Category: Pots and Pans

Pinterest, Pots and Pans – Penguin Appetizers

On By TimelessladyIn Pinterest, Pots and Pans2 Comments

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These adorable penguin appetizers were a big hit at Christmas dinner yesterday. Peel and cut carrots into medallions, cut a notch out of each medallion for the feet which automatically creates a beak to place in the large end of a small pitted black olive. Using a large pitted black olive, cut a small slit in the front, open and place about a quarter teaspoon of cream cheese inside. (I used the already softened variety of cream cheese in a tub)  It helps if you shape the cream cheese a bit on a plate or wax paper before you place it inside the olive. Take a toothpick, insert through head, into the larger cream cheese body and into the feet with the notch pointing frontwards. So easy, not expensive, and so much fun!!!

I found this idea on Pinterest. Click here to visit Pinterest

I wish I had taken a photograph of my little flock,  but in the busyness of the day became distracted and forgot. They are even cuter when you have a dozen or more standing at attention on a serving plate.

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Pots and Pans – Chicken Broccomuffin

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This is a scrumptious and easy meal. It’s also very healthy and well-balanced. I added a side dish of leftover spaghetti on the night I served it. The two items paired perfectly for a delicious Saturday night dinner.

Chicken Broccomuffin

1 package extra thin chicken (steak sandwich thin)

1 bunch broccoli florets

Good Seasons Italian Dressing

Shredded Cheese (I like 4 Cheese Pizza Cheese already shredded)

3 – 4 Thomas’s English Muffins

Mayo mix (my own)

Marinate the chicken steak for 6 -8 hours just covered in Good Seasons Italian Dressing. Before cooking drain chicken in colander to remove excess dressing.

Make up your mayo mix. I use a low-fat variety with a touch of Dijon mustard and horseradish. Mix at least a fourth of a cup or more of mayonnaise mixture.

Cut florets away from broccoli stems. Steam until just able to pierce with fork. Turn off heat and leave in steamer to retain warmth.

Lightly toast English muffins on toaster oven tray. Do not allow to brown. You just want a slight crispness on the tops. Take tray out of toaster oven and set aside while you cook the chicken.

Cook drained chicken in a pan. Use knives or sharp spatulas to shred chicken into smaller pieces as it cooks. You don’t need any oil or butter in the pan, the dressing has oil and keeps the chicken from sticking. Cook chicken all the way through.

Put a dollop of mayo mix on muffin, spread it out, heap chicken on muffin, cover chicken with broccoli florets, and sprinkle liberally with cheese. Toast until cheese is melted. This is so easy and so delicious. Any leftovers heat up easily in the microwave the next day.

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Pots and Pans – Caramel Apples the Easy Way

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I love caramel apples, but they can be time-consuming to make. I also find them difficult to eat. They are hard to bite into without smearing the caramel all over my face. I was glad to find this easy way to make and eat them.

I peeled my apples and cut them into slices. (Peeling is optional; you can just as easily leave the peel on.) Since I was eating them right away, I didn’t bother sprinkling them with lemon juice. They disappeared quicker than the flesh could discolor.

Unwrap three caramels. Place in a microwave-safe bowl. Add 1 tablespoon of dark corn syrup and 1 teaspoon of water. Microwave for twenty seconds. Stir with a fork. Microwave for twenty seconds more. Stir until all the ingredients are combined and form a syrup. Pour over the apple slices and enjoy. Ahhhhhh….Scrumptious! And so very EASY.

Pots and Pans & Product

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My Nero d’ Toscana kale is still doing great in my Square Foot Garden . When I read the description of this plant in a review this past winter, I was very intrigued by the fact that the reviewer thought it resembled a tree from a Dr. Suess book, and after growing it I agree. Even better is the fact that this plant has grown and produced since Spring. It is still growing strong, and now with cooler weather on the way, the kale should be even more delicious. I am wondering how long it will continue to grow after reading the reviews I found here: Nero di Toscano Kale.

The kale is not only an attractive and productive plant, it also cooks up into a delicious meal or side dish. Here is a lunch I had the pleasure of eating this past week. It was simple and delicious. I didn’t use a recipe. I boiled some water, and had angel hair pasta at the ready to pop in for about four minutes. During the time I waited on the water I sautéed the kale in a bit of Smart Balance spread (watching the cholesterol now) or butter if you prefer, added a touch of salt and a lot of one of my favorite new finds…

McCormick Italian Herb Seasoning

I tossed a few of my home-grown cherry tomatoes in the pan in the last few minutes, then sprinkled with my favorite shredded cheese mix – Four Cheese Pizza Cheese. It was so delicious, if my mouth hadn’t been full, I would have sung a song of joy.

Visit Mel Barthlomew’s Square Foot Gardening Website. Growing a vegetable garden by this method this summer has been a real joy to me and quite a success:  Square Foot Garden

Pots and Pans – Chicken Divine Tweaked

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A week or two ago the Sunday paper’s Parade magazine had a recipe inside created by Sherry Sheppard. The picture and ingredients look yummy, though a little high in fat. I had most of the ingredients on hand, but substituted lower fat alternatives for others. I loved my recipe tweaks…so did my husband…I think you will too.  I can’t wait to make this again and hope to serve it to company soon.

Chicken Divine Tweaked

2 bunches broccoli florets (steamed until al dente)
1/2 stick “I Can’t Believe it’s not Butter (or other butter substitute)
5 Tbsp all-purpose flour
2 Cups broth (preferably homemade with fat removed * see note at bottom of post)
3 Tbsp any fruit juice or wine you have on hand
1 Lime juiced (remove seeds)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp Italian herbs or other favorite spice mix
1/2 Cup Four cheese pizza cheese (you can buy this shredded already)
2 whole chicken breasts cooked and sliced thin

Melt butter over low heat, add flour, cook until thickened. Add broth and bring to a boil. Cook on low, stirring constantly, until thickened.

Add 3 tbsp juice and lime juice. Add salt and pepper and spices. Stir to combine.

Arrange broccoli in flameproof low edged casserole dish, Top with half the sauce. Stir 1/4 cup cheese mixture into remaining sauce. Arrange chicken on broccoli, pour remaining sauce on top and sprinkle the remaining quarter cup of cheese on top.

Broil, about 6 inches from heat until it begins to brown. Sprinkle with paprika.

Eat and enjoy

*** I like to make my own broth a day ahead of time. I then store it in the fridge, and before I use, I skim away the hardened layer of fat on the surface.

You can use lemon instead of lime. The original recipe used lemon. I like lime better. It doesn’t add a flavor per se, but instead adds a citrus brightness. Sometimes lemon can be overpowering in a recipe.

Pots and Pans – Frozen Banana Bites

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Oh my…oh my…oh my! Once in awhile I come upon a perfect recipe. I found a recipe for Frozen Banana Bites on Pinterest, pinned there from the blog of “(Never Home) Maker.” The recipe on her blog post was for Vegan Frozen Banana Bites. Since I’m not a vegan I adapted my banana bites in my own way. Here is my adaptation:

Frozen Banana Bites

2 whole ripe bananas

1/3 C peanut butter

1/3 cup chocolate chips (I used Ghiardelli 60% cocoa)

Pecans for garnish chopped fine

The recipe is so EASY!!! Cut ripe banana into about 8 – 9 pieces. Set aside in a bowl. Melt the peanut butter and chocolate chips 20 seconds at a time in the microwave. It only took me 40 seconds in all to melt the chocolate. Don’t heat the chocolate too much or it will seize up on you and turn into a big lumpy ball of useless junk. Stir the peanut butter and chocolate until they are mixed and smooth. Place parchment paper on cookie sheet, dab a bit of chocolate on parchment, top with a banana slice. Spoon chocolate over each banana slice until they are coated. Don’t worry if the chocolate puddles out a bit…this makes an interesting shape and delicious chocolate bite. Top with chopped pecans or leave plain. You can also use coconut or rainbow jimmies. Freeze for several hours. Take off of parchment paper and eat or put in a bowl and pop back in the freezer for a later date.

Don’t feel guilty as you enjoy this treat. The bananas are loaded with potassium and other good things. The chocolate is full of antioxidants and facilitates good moods, the peanut butter is loaded with protein, and the nuts are full of vitamin E and protein too.

I have a grandson who has a peanut allergy. I am going to try and make these with marshmallow fluff in place of the peanut butter and use jimmies as the topper. I hope they work. I’ll update with a blog post when I try them out. Check out Pinterest on the internet, so many good ideas!

Here is (Never Home) Maker’s Vegan Recipe:

FROZEN BANANA BITES
 
What you’ll need . . .
 •2 large bananas
 •1/4 to 1/3 cup vegan chocolate chips
 •1/4 to 1/3 cup natural peanut butter
 •Unsweetened coconut flakes

Here is a link to her outstanding blog: (Never Home) Maker

Pots and Pans – Blueberry Tea Cake

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This is one of my oldest recipes. I have made it many times and never tire of it. This is the best time of year to make my blueberry tea cake. Although I do use frozen blueberries when fresh are not available, the tea cake tastes better made with room temperature berries.

Blueberry Tea Cake

2 C sifted flour

2 tsp baking powder

1/2 tsp salt

1/2 C butter (softened)

3/4 C sugar

1 egg

1/2 C milk

2 c blueberries, fresh or frozen

Sift together flour, baking powder and salt. Cream together butter and sugar. Add egg and milk to butter mixture, beat until smooth. Add dry ingredients, fold in blueberries. Spread in a greased and floured (or use non-stick spray) 8 or 9 inch pan. (I use a 9 inch glass pie plate with high sides) Mix the ingredients below for the crumb topping and spread on top of the tea cake. Bake in a 375 preheated oven for 40 to 45 minutes.

Crumb Topping

1/2 C sugar

1/4 C flour

1/2 tsp cinnamon

1/4 C butter (cold)

To make crumb topping cut butter into dry ingredients until coarse crumbs are formed. Use pastry blender or two knives.

Pots and Pans – Sweet Baby Ray’s Crock pot Chicken

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All I can say is, “Yum.” This is an amazing crock pot recipe. So often when I use sauce with chicken the meat turns out surprisingly dry. Perhaps it is the brown sugar that keeps this chicken a bit moister and succulent. I love it. I don’t remember where I found the recipe, somewhere on the Internet, so I don’t know who I should credit.

Sweet Baby Ray’s Chicken

(I always pull off the skin to reduce the fat content and to enable the sauce to sink into the meat. I also soak the chicken in a big bowl of cold salted water for about an hour to pull excess blood out of the bones)

4-6 pieces of chicken (I only use thighs, the meat stays moist)

1 bottle Sweet Baby Ray’s Barbecue Sauce

1/4 Cup Apple Cider Vinegar

1/4 Cup Brown Sugar

1 tsp Red Pepper Flakes

1/2 – 1 tsp Garlic Powder

Mix five sauce ingredients together. Put a thin layer of sauce on bottom of crock pot. Add a layer of chicken, pour on sauce, add final layer of chicken, cover with remainder of sauce. Cook on low for 6-7 hours.

I change-up the recipe a bit so that I can use the big family pack of thighs that are so often on sale. When I do this, I fill the empty bottle up with about 1/3 of a cup of water, shake, and pour into sauce mixture. I bump up the amount of vinegar and brown sugar to 1/3 a cup. Enjoy!

Pots and Pans – Blushing Pies

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I learned a new term recently, blushing pies. The way to do this is to add some strawberries or any other pink or red-colored berries to pie recipes. I blushed my recent peach pie with a few strawberries. The pie is not only prettier, but tastier too. Happy Blushing!

Pots and Pans – Quaker Oats Oatmeal Cookies

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I’ve loved Quaker Oats oatmeal all my life. I often stir up a batch of it in the morning, dollop it with butter, brown sugar and a teaspoon of Polaner All Fruit Jelly, and enjoy.

I also love Oatmeal Raisin Cookies. The recipe for these delicious treats can be found on the bottom of the box lid. They are very easy to make.

If you want to make the cookies and don’t have the box lid you can find the recipe here. Quaker Oats Vanishing Oatmeal Raisin Cookies

Pots and Pans – Make Your Own Brown Sugar

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Nothing is worse than running out of an essential ingredient when you are in the middle of baking or cooking. Last week I was whipping up a batch of oatmeal cookies and realized I was out of brown sugar. No problem. I mixed up my own.

Add 1 tablespoon molasses to 1 cup of white sugar. Stir together…you have light brown sugar. Do you need dark brown sugar instead? Add 2 tablespoons of molasses to the sugar and mix.

After I tried this I realized I found the taste is heartier and much better than the store bought brown sugar. I’m hooked on making my own now.

Tip: Use your food processor for even faster results.

Pots and Pans – Pumpkin Cookies

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My Grandmother Broadwell always baked these amazing pumpkin cookies for family and friends. I can’t bite into one without thinking of her. Every year, especially around the holidays, I bake up a batch or two. They are scrumptious, and best of all pumpkin is loaded with vitamins.

Pumpkin Cookies

Sift together:

2 Cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

Cream together:

1 Cup shortening (I use butter)

1 Cup sugar

1 Cup pumpkin (canned)

1 egg

1 teaspoon vanilla

Optional:

1/2 Cup nuts, and/or 1/2 Cup raisins

Mix together. Add nuts or raisins if desired. Bake in a preheated oven at 350 degrees for 10 – 12 minutes.

While the cookies are baking make up your frosting.

3 Tablespoons butter

4 Tablespoons milk (2% is okay)

1/2 Cup brown sugar

Heat this and bring to a boil. Stirring constantly, cook for 2 minutes taking care not to burn. Cool. Add 1 Cup powdered sugar (add more if needed, icing should not be thick, but rather runny) Add 3/4 teaspoon of vanilla and spoon over cookies.

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Pots and Pans – The Perfect Bite, Rollo Pretzel Bites

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Rollo Pretzel Bites are a great recipe for the absolute perfect bite. There are only three ingredients involved: Square waffle type pretzels called “Snaps.”

Rollo candies, a bag or a roll. A bonus with the roll type is you do not have to unwrap each piece of candy.

The third ingredient is pecan halves.

I used my toaster oven set on a very low temperature, around 275. I arranged the pretzels on the pan.

A Rollo candy is placed on top of each pretzel…

Then I put the pan in the toaster oven and watched until the bottom of the Rollo began to spread out and melt. It only took a few minutes.

To finish them off I laid one pecan half on the top, smooshed it down gently, and there I had it…in just a few minutes…the perfect bite. Yum!

They are a bit pricey to make since pecans are so expensive right now, but definitely worth it.

Pots and Pans – Salt and Vinegar Roasted Potatoes

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Oh my goodness! This was one of those recipes where you take a taste, and say, “Not bad,” and then suddenly…you become ravenous for more, More, MORE! These are scrumptious…a perfect side dish to just about anything. And…so very easy to make. Hooray!

I found the recipe in Martha Stewart’s Everyday Food Magazine.

It can be adapted to larger red potatoes, just cut the potatoes in quarters before smashing.

Salt and Vinegar Roasted Potatoes:

1 1/2 lbs small red skin potatoes (fingerling size) unpeeled and scrubbed

coarse salt

2 tbs extra-virgin olive oil

1/4 cup malt vinegar or apple cider vinegar (I used the apple cider variety)

Boil whole potatoes in gently rolling water until you can easily pierce them through with fork or barbecue skewer. (20 minutes)

Cool long enough to handle. For larger potatoes this is the time to cut them into quarters. The smaller potatoes are left whole. Place potatoes between a clean, non-fuzzy towel, or use a zip-lock bag (this was my choice) Only do a few at a time.

Next is the Fun part. Using the flat of your hand, or side of fist, punch the potato flat to about a 1/2 inch thickness. Don’t smash so hard that the potato separates, you want it to stay whole and intact, but flattened out. Do this with all the potatoes.

Preheat oven to 450 degrees. Brush rimmed cookie sheet with 1 tbs olive oil. Place potatoes on sheet and brush tops with remaining oil. Bake until crisp and golden. Halfway through baking time take out of oven and turn. When finished baking, toss with the vinegar and season lightly with the salt.