Orzo with Pesto

HAPPY VALENTINE'S DAY!  You're going to LOVE this easy side dish.  It was in the July 2010 issue of Southern Living with the recipe for the Balsamic Garlic Chicken Breasts.  It was really good, too.  And it was so easy!

Orzo with Pesto

1 cup uncooked orzo pasta
1/4 cup refrigerated pesto (I used the packaged pesto mix to make the sauce.  Or you can use Tricia's homemade pesto recipe.)
Grated Parmesan cheese

Cook orzo according to package directions, drain and put into a bowl.  Add the 1/4 cup pesto and stir together.  Sprinkle with the Parmesan cheese.

Balsamic Garlic Chicken Breasts

I found this recipe in my July 2010 Southern Living magazine.  It was sooooo good!  Can't wait to make it again.

Balsamic Garlic Chicken Breasts

4  (6 oz.) skinned and boned chicken breasts ( I made 5)
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons butter
1 Tablespoon vegetable oil (I used olive oil)
1/2 cup chicken broth
1/4 cup balsamic vinegar
1 Tablespoon fresh lemon juice
3 garlic cloves, chopped
1 1/2 teaspoons honey

1. Sprinkle chicken breasts with salt and pepper.  (I also put garlic powder on the chicken.)
2. Melt butter with oil in a large skillet over medium-high heat; add chicken, and cook 6 - 7 minutes on each side or until done. (I cooked them longer, about 10 - 12 minutes on each side.)  Remove chicken, and keep warm.
3. Add chicken broth and next 4 ingredients to skillet, and cook 5 minutes or until slightly thickened, stirring to loosen particles from bottom of skillet.  Serve chicken with sauce.  (After the broth cooked for 5 minutes, I put the chicken back in the skillet for about one minute on each side and let it cook in the sauce before I served it.)

This was really delicious.  I enjoyed every bite!

Easy Conversions for Perfect Measures

I knew teaching 3rd grade Everyday Math would come in handy one day.  Here are some easy conversions for perfect measures.

Liquid
1 tablespoon = 1/2 fluid ounce
1 cup = 1/2 pint = 8 fluid ounces
2 cups = 1 pint = 16 fluid ounces
2 pints = 1 quart = 32 fluid ounces
4 quarts (16 cups) = 1 gallon = 128 fluid ounces


Dry
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
10 2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup

Ingredient Substitutions

Don't you just hate when you're going to make something for dinner and you're missing an ingredient?  Then it's a mad rush to the grocery store to pick up what you need and dinner is late.  Not anymore!  Here are some ingredient substitutions that may help:

If you don't have . . .

• 1 cup self rising flour, use 1 cup all purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda
• 1/2 cup chopped onion, use 2 tablespoons dried minced onion or 1/2 teaspoon onion powder
• 1 teaspoon baking powder, use 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda
• 1 tablespoon balsamic vinegar, use 1 tablespoon cider vinegar or red wine vinegar plus 1/2 teaspoon sugar
• 1 cup buttermilk, use 1 tablespoon lemon juice or vinegar plus enough milk to equal 1 cup (let stand 5 minutes before using) or 1 cup plain yogurt
• 2 cups tomato sauce, use 3/4 cup tomato paste plus 1 cup water
• 1 cup half-and-half or light cream, use 1 tablespoon melted butter or margarine plus enough whole milk to make 1 cup

I'm always missing spices and seasonings too.  So here are some substitutes, but be sure to use only half of what the recipe calls for.  That way you can add more to suit your taste.

If you don't have. . .

• Ground allspice, use ground cinnamon, nutmeg, or cloves 
• 1 teaspoon dry mustard, use 1 tablespoon yellow mustard
• Paprika, use just a "titch" (got this word from Brandi) of cayenne pepper
• Ground cloves, use ground allspice, cinnamon or nutmeg
• Chili powder, use a dash of bottled hot pepper sauce plus equal measures of ground oregano and cumin
• 1/8 teaspoon ground cayenne pepper, use 2 to 3 drops of bottled hot pepper sauce
• Ground cumin, use chili powder
• 1 teaspoon pumpkin pie spice, use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg
• 1 teaspoon poultry seasoning, use 3/4 teaspoon dried sage and 1/4 teaspoon dried thyme
• 1 tablespoon Cajun seasoning, use 1/2 teaspoon each of white pepper, garlic powder, onion powder, ground red pepper, paprika and ground black pepper
• Fresh herbs, use 1/2 to 1 teaspoon dried herbs

Brandi's Orzo Salad

Here's another one of our favorite "Brandi Recipes".

Brandi's Orzo Salad

8 oz. orzo , uncooked
1 1/2 Tablespoon olive oil
1/3 cup pine nuts
small garlic clove
1/2 cup basil chopped (optional)
1/4 pound feta cheese
1 1/2 tablespoons red wine vinegar
Salt and Pepper
Cherry tomatoes and sliced black olives (however many you would like)

Cook orzo according to package.  Rinse in colander to help cool pasta.  Saute pine nuts in 1/2 Tablespoon olive oil.  Drain on paper towel.  Press garlic, mix with basil.  Whisk vinegar and oil, salt and pepper.  Stir all remaining ingredients in with cooked orzo.

Mexican Cassserole

Well, I'm in Charlotte, NC helping my son, Brian, take care of his four precious children.  His wife, Brandi, is in California visiting her mom.  Brandi's sister, Tiffany, is returning from her mission in Ithaca, NY.  She doesn't know Brandi is there.  What a great surprise!


Speaking of surprises, before Brandi left she made this Mexican Casserole for us to eat.   I'm not a real Mexican food lover, but I really enjoyed this casserole.  Brandi said she did use the mild ingredients just for me.  What a good daughter-in-law!  Thank you, Brandi.  I loved it.


Mexican Casserole
1 pound browned ground beef

2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
1/4 cup chopped onions
1 can cream of mushroom soup
1 (15 oz.) can red enchilada sauce
1 (12 oz.) jar mild taco sauce


1 can black beans, drained
1 can pinto beans, drained
1 can corn, drained
8 oz. shredded cheese
1/2 bag large tortilla chips, crushed


In a big pot mix the first six ingredients.  Bring to a boil, turn down, simmer for 20 minutes.  Stir occasionally.  Add beans and corn to mixture.


In a 9 x 13 pan, layer:
1/2 crushed chips
1/2 meat mixture
1/2 cheese
Repeat


Bake at 375 for 30 - 35 minutes until bubbly and hot.


NOTE:  This makes a TON!  Feeds about 10 people.  (I don't know, Brandi.  Brian, the 4 kids and I almost finished it off--it was that good!)

Pumpkin Loaf

Many, many years ago (probably about 20 years) my friend shared her pumpkin loaf recipe with me.  As I was looking through my old recipe cards, I came across it.  I decided to make it for my friend for Christmas.  It turned out so good I had to make one for my family as well. 

Pumpkin Loaf

3 eggs
1 cup sugar
2/3 cup solid pumpkin
1 teaspoon lemon juice
3/4 cup all purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup chopped pecans
powdered sugar

Filling:
1 cup powdered sugar
1 8 oz. cream cheese, softened
4 Tablespoons butter, softened (I microwave for about 10 sec. if I forget to leave out to soften)
1/2 teaspoon vanilla

Using your mixer, beat the 3 eggs for 5 minutes.  Gradually beat in the 1 cup of sugar.  Then stir in (by hand) the pumpkin and lemon juice.  Put aside.

Sift together the flour, baking powder, cinnamon,ginger, salt, and nutmeg.  Fold into pumpkin mixture lightly to keep it fluffy.

Spray a 15 by 10 inch pan with Baker's Joy or Pam and pour mixture into pan.  Move pan around to fit corners.  Sprinkle chopped nuts on top. 

Bake at 350 degrees for 15 minutes (begins to pull away from edges).  Take a kitchen (hand) towel and lay on counter.  Sprinkle towel with powdered sugar.  Turn cake on top of towel.  Beat the top with a knife or palm of your hand if needed to get loaf from pan.  Take end of towel and roll up carefully.  Set aside until completely cool.

When cool, unroll loaf and make filling by mixing all ingredients with a mixer until fluffy.  Spread the filling on top of loaf and reroll.  Put in refrigerator to chill.  Slice and serve

Terrific Grilled Turkey Burgers

Do you need something quick and easy for supper tonight?  Here's the perfect solution--Terrific Grilled Turkey Burgers!  Quick, easy and DELICIOUS!

Terrific Grilled Turkey Burgers

2 pounds ground turkey

1 package dry onion soup mix

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder
1 1/2 Tablespoon soy sauce
1 egg, beaten

8 hamburger buns

Cheese slices (optional)

In a bowl, mix the turkey, onion soup, pepper, garlic powder, soy sauce, and egg.  Refrigerate this mixture for about 10 minutes (I didn't do this because I was in a hurry), then form into 8 patties.  Preheat the grill for medium-high heat.  Lightly oil (or spray with Pam) the grill grate.  Place patties on the grill and cook for 15 - 20 minutes, turning at least once, until well done.  Add cheese on top if you like.  Serve on buns.

Collard Greens

HAPPY NEW YEAR!  Hope everyone has a happy, healthy, prosperous New Year.  In the south we eat collards on New Year's Day to bring us wealth.  I know this recipe is a little late, but put it away for 2012.  These collards are delicious!  My family members (except my husband) are not too fond of collards.  As a matter of fact, I usually make spinach (because it's green) to represent wealth in the New Year.  But this year I was determined to make collards. 

Many years ago my friend gave me this recipe saying they were the best collards she had ever eaten.  Well, my family agrees.  They are definitely the best!  Unfortunately, I halved the recipe because I was afraid no one would like them ("oh, ye of little faith"), and I should have doubled it because everyone wanted more.  Hey, maybe it's not too late.  I'm sure you'll still find fresh collard greens in the grocery store.  Collards may not really bring wealth, but this will give you a great recipe to bring to your family dinner table.

Collard Greens

1 large bunch of fresh collard greens
2 Tablespoons bacon grease
1/2 teaspoon salt
1 Tablespoon sugar
6 oz. fat back or a ham hock
(My friend uses the ham hock.  I didn't have either so I put in some uncooked bacon)
1/4 teaspoon black pepper
1/4 teaspoon soda
1 quart water

Pull leaves of the collards from the stems and discard the stem.  Chop or tear the leaves.  Wash them thoroughly in cold water.  In a large saucepan combine all ingredients.  Boil slowly for 2 hours until tender.  Makes 4 to 6 servings.

**These are best if cooked a day ahead, chilled and reheated.  I made mine in the morning and put them in the fridge to chill.  That evening, I just put them in the microwave to reheat and served.  Easy and convenient.

Crock Pot Candy

Has it really been almost a month since my last post?  Where did the time go?  Well, I'm back and I have a recipe that is worth the wait.  With Christmas almost here, I seem to spend most of my time in the kitchen stirring, standing and stirring some more, getting goodies ready to give to friends and family.  Not any more!  Crock Pot Candy to the rescue.  You're gonna love this one!

Crock Pot Candy

1 jar (16 oz.) dry roasted peanuts, UNSALTED
1 jar (16 oz.) dry roasted peanuts, SALTED
1 package (12 oz.) semi-sweet chocolate chips
1 bar (4 oz.) German chocolate (broken up)
3 pounds or 2 planks white bark or Loghouse vanilla flavored candy coating or Almond Bark broken in pieces.  (I used the white bark)

Put ingredients into a 4 or 5 quart crock pot IN ORDER listed.  DO NOT MIX TOGETHER.    Cover and cook on low for 3 hours.  DO NOT REMOVE LID, turn off.  Cool slightly (about an hour).  Mix thoroughly and drop by teaspoons onto wax paper.  Let cool thoroughly.

I added some snowflake and candy cane sprinkles to some of mine to give them a little color.  The plain ones did kind of look like reindeer poop and thought you might could put a few candies in a baggie with a note attached that reads:

I hear that you've been naughty,

So listen, here's the scoop.

All you get for Christmas

Is this Reindeer Poop!

I think that would make cute (and quick) gifts to give. 

 Merry Christmas from our house to yours!

Sweet Addy and McKinley in their Christmas dresses!

Aren't they precious?