Wednesday, November 25, 2015

Creamy Salmon Chowder

We first tried this Alaskan Salmon Chowder (found in a Taste of Home magazine) several years ago and thought it was delicious. That was pre-blog days, so when I felt in the mood for it again this week, decided I should share it with all of you! I inadvertently bought fat-free evaporated milk, so I'll probably add some cream to this if it isn't thick enough, but you can do whatever you want. If you follow the recipe as written, it's nice and low-fat! We're going to have nice hot Pumpkin Rolls with it. Can't wait!!

Creamy Salmon Chowder

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped red pepper
1 garlic clove, minced
2 cups chicken broth, divided
2 cups diced peeled potatoes
1 cup sliced carrots
1 teaspoon seasoned salt, optional
1/2 teaspoon dill weed
1 small zucchini, thinly sliced
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
2 cans (7-1/2 ounces each) salmon, drained and bones removed

In a large saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add the potatoes, carrots, seasoned salt if desired, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add the corn, milk and salmon; heat through.

Pumpkin Dinner Rolls

We have lots of pumpkin pureé in the freezer so Michelle sent us some recipes to try that she and her roommates liked. This first one comes from a Butternut Squash Roll recipe, but we're using pumpkin. Here you go!

Pumpkin Dinner Rolls

1 tablespoon yeast
1 1/4 cup warm milk (110° to 115°)
3 tablespoons butter, softened
2 teaspoons salt
1/2 cup sugar
1 cup mashed cooked pumpkin*
5 to 5-1/2 cups all-purpose flour, divided

In a large bowl, dissolve yeast in milk. Add the butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Form into rolls; place in two greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Yield: 2 dozen.

*Michelle used 1 1/2 cups so she wouldn't have any more leftovers; it worked well.

Tuesday, November 24, 2015

Pumpkin Sundae Pie with Regal Caramel Sauce

Over 30 years ago, we discovered our favorite Thanksgiving pie - Frosty Pumpkin Pie. However, one year when we visited my parents, we made my mom's version. There's not much difference between the two, but just in case you ever want to make both and do a taste comparison yourself, I figured I'd record her recipe. I'm not sure who gave it to her, but that doesn't matter; it's still part of our family heritage. (My guess is it either came from a cooking class she took or from a magazine.) 

Pumpkin Sundae Pie with Regal Caramel Sauce

9-inch baked pie crust
1 cup pumpkin
1 1/4 cups sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt
1 cup whipping cream, whipped
2 pints vanilla ice cream (save 1 cup for garnish if desired)

Combine all ingredients (except the pie crust) and pour into the crust. Freeze until firm. Serve with Regal Caramel Sauce.

Regal Caramel Sauce

1 cup brown sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon vanilla

Combine sugar, corn syrup and water and bring to a boil. Boil for 5 minutes. Remove from heat and stir in vanilla.

Friday, November 13, 2015

Hashbrowns

I found another little note, which I do want to use, maybe even today, since we can't go through a 10-pound bag of potatoes as fast as we used to do. To make your own hash browns for the freezer, simply peel and grate potatoes. Keep the grated ones covered with water in a bowl. Then drain and blanch (put in boiling water) for 3 minutes. Drain again and package for the freezer. Use to make regular hash browns or in recipes like Funeral Potatoes. I want to try them as a crust for quiche.

Pico de Gallo

I'm going through the recipe magazines and found a scrap of paper with this written on it. I don't know if I ever tried it, but it looks nice and simple and maybe some day we'll see what it tastes like.

Pico de Gallo

1 tomato, diced
1/2 onion, diced
1 lime, juiced
1 tablespoon fresh parsley (or cilantro if your family likes it)
1/2 jalapeno pepper, seeded and minced
salt, pepper, garlic and cumin to taste

I'm assuming you mix everything together and serve with tortilla chips!

Thursday, November 12, 2015

Creamy Chicken Log

I saw this recipe in a magazine and thought it might be a good spread to try over the holidays to help us use up our "hurricane emergency supply" crackers.

Creamy Chicken Log

1 package (8 ounces) softened cream cheese
1/4 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 cups finely chopped cooked chicken breasts
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2 hard-cooked eggs, finely chopped
1/4 cup sliced green onions
Diced pimentos and additional sliced green onions
Assorted crackers and snack bread
In a small mixing bowl, combine the first seven ingredients; mix well. Stir in chicken, eggs and green onions. Shape into an 8 x 2-inch log. Garnish with pimentos and onions. Cover and chill.
Remove from refrigerator 15 minutes before serving. Serve with crackers and snack bread.

Tuesday, November 10, 2015

Jamaican Jerk Pork with Rasta Pasta

Ready for another story on how dinner came to be? I had thawed pork chops for dinner, but hadn't decided how to cook them. Wayne suggested using our Jamaican jerk seasoning and that sounded like a great idea. I had already decided I wanted to try roasted carrots and parsnips (to use up the vegetables in the crisper). There were also some plain, cooked noodles that I wanted to use, so I turned to Google to find something that would coordinate with jerk seasoning. I thought the islanders pretty much stuck with rice and beans, so was pleasantly surprised to find a Jamaican pasta recipe. It looked like it would be a perfect fit, and it was.

Jamaican Jerk Pork Chops with Rasta Pasta

Sauté chopped scallions (or onions), red pepper, and garlic in a bit of olive oil. (You decide how much!) Add salt, pepper and basil to taste, along with some chopped fresh tomato. Stir in pre-cooked pasta of your choice. Push to the side of the pan, and add a bit more oil. Sprinkle Jamaican jerk seasoning on both sides of the pork chops (lightly or heavily depending on your tolerance for heat), add to pan and cook until done. Serve over the pasta.

Roasted Carrots and Parsnips

Peel carrots and parsnips and chop into bite-sized pieces. Place in baking dish and drizzle with olive oil. Add salt and pepper and minced garlic to taste; toss. Bake at 425° for about 30 minutes.

Note: I only cooked two pork chops, but I mixed the leftover vegetables and pasta and we really liked that combination when served with some chicken later in the week.

Tuesday, November 3, 2015

Mashed Cauliflower au Gratin

I tore this recipe out of an old magazine, but before I throw the scrap of paper away, I figured I'd copy it down. The little blurb next to the picture states "unless someone tells you, you might not know you're eating cauliflower." Well, I definitely knew I was eating cauliflower, which is okay because I like it. However, maybe I should have cooked it longer so it mashed up better. As it was, it was a nice variation to plain old cauliflower.

Mashed Cauliflower au Gratin

1 large head cauliflower, broken into florets
3/4 cup shredded Parmesan cheese
1/2 cup shredded Colby/Monterey Jack cheese
(Note: I used a 4-cheese Mexican blend because that's what was in the refrigerator already.)
3 tablespoons butter
1/2 teaspoon garlic salt
1/2 teaspoon steak seasoning
1/4 cup bread crumbs

Place the cauliflower in a stock pot and add water to cover. Bring to a boil, then lower heat and simmer uncovered for 10-12 minutes or until very tender. Drain and mash. Stir in everything else but the bread crumbs. Transfer mixture to a greased casserole and sprinkle with the bread crumbs. (They can be combined with 2 tablespoons of melted butter first if you wish.) Bake, uncovered, at 350° for 40-50 minutes or until heated through and topping is golden brown. Serves 6.
It complemented our Sweet Potato Casserole and Creamy Balsamic Chicken for dinner quite nicely.

Monday, November 2, 2015

Snickerdoodles

We've been using this recipe for over 30 years, so I was surprised when I looked on the blog this morning to find it and discovered it wasn't here! That helped me decide which type of cookie to bake today; we don't want anyone else to have that problem in the future! 



While the oven was hot I also decided to make some Chocolate Chip Cookies to help fill the freezer. Adding pecans and craisins helped give them an autumn taste and feel.


Snickerdoodles

1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
3 cups flour (in Florida I add an additional 1/3 cup)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Mix together butter, shortening, sugar and eggs. Blend in flour, cream of tartar, soda and salt. Shape dough into small balls. Roll in cinnamon sugar (about 1/2 cup sugar to 2 tablespoons cinnamon) and place 2" apart on cookie sheet. Bake at 400° for 8-10 minutes or until set. Remove to cooling rack. Store tightly covered. Makes about 4 dozen.

Note: This recipe comes from Betty Crocker's All Time Favorites, which is the recipe book that started Wayne's Saturday cooking/baking hobby. He made these in May 1983.
I use my cookie scoop to plop the dough in the cinnamon-sugar filled cake pan, then roll the balls around until coated. Works great!

Variation: Eggnog Snickerdoodles - Add 1/2 teaspoon rum extract to dough. Roll in mixture of 1/4 cup colored sugar and 1 teaspoon nutmeg. These are fun to add to a holiday cookie tray.