Wednesday, November 22, 2017

Maple-icious Pecan Pie Trifle

This show-stopping dessert requires absolutely no special skills.

1 (9-inch) store-bought pecan pie, thaw if frozen
1 (8-ounce) container whipped topping
2 tablespons maple syrup
2 tablespoons mini chocolate chips

1. Cut the pie into 1-inch piece.
2. In a medium bowl, combine whipped topping and maple syrup; set aside.
3. Place 1/3 of the pie pieces into a medium serving bowl. Spoon half the whipped cream topping mixture over the pie pieces, then sprinkle with 1 tablespoon chocolate chips. Repeat with another layer of pie pieces and whipped topping mixture, then finish with a layer of pie pieces and the remaining 1 tablespoon chocolate  chips.
4. Serve immediately or refrigerate until ready to serve. Store leftovers in refrigerator.

Serves 10

Kitchen Tip: If you want to substitute the whipped popping with homemade whipped cream, make sure you add the maple syrup after it is whipped well. Otherwise, the cream might not whip to the desired stiffness. As for the pie, it can be a frozen one or one you get in the bakery section.

Tuesday, July 25, 2017

Doug's Meal On A Bun

Since Heather and Elizabeth were visiting and the Fellows' Camerons and Bradley were coming for dinner, Joan decided to serve one of Grampy's favorite C-Phil Haven dishes. All enjoyed this culinary trip down memory lane.

2 lbs. ground chuck
2 lbs.  Italian sausage, bulk
1 cup onions, chopped
1 cup celery, chopped
1 cup green pepper, chopped
1 can (28oz.) tomatoes, crushed
1 can (8oz.) tomato sauce
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. dry mustard
1/4 tsp. thyme
1 tblsp. parsley
1 tblsp.Worcestershire sauce
Salt and pepper to taste
1 carrot chopped fine (optional)

  1. In 5 qt. Dutch oven cook meats til brown. Stirring to break up.
  2. Pour half of drippings off off.
  3. Add all of remaining ingredients, mix well. Simmer covered over low heat 2 hours. Stirring often.

Wednesday, June 7, 2017

Turkey Fruit Salad

Having a left-over roasted chicken, Joan substituted chicken for turkey and made this tasty salad.  She served it on Romaine lettuce leaves with fresh tomatoes and boiled eggs on the side.

1/2 c. mayonnaise
2 T. honey
1/8 t. ground giner
2 c. cooked turkey, diced
11-oz. can mandarine oranges, drained
8-1/4 pz. canpineapple chucnks, drained
1 c. apple, cored and chopped
1 c. seedless grapes
1/2 c. pecan halves, toasted

In a large bowl, combine mayonnaise, honey and ginger. Stir in remaining ingredients except pecans. Cover and refrigerate for one hour. Sprinkle with pecans  just before serving.

Make 8 servings.

Hint: This recipe will be a hit at any brunch.

Friday, May 12, 2017

South-of-the Border Chicken Dinner

South-of-the Border Chicken Dinner

You do not have to travel south of the border to enjoy Tex-Mex flavors.

2 cups of instant rice
1 tablespoon vegetable oil
3 boneless, skinless chicken breasts, cut into 1.2 inch cubes
1 (1-ounce) package taco seasoning mix
1 (16-ounce) can black beans, rinsed and drained
1(4.5-ounce) can of diced tomatoes with chilies, undrained
2 cups of frozen corn, thawed
1/2 cup shredded Mexican cheese blend

Cook rice according to package.
Meanwhile, in  large skillet over medium-high heat, heat oil until hot but not smoking. Cook chicken 5 minutes, stirring occasionally. Stir in taco seasoning and cook 3 to 4 more minutes, or until no pink remains in chicken. Add black beans, tomatoes, and corn. Reduce heat to low and simmer 10 minutes or until everything is heated through.
Place chicken mixture over rice, sprinkle with cheese, and enjoy. 

Hint: Draining and rinsing canned beans helps to reduce the sodium about 40 percent.

Wednesday, April 26, 2017

Chicken with Artichokes and Sun-Dried Tomatoes

2 tablespoon olive oil
1/2 onion, sliced (about 2/3 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup low-sodium chicken broth
1 (14-15-ounce) can quartered artichoke hearts (with jucie)
1 (6- to 7-ounce) jar sun-dried tomatoes, drained and cut into quarters
3/4 cup pitted Kalamata olives, halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
3/4 pound angel hair pasta (12 ounces)
4 to 6 ounces crumbled feta cheese

  1. Heat oil in a large skillet over medium heat. Cook onion, stirring, until sofened, 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add chicken and cook, stirring, until no longer pink on the outside, 2 to 3 minutes. Stir in broth, artichoke hearts, tomatoes, olives, salt, oregano, basil, and pepper and bring to a boil. Reduce heat and simmer, covered, until cjikcen is just cooked through, about 3 minutes.
  2. Meanwhile, bring a large pot of well-salted water to a boil. Cook pasta, stirring occasionally, until al dente, 4 to 5 minutes. Drain well, then transfer pasta to a servingplate. Spoon chicken mixture over pasta and sprinkle with feta cheese.

Thursday, March 30, 2017

Fruity Roasted Sweet Potatoes

With the addition of apples and cranberries, these sweet potatoes define comfort food.

Joan made as as side to go with an orange-glazed pork tenderloin.

3 sweet potatoes, peeled and cubed
2 Granny-Smith apples, cored, peeled, and cubed
2 T. olive oil
1 c. fresh cranberries
1 T. honey
1 1/2 T. brown sugar
1/2 cup maple syrup
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 1/2 T. chopped walnuts
1/4 c. sweetened flake coconut
1 t. cinnamon
1/4 t. salt

Combine potatoes, apples and oil in a lightly greased 13”x9” baking pan. Mix well. Sprinkle cranberries on top of potatoes mixture and drizzle with honey. Bake, uncovered, at 450 degrees for 10 minutes. Reduce the heat to 350 degrees and bake 45 to 50 minutes more, or until potatoes are tender. Mix together brown sugar and remaining ingredients. Remove casserole from oven and sprinkle brown sugar mixture over top. Bake 5 more minutes. Serves 4 to 6.