Fall Dessert ~ Pear Cranberry Crisp

This weekend was Thanksgiving here in Canada.  And with Thanksgiving comes all the yummy fall foods of the holiday.   Our family has had to pivot a bit in how we make our dinner because of family circumstances.  We have our dinner with Mom in her supportive living home so she can join us, which means the menu has been simplified because we take it in there.  We tried ordering turkey dinner in but found for the guys the portions were small from the restaurant we ordered from and too costly from catering places.  So we've ditched the turkey idea for thanksgiving (which was a tough one for me, I loooove turkey dinner), but the logistics were just too hard.  No where to keep food hot, I mean who likes cold gravy, and way to many components.  So we have decided that ham is our go to meal for Thanksgiving as a family.   Making that one decision has made things much simpler.   

This year dessert was up to me.  I'm not a great baker so usually purchase something if I have to bring dessert.  But then I saw these beautiful, large Bartlett Pears at C*stco and knew immediately what I would make.  Pear Crisp!  My favorite desserts are crisps.   Anyone can make it, easy peasy.  It can be made ahead of time and serves a crowd.  It's delicious hot, but just as good room temp.  I even like it cold.  Ice cream is a crowning touch.  Yum!  This is my own recipe, adjust spices or sugar as you see fit (we tend to like it less sweet).  I've made it using half pears, half apple.  This year I threw in the fresh cranberries as an experiment to give it a thanksgiving vibe.  They were delicious giving it a nice tart pop when you bit into one.   Unfortunately, it was all gone before I thought to take a picture so you'll just have to use your imagination.  :)

PEAR CRANBERRY CRISP

For a 13 x 9 inch baking dish.  Recipe can be halved for an 8 x 8 dish.

- 1/3 cup lemon juice

- 12 cups peeled and sliced ripe pears ( I used a dozen large bartlett pears)

- 1 1/2 cup fresh cranberries

- 2 tsp vanilla

- 3 tsp cinnamon

- 1/2 tsp nutmeg, fresh grated is ideal

- 1/2 tsp salt

- 1 1/2  Tbsp flour (if you prefer thicker sauce use 2 Tbsp)

- 1 cup salted butter at room temp

- 1 cup flour

- 1 cup rolled or large flake oats

- 1/2 cup white sugar

- 1 cup brown sugar

- 1/2 tsp salt

-OPTIONAL:  2/3 cup finely chopped pecans (I skipped due to a nut allergy in the family)

Preheat oven to 350*F

In a bowl large enough to hold the pears, add water to half full.  Add approx.1/3 cup of lemon juice.  Peel, core and slice pears adding to water to prevent browning.  When all are done, drain well.  Add pears back to dried bowl.  Add cranberries, vanilla, cinnamon, nutmeg, salt. Mix together.  Add 1 1/2 Tbsp. flour and toss to coat.  Place into baking dish.  

In another bowl mix remaining ingredients using a fork or your hands.  Mixture will have lumps.  Spoon evenly over top of pears.  If desired, sprinkle more cinnamon on top.  Bake for 45 minutes. Let cool 5 - 10 minutes before serving.

Serve hot with vanilla ice cream.  You can also add a caramel sauce to serve if you like.  Or room temperature with a sweet vanilla cream.  

Easy Chicken Biryani

With everything going on the last couple of weeks I have needed to find easy fix meals that didn't take a long time to cook.  There were a few new ones I tried.  Some were hits and some were misses.  This one was definitely a hit and it will go into my favorites file.  We love Indian flavors and I've seen Biryani on menus at our favorite Indian restaurant but have never ordered it.  This one was so easy to make and tasted so good with just the right amount of heat.  I love my heat in dishes but it doesn't always have to be at the forefront to make it delicious and this was spiced just right.  

I did adapt the recipe from here.   I added chicken as Hubby likes his protein and doesn't feel satisfied without meat in our evening meal.  And I changed the amounts of a few vegetables according to our tastes and what I had on hand but the original recipe would be fantastic for a vegetarian meal if you used just the olive oil and left out butter or ghee.  I made it in my ceramic covered cast iron and it turned out perfect and made enough for two meals for Hubby and I and we are no small eaters.  I think I will be trying out many more recipes from Dinner Then Dessert

EASY CHICKEN BIRYANI

~ 2 large or 3 smaller chicken breasts, cut into bite size pieces

~ 1 Tbsp olive oil

~ salt and pepper to taste

In a ceramic covered cast iron or heavy dutch oven, heat olive oil.  Season cut chicken with salt and pepper and add to hot oil.  Cook, stirring occasionally, until just cooked through.  Remove to plate and set aside.

~ 1 1/2 Tbsp olive oil

~ 1 1/2 Tbsp butter or ghee

~ 1 Tbsp garlic, minced

~ 1 Tbsp fresh ginger, minced

~ 1 Roma Tomato, finely minced or diced

~ 1/2 cup water

~ 1 carrot, sliced into thin coins

~ 1 large potato, peeled and cut into small bites sizes

~ 1 red bell or sweet pepper, cut into bites

~ 2 cup cauliflower florets

~ 1 1/2 tsp salt

~ 1/4 tsp cayenne pepper

~ 1/2 tsp black pepper

~ 2 tsp garam masala

~ 1 tsp ground coriander

~ 1/2 tsp ground tumeric

~ 1 tsp cumin

~ 1/2 tsp cinnamon

~ 4 cups low sodium vegetable or chicken broth

~ 2 cups basmati or jasmine rice, rinsed & drained

~ 1/2 cup frozen peas

Add olive oil and butter to the pot over med high heat.  Add onion and cook, stirring until translucent.  Add in garlic and ginger and stir for about 30 seconds until fragrant.  Add tomatoes and water.  Bring to simmer and cook until liquid is evaporated, stirring occasionally.

Add salt, cayenne, black pepper, garam masala, coriander, tumeric, cumin and cinnamon.  Stir.

Add carrot, potato, bell pepper  and cauliflower.  Stir to coat vegetables well.  Add in broth and bring to a boil.  Add rinsed rice, reduce heat to low and cook for 18 - 20 minutes.

During last minute of cooking, add peas and cooked chicken raising the lid of the pot as minimally as possible, giving a light stir just to get the peas into the hot rice. Turn off heat and let sit 5 minutes.   Stir and serve.

NOTES:

Original recipe calls for peas to be added with the rest of the veggies, so I'm assuming it is fresh peas.  I only had frozen and hate them mushy, so I only wanted them basically heated through.  They turned out perfect. 

Butternut Squash and Black Bean Stew

Well it is officially fall and that means the start of all lovely things fall like autumn colors, comfy sweaters, and the move from cool light summer salad-y fare to warm and cozy soups and stews.  I found this recipe when it came through my facebook feed and it originated from here. (This website has some awesome looking plant based recipes to check out!) I tucked it away in anticipation of the cooler weather coming and on a cooler, windy night last week it made it to the dinner table.  I gave it a few tweaks and adapted it to what I had available to me.  I cannot find canned fire-roasted tomatoes in my area for the life of me but I made do and I think it turned out wonderful.  I also used frozen squash for convenience and less prep time but by all means you can use a fresh butternut squash cut into small chunks and then just add in with the tomatoes as per the original recipe..  Definitely a keeper.  And it also scores points for being vegan/vegetarian if you choose the vegetable broth.  And as I'm hoping to get back to at least a couple of meatless dinners a month this recipe will be going into that rotation.   I don't know about your area but beef is at a ridiculous cost right now which boggles my mind as beef is one of main industries of my province!   

BLACK BEAN & BUTTERNUT SQUASH STEW

(recipe adapted from Plant Based RD)

- 2 tsp olive oil

- 1 small onion, diced

-1 rib of celery, diced

- 6 cloves of garlic, minced

- 2 tsp ground cumin

- 1 tsp coriander

- 1 1/4 tsp paprika

- 1/2 tsp smoked bittersweet Spanish paprika (or any smoked paprika)

- 1 Tbsp dry basil

- 1/2 tsp cinnamon

- 1/4 tsp salt

- 2 cans black beans, rinsed and drained

- 1/3 cup dried red lentils, rinsed and drained

- 1 1/2 cup diced tomatoes (or 15 oz can)

- 4 cups chicken or vegetable broth

- 2 cups frozen diced butternut squash

- handful of fresh cilantro, chopped (optional)

- brown rice (use your favorite brand, enough to serve 4)

Prepare brown rice according to directions.

While rice is cooking, heat oil in a heavy bottomed or soup pot over medium heat.  When hot but not burning add in onion and celery and a pinch of salt.  Cook stirring occasionally until onion is translucent.  Add garlic and cook until fragrant, about a minute.  

Add in cumin, coriander, paprika, smoked paprika, basil, cinnamon and salt, stirring constant for about 30 seconds.  

Add black beans, canned tomatoes, and red lentils.  Stir and bring to boil.  Reduce heat and continue to simmer for 25 minutes.  Add frozen butternut squash and continue to simmer for  4 more minutes.  Do not cook longer at this point or the squash will disintegrate.  

Serve beside or over the rice garnished with the chopped cilantro if desired.

Chicken Caesar Zucchini Boats

Last week there was a knock on my door and there stood my neighbor with the dreaded neighbor gift of zucchini in her hands.  Except that I don't dread a gift of zucchini at all since I have discovered zucchini boats!  I love them.  They are a quick and easy supper and so delicious.   You can use several smaller zucchinis or like in this instance, it was one large zucchini that could feed 3 or 4 people depending on appetites.  I cut this particular zucchini in half both lengthwise and right before serving cut it in half widthwise making 4 average sized servings. 

I have made several different kinds of zucchini boats over the last couple of years, including this one which was amazing.  This time I wanted to use what I had on hand which was extra Caesar Salad dressing from an Italian takeout we had.  But after much googling and searching I couldn't find a recipe, so I made one up and it turned out delicious!  So delicious, in fact, that we dug into it before I thought to take a picture.  But  I'm sharing the recipe with you all regardless for when and if you all get the zucchini gift and want something to do with it other than zucchini loaves.  

SUE'S CAESAR SALAD ZUCCHINI BOATS

serves 4

- 1 large zucchini or 2 med zucchinis 

 - 3 large chicken breasts 

- 2 cups fresh spinach, chopped 

- 1 Tbsp lemon juice 

- Caesar salad dressing  

- 2/3 cup croutons  food processed or crushed to crumbs 

   (I used caesar salad croutons but you can also use panko or regular bread crumbs)

- 1/3 cup + 2 TBSP finely grated parmesan cheese  

Place chicken breast in a saute pan with water to cover, a couple shakes of salt, pepper and garlic powder.  Bring to a gentle boil, reduce heat, cover and simmer for 25 - 30 minutes until cooked through and tender.  Remove to cutting board and shred with two forks.  

While chicken is cooking, wash zucchini and cut in half length wise.  Deseed by running a spoon down the center removing seeds.  Make sure you have enough of a pocket to hold your filling but don't remove so much zucchini that there is no structure to your "boat".   

Place zucchini on baking tray and drizzle with a touch of olive oil. Bake at 400*F  until it has some give when sides are squeezed in. For my large zucchini, it took about  25 minutes.  You don't want it to be mushy and with no structure.  It needs to be tender but strong enough to hold the filling without collapsing. The small zucchinis will only take about  15 minutes. When done drain any water out of the baked boats. 

Change oven setting to broil and move oven racks higher if need be.

 Place chicken in bowl.  Add chopped spinach, 2 tbsp parmesan, lemon juice and enough salad dressing to taste. We tend to like it nice and creamy so used approximately 1/4  cup or more dressing. Start with a few tablespoons and adjust to your tastes.  Fill zucchini boats with mixture, dividing evenly.

Mix crumbs with 1/3 c parmesan. Sprinkle evenly over boats. Put under the broiler in oven and broil until crumb topping is slightly browned. Watch carefully as it turns quickly.   Remove and let sit for a couple of minutes.  

If your zucchini was on the larger size, cut in half width wise to make 4 normal sized servings.  

Stuffed Pepper Soup

Well Alberta has gone from a beautifully mild winter so far in comparison to the usual to being slammed into a "polar vortex" for this week.  The whiplash weather continues.  It seems this last 12 months or so we have not eased into anything and that includes weather changes.  It's one end of the pendulum or the other.  So with this kind of weather my immediate thoughts turn to comfort food and my all time favorite since a kid is soups.  I love all kinds of soup.  So warming and delicious and nutritious if you make it from scratch.  I needed something quick and easy after a long work day the other day and Stuffed Pepper soup came to mind.  It fit the bill for everything I wanted.  There are a few recipes out there but this is the way I make mine.

STUFFED PEPPER SOUP

- 1 1/2 - 2  lbs lean ground beef

- 1 small onion, chopped

- 2 Tbsp olive oil

- 2 bell peppers (any color), deseeded and chopped in bite size pieces

                             (I used 1 red and 1 orange)

- 2 large cloves garlic, crushed or minced

- 1 (28 oz/796ml) can diced tomatoes

- 2 cups beef broth

- 1 jar of roasted red pepper spaghetti sauce**

- 2 1/2 Tbsp. fresh parsley, chopped or 2 tsp dry

- 1/2 tsp dried basil

- 1/2 tsp dried oregano 

-1 cup rice, white or brown

                     (I used brown)

- sour cream (optional)

**Edited to Add:  If you can't find roasted red pepper spaghetti sauce, you can use any red sauce that contains basil and oregano and add some roasted red peppers available packed in jars.  If that doesn't suit you just use any spaghetti sauce with peppers, oregano and basil in it.  You won't get the roasted flavor but you can still get a great soup!  

Heat a dutch oven over medium heat.  Add oil and chopped onion.  Cook until almost translucent.  Add garlic and ground beef and a pinch of salt.  Scramble fry until ground beef is cooked thru.  Drain fat.

Add rest of ingredients, bring to a boil.  Turn down to med low or low and simmer for 20 mins for white rice and 45 for brown rice stirring occasionally.  If you like you soup a bit thinner you can add more beef broth.  Right before serving add a sprinkle of more fresh chopped parsley for color.  Salt and pepper to taste

Now American stuffed pepper recipes call for grated cheese over the top but I am Hungarian background so that would never happen.  We like a nice big dollop of sour cream.  

Buffalo Chicken Spaghetti Squash ~ recipe

During this time of staying at home and not eating out, I was getting hard pressed not to be bored and unmotivated in the cooking department.  I will just come out and say, I miss eating out or bringing in takeout on a Friday night.  It was a real break for me from having to come up with what to cook every single day.  Mind you with not cooking and food prepping for dayhome that pressure has reduced somewhat...but I still miss eating out and trying new things.  Anyway, I tried a few new to me recipes that I enjoyed and this is one of them.  Hubby and I are trying to cut back on our carb intake a bit so this was perfect.  And it was a huge hit.

BUFFALO CHICKEN SPAGHETTI SQUASH
(adapted from With Peanut Butter on Top)
serves 4


-5-6 frozen chicken breasts
-salt & pepper to taste
-garlic powder and onion powder to taste

-1 medium spaghetti size squash (length of a dinner plate) or 2 smaller size squash.
-1/2 cup shredded cheddar or mozzarella cheese
-2 - 4 harvarti or provolone cheese slices, or 1 cup more of the shredded cheese of choice
-1/2 cup Frank's Red Hot sauce (or similar cayenne sauce)
-1/4 cup cream cheese, room temperature
-1/2 cup sour cream or plain Greek yogurt
-1 Tbsp olive oil
-1/2 bell pepper (I used orange), diced
-1/2 medium onion, diced
-1 large clove (or 2 smaller cloves) fresh garlic, minced or crushed

-green onions, sliced
-1 cup fresh spinach, chopped
-ranch or blue cheese salad dressing (optional)

Spray crockpot with a small amount of cooking spray or olive oil.  Sprinkle frozen chicken breasts with salt, pepper, garlic and onion powder to taste.  Place in crockpot and cook on high for 3 1/2 - 4 hours.  When done cooking shred with a fork and set aside.

While the chicken is cooking, cut the stem end off of a medium sized spaghetti squash leaving the squash end intact so that when you eventually fill it it won't run out.  Now cut the squash in half length wise.  Scoop out the seeds an membranes.  I discarded this but you could wash the seeds and roast the later if you like.  You can place upside down on a baking sheet to which a few tablespoons of water has been added and roast at 400*F for 45 - 55 mins. 

Or    bake each half in the microwave covered with a kitchen towel until tender approximately 15 minutes.

While the squash is cooling place oil, bell pepper, onion and garlic in fry pan and cook until softened.  Mix together with chicken, 1/2 c shredded cheese, Red Hot sauce, cream cheese & sour cream. 

Turn on the oven broiler and move oven rack close to the broiler.  When squash is cool enough to handle gently scrape the flesh into "spaghetti strings" removing about half out of each "boat".  Add to chicken mixture and stir gently to avoid breaking the strings.   Fill each squash boat evenly with the chicken mixture.  Top with the harvati or provolone slices or more shredded cheese.  Place under broiler until hot & bubbly, and cheese starts to brown.

While that is happening chop green onions and spinach.  Once the cheese is melted and browning, remove from oven.  Drizzle with more Frank's Red Hot Sauce to taste and ranch dressing.  Top with onions and spinach. 

Cut each boat in half if you used a medium squash and serve with a cold salad or veggies and dip.  (If you used a smaller squash each person can have a half). 

Hungarian Lecso

Lecso (there is supposed to be a little tick leaning to the right over the "o" but I don't know how to do that)  is a Hungarian peasant dish that I grew up with.  My parents came from Hungary and come August when the sweet yellow Hungarian or banana peppers start coming this dish was on the stove.  It is quick and easy:  30 minutes tops.  Flavorful and quite versatile as different ingredients can be switched up.  For example, it can be vegetarian or with sausage.  Traditionally the Hungarian sweet banana peppers are used but I have made it mixed with other sweet peppers too, such as purple, yellow bell or red bell.  We like it with HOT banana peppers added but that can switched with cayenne pepper if you don't have access to those or if you don't like heat just skip that altogether.  You can use whatever sausage you want.  I grew up with my mom using a ring of Ukrainian sausage but when I made it for my son the other week I used what I had:  smokies!  And it was delicious.   My mom always served it over rice, but noodles would work too, or it can be used as a topping for pork chops or as a vegetable side.  Our family traditionally used the egg but that makes some Hungarians twitch, depending on the region of Hungary they originally came from.  LOL.  So many options.

Now the secret to Lesco is not making a stew out of it.  The way you do this is to stir fry the peppers just until they collapse and add the tomato at the very end and cook down just enough to take the raw tomato taste away and produce a small amount of sauce, a minute at most.  You don't want it too liquid (which is what happens when you cook the tomatoes down too much) and you don't want the peppers boiling and stewing in the tomatoes making them bitter.   A bit of liquid in the bottom of the pan is what you are going for, you don't want the peppers swimming in it.  Add the salt in the end so that it doesn't draw more liquid from the peppers.  It may sound too complicated & intimidating but it really isn't.  Once you get down to making it you realize just how easy it is.

Lecso

-1 kg (2 lbs) sweet banana peppers (or combination of sweet peppers)
-1 or 2 hot banana peppers OR   1/8 tsp cayenne pepper (to taste)
-3 Tbsp cooking oil
-1 large onion, diced
-1 ring of sausage of choice or equal amount of smokies (approx. 450 gr or 1/2 lb.), sliced**
-2 tsp. paprika
-2 large ripe beefsteak or other tomato, cut in chunks
-1/2 - 1 tsp. salt (to taste)
-1 egg, beaten (optional)**

Wash the peppers and dry them well.  Slice the stem off and dig out the seeds and membrane.  Slice into rings or long slices.  (I prefer the long slices).    **Note:  if you are using the hot banana peppers wash hands immediately and do not rub your eyes or near your nose!  Also wash your cutting board.

Heat oil in saute pan over medium heat and add onion.   Also add sausage if using.  Cook until onion is transluscent and sausage has a bit of brown on it.  Add paprika (and cayenne if using) and peppers.  Stir fry just until the peppers collapse.  If too much liquid is being released, turn up the heat a little bit.  You are wanting to basically stir fry, not stew.

Once peppers collapse, add cut up tomato and salt (and beaten egg if using).  Stir gently until tomato heats through and turns mushy and egg thickens the sauce... about a minute.

Serve over or beside hot rice, noodles or even toast.

**If using as a topping over pork chops (or are wanting a vegetarian or vegan dish) omit the egg and sausage.

Crockpot Greek Meatballs

It's been about 6 months since I discovered the handy dandy bag of frozen meatballs from Costco.  It was served as an appetizer with tzatziki dipping sauce at our family reunion last fall.  I watched as the hostess just poured them straight out of the thawed bag  into the serving dish.  How easy was that?  I was amazed at how good they were.  I knew I was onto to something.  It has now become my go to for when I just didn't get supper going and I need something quick.  Not only have I done the traditional spaghetti and meatballs (can't be simpler with jarred sauce), we've also enjoyed meatball subs, meatball soup and  meatballs in cream sauce.

Yesterday I took them a bit to a higher level by making a sauce from scratch.  It was still super simple, took no time whatsoever and used ingredients I had on hand.  The sauce is started in a skillet but continues to cook and marry all the delicious flavors in the crockpot.  This was a delicious change up from the usual pasta sauce.  It has cinnamon in it!  Yes cinnamon!  I never would have thought to put cinnamon in a pasta sauce had I not come across this recipe.   Hubby commented that the sauce tasted like something we would get in one of our favorite restaurants here in town.  Score!  I knew I had to share it with you.

I adapted the recipe from this one here.  Because we don't drink the only thing I didn't have on hand was the red wine so I made adaptations for that.  Super simple, super delicious.  Had I have known how delicious and that I would share it with you I would have taken a picture but alas you'll just have to trust me and make it for yourself to see how it looks.  😇

CROCKPOT GREEK MEATBALLS

-2 Tbsp extra virgin olive oil
-1 Tbsp flour

-1 28 oz. can (796 ml) diced tomatoes
-1/4 cup apple juice
-1/4 cup chicken broth (or skip the apple juice and use all chicken broth)
-3 cloves garlic, minced
-1/4 cup fresh chopped parsley (about a tbsp dried but fresh is so much better)
-2 tsp  paprika
-1 tsp ground cumin
-1/2 tsp cinnamon
-1/2 tsp oregano
-salt and pepper to taste

-28 oz. of frozen meatballs (comes to about 30-34 of the Kirkland brand meatballs from costco)

Heat the oil over medium high heat in a large saute skillet.  Add the flour and whisk until smooth.  Continue cooking and stirring until bubbly and browning.   Add remaining ingredients except the meatballs.  Reduce heat and simmer for 10 minutes, stirring occasionally, to thicken the sauce.  If it gets too thick you can add more broth.

Puree with an immersion blender to reduce the tomato chunks.  It can also be done in a blender but I like the sauce a bit chunkier.  The blender would make it smoother.  If doing in the blender make sure to take out the center cup out of the lid and cover with a kitchen towel.  This lets the hot steam out and stops any hot liquid from blowing out and burning you.

Use a little olive oil to grease the sides of the crockpot.  Place meatballs into crockpot and cover with sauce.  Cook on high for 3 hours.  Again if the sauce is reducing too much you can add more broth.

I served it with orzo and a Greek salad on the side.  It can also be served with rice or mashed potatoes.

Brussels Sprouts a delicious new way

When at Costco the other day we picked up a beautiful bag of fresh brussels sprouts.  And yes, the correct spelling and pronunciation is Brussels Sprouts with the "s".  Who knew?  Brussels sprouts are not something I grew up eating but I loved them from the first time I ever ate them in my husband's favourite dinner recipe.  I tried to find a post of mine with the recipe but apparently it is nowhere to be found on my blog though I have mentioned it several times.  I have got to get around to posting that thing.  It is delicious.  Anyway, today is for a different Brussels sprout recipe that I found either through Pinterest or Foodgawker, not sure which.

It is definitely a different way of preparing the brussels sprouts than I have ever done.  I've always just boiled them whole and served with butter and salt and pepper on them.  And I've never served them cooled off.  This recipe definitely takes a bit more work than just throwing the sprouts into a pot of water, but boy oh boy, is it ever worth the effort!  Everyone raved over these and every bite was eaten!  It got gobbled up before I could even think to take a picture though they did look pretty and appealing in the salad bowl and on the plate.   The recipe is written as a single serving appetizer.  I used it as a side.  In fact, I'll have to keep note that the recipe served 3 of us adults who all had seconds of it, so I'll have to double it if I have more people.  I did do a bit of adapting and I've noted that in the recipe.  I also presented it differently than she did so you might just want to link over and see how she originally did it.   I'll definitely be making this again.


CLEO HOLLYWOOD'S FAMOUS BRUSSELS SPROUTS
Recipe adapted from Recipris (You can click on over to see a picture)

-20 fresh brussels sprouts

-1 1/2 Tbsp. Extra Virgin Olive Oil

-1/2 Tbsp rice wine vinegar  **the recipe called for red wine vinegar but I've never liked it and so      didn't have it on hand, so I used seasoned rice wine vinegar**

-1 Tbsp. capers, drained   **I used a little less and I gave them a quick chopping**

-2 Tbsp. sliced almonds

-1 Tbsp. fresh parsley, finely chopped

-salt and fresh ground pepper, to taste

-a pinch of red chili flakes, to taste


Preheat oven to 350*F.   Place foil over a baking tray and spray with olive oil.  Set to the side.

Wash and dry the brussels sprouts.  Cut off the ends.  Pull off leaves until you reach the core.  I had to make small slits at the base of the leaves as I went along for them to come off easily.  Place the leaves into a mixing bowl as you go.  Add 1 Tbsp. Extra Virgin Olive oil, salt and pepper to taste.  Toss well and place on the baking tray.  Place on middle rack of oven and bake for 10 - 12 minutes.  You may now snack on the cores as you continue cooking.  ;)

Place almonds in a small fry pan and over medium heat, watching carefully not to burn, toast the almonds.  You can also do them in the oven along with the brussels sprouts, but they must be watched.


Cool both the sprout leaves and the almonds.  Meanwhile in a salad bowl, mix the remaining 1/2 Tbsp. olive oil, vinegar, capers, salt, fresh ground pepper, parsley and chili flakes.  Add brussels sprout leaves and almonds and toss.  Serve immediately.

Chicken Santa Fe

I'm joining in with Sandra at Diary of a Stay at Home Mom today sharing recipes.  She has inspired me by starting to do the Slow Cooking Thursday posts once again, we call them crockpots here.  I know fall is technically the time to pull out the crockpot but mine really does get use all year.  I don't know where I found the original recipe for Santa Fe Chicken.  It seems I've had it forever but it's a family favorite.  I've tweaked it to our tastes and that is how the recipe is written today.  It is easily doubled or halved.   It's important to follow the stated cooking times on this.  Cooking it all day will cause the chicken to turn out tough.

CROCKPOT SANTA FE CHICKEN

-4 - 6 boneless chicken breasts
-salt, pepper, garlic powder to taste
-cajun or creole seasoning, to taste (optional)
-1 large can black beans, rinsed and drained
-1 can whole kernel corn, rinsed and drained, OR 1 cup frozen corn, thawed
-1 cup thick and chunky salsa
-1/2 block cream cheese (4 oz.)
-cooked rice or tortilla chips or tortilla shells or taco shell bowls (various simple methods for making those here)

Mix together beans, corn and half of the salsa.  Season chicken with salt, pepper, garlic powder and cajun seasoning to taste.  Place on top of bean mixture in crockpot.  Top with remaining salsa.

Cover and cook on High for 2 1/2 - 3 hours until chicken is cooked through.  Remove chicken from crock, let rest a few minutes and then cut into bite sized chunks or shred.   (Shredding is nice if used as a filling for the soft tortilla shells).  Place back in crockpot.

Cut cream cheese into cubes.  Place in crockpot and turn again to high and heat until cheese melts and stirs in smoothly.

Serve with your choice of the above sides.  May be topped with shredded cheddar cheese if desired.

Honey Spiced Chicken

Diggng through the freezer yesterday, hoping I could find something easy and quick that I could make, I came across a package of chicken thighs.  Being a chicken fan from way back, I thought that would fit the bill.  But what to do that I haven't done a bazillion times before?  So I turned to an old church cookbook and came across this recipe I've never tried, probably because of the mustard component in it.  I'm not too big a fan of the mustard and chicken together.  However, I was running out of time, the recipe looked easy and I had all the ingredients.  Done deal:  Honey Spiced Chicken it was.  Well shock of shocks, it was one of the best chicken dinners I've had!  Totally delicious.  And really the mustard was not a prominent flavor.  Amazingly, neither was the curry.  They all blended together into a winning taste concoction.   Definitely now a family favorite recipe!  Those old church cookbooks are a treasure trove!

Honey Spiced Chicken

- 6-8 chicken thighs  (recipe originally called for 1 3lb. fryer, cut up)
-1/3 cup butter or margarine, melted
-1/3 cup honey
-2 Tbsp. prepared mustard
-1 tsp. salt
-1 tsp. curry powder

Preheat oven to 350*F.   Cover a shallow baking sheet with foil.  Wash chicken pieces and pat dry.  Place on baking sheet.

Mix together the rest of the ingredients.  Baste chicken with sauce and bake for 60 - 70 minutes, basting every 15 minutes with more sauce making sure the last basting has at least 10 minutes to bake on the chicken.

*Note*:  Because the sauce has honey in it, any sauce that runs onto the foil might start to burn at some point.  When this started to happen, I just changed out the foil to a clean sheet.

**I also cut up potatoes, carrots and red peppers into bite size pieces in a baking dish sprinkled them with olive oil, seasoning salt, dehydrated onion and parsley and baked it along side the chicken for a super easy supper.   And because I covered the baking sheet with foil first, it was also super easy clean up!

Pasta e Fagioli

What's better than a nice hot bowl of delicious filling soup on a cold day?  Nothing that I can think of right now, cause I'm cold down to my bones.   And I scored big with this one.  Son and Hubby loved it, one having 2 bowls and one having 3 bowls!  I won't tell which was which.

PASTA e FAGIOLI
adapted from Taste of Home

-1/2 kg (1 lb) lean ground beef
-1 large onion, chopped
-1 1/2 litres low sodium chicken broth (1 1/2 cartons)
-1 28 oz. can diced tomatoes
-1 large can red kidney beans
-2 medium carrots, chopped
-2 cups thinly sliced cabbage
-2 celery stalks, chopped
-2 garlic cloves, minced or crushed
-1/2 tsp. salt
-1/2 tsp. pepper
-tiny pinch of red pepper flakes
- 2 tsp. dried basil
-2 handfuls of baby spinach
-2 cups uncooked ditalini pasta or macaroni

In a large dutch oven or soup pot, brown the ground beef.  Drain the fat.  Add all other ingredients except spinach and pasta.  Bring to a slow simmer and simmer for 45 - 60 minutes. About 5 minutes before being done add the spinach and let it wilt down.  Meanwhile cook the ditalini or macaroni in another pot of salted water just until el dente. (Do not overcook the macaroni).  Drain.  When ready to serve add some about 1/3 cup pasta to each bowl and fill with the hot soup.  You can add a sprinkle of grated parmesan if desired.

Buffalo Chicken Casserole

I am in a super busy season right now.  It seems I live in extremes.  Either my plate is full.  Or it totally sits empty.  Well right now it is spilling off the edges.  Which makes cooking, which I usually love to do, sort of an extra chore that needs to be done.  So when I come across an easy, super delicious recipe I am thrilled.  And this is one that is a keeper.  Everyone loved it and it was super simple to put together, and even though I made it fresh, I'm betting it would freeze really well.  Next time I'm definitely making a double batch so that I can freeze one.

Buffalo Chicken Casserole
(adapted from Homemade Delish)

-4-6 chicken breasts (depending on size)

-olive oil

-salt and pepper to taste

-1 - 16 oz. (1 lb.) box of penne, whole wheat or white, or similar pasta.  I used bow ties

-1/2  cup Franks Red Hot Sauce (Son likes it hot and added extra at the table.  I'll probably add more during cooking next time I make this)

-3/4 cup Ranch or Blue Cheese Dressing

-1 cup shredded Colby Jack or Cheddar cheese

-another cup of shredded cheese or crumbled blue cheese (optional)

Cook pasta according to direction until al dente, firm but not hard.  (It will continue to cook in the oven)

Cut the chicken into bite sized cubes, season with salt and pepper.  Heat olive oil in fry pan, add chicken and  fry until it's cooked thru and a nice golden brown.  (Don't overcook as they'll continue to cook in the oven).

Add dressing and hot sauce.  Simmer slowly for 1 or 2 minutes.  Turn off heat and add 1 cup of shredded cheese, stirring until it melts.

Add the cooked pasta, stirring gently until it's all coated and mixed.  Pour into a lightly greased deep baking dish.  Sprinkle the rest of shredded cheese or the crumbled blue cheese on top if desired.

Bake at 350*F for 20 - 25 minutes.

Serve with a nice refreshing salad.  (I made a spinach, strawberry, onion, walnut salad with a really light poppyseed dressing)

This will serve 4 - 6 depending on appetites.
All super easy, super good!

Granny's Borscht

Hubby's Mom gave me this borscht recipe many moons ago and we've always loved it. I'm not too sure how entirely authentic it is but I do know it is delicious!   I'm a huge beet lover anyway, and this soup is a nice fall addition to the menu plan when the harvest comes in. It's a nice way to use up those extra cabbage leaves leftover from the making of cabbage rolls.  It goes good with some nice Ciabatta buns, garlic or cheese bread or any kind of fresh bread cut nice and thick and slathered with real butter.  The nice thing about this soup is that it lends itself well as a vegetarian dish, which I'm sure it originally is.  My hubby, the carnivore, prefers the beef chunks in his Mom's recipe.  This last time I made it, I didn't have any stew beef, so I used sliced and browned kielbasa sausage and it was also delicious.

GRANNY'S BORSCHT

-2 cups diced, cooked beets or equivalent canned beets, drained
-1 lb. beef stew trimmed and cut into bite sized pieces
-1 tsp. salt
-1 Tbsp. vinegar
-1 cup carrots, chopped
-2 cups cabbage, shredded
-1 Tbsp. fresh parsley, chopped
-1 Tbsp. fresh dill, chopped or 2 tsp. dried dill
-1 medium onion, chopped
-1 14 oz. can diced tomatoes
-1 1/2 cup potatoes, cut into bite sized pieces
-1 large stalk celery, chopped

-1 Tbsp. sugar
-1/4 cup onion, chopped and browned in 1 Tbsp. butter
-1 cup sour cream

If using fresh beets, cover unpeeled beets with water and simmer until soft when poked with a fork right through to the center.  Drain and when cool, peel the beet and cut into a nice sized dice. (If you've never worked with beets before take note that the juice really stains so be careful what you get it on.  A little lemon juice on your hands afterward should help get rid of the stains on your hands.)

Brown the beef in 1 Tbsp oil in dutch oven until browned.  Cover with water.  Simmer 1 1/2 - 2 hours until tender.  Add all ingredients except sugar, butter and sour cream.  Bring to gentle boil, turn down heat, cover and simmer until the potatoes are tender.  Add sugar and onion browned in butter.  Stir in extra dill if you desire a stronger dill flavor.

Just before serving stir in the sour cream.   This step is optional but we're a sour cream loving family so to us it is not an option.  If you have a mix of sour cream lovers and haters, just put a dollop in the bowls of those who want it.


 

Corn Chowder

The last time I went to the farmer's market, I had a craving for corn.  Delicious, sweet corn dripping in butter and salt.  The stand I bought from was selling two different varieties:  Peaches & Cream and Sweet Yellow.  Not knowing which I would prefer, I bought a half dozen of each.  As it turned out, the peaches and cream was delicious, not sweet yellow, not so much.  It was sort of very unsweet!  Nobody wanted to eat it anymore.  Now if you know me at all, it drives me nuts to throw food out, so I was on the hunt to some how redeem the sweet yellow corn that was not so sweet.  I came upon this recipe in my internet travels.  It was a slow cooker recipe, so that sealed the deal, I was trying it.    The only problem was I did not have bacon.  So in true James Barber fashion, who was all about using what you have, I used the 3 smoked mennonite sausages I had in the fridge.  And it was delicious.  You could not tell at all that the corn was a dud.  Yum!  This is going into my tried and true file, for sure.

SLOW COOKER CORN CHOWDER
Adapted from Mama Loves Food Corn and Potato Chowder Recipe for the Crock Pot Slow Cooker

-5 ears of raw corn, shucked and corn cut off husk
-5 medium potatoes, cut into 1 inch cubes
-3 cooked smoked sausage links, sliced into bite size pieces
-1 medium to large onion, diced
-1 cup celery, diced
-4 large cloves of garlic, minced or crushed
-1/2 tsp. seasoning salt
-4 cups chicken stock
-1 cup half & half + 1 cup milk (or if you're not watching your waist line go for and use all cream!)
-salt and pepper to taste

Put all ingredients into slow cooker except the cream/milk and salt and pepper.  Cook on high for 6 hours or low for 10 hours.  Remove the sausage out of the soup and with an immersion blender blend about half the soup or to the consistency you want.  (You can also use a regular blender.  Remove the center piece out of the lid to allow steam to escape.  Lightly cover with a dish towel to prevent hot spray and blend.  Return blended soup to the crock.)  Add sausages back and add cream/milk.  Salt and pepper to taste.

THE Trifle Recipe I Promised

Updated with where you can purchase a couple of the items at the bottom of the recipe

As I mentioned in an earlier post somewhere, ever since Kathie introduced me to the delicious trifle, I never cringe with dread when it falls to me to bring a dessert somewhere.  It's so easy for how delicious and easy they really are.  And they are so easy to play with and customize.  As evidenced by this recipe I came up with for Father's Day.  The secret to making it fit for a dad was the Butter Rum coffee syrup. (I used Torani brand

but any brand available in your area is just fine.)   Just enough to give it that something extra.  There was not a spoon left even though my bowl that I use is on the large side. It serves around 8-10.  If your trifle bowl is on the smaller side just cut the recipe in half.

Susanne's Berry Trifle with Lemon Curd Whipped Cream and Butter Rum Custard

(Living to Tell the Story original recipe)

-2 boxes Oeteker French vanilla pudding (Or any Brand vanilla pudding)

-4 cups milk

-1 jar lemon spread *

-2 cups whipping cream

-Oeteker whip cream stabilizer (optional, but really helps to keep your whip cream fluffy)

-2 Tbsp. Powdered sugar

-2 tsp. +  2 tsp.  Butter rum coffee syrup**

-1 container (I think it's a pint) blueberries

-2 containers  strawberries

- 1 container blackberries (you can use raspberries too if you don't like blackberries)

-2 store bought angel food cakes (pound cake may also be used)

Cut angel food cake into squares. 

Keeping the varieties of fruit separated, wash fruit.   Slice strawberries lengthwise in halves or thirds and place in small bowl.  Mix in 1 Tbsp. Sugar and  1 – 2 tsp of butter rum coffee syrup into the strawberries.

Mix pudding with milk according to package directions. Gently stir in the 2 tsp. Butter rum coffee syrup. (You may add more butter rum flavor as desired, though don't be heavy handed. You don't want overwhelming butter rum flavor, it should be subtle.)

Whip cream with 2 Tbsp. Powdered sugar and pkg of whip cream stabilizer until firm.  Gently fold in the jar of lemon spread.

Layer as follows: 

1/3 cake

half of lemon whip cream

blueberries

1/3 cake

all of butter rum pudding

strawberries

1/3 cake

second half of lemon whip cream

blackberries or raspberries to decorate

Refrigerate for at least a couple of hours.

Feel free to lick out the empty work bowls at this point!

*lemon spread is like a lemon curd and available in the jam section or you can make your own here
**coffee syrups are available in some grocery stores.  I buy mine at a local coffee shop. This particular brand is online using the link I gave.   Starbucks has some flavors, too.  Butter rum is especially suited to this but I'm guessing almost any boozy flavor would be good.

Gordon Ramsey's Pork Chops and Sweet and Sour Peppers

Pork chops and I have always had a odd interaction.  While I love, love, love them I can never quite get them just right.  I came across this recipe somewhere, possibly through foodgawker but I couldn't say for sure anymore.  It linked here and this was the recipe I followed.  In all honesty, though I am totally addicted to the food channel, but Chef Ramsey has been one I have avoided watching.  I can't handle the yelling, the insults and f bombing that occurs during his shows.  But this recipe intrigued me.  Being of Hungarian heritage,  the peppers, garlic and chops called my name.   Now the recipe is for two but I have four to feed, two of them being hard working fellas, so I made it with 6 pork chops and had leftovers for lunch the next day.  All other proportions I kept the same.  And I used dryed thyme just sprinkled around the pan because I didn't have a sprig.    May I say these were the best pork chops I have ever had.  And that is saying alot because my Mom makes a delicious pork chop.  They were tender and delicious and the recipe, though it seems long, is really quite easy.

I also made these in my new electric frypan.  I just had to give it a try.  (Ask me how much I love that the pan is removable for serving and cleaning!).   I was a little leary going the electric fry pan route but I really wanted to make all six chops at once to save time.  I needn't have worried, it turned out wonderful.

Go ahead and try these, I dare ya!

Gordon Ramsey's Pork Chops and Sweet and Sour Peppers
adapted from My Kitchen of Love

• 2  pork chops, not fast fry ( I used 6)
• about 1-2 Tbsp. of olive oil for frying (I used the minimum because of the pans non stick coating)
• 2 garlic cloves, crushed with skin on
• sprigs of thyme (I used approx. 1 - 2 tsp. of dried thyme sprinkled in the empty spaces in the pan)

• Approximately 2 Tbsp. olive oil
• 2 red peppers deseeded, and cut into thin slices (I used 1 red and 1 orange because that is what I had)
• 1 red onion, sliced thinly
• sea salt
• fresh ground pepper
• 1 Tbsp. sugar
• 3 Tbsp. red wine vinegar (I used regular white vinegar because I don't like red wine vinegar and regular is what I had)
• 1 small bunch of basil leaves, shredded  (I used 2 tsp. dried sweet basil again, because it's what I had)
• butter (optional, but makes it soooo good!)

In a heated fry pan, add about 1 Tbsp. olive oil.  Add the peppers and red onion, salt, pepper, and sugar and saute about 4 - 5 minutes until crisp/tender.  Add vinegar and let it bubble for about a minute to reduce.  Turn heat to low and add 1 Tbsp. extra virgin olive oil and cook 2 minutes (I added the dry basil at this point).  Add fresh basil if that is what you are using and cook to wilt about 30 seconds.  Transfer to a bowl and let it sit while you cook the pork chops.

Score the fat on the pork chops being careful to not actually cut into the meat.  Rub with salt and pepper.  Add another Tbsp. or so of olive oil to hot pan.  Gently tip the pork chops into the pan so oil doesn't splash up.  Add garlic in it's skin and the thyme.  Cook chops about 3 minute until nicely colored on the bottom.  Flip over and push the thyme under the chops and break up the garlic moving it around the pan.  Continue cooking until just cooked through**.  DO NOT OVERCOOK.  In the last minute or so, add a good pat of  butter to the pan and continue cooking while basting the chops with the butter.   Transfer to a plate.  Pour butter juices over the chops and let sit for 5 minutes.

Serve the chops over the peppers.  

I also served it with this rice because my family likes a carb with their dinner.

**Original recipe called for 2 - 3 minutes per side but my chops were still extremely rare at that point.   I cooked it about 5 minutes on the second side. 

Linking to Sandra's Cooking Thursday

My Best Meatloaf Roll

A few weeks ago I mentioned this delicious meatloaf that I had made.  It took me a long time to learn to like meatloaf but I think I've made, remade and tweaked until I found a couple of good standbys that even I really like.  This is one that I tweaked here and there from my main meatloaf recipe (which I'll mention at the end of the post) and it was delicious.  Served with mashed potatoes and a gravy made from the drippings and my family was raving.

-1kg (2 lbs) lean ground beef
-1/2 kg (1 lb) ground pork
-1/4 cup Parmesan
-1/2 cup of vegetable thin cracker crumbs
-1/2 cup milk
-1 large egg
-2 Tbsp fresh chopped parsley (1 tsp. dried)
-1/2 tsp. garlic powder
-1 tsp seasoning salt
-1 tsp salt
-1/2 tsp pepper
-1 tsp onion powder
-2 cups white mushrooms, sliced
-baby spinach leaves
-2 tomatoes, sliced
-1/2 cup Parmesan cheese and/or grated mozzarella

To make the cracker crumbs, I used a mini chopper and just whirled the day lights out of it until I had coarse crumbs.  If you don't have a mini chopper you can put them in a bag or in between wax paper and crush with a rolling pin or something heavy until the desired coarseness is acheived.

Place the crumbs, milk and egg into a large mixing bowl and stir together.  Let sit for a few minutes until the crackers have absorbed some of the moisture.  Add the ground beef, ground pork, 1/4 c Parmesan, parsley, garlic powder, seasoning salt, regular salt, pepper and onion powder.  Mix together until well incorporated.  In order not to overwork the meat, I get in there with my hands.  But if you're squeamish about that wear some plastic gloves, though you will eventually have to touch the meat to shape it.  Or if you still can't stand that thought, use a spoon though you take the chance of overworking it and overworked ground meat = a tougher end product.

Okay moving on, hopefully you made it through the mixing.  Now get yourself a nice long piece of wax paper approximately 2 ft in length and lay it on the counter.  Place your meat onto it and start patting it out into a large rectangular shape leaving a couple of inches on the shorter sides.  Pat it out so that it is nice and even making nice straight sides.

Now we'll do the stuffing layering. When putting on the stuffing leave at least a couple of inches empty on both of the short sides of the meat rectangle and an inch on either side of the long ends to allow for shifting of stuffing as you roll and to be able to pinch it shut.   Lay enough spinach leaves to cover loaf.  Next lay your sliced mushrooms on top of that.  And finally lay the sliced tomatoes onto the mushrooms.  Sprinkle with the parmesan and/or mozzarella cheeses.

Place a small amount of oil into the bottom of a 13x9 inch baking pan and spread around with a brush or your fingers.  Now starting on the short side start to roll the meatloaf onto itself.  Use the wax paper to help lift and roll it.  Use your hands to tuck filling in as you need to.  It might be a bit awkward at first but keep going all the way to the end.  Pinch all seams and sides together as well as you can. Bring the baking pan close to the roll and using the wax paper lift the roll over the pan and let it roll off the paper into the pan.  Sorry for the raw meat pic but this is what it should look like in the pan.  See?  No seams.

Bake uncovered at 375*F for 70 - 75 minutes.  Let rest 10 minutes before slicing.  And this is what you should get:

Yummy!!!  Moist and full of flavor!

The beauty of this meatloaf is you can totally play with the ingredients.  The mainstays are the ground beef, ground pork, egg, milk and some kind of bread type item that mixes with the milk and egg.  Everything else, from the seasonings to the filling is mix and match.  It's a fun recipe to play with and see what kinds of delicious combos you can come up with!

In the Mood for Warmth

It's a darn right cold and blustery day here in Southern Alberta.  The wind is blowing, the snow is falling as is the temperature.  Days like this always bring out soup craving in me.  Hot and comforting, a good delicious bowl of soup does much to not only fill our bellies but to make us feel cozy and warmed here at the Living to Tell household.  It that line of thinking I thought I'd share some of my favorite soup recipes with you.  Just in case you also need a little warming from the inside out.

Chicken Tortilla Soup - so delicious, I can't stop eating this stuff when I make it.

Cheeseburger Soup - my Youngest's (18) favorite.

Southwestern Ham & Bean Soup - Different and yummy.

Ham Bone Soup - mashed potatoes give it a nice creaminess

Ethel's Cabbage Soup - family fave

Silky Cauliflower Soup with Parmesan Crisps - yum, yum, yum

Authentic Hungarian Goulash - grew up with this.  So good.  On a side note a huge pet peeve?:   it makes me nuts when people label a recipe Hungarian goulash or Hungarian anything just because the thing has paprika and possibly sour cream in it.  Growing up on the authentic stuff and seeing what people label as a Hungarian dish makes twitch.  Goulash is a very minimal soup that is surprisingly full of flavor and hearty.  If you see hamburger/ground beef or macaroni, it's not authentic, in my humble opinion.  The link goes to a recipe that I found that is most like my mom's, except hers has no caraway and she would never use tomato paste, always fresh tomatoes.  And although totally delicious, she never added the "csipetke".

Lentil Soup - my kids devoured this even when they were little

There's a handful of some bowls full of delicousness.  Today I am trying out a new one.

Lemon Ginger Lentil Soup.  I've just discovered quinoa so I'm on a recipe finding kick for this ancient grain.  I'll let you know how this turns out.

Interesting facts about Quinoa the super grain:

1. Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids.

2. Quinoa contains almost twice as much fiber as most other grains. Fiber is most widely known to relieve constipation. It also helps to prevent heart disease by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels, may lower your risk of developing hemorrhoids and may help you to lose weight as it takes a longer time to chew than does other foods because it makes you feel fuller for longer and is less “energy dense” which means it has fewer calories for the same volume of food.

3. Quinoa contains Iron. Iron helps keep our red blood cells healthy and is the basis of hemoglobin formation. Iron carries oxygen from one cell to another and supplies oxygen to our muscles to aid in their contraction. Iron also increases brain function because the brain takes in about 20% of our blood oxygen. There are many benefits of iron some more of which include neurotransmitter synthesis, regulation of body temperature, aids enzyme activity and energy metabolism.

4. Quinoa contains lysine. Lysine is mainly essential for tissue growth and repair.

5. Quinoa is rich in magnesium. Magnesium helps to relax blood vessels and thereby to alleviate migraines. Magnesium also may reduce Type 2 diabetes by promoting healthy blood sugar control. Other health benefits of magnesium include transmission of nerve impulses, body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth.

6. Quinoa is high in Riboflavin (B2). B2 improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells.

7. Quinoa has a high content of manganese. Manganese is an antioxidant, which helps to prevent damage of mitochondria during energy production as well as to protect red blood cells and other cells from injury by free radicals.

     

     Source:  Forbes

Keeper Recipe ~ Crockpot Lemon Chicken

Hubby declared this the best chicken ever.  That I should mark this as Company Chicken.  And I should never lose this recipe.  He brought up the movie No Reservations (one of my favorite movies ever!) and the scene where the chef is at her psychiatrist"s office and she always brings him some concoction she's created.  She's verbally trying to figure out her life and he's not listening because he's too busy swooning over her food.The scene is at about the 18 second mark in the trailer.   Anyway, this was like that moment, he says.  So I figured I better post it before I lose it in the black hole of my recipe files.

I found it on Pinterest and it linked here.  I made a few changes because I didn't have exactly what it called for so I'm posting my adapted version here.

COMPANY CROCKPOT LEMON CHICKEN
via Pinterest link above

- 2 Tbsp. butter
-5 frozen chicken breasts
- generous amount of Italian seasoning (I used ClubHouse Italiano)
-Real Lemon

Place the butter in chunks in the bottom of the crockpot.  Lay chicken breasts still frozen over top.  Generously sprinkle the Italian seasoning over the chicken.  Drizzle Real Lemon juice over top of the chicken breasts.  Cook on high for 4 hours.

Notes:  You may use fresh chicken breast too but reduce cooking time by half hour.

That's it!  Easy Peasy for a dish of melt in your mouth full of flavor chicken.  Yum!