Aunt Wendy's Slush

I made this for Morgan's birthday party, and people were asking for the recipe. Well, it's Aunt Wendy's yummy recipe. Mmmmm

6 oz can of Orange Juice

6 oz lemon juice

2 cups sugar

8-10 cups water

1 t. vanilla

1 t. almond extract

7 Up (at least 2 bottles)

Mix together and place in a bowl or pan. Put in the freezer, stir every 30 minutes breaking up the ice. If you don't do this, then you'll just have a big block of ice that you'll have to try to break up. Use a fork to break it apart and make it light and FROTHY. Mmmmmm

Put in a punch bowl and add 7 Up

Maryland Fried Chicken and Gravy

Another Cook's Illustrated recipe. I love this because you don't need a deep-fat fryer to make this chicken, but it tastes like you cooked it in a deep-fat fryer anyway.

4 lbs. bone-in, skin-on chicken

1 T dry mustard

1 T garlic

1 t table salt

2 c. (10 oz) unbleached, all-purpose flour

1 t. baking powder

3 c. peanut oil or vegetable shortening

Opt. Old Bay seasoning (It is a mixture of celery salt, bay, mustard, pepper, cinnamon, ginger, etc.)

Gravy:

1/4 c. pan drippings from frying chicken

1/4 c. (1 1/4 oz) unbleached all-purpose four

2 c. low-sodium chicken broth

1 c. heavy cream

1 t. black pepper

table salt

Pat the chicken dry, mix mustard, garlic, and salt and sprinkle over chicken. (This was pretty strong for me, I think next time, I'll use half as much. It all depends on how much you like garlic.) Combine flour and baking powder in a shallow dish, and dredge each piece of chicken in it. Refrigerate 30 minutes-2 hours.

Heat oven to 200 degrees. Heat oil or shortening to 375 degrees (use a candy thermometer to check). Arrange half the chicken in the pot skin-side down and cook until well browned, about 5 minutes per side. Lower the oil temperature to 300 degrees, and continue cooking chicken until meat thermometer reads 175 degrees for dark meat and 165 for white.

Remove chicken to a wire rack over a baking sheet. Season with Old Bay seasoning and transfer to the oven. Turn the oil back up to 375 and cook the rest of the chicken.

For the gravy:

Pour off all but 1/4c. oil out of the pot. Stir in flour and cook until golden, about 2 minutes. Slowly whisk in broth, cream, and pepper. Simmer until thickened, about 5 minutes. Season with salt and serve with chicken and mashed potatoes. Mmmmmmm

Perfect Pan Pizza

Hey All! It's Di again, coming to you with another great recipe from my favorite magazine, Cook's Illustrated! This pizza is so easy and yummy. The crust is chewy and buttery and comes out perfect every time!

Dough:

2 T. Olive Oil plus 4 T. for the pans

3/4 C. plus 2 T. skim milk warmed

2 t. sugar

2 1/2 c. flour

2 1/4 t. yeast

1/2 t. Table salt

Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease a large bowl with cooking spray. Coat two cake pans (or pie pans) with 2 Tablespoons of oil.

Mix milk, sugar, and 2 T. of oil in measuring cup. Mix flour, yeast, and salt in a stand mixer (or if mixing by hand, mix together and make a well for the wet ingredients) Turn machine to low and slowly add milk mixture, after dough comes together, increase speed to medium and mix about five minutes or until shiny and smooth (or if by hand, stir until the dough becomes shaggy, turn onto floured surface and knead about 10 minutes). Place in greased bowl and cover with plastic wrap. Place in the warmed oven for 30 minutes or until doubled in size.

Transfer dough to lightly floured surface and divide in half. Roll each half into a ball and with a rolling pin, shape each ball into a 9 inch round. Place in oiled pan using knuckles to push the dough to the edges. Cover with plastic wrap and set in warm spot until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.

Sauce:

1 T olive oil

2 medium garlic cloves pressed or minced

1 28 oz can crushed tomatoes

salt and pepper

Cook oil and garlic in medium saucepan over low heat until fragrant, about 2 minutes. Add tomatoes, increase heat to medium and cook until slightly thickened, 10-15 minutes.

*I like to add fresh basil to my sauce*

Topping:

1 3.5 oz package sliced pepperoni

3 cups mozzarella cheese, shredded

any other toppings you prefer

Put half the pepperoni in a single layer on a paper towel on a microwave-safe plate. Cover with paper towel and microwave for 30 seconds. Pat the grease off the pepperoni. Repeat with remaining pepperoni. This keeps the pizza from getting too greasy.

Assemble:

Remove plastic wrap from dough, put sauce on leaving a border around the edges, sprinkle with cheese and top with pepperoni. Bake until cheese is melted, about 20 minutes. Let pizzas rest in the pan for 2 minutes. Using a spatula, remove from pans onto a cutting board and cut into slices.

Here ya go Maggie!

Hope this helps! This is definitely one of our favorites too! Miss you tons!

Green Bean Casserole
10 oz can cream of mushroom soup
¾ c milk
1/8 tsp pepper
2 pkgs frozen cut green beans, thawed
1 1/3 c French’s French-Fried Onions

In a 1 ½ qt casserole dish, mix all ingredients except 2/3 c onions. Bake for 30 minutes at 350 degrees. Stir and top with the rest of the onions. Bake for 5 more minutes. Serves 6.

tip: if you don't thaw the beans first, use less milk.

-Em
Starving in Seattle

Green Bean cravings

Hello everyone! It's Maggie.

Fall is here and I'm starting to have the holidays on the mind. The one dish I can't stop thinking about? Green bean casserole. Weird, I know.

Maybe it's because I think I have all the ingredients I need for it. I checked my trusty cookbook and realized I don't have a recipe for it.

Do any of you have a recipe for Green Bean Casserole? You know, the one with Cream of Mushroom soup and onion crunchies on top? Jordan makes a great one, I know that.

Post it if ya got it!

Thanks!
maggie

Our Favorite Chili

Oh wow! Y'all have been posting like crazy! I guess that chill in the air brings us back to the kitchen. This is Mandy, up in Alaska where the leaves are already changing colors, and I'm sharing one of my most prized recipes. They say your favorite chili is the one you grew up with. That's typically true, but this isn't your Aunt Wendy's recipe. I adapted this from a friend's when we were newlyweds in Logan. It's my favorite, and your welcome to give it a try if you're looking for a new favorite chili recipe. I love and miss you all! Mandy

Our Favorite Chili

1 C pinto beans
1 C kidney beans
1 C black beans
Soaked overnight and cooked till soft--or if you forgot to soak the beans, just use a can of each.

1 T olive oil
1 onion
1 lb ground beef
Grill onion till clear, brown ground beef.

Mix beans and hamburger in a crock pot, add:
1 1/2 C corn
1 can tomatoes and green chilis, or just the green chilis, if that's what you have
1 package taco seasoning, or your own version--I just make it up each time
3 8-oz cans tomato sauce
1/4 C honey and a teaspoon or so molasses OR 1/4 C brown sugar

Let everything simmer for an hour or so. Serve on corn chips, add a dollop of sour cream, and garnish with green onions.

Healthy Chicken Nuggets

I saw this on a blog ages ago and finally decided to try it now that the hubs is back in school and not home to tell me what he wants for dinner. Now I'm mad I waited so long! Baby girl ate 5 nuggets and was begging for more. Hubs came home and ate the entire rest of the batch. They really are good! I thought it was weird to use rice crispies, but it works! For some reason they don't let any of the juice out of the nugget so the inside is super tender while the outside is nice and crispy. Don't be afraid to use the fat free sour cream, it actually tastes great in the dipping sauce! Enjoy!

Healthy Chicken Nuggets with Creamy Dijon Dipping Sauce

1 ½ pounds chopped chicken breasts or chicken tenderloins

½ c flour

1 – 2 eggs slightly beaten

4 c crisp rice cereal

2 Tbsp olive oil

salt and pepper

½ c reduced fat sour cream

2 Tbsp Dijon mustard

1 Tbsp honey

carrot and cucumber sticks for dipping

Preheat the oven to 425 degrees. Place the rice cereal in a food processor and pulse until fine crumbs form. Pulse in the olive oil, salt and pepper. Place crumbs in a shallow bowl. In a second shallow bowl add the flour and in a third beat the eggs. Coat each piece of chicken in the flour first, shake off the excess, dredge the chicken in the egg next, and then press the chicken in the crumbs to help them stick. Place each piece on a baking sheet. Bake for 12-15 minutes until light golden brown and cooked through (turn once halfway through). Meanwhile, mix the sour cream, mustard, and honey. Serve the chicken nuggets with carrot and cucumber sticks with the sauce for dipping.