Recipe Puppy

Do you know about Recipe Puppy??? No, you won't have to worry about him chewing up your newspaper or tinkling on the carpet...this puppy is going to make your life EASY PEASY!!!

Recipe Puppy is an ingredient based recipe search engine built by Kris Brower. Recipe Puppy is a tool for finding recipes. Is your fridge nearly empty? You can use Recipe Puppy to find recipes that don't require a trip to the store. It can find recipes that fit your dietary requirements or combine two seemingly unrelated ingredients. Recipe Puppy makes it easy to find the recipes you actually want.

I accidentally found it while searching for something else, I don't even remember now what that was. But as soon as I realized I could type in a few of the ingredients of favorite recipes and it would pull them up...man oh man....I was so excited!

What about that Poppyseed Chicken Casserole that Linda brought us when we first moved to Springdale, all I did was type in chicken, cream of chicken soup and poppy seeds...poof there it was!

Poppy Seed Chicken Casserole

6 Servings

1 Chicken, boiled
1 cn Cream of Chicken soup
1 ct (8-oz) sour cream
1 tb Poppy seeds
1/2 Stack Ritz Crackers(or a little more)
Pick chicken of the bone and tear into small pieces. Place in greased casserole. Mix soup and sour cream; pour over chicken and mix. Sprinkle poppy seeds over, and then cracker crumbs. You may drizzle with some melted butter, if desired. Bake at 350 deg. for about 25 minutes.

What about that Chinese Take-Out Orange Beef that I love so much? Just type in orange juice, beef, cornstarch and ZIP...I have the recipe for tonight's dinner!

Orange Beef
1 lb beef round steak or sirloin, thinly sliced and cut into 3-inch strips
3 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon cornstarch
1/2 teaspoon fresh ground black pepper
2 organic oranges, + zest
2 garlic cloves, minced
1 (1 inch) knob fresh ginger, peeled and minced
1/2 cup freshly squeezed orange juice
2 tablespoons sugar
2 tablespoons dry sherry or white wine
1 tablespoon hoisin sauce
2 teaspoons sesame oil
3 cups vegetable oil
green onion, thinly sliced for garnish
1In a medium bowl, toss the meat with 2 Tblsp soy sauce, 1 Tblsp of cornstarch, and the pepper. Marinate the meat at room temperature while you assemble the rest of the ingredients.
2Combine the orange zest, garlic, and ginger in a small bowl and reserve.
3In a medium bowl, combine the remaining Tblsp of soy sauce, and the remaining cornstarch with the orange juice, sugar, sherry, hoisin and sesame oil. Set aside.
4Heat the oil in a heavy wok or pot to 360º. Add one-third of the beef to the oil, one piece at a time (it's important not to add all the beef at once as the temperature of the oil will plummet and the beef will absorb more oil than necessary). Scrape the bottom of the pot as some of the meat may stick. Cook for 2 minutes or until crispy and brown. Transfer the meat with a slotted spoon to paper towels to drain and repeat with the rest of the meat. Discard all but 2 Tblsp of the oil.
5Add the orange zest, garlic and ginger mixture to the wok and cook for about 1 minute, or until fragrant. Stir the orange juice mixture and add it to the wok, along with the fried beef. Stir until the sauce thickens, about 2 minutes.
6Serve garnished with green onions.
* For a faster dish with less fat, stir-fry the beef instead of deep frying it. It won't be crispy, but the flavor is delicious. You can also substitute chicken, pork, or shrimp for the beef.

Recipe Puppy, I love you little Buddy!

Street Tacos

One of my favorite places to eat when we are in Texas is Taco Cabana. Once you get to the Dallas area, or anywhere south of Dallas... they are everywhere. It's a chain like Taco Bell, but the food is far superior. The difference? Well, they have real cooks in real kitchens making real Mexican food--by hand. That means they are chopping the cilantro, roasting the peppers, stirring the beans and making the tortillas everyday.

My love affair with Taco Cabana started on a balmy March day in 1996 when we had just moved to South Texas. It was icy in NW Arkansas when the movers came to pack us up, but a pleasant 80 degrees as we enjoyed our meal that night on the patio. Over the next 5 years we ate at nearly all of the famous Mexican restaurants in the San Antonio area. As memorable as they were, Taco Cabana is etched in my heart as a favorite!

They have street tacos on the menu now, and while we were in Texas I had them 3 times... they are THAT GOOD!  Little corn tortilla treats filled with seasoned chicken, brisket or pork and topped with a variety of fresh sauces, they are the perfect lunch, dinner or snack.  

I bought this great magazine at Sam's Club in Dallas while we were there and spent the trip home planning the recipes I'm going to make. Better Homes and Gardens publication Mexican is the real deal, authentic dishes from the many regions of Mexico. Inside the covers are the treasured recipes that are so hard to duplicate on your own. This weekend we tried the Beer Braised Chicken Verde, I took a shortcut and made the recipe with rotisserie chicken. The filling was delish, very much like the ones at Taco Cabana♥♥♥

Beer Braised Chicken Verde
1 tablespoon canola oil or vegetable oil

1 cup chopped onion (1 large)

5 cloves garlic, minced

1/4 cup unsalted butter

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder

1 teaspoon dried Mexican oregano or dried oregano, crushed

1/4 teaspoon salt

1 12 ounce bottle Mexican beer (such as Modelo Especial or Pacifico)

1 11 - 12 ounce can tomatillos, drained

2 4 - 4 1/2 ounce can diced green chile peppers

1 1/2 pounds chicken breast tenderloins

1. In a 4-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir for 3 minutes. Add butter, cumin, coriander, chili powder, oregano, and salt. Cook and stir until butter melts.

2. Add beer, tomatillos, and chile peppers. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until chicken is tender and no longer pink, stirring every 5 minutes to break up the tomatillos. Using a slotted spoon, transfer chicken from the cooking liquid to a cutting board. Gently boil the cooking liquid, uncovered, about 10 minutes or until thickened, stirring occasionally. Meanwhile, using two forks, pull chicken apart into shreds.

3. Place chicken in a medium bowl. Add 1 cup of the reduced cooking juices; stir to moisten. Use chicken mixture as filling for quesadillas or tacos; pass the remaining cooking juices.

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Tacos el Pastor

1 medium peeled and cored fresh pineapple

8 dried pasilla and/or guajillo chile peppers

1/4 cup orange juice

1/4 cup vinegar

4 cloves garlic, minced

1/2 teaspoonsalt

1/2 teaspoon ground cumin

1/8 teaspoon ground cloves

2 pounds boneless pork loin, cut into 1/2-inch slices

16 6 inch corn tortillas

1 cup chopped onion (1 large)

Snipped fresh cilantro

Lime wedges

Bottled hot pepper sauce

1.Cut pineapple into 1/2-inch-thick slices, reserving juice; cover and refrigerate pineapple and reserved juice separately.

2. Remove stems and seeds from chile peppers. Place peppers in a medium bowl and add enough boiling water to cover. Allow peppers to stand about 30 minutes or until soft; drain, discarding water.

3. In a food processor or blender combine chile peppers, any juice from the pineapple, the orange juice, vinegar, garlic, salt, cumin, and cloves. Cover and process or blend until nearly smooth.

4. In a 3-quart baking dish arrange pork slices in a single layer, overlapping slices as necessary. Pour chile pepper mixture over pork slices, spreading evenly. Cover and marinate in the refrigerator for 4 to 24 hours. Remove pork from marinade, discarding marinade. Stack tortillas and wrap in foil.

5. For a charcoal grill, place tortilla packet on the rack of an uncovered grill directly over medium coals. Place pork slices and pineapple slices on the grill rack alongside the foil packet directly over medium coals. Grill pork and pineapple slices for 6 to 7 minutes or until pork slices are slightly pink in the center and juices run clear (160 degrees F), turning once. Grill tortilla packet for 10 minutes, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Grill tortilla packet, pork slices, and pineapple as directed above.)

6. Coarsely chop pork and pineapple and combine in a large bowl. Fill warm tortillas with pork and pineapple mixture. Sprinkle each taco with chopped onion and cilantro. Serve with lime wedges and, if desired, hot pepper sauce.
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Roasted Tomato Salsa ~Yes, this IS that great restaurant salsa recipe!

2 1/2 pounds roma tomatoes (about 15)

3 fresh jalapeno peppers

1 medium head garlic

1 teaspoon salt

2 medium white onions, finely chopped

2/3cup lightly packed cilantro leaves, snipped (1/4 cup)

4 teaspoons cider vinegar

Tortilla chips

1. Core the tomatoes. Place in one side of a 15x10x1-inch baking pan. Halve the jalapeno peppers. Remove stems and seeds. Place, cut side down, in the other side of baking pan with tomatoes. Peel away outer skin from garlic. Cut off the pointed top portion with a knife, leaving the bulb intact but exposing the individual cloves. Add to pan. Roast, uncovered, in a 450 degree F oven for 25 minutes or until tomatoes are soft and pepper skins are charred. Cool.

2. Remove tomato skins. Press to remove garlic paste from individual cloves of garlic. Place garlic, jalapeno peppers, and salt in a food processor bowl or blender container. Cover and process or blend with a few pulses until finely chopped. Add half of the tomatoes; cover and process or blend with a few pulses until coarsely chopped. Transfer to a large mixing bowl. Add remaining tomatoes to food processor bowl or blender container; cover and process or blend with a few pulses until coarsely chopped. Stir into tomato mixture in bowl.

3. Stir onions, cilantro, and vinegar into tomato mixture until combined. Cover and chill several hours to blend flavors. Serve with tortilla chips. Makes about 4 cups.

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Fried Bologna Sandwich

Every week I have to figure it out, what's for dinner? One day folds into a week, then a month, then summer is gone, fall is here, winter is upon us and springtime arrives. I try to mix it up, we've been having a lot of THIS lately. When we get tired of THAT then we try a little SOMETHING DIFFERENT. I really never know what I'm in the mood for until I wake up and say THIS SOUNDS GOOD!

Are you like that too? There's just some things that sound good in the SUMMER when it's too hot to cook. By the time Fall rolls around I'm thinking of FAMILY FAVORITES. Winter is for COMFORT FOODS, stick to my ribs meals. When I can't face another bowl of stew, then SPRING finally arrives with lighter MEALS. When life seems flavorless, look for something you haven't had in awhile. All of a sudden it tastes good again, but it's not the food. It's you that changes!

I'd love to have you join us on Facebook's Granny Mountain Group... it's a great way to pass along recipes, tips and ideas that we're all finding at Pinterest or even better... potlucks and family recipe boxes! 

Ellen Side's Never Fail Dumplings

 

Pink robe on, still wearing summer pj's... I'm in denial. First frost has not arrived in Arkansas but Old Man Winter came early to Chardon, Ohio where Facebook friend Kim lives. She sat in silence this morning as she filmed the early morning weather report on tv. I can feel her pain through the silence!

 

 

They are predicting a Cold, snowy winter for Arkansas, Oklahoma, Kansas and Missouri. Well, it's only fair since we've had two mild ones in a row. Last winter I didn't even have to wear my big coat, when I ran errands it was a jacket or a sweater. I have the furnace set on 70 now, with firm resolve to keep it set there. I will fold when it really gets cold outside though! Our gas fireplace does a great job of keeping us toasty when we watch tv at night. "Zone heating," the new word for pot bellied stove! That's how our grandparents kept warm, they huddled around that black stove until their back sides were cooked then turned around and cooked the front!

 

Sharing a recipe this morning from  Aunt B. She shares her friend Ellen's Never Fail Dumplings. Take that Old Man Winter! 

 

 

Ellen Side's Never Fail Dumplings

1 1/2 cups flour

4 tablespoons shortening

1 egg, beaten

5 tablespoons water

1/2 teaspoon salt

Mix flour, salt and shortening. Beat egg and water together then add to the flour mixture, making soft dough. Roll out into thin sheets. Dry 15 minutes or more. Cut into strips and drop into boiling broth. Don't cover. *Ms. Ellen doesn't tell us how long to cook, like most good cooks she just "knows" when they are done. For the rest of us, about 15-20 minutes on the timer should cook these tender dumplings through. Take one out and give a taste-test, maybe taste more than one...

PRINT RECIPE

 

 

 

Springfield Style Cashew Chicken

I was pinning away the other night on Pinterest, when I came across one of my recipes posted back in 2011 for "Springfield Style" Cashew Chicken. When I grew up in Missouri in the 1960's, there just weren't a lot of Asian restaurants. I can remember the first time I went, my future sister-in-law Terry asked if I'd like to go to lunch. I think I was 14 and other than La Choy in a can, I'd never had Chinese. The restaurant was decorated with black lacquered chairs and tables, white paper screens and lanterns, and a waitstaff that gave 5 star service... it left an impression! When our orders of Cashew chicken arrived at the table, they smelled delicious. Crispy fried chicken pieces smothered in a rich brown sauce and topped with salty cashews, alongside a snowy bowl of purest white steamed rice. From that moment I have loved Asian cuisine!

Leong's closed their doors in 2000, but lucky for you their recipe lives on in many restaurants across the state. When you think of regions of Chinese food, Sichuan, Cantonese or Hunan come to mind... but don't forget to add Springfield Style to the list!

Just click on the title to print the recipe!

"SPRINGFIELD STYLE" CASHEW CHICKEN

1/2 pound boneless, skinless chicken breast (per person)
2 eggs per pound of chicken
1/4 cup milk per egg
flour
salt and pepper
peanut oil for frying

Sauce
2 chicken bouillon cubes per cup of water
2 tablespoons cornstarch
1 teaspoon sugar
2 teaspoons oyster sauce
chopped green onions
cashew halves
hot rice for serving

Heat water to boiling and dissolve bouillon cubes. Stir 1/4 cup of broth into cornstarch to make a smooth slurry. Stir cornstarch slurry into broth with sugar and oyster sauce. Set aside and let sauce thicken as chicken cooks.

Heat oil to 350-400° in deep pan or fryer. Cut chicken into small pieces, dredge and let stand in flour for 15 minutes. Mix together egg, milk, and salt & pepper. Remove chicken from flour and let stand in egg mixture for 10 minutes. Roll chicken pieces in flour and deep-fry, in batches if need be, until golden. Drain well on paper towels and keep warm in covered pan in 200° oven.

Serve chicken over hot rice, topped with sauce, cashews, and chopped green onions. Pass soy sauce at table.

Orange Rolls from The Crumpet Tea Room

Can you keep a secret? I've got the recipe for the original Crumpet Tea Room's Orange Rolls and I just can't keep it to myself any longer! They foolishly put it in a cookbook called

"Crumpet Tea Room: A Unique Collection of Mealtime Treasures" along with several of their most requested recipes like their heavenly chicken salad... sharing!

Crumpet Tea Room Orange Rolls
2 1/2 c. hot tap water

1/2 c. melted shortening
2 c. flour
2 t. salt
1/2 c. powdered milk
1/2 c. sugar
3 heaping T. fast active dry yeast
6 c. flour
In large mixing bowl, add the first 3 ingredients. Mix for two minutes with dough hook beater. Add next 4 ingredients and continue to blend. Slowly add remaining flour until mixture is blended well and not sticky to the touch. Cover and let double in size. Punch down and roll dough out long and narrow to 1/4 inch thick. Spread thin layer of orange frosting over dough. Roll up and cut in 1 1/2 inch rolls. Place in greased pans. Let rise to top of pans and bake at 375 degrees for 18 minutes or until golden brown. Makes 20 large rolls.

Orange Frosting
1 c. soft margarine
2 c. granulated sugar
1 orange
Cream margarine in mixing bowl until soft and smooth. Add sugar, juice from one orange and grated peel of orange. Blend well.

Crumpet Tea Room Chicken Salad

4 c. cooked chicken, shredded
1 1/2 c. celery, diced
1/2 c. sweet relish
4 eggs, hard boiled and diced
3/4 c. Miracle Whip (or enough to moisten mixture)
Combine all ingredients and mix well. Serve with tossed salad, fresh fruit or in a sliced croissant.

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Southern Supper

Growing up, I didn't ever think of myself as being Southern. We were Midwesterners living in Missouri, the heartland. My Mother's staple meals were meatloaf, roast and yes, we ate a lot of Jello salads! When I'd visit my Grandma just 100 miles to the south, the table was always filled to capacity at mealtimes. In the middle of the table set an assortment of sweet and sour.. honey and sorghum, preserves and jellies, pickles and vinegar. Suppertime was a long, drawn out event that was prepared for and enjoyed. Long after the dishes were cleared, we'd set at the table and talk. I realize now that those conversations turned me into a Southerner. No matter where you go in the south, it's meat and three, plus a salad, rolls, dessert and sweet tea...

North Louisiana Dutch Oven Fried Chicken

Click HERE to print

from My Southern Food

A Celebration of the Flavors of the South

Devon O'Day

 

1 (2 to 3 pound) whole fryer, cut into pieces

Shortening or vegetable oil, to fill a cast-iron Dutch oven half full

  2 cups all purpose flour

 2 teaspoons salt, divided

 2 teaspoons pepper, divided

Rinse the chicken pieces and set aside. Heat the shortening or oil in the Dutch oven on high or to about 365 degrees. In a large bowl or brown paper bag, combine the flour, 1 teaspoon of the salt and 1 teaspoon of the pepper. Use the remaining 1 teaspoon salt and 1 teaspoon of pepper to cover each piece of chicken before dredging in flour or shaking to coat in brown paper bag. (Note: Additional salt and pepper, or dry Cajun seasoning, can be used on chicken pieces prior to flouring if a more savory chicken is desired). Make sure each piece of chicken is completely covered in flour. Test the oil to make sure it is hot by dropping a pinch of flour in the skillet. If the flour begins to sizzle, the temperature is right. Gently add all the chicken to the Dutch oven and clamp the lid on, reducing the heat to medium high, which should look like a gentle rolling boil. Check the chicken after about 15 minutes, bringing the bottom pieces to the top, rotating the top pieces to the bottom. At about 25 minutes remove the lid, increase the hit and turn each piece until it becomes a dark golden brown and the juices run clear. Remove each piece with tongs or a large fork and place on a large plate covered with paper towels or brown paper to soak up any excess oil, before moving to a serving platter.



 Lawn Mower Salad

Click HERE to print

from All Recipes makes 6 servings 

 1/2 cup canola oil 

1/2 cup white sugar 

1/4 cup water 

1/4 cup balsamic vinegar 

2 (3 ounce) packages chicken-flavored ramen noodles, crushed, seasoning packets reserved 

1 (12 ounce) package broccoli coleslaw mix 

1 bunch green onions, sliced 

1 cup roasted cashews 

1/4 cup roasted sunflower seed kernels 

Whisk canola oil, sugar, water, balsamic vinegar, and seasoning packets from ramen noodles in a bowl until thoroughly combined and sugar and seasoning packets have dissolved. Toss ramen noodles in a large salad bowl with broccoli slaw mix and green onions. Pour dressing over the salad and let stand 1/2 hour to 4 hours - shorter for crunchier noodles, longer for softer ones. Just before serving, toss salad again with cashews and sunflower seeds.



Loaded Cauliflower Casserole from Louanne's Kitchen

Doesn't this look like a great way to get your veges? Three kinds of cheeses and bacon, this is very close to my favorite potato casserole!

 

Grandma's Green Beans and Ham

Click HERE to print

 

 

1/2 cup chopped country ham (I like a good Arkansas ham like Petit Jean)

1 tablespoon oil

1 1/2 cups water

1 teaspoon sugar

1 teaspoon salt

2 pounds fresh green beans, snapped

 

Brown the ham in the oil in a 3 quart saucepan. Then add the water, sugar, salt and bring to a boil. Add the beans and stir, then cover the pot and reduce the heat. Simmer covered for 25-30 minutes until beans are tender. Makes enough for 6 servings, 3 if they are green bean lovers!

 

 



Buttery Cooked Carrots

Click HERE to print

 

4 cups carrots, cut in 1/2" slices, or baby carrots

1 teaspoon salt

1/2 teaspoon sugar

2 tablespoons butter

3 1/2 cups water

 

Add all the ingredients to saucepan and bring to a boil. Cover and turn heat to low, simmer until carrots are tender about 20-25 minutes.   

Slow Cooker Rolls from Rhodes Bread

Frozen to golden delicious in less than 3 hours. Can you say easy?

 

 Six of One, Plus One of Another Cobbler

Click HERE to print

from My Southern Food

A Celebration of the Flavors of the South

Devon O'Day

1 stick butter
 1 cup self-rising flour
1 cup sugar, divided
1 large egg
1 cup evaporated milk
1 tablespoon vanilla or almond extract (almond is especially good with peach cobbler)
1 cup canned fruit, not drained (peaches, cherries, blueberries or blackberries)

Preheat the oven to 350 degrees. Melt the butter in a 2 or 3 inch deep 9 inch square baking dish. In a large bowl, stir together the flour, all of the sugar except one tablespoon, the egg, milk and flavoring, blending well. Pour the mixture into the baking dish over the melted butter. Dump the fruit in the center  of the mixture and swirl it around the dish. (Don’t blend the fruit in entirely, but leave the “swirls” of fruit). Sprinkle the reserved teaspoon of sugar on top of the entire mix and bake for 30 minutes, or until the cobbler is golden on top.

 

Moravian Chicken Pie

We had stew and cornbread last night for dinner, perfect for a cold night. I have trouble sometimes deciding what sounds good, I love to try new recipes but more often than not, I return over and over to the ones we love. Sometimes I just reach back to places we've lived to remember some great recipes I learned in different regions. We moved to Wilkesboro, North Carolina in 1989 after Tyson bought Holly Farms. Wilkesboro was a beautiful little town in the NW corner of the state, the Blue Ridge Parkway was just a few miles away with it's breathtaking views of the smoky blue mountains. We only lived there a year, but we spent our time wisely sightseeing and tasting our way through NC! 

Wilkes County was a very confusing  place to drive, many of the roads were named for churches. When I'd ask for directions, they'd say "Turn down Brushy Mountain Baptist Church Road, then go about a quarter mile and turn right on Welcome Home Baptist Church Road. If you see Moravian Falls Church Road then you've gone too far!" It was kind of funny but not when I was crazy lost! That reminds me of another great thing about North Carolina, Kingswood Chicken Pie that the Moravian Falls Church made for fundraisers.The Wilkes Journal- Patriot printed the recipe and I couldn't wait to make it. I clipped the recipe and glanced over the ingredients. I looked twice and re-read, it had to be more than this...that's not enough ingredients for a proper Chicken Pie. But I was thinking Midwest Pot Pie and this was Moravian Chicken Pie. The Moravians settled in the area a century ago and they are famous for this dish made with not much more than chicken, chicken broth, flour, and butter. It's a meat pie, just simple comfort food. 

Just click on the title to print~

Kingswood Chicken Pie
(clipped from the Wilkes Journal-Patriot)

Pastry: 
2 cups sifted all-purpose flour
1 tsp salt
3/4 cup Crisco
8 tbsp cold water
Mix into soft dough. Handle as little as possible. Roll out half the dough to fit a greased pie plate. 

Filling:
3 cups finely chopped chicken
1/4 cup flour
1 1/4 cup chicken broth
Salt and pepper to taste

Place chicken in the crust, sprinkle with flour and pour chicken broth gently over the filling. Cover with top crust, pinch edges of crust together to seal and flute around the edges. Bake at 375 F oven for 60 minutes until golden brown.

Crockpot Turkey Breast

Inside this steamy crockpot is a great, simple dinner that will transport you to Grandma's house on Thanksgiving! I made this recipe in addition to the big turkey on Thanksgiving just so we'd have plenty of our family's favorite white turkey breast. It was so good, it upstaged the Big Bird! You're not going to believe how easy this recipe is, 3 little ingredients... just click the title to print!

Crockpot Turkey Breast 

Frozen turkey breast, thawed 3-6lb average size (I used a small 3 lb.)

2 tablespoons softened butter

1 package Knorr Onion Soup mix

Thaw the turkey breast in the fridge. Wash and dry turkey breast, rub with butter and coat with the onion soup mix. Place on high for 1-2 hours and then on low for 2- 4 more hours. The time varies with the size of the turkey breast. I tested mine with a meat thermometer and it's done at 165 degrees. So moist and the flavor was out of this world good!

Alice Springs Chicken

So good, Outback's own Alice Springs Chicken! Just click on the title to print the recipe...

• Alice Springs Chicken
• Honey Mustard Marinade:
• 1 c. Grey Poupon Dijon mustard
• 1 c. honey
• 1/2 c. mayonnaise
• 1 tsp. lemon juice
• Chicken:
• 4 skinless, boneless chicken breast halves
• 1 Tbsp. vegetable oil
• 2 c. sliced mushrooms 
• 2 Tbsp. butter
• salt and pepper
• paprika
• 8 slices bacon, cooked
• 1 c. shredded Monterey Jack cheese
• 1 c. shredded Cheddar cheese
• 2 tsp. finely chopped fresh parsley

Combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Place chicken in a Ziploc bag and pour in about 1/3 of the marinade. Seal the bag and marinate in the refrigerator for about 2 hours. Chill the remaining marinade until later. After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in. 

Preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts. Sear the chicken in 1 tablespoon oil in the pan for 3-4 minutes per side or until golden brown. Remove from heat but keep chicken in the pan. 

Saute the mushrooms in butter in a small skillet. Brush each seared chicken breast with a little of the honey mustard marinade, reserving some to serve on the side later with the dish. Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar. Bake chicken breasts until cheese is thoroughly melted and starting to bubble, about 10 minutes. Sprinkle with parsley before serving and serve honey mustard marinade on the side.

Rao's Sunday Sauce

via

I'm feeling a little "fluffy" after making (and sampling) the pumpkin donut holes 3 times in less than 2 weeks! I do that, wear out a good recipe and then I move onto the next one, and the next one and the next one. Dr. Oz actually addressed this syndrome recently, Pinterest Addiciton. Pinning something to excess. Guilty as charged, I do love the ability to have recipes in the wings waiting for an occasion for me to make them. I traded my cookbook addiction for Pinterest and I've not looked back, that's a good thing! Think how much money I'm going to save on cookbooks ; )

This week I made two of our old time favorite casseroles that were staples when our girls lived at home, King Ranch Chicken Casserole and Lasagna. Our daughter had surgery this week, so it gave me an excuse to make 9X13's... I love 9X13's! If you have an excuse to make either of these, don't pass it up. In fact, make one for yourself too... it's big fork good! All my recipes are printable by just clicking on the titles~

King Ranch Chicken Casserole

2 tablespoons butter

1 onion, chopped

1/2 bell pepper, chopped

1 (10 1/2 ounce) can cream of mushroom soup

1 (10 1/2 ounce) can cream of chicken soup

1 (10 1/2 ounce) can Rotel tomatoes & chilies

1/2 cup chicken broth 

2 cups diced cooked chicken (I used a rotisserie chicken from Walmart)

12 corn tortillas, ripped into bite sized pieces

2 cups shredded sharp cheddar cheese 

Preheat oven to 325°F In large saucepan, saute the onion and pepper in the butter until tender. Add soups, tomatoes, and broth. Stir to combine. Fold in the chicken until well blended. Lightly grease a 9 x 13" baking dish. Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese. Repeat layers twice more. Bake for 40 minutes or until hot and bubbly. About ten minutes before removing from the oven, sprinkle shredded cheese over the top; replace in oven until cheese is melted. Remove from oven and let stand 10 minutes before serving.

Here's an easy version of lasagna that goes together quickly...

Easy Lasagna

1 pound (16 ounces) ground beef

1/2 cup diced white onion

1 teaspoon minced garlic

1 (24 ounce) jar spaghetti sauce

1/2 cup water

1 (15 ounce) container ricotta cheese

3 cups mozzarella cheese

1/2 cup grated Parmesan cheese plus more for top

1 whole egg

2 Tablespoons fresh parsley or 2 teaspoons dried parsley

lasagna noodles(you can use no cook kind or the ones you boil for 10 minutes)

In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain. Add spaghetti sauce and water and simmer for about 5 minutes. Mix ricotta, 2 cups mozzarella, 1/2 cup Parmesan, egg and parsley. Pour 1 cup of spaghetti meat sauce into a 9X13 greased casserole dish. Place a layer of the noodles and half of the ricotta mixture on top of the sauce. Cover with half of the remaining meat sauce. Add another layer of noodles, the remaining cheese mixture and the sauce. Sprinkle with remaining mozzarella and more Parmesan. Cover with foil and bake 375 degrees for 30 minutes, then uncover and bake another 30 minutes. Let set for at least 15 minutes to cool before slicing.

If you have the time, and it really takes less than 30 minutes... you can do your own sauce and have enough for two pans of lasagna or do like me and freeze the remainder for later! I love this simple recipe and it's great for any pasta dish.

Sunday Sauce 

from Rao's Restaurant NYC Cookbook

2- 28 ounce cans crushed tomatoes

1 cup beef broth

1 small onion, minced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon Italian seasoning

1 teaspoon parsley

sprinkle or two of red chili flakes, optional

salt and pepper to taste, I use 1 teaspoon each of the salt and pepper

Saute the onion and garlic until transparent, add the tomatoes, broth and spices and bring to boil while stirring. Turn heat to low, cover and simmer for 30 minutes. 

*Italian sausage or hamburger can be added to the sauce if desired. Just brown the meat with the onion and garlic, then add the remaining ingredients.

Coop de Ville and Never Fail Dumplings

I love living in the country, even if it is a "planned neighborhood." We have many of the perks of country living; peace and quiet and our houses are spaced far enough apart that we don't feel like we are on "top of each other." Summertime days include crickets chirping, birds singing and if you listen long enough you can even hear a rooster crowing up the road at the neighbor's house. I love that sound. In fact, I love chickens. Yes I do!

My love affair with chickens began early, my parents had a small flock of hens that provided us with fresh eggs daily. They were free range birds, a phrase that wasn't even in the American vocabulary in the 1950's! Mom would turn them out of the hen house early each morning to forage for worms and fresh grass.

My Grandparents lived on a real farm and had chickens and cows. When we would go to visit I loved feeding the chickens their “scratch”, a coarse ground corn and mixed grain. They would crowd around clucking, grateful for the scraps that came from Grandma’s kitchen. The hens had a “pecking order” that determined where they would fly up to roost in the chicken house at night. My Grandma pointed out things like that and it stuck with me. The Rooster would keep a healthy distance, always watching over his flock. Living in the country meant their were dangers to the hens, like hawks, fox or snakes. His crowing was a way to alert the girls “Heads up, danger!” Roosters came equipped with a big beak and spurs on their legs that they would use to defend. A bad Rooster sometimes would misbehave and try to “flog” Grandma…big mistake. He could end up making a delicious pot of dumplings! Most times she simply would fluff her apron at him and that was enough to correct his impudence.

The chickens served double purpose on the farm, keeping the bugs and snakes at bay and providing delicious eggs and fried chicken. Yes, Grandma tenderly cared for that flock of chickens, but make no mistake they were there for food. During the Depression my Grandparents would sell eggs and dressed hens to the local market for income. My Mother can remember in the early spring Grandma would order “peeps,” newly hatched chicks and when they would arrive they would be kept in the kitchen to keep warm until the weather turned nice. It would have been easy to think of them as pets, cute little yellow sun drops!

Our local Farmers Co-op will order chicks for you each spring and when I was there last week they had the catalog out on the counter. Oh my, how I would love to have a nice little coop of hens to tend. I know that’s not possible, my neighbors wouldn’t share my love of chickens. Just think... they could eat my nasty little bugs and scratch around the yard. They could supply me with chicken poo. They could soothe my ears with their soft cluck-cluck-clucking!

A nice chicken coop would fit into any setting, even a backyard. This one is pretty nice, don't you think?

I like this one too, the "girls" would love laying their eggs in this cute little cottage!

What about this one? I have just the place for it at the edge of our woods!

It’s wonderful having fresh eggs to enjoy. They do taste different than store-bought and definitely have brighter colored yolks. Your local Farmers Co-op has everything you need to start your own little backyard coop, even the COOP! If you have the space you'll be rewarded with a simple pleasure that’s good for you!

Today's recipe comes in the mail from Aunt B. She shares a friends' Never Fail Dumplings. Aunt B. says, "My friend Ellen Sides is an excellent cook, her peanut butter pie is to die for!" I'm asking for that one TOO!

Never Fail Dumplings

1 1/2 cups flour

4 tablespoons shortening

1 egg, beaten

5 tablespoons water

1/2 teaspoon salt

Mix flour, salt and shortening. Beat egg and water together then add to the flour mixture, making soft dough. Roll out into thin sheets. Dry 15 minutes or more. Cut into strips and drop into boiling broth. Don't cover. *Ms. Ellen doesn't tell us how long to cook, like most good cooks she just "knows" when they are done. For the rest of us, about 15-20 minutes on the timer should cook these tender dumplings through. Take one out and give a taste-test, maybe taste more than one...

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