Sooooooo..... What's happening today!

My Husband John and I have been married to each other for over 50 years now.  So, does that mean that we look alike or think alike or know what the other is thinking?  NO!  Now, wouldn't that get boring.  It would be like being married to yourself, boring and no fun.  I love waking up next to my Husband.  We have evolved from the 18 and 19 year old kids of 1963, thank goodness!  We have raised our family, watched them raising their families and now our grandkids are becoming adults and finding their ways.  It hasn't all been fun and sometimes it was far from easy but we've done it and now we are retired and learning to live with each other - again.  Every evening we fix the coffee pot for morning.  We don't use a timer on the coffee maker because we might wake up at 4am or 8am.  We don't set an alarm unless we are heading out on an adventure at an early hour.  I usually wake up first, as nature says "wake up and turn on the coffee maker".  John almost always gets up and gets us our  first cups of coffee and brings them back to bed.  We watch the news and weather report on TV, usually have that second cup as we plan our day.  One of our key words that starts our day is, Sooooooo...  This means So, what's going on today.  So, what do you want to do today.  So, what sounds good to you for dinner.  That's our easy and simple way to begin the day.  We always talk, smile and laugh during this time of the day.  I love it!  Then, it's get up and get started on a new day.  Am I an expert on relationships? NO!  However, I know what has worked for us and I would like to share some of my thoughts with you.  First I want to share two photos with you.

This is us in November 1963,  at our wedding reception.

This is us, taken  in September 2013.


See what 50 years can do to you!

Blackberry Mini Cookie Cups

When are you the most adventurous and creative in your cooking?  I find that I am at my best when I am inspired at the market and when I have company coming.  I always check out the berries to see if they look good and go from there.  I saw some beautiful blackberries at Costco and into my basket they went.  I did not know what I would do with them but it had to be dessert and company was coming, the pressure was on!  Then I went to the grocery store to pick up a few non-Costco items and when I saw the pre-made cookie dough I was inspired again.  So, into my basket a roll of sugar cookie dough went.
There was a recipe on the back of the cookie dough package for cookie cups so it would be perfect.  My only concern was - would the berries bleed through the cookie cups..... NO!  They did not!

Well, I decided to do a play on blackberry pie in mini cookie cups.  I pulled out a couple of cookbooks for pie and finally decided to revert back to my Grandma's Blackberry Pie mixture for the berry part of my dessert.  When I was growing up, my Grandma made the best Blackberry Pie.  She just added sugar and a little flour to the wild blackberries that we kids picked.  She made her own pie crust and baked the pie until it was golden and delicious.  She never did write down her recipes so it has been a lot of trials and errors to come up with ingredient amounts.  This is my version of Grandma's Blackberry Pie in Sugar Cookie Cups.  You can make your own recipe for Sugar Cookies or just fudge a little and use the already made roll of sugar cookie dough, like I did.  Since the cookie cups are baked without the berry mixture, I mixed up the pie filling and cooked it on the top of the stove until it was thickened, similar to a jam.  So easy, so pretty and so good!

                                         BLACKBERRY MINI COOKIE CUPS

16 oz. roll pre-made Sugar Cookie Dough

2 teaspoons sugar

2 cups Blackberries

1/2 - 3/4 cup Sugar (taste your berries for tartness, add more sugar if needed)

1 Tablespoon Flour

1/2 teaspoon Butter or Margarine 

1/4 cup Water

Lightly spray 24 mini muffin pan with cooking spray.  Remove the pre-made Cookie Dough from the package.  Divide it into 24 equal pieces (about 1 Tablespoon each) and roll them into balls.  Place one ball into each muffin cup.  Press the Cookie Dough to line each muffin cup.  I used the end of my citrus reamer to help press the dough.  I dipped the end into sugar and lightly pressed.  Then I used my fingers to get the sides to the top of the muffin cup.  Be gentle and don’t make the dough too thin!  Bake at 350˚ until lightly browned about 12 minutes.  Gently press the bottom of the hot cookie cups down into the cup to keep the cup opening as large as possible.  Leave the cookie cups in the tin to cool completely. When cool, gently twist the cookie cups and remove to a plate. 

Pick out 12 of the prettiest berries and cut them in half - the long way.  Place halves cut side down on a paper towel to absorb juice.  These will be used to decorate the top of your filled Cookie Cups.  

In a medium saucepan, combine Black Berries, Sugar (to your taste), Flour, Butter and Water.  Bring to a gentle boil and simmer for about 20 minutes.  Use a fork or potato masher to break down the berries.  Allow this mixture to cool enough so that it begins to thicken. 

I only fill the cookie cups that I am going to use soon and refrigerate the berry mixture separately until I am ready to use it.  Berry mixture will last about 3 days unrefrigerated.   Place a berry half on top of each cookie cup and sprinkle a tiny amount of sugar on top.  So Pretty!

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Grammy's Coffee Cake

I don't want anyone to panic or faint in shock but I am doing another post already.  My last one was yesterday.  I know I have been a bit slow getting the recipes out here but it all takes time.  I wanted to make something to have on hand for a little dessert and coffee the other night so I thought about it and decided to fix this old recipe for coffee cake.  When our boys were growing up we had a rule that you had to eat breakfast before you could open gifts on Christmas morning.  I came up with this recipe because it was easy to make the day before and it stayed moist.  Besides that, the boys would eat it up!  I don't remember where this recipe came from but it has been a good one for a lot of years.  I know it freezes well and everyone seems to like it.  If you don't have a tube pan, just bake it in what you have, layering the topping as instructed.  You can leave it in a baking pan, if you want to!  Oh, always remember that you can use any kind of nut you have on hand.  All you really have to do is make it and enjoy it!

                               GRAMMY'S COFFEE CAKE

1 cup Sugar

1/2 cup Margarine or Butter, at room temperature

2 Eggs

1 cup Sour Cream

1 teaspoon Vanilla

2 cups Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1/4 teaspoon Salt

         Topping:

          3/4 cup Walnuts, finely chopped

          3/4 cup Sugar

          2 teaspoons Cinnamon

          1 teaspoon Vanilla

          Mix all of the topping ingredients together and set aside

In a medium size mixing bowl, cream together the Sugar and Margarine.  Add the Eggs, Sour Cream and Vanilla and mix well.  Stir in the Flour, Baking Powder, Baking Soda and Salt.  

In a well greased or sprayed tube pan, sprinkle a little of the Topping into the bottom.  Pour in 1/2 of the Batter.  Sprinkle 1/2 of the Topping over the Batter.  Add the remaining Batter over that.  Sprinkle the remaining Topping over the Batter. 

Bake in a 350˚ oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.  Turn the cake upside down onto a serving plate.  This cake is good warm or cold.  

Look what we did to that beautiful cake. 

Basic Waffles with Apple, Bacon & Maple Topping

We had a waffle maker when our three sons were growing up but it didn't get used much.  It was just easier to make Pancakes or French Toast.  Those boys sometimes ate food faster than I could make it.  The machine got put away and someplace along the years it disappeared.  My husband John and I recently ate breakfast out and they had some waffles on the menu.  Well, I had to have some.  Well, then I had to have a new waffle maker to make them at home. Well, you know the story......

This is a good basic waffle recipe that is easy to increase or decrease.  For the two of us it is quick and easy to make.  I am hardly ever content to make 'just plain' anything so here are my waffles with apples, bacon and maple topping.  Oh, I also want to say that I think waffles are really good for brunch or dinner, as well as breakfast.  You can even add scrambled or fried eggs on the side if you like! That brown gob on the plate is crunchy peanut butter.  A yummy habit I picked up from John.  There is something about syrup and peanut butter!

                            BASIC WAFFLES

2 cups  All -Purpose Flour

3 Tablespoons Granulated Sugar

1 Tablespoon Baking Powder

3/4 teaspoon Salt

2 Eggs

1/4 cup Butter, melted

1 1/2 cups Milk

Combine all the dry ingredients in a medium size mixing bow.  Stir with a wire whisk to evenly mix everything together.  Add in the Eggs, Butter and Milk.  Whisk it all together to moisten and remove any large lumps.  The batter should be thick but pourable.  

Preheat your waffle maker according to your machines instructions.  

Pour 1/2 cup (or the amount suggested by your waffle maker) onto the hot waffle griddle.  Close the lid and press it down lightly to level the batter.  Bake until done according to your waffle maker.  Mine buzzes!  

Remove waffle and serve immediately or waffles may be kept warm in a 200˚ oven while you make additional waffles.    Makes 5-6 waffles

             APPLE MAPLE & BACON TOPPING

4-6 slices Smoked Bacon, cooked crisp, drained and diced - set aside

2-3 Apples, washed, cored and diced small (I leave the peel on)

1/4 cup Maple Syrup

1/4 teaspoon Cinnamon

Fry the bacon until crisp in a medium fry pan.  Drain bacon on a paper towel and when cool, dice bacon.  Set this aside.  In the same fry pan, remove all but 1 Tablespoon of the bacon grease.  Saute the diced Apples for about 4-5 minutes in the bacon grease. When the apple is just crisp tender, add the Maple syrup and Cinnamon. Cook until liquid reduces and you have a nice medium syrupy concoction, about 3 - minutes more or until the apples are done the way you like them.  

To serve, place warm Waffles on plate, top with butter, apple topping, diced bacon and drizzle with more maple syrup.  We also like a big spoon of peanut butter on the side!  

Macadamia Nut Chicken

I wanted to get this on my blog before Valentine's Day but guess what!  It didn't happen.  I cooked it, made notes, took photos and we even enjoyed eating it.  But, first I was bitten by a nasty stomach virus and then my husband got it.  We actually ate plain baked potatoes for our Valentine's Day dinner and this recipe did not get out here!  It may be late but here it is, finally!

First, though, I want to say that this is my version of what I love to eat when we are in Hawaii.  It's like chicken fried steak, only chicken, with nuts!   I have eaten several versions of this wonderful chicken and I have loved them all.  This is a simplified recipe to make life easy but yummy.  You could use any kind of nut but those Macadamia Nuts in Hawaii are so spectacular.  It's especially good when served with a quick homemade Mango Chutney or jam.  A Fresh Mango or Pineapple Salsa would be great too. Of course, prepared jams are good or just eat it plain.  When I made mine, I only had 1 Mango so I also used 1 Pear - it was really good!  I hope you enjoy my recipe.

                       MACADAMIA NUT CHICKEN

2 Boneless, Skinless Chicken Breasts

Place Chicken between 2 sheets of plastic wrap and pound it with a mallet (or use a heavy bottomed fry pan) to about 1/2” thick.    This will help the chicken cook evenly and quickly.

Marinade:

1/2 cup Soy Sauce

2 Tablespoons Brown Sugar

1 teaspoon Fresh Ginger, minced

1 clove Fresh Garlic, minced

1 Tablespoon Mirin (Japanese Rice Wine) or Dry White Wine

1 Tablespoon Olive Oil

Combine marinade ingredients in a plastic zip bag.  Add the pounded chicken to the bag and coat it well.  Place on a dish and place it in the fridge for about 30 to 45 minutes.

Coating:

1/2 cup Panko (Japanese bread crumbs) or unseasoned bread crumbs  (Panko is crunchier and best for this coating)

3/4 cup Macadamia Nuts, chopped very fine

1/2 cup Flour

1 Egg

1 Tablespoon Water

2 Tablespoons Oil

1/2 Tablespoon Butter

Combine Panko, Nuts and Flour in food processor.  Pulse to desired texture.  I like my coating to be a pretty fine texture but still be able to tell there are nuts in there. Pour this into a shallow dish for dredging your chicken.  In another dish, scramble the Egg with the Water. The water helps break up the whites of the egg. 

Remove marinated Chicken from the marinade and discard remaining marinade.  Use paper towels to blot excess liquid from chicken.  Dip the chicken into the egg mixture and then into the coating.  Coat a heavy fry pan with Oil to cover the bottom of the pan then melt in the Butter.  Heat the pan on medium high heat.  Fry the chicken for 3 or 4 minutes on each side - until golden brown.  Remove cooked chicken to ovenproof pan and place in 350˚ oven for about 15 minutes to finish cooking thoroughly.

Serve with a fresh Mango Salsa or Chutney on the side, you can make this or buy it already prepared.

Serves 4

Mango Chutney:

2 Ripe Mangos, diced

1/4 cup White Sugar

1/4 cup Water

1 teaspoon Lemon Juice

1 Tablespoon Fresh Cilantro, fine chopped (optional, of course)

Combine everything in a small saucepan.  Over medium heat, boil until fruit is cooked and mixture becomes thick like a jam - this takes about 30 minutes.  

Lasagna - Made Easy

It has been a cold winter here in California.  We haven't had much rain but it is still cold.  I have enjoyed cooking and using my oven but it has to end soon.  All this comfort food is beginning to show.
John and I really like lasagna and I made it quite often when our three sons were growing up.  They all loved it and they ate leftovers for breakfast.  Now, I leave the lasagna making to our youngest son, Joel.  It's one of his specialties.  He lives 3 hours away from us so when we recently wanted lasagna I had to make it myself.  I didn't want to use meat this time so I gathered onions, mushrooms and spinach to add to the sauce, along with spices to bring the flavor up to what I like.  I use cottage cheese and an egg blended in the blender instead of Ricotta cheese.  Since I was using Joel's dry noodle method, I made sure the sauce was a little juicy to cook and soak into the noodles.  I broke my 'raw' noodles to fit my baking dish and I have to say it turned out pretty darned good!  There was plenty of leftovers so I wrapped portions for two in plastic wrap and then put them into plastic freezer bags.  Next time we want lasagna it will be simple to take it out of the freezer and heat it up.  Am I brilliant or what!  Enjoy...

                                Lasagna - Made Easy

                         (No need to boil the noodles!)

1 lb. Lasagna Noodles (dry and uncooked)

2 Tablespoons Canola Oil

1 large White Onion, cut in med. cubes

2 lbs.  White Mushrooms, cleaned and cut in 1/4” thick slices

5 cloves Garlic, diced

8 oz. Fresh Baby Spinach (or a pkg. frozen spinach, thawed and drained)

32 oz  jar Marinara Sauce (make your own if you have time!)

1 cup Water

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

1/4 teaspoon Crushed Red Pepper Flakes

1 teaspoon Oregano 

1 Tablespoon Basil

16 oz. Mozzarella Cheese, sliced or grated

12 - 16 oz. Small Curd Cottage Cheese 

1 Egg   (mix cottage cheese and egg in a blender until smooth)

1 cup Parmesan Cheese

Heat Canola Oil in a large deep fry pan.  Saute Onion until they are translucent.  Add in the Mushrooms and Garlic and saute until Mushroom juice is mostly gone.  Add in the Spinach and saute for 2 minutes. Add the Marinara Sauce, spices and water.  Simmer for 5 minutes.

In a large and deep baking dish, put a little sauce on the bottom.  Then a layer of dry uncooked  Noodles, then Sauce, then the Cottage Cheese and Egg mixture (just dollop it on and smear it around), then the Mozzarella Cheese, sprinkle some Parmesan Cheese on and then repeat until you have 4 layers of noodles, sauce and cheeses. Cover the baking dish tightly with foil and bake in 375˚ oven for 1 hour.  Use a fork to test those noodles for doneness.  Remove the foil and bake for another 20 minutes to brown up the top.  Let stand for 15 minutes to cool before cutting and serving.

Note: I place my baking dish on a foil lined cookie sheet, just in case it simmers over - you know how ugly some messes can be!

Swirl the cottage cheese/egg mixture!

First layer of noodles and sauce!

  

Leftover lasagna portions ready to freeze!

Chicken Noodle Casserole

I was never fond of casseroles made with canned soup.  My Husband John did not care for Tuna Noodle Casseroles so I just didn't do that kind of thing.  However, there are times that you want to make a big, yummy and comforting casserole dish to either take somewhere or just to eat for sheer comfort.  I do like a good chicken noodle soup and yummy chicken pot pie is up there on my list.  I buy Rotisserie Chickens from Costco because they are so convenient, nice and plump and juicy and they are only $4.99.  I like this recipe with spaghetti broken into 2" pieces because you don't get a big mouth full of just plain pasta in each fork full.  The mushrooms are optional so use them or not.  It's good either way.  You can use the lower calorie cream cheese if you like.  This recipe makes enough for 8 or 10 people or you can freeze a small casserole or two for another time.  Since there are only two of us here, now that our 3 boys have grown up and left us, I freeze extras for later dinners.  I hope you enjoy this newer recipe of mine.  Make it your own!

                                    Chicken Noodle Casserole

3 or 4 cups cooked Chicken - diced or shredded *

12 oz. Noodles (Noodles, Linguini or Spaghetti broken into 2”pieces), cooked till firm

2 Tablespoons Butter or Margarine

1 cup White Onion, finely chopped

1 Tablespoon Garlic, finely chopped (that’s approx. 4 cloves)

1 pound Mushrooms, quartered (white or Crimini) these are good but optional

1 cup Dry White Wine (Good but optional! Add 1/2 cup water if omitting wine)

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

1/4 cup Flour

2  14.5 oz. cans Chicken Broth (about 4 cups)

1  8 oz. package Cream Cheese, cut into 1” pieces

1 cup frozen Petite Peas

2 cups Pepper Jack Cheese, grated (Plain Jack or Mozzarella work too)

1 cup Panko Bread Crumbs

In a large pot, melt Butter.  Slowly saute White Onion, Garlic and Mushrooms until Onions are translucent. Add the White Wine and the Salt and Pepper.  Cook until liquid is reduced by half - 3 or 4 minutes.  Sprinkle the Flour over onion mixture and stir to combine.  Stir in the Chicken Broth and cook until the sauce in thickened (about 4 minutes).  Stir in the cubed Cream Cheese (it will melt and blend as it heats up).  Add in the Peas and Cheese.  Add the cooked Chicken and cooked Noodles and stir to combine everything.  Pour into a large sprayed or buttered baking dish - I use a large glass baking dish and there is also enough for a smaller casserole dish for the freezer.  Sprinkle Panko Bread Crumbs on top and bake uncovered at 350˚ for approx. 30 minutes.   

*Note, I use the breast meat from an already cooked rotisserie chicken from the market (Costco for me).  You can cook your own chicken breasts in an oiled fry pan for about 4 minutes on each side or just until done.  Of course, leftover turkey can also be used!