Tag Archives: easy

Grandma’s Easy Chicken Salad

Posted by Stephanie in Grandma's Recipes and tagged with , , , ,

For many summers, we would drive up to Grandpa and Grandma’s and spend a long morning blueberry picking at a nearby blueberry farm. Grandma always packed a picnic lunch and after picking 70+ pounds of blueberries, we’d head to a local park for lunch. Something I’ve always appreciated about Grandma was her care and preparation of balanced meals, the picnic would include fruit, raw veggies, homemade cookies, sometimes chips, and sandwich makings–bread, peanut butter and jelly, condiments, lunchmeat or this chicken salad.

Grandma gave me this recipe at one of my bridal showers. Although the recipe is typed up (her exact recipe is below), in her neat handwriting she signed the bottom corner with Grandma C.

This comes together quickly and is just right for seasonings and flavors. I usually make a fruited chicken salad, so I found this sweet pickle version a lovely change. We enjoyed it with crackers, but it would make a perfect sandwich as well.

GRANDMA’S EASY CHICKEN SALAD
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1/3 c. finely chopped celery
1/4 c. chopped sweet pickle
2 tsp finely chopped onion
1/2 c. mayonnaise
1 Tbsp lemon juice
1/2 tsp salt
dash of pepper
1 1/2 c. chopped cooked chicken

Combine celery, pickle, and onion. Combine next four ingredients; fold into celery mixture along with chopped cooked chicken. Cover and chill.

Grandma’s 5 Cup Salad

Posted by Alaina in Grandma's Recipes and tagged with , , , , ,

First, thank you for your kind thoughts and comments. We had a long but beautiful weekend with our family – lots of tears, lots of laughter, and lots of memories. We have a great big, supportive family and it was truly wonderful to be together even for such a sad occasion. We miss her but we rejoice for her.

_______________________________________________________________________

A few years back, I was planning and hoping to compile a family cookbook and began collecting family recipes. I still hope to do that. Instead, we had the best kind of interruption and found out that #3 was on the way very quickly – surprise! We learned of our youngest in early July and he was born mid August. His adoption was finalized in November. Whirlwind. Sometimes I still think we are recovering and he is 3. :) My sweet Grandparents were some of the first people I called with the news of our eminent arrival. They were excited for us. I have pictures of my grandma holding him when he was maybe 4 or 6 weeks old. She loved babies and she got to see him quite a bit those first few months as we had 3 family weddings within 6 weeks.

Anyway, I was looking through the recipes she submitted – some were new to me and others were old standbys. This recipe is the latter. It’s quick, easy, and delicious. I most remember it coming to picnics – we are big on pitch-ins and picnics in our family. Oh and I must mention that one thing I really admired about my Grandma is that she regularly tried new recipes. A funny thing is that she sometimes apologized for her food which was, in fact, nearly always delicious. It was not fake modesty, it was genuine humility – she was definitely not a praise seeker.

So here is her 5 Cup Salad to kick off our time of tribute to one of our favorite cooks and one of our favorite people! I made it just as she wrote and chose to add pecans because I think that is mostly what she did. She really liked nuts. You could easily add both coconut and nuts but then it would be 6 Cup Salad or you could add 1/2 and 1/2 or just pick your favorite.  Also, I used red grapes. I’m pretty sure this salad was served at the funeral dinner on Saturday or at least several like it.

GRANDMA’S 5 CUP SALAD

1 c. mandarin oranges, drained
1 c. pineapple chunks, drained
1 c. seedless grapes
1 c. coconut or nuts
1 c. sour cream

Mix and serve.

(P.S. I’ll add the printable link later – my computer is in the shop and I don’t have a pdf writer on my back up one.)

Overnight Coffee Cake

Posted by Alaina in Holidays and tagged with , , , , , ,

In case you still haven’t set your Christmas breakfast menu, let me offer this delicious coffee cake! My favorite part is that you make it the night before and refrigerate it overnight before baking. In the morning you can stick it in the oven and hit snooze a couple more times or send your significant other down to stick it in while you stay asleep – I would, of course, never  do that (hehehe). This recipe is delicious and you are a total rockstar for effortlessly serving a warm cake.

I like to pair this with egg casserole which can also be made the night before AND they can be baked at the same time. WIN! Now you will actually need to accept an award for your fabulous, organized, awesome breakfast – I promise I’ll keep the easiness a secret from your admirers… :) The awesome thing about this egg casserole is that you can customize it for your taste – you can add veggies, herbs, different meats, or various kinds of cheese – it is an all-time family favorite!

You will thank your self for getting it done the night before and you will love the results! I serve with coffee and tea and with fruit juice and/or fruit salad. Since it’s the holidays, sometimes we will sneak in some of our favorite(!) eggnog from the local creamery or a wonderful champagne cocktail or sparkling wine. Delish!

OVERNIGHT COFFEE CAKE
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3/4 c. (1 1/2 sticks) butter, softened
1 c. sugar
2 eggs
1 tsp. vanilla extract
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 c. yogurt (or sour cream)
3/4 c. packed brown sugar
1/2 c. chopped pecans
1 teaspoon ground cinnamon
1 1/2 cups confectioners’ sugar
3 tablespoons milk

In a mixing bowl, cream butter and sugar. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, nutmeg and salt; add to the creamed mixture alternately with yogurt. Pour into a greased 9×13 in. baking dish.

In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for a few minutes. Combine confectioners’ sugar and milk; drizzle over warm coffee cake.

Lentil Pasta Soup

Posted by Alaina in Soup Pot, Vegetarian and tagged with , , , , ,

Lentil soup is pretty much one of my family’s favorites. It’s comforting, healthy, and just plain delicious. One thing I love about cooking with lentils is that they are quick and easy to prepare – you don’t have to soak the beans or let them cook for hours like most dried beans.

Anyway, I’ve made many variations of lentil soup and this one did not disappoint. I adapted it from a Giada De Laurentiis recipe. The pasta made it extra good and we definitely enjoyed this meatless, hearty soup. It’s heathy and easy - perfect for winter and perfect for these busy holiday prep days!

LENTIL PASTA SOUP
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2 Tb. olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 (14 1/2-oz.) can diced tomatoes
1 1/4 c. lentils (I used a combo of green and red)
11 cups chicken broth (or vegetable to make it vegetarian)
3/4 tsp. dried thyme
1 c. dried elbow pasta
Parmesan cheese (opt.)
Olive oil for drizzle (opt.)

Heat the oil in a  large pot over medium heat. Add the onion and carrots and saute for a couple of minutes. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 minutes. Add the tomatoes (do not drain). Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Return to a boil and stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

To serve: sprinkle with the Parmesan cheese and drizzle with olive oil.

Roasted Radishes

Posted by Alaina in Holidays, Market Fresh and tagged with , , , , ,

I would not characterize myself as a big fan of radishes. Sometimes I enjoy them, sometimes I find them too strong. I have mostly (maybe always?!) eaten them raw. Radishes grow best in cooler weather (early spring or fall) and the tops are edible also. They are easy to store and there are a number of varieties. We’ve grown them in our garden and I have used them in salads or on a crudites tray with dip.

When I saw a recipe for roasted radishes, I knew I had to try them. It was easy and best of all, I really couldn’t stop eating them. They were delicious! I tried them with and without a squeeze of lemon juice and never did decide which I preferred. They were good hot from the oven and still good at room temperature. These would be such a unique addition to your holiday table. The colors are gorgeous and so festive!

ROASTED RADISHES
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1 bunch of radishes
1 Tb. butter, melted
1/2 tsp. salt
fresh ground pepper
fresh parsley, chopped
fresh lemon juice (optional)

Preheat the oven to 425 degrees. 1/4 or 1/8th the radishes depending on their size. Toss the radishes with the butter, salt, and pepper. Roast for 20 minutes or until tender. Remove from the oven and sprinkle with fresh parsley. Squeeze lemon over all if desired.

Appetizer: Grilled Stuffed Jalapeno Chilis

Posted by Alaina in Appetizer, Backyard BBQ and tagged with , , , , , , , ,

These were the star of dinner last week! They were easy and incredibly delicious. Don’t skip the sauce – it took the dish to a whole ‘notha level. The grill flavor and the melty, cheesy goodness with the slight heat/spice was perfection. The grilling of the jalapeno made these less spicy than I would have expected. The recipe says this serves 4 but really, this easily served 8 for us. Just writing this post makes me want to go make more – a winning recipe from Bobby Flay!

GRILLED STUFFED JALAPENO CHILIS W/GRILLED RED PEPPER-TOMATO SAUCE
From Bobby Flay/Food Network
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8 ounces cream cheese, at room temperature
4 ounces soft goat cheese
4 ounces shredded aged white Cheddar cheese (I used regular sharp cheddar)
2 ears corn, grilled in husk and kernels removed
2 green onions, thinly sliced
Salt
Freshly ground black pepper
12 jalapeno chiles, halved, stemmed and seeded
1 heaping tablespoon ancho chili powder
Grilled Red Pepper-Tomato Sauce, recipe follows

Heat grill to medium.

Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the Cheddar, corn and green onions and season with salt and pepper. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.

Place on the grill, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes. Spoon the red pepper sauce onto a platter and top with the jalapenos.

GRILLED RED PEPPER-TOMATO SAUCE

2 red peppers, grilled, peeled and chopped
2 plum tomatoes, grilled until charred on all sides, and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
Salt
Freshly ground black pepper

Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.

Weekend Fare: Lemon Coconut Bars

Posted by Alaina in Weekend Fare and tagged with , , , , , , ,

Okay, seriously, these are delicious! Citrus and coconut – how can you go wrong? The creamy, sweet, and tart were just the perfect balance. These would make a wonderful contribution for a pitch-in or for a light dessert.

LEMON COCONUT BARS
(Bon Appetit Dessert Cookbook)
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Crust:
1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 cup sweetened flaked coconut, toasted, cooled
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

Filling:
3/4 cup sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
1 teaspoon all purpose flour
1/2 teaspoon baking powder
Pinch of salt

1/4 cup powdered sugar

For crust:
Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.

Meanwhile, prepare filling:
Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.

Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.

Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)

Backyard BBQ: Ribs

Posted by Alaina in Backyard BBQ and tagged with , , , , , , , , ,

We enjoyed these ribs yesterday for Father’s Day! I wish I could take credit for this delicious sauce – it was fabulous! I found the recipe on Food Network. I did change the cooking instructions to start with baking – I think it makes ribs more tender and you still have the wonderful grilled flavor from finishing on the grill. I would probably make these with baby backs next time…and there will be a next time! As I note, I did not use an entire can of chipotles – add them until you reach your desired heat level.



HONEY-CHIPOTLE PORK RIBS
(Cooking Method adapted – Recipe from foodnetwork.com)
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1 cup honey
2 cups ketchup
1 tablespoon grated fresh ginger
1 (7-ounce) can chipotles in adobo sauce
3 pounds country style pork ribs, bone in

In a food processor, combine honey, ketchup, ginger, and 5 chipotles with adobo sauce. Blend until smooth. Taste and add remaining chipotles, or more honey, if desired. If sauce is too thick, thin with a little water or apple juice. Pour half of the sauce over the pork and reserve the rest. Marinate for at least 4 and up to 24 hours.

Bake at 300 degrees for 2-3 hours. Prepare a grill or grill pan. Grill the pork ribs until cooked to desired doneness. Some charring on the pork is delicious. Brush with some of the reserved sauce. Remove pork from heat and slather with remaining sauce or serve sauce alongside.

My Kitchen View: Freezing & Marinade

Posted by Alaina in Kitchen View, Summer Recipes and tagged with , , , ,

I recently spent a few hours putting some meals in the freezer. It’s not generally my style – you may have noticed that there really aren’t many casserole recipes here. However, I like the concept of easy, go-to meals and despite my general lack of excitement about casseroles, I decided I could make it work. So, many of the meals were meat in marinade which means all I need to do is thaw and grill. My kind of summer meal!

The meal round up (my sister helped and we made 26 meals in a matter of a few hours!) included burgers (ground turkey & beef combined), meatballs, taco meat, pizza kits (dough, sauce, browned meat & onions, and cheese frozen together), sweet and sour chicken, pork roasts in marinade, BBQ drumsticks, marinated chicken and pork. So far, we have really enjoyed everything. I plan to do this a few times a year to make life a little easier on the days I work or for when I just need a break from cooking. It’s really makes meals pretty easy – I just add a salad or steamed vegetables and fruit or bread to make a complete meal. 

First, you need to start with fresh meat. DO NOT thaw and re-freeze meat. Add the desired portion into a freezer bag or container and pour in marinade. Clearly label the package and include the date. Place in freezer until ready to use. I try to remember and stick the meat I want for a meal in the refrigerator the day before we are going to eat it.  

Here is a marinade recipe that made a lot – I was able to use it on about 5 or 6 packages of meat (good thing we liked it! :) ). I used it on pork chops and chicken breasts. We’ve tried it on the pork and it was wonderful! We sauteed some baby bella mushrooms in butter and topped the pork chops with them for serving. Delicious!

MARINADE (adapted slightly from from allrecipes.com)
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1 1/2 c. canola oil
3/4 c. soy sauce
1/2 c. Worcestershire sauce
1/2 c. red wine vinegar
1/3 c. lemon juice
2 Tb. dry mustard
1 tsp. salt
1 Tb. black pepper
1 1/2 tsp. finely minced fresh parsley (or 1 tsp. dried parsley)

In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate meat before cooking as desired.

Market Fresh: Strawberries

Posted by Alaina in Uncategorized and tagged with , , , , , , , , , ,

I’m so excited that it’s strawberry season and grill season! I combined the two into a Balsamic Grilled Chicken Strawberry Salad. This was so delicious and so summery and the colors are stunning! This will definitely make a frequent appearance on our summer menu!

CREAMY BALSAMIC GRILLED CHICKEN STRAWBERRY SALAD
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1/3 c. olive oil
1/3 c. balsamic vinegar
1 tsp. herbs de provence
1 tsp. salt
1 Tb. heavy cream
1 lb. boneless chicken breasts or chicken tenders

Combine first five ingredients. Place chicken in a bag or container and pour marinade overall. Marinate for at least 1 hour. Grill until chicken is fully cooked – juices will run clear.

Salad:
1/2 lb. baby spinach
1/2 lb. strawberries, cleaned and sliced
1/4 c. feta cheese (blue or gorgonzola would also be great!)
1/4 c. pecans, chopped

Arrange on a platter or in a salad bowl. Top with grilled chicken. Drizzle dressing over all.

Dressing:
3 Tb. olive oil
3 Tb. balsamic vinegar
1 tsp. dijon mustard
1/4 tsp. black pepper
1/4 tsp. salt
1 tsp. heavy cream

Combine all ingredients and shake or whisk well to combine.