Creamy Ham and Cheddar Soup

This is a delicious soup perfect for the winter months. I like to have jars of soup ready in my fridge to be enjoyed for a quick lunch. And if you have any little tidbits of bacon or vegetables just add them as well. That's what's nice about soup, little bits and pieces of leftovers are always welcome.

• 4 cups water
• 4 cups chicken broth
• 1 1/2 cups ham, cooked and cubed
• 1 1/2 cups celery, diced
• 1 1/2 cups carrots, diced
• 1/2 cup onion, finely diced
• 2 teaspoons lemon dill
• 2 teaspoons dried parsley
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 teaspoon salt 
• 1/2 teaspoon pepper
• 2 cups cheddar cheese, shredded

1. In large pot over medium heat, add water, chicken broth, ham, celery, carrots, and onion. Add lemon dill and parsley. Simmer 30 minutes or until done.
2. In a medium sized pan, melt butter, whisk in flour until smooth, add milk slowly stirring constantly until thickened. Add salt, pepper, and cheese, and stir until mixture is smooth.
3. Once the vegetables are  tender, stir thickened cheese sauce into soup, making sure soup is not boiling, just on simmer at this point.
4. Enjoy with a roll or a slice of fresh bread.

Peach Mango Ham Steak

If you're still wondering what kind of meat you want to prepare for Easter and if you only have a few people to serve this is the perfect ham dish. It's easy, pretty and delicious. If you have more people to serve, buy more ham steaks and make extra sauce.
This peach mango sauce can also be used over ice cream or in a crisp. So many possibilities.
 Recipe adapted from an old Country Woman magazine.

• 1 ham steak, 1 1/2 pounds, fully cooked. It doesn't really matter if it's a little over or under that weight. The one I purchased was approx 1/2" thick.
• 1 can of sliced peaches (473 ml / 16 oz), drained. Reserve 1/2 cup syrup.
• 1 mango, peeled and cut into strips. I used a medium sized mango but it doesn't really matter.
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 tablespoon lemon juice
• 1/2 cup orange juice

1. Grill ham steak just long enough to heat through and to give it nice grill marks. Cover and keep warm while preparing peach mango sauce.
2. In a medium size bowl (microwave safe) whisk together sugar, cornstarch, cinnamon, nutmeg, lemon juice, orange juice, and reserved peach syrup.
3. Cook until thickened and smooth, approximately 4 minutes, whisking frequently to prevent lumps.
4. Stir in peach and mango slices.
5. Pile on top of your ham steak, making sure you get some of the sauce as well. If you have extra, serve at the table for those who would like more fruit.
6. Serves: 4 

Oreo Frozen Dessert

In Canada today, Boxing Day is a statutory holiday - a loved part of the Christmas holiday.

The name comes from the British practice of

"boxing up" Christmas gifts and food on the day after Christmas to give to the poor.

Growing up, we celebrated Christmas on Christmas Day with one side of the family and with the other side of the family on Boxing Day.

It meant 2 big meals back to back and lots of fun with cousins on both sides.

If that's the case in your family, you may need a quick dessert today.

This dessert is a breeze to make and tastes like Oreo ice cream.

If you make it in the morning you'll have a yummy dessert ready

for who ever comes to call on Boxing Day.

• 1 package cream filled Chocolate cookies cookies (I use Oreos)
• 1 pint heavy cream
• 1 teaspoon vanilla extract or 2 tablespoons Kahlua or other coffee flavoured liqueur

1. Break cookies into small pieces (kids love to help with this!)
2. Place 1 cup cookie pieces in bottom of glass 9x13 inch pan.
3. Whip cream, adding your choice of flavouring.
4. Whip till stiff peaks form. (you do not want to sweeten the cream as the cookies will provide enough sweetness.)
5. Fold remaining cookie pieces into cream.
6. Pile into prepared pan and smooth top.
7. Cover with foil and freeze for several hours or until firm.
8. Remove from freezer about 1/2 hour before serving (or you can serve it frozen) and cut into serving pieces.
9. Garnish with your choice of shaved chocolate, mini cookies, cherry pie filling or berries.

Easy Turkey Pot Pie

This is an easy to make Turkey Pot Pie. I used our leftover turkey and turkey broth that was frozen from our Thanksgiving meal. You of course can substitute chicken if that's what is in your freezer.

Ingredients:

• 2 Tablespoons butter
• 1 Cup Onion chopped
• 2 potatoes peeled and diced
• 4 tablespoons flour
• 4 Cups turkey Stock
• 3 Cups turkey bite size pieces or shreds
• 16 ounce package of frozen peas with carrots, thawed.
• 1 prepared package of pie crust 
• Salt and Pepper to taste
• 1 egg for egg wash beaten with 1 tablespoon water

Method:

1. Preheat oven to 350 degrees
2. In a large saute pan saute chopped onion and potatoes in melted butter till onion is translucent.
3. Sprinkle flour over mixture and mix well and continue cooking for at least 2 minutes.
4. Add all the turkey stock at once and heat to a boil.
5. Add turkey and vegetables and mix well.
6. Taste and season as needed.
7. Empty the whole mixture into a 9 x 12 prepared casserole.
8. Cover with the prepared pie crust. You might need to manipulate the crust to fit the dish.
9. Brush the crust with the egg wash and place in preheated oven.
10. Bake for 30 - 35 minutes or until crust is golden brown.

Crispy Fry Bread Tacos

Where has this been all my life? I had not tried fry bread for taco shells until my daughter Alison suggested I make them and I am so glad she did. They are my new favorite shells for tacos.
But then deep fried dough, how can you go wrong. Don't you just love the odd shape of this taco? That's the fun part, you can make the taco shells any shape you want.
This is more of a suggestion than a recipe. The amount of beef I used is what I use to serve approximately 4 people. Use amount according to how many you want to feed. And if you have made too much, oh well you have delicious leftovers. And if you have leftovers you will be very happy the next day when lunch time rolls around.

Fry Bread Shells:

• Use your favorite bun dough for the shells or you can purchase bun dough from the frozen department in the supermarket. When baking buns I set aside a small amount of dough depending on how many shells I want to make. 
• If you want to make the shells later you can store the dough in a covered bowl in your refrigerator for a couple of days.

1. Pinch small pieces of dough approximately the size of a large egg. Sprinkle a bit of flour on your counter and roll out each piece fairly thin. 
2. Deep fry 2 pieces of dough at a time in hot oil over medium high heat just until golden on one side, turn over and cook until golden on the other side, they will be crispy. Place on paper towels to allow paper to absorb excess oil.
3. Set aside until ready to assemble tacos.

• 1 pound ground beef
• 3 tablespoons taco seasoning
• 1 cup water

1. Place ground beef in a skillet over medium high heat. Chop fine as it browns. Once browned, drain remaining fat from pan.
2. Add taco seasoning, water, and simmer for 5 minutes or until most of the water is absorbed.

Toppings:

• Cheddar cheese, grated
• Lettuce, chopped
• Tomatoes, chopped
• Taco sauce
• Sour cream

1. Place fry bread shell on plate, top with cheese, lettuce, and tomatoes.
2. Drizzle taco sauce over top and add desired amount of sour cream.
3. Enjoy.

Fruity Rice and Chicken Salad

This salad serves quite nicely as a summer time meal. You can change fruits to your preference. I'm thinking mango or pineapple would be good.

Caramelized Almonds:

• 1/2 cup sliced almonds 
• 2 tablespoons sugar

1. Stir together almonds and sugar in a skillet. Place over medium heat stirring constantly until sugar melts and the almonds start to turn golden. Watch carefully as they will burn quickly. 
2. Remove from skillet onto a plate and set aside to cool.

Salad Ingredients:

• 2 chicken breasts, cooked and cubed
• 1 cup cooked rice, either brown or white 
• 3/4 cup celery, diced
• 3/4 cup green or red grapes 
• 1/2 cup fresh blueberries
• 1 small can (284 ml/10 oz) mandarin oranges

1. Combine chicken, rice, celery, grapes, blueberries, and mandarin oranges.
2. Add dressing to the chicken combination and toss well.
3. Refrigerate salad at least 1 hour before serving. Just before serving stir in the caramelized almonds.
4. Serves: 2 to 4 

Dressing:

• 1/2 cup mayonnaise 
• 1 tablespoon vinegar
• 1 tablespoon olive oil
• 1 tablespoon orange juice
• 1 tablespoon honey
• 1/8 teaspoon salt 
• 1/8 teaspoon black pepper

1. To a small jar with a screw top, add dressing ingredients, shake well, and pour over salad.
2. Dressing can be made ahead of time and refrigerated.

* Sometimes I use flavor infused oil or vinegar. It's a nice change.

Reuben Roll Ups

These reuben roll ups are simple to make and very tasty. You can use crescent rolls from a package or making them on the day you are baking buns and have dough available. These roll ups are good dipped in thousand island dressing. If you don't have the dressing in your fridge it's simple to prepare.
Adapted slightly from the recipe found here.

• 1 package, crescent rolls
• 1/2 cup thousand island dressing
• 8 slices corned beef
• 4 slices Swiss cheese
• 1 cup sauerkraut, drained and lightly squeezed dry

1. Unroll and divide crescent rolls.
2. On each roll spread 1 tablespoon of dressing, 1 slice of corned beef, 1/2 slice of cheese and 2 tablespoons sauerkraut.
3. Roll up like a butterhorn starting from the wide end.
4. Place on parchment lined baking sheet.
5. Bake in a 350º oven for 20 minutes or golden in color.
6. *Use any leftover thousand island dressing for dipping the roll ups in.

Homemade dressing:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 2 - 4 dashes of sriracha hot sauce
• 2 tablespoons hot dog relish

1. Whisk together ingredients until combined. 
2. Store in fridge until ready to use.
3. Yield: 8 roll ups

One Skillet Pierogie Reuben

We enjoy watching a Saturday morning show on the Food Network called The Kitchen and this idea was shared on the show by Jeff Mauro. We tried it on a Sunday afternoon and enjoyed it. It's easy to make with a frozen version of Polish Pierogies or you could make it with your own homemade Savory Wareneki/Vareniki. You can use corned beef or pastrami for this recipe. We used pastrami.

Ingredients:

• 12 frozen Polish cheese or potato Pierogies or homemade savory Wareniki/Vareniki
• 2 tablespoons butter 
• 1 cup thinly sliced onions
• 2 cups sauerkraut, drained
• 2 or more cups grated Swiss cheese
• 1/2 pound pastrami or corned beef cut in a 1/4 inch slice and then cut in bitesize cubes
• Thousand Island Dressing to drizzle
• 1/4 cup minced chives

Method:

1. Par boil and simmer pierogie in a cast iron pan or oven safe pan until they are al dente in salted water, drain and shake off all excess water, wipe off pan and return to stove top.
2. Turn on the oven broiler with the the rack set on the lowest level.
3. In same pan melt butter and add the drained pierogie back to the pan.
4. Brown on both sides, turn off heat.
5. Add the onion evenly over the pierogie.
6. Add the sauerkraut evenly over the onion and pierogie.
7. Add the grated cheese evenly over the sauerkraut, onion and pierogie.
8. Add the cubed pastrami or corned beef on top.
9. Place the pan under the broiler on the lowest rack and watch carefully until the cheese melts and bubbles.
10. Remove the pan and sprinkle the chives evenly on top.
11. Serve with Thousand Island Dressing drizzled on top.
12. Serves 4.

You can serve this with a salad or fresh veggies to round off your meal.

Cranberry Brie Pizza

This pizza is a quick snack you can whip up easily for company or family during this busy season. If you would like to use your own pizza dough that works too. This is the time we are all happy to find quick delicious snacks to serve. The bright color of cranberries adds to the festive look. Pistachios would complement the color of the cranberries so that could be used instead of pecans.

• 1 tube (13 oz) refrigerated pizza crust
• 8 oz package Brie cheese
• 3/4 cup cranberry sauce, make your own or use canned
• 1/2 cup chopped pecans or pistachios

1. Unroll crust onto a lightly greased 12" pizza pan, Flatten dough to fit the pan and build up the edges slightly.
2. Bake in a 350º oven for 12 minutes until crust is light golden in color.
3. Remove rind from the cheese and cut into 1/2" cubes and sprinkle over baked crust.
4. Spoon cranberry sauce evenly on top of the cheese and sprinkle with nuts.
5. Bake 8 - 10 minutes longer, until cheese is melted and the crust is golden brown.
6. Remove from oven and allow to sit a few minutes before cutting.
7. Yield: 12 slices

Skillet Pasta and Bread for the Journey Give Away!

This is a quick meal idea using one pot on the stove top which makes it a good summer dish since you don't have to turn your oven on. My sisters introduced me to this dish. I used ground chicken for my meal. My sister used ground beef.

Ingredients:

• 1 lb. ground beef, chicken, or turkey
• 1/4 cup chopped onion
• 1-2 tablespoons olive oil
• 1/2 teaspoon garlic salt
• 1 onion sliced
• 12 oz. pasta
• 12 oz. cherry tomatoes, cut in half
• 4 cloves garlic chopped
• 32 oz. broth
• 2 sprigs fresh basil chopped
• red pepper flakes to taste (optional)
• salt and pepper to taste

Method:

1. Saute the 1/4 cup chopped onion with the olive oil until soft.
2. Add the meat of your choice, the garlic salt and some pepper till meat is fully cooked then set aside.
3. In same skillet add the pasta, cherry tomatoes, sliced onion, garlic, broth and basil.
4. Bring to a boil and let simmer until pasta is al dente. 
5. Add the meat that you set aside till heated through and the pasta is to your liking.
6. Taste and add pepper flakes and more seasoning as needed.

Serve with garlic bread and a salad if you desire.
Serves 4-6

Today is the official date of the release for Bread For The Journey!

We are going to give away one copy to one random person commenting on today's post.  

You must provide your name and be willing to give an address where the book can be sent.  

Contest is open to residents of Canada and the US. 

Contest closes at midnight tonight and winner will be announced on Thursday morning.  

Please share ( if possible) this post on Social media.

We are grateful and dependent on the community here to help us get the word out about this book.  

For all our Fraser Valley friends, please join us tonight at the Book launch! 

We'd love to see you there and if you haven't yet seen the new Mennonite Heritage Museum, this is a wonderful opportunity for you to come.

Chicken Quesadillas

For Flashback Friday I'm re-visiting my chicken quesadillas and giving them a new twist. This is a great quick meal when you have a few key ingredients on hand.

• 1 pound ground chicken
• 1/2 onion diced
• 2 Tablespoons vegetable oil
• 1-7oz. can of chopped green chiles
• 1-4oz. can of chopped jalapenos (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 8 oz. bag of shredded Mexican blend cheese
• Chopped Roma tomatoes (optional)
• Chopped Avocado (optional)
• Chopped Cilantro (optional)
• Salsa of your choice
• Sour cream

Method:
Saute onion in heated vegetable oil until translucent.
Add the ground chicken, chiles, and seasonings.
Cook until chicken is no longer pink.
Prepare 2 large pans by sprinkling shredded cheese on the bottom over medium heat (1)

Add tortillas of your choice on top of the melting cheese. (2)
With a spatula turner shift the tortilla a little in the pan making sure the cheese is sticking to the bottom of the tortilla.
When the tortilla moves easily add a small layer of cheese on top of only one of the tortillas and then the cooked chicken mixture and other ingredients you desire to the same tortilla in the pan. (3)
Now add cheese as the final layer. Flip the 2nd tortilla over in the second pan to warm it a little. (4)
Now place that tortilla on top of the tortilla with the all the ingredients. (5)
Slide the tortilla onto a cutting board or plate and slice into serving sized pieces with a knife or pizza cutter.(6)
Top with some avocado, sour cream and salsa and enjoy.
We had a Southwest salad to go along side, too.

The melted cheese in the pan that adheres to the tortillas gives the tortillas a nice crispy layer of goodness.

Saturday in Ellen's Kitchen

Good Saturday to all of you. Today in my kitchen I wanted to share one of my favorite ways to make a meal. One pot meals are quick and economical and can be real tasty. The clean-up is simple, too. This week in preparation for my post today I made two one pot meals. One was a lasagna pot meal that I saw on My Mother's Apron Strings blog. With that idea tucked in my head I came up with this one pot chicken enchilada meal. Another great thing about this recipe using these ingredients is that it is Gluten Free!

 Ellen's Chicken Enchiladas One Pot Meal

Ingredients:

• 1 pound ground chicken
• 2 tablespoons oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon oregano leaves
• 1 - 7 oz. can of diced green chilies drained
• 1- 4 oz. can of diced jalapenos drained (optional) 
• 10 oz. package of Queso Fresco grated (Mexican cheese)
• 1 - 28oz. can of green enchilada sauce (mild)
• 1 - 15 ounce can of pinto beans drained.
• 10 count package of white or yellow corn tortillas sliced.
• 1 cup Mexican blend grated cheese

Method:

1. Use a stove top 4 quart or larger dutch oven to heat the oil.
2. Add the chicken, salt, pepper, onion powder, garlic powder, oregano, green chilies and jalapenos (if using).
3. Cook until the chicken is no longer pink.
4. Remove the chicken mixture to a plate.
5. Now it's time to layer the ingredients.
6. Add to the same dutch oven 1/3 of the enchilada sauce.
7. Place one third of the cut up corn tortillas evenly on top.
8. Put 1/2 the chicken mixture on top of tortillas.
9. Place 1/2 the queso cheese on top. 
10. Add all the beans on top of the queso.
11. Add another layer of the tortillas.
12. Add the second 1/2 of the queso cheese on top.
13. Add the next 1/3 of the sauce.
14. Add the second half of the chicken.
15. Place the last portion of tortillas on top of the chicken.
16. Pour the last 1/3 of the enchilada sauce on top.
17. Sprinkle the top with the Mexican blend grated cheese.
18. Cover and cook on medium low for up to 30 minutes. After about 15 minutes use a turner to gently slide down all around the edges to lift up the bottom portion so the bottom doesn't burn or stick.
19. After the 20-30 minutes of cooking take lid off and let it cook off some liquid for 5 minutes longer.

 You just want the ingredients to be heated through and for the cheese to melt nicely.
Serve with a salad or veggies.
This can serve 4 to 6 people.

 I didn't get photos of all the layers but these are the first layer and the middle layer and the last topping of the Mexican blend of cheese. The last photo shows the spatula going down the edges of the pan all around to lift the bottom layer gently.

My family really enjoyed this dish with the jalapenos but it did add some good kick to it so if your family is sensitive to spicy meals just delete the jalapenos. They also enjoyed tortilla chips on the side.

Tammie's Salmon Patties - regular and gluten free

My Mississippi friend, Tammie, has started baking/cooking gluten free for her daughter's health. She uses my gluten free flour mix and it has worked well for her!
This recipe for Salmon Patties is her own recipe which she has now adapted to be gluten free.  I made the patties, pictured above, for my husband and myself, and we both enjoyed  them.

• 2 (7 oz) cans Salmon, drained
• 1 green onion, chopped (I had no green onions so I used 1/4 cup minced white onions)
• 1 egg, beaten
• 1/4 cup milk 
• 1 tbs lemon juice 
• 1 cup self-rising flour
• 1/8 tsp salt (or to taste)
• 1/4 tsp garlic, minced
• 1 tbs. Worchestershire sauce 
• 1/2 - 3/4 cup blend of Parmesan and Mozzarella cheeses

1. Blend together all liquids and salmon
2. Stir in grated cheese
3. Mix together dry ingredients
4. Add dry ingredients to liquids. 
5. Form into patties 
6. Add oil to skillet and fry patties on medium heat until well browned. 

For gluten free replace flour with 

• 1 cup Julie's Flour Mix (minus 2 rounded tsp)
• 1/2 tsp salt 
• 1 1/2 tsp. baking powder (slightly rounded)
• 1/4 tsp guar or xanthan gum 
• Note- make sure your Worchestershire sauce is gluten free

note - These freeze well. I have frozen the un-fried patties and after a week or two cooked them, finding them to be as good as the ones made and fried fresh. 

Saturday in Ellen's Kitchen

This is Ellen's kitchen where everything happens in the eating world of our home. This old house does not have a separate dining room so we cook and eat and live with all the dirty dishes right here. We have a gas stove top with four burners and a separate double electric oven. The double oven comes in handy, especially for our holiday or large family meals.

The counter spaces are more then adequate for our mixing and baking needs. We use the island top for buffet service for our larger family meals besides mixing and assembling. Our kitchen/eating area is also connected to our family room. This space has been worked in for very simple meals and very fancy meals. Even though I enjoy creating gourmet meals, for the most part I'm a fan of coming up with simple ideas for meals and appetizers, too.

These mini frozen puff pastry cups come in handy for a quick appetizer that are savory or a one bite dessert. Keep them in your freezer for those last minute inspirations. These are filled with chopped Pancetta (Italian bacon) and basil. I sauteed the pancetta with a little chopped onion and added in chopped basil then filled the already baked cups.

Here is an easy tip for a comfort family meal of chicken pot pie that I learned after an epic fail. The photo above shows what the casserole looked like when I first took it out of the oven. The problem was the biscuits were doughy on the bottom. So I took them all off and put them back in the oven to bake properly, then added them back on top. In the future I will bake the biscuits separately and just add them to the top of the cooked filling.
 Mix up your chopped onion, and cubed potatoes and saute them in butter and oil together on the stove top until the onion is translucent, sprinkle this mixture with 2-3 tablespoons of flour and cook for at least 2 minutes. Add 2-3 cups milk and cook till the mixture thickens. Add your chopped carrots, peas, and cooked chicken and mix together well. Transfer this mixture to a large casserole pan and bake in the oven till the potatoes are soft. If you have two ovens bake two cans (16 biscuits) of buttermilk biscuits according to can instructions at the same time the casserole is in the oven. If you only have one oven you could put the casserole and the biscuits in the oven at the same time. Add the already baked biscuits to the top of the chicken pie mixture. This method gives you a nice pot pie without soggy biscuits. Of course you can make your own biscuits from scratch and bake them separately, too.

I hope you enjoyed Saturday in my kitchen. Do you have quick go to ideas from your kitchen?

Saturday in Ellen's Kitchen

It's time for Saturday in my kitchen and I wanted to share some very easy recipes using puff pastry that I buy from the freezer aisle at the grocery store. These puff pastries come in handy when you need a fast and easy dessert or appetizer or even a breakfast treat.

I got this first idea from the Pioneer Woman and since I have an apple tree with an abundance of apples I decided to try it.

4 apples cored cut in half and sliced.
1 cup brown sugar
Dash of salt
Juice of half a lemon
1 sheet of puff pastry thawed
1/4 cup chopped pecans

Preheat oven to 400 degrees.
Mix brown sugar, salt and lemon juice together.
Prepare apples.
Gently mix in the apple slices with the brown sugar mixture.

Place sheet of puff pastry on parchment paper lined sheet pan.
Cut the pastry sheet in half
Arrange apple slices down the center of each sheet.
Bake for 20 minutes or until the pastry is golden
Sprinkle the pecans over the apples on each half sheet of apple pastry.

 For an extra treat drizzle with your favorite caramel sauce that has been heated.

Tomato, Tarragon & Cheese Puff

1 sheet puff pastry
2 cups grape tomatoes, sliced.
1-1/2 cups of your favorite cheese grated (I used Gruyere)
1 Tbsp. Olive Oil
1/4 cup tarragon or basil leaves, roughly chopped
Salt and Pepper to taste

Preheat oven to 400 degrees F.
Place sheet of puff pastry on parchment lined sheet pan.
Use a fork to punch holes all across the surface.
Scatter the tomatoes over the pastry.
Salt and pepper the tomatoes.
Top with your cheese choice.
Drizzle with olive oil.
Bake until pastry is golden brown, approx. 20 minutes or longer.
Let stand 5 minutes and then top with the roughly chopped tarragon or basil.
Slice and serve immediately.

This could be a meal for two or an appetizer selection for a small group.

Bruschetta Skillet Chicken

This is a simple stove top meal with good flavor. It would be good served with pasta on the side.

• 1-1/2 cups of grape tomatoes halved. (You can substitute a 15oz. can of chopped tomatoes, drained)
• 3/4 cup shredded Italian blend cheese
• 1/4 cup chopped fresh basil
• 1 pound of Chicken Tenders
• 1 8 oz. can of tomato sauce
• 1 teaspoon finely chopped garlic
• 1 cup small garlic or Italian flavored croutons, crushed slightly

1. Stir together tomatoes, cheese and basil in medium bowl and set aside.
2. Combine tomato sauce and garlic in large skillet: add chicken.
3. Bring sauce to a boil over medium-high heat.
4. Reduce heat to medium-low.
5. Add the mixed tomatoes, cheese and basil evenly on top of the chicken.
6. Cook for 15 minutes or until chicken is cooked through.
7. Top with croutons and more cheese if  desired.
8. Serve hot with pasta or another side dish.

Serves 4

You can use boneless skinless chicken breasts instead of the tenders but you will need to pound them to a 1/2 inch thickness.

Smoked Gouda & Ham Quesadilla

This is a simple and quick meal idea with things that might be in your refrigerator. All you need are flour tortillas, smoked Gouda sliced cheese, and a good quality ham sliced.

Ingredients:
Package of soft taco sized flour tortillas.(8inch diameter or smaller)
Package of Smoked Gouda Cheese slices.
Black Forest Ham slices.

Method:
Place one tortilla in a non-stick pan heated to medium. Cover the tortilla with cheese and then cover the cheese with ham. Place another tortilla on top. After the bottom tortilla is browned nicely and the cheese has begun to melt flip the whole tortilla over. Heat till this side is browned nicely. Flip out onto cutting board and cut into triangles with a pizza cutter.
To enhance your meal serve with salsa and some nice greens topped with avocado.

Saturday in Anneliese's Kitchen - Five Meatball Meals

When I was in Saskatoon last year, I had the opportunity to do a cooking class with a Mom's Group that my daughter-in-law attends. They were interested in one pot kind of meals and ideas on freezer meals, so I shared with them how I've made a batch of meatballs and divided it to make quick meals in the future.

I'll share a basic recipe I got from Lovella, way back, when we were just young moms. I've made a couple of small changes and doubled it to yield about 125 meatballs, which I would then divide into five small bags to freeze. It's about one hour of work that saves a lot of time later, when in a rush to get dinner on. 

Basic Meatballs:

• 3 pounds fresh lean ground beef
• 2 cups bread crumbs
• 2 eggs
• 4 tablespoons ketchup
• 1/2 cup milk or water
• 2 teaspoons fine dried onion flakes
• 3 teaspoons salt
• pepper
• 1/2 cup Parmesan cheese
• 2 tablespoons oregano

Mix well by hand. If you find it quite dry, you can add a bit more milk or water. Shape into 1 inch meatballs. Bake on foil or parchment paper lined cookie sheets for 20 minutes at 400 F. Cool and freeze in small bags. (20 - 25 per bag/ meal)

Meatball Soup

Ingredients:

• 2 tablespoons oil
• 1/2 onion, chopped
• 2 cups finely chopped vegetable combination of celery, carrots, sweet pepper and/or zucchini
• 1 clove garlic, crushed
• 1 14 oz can crushed tomatoes
• 1 14 oz can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon thyme
• 4 cups chicken or beef broth (or 4 tsp better-than-bouillon and water)
• 20 - 25 cooked meatballs (1 bag)
• 1 cup raw macaroni
• salt and pepper to taste

1. Saute onion and vegetables until soft. Add garlic, tomatoes, sauce and spices.
2. Add broth and meatballs. Simmer half hour.
3. Cook macaroni separately, rinse and add to soup. Add 1 - 2 cups water if too thick. You can give it a Mexican twist by adding taco seasonings and beans or a chili twist by using chili style canned tomatoes. Instead of using pasta you can add 1/2 cup barley to the simmering time and cook until done.

Sweet and Sour Meatballs

Ingredients:

• 1 small can pineapple tidbits
• 1 cup liquid - fill measuring cup with pineapple juice and add water to make 1 cup.
• 1/3 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup vinegar
• 2 tablespoons soy sauce
• 1/2 teaspoon dry mustard
• 2 tablespoons flour
• 20 - 25 cooked meatballs

1. Combine all ingredients, except for the pineapple bits, in a container with a lid and shake until smooth.
2. Place meatballs and pineapple tidbits in a casserole. 
3. Pour liquid mixture over top and bake, covered, for 40 minutes at 350 F. Serve over rice.

Meatball Enchiladas

Ingredients:

• 20 - 25 meatballs
• 1 can green chili pepper, chopped (optional)
• 2 1/2 cups enchilada sauce, divided (purchased or homemade * see below)
• 8 - 10 tortillas
• 2 - 3 cups Mexican blend cheese, divided

1. Mix meatballs (cut in half) with chili peppers and 1 cup enchilada sauce.
2. Divide amongst tortillas. Roll up and place in a baking dish.
3. Top with remaining sauce and cheese.
4. Bake 30 minutes at 350 F. (I cover with foil) Serve with Spanish rice and raw veggies and dip. 

Enchilada Sauce:

• 2 tablespoons butter
• 3 tablespoons flour
• 1 tsp cumin, 1 tsp Mexican spices, 1/2 tsp coriander or chili powder, 1/2 tsp salt
• 1 1/2 cups chicken broth
• 1 small can tomato sauce
• 1/2 cup sour cream

1. Melt butter, blending in the flour and then the broth (using whisk)
2. Add tomato sauce and spices, stirring until bubbly
3. Remove from heat and stir in sour cream and 1 cup cheese

Meatballs and Mushroom Sauce 

Ingredients:

• 20 - 25 meatballs
• 2 tablespoons butter
• 1/2 onion, chopped
• 2 cups mushrooms, sliced
• 2 cloves garlic, crushed
• 1 can cream of mushroom soup
• 3/4 cup milk
• 1/4 cup sour cream (optional)
• dash of thyme

1. In a large skillet, over medium heat, melt butter, saute onions, mushrooms and garlic until tender, stirring often.
2. Add mushroom soup, mixed with milk. Bring to boil. Stir in the sour cream and meatballs.
3. Simmer 10 - 15 minutes, adding thyme near the end. Serve over rice or pasta.

Meatballs and Spaghetti Sauce

(This sauce is the recipe from Lovella that came with the meatball recipe, slightly altered over time . . had no idea it would become a post (what is that?) one day.)

Ingredients:

• 2 tablspoons oil
• 1 small green or sweet pepper, chopped
• 1/2 large onion, chopped
• 2 cloves garlic, crushed
• 1 14 oz can crushed tomatoes
• 1 tablspoon dried oregano
• 1/2 tablespoon dried sweet basil
• 1/4 - 1/2 teaspoon chili powder
• 1 1/2 cups chicken broth (or water and bouillon)
• 20 - 25 cooked meatballs

1. Saute onion and pepper, adding garlic once onion and pepper is soft.
2. Stir in tomatoes, spices and the rest of the ingredients, including meatballs.
3. Simmer 15 - 20 minutes.

Make a larger recipe by adding a can of Italian Tomato sauce, 1 cup extra broth and more meatballs. Mix leftover sauce with spaghetti and reheat for another meal. Our family likes it stirred and reheated. Add a large salad and garlic bread to stretch the meal.

Vegetable Muffins

These savory vegetable muffins are so good. A little touch of cayenne adds a nice warming touch. These muffins are perfect hot or cold with soup or to pack in your lunch. Pack a few extra to share.

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon cayenne
• 1 cup cheddar cheese, shredded
• 2 eggs
• 1/4 cup butter, melted
• 1 cup sour cream
• 1/2 cup farmer sausage, cooked and chopped (you can use bacon or breakfast sausage)
• 1/2 cup corn kernels, cooked
• 1/2 cup red and green sweet peppers, chopped
• 1/2 cup spinach, chopped

1. In a medium sized bowl, whisk together dry ingredients and shredded cheese, set aside.
2. In a smaller bowl, whisk together eggs, butter, and sour cream.
3. Stir wet ingredients into dry ingredients just until combined.
4. Mix in farmer sausage, corn, peppers, and spinach. Do not over mix. The batter will be quite thick.
5. Spoon into well greased muffin tin.
6. Bake in a 350º oven for 20 to 25 minutes. Mine were perfectly done at 23 minutes.
7. Cool in muffin pan for a few minutes then remove and place them on a rack to finish cooling. They are delicious hot or cold. Great for bag lunches.
8. Yield: 12

Chicken Burgers

Burgers are a quick and tasty summer time food. Usually we make our burgers from ground beef but sometimes it is nice to change it up and go for a chicken burger instead. We enjoyed these chicken burgers with fresh garden lettuce, a ring of sweet red pepper and added a little zing by combining cayenne pepper in your mayonnaise. Extra Dijon mustard is delicious too.

• 1 pound ground chicken, I used all white meat
• 1/4 cup milk
• 1 1/2 cups fresh bread crumbs, (pulsed in food processor) divided
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. Combine ground chicken, milk, 1/2 cup of the fresh bread crumbs, Dijon mustard, salt, and pepper until well blended.
2. Form into 6 patties, mixture will be wet and sticky.
3. Pour the rest of the bread crumbs (1 cup) on a platter and cover both sides of the burger with the crumbs. 
4. Preheat a frying pan, add 1 to 2 teaspoons olive oil and fry patties until thoroughly cooked and golden in color, about 6 minutes per side.
5. Serve hot with your favorite kind of bun and condiments.