Creamy Chicken & Wild Rice Soup

Saute chopped onion, garlic, celery & carrot in some butter.  Add 8 cups chicken broth, 4 cups water, 4 cooked, boneless chicken breast halves, shredded.  Bring to just boiling.  Stir in rice from 2 packages quick cooking long grain and wild rice.  Cover & Remove from heat.  In a small bowl, combine 1 tsp salt, 1 tsp pepper, 1 1/2 cups flour.  In a medium saucepan, melt 1/3 cup butter over low heat.  Stir in contents of seasoning packets until mixture is bubbly.  Reduce heat to low, then stir in flour mixture by tablespoons to form a roux.  Whisk in 4 cups heavy cream, 1/2 & 1/2 or milk a little at a time until fully incorporated and smooth.  Cook until thickened, 5 minutes.  Stir cream mixture into broth and rice.  Cook over medium heat until heated through, 10 - 15 minutes

Greek Salad Dressing

1/4 C Olive Oil
2 Tbsp Red Wine Vinegar
1 tsp Sugar (or more to taste)
1 Clove Garlic, Minced
6 whole Kalamata Olives (or black olives) chopped fine
1/4 tsp Salt
Black Pepper

Squeeze a little lemon juice over salad after tossing with dressing

Salad options

Romaine Lettuce, Tomatoes, Cucumber, Red onion sliced very thin, Kalamata or black olives, crumbled Feta Cheese, Fresh parsley

Sourdough Bread and Bread Bowls

Sourdough Bread Bowls

Yield: 8 Boules or 2 Loaves

Ingredients
For the sponge:
1 cup fed sourdough starter
1 1/2 cups lukewarm water
3 cups all-purpose flour

For the dough:
1 tablespoon granulated sugar
2 1/4 teaspoons salt
2 cups bread flour
1 tbsp. water (optional)

To finish:
1 egg white lightly beaten with 1 tbsp. water
Water in a spray bottle

Instructions for Bread Bowls

• In a large mixing bowl or the bowl of an electric mixer, combine the starter, water, and all-purpose flour. 
• Mix together with a fork or wooden spoon until smooth. Cover with plastic wrap and let sit at room temperature for 4 hours.
• Transfer the bowl to the refrigerator and chill overnight, at least 12 hours.
• Remove the bowl from the refrigerator and add the sugar, salt, and bread flour to the sponge. Mix until a ball of dough begins to come together. If some of the dry ingredients will not incorporate into the dough, add the additional 1 tablespoon of water to moisten them. Continue kneading the dough (on low speed if using an electric mixer) until the dough is smooth and elastic, about 5-6 minutes. 
• Form the dough into a ball and transfer to a large lightly oiled bowl, turning the dough once to coat in the oil. Cover with plastic wrap and let rise in a warm spot until doubled in volume, 3-4 hours.
• Line a baking sheet with parchment paper. Transfer the dough ball to a lightly floured work surface and gently deflate the dough. Divide the dough into eight equal portions. Form each piece of dough into a ball, and tuck any loose edges or seams underneath. Place seam-side down on the prepared baking sheet. Repeat shaping with the other 7 pieces of the dough. Transfer the shaped boules to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours.
• Place a baking stone or large dutch oben in the oven and preheat the oven to 425? F. Allow the pot to preheat for at least 20 minutes. Just before baking, lightly slash the top of each boule using a sharp serrated knife. Brush the exposed surface of the loaves with the egg wash. Spray the loaves lightly with water. Slide the entire baking sheet onto the baking stone or carefully place 4 boules in the dutch oven with the top on. Bake about 28-32 minutes, rotating the pan halfway through baking, until the crust is golden brown. If baking with the dutch oven repeat once the first four have been baked. Transfer the finished boules to a wire rack and let cool at least 30 minutes before slicing and serving.

Instructions for loaves

Once the dough is read to be shaped divide it into two equal portions. Working with one piece of the dough, press gently into a rough rectangular shape. Make an indentation along the length of the dough with an outstretched hand. Press the thumb of one hand along the indentation while pulling the upper edge of the dough down over the hand to enclose the thumb. Tightly roll the dough towards you while forming into a rough torpedo shape, about 6 x 8 inches. If there is a seam, pinch it shut. Place seam-side down on the prepared baking sheet. Repeat shaping with the other half of the dough. Transfer the shaped loaves to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours. Bake as directed.

*Using a baking stone or dutch oven is what creates this amazing crust. If you have a dutch oven please use it! If not this bread can still be baked using a baking sheet. I am not sure how the crust will turn out.

*To Freeze The Dough: Let dough complete all it risings. Shape into a ball and place in a freezer bag. Freeze. When ready to use defrost. When defrost shape into a loaf or boule and allow to rise until doubled in size. Bake as directed.

To Freeze the Baked Bread: Allow the bread to cool completely wrap well and freeze. When ready to eat defrost on the counter for an hour or two. Reheat in a 350 degree oven until heated through.

Sourdough Starter

Sourdough Starter

Ingredients

• 2 cups warm water
• 1 tbsp. sugar or honey
• 1 tbsp. active dry yeast
• 2 cups unbleached all-purpose flour

Instructions:

• Pour the water into a 2-quart glass or ceramic jar or bowl. Stir in the sugar or honey to dissolve. 
• Stir in the yeast.
• Gradually whisk in the flour. Cover loosely with a clean kitchen towel or dishcloth (not plastic wrap) and place it in a warm area. 
• Let it develop 2-5 days, stirring once a day due to the separation that will occur. 
• When bubbling has subsided and a sour aroma has developed, stir once more and refrigerate until ready to use.

Storing and Maintaining Your Starter

Once your starter is stored away in the refrigerator, it only needs to be replenished once every two weeks or so. You should feed your starter each time you remove a portion for use in baking, but if it has been two weeks and you don’t intend to bake with it immediately, simply remove a cup of the starter and discard. For every 1 cup of starter removed, replace with 1 cup of flour and ½ cup of water. Stir to blend, and let sit at room temperature for at least 12 hours before returning to the refrigerator.

Lasagna

Lasagna:

Ingredients

• 1 pound Ground Beef 
• 1 pound Hot Breakfast Sausage 
• 2 cloves Garlic, Minced 
• 2 cans (14.5 Ounce) Whole Tomatoes 
• 2 cans (6 Ounce) Tomato Paste 
• 2 Tablespoons Italian Seasoning 
• 1 teaspoon Salt 
• 3 cups Lowfat Cottage Cheese 
• 2 whole Beaten Eggs 
• 1/2 cup Grated (not Shredded) Parmesan Cheese 
• 2 Tablespoons Dried Parsley or Italian Seasoning 
• 1 teaspoon Salt 
• 1 pound Sliced Mozzarella Cheese 
• 1 package (10 Ounce) Lasagna Noodles 
• (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water) 

Preparation Instructions

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:

Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for about an hour, or until top is hot and bubbly.

Hummus

Hummus

2  cans garbanzo beans
1/3 cup olive oil
2 tablespoons fresh parsley
juice from 1/2 of a lemon
1 whole green onion
2 garlic cloves
1/2 teaspoon salt
2 tablespoons water
Directions:

•  Blend all ingredients except for beans in a food processor.
• Add beans and process until it resembles a chunky dip; not completely smooth.

Grilled Chicken Caesar Wrap

Grilled Chicken Caesar Wrap (6 servings)

5-6 chicken breasts
1 (6 count) package tortilla wraps or other type of wraps
1 head romaine lettuce, chopped
1-2 tomatoes, chopped
1/2 red onion, sliced
1/4 C grated Parmesan cheese
Caesar Dressing, recipe found here

1. Grill chicken breasts
2. While it is grilling, chop lettuce, tomatoes, slice onions & make dressing
3. Slice grilled chicken breasts
4. Lay out your spinach tortillas out flat
5. Layer tortillas with lettuce, tomatoes, onions & chicken
6. Sprinkle on parmesan cheese
7. Drizzle on dressing
8. Roll up wraps & sliced to desired size

Caesar Salad Dressing

Ingredients 

• 3 cloves garlic, peeled, divided
• 3/4 cup mayonnaise
• 2 anchovy fillets, minced
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• small amount of 1/2 & 1/2
• salt and pepper to taste

Instructions

Put all ingredients into blender and blend until smooth.

Egg Casserole

Grease a 9"x13" pan.

Scramble 12 eggs into it

Sprinkle 1 lb meat (cooked) over eggs

Then sprinkle with 1/2 to 1 cup cheese

and drizzle with 2/3 cup cream

Top with another 1/2 to 1 cup cheese

Bake at 350F for about 30 minutes. (May make the night before and bake in the morning)

Pie Crust

Makes 2 pie pans

2 1/4 C. Flour

1/4 t. Salt

1/4 t. Baking Powder

1 3/4 sticks chunked Butter

1/3 C. Cold Water

1 t. Vinegar

1.  Measure dry ingrediants into small bowl, place in freezer.

2.  Measure cold water and add vinegar, place in freezer.

3.  Set up a food processor.

4.  Place flour mixture in it.

5.  Pulse 3 times to combine.

6.  Add butter, pulse 5 time. Butter should be raisin size.

7.  Add liquids, pulse 5 times.

8.  Use your hands to knead dough into a ball (on counter).

9.  Divide dough in half and form a disk from each hhalf.

10. Wrap in plastic wrap and refridgerate for 15 min.

11. Flour a pastry board and rolling pin.

12. Roll dough out to 1/4" thick.

13. Roll dough loosely around rolling pin and unroll into pie plate.

14. Trim edge to 1/2" from the lip of the pie plate.

Caramel Pecan Refrigerator Cinnamon Rolls

Cinnamon Rolls - Caramel Pecan Refrigerator

Makes: 24

2 pkg. Yeast

1/2 Cup Warm Water

2 Cup  Lukewarm Milk

1/3 Cup Sugar

1/3 Cup Vegetable Oil or Shortening

3 tsp. Baking Powder

2 tsp. Salt

1 Egg

5-6 Cup Flour

4 Tbsp. Butter

1/2 Cup Sugar

1 Tbsp. + 1 tsp. Cinnamon

Dissolve yeast in water, stir in milk, add 2-3 cups of flour.

Beat until smooth.

Mix in remaining flour.

Knead, let raise until double.

Grease (2) 9x13x2 pans

Caramel Pecan Sauce - for (2) 9x13 pans
Melt 1 Cup of brown sugar and 1/2 Cup of butter
Remove from heat
Stir 2 Tbsp. of Corn Syrup
Pour in pans and sprinkle 1/2 Cup of Pecans per pan

Divide dough in 1/2, Roll out, spread with butter, sprinkle with cinnamon & sugar, Roll up, Cut into 12 slices & place in pans.

Refrigerate 12-48 hours.

Take pans out of refrigerator while oven is preheating. If they need to rise longer, let them.

Preheat oven to 350 degrees F
Bake 30-35 minutes

Corn Bread

Corn Bread

1 Cup Butter
1 2/3 Cups Sugar
4 Eggs
2 Cups Buttermilk
1 Teaspoon Baking Soda
2 Cups Cornmeal
2 Cups Flour
1 Teaspoon Salt

Directions
Preheat oven to 375 degrees F. Grease a 10" x 15"pan.
Melt butter in saucepan. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Pumpkin Roll

Cake:
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 eggs
1 cup sugar
2/3 cup canned pumpkin

1/4 cup powdered sugar (to sprinkle on towel)

Preheat oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar - use plenty to prevent sticking.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.


Filling:1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.Yields 8-10 servings.

Chicken, Black Bean, Lime Soup

Chicken Broth
Cooked Chopped Chicken
Chopped Onion
Cilantro
Cooked Black Beans
Corn
Cumin
Salt
Pepper
Red Pepper

Toppings:  Chopped Avocado, Sour Cream, Shredded Cheese, Lime Slice, Chip made from corn tortilla.  Served with fresh salsa and chips

(I didn't measure anything, but wanted a list of what I put in the soup so I could make it again because we all enjoyed it.)

Eggs in a Nest

Eggs in a Nest

1 pound sliced bacon, diced
1/4 cup chopped onion
22 ounces frozen shredded hash brown potatoes, thawed
7 eggs
Salt and pepper to taste
1 cup shredded cheddar cheese, optional

• In a large skillet, cook bacon and onion until bacon is crisp. Drain all but 1/2 cup of the drippings. Add hash browns to skillet; mix well. 
• Cook over medium heat for 10 minutes, turning when browned. Make 10 "wells" evenly spaced in hash browns. Place one egg in each well. Sprinkle with salt and pepper. Sprinkle with cheese if desired. 
• Cover and cook over low heat for about 10 minutes or until eggs are set. Serve immediately. Yield: 7 servings.