Saturday, December 23, 2017

Merry Christmas

May this  Christmas bring lots of  happiness and prosperity for you and your family 

Merry Christmas 

Shadow  & Witchy

Tuesday, December 12, 2017

*NEE & GIL* 
Love and best wishes from Aunt Jeannie and Uncle Brian

Food for Thought

                                        Chicken Pot Pie
 The cold weather season is here. Many of us are looking forward to ending the work day at home under a cozy blanket with a warm meal. Comfort foods take us back to some of our best memories; unfortunately, these can be foods that are high in fat and calories. However, some comforting foods can be good for you, easy to prepare and fit any nutrition plan. Here are a few tips:

• Spaghetti is a great comfort food and has less calories that the typical pasta dishes such as lasagna and creamy pastas. Opt for whole-wheat pasta or get adventurous and try some spaghetti squash. Also, look for chunky sauces without added sugars. Use fresh herbs and vegetables such as basil and onions for added flavor.

• Vegetable soups and stews make great hearty meals. Use a slow cooker to prepare lean cuts of meat along with large pieces of vegetables such as potatoes and carrots. Add your favorite seasonings and let it cook all day. Typically cream soups are much higher in fat and calories, so stick to those that are broth based.

• Cut the crust. Many of our favorite comfort foods such as chicken pot pie and peach cobbler have a top and bottom crust. Simply doing away with the bottom crust could save you a good bit of calories and fat.

• Use lean meats for soups, stews and especially foods that have gravy such as meatloaf or beef tips. Use herbs and spices for flavor. Look for ways to cut fat and calories in your favorite comfort food by searching for healthier alternatives on the Internet on recipe sharing sites and other places, such as Pinterest.

In memory of  a proud & loving  Grand-Poppa

Sunday, December 10, 2017

Maxy sez : A Diabetes Exercise Tip: Add Weight Training to Your Routine

Weight training with diabetes can lead to better blood sugar control and a reduced risk of complications, among other health benefits. Here's how to incorporate this type of exercise into your routine.
By Dennis Thompson, Jr.
Medically Reviewed by Bhargavi Patham, MD
Research has established the benefits of regular aerobic exercise: Running, swimming, and biking all can reduce your risk of heart disease, cancer, and — yes — diabetes, according to the National Institutes of Health. But now scientists believe that people with diabetes can benefit from a regular weight, or strength, training routine as well. In fact, the American Diabetes Association recommends that all people, even those without chronic illness, strength train at least twice a week. Not only can lifting weights help improve type 2 diabetes symptoms, but when part of a workout plan that includes aerobics, it can put you on the path to long-term good health.

Reaping the Benefits of Weight Training

Diabetes is marked by the body's inability to process glucose and use insulin efficiently, but strength training can help with those issues. Here's how:

You can experience an increase in lean muscle mass, which boosts your base metabolic rate and causes you to burn calories at a faster rate. "Burning these calories helps keep your blood glucose levels in check," notes Sherin Joseph, MPH, health education manager at Montefiore Health System's Williamsbridge Family Practice Center in the Bronx, New York.
The ability of your muscles to store glucose increases with your strength, making your body better able to regulate its blood sugar levels.
Your body's fat-to-muscle ratio decreases, reducing the amount of insulin you need in your body to help store energy in fat cells.
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Even better results have been observed when people with type 2 diabetes combine a weight-training routine with regular aerobic exercise, adds Joseph. The two forms of exercise work together to create better health benefits than either does on its own.

Protecting Against Complications

Strength training also can help guard against some complications of diabetes by:

Reducing your risk of heart disease
Helping control blood pressure
Increasing your levels of good cholesterol while reducing bad cholesterol levels
Improving bone density
Preventing atrophy and age-related loss of muscle mass
Starting a Weight-Training Routine

A weight-training routine involves performing movements that work specific muscle groups in the body. Each workout is broken down into exercises, reps, and sets in the following ways:

The exercise is the specific movement that works a muscle group. For example, a bicep curl or a chest press.
A rep, or repetition, is one completed motion. For example, one rep of a bicep curl involves lowering the dumbbell and raising it to the starting position.
A set is the number of reps performed together, and sets are separated by a short rest period.
The American Diabetes Association suggests the following guidelines for a weight-training routine:

Strength training should be practiced two or three days every week, with at least one day off between sessions, to allow muscles to rest and rebuild.
Strength training can include hand weights, elastic bands, or weight machines, reminds Joseph.
Perform at least 8 to 10 weight exercises per session, to work all the major muscle groups of the upper and lower body.
Exercises can be of low or moderate intensity. Low intensity involves two or three sets of 15 reps with lighter weights, and moderate intensity involves two or three sets of 8 to 12 reps with heavier weights. There should be two to three minutes of rest between sets.
The workout should last 20 to 60 minutes per weight-training session.
Practicing Common Sense

To help ensure good results and prevent injuries, follow these common sense rules:

Get your doctor's clearance. As with any exercise program, you should check with your doctor before starting a weight-training regimen.

Focus on your form. Try to maintain proper posture, and perform each exercise exactly as required, even if it means you need to use less weight.

Breathe. Exhale while lifting the weight and inhale while lowering it.

Allow for variety. Every now and then, change the exercises in your workout, or alter the number of sets or reps you are doing. Your body adapts to exercise, and your progress can plateau if you don't keep your body guessing.

Ask for help. If you need some guidance, consider working with a trainer or joining a weight-training class at your local gym or YMCA.

Always give yourself time to recuperate. Don't work out using a muscle or joint that feels painful. In other words, don’t overdo it.

Wednesday, December 6, 2017

Food for Thought

Ten years ago, we lost Julia Child, one of the most memorable chefs, authors and television personalities in the world who is recognized for bringing French cuisine to the American public. Although many criticized her use of certain high-fat, high-calorie ingredients, Child stood firm in her belief we should all enjoy our food and believed you should take a sensible approach and enjoy things in moderation. Here are a few tips to help you celebrate the joy of eating:

• Make every meal mindful. Even if you don’t have a lot of time to cook, take time to enjoy the meal. Be mentally present and appreciate the different flavors and textures. Avoid eating in front of the television or computer.

• Schedule one or two leisurely meals during the week. Make the meal your and your family’s priority. This can be a great time to get the kids involved; children are more likely to try new foods when they are involved.

• Think moderation. If you overindulge at every meal, you will end up feeling sluggish. Think about the foods you really enjoy and work them into your overall healthy eating plan.

In Memory of a proud & loving  grand- Poppa 

Saturday, December 2, 2017

Double Coconut Cream Pie

 Prep Time: 20 Minutes       Cook Time  :30 Minutes      
 Chill Time 1 Hour 30 Minutes             Serves 8
From the chocolate-coconut crust to the toasted coconut on the top, if you love coconut then this indulgent cream pie is for you.

5                    cups sweetened flaked coconut 
7                    tablespoons unsalted butter
 1/2                cup chocolate chips
 2                   large eggs 
1/2                 cup sugar
 1/4                cup all-purpose flour 
1/2                 teaspoon vanilla extract
 2                   cups whole milk 
3/4                 cup heavy cream 
Additional sweetened flaked coconut, toasted, optional

 1          Preheat oven to 350ºF. Mist a 9-inch pie plate with cooking spray. Place 3 cups coconut in a bowl. In a pan, melt 5 Tbsp. butter. Stir butter into coconut until moistened. Press mixture into bottom and sides of pie plate. Bake until crust is deep golden brown, 25 to 30 minutes. Check often—if edges are browning before bottom, cover edges with strips of foil. Transfer crust to a wire rack. Sprinkle chocolate chips over hot crust and let stand for 5 minutes, until melted. Gently spread chocolate over bottom of crust. Refrigerate crust for 10 to 15 minutes.

2            In a bowl, whisk eggs, sugar, flour and vanilla until smooth. Warm milk in a pan over medium heat until nearly simmering. Whisking constantly, slowly pour hot milk into egg mixture. Return milk mixture to pan. Cook over low heat, stirring constantly, until mixture begins to boil and thickens enough to coat back of a spoon, about 5 minutes. Remove from heat, stir in remaining 2 cups coconut and 2 Tbsp. butter; let stand 10 minutes, stirring occasionally. Pour custard into crust. Cover with plastic wrap, pressing directly against surface of custard, and chill completely, about 1 1/2 hours.

 3             Using an electric mixer, beat cream until stiff peaks form. Spread whipped cream over custard, swirling decoratively. Chill pie for 30 minutes. Sprinkle with toasted coconut before serving, if desired.

Wednesday, November 29, 2017

Sweet Potato Biscuits

Time    2 Hours    makes about 2-1/2 dozen 2-inch biscuits
These biscuits get a kick from cayenne pepper and an aromatic lift from fresh herbs. Mashing the sweet potatoes with a fork means that the biscuits will be flecked throughout with orange.    

1                   pound sweet potatoes, scrubbed
2-1/2           cups all-purpose flour, plus more for rolling
3                   tablespoons light brown sugar 
1                   tablespoon baking powder 
1                  teaspoon salt 
1/4              teaspoon cayenne pepper 
1                 stick cold unsalted butter, diced
 1/3            cup whole milk 
1                 egg yolk mixed with 1 tablespoon heavy cream
 30             small sturdy herb sprigs, such as sage, thyme and rosemary

 1 .  Preheat the oven to 400°. Pierce the sweet potatoes all over with a fork. Set the potatoes on a cookie sheet and bake for 1 hour, or until tender. Let cool slightly. Using a spoon, scoop the potato flesh from the skins into a bowl and mash with a fork; you should have 1 1/2 cups of mashed sweet potatoes. Refrigerate until chilled.

2   .  In a large bowl, mix the 2 1/2 cups of flour with the brown sugar, baking powder, salt and cayenne pepper. Cut in the butter with a pastry blender. In a small bowl, mix the sweet potatoes with the milk. Add to the dry ingredients and stir with a wooden spoon until all of the flour is incorporated; the dough will be quite sticky. Refrigerate the dough for at least 15 minutes.

3 .    Preheat the oven to 425°. On a well-floured work surface, pat out the dough until it is 1/2-inch thick. Using a floured 2-inch round or fluted cutter, stamp out as many biscuits as you can and transfer them to a parchment paper-lined baking sheet. Re-roll the scraps and stamp out more biscuits. Brush the tops of the biscuits with the egg wash and press a small herb sprig into each one. Bake the biscuits for about 20 minutes, or until golden. Serve warm or at room temperature.

Once cooled, the biscuits can be frozen in a resealable plastic bag for up to 2 weeks. Bake frozen biscuits in a 350° oven for 10 to 12 minutes, or until heated through.

Wednesday, November 22, 2017

Chicken in Vinegar Sauce

Salad  and rolls , dinner in less than an hour ... enjoy

Sauce :
4           tablespoons unsalted butter
 1          tablespoon extra-virgin olive oil 
4           garlic cloves, unpeeled 
1            3-3/4 pound chicken, cut into 10 pieces
 Kosher salt and freshly ground pepper 
1/2        cup rice vinegar
 2           medium tomatoes, seeded and cut into 1/2-inch dice
 2          tablespoons chopped flat-leaf parsley
1 .  In a large, deep skillet, melt 2 tablespoons of the butter in the olive oil. Add the garlic. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned all over, about 8 minutes. Add the vinegar and tomatoes and bring to a simmer. Cover and simmer over moderately low heat until the chicken is cooked through, about 15 minutes. Transfer the chicken to a platter and keep warm.

2 .  Boil the sauce over moderately high heat until slightly thickened, about 4 minutes. Remove from the heat.

3 .  Peel the garlic cloves and mash them into the sauce. Whisk in the remaining 2 tablespoons of butter and stir in the parsley; season with salt and pepper. Pour the sauce over the chicken and serve.

Saturday, November 18, 2017


Wednesday, November 15, 2017

Meatloaf Muffins

1           teaspoon olive oil 
1           cup finely chopped onion 
1/2       cup finely chopped carrot 
1          teaspoon dried oregano 
2          garlic cloves, minced
 1         cup ketchup, divided 
1-1/2    pounds ground beef, extra lean (raw)
 1        cup finely crushed fat-free saltine crackers (about 20)
 2        tablespoons prepared mustard 
1         teaspoon Worcestershire sauce 
1/4      teaspoon freshly ground black pepper 
2         large eggs 
Cooking spray

 1 .  Preheat oven to 350°.

2 .  Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.

 3 .   Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

 4 .  Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

Tuesday, November 14, 2017

New Orleans Red Beans and Rice with Pickled PeppersTotal Time

Total time  50 Minutes             Makes   4 Servings 
In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. 

4         ounces thick-cut bacon, cut into 1/4-inch 
dice 1 (medium) onion, finely chopped 
1            inner celery rib, finely chopped 
2          cloves garlic, minced
 1          pickled jalapeño, finely chopped
 1/4      cup Peppadew peppers, chopped, plus more for garnish 
30         ounces (two cans) red kidney beans 
1           cup low-sodium chicken broth 
Salt Freshly ground pepper 
Steamed white rice, for serving

1 .  In a large saucepan, cook the bacon over moderately high heat, stirring, until golden and crisp, about 5 minutes. Add the onion, celery, garlic, pickled jalapeño and 1/4 cup of Peppadews and cook, stirring, until softened, 5 to 6 minutes. Add the beans with their liquid and the chicken broth and bring to a boil. Simmer over moderate heat until the liquid is slightly reduced, 8 minutes. Season the beans with salt and pepper.

 2 .  Ladle the beans into bowls and top with a mound of rice. Garnish with more Peppadews and serve right away.

Monday, November 6, 2017

Pork Chili

Prep : 10 minutes    Cook:  2-1/2 hours    makes 10 servings

1               boneless whole pork loin roast (3 to 4 pounds) cut into 1-inch cubes 
1               medium onion , chopped 
1               garlic clove  , minced
2               tablespoons vegetable oil
2               cans (15-1/2 ounces each) chili beans , un-drained 
2               cans (10 ounces each) diced tomatoes with mild green chilies , un-drained 
1               cup water 
1               teaspoon beef bouillon granules
Chili powder , pepper and cayenne pepper to taste 
Sour cream , tortilla chips and shredded cheddar cheese , optional 

1 .     In a Dutch oven  or large soup kettle  , cook the pork  , onion and garlic in oil  over medium heat  until meat is no longer pink  and vegetables is tender .

2 .      Add the beans , tomatoes  , water  , bouillon  and seasonings  ; bring to a boil . Reduce heat ; cover and simmer for 2 hours  or  until meat is tender . Serve with sour cream , tortilla  chips and cheese  if desired .

In addition to eating this chili the traditional way (with a spoon) , my family likes to scoop bites onto tortilla chips . The leftovers are great rolled  in tortillas and reheated  , too .

Friday, November 3, 2017

Filet Mignon in Puff Pastry

 Prep : 20 minutes    Bake: 20 minutes   Makes 2 servings

2               beef tenderloins steaks (6 ounces each)
1/2            teaspoon coarsely ground pepper 
2                teaspoons butter , softened 
1               sheet frozen puff pastry , thawed 
1               garlic clove , minced 
2               slices  Muenster cheese 
1               egg , slightly beaten 
2               tablespoons prepared horseradish 
1/4            teaspoon Dijon mustard 

1 .       Place the steaks on an ungreased baking sheet . Sprinkle with pepper ; top with butter  . Bake at 425* for 10 minutes  . Cool slightly ; refrigerate  until chilled .
2 .        Meanwhile , on a slightly  floured surface , roll puff pastry  into a 14-inch x 9-1/2-inch rectangle  . Cut out 2  7-inch squares  , reserving scrapes .
3 .       Rub steaks with garlic  and top with cheese  ; place the steaks cheese side down in the center  of each pastry square  . Lightly brush  pastry edges  with egg . Place opposite  corners  of pastry over steaks  ; pinch seams  to seal  tightly . Place seam side down  on an ungreased baking sheet  . Cut small slits  in top  of pastry  , brush with egg .
4 .         Using lightly  floured cookie cutter  , cut out shapes  from reserved pastry . Arrange over the wrapped steaks  ; brush shapes with egg.
5 .         Bake at 425* m for 20 to 25 minutes  or until pastry is golden brown  and meat reaches  desired doneness . (medium-rare , a meat thermometer should read  145* ; medium , 160* ; well done 170*)
6 .        In a small bowl  , combine sauce ingredients  . Serve with steaks .
Want a nice , quiet , romantic  dinner at home  . This is what to serve  . It's gorgeous  , very easy  and so much nicer than eating out .

Wednesday, November 1, 2017

Hot and Sour Soup

Prep :  20 minutes    Cook:  25 minutes   Makes 6 servings

3/4              pound pork tenderloin , cut into 1-1/2 x 1/4-inch strips 
1                 tablespoon olive oil
1/2              pound sliced fresh mushrooms 
6                 cups chicken broth 
2                 tablespoons chili garlic sauce 
3/4              teaspoon pepper
1                 package (14 ounces) extra-firm tofu , drained and cut into 1/4-inch cubes 
1                 can (8ounces) bamboo shoots , drained 
1                 can (8 ounces) sliced water chestnuts , drained 
1/2             cup white vinegar 
1/3             cup cornstarch 
5                 tablespoons water 
2                 teaspoons sesame oil
1/4              cup finely chopped green onions 

1 .        In a Dutch oven , brown pork in oil  until no longer pink ; remove  meat  and keep warm . Add mushrooms  ; saute  until tender . Set aside and keep warm .

2 .        Add the broth , soy sauce  , chili garlic  sauce and pepper in the pan .Bring to a boil . Reduce heat ; cover and simmer  for 10 minutes . Return the meat and mushrooms  to the pan  . Stir in tofu , bamboo shoots , water chestnuts  and vinegar . Simmer uncovered for 10 minutes .

3 .         In a small bowl , combine  cornstarch  and water  until smooth ; gradually  stir into soup . Bring to a boil  ; cook  and stir for 2 minutes  or until thickened . Remove from heat  ; gently stir in sesame oil . Garnish with onions .

Regular or hot chili sauce  can be used , according to your taste .

Monday, October 30, 2017

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Scary hugs  and drooly kisses from Aunt Jeannie and Uncle Brian

Sunday, October 29, 2017

Sour Cream Cornbread

Prep : 10 minutes   Total time : 40 minutes    Makes 8 servings 

1-1/2            cups self-raising white cornmeal mix
1/4               cup all-purpose flour 
1                  can (14.75 ounces)  low-sodium cream style corn 
1                   (8-ounces) container  light sour cream 
3                  large eggs  , lightly beaten 
2                  tablespoons  chopped fresh cilantro 
1/2               cup (2 ounces) 2% reduced-fat shredded Cheddar cheese  *** optional

1 . Preheat oven to 450* . Heat a 10-inch cast iron skillet  in oven 5 minutes .
2 .  Stir together  cornmeal mix and flour  in a large bowl  ; add corn and next 3 ingredients  stirring just until blended . Pour  batter into lightly greased skillet . Top with cheese id desired .
3 .  Bake at 4 25* for 22 to 24 minutes  or until golden brown  and cornbread  pulls away from sides of skillet .

Try this twist :  You can also use Sour Cream Cornmeal in the recipe  --- just omit the cheese topping . hmmmmmmm  good

Thursday, October 26, 2017

Rum Glazed Ribs

Prep : 1-1/2 hours     Grill : 15 minutes  (optional)

6           pounds pork spareribs  , cut into serving size pieces 
2           cans (8 ounces each) tomato sauce 
1           cup dark rum 
1           cup honey 
1           cup red wine vinegar 
1           small onion , finely chopped 
1           tablespoon Worcestershire  sauce 
2           garlic cloves , minced 
1/2        teaspoon salt 
1/2        teaspoon pepper 

1 .      Place ribs in two un-greased 13-inch x 9-inch baking pans . Cover and bake at 350* for 1-1/2 to 2 hours  or until meat is tender .
2 .       Meanwhile , in a large saucepan , combine  the remaining  ingredients  . Bring  to a boil . Reduce  heat ; simmer  uncovered  , for 15 to 20 minutes  or until slightly thickened .
3 .       Drain  ribs  and discard cooking liquid  . Moisten a paper towel  with cooking oil  ; using long-handled tongs  , lightly coat  the grill rack  . Brush half  of the sauce  over the ribs  . Grill the ribs cover over medium heat  for 15 to 20 minutes  or browned  , turning and basting  occasionally with remaining sauce .

Wednesday, October 25, 2017

Tomato Soup

Prep : 25 minutes   Cook : 3 hours    Makes 16 servings 

3          quarts water 
4          bone-in beef short ribs (2 pounds)
2 to 3    Meaty soup bones  (beef shanks or short ribs  , about 2 pounds)
1           can (28 ounces) diced tomatoes , undrained 
3           celery ribs , halved
1           large onion , quartered 
1/2        cup chopped fresh parsley , divided 
1           tablespoon salt
1-1/2     teaspoons pepper 
4            carrots , cut into 3-inch pieces 
2            parsnips , peeled and quartered 
2           cups (16 ounces) sour cream 
1/2        cup all-purpose flour 
1/2         teaspoon ground nutmeg , optional
1           package (8 ounces) egg noodles , cooked  and drained 

1 .      In a large kettle , combine  the water , ribs , soup bones , tomatoes , celery , onion , 1/4 cup parsley , salt  and pepper . Slowly bring to a boil  , about 30 minutes  . Cover and simmer  for 2 hours  . Add carrots  and parsnips  ; cover  and simmer  for 1 hour  or until meat is tender .
2 .      With a slotted spoon , remove meat , bones  and vegetables . Strain  broth  and skim off fat ; return all but 1 cup broth  to kettle . Set reserved broth to kettle . Remove meat from the bones  ; dice  and return to kettle . Discard celery and onion . Cut parsnips  , carrots  and tomatoes  into 1/2-inch pieces  and return to kettle . Add remaining parsley . 
3 .       In a large bowl , combine the sour cream  , flour , nutmeg  and reserved broth  ; stir into soup . Add noodles  . Cook and stir until thickened  and heated through  (do not boil) .

My  sister  made this soup when I was small , each spoonful brings back memories .
Thanks Sis ( sis raised me  after our mother died , I was  7 years old  , I call her mama).

Monday, October 23, 2017

Praline Apple Bread

Prep : 30 minutes  Bake : 50  minutes  Make 1 loaf  (16 slices)

2                  cups  all-purpose  flour 
2                  teaspoons baking powder 
1/2               teaspoon baking soda 
1/2               teaspoon salt 
1                  cup sugar
1                  cup (8 ounces) sour cream 
2                  eggs
3                  teaspoons vanilla extract 
1-1/2           cups chopped peeled Granny Smith apples 
1-1/4           cups chopped pecans , toasted , divided 
1/2               cup packed brown sugar 

1 .          In a large bowl , mix the flour  , baking powder , baking soda  and salt . In another bowl , beat the sugar  , sour cream  , eggs and vanilla until well blended . Stir into flour mixture  just until moistened . Fold in apples  and 1 cup pecans .
2 .          Transfer to a greased 9-inch x 5-inch loaf pan . Bake at 350* for 50 to 55 minutes  or until a toothpick  comes out clean . Cool in pan  for 10 minutes  . Remove to a wire rack  to cool .
3 .          In a saucepan  , bring butter  and brown sugar to a boil . Cook and stir  for 1 minute . Spoon over  bread . Sprinkle with remaining pecans .

This heavenly loaf is perfect  , if you have overnight  guests .

Friday, October 20, 2017

Goulash Beef Soup

Prep : 10 minutes      Cook : 3-1/2 hours    Makes 16 servings 

1-1/2             pounds lean beef stew  meat , cut into 1-inch cubes 
2                    pounds beef soup bones 
1                    quart  fresh tomatoes  , peeled  and chopped 
1                    medium onion , chopped 
4                    large potatoes  , peeled and diced 
6                    carrots , sliced 
3                    celery ribs  , sliced 
3                    cups  chopped cabbage 
3                    tablespoons Worcestershire sauce 
2 to 4             teaspoons salt 
1/2                 teaspoon pepper 
3                    tablespoons  minced fresh parsley 

1 .       In a large kettle  or Dutch oven , cover stew meat  and soup bones  with water  . Slowly bring to a simmer  over low heat  . Simmer covered  about 2 hours  or until  meat is tender .
2 .       Set  beef bones  aside until cool  enough to handle . Remove meat from bones  ; discard bones  and cut meat into bite size pieces .
3 .        Return broth  and meat to pan . Add the next 9 ingredients  . Bring to a boil  . Reduce heat ; simmer  covered  about 1 hour  or until vegetables  are tender . Sprinkle with parsley .

If your family is small , making a lot of soup is a good thing , you can always freeze the soup  for another day .    

You can freeze the soup up to 3 months ............             

Sunday, October 8, 2017

We hope all your birthday wishes come true and you are
 happy happy happy
With Love and tons of hugs from Aunt Jeannie
and Uncle Brian

Saturday, October 7, 2017

Pasta Salad with Grilled Sausages and Peppers

 Total Time     45 MINUTES              Serves : 6 

1 pound gemelli pasta 
6 tablespoons extra-virgin olive oil, plus more for drizzling
 3 tablespoons freshly squeezed lemon juice
 1-1/2 teaspoons finely grated lemon zest 
1 tablespoon tomato paste 
2 large garlic cloves, very finely chopped 
1 large shallot, thinly sliced and separated into rings 
11/2 teaspoons chopped thyme
 Salt and freshly ground black pepper 
Sausage  and vegetables thinly sliced
 2 large celery ribs, thinly sliced on the bias
 1/4 pound smoked mozzarella, cut into thin strips 
1 cup chopped basil

1    .In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/4 cup of the cooking water. Transfer the pasta to a large bowl. Drizzle lightly with olive oil and toss to coat. Let cool to room temperature.

2    .Meanwhile, in a medium bowl, stir the lemon juice with the lemon zest, tomato paste, garlic, shallot and thyme. Stir in the 6 tablespoons of olive oil and the reserved pasta cooking water. Season the dressing with salt and pepper.

 3     .Add 1/4 cup of the dressing to the pasta and toss. Add the sausages, peppers, radicchio, celery, mozzarella and the remaining dressing and toss well. Season the pasta salad with salt and pepper, sprinkle with the basil and serve.
Heart healthy 

Tuesday, October 3, 2017

New Orleans Gumbo

 You'll feel like you're back on Bourbon Street when you get a taste of this classic New Orleans staple. We're talking about good, old-fashioned gumbo. You'll love every spoonful. 

2 tablespoons shortening

2 green onions, diced

1 stalk celery, diced

1 green bell pepper, diced

1 jalapeno pepper

1 tablespoons  chopped fine parsley

1-quart cut-up okra

1/2 can of tomato paste

1 tomato paste can of water

1 (18 ounce) can of stewed tomatoes, chopped

1 pound  crabmeat

1  pound  shrimp

1 cup diced cooked ham or sausage

1 cup diced, cooked chicken

1 jar oysters

In a 10-inch frying pan, melt the shortening. Add the onions, celery and peppers. Cook for 3 minutes. Add parsley and cook for 2 minutes. Add okra, reduce heat and cook for 15 minutes. Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes. Add all the meats and cook for 20 to 25 minutes more, stirring frequently. Serve over hot, cooked rice.

Ready in 1 hour and 20 minutes
Heart healthy

Sunday, October 1, 2017

Glazed Chicken with Browned Butter-Pecan Rice4

Makes 4 servings (serving size: 1 cutlet and about 1/2 cup rice)
With chicken cutlets and boil-in-bag rice, this unique take on the chicken-and-rice dinner couldn’t be easier (or faster!) to make.

1        (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)
 2        tablespoons butter, divided
 1        pound chicken breast cutlets (about 4 cutlets)
 3/4    teaspoon salt, divided 
1/4     teaspoon freshly ground black pepper 
1/2     cup refrigerated apple cider
 1        teaspoon Dijon mustard 
1/4     cup chopped pecans
 2        tablespoons chopped fresh flat-leaf parsley

1   Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.

2   While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.
3   Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and the remaining 1/2 teaspoon salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.

Heart healthy

Tuesday, September 26, 2017

Southern Buttermilk Pie

 Total Time  3 Hours 35 Minutes           Makes 8 servings

1-1/2            cups sugar 
3                   tablespoons all-purpose flour 
3                   large eggs
 1                  cup buttermilk 1/2 cup butter, melted 
1                   tablespoon loosely packed lemon zest
 3                  tablespoons fresh lemon juice 
1                   teaspoon vanilla extract 
Pastry Crust Garnishes: fresh berries, whipped cream, fresh mint
 1          Preheat oven to 350°. Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 5 ingredients into flour mixture; pour into Perfect Pastry Crust.

2       Bake at 350° for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour .
Heart  healthy

Saturday, September 16, 2017

Apple Cider Fritters

Total Time 40 Minutes       Makes  4 dozen (serving size: 3 fritters)
These tender, sweet fritters deliver full-on fall flavor, and couldn’t be easier to make. Just be sure you’re starting with clean, fresh oil for frying so that the fritters don’t pick up any stale flavors, and use a candy thermometer to closely monitor your oil temperature. Going lower than 360 degrees will leave you with greasy fritters, but go over 370 degrees, and you run the risk of over-browning or burning. Finish the fritters off with a sweet creamy glaze and serve with coffee for a delightful autumn treat. 

2        cups (about 8 1/2 oz.) all-purpose flour 
2/3     cup granulated sugar
 2       teaspoons baking powder
 1       teaspoon table salt 
1        teaspoon ground cinnamon 
1        teaspoon apple pie spice 
3/4     cup apple cider (such as Zeigler’s)
 2      large eggs, lightly beaten
 3      tablespoons (1-1/2 oz.) salted butter, melted and cooled
 1      teaspoon vanilla extract 
2      cups diced peeled apples (such as Granny Smith or Fuji) (about 3 apples)

3        cups (about 12 oz.) powdered sugar 
1/2     cup apple cider (such as Zeigler’s)
 1/2    teaspoon table salt
 1/2   teaspoon vanilla extract

1.  Prepare the Fritters: Whisk together flour, granulated sugar, baking powder, salt, cinnamon, and apple pie spice in a large bowl. Stir together apple cider, eggs, butter, and vanilla in a small bowl. Add apple cider mixture to flour mixture, and stir just until combined. Gently fold in diced apples.

 2 .  Prepare the Glaze: Whisk together all Glaze ingredients in a medium bowl until smooth.

3 .    Pour oil into a Dutch oven to a depth of 3 inches. Heat over medium to 360°F to 370°F. Working in batches, drop tablespoonfuls of batter into hot oil. Fry until golden brown, 1 to 2 minutes per side. Transfer Fritters to a plate lined with paper towels to drain.

4 .  Dip Fritters in Glaze, and place on a wire rack on a baking sheet to catch drips. Serve warm or at room temperature.
Heart healthy

Wednesday, September 13, 2017

Heavenly Southern Chicken Lasagna

Makes 8  servings

1         tablespoon butter or margarine 
1/2      large onion 
1          (10 1/2-ounce) can reduced-fat cream of chicken soup, undiluted
 1        (10-ounce) container refrigerated reduced-fat Alfredo sauce
 1        (7-ounce) jar diced  
 1        (6-ounce) jar sliced mushrooms, drained  
1/3     cup dry white wine
 1/2    teaspoon dried basil
 1        (10-ounce) package frozen chopped spinach, thawed 
1         cup cottage cheese 
1         cup ricotta cheese 
1/2     cup grated Parmesan cheese 
1         large egg, lightly beaten
 9        lasagna noodles, cooked
 2-1/2       cups chopped cooked chicken
 3         cups (12 ounces) shredded sharp Cheddar cheese, divided

 1.  Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.

 2 .  Drain spinach well, pressing between layers of paper towels.

 3 .  Stir together spinach, cottage cheese, and next 3 ingredients.

4 .  Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.

5 .  Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.

TIP :You can use   Cantadina Light Alfredo Sauce, found in the dairy section of the supermarket.

Heart  healthy

Thursday, September 7, 2017

Baked Chicken & Peaches

Talk about a chicken recipe that's downright peachy. When combined with peach preserves, this recipe will be the sweetest part of your day. Say goodbye to bland dishes that are the pits. 

16         ounce can beans baked with brown sugar
2            tablespoons  ketchup
1/2        cup peach preserves
2            tablespoons chopped onion
1/4        tsp. soy sauce
4            chicken thighs or breasts

Heat oven to 350 degrees. Combine beans, ketchup, preserves, onion and soy sauce in a 10 x 6-inch baking dish. To coat chicken pieces evenly with sauce, nestle chicken in bean mixture, skin side down, then turn pieces skin side up; cover and bake 1 hour. Uncover and bake an additional 30 minutes, basting chicken with sauce occasionally.
Ready in 1 ¾ hour
Heart healthy