Chickpeas with Broccoli Raab and Bacon

Peach Cobbler with Canned Peaches Recipe

February 26, 2013 4 Comments

Tonight I’m serving my family peach cobbler for dinner.

What? Yes, you can serve peach cobbler for dinner, it’s totally allowed, I checked the rule book. But the real question is, will I be serving it will a scoop of homemade vanilla ice cream, or in a bowl with a wee bit of warm milk?

Decisions, decisions.

If you have a bunch of peaches you canned this summer, this simple peach cobbler recipe is a great way to use up a few jars.

Ingredients for the Filling

2 cans or 4 cups canned peaches {drained}
1/3 cup flour
1 teaspoon cinnamon

Ingredients for the Scones

2 cups unbleached all-purpose flour
1 Tbs. granulated sugar
2 1⁄2 tsp. baking powder
1⁄4 tsp. salt
4 Tbs. cold unsalted butter, cut into pieces
2 eggs
2⁄3 cup heavy cream {I used 2% milk}
1 Tbs sugar

Directions

Preheat oven to 350 degrees

Butter a 9×9 casserole dish and set aside.

Use a colander to drain the peaches, reserving the juice for smoothies later on. In a large bowl gently toss the peaches, flour and cinnamon together until the peaches are coated. Pour peach filling into buttered casserole dish.

In a bowl {I used the same one} stir together the flour, granulated sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs.In a small bowl, whisk together the eggs and cream. Add the egg mixture to the flour mixture and stir until a sticky dough forms.

Scoop heaping spoonfuls of scone dough on top of the cobbler and bake at 350 degrees for about 40 minutes or until the topping in lightly browned.

Serve cobbler alongside vanilla ice cream for dessert or in a bowl with a wee bit of milk for dinner.

Yummmmm!

Filed Under: Desserts, Recipe Tagged With: Canning, dessert, peaches, recipe

Savory Crepes with Ham, Spinach and Egg

February 24, 2013 3 Comments

Savory Crepes with Ham, Spinach and Egg 8

The Girl and I stumbled upon a creperie and there was a huge line, so we stopped and bought lunch. If there is one thing I’ve learned from traveling, it’s to stop when you see a line forming and find out what the heck people are buying, because you never know when you’ll hot the jackpot.

If the locals are all eating it, most likely you’ll want to as well.

To make these delicious ham, spinach and egg crepes at home with this recipe:

Ingredients

1/4 cup crepe batter
2 slices ham
1 egg
1/2 teaspoon garlic butter
10 spinach leaves
1/3 cup Swiss cheese, shredded
1 tablespoon white sauce

extra butter to brush on the pan

Directions

Heat crepe pan according to manufactures directions. Pour batter onto a buttered crepe pan and spread until thin. Add egg, slowing beating the egg with a crepe tool and working the egg mixture to the edge of the pan. Once cooked spread crepe with garlic butter.

Fold crepe in half and add cheese to center of crepe. Add sliced ham, then spinach leaves. Drizzle with white cream sauce and fold the edges to the center. Serve warm.

Enjoy!

Crepes: 50 Savory and Sweet Recipes Book
CucinaPro 12 Inch Griddle & Crepe Maker

Filed Under: breakfast, Recipe Tagged With: breakfast, crepes, recipe

Carrot Cake Jam Recipe

February 22, 2013 15 Comments

If you’ve been itching to get your canner out, this recipe for carrot cake jam is da’ bomb. I made several batches last fall and it was a major hit. Not only is it super easy to make, but this carrot cake jam would make a great hostess gift.

Here is the recipe:

Ingredients

1 can {20 ounces} unsweetened crushed pineapple, undrained
1-1/2 cups shredded carrots
1-1/2 cups chopped peeled ripe pears
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 package {1-3/4 ounces} powdered fruit pectin
6-1/2 cups sugar

Directions

Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

In a 6 – 8 quart sauce pot, combine the first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the pears are tender. Stir occasionally so nothing sticks to the pan. Remove from the sauce pan from the heat, and stir in pectin.

Bring mixture to a full rolling boil, stirring constantly. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {7} 1/2 pints.

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With 300+ recipes for the most popular produce including corn, tomatoes, peppers, apples, berries and much more plus methods for freezing and canning to help help you preserve its goodness, this book will help you get more nutritious, healthy vegetables and fruits into your meals and help you save money by preserving them yourself. ~ Amazon

Filed Under: Canning 101, Recipe Tagged With: Canning, canning 101, Carrot Cake Jam Recipe, carrots, jam, recipe, taste of home

Roasted Chicken Salad with Cranberries

February 21, 2013 1 Comment

Roasted Chicken Salad with Cranberries

The next time you have a wee bit of leftover roasted chicken, this quick and easy recipe for roasted chicken salad with cranberries will take you a whopping 2 minutes to throw together.

Here is the recipe:

Ingredients

1/2 roasted chicken breast, sliced
1/4 cup toasted pecans, chopped
1/4 cup dried cranberries
1/4 cup feta cheese crumbles
a few slices of red onion
2 ounces salad greens {I used Mesclun}
2 tablespoons Basic Balsamic Vinaigrette

Directions

Lay the salad greens on a dinner plate followed by the pecans, cranberries, feta and red onion. Place the roasted chicken on top and drizzle the dressing over the top.

Enjoy!

Filed Under: Recipe, salads, Salads & Sides Tagged With: Easy Summer Salad Recipes, recipe, Roasted Chicken Salad with Cranberries, Salads

Easy Crock Pot Meals – White Bean Chicken Chili Recipe

February 19, 2013 14 Comments

It’s days like today that I am so glad I own a crock pot. This afternoon when I walked in from playing in the dirt all morning, a batch of homemade white bean chicken chili was waiting for me. And all I had to do was find a bowl.

I’m sure you can tell by now I like simple foods. And let me tell you Bob, if you’ve got 5 minutes, you’ll want to make this.

Ingredients

1 pound boneless chicken breast, cooked and shredded
1 medium onion, chopped
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried cilantro
4 garlic cloves, minced
2 cans {15 ounces each} white kidney beans, rinsed and drained
4 cups chicken broth

Toppings {optional}

cheddar cheese
sour cream
green onions

Directions

Saute the chopped onion in olive oil and toss everything into the crock pot. Cook on low for 4 to 6 hours and serve warm with a nice hunk of bread and butter.

Filed Under: Crock Pot Recipes, Recipe Tagged With: chicken, chili, easy crock pot recipes

Easy Crock Pot Recipes – Creamy Chicken Noodle Soup

February 18, 2013 4 Comments

I used a can of cream of chicken soup today for the first time in my life. How weird is that? Had it not been for my recent bartering session with Francisco, I probably would have gone my entire life with using it.

I made a batch of creamy chicken noodle soup for dinner tonight in the crock pot and THIS SOUP ROCKS! Here is the recipe:

Ingredients

3 cups cooked, shredded chicken {about 2 chicken breasts}
8 oz Egg Noodles {I used No Yolks brand}
3 large carrots, chopped
4 cups chicken broth
1 can Cream of Chicken Soup {Thanks Francisco}
1 1/2 cups of water
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes {totally optional}
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Toss all the ingredients in the crock pot except the egg noodles and cook on low for 6 hours or high for 4 hours.

When the soup has finished cooking, add the noodles, and cook soup {with noodles} for an additional 20 minutes.

Serve with a crusty chunk of bread.

My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker

My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!

Filed Under: Crock Pot Recipes, Recipe Tagged With: easy crock pot recipes, recipe

Homemade Granola with Blueberries, Cranberries and Ginger

February 17, 2013 1 Comment

I don’t know about you, but I am a total granola freak. I just can’t get enough of the stuff. So when Frieda’s Specialty Produce sent me some dried fruit and crystallized ginger to try, I knew right away I wanted to whip of a batch of homemade granola.

If you’ve never made granola before, don’t worry, it’s super easy.

Here is my recipe:

Ingredients

5 cups rolled oats
1/3 cup brown sugar
1/3 cup honey
1/2 cup creamy peanut butter
1/2 cup dried cranberries
1/2 cup dried blueberries
2 tablespoons minced candied ginger

Directions

Pre-heat oven to 250 degrees

Place the oats in a large bowl and set aside. Combine the brown sugar, honey, and peanut butter in a small saucepan over medium heat until creamy {about 2 minutes}. Pour the peanut butter mixture over the oat mixture and stir to combine. You may need to use your hands to work the peanut butter mixture into the oats. Pour the mixture onto a lined cookie sheet {I used a silpat} and bake at 250 degrees for about 60 minutes. Stir every fifteen minutes so the mixture does not burn. Cool to room temperature, add dried fruit and store the granola goodness in an airtight container.

Filed Under: breakfast, Recipe Tagged With: blueberries, breakfast, cranberries, ginger, granola, Sunday brunch recipe

Vanilla Pear Coffee Cake Recipe

February 16, 2013 11 Comments

A big thank you to Heather who told me about how she substituted canned pears for blueberries and how she upped the vanilla in my blueberry buckle recipe. I made Heather’s version today and man oh man was it yummy.

Here is the recipe.

Ingredients {slightly adapted from Jane}

1/2 cup butter, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
1 egg
2 tsp. vanilla extract
1/2 cup milk
3 cups canned pears, drained and chopped
1 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup packed light-brown sugar
3/4 cup all-purpose flour
4 tbsp. butter, room temperature

Directions

Preheat over to 350 degrees. Line an 8×8 pan with parchment paper {or butter and flour your pan} and set aside.

In a medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy. Reduce mixer speed to low, and add egg and vanilla. When combined, alternate adding reserved flour mixture and milk to the mixer, beginning and ending with the flour mixture. Remove from mixer. Gently fold in pears. Pour batter into prepared pan. To make streusel topping, mix cinnamon, salt, brown sugar and flour together; cut in butter using a pastry blender or fork until fine crumbs are formed. Using hands, squeeze together most of the mixture to form large clumps. Sprinkle topping generously over batter.

Bake for about 60 minutes or until a cake tester comes out clean. Let cool 10 minutes before removing sides of pan. Let cool 15 minutes before serving.

Looking for more delicious fruit recipes? Check out Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More is packed with awesomeness.

Filed Under: breakfast, Crock Pot Recipes, Desserts, Recipe Tagged With: blueberries, blueberry buckle, recipe, sunday brunch recipes

The Best Tuna Casserole Recipe

February 15, 2013 17 Comments

Have you ever made homemade tuna casserole before? No, I’m not talking about Tuna Helper, I mean the real thing. Because man is it good. The only question is, should you add peas or not?

Here is the Handsome Husband’s favorite recipe:

Ingredients

8 ounces egg noodles {I used No Yolks brand}
1 {10 1/4 ounce} can cream of celery soup
1/2 cup mayonnaise
3/4 cup evaporated milk
3/4 cup cheddar cheese, grated
1 cup frozen peas {optional}
1 teaspoon black pepper
1 {7 ounce} can tuna, with juice

Topping

1/2 cup cheddar cheese, grated
1/2 cup buttered bread crumbs {1 Tab. melted butter + bread crumbs}

Directions

Preheat oven to 350 degrees

Bring a large pot of water to boil and cook noodles until al dente. Drain.

Mix all ingredients together in a large bowl a large bowl and pour into a 9×13 buttered casserole dish. For the topping, sprinkle 1/2 cup cheddar cheese over the top then add the buttered bread crumbs {bread crumbs with a 1 tablespoon melted butter combined}.

Bake for 30 minutes or until nicely browned.

Dig in!

Looking for a few more awesome possum casserole recipes? Check out the book The Best Casserole Cookbook Ever. Amazon currently has it in stock, and ready to ship.

Filed Under: Main Dish Recipes, Recipe Tagged With: Main Dish Recipes, recipe, tuna

Chickpeas with Broccoli Raab and Bacon

February 14, 2013 2 Comments

2 years ago, I came across a recipe for Chickpeas with Broccoli Raab and Bacon in the March, 2010 issue of Cooking Light Magazine. The photo was beautiful, and I suddenly found myself wanting to make it. Which was odd, because I was not a fan of broccoli. But The Handsome Husband and The Girl were. So I decided to give it a try.

Fast forward 3 years, and not only will I be growing broccoli raab in the backyard this year, but I’ll be counting down the days until we get a giant harvest of this magical green vegetable this spring

If you have never tried broccoli raab, you should. Even if it means paying $2.49 for 1 bunch of the leafy greens at your local farmer’s market this spring. Trust me, it will be money well spent.

Oh, and did I forget to mention this recipe involves bacon?

So what are you waiting for? Go make it!

Ingredients Recipe Credit {slightly adapted}
1 pound broccoli raab, trimmed and cut into 2-inch pieces
1 tablespoon olive oil
6 slices bacon, chopped
1 cup chopped onion
1 teaspoon fresh oregano
1/8 teaspoon crushed red pepper
5 garlic cloves, sliced thin
1 {15-ounce} can garbanzo beans, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmesan cheese

Directions

1. Cook broccoli raab in a large pot of boiling water 2 minutes or until crisp-tender; drain and set aside.
2. Heat a large skillet over medium-high heat {I used a stir fry pan}. Add oil, then bacon; sauté 3 minutes, stirring frequently. Stir in onion, fresh oregano, and red pepper; sauté 3-4 minutes, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Add chickpeas; sauté 1 minute. Stir in broccoli raab, salt, and black pepper; cook 2 minutes or until thoroughly heated, tossing to combine. Serve with Parmesan cheese sprinkled over the top.