PUMPKIN SOUP WITHOUT THE FUSS

PUMPKIN SOUP WITHOUT THE FUSS

serves 4

·      1 tablespoon of butter

·      1 medium onion (chopped)

·      1 tablespoon of brown sugar

·      2 cups of chicken stock (or vegetable stock)

·      1 cup of applesauce

·      1/2 teaspoon of salt

·      1 teaspoon of cinnamon

·      1 can of pumpkin (16 ounces)

·      8 ounces of evaporated milk (You can add up to 12 ounces)

Melt 1 Tablespoon of butter over medium heat. Add chopped onions and cook for about 7-10 minutes, stirring occasionally.

Add applesauce, brown sugar, cinnamon, salt and pepper and cook over medium heat for about 5 minutes stirring often.

Add pumpkin and chicken stock and bring to a boil

Reduce the heat and cook 20 minutes. Remove form the heat and stir in enough evaporated milk until it reaches your desired thickness.

Vivian’s Recipe for Chicken Breasts

Vivian’s Recipe for Chicken Breasts

served on platter with tongs

Zarky’s frozen chicken breasts thawed

Cut breasts in half or thirds depending on size – wash and pat dry

Soak in milk for 5-10 min?

Place breasts in seasoned bread crumbs (salt and pepper)

Saute in oil to brown

Bake in oven for balance of cooking

Internet Recipe: Frozen Chicken breasts Thawed, breaded and cooked

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup dry bread crumbs
• 2/3 cup grated Parmesan cheese
• 1 teaspoon dried basil leaves
• 1/4 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.

Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

SLOW COOKER PORK TENDERLOIN

SLOW COOKER PORK TENDERLOIN  Allrecipes

Ingredients

• 1 (2 pound) pork tenderloin
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup water
• 3/4 cup red wine
• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• freshly ground black pepper to taste

Directions

1.     Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

REVIEWS:

WOW! This is the best thing I've ever made in the crock pot! I almost always make a recipe exactly as it states the first time, and then make my modifications. After reading a couple of reviews that complained about it being bland, I decided that I was going to put slivers of garlic in the roast before cooking it. I LOVE garlic, and ended up using half a head (yeah, that's not a typo) throughout the roast. If you've never done it before, all you do is stab the roast and shove a clove or half a clove in the slit. This way the flavor permeates the meat. Anyway, I used LOW SODIUM soy sauce and everything else as stated. It was done and super tender after the four hours, but I cooked it on low for about another half hour then kept it on warm until my husband came home. I decided to add a little corn starch to thicken the juices, and man, was this roast incredible! I could cut the meat with my fork! Everyone should absolutely try this once!

Good, simple recipe which turned out excellent with a few additions. My only major change was in replacing the dry onion soup with a fresh onion, cut in rings.To the cup of water, I added a tsp. of beef stock. My choice of wine was what I had... a Chianti. Other than that, it came down to adding a bit more flavor. I added rosemary, thyme, celery powder, a splash of worcestershire, granulated garlic and parsley. Cook time was right on, and the Tenderloin was "melt in your mouth." Strained the onion into the au jus to thicken the gravy slightly, (which was delish,) and served with mashed potatoes. Thanks for the post, LLAU.

My family loved this dish, even our picky eaters! The recipe calls for it to be cooked for 4 hours on LOW. Reviewers have reported out in a variety of ways on the setting issue. However, I can tell you that it was not done at that setting. I had to jack up the heat to HIGH and dinner was late. Next time, I will cook it for 4 hours on HIGH.

Slow cooker Braised Chicken & Olives

Slow cooker Braised Chicken & Olives

Yummy!

Ingredients

·        Chicken Thighs and Drumsticks (at least 12)

·        Garlic Powder or diced garlic /Onion Powder

·        1 onion sliced in rings

·        1 jar tomato sauce

·        Thyme

·        Oregano

·        Olive Oil EVOO

·        Sliced Kalamata Olives (1/3 cup approx)

·        Green Beans

Place chicken in bottom of slowcooker.  Sprinkle with garlic powder/onion powder

Place onion slices on top randomly

Pour sauce on top, sprinkle herbs

Drizzle olive oil over chicken

Sprinkle olives around dish.

Prior to serving, cook green beans in boiling water until al dente.

Lay on top of chicken in juices inside dish in small bunches and cook a bit longer.

Olives made salty

Salsa Scallopped Potatoes

Salsa Scalloped Potatoes

Or Brad’s Bodacious Scalloped Potatoes from the milk calendar James Barber

1 1/2 lb (750 g) potatoes (about 4 medium)

2/3 cup (160 ml) diced bell peppers (red, green or both)

2 green onions, thinly sliced

2 tbsp (30 ml) butter

3 tbsp (45 ml) all-purpose flour

1 1/2 cups (375 ml) Milk

1 tsp (5 ml) ground cumin (optional)

1 1/2 cups (375 ml) grated Canadian Monterey Jack cheese

1/4 cup (60 ml) salsa sauce (mild or medium), well-drained

1/4 tsp (1 ml) salt

Preheat oven to 350 °F (180 °C). Butter a 8-cup (2 L) baking dish; set aside.

Peel and thinly slice potatoes, then place in a microwavable casserole dish and cover. Microwave potatoes on High for 7 minutes, stirring once; set aside.

In the bottom of the buttered baking dish, layer half of each of the potatoes, peppers and green onions. Repeat layers; set aside.

In a medium saucepan, melt butter. Add flour, blending well. Add milk and cumin and cook over medium-high heat, stirring until thickened. Whisk in 1 cup (250 mL) of grated cheese until smooth. Stir in salsa.

Pour milk mixture over potatoes. Sprinkle with remaining cheese. Bake for 35 minutes or until potatoes are tender and the top is bubbly and golden.

Everyone liked this recipe   Try less cumin?

Tomato, Basil and Olive Goat Cheese Spread

Tomato, Basil and Olive Goat Cheese Spread This recipe is similar to the appetizer Amanda brought to our house.  It was a yummy hit! She served in a large shallow bowl with sliced bread beside it – two types of bread. Recipe by: J.Coulson

Easy Ready in 6 hours 10 mins A simple, yet delectable goat cheese spread. Goat cheese is sprinkled with olive oil, sun-dried tomatoes, olives, basil and rosemary, then infused with a garlic clove. Serve with fresh crusty bread, crackers or crostini. Ingredients Serves: 10 350g goat cheese 3 tablespoons olive oil 100g oil-packed sun-dried tomatoes, drained and diced 140g black olives, chopped 4 tablespoons chopped fresh basil 2 tablespoons chopped fresh rosemary 3 cloves garlic, halved Preparation method Prep: 10 mins | Extra time: 6 hours, marinating 1. Slice goat cheese into 2.5cm pieces and place in a single layer on a large serving plate. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese. 2. Using cocktail sticks, insert the garlic cloves into the cheese throughout the mixture. 3. Allow the mixture to marinate 6 hours or overnight, in the refrigerator. Remove the cocktail sticks and serve with sliced French bread. Provided by:Allrecipes Last updated: 16 Apr 2012

My Review:

Lemon Grilled Shrimp

Lemon Grilled Shrimp
from Canadian Living BBQ & Summer Living Cookbook

The kids did not like shrimp when they were young, but as they moved into adulthood - they all developed a taste for it! You can serve this as an appetizer or make more skewers and serve with rice and asparagus as a main course.

24 large shrimp (peeled and deveined but with tails on)
½ cup lemon juice
½ cup vegetable oil
1 TBSP chopped fresh parsley
2 cloves garlic, minced
2 tsp grated lemon rind
2 tsp dry mustard
¼ tsp cayenne pepper
pinch of black pepper
Place shrimp in sturdy plastic bag, set in a bowl.
Stir together lemon juice, oil, parsley, garlic, lemon rind, mustard, cayenne and black pepper. Pour over shrimp.
Close bag tightly; squeeze gently to coat shrimp well. Refrigerate for 30 minutes. Remove shrimp, reserve marinade.
Thread each shrimp onto soaked wooden skewer, pushing skewer through shrimp near each end but leaving centre free.
Cook shrimp on greased grill over medium hot coals or on medium setting, brushing often with marinade for 2 minutes per side.
Makes 8 appetizer servings.