Archive for January, 2009

Orange-Apricot Pork Chops in the Crockpot

Posted on January 31, 2009. Filed under: Pork, Slow-Cooker |

I want to try this recipe!

Orange-Apricot Pork Chops in the Crockpot at A Year of Crockpotting.

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Honey Mustard Chicken

Posted on January 26, 2009. Filed under: Chicken, Family Corner, Main Dish, Reviewed |

1/3 cup Dijon mustard

1/3 cup honey

2 tablespoons chopped dill or 1 tablespoon dried dill

1 teaspoon freshly grated orange peel

1 (2 1/2 pound)chicken…quartered

Preheat oven to 400’…Combine mustard and honey in a small bowl…Stir in dill and orange peel… Line a baking sheet with foil.Place chicken skin-side down on prepared pan.Brush sauce on top the chicken-coat well… Turn chicken over.Gently pull back skin and brush meat with sauce.Gently pull skin back over sauce… Brush skin with remaining sauce.Bake until juices run clear when thickest protion of meat is pierced with a knife.About 30 minutes…

Source:  BuddyBeanieBaby at FamilyCorner

REVIEW:  This was fabulous!  I baked it in a Pyrex dish, 9X13, lightly greased.  Also, I didn’t put any sauce under the skin on the top side.  I wouldn’t have had enough sauce to do that.  It smelled great and tasted really good too.

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Sourdough Misc.

Posted on January 19, 2009. Filed under: Uncategorized |

Recipe at King Arthur Flour site:

The easiest and most successful method of making your own starter is to combine water, flour, and a tablespoon (or packet) of active dry “domestic” yeast which is available at any grocery store. By letting this brew sit for several days as you would with a dried sourdough starter, the domestic yeast will go “wild” and develop the familiar tang of its truly wild cousins. You’ll probably catch some wild yeast in the process as well.

2 cups warm water
1 tablespoon of sugar or honey (optional)
1 tablespoon or packet active dry yeast
2 cups King Arthur Unbleached All-Purpose Flour

Pour the water into a two-quart glass or ceramic jar or bowl, add and dissolve the sugar or honey and the yeast in that order. Stir in the flour gradually. Cover the jar or bowl with a clean dishcloth and place it somewhere warm. By using a dishcloth instead of plastic wrap, you’ll allow any wild yeast in the area to infiltrate and begin to work with the domestic yeast which itself is beginning to develop “wild” characteristics and flavors.

The mixture will begin to bubble and brew almost immediately. Let it work anywhere from 2 to 5 days, stirring it about once a day as it will separate. When the bubbling has subsided and a yeasty, sour aroma has developed, stir your starter once more and refrigerate it until you are ready to use it. The starter should have the consistency of pancake batter.

Sourdough Tips

SourDough Starter

1 package active dry yeast

2 cups water, warmed to 110-115 degrees

2 cups flour, all purpose or whole wheat

1 tablespoon sugar or honey

Dissolve the yeast in 1/2 cup water,

Stir in the remaining 1 1/2 cups of water, the flour and sugar or honey.

Beat until smooth and well-blended.

Cover with a plastic wrap and let stand for about 48hrs.

Stir the mixture 2 or 3 times each day.

When properly fermented and (sour) it will be bubbly on top. This might take up to a week,depending on humidity and room temperature.

Store the starter in the refrigerator, cover with cheesecloth or a loose plastic wrap. Do not seal tightly as will blow lid off and make a mess in fridg.

When part of the starter is removed, add 1 cup flour and 1 cup warm water and 1 teaspoon of sugar or honey, stirring to blend well and let stand at room temperature until the fermentation is resumed.


Don’t worry about the lumps as will smooth out when ferments. The starter may be used and replenished indefinitely, and it improves with age.

Source:  Autobreadmachine email group

Sourdough Starter II

1/2 cup warm water*, 105° to 115°F

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons

2 cups warm water, 105° to 115°F

2 1/2 cups unbleached all-purpose flour flour

2 tablespoons granulated sugar

Sprinkle yeast over 1/2 cup warm water, stirring to moisten yeast; allow yeast to foam, about 5 minutes. Combine flour, sugar and remaining warm water in a small bowl, stirring until smooth. Add yeast mixture; transfer resulting mixture into a glass container or crock. Cover container opening with cheesecloth; set aside at room temperature for 5 days. Refrigerate mixture for 2 more days. Mixture is now ready to use.

As you use starter, replenish it by replacing each 1/2 cup of starter with

1/2 cup of flour mixed with 1/2 cup of lukewarm water. Even if starter is not used, it should be stirred once a day and ‘fed’ once a week with 1/2 cup flour mixed with lukewarm water. Store starter in refrigerator.

*Do not use chlorinated tap water or distilled water. Use bottled spring water.

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Emily’s Famous Sloppy Joes

Posted on January 19, 2009. Filed under: Beef, Reviewed, Sandwiches |

Emily’s Famous Sloppy Joes

1 1/2 pounds ground beef

1 onion, chopped

1 red bell pepper, chopped

1 (6 ounce) can tomato paste

1 cup water

3 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon white vinegar

3 tablespoons brown sugar

2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground pepper

In a large skillet over medium-high heat, saute the ground beef for five minutes. Add the onion and red bell pepper; saute for five more minutes or until onion is tender and beef is browned. Drain. Mix in tomato paste and water, stirring until paste is dissolved. Stir in garlic, chili powder, parika, cumin, vinegar, brown sugar, oregano, salt, and pepper. Continue to heat for five to ten minutes or until mixture is thick. Yield: 8 servings.


Homemade roll recipe

REVIEW:  This made a lot and was very good.  My only complaint:  not “saucy” enough.  I will add a can of tomato sauce (8 oz) to the leftovers next time we eat it.   The spice combination was great–these not-very-sloppy joes had a good flavor.  I used about 1 pound of ground beef, not 1 1/2 as the recipe called for, but I did not reduce any of the other ingredients.  01/21/09

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Cajun Spice mix

Posted on January 12, 2009. Filed under: Mixes |

 			1/4 Cup of salt
 			2 Tbsp. cayenne pepper
 			2 Tbsp. paprika
 			1-1/2 Tbsp. onion powder
 			1 Tbsp. freshly ground black pepper
 			1 Tbsp. freshly ground white pepper
 			1 Tbsp. garlic powder
 			2 tsp. dried basil
 			1 tsp. chili powder
 			1/4 tsp. dried thyme
 			1/4 tsp. ground mustard
 			1/8 tsp ground cloves

 		Combine all ingredients in a small jar.
 		(The spice mix can be stored in a tightly
 		covered glass jar in a cool dry place out of
 		direct light for up to 4 months.)  Makes about
 		3/4 cup.
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Sirloin Tip Roast

Posted on January 12, 2009. Filed under: Beef |


  • 3 pounds beef sirloin tip roast
  • 4 cloves garlic, peeled and halved
  • 1 teaspoon coarsely ground black pepper
  • (can also use kosher salt, Worcestershire sauce on outside of roast)


  1. Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
  2. Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.
  3. Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
  4. To serve, slice thinly against the grain, and use pan drippings for gravy.


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Chicken Creole

Posted on January 12, 2009. Filed under: Chicken, Quick & Easy, Reviewed |


This quick Southern dish contains no added fat and very little added salt in its spicy tomato sauce.

as needed nonstick cooking spray
4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips*
1 can (14 oz) tomatoes, cut up**
1 C low-sodium chili sauce
1-1/2 C green peppers, chopped (1 large)
1/2 C celery, chopped
1/4 C onion, chopped
2 cloves minced garlic
1 Tbsp fresh basil or 1 tsp dried
1 Tbsp fresh parsley or 1 tsp dried
1/4 tsp crushed red pepper
1/4 tsp salt
  1. Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.
  2. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat.
  3. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
  4. Serve over hot cooked rice or whole wheat pasta.
* You can substitute 1 lb boneless, skinless, chicken breast, cut into 1-inch strips.
** To cut back on sodium, try low sodium canned tomatoes.

Yield: 4 servings–Serving Size: 1-1/2 cup


TO sub for 1 cup chili sauce:  1 cup tomato sauce, dash apple cider vinegar, dash EACH sugar, allspice, cayenne.  Double onion called for in recipe.

Review:  this was not all that great.  Don’t bother making it again.

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Mexican Chicken in the Crockpot

Posted on January 6, 2009. Filed under: Chicken, Family Corner, Hispanic, Reviewed, Slow-Cooker |

Mexican chicken in the crockpot

1 small pkg. (12 oz) frozen corn
1 can of black beans drained and rinsed
2 cup Salsa (Pace) divided
4 or 5 boneless, skinless chicken breast
8oz. cream cheese (lite)
1/2 cup chopped onion divided
1 bell pepper seeded and chopped & divided
optional 1 can small olives drained

In the crockpot layer 1/4 c onions beans, corn, 1c. salsa, 1/2 green pepper, (olives) chicken, onions, & peppers and last cup of salsa. Cook on high for 4 hours or until chicken is cooked. Place Cream cheese on top and allow to melt. Remove chicken breast and stir what is in the crock pot, replace chicken. Turn to low and serve anytime you’re ready. May be served with plain rice or noodles.
Source: Vrsherren @ Family Corner

REVIEW:  This looked great until I added the cream cheese.   Our verdict:  a big NO.  We had sandwiches instead.   I might consider something along this line but with cheddar/monterey jack instead of the cream cheese.  But I’m not in a big hurry to revisit this one.   01/24/09

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    My collection of recipes that I haven’t yet tried! I’m buried under paper here….


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