Tropical Chicken (or Ham)

I am sorry I haven't posted here in a long time. But, today, I was having a conversation with some ladies about using left-over ham and thought I would share my favorite recipe for using it.

1 T vegie oil (I leave this out)
6-8 chicken pieces, skin removed (I used 1-2 boneless skinless chicken breasts the one time I made this with chicken), or cubed cooked ham (I probably do 1-2 cups)
1 envelope onion soup mix
1 8 oz bottle Catalina-or any red French-salad dressing
1 can crushed pineapple, drained (I use tidbits, I don't love the tecture of crushed)
1 small jar apricot preserves (8 oz)
Salt and Pepper to taste

Directions: in a large oven proof skillet, brown chicken in vegetable oil over medium high heat and season with salt and pepper. While chicken is browning, mix together other ingredients and pour over chicken and cover. Bake at 350 degrees for 30-40 minutes (I usually do 20-it's fully cooked and only is for heating through). Serve over rice.

I made this with chicken the first time I made it, then tried it with left over ham the next time. I have never made it with chicken again. The person who gave me the recipe said that chopped fresh coconut in it is really good-I'm not a fan, so I've never tried. You can adjust amounts of jam and soup mix to get the level of sweetness you prefer. I like it as is. It originally calls for a small can of pineapple, but I use a regular one. Enjoy!

Chocolate marshmellow cookies

I made these today, and let me tell you they are d-lish! I am going to have to send leftovers to school with Eric tomorrow so I don't eat them all.

I got the recipe from here.

1 chocolate cake mix (I used Pillsbury devils food)
1/2 cup butter-flavored shortening (I used butter because I didn't have any)
2 eggs
12 large marshmallows
1/2 c. melted butter
1/3 c. unsweetened cocoa powder
1/3 c. evaporated milk (I used regular 1% )
1 lb. powdered sugar
1 tsp. vanilla

Instructions:
Preheat oven to 350. Combine cake mix, eggs, and shortening in the bowl of a heavy-duty mixer and mix until well combined. Drop dough by the tablespoon onto a baking sheet and bake for about 8-10 minutes or until the cookies appear done but are still soft in the center.

While the cookies are baking, use a pair of kitchen shears to cut each marshmallow in half. When the cookies have baked, remove the pan from the oven and place a marshmallow half on each cookie, cut side down. Return the pan to the oven for about 2 minutes. Remove from oven and very gently push each marshmallow down. Allow to cool completely and repeat with remaining cookie dough.

When the cookies have cooled completely, combine the powdered sugar and cocoa powder in a large bowl. Add melted butter, vanilla, and evaporated milk and beat on high until smooth, light, and fluffy. Transfer the frosting to an icing bag fitted with a large tip and swirl onto the cookies. Makes 24 cookies.

And these are what hers looked like. The shortening makes a difference in how they turn out. I think mine stayed poofier because of the butter, but still are amazing. I also think these would be devine with brownie cookies (made from a brownie mix)

Sparkling Cranberry Brie Bites

So we have started a little tradition in our family and that is that we only eat appetizers on New Years Eve. (We also do this during college football season) So needless to say, we have tried a LOT of appetizers. This by far was one of my favorites, and I will definitely make it again and again.

Just as a brief explanation it is a toasted baguette, with a slice of brie slightly melted, topped with an absolutely delicious cranberry chutney, and topped with sparkling cranberries.

I got the recipe from here.

Sugared Cranberries

2 cups fresh cranberries
1 cup good (like real, not Aunt Jemima) maple syrup
1 cup granulated sugar

Rinse cranberries and place in a medium bowl. Heat syrup in a small sauce pan just until warm. Pour over cranberries when syrup is warm, not hot, or cranberries may pop. Cool, cover, and let soak in the refrigerator overnight. Drain cranberries in a colander. Place sugar in a large bowl or baking dish. Add cranberries in 2 batches and roll around until lightly coated in sugar. Place on a baking sheet until dry, about 1 hour.

16 crackers (We used toasted baguette)
8 oz Brie cheese
cranberry chutney or cranberry relish
fresh mint for garnish

Assemble crackers with one slice of brie, a light layer of cranberry chutney, and 4 or 5 sugared cranberries. Garnish with fresh mint sprigs.

Cranberry chutney

1 orange peeled, tough membrane removed (all the white stuff, basically you just want the pulp)
1/4 c. orange juice
1 c. fresh cranberries (you really can use frozen once they are thawed)
3/4 c. sugar
1 med golden delicious apple, peeled, cored, and chopped (I used a crispin because that is what I like)
1/4 c. chopped walnuts (as fine as you like them)
1/2 Tbsp apple cider vinegar
1/4 tsp ground ginger
1/4 tsp ground cinnamon

Combine all ingredients in a large sauce pan. Bring to a boil. Reduce heat and simmer stirring occationally for 5-8 min. Or until cranberries are bursting. (the last time I made this I could actually hear the cranberries pop, it was fun) Chill until serving time. You can freeze in small containers for later use.

Also tasted really good on chicken, pork and turkey. Yum, let me tell you. Makes your house smell good too.

Mini Crab Cups

Mini Crab Cups

1 Tbsp water
1 Tbsp honey
2 tsp canola oil
30 gyoza skins
1/2 c. finely chopped celery
1/2 c. chopped seeded tomato
1/2 c. light mayo (I used regular)
1/4 c. chopped fresh chives
3 Tbsp finely chopped cilantro
1 tsp minced seeded jalapeno pepper (I left this out)
1 tsp grated lime rind
3 Tbsp fresh lime juice
1 Tbsp worcestershire sauce
1/4 tsp freshly ground black pepper
1 lb lump crabmeat, shell pieces removed
cilantro leaves (optional)

Preheat oven to 375. Combine first three ingredients, stirring with a whisk. Brush mixture evenly over both sides of each gyoza. Fit 1 gyoza into each of 30 mini muffin cups pressing firmly into the base. Bake at 375 for 12 min. or until lightly browned. Cool in pans on a wire rack. Carefully remove cups from pans.

Combine celery and next 10 ingredients (through crabmeat) in a large bowl. Toss gently. Spoon 1-1/2 Tbsp crab mixture into each gyoza cup. Garnish each with a cilantro leaf.

The crab mixture can be made a day ahead.

Salmon Patties

I have a wonderful friend by the name of Melissa (great name eh?) and I follow her cooking blog fairly closely, although I am not quite as dedicated to healthiness as she is. But I got this recipe from her blog and was definitely not disappointed. We made sliders out of them instead of big ones. My kids also gobbled them up like there was no tomorrow.

1 can salmon (14.5 oz), drained and flaked (I just used 3- 5oz cans)
2 eggs
1/4 c. bread crumbs
1/4 c. dry potato flakes
1/4 c. finely diced red onion
juice of half a lemon (a little more than 1 Tbsp)
5 dashes hot sauce
1/4 t. garlic powder
salt and pepper
2 Tbsp olive oil
lemon wedges and/or tartar sauce for serving

Preheat skillet over medium heat. Mix all of the ingredients through salt and pepper in a medium bowl. Roll a golf ball sized amount in your hand and flatten to a little less than 1/2 an inch thick. Pour 1 Tbsp oil in the pan and allow to heat. Place patties in pan and cook about 5 minutes on each side until browned. Repeat with remaining mix and oil. Enjoy.

Aunt Jane's Baked Beans

1 Large can of Pork and Beans
1 15 oz can of Kidney Beans
8 Tbsp Brown Sugar
3 slices of Bacon, cut small
3/4 Cups of Ketchup
3/4 tsp Dry Mustard
1 Medium Onion, minced

Mix well. Bake at 300 degrees for 2 hours covered.

*For bacon, I bake it and it comes out perfect every time, click here for directions In this recipe I take it out a few minutes early so it's still squishy.
*I also like it saucy and add and an extra small can of pork and beans and cook it for a little over 1 hour instead of 2.

Regina's Modified Tuna Casserole

This is a delicious, cheap and fast casserole:

1 Cup Frozen Peas, thawed in microwave
2 Cans Tuna
8 oz Macaroni Noodles, cooked
1 Can Cream of Mushroom Soup
1 Cup Sour Cream
8 oz Shredded Cheese
1 Cup Pepperidge Farm Stuffing (or any bread crumbs)
Salt and Pepper to Taste

Stir ingredients besides noodles in a large bowl. Sprinkle with crumbs. Cook noodles and drain them. Stir in other ingredients while noodles are hot. Eat immediately or put in baking dish and cover 20-30 minutes @350 until warm. Serves 6-8.

Caprese Salad with Chicken and Bacon

I love caprese salad. Fresh mozzerella is definitely one of my favorites. But I wanted to make a full meal out of it and so I decided to add meat to it. When I make it again and it looks pretty I will post a picture.

3/4 log fresh mozzarella, cubed (small)

3 fresh firm roma tomatoes, chopped and seeded

about 1 full stem fresh basil, chopped

1/2 lb bacon, cooked and sliced small (kinda crispy, but not burnt)

1 lb chicken, cooked and cubed

Chop mozzarella, tomatoes, and basil. Place in large bowl.

Cook bacon until crispy, drain on paper towel and pat to remove all grease. Dump grease from the pan into something to cool (I usually just use a soup can or something, and when it hardens I throw it away) leaving about 1 Tbsp in the pan. Slice chicken and cook in bacon grease adding about 1/2 tsp Italian seasoning and some seasoned salt. Once cooked, chop into small pieces and cool completely in the fridge with the bacon. Once cool place in bowl with tomato mixture. Lightly toss to combine. If you stir too much the juices from the tomatoes start to break up the mozzarella. Then I sprinkled with a little bit of Italian dressing.

Enjoy with some toasted bread.

Spaghetti Carbonara

1 Lb Spaghetti
1 Tablespoon Olive Oil
6 oz (3/4 cup) lean bacon, chopped
2 fl. oz. (1/4 cup) single (light) cream (i.e. Half and Half)
2 Eggs, Beaten
2 oz. (1/2 Cup) grated Parmesan cheese
Salt
Pepper
Pinch of Cayenne Pepper
1 1/2 oz. (3 Tablespoons) Butter, Cut into small pieces

Cook spaghetti in boiling salted water until 'al dente' (still a little stiff).
Meanwhile, heat the oil in a frying pan and fry the bacon until crisp.
Mix the cream, eggs, and cheese and season to taste with salt, pepper and cayenne. Drain the spaghetti and toss the butter over a moderate heat until it has melted. Stir in the bacon, then the egg mixture and toss until the spaghetti is thoroughly coated. Serve immediately.
Serves 4-6

Lemon Raspberry Cream Cupcakes

These next two recipes were from a bridal shower my sister hosted while we were in town:


The Cakes:
Lemon cake mix (I used Duncan Hines Lemon Supreme)
1 cup sour cream
½ cup water
¼ cup milk
¾ cup oil
4 eggs
1 small box instant lemon pudding mix

Raspberry Cream:
½ cup butter, softened
8 oz cream cheese
1/3 cup Raspberry jam or jelly
Red food dye
1 ½ -2 ½ cups powdered sugar

Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, beat eggs.
3. Add oil, water, and milk and beat again.
4. Stir in sour cream and then cake mix and pudding mix until well blended.
5. Fill cupcake liners 2/3 full and bake for 20-28 minutes or until a toothpick comes out clean.
6. As soon as your cupcakes, place them on a cooling rack for about 5-7 minutes and then seal in an airtight container to make sure they stay perfectly moist. The container will steam-up inside, but won’t worry…
7. Raspberry Cream: Beat butter and cream cheese for 5 minutes.
8. If your jam is not seedless, strain it and then add it to the butter mixture. You can always add more if you want a stronger taste.
9. Add a few drops of food dye to get a pretty red color and then as much powdered sugar as you desire.
10. Refrigerate your Raspberry Cream if it is too loose to pipe or spread on your COOLED cupcakes.

*I used a 1M piping tip and the rosette piping technique

From- http://www.yourcupofcake.com/2011/03/lemon-raspberry-cream-cupcakes.html