Recipe: Mushroom and Steak Stroganoff

This recipe was an absolute hit with the family and is being posted by special request of a family friend.

Mushroom and Steak Stroganoff

(from Slow Cooker Recipe Cards, Taste of Home December 2010)

Ingredients:

• 2 TBSP all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp pepper
• 1/4 tsp paprika
• 1-3/4 lbs round steak, cut into 1-1/2 inch strips
• 1 can, 10-3/4 oz condensed cream of mushroom soup
• 1/2 cup water
• 1/4 cup onion soup mix
• 8 oz fresh mushrooms, sliced
• 1/2 cup sour cream
• 1 TBSP minced fresh parsley

Directions:

In a large resealable plastic bag, combine the flour, garlic powder, pepper, and paprika. Add the meat and shake to coat.

Transfer the meat to the crock pot. In a medium bowl, combine the cream of mushroom soup, water, and soup mix. Pour over the meat. Cook on low for six or seven hours.

Stir in the mushrooms, sour cream and parsley. Cook for fifteen minutes or until the sauce is thickened. Serve with noodles, if desired

Tidbits of Christmas: Hot Spiced Cider

This is a favorite winter drink in my family. In fact, I currently have a mug of Spiced cider sitting next to me.

Hot Spiced Cider

You will need:

- A Crockpot/Slow Cooker

- 8-10 inches of Cheesecloth

- A ladle

Ingredients:

- Apple Cider (A gallon of store bought apple cider pretty well fills our mid to large sized Crockpot)

- 3 Cinnamon Sticks

- 2 tsp Whole Cloves

- 2 tsp Whole Allspice

Directions:

Lay out the cheesecloth on your counter. Measure out the Cloves and Allspice into the center of the cheesecloth. Break the sticks of cinnamon into smaller pieces. I generally break them into three pieces each and place them in the center of the cheesecloth. To tie the cheesecloth, I generally wrap the cheesecloth around the spices to create a long tube and tie the ends of the tube together. That generally forms a nice sized packet of spices that won't come undone.

Pour the cider into the Crockpot and place the packet of spices in. Cover and turn the Crockpot on high. Once the cider is heated all the way through you can turn the Crockpot down to low and ladle the cider into mugs to serve.

Optional:

For an adult twist you can splash a bit of brandy into your mug of hot spiced cider.

Recipe: Apple-Dijon Pork Roast

Recipe: Apple-Dijon Pork Roast

Ingredients:

•1 boneless whole pork loin roast

•1 can (14-1/2 ounces) chicken broth

•1cup unsweetened apple juice

•½ cup dijon mustard

•6 tablespoons cornstarch

•6 tablespoons water

Directions:

Cut roast in half; place in slow cooker. Combine the broth, apple juice, and mustard; pour over roast. Cover and cook on low for 4 to 4-1/2 hours

Remove roast and keep warm. For gravy strain cooking juices and skim fat. Pour juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Recipe: Chipotle Pork Tenderloin

This recipe is a family favorite! The meat is tender when it comes out that we never need to use a knife on it!

Chipotle Pork Tenderloin

Ingredients:

•1 pork tenderloin, 1.5 to 2 pounds

•1 - 14 oz. can diced tomatoes with green chilies

•2 cups Chipotle salsa

•1/2 cup chopped onion

Directions:

Place pork in crockpot; sprinkle with onions, add canned tomatoes and chiles, and top with the chipotle salsa. Cook on Low 8 hours. Meat will be extremely tender!

Recipe: Slow Cooker Pork and Apple Curry

This recipe combines several of my favorite things: Slow cookers, pork roast and fruit in curry! Like all slow cooker meals, it is quick and easy to get started and it tastes fantastic!

Recipe: Slow Cooker Pork and Apple Curry

Adapted from Taste of Home Light & Tasty February/March 2004

Ingredients:

2 pounds boneless pork loin roast, cut into 1-inch cubes

1 medium tart apple, peeled and chopped

1 small onion, chopped

1/2 cup orange juice

1 tablespoon Hot Curry Paste

1 teaspoon chicken bouillon granules

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

2 tablespoons cornstarch

2 tablespoons cold water

Hot cooked rice

Directions:

In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until meat is tender. Increase heat to high. In a small bowl, combine cornstarch and water until smooth; stir into slow cooker. Cover and cook for 30 minutes or until thickened, stirring once. Serve over rice if desired.

Recipe: Dalmatian Cupcakes

I made these this week and my friends declared them the best cupcakes ever. I think it mostly says that my friends are Chocolate addicts...

Recipe: Dalmatian Cupcakes

(Adapted from Betty Crocker's Cupcakes, Cakes and More April/May 2010)

Ingredients:

- 2 packages (3 oz each) cream cheese, softened

- 1/3 cup Sugar

- 1 egg

- 1-1/2 cups miniature semisweet chocolate chips

- 1 box devil's food cake mix

- 1-1/3 cups water

- 1/2 cup olive oil

- 3 eggs

- 1 bag (11.5 oz) white chocolate chips

- 1 container vanilla frosting

Directions:

Preheat oven to 350 (325 for nonstick or dark pans). Prepare muffin cups with paper baking cups (silicon baking cups also work well).

In a medium bowl, beat together the cream cheese, sugar, and 1 egg until smooth. Stir in 1 cup of the semisweet chocolate chips. Set aside.

In a large bowl, beat together cake mix, water, oil and 3 eggs on low speed for 30 seconds. Beat at medium speed for two minutes. Stir in the white chocolate chips. Divide batter into the baking cups: 1/4 cup of batter in each baking cup. Top with a heaping teaspoon of cream cheese mixture.

Bake 17-27 minutes or until tops spring back when touched lightly. Cool 10 minutes in pan. Remove cupcakes from pan gently and cool completely.

Frost with frosting. Sprinkle with remaining chocolate chips.

Recipe: Mexican Lasagna

This year my Cinco de Mayo "celebration" (aka excuse to eat Mexican food and drink margaritas) featured Margaritas and Mexican Lasagna followed by Contra Dancing. I had never been Contra Dancing before. It's a partnered folk dance related to English country dancing. Part of what now has me enchanted with Contra Dancing is the music which is good old fashioned folk music. I'm definitely going to have to go again! Now as for the recipe.

Recipe: Mexican Lasagna

(Adapted from the South Beach Diet Cookbook)

Ingredients:

• 2 Pounds Ground Beef
• 1 large onion
• 1 large clove garlic, minced
• 1-1/2 cups ricotta cheese
• 1 cup fat-free sour cream
• 1 jar (4 oz) chopped green chile peppers
• 2 teaspoons cumin
• 1/8 teaspoon salt
• 2-1/2 cups salsa
• 4 whole wheat tortillas (6" in diameter), halved
• 1 bag (8oz) shredded Monterey Jack Cheese

Directions:

Preheat the oven to 350F and coat a 9" by 13" glass pan with cooking spray.

Brown the ground beef in a large skillet over medium heat. Remove the ground beef to a medium bowl. Wipe the skillet with a paper towel and coat with cooking spray. Place over medium heat and add the garlic and onion. Cover and cook, stirring occasionally, for 7-8 minutes or until lightly browned. Add to the ground beef in the bowl.

In another medium bowl, combine the ricotta cheese, sour cream, peppers, cumin and salt.

Spread 1 cup of the salsa across the bottom of the baking dish. Arrange half of the tortillas evenly over the salsa. Spread half of the cheese over the tortillas. Top with half of the ground beef mixture. Cover with 1 cup of salsa and 1/2 cup of the Monterey Jack cheese. Repeat the layering sequence with the remaining tortillas, cheese, and ground beef. Sprinkle with the remaining salsa and Monterey Jack cheese.

Bake for 30 minutes or until heated through. Loosely cover with foil if the cheese browns too quickly.

Recipe: Chicken Capri

This is a quick favorite recipe that with the tomatoes and mozzarella brings to mind the flavors of Italy.

Recipe: Chicken Capri

Adapted from the South Beach Diet Cookbook

Ingredients:

• 1 cup reduced fat ricotta cheese
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 boneless, skinless chicken breasts
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 14.5 oz can of petite cut diced tomatoes
• 1 cup shredded mozzarella cheese

Directions:

Preheat the oven to 350F. Sprinkle both sides of the chicken breasts with garlic powder. Heat the oil in a large skillet over medium heat. Add the chicken and cook for 10 minutes per side. Place the chicken breasts, side by side, in a large baking dish (I like to use a 9 X 13 glass pan).

In a small bowl, combine the ricotta with the oregano, salt and pepper until blended. Spoon 1/4 of the cheese mixture onto each chicken breast and 1/4 of the tomatoes on top of the cheese mix. Sprinkle mozzarella cheese over the top generously. Bake for 20 minutes or until the largest breast can be cut in half and have no pink in the center.

Recipe: Salted Caramel Turtle Triangles

This was a lovely sugary treat that was fun and easy to make. It can be a bit messy and gooey so I would recommend that you serve it chilled.

Salted Caramel Turtle Triangles

(Adapted from Betty Crocker: Cupcakes, Cakes and More April/May 2010)

Ingredients:

Cookie Base:

1 Pouch/box Double Chocolate Chunk Cookie Mix

1/4 cup butter or margarine, melted

2 tablespoons water

1 egg

Caramel Topping:

4 tablespoons butter

1 bag (14 oz) caramels

1/4 cup heavy cream

1/2 teaspoon vanilla

1/8 teaspoon kosher salt, plus additional 1/2 teaspoon for top of bars

1/3 cup chopped Macadamia nuts

Directions:

1. Heat oven to 350F. Spray 9x13-inch glass pan with cooking spray.

2. In a medium bowl stir together the cookie mix with butter, oil, water and egg using the proportions given on the box. (The given proportions are for the Betty Crocker cookie mix.) Bake 11-15 minutes or until set in the center and the edges start to pull away from the pan.

3. In a medium saucepan, melt the butter, caramels, and cream, stirring frequently until the mixture is smooth. Remove from heat and stir in the vanilla and the 1/8 teaspoon of salt.

4. Spread the caramel over the cookie base evenly and sprinkle with the Macadamia nuts. Let cool completely. Sprinkle top of caramel with salt before serving. To serve, cut into 4 rows by 6 rows and cut eat square diagonally into triangles. Store in the refrigerator.

As a option: Substitute Pecans for the Macadamia nuts. The original recipe called for pecans but I prefer the texture and flavor of Macadamia nuts.

Recipe: Amish Friendship Bread Starter and Bread

This recipe is an old favorite that takes me back to my sophomore year in college where we had loaves of Friendship bread around the house regularly.

This starter makes use of the natural yeasts that remain in the flour and the kitchen. You can tell that you have a successful starter after the first twenty-four hours when there should be bubbles from the yeast's metabolic processes. The hardest part of this recipe for me is remembering to stir the starter.

Amish Friendship Bread Starter and Bread

Starter:

Ingredients:

• 3 cups Milk (Divided)
• 3 cups Flour (Divided)
• 3 cups Sugar (Divided)

Directions:

Day 1: Combine 1 cup Flour, 1 cup sugar and 1 cup milk in a 1 gallon plastic bag or a non-metal container of a similar size.

Day 2: Mash/Stir the Starter

Day 3: Mash/Stir the Starter

Day 4: Mash/Stir the Starter

Day 5: Stir in 1 cup flour, 1 cup sugar, and 1 cup milk.

Day 6: Mash/Stir the Starter

Day 7: Mash/Stir the Starter

Day 8: Mash/Stir the Starter

Day 9: Mash/Stir the Starter

Day 10: Stir in 1 cup flour, 1 cup sugar, and 1 cup milk. Measure out 4 or 5 – 1 cup portions of starter into 1 gallon Ziploc bags. Use 1 portion to make bread for yourself, 1 portion to start the cycle over at Day 1, and freeze or give away the rest of the portions. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Bread:

Ingredients

• 1 cup Amish Friendship Bread Starter
• 2/3 cup vegetable oil
• 3 eggs
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/4 teaspoons baking powder
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans.

2. In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans.

3. Bake in preheated oven for 50 to 60 minutes.

Recipe: Asparagus and Ham Casserole

Tasty and filling. It has the benefits of being easy to prepare and have a short prep and bake time.

Asparagus and Ham Casserole

Ingredients

1 pound fresh asparagus, cut into 1-inch pieces

2 cups cubed fully cooked ham

3 cups cooked rice

1 cup diced celery

1 1/2 teaspoons lemon pepper

1 (10.75 ounce) can condensed cream of chicken soup, undiluted

1 cup chicken broth

1 cup shredded Cheddar cheese

1 tablespoon butter

1/2 cup bread crumbs

Directions

Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain well. In a greased 2-1/2-qt. casserole, mix asparagus, ham, rice, celery and lemon pepper. In a saucepan, mix soup and broth. Add cheese and cook until melted. Pour into casserole. Melt butter in a small saucepan; add crumbs and cook and stir until browned. Sprinkle on top of casserole. Bake at 350 degrees F for 35 minutes

I do make one modification to the recipe. I use a full bag of shredded cheddar cheese- half goes into the soup mixture and half goes on top of the crumbs.

Recipe: Slow Cooker Cranberry Roast

This is a personal favorite roast recipe! It makes for a wonderfully tender roast and the gravy turns out delicious and thick. It also doesn't taste tremendously like cranberry after it is done cooking for those who might have an issue. Very easy and quick to prepare!

Slow Cooker Cranberry Roast

Ingredients

1 (1 ounce) envelope dry onion soup mix

1 (3 pound) beef chuck roast

1 (16 ounce) can jellied cranberry sauce

2 tablespoons butter

2 tablespoons all-purpose flour

Directions

Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.

Cover, and cook 8 hours on Low.

Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.

Recipe: Thai Chicken for the Crockpot

Time for another nice crockpot recipe that results in nice tender chicken with a wonderfully flavored sauce!  Also known as tonight's dinner.

Thai Chicken for the Crockpot

4 (4-oz) boneless skinless chicken breasts
3/4 cup salsa
1/4 cup natural peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated ginger root
2 tablespoon chopped fresh cilantro

Place chicken breasts in the slow cooker.

Mix the remaining ingredients except the cilantro together in a small bowl and then pour over the chicken.

Cook on low for 8 – 10 hours. Remove chicken with slotted spoon. If sauce is very thin, mix with 1 tablespoon cornstarch. Pour sauce over chicken, sprinkle with cilantro, and serve hot.

Recipe: Chocolate Mousse with Creme de Cacao

This Valentine's Day we had a tasty chocolate treat!  Definitely worth the work.

Chocolate Mousse with Creme de Cacao
From Betty Crocker's Cookbook (with modification)

4 Squares ( 1 Ounce each) semisweet chocolate cut into pieces
3 eggs, separated
1 teaspoon vanilla
3/4 teaspoon cream of tartar
1/2 cup sugar
1 cup chilled whipping cream
2 tablespoons Creme de Cacao

Heat chocolate in heavy 2-quart saucepan over low heat, stirring occasionally, until melted; remove from heat.  Beat egg yolks slightly; stir yolks and vanilla into chocolate.  Beat egg whites and cream of tartar in 2 1/2-quart bowl until foamy.  Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Stir about 1/4 of the meringue into chocolate mixture.  Fold into remaining meringue.

Beat whipping cream in chilled 1 1/2 quart bowl until stiff.  Fold whipped cream and creme de cacao into chocolate meringue.  Spoon into dessert dishes.  Refrigerate at least 2 hours but no longer than 48 hours.

Recipe: Curried Chicken with Peaches

This recipe is a personal favorite. I love coming home to a crockpot full of well flavored chicken!  The curry flavoring blends nicely with the flavors of the peaches and the raisins.  The recipe also generates a wonderful thick sauce. 

Curried Chicken with Peaches
Ingredients:
3-4 Chicken Breasts
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (29 ounces) sliced peaches
1/2 cup chicken broth
2 tablespoons butter, melted
1 tablespoon dried minced onion
2 teaspoons curry paste, hot
2 garlic cloves, minced
1/4 teaspoon ground ginger
3 tablespoons cornstarch
3 tablespoons cold water
1/4 cup raisins

Directions:
Place chicken in a 5-qt. slow cooker; sprinkle with salt and pepper. Drain peaches, reserving 1/2 cup juice; set peaches aside. In a small bowl, combine the broth, butter, onion, curry, garlic, ginger and reserved juice; pour over chicken. Cover and cook on low for 3-4 hours or until chicken juices run clear.

Remove chicken and keep warm. In a small bowl, combine cornstarch and water until smooth; stir into the cooking juices. Add raisins. Cover and cook on high for 10-15 minutes or until thickened. Stir in peaches; heat through. Serve over chicken. Yield: 4 servings.

Dancing and Food:Braised Pork Chops with Rosemary, Tomatoes and Mushrooms

Last Night I met my friend Ashley at the Tuesday Blues dance.  It was fun but I was really disappointed by the DJ's.  When I've gone Blues dancing before I've been spoiled by good music by Live Bands.  Last night some of the music was really bouncy and far more suited to swing dancing.  I had a good time though and Blues dancing was way easier on my bad ankle than going to the Vancouver Lindy Hop night would have been.  

Tonight's dinner was really good! I made a new recipe so I figured I'd share the love:

Braised Pork Chops with Rosemary, Tomatoes and Mushrooms
(Oregonian, Food Day: January 19th 2010)
Serves 4

4 bone-in pork chops (7 to 8 ounces each) trimmed of excess fat
1 1/2 tablespoons crushed dried rosemary
1 1/4 teaspoons kosher salt
1 teaspoon black pepper, coarsely ground if possible
4 tablespoons olive oil plus more if needed, divided
1 (14.5-ounce) can diced tomatoes
3 cups reduced-sodium chicken stock
1/2 cup dry red wine
1/2 pound brown mushrooms, such as baby bella mushrooms, cleaned
2 large garlic cloves, thinly sliced
Fresh rosemary sprigs for garnish, optional

Pat pork chops dry with paper towels. Combine rosemary, salt and pepper in a small bowl, then use all of this mixture to rub on each side of each chop.

Heat 2 tablespoons oil in a large, heavy skillet (with a lid) set over medium high heat. When oil is hot, add enough chops to fit comfortably in a single layer. Saute until browned well, about 5 minutes per side, and remove from pan. Repeat with remaining chops, adding more oil if needed.

Return all chops to pan, and add tomatoes and their juices, stock and wine. Bring liquids to a gentle simmer, reduce heat, then cover. Cook 30 minutes.

Meanwhile, slice mushrooms through stems into1/4 inch thick slices. Heat remaining 2 tablespoons oil in a medium skillet set over medium heat. When hot, add mushrooms and saute, stirring, until browned well, about 5 minutes. Add garlic and cook and stir 2 minutes more. Remove from heat and set aside.

Remove lid from skillet, and cook chops uncovered until tender when pierced with a knife, 30 to 40 minutes or longer. Add mushrooms to pan and cook until liquids in pan have reduced and thickened slightly, 8 to10 minutes more. Watch carefully. Season with salt if needed. (Can be prepared 2 days ahead; cool, cover and refrigerate. Reheat, stirring occasionally, over medium heat.)

Serve each chop topped with mushrooms and tomatoes and with a little sauce. Garnish with a rosemary sprig if desired.