Warming and Healing - Chicken Soup!

I'm pretty sure God created chickens for soup making!! I'm convinced there are healing powers in all forms of chicken soup. My teenage daughter, Lauren, has been under the weather the past couple of days, and the weather hasn't even that much to brag about. It's March, and we have had cold, rainy days this week, with a little bit of snow coming down as I blog. I'm usually ready to phase out of the soup menu by now, but this week called one last time for it. In years past, this recipe has been my go-to meal to deliver to new moms and dads and to families in need of a pick-me-up. It's easy, and you don't need to cook it all day. I modified this from a Light and Tasty recipe.

Cream of Chicken and 

Wild Rice Soup

1 large onion, chopped

4 large carrots, sliced

4 celery ribs, sliced

small bunch celery leaves, chopped 

2 Tbsp butter

2 Tbsp olive oil

1/2 cup all-purpose flour

8 cups chicken broth

3 cups cooked wild rice (I use Uncle Ben's original wild rice)

3-4 cooked chicken breasts, cubed

1/4 teas kosher salt

1/4 teas pepper

1 can low fat evaporated milk

In a large dutch oven or saucepan, sauté onion, carrots and celery in butter and olive oil until tender. Add in chopped celery leaves for one more minute.  Add in flour and cook until well blended (about 1 minute). Slowly add broth while stirring. Stir in wild rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for a few minutes until thickened. Stir in milk and cook on low 3 or 4 minutes longer. Serve, and let it warm your soul. 

People will thank you!!

Share the Love...Cake Balls!!

I love chocolate! And I love my friends!! And I love my friends who love chocolate!!! When I was living in Japan, there was this recipe that everyone knew about except me, the new girl. They called them cake balls, amongst other things. Crack balls, truffle balls, cake truffles. Call them what you want, but they are something to behold. And something to share. My sweet friend and neighbor, Jody, was ever oh so kind enough to share these lovelies with me and the recipe too. I love them because every time I make them, I think of Jody and all of the dear friends I made there, and how much we loved to get together, and how we loved to get together and eat...especially chocolate. All you had to say was...cake balls...and you could draw a crowd. The recipe has been circulating for some time. So, I wanted to share it with you as well. I make them at Christmas for gifts and sometimes for birthdays. Just change out the sprinkles for whatever the occasion. Today, I used a red velvet cake.

Cake Balls

Cake of your choice (chocolate or red velvet)

One can of icing (cream cheese, vanilla, chocolate)

Almond bark or chocolate chips

Shortening

Prepare and bake cake according to directions. Allow to cool. Break cake up in large bowl and add can of frosting (I use cream cheese) and mix well (your hands are your best tools). Refrigerate until completely cool. Next roll into truffle size balls and place on sheet pan. Refrigerate again for about an hour so they are easy to dip. Melt chocolate in microwave or in double boiler (almond bark works great) and add about a teaspoon of shortening to thin mixture out a bit. Dip call balls in chocolate and place on sheet pan lined with wax paper. Decorate immediately, as chocolate dries fast. Now share!!! And enjoy some for yourself too!!


Happy Valentine's Day!!! 

Sufferin' Succotash...Feed Your Cold!!

Mark my words. I almost NEVER lose my appetite, but I have been fighting a cold (yeah, right!) or what feels more like the flu and a bad case of bronchitis for a week now, and it totally zapped my appetite. So what's that whole "starve a fever, feed a cold" thing about? How is this possible when you can't taste anything? I suppose it's just unlicensed wisdom passed down from previous generations on what the body may or may not need to fight viruses and fevers. Well, after a week on a great weight loss plan (NO FUN), I finally climbed out of my feverish state and decided to feed my cold and my weird craving. It was Succotash!! Just a side note, I hated Succotash as a kid and haven't had it since the last time my mom made me eat it. I remember huge chunks of tomatoes and lima beans. Yuck!! Well, apparently those days are of the past, because it's what I wanted when my appetite finally returned. I revamped my mom's old recipe just a bit, and my teenagers didn't even flinch when I put it in front of them. I realize this goes beyond chicken broth and hot tea, but after a week of that, I was ready for something new and clearly needed a good dose of veggies!

Succotash

1 onion, chopped

2 cloves garlic, minced

15 oz chicken or vegetable broth

1 pint frozen or fresh lima beans

1 pint frozen or fresh corn

1 fresh zucchini, sliced

15 oz crushed tomatoes, undrained

salt and pepper to taste

Sauté the onion in olive oil and a little butter until tender. Add garlic for about 30 seconds then add in remaining ingredients and cook until zucchini is done. I added extra broth to make it more soup-like. Makes a great side dish or main dish with sausage or chicken added.

A Bite of History:

• Succotash dates back to the Great Depression.

Slow Cooker Cooking - Not Soup!!!

I love my using my slow cooker. There is nothing better than throwing in a few ingredients and walking away for the day, only to return to the most fragrant house. It almost feels like someone made dinner for you while you were gone. Almost. I decided to shake it up this week and try something besides a soup or stew in my Crock Pot. I had pork chops in the fridge. After a quick internet search, I found an old Taste of Home recipe that looked perfect and not too heavy. The best part, it was super easy. Just six ingredients, pairing applesauce and pork. Yum, my favorite!! My visit to a Virginia mountain apple orchard this fall yielded some homemade applesauce. I also canned tomato sauce from my dad's most abundant tomato crop in the summer. I was excited to put them to good use.

Slow Cooker Applesauce Pork Chops

4 bone-in or boneless pork chops

1 cup applesauce

1/3 cup brown sugar

1/3 cup vinegar

1-1/2 cup tomato sauce

1 teas cinnamon

Salt and pepper pork chops on both sides. Place in slow cooker and top with applesauce. Combine remaining ingredients and pour over pork chops. Cook on low around 6 six hours. I paired mine with baked sweet potatoes and sauteed cabbage. To keep it a quick meal after a busy day, I sauteed an onion in a little olive oil and added a bag of shredded cabbage (cole slaw mix) cooking with chicken broth for flavor. I had some applesauce left that I didn't use in the recipe, so I topped each chop with some. 

A Bite of History

• The electric slow cooker showed up around 1970 with the intention of cooking beans to perfection. It was soon after re-designed for all sorts of uses.

Holiday Lites - Breakfast and dinner

Are you needing more energy from decking those halls and everything else we try to squeeze into a month-long season? I sure am!! I love making all things Christmas, but sometimes my energy level can't keep up with all of my "good ideas." Protein is my main source of energy. I've included one of my favorite high protein recipes. 

Except for the occasional seasonal pancake mix, I have completely replaced traditional pancakes with protein pancakes. I joined an extreme fitness program and boot camp when we lived in Japan and learned much from my fabulous trainer. One of the things that stuck was the absolute necessity of high protein in the diet, especially for women over 40. We need it to keep feeding our muscles as we work out, and to be real, I need it so I can make it to the next meal without having a meal in between. This is one of my favorite recipes, because everyone in my house loves it!!! It was passed along from another trainer, and I added a few ingredients to make it my own. To make it holiday-ish, I top it with a little whipped cream and cinnamon or nutmeg. I used a sugar-free blackberry syrup on these. 

High Protein Pancakes

1 cup low-fat cottage cheese

1-1/2 cups liquid egg whites

1 cup old fashion or quick oats

Splenda to taste (I use about a tablespoon)

1 teas cinnamon

1 peeled and diced apple or a banana (this helps with texture and makes it more like a pancake rather than a crepe)

Blend dry oats in blender or food processor to almost a fine powder. Add remaining ingredients and blend well. Spray pan with cooking spray and cook just like a pancake. I sprinkle cinnamon on the doughy side up before flipping for a little extra taste. Makes 8-10, depending on the size. Top with a sugar free syrup to keep it healthy and some fresh berries if they are in season. 

Eat these after a morning weight lifting session, and you will feel those muscles growing!! Feed it to your family on Christmas morning, and they will be more patient for Christmas dinner. It sticks to you for a good long time!

I cut this picture and recipe out of a Light and Tasty magazine ten years ago. It is another festive favorite at Christmas, and it is a light, healthy recipe, not to mention a pretty dish. Serve it over your favorite healthy rice or couscous and with a fresh veggie. We love it over couscous. I served it just a few days ago, and it was well received. I'm not sure why I don't serve it more often.

Cranberry Salsa Chicken

4 boneless, skinless chicken breast halves (about 4 ounces each)

1 Tbsp olive oil

1 jar (16 oz) of your favorite chunky salsa

1 cup dried cranberries

1/4 cup water

1 Tbsp honey

2 garlic cloves, minced

3/4 teas ground cinnamon

1/2 teas ground cumin

2 cups (rice, couscous, etc)

1/4 cup slivered almonds

In a large skillet or Dutch oven,  sauté chicken in oil until browned on both sides. In a small bowl, combine salsa, cranberries, water, honey, garlic, cinnamon and cumin; mix well. Pour over chicken. Cover and cook over medium-low heat for 10-15 minutes or until chicken juices are clear. Serve over couscous or rice and sprinkle with almonds. 


We're at countdown with one week to go. Take your elf nap, and eat something that gives you lasting energy. 

Holiday Lites - Cinnamon Pork Tenderloin

It's my absolute favorite time of the year, but it is also the busiest time of year. This means I have to work extra hard to keep exercising and eating healthy, and with the added elf duties, simplicity is key. So to balance out the "celebrating," we are trying to keep it "lite" most nights if we can. I still love to keep the Holiday Lites festive. I found this Cinnamon Pork Tenderloin recipe a few years ago in a Taste of Home magazine, and I have since made it every year at Christmas time. It's good enough to serve to company or for a party. I served it with wild rice (I added a few dried cranberries in at the end of cooking time) and some fresh broccoli topped with just a pinch of fresh Parmesan cheese.

Cinnamon Pork Tenderloin

3 Tbsp soy sauce

3 Tbsp chicken broth

1 Tbsp brown sugar

1-1/2 teas honey

1 teas ground cinnamon

1 garlic clove, minced

2 extra lean pork tenderloins (total of about 3 pounds to feed 8)

In large plastic resealable bag, combine first six ingredients. Add pork and seal. Refrigerate 4-6 hours, turning occasionally (at least once). 

Bake covered at 350 degrees for about 20 minutes. Remove foil and bake 5-10 more minutes or until meat thermometer reads 160 degrees in center. Let stand for 5 minutes; then slice and serve. 

Aaaaah. This was so quick and easy, I now have time to curl up with a cup of coffee and my pup. Hope you find ways to savor the moments of the season. 

Cherries in the Snow

Happy Holidays. We had the first of our Christmas gatherings tonight at church with our small group. It's been a busy, busy week, and I needed something quick and easy but not boring. This is a family favorite that was shared with me years ago by my mother-in-law, Jane, when Brian and I were dating. You know the best part about this dish, besides how pretty and festive it is? It's so very easy. I made it in less than 10 minutes!! That's a good recipe! Feel free to make your own Angel Food Cake (that will add a few minutes to the whole ordeal). I always buy one already made from my local bakery. 

Cherries in the Snow

Angel Food Cake

8 oz cream cheese, softened

1/2 cup powdered sugar

Large size tub of whipped cream

1 teas vanilla

2 cans cherry pie filling

Break up half of cake into pieces and layer bottom of bowl. Mix cream cheese, sugar and vanilla with wire whisk or mixer. Add in whipped cream and carefully incorporate with whisk until well blended. Pour half of mixture over cake layer. Add one can of cherry pie filling. Repeat with other half of cake, cream cheese mixture and second can of pie filling. Refrigerate for 2-3 hours. Enjoy!

Happy Holidays!!