Holiday Morning Sticky Rolls

This couldn't be easier. It takes about 15 to throw together and about 30 minutes in the oven. Serve with coffee and juice and you have a quick breakfast snack. This would also make a great addition to a brunch buffet.

Serves 12
2 tubes of grands refrigerator biscuits
4 tbsp melted butter
2/3 cup maple syrup
1/3 cup packed brown sugar
1 tsp cinnamon
1/2 cups chopped walnuts, pecans or sliced almonds

Preheat the oven to 375. Spray a fluted tube pan with baking spray. Mix the brown sugar, cinnamon and nuts together in a small bowl and set aside. Mix together the butter and maple syrup. Pour half of the syrup mixture onto the bottom of the pan. Sprinkle half of the brown sugar over that. Layer in the biscuits, over lapping them on the bottom of the pan. Tuck them in close together to make a ring. Pour the remaining syrup over the biscuits. Sprinkle with the remaining brown sugar mixture. Bake for 30-40 minutes. Check to make sure the biscuits are done in the middle. Remove from the oven. Allow it to cool for 5 minute and invert onto a serving plate. Pull apart to serve.

Cranberry Brie Bites

These are so yummy. If you are planning on taking a dish to friend's meal, this is the one to take. They are super easy to make, are good both warm or room temp, and everyone loves them. The first time I made these, I placed them out on a platter and left them on the counter to put out when all the guests had arrived. My folks arrived first and after greeting them, my mom and I got busy working in the kitchen. This was a big mistake because I left the plate unguarded. My dad and son found these snacks and quickly dug in. I soon realized my mistake when my dad brought me the plate and asked for more of "those cookies". Thank goodness I had plenty of the ingredients on hand. Now I don't put these out until everyone has arrived and I have learned to double the batch.

Makes about 24

1 package of puff pastry dough, thawed(The box usually contains 2 packages)
1 container of cranberry sauce(Trader Joe's is awesome)
1 large slice of good quality brie cheese

Preheat the oven to 375. Spray a mini muffin pan with cooking spray. Unroll the pastry and lay it out on a lightly floured board. Using a rolling pin, roll the dough out to about 12x12. Cut the dough into 1-1 1/2 inch squares. The size of dough square will depend on the size of your mini muffin cups. Place one square on the bottom of each muffin cup. Place a small piece of brie cheese onto the pastry and the spoon a small amount of cranberry sauce over the brie, about 1/2 a teaspoon. Place in the oven and bake about 15 minutes until the pastry has become puffed and golden and the cheese has melted. Remove from oven and using a butter knife or small spatuala place the brie bites onto a platter. Serve. If you want any for yourself, set a few aside for you.

Chocolate Covered Cherries

These will take you an afternoon from start to finish. However the results are so worth the effort and will make someone on your gift list very happy.

Cook's Notes- I used morello cherries which happen to be slighly sour. Even though maraschino cherries are traditionally used I think they are a little too sweet. But feel free to use which ever you prefer. In the picture the center of the cherry is still solid instead of a liquid. This is because they hadn't had the time to sit for 3 days before I took the picture.

1 jar of maraschino or morello cherries, drained and dried
3 cups powdered sugar
1/4 cup melted butter
1/4 cup sweetened condensed milk
4 tsp vanilla extract
2 pkgs good quality chocolate chips(I use 1 each of milk and semi-sweet)

Place the powdered sugar, butter, condensed milk and vanilla in a bowl and beat with an electric mixer until smooth and no longer sticky(this is a fondant). Scoop into a bowl and place it in the frig for about an hour.

Spread the cherries onto a cookie sheet in a single layer and place them in the freezer for an hour or more. Remove the cherries and the fondant from the frig and freezer. Place a clean cookie sheet into the freezer. Using a melon baller for a scoop, scoop about 2 tsp of fondant and place it in your hand. Hollow out the center of the fondant with your finger and place a frozen cherry into it. Wrap the fondant around the cherry and place it immediately back into the freezer. If the fondant won't go all the way around the cherry, not to worry. You can reshape the fondant just before dipping it into the chocolate. Freeze the fondant covered cherries for about an hour or over night. Melt the chocolate either in the microwave or on the stove top. Place hot tap water into a crock pot and turn it on high. Place a clean heat safe bowl into the water. Pour the melted chocolate into the bowl. The hot water will keep the chocolate warm and melted as long as you need it. Do not place the lid on the crock pot as steam collected on the lid will drip into the chocolate causing it to seize up. Poke a toothpick into a cherry and dip it into the chocolate. Place the dipped cherries onto a clean cookie sheet that has been lined with waxed paper. Allow them to set. After each one has set. Pick them up to check the bottom to ensure that no fondant is peeking through. If it is, redip the bottom of the cherry into the remaining chocolate and let the bottom harden. This will ensure that the liquid center will not leak out of the cherry later on. Let the cherries sit at room temperature for about 3 days. The fondant center will become a liquid during that time.

Chocolate Covered S'mores

S'more anything seems all the rage these days. Here's an easy version that you can put together quickly for a last minute gift.

Cook's Notes- To keep your melted chocolate from cooling too fast, try this. Place a heat safe bowl into a crock pot that has hot tap water in the insert. Turn the crock pot on high. Place the melted chocolate into the bowl inside the crock pot. Now the chocolate will stay warm and melted as long as you need it.

1 box of graham crackers
1 bag of large marshmallows
3 pkgs of good quality chocolate chips(I use a bag of 2 milk and 1 semi-sweet)
colored sprinkles(optional)

Preheat the oven to 400. Line a baking sheet with a silpat or parchment paper. Break the graham crackers into halves and lay them out on the baking sheet. Lay 1 marshmallow onto half of the graham crackers and about 6 chocolate chips onto the other half of the crackers. Place the tray into the oven for about 5 minutes or until the chocolate and marshmallows have melted. Stay by the oven and keep your eye on these. Remove the tray from the oven and when cool enough to handle. Top the marshmallow half of each graham cracker with the chocolate halves. Dip half of each sandwich into the rest of the chocolate that you have melted in either the microwave or on the stove top.

Chocolate and Caramel Covered Pretzel Crunch

Need a last minute gift? Make this! It's easy, takes just a few ingredients and a small amount of time. My father's birthday is Christmas Eve. I never know what to get him. I usually just trot on over to See's and buy a couple of pounds of chocolate covered cherries. Not very creative, I'll admit but he's always thrilled to get them. This year I actually had some time and thought I'd try making some of my own candy. Really how hard could it be? Here are a few tips that will make the process go much easier.

1. If you are planning on dipping any of your treats in melted chocolate do this. Place really hot tap water into a crock pot and turn it on high. Place a heat resistant bowl into the water,making sure no water can seep into the bowl. Let it sit for about 30 minutes while you gather the rest of your ingredients. Melt your chocolate in the micro or on the stove top and transfer it to the bowl in your crock pot. Do not place the lid on the crock pot as steam will collect on the lid and then drip into your chocolate. Water and chocolate do not mix and will cause you to have to throw out the chocolate and start over.

2.If you are planning on using chocolate chips. Buy a really good brand. I use Gitard or Ghirardelli. Cheap chocolate is just that cheap chocolate and will not give you the results you are looking for.

Now for the recipe.

1 bag of pretzels(I'll leave the shape up to you)
1 bag Kraft Caramels(wrappers removed
1 bag milk or white chocolate chips
1/3 cup canola oil
1/3 cup sugar
1 1/2 tsp cinnamon

Place the pretzels in a large microwavable bowl. Toss them with the oil and heat on high in the micro for 1 1/2 to 2 minutes. Mix the cinnamon and sugar together in a bowl and toss the pretzels with it to coat them Spread the pretzels out onto a baking sheet that has been lined with a silpat, parchment paper or waxed paper. Melt the caramel in the micro for 1-2 minutes. Drizzle the caramel over the pretzels. Do the same with the chocolate. Let it harden. Break it into pieces. Store in an air tight container.

Chicken Divan

Ever wonder what happened to some of your favorites from back in the day? This dish is one of those for me. I remember my mom and aunts used to make it all the time and now not at all. I spent some time reworking the recipe to lighten it up a bit and I didn't miss anything from the full fat version.

Serves 6

1 1/2 pounds of boneless skinless chicken breasts cut into strips
1 onion, diced
3 cups 1% milk
1/4 cup dry white wine
1 cup low fat cheddar cheese
1 cup grated parmesan
2 tbsp grainy mustard
1/3 cup flour
3 tbsp Smart Balance Margarine
1 tsp dry thyme
salt and pepper
2 pounds of fresh broccoli cut into bite sized pieces
2 tbsp olive oil

Preheat oven to 350. Spray a large baking dish with cooking spray. Place the broccoli in a large pot with 1/4 cup of water. Season with salt. Place over high heat. When the water begins to give off steam, place a lid on the pot and steam for 4 minutes. Do not over cook the broccoli as it is going into the oven and will continue to cook. Remove the lid and place in a strainer to cool. In a medium sauce pan, melt the Smart Balance. Add the onion and let cook for about 5 minutes. Add the flour and mix to incorporate with the onions. Let cook for 1 minutes. Add salt, pepper and thyme. Whisk in the milk and the wine. Let it come to a boil until thickened, stirring constantly. Turn off the heat. Add the cheddar and half of the parmesan. Whisk until melted and combined. Heat the oil in a large skillet over high heat. Season the chicken with salt and pepper. Add the chicken to the skillet in batches. Brown on both sides and place the chicken on the bottom of the baking dish. Top with the broccoli and the cheese sauce. Finish with the remainder of the parmesan. Bake for 30 minutes.

Chicken with Cranberry Sauce

I like to make this dish between Thanksgiving and Christmas when fresh cranberries are plentiful. It makes a nice Sunday Supper but it could very easily grace a holiday table for two. I think the sauce would be a nice accompaniment to duck breast or pork roast as well.

Serves 6

6 bone-in, skin on chicken breasts
1 stick plus 1 tbsp of softened butter
1 1/2 tsp dried thyme leaves
1/2 tsp dried sage
salt and pepper
1 medium onion, finely diced
3 cups chicken stock
2 cups fresh cranberries
1 tsp raspberry or pomegranite vinegar
1/2 cup sugar
1 tbsp cornstarch mixed into 1/8 cup cold water

Preheat the oven to 450. Line a rimmed baking sheet with foil. Place the chicken on the sheet. Rub the top of each breast with the stick of softened butter. Sprinkle on the sage, thyme and salt and pepper. Place in the oven to bake for about 25 minutes. Meanwhile melt the remaining butter in a sauce pot. Add the onion and let it cook on medium for about 5 minutes. Add the chicken stock. Use an immersion blender to process the sauce until smooth. Add the cranberries and sugar. Continue to cook until the mixture comes to a boil and the berries burst. Add salt and pepper to taste. Mix in the cornstarch and water. Let it boil until the sauce thickens. Turn off the heat and add the vinegar. Serve over the chicken. I usually serve this with soft polenta or mashed potatoes.

The Lighter Side of Sesame Chicken

I'm trying to keep meals on the light side as we get closer to the holidays. My daughter just arrived home for the holidays so I decided to make Chinese food tonight. It's one of her favorites. I serve this with brown jasmine rice instead of white.

Serves 6

2 pounds boneless, skinless chicken breasts cut into chunks
4 tbsp honey
2tsp sesame oil
3 tbsp sesame seeds plus more for serving
4 tbsp low sodium soy sauce
2 large cloves of garlic, minced
2 tbsp extra virgin olive oil
2 pounds of fresh broccoli cut into florets
4 green onions, sliced
salt
1/4 cup water
1/2 cup chicken stock
2 tbsp corn starch

Cook rice according to package directions. In a small bowl mix together the honey, sesame oil, 3 tbsp sesame seeds,garlic and soy sauce. Set aside. Place the broccoli in a large pot or skillet with a lid. Add the water and salt. Bring to a boil,place the lid on and steam for 5 minutes. Remove the lid and turn off the heat. Drain if necessary. Heat the oil in a large skillet or wok. Add the chicken and cook until browned. Add the broccoli and the soy/honey sauce. Toss to coat. Mix the chicken stock and corn starch together in a small bowl and pour over the chicken and broccoli. Stir to coat and until the sauce thickens. Turn off the heat and stir in the green onions. Serve over rice and garnish with more sesame seeds.

White Velvet Cupcakes with Vanilla Bean Frosting

We had another birthday today and usually I'm in charge of the cake. Lugging a cake in the car can be quite an adventure. One eye is on the traffic and the other is on the cake riding shotgun. You're just praying that you don't cause an accident and the cake arrives in one piece. Today, however, it finally dawned on me to make cupcakes instead. Did I mention I was a slow learner! One of the teachers on our first grade team(there's 6 of us)can't have chocolate. So not wanting to leave her out, I decided to make these as well as the chocolate ones the birthday girl requested. In a word, scrumptious! I can't wait to have another.

Makes 24-30 cupcakes or 2 9 inch layers
1 1/2 cups all purpose flour
2 cups cake flour
1 tsp baking soda
2 tsp baking powder
1 1/2 cups sugar
1 cup softened butter
3 large eggs
1 1/2 cups buttermilk
3 tbsp vanilla bean paste or vanilla extract

Frosting
3 sticks of softened butter
3 cups powdered sugar
3 tbsp milk
3 tbsp vanilla bean paste or extract
Preheat the oven to 325. Line 2 12cup cupcake tins with liners or spray 2 9 inch cake pans with baking spray. Place the flours, baking soda, baking powder in a small bowl and set aside. In a large bowl with a mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and the vanilla paste or extract. Turn the mixer down to low and add half of the flour mixture, then all of the buttermilk and finish with the rest of the flour. Using an ice-cream scoop, scoop level amounts of batter into the cupcake tins. Bake for 20-25 minutes. For 2 cakes bake 30-35 minutes.
Frost with vanilla bean frosting below

To Make Frosting
Whip the butter until fluffy. Add the powdered sugar, milk and vanilla bean paste. Whip on low until combined. The turn up the speed on the mixer and whip until fluffy(about 6 minutes. Frost the cake or cupcakes.

Slow Cooker Tex-Mex Chicken Stew

It's off to choir tonight to practice for X-mas Eve mass. I need dinner on the table as soon as I hit the door. I whipped out the old slow cooker and threw this together last night before turning in. It's a nice change from traditional chili and will warm you through and through.

I once had a bad experience with dry beans and my slow cooker. Since then I always boil them in enough water to cover. I turn off the heat and let them steep, covered, in the hot cooking liquid for an hour. This gives the beans a bit of a head start and they come out perfect every time.

Serves 6

1 1/2 cups dry pinto beans
1 11 oz jar of good quality mild-medium salsa
3 tbsp flour
2 pounds boneless, skinless chicken thighs
salt and pepper
1 large red bell pepper, seeded and chopped
1 large onion, diced
3 cloves garlic, minced
1 1/2 cups chicken stock
1 4 oz can of diced fire roasted green chilies
1/2 tsp chipoltle chili powder
1 tbsp chili powder
1 tbsp smoked paprika
Light Sour Cream and Cilantro for serving

Spray the insert of your slow cooker with cooking spray. Place the beans on the bottom of the slow cooker. Pour the salsa over the beans and mix in the flour. Place the chicken thighs on top. Sprinkle on the chili powders, paprika, salt and pepper over the chicken. Layer the onions, garlic, red pepper and green chilis on top. Pour the chicken stock over all. Turn the cooker on low for 8-10 hours. Serve with light sour cream and chopped cilantro

Raspbery Filled White Chocolate Cupcakes

I made these today to take to a girlfriend's birthday party. I decided to repost the recipe because I reworked the frosting and I discovered I left out one of the steps for the cake batter. Silly Me!! But the results are still the same....delicious!

Makes 24-30

2 1/2 cups cake flour
4 tsp baking powder
1 1/3 cups milk
1 tsp vanilla
2 sticks(1 cup) softenend butter
8 egg whites, room temperature
1 cup sugar
1/2 cup sour cream
6 oz white chocolate chips, melted with 3 tbsp heavy cream
Raspberry Filling
2 pints fresh raspberries
3/4 cup raspberry preserves
2 tbsp Framboise
1/2 cup cold water with 4 tbsp corn starch dissolved in it

Melt the white chocolate and the cream together in the microwave, checking on it every 30 seconds and stirring. Let the chocolate cool. Meanwhile, beat the butter and sugar in a large bowl until light and fluffy. Add in the sour cream, vanilla,white chocolate and beat until smooth. Place the flour, baking powder in a small bowl and whisk until combined. With the mixer running on low, add half the flour, all of the milk and finish with the last of the flour. Turn off the mixer. In a separate bowl beat the egg whites until stiff and fold them into the batter. Using an ice cream scoop, scoop the batter into paper lined cupcake tins until each cup is 2/3's full.Bake at 325 for 17-20 minutes. Remove from oven and let cool.

Raspberry Filling

Cook the raspberries with the preserves and Framboise until the berries have softened and broken down. Add the water/corn starch mixture and stir until the filling has thickened. Push the filling through a sieve into a clean bowl to separate the seeds from the filling. Allow it to cool completely.

To fill the cupcakes, scoop out a small amount from each cupcake, reserving the scooped out part to cover the filling. You can use a melon baller for this. Place the raspberry filling in a quart sized zip lock bag, seal and snip off one corner. Squeeze a small amount of filling into the center of each cupcake and top with the some of the scooped out cake.

Slow Cooker Chicken Teriyaki

This dish is perfect for a busy day when cooking is the last thing on your mind.

Serves 6

6 large boneless, skinless chicken breasts cut into cubes
3/4 cup brown sugar
3/4 cup low sodium soy sauce
2 large cloves of garlic, minced
2 tsp sesame oil
1 tsp ground ginger
1/4 tsp pepper
1 cup cold water
1/4 cup of corn starch
2 tbsp olive oil
sliced green onions
sesame seeds
Hot cooked rice

Heat the oil in a large skillet and brown the chicken breasts. Add the brown sugar, soy sauce, garlic, sesame oil, ginger and pepper to the slow cooker's insert. Add the browned chicken, cover and cook on high for 4 hours. Pour the cooked chicken and the sauce into a pot and heat over medium/high heat. Mix the corn starch into the cold water and add to the pot. Bring to a boil and cook until the sauce has thickened. Serve over rice. Garnish with green onions and sesame seeds.

Easy Dinner Rolls

If you have been following this blog for awhile you know that a bread maker I am not. But I keep trying! Today I gave this dinner roll recipe a try and I was thrilled with the results. I broke out the old bread machine to make the dough which allowed me to do other things. All I had to do was form the rolls, give them a final rise and then bake them off in the oven. They couldn 't have been easier.

Makes 12-14 large rolls
1 tsp sugar
1 pkg active dry yeast
1/4 cup warm water(110-115 degrees)
1 cup warm milk(110-115 degrees)
1/c cup melted butter(1/2 a stick)
1/4 cup sugar
1 egg, slightly beaten
1 tsp salt
4 cups all purpose flour

In the bottom of your bread machine place the 1 tsp sugar, yeast and warm water. Let the yeast bloom for about 5 minutes. Add the 1/4 cup sugar, egg, flour, melted butter and milk in that order. Turn the machine onto the dough cycle. When the cycle is through. Preheat the oven to 175 and then turn off the oven. Spray a muffin tin with baking spray. Roll out 24 balls of dough. Place 2 balls in each muffin cup. Brush the tops with more melted butter and let rise in the warm oven until double in size. Remove the rolls from the oven and heat it to 350. Return the rolls to the oven and bake for 20-25 minutes or until the tops are golden brown.

Mini Meatloaves with Carmalized Onion/Mushroom Gravy

Nothing screams comfort food like a good meatloaf. I almost never make it on a work night because I don't want to wait an hour or more to get dinner on the table. Enter the mini meatloaf. I divide the meat into four portions(that's per pound of ground meat) and then bake them on a sheet pan in the oven. Dinner is on the table in 30-40 minutes tops!

Serves 4

1 pound ground turkey
2 beaten eggs
3/4 cup bread crumbs
1 tbsp dried onion flakes
1/2 tsp granulated garlic
4 tbsp minced fresh parsley
1 tsp salt
pepper
1 tsp dried thyme
Carmalized Onion/Mushroom Gravy
2 large onions thinly sliced
5 oz of sliced fresh mushrooms
1 tbsp sugar
1/2 tsp salt
1/4 tsp pepper
2 tbsp olive oil
2 1/2 cups beef stock
1/4 cup dry white wine
3 tbsp butter or margarine
3 tbsp flour
1/2 tsp dry thyme

Preheat the oven to 350. Spray a rimmed baking sheet with cooking spray or line with a silpat. Place all the above ingredients into a large bowl and mix with clean hands. Divide the mixture into 4 equal portions and shape into mini footballs. Place them onto the baking sheet and put in the oven. Bake for 30-35 minutes.

For Gravy Heat the oil in a skillet with a lid. Add the onions, sugar, salt and pepper. Stir to coat. Turn the heat down to medium and partially cover. Leave the onions alone for about 7-10 minutes or until they begin to brown. Stir and recover for another 5 minutes or until the onions are browned all the way. Remove the lid and add the mushrooms. Stir to combine with the onions and let them cook for 3 minutes. Make a space in the skillet by pushing the onions and mushrooms out of the way. Add the butter or margarine to that spot and let it begin to melt. Sprinkle the flour over the butter and mix until a paste forms. Pour the wine and the stock over all and stir to combine. Let the mixture come to a boil to thicken. Adjust seasoning and add the dry thyme. Spoon the gravy over the meatloaves when plating.

Spaghetti Squash Gratin

I'm trying to put less white carbs on my plate these days to help lower my blood sugar. I'm constantly on the look out for recipes that I can use instead of potatoes. Enter the Spaghetti Squash. Spaghetti Squash has very little flavor so it is perfect for pairing with other flavors. Here onions, thyme, lowfat cheese and sour cream, and red chili flakes punches up the flavor. It is a great side for pork.

Serves 6
1 medium sized spaghetti squash
1 medium onion, diced
1/2 tsp red chili flakes
3/4 cup light sour cream
1 cup lowfat cheddar cheese
1 tsp dried thyme
salt and pepper
2 tbsp margarine

Preheat the oven to 375. Pierce the spaghetti squash all over with a sharp knife. Place it on a rimmed baking sheet and bake for 1 hour. Remove the squash from the oven and let cool about 15 minutes. Cut it open length wize and remove the seeds. Using a fork, scrape the flesh from the skin and place it in a large bowl. Melt the margarine in a large skillet over medium/high heat. Add the onions, thyme, chili flakes, salt and pepper. Cook until the onions just begin to brown. Add the onions to the squash in the bowl. Fold in the sour cream and adjust the salt and pepper. Fold in about half the cheese. Place the squash mixture in a baking dish that has been sprayed with cooking spray. Top with the remaining cheese. Bake for 30 minutes.

Apple Cider Brined Pork Chops

If you have never used a brine before, I highly recommend it. I always brine my turkey each Thanksgiving. I've been wanting to brine pork as it helps the meat retain its moisture. Pork can easily become dry due to the fact it is so lean. A brine is one way to combat this. Using thicker cuts of meat is another. These chops bake in the oven and the smell they give off while in the oven is incredible.

Serves 6

6 thick cut pork loin chops with bone in(about 3/4 inch thick)
5-6 apples peeled and sliced
1 cup + 3 tbsp light brown sugar
5 cups apple cider divided
1/4 cup calvados or apple jack
1/2 cup Kosher salt(do not use table salt)
pepper
1 pound ice
butter
2 tbsp olive oil

Bring 4 cups of apple cider, 1 cup brown sugar and 1/2 cup kosher salt to a boil. Place the chops in a large container with a lid. Pour the apple cider mixture over the meat and immediately add the ice. Cover and place in the frig for 2 hours exactly. Preheat the oven to 375 and spray a large baking dish with cooking spray. Remove the meat from the brine and rinse well under cold water. Pat dry. Season both sides of the meat with salt and pepper. Place in a hot skillet with the olive oil. Brown on both sides. This will happen quickly due to the sugars that were in the brine. Place the browned chops on the bottom of the baking dish. Pour the Calvados over the chops. Place the remaining apple cider in the skillet you cooked the chops in and bring to a boil. Reduce the cider by half, scraping the brown bits off the bottom of the skillet. Pour the reduced cider over the meat. Top with the apples. Sprinkle the brown sugar over the apples. Dot with butter. Cover the dish with foil and bake for 45 to 50 minutes. Serve

Slow Cooker Chicken and Gravy

A very simple recipe that tastes like you worked all day. This is perfect for a weeknight when time is short. The prep for this takes minutes and can be quickly done the night before in the insert, then stored in the frig until the next morning. The gravy is a made from stock and SOS mix. SOS mix is an excellent replacement for canned cream of anything soup. It helps to thicken the gravy and makes your recipe taste like you added heavy cream. The beauty here is that SOS mix adds no fat to your dish and is Gluten free. The recipe for that is below.

Cook's Notes- I had some extra time the evening before so I simmered my stock for 30 minutes with 2 peeled carrots, 1 onion peeled and cut in half, 2 stalks of celery. I fished out the veggies and then added it to my slow cooker.

4 large boneless, skinless chicken breasts
2 cup chicken stock
1/2 cup dry white wine
1 tsp dry thyme
2/3 cup SOS mix
1 1/4 cups cold water
1/2 tsp chicken base
salt and pepper
2 tbsp olive oil

Heat the oil in a large skillet over high heat. Sprinkle both sides of each breast with salt and pepper. Add the breasts to the hot skillet and brown on both sides. Spray the insides of your slow cooker with cooking spray. Add the breasts,stock,wine,thyme,salt and pepper to taste. In a sauce pot mix the SOS mix, chicken base and water together. Heat until the mixture boils and thickens. Add it to the insert. Cook on low for 8-10 hours. Serve over rice or mashed potatoes.

SOS Mix

2 cups non-fat dry milk
3/4 cup cornstarch
2 tbsp dried onion flakes
1/4 cup instant chicken bouillon(I opted to leave it out of mine adding 1/2-1 tsp of chicken base to each batch I make during the cooking process)

Place all ingredients in a large zip lock bag and mix well. If you prefer to use chicken base instead of bouillon, leave it out until you are ready to prepare a batch of mix.

To Make
1/3 cup SOS mix
1 1/4 cup cold water
1/2-1 tsp chicken base(see above)

Whisk all together in a sauce pot. Heat to boil over medium heat and cook until thickened. Add to your recipe instead of canned creamed soup. The entire bag is equivalent to 9 cans of soup.

Beef Stew in Red Wine

I adore good classic French Cooking. When I find a recipe that gives me all the taste but leaves me time to do other things, I'm in. This recipe will remind you of boeuf bourguignon but it's super easy. The best part is the oven does all the work, perfect for a lazy Sunday supper. I like to serve mine over buttered egg noodles.

3 pounds beef roast cut into cubes
2 tblsp olive oil
salt
pepper
1 large onion, diced
2 large cloves of garlic, minced
2 tbsp flour
2 bay leaves
1 tsp dried thyme leaves
1 bottle good red wine
15 cipolini or pearl onions
10 oz of baby bella mushrooms
4 large carrots, peeled and cut into chunks
5oz pancetta, cut into small pieces
1/4 cup water
dash of sugar
chopped parsley for garnish

Preheat the oven to 350. In a heavy dutch oven, heat the oil over medium/high heat. Add the meat. Season with salt and pepper. Brown the meat on all sides about 8 minutes. Add the onions, garlic, thyme,and bay leaves. Continue to cook for another 5 minutes. Pour 1/2 cup wine into a small glass and add the flour mixing well. Pour the flour/wine mixture over the meat. Add the rest of the wine and adjust seasoning. When the wine comes to a boil, place the lid on the pot and place it in the oven for 1 1/2 hours. Peel the onions and wash the mushrooms. Just before serving, combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tbsp of olive oil over medium/ high heat. Cook the veggies and the pancetta just until they begin to brown. Add the water and sugar, salt and pepper. Cover and let them simmer together for 15 minutes. Uncover, there should be very little water left, and let any remaining water cook off. Saute the veggies until all are browned about 4 minutes. Add the veggies and pancetta to the meat and serve. If you like a thicker gravy, bring the pot to a boil and add 1/2 cup water with 3 tbsp of corn starch mixed in. Boil unril the sauce thickens. Serve

White Chocolate Mud Cake

I've seen this a lot on Pinterest and wanted to give it a try. While researching the recipe on the internet, I discovered this is a popular wedding cake in Australia. My interest grew! When I found an interesting recipe I realized I would have to convert the measurements to U.S. standard. With conversions in hand I decided to press on. This has to be the strangest cake I've ever made. Why you ask? The batter came out the consistency of thick pancake batter. It rose higher than I anticipated considering the amount of batter I had. Assembly was extremely easy...no mixer required! How did it come out? DELICIOUS!!!! Intrigued, well here you go.

Cook's Notes- I adjusted the amount of flour to produce more volume in my cake. I also wanted it to make 2 9 inch rounds or 24 cupcakes if desired. I adjusted the baking time to half of what was originally called for. I think US ovens run a bit hotter. If your cakes comes out drier than you'd like, try this. Poke several holes in the top of the cake with a toothpick. Drizzle about 1/2 cup of white creme de cocoa over the top and let it absorb into the cake. Do this before frosting the cake.

11oz of white chocolate pieces
10 tbsp butter
3/4 sugar
2 tsp vanilla
1 cup milk
2 large eggs
3/4 self rising flour]
1 1/4 cup all purpose flour

White Chocolate Ganache
8 oz of white chocolate pieces
4 oz sour cream

Preheat the oven to 325. Spray a 9x13 inch baking pan with baking spray. In a saucepan place the white chocolate, butter, sugar and milk. Heat on medium low until the butter and chocolate have melted. Remove from the heat and pour the mixture into a clean bowl. Let it cool for 15 minutes. Add the eggs and vanilla to the cooled chocolate, mixing well. In a large bowl place the flours and stir to combine with a whisk. Add 1/3 of the chocolate mixture and whisk until combined. Add 1/3 more and whisk again. Finish with the last third. Adding the chocolate to the flour in this way will keep the flour from becoming lumpy. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely and frost with White Chocolate Ganache(recipe below)

Ganache
Melt the white chocolate in a small saucepan over very low heat, stirring frequently. When the chocolate has melted completely, remove from heat and quickly stir in the sour cream. Use immediately. If the ganache is too runny, set it aside and let come to room temperature to thicken slightly before using.

Chicken Piccata(a light version)

Traditionally, chicken piccata is made with a heavy wine and butter sauce. By eliminating most of the fat and adding less wine,the dish becomes lower in calories without detracting from the taste. Did I mention that you can get this one on the table in about 30 minutes.

Serves 4

1 pound of chicken scaloppini( if you can't find this, buy large boneless skinless breasts and slice them in half vertically)
salt and pepper to taste
3 tsp extra virgin olive oil
2 large cloves of garlic, minced
1 cup chicken stock
1/4 cup dry white wine
zest and juice of 1 lemon
4 tbsp finely minced parsley
1 tbsp capers, drained and rinsed
1 tbsp butter
1 tbsp cornstarch

Season the chicken with salt and pepper on both sides. Heat the oil in a large non-stick skillet. Brown the chicken on both sides. Remove to a plate and keep warm. Heat the wine and chicken stock in the skillet, bringing to a simmer. Add the garlic,capers and lemon juice. Season with salt and pepper. Add the cornstarch to 1/4 cup cold water or stock. Add to the pan and stir until it thickens. Finish with the zest, half of the parsley, and butter. Return the chicken to the pan. Allow to heat through for about 3 minutes. Serve with whole wheat pasta or roasted potatoes.

Chocolate Coconut Cookie Bars

Ever have one of those moments where you need a dessert but don't have the time or inclination? When asked to bring a treat for a work function, I am often wracking my brain trying to find something that I can whip together on the spur of the moment. This cookie fits the bill. I can easily double it for a crowd and can have it in the oven in about 20 minutes. This would also make a great addition to a holiday cookie tray or hostess gift.

Makes about 30 bars

Crust
3/4 cup of brown sugar, packed
1 cup flour
1/2 cup(1 stick) melted butter

Preheat oven to 350. Spray a 9x11 inch baking dish with baking spray or line with parchment. Combine the flour and the sugar in a medium sized bowl. Add the butter and stir to combine again Press the crust into the baking dish. Bake for 10 minutes.

Topping
3/4 cup flour
3/4 cup brown sugar
3 beaten eggs
1 pkg of dark chocolate pieces
1 1/4 cup unsweetened, flaked coconut
1 tsp vanilla
1/2 tsp salt

Combine all ingredients in a bowl and mix well until all are coated with the eggs. Pour evenly over the crust. Spread it out gently. Sprinkle more coconut over the top if desired. Bake for 30 minutes more. Remove from oven and let cool completely before cutting into squares

Roasted Salmon with Walnut-Pepper Relish

I'm not the biggest fan of fish but I keep pressing on. Fish has all those omega 3's. is low in fat and loaded with protein. A skinny girl's dream! If you love fish or are trying to love fish, this recipe will get you started. The relish is what makes it.

Serves 6

1/2 cup walnuts
red pepper flakes
juice of half a lemon
1 tsp honey
2 tbsp diced roasted red peppers
3 tbsp olive oil
1/4 cup chopped fresh parsley
2 tbsp chives,chopped
salt and pepper
zest of 1 lemon
6 pieces of wild salmon, deboned and skin on

Preheat the oven to 425.Heat a dry skillet over high heat. Add the walnuts and toss until the walnuts begin to brown.(Don't walk away or they will burn). Turn off the heat and let the nuts sit in the pan or few minutes more, they will continue to brown. Meanwhile place the peppers, lemon juice, honey, red pepper flakes, 1 tbsp of oil, salt and pepper in a bowl. Chop the nuts and add that to the bowl as well. Set the relish aside. In another small bowl, mix together the remaining parsley, lemon zest, chives 1/2 tsp of salt and a pinch of pepper. Place the remaining olive oil in the bottom of an oven proof skillet. Place the fish in the skillet skin side down. Sprinkle lightly with salt and pepper. Top with the parsley/chive mixture. Place in the oven for 12-14 minutes. Let it rest for 5 minutes. Top with the relish to serve.

Shrimp and Grits(on the lighter side)

Report Cards are due this week and that means Parent/Teacher Conferences are just around the corner. For me that means late days at school. I need quick and easy meals that I can get on the table in a flash. This one can make it to the table in 20 minutes. I usually serve this with a green salad.

Serves 6
1 cup instant grits
salt and pepper
1/3 cup parmesan cheese
3 tbsp butter or margarine
2 pounds large shrimp, peeled, deveined, tails left on
2 large cloves of garlic, minced
tabasco sauce
juice of 1/2 a lemon
chopped parsley for garnish
3 cups of chicken or veggie stock
1 cup of low fat milk

Bring the stock, milk and salt to a low boil in a sauce pot. Add the grits slowly, whisking as you add them. Reduce heat to medium low and stir constantly until they thicken. Add the parmesan cheese and 1 tbsp of butter or margarine. Turn off the heat and cover to keep warm. In a large skillet, melt the remaining margarine or butter. Add the shirmp, garlic, salt, pepper and several dashes of Tabasco. Stir over medium high heat until the shrimp just turn pink on all sides. Add the lemon juice and turn off the heat. Serve in large bowls. Place the grits on the bottom and top with the shrimp and a sprinkle of parsley.

Crepes with Turkey, Asparagus and Cheese

I enjoy a good crepe but I do not enjoy making them. When I get a craving for crepes I pick up a package of fresh crepes at my local grocery store. Then I go to town making my fillings and sauces for them. I spend less time cooking and more time eating.

Serves 5

10 large crepes
20 slices of thin deli turkey or ham
10 slices of low fat swiss cheese
5 oz of sliced button mushrooms
1 cup milk
1/2 cup chicken stock
1/2 cup dry white wine
4 tbsp butter or margarine
1/4 cup flour
1 tbsp olive oil
1 tbsp dijon mustard
salt and pepper
1 bundle of fresh apsaragus, trimmed

Preheat the oven to 400. Spray an oblong baking dish with cooking spray. Heat the oil in a medium sized sauce pot. Add the mushrooms and saute. Remove the mushrooms from the pan and set aside. Place 1 piece of cheese, 2 slices of ham or turkey and 3-4 pieces of asparagus in the center of each crepe. Roll them up, enchilada style, and bake uncovered for 10-12 minutes. Meanwhile melt the butter or margarine in the sauce pot. Add the flour and cook, whisking together for 2-3 minutes. Add the milk, chicken stock, salt, pepper, mustard and wine to the pot and cook until thick and bubbly. Add the mushrooms back to the pot. Remove the crepes from the oven. Reduce the heat to 350. Pour the sauce over the crepes. Return to the oven for another 20 minutes or until the sauce is bubbly. Serve

Steaks with Gorgonzola Herb Butter

The first time I had Gorgonzola cheese was on a trip to Italy, 15 years ago. I have been a fan ever since. Unfortunately, I'm the only person in my family that loves this cheese. Or should I say fortunately because that means more for me!

makes enough for 6-8 steaks

4 tbsps softened butter
4 tbsp softened gorgonzola
pepper
1 tbsp fresh parsely, minced

Place all in a food processor. Process until well combined. Place in a bowl and return to room temperature 1 hour before serving. Cook your steaks as you desire. Top each steak with 1 tablespoon of the gorgonzola butter. Serve

Roasted Sweet Potatoes with Parmesan and Herbs

This is a quick and easy side. A nice change from regular spuds.

Serves 3-4

2 large cloves of garlic, minced
2 tbsp extra virgin olive oil
1/4 cup grated parmesan cheese
1/2 tsp thyme
salt and pepper to taste
2-3 large sweet potatoes, scrubbed and peeled

Preheat the oven to 400. Lightly spray a rimmed baking sheet with cooking spray. Cut the potatoes into bite sized cubes. Place the potatoes in a large bowl. Add the garlic, cheese, salt, pepper, thyme and olive oil. Toss to coat. Spread in an even layer on the baking sheet. Bake for 40 minutes or until a knife can easily be inserted and the edges are brown.

Slow Cooker Pasta Sauce

This has to be one of the best and easiest pasta sauces I've made in a long time. It's loaded with veggies which bumps up the flavor and nutrition. If you have picky little eaters(or big ones for that matter). Throw the veggies into a food processor and grind them down as fine as you like. You can't tell their even in there.

serves 8-10

2 large zucchini
1 large onion
4 cloves garlic
10 oz of sliced mushrooms
1 28 oz can of san marzano plum tomatoes
1 6 oz can of tomato paste
1 pound turkey italian sausage
1/3 cup dry white wine
salt and pepper
1 tsp dry basil
1/2 tsp fennel seeds
1 tbsp olive oil
2 tbsp minute tapioca

Spray the insert of a 6 quart slow cooker with cooking spray. Peel and quarter the onion and chop each zucchini into 4ths and place them into the food processor. Process to the grind you like and pour into the insert. Add the mushrooms and garlic to the processor and grind. Add it to the insert. Squeeze the sausage out of their casings into a hot skillet that has been coated with the oil. Brown the sausage and drain well. Add it to the insert. Place the tomatoes and the tomato paste in the processor and grind them into a sauce. Pour that into the insert. Stir in the salt, pepper, basil, fennel seeds, tapioca and wine. Cover and cook on low for 8-10 hours or high for 6 hours. Serve over your favorite pasta. Top with parmesan cheese

Old Fashioned Buttermilk Pancakes

When the kids are home for the weekend, I like to fix breakfast after church. I whipped up a batch of these babies. I'd forgotten just how good they are. I doubled the batch so Christopher could take some back to school with him.

makes 8-12

1 1/4 cup flour
2 tablespoons sugar
pinch of salt
1 beaten egg
1 1/3 cup buttermilk
1 tsp baking powder
1/2 tsp baking soda
1 tbsp canola oil

Place all of the dry ingredients in a large bowl and mix with a whisk until combined. Add the oil, egg and buttermilk. Stir until just combined. There will be a few lumps. Pour 1/4 cup of batter onto a hot griddle that has been sprayed with cooking spray. Cook until golden brown. Turning when the edges appear dry and the surface is bubbly.

Manicotti

I took my mom's original recipe and bumped it up with the addition of grated zucchini. It made a nice a addition to the filling. I know everyone will tell you to parboil the shells before baking. I never do for a couple of reasons. First I find that the shells too difficult to fill and they rip easily when pre-cooked. I also discovered that the manicotti comes out over cooked when pre-cooked. By adding a little extra water to the sauce the manicotti comes out perfectly al-dente every time.

Serves 6

12 uncooked manicotti shells
1 1/2 cups part-skim ricotta cheese
1 medium zucchini, grated
2 large cloves of garlic, finely grated
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
3 cups marinara sauce
1/3 cup water
fresh mozarella, thinly sliced

Preheat the oven to 400. Spray an oblong baking dish with cooking spray. Pour 1/2 cup sauce and the water into the bottom of the baking dish. In a medium bowl mix together the ricotta, zucchini, garlic, salt, pepper and nutmeg. Line a tall glass with a large zip lock bag. Scoop the filling into the zip lock bag(the glass holds the bag open for you to make scooping easier). Zip the bag shut, squeezing out as much air as possible. Snip off on corner off the bottom of the bag. Holding the manicotti shell in your free hand, squeeze some of the filling into both ends of the shell. Snuggle the filled shells up against each other in the baking dish. Cover the shells with the remaining sauce. Lay slices of mozarella over the top. Cover with foil and bake for 50-55 minutes. Remove the foil, turn the broil up to high and brown the top for about 3-5 minutes. Serve

Slow Cooker Pork Chops

These have to be the easiest slow cooker recipe yet. If you have a meat and potatoes lover in your life this is the meal for him/her.

Serves 6

6 large, bone in pork chops
2 large shallots, minced
1 can cream of mushroom soup(I used an organic brand)
1/4 cup dry white or marsala wine
1/4 cup chicken stock
1/2 cup flour
1/2 tsp dry mustard
2 tsp salt(I used 3 tsp montreal steak seasoning instead)
1/2 tsp pepper
1/2 tsp onion powder
1/2 tsp dry thyme
2 tbsp olive oil
1/2 cup cold water
2 tbsp corn starch

Place the flour, salt, pepper and onion powder in a large zip lock bag. Drop the chops into the bag, seal and shake to coat them. Heat the oil in a large skillet. Add the chops and brown an both sides. Spray the slow cooker's insert with cooking spray. Lay the chops on the bottom. Sprinkle the shallots and thyme over the top. Pour the soup over all and pour the stock and thyme over the soup. Cover and cook on low for 6-8 hours. One hour before serving, skim off any fat and add the corn starch that has been mixed into the cold water. Adjust seasoning if necessary and return the cover. Raise the heat to high and let the chops cook for the remaining hour. Serve over mashed potatoes.

Chocolate Gingerbread

I love gingerbread but I only seem to make it in fall. My original recipe is moist and delicious with a good balance of spice. But add chocolate and gingerbread goes to a whole new level. It reminds me of Mexican Hot Chocolate. The spice accentuates the chocolate. Serve it with a dollop of whipped cream. I doubled my recipe to make this. If you would like a smaller cake or want to make 1 loaf, cut the amounts in half.

12 servings

2 cups plus 2 tablespoons all purpose flour
1 teaspoon baking soda
1/4 cup cocoa powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1 stick- 1/2 cup butter
1 cup packed brown sugar
2 eggs
1 cup buttermilk
2/3 cup molasses
4 tablespoons crystalized ginger, minced
1 pgk dark chocolate chips

Preheat the oven to 350F and lightly grease a baking pan.
Sift together the flour, baking soda, cocoa powder, cinnamon, ginger. Set aside.
Cream the butter & brown sugar until light and fluffy. Beat in the eggs. Mix the buttermilk, molasses together, and add all at once to the butter mixture. Don't worry if it looks a bit curdy. Add the flour mixture and mix just until you get a smooth batter. Fold in the crystalized ginger and chocolate chips being careful not to overmix. Bake until a cake tester comes clean, about 25 to 30 minutes. Cool before serving.

Slow Cooker Short Ribs

My mom used to make ox-tails for us in the winter. They were cooked in red wine and beef stock with loads of veggies. The cooking liquid was made into a gravy and the whole thing was served over mashed potatoes. It was one of my favorite dishes. Over the last few years ox-tails have become harder and harder to find. When I am lucky enough to find them the price is ridiculous. Thanks to the Food Network, ox tails are now considered gourmet. Ox-tails were often on my grandmother's table because they were a relatively cheap cut of meat and was a great way to flavor the pasta sauce. So I have had to make the switch to short ribs. These can also be hard to find but the price hasn't gone through the roof as yet. Both of these cuts of meat require a low and slow cooking process to make them tender. Which of-course makes them perfect for the crock pot.

Serves 4-6

8 large short ribs
1 15 oz can of fire-roasted tomatoes
3 cups of red wine
3 cups of beef stock
3 large carrots, peeled and diced
1 cup diced celery
1 medium onion,peeled and chopped
1 bay leaf
1 tsp dried thyme
3 large cloves of garlic, minced
salt and pepper
3 tbsp extra virgin olive oil
3 tbsp cornstarch mixed into half cup of cold water

Heat the oil in a large dutch oven. Sprinkle the ribs with salt and pepper,on all sides. Place the ribs into the hot oil and brown on all sides. Meanwhile, spray the insert to the slow cooker with cooking spray. Put the carrots, onions, celery and garlic on the bottom of the insert. Place the browned ribs on top. Pour the wine, stock and tomatoes over the ribs. Push the ribs down into the liquid. Making sure the liquid just covers the top of the meat. Season with salt, pepper,thyme and bay leaf. Cover and cook for 8 hours on low or 4 hours on high. Remove the meat from the cooking liquid. Drain off any fat. Remove the bay leaf. Using an immersion blender or a regular blender, blend the cooking liquid and veggies unitil smooth. Return everything to the slow cooker, mix in the cornstarch and water and continue to cook for 30 minutes more until the liquid has thickened. Serve over rice, noodles, polenta or mashed potatoes.

You can also make this dish in a dutch oven. After adding the liquid, bring it to a boil on the stove. Place a lid on the dutch oven, remove from the heat and place in a 325 degree oven for 3 1/2 hours.

Apple Upside Down Cake

It's so good to be back in the kitchen today. I'm in the mood to celebrate fall even though the weather these past few days has felt more like summer. I like the change fall brings. Of-course here in Southern California the seasons seem to run together as we have more sunny days than any other type of weather. Which is probably why I like to cook seasonally. Even if the weather doesn't indicate the season at least my dinner table will.

Cook's Notes-If you don't have apple juice concentrate you can make your own by boiling 1 1/4 cup of apple cider until it is reduced to 1/4 cup. This takes about 10 minutes to do.
Serves 8-10

TOPPING
2 granny smith medium apples
4 tablespoons butter
3/4 cup light brown sugar, firmly packed
2 tablespoons thawed apple juice concentrate
1/4 teaspoon ground cinnamon
1/2 cup light corn syrup
CAKE
3/4 cup softened butter
1 cup brown sugar, firmly packed
2 tablespoons thawed apple juice concentrate
2 large eggs
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups flour
1 large granny smith apple, peeled and finely chopped
3/4 cup chopped pecans or walnuts, optional
Directions
1) Preheat the oven to 350°F. Lightly grease a 9" round cake pan at least 2" deep. Line the bottom with parchment, and grease the parchment.
2) Slice the top, including the stem, off one of the apples and set it aside before peeling and slicing the rest of the apples into 1/4" thick wedges.
3) Place the apple top, stem side down, in the middle of the pan, and overlap the rest of the apple wedges in a ring around it.
4) Prepare the topping by heating the butter, sugar, boiled cider, cinnamon, and corn syrup together over low heat, stirring until the sugar is dissolved.
5) Pour 1/2 cup of the syrup mixture into the prepared pan, and set the rest aside.
6) To make the cake: Beat the oil, brown sugar, boiled cider, eggs, spices, and salt together for 2 minutes at medium speed
7) Mix the flour with the baking soda, and stir it into the batter.
8) Add the chopped apple and nuts, and mix until just blended.
9) Drop scoops of the batter atop the apples in the pan, gently spreading to cover. Place the cake pan on a lined baking sheet. This will keep your oven clean in case the sauce bubbles up from the bottom.
10) Bake the cake for 50 to 55 minutes, or until a cake tester inserted near the center comes out clean.
11) Remove the cake from the oven, and run a thin spatula around the edge to loosen.
12) Let the cake cool in the pan for 5 minutes, then turn it out onto a serving plate, bottom side up. Scrape out any sauce that remains in the pan, and spread it over the cake.
13) Reheat the reserved topping. If butter starts to separate as you reheat, add water by the teaspoon and stir until the butter rejoins the rest of the sauce.
14) Pour the sauce over the cake. Serve cake warm or at room temperature, with whipped cream if desired.
Yield: 8 to 10 servings.

Thirty Minute Chicken and Mushrooms

I've been working late the past few weeks. As a result, cooking has been parked at the curb. I hate catching a meal on the run, so I made a real effort to get a meal on the table. I came up with this little beauty. Serve it with a brown and wild rice mix and a salad and call it good.

Serves 6

3 large boneless, skinless, chicken breasts cut in half length-wise
1/4 up flour
salt and pepper
3-4 tbs olive oil
2 tbsp butter or margarine
1/2 tsp dried thyme leaves
1 1/2 pounds button mushroom, sliced
2 bundles of asparagus tips, cut them 2 inches down from the tip
1/3 cup dry white wine
2 cloves garlic, minced
1/3 cup chicken stock
1/4 chopped fresh parsely, optional

Place the flour in a shallow dish. Season the chicken with salt and pepper,both sides. Heat the oil in a large skillet on medium/high. Dredge the chicken in the flour,shaking off the excess. Place the chicken in the skillet. Cook until browned on both sides and cooked through, about 3 minutes. Transfer the chicken to a plate and place in a warm oven. Reduce the heat to medium and add the mushrooms. Allow the mushrooms to brown, stirring as little as possible about 3-5 minutes. Stirring will allow the mushrooms to release their liquid too soon and they will steam instead. Add the thyme, garlic, asparagus, salt and pepper. Stir to combine. Add the wine to the pan and allow it to reduce,scraping up the browned bits. Add the chicken stock and adjust seasoning if needed. If you want a thicker sauce, add 2 tbsp of cornstarch to 1/2 cup of cold water. Stir until dissolved and add to the sauce. Allow it to return to a boil, stirring constantly. Return the chicken to the pan. Reduce the heat to low, partially cover until ready to serve.

Plum Cake

Had to get this cake made before the plum season ends. Topped with powdered sugar, it makes a great addition to a sack lunch.

serves 12

3/4 cup or 1 1/2 sticks of butter softened
1 1/2 cups flour
1/2 tsp baking soda
1/cup packed brown sugar
1/2 cup granulated sugar
3 large eggs
1/3 cup buttermilk
1 tsp vanilla
2 tsp lemon zest
4 large plums, halved, pitted and cut into chunks
powdered sugar for dusting

Preheat the oven to 375. Spray a 9x11 inch baking pan with cooking spray. Add 2 tbsp of flour to the cut plums and toss, set aside. In a large bowl with an electric mixer, cream the butter and sugars. Add the eggs one at a time, mixing well. Add the vanilla and lemon zest. In a small bowl, combine the flour and the baking soda. With the speed on the mixer on low, add half of the flour, followed with the buttermilk and finishing with the last of the flour. Fold the plums in by hand. Turn the batter out into the prepared baking dish and bake for 35 minutes or until a toothpick inserted comes out clean.

Slow Cooker Pork Chow Mein

Ever try a recipe and have it get off at the wrong exit? Well that's sorta what happened with this dish. It was supposed to be asian shredded beef but became Pork Chow Mein. It turned out to be really good and brought back memories of the chow mein my mom used to make when I was a kid.

serves 6

3 pound boneless pork roast
1 large onion, sliced
3 cloves garlic, minced
2 tsp fresh grated ginger
1/3 cup low sodium soy sauce or stir fry sauce(I used some of both)
1/4 cup brown sugar
1/3 cup water
1 tbsp sesame oil
10 oz sliced mushrooms
2 cups bean sprouts about 2 large handfuls
1 1/2 cups of thinly sliced napa cabbage
1 can sliced water chestnuts, drained
4 green onions, thinly sliced
4 tbsp corn starch in half cup water
4 tbsp olive oil
cooked brown or white rice

Spray the insert of your slow cooker with cooking spray. Heat the olive oil in a dutch oven over high heat and add the roast. Sear all sides until browned. In the bottom of the insert place the onion, garlic, ginger, soy and or stir fry sauce, brown sugar, sesame oil, and water. Add the seared roast, cover and cook on high for 6 hours or low for 8 hours. Two hours before serving, add the mushrooms and water chestnuts. If you are cooking it on low, raise it to high at this point. Take the meat out and slice into cubes or shred. Return the meat to the slow cooker. One hour before serving, add the cornstarch mixed well in the half cup of water. Stir and replace the lid. Ten minutes before serving, add the bean sprouts and cabbage. Stir to incorporate. Serve over cooked rice, garnish with the green onions.