Tuesday, November 27, 2007

Chocolate Brittle Surprise


I don't "do" candy thermometers so this recipe is perfect for me! Just a little microwave action, throw it in the oven and voila! I'm going to be lazy and just give you the link for this awesome recipe that our family has been loving for years. So hop on over here for the recipe! And if you want a "play-by-play" of me making this, hop on over here to my blog!

Friday, November 23, 2007

Great Idea for Leftover Turkey


I guess these are a tradition here in Pennsylvania. I had them at a luncheon the other day and they were really good and I thought it maybe helpful for some ideas for all that leftover turkey.

Oven Baked Turkey Croquettes

Thick Cream Sauce
4 Tbsp Butter
1/3 cup flour
1 tsp salt
1/4 tsp paprika
1 cup milk

Melt butter oven medium heat. Add flour and seasoning; blend. Add milk slowly, stirring constantly. Cook until mixture is very thick.

Croquettes:
2 cups chopped turkey
1/4 tsp salt
1/4 tsp celery salt
1/2 tsp paprika
1 tsp lemon juice
1 tsp parsley
1 c thick cream sauce
1 c fine bread crumbs
1 egg, beaten with 1 TBSP water
1/4 cup butter

Mix ingredients in order given except for bread crumbs, butter, and egg mixture. Shape into 6 to 8 croquettes. Chill. Heat oven to 375 degrees. Place shallow baking dish with butter into oven to melt. When butter is hot, dip croquettes into crumbs, egg, and again in crumbs. Then place in pan, rolling to coat all sides with butter. Bake for 30 minutes or until brown and crisp.

Thursday, November 15, 2007

Chinese Noodles

I think, hopefully, every family has some quirky family favorite recipes that will never, ever be published or requested by friends. But to that family,the dish is dear and beloved. I think this is one of those recipes. Mom made it for my sisters and me and we always loved it. Jody tells the story that on our birthdays we usually got to pick the dinner menu and this was what she always wanted. I think of this as a Monday meal. Strange but true. You see, it is made with left over roast beef and that was usually cooked on Sunday...get it now. I of course made it for you kiddos and I wonder if you like it enough to make it for yourselves and my grands. Since Jody is in town I made Chinese noodles for dinner this week. She certainly was generous with her compliments and made me feel appreciated. Thanks Jody. Here's a rundown on an old, quirky family favorite. It's a loosey goosely recipe with no exact measurements/amounts. Just fit it to the number of people you feed.

Johnson Family Chinese Noodles

left over roast beef cut into small pieces, enough for number you're feeding
hard boiled eggs sliced, 1-2 per person(more or less depending on amount of beef you have)
green onions sliced
Chinese noodles cooked and drained, still hot
soy sauce (I've switched to a lite version)

Except for the just cooked noodles, all ingredients are cold/cool. Start with a serving of noodles in your bowl, top with beef, eggs, green onions and then a splash of soy sauce.


The finished dish.

Wednesday, November 7, 2007

Creamy Kielbasa & Potato Soup with a Great Bread Recipe

This is one of our new winter favorites.
Creamy Kielbasa and Potato Soup
4 potatoes, cubed
1 onion, chopped
1 stalk celery, cut into 1/2 inch pieces
1 (14 ounce) can beef broth
1 (14.5 ounce) can chicken broth
1 cup water
3/4 pound kielbasa sausage, sliced into 1/2 inch pieces
1 cream of mushroom soup
pepper to taste

In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.
Fabulous Bread

1/2 tablespoon white sugar
1 cup quick cooking oats
2 cups whole wheat flour
2 1/4 cups warm water
1/2 tablespoons salt
1/3 cup brown sugar
1/3 cup vegetable oil
4 cups bread flour
1 TBSP Yeast
Place all ingredients in bread maker. Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely. (This will make 2 good sized loaves)

Sunday, November 4, 2007

"JESSE'S FAVORITE SOUP"

Christie sent me this recipe just this week and I've already made it. Steve and I both liked it alot but I knew it was a winner when I served it to the N crew tonight and the grandsons ate seconds and thirds. Little Miss T even ate a hardy amount but that was on my lap and with the promise of a Reese's Cup after the soup was gone. I also made the family favorite Sunday night biscuits with homemade strawberry freezer jam. Soup and biscuits are hard to beat. P.S. There were no leftovers from dinner tonight!!!

Jesse's Favorite Soup AKA Chicken Soup with Lentils & Barley

1 c chopped onion
1/2 c chopped sweet red pepper
1 large clove minced garlic
2 T butter (I used no butter just Pam spray)
2 (14.5 oz.) cans chicken broth (I used fat free)
1 1/2 c water
1/2 c lentils washed and drained
1/2 t each basil, oregano & rosemary
1/4 t pepper
1 1/2 c chopped cooked chicken
1 1/2 c chopped carrots
1/2 c quick cooking barley
1 (14.5 oz) can chopped tomatoes

1. In sauce pan cook onion, sweet pepper & garlic. I first sprayed the sauce pan with butter flavored Pam, added the vegetables and sprayed the vegetables again. It worked fine and omitting the butter made it healthier.
2. Stir in broth, water, lentils, basil, oregano, rosemary, black pepper. Cover & simmer 20 minutes.
3. Stir in chicken, carrots & barley. Cover & cook additional 20 min.
4. Add tomatoes and heat through.
Serves 6
Note: I cooked chicken breasts the night before for this recipe and used that cooking broth as part of the broth needed in the recipe.

Friday, November 2, 2007

Oriental Chicken

My roommate in college used to make this and I gave it the nickname Sticky Stinky Chicken, but don't let the nickname throw you. I serve this with steamed zuccini, yellow squash, onions, and mushrooms, and white rice and it's so easy to make.

Sticky Stinky Oriental Chicken
2 T oil
2 T soy sauce
2 T rice wine vinegar
1/4 c granulated sugar
1 t chicken boullion
1 t crushed garlic
1 lb boneless, skinless chicken breast

Cut chicken breast into bite sized pieces. Place cut chicken in a zip lock baggie. Mix, in a small bowl: oil, soy sauce, vinegar, sugar, boullion, and garlic. Pour mixture over chicken and let marinate at least 2 hours. You can let it go overnight and it'll be just as good, if not better.

Discard half of the marinade, and sautee chicken and remaining marinade over med-high heat until fully cooked. Watch the heat so the marinade doesn't burn.

Serve over sauteed veggies and rice. The sauce from the marinade is great over the veggies.

Pumpkin Brownies with Cream Cheese Frosting

A former co-worker of mine used to spoil our office and bring these brownies during the Halloween/Thanksgiving holiday seasons. They wouldn't last long and I'd go home wanting more, so I eventually weasled the recipe out of her. I've made modifications to the original recipe to make it lower in fat and with reduced calories, but it still has an amazing flavor and is so moist!!

Brownies
4 eggs
1 1/2 c apple sauce (sugar free)
2 c granulated sugar (or sugar substitute)
15 oz canned pumpkin
2 1/2 c flour
2 t ground cinnamon
1 t pumpkin pie spice
2 t baking soda
1 t salt

Combine all wet ingredients together and mix well. Mix dry ingredients seperately then add to wet ingredients and mix until blended well.
Bake in an ungreased texas sheet cake pan for 15-20 minutes at 350 degrees.

Frosting
3 1/2 c powdered sugar
1/2 t vanilla extract
1 8oz brick cream cheese, room temperature
1/2 cups butter, softened

Mix together until creamy and smooth.