Ingredients:
1 whole roasting chicken, about 4 pounds
1 tablespoon fresh rosemary
1 clove of garlic
3 tablespoons olive oil
1/8 teaspoon freshly ground black pepper
4 sprigs fresh rosemary
Dipping Sauce:
2 teaspoons soy sauce
8 tablespoons balsamic vinegar
3 to 4 teaspoons brown sugar
Directions:
Rinse the chicken inside and out with cold running water. Pat it dry with paper towels.
In a small bowl, mince together 1 tablespoon of rosemary and 1 clove of garlic. Loosen the chicken skin and rub the flesh with olive oil and then the herb mixture. Sprinkle with black pepper. Put 2 rosemary sprigs into the cavity of the chicken. Place the chicken in a roasting bag and put 2 more rosemary springs next to the chicken. Refrigerate up to 24 hours before cooking. Cook for 20 to 25 minutes per pound (about 1 hour 20 minutes) at 350 degrees.
Just before serving, in a small saucepan, combine the balsamic vinegar, soy sauce, and brown sugar. Heat until warmed but don't boil.
Carve the chicken and remove the skin. Use the sauce as a dipping sauce while eating.
Serve with: roasted potatoes, salad, and rolls.
Submitted by Taunya
December 1, 2009
November 1, 2009
Golden Squash Soup
5 medium leeks (white portion only), Sliced
2 Tablespoons butter
1 1/2 pounds butternut squash, peeled, seeded and cubed (about 4 cups)
4 cups chicken broth
1/4 tsp dried thyme
1/4 tsp pepper
1 3/4 cups shredded chedder cheese
1/4 cup sour cream
2 Tablespoons thinly sliced green onion
In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 min until squash is tender. Cool slightly. In blender, cover and process squash mixture in small batches until smooth; return to the pan. Bring to a boil. Reduce heat to low. Add the cheese; stir until soup is heated through and cheese is melted. Garnish with the sour cream and onion. Serves 6. Prep/Total time 30 min.
What to serve with it: warm rolls.
Submitted by Lyndsey
2 Tablespoons butter
1 1/2 pounds butternut squash, peeled, seeded and cubed (about 4 cups)
4 cups chicken broth
1/4 tsp dried thyme
1/4 tsp pepper
1 3/4 cups shredded chedder cheese
1/4 cup sour cream
2 Tablespoons thinly sliced green onion
In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 min until squash is tender. Cool slightly. In blender, cover and process squash mixture in small batches until smooth; return to the pan. Bring to a boil. Reduce heat to low. Add the cheese; stir until soup is heated through and cheese is melted. Garnish with the sour cream and onion. Serves 6. Prep/Total time 30 min.
What to serve with it: warm rolls.
Submitted by Lyndsey
September 29, 2009
Tomato-Basil Tart
1-2 pounds tomatoes
1 tsp salt
1 cup corn kernels (fresh, frozen, or canned)
1 T lemon juice
3 T sour cream (I’ve also used plain yogurt)
¼ c butter
1 ½ c flour
¼ cup yellow cornmeal
½ cup thinly sliced fresh basil or 1 T dried basil
1 T chopped fresh oregano or ½ tsp dried oregano
1 1/2 cups grated fontina cheese* (you can use mozzarella if you can’t find fontina)
Slice tomatoes into ¼”-thick slices. Arrange in a single layer on several layers of paper towels; sprinkle with ½ tsp salt. Let stand 20 minutes; blot dry with paper towels.
Preheat over to 400F.
Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine flour, cornmeal, and salt in a large bowl; stir with whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add corn mixture; stir until a soft dough forms. Knead gently 3-4 times.
Place dough onto overlapping sheets of plastic wrap and cover with more plastic wrap. Roll into a 14-inch circle, then place in freezer for 10 minutes. Lightly grease baking sheet then sprinkle with 1 T cornmeal. Remove dough from plastic wrap and place on baking sheet.
Combine ¼ cup basil, cheese, and oregano. Arrange half of the cheese mixture on dough, leaving a 1 1/2” border. Arrange half of tomato slices in a circle, covering the cheese mixture. Repeat process to finish using cheese and tomatoes. Fold edges of dough toward center to partially cover tomatoes. Press to seal.
Bake at 400F for 35 minutes or until crust is brown. Sprinkle remaining basil on top. Serves 6.
**The fontina cheese is really, really yummy, so if you can find it, it’s worth the extra cost.
What to serve with it: Green salad
Submitted by Holly: This recipe is originally from Cooking Light magazine. I’ve been making it for years as a way to eat up my yummy home grown tomatoes. This version is the one I make, which is a bit different from the original recipe. It does take some time to make, but is delicious!
1 tsp salt
1 cup corn kernels (fresh, frozen, or canned)
1 T lemon juice
3 T sour cream (I’ve also used plain yogurt)
¼ c butter
1 ½ c flour
¼ cup yellow cornmeal
½ cup thinly sliced fresh basil or 1 T dried basil
1 T chopped fresh oregano or ½ tsp dried oregano
1 1/2 cups grated fontina cheese* (you can use mozzarella if you can’t find fontina)
Slice tomatoes into ¼”-thick slices. Arrange in a single layer on several layers of paper towels; sprinkle with ½ tsp salt. Let stand 20 minutes; blot dry with paper towels.
Preheat over to 400F.
Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine flour, cornmeal, and salt in a large bowl; stir with whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add corn mixture; stir until a soft dough forms. Knead gently 3-4 times.
Place dough onto overlapping sheets of plastic wrap and cover with more plastic wrap. Roll into a 14-inch circle, then place in freezer for 10 minutes. Lightly grease baking sheet then sprinkle with 1 T cornmeal. Remove dough from plastic wrap and place on baking sheet.
Combine ¼ cup basil, cheese, and oregano. Arrange half of the cheese mixture on dough, leaving a 1 1/2” border. Arrange half of tomato slices in a circle, covering the cheese mixture. Repeat process to finish using cheese and tomatoes. Fold edges of dough toward center to partially cover tomatoes. Press to seal.
Bake at 400F for 35 minutes or until crust is brown. Sprinkle remaining basil on top. Serves 6.
**The fontina cheese is really, really yummy, so if you can find it, it’s worth the extra cost.
What to serve with it: Green salad
Submitted by Holly: This recipe is originally from Cooking Light magazine. I’ve been making it for years as a way to eat up my yummy home grown tomatoes. This version is the one I make, which is a bit different from the original recipe. It does take some time to make, but is delicious!
September 1, 2009
Oven Fried Chicken
2 cups Panko bread crumbs
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
¼ cup Dijon mustard
2 tablespoons water
2 ½ lbs boneless skinless chicken breasts, pounded to ¼-inch thickness
Preheat oven to 400 degrees. Line a baking sheet with heavy aluminum foil. Place a cooling rack over pan and spray rack with non-stick cooking spray.
In a shallow dish combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In separate shallow dish combine mustard, water, salt and pepper to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25-30 minutes, or until chicken is golden brown. Serve immediately.
Submitted by Alison: This is a recipe that I got from Paula Deen’s cooking show on the food network. I watched her make it and have been anxious to try it out. I’m making it tonight, I’ll let you know how it goes. Enjoy!
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
¼ cup Dijon mustard
2 tablespoons water
2 ½ lbs boneless skinless chicken breasts, pounded to ¼-inch thickness
Preheat oven to 400 degrees. Line a baking sheet with heavy aluminum foil. Place a cooling rack over pan and spray rack with non-stick cooking spray.
In a shallow dish combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In separate shallow dish combine mustard, water, salt and pepper to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25-30 minutes, or until chicken is golden brown. Serve immediately.
Submitted by Alison: This is a recipe that I got from Paula Deen’s cooking show on the food network. I watched her make it and have been anxious to try it out. I’m making it tonight, I’ll let you know how it goes. Enjoy!
February 28, 2009
Comfort Foods
Chocolate Chip Oatmeal Cookies
1 3/4 c flour
1 tsp baking soda
1/2 tsp salt (optional)
1 1/4 c brown sugar, packed tightly
1 c butter, softened (2 sticks)
1/2 c sugar
2 eggs
2 tblsp milk
2 tsp vanilla
2 1/2 c oats, quick or old-fashioned
2 c semi-sweet chocolate chips (12 oz)
1 c nuts, coarsely chopped (optional)
Preheat oven to 375^F. Combine flour, baking soda, and salt in small bowl. Beat brown sugar, butter, and sugar in large mixing bowl until creamy. Beat in eggs, milk, and vanilla. Gradually beat in flour mixture. Stir in oats, chocolate chips, and nuts: mix well. Drop by rounded tablespoon onto ungreased baking sheets. Bake 9 to 10 minutes for chewy cookies. Makes approximately 4 dozen cookies.
Submitted by Alisha, Nestle
Creamy Chicken Pasta and Vegetables
16 oz. box Rotini or Penne Pasta
2 cans cream of chicken soup
3 boneless skinless chicken breasted
1/4 c milk
1/2 tsp. garlic salt
salt and pepper to taste
Carrots
Broccoli
Cook pasta as directed on the box. Cook chicken until thoroughly cooked then cut into bit size pieces. Steam or boil carrots and broccoli just until tender. In a sauce pan, mix together cream of chicken soup, garlic salt, salt and pepper and milk then bring it to a boil. Removed soup mix from the heat and add cooked pasta, chicken, and vegetables.
Submitted by Taunya
Mom’s Chicken Teriyaki
5-6 chicken thighs
½ c sugar
½ c soy sauce
Sprinkle of ground ginger
Garlic salt
Place chicken thighs in baking dish with lid. Combine sugar, soy sauce and ginger; pour over chicken. Sprinkle seasoned chicken with garlic salt. Bake at 350-375 degrees for 45 minutes if chicken is thawed, 2 hours if frozen.
Submitted by Alison
Tuna Casserole
1 can cream of mushroom
1 Tblsp miracle whip
¼ c sour cream
1 Tblsp minced onion
1-2 cans tuna fish
Salt & pepper to taste
1 bag egg noodles
Potato chips, plain
Boil noodles. Mix everything else together except potato chips. Combine noodles and mixture together in casserole dish. Crush potato chips and put an even layer on top. Microwave covered for about 5 minutes.
Submitted by Lyndsey
1 3/4 c flour
1 tsp baking soda
1/2 tsp salt (optional)
1 1/4 c brown sugar, packed tightly
1 c butter, softened (2 sticks)
1/2 c sugar
2 eggs
2 tblsp milk
2 tsp vanilla
2 1/2 c oats, quick or old-fashioned
2 c semi-sweet chocolate chips (12 oz)
1 c nuts, coarsely chopped (optional)
Preheat oven to 375^F. Combine flour, baking soda, and salt in small bowl. Beat brown sugar, butter, and sugar in large mixing bowl until creamy. Beat in eggs, milk, and vanilla. Gradually beat in flour mixture. Stir in oats, chocolate chips, and nuts: mix well. Drop by rounded tablespoon onto ungreased baking sheets. Bake 9 to 10 minutes for chewy cookies. Makes approximately 4 dozen cookies.
Submitted by Alisha, Nestle
Creamy Chicken Pasta and Vegetables
16 oz. box Rotini or Penne Pasta
2 cans cream of chicken soup
3 boneless skinless chicken breasted
1/4 c milk
1/2 tsp. garlic salt
salt and pepper to taste
Carrots
Broccoli
Cook pasta as directed on the box. Cook chicken until thoroughly cooked then cut into bit size pieces. Steam or boil carrots and broccoli just until tender. In a sauce pan, mix together cream of chicken soup, garlic salt, salt and pepper and milk then bring it to a boil. Removed soup mix from the heat and add cooked pasta, chicken, and vegetables.
Submitted by Taunya
Mom’s Chicken Teriyaki
5-6 chicken thighs
½ c sugar
½ c soy sauce
Sprinkle of ground ginger
Garlic salt
Place chicken thighs in baking dish with lid. Combine sugar, soy sauce and ginger; pour over chicken. Sprinkle seasoned chicken with garlic salt. Bake at 350-375 degrees for 45 minutes if chicken is thawed, 2 hours if frozen.
Submitted by Alison
Tuna Casserole
1 can cream of mushroom
1 Tblsp miracle whip
¼ c sour cream
1 Tblsp minced onion
1-2 cans tuna fish
Salt & pepper to taste
1 bag egg noodles
Potato chips, plain
Boil noodles. Mix everything else together except potato chips. Combine noodles and mixture together in casserole dish. Crush potato chips and put an even layer on top. Microwave covered for about 5 minutes.
Submitted by Lyndsey
February 15, 2009
Cooking Question?
Does it really make a difference to use unsalted vs. salted butter when cooking? Why?
Pie
Apple Pie
Double Crust:
2 c flour
1/2 tsp salt
2/3 c shortening
1/3 c water, chilled
Note - 8 inch two crust pie size. Mix the flour and salt. Cut in the shortening with a pastry blender or two knives. Combine lightly until the mixture resembles coarse meal or very tiny peas: its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. Divide the dough into 2 balls. Roll the bottom crust out 2 inches larger than the pie pan. Then fit it loosely but firmly into the pan. Fill the pie generously, then put on the top crust and prick several places with a fork or cut vents. Bake as indicated in Apple Pie recipe.
Apple Pie Filling:
1 c sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg (optional)
1 1/2 Tblsp flour
6-8 large, firm apples (tart & sweet), about 10 cups
2 Tblsp butter
Preheat oven to 425^F. Mix the sugar, salt, cinnamon, nutmeg, and flour in a large bowl. Peel, core, and thinly slice the apples. Toss apples into the sugar mixture, coating them well. Pile apples into crust-lined pan and dot with butter. Cover with top crust and make vents. Melt 1 TBS. butter and baste the top crust. Bake 10 minutes at 425^F then lower the heat to 350^F and bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.
Submitted by Alisha, Fannie Farmer Cookbook
Grasshopper Pie
1 ½ c cold milk
1 pkg (3.9 oz) instant chocolate pudding
2 ¾ c whipped topping, divided
1 pkg (4.67 oz) mint Andes candies, chopped, divided
1 chocolate crumb crust (9 in.)
¼ tsp mint extract
2 drops green food coloring, optional
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in ¾ c whipped topping. Fold in ¾ c candies. Spoon into pie crust. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set.
Submitted by Alison, Taste of Home
Double Crust:
2 c flour
1/2 tsp salt
2/3 c shortening
1/3 c water, chilled
Note - 8 inch two crust pie size. Mix the flour and salt. Cut in the shortening with a pastry blender or two knives. Combine lightly until the mixture resembles coarse meal or very tiny peas: its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. Divide the dough into 2 balls. Roll the bottom crust out 2 inches larger than the pie pan. Then fit it loosely but firmly into the pan. Fill the pie generously, then put on the top crust and prick several places with a fork or cut vents. Bake as indicated in Apple Pie recipe.
Apple Pie Filling:
1 c sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg (optional)
1 1/2 Tblsp flour
6-8 large, firm apples (tart & sweet), about 10 cups
2 Tblsp butter
Preheat oven to 425^F. Mix the sugar, salt, cinnamon, nutmeg, and flour in a large bowl. Peel, core, and thinly slice the apples. Toss apples into the sugar mixture, coating them well. Pile apples into crust-lined pan and dot with butter. Cover with top crust and make vents. Melt 1 TBS. butter and baste the top crust. Bake 10 minutes at 425^F then lower the heat to 350^F and bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.
Submitted by Alisha, Fannie Farmer Cookbook
Grasshopper Pie
1 ½ c cold milk
1 pkg (3.9 oz) instant chocolate pudding
2 ¾ c whipped topping, divided
1 pkg (4.67 oz) mint Andes candies, chopped, divided
1 chocolate crumb crust (9 in.)
¼ tsp mint extract
2 drops green food coloring, optional
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in ¾ c whipped topping. Fold in ¾ c candies. Spoon into pie crust. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set.
Submitted by Alison, Taste of Home
Chinese Food
Potstickers
1 lb. cabbage (napa or regular)
1 lb. ground pork
1 t rice wine
1 t minced fresh ginger
1 bunch green onions, sliced
2 T soy sauce
1 t sesame oil
Potsticker or dumpling wraps (50)
Bring a pot of water to a boil and cook the cabbage leaves until they are limp. Drain, and quickly plunge cabbage in cold water to stop the cooking. Wring the cabbage in cheesecloth or a dish towel to remove as much water as possible. Chop cabbage. Combine the ground pork with all the seasonings, and then add the cabbage. Combine thoroughly.
Put a tablespoon of filling in each wrap.
When you’re ready to cook the potstickers, heat a couple of tablespoons of oil in a pan and put your dumplings in. Let them get a little brown on the bottom, and add ½ cup of water, cover and cook until most of the water is evaporated, then remove the lid, and let the bottoms finish browning (a couple minutes more). Invert the pan over a plate and you’ll have beautiful potstickers, golden side up!
Submitted by Ie Mei
Tiny Spicy Chicken
3 lbs. boneless, skinless chicken breast- cut into bite size pieces
Garlic salt
2 beaten eggs
Cornstarch
Place cut chicken in a bowl and sprinkle with garlic salt. Let the chicken sit for at least 1 hour in the refrigerator. Then, pour the beaten eggs over chicken and mix; be sure to saturate each piece of chicken.
Heat a frying pan (filled about an inch deep with cooking oil) to medium heat.
Pour a significant amount of cornstarch into a separate bowl. Dip each piece of chicken individually into the cornstarch until covered.
Brown the chicken in the oil, don’t cook it all the way through. You just want a nice fried shell on the chicken; it will be a very light brown. The chicken will cook for another hour in the oven and will be too tough if fried too long. Put browned chicken in a greased 9X13 pan. Pour sauce ingredients over chicken and bake at 325 degrees for 60 minutes. Stir the chicken every 15 minutes during baking.
Sauce
1-2 tsp Samball Fresh Chili paste**
1 ½ cups sugar
¾ cup ketchup
3 tsp soy sauce
Dash salt
¾ cup chicken broth
6 Tblsp brown sugar
¾ cup white vinegar
Mix all ingredients in a saucepan. Cook on a low heat until sugars are dissolved. The sauce will be a very thin liquid when you pour it over the chicken but it thickens as it bakes.
**The more Samball paste you use the spicier the chicken will be. Using 1 teaspoon gives it a nice zing but using 2 makes it extra spicy! So add a small amount first and then taste the sauce before adding more.
Submitted by Alison
1 lb. cabbage (napa or regular)
1 lb. ground pork
1 t rice wine
1 t minced fresh ginger
1 bunch green onions, sliced
2 T soy sauce
1 t sesame oil
Potsticker or dumpling wraps (50)
Bring a pot of water to a boil and cook the cabbage leaves until they are limp. Drain, and quickly plunge cabbage in cold water to stop the cooking. Wring the cabbage in cheesecloth or a dish towel to remove as much water as possible. Chop cabbage. Combine the ground pork with all the seasonings, and then add the cabbage. Combine thoroughly.
Put a tablespoon of filling in each wrap.
When you’re ready to cook the potstickers, heat a couple of tablespoons of oil in a pan and put your dumplings in. Let them get a little brown on the bottom, and add ½ cup of water, cover and cook until most of the water is evaporated, then remove the lid, and let the bottoms finish browning (a couple minutes more). Invert the pan over a plate and you’ll have beautiful potstickers, golden side up!
Submitted by Ie Mei
Tiny Spicy Chicken
3 lbs. boneless, skinless chicken breast- cut into bite size pieces
Garlic salt
2 beaten eggs
Cornstarch
Place cut chicken in a bowl and sprinkle with garlic salt. Let the chicken sit for at least 1 hour in the refrigerator. Then, pour the beaten eggs over chicken and mix; be sure to saturate each piece of chicken.
Heat a frying pan (filled about an inch deep with cooking oil) to medium heat.
Pour a significant amount of cornstarch into a separate bowl. Dip each piece of chicken individually into the cornstarch until covered.
Brown the chicken in the oil, don’t cook it all the way through. You just want a nice fried shell on the chicken; it will be a very light brown. The chicken will cook for another hour in the oven and will be too tough if fried too long. Put browned chicken in a greased 9X13 pan. Pour sauce ingredients over chicken and bake at 325 degrees for 60 minutes. Stir the chicken every 15 minutes during baking.
Sauce
1-2 tsp Samball Fresh Chili paste**
1 ½ cups sugar
¾ cup ketchup
3 tsp soy sauce
Dash salt
¾ cup chicken broth
6 Tblsp brown sugar
¾ cup white vinegar
Mix all ingredients in a saucepan. Cook on a low heat until sugars are dissolved. The sauce will be a very thin liquid when you pour it over the chicken but it thickens as it bakes.
**The more Samball paste you use the spicier the chicken will be. Using 1 teaspoon gives it a nice zing but using 2 makes it extra spicy! So add a small amount first and then taste the sauce before adding more.
Submitted by Alison
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