Comfort food: Chicken and Dumplings YaYa Style

Chicken and Dumplings, YaYa Style

8 chicken thighs
flour to coat

olive oil

salt

pepper
4 cloves garlic

3 cups chicken broth

2T italian  seasonings

1T rosemary

1 chopped onion

sliced mushrooms
chopped celery

a bunch of small carrots

6 cut up yukon gold potatoes

one can cream of mushroom soup

2 cups flour

2 t baking soda

1 t salt

1 cup milk

Roll the chicken thighs in flour and then, in a dutch oven, brown the chicken thighs well in olive oil.  salt and pepper. add the broth, onions and garlic cover and turn down to low for one hour.  Add potatoes, carrots, mushrooms and celery. Cover and cook for one more hour. Open the lid and add the can of soup. Stir in well and bring back to a boil

For the dumplings:

Mix together the flour, salt and baking powder. Add the milk and drop by spoonfuls into the boilling stew. Put the lid on and cook,( covered without peeking!) for 15 minutes.

And now for something wonderful: Pumpkin Cake

Sometimes I just get an itch to cook, so today I made this delicious cake, just for the heck of it.  Aaron loved it so much he kissed me!

Luscious Four-Layer Pumpkin Cake

what you need

1 pkg. (2-layer size) yellow cake mix

1 can  (15 oz.) pumpkin, divided

1/2 cup Milk

1/3 cup  Oil

4 Eggs

1-1/2 tsp.  Pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup  Powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup  Caramel ice cream topping

1/4 cup chopped PLANTERS Pecans

make it

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

The most amazing thing I ever ate! Lemon-Garlic Spanish Chicken Thighs and Rice Pilaf

I found this dish in a magazine and knew right away we must try it. It is one of my favorites. It is very flavorful and we both loved it. I just couldnt get over all the complex yet wonderful flavors!

Lemon-Garlic Spanish Chicken Thighs and Rice Pilaf

INGREDIENTS:

• 4 tablespoons butter
• 1/4 cup broken pieces thin spaghetti
• 1 cup rice
• 3 cups chicken stock
• Salt and pepper
• 2 tablespoons extra-virgin olive oil (EVOO)
• 1/3 pound cured chorizo (about 5 links), casings removed and sliced on an angle 1 inch thick
• 8 chicken thighs
• 4 small onions, quartered lengthwise with the roots intact
• 2 small regular or meyer lemons, sliced crosswise 1/2 inch thick
• 3/4 cup pimiento-stuffed green olives (a couple of generous handfuls)
• 6 large cloves garlic, thinly sliced
• 2 bay leaves
• 2 teaspoons sweet smoked paprika or paprika (2/3 palmful)
• 1/2 cup dry white wine or 1/3 cup dry sherry
• 1/2 cup chopped flat-leaf parsley

DIRECTIONS:

1. In a large saucepan, melt 3 tablespoons butter over medium heat. Add the pasta and toast for 3 minutes. Stir in the rice to coat. Add 2 cups chicken stock and bring to a boil, then cover the pot, lower the heat and simmer for 15 minutes; fluff with a fork. (If the rice sticks near the end of the cooking time, add a splash more stock.) Season with salt and pepper. 
   
   
   In a large, deep skillet with a tight-fitting lid, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chorizo and cook, turning, until browned, 2 to 4 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Season the chicken with a lot of pepper and a little salt and add to the drippings in the skillet. Cook over medium heat, turning once, until browned, about 15 minutes. Transfer to a plate. 
   
   
   Add the remaining 1 tablespoon EVOO to the skillet, 1 turn of the pan. Add the onions, season with salt and pepper and cook, tossing frequently, for 2 minutes. Add the lemons, olives, garlic, bay leaves and paprika; cook, stirring frequently, for 2 minutes. Add the wine and cook, scraping up the browned bits from the pan. Stir in the remaining 1 cup chicken stock. 
   
   
   Return the chicken and chorizo to the skillet, cover the pan, lower the heat and simmer for 5 minutes. Transfer all the solid ingredients to a platter. Reduce the sauce for a minute over high heat, then stir in the remaining 1 tablespoon butter and the parsley. Pour the sauce over the chicken. Discard the bay leaves. Serve alongside or on top of the pilaf
   .

Spicey Ginger Shrimp on a Stick! On a STICK!

Jon is a miracle worker on the BBQ.He made this recipe up, and I stole it! He is actually a VERY good cook! Job Well Done Jon! These are MAGIC!!! Watch these dissapear!

• 
  
• Spicey Ginger Shrimp on a Stick!  On a STICK! 
• Shrimp (I get the bigish ones or else I put two)
• Jalepeno slices
• Bacon (I use the center bacon because its leaner and skinnier. The fat bacon does not cook very well.)
• wooden skewers
• Safeway private label Spicy Ginger Sauce

Method

wrap one slice of bacon around one shrimp with one slice of jalepeno. thread it onto the skewer. I usually put 4 or five on each stick. Marinate in a deep pan with the sauce for at least one hour.(Important step, as it not only flavors the dish, but soaks the wood so it does not catch on fire)
Grill on the bbq over a medium flame , turning often.

Broiled Tilapia(wait! thats not tilapia!) with Thai Coconut Curry Sauce

Broiled Tilapia with Thai Coconut Curry Sauce

I found this recipe the other day when I was looking for something interesting to cook.  This really did fill the bill.  It was savory and delicious, and Mike even liked it! A miracle I am telling you!  I made it with a peice of halibut.  It was really good. I do highly recommend the little finish of a splash of lime juice from the wedge, it made the dish so well balanced.  I loved it.

This amazing fish dish will make you look like you really know your way around the kitchen. The sauce really makes the dish! For you Thai lovers, this recipe is a keeper. Prep all your ingredients before you start cooking, I used my mini food processor to save time (love this!). This dish is quick, easy, took less than 30 minutes start to finish. Perfect over jasmine rice. (You can substitute basil for cilantro if you don't care for cilantro)

Broiled Tilapia with Thai Coconut Curry Sauce
Servings: 6 • Serving Size: 1 piece fish plus sauce • Points: 5 ww pts
Calories: 225.2 • Fat: 6.9 g • Protein: 35.5 g • Carb: 5.6 g • Fiber: 1.1 g 

• 1 tsp dark sesame oil, divided
• 1 tbsp minced peeled fresh ginger
• 4 garlic cloves, minced
• 1 cup finely chopped red bell pepper
• 1 cup chopped scallions
• 1 tsp curry powder
• 2 tsp red curry paste
• 1/2 tsp ground cumin
• 4 tsp low-sodium soy sauce
• 1 tbsp brown sugar
• 2 tsp Asian fish sauce
• 1 (14-ounce) can light coconut milk
• 1/4 cup chopped fresh cilantro
• 6 (6-ounce) tilapia fillets
• salt
• Cooking spray

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges. 

Birthday Cake: The Amazing Kreskin!

Stephanies birthday was Monday, so we had family dinner Sunday night. As many of you know, we ALWAYS have birthday dinner. This year she asked for shisk-ka-bobs and rice a roni.  (Jessi calls them es-kabobs)  I made skewers with teriaki chicken, steak,vegetables and shrimp and jalepenos wrapped with bacon. (the recipe should follow soon, as this is a favorite summer staples around our house, thanks to Jon.) Nich grilled the whole mess and we had a delightful dinner.

  I cheated on the dessert. I did.  It may not look like it, but I did. This is what I do when Im planning a dinner party and feel pressed for time, I cheat. (Remember Jenni's birthday cake?) It turns out different each time, but here is what I did this time.

Go to the bakery counter at your local grocery store and ask them for two layers of white cake, unfrosted. I also bought one big can of cream cheese frosting, one white chocolate bar , a jar of raspberry jam and a small container of raspberries.
I put frosting on the top of the first layer, and then spread the jam on it. I used the jam to stick the two layers of the cake together.  I iced the sides and top of the cake of the cake with the frosting, and then I shaved the white chocolate bar and put the shreads on the sides of the cake, up to the top rim of the cake.  Then  places the berries on the top of the cake and shaved more white chocolate on it.

voila~  a beautiful and yummy cake.  Mike asked me if I put cheese on the cake..........cheese? That's chocolate!

Vampires Beware! Chicken with Garlic Garlic Garlic and Grand Gluttony Sauce.

Chicken with Garlic, Garlic, Garlic

Vampires beware! This is not called Grand Garlic Gluttony Sauce for nothing! I saw this one day and made it shortly after. Mike LOVES this and we stink for days afterwards!

• 3 lbs. Frying chicken whole
• 1 Garlic clove peeled and split
• 40 Garlic cloves 
• Rosemary
• 3⁄ 4 cup Dry white wine
• Freshly-ground black pepper to taste
• Salt to taste
• === GRAND GARLIC GLUTTONY SAUCE ===
• 1⁄ 2 cup Chicken stock fresh or canned
• 1⁄ 2 cup Whipping cream
• Cooked garlic cloves from the above - (all 40)

Method

Pat the chicken dry. Rub inside and out with one split clove of garlic. Lightly salt and pepper.
Preheat oven to 450 degrees. Place chicken on a roasting rack in a baking pan and arrange cloves of garlic
around in the pan. Place in the oven and reduce heat to 350 degrees.
Bake 20 minutes and then pour wine over the chicken. Baste again in 10 minutes and again 10 minutes later.
Roast a total of one hour. You may wish to bake your chicken longer. (You may also opt to panfry and then simmer the chicken on the stovetop)
My friends serve the chicken on a platter with the garlic on the side. In this way you can squirt the cooked
garlic cloves onto bread, rolls or potatoes. Or you can make the following sauce.

For The Sauce: Put the chicken stock in a small saucepan and add the cream. As this is heating, squirt all of
the garlic cloves into the sauce, Simmer for a few minutes.

(ok, sometimes I skip the cream and just make a slurry with cornstarch and water to thicken this sauce, Its still very good and less fat.)

Correct the seasoning with salt and pepper and enjoy the sauce on the chicken. They call it Grand Garlic
Gluttony. I cannot understand why!

Notes

Comments: It is always fun to receive recipes from fans and friends. This is one will scare you to death, since it calls for one chicken and forty cloves of garlic.
I cannot even thank the person since he or she did not put a name on the recipe ... and I have long since lost
the envelope. So, you know who you are, and you are going to have the whole country smelling of wonderful
garlic. Do try this. It is not strong at all and is very good for you.I usually serve this with bagettes and butter and its usually ALL GONE.

Everybody wants you! The Perfect Potato Salad

Because Shawna asked for it:

Yayas Perfect Potato Salad

This salad is always asked for at family gatherings,potlucks,and dinner parties, where I make a full gallon most times. Everyone asks for it.  Everyone asks for the recipe, which I give them.  It's never really exactly like mine. Ever.  

The Uncles really eat this stuff up! Mike whines when I make this, he always wants to know why we can't have macaroni salad instead!


Disclaimer:
OK, I have to be really honest here. I never measure any of this, so I am telling you ABOUT how much of everything to use.  Yeah, its has a lot of egg and pickle.Yeah, it has pickle juice in the dressing, it's the secret ingredient!  Yeah, its heavily dressed. When it sits, some of the dressing gets absorbed by the potatoes. I didn't promise you it was health food.
 NO, It doesnt use miracle whip (gross) and Stephanie makes me leave the celery out, altho I do like it in there.

• 8 or 9 large potato boiled and cooled
• 5 eggs, hard-boiled
• 6 large dill pickles diced
• ½ cup onions diced
• 1 ½ cups mayonaise
• ½ cup yellow mustard
• pickle juice
• salt and pepper

Method

boil and cool potatoes. The potatoes should be boiled just this side of mashed. dice fairly small. dice eggs and pickles and onions. add together the mayo, mustard and enough pickle juice to make the dressing loose. (this is the secret ingredient right here folks! Use the pickle juice  to make the dressing kinda sloppy)

add salt and pepper. (beware of the salt..the pickle juice has a lot of salt in it, so remember to taste it) dress the salad and cool for about an hour or so. you can also add celery and /or radishes to your taste, but I usually make it without them.

First taste of spring: Apricot-ginger glazed Salmon

This recipe made my mouth water, and the dish did not dissapoint this anticipation. This Salmon excited a riot on my tastebuds. Fruity, slightly spicey and the wonderfulness that is salmon all in one easy dish. This will be a repeat often dish.

Apricot-ginger Glazed Salmon Recipe

• 1 lb. wild salmon fillet (copper river is the best!)
• Salt and freshly ground black pepper
• 3 tablespoons apricot jam or preserves
• 3 teaspoons grated fresh ginger
• 2 teaspoons soy sauce
• ½ teaspoon crushed red pepper (optional)

Method

Preheat oven to 450°F.
Cut fillets into equal servings. Pat salmon dry and season with salt and pepper; place skin side down on greased or parchment-lined (for easy clean up) rimmed baking sheet.
In small bowl, stir together jam, ginger and soy sauce - and red pepper if you want to add some spicy-hot to it. Spread evenly over salmon.
Roast 10 to 15 minutes, or until salmon flakes easily. The glaze may caramelize a bit.

I think this dish is Houdini! It disappears! Roasted Asparagus with cherry tomatoes.

I served this dish this weekend to my family and friends at our annual easter celebration. It was a really big hit, even for those who do not care much for asparagus. Pam told me it gave her a tongue-gasm. How do you reply to that? LOL
I did not use a recipe, so I will try to tell  you about how to make it.

Roasted Asparagus with Cherry Tomatoes and Prosciutto

Ingredients:

• 2 lbs cleaned asparagus
• 1 lb cherry tomatoes
• 4 cloves of garlic, crushed
• salt
• a pinch of rosemary
• 3 T olive oil
• 4 slices  prosciutto, torn up
• shaved parmesan cheese

place asparagus and tomatoes in a bowl, toss with oil, salt garlic and rosemary. add prosciutto.  put it all on  a baking sheet and cook in the oven 15-20 minutes on 350. serve in a wide bowl with the parmesan cheese sprinkled on top. Yummy.

Easter Sunday Whats a mother to do? Strawberry Tiramisu

It's the evening before Easter Sunday, and I am up to no good in the kitchen, again! I am making a wonderful dessert, a take on the Italian Classic, Tiramisu.  This version is not chocolate and coffee, but orange and Strawberry.  It is better to make this ahead, its yummier when its sits overnight and melds together. Now if I can just wait until tomorrow to eat it! 

Strawberry Tiramisu

Servings/Yield

8 servings

Prepare this a day ahead so all of the ingredients can meld and the ladyfingers can soften fully. 

• 1 ¼ cups strawberry preserves
• ⅓ cup plus 4 tablespoons Cointreau or other orange liqueur
• ⅓ cup orange juice
• 1 lb. mascarpone cheese*, room temperature
• 1 ⅓ cups chilled whipping cream
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract
• 52 (about) crisp ladyfingers (boudoirs or savoiardi)
• 1 ½ lbs. fresh strawberries, divided

Method

Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.

Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.

Slice remaining strawberries. Arrange over tiramasù and serve.

Notes

*Italian cream cheese available at supermarkets and at Italian markets.

Chicken Enchiladas Suiza : Ole~

Chicken Enchiladas Suiza

Creamy, delicious enchiladas that the entire family love. Especially Stephanie!

• 1 lb. chicken breast boned and skinned
• 1 lb. mushrooms sliced
• 2 cloves garlic crushed
• 2 onions
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 1 can cream of mushroom soup
• 1 pint sour cream
• 1 can black olives sliced
• 2 cans diced green chilis
• 3 cups jack cheese grated
• 10 medium flour tortilla

Method

In a large pan saute the chicken breasts cut into strips and the garlic , mushrooms and onions. Remove from the pan, reserving the drippings. Into the drippings, add the can of mushroom soup and pint of sour cream. Stir in the cumin and chili powder.
Arrange the sauce,olives,chilis, cheese and chicken mixtures into an assembly line. Warm a tortilla 20 seconds in the microwave and then put one spoonful of the sauce, (it is important to have enough sauce to cover the burritos for baking, so be conservative.) some chicken and mushroom mixture, olives chilis and then cheese. Fold up like a burrito. Repeat this until you have made ten burritos. Line them up in a large baking dish and cover with the remaining sauce. Bake in the oven for 45 inutes at 350*.

Ham asparagus and Swiss Cheese Crepes, with Mustard Sauce To Stephanie with Love

I make this dish just for Stephanie, she loves it. 

Ham asparagus and swiss cheese crepes

Servings/Yield

10 crepes

Plan to make the crepe batter at least an hour ahead of time, or refrigerate the batter for up to 24 hours.

• 8 oz. cooked ham, chopped
• 1 cup swiss cheese
• 1 lb asparagus, lightly steamed
• 10 crepes, recipe below
• 4 Tablespoons butter
• ¼ cup flour
• 1 cup chicken broth
• 1 cup milk
• ¼ cup stone ground mustard
• chives, chopped
• 3 eggs, beaten
• 1 cup milk
• 1 Tablespoons vegetable oil, (in my house we use only olive oil and its fine.)
• 1 cup flour
• salt & pepper to taste

Method

In a blender, combine the last five (eggs-salt) ingredients; cover and process until smooth. Refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

preheat oven to 400

Combine ham, swiss and pepper in a bowl.. Place 1/4 cup of this mixture and 4 asparagus spears down the center of each crepe. roll.
Arrange crepes seam side down on a baking sheet. Bake until cheese has melted, 15-20 minutes.

Melt butter for sauce. wisk in flour cook about one minute.Whisk in broth and milk and bring to a boil. reduce heat to medium and cook three minutes. Whisk in mustard, salt and pepper. Serve crepes with sauce and top with chives.

London Broil with Herb Butter: "why don't you marry it?"

I LOVE it!

 This dinner was AMAZING!!! I was just in the mood to try something new and this is what came up. It wasn't very hard, and the two pan method of cooking was a little weird, but it all worked out to be the most succulent steak I have ever eaten. Ever!       

London Broil with Herb Butter

Prep Time:20 minInactive Prep Time:4 hr 40 minCook Time:12 min

• Ingredients
• For the steak:
• 1 beef bouillon cube
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly ground pepper
• 1 top round London broil steak (about 2 pounds)
• For the herb butter:
• 4 tablespoons unsalted butter, softened
• 1 ½ tablespoons chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chervil or tarragon
• Kosher salt and freshly ground pepper
• 1 tablespoon fresh lemon juice

Method

Directions
Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day.

Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.

About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes.

Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.