
2 Tbsp DYB? French Fry Seasoning*

Let's Create:
Whisk the olive oil and seasoning blend in a mixing bowl.
Add potatoes and coat well.

Let's Cook:

Preheat oven to 375.
Spread the potatoes evenly on a baking sheet.
Bake for 40-45 minutes. (no need to stir during baking).

Nutrition Facts: Not Available.

*DoYouBake? French Fry Seasoning can be purchased from Love 2 Bake.

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Creamy Coleslaw (an HKC Original Creation)

2012-03-17T22:51:00.002-04:00

I guess the southern roots are really showing with this one but there's nothing this family loves more than a big bowl of creamy coleslaw to complement our burgers and hotdogs.

This HKC Original Creation slaw is also wonderful as a picnic side dish, or with a plateful of barbecue, or to complement a barbecue sandwich.

I, personally, also enjoy it right by itself as a light side salad with a small slice of toasted garlic bread or a few crackers for lunch.

What You Need:

1 pound pre-packaged slaw mix (cabbage, carrots, and red cabbage)
1 bunch (5-6) green/spring onions, finely chopped

Sauce
2/3 cup mayonnaise
2 Tablespoons milk
1 Tablespoon white vinegar
¼ teaspoon salt
½ teaspoon white pepper
2 teaspoons poppy seed

Let's Create:

In medium mixing bowl, combine the Sauce ingredients and whisk until smooth.
Add onions and slaw mix to sauce and stir until well-coated.
Transfer to serving dish, sprinkle top with additional poppy seed if desired, refrigerate at least one hour prior to serving.

Nutrition Facts: Not available.

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Chili-Chicken & Black Beans with Rice

2012-03-16T06:31:00.001-04:00

This man-hearty meal is bursting with flavor and very filling, but dangerously tasty. The hubby kept coming back for "just a couple more bites." I think he finally had to force himself to stop. I love it when the family loves it THAT much!

What You Need:
4 boneless, skinless chicken breast halves (4 oz. each)
3 teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon pepper
2 Tablespoons olive oil
2 cups water
2 cans (15 oz. each) Black Beans, rinsed and drained
2 cups salsa or picante sauce
1 bunch green onions, finely chopped
4 cups cooked rice

Let's Cook:

Blend the seasoning spices together (chili powder, cumin, salt, pepper) and rub over chicken.
In a large nonstick, skillet coated with cooking spray, brown chicken in olive oil on both sides.
Remove chicken from skillet and set aside.
Add 1 cup water to the pan and stir to loosen the brown bits from bottom.
Stir in beans and salsa.
Return chicken to skillet, cover and cook on medium heat for 15-20 minutes or until chicken is done.
Stir once or twice, adding additional 1 cup of water if needed.
When chicken is done, remove from skillet to cutting board and cut into ½-1 inch slices.
Transfer beans to a 2 quart serving dish, transfer chicken back to top of beans.
Garnish top with green onions.
Serve with prepared rice.

YIELD: 4 servings (1 chicken breast half, ½ cup rice, ½ cup beans)

Nutrition Facts: Not Available

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Onion-Dijon Pork Chops

2012-03-15T09:51:00.002-04:00

This more than delicious dish had everyone licking their chops.

Better make plenty of these, Mom! These pork chops will keep 'em coming back for more.

They were so tasty and tender that everyone at the table was looking for seconds.

What You Need:
4 boneless pork loin chops (5 ounces each)
¼ teaspoon salt
¼ teaspoon pepper
½ small red onion, thinly sliced and separated

Sauce
¼ cup water
¼ cup malt vinegar
4 Tablespoons brown sugar
2 Tablespoons Dijon mustard

* I used 6 bone-in chops (4 ounces each) and doubled the sauce ingredients.

Let's Create:

Sprinkle the pork chops with salt and pepper.
Briskly whisk all remaining ingredients together (except the onions) in a small bowl.

Let's Cook:

In a large, nonstick skillet coated with cooking spray, cook chops over medium heat for 4-6 minutes on each side, until lightly brown.
Remove from pan, and keep warm.
Add the remaining ingredients to the skillet and stir to loosen the browned bits.
Bring to a boil and cook for 2 minutes or until sauce begins to thicken, stirring frequently.
Return chops to the pan and thoroughly coat with sauce.
Reduce heat, cover and simmer for 4-5 minutes or until meat is done (meat thermometer will read 160°).

Nutrition Facts: Not available as this recipe was altered from its original version, found on page 278 of the Taste of Home, Diet Comfort Food Cookbook.

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Bacon, Basil, and Tomato Salad

2012-03-13T18:58:00.006-04:00

Talk about delicious dishes - this 100% fresh-ingredient salad is the real deal, y'all.

It is absolutely divine as a side dish with your favorite pasta and some sort of bread. Even the little one loves this delicious dish!

It really reminds me a lot of bruschetta and would also be great as an hors d'oeuvre with a nice baguette.

What You Need:
Toasted Bread Cubes
2 Tbsp olive oil
2 cups cubed country white bread or baguette (½ inch cubes)
1 garlic clove minced

Salad
4 cups diced tomatoes
½ cup chopped fresh basil leaves
4-6 slices fully cooked bacon, crisp, chopped
½ cup diced fresh mozzarella cheese
Salt & Pepper to taste

Dressing
2 Tbsp olive oil
¼ cup balsamic vinegar

Let's Cook:

Heat 2 tablespoons olive oil in medium skillet over medium-high heat.
Add bread cubes and garlic.
Toast bread until golden brown.
Set aside to cool.

Let's Create:

Mix all salad ingredients in a large bowl.
Whisk oil and vinegar for dressing and drizzle over salad.
Sprinkle with optional salt & pepper if desired.
Stir well to blend the dressing with the salad.
Top with toasted bread cubes.

YIELD: 5 Cups
Serving Size: 1¼ Cup
Nutrition Facts: 266 Calories, 15g Total Fat, 9g Protein

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Fresh Fruit Cups with Sour Cream Sauce

2012-03-09T03:49:00.001-05:00

These fresh fruit cups make the perfect ending to any great meal, and who doesn't love a fantastic dessert? They're also great as an after-school snack when dinner's going to be a good bit later than normal. They're light, tasty and just the right size.

These 1 cup serving sizes were a huge hit and got a thumbs up all the way around the table!

What You Need:
3 medium ripe peaches, pitted, and chunked
6-8 large strawberries, diced

Sauce
1 cup reduced-fat sour cream
1/8 cup honey

Let's Create:

Mix prepared fruit in a medium bowl and refrigerate covered for 1-2 hours.
Whisk together the sour cream and honey until smooth, cover and refrigerate.
Once fruit has chilled for at least one hour, spoon it into serving cups and top with 1 tablespoon of sauce.

Optional:
Substitute fruit with your own preferred or with seasonal berries.
Divide any additional sauce over fruit cups.

YIELD: 5 cups

Nutrition Facts: None available as this recipe was altered from its original version, found on page 216 of the Taste of Home, Diet Comfort Food Cookbook.

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Dijon Green Beans

2012-03-09T03:03:00.002-05:00

Let me just be honest with y'all. I'm really not a great fan of green beans and will more often than not pass on them every time, but this recipe? Oh. My. Delicious. Goodness!!! I could eat these green beans All Day Long, folks.

The dish is not really a salad, but it's not something served piping hot either. I was almost positively sure that, like all other green bean recipes, this would be yet another disappointment but ... WOW. I just can't tell y'all enough how I loved these, as did the family; and they were so simple to make.

What You Need:
1½ lbs fresh green beans, trimmed and washed
1 cup grape tomatoes, halved (meaning after they're halved, you need to have 1 cup)
½ small red onion, thinly sliced and separated

Dressing
2 Tbsp red wine vinegar (or Balsamic Vinegar)
2 Tbsp olive oil
2 tsp prepared Dijon mustard
½ tsp salt
¼ tsp pepper

Let's Cook:
Place the prepared green beans in a large saucepan, cover with water, bring to a boil, and cook covered for 10-12 minutes or until beans are "just" crisp-tender.

Let's Create:

Whisk together all the ingredients for the Dressing and set aside.
Drain beans and place in large bowl; add tomatoes and onion.
Drizzle with prepared Dressing and toss well to coat.
Transfer to serving dish.

Optional: Sprinkle top with 2 tablespoons of grated Parmesan cheese.

YIELD: 10 servings

Nutrition Facts:
3/4 cup equals 54 calories, 3g fat (1g saturated fat), 1 mg cholesterol, 167 mg sodium, 6g carbohydrate, 2g fiber, 2g protein.
Diabetic Exchange: 1 vegetable, ½ fat.

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Asian Style Beef-Steak Stir Fry

2012-03-08T23:09:00.000-05:00

One of my personal favorite comfort foods is a great stir-fry. Rice, a nice meat and veggie combo with the gravy/sauce all served up in one dish? YUM! This is just one of many different stir-fry recipes I and the family love anytime.

Served up with a nice side salad or green veggie and maybe some dinner rolls or biscuits, makes a wonderfully filling meal.

This entrée was plated with Dijon Green Beans.

What You Need:
1½ - 2 lbs beef top sirloin steak (cut into thin pieces)
1 bunch green/spring onions (usually 5-6) finely diced, including greens
1 small leek, white portion only - finely chopped (discard the greens)
1 Lrg. or 2 small sweet red peppers - julienned

Sauce/Marinade
1/2 cup lime juice
6 Tbsp. honey
2 Tbsp. reduced-sodium Soy Sauce
4 tsp. sesame oil (or Olive Oil)
4 tsp. fresh minced ginger root
1 Tbsp. minced fresh cilantro

1/2 tsp. salt
1/4 tsp. pepper

Let's Create:

Start by combining the first six ingredients for the Sauce/Marinade. Whisk well so the honey is completely incorporated into the sauce.
In a large resealable bag, combine the prepared steak with 2/3 Cups of the marinade, zip closed removing as much air as possible, then turn the meat inside the bag to coat. Refrigerate for ONE HOUR.
Add salt & pepper to the remaining Sauce/Marinade, cover and refrigerate. This is a good time to finish up any necessary prep work.
Once meat has marinaded for one hour ...

Let's Cook:
In a non-stick skillet or wok coated with cooking spray, stir-fry the beef until it's no longer pink; remove from pan and keep warm.

In the same pan, add the onions, leeks, and peppers. Stir-fry until the peppers are tender-crisp. Stir in the reserved marinade and return the beef to the pan until heated through.

Prepare your favorite white rice per package directions and spoon into a large glass dish. Spoon the Beef-Steak Stir Fry over the rice and your main entrée is DONE.

Nutrition Facts: Not Available.

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Hawai'ian Breakfast Cups

2012-03-06T23:23:00.005-05:00

The Hawai'ian name for this dish is Hua Moa Pua'a Ipu (which translates to "flower, cup and egg"). After having lived on the island of Oahu for three years during my husband's good ol' US Navy days, I occassionally get a hankering for some island goodness. I actually found this recipe in my Taste of Home, Diet Comfort Food Cookbook. It's absolutely delicious and so simple to make, and it gets a "family thumbs up" here at Home Kitchen Cookin'.

What you need:
8 oz ramekin cups (number needed for your family)
1 thin slice deli ham per cups you're making
2 teaspoons Shredded Cheddar Cheese per cups you're making
1 teaspoon Mild Salsa (we preferred Picante Sauce) per cups you're making
1 fresh (or canned) pineapple ring per cups you're making
1 egg per cups you're making
Salt-free seasoning blend

Let's Create:
Coat your ramekin cups with a non-stick cooking spray
Line each cup with a ham slice
Add a layer of 2 teaspoons shredded cheddar
Add 1 teaspoon layer of Mild Salsa
Add pineapple ring
Break one egg into the center of the pineapple ring
Lightly sprinkle with the salt-free seasoning blend

** If you're not concerned with the nutrition values, then by all means; layer the cheese and salsa as generously as you like. **

Let's Cook:
Preheat oven to 350º F. Arrange your ramekins on a baking/cookie sheet. Baking time depends on how you prefer your eggs ... 30 minutes - Well Done, 25 minutes - Over Light/Easy. Cooking times may vary depending on your oven/range. I wouldn't personally recommend cooking time under 20 minutes.

Nutrition Facts:
1 breakfast cup equals 131 calories, 7 g fat (3 g saturated fat), 226 mg cholesterol, 320 mg sodium, 6 g carbohydrate, trace fiber, 11 g protein.
Diabetic Exchanges: 2 medium-fat meat, 1/2 starch

A Thomas Original English Muffin toasted with 1.5 teaspoons Country Crock Spread that completes the breakfast meal, adds 144 calories, 25 g carbohydrate, 4g protein.

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