Tag: Recipes

Recipes

Pancake Syrup

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In a pinch for some syrup, or trying to avoid high fructose corn syrup? Try this recipe!

¾ cup          packed brown sugar
¼ cup          white sugar
¾ cup          water
½ cup          light corn syrup
½ tsp           maple extract flavoring (optional)
½ tsp           vanilla extract (optional)

  1. Add sugar, water, corn syrup to a medium saucepan. Bring to boil over medium heat, stirring occasionally.
  2. Once syrup boils, set a timer for 7-9 minutes and let it cook on medium (not a hard boil, not a simmer). You may want to loosely cover it with a pot lid or splatter screen so that it doesn’t make a mess on the stove.
  3. It will be a little runny while warm – for thicker syrup boil 10 minutes. To test, cool on the back of a metal spoon.
  4. Remove from heat, add the extracts, and let cool. Store in a clean mason jar several months.

* Makes about 2 cups of syrup at a cost of ~$1.50. That price is hard to beat!

Recipes

Julie’s Play Dough

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A fun activity for kids and adults. NOT EDIBLE!

Bring to boil:
2 cups          water
1                    (.13oz) pkg kool-aid mix (use a color/scent you like!)
3 TBSP          vegetable oil

Mix together separately in a large bowl:
2 ½ cups     flour
½ cup          salt

Pour boiling liquid over flour/salt mixture. Mix, cool slightly, then knead well. Store in airtight container or large plastic bag. It will keep for a long time. Costs about $1 to make and will entertain kids just as well as name brand dough.

Recipes

Enchiladas

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A family favorite that is very filling. Serve with sour cream.

  • 1 lb              ground beef
  • ½ cup        diced onion (1/2 of medium onion) or 2 tsp onion powder
  • 1 tsp            garlic powder
  • 1/2 tsp        salt
  • 1 31oz can  refried beans
  • ~30 oz        mild enchilada sauce (1 – 19oz can + 1 – 10oz can)
  • 10                large tortillas (burrito size)
  • 2 cups        shredded cheese (cheddar, Mexican blend, etc)
  • ~1/2 cup     peanut or vegetable oil for frying tortillas
  1. Preheat oven to 350 F. Spray a 9×13 AND a square 9×9 / square casserole dish with cooking spray. Pour some enchilada sauce in the bottom of each pan, tilting to coat the bottoms completely (reserve most of the sauce for pouring on top).
  2. Brown the ground beef and onion on medium heat in a large skillet (choose one large enough that the tortillas will also fit). Drain the grease.
  3. Stir together the beef, beans, spices, and ½ of the cheese in a large bowl to make the enchilada filling. Add a small splash of enchilada sauce as well (~1/3 cup).
  4. Wipe out your skillet with a clean paper towel. Drizzle a small amount of oil in the pan, heat on medium. When hot, place one tortilla in the pan and heat until golden, about 30-45 seconds, then flip and briefly cook the other side as well. Be careful not to burn.
  5. Place the heated tortilla at the far edge of a dish, so the middle of it is at the end of the dish. Add a scoop of filling (about ½ cup) and spread out in the center of the tortilla. Roll the tortilla towards you, and as you do, you will coat the tortilla in enchilada sauce. Push against the far edge.
  6. Repeat with remaining tortillas, one at a time. You should place the middle of the next tortilla against the last one, filling and rolling as before. 6 enchiladas will fit in a 9×13, 4 will fit in the square dish for a total of 10 enchiladas.
  7. Pour remaining sauce over enchiladas, especially middle and ends. Top with remaining cheese and bake in the oven 25 minutes. Serve with sour cream.
Lightly coat the bottom of the pan with enchilada sauce.
Place fried tortilla at end of pan, add filling. Fold over to cover beans, then roll.
A rolled up enchilada, ready to be covered in sauce.
Recipes

Grandma Conaulty’s Chicken Salad

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Refreshing and light with lots of flavor, this chicken salad is good as a light lunch or for a party.

  • 2        boneless skinless chicken breasts
  • 2 tbsp kosher salt or 2 tsp table salt
  • 1 c     green grapes, sliced in half
  • ¾ c    sliced or slivered almonds, toasted
  • 1/2 c  mayonnaise
  • ½       lemon, juiced (~2 tbsp lemon juice)
  • ½ c    crushed or chopped pineapple
  • ½ tsp salt (or to taste)
  • ¼ tsp pepper (or to taste)

  1. Poach chicken: Place chicken breasts, 2 tbsp kosher salt, and 4 cups cold water in a large pot. Heat on medium to bring to a simmer. Turn chicken over, cover with tight fitting lid, and turn off heat. Chicken will continue to cook in the hot liquid. Check at 5 min, make take 10 for larger chicken breasts. Remove from pot and let cool. Cut chicken in bite sized pieces.
  2. To toast almonds: Preheat oven to 425F. Place almonds on small cookie sheet in single layer and bake for 5 min, check at 3-4 min and stir. Be careful of scorching! Remove when golden brown and remove from tray immediately to cool.
  3. Combine sliced grapes, chopped or crushed pineapple, mayo, lemon juice, salt and pepper. Chill 4-6 hours.
  4. Just before serving add toasted almonds. Serve with club crackers.
Recipes

Homemade Hamburger Helper

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Just as easy and better for you than a pre-packaged meal; adapted from Countryside Cravings

  • 1 lb              ground beef
  • ½ cup        chopped onion
  • 1 tsp            minced garlic (or 1 tsp garlic powder)
  • 1 tsp            paprika
  • 1 tsp            dried parsley, optional
  • 1 tsp            salt
  • ½ tsp         pepper
  • 2 cups        uncooked macaroni noodles (< 1 lb)
  • 1                  8oz can tomato sauce
  • 1 ½ cup     beef broth
  • 1 ½ cup     milk
  • 1~2 cup       shredded cheddar cheese

  1. Brown ground beef and onion. Drain grease. Add garlic, cook 1 min. Add chili powder, parsley, salt, pepper. Cook 1 min more.
  2. Add uncooked pasta, tomato sauce, beef broth, and milk. Bring to a boil, reduce to simmer and cook covered for 10-12 min or until pasta is done. Stir halfway through to prevent noodles from sticking to the pan.
  3. Remove from heat and stir cheese in at the end until melty.

Courtesy of Countryside Cravings (lots of great and easy recipes at this website!!)

Recipes

Fiesta Chicken Bowls

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Fajita style chicken, veggies, and melted cheese on a bed of warm Mexican rice

2 chicken breasts, sliced in thin strips
2 tbsp oil

Fajita seasoning
1 tsp salt
1 tsp chili powder
1 tsp oregano
1 tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika

Mexican Rice**
1 cup uncooked long grain rice (do not rinse)
2 tbsp vegetable oil
2 cups warm water
4oz tomato sauce (1/2 a can)
1 tsp minced garlic
1 tsp chili powder
2 tsp tomato soup bouillon (caldo de tomate – found in Mexican food section of most groceries)

  1. Cut chicken in strips and shake generously with fajita seasoning (not required to measure). Stir to coat chicken evenly. Let rest while preparing the rice.
  2. Heat oil on medium in a large sauté pan or pot. Add rice, stir constantly. It will begin to turn a light brown and smell nutty. Do not scorch.
  3. Carefully pour in water – may want to have lid nearby to cover as it bubbles vigorously. Add in tomato sauce, garlic, chili powder, tomato soup powder. Stir to combine.
  4. Bring to a boil, then reduce heat to simmer and cover.
  5. Cook 18-20 minutes until liquid has been absorbed and rice is tender. Turn off heat, fluff with fork and let sit 5 minutes.
  6. While rice is cooking, heat 2 tbsp oil in another skillet or pan on medium to medium high. Cook chicken until completely cooked, about 5-7 minutes.
  7. To serve, add rice to a bowl, top with chicken, cheese, and any veggies you desire.

**From Yellow Bliss Road: https://www.yellowblissroad.com/authentic-mexican-rice/

Recipes

Thai Peanut Chicken with Rice

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A filling one pot meal that is sure to break up your weekly dinner routine

1 Tbsp         tablespoon oil
1 lb              boneless skinless chicken breast, cut in bite sized pieces
1 Tbsp         minced fresh garlic
1 ¼ c           chicken broth
1 ¼ c           water
½ tsp           ginger
1 c               uncooked rice
¼ c              soy sauce
1 tsp            dark sesame oil
¼-1/8 tsp    red pepper flakes
2 Tbsp         creamy peanut butter
2 tsp            lime juice
¼ c              chopped green onion (optional)
¼ c              peanuts (optional)

  1. In large non-stick skillet heat oil. Add chicken. Cook and stir over medium-high heat 6-10 min until chicken is lightly browned. Add garlic; cook and stir 1 minute.
  2. Stir in broth, water, soy sauce, sesame oil, red pepper flakes. Bring to a boil. Reduce heat to simmer, and cover. Cook 18 min. Check that most of liquid has been absorbed and rice is cooked. Remove from heat.
  3. Stir in peanut butter and lime juice until mixture is smooth. Sprinkle with green onion and peanuts if desired.

Serves 4

Recipes

Spring Salad with Lemon Poppyseed Dressing

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A creamy, tangy lemon dressing is just what we all need in the middle of winter!

Salad:
Spring salad mix (or your favorite salad blend)
Cooked chicken breast*
Chopped apple
Pecans*
Feta+
Sliced Strawberries
Snap Peas

Dressing:
¼ cup Greek yogurt or sour cream+
¼ cup mayonnaise+
3 tbsp fresh-squeezed lemon juice (1 lemon)
2 tbsp olive oil
1 tbsp lemon zest (1 lemon)
1 tbsp sugar
2 tsp poppy seeds
Salt and pepper (1/4 tsp or to taste)

  1. Slice and chop the salad toppings you’d like to have. (~1 cup of salad greens, and ~1/4th cup or less of each topping is usually plenty for one person)
  2. Add all dressing ingredients to a large jar with lid (mason, or a recycled container such as jelly jars, etc). Put cap on and shake. You can also whisk this dressing in a bowl until full blended. Taste and adjust to your liking – add a bit more sugar or even honey if you want it a little sweeter. This will keep for about a week in the fridge.
  3. Create your salad and add dressing. If you are portioning it out or saving for later, such as lunch at work, pour some dressing in a Ziploc baggie, etc. When ready to eat, if it’s separated just shake to recombine everything, and add to your salad just before eating. If storing for longer than a day, you may want to put toppings in a baggie etc and add just before eating.
Recipes

Sausage Potato Kale Soup

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DIY a restaurant favorite!


1 lb Italian Sausage
¼ ~ ½ tsp red chili flakes (optional)
1 c chopped onion (1/2 a large onion or ¼ cup dried minced onion)
2 large potatoes, chopped (~2 cups)
2 c chicken broth
4 c water
2 cloves garlic, minced (½ tsp or more to taste)
1/3 c cooked bacon*
Salt and pepper
2 c chopped kale
1 c cream, milk, or ½ and ½

  1. Brown sausage in a skillet, drain.
  2. To a large pot add onion, potatoes, broth, water, garlic, red chili flakes. Bring to a boil, reduce to simmer and cook until potatoes are soft, about 20 minutes.
  3. Add cooked sausage, bacon, salt and pepper. Simmer 10 min.
  4. Turn heat to low and add the chopped kale and cream or milk. Heat through until kale is softened. Serve with warm bread.

*Bake bacon in the oven on a foil lined cookie sheet at 400F for 10-12 minutes, checking regularly. Drain on paper towels and crumble

Recipes

Southwest Chicken Fajita Salad

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Try an avocado ranch dressing and some spicy sriracha to spice up your salad routine! Serves 4-6

1 salad mix (spring mix etc)
2 tomatoes, diced
1 can corn (drained)
1 can black beans (drained and rinsed)
2 large or 4 thin chicken breasts, marinated**
Shredded cheese
Tortilla strips (see recipe here for homemade tortilla strips)

Dressing:
2 avocados
1/2 cup Ranch dressing
handful of chopped cilantro
1/2 tsp salt
1/4 tsp pepper
A few tbsp milk to thin as needed

**Marinate chicken breast in ~1/3 cup olive oil to coat chicken. Season with salt, pepper, paprika, cumin, chili powder, garlic and onion powders as desired (or your favorite seasoning blend). Let sit a few hours. You may also use precooked chicken/rotisserie chicken/leftover grilled or baked chicken for your salad.

  1. Grill chicken in air fryer, oven, pan, grill etc. Set aside and assemble salad with any desired toppings.
  2. Prepare dressing ingredients in a small blender/food processor or mash with fork until avocado is creamy and dressing well blended. Pour over salad and enjoy! Add a few drops of sriracha sauce for extra zing!