Honey Cornbread

Prep Time 3 Min Cook Time 25 Min Ready In 34 Min

Servings  8

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup white sugar
• 1 tablespoon baking powder
• 1 cup heavy cream
• 1/4 cup vegetable oil
• 1/4 cup honey
• 2 eggs, lightly beaten

Directions

1.                  Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.

2.                  In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.

3.                  Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

I forgot to publish this.  The next time a bake I must remember to use the normal setting not the convection setting.  It was a little over done. But, still good:)

CHICKEN WITH APPLE GRAVY, RICE PILAF AND GREEN BEANS

Serves 4

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO), divided
• 1 1/2 cups long grain white rice
• 3 1/2 cups chicken stock, divided
• 1 cup frozen peas, thawed
• 1 cup shredded sharp white cheddar cheese
• 4 boneless, skinless chicken breasts
• Salt and pepper
• 2 tablespoons butter, divided
• 1 tablespoon flour
• 1/2 cup unfiltered apple cider
• 1 pound green beans, trimmed
• 2 scallions, chopped

Serves 4

Preparation

In a large saucepan, heat 1 tablespoon EVOO, one turn of the pan, over medium heat. Add the rice and toast until light brown, about 4 minutes. Stir in 2 1/2 cups stock and bring to a boil, then lower the heat to medium-low, cover and cook for 15 minutes. During the last 3 minutes of cooking, stir in the peas and cheese.

While the rice cooks, in a large skillet, heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook until the juices run clear, 5-6 minutes on each side. Transfer to a plate and cover with foil to keep warm.

Melt 1 tablespoon butter in the skillet, then whisk in the flour and cook for 1 minute. Whisk in the apple cider and the remaining 1 cup chicken stock and cook until slightly thickened; season with salt and pepper. Remove from the heat.

While the chicken cooks, in a large saucepan, bring 1 inch of salted water to a boil. Add the green beans and cover and cook to al dente, about 3 minutes. Drain the beans and return to the saucepan. Toss with the remaining 1 tablespoon butter and the scallions; season with salt and pepper.

Pour the apple gravy over the chicken and serve the rice and green beans alongside

Sure glad that I had Dan to help me with this one.  I am so lucky that he is not afraid to be in the kitchen.  Some times I would be lost with out him.

I think that I have recovered from our trip.  Took the dog for our first walk since we got back.  It felt good to get out and do something..

Melinda's B day is coming up.  I think that I will see if she wants to do something. 

One thing I can say that I have learned is to put every thing in God's hands.  Some times especially since we are getting a new supervisor I worry that she may give me something that is hard for me to do.  I know that God is in control and I need not worry.  That is such a relief. 

Middle Eastern Turkey Dogs

Prep Time 5 Min Cook Time 15 Min Ready in 20 Min

Servings  4

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon kosher salt
• 1 pound ground turkey

Directions

1.                  Preheat oven to 450 degrees F (230 degrees C). Spray baking sheet with nonstick cooking spray.

2.                  In a small bowl, mix together cumin, coriander, ginger, cinnamon, pepper, and salt. In a large bowl, crumble the ground turkey; slowly work in seasoning mixture with your hands, distributing seasoning as evenly as possible. Divide into 8 equal balls. On a flat surface, roll out each turkey ball into a tube shape.

3.                  Spray a large skillet with nonstick cooking spray, and set it over medium heat. Place turkey tubes into the skillet; cook, turning frequently, until golden brown on all sides. Transfer to a baking sheet.

4.                  Bake in preheated oven about 6 minutes.

This was good.  You could also do these on the grill and make hamburgers with them.  I had Dan halp me shape them into the dogs.
My new surprivisor started this weak.  Her name is Linda.  I hope that she will be as good and nice a Jeniffer was.  I am working this Thursday and Saturday.

Chili Potato Burritos

Prep Time 20 Min Cook Time 15 Min Ready In 35 Min

Servings  4

 Ingredients

• 4 potatoes, peeled and chopped
• 1 3/4 cup shredded Colby-Monterey Jack cheese
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 clove garlic, minced
• salt and pepper to taste
• 8 (6 inch) flour tortillas
• 1 small  can red enchilada sauce

Directions

1.                  Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.

2.                  Preheat oven to 350 degrees F (175 degrees C).

3.                  In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.

4.                  Bake in the preheated oven 15 minutes, or until cheese is bubbly.

Mexican Salad

 Servings  6

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, drained
• 2 cups frozen corn kernels
• 1/2 onion, finely diced
• 1 tablespoon chopped fresh cilantro
• 1 jalapeno peppers, seeded and minced (optional)
• 1/4 cup olive oil
• 3 tablespoons fresh lime juice
• 1 teaspoon ground black pepper
• salt to taste
• 1/2 teaspoon honey

Directions

1.                  In a large bowl, combine the black beans, garbanzo beans, corn, onion, cilantro, jalapenos, olive oil, lime juice, pepper, salt and honey. Mix well; refrigerate and allow flavors to blend.

Dan felt that the burritos needed more cheese.  He felt that the 2 jalapeno peppers was to much.

We got back from our trip all in one piece.  We had a nice time and I am glad that I went.  We got to see our friend Darryl and his wife.  What a nice lady.  She seems like a sween person.

I don't think that I will be traveling with Dan's mon any more.  She has a nasty habit of talking about people and what she says is not very nice.  I got some birthday money from Dan's Dad and I think that I will buy some books and cd's with it. 

I am hpoing to get the garage dorres fixed this next month and I am hoping to get my piano tuned and hopefully sell it.

TOMATO MINESTRONE SOUP WITH GARLIC BREAD CROUTONS

Serves 4

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 1/4 pound pancetta or thick-cut prosciutto, finely chopped (optional)
• 1 pound zucchini, cut into strips lengthwise (discarding the seedy centers), then cut into small pieces
• 2 ribs celery with leafy tops, finely chopped
• 1 small carrot, finely chopped
• 1 onion, finely chopped
• 1 bay leaf
• 3 cloves garlic, finely chopped, divided
• Salt and pepper
• 4 cups chicken or vegetable stock (32 ounces)
• One can cannellini beans (15 ounces), rinsed
• One can tomato puree or crushed tomatoes (15 ounces)
• 1/4 pound whole wheat penne or other short-cut pasta
• A handful of basil, torn into pieces
• 2 tablespoons butter
• 4 thick slices Italian bread
• About 1/2 cup freshly grated Parmigiano Reggiano cheese
• Finely chopped parsley, for garnish

Preparation

In a soup pot, heat the EVOO, a couple of turns of the pan, over medium-high heat. Add the pancetta or prosciutto, if using, and cook until browned, a couple of minutes. Add the zucchini, celery, carrot, onion, bay leaf and 2 cloves garlic; season with salt and pepper. Cook until the vegetables are tender, 7-8 minutes.

Pre-heat the broiler and position a rack in the middle of the oven.

Stir the chicken stock, beans and tomatoes into the soup and bring to a boil. Add the pasta and cook to al dente. Stir in the basil and lower the heat to low.

Meanwhile, in a small saucepan, melt the butter over low heat. Add in the remaining 1 clove garlic and swirl for a minute or so; remove from the heat.

Broil the bread on both sides until lightly toasted. Brush the bread with the garlic butter and sprinkle with the cheese and parsley. Broil to melt the cheese. Serve the soup in shallow bowls, each topped with a crouton.

They soup was very good.  I did not like the Parmesan on the bread.  Since Fred Meyer does not have French bread we have used Italian bread instead and Dan and I like it a lot.
Two more days until our trip!!
I guess I will find out when I get back If Catlin and Penny are supervisor/lead or not.  I hope that they get the positions.
Mom is in the hospital.  Her asthma is acting up again.  I guess that she gave Mark and John hell for not calling and visiting her!!  You go Mom!!!:)  Hopefully she will get to go home on Wednesday.
Jackie and Scott went on a needed vacation.  Every one should have time off just to hang.
Went to my eye doctor today.  Because my insurance is a HMO I needed to get a referral.  I did not no this, so, I had to reschedule the appointment. A long bus ride for nothing.  
I guess when I get back I will have a lot of emails.  Pops sends me a lot of stuff.  I will be getting back at him though for every email he sends me he will get "I am on vacation" lol !!:)

Sweet Potato - Topped Shepherd's Pie

Ingredients

• 3 large or 4 medium sweet potatoes, peeled and cut into chunks
• Salt and pepper
• 1 cup milk
• 3 tablespoons butter, divided
• 1 egg, beaten
• 1 teaspoon paprika or sweet smoked paprika
• 1 1/2 tablespoons extra virgin olive oil (EVOO)
• 8 ounces crimini or white mushrooms, quartered
• 2 pounds ground sirloin
• 1 onion, chopped
• 2 large cloves garlic, chopped
• 2 tablespoons fresh sage, thinly sliced, or 2 teaspoons dried rubbed sage (about 2/3 palmful)
• 1 1/2 cup frozen peas
• 2 tablespoons flour
• 3/4 cup dark beer (optional)
• 1 cup beef stock (1 1/2 cups if not using beer)
• About 3 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• A little chopped fresh parsley, for garnish

Serves 4

Preparation

Place the sweet potatoes in a large pot, cover with water and bring to a boil. Salt the water and cook the potatoes until tender, about 18 minutes; drain. Return the potatoes to the hot pot and mash with the milk, 1 tablespoon butter, the egg and paprika; season with salt and pepper.

Pre-heat the broiler and position a rack in the lower third of the oven.

Place a heavy pot or large dutch oven on medium-high heat. Add the EVOO, 1 1/2 turns of the pan, and the mushrooms and cook until darkened, 6-7 minutes. Add the sirloin and cook until browned, 5 minutes. Add the onion, garlic and sage; season with salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the peas.

While the onion cooks, heat a small saucepan or skillet over medium-high heat. Add the remaining 2 tablespoons butter to melt, then whisk in the flour for 1 minute. Add the beer, if using, and cook until reduced, a minute or two. Add the beef stock and Worcestershire sauce; season with salt and pepper. Cook until thickened slightly, then whisk in the mustard. Stir the gravy into the meat..

Pour the meat and gravy into a casserole and top with the sweet potatoes. Broil until the potatoes are set and lightly golden-brown at the edges. Top with the parsley.

Can't believe the weather!!  Wow!! the sun is shining and I was able to take Earl for a walk.  It is so nice out.  I am off the schedule for the 14th.  I am so glad.  I thought that I was going to have trouble with getting that day off.  Thank God that every thing has worked out.  I am so glad that I don't worry about such stuff any more.  It really is such a waste of time and energy.

Garden-Fresh Tomato Soup Recipe

• Prep: 20 min. Cook: 40 min.
• Yield: 8 Servings

Ingredients

• 1/2 cup butter
• 2 tablespoons olive oil
• 1 large onion, sliced
• 2 sprigs fresh thyme
• 4 fresh basil leaves
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2-1/2 pounds diced fresh ripe tomatoes
• 3 tablespoons tomato paste
• 1/4 cup all-purpose flour
• 3-3/4 cups chicken broth, divided
• 1 teaspoon sugar
• 1 cup heavy whipping cream
• CROUTONS:
• 8 slices day-old French or Italian bread
• 1 large garlic clove, sliced lengthwise
• 2 tablespoons olive oil

Directions

• In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring occasionally, until the onion is soft. Add the tomatoes and paste. Stir to blend. Simmer 10 minutes.
• Place the flour in a small bowl and stir in 1/4 cup chicken broth. Stir into the tomato mixture. Add the remaining broth. Simmer 30 minutes, stirring frequently.
• Allow mixture to cool and run through a sieve, food mill or food processor. Return the pureed mixture to the kettle. Add the sugar and cream. Heat through, stirring occasionally.
• To prepare the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking sheet. Bake at 350° for 10-12 minutes or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each bowl with one or two croutons. 

Can't believe it!! It snowed this morning!!.  Dan told me this before he left for work.  It has melted.  So, we will not get to use our new sled:(  That would have been fun!!

Hope to take the dog out in a while.  I need to get out there and do some walking.  I am working Thursday through Saturday. 

Newt week we go on our trip.  I am looking forward to going.

I bought this new hand lotion.  Boy does it stink!!  I will have to see if I could give it to some one.  I checked it out before I bought it but, I don't think so:(

TIJUANA TORTE

Yield: 8 servings

1 pound ground beef

1 medium onion, chopped

1 envelope taco seasoning mix

1 24-ounce can tomato sauce

1 4-ounce can chopped green chilies

Brown ground beef, onion, stirring frequently; drain. Add taco

seasoning mix, tomato sauce, green chilies, mix well.

Simmer for several minutes. Alternate layers of tortillas, meat sauce

and cheese into 2 stacks in 9x13 baking dish.  Ending with

tortillas and meat sauce. Bake, covered with foil, at 350 degrees for

20 minutes. Bake, uncovered, for 15 minutes longer.  Cut each stack

into 4 wedges’. Serve green salad or rolls.

I used pork instead of beef and green onion instead of regular onion.  Using green onion has worked out well for us.

We got to see Katie yesterday.  It was nice to see her. 
Looking forward to our trip!!!  Next weak!!  Time sure is going!!  Here it is already March.  Gonna be 59 this year!!  Doesn't seem possible.