Clam sauce

Clam sauce served over spaghetti noodles

2 Tab. butter
2 Tab. cornstarch
2 cups milk
2 small cans of minced clams (these are the 6 oz or so cans) drained.
1 can of whole mushrooms (drained)
garlic powder
salt and pepper

Cook spaghetti noodles.

While spaghetti is cooking , cook the sauce in a separate pan. Melt the butter in the pan. Add the cornstarch making a thick paste(use fairly low heat). Microwave the milk for about 1 1/2 minutes. Slowly add a little milk at a time to the pan with the cornstarch paste--stirring constantly (medium heat). Continue adding the milk in small amounts. Add about 1/8 th to a 1/4 th tsp garlic powder. Add salt and pepper to taste. Cook stirring constantly until thickened (about 5-6 minutes......sometimes this takes a bit longer). When sauce has thickened add the drained clams and mushrooms. Remove from heat and serve over noodles.

chicken salad

1 pound of cooked chicken breast or tenders
low fat mayo
low fat plain yogurt
chives chopped
parsley chopped
celery seed
salt
pepper

Combine ingredients according to taste

Gourmet Garden Tomato Salad from Country mag.

This is delicious and easy from Country mag.

1-1/2 pounds of red, yellow and /or orange tomatoes, cut into slices (or chunks)

1/3 cup olive oil

1/3 cup balsamic vinegar

1 Tab. sugar

1/4 tsp salt (not really needed because the feta is salty)

14 tsp pepper

1/2 cup crumbled feta cheese (I used the basil tomato kind)

1/3 cup fresh basil leaves, thinly sliced.

In jar with a tight fitting lid combine the oil, vinegar, sugar, salt and pepper; shake well. Drizzle over tomatoes . Sprinkle with basil and feta.

This is also great with raw zucchini cut up and added to the mix---great!

Crock pot Chicken thighs and herbs

 while cooking in the crock

The sauce below is especially good with this chicken. You can just heat the sauce and place the cooked chicken in it and serve on rice. BUT THE BROTH MIXTURE YOU COOK THE RICE IN IS ALSO JUST FINE TO SERVE WITH THE RICE---SPECIAL SAUCES JUST ADD A NICE FANCY KICK TO IT IF YOU DESIRE.

Very moist and tasty.This is my favorite way to cook chicken. I use it over rice and with special sauces.

1 package of 5 boneless skinless chicken thighs
2 cups of chicken broth or enough to almost cover thighs (the extra broth can be used later in cooking the rice--so you can use more broth)
2-3 fresh sage leaves
2 fresh rosemary sprigs
a few fresh sprigs of flat leaf parsley
ground thyme
black pepper

Paprika sprinkled lightly over the chicken 

place broth and thighs in crock pot. Add sage and parsley leaves and rosemary. Sprinkle chicken with ground thyme and black pepper and paprika.Cook on high 2 hours and then on low for for 2 1/2 hours.

This is great with rice. *Use some of the broth from the crock to cook the rice and /or add chicken broth you have on hand.

Note: you can also place baby carrots and sliced red potatoes or cubes of potatoes at bottom of crockpot with herbs and broth cooking an hour on high then add the chicken and cook on low for 6 hours more.

For a whole chicken dish see: http://nannykimsrecipes.blogspot.com/2008/02/scarborough-chicken-from-living-simply.html This is the most moist and flavor--filled baked chicken recipe!!
Also for a very moist thigh recipe that is full of flavor , this one is great:http://nannykimsrecipes.blogspot.com/2007/11/country-coq-au-vin.html

Jamaican Jerk Turkey tenderloins or chops

You can use the above spice or make your own as seen below.

Unfortunately I don't recall where I found this recipe, but it was delicious. I will post a picture the next time I cook it.



1 lb turkey tenderloins or chops
1 20 ounce can pineapple slices or chunks with juice
3 Tab. honey
1 Tab. oil
1/4 tsp cinnamon
1 Tab. Jamaican jerk (recipe below)
2 Tab soy sauce
1 Tab lemon juice
1 Tab. minced dried onion
1/4 tsp salt

Combine all ingredients in plastic zip lock bag or container. Shake well to coat meat. Refrigerate 30 minutes to an hour before grilling.

Remove turkey from the bag. Pour marinate into pan and heat over medium heat.

Grill turkey 4 minutes each side until no longer pink inside. Place pineapple (from marinade) on top and a little of the hot marinade.


You can purchase already made Jamaican Jerk seasoning or make your own. Here are 2 different recipes:

2 Tab. minced onion
2 1/2 tsp dried thyme
2 tsp ground allspice
2 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1/2 tsp. salt

Mix these spices and use the amount called for in the recipe.( you can add this to
2 Tab veg oil if rubbing it on meat) .


Second seasoning recipe for Jamaican Jerk seasoning---(I did not use this one)

2 Tab. onion power
1 Tab. sugar
1 Tab salt
1 Tab ground thyme
1 1/2 tsp. ground allspice
3/4 tsp ground cinnamon
3/4 tsp ground red pepper

microwave asparagus

Wash and cut tough ends of of the asparagus . Place whole in a covered pyrex or corningware dish. (if they don't fit you can chop). Add 1 Tablespoon of water. Microwave for 3 minutes. If they are fat ones they may take a bit more. Taste to see.

Microwave corn on cob with husk

This corn was wonderful!! Soooo SWEET. You take the corn with the husk and silk left on and place 2 ears in the microwave. Microwave for 2minutes then turn and nuke for another 2 and 1/2 minutes. Let cool for about 4-5 minutes and then remove husk. Cooks.com gives the following chart for more or less corn:

Cooking Timetable:
1 ear - 1 1/2 minutes

2 ears - 3 to 4 minutes

3 ears - 5 to 6 minutes

4 ears - 7 to 8 minutes

6 ears - 8 to 9 minutes

I tried it just with the 2 and it was perfect at 4 and 1/2 minutes.

It does make a difference on what type of microwave you have---ones with lower power or higher power so take that into consideration!

For a low powered microwave it may take as long as 6 minutes for 2 ears.

Italian Chicken and Rice Salad (gluten free)

This is one of my favorite Chicken Salad recipes! We got this from a friend who brought it to a Bible study. This is pictured in a giant salad bowl. This is eleven cups!!

3 chicken breast (boneless, skinless, cooked)

2 cup (measured white uncooked) rice. I used Basmati rice.

1-2 cups frozen baby garden peas

pinenuts (found at Walmart where they have the nuts for cooking in flour isle-2 oz package)

parsley

green onions

yellow raisins

Italian dressing (use your favorite)

Optional slivered almonds instead of pinenuts

Cook the chicken breasts (ie about 20 minutes in simmering water--or they are even better grilled). Cook the rice (see the ps). Chop the chicken into bite sized pieces and toss with the rice. Saute or roast the pinenuts (about 2 oz package). Toss with rice. Add chopped parsley, chopped green onions, and yellow raisins, and peas (uncooked--I put them in frozen and the heat from rice is enough)--as much as you desire. Toss all with Italian dressing using as much as you would like and refrigerate.

Ps. I like to cook the Basmati rice or Jasmine rice by following the normal directions on the package for the measurements, BUT altering the method of cooking. So for the Jasmine rice you put 2 cups of rice and 3 cups of water and a tab. of olive oil with some salt in the pot. Bring to a boil UNCOVERED. Boil until the water comes just below the surface of the rice and then cover and reduce heat to low cooking 15-20 minutes more. (sometimes I turn the stove completely off for a 5 minutes and then put it back on low )--this makes for a drier rice which is nice in salads.

Makes about eleven cups.

Rosemary, Sage, and Thyme chicken breasts or thighs

This was full FULLLL of flavor. I love it!! Don't go by the picture!! I needed to take a better one! Also for another flavorful recipe for thighs go to http://nannykimsrecipes.blogspot.com/2008/07/crock-pot-chicken-thighs-and-herbs.html

4 chicken breast or thighs (boneless, skinless)

1-2 cups chicken broth

1/2 cup dry white wine

4-5 large fresh sage leaves

4-5 fresh rosemary sprigs

(1 tsp or more of minced garlic --I think I added this, but I am not sure!)

ground thyme

black pepper

1 tablespoon or so of olive oil

In Skillet heat oil. Brown chicken on both sides. Add broth , wine, sage , rosemary, (?garlic) and sprinkle chicken with the ground thyme and pepper. Simmer covered about 20 minutes or until 170-180 degrees. Serve over noodles.

For a whole chicken dish see: http://nannykimsrecipes.blogspot.com/2008/02/scarborough-chicken-from-living-simply.html This is the most moist and flavor--filled baked chicken recipe!!

Also for a very moist thigh recipe that is full of flavor , this one is great:http://nannykimsrecipes.blogspot.com/2007/11/country-coq-au-vin.html

Salmon and vegies with noodles

We loved this--great with fresh garden vegies and herbs.

1 onion

1 green pepper

Saute the above

Add 1 green squash(zucchini),

fresh basil and

fresh oregano,

garlic.

Cook until lightly (just barely)done.

Add one can of deboned salmon (7-1/2oz can) and

Add 2 tomatoes chopped (heating until just warmed).

Serve over spaghetti noodles.

Note: use only the good canned salmon for this dish and only add salmon last--do not heat it much. The cheaper salmon sometimes has a fishier taste and is not as good.

Easy Custard

3 cups milk

3 eggs

1/2 Tablespoon Sugar (more or less depending on how sweet you like it)

dash of salt

1/8 teaspoon vanilla

Preheat 325 for silky or 350 not as silky 

Mix all of the above. Pour into custard cups. Set cups in a water bath (ie a 13 by 9 inch pan of water. Let the water come up to almost the top of the level of the custard. Cook for 45-to 50 minutes or until set. (You can test by putting a knife in and when it comes out pretty much clean it is done. It is creamier if you don't over cook it---but is good anyway!) Cool in frig.

If you don't have custard cups you can use a 2 quart casserole and place that in the 13 by 9 inch pan with water too. But this takes a longer time to cook and when you scoop out and leave some for the next day there is a bit of water---like yogurt does.

ps. You can alter the recipe ie 2 eggs and 2 cups of milk if you want less. etc

Red Salmon patties

This sockeye salmon has the least contaminates--Sockeye is the better one. Also I believe it has a better taste. We loved this! This is also good with grits!

1 14 oz can of salmon
1 egg
salt/pepper
(you can add any other seasonings you would like--such as onions, peppers, parsley, Texas Pete hot sauce etc--whatever!)

Mix all together . Form 4 patties. I browned them in the iron skillet with a little olive oil. Cooks up like you would cook a hamburger. We really enjoyed this.

THESE IN THE PICTURE HAD GREEN PEPPERS, RED PEPPERS, BLACK GROUND PEPPER, SALT, AND PARSLEY and ONION. It is similar to crab cakes in flavor when you add all of this. A FEW DASHES OF TEXAS PETE REALLY ADDS FLAVOR AND PUNCH.

Chicken Breasts with herbs from Better homes and Gardens

Hmm, not a good picture!!

This had lots of good flavor

Prep 15 min . Cook 14 min

1/3 cup chopped Italian (flat-leaf) parsley

1 Tbsp. chopped fresh oregano

1 Tbsp. finely shredded lemon peel

1 Tbsp. finely chopped garlic (3 cloves)

4 skinless, boneless chicken breast halves

1/4 cup chicken broth

1. In small bowl stir together parsley, oregano , lemon peel, and garlic. Set aside. Season chicken with salt and pepper.

2. In 10 inch skillet over medium-high heat cook chicken in butter for 6 minutes or until browned, turning once. Transfer to plate. Remove skillet from heat; stir in half herb mixture. Return to heat. Add broth; bring to boiling, stirring to scrape up browned bits. Return chicken to skillet; reduce heat. Simmer, covered, 8 minutes or until chicken is no longer pink.

3. Serve with pan sauce; sprinkle with remaining herb mixture. Serves 4.

Refreshing drink idea from Southern Living (h2o)

I love these ideas. This above was fresh rosemary from my garden and a slice of lemon in cold water. What a neat flavor.

Some other ideas given are cucumber and thyme; orange and lime, lemon and thyme.

I love a cucumber slice in water. I think cucumber and a slice of orange might be interesting too--I will have to do some experimenting!

Creole Fried Rice from Southern Living

This was very tasty!

1 cup uncooked long-grain rice (I used brown rice)
2 cups chicken broth
1 lb. skinned and boned chicken thighs
1 1/2 tsp Creole seasoning, divided (I probably used more)
2 tbsp. veg oil (I used olive oil)
1/2 lb. andouille or smoked sausage sliced (I used 1 lb smoked turkey sausage)
1/2 small onion (I used 1 and 1/3 onion) chopped
1/2 small green bell pepper chopped (I used a whole large one)
2 garlic cloves , chopped
1 cup frozen sliced okra, thawed (I used a small eggplant instead)
3 plum tomatoes, chopped (I used 2 medium on the vine tomatoes)
2 green oinons, sliced, green part only

1. Cook rice using chicken broth instead of water. Let cool completely (I did this earlier in day)
2. Cut chicken thighs into 1 inch piences, and toss with 1 tsp (or more) creole seasoning.
3. Cook chicken in hot oil in large skillet over med heat 3 minutes; add sausage and cook 3-5 minutes until lightly browned. Add onion, bell pepper and garlic, and cook 5 min or til onion is tender. (I cooked the eggplant at the same time --if doing the okra stir in with the rest of the creole seasoning). Increase heat to high and add rice , and cook, stirring constantly 4 min until heated. Stir in tomatoes and sprinkle with green onions. Serve immediately.

(I dumped the sausage vegies into my cold rice and refrigerated. When we were ready for dinner I just nuked individual servings).

Creamy Black Bean Soup

I will have to add a picture the next time I make this--I forgot. This is from Southern Living June--I altered it a bit. Love it. Makes 16 cups, prep 15 min-cook 30 min or in crock.

1 medium onion , diced (about 1 cup)
1 tsp. minced garlic (or more)
1 Tbsp. olive oil
4 cups undrained Black Beans
1 (32 oz) container Chicken broth
2 (4.5 0z) cans chopped green chiles, undrained (I found a can that was 6 something oz I think
and used just that)
1 (14.5 oz) can Mexican-style stewed tomatoes undrained (my store had none--I used chili style)
1 (14.5 oz ) can diced tomatoes, undrained
1 (11 oz) can whole kernel corn , rinsed and drained (I use reg. sized and the white corn)
2 Tbsp. chili powder-I reduced to 1 since I was going to leave in my crock pot--still very spicy
1 tsp ground cumin--I used MORE

Toppings if desired: sour cream shredded Cheddar cheese, diced tomatoes, fresh chop cilantro or taco chips

1. Saute onion and garlic in 1 Tbsp hot oil in a dutch oven over med high heat 6 min or til tender. Stir in Black Beans and next 7 ingred. cover , bring to boil and simmer 15 min stirring occasionally. (I just threw mine in crock pot for a few hours)
2. Process 2 cups of soup in blender or food processor 30 sec or til smooth. Return and mix with soup.

(also good with an extra can of beans and some rice)

Vegetable Risotto

This was wonderful. I found it in Better Home and Gardens April issue. They called it Spinach-pea risotto. this is creamy and excellent--you can substitute seasonal vegies--but this was great

Start to finish: 40 minutes

Ingredients:

2 cloves of garlic, minced.
2 Tbsp. olive oil
1 cup of Arborio rise (I used jasmine rice)
1/2 cup thinly sliced carrots
3 1/2 cups of chicken broth (or veg broth--I used chicken)
2 cups fresh spinach leaves (if the big kind, coarsely chop)
1 cup frozen baby peas
2 oz parmigiano-reggiano cheese, shredded
1/3 cup thinly sliced green onions
1/4 cup thin wedges fresh radishes
2 tsp. snipped fresh tarragon (I just used about 1/2 tsp of dried)

Preparation:

1. In a 3 quart saucepan cook garlic in hot oil over medium heat for 30 sec. Add the rice. Cook about 5 minutes or until golden brown, stirring frequently. (mine didn't get to the golden stage).
Remove from heat, add carrots.

2. Meanwhile , in a 1 1/2 qt saucepan bring broth to boiling, reduce heat and simmer.

3. Carefully stir in 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth ( about 22 min).

4. Stir in any remaining broth. Cook and stir just until rice is tender and creamy.

5. Stir in spinach , peas, shredded cheese, green onions, radishes, and tarragon; heat through. top with cheese shards if desired. Serve immediately.

makes 6 servings at 191 cal, 7 g fat (e sat. fat),

Best full tasting Chicken soup

I found this at http://homecooking.about.com/od/soups/r/blss69.htm This is the best chicken soup I have had! Grandma loved it too. Classic chicken noodle soup is a comfort food suitable for any time of the year, but especially during cold winter months and when you are ill. There is a reason why it is called Jewish penicillin! This version is made from scratch, so allow time to cook the chicken. Feel free to use this recipe as a guideline, using canned broth and pre-cooked chicken to save time. The soup may be made ahead and refrigerated or frozen.

Crock Pot version
The way the recipe is shown below is a really full bodied flavorful recipe.BUT to do a short cut one can use 2 quarts plus one additional 15 ounce can of broth. (if you want a bit more liquid you can add water or broth--it depends on how much chicken and veggies you use) Use boneless skinless chicken thighs (about a pound) and throw these with the broth in the crock pot. Saute the onions , carrots, celery and put in crock . Add some chopped up sweet potato if you desire and place the seasonings(mentioned below) in as well. Cook for about 6 hours on low. Add parsley near the end of the cooking time. After everything is tender you can throw in some cooked rice or cooked noodles. I love the quinoa corn noodles in this.  Garden peas are good in this too.

INGREDIENTS:
2 Tablespoons vegetable oil
2 medium onions, chopped
3 medium carrots, cut into 1/4-inch rounds
3 celery ribs, cut into 1/4-inch thick slices
1 (6- to 7-pound) chicken
2 quarts chicken broth or canned low-sodium broth
1 quart cold water, or as needed
4 sprigs of fresh parsley
3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
poultry seasoning--sprinkle it in and then you can add more latter to taste
rosemary and thyme is also a good addition
you can add a chopped sweet potato too!
2 cups egg noodles
Chopped fresh parsley, for garnish SEE MY ADDITIONS BELOW

PREPARATION:
Heat the oil in a brothpot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes.

If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, and bay leaf. Add sage and rosemary also if you like! Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.

Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup, reserving the fat if you are making matzo balls. Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot. (The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.) Yield: 12 to 14 servings.

The thing I did differently is--I added some fresh sage and rosemary. Also sprinkled poultry seasoning. I used cooked rice instead of noodles. Garden peas are good too. Garlic is good also.

BAKED VERMOUTH CHICKEN using rosemary, sage, parsley and thyme (Scarborough chicken from living simply

well this is over half eaten!!--It is one of the most moist baked chickens I have ever had--so I am going to stick with this one!! I forgot to take a picture of it before doing much eating--thus it looks a bit funny in the picture below. This recipe is from Joanne Heim' s Living Simply.

It makes a delicious gravy like sauce for rice. (I used basmati rice.) This is the vermouth I used in the recipe --below

What I did. Take one fresh lemon and squeeze the juice into the good sized roasting chicken's cavity. Take olive oil and sprinkle it all over the outside of the chicken. Then sprinkle salt, pepper, and minced garlic all over. Then sprinkle the fresh (can used dry--but I did fresh)--rosemary, sage, parsley, and thyme over the chicken. I put a little of the sage inside the cavity too. Pour the bottle of Vermouth (less than 2 cups) into the pan. Bake at 350 for about 1 and 1/2 hours until the temperature reaches the correct point on thermometer. Baste off and on. When Chicken was brown I covered it for the last 1/2 hour with a crack left for venting. I used my little roasting pan.

Wonderful flavor and very moist!

Red Quinoa -creole style

Yes, it looks strange , but I love it!! I used the Inca Red Quinoa. It is pronounced Keen-wa--it is an ancient grain and contains more "high quality protein than any other grain. The National Academy of Sciences calls it 'one of the best sources of protein in the vegetable kingdom". "Quinoa stands alone as a complete protein grain. It provides all the essential amino acids in a balanced pattern close to the ideal set by the United Nations Food and Agriculture Organization. Plus it contains no gluten. I like the red quinoa best!
1 cup red quinoa
2 cups water.

Bring to boil and then reduce to simmer , cover and cook until all water is absorbed (about 15 minutes).

Meanwhile--sautee an onion. Add 14 1/2 oz of cut up canned tomatoes (I used organic). Add as much creole seasoning as you like. When the Quinoa is finished add to the tomato mixture --taste to see if you want more of the creole seasoning--yum!!

Basil lemon chicken

In a large bowl mix 1/2 cup of onion, 1/2 cup basil (fresh), juice from freshly squeezed lemon. Rub this on the chicken. Drizzle olive oil on the chicken and salt and pepper. Cook for 20 minutes per pound or until correct temperature is reached. Let sit for 10 minutes or more before cutting.

(We also enjoyed a side dish of sauteed peppers and eggplant separately not shown here -saute in a tablespoon of olive oil and 1/4 cup of balsamic vinegar for about one hour--sweet and tasty)

Sweet Potato Pudding-a dessert

This was wonderful--it was a 400 dollar winner from BHG. from Carolyn Brown, Florence, ALA

1 1/2 lb. sweet potatoes (about 2 large--enough to make 4 cups shredded)

3 eggs, lightly beaten

1 cup half and half

1/2 cup sugar

1/4 cup dark corn syrup (I used light)

1/4 cup yellow cornmeal (plain--no baking powder or soda etc)

2 tablespoons of melted butter

1 tablespoon of vanilla

1/2 tsp. ground nutmeg

1/4 tsp salt

3/4 cup flaked coconut (no sugar added--freezer has this) Separated according to amounts below

3/4 cup chopped pecans -separated according to amounts below

Makes 9 servings.

1. Preheat oven to 300 degrees. Lightly grease bottom and sides of a 2 quart square baking dish.

2. Peel and coarsely shred sweet potatoes (about 4 cups).

3. In a large bowl combine eggs, half and half, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in sweet potatoes, and 1/2 cup EACH of the coconut and the pecans.

Transfer sweet potato mixture to prepared baking dish. (If desired, cover and refrigerate up to 24 hours).

4. Bake, UNCOVERED, for 1 hour. Sprinkle with remaining coconut and pecans. Bake, UNCOVERED, 30 minutes more or until a knife inserted near center comes out clean. Cool about 30 minutes on a wire rack. SERVE WARM.

This was so delicious and I had good quality sweet potatoes--only took 2 large ones to make 4 cups. VERY GOOD.

Fettuccine with wilted greens, chicken

This was from Southern living Mag---made it tonight and this is a picture of some of the left overs. It was tasty. (I used gluten free noodles for myself and regular ones for my hubby)

1 16 oz box fettuccine
8 chicken cutlets (about 2 1/2 lbs---I just used 4 skinless boneless breast )
1 tsp of salt if desired
1/2 tsp pepper
1 cup all purpose flour (I used my gluten free pancake mix!)
1/2 cup olive oil
2 sweet onions, thinly slice (I used one big one)
2 8oz packages sliced fresh mushrooms (I used one package and one can)
2 tsp minced garlic
1/2 cup chicken broth
1 cup dry white wine
1 tsp salt if desired
1 tsp pepper
2 packages of fresh spinach, each 9 oz
freshly grated Parmesan cheese


1. Cook pasta---drain and put in dutch oven and keep warm
2. sprinkle chicken with salt and pepper if desired and dredge in flour.
3. Saute chicken in hot oil till done. Remove and keep warm.
4. Add onions, mushrooms, garlic and saute 5-7 min until lightly browned. Stir in broth and wine, and salt if desired and pepper .
5. Cook 3-5 min or until liquid is reduced by half--stirring once and a while.
6. Add mushroom mixture and spinach to pasta in dutch oven, tossing to coat. Cook uncovered, over medium-low heat 4-6 minutes until greens are wilted. spoon into a serving dish, and top evenly with chicken and Parmesan cheese.

ps. this is not too good left over--eat it fresh!

Chocolate truffles

These are great , but if you prefer a dairy free version go here:http://nannykimsrecipes.blogspot.com/2009/12/chocolate-truffles-dairy-free.html

3 cups semi-sweet Chocolate chips
1 can Sweetened Condensed Milk
1 Tbsp vanilla extract
Sprinkles (long ones)

Melt Chips with milk. (I did this in Microwave at 50 percent power, for a bit over 2 minutes)
Stir in vanilla. Refrigerate for a few minutes until firm enough to roll into balls (I did this for about 13 minutes). Roll in sprinkles.

pecan pumpkin pie (Gluten Free)

This was the best pumpkin pie I have ever had. The basic regular recipe comes form the homepun heart blog. I altered it and made it without the crust for a gluten free recipe.

 Recipe:One graham cracker crust (I omitted but you could make one with GF grams if you can find GF )
1-15 oz. can pumpkin
1-14 oz. can sweetened condensed milk
1 egg (better with 2)
1 tsp. pumpkin pie spice* or 1 Tablespoon is what many use

Mix these ingredients together and pour into crust. Bake for 15 minutes at 425. Then reduce oven heat to 350.
1/4 c. brown sugar
1/2 tsp. cinnamon
2 Tbsp. flour (I substituted gluten free pancake mix bUT IS  better with GF bisquick)
2 Tbsp. cold butter
3/4 c. walnuts*(I did pecans)

Mix together flour, brown sugar, and cinnamon - cut in butter. Stir in walnuts. Sprinkle over the pie when you reduce the oven. Bake at 350 for 40 minutes or until a knife comes out clean.

Here is a gf vegan one https://nannykimsrecipes.blogspot.com/2023/10/pumpkin-pie-vegan.html?m=0

Crockpot plain and thick beef stew

This is your basic plain, great tasting, thick winter stew.

3 medium potatoes (I used about 6 small red potatoes with skin left on chopped ) Chop to size

you prefer .

2 lbs beef stew meat

4 medium carrots chopped

3 celery ribs sliced.

2 medium onions chopped

2 cups of low sodium V8 juice

1 cup water

1/3 cup quick cooking tapioca

1 tab. sugar

salt according to your preference

1 tsp. dried basil

1/2 tsp black pepper

add salt to taste

Put the chopped potatoes, carrots, and celery in a pot and simmer for 15 minutes on stove.

Then place the beef in the crockpot--and put chopped onions on top along with the drained parboiled veggies. In a bowl combine the water, v8 juice,tapioca, sugar , salt, basil and pepper. Pour over the veggies. Cover and Cook on low for about 9 hours or until meat and veggies are tender. I sometimes cook it on low for 2 hours and then on high 3 hours--if I am home.

The tapioca thickens the sauce as it cooks---so this is so easy and good. Great with home made bread! Makes about 6 hardy servings.

Crockpot grits

This came out so good and creamy in my little crock. I wanted to go for my morning walk and decided to try cooking the grits in the crock while I was out. GREAT.

I microwaved 2 cups of milk for about 3 minutes and placed this in a buttered crockpot. I added a 1/2 cup of grits and a pinch of salt and stirred. Placed the setting at high. When I got back an hour later it was done and oh so creamy and delicious!! This makes about 2 servings--this is what was left after I had 1 serving.

ps. add sugar and more milk before serving if desired ; you can also add some grated cheese at this time ;-)

Country Coq Au Vin

This was a very delicious meal. We loved it. I found it at Penny's blog http://lavenderhillstudio.blogspot.com/ I want to remember I made it using this Chicken Stock--it is gluten free. I used my iron dutch oven. Preheated oven 350 degrees. Then in my dutch oven sauteed 1/2 pound of bacon (I used the thick bacon). Set aside.

Saute 4 skinless chicken thighs with the bone bone in. Saute both sides in bacon grease and sprinkle them with pepper. Remove (keeping them warm).

Saute the next 5 ingredients (roughly chopped)--saute about 5 minutes until tender:
Saute 1 shallot (I used a 1/2 of a small onion)
2cloves garlic
6-8 mushrooms
sprig of rosemary
1/4 pound of frozen small white onions (I substituted a glass jar of small white onions---I didn't saute these--just added them later. (remove from pan)


Place the sauteed Chicken in the pot. Cover the chicken with the sauteed items including the pearl onions. Add 1/2 cup dry white wine and 1/2 cup of chicken stock. Cover pan with oven proof lid--place in 350 degree oven and cook 45 minutes to 1 hour until tender. Remove thighs--mix 2-3 tsp cornstarch with 1/2 cup of cold stock. Then add this to pan and thicken. Serve over mashed potatoes or rice. Sprinkle with the bacon. I served it on smashed red potatoes that had been cooked chopped with skins left on--very good.


I served this with homemade applesauce--see post below.

Crockpot applesauce

This is a recipe I altered from http://roseofsharonmay.blogspot.com/2007/11/busy-in-kitchen.html

I took about 8 large peeled Jonagold apples sliced them in chunks and cooked on high in the crockpot--really good!! I added 1/2 tsp of cinnamon. With these particular apples you wouldn't need any sugar I do not believe!! I had 1/4 cup of packed brown sugar and it was way too sweet.
I put in 1/2 cup water--but it didn't need this---maybe a tablespoon of two--these were juicy!
Cook on high about 3-4 hours or longer on low. (the first time you do this you can keep checking --depends on idividual crocks)

See rose of sharon's site for her recipe. This made more--this was the leftovers ;-)

Crockpot Chicken type bog

Chicken bog is a rice, chicken, sausage dish that is served in a part of South Carolina.
This is a crockpot dish---there are tons of individual recipes each with their own tastes!

Package of Skinless boneless chicken thighs or breasts. Sliced in chunks (the thighs are much more moist and full flavored--if using thighs you can break them up after they are done cooking, just before the step of adding the rice-- instead of first slicing)

Smoked sausage (at least 8 oz)--sliced (not the breakfast type!)

3 cups of chicken broth if using minute rice 

or 

3 and 1/2 to 4 cups broth if using regular rice--use 1 and 1/2 cups of Jasmine regular rice to 4 cups broth

2 celery ribs , chopped 
1/2 of a large onion, chopped 
poultry seasoning
sage
thyme
basil
garlic powder
paprika
pepper

If using minute rice instead of the regular jasmine rice— you will need 1 and 1/2 cups minute rice (not cooked--can be the brown minute rice)
(Cheddar cheese if desired) You can also use regular Jasmine rice--but you need to add it earlier.

DIRECTIONS:

Place broth in crockpot.

 Slice about 1 cup of celery (or 2 large ribs), add 1 small onion or 1/2 of a large onion. 

Add seasonings---basically sprinkle poultry seasoning and then between 1/8 to 1/4 tsp sage, 1/8 to 1/4 tsp thyme,1/8 to 1/4 tsp garlic powder (put as much or as little of these spices as you yourself find satisfying), sprinkle some basil (about a pinch), add some freshly ground pepper (most people like lots of pepper in this dish--do according to your preference. 

Place in chicken and sprinkle with paprika. 

Add sliced smoked sausage (you can saute this first if desired and drain of grease).

Cook all day 8 hours on low or 4-5 hours on high. If using regular Jasmine rice add it during the last 45 minutes to one hour of  the low setting depending on your individual crock-pot. MINE TAKES 45 Minutes to 1 HOUR with the regular Jasmine rice. I have an old Crock-pot, so yours may take a different time. Check after the shortest time.

 If using minute rice  add During the last 30 minutes add dry minute rice and cook on high for 20-30 minutes.--until rice is done and it no longer is soupy. If it comes out too soupy, add more rice and add more broth if needed also. Can serve with sprinkled cheddar cheese if so desired, but this is not necessary. The type of sausage you pick really makes a difference in the flavor.


Note: In the comment section people experimented with different types of rice so take note if you want to try some other type rice---read all of the comments to get an idea. It would seem that instant is the best-using other rice would require adding it to the pot much sooner.  However if using Jasmine rice just add it 45 min to 2 hours on the low setting at the end. Depends on your crockpot 

Another recipe--stove top can be found at the following link: https://www.postandcourier.com/free-times/food/chicken-bog-is-a-deceptively-simple-carolina-tradition/article_b3299867-3e27-5b0e-bf52-98c2411c0133.html

Favorite Crockpot Oatmeal

Bob's makes a gluten free oat if you need this.

This is my favorite oatmeal recipe. It cooks at night while you sleep. It is very creamy and like a bread pudding in consistency---you wake up with this wonderful smell wafting throughout the house.

(3-4 servings)

1 cup oats (the old fashioned ones)

2 and1/2 cups of milk (This works with water as well--only use less water--more like 2 )

1/4 cup brown sugar

1 Tab. of butter

1/4 tsp salt

1/2 tsp cinnamon

1 finely chopped apple (without skin and core)

1/2 cup raisins (I use one of the little boxes--it might be more like 1/4 cup

Grease the inside of Crock pot (I use the small crock--about 2 or 2 and1/2 quart size. Throw all ingredients inside Crock and mix well . Cover and cook on low for 8 or 9 hours. Stir before serving. Add a little cold milk when serving. You can use water in the recipe instead of milk--the consistancy will be a bit different, but equally good)

Note: all kinds of variations are possible--I love it plain made with water and maple syrup toooooooo!

To clean the pot afterwards just fill with hot water and set on high for 20 or 30 minutes--cleans up in a flash.