I love to write, and I love to read, but did you know that I also love to cook? I'm not talking about five-star restaurant quality gourmet dishes, per se, but everyday kinds of foods that I can feed my family and special guests.
I hope you enjoy them!
Honey Mustard
Chicken Romano
Cheeseburger Soup
Triple Treat Bars
Carrot Souffle
Carrot Souffle
--------------------------------------------------------------------------------
Honey Mustard Sauce
3/4 cups mayonnaise
3 T honey (I prefer the light honey; use to your taste)
2 T yellow mustard
1 T lemon juice
Mix all ingredients in a bowl. You have to mix thoroughly. Cover tightly and let it sit in the fridge for at minimum 4 hours before using. Overnight is better. Mix again before serving.
Now you have an easy and delicious sauce for your chicken, salads, potatoes...anything you can think of.
Enjoy!
Honey Mustard Sauce
3/4 cups mayonnaise
3 T honey (I prefer the light honey; use to your taste)
2 T yellow mustard
1 T lemon juice
Mix all ingredients in a bowl. You have to mix thoroughly. Cover tightly and let it sit in the fridge for at minimum 4 hours before using. Overnight is better. Mix again before serving.
Now you have an easy and delicious sauce for your chicken, salads, potatoes...anything you can think of.
Enjoy!
------------------------------------------------------------------------------------------------------------------------
Chicken Romano
Makes 4 servings
3 tablespoons seasoned dried bread crumbs
3 tablespoons grated Romano cheese (can substitute Parmesan)
4 thin-sliced boneless chicken cutlets (you can have, however, as many very thin slices as you want)
1 tablespoon olive oil, divided
1 (14 ½ oz) can diced tomatoes with Italian herbs, liquid reserved
3 cloves garlic, peeled and crushed
2 tablespoons sliced pitted olives (can be optional)
1 teaspoon balsamic vinegar
1/8 teaspoon red pepper flakes (or ground red pepper)
3 tablespoons coarsely chopped fresh basil leaves
- Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in crumb mixture to coat on both sides.
- Heat 1 ½ teaspoons oil in 12 inches nonstick skillet over medium heat. Add the chicken and cook until golden and cooked through, at least 2 to 3 minutes per side. Transfer to plate and cover with foil to keep warm (I place a cookie cooling wire rack over a cookie sheet in the oven on about 150 degrees and place the cooked chicken pieces in here until they are all cooked). Continue until all the chicken is cooked.
- Keep the chicken to the side (or in the low oven) and in the skillet add drained tomatoes, garlic, olives, vinegar, red pepper and 1/3 cup of tomato liquid. Cook 2 minutes, stirring occasionally until slightly thickened.
Remove from heat and discard garlic. Stir in basil. Spoon over cutlets and serve.
--------------------------------------------------------------------------------------------------------------------------
Cheeseburger Soup
Think of this as a glorified potato soup. This is super hearty and a main dish in and of itself. The best part, everyone - even little picky eaters - gobble this up!
1/2 pound ground beef, browned and drained
3/4 cup each chopped onion, chopped carrots, and chopped up celery
1 teaspoon each dried basil and dried parsley
1 tablespoon butter or margarine
3 cups chicken broth
4 cups diced, peeled potatoes
3 tablespoons butter or margarine
1/4 cup AP flour
8 ounces process American cheese, cubed
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3 quart saucepan, saute onion, carrots, celery, basil and parsley with 1 tablespoon of butter until veggies are tender, about 5 - 10 minutes. Add broth, potatoes and browned beef; bring to a boil. Reduce heat, cover and simmer for about 10 minutes or until potatoes are tender. While this is simmering, in a small skillet, melt 3 tablespoons butter and add the flour. Stir constantly and cook for about 3 minutes. Add to soup, bring to a boil and cook and stir about 2-3 more minutes. Reduce heat again to low, add cubed cheese and stir until melted. Add milk, salt and pepper, continuing to cook and stir. Remove from heat and blend in the sour cream. This recipe makes a little over 2 quarts. Credit goes to a recipe I found from Taste of Home Magazine.
Try it, and let me know what you think!
---------------------------------------------------------------------------------------------
Triple Treat Bars
2 ½ cups unsifted AP flour
1 cup chopped walnuts
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, room temp softened
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 cup butterscotch chips
1 cup milk chocolate chips
1 cup white chocolate chips
· Preheat oven to 350 degrees.
· Lightly grease a 10x15x1 pan.
· In medium bowl, combine flour, baking soda and salt and set aside.
· Cream butter and sugars.
· Beat in eggs and vanilla.
· Gradually add flour mixture until combined.
· Stir in chips and walnuts.
· Spread entire batter into the pan.
· Bake 20-25 minutes.
· Cool. Cut into bars. Enjoy!
-------------------------------------------------------------------------------------
Carrot Souffle
I will post the recipe shortly, but for now, you can find this delicious side dish on the Changeling Press Blog - here.
-------------------------------------------------------------------------------------
Carrot Souffle
I will post the recipe shortly, but for now, you can find this delicious side dish on the Changeling Press Blog - here.
