Snickerdoodle Cookies

These are one of my husband's favorite cookies that I make.  Not sure where the recipe came from, but I'm sure my mom got it from a fellow Navy wife.  Make these cookies as directed and they come out moist on the inside and slightly crunchy on the outside.  They are also GREAT to make with kids because they like to roll the dough balls in the cinnamon-sugar mix.

1 Tbsp. white granulated sugar
1 Tbsp. cinnamon, ground
1/2 cup butter, softened
1/2 cup  Crisco shortening (I use the bars of Crisco that look kind of like butter, but regular flavor)
1-1/2 cups sugar
2 eggs
1 tsp. vanilla extract
2-3/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cream of tartar (found in your spice aisle)

Combine 1 tablespoon sugar and 1 tablespoon of cinnamon together in a small bowl and set aside.  Cream together the butter and shortening; gradually add 1-1/2 cups sugar.  Add the eggs and beat well.  Stir in the vanilla extract.  Sift together the flour, baking soda, salt and cream of tartar in a medium bowl.  Add flour mixture to butter mixture and mix well all together.  Shape the dough into 1-inch balls, and roll in reserved cinnamon/sugar mixture.  Place 2 inches apart on lightly greased cookie sheets.  Bake at 400 degrees F for 6 minutes or until lightly browned.  Remove to a wire rack to cool.  Yields about 4 dozen cookies.  Yummy with a cold glass of milk (as are most cookies).

Enjoy.

Creamy Coleslaw with a hint of spice

We're having burgers for Linner today.  That's right, Linner.  It's a cross between lunch and dinner.  In an effort to use up my glorious bounty from my CSA box, I've made this coleslaw to go with the burgers.  Yummy, creamy, crunchy goodness!  Another easy recipe to throw together.


1 small head of cabbage, finely shredded or chopped (about 1-1/2 lbs)
1 small carrot, grated
1/2 cup celery, diced
1/4 cup onion, diced
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. sugar
2 Tbsp. red wine vinegar
1 Tbsp. prepared yellow mustard
1/2 tsp. salt
1/4 tsp. cayenne pepper (or to taste)
1/4 tsp. black pepper

Combine the vegetables in a bowl and set aside.  Combine remaining ingredients, stir well.  Pour dressing over vegetables and toss all together.  Chill at least one hour before serving.  Makes 6-8 servings

Chicken and Rice Jalapeno Casserole

2 cups cooked rice (I made extra the night before)

2 cups Monterey Jack Cheese, shredded (I used Pepper Jack to add more spice)

2 cups cooked chicken (I used a deli chicken)

1 can (12 oz) Low-fat canned Evaporated Milk

½ cup finely diced red onion (I had some leftover from Halloween chili toppings)

2 eggs

¼ cup fresh cilantro, chopped (I had this from my CSA box last week, also a chili topping)

2 Tbsp. butter, melted

1 diced jalapeno, seeds and membranes removed and discarded (from my CSA box)

(may substitute a small can of jalapenos or green chilies)

Salt to taste, (although the deli chicken has a lot of flavor)

Pre-Heat oven to 350*.  Spray a 2 quart casserole dish with cooking spray.  Combine all ingredients either directly in the casserole dish (or in a larger bowl to make mixing it all together easier0.  Stir well and bake, uncovered for 45 minutes or until a knife inserted in the center comes out clean.

Toss a salad and eat.  Yum!

Comforting Chicken Noodle Soup

My husband and his dad are returning home from their adventures in Spain today.  They will spend about 17 hours on planes and will have additional travel time in shuttles to and from the airports.  They'll have jet-lag, for sure.  So, I thought I'd make some hearty chicken noodle soup in the crockpot in case they arrived home hungry...because who wants to sleep on an empty stomach.  Besides, with the weather here being so fickle, I've got a tickle in my throat and I know soup will fix that right up.  Here's my recipe:

I like both white and dark chicken meat in my soup, so I got a package of a whole cup up fryer and used 2 breasts, and 2 thighs.  The remaining pieces of chicken I put in a labeled freezer bag to make stock later out of the back and I'll make the drumsticks and wings for a football Sunday when I get enough of those.

*You may use all white meat (2-3 skinless chicken breasts), all dark meat (4-5 skinless thighs) or choose a combination like I did (2 skinless breasts, 2 skinless thighs).  I use pieces with the bone in to get more flavor in the soup.

Ingredients:

Chicken (*see my notes on chicken above)
1/2 onion, diced
3 medium carrots, peeled and sliced in circles
1 can low sodium chicken broth
1 can regular chicken broth
1 Tbsp. fresh chives
Black pepper, freshly ground to tast
1 clove garlic, pressed (optional)
2 cups uncooked noodles of your choice

Using a 12 cup capacity crockpot, combine all of the ingredients except for the noodles.  Add water so liquid level is about 2 inches below the top of the crockpot.  Cover and cook for 6-8 hours on low or 4 hours on high.  While soup is cooking or close to serving time, cook noodles according to package directions.  You can do this step ahead of time and just leave noodles draining in a colander until the chicken is done.  When the chicken is cooked through, remove from the soup and cut into bite-sized pieces, return meat to soup.  Add your cooked noodles to the soup.  Add salt to taste.  Makes 12 cups

**Variation:  For a no noodle soup, add 4 red potatoes diced into 1-inch cubes at the beginning of your cooking time.

I'm also baking up some frozen dough dinner rolls to go along with the soup.  Light, gentle to digest meal for the traveling Pulido's to come home to...because NOBODY wants to be around a hungry Pulido.

Enjoy!

Banana Bread

I was shocked to discover I hadn't added this family favorite to the blog yet.  Everyone has a favorite banana bread recipe, and this one is mine.  We eat a lot of bananas, but every now and then...they brown a little past the point of wanting to eat.  Those bananas make the BEST banana bread.  If I don't have 7 of these beauties, I peel what I do have and put them in a ziploc freezer bag and mark the outside with the number of bananas I put in and freeze them.  Then I add to the freezer bag until I have a total of 7 bananas.Next, I defrost them, and yippee, my family (and friends and co-workers) gets banana bread.

2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup salted butter, softened
1 1/2 cups light brown sugar, packed
2 large eggs
3 cups ripe bananas (about 7 medium), mashed
1 tsp. vanilla extract
1 cup chopped walnuts

Pre-heat oven to 325*F.  Grease two 9"x5" loaf pans (I prefer using stoneware loaf pans for this recipe, it makes the crust slightly crisp.)

In a medium bowl, combine flour, baking soda, and salt with a wire whisk; set aside.

In a large bowl, cream together the butter and sugar.  Add the eggs, bananas and vanilla extract.  Beat at medium speed until thick.

Add the flour mixture and walnuts, then blend at low speed JUST UNTIL COMBINED.  Do not over-mix.

Pour into prepared pans.  Bake on center rack of oven for 60-70  minutes.  A toothpick inserted in center should come out clean, and bread should pull away from the sides of the pan when done.

Cool in pans for 10 minutes, then turn pans on sides to cool to room temperature, before removing and slicing.

Makes 2 loaves or (30) 1/2" slices [15 slices per loaf]

Strawberry Banana Refrigerator Oatmeal

I shared this post from The Yummy Life on my Facebook page a couple of days ago.  I'd seen the idea before and had even "pinned" it to one of my Boards on Pinterest.  The Yummy Life says they based their recipe versions on the original post they saw pinned by Christie at Pepper Lynn on Pinterest" and said you can get a couple of her recipes from that link including: strawberry/banana.  I tried.  The link wouldn't work for me...and so, I improvised.  Here is my version.

1/4 cup uncooked old fashioned rolled oats (you may also use instant if that's all you have)
1/3 cup skim milk (or again, whatever type you have)
1/4 cup Plain Greek Yogurt (I had non-fat, so that's what I used)
1-1/2 cups Chia seeds (or this fabulous chia flax seed blend I found)
1/4 tsp. vanilla extract
1/3 of a medium banana (or to taste), diced
4-5 small strawberries, diced (I used my egg slicer, because kitchen gadgets are fun)

I followed the instructions on The Yummy Life and found a set of 3 Ball freezer jars in the half pint size.  This is perfect for the current size of my family, since my son is home from college for the summer.  Now, as long as my family agrees to bring home their reusable freezer jars, I'll refill them with a yummy, healthy, grab-and-go breakfast/morning snack/post-workout meal.  If you don't have these cool freezer jars, any 8 oz. container will work...half pint sized glass jelly jars are perfect for this also...but, then what would I use to can my jams? (sorry, I digress)

I put the ingredients listed above into each of the three jars (above ingredients are for one jar only).  The Yummy Life recommends shaking the ingredients together, but I'm more of a stirring kind of gal...(except for my martinis...those must be shaken, not stirred).  Anyhow, I digress..again....that's it.  Mix it up and let it sit in the refrigerator overnight.  Now all you have to do is remember to grab it on your way out the door in the morning with a spoon.  (Well, that and remember to bring the container back home if you want more for the next day).

In the picture, you can see the wonderful blend of chia seeds and ground flax seed I found at my local grocery store (Albertson's).  I was shocked, I didn't have to go get it at the local health food store, but at least I know they have Chia seeds there too.

Why did I use 1/3 of a banana?  Well, it was because I was making three jars and 1/3 times 3 jars equals one whole banana.  Who likes leftover bananas?  Yuck.  And I was still full from dinner and didn't want to eat the leftover half if I used a half in each of my three jars. 

So basically, I added the diced banana and then filled up the rest of my jar space with diced strawberries...which worked out to 4-5 small strawberries.

I hope you enjoy this strawberry banana version.  I don't know if I'll ever find the one by Christie at Pepper Lynn.  I even bing-searched for it.  Maybe it is the severe weather causing the website to be down?  Whatever the issue, be sure to try the other recipes at The Yummy Life and I will post any more of mine I come up with that are "tried and true."

Annette

Chicken Tortilla Soup

My brother called a few months ago looking for a good tortilla soup recipe (because he just "knew" I'd have a good one).  He was right, but, unfortunately, I had misplaced it...until now.  Before I misplace it again, I'm adding it here for you to enjoy.

I love how simple the tomato base is to make in the blender with just a few items.  I could eat this spicy tex-mex soup all week long, and I just like to garnish it with tortilla strips and jack cheese.  This recipe is a real "keeper".

2 pounds chicken pieces (I use breasts)
15 oz. can diced stewed tomatoes
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped (I used a few milder yellow chilies to spice it down instead)
1 clove garlic
3 cups water
21 ounces double strength chicken broth, undiluted
1 tsp. ground cumin
1 tsp. salt
1/4 tsp black pepper
1 bay leaf
10 oz. frozen corn, defrosted (I have also used canned)
2 Tbsp. fresh cilantro, chopped
4 corn tortillas
1 Tbsp. vegetable oil

Garnish with:
salsa, chopped avocado, lime wedges, grated jack cheese

Directions:
In a food processor or blender, puree the tomatoes with their juice, onion, chile pepper (jalapeno or other) and garlic.

Add the tomato mixture, water, chicken broth, cumin, salt, pepper and bay leaf to a slow cooker and stir well.  Add chicken pieces (you may brown in skillet, if you like, before adding to the crockpot but it isn't necessary).

Cover and slow-cook until the chicken is tender, 5-6 hours on low.  Remove the chicken and cool slightly.  when chicken is cool enough to handle, discard the skin and remove the meat from the bones.  Coarsely chop the chicken and return it to the slow cooker.  Stir in the corn and chopped cilantro (I also like to add a can of green beans and sometimes carrots and leftover potatoes.  It's whatever you like).  Cover and continue cooking on low.

Meanwhile, preheat oven to 400 degrees.  Lightly brush both sides of tortillas with the oil.  Using a sharp knife, cut the tortillas into strips about 2 inches long and 1/2 inch wide.  Spread the tortillas on a baking sheet. Bake, stirring occasionally, until crisp and just brown, about 5-8 minutes.  ***NOTE: You may "cheat" and use crumbled up store bought tortilla chips, it's a quick alternative to making your own and I exercise this option all the time.

Remove the bay leaf from the soup.  Serve soup into individual bowls, topping with tortilla strips (or ladle over the top of the strips like my family does) and a dollop of salsa, avocado and grated cheese.  Serve with lime wedges.

What?  Your family doesn't like LEFTOVERS???  Then why not turn them into Chicken Enchiladas:

Using a slotted spoon, scoop chicken and corn mixture from soup, pressing to drain and reserve most of the liquid.  Warm corn tortillas briefly on both side in a hot skillet to soften.  Fill each tortilla with some of the chicken/veggie mixture, roll and place in a baking dish, seam-side down.  In a skillet, heat about 2 TBSP. of vegetable oil, whisk in 2 TBSP. flour.  Stir in reserved broth from soup and cook until thickened.  If desired, stir in about 1/4 to 1/2 cup sour cream when done cooking.  Spoon sauce over filled tortillas in baking dish.  Sprinkle with grated Jack cheese.  Bake until sauce is bubbling.

**When I made the enchiladas, instead of rolling them, I made a layered casserole and added sliced olives and black beans to the layers.  I also add chili powder to spice up the sauce.

Enjoy!

Annette

Pear-a-dise Cocktail

2.5 ounces pear flavored vodka
.5 ounce simple syrup
3/4 of a freshly squeezed lemon

Serve over ice.  Very refreshing and light.  Perfect for a hot summer day

Chicken Teriyaki a la anytime

This is a super easy recipe.  My husband says he can eat it three times a week.  That's how much he likes it! That's what he tells me EVERY TIME I make it for him.  It's so easy, I'm tempted to do it, just to see what he does or says.

4 boneless skinless chicken thighs
Salt and pepper to taste
1/3 cup soy sauce (I use low sodium)
1/3 cup sake
2 Tbsp. sugar, I used brown, but white works too (or adjust amount to your sweetness preference)
2 Tbsp. cooking oil (I use canola)
Pineapple Juice (optional, but delicious) *
Fresh grated ginger root, optional
1-2 cloves of fresh garlic, pressed or diced
1 cup of raw white rice, cooked to yield 2 cups cooked rice

I usually buy the BIG package of chicken thighs.  Sometimes they are skinless, sometimes they aren't.  It's ok if they aren't...the skin pulls off super easy.  This week I was so excited to find a large tray of chicken thighs marked down 30% because they had two days before they expired, that I didn't realize they weren't boneless.  :(  That's ok, too.  The tray was just shy of 5 pounds and had 9 large thighs.  I skinned them then easily removed the bone and wah-lah, boneless, skinless chicken thighs.

Next up, I chopped 4 of the now boneless, skinless chicken thighs into bite-sized pieces and sprinkled them with salt and black pepper.

Get a big skillet or wok and heat the 2 Tbsp. of oil.  I use a non-stick skillet/wok, so I actually used less oil than that.  When the oil is hot, add the chicken and cook until brown on all sides.  Remove browned chicken to a plate while you get the sauce ready.

In the same pan that you browned the chicken, now add the soy sauce, sake, sugar, and optional ingredients (I use whatever of these ingredients I happen to have on hand to enhance the flavor).  Bring this to a boil.

(Yes, that is a Tupperware canister from the 1980's.  I still have my original set.)

Now that your sauce is boiling, add your browned chicken back to the skillet/wok and continue cooking as the sauce reduces and coats the chicken.

This sauce doesn't get real thick and that is part of the reason we like it.  I don't cook it down all the way.  I like to have sauce to ladle on my rice.

While the sauce is reducing, toss a green salad with some Miso salad dressing.  I found this at my local grocery store.

I like to serve this over rice (which I start cooking first) with the green salad and pineapple chunks (open early so you can add a few Tbsp. of juice to the sauce as it cooks).

Husband approved.  He never leaves any for my lunch no matter how much I make. Oh, well.  He had three servings, I had one.  Don't ask me why he left one lonely piece of chicken in the pan.  I guess it was so I could say that he ate it ALL.  LOL!

The longest part is preparing the chicken.  Since I didn't want to cook the whole bargain tray of chicken I found at the store this week, I decided to cut it all up before freezing it.  Since the chicken is browned before adding the sauce, I didn't want to add any liquid to my freezer bag.  I did salt and pepper my cut chicken, so all I have to do is defrost the bag and I'm ready to make another great helping of this meal.  I also labeled the freezer bag and wrote the basic directions on the bag (just in case I misplace the recipe...but, now it's here...FOREVER <3)

I buy my low-sodium soy sauce in bulk at Costco and one bottle of Sake from my local grocery store last for quite a few recipes of this.  Sugar and fresh garlic are staples in my kitchen, so usually all I need to buy to make this meal is chicken.

I hope you enjoy!

Annette