Saturday, September 24, 2016

Fall is in the Air

Happy Autumn! We are over-joyed Fall is here. I love the leaves changing colors and the boys love helping clean up (jump in) the leaf piles.  Over the weekend one of my brothers who likes all things ethnic came for a visit. My mom and sisters thought it would be fun to have a fun Oktoberfest (ie lots of tasty German food). I was asked to make Apple Strudel.  mmm.....

Apple Strudel Baklava
adapted from:

12 sheets phyllo dough sheets (about 1/2 box)
3 sticks (1 1/2 cups) butter, melted
4 cups apples, peeled and diced (remove seeds)
1/2 cup brown sugar
1 t apple pie spice
1/2 cup raisins (original asks for chopped pecans)

2/3 cup water
2/3 cup sugar
1/4 cup honey

Preheat oven to 350. Prepare a 9x13pan with brushed butter. Stir all topping ingredients together. Set aside. Place one sheet of phyllo into the pan (it is supposed to droop over the edges). Brush with butter. Layer another sheet; brush again. (repeat until 6 sheets are used.) Pour in filling and spread out evenly. Fold inside layer of droopy phyllo dough in.cover with full sheet. Butter it. Fold in. Top with another sheet, Butter. Repeat until all sheets are folded in. Brush top layer with additional butter and sprinkle with apple pie spice.  Bake 35-45minutes until golden brown.  While  Strudel is baking make the syrup.  Boil sugar, water and honey in a small saucepan (until the sugar is all dissolved). Keep warm. Once the strudel comes out of the oven. Slowly (I mean really slow) pour syrup over the top.  Let rest for an hour to soak up all the yummy juices. Serve warm.

Wednesday, September 21, 2016

Comfort of Comforts

Growing up, my husband's mom often made a similar meal for dinner (however she used bone-y chicken).  Recently my sister in law (husband's sister) sent me this re-do recipe of the same comforting dish.  I made it shortly thereafter.  We all loved it. It definitely pleased this picky crowd!

Chicken Rice Casserole
adapted from:

2 1/2 lbs boneless, skinless chicken thighs (cut up)
salt/pepper/onion/garlic (I used Alpine touch)
olive oil
medium onion chopped
4 cloves garlic, minced
1/2 lb mushrooms, sliced
1 1/2 cup chicken broth
1/4 cup sour cream
3/4 cup UNcooked rice, rinsed well

Heat oven to 375.  Grease a 2 qt pan well. Spread rice on the bottom.  In deep skillet melt about 1T each butter and olive oil. Brown chicken pieces (no worry to cook all the way) with onion and garlic. Remove from heat and place in a bowl. Cook mushrooms until liquid comes out and they are browned. Stir in mushrooms into chicken/onion/garlic mixture.  Spread evenly over rice. In a measuring cup or another bowl combine broth and sour cream.  Pour over all.  Cover tighly with foil and bake 45minutes until all the liquid is absorbed. Enjoy!

Thursday, September 15, 2016

What a Better Way to Celebrate?!

Today we celebrated LP birthday. I asked my so-thoughtful husband what he wanted for dinner in celebration...."how 'bout beer, brawts and football?" Really I thought. I don't like football or beer but sure let's try it?! I found this recipe....and it used some of the leftovers I had in the fridge! Win Win!!

Chili Corn Dog Casserole
adapted from:

4 cups chili  (or 2 -16oz cans)
2 cups shredded cheddar cheese
8 corn dogs

Preheat oven to 375. Spread chili out in a greased 9x13pan. Sprinkle 1/3 cheese on top. Place corn dogs all over the pan. Sprink;e with remaining cheese.  Bake 20-25minutes. Serve with other favorite chili toppings.

Monday, September 12, 2016

Take The Chill Off

Over the weekend my husband was making beer, it was the last day of warm weather (80s). Today is bitterly cold  so it reminded me that I need to post this amazing recipe I made for pairing with his brewing.

Perfect Chili
adapted from:

2 lbs ground beef (I used half elk)
1 onion, diced
1 (10oz) can Enchilada Sauce, medium heat
1 can diced tomatoes with chilis
1 (12oz) bag frozen corn niblets
1/2 t salt
1-2 T ground cumin
2 T chili powder
1 (29oz) can western style chili beans

Brown ground beef with onions and garlic. Stir in salt, cumin and chili powder.  Pour into a greased large crockpot. Stir in beans, tomatoes, corn and enchilada sauce.  Cook on HIGH for 4hours. Serve with fritos, cheese and sour cream. Delish!!

Sunday, September 4, 2016

Feast of a Modern Saint

Today at 4AM (MST) Mother Teresa of Calcutta was canonized a saint.  What a witness of Christ's great love for us! Mother Teresa helped helped the poor and the dying of the streets of India.  She is originally from Albania near Greece.  I thought I would make of Feast in remembrance of her.  This main dish is from India and the dessert is Greek (one of my dear husband's favorite Greek desserts). St Mother Teresa, Pray for Us!

Chicken Tikka Masala
adapted from:

28 oz canned crushed tomatoes
1 small onion, minced
1 T minced fresh garlic
1 T minced fresh ginger
2 T garam masala
1 T brown sugar
1/2 t cumin
1/2 t coriander
2 lbs boneless skinless chicken thighs

Combine all ingredients in a greased crockpot.  Cook on LOW for 8hours.  Serve over steamed basmati rice with Greek yogurt/sour cream and cilantro.

adapted from:

4 cups whole milk
1/2 cup semolina flour
3/4 cup sugar
2/3 cup unsalted butter
4 eggs, whisked well
1/2 t vanilla
1 t rum
1/2 pound phyllo sheets
2/3 cup butter, melted (this is additonal)
2 cups water
1 cup sugar
juice from 1/2 lemon
zest from lemon
1 cinnamon stick

Preheat oven to 375.  In a large sauce pan, heat milk until warmed and simmering.  Remove from heat and stir in sugar and flour. Quickly and slowly incorporated vanilla, eggs and rum.   Grease a 9x13 pan with butter. Place one phyllo sheet in the bottom with edges out of pan. Butter. Place another sheet on top. Butter. Repeat....another 8times. Pour custard on top of phyllo sheets. Fold the over hanging sheets over top custard.  Top with remaining phyllo with butter in between layers. Sprinkle top layer with water. Bake for 1 hour.  While custard pie is baking make the syrup. In a sauce pan combine water, sugar, lemon juice and zest and cinnamon stick.  Heat until sugar is dissolved over low heat about 10minutes.  Cool.  Remove cinnamon stick.  Once the custard pie comes out of the oven slowly pour syrup over whole pie. Refridgerate until serving time (and if there are any leftovers).

Friday, September 2, 2016

Healthy Tricky Twist

As a mom I try to be sneaky in all food related things.  I like tricking the boys into eating their veggies when it is needed.  I did just that in the brownies I made recently. BAP and SSP loved them; they ate them with no complaint! Yay.

Zucchini Brownies
adapted from:

1 box Brownie mix (I used Ghiradelli Triple Chocolate)
1/4 cup coconut oil, melted
2 eggs
2 cups shredded zucchini
Extra dark chocolate chips

Preheat oven to 350. Stir all ingredients (except extra chocolate chips) together.  Spread into a greased 9x13pan.  Sprinkle with chocolate chips and bake about 14-16minutes until toothpick comes out clean.

Tuesday, August 30, 2016

Perfectly Chewy, Moist and Addictive

These cookies/bars are downright craveable.  A bit of a problem (in a -not so- good way).  They are THE best chocolate cookies ever.  I bet you won't be able to eat just one.  I should make more for back-to-school lunches. :D

Chewy Molasses Bars
adapted from:

3/4 cup butter, softened
1 cup white sugar
1 egg
1 tsp vanilla
1/2 cup molasses (I used about 5T molasses and 3T white corn syrup - because that is what I had)
2 1/4 cup flour
1 t baking soda
1 t baking powder
1/4 t salt
2 (generous) cups chocolate chips

Preheat oven to 375. Cream butter, sugar and molasses together in a large mixing bowl. Add vanilla and egg. In another bowl combine flour, baking soda ,baking powder and salt. Slowly incorporate into wet ingredients. Once combined fold in chocolate chips. Drop on to parchment lined cookie sheets. Bake 8-10minutes. Or if bars are desired, spread out into a greased and lined 9x13pan.  Bake for 35minutes.