Classic Chicken Salad

 This is a great recipe for chicken salad sandwiches. You can use a roasted chicken from the grocery store in place of cooking your own.

Classic Chicken Salad

Ingredients:

• cooking spray
• 2 pounds skinless, boneless chicken breast halves
• 1 tsp. kosher salt, divided
• 3/4 tsp. black pepper, divided
• 3/4 tsp. onion powder
• 1 cup mayonnaise, or more to taste
• 1/2 cup sour cream
• 1/4 cup sweet relish
• 3 stalks green onions, minced (or I prefer red onions, chopped and soaked in water for awhile)
• 2 T. fresh chopped parsley
• 1 T. dijon mustard
• 1 T. lemon juice
• 1 tsp. dillweed
• 1/2 cup finely chopped celery

Directions:

1. Preheat oven to 300 degrees. Lightly coat a baking dish with cooking sheet.
2. Season chicken evenly with 1/2 tsp salt, 1/2 tsp pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
3. Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes, don't overcook. Temperature should register 165 degrees.
4. Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
5. Prepare dressing while chicken cools.  Combine 1 cup mayonnaise, sour cream, relish, onions, parsley, Dijon, lemon juice, dill and remaining salt and pepper in a large bowl; mix until well combined.
6. Break chicken into large pieces and place in the bowl of a food processor. Pulse 3-5 times to shred chicken to desired consistency.
7. Transfer chicken to a bowl.  Add celery and pour dressing over top. Toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
8. Cover and chill for at least 2 hours before serving. Stir well before serving.

German Red Cabbage

 German Red Cabbage is usually included in our German night meal.  

German Red Cabbage

Ingredients:

• 1 medium red cabbage, coarsely shredded
• 2 large yellow onions
• 4 slices bacon, cooked and chopped
• 1 T caraway seeds (optional)
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup red wine vinegar, extra to taste
• 2 T. brown sugar, extra to taste
• 1 cup water
• 1 large red apple, chopped

Directions:

1. In large cooking pot cook bacon and drain all the grease except 2 tablespoons. 
2. Remove bacon and sauté onions until golden in bacon grease.
3. Add shredded cabbage and remainder of ingredients including bacon. 
4. Cover and simmer for 1 1/2 hours until cabbage is soft.  Stir occasionally.
5. Serve!

Dan's 2 hour Caramel Rolls

 Another Dan special.  Caramel rolls in the oven by 7! What a treat!

Dan's 2 hour Caramel Rolls

Ingredients:

• 1 pkg yeast, or 2 1/2 tsp yeast
• 1 cup warm water, 100-110 degrees
• 1 egg, beaten
• 1 tsp. salt
• 1/2 cup warm milk
• 3 T. vegetable oil
• 3 T. sugar
• 4 cups flour

Directions:

1. Dissolve yeast in warm water with about 1/2 tsp sugar
2. Mix everything together in a mixer to form a dough.  
3. Put into a bowl and let rise until doubled.
4. While you are waiting make the caramel (Recipe to follow)
5. Form into rolls (roll out, spread with butter,  sprinkle with sugar and cinnamon, slice)
6. Put into two small pans or one large pan, on top of caramel. 
7. Bake at 350 degrees for 20-30 minutes.

Caramel for Rolls

• 1 cup cream
• 2 cups brown sugar
• 2 T. butter

Add ingredients to a saucepan and heat to dissolve sugar.

Dan's Famous Friday Pizza

 My brother in law has made pizza almost every Friday night since they have been married.  We have enjoyed pizza at their house many times. This is his basic recipe.

Dan's Famous Pizza

Ingredients:

• 1 cup warm water (100-110 degrees)
• 1 tsp. sugar
• 2 tsp yeast
• 3 cups flour

Directions:

1. Preheat oven to 500 degrees.
2. Add sugar and yeast to water, dissolve yeast.
3. Add to flour and mix to make a dough.
4. But into a bowl and let raise about an hour.
5. Roll out or use fingers to spread into a pizza pan. Let set a couple minutes.
6. Add pizza sauce, as much as you would like.
7. Add chopped onion if desired.
8. Add mozzarella cheese, as much as desired.
9. Top with whatever toppings you want.
10. Add shredded parmesan cheese to top it all, if desired.
11. Bake 10 minutes.

To make a thinner crust use 2 cups flour, 2/3 cup warm water, 1 tsp sugar, and 1- 1 1/2 tsp. yeast.

Instant Pot Risotto

 My daughter told me about this recipe and sent me the link to try it.  It is an easy way to make risotto!

Instant Pot Risotto 

Ingredients:

• ▢ 1 tablespoon olive oil
• ▢ 1 large sweet onion, diced to ½"
• ▢ 2 cloves garlic, minced
• ▢ 1 c arborio rice, do not rinse first
• ▢ ½ c dry white wine
• ▢ 2 c chicken broth
• ▢ 1 sprig fresh thyme
• ▢ 2 tablespoon butter
• ▢ 2 oz parmesan cheese, finely grated, preferably with a microplane
• ▢ fresh cracked pepper, to taste
• ▢ sea or kosher salt, to taste

Instructions

• Press the Saute function and allow the inner pot to heat up. Add the olive oil, heat it until it shimmers, then add the onion. Saute the onions, stirring occasionally, until soft, 4-5 minutes. Add garlic and cook 1 minute more.
• Add the arborio rice and toss to coat in the fat with the onions. Saute the rice 2 minutes, or until very fragrant and chalky white in appearance.
• Add the white wine to deglaze the pot; scrape up the browned bits from the bottom of the pot and continue to saute until the wine has been absorbed, about 3 minutes.
• Press the Cancel button. Add the broth and stir to combine, then top with fresh thyme.
• Secure the lid and ensure the pressure valve is set to Sealing. Press the Pressure Cook Button, adjust to High Pressure, and set the timer for 5 minutes. Once the time goes off, do a quick release for the pressure. Allow the pressure to release until the float valve has dropped.
• Remove the lid from the pressure cooker, then fish out the thyme stems (leave the leaves). Add butter and one-third of the parmesan cheese, then stir with a rubber spatula until smooth. Add another third of the parmesan cheese, folding until the cheese melts into the risotto; then add the last third of cheese and stir until completely smooth. Taste for seasoning and add pepper to taste and salt if needed (parmesan is salty, so you may need none). Garnish with fresh thyme if desired and serve immediately.

Sicilian Whole Lemon Cake

 A moist and dense cake make with an entire lemon. This uses a 8 inch springform pan or similar.

Sicilian Whole Lemon Cake

Ingredients:

• 3 eggs
• 1 1/2 cup sugar
• 1 3/4 cup all purpose flour 
• 2 1/2 tsp. baking powder 
• 1/3 cup butter softened
• 1/3 cup Greek yogurt plain (vanilla yogurt works too)
• 1 Meyer lemon (I used a regular lemon), washed and cut into pieces (with the rind, but remove the seeds)
• 1/2 tsp vanilla extract 

Glaze:

• 1 oz. lemon juice
• 1 oz. water
• 2 7/8 T. sugar (a little less than 3 T.)

Instructions:

Preheat oven to 350 degrees

1. Prepare an 8 inch springform pan by spraying with oil (or butter) and lining in parchment paper, then spray the paper, too.
2. Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
3. Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt and the vanilla.
4. In a food processor, process the whole lemon until it is almost pureed.
5. Add this lemon to the cake mixture and stir until evenly combined, then put the batter into the prepared tin.
6. Bake for 50-60 minutes (depending on your oven), but test with a cake tester to make sure the whole Leon cake is done before removing from the oven.  Allow to cool about 15 minutes, then remove the side of the springform pan.

Make the Lemon Glaze

1. Prepare the glaze by melting the sugar in the lemon juice and water, and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.  Spoon and brush over the top of the cake and allow to cool completely before cutting.
2. Let cool.
3. Garnish with a twist of lemon or a few lemon slices, or just serve plain.

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Potato Salad

 I am not the best potato salad maker, but have been working on a recipe for some time. I am putting this here so I can find the recipe when I want. Plan ahead and boil eggs ahead of time. Also add other ingredients you like if you want.

Potato Salad

Ingredients:

• 8 medium potatoes, boiled
• 1 small red onion
• 1 1/2 cups mayonnaise
• 1/2 cup cream
• 1 stalk celery chopped
• 1/4 cup  sweet pickle relish or dill pickle relish
• 1 T. dijon mustard or yellow mustard
• 1 T. lemon juice 
• 2 T. sugar
• 1/2 tsp. paprika
• 4 hard boiled eggs, chopped
• 1/4 cup thinly sliced chives
• 1 T. parsley flakes
• Salt and pepper 

Directions:

1. In large pot boil and cook potatoes until potatoes are easily pierced with a knife, 12-15 minutes. Drain and let cool. Peel and cut into 1/2 inch pieces.
2. In large bowl mix mayonnaise and cream.  Add onion, celery, pickle relish, mustard, lemon juice, and paprika. Mix until combined.
3. Fold in potatoes, eggs, chives and parsley; salt and pepper to taste.
4. Refrigerate until ready to serve.

Chocolate Chip Sour Cream Fudge Cake

 This is such an easy cake to make and is wonderful!

Chocolate Chip Sour Cream Fudge Cake

Ingredients:

• 1 pkg chocolate sour cream cake mix (I used devils food)
• 1 pkg. instant chocolate fudge pudding mix
• 1 cup sour cream
• 4 eggs
• 1/2 cup salad oil
• 1/2 cup water
• 6 oz. pkg. chocolate chips 

Directions:

1. Beat all ingredients except chips for 4-6 minutes.  Stir in chips. 
2. Pour into greased and floured Bundt pan. 
3. Bake in 350 oven for 50 minutes. Cool 12 minutes and remove from pan.  If you use a 9X13 pan probably bake about 30 minutes.

Ganache for frosting

        1:1 ratio chocolate to cream

         I use 4 oz. Chocolate chips and 1/2 cup cream

1. Put chocolate in a bowl.
2. Heat cream until it starts to simmer. Remove from heat and pour over chocolate.
3. Let it set for about 5 minutes.  Stir until it is a smooth frosting.  May have to cool a bit to drizzle over cake.

Creamy Cucumbers

 We love creamy cucumbers especially in the summer.  It is a great side dish. You can add other seasonings as you desire. This is just a basic recipe.

Creamy Cucumbers

Ingredients:

• 1 large cucumber (an English cucumber works good)
• 1 tsp salt
• 1/2 cup cream
• 1 T. white sugar
• 1 T. vinegar

Directions:

1. Slice cucumber into thin slices.
2. Spread slices on a large plate and sprinkle both side with salt.  Let set 30 minutes.  Drain in a colander and pat dry with a paper towel.  
3. Mix cream, sugar and vinegar. 
4. Add cucumbers to a bowl and add the cream mixture.
5. Refrigerate 

Can add onions to cucumbers if desired.  Seasonings to use include dill, garlic powder, and onion powder.

Chocolate Filled Puff Pastry

 Any easy dessert or snack to make.  You just have to have puff pastry thawed and ready to use.

Chocolate Filled Puff Pastry

Ingredients:

• 1 sheet puff pastry, thawed but still cold
• 4 oz. semi-sweet chocolate bar, (113 grams)
• 1 T. sliced almonds, (4 grams)
• 1 egg, beaten
• powdered sugar, for dusting the top

Directions:

1. Preheat your oven to 400 degrees F. Unfold your sheet of puff pastry onto a baking sheet lined with parchment paper or a silicone mat.  Place the chocolate bar directly in the center of the puff pastry sheet, with the short sides of the chocolate bar facing you.
2. Use a sharp knife to make 4 cuts in the puff pastry where each of the chocolate bar corners are.  The cuts should be made from the edge of the pastry to the very corners of the chocolate bars.
3. Starting at one long side of the chocolate bar, make diagonal cuts from the top of the puff pastry to the bottom.  You'll want to end up with 7 flaps/strips of puff pastry hanging from the center where the chocolate bar sits.  Repeat this step for the opposite side.
4. Discard the 4 awkward pieces of puff pastry that are on each of the corners of the puff pastry sheet. Now grab hold of one flap of puff pastry and stretch to elongate a bit. Stretch the flap onto the actual chocolate bar. Repeat this for the opposite short end too.
5. Now the braiding begins.  Grab hold of one strip  from either side of the chocolate bar and cross it over the chocolate bar. Grab a strip of puff pastry from the opposite side and cross that over.  Continue to criss cross until you reach the bottom.  Pinch the last strip so it doesn't unravel when it bakes.
6. Brush the entire braid with your beaten egg. Sprinkle with sliced almonds, then bake for approximately 20 minutes, until deep golden throughout.  
7. Dust with powdered sugar after it is cool.

Tuscan Sausage Pasta

 Another good recipe I found one morning in the mail. (I get lots of recipes everyday, most get deleted, some I try). This was pretty easy to make, just get everything ready before you start. 

Tuscan Sausage Pasta

Ingredients:

• 8 oz. uncooked pasta (I used orecchiette, but a flat pasta like fettuccine would work too)
• 11 oz. Italian sausage ( I used 3 sausages from a 5 pack of mild sausages)
• 3 cloves of garlic, minced
• 1/2 cup chicken broth or dry white wine
• 1/2 tsp Dijon mustard
• 1 tsp. flour
• 1 tsp. lemon juice
• 1/4 cup sun-dried tomatoes
• 1 cup heavy/whipping cream 
• 1 1/2 cups (loosely packed) fresh baby spinach
• Small handful fresh basil torn/chopped
• Salt and pepper to taste
• Freshly grated parmesan cheese to taste

Direction:

1. Bring a pot of salted water to a boil. Add pasta and cook al dente according to package directions.
2. Meanwhile take the sausages out of their casings and crumble the meat into a skillet.  Saute over medium-high heat for 5 minutes, stirring occasionally, until it's nicely browned on the outside.
3. Remove the sausage from the pan and set aside.  If there is a lot of fat, discard most of it.
4. Add the garlic, chicken broth, Dijon mustard, flour, and lemon juice to the pan.  Stir until well combined (be sure to scrape up any brown bits from the bottom of the pan) and let it bubble for a minute or two.
5. Add the sun-dried tomatoes and cream to the pan.  Let it cook for 2-3 minutes.
6. Add the sausage back into the pan.  Cook for another few minutes until the sauce has thickened up a bit.
7. Stir in the spinach and basil. Let it cook for a minute or so until it wilts. Give the sauce a taste and season with salt and pepper if needed.
8. Drain the pasta and toss it with the sauce.  Serve immediately with some freshly grated parmesan if desired.

Pea-nutty Green Salad

This is an easy pea salad with peanuts.  

Pea-nutty Green Salad

Ingredients:

• 1 10 oz, bag of frozen peas
• 1 cup dry roasted peanuts
• 1 cup mayonnaise

Directions:

1. Rinse peas in hot water and drain.  Do not cook.
2. In large serving bowl mix all the ingredients and serve.

Bonus:  Add one-half package of Original Ranch Dressing mix to the mayonnaise for an added taste sensation. Also you can substitute cashews, macadamias or sunflower seed for the peanuts.

 

Heavenly Hot Fudge Sauce

 When I was a growing up and living at home, we would make homemade ice cream 2 or 3 times a year.  It was always a treat, but the biggest part of the treat was the hot fudge topping my mom would make.  I remember helping her with it when I got older.  But I never got the recipe from her.  Recently I found a similar recipe in a cookbook.  It seemed to be the same as the one she would make.  And it is delicious.

Heavenly Hot Fudge Sauce

Ingredients:

• 1/2 cup butter
• 4 oz. unsweetened baking chocolate 
• 3 cups white sugar
• 1/4 tsp. salt
• 2 tsp. vanilla
• 1 large can evaporated milk

Directions:

1. Melt butter and chocolate in top of a double boiler, or over very low heat. 
2.  Stir in the sugar in 1/2 cup  at a time blending well each time.  Add salt.  
3. Slowly stir in the evaporated milk. Continue stirring and cook about 8 minutes. 
4.  Remove from heat - add vanilla.

Makes 1 quart.

This will store well in the refrigerator and can be used directly from the container.