Cold-Day Quick Fix!

hodgepodge n. 1. odds and ends: a motley assortment of things

2. A collection of miscellaneous things; a jumble

I don't know if this is a real soup, or something my mom made up when I was a kid. Either way, it's always been a favorite of mine.  It's so easy and  the perfect quick-fix for a cold and blustery day!  Really, you just mix a bunch of stuff in a stock pot and call it a hodge-podge.

First of all, brown 1lb of lean hamburger meat and one large yellow chopped onion in your stockpot and drain excess grease.

Then start throwing in whatever you want.  Here's what I do...

Add to your meat:

• 1 can or Ranch Style Beans
• 1 can of mixed veggies (or frozen if you have it)
  
• 2 cans of minestrone soup
• 1 can of tomato sauce
• 1 can of rotel

After you empty a can into the soup, fill it with water and add that to the pot too.  Then add some salt, pepper, and garlic.  If you like it hot, add chili powder or Tabasco. You can pretty much suit this soup to your taste...you can add beans, noodles, more veggies, etc...

Now simmer until it's heated throughout.  (*Note: this soup is even better the next day!)

Okay...here's my favorite corn muffin of all time.  I know my sister claims to have the best corn muffin recipe "ever"...but I claim this is the best "ever". ("ever"= a word that may be slightly overused in our households. Anything that we really like is often referred to as "the best ever". Some "best evers" like movies and songs are often replaced...but this corn muffin recipe is seriously the best...ever!)

First cream together:

• 1/2 cup butter, softened
• 2/3 cup sugar
• 1/4 cup honey
• 2 eggs
• 1/2 teaspoon salt

Now add to the mixture:

• 1 1/2 cup flour
• 3/4 cup cornmeal
• 1/2 teaspoon baking powder
• 1/2 cup canned milk or buttermilk (I've used both, depending on what I had on hand. Honestly, they were both really good.  Although, I think I lean slightly more towards the buttermilk.
• 1 can of creamed corn

This will fill anywhere between 12-20 greased muffin cups, depending on how big you want them.  Then, just bake for 25 minutes at 400 degrees and you'll have (dare I say it?)....the best corn muffins...ever!!

Scrumptious Pumpkin Bread and Apple Cinnamon Pumpkin Butter

Scrumptious Pumpkin Bread and Apple Cinnamon Pumpkin Butter. That's a mouthful--literally. A tasty mouthful that you can't get enough of!

 

First, make your apple cinnamon pumpkin butter.  It's so easy and is de-lish on the bread! 

Ingredients:

• 1 small can (15 oz) of pumpkin (not pumpkin pie mix)
• 1/2 cup of cinnamon flavored apple sauce (I used a single serving made with Splenda and couldn't tell a difference.)
• 3/4 cup apple cider (or apple juice if you don't have any cider on hand)
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1 1/2 cups sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Now, get ready for how easy this is!

1. Mix everything in a sauce pan in no particular order.
2. Bring to a boil.
3. Reduce heat and simmer for 30 minutes, stirring frequently.

This stuff is so tasty you'll want to eat it with a spoon.  And, that's okay...just store it in the fridge!!!  But, if you want to can it to preserve it for later, you can do that too!

And now for the scrumptious pumpkin bread.  You will not believe how moist and...well, scrumptious...this bread is.

Ingredients:

• 1 (15 oz) can of pumpkin
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

1. First, preheat your oven to 350 and grease a couple regular size loaf pans.
2. Mix: pumpkin, eggs, oil, water, and sugar until well blended
3. In a separate bowl, whisk together: flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Then add to the pumpkin mixture and stir well.
   
4.  Pour batter into prepared pans.
5. Bake about an hour or until toothpick comes out clean.

Now, try not to eat it all in one sitting! 

Attention: Product Reviews!

Does your produce spoil in your fridge before you can use it all?  I hate throwing away good vegetables and herbs, but I can never seem to use it all before it starts to go bad.  Here are three products that I have bought and love!!

1. Herb Saver ($29.99 at Bed Bath and Beyond)--this little guy is AH-MAZING! I love cooking with fresh herbs, but hate the way they go bad in practically a day or two.  I've tried different "green bags" that are supposed to work with no luck.  This little contraption easily fits in your fridge door.  You fill the bottom with water and stick your herbs in the plastic part.  I think I'm going to buy a second one so I can always have parsley and cilantro on hand--two herbs that I use a lot when cooking!

 

2. Progressive Lettuce Keeper ($14.99 at Bed Bath and Beyond)--This is a neat storage container.  It comes with a chart that tells you how to store each type of produce.  For some, you put water in the bottom part.  Also, for some you open the vent and for others you close the vent.  It even has a divider so that you can store two different things at once!  I'm currently storing tomatoes and celery.

3. Rubbermaid Produce Savers ($13.99 at Bed Bath and Beyond)--This comes in a pack of 4 containers.  There is a tray in the bottom of each container to keep moisture from gathering at the bottom and promoting mold growth.  The lid is also vented.

Chicken Pot Pie

Well, like I said in my earlier post, I'm on a mission to find new chicken recipes to add to my regular rotation. My husband and I both love chicken--but I'm tired of using the same old recipes. Last night I made an oven fried chicken (from Ina Garten).  Justin loved it.  I thought it was good...but I'm not a huge fan of fried chicken like he is.  Anyway, I used a whole cut up chicken, which of course meant lots of leftovers--which were perfect for tonight's dinner!

Tonight I made another Ina Garten recipe.  However, her recipe is for 4 pot pies and I cut it down to make 2 (albeit large) pot pies.  So, here's my version proportioned for 2 and with my tweaks. 

Beware...this recipe takes a while and  is super messy.  But, totally worth all the hassle.  Justin claims it's the "best chicken pot pie ever."

Ingredients:

• 2 cups cooked chicken, cut up
• Kosher salt
• Freshly ground black pepper
• 2 1/2 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 1 stick butter
• 1 yellow onions, chopped
• 1/2 cup all-purpose flour
• 1/4 cup heavy cream
• 1 cup medium-diced carrots, blanched for 2 minutes
• 4 stalks celery, diced
  
• 1/2 (10-ounce) package frozen peas (1 cup)
• 1/2 cup minced fresh parsley leaves

For the pastry:

nocoupons

• 1 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 cup vegetable shortening
• 1/2 stick cold butter, diced
• 1/2 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

  
First of all, you're going to need a couple cups of cooked chicken.  You can use leftovers like I did, or quickly roast, grill or saute some and cut it up.  Whatever you have will be just fine!

Next, you need to go ahead and get your pastry top ready and chilled.  For the pastry, mix flour, salt, and baking powder. Add shortening and butter and mix quickly with your fingers until each piece is coated with flour. Mix (in mixer or food processor) until the butter and shortening are about the size of peas. With the motor running, add ice cold water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Now back to the filling...In a small saucepan heat up chicken stock and dissolve chicken bouillon cubes.   Meanwhile, in a large dutch oven skillet, melt 1 stick of butter.  Chop up onion and celery and saute in the butter about 10-15 minutes over medium-low heat until onions are translucent. Add  flour and stir constantly for a couple of minutes.  Now add your stock and stir until thickened (about a minute).  Then add heavy cream, salt, and pepper and stir. 

Now, add your carrots, peas, chicken, and parsley to your filling and mix well.  Scoop filling into 2 oven-safe bowls.

Brush the sides of your bowls with the egg wash.  Take your chilled pastry and cut in half.  Roll each half into a circle large enough to place over your bowl.  Cover your bowl and crimp the edges.  Brush the tops of your pot pies with the rest of your egg wash.  Cut three slits into the top of each pie.

Bake at 375 for 45 minutes to an hour, or until the pastry crust is golden brown.

You'll have to exercise self-control and let it cool for a bit before you dig in because it is H-O-T!  Once it's cooled...Enjoy!!

Sour Cream and Onion Chicken Nuggets

This week, I'm on a mission to find new recipes for chicken. My first go was Monday night with these nuggets.  I found this recipe on foodtv.com (Paula Deen's, I think...).  It's super easy! 

First I cut up my chicken into chunks.  Then, mix one egg with about 1/4 cup milk.  In another bowl crush up some sour cream and onion chips.  Dip the chicken chunks in the egg and then roll in the chips.  Now, lay out all of you nuggets on a baking pan (sprayed with Pam).  Now, melt a stick (or a little less) of butter and spoon a little bit onto each nugget.  Now, bake at 375 degrees for about 20 minutes.  That's it...honest!

Now, if you want to take it a step further...make your own honey mustard dip.  It's de-lish!  All you have to do is mix together:
-3/4 cup mayo
-3 Tablespoons honey
-2 Tablespoons mustard
-1 Tablespoon lemon juice
-1/4 teaspoon horseradish

Best-Ever Salsa!

Making homemade salsa is so simple! Just stuff all your ingredients in a blender and turn it on!!  Really, that's it!

Here's what I use to make mine...

•  fresh home-grown tomatoes (or store bought if you don't have a "tomato forest" like I do--canned works too)
• 2 or 3 jalapenos (or more)--cut the stems off, but leave the seeds and ribs in for extra kick!
• 1 onion, peeled and quartered
• handful of cilantro
• squirt of lime juice
• couple spoons of garlic
• salt and pepper to taste

Don't you love my precise measurements?  Salsa is a trial and error process...make it as spicy or mild as you like!

Now, stuff everything in your blender...

Now....blend...

 Enjoy!  Beware, it's addicting!

Pan-Fried Chicken Fettuccine Alfredo

Get ready for a meal that will make its way into your regular rotation! It's creamy and savory and just all-around perfect!  I found this recipe online and made my own tweaks to it.  Here's my version of Pan-Fried Chicken Fettuccine Alfredo.

First, beat 1 egg with 1 cup of milk, 1 TBSP lemon juice and 1 1/2 tsp. garlic powder. Put all of this in a ziploc baggie with some thin chicken breasts (2, 3, or 4 depending on how many people you're cooking for), and let it sit for about 3 or 4 hours.

After you chicken marinates, mix together a cup of flour, 1/3 cup italian bread crumbs, 1 tsp. baking soda, 1 tsp. kosher salt, and 1 1/2 tsp. Montreal Steak seasoning. Dredge your chicken in this mixture. You can let it sit for a bit after you coat it while you get the sauce and noodles started.

Go ahead and get your water boiling for the noodles. Add  some salt and cook about a half of a package of fettuccine noodles (for 2-3 people).

Meanwhile, heat one cup of chicken broth over medium high heat until you get a rolling boil. Then, reduce heat to medium and add 2 cups heavy whipping cream, 2 TBSP cornstarch, and some minced garlic (I buy a big jar of minced garlic at Wal-Mart--and used a spoon or two of it). 

Reduce the heat on the sauce to a low simmer and add 1 cup grated Parmesan, and salt and pepper to taste. Let that cook for about 15 minutes or so, stirring often to melt the cheese and incorporate it evenly.

In a skillet (Yes, you're going to be using almost every burner on your stovetop.), melt 2 TBSP butter with 2 TBSP olive oil. Cook your chicken until done. (I sprinkled mine with some basil and parsley while it was browning in the butter.)

Now, go back to your sauce and add some more basil and parsley--dried or fresh--to taste.

Serve with noodles on the bottom, topped with sauce, then chicken, then sauce again. Garnish dish with more basil and parsley and grated Parmesan.

Now...enjoy the best Alfredo you've ever tasted!

Tip of the day

I first became infatuated with this idea when I saw the cute little pre-packaged containers of grapes and cheese in the Whole Foods produce section.  Then I looked at the price tag and decided this was a d-i-y project that I could tackle.  This is my favorite snack that I eat every day!!  I never get tired of the combination of grapes and cheese.

Usually one bunch will last a week. So I buy a bunch on the weekend (or two if I'm packing for two weeks)--along with my cheese--and pre-package my snacks for the whole week in zip loc baggies.  I like to mix my cheeses also. A few cubes of cheddar, a few of swiss, and a few of mozerella taste great with the grapes. I prefer purple grapes becuase they're usually sweeter...but the combination with a tart green grape is tasty sometimes too. Don't forget to wash your grapes. I use a spray that removes the wax build-up, and makes the grapes taste even better! (I prefer "Veggie Wash" brand.  "Fit" is good too.  Both of these are available at Wal-Mart or your grocery store.)

I take a baggie each day and keep it in my fridge at school, eating a few for breakfast and snacking on the rest throughout the day.  It's perfect!

Pancakes from Scratch

I wanted to try something new for a Saturday morning breakfast. I was out of Bisquick, so I decided to make pancakes from scratch.  I found this recipe on All Recipes. They were De-Lish!  I loved the way they almost crisped up on the outside, but remained wonderfully fluffy inside.  I'll never do Bisquick pancakes again.  They were oh-so simple, but oh-so good!

1 1/2 cups flour

3 1/2 t. baking powder

1 t. salt

1 t. sugar

1 1/4 cups milk

1 egg

3 T butter, melted

Sift together dry ingredients. In a separate bowl, mix milk, egg, and melted butter. Make a well in the center of the dry mixture and add the wet stuff. Mix until smooth.

Heat oil in a skillet. Use about 1/4 cup of batter per pancake.

We freeze the extra ones.  Then, you can take them out and stick them in the toaster for a quick (Eggo-like) breakfast.

Tip of the Day

Don't let produce spoil! I've found that with just two people pre-portioned produce will start to spoil before I can use it all. Chop up those veggies and put them in zip-loc baggies and freeze them. Even try mixing some together like onion, bell pepper and celery (the perfect combination for a rainy day soup).