Well, for those of you who looked at the blog already today, you probably wondered what in the world I was doing! I titled the recipe Fiesta Chicken Pasta and then gave the recipe for vegetable soup! All I can say is that I guess getting home from Chicago at 1 in the morning made me a little more tired than I thought. I certainly am blaming the mistake on that and will not even THINK about the fact that it is just getting old! Absolutely not! Just jet lag!
Vegetable Soup
I know, I know, I should be posting recipes that will help you stick to your New Year’s Resolution of losing that extra 10 lbs, but let’s wait till spring when cold salads sound better than they do when it is 50 degrees and the fireplace is just calling our name to sit by it with a book, blanket and a bowl of hot soup. Now, see doesn’t that sound better already? Besides, we really need this extra little “roll” to help us stay warm. So head to the kitchen and whip up this delicious vegetable soup.
3 quarts chicken broth
2 lbs red potatoes, cut into 2″pieces
1 lb carrots, cut into 1″ pieces
1 large onion, cut into 1″ pieces
1 stalk celery, peeled and chopped
1 (2 lb) bag frozen baby lima beans
1 (1 lb) bag frozen niblet corn
1 (28 oz) can crushed tomatoes
2 (14.5 oz) cans fire-roasted diced tomatoes
3 tables garlic powder
1 1/2 tables salt
1 tables sugar
1 tables Worcestershire sauce
In large stockpot, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat to medium-low, simmer uncovered for 2 hours, stirring occasionally. (I like to put it in a heavy pot and bake it at 300 for 2-3 hours). Also that allows you to leave the house and come home to a great smelling kitchen. Serve with fried garlic toast (find that recipe on the blog)
Happiest Of New Years Blessings to You
We are home from Chicago, home of the best Italian food outside of Italy. We even stopped at one of our favorite places there, Carmines and brought dinner on the plane to have tonight. There is just something special about that town. Each time we go, I seem to love it more and more. Although always glad to be home, it is hard to leave Chicago.
We met some friends of ours from Richmond, VA there, as we have done many years for New Years. We seem to go to places that have gained a place in our hearts because of the nice memories, not to mention the great food. If you travel to Chicago, check out the smaller hotels there that have such a nice ambiance to them. It was so cold, with the wind chill, some nights when we were out walking, it was 7 degrees. So every once in a while, we would duck into a store or hotel to allow our cheeks to un-thaw so we could resume our conversations. When we entered the Hilton or Marriott, although they were both lovely hotels, there was just something that made us so glad we were staying where we were staying, The Millennium Knickerbocker, which is located 1/2 block off the Magnificent Mile. When we would walk in, after being gone, they would call us by name and it just reminded us of what hotels must have been like years ago. The rooms are small, but so quaint. When Randy stubbed his toe on the chair that was right by the bed, I did have to remind him that was just the price you paid when you wanted “quaintness”. After all, what is a stubbed toe, when you have “quaintness?”
Some of the favorite restaurants that we always have to go to are, Garret’s Pop Corn, Carmine’s ‘, Joe’s Stone Crab, and ” Pertillo’s. This year, we decided to get out of our comfort zone and try a few new places. One of those places was called Merlot on Maple. What a delightful restaurant!!! We entered the brownstone house and was taken directly to our table, which was upstairs on the 3rd story. Because the rooms are small, there is only 3-4 tables in each room, which created such an intimate dinner, where you could actually have a conversation without yelling to be heard. (well, almost all of us, one of us who share remain nameless still needed a little help). The owner and cook is from Bologna, Italy and makes all her own pastas. The delicacies are flown in from different regions of Italy, such as black truffle oil and mushrooms. We began our dinner with prosciutto wrapped around some type of cheese I could not pronounce, much less remember or spell, which was wrapped around asparagus and then baked. Wow, just delicious. They brought baskets of what looked like fried lasagna noodles and was lightly sprinkled with garlic and sea salt. We finished off our diner with gelato, which she makes there, coconut and chocolate. All 4 of us felt like we had been right in the heart of Italy. After dinner, we put on our face masks that made us feel and look like bank robbers, and headed out into the night. I think one reason I love Chicago is the heavy coats you have to wear. No one knows if you are a size 8 or 18 when you have those things wrapped around you. So we can just eat and eat while there and hide the new found pounds in a coat.
Times like this past week, just prove once again, that friendships, not only are made and nurtured around the table, where food is shared, but the memories that are made are priceless. We just have to remember to take the time to sit and visit with one another. Even though it had been 5 years since we have seen these friends, it was like we had been with them every day the last 5 years. We rang out the old year, thankful for God’s blessings of so much He has given to us, new family members, new adventures, health,although losing a parent, which was very sad, but knowing that he is enjoying his life, that is now free from pain and disabilities.
We began 2013, encouraged that we had been reminded on this trip that true friendships are everlasting.
We began 2013 encouraged that we still had the stamina and strength to walk and walk and walk, in the bitter cold.
We began 2013 encouraged that our health allows us to enjoy great food and great adventures.
But most of all, we begin 2013, encouraged by all of our family and friends and what a blessing each one is to us. Happy New Year. I’m back home and will resume sharing new and great recipes…tomorrow. Right now, I’m going to sit and finish up the last of our Garrett’s carmel popcorn with a glass of Dr. Pepper.
Cinnamon Brownies
These brownies take a normal brownie to the next level. Took them to art class today and everyone loved them and wanted the recipe. When I told them to just make your favorite brownies recipe (and yes, if you are like my husband, Frosty, who loves even the Duncan Hines box brownies) just add 1 1/2 cup cinnamon flavored chips to the batter. I buy the chips at Walmart and I used to see them at Tom Thumb at Christmastime. In years past, because they weren’t always available at other times of the year, I would buy a dozen or so packages and freeze them so I could have Cinnamon brownies whenever I wanted. They just add such a great flavor to the brownie. Then just sprinkle sugar over the brownies when they come out of the oven.
We are leaving to spend Christmas with some of our kids tomorrow so please have a wonderful and blessed Christmas. Remember, it is not what you cook that keeps family coming back, it is the love in which you serve the food that keeps them wanting to come back. So love on family and friends this season, it will bless your heart. Merry Christmas! Remember the reason for the season! Thank you Jesus for coming to this world as a babe wrapped in swaddling clothes to save us from our sins….Noel
Pecan Cheesecake Bars
Yesterday I had an Christmas Cookie & Chat Open house. These cheesecake bars were the hit of the day. It’s interesting to me that each year we do this, there seems to always be one item that gets all the attention. Last year it was the Meltaways and this year, the Cheesecake Bars. Out of over 40 ladies who attended, more than half wanted the recipe. So here it is. It combines the flavor of cheesecake and pecan pie, which truly is a great combination.
1 1/2 cups flour
1 1/2 cups firmly packed light brown sugar, divided
1/2 cup cold butter (1 stick)
1 1/2 cups finely chopped pecans
2 (8 oz) softened cream cheese
1/2 cup sugar
1/2 cup milk
2 teas vanilla
1/2 cup light corn syrup
1/2 cup butter, (1 stick) melted
3 large eggs, lightly beaten
Preheat oven to 350.
In a medium bowl, combine flour and 3/4 cup of the brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Press mixture evenly in bottom of a 13,9 inch baking pan, bake for 10 min. Set aside to cool while preparing the cream cheese mixture.
Beat at medium speed until smooth: cream cheese and granulated sugar. Beat in milk and vanilla until combined. Pour over cooled crust and bake for 12-14 min. Remove from oven and cool while preparing the pecan mixture.
In a medium bowl, combine 3/4 cup brown sugar, corn syrup, melted butter and eggs. Stir in the pecans. Pour over cream cheese mixture and return to oven and bake for about 40 min, or until middle feels “set” to the touch. Cool and place in fridge until ready to cut into bars. If leaving in fridge, be sure to cover the bars, after they have cooled completely.
Chicken A La Chardone
Last week, I told you that I would be posting a new chicken recipe when I received it from the lady who cooked it for us at her house. She sent it to me today so here it is. Pat, thanks for introducing us to a most amazing delicious recipe that is just so easy and so good. The chicken was just the most moist and flavorful I have tasted in quite a while.
4 half breasts (boned and skinned – Pat uses thin sliced breasts)
1 egg
1 stick of butter
salt and pepper (optional) Pat didn’t use any!
2 tbsp. dried parsley
2 tsps garlic powder
juice of ½ lemon
¼ cup Italian bread crumbs
¼ cup Parmesan cheese
½ lb mushrooms sliced
Beat egg with 1 tsp garlic powder, (adding salt and pepper to taste) – SET ASIDE!
In another bowl mix bread crumbs, parmesan cheese and ½ tsp garlic powder.
Dip each piece of chicken in egg mixture and dredge through cheese mixture. Lay one layer deep in glass baking dish.
Melt butter. Stir in remaining ½ tsp garlic powder, lemon juice and parsley. Mix together and drizzle ½ mix over chicken. Bake at 375 degree for 30 –35 minutes.
Slice mushrooms. Sprinkle on chicken. Drizzle last of butter sauce over top. Bake another 10 minutes. Serve with white rice.
Almond-Oat Lace Cookies*
If you read the blog on Monday, you will remember that we went on a Chocolate Tour over the weekend. We even made our hubbies go with us. Because of the awesome chocolate treats that awaited us at each stop, they really got into the Chocolate Tour moment*(see inset picture)At one of the stops, we were served these delicious cookies, half of which were dipped in chocolate. They were wonderful. They were kind enough to give us the recipe, and if they aren’t like my mother in law who would intentionally leave out a very important ingredient and then say, “why sweetie, I don’t know why yours didn’t turn out”, I am trusting them to have given us the correct recipe that will produce the same cookie that we were served. (I was kidding about the mother-in-law).
1/2 cup whole unsalted almonds with skins
2 tables old-fashioned oats
6 tables unsalted butter
6 tables superfine sugar
2 tables packed light brown sugar
1 1/2 teas honey (finally, I thought this recipe was going to be nothing but tables this and tables that)
Oops, here we go again, 1 Table all purpose flour
1/4 teas salt
4 oz bittersweet chocolate, melted
Arrange racks in lower and upper thirds of oven; preheat oven to 350. Line 2 rimless baking sheets with parchment paper. Set aside.
Pulse almonds and oats in a food processor until coarse meal forms. Set aside.
Melt butter in a medium saucepan over medium heat. Add both sugars and honey and whisk until blended and sugar dissolves, 1-2 mins.
Remove from heat. Add nut mixture, flour and salt. Stir until well mixed.
Spoon batter by 2 teas portions onto baking sheet; spacing 2 1/2″ apart. Using your fingertips, pat cookies down to 1/4″ high rounds; push in any jagged edges to form smooth circles.
Bake, rotation sheets after 6 min, until dark golden brown and cookies spread out into a thin layer. (10-12 min)
Slide cookies with parchment paper onto a wire rack and let cool.
Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set.
This recipe is from the Fawnskin Bed and Breakfast*
Chocolate Truffles
This past weekend, we were in Big Bear and went to a Chocolate Tour. One of the locations had these delicious little gems that were just chocolate truffles dusted with fairy dust, I mean powdered sugar. I came home and immediately found my old recipe that I use to make and use as decorations on top of chocolate cakes. They were the same consistency and the only difference was that they had added peppermint flavoring.
2 tables butter
1 (14 oz) can of Eagle Brand Sweentened Condensed Milk (not Pet Milk)
3 tables cocoa powder
*If desired, add 1/2 teas peppermint extract
1 cup chocolate sprinkles or powdered sugar or just coarse decorating sugar
Melt the butter in a nonstick pan over medium heat. Using a long handled spoon, stir in the Eagle Brand and cocoa powder. Cook, stirring constantly until the mixture starts to bubble and you can see the bottom of the pan. Grease a bowl with butter and pour the mixture into the bowl. Let cool about 30 min to 1 hour. Pour sprinkles into a bowl, (or powdered sugar or decorators sugar) into a separate bowl. Roll the cooled chocolate mixture into small balls (a little larger than a teaspoon, these are so rich you won’t want to make them larger)
Roll the balls in the sprinkles/sugar and place on a plate. Refrigerate until ready to serve.
Friday ROAD TRIP of Christmas Countdown
Well this past week has found the Griswalds at Wallyworld, the Storage Unit and now ta da, we get to go to Big Bear, which is up in the mountains a couple of hours from our house for a Chocolate Tour. The tour takes you to 4 decorated houses with different chocolate treats at each place. Frosty and Noel will be in heaven. We have our Tums packed in our back pocket, our cell phones on silent and the GPS loaded with our destination. That just makes us sound so much cooler that “we have the map in the car”. Of course, where we are going, the GPS probably won’t work, so we do have our map tucked between the cooler filled with Energy drinks, Dr Peppers and chocolate covered pretzels, just to get us ready for our chocolate tour.
Will be so excited to return to tell you about the weekend. But have to tell you about our little experience last night. We had been invited to some friends house, (before I tell you this, don’t you really wonder how things like this always happen to us) for dinner. We had absolutely the best baked chicken I think I have ever had. She is giving me the recipe and will post it when she does. We finish dinner and she serves Pumpkin YumYums. Oh my, pumpkin layer over cream cheese layer over a buttery crust with whipped cream. To die for. Will post that when I get back also, but if you just have to make it this weekend, all it was was the 4 layer chocolate pudding dessert that people used to call Chocolate YumYums….but instead of the chocolate layer she mixed a can of pumpkin with 1-2 teas of pumpkin pie spice (depending on how much spice you like) with a small package of instant french vanilla pudding with the 1 1/2 cups cold milk. Beat the pumpkin with the pudding and spread over the cream cheese mixture which you make with 8 oz of cream cheese, 1 cup of powdered sugar and 1 cup of Cool Whip. Well, I have gone this far, I might as well give you the whole recipe. Whip up the cream cheese, sugar and Cool Whip and spread over cooled crust. The crust is made up of 1 1/2 cups flour, 1 stick of cold butter and 1 cup chopped pecans. Cut butter into flour and add chopped pecans. Spread over a 9×13 pan and bake until golden brown, about 12-14 minutes. Watch it closely. When it is cooled completely, spread CC mixture over crust. Pour pumpkin over CC layer and top with whipped cream. Put in fridge and let it sit for about 4 hours before serving. Now, back to my story.
We finished dinner and went into the den to watch a video. There were about 14 of us there. We were watching so intently (it was part of our Bible Study lesson) but I kept smelling something burning. I tried to get our hostess attention to tell her that I truly smelled something burning, but thought, well, she has the dishwasher on, I bet a plastic bowl is too near the heating element. But the smell kept getting stronger and stronger. All of a sudden one of the other guests turns around and yells, “the table is on fire”..The flames were shooting up about 4 feet into the air and we all ran for water and began to pour water on her table. So now not only does she have a burned dinning room table, but a soaked rug as well. But Frosty, being the Christmas Giver that he is with a most generous heart told her not to worry, he would buy her more candles to replace the ones that caused the fire..He is just the best!
The fire did not even dampen our night at all. We had a most enjoyable evening with precious friends and the most amazing dinner. Frosty was excited that he had got a home cooked meal, and he didn’t even have to buy the groceries. That always makes it taste better. Am headed to finish packing, will talk to you on Monday with new Christmas recipes and maybe a funny story or two. After all, when we drive to the mountains for the weekend, you know some story will come out of it.
Yes, Another Mushroom Recipe
I LOVE mushrooms. I don’t know if it is the flavor or the fact that you can eat a million of them without worrying about calories. Of course, depending on what you stuff them with or how you prepare the little angels, could quickly send you into Cholestrol Cardiac, but we won’t worry about that at Christmas. Let’s just enjoy them and come January, you can eat raw cauliflower till your hearts content and the cholesterol has been washed out of your system. This recipe certainly cannot be considered diet, but guess that’s what makes it so good. Great appetizer to take to those Christmas and New Years parties.
24 Large mushrooms, cleaned and stems removed
1/2 pound Italian bulk sausage (casing removed)
1 cup shredded Monterrey Jack Cheese
1/2 cup picante sauce
1/4 cup thinly sliced green onions (I bet already you are picturing these in your mind as “what a cute little Christmas looking appetizer with the red picante and green onions”)
Place mushroom caps in large shallow baking dish (sprayed with Pam)
Brown sausage in skillet, stirring to break up large pieces
Drain and mix with cheese. Fill mushrooms with sausage mixture. You can prepare to this point up to 1 day in advance and store in covered container in fridge.
Spoon picante sauce over mushrooms and bake at 375 for 15 min or until they are heated all the way through. Top with green onions before serving.
