Spicy Chicken Rollups

These roll-ups would be a good dish for game day or an appetizer for any party. Choose the level of spice in your wing sauce to adjust the heat. I saw this recipe in my grocery store flyer.

Ingredients:

• 2 packages (8 ounces each) cream cheese, softened
• 1 packet (1 ounce) ranch dressing seasoning mix
• 1/2 cup wing sauce like Frank's Wing Sauce
• 1-1/2 cups shredded roasted chicken
• 1 cup shredded cheddar or Mexican mix cheese
• 1 cup chopped green onions
• 6 - 10 inch flour tortillas
• Ranch dressing for dipping

Method:

1. In large bowl mix together the cream cheese and ranch dressing until well-combined.
2. Mix in the wing sauce.
3. Use a rubber spatula to stir in the chicken, cheese and green onions.
4. Spread mixture evenly across each tortilla.
5. Roll and refrigerate for 3 hours.
6. Slice and serve with a bowl of ranch dressing for dipping.
7. Refrigerate any leftovers.

Yield: Up to 60 roll-ups

Divide recipe in half for a smaller group.
Confession: When I made this recipe I forgot to add the cheese. Oops! We had very hot wing sauce on hand and the roll-ups were very spicy. I'd recommend medium or mild to please a larger crowd.

Chocolate Covered Raisin and Seed Cookies

Last Monday I posted this and I had to chuckle at the comments to my statement about looking for something to go with your Monday morning coffee. Well, here it is. These jumbo oatmeal type cookies are sure to please on this Monday morning. Step the raisin goodness up a notch by using chocolate covered raisins. If you are a nut lover, add nuts of your choice. I happened to have a bag of seeds and dried cranberry mix in the cupboard that I used instead of nuts, and they added a great flavour and texture.

Yields: 12 large cookies. Freeze well. 

• 1/2  cup butter, room temperature
• 2/3 cups light brown sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 3/4 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups quick rolled oats
• 3/4 cup chocolate covered raisins
• 1/2 cup nuts or seeds, or a combination of both 

1. Cream together butter, sugar, egg and vanilla.
2. Mix together dry ingredients and stir into creamed mixture.
3. Add raisins and nuts/seeds. Stir to combine.
4. Using a large ice cream scoop, scoop mounds of dough onto parchment lined baking sheets. 
5. Bake in 350 F for 10-12 minutes or until the outside of the cookie is looking baked and have a nice colour but the middle is still barely soft to the touch. Remove from pans immediately after baking. 

Bread for the Journey

Peace on Earth

On this Remembrance Day weekend, we think of the sacrifice made by so many for the freedom that we enjoy in our county.  I am reminded as well of the sacrifice that Jesus paid so that we might have peace. There is only One who can bring peace into our troubled lives.  Jesus said:

 Peace I leave with you; my peace I give to you.

Not as the world gives do I give to you.

Let not your hearts be troubled, neither let them be afraid.

John 14:27 ESV

For there to be peace among the nations, in our county, in our communities and in our families, it has to start in the hearts of individuals.  It has to start with me.  And you.  Will we allow the King of Peace, Jesus Christ, to reign in our hearts?

Let there be peace on earth and let it begin with me.

 

Flash back Friday / Bavarian Pot Roast

I posted this recipe originally in 2009 here. This is an easy recipe to make and stick it in the oven or slow cooker and forget about it, especially using a less expensive cut of meat.

The flavors are like Rouladen with out all the fuss. My family was happy to see the roast at the dinner table again. I hope your family enjoys it too.
In this photo the meat is sliced up, placed over a platter of noodles, topped with crispy bacon to make serving easier at the dinner table. 

• 3 pounds of a roast, trimmed well so there is little fat
• 1 tablespoon oil
• 4 carrots cut according to your liking, sliced or in sticks
• 2 onions diced
• 2 celery stalks, sliced (I didn't have any)
• 3/4-1 cup chopped dill pickles
• 1 cup beef broth
• 1/3 cup German Style Mustard ( I used Dijon)
• 2 bay leaves
• coarse black pepper to taste
• 1/4 teaspoon ground cloves ( I used only a pinch)
• 2 tablespoons flour
• 2 tablespoons water

1. Trim fat from roast. Brown in large Dutch oven, in hot oil. Cover with vegetables and pickles. 
2. In a small bowl, combine broth, mustard, pepper, cloves and bay leaves. Pour over meat. 
3. Bake in a 325 F oven for 4 hours or in a slow cooker on low for 8-10 hours/high for 4-5 hours. Remove meat from cooker and place on plate to keep warm.
4. Gravy: Transfer veggies to another bowl. Put cooking liquid in a sauce pan or leave it in the dutch oven. Skim fat. Remove bay leaves. Stir flour and 2 tablespoons water or broth together. Stir in to pan and cook till thickened and the raw taste of the flour is gone, about 2 minutes or so.
5. Serve sliced meat, surrounded by veggies, over Spaetzle or noodles. Garnish with crisp bacon if desired. I omitted that and served it over whole wheat yolk free noodles.

Zucchini Crisps

This summer I was running the race to pick zucchinis when they were still "garden small".  Now that the garden is cleaned up, I'm continuing to purchase beautiful green zucchinis to make this easy and economical appetizer.  Preparation time is about 10 minutes and baking time is just under 30 minutes. 

• 1 zucchini, sliced into 1/4 inch thick rounds
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup panko (Japanese style) breadcrumbs
• 1/3 cup fresh grated parmesan cheese
• 1 tablespoon avocado or olive oil
• purchased marinara sauce, heated

1. Preheat oven to 450 F.
2. Combine panko crumbs, parmesan cheese, salt and pepper in a bowl.
3. Add oil and stir to combine. 
4. Dip each side of the zucchini in the crumb mixture,  and place rounds in a single layer on a cookie sheet.  
5. Use the remaining crumb mixture to pat about 1/4 teaspoon on top of each slice.
6. Bake until the crumb topping is browned about 20 - 25 minutes.  The zucchini itself will stay soft but the crumbs will be crunchy. 
7. Serve hot with warmed marinara sauce as an appetizer. 

Yields about 35 pieces

Pumpkin Dump Cake

I love everything pumpkin and our blog has lots of tasty pumpkin treats to try out. This recipe comes from our youngest daughter, it is simple, easily and quickly put together and oh so yummy. It is nice to have these ingredients on hand in your pantry so you can easily make a dessert anytime. Our family all enjoyed it and I am sure your family will too.

• 1 30 ounce (887ml) can of real pumpkin puree (not pie filling)
• 1 16 ounce (473 ml) can of evaporated milk (not sweetened condensed milk)
• 1 teaspoon ginger
• 1/2 teaspoon cloves
• 2 teaspoons cinnamon
• 1 cup white sugar (I would recommend less sugar by a 1/4 - 1/2 cup)
• 2 eggs
• 1 package yellow cake mix
• 1 cup pecans, finely chopped
• 1/2 cup butter

1. In a large bowl combine the pumpkin, milk, sugar, spices, and eggs. Mix well.
2. Pour the mixture into a well greased 9x13 inch baking pan. 
3. Combine the cake mix, nuts and butter into a streusel and sprinkle over top of the pumpkin batter. 
4. Bake for 1 hour at 350 F and serve warm with lots of whipped cream! 

Mexican Smash Potatoes

It's Monday morning and you might have come looking for something to go with your coffee, but I'm thinking back to our Friday night casual eats. Mexican Smash Potatoes hit the spot for easy comfort food. Think of potato skins meets nachos for next weekend.
Recipe to feed two, but if you have more people just add more potatoes and toppings.

• 7 small potatoes
• 1/2 pound ground beef, fried
• salt
• pepper
• taco seasoning
• cumin
• 2 tablespoons butter, melted
• 1 large Roma tomato, diced small
• 1 green onion, diced fine
• 1/2 fresh jalapeno, diced fine
• 1 1/4 cups grated cheddar cheese
• sour cream
• salsa

1. Boil potatoes until fork tender. Do not allow to get mushy.
2. Drain and place potatoes on a baking sheet or in a cast iron fry pan that has been sprayed with none stick spray.
3. While the potatoes are still hot smash them with a potato masher. (see photo below)
4. Drizzle potatoes with melted butter and lightly season with salt, pepper, taco seasoning and cumin. ** you can let them sit at this point till you are ready to bake and assemble**
5. Place oven rack in middle of oven and turn oven to broil. Broil seasoned potatoes until they get a nice crust on them but are not dark. 
6. Remove from oven. Top with fried and seasoned (use any of the seasonings suggested in the ingredients to your liking) ground beef, tomatoes, onions and jalapenos. Top with cheese.
7. Once again place under the broiler until the cheese is nicely melted and bubbly. 
8. Serve with sour cream and salsa. 

White Chili ~Flash Back Friday

This is a tasty chili that will feed a crowd. Plan ahead because you need to soak the beans overnight. I first posted this recipe in early 2012 and you can find the original post here. This recipe originates from the Junior League of Seattle.

Ingredients:

• 1 pound Great Northern white beans, rinsed and picked over
• 2 pounds chicken breasts (2 large half breasts are about 2 pounds)
• 1 Tablespoon Vegetable Oil
• 2 cups onions, chopped
• 4 medium garlic cloves, minced
• 2 – 4 ounce cans chopped mild green chiles
• 2 tablespoons chili powder
• 1-1/2 teaspoons each of  cumin, and dried oregano leaves
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne
• salt and pepper to taste
• 8 cups chicken stock
• 3 cups Monterey Jack cheese shredded and divided
• sour cream
• salsa
• fresh cilantro leaves, chopped

Method:

1. Place beans in a large, heavy pot. Add enough cold water to cover by at least 3 inches. 
2. Cover and soak overnight.
3. Spread a little butter on the skin of each half breast of chicken and season it. 
4. Place on shallow pan and roast in 375 degree oven till cooked through, 45-60 minutes. 
5. Let cool. 
6. Remove skin and bones and cut chicken into cubes.
7. Drain beans into large colander. 
8. Heat oil in same pot. 
9. Add onions and saute over medium-low heat until translucent, about 10 minutes. 
10. Stir in garlic, green chiles, chili powder, cumin, oregano, garlic powder and cayenne. 
11. Saute 2 minutes. 
12. Add beans and stock. 
13. Bring to a boil. 
14. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours. 
15. Add additional water or broth if necessary (Can be prepared 1 day ahead). 
16. When you are ready to finish the chili cover and bring to a simmer before continuing 
17. Add chicken and 1 cup of cheese. 
18. Stir until cheese melts. 
19. Ladle chili into bowls. 
20. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top.

Of course it’s up to you which of these additional ingredients you add to your chili.
We also like to serve this with some warm cornbread.
Serves twelve to fourteen…

Pan-fried Pears in Caramel Sauce

We enjoy warm caramelized bananas so I decided to try cooking up pears using much the same method.  They were delicious served up this way. 'Tis the season for pears.  Enjoy!

Ingredients:

• 3 pears, peeled and sliced
• 3 tablespoons butter
• 1/2 cup brown sugar
• 1/2 cup sour cream
• granola or nuts to sprinkle over (optional)
• vanilla ice-cream

Directions:

1. Melt butter in large skillet on medium heat. Saute pears for several minutes, turning over with tongs or lifter during the process.  Remove pears gently from pan once they are of desired doneness. 
2. Add sugar to butter in pan and cook until melted, while stirring. Reduce heat to low. 
3. Gradually stir in sour cream; cook 1 minute stirring occasionally.
4. Add pear pieces to caramel sauce and cook just until pears are heated through.
5. Spoon pears and caramel sauce into four dessert dishes.
6. Top with a scoop of vanilla ice-cream. 
7. Drizzle with additional sauce and sprinkle with granola or chopped nuts of your choice.

 

Creamy Potato Kale Soup

What do you do with a leftover ham bone after the ham dinner? Add to that a bag of fresh garden kale a friend brought over; I decided to make soup. Although we have several options on soups with potatoes and kale, I thought this one would have a slightly different twist, reminiscent of our Green Bean Soup.

Ingredients:

• ham bone with some ham left on (or 1 lb mini smoked ham hock)
• 8 cups water
• 1 onion, chopped fine
• 2 cloves garlic, crushed
• 1 red chili pepper, dried
• 10 whole black peppers
• 1 bay leaf
• 1 teaspoon salt
•  4 golden potatoes, quartered and sliced thin
• 4 carrots, sliced thin
• 4 cups kale, stem removed, chopped fine
• 2 teaspoons better-than-bouillon or bouillon cube
• 1 1/2 tablespoons flour mixed with 1 cup milk
• 1/2 cup cream
• chili flakes, optional
• cheese, grated, optional

Method:

1. Put ham bone in a soup pot and cover with water to cook.
2. Add onion, garlic and spices (tied in a cheese cloth or put in spice infuser) and bring to boil.
3. While it cooks, chop the vegetables. I kept skins on because they were thin.
4. Add potatoes and carrots to broth and simmer another 1/2 hour, until tender. 
5. Remove ham bone. Taste soup. Add bouillon flavor if needed. 
6. Chop kale and add to soup along with any shaved off ham pieces. Simmer 15 minutes.
7. Shake up flour and milk in a small jar and add to soup, stirring until it bubbles. 
8. Add cream just before serving. Serve with extra chili flakes and grated cheese. Serves 8