A Cooking Baker

I love this thing. I love my knives, and I don't love cluttering my kitchen with gadgets that you don't need.  I have enough clutter in my house.  And when a bag of flour spills into the utensil drawer (yep, that happened), I hate cleaning all of the things that can't be thrown in the dishwasher. HOWEVER...  THIS gadget is Jill-approved.  It is so simple, so silly, and yet so awesome.  It is the Pampered Chef Salad Chopper .  I've got to give props to my PC consultant for selling me on this.  I was skeptical.  I even whipped out some veggies at the party, and tried it myself. I gave in (I do this a lot at Pampered Chef parties), but I use it often - I use is it to make chopped salads (I ate about 2 lb. of veggies for lunch today, for real), salsa, chicken salad, "shredded" BBQ pork or chicken, etc.  It's really handy.  YES, my knife can do all of that, but this is really quick, and there's a lot less mess - just chop things up in the bowl you'r

Love the freezer meal swaps, baby.   I was down to bare bones (except for 10 pans of stuffed pork chops and 10 bags of beef stroganoff, and not really feeling like looking at them, let alone eating them), and then we did a meal swap last night.  I thawed out the garden chicken enchiladas, and boy, was it nice to have a hot, tasty meal ready to rock on a rainy, busy night! I had made taco meat, just in case the kids complained about there being "green stuff" in them, since I didn't feel like drawing a line in the sand tonight.  Crazy thing is, I didn't even need it!  The only feedback I got was the fam felt like these were too creamy and yes, a little too cheesy.  Next time, we'd leave out the can of soup, and just try it that way.  We also used less cheese on top.  The scallions and red peppers in the filling are so awesome!  My husband sprinkled on some fresh jalapeno since we'd just grabbed a handful from the garden.  He likes to "kick it up a [5

I haven't had time to bake much as much as I used to.  But now, the weather's turning cooler, and I need desserts for lunch boxes and bread for sandwiches. And these scones.  They're fairly easy, and oh, so good.  You could probably freeze some, but they don't last long enough around here for that.  I've included my favorite flavor combo - Craisins & white chocolate chips - feel free to share any flavor combos you experimented with in the comments! Scrumptious Scones 1 c. sour cream (not fat-free) 1 tsp. baking soda 4 c. all-purpose flour 1 c. granulated sugar 2 tsp. baking powder 1/2 tsp. cream of tartar 1 tsp. salt 1 c. unsalted butter 1 egg 1 tsp. vanilla 1/2 c. Craisins 1/4-1/2 c. white chocolate chips In a small bowl, blend the sour cream and baking soda, and set aside. Preheat oven to 350 degrees. Lightly grease two large baking sheets.  In a large bowl, mix flour, salt, sugar, baking powder, and cream of tartar. Cut in the butter. Stir in

Chicken Tortilla Soup is really good.  Really good. This is one of those soups I just throw stuff in the pot without measuring, so I decided to go to the pro for a recipe with actual amounts, and some fab photos.  My photos made my soup look quite unappetixing, even though it tasted great.  The Pioneer Woman is a far better food photographer, so check out HER recipe and pics HERE .  This is pretty much how I do it, thought I've never done the cornmeal thing - I think I shall try it.  I prep the soup without the beans, and freeze it for our meal swaps, and to bring for "comfort meals."  I let it cool completely, and then distribute it into gallon-size freezer storage bags, and freeze them flat.  (You can also use containers, but I make gigantic batches, and the stack factor is nice for storage.)  It's so easy to take out and thaw right on the stove.  REMEMBER - if you thaw a bag of soup in the fridge, put it in a bowl.   You'll be glad you did.  You can include

We're on the road for a funeral, so here's on from my to-do list to try out.  I'll let ya know what our family thinks when we get home. Slow Cooker Balsamic Chicken: 4-6 boneless, skinless, chicken breasts 2 14.5 oz can diced tomatoes 1 onion thinly sliced (Not chopped) 4 garlic cloves 1/2 cup balsamic vinegar 2 tbsp. olive oil 1 tsp each: dried oregano,basil, and rosemary 1/2 tsp. thyme ground black pepper and salt to taste Season chicken breasts with salt & pepper.  Pour the olive oil on bottom of crock pot, and add chicken.  Layer sliced onion, herbs, and garlic cloves over top.  Then pour in vinegar and top with tomatoes. Cook on high 4 hours, serve over angel hair pasta. If this is a keeper, for a freezer meal I'd add all of the ingredients into a freezer bag, and then include a box of angel hair pasta.  I'm thinking you could also layer these things in a foil pan, and then bake it after thawing in the fridge (cooking the pasta separately). 

I am really, really bad at saying no.  I always end up saying yes to way too many things, and then get myself worked up into total disaster mode, and then I have to blow it all up and start over.  That's where I am right now, so I haven't had time to blab about food, or try any new recipes.  BUT, I just got a note from a friend who gave this one thumbs up after having it tonight - it's a really good recipe I tried for the first time from my friend Marla's freezer meal exchange.  Give it a try! Nana’s Chicken 6 boneless skinless chicken breasts ½ t cayenne red pepper 1 ½ t dried mint 1 t salt 1 ½ cups cornflake crumbs ½-1 c. olive oil 3 t granulated garlic 2 t black pepper To prepare for freezing: Combine all dry ingredients in Ziploc bag. Add oil and mix thoroughly. Add chicken and mix to coat all breasts. Freeze. Package cornflake crumbs in separate Ziploc bag. To cook: Thaw in refrigerator overnight to allow breasts to marinate. Dip in cornflake crumbs

...but I made dinner! So, I'm all excited that I'm saving money and cooking a meal at home on a Friday night rather than going out or ordering something, and the husband calls, and says, "hey, let's order pizza tonight."  ..............."Sure!" I say, as I turn off the crock pot... Oh well - hot lunch for tomorrow (slow cooker stroganoff)!  So instead of a recipe I actually MADE tonight, here's one on the menu plan for next week - it's come through my inbox a few times: Chicken Chilaquiles .  We're gonna taste-test it, and then if it passes, I think it would make a good freezer meal - you can freeze feta cheese, too, so you can even include a bag of the cheese! Here's the recipe: 1 tablespoon olive oil 4 cloves garlic, chopped 1 can (28 oz.) whole peeled tomatoes, in puree (I'm going to use my own tomatoes, since I have a TON) 2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tbsp.) plus 1 tbsp. adobo sauc

I stuffed 44 pork chops today.  I also made eleven 4-person servings of meat/veggies for slow cooker beef stroganoff.  Now I don't feel like making dinner! ;)  A freezer meal swap is coming up - can ya tell?  I love the looks I got at the stores today, with massive quantities of everything - people look at me like I have some major issues with food.  I just smile a little weirdly back, unless they dare ask, and then we talk meal swaps.  Tonight, we'll have the pork chops - I'm sure I'll get over it after I smell them cooking! I call these kid-approved, but on particularly picky days, Mr. No Veggies takes the stuffing out and just eats the pork chop, which is fine with me.  Here's the recipe: Stuffed Pork Chops 4 thick cut boneless pork chops 1 package Stove Top stuffing mix - I also sauteed some mushrooms, onions, garlic, and threw in some fresh sage and thyme from my garden.  Kind of a semi-homemade approach... To prepare for freezing: Cut a pocket

I'm sad to see summer go, but I do love fall in Wisconsin.  When it gets chilly out, it's time to break out the comfort foods - and this is a great chili recipe, adapted from Cooks Illustrated. Last time I made it, I did it just 1 day in advance, and it was good, but the day after that it was even better – I’d definitely recommend trying to make it 2 days in advance, even 3!  It freezes well, but it doesn't last long around here.  We like to serve leftovers over baked potatoes with sour cream, scallions and a little cheddar cheese, and salad on the side.  If you freeze it in smaller portions you can send then along with the working spouse for a great lunch to be reheated.  I've even sent along a little container with all of the toppings, too.    Simple Beef Chili adapted from Cooks Illustrated recipe Makes about 3 quarts, serving 8 to 10 2 tablespoons vegetable oil 2 medium onions , chopped fine (about 2 cups) 2 red bell peppers, diced 1 green bell peppe

This isn't really a meal, and it's probably not freezer-friendly, but it's darn good, so I'm sharing it anyway.  I was going to make a batch today, but since I can't have the windows open with this dumb Minnesota smoke, I decided to wait.  Griping aside, this is a delish and healthy granola recipe, and you can customize it to your liking.  My man likes it with yogurt in the AM, as do I, since it hides the texture of yogurt ((I might be the only person in the world who doesn't really like yogurt), and it's good by the handful, too!  Feel free to share your favorite custom versions.  To save a few dishes, I basically throw all the dry stuff other than the fruit on a jelly roll pan, mix it up a little, then drizzle the wet stuff over it.  We sometimes sprinkle some random healthy stuff like flax seed in it, too. Golden Granola 1/4 cup butter, melted (unsalted, and do't substitute margarine!) or 1/4 c. coconut oil 1/4 cup honey 1 1/2 tsp. ground cin

Now is the time to use some of those delish bell peppers from the garden, and some of your fresh herbs, before they wither away until next year.  Try this soup - make some for tonight, and freeze some to share or enjoy another night! Bell Pepper Soup 1 tbsp. evoo 3-6 bell peppers (green, yellow, red, orange, yellow - you pick), diced 1 tbsp. garlic, minced 2 tbsp. fresh Italian flat-leaf parsley, chopped 2 tbsp. fresh basil, chopped, or 2 tsp. dried 2 tsp. dried oregano 64 oz. can tomato juice 4 c. water 1 can (14.5 oz) petite diced tomatoes salt & pepper to taste small pasta shells or rice 1 recipe turkey meatballs (make them small) Heat oil in large pot over medium heat. Add onion, and cook 2 min. Add peppers, and cook, stirring often, about 5 minutes. Add garlic, basil, parsley & oregano. Stir in tomato juice and water, bring to a boil, stir. To freeze: let cool completely, freeze. To prepare: thaw soup in refrigerator, reheat. Add meatballs while reheatin

This manicotti recipe is FAB, and I will never stuff a tube of pasta EVER again when I can do it this way.  It's also meatless, which a nice thing to throw into the mix whenever you can.  This dish is great for serving a crowd if you're willing to roll a lot of manicotti, and it freezes great.  Baked Manicotti Serves 6 to 8 Tomato Sauce • 2 28-ounce cans diced tomatoes (in juice) • 2tablespoons extra-virgin olive oil • 3medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon) • 1/2teaspoon hot red pepper flakes , optional • Table salt • 2tablespoons chopped fresh basil Cheese Filling and Pasta • 3 cups part-skim ricotta cheese • 4 ounces grated Parmesan cheese (about 2 cups) • 8 ounces shredded mozzarella cheese (about 2 cups) • 2 large eggs , lightly beaten • 3/4teaspoon table salt • 1/2teaspoon ground black pepper • 2 tablespoons chopped fresh parsley leaves • 2 tablespoons chopped fresh basil • 16 no-boil lasagna noodles (see n

I love soup when it starts getting chilly.  There is nothing like a good bowl of soup on a cold night.  This is a great recipe from Cooking Light magazine, so it's even HEALTHY!  We've done it for a meal swap before, too, so you can freeze it, and it works just fine.  Creamy Wild Rice Soup with Smoked Turkey - Cooking Light (Jan 2000 issue -great bowls of soup) 2 tsp. butter 1 c. chopped carrots 1 c. chopped onions 1 c chopped green onion 1 tsp. chopped fresh rosemary or 1/4 tsp. dried 1/4 tsp. black pepper 3 garlic cloves, minced 2 cans (16 ounces) chicken broth (fat-free, less sodium, like Swanson Natural Goodness) 1 1/2 c. chopped smoked turkey breast 1 c. uncooked wild rice 1/3 c. flour 2 3/4 c. 2 % milk 2 tbsp. dry sherry 1/2 tsp. salt Melt butter in Dutch pan over med high. Add carrots and next 5 ingredients. Saute 8 mins until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey & rice, bring to a boil. Cover & reduce

I lived on grilled cheese in college. I made them in my dorm - I lived across from the kitchen, which was usually gross, since weird food odors lingered, but it was convenient for whipping up a grilled cheese! My go-to grilled cheese has evolved since then - we like an Italian bread with sesame seeds, American cheese for melting, and a spritz of EVOO. I have a grill pan and a bacon press, and they both work pretty much like a panini press, so I use those, most times. The press also helps melt the cheese and heat the toppings through a little more quickly and evenly. But TODAY, the kids were gone, so we made a grown-up grilled cheese: we had a few slices left each of sourdough bread and asiago cheese bread, so we made 1 of each, and shared. We spritzed the bread with EVOO, and layered basil farmer's cheese from Brennan's (soooo good), thinly sliced Roma tomatoes we picked in the garden this morning (sliced with the Pampered Chef tomato knife I just got - really nice!

Dude... I had a whole entry written, and managed to delete it.  So I'm going to write a brief version, since I'm all blogged out for today.  The meal deal at the local grocery store this week had a "free" bag of russet potatoes included, and I bought 2 of the deals this week, so I had 2 5# bags of potatoes sittin' around.  I decided to wash/poke/bake one whole bag.  Then I made some delish 2x Baked Potatoes to freeze and keep on hand for future side items.  We made potato skins appetizers with the remaining shells, and froze those babies, too.   (I made mashed potatoes with the other bag, and froze those, too.) Since I'm not real big on measuring with a recipe like this, here's a link to some from good ol' Allrecipes.  My list of ingredients, and some real rough estimates, are below: 1 5# bag russet potatoes (they were on the small side) fat-fat-free sour cream - 3/4 c? garlic powder (NOT garlic SALT) - about 3/4 tsp.? shredded cheddar che