What Love Is Recipes
- Christmas French Toast
- Kale, Sausage, and Cannellini Bean Soup
- Creamy Chicken Avocado Enchiladas
- Coconut Chicken
- Peanut Butter and Biscoff No Bake Cookies
- Aunt Elotia’s Blueberry Buckle
- Nonna’s Meat Sauce
- Strawberry Romaine Salad
- Black Bean & Chicken Chili
- Classic Chocolate Chip Cookies
- Tasty Quinoa And Black Beans
- Homemade Mango Salsa
- Billie’s Banana Pudding
- Chicken Enchiladas
- Salsa Verde Chicken Soup
- Lauri’s Beef Enchiladas
- Romaine Salad with Blue Cheese, Pecans, and Maple Vinaigrette
- Peanut Butter Brownies With Chocolate Glaze
- Capri’s Summer Tomato, Vegetable And Sausage Pasta
- Curry Chicken with Chick-Pea and Dried Fruit Couscous
- Mom’s Ice Cream Dessert
- Classic Lasagna with Homemade Noodles
- Insalata Estiva
- Southwest Chicken Soup
- Mom’s Cornbread
- Mexican Ice Cream Sundae
- Fresh Tomato Pasta
- Parmesan Flat Bread
- Grilled Chicken Salad with Strawberries
No Other Gods Recipes
- Carrie’s Chicken Scaloppini
- Romaine Salad With Blue Cheese Maple Glazed Pecans And Maple Mustard Vinaigrette
- Easy Beef Pot Roast
- Pumpkin Muffins
- Allis’ Oatmeal Chocolate Chip Cookies
- Strawberry Salad with Balsamic Vinaigrette
- Italian Sodas
- Crème Caramel
- Black Beans and Rice
- Butterfinger Cake
1. Christmas French Toast
[From the Kitchen of Megan Minter]
My mom used to serve this dish to our family every Christmas morning and now my sister prepares it. I thought it would be a fun meal for any groups who meet in the morning.
• 1 cup brown sugar
• 1/2 cup melted butter
• 3 tsp cinnamon
• 3 tart apples, peeled and sliced (I use Granny Smith)
• 1/2 cup dried cranberries
• 1 loaf of French bread, sliced
• 6 large eggs
• 1 1/2 cup milk
• 1 Tbs vanilla
Combine brown sugar and butter and 1 tsp. cinnamon. Add apples and cranberries. Toss to coat. Spread apples over bottom of baking dish. Arrange slices of bread on top.
(They can be sliced 1/2 inch or slightly bigger). Mix eggs, milk, vanilla and 2 tsp cinnamon.
Pour over bread. Cover and refrigerate 4-24 hours. (We put it together on Christmas Eve!)
Bake covered with aluminum foil 375 degrees for 45 minutes. Uncovered and bake 5 more minutes. 12 servings.
2. Kale, Sausage, and Cannellini Bean Soup
[From the Kitchen of Kelly Minter]
My friends and family give me a hard time for my addiction to soup-making. I can’t help it—fresh ingredients, simmering pots, the cathartic motion of stirring. Plus, the health benefits are stellar, especially if you can make your own broth (but I’m getting ahead of myself). I love this soup because it’s both nutritious and satisfying. The sausage adds a hearty flavor,the beans give texture, and the kale offers health benefits (and vegetable popularity for the moment). You’ll love this soup.
• 1/4 cup extra-virgin olive oil
• 6 to 8 cloves garlic, thinly sliced
• 2 teaspoons dried oregano
• 1 (6-ounce) can tomato paste
• 2 tablespoons red wine vinegar
• Shaved parmesan cheese for on top
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 1/2 quarts chicken stock (more if you want a brothier soup)
• 1 lb of Italian sausage (I prefer 4 sausage links)
• 1 large bunch kale, large ribs removed, chopped
• Salt and freshly ground black pepper
1. Heat oil in a large pot.
2. Add garlic and oregano and saute until translucent.
3. Add vinegar and tomato paste, and cook another minute until the oil and paste has blended together.
4. Add rinsed beans and stock and bring to a simmer. (At this point I let the soup simmer for about 30-45 minutes before adding the kale because I don’t like my kale overcooked—this is just a preference.)
5. Season with salt and pepper, to taste.
6. While the soup is simmering, in another pan I partially cook the sausage links (you can also use ground sausage). Once halfway cooked, I allow them to cool and then I slice them into bite-sized pieces and toss them into the soup where they finish cooking. I like for the sausage to cook a bit in the soup because you get a fuller flavor in the broth.
7. Add kale and simmer, partially covered, for another 15-30 minutes or so, making sure of course the sausage is thoroughly cooked.
8. Garnish with fresh shaved Parmesan cheese.
3. Creamy Chicken Avocado Enchiladas
[From the Kitchen of Carrie E.]
• 2 Tbsp. olive oil
• 1 medium white or yellow onion, diced fine
• 1 can of green chilis
• 8-10 corn or flour tortillas
• 4 cups shredded cooked chicken
• 2-3 cups Monterrey Jack cheese
• fresh cilantro to top it off
• Avocado Cream Sauce
• 2 Tbsp. butter
• 2 Tbsp. rice flour or regular flour
• 2 cups chicken broth
• 3/4 cup sour cream
• 1/2 tsp. cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Avocados
• 1/2 cup chopped fresh cilantro
• juice of one lime
1. First make the avocado cream sauce:
2. Melt the butter in a skillet over medium high heat. Add the flour and whisk it continuously until golden and bubbly, about 2-3 minutes.
3. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
4. Add the sour cream, cumin, salt, garlic powder and pepper, whisking to remove lumps.
5. Remove from heat and let cool for a few minutes. Transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended.
6. Season with additional salt or pepper if needed.
7. In a large skillet, heat olive oil over medium-high heat. Add onion, and saute for 5-6 minutes until the onions are cooked and translucent.
8. Stir in your green chilis.
9. Remove from heat.
10. Spread a couple tablespoons of the avocado sauce down the middle of a tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese.
11. Roll the tortilla and place it seam side down in the baking dish and repeat with the rest of your tortillas.
12. Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes in a 350 degree oven, or until tortillas are heated through and begin to harden.
Remove from oven and drizzle the remaining avocado sauce and garnish with cilantro and enjoy!
4. Coconut Chicken
[From The Kitchen of Andrea Kornblue]
LifeWay ran a recipe contest and these were the winners we chose
both for their simplicity and flavor. Also, my feeling is you can never
know too many ways to serve up chicken. The coconut, mustard,
curry and honey dress up the average chicken breast. Serve with rice
and mint peas and you have yourself an easy and impressive meal.
And who doesn’t love a great dessert!
3 Chicken Breasts or Chicken Tenders
(we use organic)
6 TBS Coconut Oil
1/3 cup Local Honey
1 TBS Dijon Mustard
1 TBS Curry Powder
1/2 Cup Unsweetened Shredded Coconut
- Carefully wash chicken and pat dry.
- Mix the coconut oil, honey, dijon and curry powder.
- Dip the chicken pieces in the mix and place in a shallow casserole dish.
- Bake at 325* for 30 minutes.
- Sprinkle chicken with coconut and bake another 15 minutes until coconut is golden brown.
6. Aunt Elotia’s Blueberry Buckle
[From the Kitchen of Aunt Elotia]
I came across this recipe on a 3×5 card at a friend’s vacation cottage. With the primary ingredient being fresh seasonal blueberries, the date on the card being listed as August 8, 1972, and a name like Elotia, I knew we were on the right track. This dish will exceed your wildest blueberry imaginations. Muffin-like with a light consistency and a sugary top, this will be a new favorite.
3/4 cup sugar
1/4 cup soft shortening
1/2 cup milk
Sift together & stir in:
2 c flour
2 tsp. baking powder
1/2 tsp. salt
Fold in 2 cups well-drained blueberries.
Pour mixture into greased / floured 8×8 pan.
Sprinkle top with crumb mixture.
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup soft butter
Bake at 375 for 25-35 min.
7. Nonna’s Meat Sauce
[From the Kitchen of Nonna]
You’ll love this pasta sauce recipe for its flavor. I think the ground fennel seed and pancetta are what make the noticeable difference, but you don’t have to actually tell people this. Again, just resort to the phrase, this old recipe? It was nothing. Really. Serve with warm bread and a crisp salad.
• 2 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 1 medium yellow or white onion, finely chopped (about 1 cup)
• 4 cloves of garlic
• 2 stalks celery, finely chopped (about 3/4 cup)
• 1 small carrot, peeled and finely chopped (about 1/2 cup)
• 1 tablespoon freshly ground fennel seed (I like to grind my own seeds for an extra fresh flavor)
• 1/2 pound ground beef (or veal)
• 1/2 pound ground pork
• 2 ounces pancetta, finely chopped
• Salt and pepper, to taste
• 1/2 cup dry white wine, good quality
• 2 (15 ounce) cans of plum tomatoes with juice
• 3 tablespoons orange juice
1. Heat a large sauce pan or Dutch oven over medium heat.
2. Add the oil and two tablespoons of butter until melted.
3. Add the onion, garlic, celery, and carrot and lightly sauté, stirring occasionally, until the vegetables are soft, but not brown, about 15 minutes.
4. Add the fennel seed and cook until fragrant, about 1 to 2 minutes.
5. Add the ground beef, pork, and pancetta and a pinch of salt. Break up the meat while cooking, until the meat is no longer pink, but not overdone, about 10 minutes.
6. Add the wine and simmer until it has reduced completely.
7. Add the tomatoes and their juices, along with the orange juice, reduce the heat to very low and barely simmer, stirring occasionally, about 30 minutes.
8. Right before serving, and after you’ve taken the sauce off the burner, add the remaining tablespoon of butter and allow to melt into the sauce.
9. Season to taste with salt and pepper.
10. Serve over rigatoni, or your favorite pasta.
8. Strawberry Romaine Salad
[From the Kitchen of My Mom]
• 1 cup oil
• 1/2 cup red wine vinegar
• 1/4-1/2 cup sugar to your preference
• 2 minced cloves garlic
• 1/2 tsp salt
• 1/2 tsp paprika (don’t leave this out)
• 1/4 tsp white pepper
• Mix in blender and chill
• 1 large head romaine, chopped.
• 1 head of Boston lettuce or another similar type.
• I pint of sliced strawberries
• 1 cup finely shredded Monterey Jack cheese
• 1/2 cup toasted chopped walnuts
• Toss salad in dressing and serve.
If you want to mix up the flavor a bit, you can
use a little sesame oil, add chopped water
chestnuts for crunch, and/or add in some
9. Black Bean & Chicken Chili
[From the Kitchen of Bethany B.]
I love a good chili, especially one that doesn’t sacrifice taste for health. Full of flavor and spices, and easy to throw together, this is a quick and healthy way to enjoy the classic comforts of chili. Add a dollop of sour cream along with chips and salsa as a side, and you’ve got Fall in a bowl.
• 2 large skinless, boneless chicken breasts cut into 1 inch cubes
• 3 & 1/3 cups water
• 1/2 can tomato paste (6 oz)
• 1 & 1/2 tablespoons cooking oil
• ground sea salt (to taste)
• 1 tablespoon chili powder (less or more to taste)
• 1 teaspoon cumin
• ground black pepper (to taste)
• 1/4 teaspoon ground cayenne pepper
• 1/2 yellow onion (diced)
• 1 medium green bell pepper (diced) (OR use two
small bell peppers)
• 1 medium red bell pepper (diced) (OR use two
small bell peppers)
• 1/2 jalapeno pepper, seeded and diced (OR use
1/2 of one 4 oz can of diced jalapenos or diced
green chili peppers)
• 3 roma tomatoes (diced) (OR use 1 can of diced
tomatoes with or w/o green chili peppers mixed in.)
• 1 can whole kernel corn (drained)
(approximately 15 oz)
• 2 cans of black beans
• 2/3 bunch fresh cilantro, chopped
1. Heat oil in a large pot over medium heat.
2. Place chicken in pot until chicken is brown on all sides.
3. Mix all spices (salt, pepper, cumin, etc.) together and then add to the pot with chicken.
4. Mix in FRESH veggies (not canned) (bell peppers, etc.)
5. Pour in 1/2 of the water.
6. Cook for 10 minutes or until about 1/2 the water has evaporated.
7. Mix in CANNED veggies (black beans, corn, etc.)
8. Reduce to low heat and mix in remaining water.
9. Mix in tomato paste.
10. Simmer for 30 minutes or until thickened. Stir occasionally.
11. To serve, top with chopped cilantro! Other topping options are shredded cheddar jack cheese and/or sour cream. Eat with a spoon, or use blue corn tortilla chips to scoop up the chili instead of a spoon! Makes approximately 4-6 servings. Tastes great re-heated and can even be frozen.
1. Tasty Quinoa And Black Beans
If you haven’t tried quinoa yet, you can find it at most any grocery store. It’s a great tasting grain that’s healthy and gluten-free. I’m using it in more and more recipes and love it.
1 tsp vegetable oil (coconut oil)
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable or chicken broth
1 tsp ground cumin
1/4 tsp cayenne pepper
salt and pepper to taste
1 cup frozen corn
2 15 ounce cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Rinse Quinoa according to pkg directions. Heat the oil in a saucepan over medium heat. Saute onion and garlic until lightly browned. Mix quinoa into saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil. Cover, reduce heat, and simmer 20 minutes. Stir frozen corn into saucepan, and continue to simmer about 5 minutes. Mix in the black beans and cilantro.
***If you want, serve with chips and homemade salsa on next page.
2. Homemade Mango Salsa
2 cups diced Roma tomatoes
1 1/2 cups diced mango
1/2 cup diced onion
1 teaspoon white sugar
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
Stir the tomatoes, mango, onion, sugar, cilantro, lime juice, cider vinegar, salt, pepper, and garlic together in a bowl; refrigerate 1 hour before serving.
3. Billie’s Banana Pudding
If you’re a banana pudding fan, this one might become your new standard. Everything’s from scratch except the Vanilla Wafers, which we will never get away from.
3/4 cup sugar
2 tbs. all purpose four
6 medium size ripe bananas, sliced
1/4 tsp. salt
2 cups milk (whole milk works best but I have used skim)
4 eggs, separated
1 tsp. vanilla extract
Combine 1/2 cup of sugar, flour and salt in top of double boiler; gradually stir in milk. Cook over boiling water, stirring constantly, until it thickens. Cook, uncovered, 15 minutes more stirring occasionally. Remove from heat. Beat eggs yolks; gradually stir into hot mixture. Return to double boiler; cook 5 minutes more, stirring constantly. Remove from heat; add vanilla – this is your custard. Line bottom of a 1 1/2 quart casserole with vanilla wafers, top with sliced bananas – then custard. Continue to layer ending with custard. Beat egg whites stiff gradually adding in 1/4 cup sugar. Pile on top of pudding. Put under broiler and let it brown.
4. Chicken Enchiladas
Perhaps one of my all-time favorite dishes. It takes a little effort, but your group will love you for taking the time to tackle this one. (And it’s even better the next day.)
6 Chicken breasts (boiled 20 min, keep 2 cups broth)
2 cups canned chicken broth
8 burrito size tortillas
8 Tbsp picante sauce
1/2 cup tightly packed cilantro
1/2 cup sour cream
1 teaspoon cumin (I use more)
1 Tbsp flour
1/2 stick of butter
4 oz. grated jack cheese
4 oz. grated cheddar cheese
(optional, 1 can black beans)
In blender, combine cumin, cilantro, sour cream, 1 cup canned chicken broth, 1 cup reserved chicken broth. In skillet or saucepan, heat butter slowly and add flour until smooth. Slowly add 2 other cups of chicken broth until smooth and creamy (I usually add more flour to make it thicker). Add in sauce in blender. This is the “gravy”.
To make enchiladas: Take each tortilla and fill with 1/3 cup shredded chicken and 1-2 Tbsp of picante sauce. (You can also add black beans to this which I love). Roll Tortillas and place in 9×13 pan with seam side down. Fill 9×13 pan with gravy and completely cover the enchiladas. Sprinkle cheeses on top. Bake uncovered for 30 minutes at 350 degrees.
5. Salsa Verde Chicken Soup
Serves 4 (easily doubles)
This has become a standby for me. You will love this! (Note the exclamation point at the end of that sentence.)
1 oz jar salsa verde (You can get in the grocery store or from a Mexican restaurant)
3 cups cooked chicken
1 15 oz can cannelloni beans, drained
3 cups chicken broth
2 green onions chopped
1/2 pkg frozen corn
1 tbsp ground cumin (more or less to taste)
1 tsp chili powder (more or less to taste)
Empty salsa into large saucepan. Cook 2 minutes over medium high heat. Then add chicken beans, broth, cumin, corn, chili powder. Bring to a boil and lower heat to simmer and cook 10 minutes, stirring occasionally. Top each bowl with onions, sour cream, and chips. Use more broth for soupier mixture.
I like to buy a whole chicken from the farmers’ market, boil it and make my own chicken broth for this soup. If you don’t have that much time, buying a rotisserie chicken works well for the 3 cups of cooked chicken needed.
6. Lauri’s Beef Enchiladas
This is an all-time Lauri special. She cooked it one night for the Nogs and we’ve never been the same.
1 lb. gr beef
3 tbs. oil
1/4 c flour
1 tbs tomato paste
8 oz. Shredded cheddar cheese
2 cloves garlic
2 tbs. chili powder
2 dried Ancho pepper (or other dried pepper)
14 oz. broth (beef or chicken)
1 cup water
12 corn tortillas (small)
8×8 square pan
Sauce: Toast peppers on a pan, remove and take out seeds/stems. Rehydrate by putting in bowl and covering with water, let sit 10 minutes. Put in food processor, add water until paste forms, set aside.
In pan put 2 tbs oil and heat. Add 1/4 cup flour and whisk. Pour in broth and water, chili powder and paste. Salt to taste and whisk until boiling. Reduce.
Heat another pan with 1 tbs. oil. Add chopped onion and garlic, lightly saute until onions are translucent. Add ground beef and cook until done. Add salt/pepper.
Heat oven to 350 degrees, wrap tortillas in foil and cook until pliable (about 10 minutes). Pour a little sauce in square pan. Put beef/cheese in tortilla, roll and layer. Pour sauce over each layer and whatever is left on top. Sprinkle with cheese.
Turn oven up to 400 degrees and cook until cheese is melted and bubbly (around 20 minutes).
7. Romaine Salad with Blue Cheese, Pecans, and Maple Vinaigrette
My mom’s been making this one for years. Everyone will love you for the dressing.
For the pecans:
Oil for the pan
1 cup pecan halves
3 TBS real maple syrup
For the vinaigrette:
1 garlic clove, finely chopped
1 TBS fine chopped shallots
1/4 tsp salt and 1/4 tsp fresh ground black pepper
2 TBS real maple syrup
2 tsp Dijon mustard
2 TBS red wine vinegar
6 TBS veg oil, such as corn or canola
For the salad:
10 cups romaine lettuce torn into small piece (2 small heads)
3 oz blue cheese, crumbled
For the pecans: Preheat oven to 375 degrees. Lightly oil 2 baking sheets. In small bowl, combine the pecans and maple syrup and toss gently to combine. Spread pecans in single layer on one of the sheets. Roast in preheated oven, stirring once, until syrup is bubbling, about five minutes. Immediately scrape the pecans onto the other prepared sheet, spreading them out and cool.
For the vinaigrette: In small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in steady stream. Set aside.
Salad: Place romaine in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and the pecans and serve immediately.
8. Peanut Butter Brownies With Chocolate Glaze
Makes a square pan. This is a classic standby but with a chocolate glaze twist. It’s like putting a tuxedo on a brownie.
1/2 cup peanut butter
1/3 cup butter softened
2/3 cup white sugar (you can back off to 1/2 if needed)
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Chocolate Glaze Ingredients
2 TBS butter
2 TBS unsweetened cocoa powder
1/4 cup heavy whipping cream (I’ve cheated with whole milk or half and half)
1 cup confectioners sugar, sifted
1 tsp vanilla extract
For Brownies: Preheat oven to 350 degrees. Grease a 9×9 inch baking pan. In a medium bowl, cream together peanut butter and butter. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.
For Chocolate Glaze:
Melt butter in a small heavy pan over low heat. Add the cocoa powder and cream and stir until it thickens. About 2 minutes. Do not boil. Remove pan from heat and stir in the confectioners’ sugar and vanilla until it is smooth. Spoon the glaze over the cooled brownies. Makes 1 1/2 cups, enough to glaze a large pan of brownies.
9. Capri’s Summer Tomato, Vegetable And Sausage Pasta
Don’t be thrown-off by the word ‘summer’ in the title cause you will want to eat this year-round. It’s become a regular favorite.
2 squash (medium to large)
2 zucchini (medium to large)
2 pints cherry tomatoes
6 Italian sausage links
1 16 oz. pkg farfalle pasta (Substitute 1 box of quinoa for a gluten-free alternative)
4 TBS olive oil
salt and pepper to taste
Parmesan for garnish
Chop squash and zucchini into bite-size squares and place in large bowl. Cut cherry tomatoes in half for a juicier sauce, or leave whole. Toss vegetables and tomatoes in 3 TBS olive oil, sea salt, and freshly ground pepper.
In saucepan, pour 1 TBS olive oil and cook sausage. Once sausage is partially cooked, drain fat and then add the vegetables to the saucepan. Cover the sausage and vegetables and allow to cook on med–high heat for approximately 15 minutes. While sausage and vegetables are cooking, boil water and cook pasta according to package directions. Once vegetables and sausage are cooked, remove sausage and cut each link into bite-size pieces, placing back into the saucepan once cut.
Once pasta is cooked, drain and place in large bowl. Serve pasta on individual plates and spoon sausage, vegetables, and tomatoes (and naturally occurring sauce) over pasta. Grate parmesan cheese over each dish.
Note: You can grill the sausages, as well as the vegetables and tomatoes by placing them in a grill basket. This brings a great flavor to the meal. Sometimes I will pull everything off the grill when the sausage, vegetables and tomatoes are almost done and transfer to the saucepan to finish cooking so their flavors can mingle. (If I grill the tomatoes I leave them whole.)
1. Curry Chicken with Chick-Pea and Dried Fruit Couscous
Anadara made this during our study. Unbelievable, if you’re looking for something a little different but bursting with taste this is it.
Ingredients for couscous:
3 tablespoons olive oil
2 medium onions, chopped
1 cup chopped mixed dried fruits (apples, pears, apricots, prunes. I get the Sunmaid Fruitbits).
1 teaspoon ground cumin
2 cups vegetable broth
1 1/2 cups instant couscous
1 15-ounce can chick-peas, drained and rinsed
1/4 cup chopped scallions
Ingredients for chicken:
3 tablespoons olive oil
1/2 cup four
1/2 teaspoon salt
1 teaspoon curry powder
1 large Ziploc bag
6 chicken breasts
In a large pot, heat oil and sauté onions over medium heat. Add dried fruit and continue cooking for 3 minutes. Add cumin and continue stirring and cooking for one more minute. Add vegetable broth, couscous, and chick-peas. Bring to a boil, cover and turn off heat. Let stand for 5 minutes. Fluff with fork and add salt to taste. Sprinkle with chopped scallions before serving.
For chicken: In a large skillet, heat 3 tablespoons of olive oil. Combine 1/2 cup flour, 1/2 teaspoon of salt and 1 teaspoon curry powder in a large Ziploc bag. After dipping chicken breasts in bowl with 2 beaten eggs, shake chicken pieces in flour mixture to coat. Add chicken to skillet and cook over medium-high heat, turning after a few minutes and cooking through. (Note: You can butterfly the chicken breasts to make them thinner and more chicken-tender like. This also makes it go further.)
Serve chicken breasts alongside or on top of couscous.
2. Mom’s Ice Cream Dessert
This is one I grew up on. If you’ve never had anything like it, it will be a new staple. Right up there with potatoes or flour.
24 Oreos (regular, not double stuffed)
1/2 cup butter (melted)
2 tbs butter
1/2 gallon good Vanilla ice cream, softened
1 cup powdered sugar
I cup semi sweet chocolate chips
1 5 oz. can evaporated milk
Crush Oreos in food processor. Melt butter and stir into crumbs. Press down in 13×9 pan and freeze about 30 minutes. Take out of freezer and spread ice cream on top. Put it back in freezer for an hour or more.
You can then spread commercial fudge sauce over it. But the homemade one is best and easy. Melt 2 tablespoons butter, 1 cup powdered sugar, 1 cup semi sweet chocolate chips and 1 5 oz evaporated can of milk in a pot. Cook gently and whisk, until it is all melted and bubbly. Then let cool. Pour it over the frozen ice cream/Oreos and put back in the freezer. The longer it stays in the freezer, the better. Serve and enjoy.
3. Classic Lasagna with Homemade Noodles
The homemade pasta makes this! But if you don’t have the time it’s still an amazing lasagna recipe. I’ve been eating the leftovers for days now. Couldn’t bear throwing out one homemade noodle.
Ingredients for lasagna
1 lb. Lasagna noodles *(optional homemade lasagna noodles below)
1 1/2 lbs. Mozzarella cheese
16 oz. Cottage cheese
4 Tablespoons olive oil
3 cloves garlic
1 large onion
2 lbs. Ground beef
1 teaspoon basil (dried)
1/2 teaspoon oregano (dried)
1 can tomato paste
4 cups whole canned tomatoes
4 Tablespoons worcheshire sauce
1 Tablespoons A-1 Steak Sauce
1 Tablespoon Heinz 57 Sauce (if you like less sweet, leave this out)
4 Tablespoons Red Wine (Chianti)
Ingredients for homemade pasta
1 cup Semolina Flour
1 cup Flour
1/3 cup water
2 large eggs
2 tablespoons extra virgin olive oil
Directions for Lasagna
Brown chopped onion & garlic in olive oil. Add meat and cook until redness disappears. Drain any grease. Add oregano, basil, nutmeg, wine and sauces. Add tomato paste, tomatoes and enough juice from tomatoes to fill the tomato paste can. Simmer uncovered for one hour. All liquid should be cooked off. Add cottage cheese to sauce. Line 9×13 pan starting with layer of noodles then sauce then cheese. 4 layers (12 noodles) and finish with cheese. Bake at 350 degrees for 20 minutes.
Directions for Pasta
Combine flours in food processor and process for 30 seconds. In a bowl, combine water, eggs and olive oil and stir with a whisk. While food processor is running add liquid mixture through the shoot. Run food processor until a round dough ball appears. Kneed dough lightly about five times. Cover with plastic wrap and let sit for 30 minutes.
Start bringing 6 quarts water and 1 tablespoon salt to a boil for noodles to cook in. Separate dough into 13 round balls (close to cookie size). Keep all the dough balls covered in plastic wrap, removing one at a time and place on lightly floured surface. Roll out dough balls into approx 3 x 13 inch long strips. (Basically you want three noodles to be able to cover the surface of the 9×13 inch pan, 12 in all. You have an extra dough ball in case one doesn’t turn out.) After each ball has been rolled out set aside on a lightly floured surface and cover with plastic wrap or a cloth. These dry out quickly so keep them covered or cook them immediately. Lower one to three pasta sheets at a time into boiling water cooking for 90 seconds or until done. Remove noodles with slotted spoon, set aside and repeat until all are done. Then follow lasagna directions above.
4. Insalata Estiva
I ate this at a restaurant in San Francisco and duplicated it for a dinner party. It’s a new spin on your standard favorites.
1 1/2 quarts (6 cups) cherry tomatoes, all colors
4 ounces mozzarella cheese, cubed
15 big basil leaves
1/2 cup capers
1 small red onion
4 tablespoons red wine vinegar
1 tablespoons olive oil
Wash cherry tomatoes and slice in half across. Put into salad bowl. Heavily salt the tomatoes once sliced and in bowl. Let these sit while you’re preparing the rest. Wash fresh basil. Roll up each leaf and slice into strips. Cut strips in half if too long. Dice red onion. Slice four ounces of mozzarella cheese (not buffalo, just regular) into bite-sized cubes. Add, basil, onion, mozzarella, and capers to salted tomatoes in salad bowl. Add vinegar and oil. Add pepper to taste and toss.
5. Southwest Chicken Soup
This is an easy favorite that’s quick and delicious. Extra good during football season.
1 12 ounce jar of salsa verde (or make your own!)
3 cups cooked chicken (you can use an oven roasted chicken from your grocery to save time, or you can use the whole chicken recipe on page???)
1 15 ounce can cannellini beans, drained
3 cups chicken broth (can use canned broth. Use more for soupier mixture.)
1 teaspoon ground cumin (I use more!)
2 green onions chopped
1 package frozen corn
Chili powder to taste
Empty salsa into large sauce pan. Cook 2 minutes over medium high heat. Then add chicken, beans, broth, cumin, corn, and chili powder. Bring to a boil and lower heat to simmer and cook 10 minutes, stirring occasionally.
Top each bowl with onions, sour cream and chips.
6. Mom’s Cornbread
This goes great opposite the Southwest Chicken Soup and it’s as easy as pie… or cornbread.
1-cup self-rising corn meal
1 Tablespoon oil
Mix and bake in a greased pan at 400 degrees for 20 minutes or until brown.
Double for a 9×13 pan.
7. Mexican Ice Cream Sundae
Lauri pulled this out during one of our last gatherings. We were putting the cinnamon whipped cream on anything we could find. It’s a Lauri original, easy and sophisticated.
1 Quart of Good Vanilla Ice Cream
1 cup sliced almonds
1/4 cup sugar
Ingredients for Cinnamon Whipped Cream:
2 cups Heavy Whipping Cream
1/4 cup Sugar
1/2 tsp. Cinnamon
Put almonds in small saucepan with 1/4 cup sugar. Cook over low heat stirring constantly until sugar has melted and coated the almonds. This will take awhile but don’t try to speed it up! Then, when all are coated, dump onto plate and allow to cool. These should break up pretty easily. Set aside.
In the mixer bowl of an electric mixer put the heavy whipping cream, 1/4 cup sugar and 1/2 tsp. cinnamon. With the whisk attachment, blend at low speed until consistency is thick enough to turn it up. Then, turn to med-high speed until stiff peaks form on the end of the whisk. Test it to get the texture that you want. Just don’t over beat it. Set aside.
Assemble: Scoop some ice cream into a dish, add a scoop of whipped cream and sprinkle with almonds and extra cinnamon if you want! The best part is there is left over almonds to munch on and whipped cream to add to your coffee.
8. Fresh Tomato Pasta
I talk about this recipe in the introduction to Week IV. It’s an easy, personal, fresh, and healthy favorite.
1 (12 ounce) package dried linguine
4 large tomatoes, chopped
5 cloves garlic, minced (I like tons of garlic, you can back this off)
6 big leaves of fresh basil chopped
3 tablespoons olive oil
1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 (2 1/4 ounce) can sliced ripe olives, drained
1 cup crumbled feta cheese
The above measurements are good starters but feel free to add more or less to taste. Cook pasta according to package directions. (If you’re really feeling inspired, make your own pasta. All you need is semolina flour, eggs and olive oil. You can find a recipe anywhere on the web.) Okay, but if this is too much, just buy it from the store.
While pasta water is boiling, combine tomatoes and next 5 ingredients. Salt the mixture and let the tomatoes soak up the salt for a few minutes, this will bring out the flavor of the tomatoes. (If heirloom tomatoes are in season, these will work great.) Drain pasta, and place in a large bowl. Top with tomato mixture, and sprinkle with olives and cheese.
9. Parmesan Flat Bread
This is surprisingly restaurant-like. Without any fancy bakeware you can make amazing flatbread. The girls ate it up.
I teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/3 cup warm water
2 cups all-purpose flour
2 tablespoons olive oil
1/4 teaspoon salt
1/4 cup grated fresh parmesan (you can use pre-grated, but fresh parmesan is best)
I made this for our first gathering; it’s easy and it goes great with pasta. Dissolve sugar and yeast in warm water in a regular bowl. Let stand until creamy, about 10 minutes. In a larger bowl, combine the yeast mixture with flour. Stir in additional water, one tablespoon at a time, until all of the flour is absorbed. When the dough has come together, knead it on a lightly floured surface for a couple minutes.
Lightly oil a bowl and place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place for about 30 minutes. It should double in size. Preheat oven to 475 degrees.
Punch the dough down and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet (I like either a stone or the kind with holes in it). Brush the dough with oil and sprinkle with salt and lightly dust with parmesan (more or less to taste).
Bake bread in preheated oven for 10 to 20 minutes, depending on desired crispness. Moist and fluffy is less time and crispier will take a little longer. Let cool for about 5 minutes and cut into 1 1/2 inch strips with pizza cutter. Then cut strips in half. They will look like little bread sticks.
For an easy dip for the bread, combine desired amount of olive oil, balsamic vinegar and freshly grated parmesan in a serving bowl to dip the bread in.
10. Grilled Chicken Salad with Strawberries
I make this all the time. Once you get it down you’ll be looking for whole chickens at every turn. You’ll never want to do grocery store rotisserie again. I served it the first night of our study.
1 3-4 lb whole chicken
1 can of coke
2 Tablespoons olive oil
Spice rub (Greek or Cajun)
1 Large head Red Leaf Lettuce (fresh)
1 cup sliced strawberries
6 oz. container Feta cheese
1 1/2 cups shelled walnuts
Cavender’s All Purpose Greek Seasoning (or your favorite chicken seasoning)
Can of Coke
Directions for chicken
Take whole chicken and rinse with cold water inside and out and pat dry with paper towels. Rub a little olive oil over the outside of the bird and then rub inside and out with your favorite seasoning. I like Cavender’s, or sometimes spice it up with a Cajun seasoning mix.
If you have a Vertical Chicken Roaster (easy and fairly cheap to find) to grill your chicken on, pour half the can of Coke (or other soft drink) into its built-in cylinder and place the bird upright on the cylinder. OR, do the following: Open a can of Coke and then remove the whole top with a can opener. Pour out enough of the drink so that the can is half full. Add some of your seasoning mix to the liquid. Sit the bird upright on top of the can (the can should go about halfway into the cavity of the bird). Then place the chicken on the can sitting upright on your grill. I preheat the grill for several minutes then leave one side up on higher heat setting while placing the chicken on the other side and turning the flame down to a medium to medium low setting. Let the chicken slowly cook on the grill for about 45 minutes and then check the temperature with a meat thermometer. Bird is done when it is 160 degrees in the breast area and 180 degrees in the thigh area. Slice chicken after letting cool.
Directions for salad
Pre-heat oven to 350 degrees for walnuts. Place walnuts on a cookie sheet and cook until toasted. Wash red leaf lettuce and tear into bite-sized pieces. If you have a salad spinner, this is the best way to rinse and dry. Place prepared lettuce in salad bowl. Add sliced strawberries, toasted walnuts, feta cheese and sliced chicken to lettuce. Add olive oil and balsamic vinegar to taste and toss. This is a standby for me. It’s healthy and satisfying and I think you’ll love it.
1. Carrie’s Chicken Scaloppini
5 Chicken Breasts butterflied
3/4 cup Milk
1 Egg White
1 cup Italian Bread Crumbs
2 cloves fresh garlic
Extra Virgin Olive Oil
1 can (or more) Chicken Broth
1 can artichoke hearts
1/2 cup Sun dried tomatoes
Angel hair pasta
Butterfly chicken breasts. Cover each piece in a piece of plastic wrap (on both sides) and roll thin with rolling pin or mallet. Beat egg white in with milk. Put chicken breasts in the milk mixture. Dip each milk-covered chicken breast in bread crumbs and lightly cover. Put garlic and oil into large skillet. Oil should lightly cover entire pan. Let the garlic cook on Med. to mix flavor in with the oil for 1 min. Drop breaded chicken into skillet and cook on one side until crispy brown. Flip chicken and cook until light brown. Add more oil if needed. Add 1/2 cup chicken broth into side of skillet (careful not to dump it onto the top of crispy brown chicken). Add artichoke hearts and sun-dried tomatoes into skillet. Slowly add more chicken broth as you allow chicken to cook. Cover skillet to keep broth from cooking down too much. Boil water and cook pasta. Strain pasta and cover with a little olive oil and set aside. Remove chicken breasts with finished cooking. Add pasta into skillet with the broth mixture. Serve chicken over pasta mixture.
(I’m not much of a recipe person. I just add things as I see they are needed. If you want a thicker sauce, add a little corn starch etc… *Capers are also a great addition to the broth mixture.)
2. Romaine Salad With Blue Cheese Maple Glazed Pecans And Maple Mustard Vinaigrette
1 garlic clove, finely chopped
1 tablespoon finely chopped shallots
1/4 teaspoon salt_1/4 teaspoon freshly ground black pepper
2 tablespoons maple syrup
2 teaspoons Dijon-style mustard
2 tablespoons red wine vinegar
6 tablespoons vegetable oil, such as corn or canola
10 cups romaine lettuce,
torn into bite-size pieces (2 small heads)
3 ounces blue cheese, crumbled
1 cup pecan halves
3 tbs maple syrup
For The Vinaigrette: In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in a steady stream. Set aside. For The Pecans: preheat oven to 375 degrees. Lightly oil 2 baking sheets. In a small bowl, combine pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on 1 of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Set aside to cool. For The Salad: Place romaine in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide individual plates, sprinkle with the cheese and the reserved pecans and serve immediately.
3. Easy Beef Pot Roast
1-2 lbs of any kind of beef roast
1/2 of an onion, I prefer a red onion
Carrots, can use baby carrots
2-4 tbsp beef base (can buy in a jar at most stores)
Cut up veggies as desired. Add an inch or two of warm water to a slow cooker and then stir in the beef base. I would say a tablespoon for every pound. Add the roast into the water, do not cut off the fat because it adds flavor. Add the onions on top of the meat, and then add the veggies. Only the meat should be covered by the water when you first turn on the cooker. Allow at least 8 hours to cook on low heat for best results. Can do it in less time by cooking on high heat for a few hours and then switching to low. Try not to open the lid after you start the cooking. (This recipe can be adjusted according to how many people you are serving, the size of your slow cooker, and your personal preferences).
4. Pumpkin Muffins
2 cups sugar
1 cup oil
2 cups pumpkin
2 cups flour
2 tsp. baking powder
1 tsp. Cinnamon
1/8 tsp. Cloves
1/8 tsp. Nutmeg
1 tsp. Soda
1 tsp vanilla
Preheat oven to 350. Mix ingredients together in a large bowl. Put into muffin tins and bake 20-25 minutes. These are a great addition to a fall meal!
6. Strawberry Salad with Balsamic Vinaigrette
1 bag baby spinach leaves
1 carton fresh strawberries, sliced
8 oz. feta or blue cheese
1 cup toasted whole pecans
1 cup balsamic vinegar
2 T. strawberry jam
salt and pepper
Toss salad ingredients in big bowl. To make the dressing, whisk balsamic vinegar and jam together. Stream in olive oil until it is runny. Whisk in salt and pepper to taste. Pour over the salad and toss well.
7. Italian Sodas
1-2 tablespoons of flavored syrup
1 tablespoon heavy cream
Mix club soda with 1-2 tablespoons of a flavored syrup. For a cream soda, add 1 tablespoon heavy cream. These are easy and delicious! Serve over lots of ice.
8. Crème Caramel
3/4 cup white sugar
2 egg yolks
6 egg whites
1 3/4 cup water
1 (14 oz.) can sweetened condensed milk (can use low-fat)
1/2 tsp. vanilla extract
1 pinch salt
Preheat oven to 350 degrees F. In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely. In a medium bowl, beat egg yolks and egg whites. Stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake in preheated oven 1 hour, until center is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight. To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.
9. Black Beans and Rice
4 standard-sized cans of black beans
1/2 yellow onion
6 cloves of garlic
1 bunch of cilantro
8 oz of shredded Monterey Jack cheese
2 cups of whole grain brown rice
1 can salsa
1 cup sour cream
1 bag of tortilla chips
Heat black beans in a pot over 325 degrees, keeping most of the juice. Chop onion and cilantro, mince garlic, and place all in a saucepan and sauté. After beans have heated for 20 minutes, add sautéed ingredients and stir into black beans. In a separate pot, begin preparing brown rice (follow rice instructions on bag). Pour black bean concoction into a 13_9 inch pan and add shredded cheese on top, covering extensively. Cover with foil paper and bake for 30 minutes. Serve black bean entrée over the brown rice, having a nice spread of chips, slices of avocado, salsa, extra shredded cheese, and sour cream as toppings.
10. Butterfinger Cake
1 box Devil’s food cake mix
10 oz. Cola or diet cola
1 egg white
7 oz. Sweetened condensed milk
2 Tablespoons peanut butter
8 oz. Frozen whipped topping (such as Cool Whip), thawed
7 Nestle fun-sized Butterfinger candy bars
Combine cake mix, cola, and egg white. Bake according to cake mix instructions in a greased 9×13 pan.
A few minutes before the cake is to be done, combine sweetened condensed milk and peanut butter in a saucepan. Cook and stir on low to make creamy and warm.
When cake is done and still hot, poke holes in top of cake with a knife and pour peanut butter mixture over top of cake. You may have to spread the mixture a little to help it go down into the holes. Sprinkle top with half of the chopped butterfingers. Cool cake completely
Cover with Cool Whip and sprinkle remaining Butterfingers over top. Keep in fridge until ready to serve