Surprise! I decided to post one more recipe before the new year. I have been wanting to make this recipe for awhile. I thought my guys would really like it in which they did. My daughter really liked it too. My husband even says he will make it another time for us since it is really easy. I have added a new tab for easy recipes to make for my honey. This recipe is really easy since it is a slow cooker recipe. I actually think I've only used my slow cooker three times since buying it several years ago. This time of year I seem to have no time and I really don't want to eat out much so the slow cooker was great. I hope you have a great holiday and I will be posting my favorite recipes for the year next week. Since I have been busy, my beautiful daughter took the photos for me. She did a great job even with one ugly looking dish. Why post recipes? So, I can easily find them to make them again. Enjoy!
BBQ Chicken Soup
2 lb. boneless chicken breast
1 medium onion, chopped
3 cloves of garlic, minced
1 can (15.25 oz.) Southwestern style corn
5 cups chicken broth
1 cup barbecue sauce (I used Jack Daniels original BBQ sauce)
1 tsp salt
top with cheddar cheese
Directions:
- In a large slow cooker, add the chicken, onion, garlic, and corn.
- In a large bowl, mix the chicken broth, barbecue sauce, salt, and pepper.
- Pour the chicken broth mixture over the chicken.
- Cover and cook for 6 minutes.
- Carefully, remove the chicken breast and place onto a plate.
- With two forks, shred the chicken breast.
- Return the chicken breast to the soup mixture and cover. Cook for 30 minutes.
- Serve with cheddar cheese or other desired toppings like crushed corn chips.
Recipe adapted from Betty Crocker.
One year ago......................................I made Walnut Biscotti.
Two years ago....................................I made Gingerbread Cinnamon Rolls.
Four years ago....................................I made Potato Latkes.
Did you already know.........................
-Crock Pot is the brand name for a slow cooker.
-In 1936, Mr. Irving Naxon patent the crock pot.
-His mother inspired him for the slow cooker since his mother would make cholent which is a Jewish bean based stew that cooks all night.
The holidays are upon us. During the holidays, I tend to eat more sweets. Well, this year I'm going to try to be good. At least, it is my plan. Also, I have been cooking with the kids more. I made the pie crust and helped the kids make pies for Thanksgiving. The best thing is the kids have been cooking more since I have been cooking less. I love it. Since Thanksgiving is always a large meal, I like to make something healthier. I keep trying to make minestrone and finally figured what I was doing wrong. I needed to add less pasta. Also, I added more herbs. It was so good. My kids loved it. My daughters really liked it.This will be the recipe I will be using from now on when I want to make minestrone soup.
Minestrone Soup
1 Tbsp olive oil
1 large onion, chopped
1 large zucchini, chopped
1 cup frozen green beans
2 stalks celery, chopped
1 large carrot, chopped fine
4 cloves of garlic, minced
4 cups vegetable broth
1 can (15 oz.) red kidney beans, drained
1 can (15 oz.) great northern beans, drained
4 cans (14 oz.) diced tomatoes
2 Tbsp dried parsley
1 Tbsp dried oregano
1 bay leaf
2 tsp salt
1 tsp ground black pepper
1 tsp dried basil
1/2 tsp dried thyme
2 cups fresh baby spinach, sliced thin
1/2 cup small shell pasta
Directions:
- In a large pot, heat the olive oil over medium heat.
- Add the onion, celery, garlic, green beans, zucchini, and carrot. Saute for 5 minutes.
- Add the vegetable broth, tomatoes, beans, and spices. Stir and bring the soup to a boil.
- Reduce the heat and allow the soup to simmer for 20 minutes.
- Add the spinach and the pasta. Cook for 20 minutes or until desired consistency.
- Season to taste.
Recipe adapted from Food.com.
One year ago.......................I made Garlic Knots.
Three years ago...................I made Honey Crostini.
Four years ago.....................I made Breakfast Potatoes.
I will apologize now but I will probably not be posting much until after
the holidays. Then I'm going to bake more. I want to try more complex
recipes. I will let you know the week before what I'm baking if anyone
wants to give me some pointers. Since I have been blogging for many
years now, my other plan for the blog will be to repost some of my
recipes I really liked. I wish you a wonderful holidays!!!!
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| I love this girl! |
Happy Holidays!!!!!!!!!!!!!!!!!!
Since I haven't made many desserts lately, I asked my husband what I should make. Well, this was his pick. It really was a good pick. It is a heavy cheesecake but still creamy. I loved the crust which is a nice balance the cheesecake. The cheesecake was a hit at my house. I had purchased four small spring form pans and the remaining batter I placed into cupcake liners and baked. Also, the leftover cheesecake I'm going to try freezing. My brother in law is going to visit in a week and I'll share some with him. Also, I want to share some with my sister when she visits soon. She is a fan of pumpkin cheesecake too.
Spiced Pumpkin Cheesecake with Gingersnap Crust
Crust:
50 gingersnap cookies
1/3 cup packed brown sugar
6 Tbsp unsalted butter
Filling:
4 (8 oz.) packages cream cheese, room temperature
1 1/3 cup packed brown sugar
1 Tbsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
4 large eggs
2 large egg yolks
1 Tbsp vanilla extract
1 (15 oz.) can pumpkin
Directions:
- On the outside of the spring form pan, line with aluminum foil. Set aside.
- In a food processor, pulse the gingersnaps until crumbs.
- Add the brown sugar and pulse to combine. Set aside.
- Melt the butter in the microwave.
- Add the melted butter to the gingersnap mixture and pulse to combine.
- Press the gingersnap mixture into a 9 inch spring form pan.
- Place the crust into the refrigerator for 5 minutes.
- Preheat oven to 350 degrees.
- Place the crust into the oven and bake for 10 minutes.
- Remove and set aside to cool.
- In a large bowl, beat the cream cheese for 5 minutes.
- Scrap down the sides when needed.
- Add the brown sugar and combine.
- In a small bowl, combine the cinnamon, ginger, allspice, nutmeg, and salt.
- Add the cinnamon mixture to the cream cheese mixture. Mix until incorporated.
- Add the eggs one at a time and then the egg yolks.
- Add the vanilla and the pumpkin. Mix until incorporated.
- Pour the cheesecake batter into the crust. The batter will fill to the rim of the spring form pan.
- Place the spring form pan in the center of a roaster pan.
- Add hot water to the roaster pan until the water reaches the middle of the outside of the spring form pan to create a water bath.
- Place the cheesecake into the oven.
- Bake the cheese cake for 1 hour and 30 minutes or until the cheesecake is golden in color and the cheesecake only jiggles a little in the center when tapped.
- Remove the cheesecake from the oven and carefully loosen the buckle on the side of the spring form pan.
- Allow the cheesecake to cool at room temperature.
- Cover and allow to chill overnight before serving.
Recipe adapted from finecooking.com.
One year ago...............................I made Creamed Pearl Onions.
Three years ago...........................I made Green Beans and Bacon.
Four years ago.............................I made Whip Cream.
Did you already know....................
-The word pumpkin is derived from the Greek word pepon which means large melon.
-Pumpkins are a fruit.
-The average pumpkin weighs 13 pounds.
I will admit it. Lately, I just haven't been cooking. I only have so much time in a day so I have to pick clean or cook. Now, my kitchen tends to be clean which makes it easy to cook but there are other things I have to do like organize closets, file papers, and help with Science projects. So, I have to pick which activity to do. If you ask my husband, he will always pick for me to cook. Well, Science projects can't wait. I have to become more organize. In addition, I have been working out more which takes away more time from the kitchen. Then when I've been in the kitchen I have been making a lot of dishes I have already made. I really am trying to enter the new year with a more organized home. To help, I will probably only blog once a week. So, I just didn't want you to wonder where I went. To save some time, I have been trying easier recipes. I think it still is one of his favorite recipes since I've already made it twice recently. The first time I made this recipe I didn't add broccoli but the second time I did. My husband had requested no meat in the dish since it is how he would eat it in Japan. This really is a great recipe.
Yakisoba
1/3 cup soy sauce
1/3 cup rice wine vinegar
1 1/2 Tbsp sugar
12 oz. pasta (Soba noodles, Udon noodles, Stir fry/ramen, etc.)
3 Tbsp vegetable oil
1 onion, thinly sliced
1 lb. broccoli, chopped
1 lb. Napa cabbage, sliced thin
2 large carrots, sliced matchbox thin
2 tsp ginger paste
3 scallions, chopped
Directions:
- In a small bowl, mix the soy sauce, rice wine vinegar, and sugar. Set aside.
- Cook noodles according to the package.
- Drain and rinse under cold water. Set aside.
- In a large wok or skillet, heat the oil over medium high heat.
- Add the onion and saute for 5 minutes.
- Add the broccoli and cook for 3 minutes.
- Add the cabbage and carrots. Cook for 5 minutes.
- Stir in the ginger paste.
- Add the noodles and the soy sauce mixture.
- Gently toss to incorporate.
- Cook for 5 minutes.
- Serve immediately garnished with the scallions.
Recipe adapted from Food.com.
One year ago.............................I made Honey Peanut Butter Cookies.
Two years ago...........................I made Roasted Green beans with Walnuts and Cranberries.
Three years ago.........................I made Lasagna Soup.
Four years ago...........................I made Roasted Chicken.
Did you already know................
-Yakisoba is a fried noodle dish with vegetables and meat.
-Yakisoba is a popular dish sold by street vendors.
(In Japan, my husband would order this dish from a man with a cart.)
-Some other garnishes for Yakisoba is seaweed powder, pickled ginger, or fish flakes.
