Archives For Edible Crumbs

Recipes you should try!

I am finding that Pinterest is such a fun source of finding good recipes for food and cleaning supplies. (I will post more about cleaning supplies soon.) This Creamy Chicken Piccata was a Pioneer Woman recipe that was posted and my friend, Rachel, recommended it. So last week I fixed it for my family and it was an instant hit. It really tastes gourmet; like something you would buy at a restaurant.


Picture used from Pinterest

Chicken:
Juice of 1 lemon (3 Tbs)
3 Tbs olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts

Pasta:
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 Cup half and half or heavy cream
2 tsp dried basil
2 Tbsp capers
1/2 Cup grated parmesan cheese

Chicken: Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

Pasta: Which chicken is grilling. Cook pasta according to directions (10-12) minutes. Reserve 1/2 cup of pasta water and drain. In same saucepan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta.

Serve in bowls with grilled chicken on top. Sprinkle with more parmesan if desired.

Here are a few tweaks that I did when I fixed it:
****I used 5 breasts because of the size of my family and I only had 1/2 a breast leftover. So adjust your chicken according to how many people you are serving. I did not marinate my chicken overnight but started it in the morning. I will try to plan ahead the next time I make it, but the chicken was really good.

I also didn’t have capers so left them out. I used the heavy cream and it was delicious. The only thing my family said was that I could cut down on the lemon juice. I think the lemon juice was fine in the marinade on the chicken but it was pretty strong in the pasta. I liked the lemony flavor but the kids found it a little tangy so I would adjust that according to your preference.

This is so easy to fix! It is also very filling. This is one of those recipes that you could serve to guests and they would think you spent a lot of time on it. Give it a try and let me know what you think of it!

This is my Grandmother’s recipe for a scrumptious cake that she always made. My Dad loves this cake and requested it for his birthday this year. It is a spice type of cake with raisins, nuts, cinnamon, nutmeg, etc. It’s especially great for Fall and Winter time.

Grandma Brown’s Applesauce Cake
2 Cups Applesauce
3 tsp. soda
3 eggs
1 Cup sugar
1 cup raisins
1/2 Cup butter
1/2 Cup nutmeats
2 1/2 cups Flour
1 tsp Cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. nutmeg

1. Mix applesauce and soda. Set aside until ready for it.
2. Take 1/2 cup of flour out of the 2 1/2 cups flour and roll nutmeats and raisins in it. Set aside until ready for it.
3. Cream together butter and sugar. Add the egg yolks only – well beaten.
4. Sift together the remaining flour and all the spice.
5. Add to the butter and sugar and egg yolk mixture alternately with applesauce and soda mixture.
6. Add nutmeats and raisins
7. Fold in beaten egg whites.
8. Mix all in large mixing bowl.
9. Pour in bundt pan, bake 50-60 minutes at 300 degrees.

Burnt Sugar Icing

1/2 box brown sugar (1/2 lb.)
1/2 stick butter
1/2 C. cream -evaporated milk
1 tsp. vanilla
1/2 tsp baking powder

Boil cream, sugar and butter without stirring until you can form a soft ball in a cup of cold water. (This was a new experiment for me so let it boil for several minutes, then take out a little of it and drop it into a cup of cold water. The mixture will hold together and not fall apart in the cup. That is how you know it’s ready. The key is this is “burnt” sugar icing. So it does sort of burn in the pan.) Remove from heat, add vanilla and 1/2 tsp baking powder. Beat until cool and creamy. (I always beat it too long! Just beat it long enough to mix it and then pour it on the cake. It goes on like a glaze and it hardens very very quickly!)

Another option is to use cream cheese icing. If you are adventurous then try the burnt icing. It is yummy and quite a unique flavor than typical icing.

Here is one of the recipes that I said I would post. We eat a lot of chicken around her – probably more than I would actually care to eat, so this was a really nice change from my current recipes. All my kids liked it too. They didn’t like the salsa as much, but Tom and I loved the salsa with the chicken!

Spicy Oat Crusted Chicken with Sunshine Salsa

Salsa: 3/4 Cup prepared salsa
3/4 cup coarsely chopped orange sections
**refrigerate while chicken is baking .

Chicken:
2T olive oil
1 T margarine – melted (I left this out and it was great without it)
2 tsp chili powder
1 tsp garlic powder
1 tsp grown cumin
3/4 tsp salt
1 1/2 cups quick cooking oatmeal uncooked
1 egg lightly beaten
1 T water
4 boneless skinless chicken breasts
chopped fresh cilantro – optional

1. Heat oven to 375 degrees. Line a baking sheet with aluminum foil. Stir together oil, margarine, chili powder, garlic powder, cumin and salt in flat shallow dish. Add Oats, stirring until evenly mixed and moistened.

2. Beat egg and water with fork till frothy in a second shallow dish. Dip chicken in egg mixture and then coat completely with oat mixture. Place chicken in foil lined sheet. Pat any extra oat mixture on top of chicken.

3. Bake 30-40 minutes or until chicken is cooked through and oat coating is golden brown. Serve with salsa. Garnish with cilantro if desired

Slow Cooker Lasagna

1 lb ground beef
1 jar spaghetti sauce
1 cup water
1 container ricotta cheese (15 oz)
1 package (3 cups) shredded mozzarella
1/3 cup grated parmesan cheese, divided
1 egg
2 Tbsp chopped fresh parsley
6 lasagna noodles, uncooked

* Brown meat, drain, stir in spaghetti sauce and water.
* In a bowl mix ricotta, 1 1/2 cups mozzarella cheese, 2 Tbsp Parmesan, egg and parsley.
* Spoon 1 cup meat sauce into slow cooker
* Top with 3 uncooked noodles, broken to fit
* Top with 1/2 of cheese mixture
* Cover with 2 cups of remaining meat sauce
* Top with remaining noodles, cheese mixture and meat sauce.
* Cook on low 6 hours or until liquid is absorbed.
* Sprinkle with remaining cheeses, let stand, covered for 10 minutes or until melted and serve.

** I simmer an extra jar of sauce on the stove and spoon over each serving for those who like the extra sauce. Deee-lish!

This recipe is scrumptious! It is my favorite lasagna recipe that I have found.

I must Share….

January 30, 2008

As you all know, one of my very favorite places to eat is Olive Garden. I could eat there every week and I excitedly order the very. same. thing. which would be the Soup, Salad and Breadsticks. Zuppa Toscana soup to be exact! Of course you must wash all this down with a glass of Bellini iced tea also.

The other day my wonderful hubby was telling the girls at work how much I love that soup and one of the girls found a recipe online and printed it off for me. I must admit that I have tried other “sausage and potato soup” recipes in hopes of hitting the same exact taste that Olive Garden serves up in a bowl. I never have found it…… UNTIL NOW!!!

This recipe tastes exactly like the real thing. So I must share it. You must make this. You must eat this. You must enjoy this as much as I.

Zuppa Toscana

Makes: 6-8 servings
INGREDIENTS

* 1 lb ground Italian sausage
* 1½ tsp crushed red peppers
* 1 large diced white onion
* 4 Tbsp bacon pieces
* 2 tsp garlic puree
* 10 cups water
* 5 cubes of chicken bouillon
* 1 cup heavy cream
* 1 lb sliced Russet potatoes, or about 3 large potatoes
* ¼ of a bunch of kale

1. Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, saute bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving. Delicious!

Buon appetito!

It’s Salsa Time!

August 22, 2007

For the past few years Tom and I have tried our hand at a little salsa garden. We have learned a few things about planting tomatoes, but still have a lot to learn. We have fought all sorts of devourers and blight, worms, rats and even groundhogs. Last weekend while we were out of town most of the tomatoes ripened on the vines. It was a beautiful sight to look out the window and see the big plump juicies hanging there! It also screamed at me “You have work to do now!”


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Continue Reading…

What do you do?

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Make Valentine Cookies!!

Today was supposed to be a fun day filled with Valentine cards and sweets for the little ones at Mother’s Day Out and Julian was getting his box ready to take to school. But, alas, another snow engulfs our little town and we are cooped up again. I really hope the schools are open tomorrow so that the kids can enjoy their Valentine’s Day parties.

I was trying to remember back to past Valentine Days and I can only remember one that had snow. I am sure there were more but this just seems unusual to me. So today we are making our own little festivities.

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I thought I would share this wonderful Spritz Cookie recipe with you. I have heard from several people how difficult Spritz are to make: the dough is sticky, doesn’t taste good, hard to work with, etc.

I inherited my Grandmother’s cookie press and my Mom told me that my Grandma was so excited to get her press, but rarely used because the dough was so hard to work with. So I am very thankful that I found a recipe that works great! I am enjoying her press and seeing what sort of things it will turn out.

At Christmas time I found this wonderful Recipe on Allrecipes.com. The dough is a dream to work with, the kids love to help and the cookies taste delicious! My kids are usually chocolate chip only cookies – but they love these.

Buttery Spritz Cookies

1 Cup Butter (no substitutions) softened
1 1/4 Cups powdered sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 1/2 cups flour
1/2 tsp salt
food coloring

In a mixing bowl, cream butter and sugar until smooth. Beat in egg and extracts. Combine the flour and salt; gradually add to creamed mixture. Tint with food coloring if desired.

Using a cookie press fitted with disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Top with colored sugar and decorating candies if desired. Bake at 375 degrees for 6 – 8 minutes or until set (DO NOT BROWN). Cool on wire racks.

I hope someone out there tries their hand at these. You will be surprised at what a tasty and fun treat you will have.

Is with a friend!!

Tom and I have always playfully disagreed about what a mealtime is really about. Many times I am just starting my plate of food only to look over and see Tom sitting there completely finished and his plate scraped clean. I am always amazed and when I comment on it the response is always the same.

“The purpose of eating, is to eat, not to socialize. You are so busy talking that your food gets cold. When I sit down to eat – I eat! When I’m done eating then I will talk.”

It’s become a joke around here. I guess it’s true. I think it is a difference between men and women. Men really are in the conquering mode and we are in the nurturing one. They sit down to conquer that big bad plate of food and we women see it as an opportunity to bond and catch up on life.

For Tom’s sake I must say that this is not always the norm with him. In fact, I think over the years he has started talking more during mealtimes. If we go on a date. . .well, he’s a wonderful date! I think it’s because that’s the “purpose” of that meal – to talk.

So this morning I had to laugh when I saw that my baby girl decided to take her breakfast to another level in the kitchen. She needed some company and found a friend to share it with. Just another tally mark for my theory!!

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So how is it in your family?? Do you men out there like to talk a lot at the typical dinnertime meal at home? Or do you mainly eat? I’m curious.

Some Tummy Yummies!

December 18, 2006

In the spirit of Christmas, my kitchen has been turned into a real cooking machine! I have been trying to turn out some scrumptious yummies for the holidays. I thought I would share a couple with you.

Each year when I was a child my Mom made “Strawberries”. I loved them. I would sneak to the fridge and open the container every so often to pop these in my mouth. If you like coconut and a tangy strawberry taste, you will LOVE these. They are easy to make and very pretty to add to a cookie tray.

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Strawberries

2 pkg of Wild Strawberry Jello
1 Cup flake style Coconut
1 Cup finely chopped pecans
1/2 tsp. Vanilla
Pinch of salt
2/3 Cup of Eagle Brand Sweetened Condensed Milk

Refrigerate 2 – 3 hours *NO LONGER

Take out and form into the shape of a strawberry (sort of a round triangle). Roll the body of it in red sugar and dip the flat end in green sugar. Put back into the fridge to set. They will harden somewhat.


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After making the strawberries, I had some of the condensed milk left over and wanted to use it in something. I found this yummy recipe on AllRecipes. These are great if you like the salty/sweet factor in a dessert!

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Sweet Pretzel Stacks

2 cups chopped Pretzels
1/4 Cup Peanuts
2/3 cup sweetened condensed milk
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips (or peanut butter chips)
1/3 tsp vanilla extract

In a large mixing bowl, combing pretzels and peanuts. Set aside.

In medium saucepan mix together condensed milk, chocolate and butterscotch chips. Cook over low heat stirring constantly until melted. Remove from heat and stir in vanilla.

Pour saucepan mixture over the pretzel/peanut mixture and stir thoroughly until coated. Drop by rounded teaspoons onto waxed paper or foil. Cool or chill until firm. Store in covered container in cool place or in fridge.

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One other recipe that I stumbled upon yesterday was a Quick Quiche. I made this for breakfast Sunday morning and was surprised at how great it was. Sorry I don’t have a picture, I ate the last piece before snapping a picture.

Quick Quiche

4 oz. of cheddar cheese
1/4 cup of chopped ham
sliced mushrooms
1/2 cup flour
1 1/2 cups milk
4 eggs
pinch salt
1/4 cup chopped onion

Grease a pie plate. Line bottom of pan with cheese and place ham over that. Combine eggs, melted butter, onion, salt, flour and milk. Whisk together until smooth and pour into pan.

Bake 375 for 40 minutes. Turn up to broil for 5 more minutes to brown the top.

** This is how I made the recipe. You can make it with swiss and bacon, add veggies or whatever you want. It was very simple and quick to put together. It was easy without the crust and yet held together very well. I did add some seasonings to mine – garlic powder and pepper.

Okay, everyone, I promised Tom I would post his Prime Rib picture. Prime Rib is Tom’s absolute favorite thing to eat on the face of this earth. . .but it can’t just be any old prime rib, it has to be JUST RIGHT! This one he had at Anthony’s on the Gulf was Prime Rib Perfection! He made me take a picture of it so that he wouldn’t forget this piece of meat.

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Is it just me, or does this look disgusting??!!

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I must share a really funny story with you. The first night we got there it was about midnight but we stayed up till about 1:30 or 2:00 because we were so excited about being in Florida and hearing the call of the ocean just outside. We left the sliding door open in our bedroom so that we could hear the waves crashing.

I finally went to sleep and had the craziest dream. . .

I was there in our hotel villa and there were all these rabbits running around the room. They would hide behind the couch and whistle really loudly. I knew that the only way I could get them to quit whistling was to feed them a ham sandwich. I fed those darned bunnies ham sandwiches all night and just couldn’t get them to shut up! I was starting to get really annoyed in my dream because the ham wasn’t working. I woke up with a start and immediately realized that the sea gulls were flying all around outside and I was hearing them calling to one another!

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Tom and I referred to sea gulls as whistling rabbits the whole trip.