Empty Nest Full Heart

White Chili

Since we're in a bit of a holding pattern around here waiting for test results following Flyboy's marathon hospitalization, and since he's not feeling any worse or any better (meaning there's no real news to report), I'd say it's time to head to the kitchen.  It's my favorite place to be creative, forget the cares of the world, and whip up a little comfort food.  And, since at my house the chili season doesn't last forever (we move out to the grill as soon as it's warm enough), here's my mother's recipe for White Chili.  It can cook all day while I'm at work.  And like I've mentioned before, to make it even easier to get out the door, I mix everything together the night before, and plug it in before I leave.

Dining alone?   This recipe is not meant for a crowd - it's about six servings.  Invite a friend over for dinner and freeze the rest in individual portions (use quart size ziploc freezer bags if you're short on freezer space) for future meals.

Let's cook!

Brown 1 medium onion (chopped), 1 garlic clove (minced), and two chicken breasts (cubed) in I T olive oil. When golden brown, dump into the crock pot along with 1 can cannellini (white kidney) beans (rinsed and drained), 1 can garbanzo beans (drained), 1 can white corn, two 4 oz. cans chopped green chilies, 1 C water and 2 chicken bouillon cubes.  Cook on low all day.  Top each serving with shredded monterey jack cheese, fresh chopped cilantro, and a dollop of sour cream.  Serve with white tortilla chips.

Photo courtesy of myrecipes.com 

Chewy Granola Bars

Sometimes you just need something sweet.  And since we've been trying to eat healthier, this is one of those desserts that is both yummy and a little lower on the guilt scale all at the same time.

Cream 1 C butter with 1 C brown sugar and 1/4 C sugar.  Add 2 T honey, 1/2 t vanilla and 1 egg, mixing well.  In a separate bowl, combine 1 C flour, 1/2 t baking powder, 1 t cinnamon, and 1/4 t salt.  Add to creamed mixture.  Stir in 1 1/2 C quick oats, 1 C chopped nuts, and 1 1/4 C crisp rice cereal.  Add 1 C raisins or 1 C chocolate chips.  Press into Pam'd 9 x 13 pan.  (For an even chewier bar, press into a 9 x 9 pan.)  Bake at 350 for 25-30 min. until top is lightly brown.

 

Orange Cake

Nothing takes me back to my childhood like Orange Cake.  My mother made it regularly and my brothers and I still talk about it when we're together, after all these years.  It's a family favorite, and while it is definitely NOT diabetic friendly, whoa baby, it is so, so, good.

Thoroughly blend together in a large bowl, 1 box white cake mix, 1 box orange jello dissolved in 3/4 C very hot water, 2 t orange extract, 3-4 eggs, and 3/4 C oil.  Bake at 350 until done (about 35 minutes) in a greased and floured (or Pam'd) 9 x 13 pan.  Boil 3/4 C orange juice, 1 C sugar and 1 t cinnamon (my addition) until gooey.  Pour over the cake right after you take it out of the oven.  Let cool completely before serving.

 

Weekly Menus, Week Three

Well, it's Saturday, and we all know what that means at our house...time to catch up on the laundry and the errands, and do the grocery shopping - but not without first putting together a menu for the coming week. If you've been following the menus these past two weeks, you probably noticed that the recipes have not been customized for the 2-eater family.  There's a reason for that!  We wrap our leftovers in single-serving portions for a quick lunch the next day.  Or we freeze half for a future meal.  Or we put in in the frig until it begins to take on a life of its own before dumping it (guilty!).  

Today, because I have a longer errand list than usual, I've decided to not spend the afternoon (or even a portion of it) in the kitchen, but rather, to take the easy way out and pick up a broasted chicken.  This time, instead of making a second meal out of the remaining chicken, I'm planning to debone the chicken and make chicken salad for the Super Bowl.

And again, *titles indicates the recipe is right below.  And no, I have not indexed the growing repertoire of recipes on this site, but I still plan to do so.  Soon.  Hopefully.  Click on the underlined blue titles to head straight to the recipe, found in the Easy Recipes category.

One more thing - in the weekly menu section, I'm trying to include a variety of meals...from super fast to a crock pot meal to something you'll want to sit down and enjoy by candlelight.

 Here goes!

Broasted Chicken, *Brown/Black/Red Rice, Salad for two from the deli bar

*Stir together one package of pre-cooked brown rice (and can I just say this is the greatest innovation since sliced bread), 1 can black beans (thoroughly rinsed and drained) and 3/4 c salsa.  Zap in the microwave until heated through. Top with some grated cheese if you must, but we like it without.

*Beef Vegetable Soup, **Rustic Herb Bread

*Brown over medium heat 1 lb lean ground beef and 1 medium onion (chopped) and drain off fat.  Stir in 1/2 t salt and 1/4 t pepper.  Transfer to a crock pot.  Add: 3 C water, 3 medium potatoes (peeled/cubed), 1 can Italian diced tomatoes (undrained), 1 can (11 1/2 oz.) V-8 juice, 1 C chopped celery, 1 C sliced carrots, 2 T sugar, 1 T dried parsley, 2 t dried basil, 1 bay leaf.  Cover and cook on low for 9-11 hours or until vegetables are tender, discarding bay leaf before serving.  I like to prep the ingredients the night before and throw it all in the crock pot before I leave in the morning.  Nothing like coming home to the smell of beef stew when you walk in after a long day at work.

**Combine in a large bowl: 2 C flour, 1 C shredded cheddar, 1 T sugar, 2 t baking powder, 1/2 t baking soda, 1/2 t salt, 1/2 t rubbed sage, 1/2 t dried thyme, 1/2 t dill weed.  Cut in 3 T cold butter until mixture resembles find crumbs.  In another bowl, whisk together 1 egg, 1/2 C plain yogurt, and 1/2 C milk.  Stir into dry ingredients until just moistened.  Spoon into a 9" round Pam'd baking pan.  Sprinkle with 1/2 t poppy seeds.  Bake at 400 for 20-25 min.  Note: the yogurt is the secret ingredient that makes this bread moist, and the combination of herbs makes is delicious.  It works equally well with fat-free yogurt and skim milk.

Apple, Bacon, and Bleu Cheese Omelet, Leftover Rustic Herb Bread, Fresh Fruit

*Salmon steaks, Warm Mustard Potato Salad, Steamed California Vegetables (from the freezer section)

*No recipe here - just the reminder that Sam's Club has the best salmon ever and all you have to do is thaw it and cook it.  I've cooked it in the oven and on the stove top, both with equal success.  This is what you want:

 

*Basil Chicken Strips, **Parmesan Spinach Linguini, Veggie of your choice

*In a large zip-loc bag, shake 1/2 lb boneless, skinless chicken breasts (cut into strips) with 2 T flour.  Saute in 3T butter over medium high heat for 5 minutes.  Stir in 2 T red wine vinegar (may substitute apple cider vinegar) and 1/2 t dried basil.  Cook until chicken juices run clear. Makes 2 servings.

**Cook 4 oz linguine according to package directions.  Meanwhile, in a saucepan over medium heat, bring 1/4 C chicken broth to a boil.  Add 2 T chopped onion and 1 t minced garlic and cook, covered, for 5 minutes.  Stir in 1/4 package frozen chopped spinach (thawed, well-drained) and cook uncovered for 2 minutes.  Add 2 T milk, 2 T cream cheese, 1/4 C shredded Parmesan and 1/4 C shredded mozzarella.  Season to taste with S & P.  Stir until cheese is melted and toss with linguine. Makes 2 servings.

Happy cooking!

Weekly Menus, Week Two

If you don't want to have to stand in front of the refrigerator - again - trying to figure out what's for supper, then weekly menu planning and you are a match made in heaven.  For a little time up front spent picking recipes and making a grocery list, all the head scratching and aggravation is eliminated and you are guaranteed yummy meals every night of the week.

Here's what's for supper this week at our house (*indicates recipe is included):

1) *Breaded Ranch Chicken,**Special Baked Potatoes, Steamed Veggies

*This recipe serves 6, so it makes for a great company meal, or, freeze the leftovers for a future fast meal.  In a shallow bowl, combine 3/4 C crushed cornflakes, 3/4 C grated Parmesan cheese, and 1 packet ranch salad dressing mix.  Dip 2 lbs boneless chicken breast halves in 1/2 C melted butter and roll in cornflake mixture to coat.  Place in a greased 9x13 baking dish.  Bake uncovered at 350 for 45 min or until chicken juices run clear.

**I almost always bake potatoes in the microwave, but as long as I'm baking chicken in the oven, here's what I think I'll do.  Rub baking potatoes with olive oil and roll in kosher salt.  Bake until done.  The crispy skins are to die for.

2) Chili, Cornbread, Fresh Veggies & Dip

3) Pan-Seared Pork Chops with Balsamic Reduction, Brown Rice w/Chopped Pecans and Craisins, *Steamed Broccoli with Goat Cheese

This recipe is what brings more people to Empty Nest Full Heart than any other Google search.  It is the perfect special weeknight meal.  Pan searing pork chops is my favorite way to prepare them - the juices are sealed in by the high heat searing that creates a deep brown coating.  Adding balsamic vinegar to the pan juices takes advantage of all the yummy flavor hiding there.  Click on the link for the recipe.

*Want a quick way to make broccoli special?  Cut 2 oz goat cheese into chunks and stir it into 2 servings of steamed broccoli until it's melted.  That's all there is to it!

4) *Smoked Salmon and Goat Cheese Scramble, Fresh Fruit (from your grocer's salad bar!)

*We love this meal because it's diabetic friendly and (of course), because it's fast and easy at the end of a long day.  Whisk together 4 eggs with 1/2 C cream (I use half 'n half) and 1 t dill weed.  Slice 4 scallions (green included), chunk 4 oz goat cheese, chop 3 oz smoked salmon and set aside.  Saute the scallions in 1-2 T butter for one minute.  Stir in the egg mixture and scramble until about halfway set.  Add the goat cheese and salmon and cook til the cheese is melted and the eggs are cooked through.

5)  *Teriyaki Burgers on Whole Wheat Buns, Relishes, Whole Grain Tortilla Chips

*Chop 1/2 C water chestnuts and 2 scallions and mix with 1 lb ground beef, 1/4 C soy sauce, 2 T dry sherry, 1 t minced garlic, and 1/2 t grated gingerroot.  Form into 4 burgers and cook for 5 min. on an electric tabletop grill.  While the burger are cooking, mix together 2 T apricot preserves, 1 t soy sauce, and 1/4 t grated gingerroot.  Spoon on top of the burgers before serving.

One night of leftovers and a date night complete the week!  Enjoy!  

Coming soon...we have enough recipes that they're getting a little unwieldy.  Stay tuned for a new page indexing them all.

Rosemary Baked Chicken with Potatoes

THIS is a winner.  It fits all of my requirements for a weeknight recipe - it's fast, it's easy, and it's REAL FOOD.  This has become very important to me since cancer visited our family. No more artificial anything, and as much organic as possible.  We loved the flavor and it was so much fun to put on a nice meal in so little time.  This recipe, published in our local newspaper originally came from McCormick & Co., who would obviously like you to use their spices.

Here goes...

In a large bowl, mix 2 T olive oil, 1 T paprika, 1 T fresh chopped rosemary leaves OR 1 1/2 t dried rosemary, 1 t coarse salt, 1/2 t black pepper, and 1 clove minced garlic.  Add 8 boneless skinless chicken thighs (I used 4 breasts) and 2 lbs small red potatoes, cut in chunks, and toss to coat.  Arrange the potatoes in a single layer on a foil-lined 15x10 inch baking pan.  (When using breasts, I put the potatoes and the chicken in the pan together and baked for 35-40 min.)  Bake at 425 for 15 min.  Add the thighs and bake 30-35 min. longer or until potatoes are tender and chicken is cooked through.  Turn potatoes occasionally.

*Photo from McCormick & Co. 

Cuban Pork with Black Bean Salsa

I tried this recipe for the first time tonight, and I'll make it again.  It was easy but delicious, and a combination of flavors that were interesting and a little out of the ordinary but fresh and fun, particularly in the dead of winter.  It's a perfect weeknight dish!

Let's cook!

Grate 2 t lime zest onto a dinner plate.  And, let my clumsiness be a lesson to you - keep your knuckles AWAY from the grater box.  The only thing worse than grating your knuckle is getting lime juice on it.  Personal experience...  Pour 1 t olive oil onto the plate, along with 1 t ground cumin and 1 t minced garlic.  Mix well.  Rub on all sides of a 1 - 1 1/4 lb pork tenderloin.  The recipe says to put in a shallow baking pan and bake at 425 for 20 min. or until the internal temperature reaches 155 degrees.  Remove from oven, tent with foil, and let rest for five minutes.  But for me, supper can't be ready fast enough after I've worked all day.  So, this is what I did.  After rubbing  the tenderloin, I sliced it in about 1 1/2" pieces and pan fried it in 2 t olive oil in a hot pan until it was beautifully browned and cooked through.  Flyboy couldn't believe how juicy and tender it was.

In the meantime, combine 1 can black beans (rinsed) with 2 t lime juice, 1/2 c cooked frozen corn, 1/4 c chopped red bell pepper, and 1/4 c chopped fresh cilantro (OR 1/2 T dried cilantro), and 1 t olive oil.  (I didn't use the red pepper - peppers and Flyboy are not good friends - the salsa was still good without it.)

Serve the pork and salsa with lime wedges.

Cranberry Buttermilk Scones

The Inimitable Miz B has finally received her overdue Christmas present.  She came over this afternoon for coffee and to open her gift.  Not being a sewing person herself, she was wowed by the rag quilt and I had to be honest and admit that it's really not hard at all.  In fact, as far as quilts go, it doesn't get much easier.  But she was thrilled, and it was worth it all.

I really do love my job - I am a stand-in mom for over 200 5th-8th graders, and I serve Miz B (the principal) as her secretary.  Miz B is what makes my job so wonderful.  She is the consummate encourager, she is a great team leader, she is experienced and knows when to be tough and when to be tender.  And outside of those years I worked for Flyboy, I've never had a boss I truly loved working for more than Miz B.

Today, when she came to my house for coffee and to get HER gift, she brought me flowers!  Roses, even, and beyond that, fuchsia roses!  Beautiful!  While she was here, I served Cranberry Buttermilk Scones along with our coffee.  Perfect for a winter afternoon!

Stir together 3 c self-rising flour, 1/3 c sugar, and 1 t orange zest.  Cut in 3/4 c cold salted butter.  Stir in 1 c buttermilk, being careful to not overmix.  Fold in 3/4 c Craisins.  Divide the dough in half.  On a floured surface, pat each blob of dough into a six-inch circle.  Cut into six sections. Brush the tops with milk and sprinkle with sugar.  Bake at 400 for 15 min. or until light golden brown.

 

Wild Rice Cheesy Soup

One of my favorite sources for recipes is my friend AJ.  She is a fabulous cook and has this to say about her Wild Rice Cheesy Soup:

"This is the most requested soup I make for my retreats (AJ has a lakeside retreat center frequented by scrapbookers and quilters looking for a place to do their thing - see this link).  Men love it and it is my husband and son's favorite for sure.  This one ranks right up there with the best recipes I have."

Thank you, AJ for sharing with us!

Gently heat together until cheese is melted: 2 cans Campbells cream of potato soup, 4 c milk, 16 oz Velveeta cheese (cubed).  Stir in 2 c cooked wild rice (1/3 c raw=1 c cooked) and a package of bacon, fried and crumbled.  Stir and simmer until warm through - don't walk away from the stove on this one!  It will burn if you're not careful, but this thick and cream soup is well worth the attention.

Happy New Year!

Blueberry Salad

As promised, here is the recipe for Blueberry Salad, which I served on Saturday to our beloved church staff.  Like several other of my favorite recipes, this one came from my friend Amy (there's no friend like an old friend - we were stationed together in the service and pregnant together three times), and it has endured the test of time, proving to be a fast favorite with everyone who tries it.  We have eaten Blueberry Salad on Christmas many years, and will again.

Stir together 1 large box of black cherry jello with 3 c boiling water until dissolved.  Add one can of blueberries in juice (NOT pie filling!) and one small can crushed pineapple - don't drain - just pour them in.  Put in a 13 x 9 pan and in the frig to congeal.  After firm, beat together 8 oz. cream cheese (softened) with 1/2 c sugar and 1/2 t vanilla.  Add a little milk if necessary to make spreadable, and spread on the top of the salad.  Top with 1/2 c chopped pecans.