Tomato Basil Chicken, An Original Recipe

• 4 boneless, skinless chicken breasts or thighs
• 1 box Wheat Thins Tomato Basil flavor
• 1 egg, beaten
• 1/2 cup lowfat milk
• 4 portions of your favorite pasta
• basil pesto, enough to coat pasta

1. Crumble crackers into crumbs in blender, processor or by hand [place crackers in large ziploc or other bag and crush with heel of your hand or with rolling pin or other heavy object]
2. blend egg and milk thoroughly
3. dip chicken in egg wash, draining off excess
4. coat chicken with cracker crumbs
5. bake for 20-30 minutes @ 350 degrees
6. Cook pasta, drain, stir in pesto
7. Just before done, sprinkle chicken with your favorite shredded or sliced cheese; return chicken  to oven to melt cheese.
8. Serve chicken with pasta and a salad or green vegetable

WATERMELON LEMONADE

• 1 WATERMELON
• 1 HANDFUL STRAWBERRIES OR RASPBERRIES [fresh or frozen]
• LEMONADE [HOMEMADE, DRY MIX, OR FROZEN]

1. SCOOP OUT PINK "MEAT" FROM MELON
2. PLACE IN BLENDER WITH BERRIES
3. LIQUIFY AND STRAIN
4. COMBINE WITH EQUAL AMOUNT OF PREPARED LEMONADE [OR LIMEADE]
5. CHILL THOROUGHLY

Chicken Gumbo

Now that I must [for health reasons] follow a low sodium and a low carb diet I have been converting some of my favorite recipes to be"healthier".

This is a low sodium recipe. The key to keeping it low sodium is by making homemade broth and andouille sausage, both of which are loaded with sodium [even broth labeled low or lower sodium] if you use "store bought". I can easily fit this into my carb counting by limiting my rice portion to 1 cup [cooked]

Chicken Broth [stock]

• 1   whole chicken
• 1 or 2 carrots
• 1 small onion
• 2 celery stalks
• 2  garlic cloves, or as much as you want

1. combine all in a large pot  [can be cooked in crockpot, through step 4]
2. cover with water plus another inch
3. bring to boil, then reduce to simmer
4. cook until chicken pulls easily away from bone
5. remove chicken, cool, remove skin and bones, reserve all
6. return skin and bones to pot, continue to simmer, add water if needed [doubtful]
7. when broth is reduced by half refridgerate
8. remove solidified fat
9. heat broth just until it liquifies, then strain out solids

Andouille Sausage   [salt free]

• 1 1/2 #'s ground pork
• 2 T. minced garlic
• 1 t. paprika
• 1/4 t. cayenne [more if you like it HOT]
• 1/8 t. each: thyme, sage, black pepper
• 2 t. liquid smoke
• 2 t. Mrs.Dash Garlic and Herb

1. combine all ingredients
2. brown in skillet, reserve

Gumbo

• 1 cup diced onion
• 1/2 cup each: diced celery, bell pepper
• 3 garlic cloves minced
• 1 T. olive oil
• all purpose flourill just te
• 2-3 cups broth [from recipe above]
• chopped chicken [from broth making]
• 1 1/2 cups sliced okra [frozen,thawed or canned,drained]
• 1 cup canned, diced tomatoes, drained, juice reserved
• gumbo file' powder
• black pepper
• Mrs. Dash Garlic and Herb

1.  saute onion, celery, bell pepper, and garlic in olive oil tender
2. stir in just enough flour to make a thick paste, cook while stirring 3 minutes, remove from heat
3. heat broth until barely boiling
4. Stir into flour-veggie mix, cook, stirring until thickened
5. add juice from tomatoes, add more broth or water if too thick
6. stir in chicken, tomatoes, andouille, and okra
7. simmer on low until hot ,stirring  often
8. season to taste with file' powder, blackpepper and Mrs. Dash [if you are not on sodium restriction add salt in addition or instead of Mrs. Dash
9. serve over  bowls of rice

Promises, promises, promises!

This time I'm reeeeeeeeeeally serious! I'll keep this blog updated and fresh!!!!  Here's a new recipe from my friend Linda H. They are good hot or cold.

Sesame Carrots

• Carrots {you can cut up big carrots...I used the baby ones
• Olive oil
• Sesame seeds

1. Toss the carrots with just enough olive oil to lightly coat them
2. Sprinkle with sesame seeds
3. Bake in 350 degree oven 'til as done as you want. Test with fork. I like them tender, but not mushy.

Broken Promises, Sour Grapes, and Curdled Milk

Question? What are three of my least favorite things.

I know I promised to add new recipes and other posts on a regular basis, but then I got a job [ of all the silly things to do!], and got bronchitis 3 times in as many months, yada, yada, yada, whine, whine, whine...

My friend Deb Carper told me about making a "quickie" bread pudding [individual] with a cinnamon raisin bagel, an egg, milk, vanilla and sugar. Will get the details and pass along to you.

Another friend, MaryAnn, from Phoenix,sent me a recipe for Pizza Soup that she got from another friend. It sounds really good, I will try it and pass along the recipe.

HERE'S A QUICKIE I MADE AND THOROUGHLY  ENJOYED LAST WEEK!

not your usual SPINACH SALAD

• 2 10 oz. boxes frozen spinach, thawed and drained
• 4 hard boiled eggs, chopped
• 1/4 cup diced onion
• 4 strips cooked bacon, chopped
• Mayo
• salt, pepper, garlic

1. Squeeze as much moisture from spinach as possible
2. Combine all ingredients, adding mayo and seasonings to taste
3. Add sour cream to make a dip

3-Cheese Asparagus

Found this on the little white tag attached to a bundle of asparagus. Its quick to fix, doesn't take long in the oven, and its very tasty.

Feel free to sub your favorite cheeses, I did. Original recipe had mozzarella instead of provolone.

• 1 # fresh asparagus
• 4 oz. brie [or sub any soft cheese]
• 4 oz. extra sharp cheddar [ or any cheddar]
• 4 oz provolone [or mozz, swiss, etc. ...one that melts well
• fresh cracked black pepper

1. in heat proof casserole or triple thick, heavy foil place asparagus in a single layer
2. sprinkle with pepper
3. layer pepper alternately with cheeses in the order given
4. Bake about twenty minutes at 375 degrees; you can broil last 5 minutes

HE'S BAAAAAAAAAAACK !!!

Hope you enjoy the salmon recipe! It sounds bizarre, but it is sooooo good. The salmon melts in your mouth!

I'm hoping to add some video to the site. Julia Child Classics and some of me and guests doing demos. Stay tuned.

BEST SALMON STEAK EVER !!!

When I first saw the recipe for this salmon I decided I wanted to make it just because it sounded so strange.

For each portion:

• 1        4oz. salmon steak, thawed
• 1-2    Tblsp. mayo [reg. or low fat/fat free]
• 1        tsp. lemon juice
•  your choice of seasoning[s]: salt pepper, garlic powder, dill, Mrs. Dash Garlic Herb [my choice]

1. rinse salmon in cool water, pat dry
2. season with herbs, etc., lemon juice
3. "frost the top and sides of salmon with mayo
4. Bake in 375 degree oven approx. 15-20 minutes, or until mayo begins to brown

My Favorite Salad Dressings

My friend Deb asked for salad dressings that weren't loaded with high-fructose corn syrup, a concern of a lot of people. Manufacturers use corn syrup as an inexpensive preservative and base for many foods. Most of my dressing recipes have a little sugar to balance out the acidity of other ingredients such as vinegar. You can easily use sugar substitutes instead.

I found this recipe and didn't like it until I made some changes...I would fearlessly put it in a taste test against Ranch dressing. It is not only lower in sugar, but also sodium. You can also use low or fat-free mayonnaise.

Thom's Buttermilk Ranch-style Dressing

• 2 cups buttermilk
• 2 cups mayonnaise
• 2 heaping Tblsp. each garlic powder and onion powder [not salt]
• season to taste with 1/2 tsp. each pepper and salt, add lemon juice and white vinegar a  little at a time to suit your tastes, plus a pinch of sugar.

1. Mix above ingredients in blender or by hand
2. Add 2 tsp. parsley flakes or 1 1/2 Tblsp. chopped fresh parsley.MIX PARSLEY IN BY HAND ONLY!
3. Substitute sour cream for buttermilk if making dip.

It is important to not add parsley till the end, otherwise you get green dressing!

Variations: add 1/4 cup parmesean or freshly cracked or coarse ground pepper 

Next is a favorite based on the house dressing at the first restaurant I cooked in when I was just a kid.

Babe's Red French Dressing

• 1/4 cup olive or canola oil [or your choice]
• 1/4 cup vinegar [any kind]
• 1/4 cup sugar  [or sugar substitute]
• 1 1/2 cup ketchup
• 1/4 cup minced onion
• 2 cloves garlic minced
• 1 Tblsp. prepared mustard
• salt and pepper to taste

Mix thoroughly in blender, mixer, or by hand

This also makes a great marinade for London Broil or other steak.

Bleu Cheese Dressing

• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup bleu cheese, crumbled
• 1 tsp. Worschestire sause
• milk if too thick
• salt and pepper to taste

Mix all ingredients, I like chunks of cheese so I mix by hand.

Thousand Island Dressing

• 1 cup mayonaisse
• 1 cup chile sauce or ketchup
• 1/4 cup each minced onion, pickle relish[sweet or dill]
• 1/2 tsp. Worcshestire sauce
• optional: 1-2 chopped boiled egg [shortens shelf-life]

Vinaigrette

• 1/2 cup extra-virgin olive oil
• 1/3 cup vinegar [redwine, balsamic, rapsberry, etc.]
• 1tsp. sugar
• 1 tsp.coarse ground pepper
• 1 clove minced garlic
• salt to taste
• options: cayenne pepper, dry  red pepper flakes, mustard powder, celery seed, pureed raspberries

Chorizo Quiche

PREHEAT OVEN TO 450 DEGREES


CORNMEAL CRUST

• 1 cup unbleached, all-purpose flour
• 3/4 cup cornmeal or masa
• 1/2 tsp. salt
• 1/3 cup butter or shortening
• 4 Tlbsp. cold water [or more if needed]

1. blend flours and salt
2. blend in butter until crumbly
3. add water a spoon at a time, mixing lightly until it forms a ball
4. roll as for regular pie crust, place in 9" pie or quiche pan

FILLING

• 1/2# chorizo, removed from casing and browned, drained of grease
• 3/4 cup [6oz.] Jack, Pepper Jack, or sharp cheddar cheese,shredded
• 4 eggs beaten
• 1 cup 1/2'n'1/2, heavy cream, or any milk [if you use regular milk, blend it with 1/3 cup flour]
• salt, 1/2 tsp. and pepper,1/8 tsp. [optional]
• chopped green onion, 1/4 cup [optional]
• sliced ripe olives,1/3 cup [optional
• salsa, 1/2 cup [RECOMMENDED, optional]

1. sprinkle 1/2 of cheese in bottom of crust
2. put chorizo over cheese
3. sprinkle onion, olives, or salsa over chorizo
4. lightly beat eggs then combine with cream or milk and slowly pour over ingredients in crust
5. bake 10 minutes at 450, then lower temp to 350 degrees and bake for 25-30 minutes more.
6. quiche is done when set [firm]
7. if it begins to brown too much before it is done, cover with foil
8. allow to cool for 10 minutes before cutting

HOMEMADE CHORIZO [Mexican Sausage]

For several reasons I prefer making my own chorizo; I can control salt content and spicieness, also fat content and type of meat.

• 1# lean ground pork [or ground turkey]
• 2 Tblsp. red wine vinegar [or any vinegar]
• 4 cloves garlic, minced
• 1/4 tsp. salt [or less]
• 1/2 tsp. black pepper
• 1 1/2 tsp. crushed fennel seed
• 2 tsp. chili powder
• dash of cayenne pepper [optional]
• 2 tsp. ground cumin

1. mix thoroughly by hand [using a mixer can toughen meat] 
2. refridgerate several ours or preferably overnight
3. since this is very low fat [especially if  you use turkey] coat your pan with oil or spray when cooking to prevent sticking

This makes a mild/medium hot chorizo. You can add more or less chili powder and cayenne to suit your tastes. 

Roasted Red Pepper Sauce

This isn't what the name implies! It is not spicy and/or hot. The red peppers are red bell peppers or [ I prefer ] Italian sweet peppers. Roasting the peppers and other ingredients takes a little time, but is well worth the effort!  Besides the rest of the preparation is fast and easy! You can cheat and buy the peppers already roasted [sold in a jar], just make sure the label says "sweet peppers", otherwise you're getting hot peppers. This sauce is great on pasta, crusty bread w/ cheese [broiled], sandwiches, as a dip with garlic bread sticks, etc. Proceed with tomatoes, garlic, and onion which you will have to place on a cookie sheet ...tomatoes get too juicy and garlic .... Do each veggie separately or on same pan, doing onion first, then 5 minutes later add tomatoes, and then garlic 5 minutes later. you may have to turn veggies. DO NOT DO GARLIC  on broil setting! Cool and peel as with peppers.   


Roasting Peppers and Other Veggies


Have ready, a bag or bowl with cold water, large enough to hold peppers.

1. Place peppers whole on a cookie sheet  or directly on oven rack in a preheated 400 degree oven. If you are brave and can watch them constantly you can set temp to Broil. Remove from oven when they begin to char  and place in bag. 
2. Allow to steam and cool. When cool enough to handle remove from bag.
3. Before starting next step: CAUTION! Even though these are not hot peppers, where gloves when handling/ peeling peppers, until you are certain you are not sensitive.  If you detect any burning sensation, stop and wash hands immediately

 Cut off stem end of pepper. Make a slit down side of pepper, just long enough to remove seeds.Just with your hands or with a knife   pull tissue-paper-like "skin" from pepper...the roasted flavor will remain. Repeat with all veggies.

• 4 red bell or red sweet peppers
• 3 med. tomatoes
• 4 cloves garlic
• 1 medium onion
• 4 tblsp. olive oil
• 2 tsp. balsamic vinegar
• 1/2 cup grated parmesan cheese

1. In blender or processor combine garlic, oil, and vinegar till smooth. Add, one-at-a-time, the peppers, onion, tomatoes. Blend/ process till smooth, it gets somewhat thick, so you may have to pulse.  When smooth add parmesan, mix well.

Addendum to Veggie-Rice One-Dish Meal [find recipe on Blog Archive]

I tried the Veggie-Rice Dish. It was so good that I may take it to a weekly potluck I attend after church on Sundays. A couple of suggestions: chop or tear swiss chard before cooking and definitely season with basil and oregano.  Try it please.

Brown and Wild Rice Blend

There are a few variations you can try with this recipe:
Instead of water you can cook the rice in meat or vegggie broth.
I used white, brown and wild rice.
Veggie addition can be omitted or changed.
Amounts of each type of rice can be changed depending on your preferences.
This is a little time consuming, but so much healthier than the mixes, which are loaded with sodium.

RICE COOKING TIP:  I like "sticky" rice for pudding and other dishes, but I want "fluffy" rice for most side dishes such as this. To help guarantee fluffiness you simply stir a little olive oil or melted butter into your rice before adding or adding to boiling water. You just need enough to coat the grains.

• Cooked white, brown and wild rice.

1. The different types of rice cook in different amounts of time. Wild takes about an hour. Brown 30-45 minutes. White 20-30 minutes. I recommend cooking each seperately.
2. While rices are cooking you can  prep veggies. I used 1 small carrot grated finely, 2 green onions chopped, 6 small mushrooms chopped, and 3/4 cup fresh spinach chopped or 1 tblsp. dry parsley. Saute' in 1-2 tblsp. olive oil till tender. Celery is also good. I seasoned the veggies with Mrs. Dash "Garlic & Herb".
3. Combine rices, veggies and seasoning.

Veggie-Rice One-Dish Meal

I just ran across this recipe the other day. I think it sounds tasty....plus it's quick, healthy, and cheap[sorta].  I haven't made it yet, but will tomorrow.  Why don't you make it too, and then we'll compare notes. [hopefully he won't read this...he actually thinks people read his babbling, and just haven't commented...Sssssh, here he comes back!]      I was totally surprised to find Swiss chard...it was in the produce section at Safeway. If you aren't familiar with chard, it's a green, similar to collards.

• 8   cups Swiss chard, rinsed, dry
• 1-2 med. onions, sliced thin
• 2   cloves garlic, chopped
• 2   Tblsp. olive oil
• 1  15oz. can diced tomatoes, drained, reserved
• 1  15oz. can cannolli beans,drained [I'm using Great Northerns, navy would work, also]
• 1  cup vegetable broth   [I'm using tomato juice]
• freshly grated parmesean [or your choice of cheeses]
• cooked brown rice
• salt and pepper to taste

1. In a large pan saute' onions and garlic in olive oil until soft and golden
2. Add chard and stir until starts to wilt. Add tomatoes, beans, and broth.
3. Cook just until chard is fork-tender and season as you wish. The original recipe suggested basil and oregano.
4. Serve over brown rice [I'm using brown-wild-white mix]

Fooditude: NEWNAMENEWNAMENEWNAMENEWNAMENENAMENEWNEWNAMENEWNAM...

Fooditude: NEWNAMENEWNAMENEWNAMENEWNAMENENAMENEWNEWNAMENEWNAM...: "[drum roll....crashing cymbals...TA DAH!!!] Thanks to Cassie Heisler Fellabaum for the new blog name!"

Tomato Pudding

My mom just called this stewed tomatoes. It's a little different,  but yummy. If you are so fortunate as to have home-canned  tomatoes such as I grew up with you'll really love this!

• 3 cups canned tomatoes, do not drain [or fresh, cooked, seeded, peeled plus liquid]
• 2 cups dry bread [any kind]
• 1 egg, beaten
• pinch of sugar
• 1/2 - 3/4 cup your favorite cheese, shredded

1. coat 2 qt. casserole with butter, spray, or olive oil
2. combine tomatoes with juice, bread, egg, sugar, and seasoning [see below].Bread should be soggy, if you need more liquid add tomato juice or milk.
3. Pour into casserole. Bake for 30-45 minutes @ 350 degrees. 
4.  It is done when: center is firm, or knife inserted in center comes out clean. Sprinkle with  cheese, bake for another 5 minutes or just till  cheese is melted.

         season with your choice: Italian seasoning, basil, oregano, garlic, salt, pepper, Mrs. Dash, etc.


BE SURE TO CHECK BLOG ARCHIVE FOR MORE, PREVIOUSLY POSTED RECIPES

Beef Rouladen

For each serving:

• 2 thin slices of raw beef, approx. 4" x 4"
• 1 slice partially cooked bacon, cut in half, widthwise
• 2 carrot sticks
• 2 dill pickle spears [ 1 reg cut in half lengthwise ]

Other ingredients:

• Prepared mustard, plain or your favorite such as mustard w/horseradish
• Flour
• Oil
• Beef broth

To Assemble Rouladen

1. Spread mustard on beef. Place a carrot stick, 1/2 bacon slice, and pickle on each beef slice.
2. Roll up tightly. Brown in small amount of oil [approx. 3-4 tblsp.] heated on medium. Brown seam side first, then turn.
3. Remove to baking dish, placing them seam side down.
4. After all rouladen have been browned turn heat to low. Stir in enough flour to form a thick paste, add salt and pepper if desired.
5. Stir in beef broth gradually while stirring to make a sauce. Options: you can add mustard, horseradish, or red wine to sauce.
6. Pour sauce over rouladen. Cover with lid or foil. Bake for 45 min. @ 325 degrees. Serve with rice, noodles, etc.

Healthy Eating

I was very encouraged after my doctor and nutritionist visits yesterday. Just that initial weight loss is what I needed. I have congestive heart failure and must watch my sodium intake because of fluid build up and high blood pressure that goes along with it. My nutritionist has suggested that I share any healthy or healthier versions of familiar and new recipes either on this blog or another. I will also try to include nutritional analysis of any recipes I submit. You can enjoy food and eat wise also.

ORANGE GLAZE

Combine in  small saucepan:  
1 cup frozen orange juice concentrate, thawed, UNDILUTED
4 Tblsp. honey or brown sugar
2 tsp. prepared mustard
1/2 tsp. ginger
1 Tblsp. parsley flakes


Heat on  medium setting, stirring constantly. Pour over cooked baby or sliced carrots. Maopske sure carrots are drained well. Also good on squash or any yellow/orange veggie including yams. Use as a glaze on ham or pork chops.  Add soy sauce to taste for Chinese Orange Chicken. Brush glaze on chicken during last few minutes of baking, same for ham or chops.

Hearty Chowder

Potatoes, corn, lima beans, and kielbasa in a creamy chowder.

Parboil corn, beans, and potatoes [if using fresh or frozen] while preparing other ingredients.
3 Tablespoons butter
1/2 cup each: diced celery, onion, bell pepper
3-4 Tablespoons flour
3 cups chicken broth, hot
1 cup milk or half 'n' half
2 cups each: corn, lima beans, potatoes.
1/2-1# kielbasa or smoked sausage sliced thin
salt, pepper, garlic

Melt butter and saute' celery, onion, and peppers just until tender. Stir in flour to make a paste. Cook on low for 1 minute. Pour in hot broth while stirring. Stir or preferably "whisk" until smooth and thickened. Stir in milk. Drain beans, corn, and potatoes, add to soup with sausage. Season to taste.

Velvety Cheese Sauce

3 tablespoons butter
1/3 cup flour
1 1/2 cup milk, hot
1/3 cup 1/2 'n' 1/2 or milk
2 1/2 cups cheese  [I like extra-sharp cheddar]
white pepper
salt

Melt butter in heavy saucepan. Stir in flour to make a paste. Reduce heat. Stir in hot milk. Continue stirring until smooth and thickened, then stir in 1/2 'n' 1/2. Stir in shredded cheese. Stir until smooth. season to taste. Use for mac'n'cheez, or on broccoli, cauliflower, etc.

Pineapple Bavarian Cream

4    envelopes Knox unflavored gelatin
1   46 oz. can pineapple juice
1    bag miniature marshmellows
1    pint heavy cream [whipping cream]
4    tablespoons sugar
1    teaspoon vanilla extract


Best if prepared day ahead!
Disslove gelatin powder in 1/ 2 cup [add more water if necessary] cold water.
Bring pineapple juice to boil for 1 minute. Turn off burner.
Stir gelatin into juice, stir constantly until dissolved.
Turn burner onto low to resume a slow boil.
Stir in marshmellows, until melted and mixed well.
Pour into 1 or 2 13 x 9 pans. Refridgerate until very firm, preferably overnight.

Whip cream [on highest speed] in a chilled bowl [chill beaters also] with sugar and vanilla added after cream begins to thicken.
Do not overbeat. When cream is stiff enough to form peaks, whip in pineapple mixture by large spoonfuls.
Place in serving bowl or pan [can be molded]. Return to refridgerator for at least 4 hours. Garnish with fresh or well drained fruit just before serving.