"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Tuesday, May 19, 2015

Cheez It Tenders

Just a Taste Cheez It Tenders

I have been looking at this recipe for months and months!  Every time I went the cabinet to get the Cheez It's the box was gone or almost empty!  Finally I found a box with enough in it to try this out!

This is a fast and VERY tasty change to the normal tenders..and not fried.  Add a little Spicy Ranch Dressing for dipping and we're in heaven.

The only thing I did differently than Kelly's recipe is add 2 teaspoons each of onion and garlic powder to the flour.  Do not add salt as the Cheez It's have plenty.

Baked Cheddar Dijon Chicken Tenders

Yield: 4 servings
Prep Time: 15 min
Cook Time: 15 min

2 Tablespoons olive oil
2 cups cheddar crackers, such as Cheez-Its or Cheese Nips
1/4 teaspoon paprika
1 1/4 pounds uncooked chicken tenders
3 large eggs
2 teaspoons Dijon mustard
1 cup all-purpose flour
Preheat the oven to 475°F with the rack in the lower third of the oven. Line a baking sheet with foil and brush it with the olive oil.

Pulse the cheddar crackers in a food processor until finely ground, or alternately, place the crackers in a plastic bag, seal it and use a rolling pin to crush the crackers. Transfer the crackers to a wide, shallow bowl and stir in the paprika.

In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. Place the flour in a third wide, shallow bowl.

Bread each tender by coating it in the flour, shaking off any excess, and then dipping it in the eggs. Transfer the tender from the eggs to the crackers, pressing the crumbs into the chicken to ensure an even coating, and then placing the tender on the prepared baking sheet. Repeat the breading process with the remaining tenders, arranging them in a single layer about 2 inches apart.

Bake the tenders, turning them over once, until they're golden brown, about 15 minutes total.

Recipe by Kelly Senyei of Just a Taste.

Sunday, May 17, 2015

Malted Butter Bundt Cake

2/3     cup butter or margarine, softened
1-3/4  cup sugar
2         eggs
1-1/2   teaspoons vanilla
3          cups Softasilk Cake Flour or 2-1/2 cups Gold Medal Flour
1          cup malted milk powder
2-1/2    teaspoons baking powder
1          teaspoon salt
1-1/4    cups milk

Heat oven to 350 degrees.
Grease and flour bundt pan.

In large mixer bowl, mix butter, sugar, eggs and vanilla until fluffy.  Beat 5 minutes on high speed, scraping bowl occasionally.  On low speed, mix in flour, baking powder and salt alternately with milk.  Pour into pan.

Bake for 50 minutes or until tooth pick comes out clean.

Let cake sit for 5 to 10 minutes before removing from pan.

Top with a malted chocolate glaze.

Saturday, April 18, 2015

Vanilla Sugar Cookies

McCormick Recipe Site

Serves: Makes 4 1/2 dozen or 27 (2 cookie) servings.

2 3/4 cups flour
2 teaspoons McCormick® Cream of Tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 cup (2 sticks) butter, softened
2 eggs
2 teaspoons McCormick® Pure Vanilla Extract

Additional sugar, for rolling

20 mins Prep time
6 mins Cook time

Mix flour, cream of tartar, baking soda and salt in large bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.

Refrigerate dough 2 hours or until firm.

Preheat oven to 400°F. Shape dough into 1-inch balls. Roll in additional sugar or Colored Sugar. Place 2 inches apart on baking sheets.

Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Cooking tip

Colored Sugar: Place 1/2 cup granulated or sanding sugar in resealable plastic bag. Add 5 drops of McCormick® Assorted Food Colors and Egg Dye or McCormick® Assorted NEON! Food Colors and Egg Dye. Add additional food color, a drop or two at a time, if more intense color is desired. Seal bag and knead sugar until the color is evenly distributed. Spread in a thin layer on a baking sheet and break up any large lumps. Allow to dry thoroughly, about 15 to 20 minutes. Sift or press through sieve to return sugar to its original texture, if needed.

Tuesday, April 7, 2015

Cod and Kale Veggie Soup

Makes 4 servings

4 slices bacon (about ¼ pound), chopped (if you do not have the bacon you can use 1-2 tablespoons bacon grease)
1 medium onion, chopped
1 teaspoon Old Bay Seasoning
3 New potatoes diced (about 2 cups diced)
1 Carrot pealed and thinly sliced
1 cup Button Mushrooms chopped
1/2 cup frozen corn
4 cloves of garlic minced
4 tablespoons flour
1 or 2 8-ounce bottles clam juice
½ cup water
4-6 drops of hot sauce
1 tablespoon dried parsley
¾ cup whipping cream
Coarse kosher salt and freshly ground pepper
½ pound Pacific cod, cut into 1-inch pieces
Finely chopped Kale (about 2 cups)
Cook the bacon in a heavy large pot over medium heat until brown and crisp, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel and drain. Add the onion and mushroom. Saute until the onion is tender, about 5 minutes, add diced new potatoes and saute for a couple minutes. When potatoes, carrots and frozen corn start to soften stir in the Old Bay Seasoning and minced garlic. When you an smell the garlic add 4 tablespoons of flour, coating vegetables. Add the clam juice, ½ cup water. Bring the mixture to a boil. Reduce the heat to medium, cover and simmer until the potatoes are just tender about 8 minutes.
Add the cream and drained bacon to the chowder. Add hot sauce and dried parsley. Sprinkle the cod with salt and pepper. Add the cod and kale to the soup. Simmer until the fish is opaque in the center (to check, cut into a piece of fish with a small knife or break apart with a spoon), stirring occasionally, about 5 minutes. Taste and adjust the seasonings. Ladle the chowder into warmed bowls and serve.

Saturday, March 21, 2015

First full day of spring

It has been a perfect day here today... 70 degrees and no wind... thought I would share our day.  We have been to lucky to live here!!!

My herb garden will be moved shortly.  Too much shade... This is not a bad thing... Just a change.

This is the first BBQ for 2015.. Smokin' some pork steaks... and the house is filled music...70 degrees and no wind.

AND my baby goats will start arriving soon!!!

Wednesday, March 18, 2015

St. Patrick's Day Leftovers

There is just two of us in this house... so a whole cabbage will last us a while.  Trying to use up some of the uncooked cabbage and have a tasty lunch treat.  Above I steamed about two cups of shredded cabbage and two tablespoons of finely chopped onions in the microwave, you can also do this on your stove top.  I heated it through until it has just beginning to softened, drain excess liquid.  Next add three pieces of thinly sliced pepper jack cheese (about 1/8 cup up to 1/4 cup) stir until melted.

I have a loaf of homemade sweet potato bread cut into thick slices and toasted.  Top with steamed cabbage and enjoy!

Ruben Sandwich
Okay, who doesn't know how to make a Ruben Sandwich?  Some assembly required.
Rye Bread - buttered on one side
Thousand Island Dressing - spread on the inside of bread
Corn Beef - thinly sliced and stacked on top of Thousand Island Dressing to your desired thickness
Sweet Bavarian Style Kraut (14 oz) very well drained.  This will make 3 sandwich with a thick layer.
2 to 3 sliced of thinly sliced swiss cheese top the Kraut
Top with second piece of bread and grill until heated through, cheese is melted and bread is toasted.

Tuesday, March 17, 2015

Potato, White Cheddar and Chive Scone

I have not made these yet, off to the store for the ingredients.  

Potato, White Cheddar and Chive Scone
H&F Bread Company
Recipe by Eddie Wright

1 small potato, peeled and diced
2 ⅛ cups bread flour
2 ⅛ cups cake flour
1 ½ tsp. sugar
1 ½ tsp. salt
2 ½ tbsp. baking powder
¼ tsp. white pepper
6 chives, finely chopped
6 oz. white cheddar cheese, diced
1 ½ sticks, plus 1 tbsp. unsalted butter, chilled and cubed
2 large eggs
1 ⅔ cups heavy cream


Preheat the oven to 375°F. Roast potatoes for 15 minutes, turning occasionally. Remove from oven and measure out 1 cup of the diced potatoes. Turn the oven temperature down to 350°F. Add the bread flour, cake flour, sugar, salt, baking powder, and white pepper to the bowl of a stand mixer. Using a paddle attachment, mix the ingredients on low speed until combined. Add the diced potatoes, chopped chives, and diced cheddar cheese to the flour mixture and mix on low speed until just combined. Add the cold butter and mix on medium speed until the butter is the consistency of small peas. In a separate bowl, add one egg and the heavy cream, and whisk to combine. Add ¾ of the egg and cream mixture to the flour mixture and mix on low speed until just combined. Add the remaining liquid and mix on low speed until just incorporated. Turn off the mixer. Shape the dough into a circle and cut into 14 equal wedges. Line a sheet pan with parchment paper and space the scone wedges evenly on the pan. In a small bowl, whisk the remaining egg. Brush the scones with egg wash. Bake at 350°F for 12 minutes.

>Click here for Chef Cathal Armstrong's Irish stew recipe