Thursday, September 17, 2009

Spiced Apple Bread

Fall is coming and I am getting in the mood for fall food!! We are having our ladies book group from church tomorrow and the kids helped me make this for that occasion. They loved cracking the eggs in the batter.


The Menu:
Spiced Apple Bread


The Original Recipe:
I found this on my favorite website! I made it with the raisins and apples, but I didn't use nuts ( I didn't have any). It is really good bread! It falls apart on you since it has so many chunks of fruit in it, but it is still worth making.. Very flavorful!



Spiced Apple Bread


2 2/3 cups flour

1 1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

2 cups granulated sugar

1 cup vegetable oil

4 eggs -- beaten

2 teaspoons vanilla

4 cups coarsely chopped apples -- Gala

1 cup raisins -- optional

1 cup chopped pecans -- optional

2 teaspoons sugar mixed with 1/4 teaspoon cinnamon



In a bowl, combine flour, baking soda, salt, and spices. In a mixing bowl, combine sugar and oil. Beat in eggs and vanilla, then stir in chopped apples, raisins, and pecans. Add the dry ingredients and mix until well blended. Grease 2 9x5-inch loaf pans and line bottoms with waxed paper. Greased waxed paper. Pour batter into pans, smoothing the top with a spatula or spoon. Bake for 20 minutes at 325°. Pull out rack and sprinkle loaves with the cinnamon sugar mixture. Continue baking for 30 to 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool for 10 minutes; turn out onto a rack. Slice and serve Yield: "2 loaves"

Friday, September 11, 2009

Ham and Egg Enchiladas

The Menu:
Ham and Egg Enchiladas


The Original Recipe:
This is something I make every now and then. I haven't made it for a loooong time so it was overdue. We gobbled it up, and I got to share a piece with my father in law over a nice cup of decaf coffee.. Breakfast for supper!!

Ham and Egg Enchiladas

6 eggs
1 tbls. water
1 small green pepper, chopped
1/3 cup purple onion chopped
1 cup chopped ham
salt and pepper to taste
1 tbls. butter
6 soft tortilla shells
2 cups shredded fiesta blend cheese
1 cup enchilada sauce
1/2 cup salsa

combine butter, green pepper, and onion in pan and saute until soft. Add ham and cook until heated through. set aside. Whisk together egg with water (makes for fluffier eggs) Add a bit more butter to pan and scramble eggs, add in veggie/ham mixture. On tortilla add egg mixture and top with some cheese, roll up into burrito. Place in pan. After all burritos are in pan top with enchilada and salsa mixed together. Add remaining cheese to top of enchiladas. Bake 350 degrees for 20 minutes.

Sunday, September 06, 2009

Chicken and Zucchini Casserole

A great way to use up the last of the zucchini from the summer garden!





The Menu:
Chicken and Zucchini Casserole



The Original Recipe:
I don't know the source of this one. I only know that we like it, so I make it probably once a year with our zucchini from the garden and fresh tomatoes, too. My kids won't eat this one, so I grilled chicken out on the grill for them and they had that with french fries and a seperate veggie.





Chicken and Zucchini Casserole
Ingredients
3 Tbls. Canola Oil
2 cups Onions-chopped
1 Garlic clove-minced
3 cups Zucchini-diced
2 cups Mushrooms-sliced
3 cups Chicken-cooked & diced
1 cup Uncooked brown rice
2 1/2 cups Chicken broth or water
1 1/2 tsp. Fresh thyme (or 1/2 tsp. dried)
1/2 tsp. Rosemary
1/2 cup Grated Parmesan cheese salt and pepper
2 cups Chopped tomatoes
1/4 tsp. Chili powder
Preparation
Heat 2 tbsp. of the oil in a large saute pan, and saute 1 cup of the onions with the garlic for 2 minutes. Add the zucchini and mushrooms, and saute for 3 minutes more. Combine the vegetables with the chicken, rice, broth, and spices, and the cheese. Mix and season to taste with salt & pepper. Place this mixture in a greased 9x13; baking dish. Heat the remaining 1 tbsp. oil, and saute the remaining cup of onions for 3 minutes. Add the tomatoes and chili powder. Season to taste with salt and pepper. Spoon the topping over the rice and chicken mixture. Cover and Bake at 350°F for 1 hour. Serve hot.
Cook's Notes
You can make this meal ahead of time and then throw it in the oven when ready.



The Way I Made it My Own:
I grilled the chicken using a grill seasoning, used Italian blend cheese, added feta cheese at the end and less chicken broth. I used instant brown rice and baked about 30 min.



Chicken and Zucchini Casserole


Ingredients
3 Tbls. Canola Oil
2 cups Onions-chopped
1 Garlic clove-minced
3 cups Zucchini-diced
2 cups Mushrooms-sliced
3 cups Chicken-grilled using Mckormic grill seasoning
1 cup Uncooked brown rice
1 1/2 cups Chicken broth or water
1 1/2 tsp. Fresh thyme (or 1/2 tsp. dried)
1/2 tsp. Rosemary
1/2 cup Grated Italian blend cheese
salt and pepper
2 cups Chopped tomatoes
1/4 tsp. Chili powder
Feta Cheese

Preparation
Heat 2 tbsp. of the oil in a large saute pan, and saute 1 cup of the onions with the garlic for 2 minutes. Add the zucchini and mushrooms, and saute for 3 minutes more. Combine the vegetables with the chicken, rice, broth, and spices, and the cheese. Mix and season to taste with salt & pepper. Place this mixture in a greased 9x13; baking dish. Heat the remaining 1 tbsp. oil, and saute the remaining cup of onions for 3 minutes. Add the tomatoes and chili powder. Season to taste with salt and pepper. Spoon the topping over the rice and chicken mixture. Cover and Bake at 350°F for 1 hour. Uncover, add Feta, bake an additional 4 minutes until feta melts a bit. Serve hot.
Cook's Notes
You can make this meal ahead of time and then throw it in the oven when ready.

Thursday, September 03, 2009

Salmon with Hoisin Glaze

I just got told "this is the best fish I ever ate" from my 12-year old! "even better than breaded fish." Woohoo!!


The Menu:
Salmon with Hoisin Glaze


The Original Recipe:
I found this in another Cooking Light magazine (my change is at the end with a *)


Salmon with Hoisin Glaze

2 tbls. hoisin sauce

2 tsp. low-sodium soy sauce

1/2 tsp. dark sesame oil

4 (6oz) skinless wild salmon filets

cooking spray

1 tsp. seasame seeds

lemon rind strips (optional)


preheat oven 400 degrees. combine first 2 ingredients in a shallow dish. Add fish to the dish, turning to coat. Marinate at room temperature 8 minutes, turning occasionaly. remove fish from marinade; discare marinade. Place fish on baking sheet coated with cooking spray. Sprinkle fish evenly with sesame seeds. Bake 400 for 8 minutes or until fish flakes easily when tested with fork. garnish with rind if desired.


* I cooked mine out on the grill using 8 filets and doubled the sauce.