Become a Confident Cook

ZUCCHINI CASSEROLE

2010-08-09T18:10:00.000-07:00

Did you know that August 8th was the official "Sneak some Zucchini onto your Neighbor's Porch" day? What to do with all those lovely zucchini in the garden? You want to give some away, of course, and find new recipes to use the fresh, green vegetable growing madly in the garden. Try this recipe for an easy casserole with a delicate flavor and layers of color and texture.

ZUCCHINI CASSEROLE

Here's a simple and flavorful way to prepare a large zucchini for a family meal. If you have leftovers, it's easy to re-heat for lunch the next day.

Ingredients:

1 teaspoon olive oil

1 medium onion

1/2 cup bell pepper

1 large zucchini

4-5 medium mushrooms (optional)

1 cup corn (fresh or frozen)

2 cloves garlic

8-10 ounces tomato sauce (marinara, crushed tomatoes, etc)

1/4 cup fresh basil leaves

1/4 cup fresh flat leaf parsley leaves

Topping:

1 cup bread crumbs

3 teaspoons unsalted butter

1/4 cup grated parmesan cheese

1 clove garlic

Directions:

Pre-heat oven to 350 degrees. Lightly oil a 9 x 12 inch baking pan. I use glass but you can use metal.

Peel and chop the onion. Cut the bell pepper into 1/2 inch pieces. Clean and slice the mushrooms. Peel and chop 2 cloves of garlic.

Heat a large skillet over high heat, add the olive oil. Stir in the onion and bell pepper and reduce the heat to medium.

Allow to soften, about 3 minutes. Add the chopped garlic.

Stir in the tomato sauce. (use any tomato sauce you have on hand)

Reduce heat to low and stir everything together and allow to simmer while you proceed with the next step.

Wash and trim fresh basil and flat leaf parsley leaves.

Roll the leaves together, and with a sharp knife, slice through the bundle to get small pieces.

Cut the zucchini into 1/2 slices across the middle, then cut the rounds into four pieces. In a large bowl, season the zucchini with a little olive oil, salt and pepper. Mix thoroughly.

Add the chopped basil and parsley.

Spread a little of the tomato sauce mixture on the bottom of the oiled baking dish.

Layer the zucchini over the tomato mixture.

Next layer the corn over the zucchini.

Now layer the sliced mushrooms over that.

And now spoon the remaining tomato sauce mixture over everything. Notice the sauce is thick and not watery. The vegetables will release quite a bit of liquid during the cooking process and so you want the tomato sauce to be on the dry side.

Bread Crumb Topping:

In a large bowl, mix together:

2 cups bread crumbs

1/2 cup melted butter

1/2 cup freshly grated parmesan cheese

1 clove garlic, pushed through a press or finely minced

Spread the bread crumb topping over the vegetables in the baking dish.

As you can see, the bread brumbs are all different sizes. This is a rustic-style dish and everything does not need to look ' oh so perfect', it will still taste great!

You should be able to see the layers on the side of the dish.

Put into a pre-heated oven and bake for about 30 minutes or until the bread crumb topping turns a golden brown and the vegetables are soft, but not mushy.

Serve immediately as a side dish. Great with grilled chicken or fish and warm, crusty bread.

Can be assembled the day before and popped into the oven for dinner. Adjust the baking time to about 40 minutes, be sure to check to make sure the topping doesn't burn. I don't recommend freezing this because the vegetables will be mushy when it thaws.

What do you do with excess zucchini? Leave a comment below and let us know "Where Does the Zucchini Go?"

GRANOLA

2010-08-02T15:52:00.000-07:00

GRANOLA

When I couldn't find a granola in the store that I liked, I decided to create my own. Am I glad I did! I thought it would be tricky and difficult. But, not only is this an easy recipe, it tastes SO much better than anything from the store! This is much more economical and delicious. Try this and see for yourself. You'll never buy granola again.

For a printable version of this recipe without photos click here.

Ingredients:

4 cups rolled oats (not instant)

1 cup puffed rice cereal

½ cup sliced almonds

½ cup chopped cashews or pecans or walnuts

¾ cup brown sugar

½ cup oil

1 cup dried fruit (dried apricots, apples or cranberries)

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

½ cup honey

pinch of salt

Directions:

Pre-heat oven to 300 degrees.

Pour the uncooked oats, dry cereal and sugar into a large bowl. Add the cinnamon, nuts and salt, mix well.

Pour oil into the measuring cup. Spread it around the cereal mix. Pour honey into the same cup and the oil left in the cup will help get the honey out of the cup. Add the vanilla to the bowl and toss everything together until evenly coated. You may need to break up any clumps of honey with your fingers.

Pour everything out into a large cookie sheet with a lip. You may need to do this in more than one batch.

As you can see, I put a sheet of parchment paper down first. This is because I'm lazy and don't like to clean sticky cookie sheets. If you have not tried using parchment paper when you bake, TRY IT! It makes everything so much easier.

Bake at 300 degrees for 20 minutes, carefully turning it to reveal the other side. Continue baking for another 15 minutes until it turns a golden brown.

When it is finished cooking, allow to cool slightly. Add the fruit and stir to combine.

Store in an air tight container. Makes 6 to 7 cups.

Try this and modify it to your taste. Add different nuts or seeds, use your favorite fruit or leave it out. How did you make this your own? Leave a comment below and let me know! Thanks for stopping by!

EASY CRUNCHY GRANOLA

WHAT'S THE BEST MEAL YOU EVER HAD?

2010-07-08T15:13:00.000-07:00

Delectable ~ Delicious ~ Delightful

Leave a comment and tell me about the best meal you ever had. Was it something you cooked? At a restaurant? An impromptu picnic? Did someone surprise you with a special dinner? Was it breakfast in bed lovingly prepared by your kids or your spouse? Something only your mom cooked when you were a child? A simple meal in a little cafe on your travels?

There are lots of great meals in my memory and it's difficult to choose just one. One does stay with me though. I remember one holiday potluck where my mom made the buttermilk biscuits, the gravy was a team effort and I cooked the turkey. Everyone else brought all the vegetables and desserts. There was so much food and so many people! Everyone had a great time and even pitched in to do the dishes. (and this was before I had a dishwasher!)

So tell me, what great meal do you remember? Can't wait to hear!

CHICKEN FAJITAS

2010-06-28T21:02:00.000-07:00

This is an easy and flavorful meal the whole family can make together. Using just a few ingredients you can put dinner on the table in about 30 minutes. Nothing to prep ahead of time and nothing complicated.

This recipe uses three large chicken breasts and can easily serve six adults. Heat up some refried beans, some rice and you have a complete meal. If you have any leftovers, they're great for lunch!

To make shopping easier, use my handy printed shopping list. Click on the Shopping List tab above and you can print the pdf document.

For a printable recipe without photos, click here.

Ingredients:

3 large chicken breasts, boneless, skinless

1 Tablespoon oil

1 medium bell pepper

1 medium onion

3-4 cloves garlic, peeled and minced

1 large tomato or several cherry/grape/pearl tomatoes

salt & pepper

cayenne pepper

ground cumin

1/2 cup dry white wine

Garnish / Toppings:

grated cheese (Cacique Queso Quesadilla, cheddar, jack, etc.)

fresh cilantro leaves

sour cream

guacamole

Directions:

Prep chicken: wash and pat dry; trim any fat; cut across grain in 1/2 inch slices then across again in bite size pieces. Season with salt, pepper, cayenne pepper and cumin. Set aside.

Peel and slice onion. Wash and slice bell pepper. Wash and slice tomato.

Heat 1 Tablespoon oil in large skillet. Use the largest pan you have. It needs to be wide and deep to hold all the ingredients without crowding. Heat on medium-high and throw the seasoned chicken into the hot oil and stir around.

Reduce heat to medium and allow chicken to start to brown. Stir occasionally to prevent sticking. Cook for about 8 minutes or until the chicken is no longer pink. Remove from pan and set aside.

Heat pan to medium-high again and throw in the onions and peppers. Add more oil if necessary. Sprinkle with salt. Stir to prevent sticking and cook until the vegetables are softened a bit.

Once the vegetables are softened add the cooked chicken back to the pan and turn the heat to high. Now add the tomatoes and garlic and stir everything together. Pour in the wine and allow the liquid to reduce to nearly nothing.

Now grab a tortilla and fill it with this tender, spicy and sweet combination! Top with cilantro, cheese, sour cream, guacamole, pico de gallo, salsa, etc. Pair with some refried beans, rice or a salad and enjoy this fast and easy feast!

MEATLOAF

2010-06-20T16:13:00.000-07:00

With just a few basic ingredients you can create a meatloaf for dinner and use the leftovers for sandwiches. The recipe is the same as the Meatball recipe but is shaped into a loaf and covered with a tomato relish.

DO AHEAD: mix everything together, shape into loaves the day before, chill in the refrigerator and pop into the oven for dinner the next night. Add 10 minutes to the baking time to compensate for the colder meat mixture, or set the uncooked loaves out for a few minutes before baking and bake at the times listed below.

To make shopping easier, use my handy printed shopping list. Click on the Shopping List tab above and you can print the pdf document.

For a printable version of this recipe without photos click here.

MEATLOAF

Ingredients: *cut recipe in half for one loaf

4 lbs ground beef (10-15 percent fat content)

1 onion

3-4 cloves garlic

2 cups bread crumbs

3/4 - 1 cup milk

1 cup finely grated paremsan cheese

2 teaspoons salt

2 teaspoons pepper

1 teaspoon each: dried thyme, dried poultry seasoning, dried oregano, dried basil

1/2 teaspoon freshly grated nutmeg

4 eggs

3 teaspoons Worchestershire sauce

4 Tablespoons tomato paste

juice of half a lemon

Directions:

Pre-heat oven to 350 degrees.

Measure the bread crumbs in a large measuring cup and pour enough milk over to just moisten them, not make them soggy. Set aside.

Put the beef in a large bowl. Prep and add the following ingredients:

Finely chop the onion

Grate the cheese

Measure the spices

Push the garlic through a garlic press

Add the eggs and Worchestershire sauce, tomato paste and lemon juice. Add the moistened bread crumbs.

Squeeze lemon over all and using your clean hands, mix everything together.

Once it's mixed together, cover with plastic wrap and chill in the refrigerator for 30 minutes.

Lightly oil two 9x12 inch baking pans. I use glass, but you can use metal if that's what you have.

Shape the meat into two equal size loaves, approximately eight inches long, four inches wide by two to three inches tall. Create a shallow indent along the top center of each loaf.

Place in the pre-heated oven and bake for 10 to 15 minutes. WHile the meatloaf is in the oven, make the tomato relish on top of the stove. (recipe follows at end)

After about 10 minutes, take the meat loaves out of the oven and spread some of the tomato relish on top of each loaf. Reserve the remaining tomato relish to use when you serve and on leftovers.

Return to oven and continue baking for another 25 to 35 minutes. Use a thermometer and when the internal temperature of the meat reaches 160 degrees, it is done.

Remove from the oven and allow to rest for at least 10 minutes before you cut and serve. Enjoy with some hearty mashed potatoes and a green vegetable and you have a great meal! Pour some of the warm tomato relish over the sliced meatloaf and use it cold on a sandwich for lunch.

TOMATO RELISH

Slightly tangy, a little spicy, kinda sweet with a little kick. Good topping for meatloaf and can be used on pork or chicken as well. This is not a marinade, but is a topping or sauce.

For a printable version of this recipe without photos, click here.

Ingredients:

In a medium saucepan combine the following ingredients and stir well over low heat:

2 Tablespoons butter

1 clove garlic, minced

2 Tablespoons cider vinegar

1 cup brown sugar

1 cup chili sauce (or ketchup if you absolutely must)

1 teaspoon Dijon mustard

1 teaspoon Worchestershire sauce

pinch of salt

pinch of black pepper

2-3 drops Tabasco sauce

Melt the butter and add the garlic, stir. Add the vinegar and sugar and stir.

Mix together all the remaining ingredients and pour into the saucepan and stir to combine.

Heat slowly over low flame. Spoon over the meatloaf and finish baking. See above. Serve warm over sliced meatloaf and use cold on a sandwich.

Meatloaf

How many different meatloaf recipes have you tried and liked? This is probably about the tenth recipe I have tried and closest to what I think a meatloaf should be. What variations have you sampled? Tell us about it, leave a comment below.

MUSHROOM QUICHE

2010-06-14T02:40:00.000-07:00

Light and savory Mushroom Quiche. Not just for special occasions, easy to make and versatile enough for everyday. The basic quiche recipe remains constant, but you can add your own twist to it. This time, I had lots of mushrooms so that's what I made. Next time, who knows? Maybe asparagus...

To make shopping easier, use my handy printed shopping list. Click on the Shopping List tab above and you can print the pdf document.

For a printable version of this recipe without photos, click here.

Makes two 9-inch deep dish quiches.

Ingredients:

8 oz mushrooms

1/2 onion

2-3 cloves garlic

4 slices thin sliced deli ham (optional)

1 cup grated cheddar cheese

1 cup finely grated parmesan cheese

2 cups heavy cream

1 cup milk

8 eggs

pinch salt

pinch white pepper

2-3 drops tabasco sauce

1 teaspoon dried thyme

1/2 teaspoon freshly grated nutmeg

2 nine inch deep dish pie crusts (fresh or frozen)

Directions:

Preheat oven to 400 degrees. If using frozen pie crusts, remove from freezer and take out of packaging. Allow to thaw on counter for about 10 minutes. Prick with a fork on bottom and around sides. This helps prevent the crust from bubbling up and becoming uneven when you pre-bake it. After 10 minutes, place the pie crusts into the oven to pre-bake for 10 minutes.

Remove from oven, set aside and allow to cool.

Chop the onion, cut up the ham and finely chop the garlic. Clean and slice the mushrooms. Heat a large skillet, add oil and chopped onions. Saute until soft. Add the sliced mushrooms and stir.

Add the chopped garlic and stir. Allow the mushrooms to heat slowly until they release their liquid, about 10 minutes.

Add the dried thyme and continue cooking until the liquid evaporates, another 2-3 minutes.

Add the ham (optional) and stir together. Set the mixture aside.

Crack the eggs and put into a large bowl. Measure the cream and milk and pour into the bowl with the eggs. Add the salt, pepper, Tabasco sauce and nutmeg. Whisk everything together.

Grate the cheeses and combine all the cheddar and half the parmesan with the mushroom mixture.

Evenly divide the mushroom mixture into two pies.

Pour half the egg and cream mixture over each pie. It should fill it almost to the top.

Sprinkle half the remaining grated parmesan cheese over each pie.

Bake in the oven at 375 degrees for 35 minutes. Test for doneness by inserting a knife into the center. If it comes out clean, it is done. Remove and allow to cool a little before serving.

What is your favorite quiche? What is the most unusual ingredient you have used or eaten in a quiche? Let us know by leaving a comment below.

CRUNCHY CONFETTI SALAD

2010-06-12T17:13:00.000-07:00

Fresh, crisp vegetables with a tangy vinegar dressing all mixed with a surprise of crunchy ramen noodles. Easy, economical and zero fat! Makes an easy summer side dish and is a great choice for potlucks. It travels well and you can double this recipe for a crowd.

For a printable version of this recipe without photos, click here.

Ingredients:

1/2 head green cabbage

1/4 head red cabbage

2 green onions

1/4 red bell pepper

1 carrot

1 package ramen noodles, uncooked

1 cup rice wine vinegar

1 Tablespoon sugar

Directions:

Open the package of ramen noodles. Put the uncooked noodles into a zip lock baggie. Use a rolling pin or mallet to crush the noodles into small pieces, but not into dust. Set aside.

In a bowl, mix together the rice wine vinegar, the sugar and ramen noodle seasoning packet. Stir well to combine. Set aside.

Remove any damaged outer leaves and the core of the cabbages. Thinly slice the cabbage and then cut crosswise into bite-size pieces. Put all the cut cabbage into a large bowl.

Wash, dry and chop the green onion. Slice the bell pepper into strips and then across into small pieces.

Peel and grate the carrot. I use a standard box grater. Throw all the chopped vegetables into the bowl with the cabbage. It looks colorful already!

Now add the broken, uncooked noodles to the bowl.

Pour the dressing over all and mix well to coat everything.

Serve chilled. This recipe can be doubled for a larger crowd. Enjoy!

SALAD DAYS

2010-06-11T12:15:00.000-07:00

Fresh, crisp and full of flavor! Salads just seem to taste better in the summer. Take a trip to your local Farmers Market and pick up some beautiful greens, ripe tomatoes and succulent vegetables. Put them all together and enjoy a salad you create yourself.

For this salad, prepare and assemble your ingredients:

lettuce and other greens (spinach, arugula, etc.)
red or green onions
cherry or grape tomatoes
avocado

Add protein:

hard boiled eggs
grated cheeses
ham, turkey, chicken, etc.
crisp, crumbled bacon

Add other vegetables and toppings depending on your preferences:

cauliflower, broccoli
cucumber
sprouts
sesame seeds
edamame
tofu
croutons

Dressing:

Use any dressing you prefer or offer a selection if you are serving to guests.

What is your favorite salad topping? Which dressing do you prefer for a mixed salad like this one? Leave a comment below, I'd love to hear from you!

BALSAMIC VEGGIES and CREAM CHEESE APPETIZER

2010-06-01T16:00:00.000-07:00

Vegetables marinated in balsamic vinegar poured over a brick of cream cheese and served with crackers! The mushrooms soak up the tangy sweetness of the balsamic vinegar and smooth cream cheese balances the rich flavor of the artichoke hearts. Beautiful contrasts in color, texture and flavor will have your guests clamoring for more. I promise you this appetizer it will be gone before you know it and people will beg for the recipe!

It looks complicated, but there is no cooking involved and all you do is choose your ingredients (it's very flexible, use what you like), marinate them, chill and serve! Super easy and so delicious.

To make shopping easier, use my handy printed shopping list. Click on the Shopping List tab above and you can print the pdf document.

For a printable recipe without photos, click here.

BALSAMIC VEGGIES and CREAM CHEESE

This recipe serves 10-12 people as an appetizer.

Ingredients:

8 oz fresh mushrooms, cleaned, stemmed & quartered

6-8 oz cherry or grape tomatoes, rinsed and dried
1 6 oz can pitted black olives, drain off the liquid
2 green onions, finely chopped
3 teaspoons sun-dried tomatoes in oil, minced
2 mild banana peppers, finely chopped
4-6 slices Italian salami, cut into small pieces
1 12 oz jar marinated artichoke hearts, cut into smaller pieces
NOTE: retain the liquid in the jar to make the marinade

8 oz brick cream cheese
crackers and/or sliced baguette
1/4 cup freshly grated parmesan cheeese

Marinade:
Use all the liquid in the jar of marinated artichoke hearts
1/2 cup balsamic vinegar
2 cloves crushed garlic
1/2 to 1 teaspoon each of dried taragon, oregano, basil and thyme

Directions:

Put all the following ingredients into a large bowl.

Clean the mushrooms; cut off the stems and cut each mushroom into quarters. Rinse off the tomatoes, open the can of olives and drain the liquid off. Pat dry the tomatoes and olives. Chop the onions, sun-dried tomatoes, banana peppers and salami. Remove the artichoke hearts from the jar and cut into smaller pieces (either in half or quarters depending on size).

Marinade:

Into the jar from the artichoke hearts add: 1/2 cup balsamic vinegar, the dried herbs, Tabasco sauce and squeeze the garlic through a garlic press. Put the lid on and shake to combine everything.

Combine:

Into a large zip lock baggie, put all the vegetables and pour the marinade over top. Seal the baggie, squeezing out the air.

Place into a bowl to catch any leaks and refrigerate for 4 to 24 hours. Every time you remember, turn the bag over to help distribute the marinade evenly.

To serve:

Bring the cream cheese to room temperature. On a large platter (with enough a of a rim to retain the liquid) place the brick of cream cheese in the center. Spoon or pour the marinated vegetables and liquid all over. Sprinkle the freshly grated parmesan cheese over top. Serve with sturdy crackers or sliced baguettes.

Easy, right? You have to try this and see how much your family and friends will love it. All you do is chop it, mix it, marinate it, chill it, serve it and EAT IT! What could be simpler?

Try this and let me know how it turned out. Do you prefer spicier ingredients? Would you use jalapeno instead of a mild pepper? Or crushed red chili flakes? Would you prefer a meatless version and leave out the salami? Do you have a particular cracker or bread you prefer to use for appetizers? Leave a comment below and share your ideas. Thanks for stopping by!

GUACAMOLE with a SECRET INGREDIENT

2010-05-27T14:36:00.000-07:00

There's nothing like an avocado and there's nothing better than a fresh guacamole dip! With the holiday weekend approaching, now is a great time to try this recipe. Serve with chips at a barbecue or bring it to a potluck and it will disappear! This is a mild version, lots of flavor but it is not hot.

I developed this recipe over several years and it's a winner every time. There is a Secret Ingredient and if you click on the printable version I will share it with you.

For a printable version of this recipe without photos, click here.

GUACAMOLE with a SECRET INGREDIENT

2-3 ripe Hass avocados
juice of 1 wedge of lemon (not lime)
pinch of salt
pinch of cayenne pepper
2-3 drops Tabasco sauce
1/2 teaspoon ground cumin
1/2 teaspoon chipped mild green chiles
1 clove garlic
plus the Secret Ingredient

Cut avocados in half from top to bottom. Carefully remove seed and discard.

Using a spoon, scoop out the soft green flesh of the avocado. Leave behind any discolored flesh. Discard skin.

In a medium bowl, cut avocado into chunks. Squeeze lemon wedge over all. Add salt, Tabasco, cumin and green chiles.

Using a garlic press, squeeze the garlic through and add to the bowl.

Using a dinner fork, gently mash the avocado chunks into a coarse paste. Stir all the ingredients together. I prefer a chunky texture, but you can mix it to a smoother consistency if you like.

Immediately cover with plastic wrap taking care to press the plastic down onto the surface of the dip pressing out any air. Contact with air is what turns the avocado brown. Chill for at least 30 minutes to allow the flavors to mingle. Serve cold or at room temperature.

Great as a dip with chips, on salads, tacos, burritos, you name it! Enjoy your holiday and please try this recipe, your friends will love it!

TENDER BAKED MEATBALLS

2010-05-14T13:47:00.000-07:00

So easy to make and versatile to use in many different ways. This recipe makes 36 meatballs that are two inches in diameter. Make a batch of these and freeze some for next time. Good in pasta dishes with a red sauce, on a meatball sandwich, as an appetizer with a marinara dipping sauce, sliced on a pizza or what ever you like.

To make shopping easier, use my handy printed shopping list. Click on the Shopping List tab above and you can print the pdf document.

For a printable version of this recipe without photos, click here.

MEATBALLS

Ingredients:

2 pounds ground beef

1/2 onion

3 cloves garlic

1 cup bread crumbs

1/2 to 3/4 cup milk

1/2 cup grated parmesan cheese

1 teaspoon each:

salt, pepper, dried thyme, dried poultry seasoning, dried oregano, dried basil, freshly grated nutmeg

2 eggs

2 teaspoons Worchestershire sauce

2 Tablespoons tomato paste

juice of 1/2 lemon

2 Tablespoons olive oil

Directions:

Measure the bread crumbs in a large measuring cup and pour enough milk over to just moisten them. Set aside.

Put the beef in a large bowl. Prep and add the following ingredients:

finely chop the onion
measure the spices
push garlic through a press

Now grate the cheese and add the moistened bread crumbs and eggs to the large bowl.

Squeeze the lemon juice all over everything.

Using clean hands, gently mix everything together. Do not overwork the mixture, that will make it tough.

Cover with plastic or a clean cloth and put into the refrigerator for 30 minutes.

Next, lightly oil a 9 x 13" baking dish. I used a glass baking dish, but you can use metal if you prefer.

Pre-heat oven to 350 degrees. After 30 minutes, remove meat mixture from refrigerator. Shape into 2 inch balls. Gently roll the mixture between your palms to shape a ball. Do not press it tightly. this is the key to tender instead of tough meatballs. For the meatballs to cook evenly, keep the size consistent. I used an ice cream scoop, but you can use a large spoon or just eyeball it.

Place the meatballs side-by-side in the baking dish.

Place into the oven and set the timer for 30 minutes. After 30 minutes, take one out and cut it open to see it is done. If all the pink color is gone, the meatballs are done. If you prefer a browner meatball, return it to the oven for another 10 minutes.

This recipe makes 36 two inch meatballs. Use some now and freeze the rest for another recipe. Try them with a tomato-based sauce with pasta; or baked with sauce, cheese and pasta; on a roll with sauce and cheese for a sandwich; sliced up on a pizza or with a dipping sauce for a party appetizer.

NOTE: this recipe can also be a meatloaf. Just shape the entire mixture into a loaf and place in a large baking dish. Do not use a loaf pan, it will not brown evenly and will just sit in a pool of grease. Top the meatloaf with a tomato-based sauce, mustard glaze or your favorite topping.

Try this recipe and let me know how it turns out. I'd love to hear from you, just leave a comment below.

MINESTRONE SOUP

2010-05-04T23:20:00.000-07:00

Freshly made hearty soup filled with vegetables and flavored with simple herbs and spices. So easy and very tasty. If you have never attempted to make soup from scratch, start with this one. You can make this and enjoy lovely hot soup for several meals. I made a double batch and put some in the freezer.

For a printable version of this recipe (with an itemized ingredient list and without photos) click here.

Use whatever leftover meat and vegetables you have in your kitchen. I used about a cup of chopped ham, some carrots, celery, potato, cabbage, beans, peas and onion.

Start by cutting the onion, carrots, celery, potatoes and garlic.

Heat a little oil in a large pot and saute the onions, celery and carrots over medium heat until soft, but not brown.

Then add the potatoes and garlic and stir together.

Continue to cook over medium for several minutes until everything is heated through.

Now add 4 cups of liquid. You can use water or broth or a combination of both. I used 2 cups water and 2 cups chicken broth.

Add a couple bay leaves and a sprig of fresh thyme. Use 1 teaspoon of dried thyme if you do not have fresh. Add 1 teaspoon salt and 1 teaspoon pepper.

Cut the ham into cubes and add to the pot. Stir everything together, cover and let simmer over low heat for about 30 minutes.

Open a 15 oz can of kidney beans and a 15 oz can of white or cannellini beans. Drain the liquid off the beans.

Add them to the pot along with a small can of tomato paste.

Stir everything together, cover and let simmer for another 15 minutes.

Remove the bay leaves and thyme sprig and discard.

Now cut half a head of cabbage into thin slices. Measure 1 cup of pasta. Use any shape you have on hand. Break up spaghetti into 3 inch pieces if you have that. Measure 1 cup of frozen peas or green beans. Stir all that into the pot. It should be very full by now!

Add more liquid at this time if the mixture is too thick. Add 1 Tablespoon each of dried oregano and basil. Set a timer for 8 minutes and let the pasta cook over medium heat until almost soft, or al dente. If the pasta is still not done, cook a little longer, but keep checking it every couple minutes. The smaller the pasta, the faster it will cook.

When it is done, you have a lovely pot of soup! Taste it and add more seasoning if needed.

Enjoy with a sprinkling of grated parmesan cheese on top and warm piece of sourdough bread! This will keep for several days in the refrigerator and you can make extra and freeze some for later.

This soup comes together with very little attention from the cook. I put this together and did some laundry and read a magazine while it cooked. Not bad for a weekend morning!
Enjoy hot, hearty homemade soup for lunch or dinner. Try it and let me know how it turns out. I'd love to hear from you, please leave a comment or question below.

QUICHE with HAM and MUSHROOMS

2010-04-27T12:28:00.000-07:00

QUICHE with HAM & MUSHROOMS

Here's another way to use your leftover baked ham. If you don't want to use ham, just leave it out. It will still taste delicious. This recipe makes two 9-inch pies. As long as I'm going to the trouble of making something I know I like, I like to make extra for another meal or to share.

If you have not attempted a quiche before because you thought it was tricky or too difficult, you will be surprised at how simple this dish really is. Just get everything together before you start and follow the steps and you will enjoy your own homemade quiche today. I like to pair it with a fruit salad and a croissant for lunch. You can enjoy this for breakfast too. It's even good cold!

To make shopping easier, use my handy printed shopping list. Click on the Shopping List tab above and you can print the pdf document.

For a printable version of this recipe without photos, click here.

Ingredients:

2 frozen pie crusts, deep dish (or make your own crust)

2 Tablespoons butter

1 medium onion

1 cup baked ham

8 oz fresh mushrooms

2 cloves garlic

1/2 teaspoon dried thyme

4 large eggs

2 cups milk

1 cup heavy cream
1/8 teaspoon freshly grated nutmeg
2-3 drops Tabasco sauce

2 teaspoons salt

1/2 teaspoon white pepper

1/4 cup grated parmesan cheese

2 cups grated Swiss cheese

Directions:

Preheat oven to 375 degrees. Remove pie crusts from freezer and leave out for 10 minutes. Prick bottom and side of crust. Bake for 10 minutes. Remove from oven and set aside.

Measure milk and cream and pour into sauce pan and heat to scalding. When it's hot enough the milk will form little bubbles around the edge and the surface will have a wrinkly appearance.

Turn off the heat and put the milk into the refrigerator to cool while you prepare everything else.

Cut the ham into small cubes. Chop the onion. Clean and cut the mushrooms into quarters. Peel and mince the garlic.

Heat a large skillet or dutch oven over high heat. Add the butter and saute the onions until soft but not brown. Add the garlic and let it cook for 30 seconds before you add the ham. Stir in the mushrooms and the dried thyme. Turn down the heat to medium-low and allow the mushrooms to release their liquid. Continue cooking for about 3-5 minutes stirring occasionally to prevent burning. Turn off the heat and set aside to cool a little.

While the ham mixture cools, grate the Swiss and parmesan cheeses.

Break the eggs into a bowl. Add the cooled milk. Using a fork, beat the eggs and milk to combine. Add salt, pepper, Tabasco and nutmeg and stir together.

In the pie crusts, layer the ham, onion and mushroom mixture on the bottom. Layer the grated Swiss cheese on top. Sprinkle about half the grated parmesan cheese over that.

Pour the milk and egg mixture over the top.

Sprinkle the remaining parmesan cheese on top. Place the pies on a large baking sheet and bake in the oven for 30 minutes. Test for doneness by inserting a clean knife into center. If it comes out clean, it is done; if not, return to oven and bake for another 10 minutes.

It comes out all golden and light. This is not a heavy cheese pie, it is more of a custard and very light with lots flavor.

Can be served warm or cold. Two pies serve 8 large portions or 12 small portions.

OPTIONS:

Crust: make it from scratch using your favorite recipe; make it without crust. (if you make a crustless quiche, be sure to sprinkle a good amount of parmesan cheese on a buttered pie pan).

Meatless: leave out the ham.

Substitutions: use crisp bacon instead of ham; use blanched asparagus, broccoli or spinach; use different cheeses; add jalepeno chiles for more of a kick.

This recipe is limited only by your imagination, budget and time.

If you have any questions or suggestions, please leave a comment below. Try this and let me know how it turned out. I'd love to hear from you. Enjoy!

SPLIT PEA SOUP

2010-04-22T14:07:00.000-07:00

SPLIT PEA SOUP w/HAM

Put this easy recipe together in your slow cooker in the morning and come home to a rich, hearty soup at the end of your day. So easy and delicious! This recipe is a good way to use the leftovers from the baked ham you made for dinner. If you didn't bake a ham, just buy a slice of ham at the grocery store. Get a piece that has a bone. This recipe is almost fool proof and a good recipe for a beginner.

To make shopping easier, use my handy printed shopping list. Click on the Shopping List tab above and you can print the pdf document.

For a printable verison of this recipe without photos, click here.

Ingredients:

Bone from baked ham (leave some meat on the bone, it will cook off into the soup)

1 cup cubed baked ham

1 pound dried split peas

4 cups water or broth

2 carrots

2 stalks celery

2 medium russet potatoes

1 medium onion

2 cloves garlic

1 sprig of fresh thyme

1 bay leaf

salt and pepper

1/2 cup cream

2 Tablespoons butter

Instructions:

Using a large bowl and a colander or strainer, wash and sort the peas. I usually rinse and sort the peas at least three times. You are not soaking the peas, you are removing any dirt and debris. Take the time now and clean the peas to avoid biting down on a piece of grit later.

When you are done washing the peas the water should be clear as shown above.

Next, wash, peel and chop the vegetables. Cut the potato, carrot and celery into smallish cubes, all about the same size. Chop the onion a little smaller and mince the garlic.

Pour the water or broth into the slow cooker. Add the ham bone and chopped ham. Add the peas and all the chopped vegetables and garlic. Stir everything around to evenly distribute.

Add the bay leaf and sprig of thyme. (Use 1 teaspoon dried thyme leaves if you do not have fresh). Add 1 teaspoon each salt and pepper.

Set the slow cooker for 8 hours on low. After cooking, remove the bay leaf, thyme sprig, ham bone and discard.

Now puree the soup to give it a smooth, creamy texture. I use a hand-held immersion blender or you can pour some of the soup into a blender and do a few cups at a time. Be careful to fill only half way and put the top on the blender. Hot liquids can be dangerous in a blender. I like my pea soup to be a little chunky, but you can blend it to the texture you prefer. Taste it now and add more salt and/or pepper to your taste preference.

To finish the soup, stir in the cream and butter. Serve with a few croutons on top. This soup is good for lunch or as a first course at dinner. Really easy, economical and so delicious.

Try this simple recipe and let me know how it turns out. I'd love to hear from you, just leave a comment below.

YOGURT PARFAIT

2010-04-18T13:29:00.000-07:00

"Oh, I could eat that!" I heard as I was about to snap this photo. Music to my ears! You too can enjoy this light and easy breakfast parfait. You can use any fruit, cereal and yogurt combination you like. These are easily made ahead of time and can be served to your guests before or even after the main course of omelettes, pancakes, fritattas, waffles or what ever you choose to serve that morning.

Finally! It's strawberry season and we can all enjoy this luscious red berry! For this breakfast parfait, I put a spoonful of raspberry preserves in the bottom of the glass. On top of that I layered plain yogurt, my favorite granola cereal, sliced strawberries, sliced bananas and so on. I topped it with a dollop of yogurt, a whole strawberry and some orange zest.

And when I turned my attention to the computer to write this blog post, I heard "Wow, that was great! Is there any more?"

Put one together for yourself and let me know which ingredients you used. I'd love to hear from you. Please leave a comment below. Enjoy!

SCALLOPED POTATOES

2010-04-10T13:50:00.000-07:00

SCALLOPED POTATOES

Doesn't that look yummy? Let me tell you, it is! If you have never made scalloped potatoes, please try this recipe. It is easier than you think and sooo delicious. If you have bought the box of 'scalloped potatoes' at the grocery store and think all scalloped potatoes taste that bad, you are in for a wonderful surprise with these homemade potatoes.

To make shopping easier, use my handy printed shopping list. Click on the Shopping List tab above and you can print the pdf document.

For a printable version of this recipe without photos, click here.

2 tablespoons olive oil
6 ounces pancetta or bacon, cut into ½ inch pieces (can be omitted for meatless version)
1 large or 2 medium yellow onions, peeled and thinly sliced
Salt and white pepper
3 teaspoons minced garlic
1 tablespoon fresh thyme
2 pounds russet potatoes, peeled and cut into 1/4-inch thick slices
4 Tablespoons total of: Poultry seasoning, paprika, nutmeg
2 cups grated Gruyere or Swiss cheese; or combine Swiss and Cheddar or anything you like
½ cup grated Parmesan cheese
2 cups heavy cream or half milk and half cream
a few drops of Tabasco sauce
non-stick spray

*Special equipment: a mandolin slicer (optional, not required, but it makes all the slicing more uniform, faster and easier)

Directions:
Pre-heat the oven to 375 degrees F. Butter a 9x12x2" baking dish and set aside.

In a large skillet or dutch oven, heat the olive oil over medium-high heat. Add the pancetta or bacon pieces, stirring until golden brown and crisp.

Add the onions and season with salt and pepper. Cook over medium-low heat until the onions are very soft and begin to caramelize or turn golden brown, about 15 minutes. Add thyme and garlic, stir together and cook for about 1 minute. Set aside.

Slice the potatoes. If you have a mandolin, use 1/4 inch slice setting. If you cut the potatoes by hand, (it is possible, I have done it before I got a mandolin, it just takes longer) do your best to make each slice the same thickness of 1/4 inch.

Using half the potatoes, spread a layer on the bottom of the baking dish, slightly overlapping the slices to completely cover the bottom. Sprinkle half the seasoning mixture over the potatoes.

Layer half the cheese and half the onion and bacon mixture over the potatoes.

Repeat the layering. Start by spreading the remaining potatoes on top, slighly overlapping the slices. Season with the spice mix.

Spread the remaining onion and bacon mixture over the potatoes. Cover with the remaining cheese.

Measure the cream and stir in a few drops of Tabasco sauce. Pour the cream all over the dish. It should fill up the dish and be barely visible, not pooled on top of the potatoes.

Now sprinkle the grated parmesan cheese on top of all this. Spray non-stick spray on the underside of a sheet of aluminum foil. Cover the baking dish with the aluminum foil, sprayed side down. Place in oven, close the door and turn the heat setting down to 350 degrees. Set the timer for 60 minutes. After 60 minutes, remove the aluminum foil and continue to bake until golden brown and bubbly, an additional 15-20 minutes. Remove from the oven and allow to sit for 10 minutes before serving. Try this and let me know how it turns out. I'd love to hear from you. Just leave a comment below. Enjoy!

BAKED HAM

2010-04-03T16:31:00.000-07:00

Easter time is a great time to find a wide assortment of inexpensive hams. This one is about 10 pounds, butt cut, bone-in.

Thaw your ham if necessary. Rule of thumb is 4-6 hours per pound. So if your ham is 10 pounds, allow about 2 days to thaw in the refrigerator. Never thaw ham out on the counter. There is too much risk of bacterial growth. Your refrigerator is the best place to thaw any food.

For a printable version of this recipe click here.

BAKED HAM
Preheat oven to 325 degrees. Ham takes approximately 18-20 minutes per pound. 10 pounds = 3 to 3-1/2 hours. Prepare the roasting rack and pan. I spray the rack with non-stick vegetable oil spray to facilitate clean up. Add 2 cups of water to the roasting pan. Once you are ready to bake, remove the wrapper from the ham and rinse under cold, running water then pat dry with paper towels. Place the ham on the roasting rack, fat side up.

Score the exterior in a diamond pattern. To score means lightly draw the tip of the knife across the surface, taking care to not cut too deep into the meat. Scoring allows the fat layer to shrink during cooking without warping the entire roast. If you want to, stick a few whole cloves into the outer skin. Since cloves have a very strong flavor, you won't need many.

Put the roasting pan in the oven. Bake uncovered for one hour and check the ham. Add more liquid to the pan if it looks like it might all evaporate before the ham is finished baking.

Set the timer for one hour and prepare the glaze on the stovetop.

In a saucepan, combine the following ingredients:

HAM GLAZE

1 cup brown sugar

1 cup orange juice (or any fruit juice you prefer)

1/3 cup honey

2 Tablespoons Dijon mustard

pinch of salt

3-4 drops of Tabasco Sauce

freshly grated nutmeg

If you prefer a thicker glaze, include 2 Tablespoons of cornstarch to the sugar before you add the wet ingredients. Stir over medium-low heat until all the sugar is dissolved. Taste and adjust seasoning.

Spoon the glaze over baked ham during the final hour of baking.

Return the ham to the oven and set the timer for 20 minutes. After 20 minutes, spoon additional glaze over ham. Return the ham to the oven and set the timer for 20 minutes. Spoon the rest of the glaze over the ham and return to the oven for 15 minutes. The glaze will caramelize to a golden brown. Check the internal temperature with an instant read thermometer. Ham should reach an internal temperature of 140 degrees. Remove from oven and loosely tent with aluminum foil.

Allow to rest for at least 10 minutes. Carve into slices and serve hot. I paired this with cheesy scalloped potatoes for a nice Easter dinner. Enjoy!

Be sure to check back here for many delicious recipes using the leftovers! Look for Ham and Egg Strata, Fried Rice and Ham and Vegetables, Fettucine Alfredo with Ham and Peas, Split Pea Soup, Lentil Soup and Ham and Mushroom Quiche. These are all easy dishes and excellent ways to use leftover ham.

COLESLAW

2010-03-30T02:10:00.000-07:00

Cool, creamy, crunchy. How good is this? So simple to make and so much better than the limp, watery, bland stuff you get in restaurants. Prep your vegetables ahead of time and add the dressing right before the meal. You will love this! Start with this basic recipe then change the ingredients to make it all your own. Good for barbecues, potlucks, summer meals or any time. Serve on the side or add to a barbecued chicken, pork or beef sandwich, yummy!

For a printable version of this recipe without photos, click here.

COLESLAW
Ingredients:
1 head Cabbage (green or red or both)
1-2 Carrots
1/2 Bell pepper
1/2 Onion

Dressing:
1-1/2 to 2 cups Mayonnaise
1-2 Tablespoons Cider Vinegar
3-4 Tablespoons Sugar
Salt & Pepper
Celery seeds
Mustard seeds

Assemble your vegetables.

Cut the cabbage into wedges. Cut the wedges into slices. Cut the slices into bite-size pieces.

Grate the carrot.

Chop the bell pepper and the onion.

Combine everything in a large bowl.

Add the dressing right before the meal, serve and enjoy!

NOTE: if you prefer the vegetables to be softer, put the dressing on earlier and allow them to wilt a little before you serve. Dressed coleslaw does not hold up well in the refrigerator. As with any green salad, I suggest you save any extra chopped vegetables in a plastic bag and add the dressing before the meal.

SUBSTITUTIONS:

Use different types of cabbage. Omit carrots, bell pepper and onions. Use chopped green onion. Add chopped jicama, radishes, celery or crisp apples. Anything your imagination and taste allows is OK.

COLESLAW DRESSING

Mix together mayonnaise and vinegar. Carefully add a little sugar, salt, pepper, mustard and celery seeds. Taste it. Now add more seasoning if you want to. Allow the flavors to meld for at least an hour. Use a little on your cabbage mixture. Add more if you prefer, but a little goes a long way. Extra dressing can be stored in a jar or plastic container in the refrigerator for a few days.

REUBEN SANDWICHES

2010-03-28T12:31:00.000-07:00

There's nothing like a Reuben Sandwich! Hot, crunchy, savory, melty, what a treat. This is such a good way to use your corned beef leftovers. This sandwich is built, not just slapped together. There is the right way to make it and then you can always modify it to your liking. I'll show you what I like and how to build it.

REUBEN SANDWICHES
makes 2 large sandwiches

Ingredients:
4 slices Rye Bread
6-8 oz cooked Corned Beef
2-4 oz sliced Swiss Cheese
2-4 oz Sauerkraut
2 slices Onion
Butter
Mustard (optional)
Russian Dressing (optional)
Pickles

Directions:
Heat the sauerkraut in a pan and keep warm until ready to add to sandwich. Chop the onion and saute in a little oil or butter until soft, not brown. Set onions aside.

Slice the cooked corned beef as thin as possible. Slice the Swiss cheese. Lightly butter one side of each slice of bread. (no one said this was a low cal meal!)

Heat your skillet to medium. Place the bread buttered-side down in the pan. Put some of the sauteed onions on this slice of bread.

Put the other slice of buttered bread in the skillet. Put the sliced Swiss cheese on this slice of bread.

Now layer the sliced corned beef on top of one slice.

Put both sides together and allow to brown over medium-low heat.

Turn it over and allow the other side to brown. Remove from heat and open up to add the heated sauerkraut. Add mustard and/or Russian Dressing now if you want.

Close up and slice in half, add a pickle and enjoy!

Try this and let me know how it turns out. I'd love to hear from you, just leave a comment below.

CORNED BEEF HASH & EGGS

2010-03-25T12:57:00.000-07:00

Oh man! This is a great way to enjoy corned beef leftovers! I confess, I have never made corned beef hash. Like me, you may not know how a recipe will turn out, especially if you have never tried it. I am always optimistic at the outset and sometimes it turns out well and sometimes it doesn't. Since corned beef hash is such a great way to use up leftovers I really wanted to see if I could make it and here it is!

And yes, that is a homemade buttermilk biscuit you see on the plate in the photo above. Yes, it was tasty, and if I had the perfect recipe, I would share it with you. My mom made the world's best biscuits and I have been on a long quest to re-create that tender morsel of perfection. I'll let you know when I get there...

Now back to these lovely leftovers: this recipe is flexible and that means you can add more and different ingredients or cook your eggs separately or spice it up or tone it down to your liking.

For a printable version without photos, click here.

CORNED BEEF HASH & EGGS
Ingredients:
1-2 cups cooked corned beef, cut into cubes
2-4 cups cooked potatoes, cut into cubes
(if you do not have any leftover potatoes, peel 4-5 raw potatoes and cut into cubes and cook before you add any other ingredients; instructions for cooking potatoes is below)
1/2 onion, diced
1/2 bell pepper, diced
2 eggs per person
salt & pepper

Directions:
Prep all your ingredients. Cut up the potatoes, onion, pepper and beef.

Now is the time to cook the potatoes if you have no leftovers. Cut the potato in half across the shorter diameter. Make 1/2 inch slices and then cut those slices into 1/2 inch cubes:

Put the cubed potatoes on a clean, dry dishtowel and wrap them up so the towel absorbs the liquid.

Heat a large dutch oven (large, heavy pan with high sides and tight-fitting lid), add 3 tablespoon oil and allow the oil to heat up. Dump all the potatoes into the pan (stand back to avoid any hot oil splash) and stir to evenly distribute. Allow the potatoes to brown for a few minutes on high heat. Carefully stir to mix the cubes so all sides have a chance to brown. Allow to brown for a few minutes, add a little salt and pepper, then turn the heat to low and cover. This is gonna be good!

While the potatoes are cooking, heat a skillet and add 1 tablespoon of oil. Let the oil get hot and saute the onions and bell peppers over medium-low heat. Stir to keep them from sticking or burning. After about 3 or 4 minutes, the vegetables will be softer and you can add the cubed corned beef.

Check the potatoes after about 8 to 10 minutes, they should be tender. Add the potatoes (use your leftover cubed potatoes or the newly cooked potatoes) to the vegetables and meat skillet and stir to evenly distribute. If you used cold leftover potatoes, allow them to heat through and then turn the heat down to low. If you are using newly cooked potatoes, just mix together and turn the heat down to low.

Make an opening in the middle of the mixture.

I use a non-stick skillet for eggs. If you don't have a non-stick skillet, be sure to add a little oil or butter to the pan so the eggs will not stick.

Crack the eggs into a small bowl and pour them carefully into the center of the skillet and cover with a lid. Allow to cook for a few minutes until the white is set or longer if you prefer.

Carefully transfer the mixture to a plate and serve with your favorite toast, biscuit or muffin!

If your recipe for corned beef hash differs from this one, I will not be surprised. After searching through my cookbooks and the internet, I saw a different version for each source. So, with that in mind, you can modify this recipe to suit your preferences.

For example, I really don't like the bitterness of green bell peppers so I use red, orange or yellow ones instead. If you prefer red onions instead of yellow, by all means, use what you like! If you prefer, use ham instead of corned beef.

Some recipes suggested poaching or frying the eggs separately from the hash. Well, I suppose that would work as well. It would be easier if you are cooking for a larger crowd. I usually cook for one or two people, with extra for leftovers. Most of my recipes can be adjusted for larger groups.

Try this yourself and let me know how it turns out by leaving a comment below. I'd love to hear from you!

CORNED BEEF & VEGETABLES

2010-03-21T21:44:00.000-07:00

Every year, corned beef is traditionally served for Saint Patrick's Day on March 17th. As much as I love tradition, I love a bargain even more! If you like corned beef, you can find it for a very low price the week before Saint Patrick's Day. I buy several and freeze the extras for later in the year.
Here is a very easy, basic dinner of corned beef, onions, potatoes, carrots and cabbage. It might also be called a New England boiled dinner, except, this is California and I put it all in a slow cooker.
Use your slow cooker for these types of meals and you'll not only save yourself time and effort, but it's economical as well. Next time, substitute a cut of roast beef or pork, instead of the corned beef, and you'll have a hot, delicious dinner waiting for you at the end of the day!

For a printable version of this recipe without photos, click here.

CORNED BEEF and VEGETABLES

Ingredients:
3-5 pounds corned beef with spice packet
3 cups water (or combination beef broth and water)
4-5 potatoes, peeled and quartered
2 stalks celery, cut into 1 inch pieces
3-4 carrots, peeled and cut into 1 inch pieces
1 onion, peeled and cut into quarters
1/3 cup yellow mustard
1/2 head cabbage, cut into 4 wedges

Directions:
Set up your slow cooker. If you have a smaller cooker, use a smaller piece of beef and fewer ingredients and don't crowd the crock. I used a larger cooker and was able to fit all the ingredients into the crock.
Turn on the slow cooker and set to Low for 8-10 hours, or High for 4-5 hours. Pour the liquid into the crock.
Prep all the vegetables except the cabbage.

Place all the cut vegetables (except the cabbage) into the crock.

Open the package and rinse the beef under cold running water.

With your hands, smear the mustard all over the beef. Sprinkle the spices from the packet all over the meat.

Put the whole piece of beef on top of the vegetables with the fatty side facing up. Make shallow slices in the layer of fat, being careful to not cut too deep. Add more liquid if necessary to reach the level of the beef.

Put the lid on and let it cook. Before the last hour of cooking, take the 1/2 head of cabbage, trim away the outer leaves and cut into 4 wedges.

Place the cabbage on top of everything else and put the lid back on. Allow to finish for another 40-50 minutes.

The vegetables are done when they are easily pierced with a fork. Keep in mind that when cooking with a slow cooker, vegetables take longer to cook than meat. That's why you layer the meat on top of the vegetables.

Serve and enjoy!

Also, be sure to use the leftovers for other delicious meals. Check back here for recipes and photos I'll be posting for Corned Beef Hash and Reuben Sandwiches!

Try this and let me know how it turns out. I'd love to hear from you, just leave a comment below.

OLD FASHIONED MAC & CHEESE

2010-03-02T14:52:00.000-08:00

Who can resist this warm, cheesey goodness? With the cold, rainy weather, I always turn to comfort food recipes. This mac and cheese casserole is so satisfying. Don't we all have a mac and cheese story? The best you ever tasted or the worst? Do you remember the first time you tried to make this dish? How did it turn out? I have searched for and experimented with all kinds of mac and cheese recipes and found this one to be the easiest and tastiest basic recipe. Try it yourself and let me know how it turns out.

To make shopping easier, use my handy printed shopping list. Click on the Shopping List tab above and you can print the pdf document.

For a printable version of this recipe without photos, click here.

MAC & CHEESE

There are four components to this casserole. Make each one and then combine them together and bake for 30 minutes.

1. macaroni

2. sautéed onion mixture

3. cheese sauce

4. crumb topping

Before you do anything else, assemble everything you need for this recipe.

Then, butter a 3 quart casserole/baking dish and set aside. Preheat your oven to 400 degrees.

1st Component: Macaroni

Ingredients:

1 lb elbow macaroni

Water

Salt

Directions:

Heat a large pot of salted water to boiling. Add macaroni and stir. Following package directions, cook until al dente. Drain.

2nd Component: Sautéed Onion Mixture

Ingredients:

1 slice Applewood Smoked Bacon (can be omitted for meatless version)

1 Onion

1 Clove Garlic

2 Tablespoons Diced Green Chiles

leaves from 1 sprig of fresh thyme or 1 teaspoon dried thyme

Directions:

Chop the bacon into ¼ inch pieces, sauté over medium low heat until the fat is rendered.

Remove bacon from pan and set aside.

Mince the onion. Saute onion in bacon fat (or 2 Tablespoon oil for meatless version) until soft, about 5 minutes. Add one clove of crushed garlic and cook for one minute. Add the diced green chiles and thyme, stir and remove from heat.

3rd Component: Cheese Sauce (don't be afraid, it's easy)

Ingredients:

3 Tablespoons unsalted butter

3 Tablespoons flour

4 cups milk

5 cups grated sharp cheddar cheese (I used up a cup of Swiss cheese I had)

½ cup grated Parmesan cheese

Directions:

Measure the milk and put into a saucepan to heat to almost boiling. While the milk is heating, grate the cheeses and set aside.

Above Left: Parmesan grated with microplane Above Right: Swiss, Sharp Cheddar & Parmesan cheeses

Next, put the 3 Tablespoons of butter into a large saucepan over medium-low heat. Allow to melt and add 3 Tablespoons of flour. Whisk for about 3 minutes or until the flour no longer smells raw. Congratulations! You just made a roux!

Pour the heated milk into the flour and butter mixture.

Whisk until smooth. Working quickly, add the seasonings: salt, white pepper, lemon juice, nutmeg, Dijon mustard and hot sauce. The sauce will be smooth and thick, not runny, not like paste. Congratulations! You just made a simple white sauce! It should adhere to the back of a spoon and show the trail when you drag your finger across, like this:

Turn off the heat. Whisk everything together and add the cheddar cheese, whisking until all the cheese is melted. Add ½ cup parmesan cheese and stir until melted. Guess what? You just made a cheese sauce! See? It's not that difficult, is it?

4th Component: Crumb Topping

Ingredients:

2/3 cup bread crumbs

2 Tablespoons butter, melted

2 Tablespoons grated Parmesan

¼ teaspoon smoked paprika

Salt

Directions:

Combine all ingredients until thoroughly mixed.

Combine Everything:

Add the cooked onion mixture to the macaroni, stir gently until well mixed.

Pour the cheese sauce into the macaroni mixture and stir until all the macaroni is thoroughly coated with the cheese sauce.

Sprinkle some of the grated Parmesan cheese all over the buttered baking dish.

Pour the macaroni and cheese mixture into the prepared baking dish.

Top with the crumb mixture, sprinkling it evenly over the entire surface.

Bake at 400 degrees for 30 minutes.

Remove from oven and let it sit for 5 minutes before serving.

Try this recipe and let me know how it turned out. Please leave a comment below. I'd love to hear from you!

JAMBALAYA with Chicken and Andouille Sausage

2010-02-18T17:26:00.000-08:00

Every cook has his or her own special recipe for Jambalaya. We each put our own spin on it and you can too. One of my favorite childhood memories was when our friends, Irene and Lucien, came to visit. They were a lovely, warm, sweet, generous couple and every time we visited with them, the house was filled with incredible scents of exotic food. They were originally from Louisiana and Lucien had been a professional cook all his life. I remember him as a very tall and serene gentleman. He didn't talk much, and I remember seeing him standing in the kitchen, calmly creating masterpieces of flavorful food. Irene was my idol. She was tiny, fearless and full of energy. She never let anyone get away with any bull and she didn't take nonsense from anybody. We shared the same birthday, September 22nd, although we were decades apart in age, we had a special connection.

I cherish memories of sitting down to a meal that took days to prepare. Nothing fancy, nothing fussy, just really good, down-home cooking! My only reget is that I do not have any recipes from those days.

I still hope to find someone someday who can cook dirty rice, gumbo, jambalaya and fried chicken the way I remember it. mmm mm mmmmm!

Last weekend I put together a pot of Jambalaya in honor of Irene and Lucien, Mardi Gras and the Saints winning the Superbowl. Seemed like a perfect reason to cook. (but, then what isn't?)

So here is my version of Chicken and Andouille Sausage Jambalaya. Be sure to give yourself plenty of time to prepare this recipe. Allow at least 3 hours before you want to eat. This is not a difficult recipe, but it does take time. Get everyone involved! Share the preparation and share the love! Put your own twist on this recipe. Write and let me know how it turned out!

For a printable version of this recipe click here.

JAMBALAYA with Chicken and Andouille Sausage
Ingredients:
2 Tablespoons vegetable oil
1 onion, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
2 links andouille sausage, chopped into small rounds or pieces
2 large, uncooked, chicken breasts, or 4 thighs, cut into 1/2 inch cubes
salt
pepper
cayenne pepper
2 teaspoons dried thyme
2 cloves garlic, minced
2 Tablespoons tomato paste
2 cups white rice
4 1/2 cups broth or water (or a combination of the two)
1 cup chopped green onions (for garnish)

Directions:
Chop the onion, bell pepper, celery, garlic, sausage and chicken. Measure the liquid. Measure the rice.

Heat a large, deep, heavy Dutch oven over medium-high heat, add the oil. After the oil is hot, add the trinity: onions, bell pepper and celery. Sprinkle a little salt to help the vegetables release their liquid. Stir and turn the heat down to medium-low. Stir every few minutes and let the vegetables carmelize. This takes about 20 minutes. Add the minced garlic and stir.

For the Andouille Sausage, if you prefer round pieces, just leave them that way, or continue cutting for smaller pieces.

After the vegetables have caramelized, add the sausage and stir. Cook for 5-10 minutes, until the meat is heated through.

For the chicken, be sure to use a separate cutting board and trim away any excess fat and gristle.

Add the chicken to the pot and let it cook for 8-10 minutes on medium-low heat. Keep stirring to prevent sticking or scorching.

Heat a separate pan on high, pour in the dry rice and let it toast for about 3-5 minutes. Stir to prevent burning. You will see the grains of rice turn whiter as they heat up and they appear to puff up a little.

Add the rice to the big pot and stir thoroughly. Pour in the liquid, the tomato paste, add a bay leaf and stir.

Cover with a well-fitting lid and reduce heat to low. Let it cook for 25-30 minutes or until the rice is tender and the liquid has been absorbed.

Turn off the heat, remove the pot from the stove and let it stand for a few minutes with the lid on. When you remove the lid, this is what it should look like, moist but not soupy:

Remove the bay leaf. Chop the green onions. Serve the Jambalaya hot and sprinkle the onions on top. Enjoy!

Try this and let me know how it turned out! I'd love to hear about it and any other Louisiana cooking stories. Just click on "Comments" below.

WHAT CAN GO WRONG:
Bland flavor: taste as you go and add more seasoning if it needs it
Too spicy: to prevent this, know your preferences and don't add too much at first; you can always add more, but you can't take any out. I heard that if you put a peeled, raw potato into the pot, it will absorb excess salt, but I don't know if it would work with hot spices. If it does, let me know!
Wrong proportions of ingredients: too much rice, not enough meat; or vice-versa. Not a big crime. If you have more rice or meat, cook them separately and add to your big pot of Jambalaya until the ratio is correct. You may have to adjust the seasoning to compensate.
Everything is burned: well, that's a bummer. I know, I've done it. Sometimes you can salvage some of the recipe, but it if all tastes burnt, it will just have to be a learning experience. But, remember, you get a do-over.
Rice is under or over cooked: could be under-cooked because it needs more time, a bigger pot, more liquid or the heat was too low. Could be over-cooked because it cooked too long, had too much liquid or the heat was too high.

PANCAKE TUESDAY!

2010-02-16T15:24:00.000-08:00

That's right! It's Pancake Tuesday!

According to Wikipedia, among Anglicans, Lutherans, some other Protestant denominations, including ethnic British communities in Canada, as well a few Catholics, this day is known as Pancake Tuesday, as it is customary to eat pancakes. Pancakes and doughnuts are associated with the day preceding Lent because they were a way to use up rich foodstuffs such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent. The liturgical fasting emphasized eating plainer food and refraining from food that would give pleasure: In many cultures, this means no meat, dairy, or eggs.

On Pancake Day, pancake races are held in villages and towns across the United Kingdom. The tradition is said to have originated when a housewife from Olney was so busy making pancakes that she forgot the time until she heard the church bells ringing for the service. She raced out of the house to church while still carrying her frying pan and pancake. It remains a relatively common festive tradition in the UK, particularly in England even today, is the pancake race whereby participants race through the streets whilst tossing pancakes into the air, catching them in the pan whilst running.

Since 1950 the people of Liberal, Kansas, and Olney have held the "International Pancake Day" race between the two towns. The two towns' competitors race along an agreed-upon measured course. The competitors' times are compared and an overall winner is declared.

Whether you enjoy a short stack at your favorite breakfast place or cook 'em up at home, have some light, fluffy, delicious pancakes today! Here is a simple recipe for no-fail pancakes you can make from scratch. As with most recipes, you can modify this to your liking. Add some fresh fruit, use whole wheat flour instead of white, use buttermilk instead of regular milk, make them thinner or thicker, larger or smaller, whatever you prefer.

For a printable version of this recipe without photos, click here.

PANCAKES

2 eggs

2 cups milk

2 Tablespoons melted unsalted butter

1/2 teaspoon vanilla extract

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1 Tablespoon brown sugar

1 Tablespoon white sugar

Put a shallow, oven-proof dish in a warm oven to hold the pancakes until you are ready to eat.

Mix all the dry ingredients together. In a separate bowl, mix the wet ingredients together.

Combine dry and wet ingredients, stir until mixed. Don't worry about the lumps, they will disappear when cooking.

Heat the skillet or griddle until very hot. Sprinkle some drops of water on the pan and if the drops dance around, the pan is hot enough.

Using a small amount of oil and a wadded up paper towel, quickly spread the oil over the surface of the pan. You will do this before cooking each batch of pancakes.

Pour the pancake batter into the pan. If you make one large pancake at a time, as I show in these photos, pour enough batter to almost fill the pan. (If you want two or three smaller pancakes just pour enough to fit them in the pan or griddle.) Let it cook until the bubbles start to break on top.

Carefully flip it over and cook for another 30-60 seconds or until the second side is golden brown.

Re-oil the pan, pour the batter and continue cooking until all the batter is used.

Store the cooked pancakes in the oven until you are ready to serve. If you have extras left over, you can put them in the freezer. Serve hot with your favorite syrup, fresh fruit or preserves. Try these and let me know how they turn out! Please leave a comment below. Enjoy!

WHAT CAN GO WRONG:

Batter is too thin: too much liquid or not enough dry ingredients. Add a little more flour at a time and stir until the batter reaches the desired consistency.

Batter is too thick: not enough liquid or too much flour. Add a little more milk at a time until the batter reaches the desired consistency.

Pancake burns: turn the heat down to medium or medium-low and cook more slowly. Lift up the edge to check for degree of doneness. It's OK to peek!

Pancake is not done in the middle: leave it in the pan longer and use a lower heat if you are concerned that it might burn.

VALENTINE'S DAY

2010-02-13T12:51:00.000-08:00

Happy Valentine's Day, everyone! How do you plan to celebrate? Going out to dinner? Cooking a romantic meal at home? Maybe enjoying some take out?

What ever you end up doing, be sure to enjoy it! If you cook at home, plan something simple. Make an easy meal so you can spend your time and attention on your guest instead of the stove.

Traditional meals sometimes include oysters, chocolate and champagne. But, nothing says you can't have something completely off the wall. How about breakfast for dinner? Or a picnic? Maybe just appetizers and dessert? Use your imagination and come up with something you both will enjoy.

Keep it simple and your stress level will stay low so you can enjoy the time too.

Easy meals:

Baked Fish - have the fish monger clean and filet the fish; all you have to do is season it and throw it into the oven

BBQ Steaks - nothing easier! Season them, grill them and eat 'em! Toss a salad, warm up some rolls and you're done!

Or plan ahead a little and assemble a casserole the day before and then pop it into the oven to bake for dinner. Just as easy is to assemble the ingredients for a slow cooker the day before and then turn it on in the morning to let it cook all day. Your home will smell wonderful and you'll both be ready to eat by the time it's done!

If you don't have time to cook, and still want to enjoy a romantic dinner at home, order a take-out entree and put together a salad and a side dish, add dessert and there you have it!

For dessert, you are only limited by your imagination. Espresso and ice cream are a perfect end to a lovely meal. Or you can pick up a few luscious chocolate truffles to savor after dinner. Cheesecake is a big favorite in my house. If you have time and want to make your own dessert, go for it!

Any effort you make will be worth it and memorable. Leave a comment and let me know what you plan to serve for Valentine's Day. Did you cook? How did it turn out? Tell me about it!

ARTICHOKE DIP

2010-02-08T16:15:00.000-08:00

Creamy, rich, bubbly hot artichoke dip! Luscious and smooth from the melted cheeses with delightful little bites of tender artichoke hearts, nummy! Serve warm with your favorite cracker, sliced bread or veggies. Make plenty, it will disappear fast!

This appetizer is especially good for potlucks because you can re-heat it in the microwave. Or you can serve it at room temperature.

For a printable version of this recipe click here.

ARTICHOKE DIP

First, take the cream cheese out of the refrigerator and let it come to room temperature.

Next, assemble all the tools, equipment and ingredients you will need:

Large bowl, cutting board, garlic press, measuring spoons, fork, rubber scraper, rotary cheese grater, measuring cup, box grater, colander, baking dish and a knife (not shown).

Butter, artichoke hearts, Swiss cheeses, parmesan cheese, cream cheese, sour cream, mayonnaise, onion, Dijon mustard, garlic, lemon and seasonings.

Pre-heat oven to 400 degrees.

Smear butter all over the inside bottom and sides of the baking dish.

ARTICHOKE DIP

Ingredients:

1 14oz can artichoke hearts, drained (use plain, not marinated)

1 8oz brick cream cheese, softened

½ cup mayonnaise (or less, if you prefer)

½ cup sour cream (or less, if you prefer)

¾ - 1 cup shredded Swiss cheese or a combination of Swiss, Ementhaler, Jarlsberg, etc.

1 cup (or a little more) freshly finely grated parmesan cheese (fresh, not from a can)

½ onion, grated or minced

2 cloves garlic, minced or put through a garlic press
1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

2-3 drops Tabasco sauce or your favorite hot sauce

Salt and white pepper to taste

Preparation:

1. preheat oven to 400 degrees

2. grate the onion

3. in mixing bowl, stir together until smoothly combined:

cream cheese, mayonnaise, sour cream, Dijon mustard, onion and garlic

4. trim any tough outer leaves from artichoke hearts and discard

5. roughly chop artichoke hearts to ¼ inch pieces

6. grate the Swiss cheese, and the parmesan cheese

7. add to cream cheese mixture:

artichoke hearts, ½ cup parmesan cheese, Swiss cheese, lemon juice, Tabasco sauce, salt and pepper

8. stir gently until combined

9. taste and adjust seasoning if necessary

10. butter a shallow baking dish

11. sprinkle a light coating of parmesan cheese on bottom and sides

12. pour mixture into baking dish; do not over fill, leave about ½ inch space below lip of dish

13. sprinkle a light layer of parmesan cheese to cover top

14. bake at 400 degrees for 20 minutes

15. broil for a few minutes until the top turns golden brown and bubbly

Allow to cool a little before serving.

Serve with sturdy crackers, vegetables or crusty bread slices.

Makes about 2 cups

Note: this recipe is very flexible, you can add more or less of the ingredients to your taste. Some variations include chopped spinach. You can add chopped green chiles. You may substitute mozzarella (or any drier cheese) for the Swiss cheese

WHAT CAN GO WRONG:

Mix is too runny - either not enough grated cheese or too much sour cream/mayonnaise; or it has not baked long enough

Mix is too solid - either too much grated cheese or not enough sour cream/mayonnaise; or it has baked too long

Top is burned - if just the top is burned, that's OK, carefully remove just the burned layer and put it under the broiler for a minute until the 'new' top is slightly golden brown

Bottom is burned - taste the center of the mixture and if it tastes OK, just scoop that part out into a bowl and serve; the dish doesn't have to have a golden brown top, it tastes great anyway. But, if the center of the mixture tastes burned, well, now you know more about how accurate your oven temperature gauge is and can adjust it for next time.

Try this and let me know how it turns out. Relax, it's only food!

PERFECT RICE

2010-02-01T18:21:00.000-08:00

Rice seems to baffle some people. Don't worry, let me show you how to overcome your rice reluctance. With practice you will trust your ability to make perfect rice from scratch on the stove top with just two ingredients. You will no longer search out the so-called ‘easy’ or 'shortcut' methods. When you do that, you end up paying more and the quality is lower. Whole shelves on supermarkets are devoted to ‘easy’, ‘fast’, ‘quick’, ‘instant’ and ‘converted’ rice. These products come with a price: they cost more and they often have added sodium, sugars, coloring and preservatives too. If you can make something that is far superior, low cost and easy, why would you choose the other stuff? As my mom used to say, “If you want to eat like that, go ahead.”

Two ingredients? Yes, you can make perfect rice using just two ingredients: rice and water. You can, but I suggest you enhance the flavor. You have lots of choices with that and here I’ll show you what I make as my ‘basic’ rice recipe. You can embellish on this as much as your budget, time and palate allow.

How much total rice do you want to end up with? Enough for two servings? A lot for a big crowd? One meal and some for leftovers? I like to make enough for one meal and have some to use in another dish next time. Why cook twice when you can do it all in one operation?

For a printable recipe without photos, click here.

If you do an Internet search, you will find hundreds (well, maybe dozens) of differing opinions on how to select, prepare and serve rice. Everyone has their favorite or traditional methods. That’s just fine. Here’s mine:

Let’s start with what I call regular rice, long grain white rice.

PERFECT RICE
2 cloves garlic, minced fine
2 Tablespoons oil
2 cups long grain white rice
4 cups liquid
2 Tablespoons butter
2 teaspoons salt
1 cup frozen peas (optional)

Note: the ratio is 2:1. Two parts liquid to one part dry rice.
Also Note: you may use water, stock, broth or a combination to make up the entire amount of liquid.

ON TOP OF STOVE:
In medium sauce pan: heat liquid to almost boiling. At the same time, in a large dutch oven (high sided heavy pan with a tight fitting lid): Heat pan, pour in oil, then garlic and stir for one minute.

Add dry rice. Stir until thoroughly mixed, about 2 minutes.

Pour heated liquid into rice. It will steam and bubble right away.

Add salt and butter. Stir until thoroughly mixed. Cover with lid. Reduce heat to medium-low. Set timer for 17 minutes. WALK AWAY AND LEAVE IT ALONE. When the timer sounds, carefully lift the lid so the steam does not hit you.

Take a fork and gently insert it into the rice and see if there is any liquid remaining in the bottom of the pan. The liquid should be completely absorbed into the rice. Turn off the heat. Now gently fluff the rice with your fork. You will see separate grains and it will not be super sticky. Serve hot.

Additions: After the rice is cooked, I like to throw in some frozen peas and allow the heat from the rice to warm them up for a minute before I fluff the rice.

Give this a try and let me know how it turned out. Leave any questions and comments by clicking on "Comments" below.

Another Note: you may have noticed that I do not rinse the rice before cooking. I do not find it necessary for long grain white rice. However, I always rinse Basmati rice at least four times before cooking, but that’s a different lesson.

WHAT CAN GO WRONG
Liquid is not completely absorbed - That’s OK. Return the lid to the pan and cook for another 2 minutes. Check again using the same fork method. If you have a lot of liquid in the bottom, perhaps the heat was too low or there was too much liquid or not enough rice. No problem. Just continue cooking and checking until all the liquid is absorbed.
Rice never completely cooks – in order for this process to work, the lid must remain on the pan the entire time. If you are tempted to lift the lid and peek and stir and mess with it, you’ll never get cooked rice.
Rice is too dry – If the liquid is absorbed before the timer sounds after 17 minutes, the heat may have been too high, there was not enough liquid or too much rice. Still salvageable. Scoop out the un-burned rice and discard the rest. If it’s too far gone or has a burned taste, that’s OK. It’s only food and you get a do-over! Try again!

BAKED CHICKEN PIECES

2010-01-22T14:08:00.000-08:00

Follow these simple, step-by-step directions and you will enjoy a delicious chicken dinner tonight! Bake more chicken than you need for one meal and you can use the leftovers for another dish. Try it cold on a salad or sandwich, add to a soup, a stir fry or mixed with vegetables for a pot pie. You have lots of delicious choices!

This recipe works best with pieces of chicken, not a whole chicken. That’s another recipe and uses a different technique.

First, determine how much chicken you have or want to bake. This recipe is for approximately 5 pounds. Adjust the ingredients and cooking time proportionately if you have more or less chicken.

For a printable version of this recipe without photos: click here

BAKED CHICKEN PIECES

Pre-heat oven to 400 degrees.
Assemble everything you will need:

Equipment:
Roasting pan
Roasting rack
Tongs
Thermometer
Measuring cup
Measuring spoons
Cutting board
Knife
Timer
Paper towels

Ingredients:
5 lbs chicken total (if your chicken is whole, cut into pieces)
1 medium onion
1 stalk celery
2 cups water
Olive oil
Non-stick cooking spray
Bay leaf
1 teaspoon salt
1 teaspoon pepper
½ teaspoon each:
Garlic powder
Dried sage
Dried thyme
Dried marjoram

Directions:
Thoroughly rinse chicken in water, pat dry. Trim off excess fat and skin.

Coat chicken with olive oil. Sprinkle salt, pepper, garlic powder, sage, thyme, marjoram on all exposed areas of chicken.

Cut ends off onion. Cut in half from top to bottom. Cut onion into 12 chunks. Wash celery cut into 5 or 6 large pieces, keeping the leaves.

Place flat roasting rack into bottom of roasting pan. Spray rack and bottom of roasting pan with non-stick cooking spray.

Distribute onion and celery on bottom of roasting pan. Add bay leaf to water. (Discard the onion, celery and bay leaf after baking)

Arrange chicken pieces on rack, skin side up. Pour water into roasting pan.

Put pan into oven and bake for 30 minutes at 400 degrees. Turn oven down to 350 degrees and cook until internal temperature of a chicken breast reaches 170 degrees or a thigh reaches 185 degrees. Test this with an instant-read thermometer.

The exact amount of time necessary will vary depending on the accuracy of your oven’s thermometer and the size of the chicken pieces. At this time, check the water level in the pan. Add more if necessary to keep it from drying out.

If you do not have an instant-read thermometer, the estimated cooking time is 15 minutes per pound of chicken. Test a piece by piercing it with the tip of a knife and when juices run clear, the chicken is done.

Once the chicken is done cover loosely with aluminum foil. Allow it to rest for 10 minutes before serving. If you serve it right out of the oven, it will be dry and tough.

At this point, you can add your own bar-b-cue sauce to the chicken pieces or hot sauce or asian-inspired sauce or anything you like.Serve with side dishes of mashed potatoes, rice or noodles. Add a green vegetable or salad for a really great, easy dinner!

Use the pan juices to make a simple gravy and pour over your potatoes, rice or noodles.

You can do it! Let me know if you have any questions or suggestions by posting a comment below.

WHAT CAN GO WRONG:
Over/under seasoned chicken - use just a little at first. You can always add more later, but you can't take any out!

Under/over cooked chicken - after testing for doneness, if your chicken is not done, be patient, let it bake a little longer and test again, repeat until done. If your chicken is over done, you might be able to salvage it by chopping it into small pieces for a soup or stew which will add moisture to the meat. But, if the chicken is just burned too much to be edible, well, you now know more about your oven and how much attention you need to devote to the baking process. Relax, it's only food. You can have a do-over!

Chicken sticks to rack - your oven might be too hot and/or you may have not used enough oil on the chicken pieces or non-stick spray on the roasting rack. Carefully and gently pry the chicken from the rack. It will be HOT so use tongs and a hot pad. It's OK if it tears a little, it will still taste just fine.

Water in bottom of roasting pan evaporates during baking - your oven might be too hot; your pan might be too large for just 2 cups of water; the pan was in the oven too long. If your roasting pan is really large, it will need more water at the beginning to last through the entire baking time. Be sure to have at least 1 inch of water in bottom of pan, add more if you are concerned that it will evaporate.

Be sure to leave your comments below.