Zucchini Boats – Low Carb

May 30, 2010December 8, 2012 jachancellorLeave a comment

Low-carb diet. Yep. I am doing this…to try to get some of this weight off. Losing some will help me manage my health…or at least try to manage my health. This will be first of many recipes, hopefully.

Brown ground beef, and onion (I had a purple one – use what you have).

Clean zucchini, and remove the seeds or pulp from the middle.

This creates “little” boats.

Take the hamburger, onion, add the pulp, and Parmesan cheese.

Fill the boats with the hamburger mixture. Bake at 350 degrees for about 45 minutes or until

cheese melts, and golden brown.

Enjoy!

goulash · Mother · Recipes

My Mom’s Goulash

April 7, 2010December 8, 2012 jachancellorLeave a comment

Goulash…most people think of think of it as a German stew…I consider it a wonderful memory of not very rich times in my youth…but hindsight…how wonderful they were.

I have been wanting to make this for several years, and never really had the gumption. I really didn’t think I would be able to repeat what my Mom had done. I didn’t pay close attention to what she did, and she never wrote anything down. But, I did the other day, and I must say, it was my Mothers, and I was delighted to have those memories brought current.

I started with a roast on sale (buy one get one at Winn-Dixie). I cut it into chunks.

Season the meat with a season salt, and bring a heavy pan to medium high with vegetable oil. Brown one level of meat at a time, don’t crowd the beef. This process will be a lengthy one, but well worth it. Remove the cooked beef, and let stand while…

you chop celery, carrots, onion and garlic and add to the pan.

It is still not a a pretty sight, but continue to cook until the onions are translucent.

Then add the beef, a large spoonful of paprika (I used a smoked one that is divine), a small amount of kosher salt, and a small can of tomato paste. Mix together until well combined.

Add water to barely cover, and place into a hot (350 degrees) oven.

Cook until beef is so tender it melts in your mouth (for me it was about 3 1/2 hours). And, yes, it will.

I am blessed by my wonderful relatives in Germany. They send me these blissful macaroni noodles. This, to me, is the secret to the goulash! But, you may use any type of noodle. Mom used to use egg noodles as well. This type of macaroni noodle is about as long as a spaghetti noodle, but with a hole. Slurping is desired. ha.

I loved it. The kids loved it, and so did David.
Carmen’s slurping was priceless!
Mom would have been proud.

Enjoy!

Pork Stir-Fry · Recipes

Pork Stir-Fry

March 21, 2010December 8, 2012 jachancellorLeave a comment

Searching for something to do with pork chops the other day, and I looked in my spice cabinet and found some ground ginger. I got to thinking that something with a bit of tang would be nice.

So I chopped up the pork chops. There were 4 in the package, and I cut away most of the fat.

And a small onion, yellow bell pepper, and 4 cloves of garlic.

I sauteed the onion, pepper and garlic in some olive oil, and added about a tablespoon of sesame oil.

I also added the ginger (to taste). I used about 2 teaspoons.

Saute until the vegetables are translucent.

Then add the pork, cook until done – about 3 minutes constantly stirring.

Then I added about 1/4 cup of the hoisin Sauce. It is not as sweet as some sauces, but it also adds a bite. I also added about 3 tablespoons of soy sauce. Cook until it is thoroughly blended.

Serve with rice – we only use Jasmine rice. Love the flavor.

Enjoy!

Chicken Salad · Recipes

Chicken Curry Salad

March 21, 2010December 8, 2012 jachancellorLeave a comment

I have been craving curry spice lately, and trying to find recipes just so I can use my curry.

I “Googled” it—
and found this:

Chicken Curry Salad for Two

2 cups cooked chicken, shredded
1 cup celery, chopped
2/3 cup pecans, chopped
1 head endive, washed & separated into spears
Kosher salt & pepper to taste

When ready to serve, combine chicken, pecans and celery in medium bowl, and toss to combine. Next add approximately 1/2 cup dressing (recipe below) to mixture and stir to coat. If you prefer your salad creamier, add more dressing. To serve, arrange endive leaves on plate and fill with chicken salad. Top with extra pecans.

For dressing:

2 cups mayonnaise

Pinch cayenne pepper

2 tbsp. curry powder

1/4 tsp. Tabasco sauce

1 tbsp. lime juice

Place mayonnaise in bowl of food processor or blender. With blender on low, slowly add cayenne powder and mix until smooth. Scrape sides, and repeat process with curry, Tabasco and lime juice. The dressing can be stored in the refrigerator until ready to use, for up to one week.

Let me begin by saying that I did not have all of the ingredients listed. I did have lemon juice, and canned chicken, and a really nice spring mix salad. I just winged it…so to speak.

I chopped the celery and the pecans. Opened and drained the chicken. Mixed all of those together and added the kosher salt and pepper. I mixed the mayo, lemon juice, curry, and Tabasco.

I mixed the wet ingredients in a bowl. A mixer or food processor is really too much, I think. You can use as much or as little of the dressing as you like. I don’t like a lot dressing on my chicken. I do have enough for a wrap for lunch next week. I also didn’t use the cayenne pepper.

I also didn’t have Endive. Spring Mix is a nice start – and maybe a wrap for dinner? Yes.

I used a nice bit of lettuce, and then topped with the chicken salad mix.

Roll up your wrap and enjoy.

lentils · Recipes

Lentils

March 15, 2010December 8, 2012 jachancellorLeave a comment

Lentils and I go way back.

My Mom used to make lentils, a thick concoction, with a ham hock. She also served it over noodles or spatzle. I really loved that. I love this version as well. Although tonight, I had hickory smoked sausage.

So, here goes:

Pretty generic Lentils. Wash them in cold water. Soak for about 10 minutes.

Begin by sauteing an onion in some olive oil. Add celery, and sausage.

Cook until sausage is somewhat browned, and vegetables are translucent.

Add about 4 carrots (sliced), and garlic. Continue over medium heat.

Add in chicken stock, and water if needed.

I also add dried parsley, and some ground pepper.

Add the rinsed lentils, and add in a couple of bay leaves. This really adds a lot of flavor to the lentils.

Cooked over medium to high heat until lentils and carrots are cooked through.

It is a really hearty soup. Enjoy!

Gooey Butter Cake · Recipes

First one with the mixer

March 15, 2010December 8, 2012 jachancellorLeave a comment

I have a had my new mixer for about a month. It has been sitting nicely, doing nothing, on my counter.

I have enjoyed just looking at my mixer But I have been searching recipes for that perfect one to test out the capabilities. I have found one.

Smitten Kitchen’s recipe for St. Louis Gooey Butter Cake

Although, after I began the creaming of butter and sugar, I added not only the egg, but half of it’s shell as well. Ugh.

Going through another stick of butter was not my idea of fun – this was actually quite funny. Remember to crack your egg into a separate bowl for two reasons: 1 – shells may break into the mix, and 2 – you can’t tell if it is a bad egg if you crack it into the batter.

And, it seems after following the instructions of letting the cake rise…and it really hasn’t…I have no clue how this is going to turn out.

So if nothing else, I will have creamed a good amount of butter and sugar, but have not one baking ability.
Ha!
So much for getting a mixer!
=)

Okay – after following the instructions, and really trying to wait on the bottom cake layer to rise – not, I have a cake.

After cooking for about 40 minutes in a white 9×13, and greasing the pan – yummy! I mean really yummy.

Although I do think I want to change some things the next time. Maybe make the bottom cake part with some chocolate, and add some slivered almonds to the top.
Just a thought.
But I really do love the mixer. It was effortless, and the result was wonderful.
Enjoy.

St. Louis Gooey Butter Cake

For the cake:
3 tablespoons milk at room temperature
1 3/4 teaspoons active dry yeast
6 tablespoons unsalted butter at room temperature
3 tablespoons sugar
1 teaspoon kosher salt
1 large egg
1 3/4 cups all-purpose flour

For the topping:
3 tablespoons plus 1 teaspoon light corn syrup
2 1/2 teaspoons vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1/2 teaspoon kosher salt
1 large egg
1 cup plus 3 tablespoons all-purpose flour

Confectioner’s sugar, for sprinkling.

Make the cake dough: In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly (mine didn’t).

Using an electric mixer (yes!) with a paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg (I recommend when baking to have the eggs at rooms temperature as well). Alternately add flour and the milk mixture, scraping down sides of bowl between each addition, mix for 7 to 10 minutes.

I greased my 9×13 white baking dish (the original recipe didn’t call for this – but I do recommend it). Press the dough until even, and reaching up the sides. Cover the dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until double, 2 1/2 to 3 hours. (once again – mine didn’t – but it turned out great)

Make the gooey topping: Heat the oven 350 degrees. To prepare topping, in a small bowl, whisk corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer (yes again!), with a paddle attachment, cream butter, sugar, and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.

Spoon the topping in large dollops over risen cake and use an offset spatula to gently spread it in an even layer. Bake for 30 to 45 minutes – Note: Cake will rise and fall in waves and have a golden brown top, but will be liquid in center when done. Allow to cool in pan before cutting. Sprinkle with confectioner’s sugar for serving.

Yeild: 16-20 servings – depending on your cutting.

Mac and Cheese · Recipes

Mac and Cheese

February 2, 2010December 8, 2012 jachancellorLeave a comment

Okay – Macaroni and Cheese…I normally cook this out of a box…yes, you know the one, blue box. It is a good choice, especially when you are in a rush, or have kids. I love the box kind. Never really thought much about making it from scratch.

Well, I get this great cookbook “The Pioneer Woman Cooks” by Ree Drummond. She does this like it is a no-brainer. Check her out at http://www.thepioneerwoman.com.

I had a bunch of leftover plain elbow macaroni. So, I thought I would give it a try.

It was the BEST Mac and Cheese ever!

Ree cooks a mean Mac and Cheese! Yummy! You have got to try it.

chocolate · peanuts · pretzels · Recipes

Christmas Goodies

December 28, 2009December 8, 2012 jachancellorLeave a comment

We wanted to make some goodies for friends for Christmas this year.

So…

Almond Bark – Milk Chocolate
Dry roasted peanuts
Pretzel rods
Sprinkles

Begin by melting your almond bark in your crock pot. This is the best way that I have found to melt chocolate. You don’t have to constantly stir it, and it keeps it hot without over cooking.

Wal-Mart or your local grocery store candy section.

I use my small crock pot.

Add 1 jar of peanuts, and stir.

Drop by large spoonfuls onto wax paper. Let cool.

Pretzels are dunked into the chocolate, then lay on wax paper, add sprinkles, let cool.

Enjoy!

hamburger · Recipes · soup

Hamburger Soup or Stew

December 28, 2009December 8, 2012 jachancellorLeave a comment

Okay-
I laid out some ground beef (again), and really was trying to decide what to do with it.

So…

Hamburger Soup or Stew (whichever you prefer to call it)
2 pounds of ground beef – cooked medium than drain off fat
1 medium onion – chopped
4 stalks of celery – chopped
4 carrots – chopped
3 cloves of garlic – chopped
1 box of beef broth
1 can diced tomatoes
1 can of tomato paste
1 can of corn (drained)
1 can of green beans (drained)
2 cups of Pearl Barley

You can really throw anything you have in the fridge or pantry – i.e. peas? lima beans? etc.
But, this is what we had.
So.

Chopped onion, celery and carrot

Chopped garlic

Add to ground beef, and cook until translucent. Then add the diced tomatoes, and paste.

Also, add the corn, and then the beef broth.

Simmer, for 30 minutes or until the tomatoes have cooked down.

Add in the corn and the green beans. I also add the barley here.

You may need to add about 2 to 4 cups of water depending on the water from the vegetables.

Cook for an additional hour.

Serve with warm bread or crackers.

It is a good hearty soup (or stew -ha).

Enjoy!

Potato · Recipes

Potato Soup

December 20, 2009December 8, 2012 jachancellor1 Comment

Ms. Paulines Potato Soup

1 stick butter
2 onions chopped
3 stalks celery – chopped (didn’t have any – used celery seed)
4-5 carrots chopped
2 T ground mustard
8-10 medium *Yukon Gold Potatoes chopped (varied in size – I like a chunk soup)
4 cups cheddar cheese
4 cups Chicken Broth
1 can Carnation Milk
1 cup milk
parsley (chopped for garnish)
bacon (cooked and crumbled)
Salt and pepper to taste