Join Cathy's table...lets eat and eat good!

Need help with baking or cooking? - THE ADVICE NETWORK

2015-08-30T14:23:00.001-07:00

Need help with baking or cooking? - THE ADVICE NETWORK

My Fast and Easy Chicken and Dumplings

2015-02-25T00:18:00.001-08:00

Chicken and Dumplings my way!

What you will need:

1 Chicken

3 ribs of celery, chopped

1 large onion, diced

2 teaspoons of Italian seasoning (if available) or 2 bay leaves

3 chicken bouillon cubes

1 glove garlic, minced

4 quarts water--or fill your large pan 1 inch over the bird

1 can of butter flavor biscuits (the easy way) taste great! Nice texture

Salt and pepper to taste.

Add chicken to pot, cover chicken with water. Add your garlic, bouillon cubes, salt and pepper, celery, onion and Italian seasoning. Add lid to pot. Boil chicken and leave skin on. When cooked, remove chicken from pan and de-bone the chicken. Be sure and remove the skin also. When that is done, get the broth in pot to start boiling again. Add chicken back to the pot. Taste broth to see if it is to your taste. May need to add more salt and pepper. When broth is to a full boil again, get ready to add your biscuits! Open biscuits and tear each biscuit in half and add one at a time to boiling broth. Try to keep them apart. Once all in, turn broth down to medium heat. Cover and cook for 10 min. Around the 5 min mark, take spoon and flip the dumpling. Cook the remaining 5 minutes. If you like a thicker broth, add a little flour and water mixture to the broth and continue to cook until it thickens. there you go! Great comfort food! I like to make mashed potatoes now and then, and poor broth over that on my plate! heheh

Please enjoy!!! You will love it~ Cathy

Chicken Cacciatore

2013-03-11T09:27:00.002-07:00

Chicken Cacciatore

2 lbs boneless skinless chicken breast
1 cup onion, chopped
1 1/2 cups mushrooms, sliced
1 tsp salt
1/4 tsp pepper
2 6 oz cans tomato paste
1 tsp garlic, minced
1 tsp oregano
1/2 tsp basil
1/2 tsp celery seed
1 bay leaf
1/4 cup chicken broth
Cut chicken into serving-sized pieces. Place chicken, onions, mushrooms, salt and pepper in slow cooker. Combine tomato paste, garlic, oregano, basil, celery seed, bay leaf and chicken broth. Pour over chicken. Cover and cook on Low 7 to 9 hours or High 3 to 4 hours. Remove bay leaf.

Raspberry-Mango Sangria

2012-10-02T19:44:00.000-07:00

Raspberry-Mango Sangria

Ingredients

1 mango, peeled, pitted, flesh thinly sliced lengthwise
1 cup raspberries
3 tablespoons raspberry liqueur
1 bottle (750 ml) rose wine
4 cups (32 ounces) chilled lemon-lime soda
Ice

Directions

In a pitcher or large bowl, combine mango, raspberries, raspberry liqueur, and rose wine. Stir to combine and refrigerate 1 hour (or up to overnight). To serve, add lemon-lime soda and ice.

Miso Roast Chicken Recipe

2012-09-03T22:11:00.002-07:00

Ingredients:

1 whole chicken (about 4 pounds)2 cloves garlic, minced ,1 tablespoon minced fresh ginger, 2 tablespoons miso paste (or 3 tablespoons Miso & Easy)1 tablespoon cooking oil, 1 tablespoon mirin

Directions:

1. To spatchcock the chicken, place the chicken with the back facing you (the drumsticks should be facing up). Use sharp kitchen shears and cut 3/4" to each side of the backbone (center of the chicken) all the way up. Remove the backbone and save for stock. Lay the chicken flat, skin side up and press down on the breast with your palms to flatten the chicken.

2. Place the garlic, ginger, miso, cooking oil and mirin into a resealable bag. Add in the chicken and massage to coat the chicken all over with the miso marinade. Refrigerate for 30 minutes or overnight.

3. Heat the oven to 425F. Place the chicken, skin side up in roasting pan. Lay the chicken flat and arrange the legs so that the thighs are also facing up (all skin should be facing up - see photos) Roast for 20 minutes. Cover chicken loosely with tin foil. Continue roasting for additional 25-30 minutes or until interior of breast registers 165F.

Remove from oven, let rest for 15 minutes.

Grilled Corn, Avacado and Tomato Salad with Honey Lime Dressing

2012-09-03T19:56:00.000-07:00

When looking for a tasty salad on the Internet I came across this one from Jehan Can Cook. It sounded perfect. I love all the ingredients and flavors used so I was really excited to try it. It was so quick and easy to make and tasted fantastic. We all really loved this salad. The dressing was delicious and the salad was filled with great textures and flavors. I will make this dish over and over.

pint grape tomatoes cut in halves
1 ripe avocado, roughly chopped
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped

Slice the tomatoes in half. Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Dice the avocado and chop the cilantro.

Honey Lime Dressing:

Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

Hudson Valley French Onion Soup

2011-10-09T11:39:00.000-07:00

Recipe courtesy of Gigi Hudson Valley and Dutchess County Tourism

Ingredients:

3 medium red onions, peeled and thinly sliced
3 medium white onions, peeled and thinly sliced
8 shallots, peeled and thinly sliced
2 Tbsp. butter
2 Tbsp. olive oil, plus more for drizzling
1 small bunch of flat leaf parsley, chopped
1/2 cup Marsala wine
1 qt. low-sodium chicken broth or stock
1 qt. low-sodium beef broth or stock
2 bay leaves
2 Tbsp. fresh thyme leaves, chopped
1 tsp. fresh rosemary, chopped
1 large egg yolk, beaten
4 Tbsp. grated pecorino or Parmesan cheese

Directions:
Place the onions and shallots in a medium-large, heavy-bottomed saucepan along with the butter and olive oil. Cook over low-medium heat, stirring often, until the onions and shallots are very soft and have a deep, rich golden hue, approximately 30 minutes. Add the parsley and cook for 5 minutes. Add the wine and boil until the wine reduces by 2/3, approximately 2 minutes. Stir in the broths, bay leaves, thyme, and rosemary. Lightly season with salt. Bring to a boil, then reduce heat and simmer until the soup has reduced by 1/3, approximately 1 hour.

Just before serving, bring the soup to a rapid boil, stir in the egg yolk, then remove from the heat. Ladle soup into bowls and drizzle each with olive oil and grated pecorino. Serve with crusty bread.

Pear Almond Turnovers

2011-10-09T10:44:00.000-07:00

Pear Almond Turnovers

Brought to us from David Venable's Recipes- Delicious!!

Almond Filling:
1/2 cup almond paste
1/3 cup butter, softened
1/2 cup sugar
1 egg
1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 cup all-purpose flour

Pastry Shells:

1 (17.3 oz., 2-sheet) package frozen puff pastry sheets, thawed
1 egg, beaten
1 Tbsp. water
Sugar, to sprinkle on top

Pear Filling:
1-1/2 lbs. (about 3) ripe pears, peeled, cored, and chopped
1/4 cup sugar
1 Tbsp. cornstarch

Directions:
Preheat the oven to 400°F.

To prepare the almond filling, purée the almond paste, sugar, butter, and a pinch of salt in a food processor until smooth. Add the eggs, vanilla, and almond extract and purée until well incorporated. Add the flour and pulse until blended. Set aside.

To prepare the pear filling, combine the pears, 1/4 cup sugar, and cornstarch in a medium-sized bowl; toss to coat. Set aside.

To prepare the egg wash, whisk together the egg and water in a small bowl. Set aside.

To make the turnovers, place the puff pastry sheets on a lightly floured surface and cut each sheet into 6 squares. Lightly spread 1-1/2 Tbsp. of the almond filling in the centers of each square followed by 2 Tbsp. of pear filling. Fold the squares diagonally into a triangular shape, and press to seal the edges. Place the turnovers 1 inch apart on a baking sheet. Brush each with the egg wash and sprinkle with sugar.

Bake for 20 — 30 minutes until turnovers are puffed and lightly browned. Allow to cool, then dust with confectioner's sugar just before serving.

Slow Cooker Cranberry Chicken

2011-09-17T19:54:00.000-07:00

Slow Cooker Cranberry Chicken

Given to us from Cathy Soper

4 skinless, boneless chicken breasts

(16 ounce) bottle Catalina Dressing

1 envelope onion soup mix

1 can (14.5 ounce) whole berry cranberry sauce

Place chicken in bottom of slow cooker. Pour the salad dressing, cranberry sauce, and onion soup mix, over the chicken.

Cook on low 4-6 hours

* I used thighs with the bone in, and it turned out great. I like to serve if over rice.

Cathy Soper

Independent Kitchen Consultant

The Pampered Chef

951-689-1002

www.pamperedchef.biz/cathysoper

Gracie Allen's Classic Roast Beef Recipe

2011-09-02T16:34:00.000-07:00

I'm sending this only to people who remember Gracie Allen, or who can appreciate a good recipe. Even if you can’t remember her, you‘ll still appreciate her recipe.

Gracie Allen's Classic Recipe for Roast Beef
1 large Roast of beef
1 small Roast of beef
Take the two roasts and put them both in the oven.

When the little one burns, the big one is done!

GREEN CHILI AND TORTILLA CASSEROLE

2011-08-27T20:25:00.000-07:00

GREEN CHILI AND TORTILLA CASSEROLE

Dedicate this recipe to my Aunt Penny!

3 tb Oil
12 Corn tortillas

1 lb Ground beef

1.5 ts Chili powder

1 t Salt

1/4 ts Pepper

1 can Cream of mushroom soup

1 cup Chopped onion

1 can Green chilies 8 oz.
1 can chopped ripe olives-small can

1.5 cups grated cheddar cheese

Heat oil over medium high heat. Place tortillas in oil for 15 seconds on each side to soften; set aside. Pour off oil; brown meat with seasonings over medium heat. Tear 4 tortillas into 6 pieces; layer in casserole dish. Cover with 1/4 of the the meat, soup, chopped onions, chilies, olives and cheese. Repeat, ending with cheese on top. Bake at 325 degrees until

bubbling. Yummy!!!

Chops with Apples and Onions

2011-08-21T21:42:00.000-07:00

Chops with Apples and Onions

4 bone-in pork loin chops, about 1- inch thick

Kosher salt

Extra-virgin olive oil

2 onions, thinly sliced

1 pinch crushed red pepper

2 Granny Smith apples, peeled, cored, and sliced
1 med onion

1 Pinch cinnamon

2 sprigs fresh rosemary, leaves finely chopped

2 cups apple cider

Preheat the oven to 375 degrees

Season the pork chops generously with salt. Coat a large saute pan with olive oil and bring it to a high heat. Sear the pork on both sides and on the fat edge, working in batches if the chops don't all fit in the pan at the same time. Be sure not to crowd the pan. Remove the pork from the pan and place on a cookie sheet. Finish the pork in the oven for about 10 to 12 minutes. Remove from the oven and let rest for 10 minutes before serving.

Remove the excess fat from the saute pan. Give a drizzle of fresh olive oil and add the onions and crushed red pepper and season with salt. Cook until the onions become soft and aromatic. Add the apples, cinnamon and rosemary and toss to coat with the oil. Add the cider and cook until the cider has reduced by two-thirds and the onion-apple mixture is very soft and saucy. Serve over the chops. Great Flavor!

Casserole Bread Batter Method

2011-08-01T17:56:00.000-07:00

Casserole Bread

Brought to us from Aunt Penny

1 cup milk

3 tbs sugar

1 tsp salt

1 1/2 tbs shortening

1 cup lukewarm water

2 pkgs or cakes yeast, active dry or compressed

4 1/2 cups flour

Scald milk, stir in sugar, salt and shortening, Cool to lukewarm measure warm water into a bowl, sprinkle or crumble in yeast, stir until softened blend in the lukewarm milk mixture.

Add flour and stir until well blended, about two minutes. Cover and let rest in a warm place, free from drafts, about 40 minutes or untill double in bulk.

Stir batter down. Beat vigorously about 1/2 minute. Turn into a greased 1 1/2 quart casserole, a square 8x8 pan or an 8 in tube pan. I use a large loaf pan or two small ones.

Bake uncovered at 375 F for about 1 hour. No kneeding, no fuss. but so yummy!

Zuni Rolls with Raspberry Habanero Sauce

2011-08-01T11:09:00.000-07:00

Zuni Rolls with Rasberry Habanero Sauce

Recipe given to us by Cathy Soper

Pampered Chef Rasberry Habanero Sauce

2 scallions

two 9- to 10-inch flour tortillas

2/3 cup coarsely grated Havarti (about 2 ounces)

1/4 pound thinly sliced smoked turkey breast

6 slices crisp-cooked bacon
Chopped cilantro to taste

Make Zuni rolls:

Finely chop scallions. Arrange tortillas on a work surface and divide Havarti, turkey, bacon, and scallions and cilantro evenly between them. Drizzle some Habanero sauce over filling and gently roll up tortillas.

In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes. Diagonally halve tortillas crosswise and serve remaining sauce separately.

Chocolate Cavity Maker Cake

2011-08-01T10:26:00.000-07:00

Chocolate Cavity Maker Cake
Brought to us from Cathy Soper - She made this the other day for us, it was awesome!!!

1 pkg dark chocolate cake mix (18.25 oz)

1 pkg instant chocolate pudding mix (3.9 oz)

16 oz vanilla yogurt or plain sour cream

3 eggs

1/3 c vegetable oil

1/2 c coffee flavored liqueur or coffee extract

2 c chocolate chips (semisweet or milk chocolate)

In a large bowl, combine cake mix, pudding mix, yogurt or sour cream, eggs, oil and liqueur. Beat until all ingredients are well combined. Fold in chocolate chips. Batter will be very thick.

Transfer batter into a greased 10-inch Bundt pan. Bake in preheated 350 degree oven for 1 hour, or until top of cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

David Venable's Summer Corn Salad

2011-07-31T12:43:00.001-07:00

Fresh Summer Corn Salad

6 ears of corn, shucked
1 avocado, finely chopped
1 cup cherry tomatoes, halved
1 clove garlic, finely minced
1 Tbsp. sugar
3 Tbsp. red wine vinegar
3 Tbsp. extra virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 cups mixed torn lettuces such as romaine, red leaf, and butter
1/2 red onion, sliced
1 cucumber, sliced
1/2 cup fresh basil leaves, julienned
1/2 cup feta cheese, crumbled

Directions:
Bring a large pot of water to a boil. Add the sugar and one Tbsp. of vinegar to the boiling water. Then, add the corn and bring the water to a rolling boil. Cover the pot, remove it from the heat, and let the corn sit for 10 minutes. Remove the corn from the pot. When cool enough to handle, remove the kernels with a knife or the Genius slicer.

Toss the kernels in a medium bowl with the tomatoes, avocado, garlic, remaining vinegar, olive oil, salt, and pepper.

Arrange the lettuce on a serving plate and top with slices of red onion and cucumber. Spoon a mound of the corn mixture on top. Top with julienned basil and feta cheese.

Apple Brown Betty (Old favorite of mine for sure!)

2011-07-31T12:19:00.001-07:00

Apple Brown Betty

4 medium apples, sliced
1 Tbsp. fresh lemon juice
1 cup stale pound cake crumbs (or angel food cake or soft bread crumbs)
4-1/2 Tbsp. butter, softened
1/2 cup sugar
1 tsp. cinnamon
1/4 tsp.ground allspice
1/4 tsp. ground ginger
Pinch of salt
1/4 cup apple cider
Vanilla ice cream for serving
Directions:
Using 1 Tbsp. of the butter, liberally coat a 1-1/2 – 2-qt. baking dish. In a medium bowl, combine the apples and lemon juice and toss to combine. In a small bowl, combine the cake crumbs, 3 Tbsp. butter, sugar, cinnamon, allspice, ginger, and salt and toss to thoroughly combine. Place half of the sliced apples in the buttered baking dish. Cover with half of the bread crumb mixture. Add remaining apple slices and drizzle the apple cider over the apples. Top with the remaining crumb mixture. Dot with the remaining butter. Bake at 375°F for 45 minutes until the apples are bubbly and tender and the crumbs are nicely browned. Serve hot with cream, whipped topping, or ice cream. This is awesome!

"Mom's" Cucumber Salad

2011-07-30T22:18:00.000-07:00

Cucumber Salad...great for BBq's!

2 Tomatoes
2 Cucumbers
1 purple onion
water
white vinegar
sugar

Peel and slice cucumbers. Chop tomatoes and onion. Combine all in a large bowl. Mix up a dressing of equal parts Vinegar, Water, and Sugar. Pour over vegetables and refrigerate.

Start with 1/2 cup each of dressing ingredients.

Easy To Make "Chicken and Dumplings"

2011-07-30T20:56:00.000-07:00

Chicken and Dumplings

3 or 4 chicken breasts
32 oz Chicken Broth (feel free to use water with bouillon cubes added)
1 can cream of chicken soup
1-10 count can Pilsbury layers biscuits
Salt and pepper to taste
Flour

Cook chicken breasts in approx. 4 cups of water until fork tender, about 45 minutes. Place broth in medium to large sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste. Pull biscuits apart into three layers. Dip each layer into flour and then tear each layer into three pieces and drop into gently boiling broth mixture. Do not stir biscuits a lot, or they will cook up, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added. Add shredded chicken and turn on low until ready to serve. Shred chicken, add to broth mixture.Turn to low until ready to serve.

BBQ Country Ribs, Smashed Rutabggas, and Dill Green Beans and Tomatoes tonight!

2011-07-04T18:42:00.000-07:00

BBQ Country Ribs, Smashed Rutabeggas, and Dill Green Beans tonight!

Was a great 4th of July Dinner! We all loved it! Even fed the the neighbor down the street. Good time had by all!

BBQ Counrty Ribs
3 large Rutabeggas
Dill green beens and tomatoes

Aunt Dots Potato Salad Recipe

2011-07-04T11:48:00.000-07:00

Dot's Potato Salad

Brought to us by her daughter Denise! Thanks!

Here it is:

12 -15 large red potatoes (about a 5 lb bag)
1-2 bunches bunch green onions (if your an onion fan- use 2)
5-6 celery stalks (hearts with leaves)
-optional 1 small jar pimentos
1 tsp celery seed1 tsp garlic salt
3/4 cup real mayonnaise

Boil potatoes (just as good in the skin and easier) until soft. Set in cold water to cool. When cooled cut potatoes, into cubes and place in serving bowl Finely chop all veggies - be sure to include some celery leaves and add to potatoesAdd pimentos, celery seed, garlic salt and stir in mayonnaise (and more or less of these ingredients to your own tastes)Refrigerate until cool, may need more mayo. Other options:Replace potatoes with elbow macaroni. Dad used to love it when I added some salad shrimp to the macaroni version. Some family members like to add diced hard boiled eggs to the potato salad version. All versions great with burgers and hot dogs at a cookout or as a side dish with a nice ham dinner. ENJOY!

Dinner on the grill tonight!

2011-07-03T19:18:00.000-07:00

Dinner on the grill tonight!
2 Portabella Caps (Large) stem side up
1 large Tomato (cut in half)
4 mexican onions
2 large yellow squash
Drizzle of olive oil
salt and pepper, seasoned salt, itallian herbs,garlic salt

Place on grill for about 45 min or until everything is cooked.
The mushrooms act as the meat on the dinner! What a dinner, it was awesome!

Peach Crunch (really good)

2011-06-26T08:35:00.000-07:00

Peach Crunch
Recipe given to us from Howard

2 cans of sliced peaches ( 16oz) drain and reserve l/4 cup of liquid
2 cups of Keebler cinnamon crisp crumbled about l2 crackers
l/4 cup brown sugar
l/2 cup butter (softened)
cream or half and half

Arrange peaches in 8 x 8 x 2 inch dish and pour the l/4 cup of syrup over top. Mix remaining ingredients until crumbly and sprinkle over peaches. Bake 375 for 20 - 25 minutes. until topping is brown. Serve with cream. You can use apples, canned or fresh, Zowie Good Those of us who went to Rose E. Miller elementary would remember this as Apple Crisp. Mom went to her grave trying to duplicate it but to no avail. Here is was on the side of the Keebler box. Who would have thought!

Honey and Soy Drumsticks

2011-06-26T01:03:00.000-07:00

Honey and Soy Chicken Drumsticks

1 lb of drumsticks in a big baking dish and mix up roughly equal parts of honey, soy sauce, tomato sauce and the juice of half an orange, about 1/4 to 1/2 cup of marinaide, enough to coat the chicken. Marinaide in the fridge for a few hours or overnight. Cook in oven @ 325 degrees, cover baking tray with a lid or foil and bake for an hour or so until cooked. to crisp the chicken up take the lid off the tray in the last 20 or minutes of cooking. Kids will love it!

Refrigerated Cake Mix Cookies

2011-06-26T00:04:00.000-07:00

Refrigerated Cake Mix Cookies
Given to us by Howard

1 package of devils food mix
3 tbsp water
1 beaten egg
1-6 oz bag of semi-sweet choc bits
2/3 cup chopped nuts

Mix cake mix, water, egg well
add bits and nuts
form into two rolls, chill overnight.
slice into l/4 in slices and put on cookie sheet, bake at 350 for 10-12 min. makes 48-50 cookies.

1 pkg	dark chocolate cake mix (18.25 oz)
1 pkg	instant chocolate pudding mix (3.9 oz)
16 oz	vanilla yogurt or plain sour cream
3 eggs
1/3 c	vegetable oil
1/2 c	coffee flavored liqueur or coffee extract
2 c	chocolate chips (semisweet or milk chocolate)