Friday, June 19, 2020

Chipotle Shrimp with Angel Hair Pasta

The other night I wanted to make Chipotle Shrimp on Angel hair pasta. Sash got me started! Here is the recipe I followed based on her suggestions:

Buy a can of Chipotle Peppers to get started.

Chop a few onions (2 medium?) in to big thumbnail size pieces. Fry until clear.

Take 3 or 4 Chipotle peppers out of the can, dice up, then add them and a spoonful or two of sauce to the onions.

Add mayo. 1/2 cup?

Add heavy cream. 1/2 cup?

Mix and stir for a minute.

Add a bunch of raw shrimp or chicken breast cutlets.

Let simmer and cook the angel hair.

Add the angel hair to the chipotle dish, swirl to coat, then serve. It's creamy hot goodness!

Monday, November 05, 2018

Jane's Chunky Granola

A friend of ours served this granola at a Sunday School retreat several years ago and I felt the same way about it you do so got the recipe from her!  Dani makes it regularly as well.  We've put our own spins on it so I'll give you the basic recipe and you can do the same. I love adding all sorts of nuts and of various amounts so it is never the same and I always end of with more dry ingredients than the recipe calls for.  I also add ground flax seed and sometimes wheat germ. Also, since some people are saying coconut oil may not be all that good for us I sometimes use canola oil as well as coconut oil in the recipe.  All this to say, make it your own!


In large bowl combine:

6 cups rolled oats
1 1/2 cups sunflower seeds
1 1/2 cups almonds
1 cup whole wheat flour
3/4 cup brown sugar (I usually use less, but totally up to your taste)
1 heaping teaspoon kosher salt

Mix together:

3/4 cup melted coconut oil or oil of your choice
1/2 cup maple syrup
1/2 cup water

Mix with dry ingredients.

Bake on cookie sheets at 300.

I fudge on the time.  The recipe says to "Bake 20 minutes, flipping in large sections with a spatula after 10 minutes. After the first 20 minutes, switch the trays around in oven and bake 10-20 minutes more, stirring every 10 minutes, or until golden. If you prefer smaller chunks, stir and break up the mixture as you go. If you want bigger chunks, flip in section breaking them up as desired."  I've tried the flipping business and end up with granola everywhere, and now I just bake it till I think it's like I want it, only stirring in the outside edges if they look like they're browning too much.

So, there. Did I make it all far too complicated?! Have fun!

Love,   Jane

Monday, September 05, 2016

Double Chocolate Crumble Bars

1/2 cup butter or marg
3/4 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup flour
1 tbsp. cocoa
1/2 tsp. baking powder
2 cups mini marshmallows
1 cup chocolate chips
1 cup peanut butter
1 1/2 cup rice krispies

Cream first four ingredients together.  Stir in flour, baking powder and cocoa.  Spread in greased 9x13 pan and bake at 350 for 25-20 minutes.  Spread marshmallows over top and return to oven for 2 minutes.  Cool.  Melt chocolate chips and peanut butter together.  Stir in cereal and spread over marshmallows.  Chill

Monday, August 22, 2016

Amish Zucchini Casserole

Amish Zucchini Casserole

1 cup Bisquick
3 eggs
1/2 cup vegetable oil
1 cup shredded carrots
1 cup shredded cheddar cheese
3 cups shredded zucchini
1 cup shredded carrots
1 small onion, chopped
salt, pepper

Combine.  Bake in greased 8"x 8" dish at 350 for 35 to 45 minutes

Recipe from Anna Ruth Jacobs, lifted from the Internet.

Monday, August 31, 2015

Chicken, Three Ways

Here are three chicken recipes.  They are dumb.  I made them up.

Bone-in chicken in Freezer Gallon Ziplock.
Pour in 1 bottle off Sweet Baby Ray's Original BBQ sauce.  Or more bottles.
Close the bag then massage it like crazy to coat the chicken
Refrigerate 2-12 hours
Put on a baking tray skin side up (I use parchment paper for easy clean-up)
Bake at 375 - 400 for 1 hour 15 minutes for bone in.
(If you get bone in breasts, chop through the bones and everything to get three equal pieces out of each breast before you throw them in the bag. These are really good, but lots of picking through bones.  For this, chop across the breasts, not lengthwise)

Bone-in chicken in Freezer Gallon Ziplock.
Pour in a bunch of Vegetable Oil (1 cup, maybe?)  Sprinkle in a whole bunch of the red Adobo.
Close the bag then massage it like crazy to coat the chicken and get the Adobo all over
Refrigerate 2-12 hours
Put on a baking tray skin side up (I use parchment paper for easy clean-up)
Bake at 375 - 400 for 1 hour 15 minutes for bone in.

Boneless chicken breast in Freezer Gallon Ziplock.
Pour in a 1/4 to 1/2 bottle of Gazebo Room LITE Greek dressing (lite tastes better than regular)
Close the bag then massage it like crazy to coat the chicken
Refrigerate 2-12 hours
Put on the grill, cut side down.  Try to pull it open so it's not all mounded up.  After a while, flip it.  Maybe again.
When it's done, cut the breasts in to easy to manage strips (longways.  Don't cut across the breast in this case.  I have cutting agenda)

Posted by Alan Jacobs

Saturday, December 27, 2014

Jordan's Roasted Chicken

This post is by Jordan Levine

This is a chicken my mom regularly cooked while I was growing up and and continues to do so. As Von always likes to quote an episode of 'Will and Grace', my family's relationship with chicken - "it's real and it's deep". This was NOT the recipe my grandmother used - her's was simpler - but it's been our best shot at replicating what we imagine to be old-country magic.

Roaster (5-6 lbs)
Garlic Powder
Hungarian Paprika (not the spicy variety)
Kosher Salt
White Wine (Sauvignon Blanc seems to work well)

Pre-heat your oven to 425F. After cleaning the chicken, place it in a roasting pan. Pour wine over the bird so that it forms approximately 1 cm of wine at the base of the pan. Then apply a coating of garlic powder and paprika to the chicken. Pour more wine over the chicken so that some of the spices make their way into the sauce at the bottom of the pan. Apply another coating of garlic powder and paprika so that the chicken is well covered. Lightly sprinkle the chicken with the kosher salt. (My mom and grandma usually used Kosher chickens so this step was not necessarily needed as the chickens would be previously salted.)

Place the chicken in the oven for approximately 1.5 hours. (if you cut between a leg and thigh, the juices should run clear with no blood/pink remaining).

Take the chicken out and allow it to rest for 15-20 minutes to lock in the juices before serving.