Recipe Share

Shauna and I have been talking about doing a recipe sharing blog for some time now and we finally put it together. If you take pride in your cooking and would like to post, let me know and I can add you as an author. The address is http://soscrumptious.blogspot.com/
I probably will post recipes on the share and make this little cooking blog a place for tips that I find. Happy Cooking!

Chicken Pot Pie

photo coming soon

Chicken Pot Pie
(Thank you Melanie)

1 rotisserie chicken
1 lb. carrots
2-4 leeks
1 onion (I use red)
5 red potatoes
4 gold potatoes
1 bulb fennel, chopped
1 whole bulb garlic, peeled (yup, the whole thing)
rosemary, to taste (I like fresh)
⅛ - ¼ c. olive oil
salt/ pepper
1-2 c. chicken broth
¾ Tbsp. cornstarch
1 pkg. Pepperidge Farm Pastry Sheets



Line a cookie sheet with foil. Spray cooking spray on foil. Preheat oven to 400˚-425˚, depending on how hot your oven cooks. Chop carrots, potatoes, onion, leeks and fennel into bite size pieces. Add garlic and rosemary. Toss with olive oil and salt/ pepper. Spread vegetables on foil and roast, turning every 15 minutes, for about 45 minutes or until they start to brown.

While vegetables are roasting, pull meat off rotisserie chicken and chop into bite size pieces. Place in a large skillet or saucepan and combine with broth. Add cooked vegetables and use cornstarch to thicken. Put mixture in a casserole dish and top with pastry sheets. Brush egg white on pastry sheet bake at 400˚ for 25 minutes or until pastry is golden. Serve warm.

Ableskivers

Ashlee had asked what we eat on Christmas morning and although I put this recipe in the neighborhood cookbook, here it is again, this time with a photo. They are so delicious but they definitely need the buttermilk syrup.

Beat together:
8 eggs
4 c. buttermilk
1 Tbsp. vanilla
Add: ½ c. sugar
5 tsp. baking powder
1 tsp. baking soda
2 tsp. salt
4 ½ c. flour
Add ½ c. oil and beat. Put in pitcher. Grease abelskiver pan well and cook. Serve with buttermilk syrup.

Buttermilk Syrup:
1 c. sugar
½ c. buttermilk
½ cube butter
Boil for 1 minute
Remove from heat & add:
½ tsp. baking soda
1 tsp. vanilla

*If you don’t have buttermilk, you can substitute:
1 c. milk to 1 Tbsp. vinegar

Crispix Mix

This is for Emma!


1 box (12oz.) Crispix
1 box (12 oz) Golden Grahams
7 oz. slivered almonds

2 cubes butter
1 ½ c. light karo syrup
1 ½ c. sugar

Pour cereals into a (very) large bowl. (Wait on almonds because they just sink to the bottom)
Mix butter, syrup and sugar in a medium saucepan and bring to a boil. Stir at a rolling boil for 2 minutes and pour over cereal, covering evenly. Add almonds while adding syrup mixture. Spread on wax paper to cool or just eat right out of the bowl.
I have seen coconut added to this but I prefer without.

Spiced Chicken Pasta with Spinach and Tomatoes

This is one of my family's favorites and it's pretty fast and easy
I adapted it from the Body For Life cookbook. (I added all the fat back)

10-12 oz. pasta (your choice)

4 chicken breasts

3 Tbsp. cajun seasoning (I use my own, posted below)

1 c. milk

¼ c. parmesan

¼ c. romano

1 bag Baby Spinach

12-16 oz. fresh mushrooms

2 Tbsp. Butter Buds

1 tomato, diced

I like to use frozen chicken because it's easy to cut once half thawed. I cut it lengthwise, so as to make a thinner, yet still wide breast. It also cooks faster.

Cook pasta according to package directions. In a large skillet, saute mushrooms in butter then set aside. Use the same skillet for the chicken. Reheat skillet. Sprinkle cajun seasoning on chicken breasts and cook in 1-2 Tbsp. oil in. Cook breasts, turning only once, until no longer pink in center. Transfer cooked chicken to a plate. Add milk to chicken drippings along with pasta, mushrooms, cheeses and spinach. Combine and cover just until spinach wilts. Serve chicken on top of pasta and garnish with more romano and diced tomatoes.

Bacon Covered Cornish Game Hens

So I tried this recipe from http://www.crockpot365.blogspot.com/ and the hens were delicious! I made mashed potatoes with a little cream cheese and a little sour cream and topped them with gravy made from the juices the hens left. The gravy had a really nice herb flavor. We'll make these again. They were great.

--2 cornish game hens, thawed

--8 slices of bacon

--1 tsp kosher salt

--1 tsp thyme

--1 tsp rosemary

Use a 6 quart crockpot. In a small bowl, mix your dry spices. Rub the spice mixture all over the birds, inside and out. Lower the birds into the crockpot. Take your strips of bacon, and wrap two one way and one the other on each bird. See if you can tuck an end inside of the cavity.Cover the crockpot and cook on low for 6-8 hours, or on high for 4-5. Discard the bacon before serving.

Peanut Butter Cookies

½ c. butter

½ c. peanut butter

½ c. brown sugar

½ c. sugar

1 egg

dash vanilla

1 ¼ c. flour

¾ tsp. baking soda

½tsp. baking powder

¼tsp. salt

Mix ingredients together and spoon onto parchment paper lined cookie sheet.

Bake at 375° for 10 minutes.