Balsamic Succotash

I am a succor for succotash and always have been!

Normally, I prepare it the “traditional” way; just corn and lima beans with milk, a little butter and salt and pepper, and a sprinkling of sugar; especially at Thanksgiving time – that’s the way Mom always made it.  

This is an updated, sophisticated finish to an old-time favorite from Cooking Light.  Instead of 2 tablespoons butter, I coat the skillet with cooking spray and add 1 or 2 teaspoons butter, for less fat.

You know the sweet/tart taste of balsamic vinegar – it’s perfect here, blending with the other ingredients.  This makes a lot for a mouthwatering side dish, but it’s a great lunch in my book, packed with protein and fiber!  If you like succotash too, try this new version!  It’s truly delicious!  

Balsamic Succotash

Ingredients:

2 tablespoons butter (I use cooking spray and 1-2 teaspoons butter)

1 cup chopped onion (I used sliced shallots)

1 teaspoon minced garlic

2 cups frozen whole-kernel corn

½ cup chopped red bell pepper

2 teaspoons fresh basil, or ½ teaspoon dried

1 (10-ounce) package frozen baby lima beans

½ cup fat-free, lower-sodium chicken broth

½ teaspoon sugar

1/8 teaspoon salt

½ teaspoon seasoned pepper

1 tablespoon balsamic vinegar

Method:

Melt butter in a large skillet over medium heat.

Add onion and garlic; cook 3 minutes or until onion softens, stirring occasionally.

Add corn, bell pepper, basil and beans, and cook for 4 minutes.

Add broth, sugar, salt and pepper.

Cook 7 minutes or until liquid almost evaporates.

Remove from heat and stir in vinegar.

6 servings of 2/3 cup each = 159 calories

fat 5.4 grams

carbs 24.7 grams

fiber 4.5

protein 5.1

This is a delectable veggie side dish!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking.  She is having a great cookbook giveaway now!

Oven “Fried” Chicken

Both of our moms made “the best” fried chicken years ago, but I probably could count on one hand all the times I’ve cooked it.  And that’s mainly for the usual reasons; the messy frying and cholesterol. 

But, the truth of the matter may be that I never really mastered the art of frying chicken.  The times I tried, it was always done on the outside, with a beautiful deep golden brown crust, and undercooked on the inside with a greasy layer.  

Then I resorted to oven “fried” chicken.  This is a great recipe with just the right blend of ingredients to make everyone satisfied.  Sometimes, I add more garlic powder, and add Mrs. Dash Onion and Herb Seasoning.  The Italian seasoned bread crumbs are perfect ~ a delicious alternative to seasonings blended with flour. 

Oven “Fried” Chicken

Ingredients:

1 (3- pound) chicken, cut up or favorite pieces

3 tablespoons butter

Coating:

1 teaspoon garlic powder

1 tablespoon Mrs. Dash Lemon Pepper Seasoning Blend

½ teaspoon salt

1 teaspoon seasoned pepper

1 cup Italian seasoned bread crumbs

Method:

Preheat oven to 375 degrees.

Place butter in baking sheet and into oven just long enough to melt.

Wash chicken and pat dry.

Mix coating ingredients together in bowl.

Dredge chicken in coating.

Place chicken on baking sheet.

Bake for 30 minutes and turn.

Bake for 20-30 additional minutes or until juices run clear and coating is crisp.

Serves 4-6

Try this!  It’s ‘finger lickin’ good’!

By the way----

We’ve had 9 consecutive days of record-high temperatures; this morning the wind chill factor is 27 degrees ~ a return to our usual Spring weather!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking.  She is having a great cookbook giveaway now!

Chocolate and Cappuccino Coffee Cake

So… you say you’re a chocolate addict and a coffee lover?  Then, there is no reason why you won’t like this coffee cake… 

But, even better, you adore a little coconut thrown in the mix?  Splendid!  A bite of this will surely put you on cloud nine!

Chocolate and Cappuccino Coffee Cake is made with a kitchen staple, “Bisquick.”  You know ~ that bright yellow box with the delicious looking pancakes on the front, that’s filled with baking mix.  I can’t say that I use it often but, it’s good to know it’s around and handy for quickly stirring up a fresh home- baked goodie. 

This coffee cake from Betty Crocker is easy to make and is a great sweet treat for breakfast or as a snack later in the day!

Chocolate and Cappuccino Coffee Cake

Ingredients:

1/3 cup flaked coconut
1/4 cup chopped nuts
1/4 cup sugar
1 tablespoon butter or margarine, melted
2 cups Original Bisquick
2/3 cup milk or water
1/4 cup sugar
2 tablespoons butter or margarine, melted
1 egg
1/3 cup semisweet chocolate chips, melted
2 teaspoons powdered instant coffee (dry) 

Method:

Heat oven to 400ºF.

Grease square pan, 8x8x2 inches.

Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside.
Beat remaining ingredients except chocolate chips and coffee in large bowl on low speed 30 seconds, scraping bowl constantly.

Beat on medium speed 4 minutes, scraping bowl occasionally.

Pour into pan.

Stir together chocolate and coffee; spoon over batter.

Lightly swirl chocolate mixture through batter several times with knife for marbled design.

Sprinkle coconut mixture evenly over top.
Bake 20 to 25 minutes or until light golden brown.

Serve warm.

ENJOY!!!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips on Tuesday’s and good and easy recipes every Friday!

Chicken with Olives and Lemons with a Handstand on the Side

I was just minding my own business the other morning, after leaving the grocery store, when the strangest thing happened:

I was putting the chicken for dinner (and this post) along with odds and ends, into the trunk when she yells at me, “Ma’am, would you please come over here?”

“Excuse me---are you talking to me?”  I yell back from the parking lot to the sidewalk where she and some guy stand watching me.

“Yes, can you please come here and help us out?”

OK, it’s daylight, people are around and about; curiously, I walk over toward them.

“Would you please hold my legs up in the air while my boyfriend takes a picture of me?”

“You’re kidding,” I laugh.

“No!”  “I want a picture of me doing a handstand, but I can’t stay up long enough for him to take a picture; so, when I get on my hands, please hold my feet up in the air.”

OMG!!!  How can I refuse her?  They’re a cute couple, not exactly “kids;” they look like they’re in their mid-twenties.

I tell her she really doesn’t want me in the picture.  “Let me take the picture and your boyfriend can hold your feet.”

“No, you’re fine,” she says.

Wow!  With that, she flips over and throws her legs up in the air.  She’s upside down now, balancing on her hands, as I’m reaching for her feet - perfect timing!  It’s almost like we’ve practiced doing this, as people walk by staring and surmising we’re probably street performers, or worse…

Then --- you know what usually happens when someone uses another person’s camera ~ something is wrong and she has to show him what to do.  So she jumps up to help him.

She’s tucking herself in at the waist now, and there she goes again ~ her feet shooting straight up in the air.  But, this time, she falls just as I am grabbing them, nearly taking me down with her.  

Finally, VOILA!!!  She does it --- a handstand in perfect form as her boyfriend snaps 2 pictures with me “proudly” holding her feet in the air!

She was happy and I was cracking up as I hurried to my car, thinking ~~~ it’s not even a full moon!  

Here’s about the chicken I bought:

Delicious!

Herbs combined with briny olives and tart lemons provide chicken with the “oomph” in this recipe that makes a tasty dinner for your family that is great for your friends too!

This is a tangy, healthy recipe slightly adapted from Cooking Light magazine.  Each chicken breast contains about 270 calories.  It’s delicious, citrusy, garlicky baked chicken with olives adding a bit of saltiness.  The aromas coming from the oven weren’t bad either!

Ready for the oven

Chicken with Olives and Lemons

Adapted

Ingredients:

2 teaspoons lemon zest

¼ cup lemon juice

1 tablespoon olive oil

2 tablespoons minced garlic

4 skinless, boneless chicken breast halves

Cooking spray

1 teaspoon dried oregano*

¼ teaspoon dried rosemary**

1 teaspoon seasoned pepper

15 oil-cured olives, pitted and sliced in half***

1 large shallot, sliced

1 lemon, thinly sliced

Method:

Preheat oven to 400 degrees.

Coat a 9” x 13” broiler-safe glass or ceramic baking dish with cooking spray.

In a small bowl, combine first 4 ingredients.

Add chicken and marinate for 15 minutes at room temperature.

Sprinkle chicken with oregano and the next 4 ingredients (through shallot).

Top with lemon slices.

Bake at 400 degrees for 20 minutes.

Remove chicken from oven.

Preheat broiler to high.

Place chicken 3” from broiler element.

Broil on high for 3 minutes or until chicken is browned and done.

*or 2 teaspoons chopped fresh oregano

**or ½ teaspoon chopped fresh rosemary

***olives from the deli or salad bar

Serve with hot cooked orzo or rice.

This dish was a hit with us and I will be making it again and again!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips on Tuesday’s and good and easy recipes every Friday!

Cheesy Baked Mostaccioli

A lot of recipes for mostaccioli call for 5 or 6 Italian sausage links and then tell you to remove the casing before cooking.  I don’t know about anyone else, but why bother… just buy the sausage in bulk form to make the job easier. 

This recipe makes a lot of mostaccioli ~ note the size of the baking dish!  It’s great for a small group and is perfect for a potluck; or, half would freeze well for a later meal.  This is easy and delicious and gives you that satisfied feeling after eating it.  Use jarred pasta sauce if you want to make it even easier.  It’s delicious!

Cheesy Baked Mostaccioli

Ingredients:

16 ounces mostaccioli

2 pounds bulk Italian sausage

1 green bell pepper, chopped

1 large onion, chopped

4 garlic cloves, minced

2 cans (14.5 ounce) Hunts Fire-roasted Diced Tomatoes

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

½ cup water

1 (8-ounce) can sliced mushrooms, drained well

½ cup black olives

2 teaspoons sugar

1 teaspoon dried basil

1 teaspoon seasoned pepper

4 cups (16 ounces) shredded mozzarella cheese

½ cup grated Parmesan

Method:

Preheat oven to 350 degrees.

Cook mostaccioli according to package directions, drain well; set aside.

In a large saucepan or Dutch oven, crumble sausage.

Add bell pepper and onion and cook until sausage is done.

Add garlic and cook for 1 minute.

Stir in tomatoes, tomato sauce and paste, mix well.

Add additional ingredients up to cheese.

Bring to a boil, reduce heat and simmer for 20 minutes.

Stir in mostaccioli.

Coat an 11” x 16” baking dish with nonstick spray.

Place half of mostaccoli mixture in baking dish.

Top with half of mozzarella cheese.

Spread remaining mostaccoli over all.

Sprinkle remaining mozzarella on top.

Top with Parmesan.

Cover with foil and bake at 350 degrees for 30 minutes or until heated throughout.

Remove foil and bake for 5 minutes.

Let stand for 5-10 minutes before serving.

12 servings

Try it for cheesy goodness!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!

Savory Hamburger Pie

Seriously, doesn’t hamburger pie sound just a bit strange?  It sounds like a "concoction" that was served in my high school lunchroom. 


But, I’m crazy about hamburgers and since this includes mashed potatoes for Bill, I felt compelled to make hamburger pie the other night.  It was a chilly day and this proved to be a good “stick-to-your-ribs” meal.

I’m sure there are a lot of versions of this “meal-in-one” dish and I’m guessing it resembles Shepherd’s Pie.  I used very lean ground beef and added mushrooms to the mix.  This recipe is from my “vintage” Better Homes and Gardens cookbook.  It’s a tasty, easy, hearty dish that I thought was really good and Bill thought was really great!

Savory Hamburger Pie

Adapted

Ingredients:

4 russet potatoes, peeled and cut into cubes

Milk

Salt, to taste

2 tablespoons butter

1½ pounds lean ground beef

1 large onion, chopped

3 garlic cloves, minced

8 ounces fresh mushrooms

3 cups frozen green beans, thawed

1 (10-ounce) can condensed tomato soup

Salt and seasoned pepper, to taste

1½ cups shredded cheddar cheese

Method:

Preheat oven to 350 degrees.

Add potatoes to a pot of boiling salted water and cook until fork tender.

Drain and mash.

Add enough milk to make them fluffy; add butter, season to taste with salt and set aside.

In a large skillet, sauté ground beef, onion and garlic until meat is browned.

Add mushrooms and cook until tender.

Drain fat.

Stir in green beans, soup and mushrooms; season with salt and pepper. 

Simmer for 2 minutes until mushrooms are tender.

Pour into a greased 2-quart casserole.

Spoon mashed potatoes over the beef mixture.

Sprinkle cheese over all.

Bake, uncovered, in a 350 degree oven for 35 to 40 minutes, until mixture is bubbly and cheese begins to brown.

Makes 6 servings.

ENJOY!!!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!

Marinated Chicken with Lemon and Honey

This chicken is tender and moist with just the right amount of sweetness, and there’s crispy skin too!

I believe if you make this chicken recipe, it will be a hit with your family and friends.  The chicken marinates in a mixture of lemon juice, honey, garlic, paprika and oregano that compliments the chicken perfectly and helps to tenderize the chicken. 

 This can be thrown together quickly and is simply delicious!

Marinated Chicken with Lemon and Honey                     

Ingredients:

3 tablespoons honey

¼ cup lemon juice

1 teaspoon grated lemon peel

3 teaspoons garlic, chopped

1 tablespoon paprika

1 teaspoon dried oregano

½ cup extra-virgin olive oil

½ teaspoon salt and pepper

4 bone-in chicken breast halves, skin on

Method:

In a medium bowl, whisk together all ingredients, except the chicken.

Place chicken breasts in a glass dish, in a single layer and add the marinade.

Marinate for 30 minutes or up to 2 hours in the refrigerator, turning the chicken occasionally.

Preheat oven to 400 degrees.

Place chicken on a baking sheet and bake until cooked through and juices run clear, about 30 minutes.

YUM!!!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!

Pork Chops with Cabbage and Potatoes

This is my spin on a one-dish meal ~ potatoes, cabbage and pork chops; all thrown together, with no “cream of ??? soup!”

I relish the taste of caraway seeds; you know:  the little brownish seeds that are in rye bread, giving it that unique flavor.  The small, sort of tannish-brown, caraway seeds taste similar to anise, only milder; sweet, but a little sharp.  It is said to be used in Europe longer than any other herb.  

Here are some facts regarding caraway:

·

• v  The caraway seed is native to north and central Europe and West Asia.
  
  
  
  
  v  Caraway seeds contain appreciable amount of moisture, protein, fast, carbohydrates, ash, calcium, phosphorus, sodium, potassium, iron, thiamine, riboflavin and niacin. It also contains vitamins C and A.
  
  
  v  The caraway seeds, leaves and roots are considered useful in activating the glands, besides increasing the action of the kidneys. So, it is called as excellent 'house cleaner' for the body.
  
  
  
  
  v  Caraway seeds were believed to prevent lovers from straying; it was once an essential ingredient of love potions!

I hope you try this recipe!  It makes for a great dinner on these chilly evenings we’re still having!

Pork Chops with Cabbage and Potatoes

Ingredients:

4 pork chops

1-2 tablespoons oil

1 small head cabbage, large chop

4 potatoes, peeled and sliced

1 onion, sliced

2 cups low-sodium chicken broth

3 tablespoons flour

1 teaspoon caraway seeds

Paprika, sprinkled

Method:

Preheat oven to 350 degrees.

In a skillet, brown pork chops on both sides in a small amount of oil; set aside.

Place cabbage in the bottom of a baking dish.

Add a layer of potatoes and onions over the cabbage.

In a medium bowl, whisk together the broth and flour.

Add caraway seeds and stir.

Place chops on top of cabbage and potatoes.

Pour broth over top and cover with foil.

Bake for 1 hour, remove foil to let chops brown.

Bake for another 30 minutes or until chops are tender.

Bon Appetite!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

A Healthier Beef Stroganoff

It was during the “ultimate comfort food era,” the 1950’s, when Beef Stroganoff migrated from its origin in Saint Petersburg, Russia, to the United States.  Sautéed pieces of beef were served in a sauce with “smetana” or sour cream, and mushrooms.  

The story goes that a culinary competition was held in the 1890’s, during Czarist times, when a daring chef concocted this savory dish.  The chef was employed by a high-ranking noble family, the Stroganov’s.  They were wealthy beyond belief with, at one time, having 155,000 serfs on the 6.5 million acres the family owned. 

The creative chef named the dish in honor of his patron, Count Pavel Alexandrovich Stroganov and took away first prize.  A spin on the Beef Storganoff story is that it was created specifically for the Count because he had lost his teeth and was unable to chew a steak.

This version is a delicious dish that really took us by surprise.  The recipe is from The New American Heart Association Cookbook.  It is packed with delectable flavors and I will be making this Beef Stroganoff again!!!


Here's the recipe:

Lighter Beef Stroganoff

Ingredients:

1 pound beef tenderloin, boneless round steak, or boneless sirloin

½ teaspoon pepper, or to taste

1 teaspoon olive oil

1 pound button mushrooms, sliced

1 medium onion, sliced

2 tablespoons flour

2 cups fat-free, no-salt-added beef broth

2 tablespoons no-salt-added tomato paste

2 tablespoons dry sherry

1 teaspoon dry mustard

¼ teaspoon dried oregano

¼ teaspoon dried dillweed

1/3 cup fat-free or light sour cream

Method:

Discard all visible fat from meat and slice into thin strips about 2-inches long; sprinkle with pepper.

Pour oil into a large skillet over medium-high heat.

Cook mushrooms for 2-3 minutes, or until tender; transfer to a plate.

Cook onion in same skillet for 3-4 minutes, or until brown; add to the mushrooms.

Put meat in skillet and brown on all sides until rare, about 3 minutes; add to mushrooms.

Put flour in skillet; gradually pour in broth, whisking constantly.

Cook for 2-3 minutes, or until thickened, whisking constantly.

Reduce heat to low.

Whisk in remaining ingredients except the sour cream.

Stir in the mushroom mixture.

Cook for 15 minutes.

Put sour cream in a small bowl.

Stir in a small amount of meat mixture and add to the skillet.

Cook for 5 minutes, or until heated through, stirring occasionally.

Serve over noodles or rice.

It’s DELICIOUS!!!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!