Blueberry Salsa

Blueberry Salsa

Kristen Swensson Sturt

Serves 4 to 6

Ingredients:

• 2 cups fresh blueberries, coarsely chopped
• 1 medium shallot, finely chopped
• 1 jalapeno, seeded and minced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon fresh ginger, minced
• 1/4 teaspoon salt

PROCEDURES:

Combine ingredients in a small bowl and let sit for twenty to thirty minutes for flavors to blend.

Serve with tortilla chips or over grilled meat as a relish.

Blueberry Salsa

Julie Foster, Norcross, Georgia, Southern Living 

Ingredients

• 2 cups chopped fresh blueberries
• 1 cup whole fresh blueberries
• 1/4 cup fresh lemon juice
• 3 tablespoons chopped fresh cilantro
• 2 seeded and minced jalapeño peppers
• 1/3 cup diced red bell pepper
• 1/4 cup chopped onion
• 1/2 teaspoon kosher salt

Preparation

• Coarsely chop 2 cups fresh blueberries. Stir together chopped fresh blueberries, 1 cup whole blueberries, 1/4 cup fresh lemon juice, 3 tablespoons chopped fresh cilantro, 2 seeded and minced jalapeño peppers, 1/3 cup diced red bell pepper, 1/4 cup chopped onion, and 1/2 teaspoon kosher salt in a large bowl. Cover and chill until ready to serve.

Enjoy!

Blueberry Poppy Seed Dressing

Blueberry Poppy Seed Dressing

24 ounces virgin olive oil
8 ounces balsamic vinegar
1 tablespoon Dijon mustard
6 cloves garlic
4 ounces honey
24 ounces Wild Blueberries, thawed
3 tablespoons poppy seed
Salt & pepper to taste


In large bowl or food processor with metal blade, combine all ingredients
and process until emulsified.

Serve chilled with fresh greens or fruit.

Enjoy!

Mushroom & Blueberry Balsamic Pot Roast

Mushroom & Blueberry Balsamic Pot Roast

From TheNoshery.com

1 whole (3 to 4 lbs.) Chuck Roast

2 Tablespoons Olive Oil

2 whole Onions

1 heaping cup of baby carrots or 6 large carrots

1 cup mushrooms, sliced thick (optional)

4 cloves garlic, sliced thin

½ cup balsamic vinegar

½ cup beef broth

¼ cup tomato sauce

2 cups fresh blueberries

2 tablespoons fresh thyme, or more to taste

2 tablespoons fresh rosemary, or more to taste

Salt and pepper to taste

Drizzle olive oil over roast.  Generously rub the roast with salt and pepper.

Pre-heat oven to 275 degrees.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.

Cut two onions in quarters and cut 6 carrots into 2-inch slices (you can peel the carrots, but you don’t have to).  When the oil in the pot is very hot (but not smoking), add in the onions, browning them on one side and then the other.  Remove the onions to a plate.  Add the carrots into the same pot and toss them around a bit until slightly browned, about a minute or two.  Add a little more olive oil to the pot if necessary and add mushrooms and sliced garlic.  Toss the pot until the mushrooms just begin to brown, remove the mushrooms to a plate.

If needed, add a bit more olive oil to the pot.  Place the meat in the pot and sear it for about a minute on all sides until evenly browned.  Remove the roast to a plate.

With the burner still on high, add balsamic vinegar and beef broth to deglaze the pan, scraping the bottom with a whisk until all the brown bits are up.  Add tomato sauce and blueberries.  Bring to a boil and lower the heat to a simmer.  Allow the berries to cook for about 3 to 4 minutes until they plump, then using the back of your spoon, mash some of the berries against the side of the pot. 

Place the roast back in the pan; add in the onion, mushrooms and carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, and then roast in 275 degree oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Enjoy~

Blueberry Mushroom Risotto

I found this recipe on a Villanova website.  The author noted that the recipe originates from an issue of Australian Vogue in August/September  1993.  It is such an unusual recipe that I could not resist including it in my savory blueberry collection.

Purple Rice (Blueberry Mushroom Risotto)

Ingredients:

Base:
1 cup Arborio rice
2 T olive oil, roughly
1 medium onion, finely chopped
Add-ins:
1/2 lb mushrooms, sliced finely
salt and pepper to taste
1 cup blueberries
3/4 cup dry white wine
4 simmering cups chicken or vegetable broth
Finishers:
1/3 cup freshly grated Parmesan
1 T butter

Instructions

1.    Boil 4 cups of broth.

2. Sauté the onion in olive oil until soft, then over high heat Sauté the mushrooms until they start to sweat.
3. Add the salt and pepper.  Continue stirring until the liquid evaporates.
4. Stir in the blueberries and rice.  Stir for about 1 minute, then pour in the wine until it evaporates.
5. Add the boiling broth a cup or half cup at a time for about 3 1/2 cups.
6. Do a taste test at around 20 minutes after the boiling broth phase.
7. If passed (the test), remove from the heat, add the butter and cheese and stir it all up. If not, add last half cup of broth and continue to stir until rice is al dente.
8. Serve immediately with freshly ground pepper and Parmesan cheese at the table.

Note:

1. Risotto Rosa con Fungi, Australia Vogue Aug/Sep 93, p. 141.

Wild Blueberry Sauteed Mushrooms & Wild Blueberry Maple Atlantic Salmon

These recipes come from the Granite Town Farms website.  Granite Town Farms sells gourmet foods.  The recipes sound simple and delicious!  Click on this link to see why wild blueberries are healthier that cultivated blueberries.  Now I understand why people will pull over on the side of a road to pick berries!  Still, that seems a bit risky to me.

Wild Blueberry Sauteed Mushrooms Served with Wild Blueberry Atlantic Salmon
(by Jessica Stevens)

Wild Blueberry Sauteed Mushrooms
Ingredients
2 cups Mushrooms
¼ cup Wild Blueberries
1/3 cup White Wine
¼ cup Butter
1/3 cup Heavy Cream
Salt and Pepper to Taste

Method
1. Heat frying pan, then add butter, mushrooms and wild blueberries. Saute until soft.
2. Then add salt, pepper and white wine. Saute for 5 min.
3. Then add cream and simmer 5 min more.
4. Place sauteed mushrooms on plate and top with Wild Blueberry Maple Atlantic Salmon

Wild Blueberry Maple Salmon (Served with Wild Blueberry Sauteed Mushrooms)
By Jessica Stevens


INGREDIENTS:
2 portions Atlantic Salmon
1 cup Wild Blueberry Maple Syrup
¼ cup Soy Sauce
1-2 pieces candied ginger

METHOD:
1. Mix soy sauce, Wild Blueberry Maple Syrup, and finely chopped ginger.
2. Pour over Salmon portions (or favorite meat) and let sit for 1 hr. Turn first ½ hr.
3. Bake Salmon for 15 min at 350 F.

Enjoy!

Filet Mignon with Blueberry-Bourbon Barbecue Sauce

Here is another good one from Eating Well magazine.

Filet Mignon with Blueberry-Bourbon Barbecue Sauce

From EatingWell:  August/September 2006, EatingWell for a Healthy Heart Cookbook (2008)

Blueberries, loaded with antioxidants, have a balance of sweet and sour, which makes them an excellent base for a rich, tangy barbecue sauce. Fresh thyme rubbed on the steak dovetails wonderfully with the blueberries. Serve with fresh tomato wedges.

4 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

 

• 1 1/2 teaspoons canola oil
• 1/2 small red onion, chopped
• 2 cloves garlic, chopped
• 1 jalapeño pepper, seeded and chopped
• 1/4 cup bourbon
• 1 cup fresh or frozen (not thawed) blueberries
• 1/4 cup ketchup
• 3 tablespoons cider vinegar
• 1 tablespoon brown sugar
• 1 1/2 teaspoons molasses
• Pinch of ground allspice

Filet Mignon

• 1 tablespoon chopped fresh thyme
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon coarsely ground pepper
• 1 pound filet mignon, 1 1/2 to 2 inches thick, trimmed and cut into 4 portions

Preparation

1. To prepare sauce: Heat oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
2. Preheat grill to high.
3. Combine thyme, oil, salt and pepper in a small bowl. Rub the mixture on all sides of steaks. Grill the steaks 3 to 5 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving with the sauce.

Nutrition

Per serving : 309 Calories; 12 g Fat; 3 g Sat; 6 g Mono; 67 mg Cholesterol; 16 g Carbohydrates; 25 g Protein; 1 g Fiber; 430 mg Sodium; 462 mg Potassium

Spinach Salad with Steak & Blueberries

I am a big fan of spinach salad.  I don't eat spinach often but this is my favorite way to eat spinach.  This looks to be a perfect summer recipe that I found on the www.eatingwell.com website.

Spinach Salad with Steak & Blueberries

From EatingWell:  July/August 2010

Combine steak, walnuts, blueberries and feta cheese in this simple salad and you have yourself a healthy and satisfying supper. Serve with grilled baguette and a glass of rosé.

Makes 4 servings, about 2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients:

1 cup fresh blueberries, divided
1/2 cup chopped walnuts, toasted (see Tips)
3 tablespoons fruity vinegar, such as raspberry vinegar
1 tablespoon minced shallot
1 teaspoon sugar
1/2 teaspoon salt, divided
3 tablespoons walnut oil or canola oil
1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed
1/2 teaspoon freshly ground pepper
8 cups baby spinach
1/4 cup crumbled feta cheese

Preparation:

Preheat grill to medium.

Pulse 1/4 cup blueberries, 1/4 cup walnuts, vinegar, shallot, sugar and 1/4 teaspoon salt in a food processor to form a chunky paste. With the motor running, add oil until incorporated. Transfer the dressing to a large bowl.

Sprinkle steak with pepper and the remaining 1/4 teaspoon salt. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Let rest on a clean cutting board for 5 minutes.

Add spinach to the bowl with the dressing; toss to coat. Divide the spinach among 4 plates. Thinly slice the steak crosswise. Top the spinach with the steak, feta and the remaining blueberries and walnuts.

Nutrition:

Per serving : 392 Calories; 26 g Fat; 5 g Sat; 7 g Mono; 50 mg Cholesterol; 11 g Carbohydrates; 29 g Protein; 3 g Fiber; 494 mg Sodium; 748 mg Potassium

Tips: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

 Enjoy!

Fileno al Mirtillio (Filet Mignon with Blueberry Steak Sauce)

This recipe is a copy cat of a steak sauce that is from a restaurant in Florence, Italy called Acqua al Due.  The recipe was created by Sara and posted on tastebook.com.  There are many food bloggers posting about how wonderful this steak is.  It sounds absolutely yummy. 

Fileno al Mirtilio (Blueberry Steak Sauce)

based on original dish from Acqua al Due in Florence from Sara @tastebook.com

3 tbsp. butter or margarine
2 small shallots (or 1 medium), finely chopped
2 tbsp. flour
¼ c. sherry vinegar
¼ c. ketchup
3 tbsp. dijon mustard
¼ c. orange juice
¼ c. molasses
½ tsp. dried thyme
2 c. fresh or frozen blueberries
¼ tsp. dried sage, crumbled
salt and ground pepper to taste

Melt butter in large skillet over medium heat. Add shallots and saute 3-4 minutes, until shallots are translucent, but not browned. Sprinkle in flour, stir to blend and cook, stirring constantly until the mixture begins to bubble.

Add - vinegar, ketchup, mustard, orange juice, molasses, thyme and sage and stir to combine. Add blueberries and stir to combine. Increasing head to medium-high, bring to a boil. Reduce to a simmer and cook, stirring often for about 15 minutes until the mixture is thickened and glossy.

Season with salt and pepper to taste. Cool then transfer the mixture to a food processor or blender and puree for 30-40 seconds until very smooth.

Grill filet fignon to your taste and pour blueberry steak sauce over steak.

Enjoy!

Savory Wild Blueberry Chicken Breasts

This time I found a recipe that is actually called a "savory" blueberry recipe! It sounds wonderful to me.  I don't have wild blueberries but I am going to try it with my regular blueberries.  I wonder what the difference is between "wild" blueberries and regular blueberries.  I am thinking that the wild ones would probably be smaller and maybe the taste would be more intense?  Either way, this recipe sounds great.  It comes from the www.food.com website.  I also included a recipe for cajun spices in case you are like me and don't have a clue what cajun spices are.  I am a New York City/East Coast gal all the way so I am clueless as far as anything cajun.  

Savory Wild Blueberry Chicken Breasts

Servings:  4

Prep. Time: 10 mins.

Total Time: 30 mins.

Ingredients:

½ teaspoon Cajun spices

4 boneless skinless chicken breast halves

3 cloves garlic, finely chopped

1 medium onion, finely chopped

2 teaspoons olive oil

1/3 cup red wine

2 cups wild blueberries

1 teaspoon grated fresh lemon rind

¼ teaspoon salt (optional)

Directions:

1.        Dust chicken breasts with Cajun spices.

2.       Sauté in olive oil until brown and almost cooked through 7 to 10 minutes.

3.       (If thick, cover for 3 or 4 minutes more.)  Remove chicken breasts from pan and keep warm.

4.       In same pan, sauté garlic and onion until transparent, scraping remaining bits of chicken from bottom of pan.

5.       Add red wine and cook down until most of the liquid is evaporated.

6.       Add Wild Blueberries, lemon rind and salt.

7.       Simmer for 5 minutes.

8.       (If blueberries are frozen, until berries are heated through.)  Add salt and pepper to taste.

9.       Let sit for 5 minutes, heat off, for flavors to blend.

10.   Spoon over chicken breasts and serve.

Cajun Spices Recipe

Ingredients:

2 teaspoons salt

2 teaspoons garlic powder

2 1/2 teaspoons paprika

1 teaspoon ground black pepper

1 teaspoon onion powder

1 teaspoon cayenne pepper

1 1/4 teaspoons dried oregano

1 1/4 teaspoons dried thyme

1/2 teaspoon red pepper flakes (optional)

Directions:

Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.

Enjoy!

Chicken & Blueberry Pasta Salad

Here is another savory blueberry recipe that sounds perfect for a summer lunch or dinner.  It is from www.eatingwell.com.  I can't wait to try it.  I think that I will go pick more blueberries today so I can make all these great recipes. 

Chicken & Blueberry Pasta Salad

www.eatingwell.com

Servings: 6

Prep: 30 mins.

Total: 30 mins.

Ingredients:

1 pound boneless, skinless chicken breast, trimmed of fat

8 ounces whole wheat fusilli or radiatore

3 tablespoons extra virgin olive oil

1 large shallot, thinly sliced

1/3 cup reduced-sodium chicken broth

1/3 cup crumbled feta cheese

3 tablespoons lime juice

1 cup fresh blueberries

1 tablespoon chopped fresh thyme

1 teaspoon freshly grated lime zest

¼ teaspoon salt

Directions:

1.        Place chicken in a skillet or sauce pan and add enough water to cover; bring to a boil.  Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle.   Approximately 10 to 12 minutes.  Transfer the chicken to a cutting board to cool.  Shred into bite-size strips.

2.       Bring a large pot of water to a boil.  Cook pasta until just tender, about 9 minutes or according to package directions.  Drain.  Place in a large bowl.

3.       Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes.  Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.

4.       Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt.  Toss until combined.

Make Ahead Tip:  Add everything except the blueberries and dressing to the pasta salad.  Cover and refrigerate. 

Try using crumbled Blue Cheese instead of feta. 

 Enjoy!

Pan-Fried Pork with Blueberries

Here is another yummy sounding savory blueberry recipe.  This one is from Rachael Ray's magazine website but was created by Tracey Seaman.  I don't know how healthy it is but it sure looks good.  The recipe also suggests that you can try it with chicken tenders or cutlets if you prefer.  

Pan-Fried Pork with Blueberries

www.rachaelraymag.com by Tracey Seaman

Ingredients:

2 pounds boneless pork loin, cut crosswise into eighths

Salt and pepper

¼ cup flour

2 tablespoons extra virgin olive oil

1 small onion, finely chopped

1-3/4 cup reduced-sodium chicken broth

1 cup fresh blueberries

2 tablespoons butter

Directions:

1.       In a medium bowl, season the pork with salt and pepper.  Add the flour and toss to coat. 

2.       In a large skillet, heat the olive oil over medium heat.  Shaking off any excess flour, add the pork to the skillet and cook, turning once, until browned, about 5 minutes.  Transfer to platter.

3.       Add the onions to the skillet and cook, stirring over medium-heat for 1 minute.   Add the chicken broth and blueberries,  bring to a boil and cook until reduced by half, about 5 minutes.  Stir in the butter and season with salt and pepper.

4.       Turn off the heat and return pork and any juices to skillet.  Divide the pork among 4 plates and spoon the sauce on top.

Try using chicken instead of pork.  Serve with buttered green beans.

Enjoy!

Blueberry-Beef Burgers

On Sunday, which also happened to be Father's Day, we visited my sister and her family.  My sister has 4 beautiful blueberry bushes.  They are just bursting with fruit right now.  She let Bill and I pick a gallon size bag full of those beautiful blueberries.  The only thing she asked in return was that I post lots of blueberry recipes.  I have done a bunch of blueberry recipes in the past but most of those were of the breakfast/dessert variety.  I decided to seek out some unusual savory blueberry recipes for her.  Here is one that I am definitely going to try very soon.  It sounds yummy and healthy, too.  I found this recipe on the www.eatingwell.com website which is part of Fitness Magazine.

I made these burgers last week.  They were moist and flavorful. I can't say that I noticed any particular "blueberry" flavor.  It was almost like we added some barbecue sauce into the burger meat.  It definitely was not sweet.  We all ate and enjoyed these burgers.

Blueberry-Beef Burgers
Servings:  4
Prep:  20 mins.
Total: 30 mins.

Ingredients:
2 slices whole-wheat country bread, crusts removed, torn into pieces
1/3 cup fresh or frozen and thawed blueberries
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon salt, or to taste
12 ounces 90% lean ground beef

Directions:
1.  Place bread in food processor and pulse into fine crumbs.  Transfer to a large bowl.  (No need to wash the work bowl.)
2.  Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed.  Scrape into the bowl with the breadcrumbs.  Add ground beef and mix well with a potato masher.  Divide the mixture into four equal portions.  Form into 1/2-inch  thick patties, about 4 inches in diameter.
3.  Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high.  If using the broiler, coat a broiler pan with cooking spray.  If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel.  Cook patties until browned and no longer pink in the center, about 4 to 5 minutes per side.  An instant-read thermometer inserted into the center should register 160 degrees F.  Serve immediately, with or without rolls and toppings.

Enjoy!

Potato Cheese Casserole

POTATO CHEESE CASSEROLE

Ingredients:

6 large red potatoes, peeled and cut into ¾ inch cubes

2 cups cubed mozzarella cheese

1 (15 ounce) carton ricotta cheese

1 cup grated Romano or Parmesan cheese

1 cup sour cream

3 green onions, finely chopped

3 tablespoons chopped fresh parsley

1 teaspoon dried basil

1 tablespoon minced fresh garlic

Salt and pepper

1-1/2 cups Swiss cheese, shredded and divided

1 cup shredded cheddar cheese

¼ teaspoon paprika

Directions:

1.       Preheat oven to 350 degrees F.

2.       Butter a 13 x 9-inch casserole dish.

3.       Cook potatoes in boiling salted water for 10 – 12 minutes or until tender, drain, set aside.

4.       In a large bowl, combine the next  10 ingredients, and  1 cup Swiss cheese; mix well.

5.       Fold in the potatoes.

6.       Spoon into greased baking dish.

7.       Bake uncovered for 40-45 minutes, or until bubbly and lightly brown.

8.       Top with cheddar and remaining Swiss; sprinkle with paprika.

9.       Let stand for 5 minutes before serving.

Note: Fat-free and imitation sour cream and cheese products are not recommended for this recipe.

Enjoy!

Tex-Mex Casserole

Tex-Mex Casserole

Ingredients:
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (16 ounces) tomato sauce or salsa
2 cups Cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 can refried beans (fat free)
1 cup sour cream
1 cup chopped olives
1 cup chopped chilies
1 cup corn
2 teaspoons chili power
2 cups rice, cooked

Directions:

Preheat oven to 350 degrees.  Brown ground beef with the onion and garlic.  Add tomato sauce, simmer.  Mix sour cream with olives and chili powder

In a 9 x 13 inch pan, spread 1/2 cooked rice at the bottom of the pan.  Then layer meat mixture, sour cream mixture, refried beans and cheese.  Repeat.  Top with more cheese.  Bake for 35 to 45 minutes.  Serve with salsa and extra sour cream.

Enjoy!

Make Ahead Breakfast Casserole

This recipe is similar to the breakfast casserole I posted last week but it uses bacon and Swiss.  I made it but have not tried it yet.  It is frozen and will be used on Father's Day.  I can't wait to try it!

Make Ahead Breakfast Casserole
Prep Time:  20 minutes
Baking Time:  60 minutes

Ingredients:

8 slices bacon, fried and crumbled
2 onions, sliced thin
12 slices white or French bread, quartered
1 cup shredded Swiss cheese
8 eggs
4 cups milk
1-1/2 teaspoons salt
1/4 teaspoon pepper

Instructions:

1.  Using the same pan, saute the onions until they are soft.  Remove from pan and let cool.
2.  Put 6 slices of bread, quartered in a greased 9" x 13" baking pan.
3.  Add  half of crumbled bacon, onion and cheese.  Spread evenly.
4.  Repeat layer of bread, bacon, onion, and cheese.
5.  Combine eggs, milk, salt and pepper.  Beat until mixed and pour over bread.
6.  Cover with foil or wrap and store in refrigerator over night.
7.  In the morning, uncover casserole and let stand at room temperature until oven is preheated.
8.  Preheat oven to 350 degrees and bake the breakfast casserole for 45 - 55 minutes.

Serves 6-8 people.

Enjoy!

Janet's Rich Banana Bread

I don't know many kids that love banana bread.  Actually, I know exactly one.  That is my son.  He raves about this banana bread.  He has good taste.  It must be pretty good.

Janet’s Rich Banana Bread

Prep Time: 10 Minutes

Cook Time: 1 Hour

Ingredients:

½ cup butter, melted (or coconut oil)

1 cup white sugar

2 eggs

1 teaspoon vanilla extract (or more - 1-1/2 tsps.)

1-3/4 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ cup sour cream (or Greek yogurt)

½ cup chopped walnuts (optional)

2 medium ripe bananas, sliced

Directions:

1.      Preheat oven to 350 degrees F.  Grease a 9x5 inch loaf pan.

2.      In a large bowl, stir together the melted butter and sugar.  Add the eggs and vanilla, mix well.  Combine the flour, baking soda and salt, stir into the butter mixture until  smooth.  Finally, fold in the sour cream, walnuts and bananas.  Spread evenly into the prepared pan.

3.      Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Enjoy!

Breakfast Sausage Casserole

Breakfast Sausage Casserole
Prep Time: 15 mins.
Cook Time: 1 hr.
Servings:  8


Ingredients:

1 (12 oz) package breakfast sausage, cooked, drained and crumbled
4 cups (approx. 12 pieces) cubed day old bread
2 cups shredded sharp Cheddar cheese
2 cups milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
ground black pepper to taste

Directions:

1.  Grease 13 x 9 inch baking dish.  Place bread in prepared baking dish. Sprinkle with cheese.  Combine milk, eggs, dry mustard, onion powder and pepper in medium bowl.  Pour evenly over bread and cheese.  Sprinkle with sausage.  Cover.  Refrigerate overnight.

2.  Preheat oven to 325 degrees F.

3.  Bake for 55 to 60 minutes or until cheese is golden brown.  Cover with foil, if top browns too quickly.


Enjoy!

Braised Beef Short Ribs

Braised Beef Short Ribs

Ingredients:
12 Beef Short Ribs, bone-in
Salt and freshly ground pepper
1/4 cup olive oil
1 yellow onion, peeled and chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 750-ml bottle good dry red wine
6 cups beef stock

Method:
1.  Preheat oven to 350 degrees F.  Season ribs to taste with salt and pepper.  Heat oil in a large heavy bottomed oven-proof pan over high heat. Add ribs and brown on all sides.  Work in batches if you need to so that the ribs don't get crowded (this will help with browning).

2.  Transfer ribs to a plate.  Pour off excess fat.  Add the onions, celery, and carrots to the pan and saute, stirring often, until lightly browned, about 5 minutes.  Remove the vegetables from the pan, set aside.  Then add the wine to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan.  Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes.

3.  Return the ribs to the pan, add the stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven.  Braise, cooking in the oven until the meat is fork-tender, 2 to 2-1/2 hours.  During the last 1/2 hour of cooking, add back in the vegetables.  Allow the ribs to cool in the liquid, then cover and refrigerate overnight.

4.  The next day, remove the excess fat that has solidified at the top from the overnight chilling.  Place the pan with the ribs and cooking liquid over medium heat, uncovered.  Cook until the liquid has reduced by three-quarters, about 1 hour.  Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed.  Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.

Serve over mashed potatoes, egg noodles, or rice. Serves 6.

Enjoy!

Slow-Cooked German Short Ribs

Slow-Cooked German Short Ribs

Prep. Time: 25 Mins.

Cook Time: 8 Hours 20 Mins.

Servings: 6

Ingredients:

2 tablespoons all-purpose flour

1 tablespoon salt

1/8 teaspoon ground black pepper

3 pounds beef short ribs

2 tablespoons olive oil

1 large onion, sliced

1/2 cup dry red wine

1/2 cup chili sauce

3 tablespoons packed brown sugar

3 tablespoons vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon dry mustard

1/2 teaspoon chili powder

2 tablespoons all-purpose flour

1/4 cup water

Directions:

1.  In a small bowl, combine 2 tablespoons flour, salt, and pepper.  Coat the short ribs with the flour mixture.

2.  In a large skillet, heat the olive oil over medium-high heat.  Brown short ribs in olive oil.

3.  In a slow cooker, combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder.  Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.

4.  Cover, and cook on low for 6 to 8 hours.

5.  Remove ribs, and turn the slow cooker control to high.  Mix the remaining 2 tablespoons of flour with 1/4 cup water, and stir into the sauce.  Cook for 10 minutes or until thickened.

Enjoy!

Spinach Soup

I find it hard to believe but I think this is now my son's favorite soup.  He asked for it twice already.  I haven't had a chance to try it myself.  The boys finished before I could gets some.  It is also very easy to make.

The first time I made this soup, I used fat free half and half instead of skim milk.  This time I used a combination of skim milk and fat free half and half.  He says that the soup was "sweeter" last time.  I guess I will use fat free half and half from now on.  Otherwise, I use the recipe "as is" except I don't put it in a blender (because the first time I made this soup, I tried the blender and had an explosion of soup).  I probably should have done the batches but I was in a hurry (of course). This time I used my immersion blender.  I got better results and less mess. 


Spinach Soup
by Fiona Haynes (www.about.com)

Prep Time:  20 Mins.
Cook Time: 25 Mins.
Total Time:  45 Mins.


Ingredients:

2 tsp olive oil
2 cloves garlic, minced
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 medium white potato, peeled and cubed
2 cups fat-free, low-sodium chicken or vegetable broth
2 cups fat free milk (or fat free half and half)
1 six ounce bag baby spinach
Freshly ground black pepper

Preparation:

1.  Heat oil in large saucepan or Dutch oven.  Saute garlic, onion, celery and potato for 5 minutes.
2.  Add chicken broth and fat free milk.  Bring to a boil, cover and simmer for 10 minutes.
3.  Stir in half of the spinach, cover and simmer for 10 more minutes.
4.  Cool slightly, then transfer soup to a blender, working in two batches, if necessary.
5.  Add remaining spinach and blend (if working in two batches), use half the remaining spinach with each batch).  Blend until smooth.
6.  Garnish with pepper to taste.

Serves  4.



Enjoy!

The Creative Cook

Quiche Lorraine

I made this quiche for Mother's Day.  It was very delicious.  Everyone seemed to enjoy it. Instead of milk, I used fat free half and half which is somewhat creamier.  Other than that, I left the recipe as is. This recipe comes from www.allrecipes.com.

Quiche Lorraine

Ingredients: 

1 recipe pastry fora 9-inch crust
6 slices bacon
1 onion, minced
3 eggs, beaten
1-1/s cups milk
1/4 teaspoon salt
1-1/2 cups shredded Swiss cheese
1 tablespoon all-purpose flour



Directions:

1.  Preheat oven to 450 degrees F (230 degrees C).  Place pastry shell into 9-inch pie or tart pan.  Line pastry shell with foil.  Bake in oven for 8 minutes.   Remove foil and bake for an additional 5 minutes, or until crust is set and dry.  Remove from oven and turn down temperature to 325 degrees F (165 degrees C).

2.  In a large skillet, cook bacon until crisp.  Drain and reserve 2 teaspoons of drippings.  Crumble the bacon and set aside.  Cook onion in skillet with reserved drippings.  Cook until onion is tender and then drain.

3.  In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion.  In a separate bowl, toss cheese and flour together, then add to egg mixture.  Be sure to mix well.  Pour egg mixture into pie crust.

4.  Bake in preheated oven for 35  to 40 minutes, or until knife inserted in center of quiche comes out clean.  If necessary, cover edge of crust with foil while baking to prevent burning or over browning.  Let stand for 10 minutes before serving.

Enjoy!

The Creative Cook

Spinach and Gruyere Quiche

This is a recipe that I got from Martha Stewart's website and it turned out great.  I used two deep dish pie plates and made my own pie dough from Simply Recipes for All Butter Crust for Sweet and Savory Pies (Pate Brisee).  If you want to make it easier on yourself, just get some Pillsbury Pastry Dough at the grocery store.  I also used fat free half-and-half and I used two eggs and 1-1/2 cups of egg substitute. 

Spinach & Gruyere Quiches

Ingredients:

1 tablespoon butter
3 shallots, minced
3 bunches flat leaf (baby) spinach, thick stems removed and leaves roughly chopped (about 3 cups)
Coarse salt and ground pepper
8 ounces Gruyere cheese, grated (about 2 cups)
1 recipe Basic Pie Dough, fitted into two 9-inch pie plates
8 large eggs
3 cups half-and-half
1/8 teaspoon ground nutmeg

Directions:

1.  Preheat oven to 350 degrees, with racks set in upper and lower thirds of the oven.  In a large skillet, heat butter over medium heat.  Add shallots and cook, stirring occasionally until softened (1 to 2 minutes).  Add as much spinach to skillet as will fit, season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted (2 to 3 minutes).

2.  Transfer spinach mixture to a colander.  Press firmly with the back of a spoon to squeeze out as much liquid as possible.  Divide spinach mixture and cheese between prepared crusts.  Place each crust on a separate rimmed baking sheet.

3.  In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper.  Dividing evenly, pour egg mixture into crusts.

4.  Arrange baking sheets on racks, and bake until center of each quiche is just set (55 - 60 minutes), rotating sheets from top to bottom halfway through.  Let quiches stand 15 minutes before serving.  (Or cool to room temperature, cover and refrigerate up to 1 day. Reheat at 350 degrees until warm in the center (30 - 40 minutes).

Enjoy!
The Creative Cook

Chicken Enchiladas and Spanish Quinoa

I made this Hispanic meal a few weeks ago.  The boys loved it.  I used quinoa instead of rice because I had it in the cupboard.  Quinoa is a grain that is very high in protein.  The combination of these dishes proved to be delicious.

Chicken Enchiladas
Servings: 8

Ingredients:

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 oz.) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 oz.) jar taco sauce
3/4 cup shredded Cheddar cheese

Directions:

1.  Preheat oven to 350 degrees F (175 degrees C).

2.  In a medium, non-stick skilled over medium heat, cook chicken until no longer pink and juices run clear.  Drain excess fat.  Cube the chicken and return it to the skillet.  Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper.  Heat until cheese melts.  Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

3.  Roll even amounts of the mixture in the tortillas.  Arrange in a 9 x 13 inch baking dish, Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven for 20 minutes.  Cool 10 minutes before serving.

Spanish Quinoa
Servings: 4

Ingredients:

1 (14-1/2 oz.) cans diced tomatoes with green chilies
1 tablespoon olive oil
1 medium onion, diced
water
1 garlic clove, minced
1/2 cup quinoa, washed and drained
1 teaspoon chili powder
1 teaspoon cumin

Directions:

1.  Drain tomatoes and reserve juice.
2.  Heat oil and saute garlic and onions until translucent.
3.  Place the tomato juice in a liquid measuring cup and add enough water to equal 1 cup of liquid.
4.  Add the liquid to the sauteed garlic and onions; bring to a boil.
5.  Stir in the quinoa, pepper, and salt.
6.  Reduce to a simmer, cover and cook for 15 minutes or until liquid is absorbed.
7.  Stir in tomatoes, chili powder, and cumin; cook for another 2-4 minutes until hot.

I decided to toast the quinoa in the pan after sauteing the garlic and onion.  That added a nice nutty flavor to the dish.

Enjoy!

The Creative Cook

Mardi Gras King Cake

I meant to post this cake last week for Mardi Gras but I did not have a chance to do it.  I ate King Cake at a Mardi Gras event and I would love to make this next year for Mardi Gras.  It looks quite good.  The person who posted it on food.com said that she gets constant requests to make this cake.

Mardi Gras King Cake

Ingredients:

Dough

1/4 cup butter
1 (16 oz.) container sour cream
1/3 cup sugar
1 tsp. salt
2 (1/4 oz.) envelope active dry yeast
1 tablespoon white sugar
1/2 cup warm water (100 to 110 degrees)
2 eggs
6-1/2 cups all-purpose flour, divided

Cream Cheese Filling

2 (8 oz.) packages cream cheese, softened (16 oz. total)
1 egg
3/4 cup sugar
1/8 tsp salt
2 teaspoons vanilla

Colored Frosting

3 cups powdered sugar
3 tablespoons butter, melted
3 tablespoons milk
1/4 teaspoon vanilla extract
2 drops green food coloring
2 drops yellow food coloring
2 drops blue food coloring
2 drops red food coloring

Colored Sugars

1-1/2 cups white sugar

2 drops green food coloring

2 drops yellow food coloring

2 drops blue food coloring 

2 drops red food coloring

Directions:

1.  Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts. Cool mixture to 100 degrees to 110 degrees.

2.  Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl.  Let stand 5 minutes.   Add butter mixture, eggs, and 2 cups flour.  Beat at medium speed with an electric mixer 2 minutes or until smooth.  Gradually stir in enough remaining flour to make a soft dough.

3.  Turn dough onto a lightly floured surface.  Kneed  until smooth and elastic, about 10 minutes.  Place in a well-greased bowl, turning to grease top.  Cover and let rise in a warm place (85 degrees).

4.  Using an electric mixer, mix cream cheese until smooth.  Add egg and blend well.  Add sugar, salt and vanilla and mix until smooth and creamy. Set aside.

5.  Punch dough down.  Divide in half.  Turn 1 portion out onto a lightly floured surface.  Roll to a 28 x 10 inch rectangle.  Spread half each of cream cheese mixture on dough.  Roll dough, jellyroll fashion, starting at long end.  Place dough roll, seam side down on a lightly greased baking sheet.  Bring ends together to form an oval ring, moistening and punching edges together to seal. Repeat with remaining dough and cream cheese mixture.

6.  Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in size.

7.  Bake at 375 degrees for 15 minutes or until golden.

8.  Decorate with bands of Colored Frosting and sprinkle with Colored Sugars.

9.  COLORED FROSTING:  Stir together powdered sugar and melted butter.  Add milk to reach desired consistency for drizzling.  Stir in vanilla.  Divide frosting into 3 batches.  Tint 1 green, 1 yellow, and combine the red and blue food coloring to make purple frosting.

10.  COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a zip-lock plastic bag.  Seal bag then shake and squeeze vigorously to evenly mix color with sugar.  Repeat this process with 1/2 cup sugar and yellow food coloring.  For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.

Enjoy!

The Creative Cook

Seven-Layer Dip

This recipe is from the back of the Calavo Guacamole Chips bag.  These chips are so good with Guacamole dip they are addictive.  My son wanted to try this dip so badly but I made it for a ladies wine tasting.  I definitely owe him.  The ladies loved it by the way.  I used whatever guacamole dip I could find and the freshly made salsa from the grocery store.

Seven-Layer Dip

Ingredients (serves 6):

8 oz Calavo guacamole or 2-3 Calavo RIPE NOW advocados
1-1/2 cups chopped  Calavo tomatoes
8 oz fresh salsa
2-1/4 ounces sliced black olives
1-1/2 cups sour cream
6 oz. grated cheddar cheese
1 package taco seasoning
2 cups refried beans (I used fat free)

Preparation:

Mix refried beans and taco seasoning together, then spread mixture into the bottom of a 9-inch casserole dish.  Layer on guacamole or avocado, sour cream, fresh salsa, cheese, tomatoes and olive slices.  Serve with Calavo Tortilla Chips.

Enjoy!

The Creative Cook

Creamy Chicken Potato Soup

A few weeks ago, I was looking for a recipe that would use some left-over chicken.  This looked perfect to me. It gives you a one pot meal in a bowl.  It is a very nice comforting and tasty soup.  Great for a cold, wet day.


Creamy Chicken Potato Soup

Ingredients:


1 medium onion, finely chopped
2 tablespoons butter
3 cups reduced-sodium chicken broth
1 pound potatoes (about 2 medium), cut into 1/2-inch cubes
1-1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

Directions:

1. In a large saucepan, saute onion in butter until tender.  Stir in broth and potatoes.  Bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.  Stir in the chicken, salt and pepper.

2.  Combine flour and fat-free milk until smooth.  Stir into saucepan.  Add evaporated milk.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Sprinkle with parsley and chives.

Yields 6 Servings

Enjoy!

The Creative Cook

Arch's Flapjacks from Diane Mott Davidson's Fatally Flaky

I finally tried another one of Diane Mott Davidson's recipes!  This time it was Arch's Pancakes.  They are really good.  I know they are good because my son loves them.  He doesn't like pancakes all that much but has actually asked for these again.  That is a very good sign coming from him.  I decided to double the recipe so we could have some for breakfast during the week. The batter is very thick.  If you make these and decide to double the batter, reduce the amount of flour to 2-1/2 cups and increase the buttermilk by 1/4 - 1/3 cup otherwise you will have extremely thick batter.  In the book, Arch makes a point of preparing clarified butter which is what they use in the pan to cook the pancakes.  I did this last time but skipped it this time.  This recipe is nice because you can make the whole batter in your food processor and never have to use a bowl.  Personally, I never thought of adding cottage cheese to pancakes before but it adds a bit of protein to breakfast. Nice!  Thanks Diane.

Arch's Flapjacks (aka The Fluffiest Pancakes Ever)
by Diane Mott Davidson in Fatally Flaky

1/4 cup (2 oz.) cottage cheese
1 egg
1 cup buttermilk
2 Tbs canola or safflower oil
1-1/2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbs. sugar (optional)
Butter, Maple Syrup or Fruit Preserves

In a food processor or blender, pulse the cottage cheese until it is smooth(er). Then add the egg, buttermilk, and oil.  Mix briefly until smooth.  Next, mix in the flour, baking powder, baking soda, salt and sugar just until combined.  The mixture will be thick, but if it seems too thick, add a tablespoon or two of buttermilk.   Heat a griddle or skillet over medium heat until a drop of water sizzles on the surface.  Then drop the pancake batter -- about a scant 1/4 cup for each -- and let cook until bubbles form on the surface and the edges seem dry around the edges.  Flip the pancakes and let cook for another minute or two, until the bottoms are lightly browned.  Serve immediately with butter and toppings or keep warm in a 200-degree oven.

Enjoy!

The Creative Cook

Roasted Colcannon

I made the usual corned beef for St. Patrick's day this year.  It was great as always.  I tried something different with the vegetables.  I liked it more than the boys did.  They want me to go back to the old way next year.  I found this recipe through The FruitGuys Almanac on Facebook.  It is originally from Delilah's Farm Report.  I also found several recipes on various websites where you boil the potatoes and the cabbage and add bacon. I'm sure my boys would love that.  Hmmmm, maybe next year?

Roasted Colcannon

Ingredients:

2 cups of red potatoes, scrubbed and cut into 1-inch cubes
1 cup of very coarsly chopped cabbage
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
1-2 tablespoons butter

Preparation:

1.  Preheat oven to 375 degrees F.
2.  Put cubed potatoes in a large mixing bowl with the cabbage.
3.  Whisk together the olive oil, salt, pepper, and vinegar.
4.  Place on a rimmed baking sheet lined with foil or parchment paper.  Roast until tender, about 20 - 25 minutes, tossing once after 10 minutes.
5.  Transfer to a large bowl and mash with a potato masher and 1 tablespoon of butter.  Add additional butter if it seems too dry.  Taste for salt/pepper and add if necessary.

Serves 4.

Enjoy!

The Creative Cook

Chicken Pot Pie

Some of you may know that tomorrow is Pi Day.  The date March 14 is usually reserved to celebrate the number Pi (oh, I'm sure you know that Pi is 3.14 blah blah blah).  I believe that March 14 is also Albert Einstein's Birthday.  Last year, I took my son down to the Science Center where they had a big celebration for Pi Day.  I am pretty sure they did that because last year Pi Day was on a Sunday.  This year March 14 falls on a Monday, so no celebrations of any kind have been planned.  That means I have to bake some Pie in celebration of Pi Day.  I was asked to do that by guess who?  I decided to make my first ever Chicken Pot Pie.  I am pretty excited about trying it.  I even went out and bought a brand new deep dish pie plate for this endeavor.  I found a Chicken Pot Pie recipe on Allrecipes.com that got good reviews but it had lots of  "tweaks" in the comments.  There were hundreds of comments all saying the same things so I decided to take heed and use the suggestions.  The first of many of the comments said pie was dry.  That is not something you want in a Chicken Pot Pie.  I am no expert on them but the few I have eaten were anything but dry.  Therefore, I doubled the liquid portion of this pie.  That made a bit too much "juice" so I went back and revised the amounts down by a little bit.  I also punched up the seasonings as suggested and reduced the temperature of the oven while increasing the cooking time.  The great thing about Chicken Pot Pie Recipes is that you can change the vegetables in almost any way you like.  I used two cups of mixed vegetables instead of the suggested ones.  Anyway, here goes my first ever Chicken Pot Pie recipe adapted from one I found on allrecipes.com.  

Chicken Pot Pie

Servings:  6

INGREDIENTS:

1 pound boneless, skinless chicken breast - cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onions

1/2 cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 teaspoon celery seed

1/2 teaspoon garlic powder

1/4 teaspoon poultry seasoning

3 cups of low-sodium chicken broth

1 cup skim milk

2 (0-inch) unbaked pie crusts

2 tablespoons water or egg white for brushing pie crust

DIRECTIONS:

1.  Preheat oven to 375 degrees F (220 degrees C).

2.   In a saucepan combine chicken, carrots, peas, and celery.  Add chicken broth and boil for 15 minutes.  Remove from heat.  Drain broth but reserve it.  Set aside to cool.

3.  In the saucepan, melt butter over medium heat. Cook onions in butter until soft and translucent.  Stir in flour, salt, pepper and other spices.  Slowly stir in reserved broth and skim milk. Simmer over medium-low heat until thickened.  Set aside.  

4.  Place a pastry crust into the deep dish pie pan.  Pour the chicken mixture into the pie pan.  Pour hot liquid mixture over the chicken mixture.  Cover with the top pie crust.  Cut away excess dough.  Make several small slits into the top of the crust to allow steam to escape.  Brush the top of the pie with water or egg white.

5.  Bake in the preheated oven for 45 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.  This pie can also be refrigerated and reheated.

Enjoy your Chicken Pot Pie on Pi Day or any other day.  I am making an Apple Pie for dessert.  

The Creative Cook

Classic Waffles

Today was another snow day.  In fact, it was actually a make-up day for all the snow days the kids got last month.  That didn't turn out too well.  I guess somebody upstairs really wanted these kids to stay home today.  It turned out that we woke up really late.  I rarely get up past 6 am on any given day.  The latest I may wake up is around 8 am on a day after I stay up late.  Not today!  I did not wake up until 10:00 am.  A very rare event.  I need to keep a record of this one. Soon after I woke up my son started clamoring for food.  "What are we having for breakfast?"  he asked sweetly.  I said that I would make either pancakes or waffles in honor of the upteenth snow day in this county.  He asked for waffles.  Seeing as I did not have any pancake or waffle mix in the cupboard, I sought out a recipe.  I found a recipe for Classic Waffles on Allrecipes.com.  I did change the recipe significantly.  Here is my version of Classic Waffles.

Classic Waffles

Ingredients:

2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
4 tablespoons white sugar
2 eggs
1-1/2 cups warm milk
1/2 cup butter, melted
2 tablespoons vanilla extract


Directions:

1.  In a large bowl, sift together flour, salt, baking powder and sugar; set aside.  Preheat waffle iron to desired temperature.

2.  Separate the eggs.  Beat the egg yolks lightly, stir in the milk, butter and vanilla.  Pour the milk mixture into the flour mixture; beat until blended.

3.  Fold in the egg whites.

4.  Ladle the batter into a preheated waffle iron (about 1/2 cup of batter for each waffle).  Cook the waffles until golden and crisp (about 3 - 3-1/2 minutes).  Serve immediately with syrup, butter and sliced fruit.

Enjoy!

The Creative Cook