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Spring 2014 single page

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HERE’S WHAT COOKING

Submitted by Ruth Ratio

 

Bacon-Wrapped Chicken Bites

Ingredients:
3 Tbsp.  GREY POUPON Savory Honey Mustard, divided
2 Tbsp.  Worcestershire sauce
1 boneless skinless chicken breast (6 oz.), cut into 24 pieces
8 slices OSCAR MAYER Bacon, cut into thirds
4 oz.  CRACKER BARREL Vermont Sharp-White Cheddar Cheese, cut into 12 slices
24 RITZ Crackers
2tsp.  chopped fresh parsley

Directions:

  1. MIX 2 Tbsp. mustard and Worcestershire sauce. Add to chicken; toss to coat. Refrigerate 30 min. Drain chicken; discard marinade.
  2. HEAT broiler. Wrap bacon around chicken; secure with toothpicks. Broil, 4 inches from heat, 10 min. or until bacon is crisp and chicken is done, turning after 5 min.
  3. HEAT oven to 350ºF. Remove toothpicks. Cut cheese slices in half. Place crackers on baking sheet; top with cheese. Bake 4 to 5 min. or until melted. Top with chicken and remaining ingredients.

HERE’S WHAT COOKING

Submitted by Ruth Ratio

Pumpkin Gooey Butter Cakes

Ingredients

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese,  softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

  1. Preheat oven to 350 degrees F.
  2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream.

Cranberry Glazed Pork Roast Recipe

Ingredients

  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 boneless rolled pork loin roast (3 pounds)
  • 1 cup jellied cranberry sauce
  • 1/2 cup orange juice
  • 1/4 cup packed brown sugar

Directions

  • Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350° for 40 minutes.
  • Meanwhile, combine the cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce is melted. Drizzle a fourth of the glaze over roast.
  • Bake 20 minutes longer; or until a thermometer reads 145°, basting frequently with remaining glaze. Let stand for 10 minutes before slicing. Warm remaining glaze; serve with roast. 
  • Yield: 6-8 servings.

Directions

Nutritional Facts1 serving (1 each) equals 293 calories, 8 g fat (3 g saturated fat), 85 mg cholesterol, 354 mg sodium, 21 g carbohydrate, 1 g fiber, 33 g protein.  

Corn and Squash Soup Recipe

submitted by Ruth Ratio

Ingredients
• 12 bacon strips, diced
• 1 medium onion, chopped
• 1 celery rib, chopped
• 2 tablespoons all-purpose flour
• 1 can (14-1/2 ounces) chicken broth
• 6 cups mashed cooked butternut squash
• 2 cans (8-3/4 ounces each) cream-style corn
• 2 cups half-and-half cream
• 1 tablespoon minced fresh parsley
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• Sour cream optional

Directions
• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings.

• In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

• Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired.

• Yield: 8 servings (2-1/2 quarts).

• Nutritional Facts1 serving (1-1/4 cups) equals 381 calories, 26 g fat (11 g saturated fat), 53 mg cholesterol, 1,021 mg sodium, 29 g carbohydrate, 6 g fiber, 9 g protein.

Best Gluten-Free Italian Meatball Recipe with Basil Pesto Pasta

by Ruth Rautio

Ingredients:

1 small to medium sweet onion
4-5 cloves garlic, peeled, cut in half
1 medium carrot, peeled, cut into several pieces
1 pound of organic grass fed ground beef or buffalo- either works
1 pound of organic ground pork
1/2 cup Annie’s Naturals or Muir Glen Organic Ketchup
1 tablespoon organic molasses (this helps bind the mixture)
1 tablespoon balsamic vinegar
1/4 cup finely chopped fresh Italian parsley
1/3 to 1/2 cup gluten-free herbed bread crumbs
1/4 teaspoon cinnamon (my secret ingredient)
1 teaspoon fine sea salt
Dash of red pepper flakes, for heat, if desired
Olive oil, as needed

Instructions:

  1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
  2. Toss the onion, garlic and carrot pieces into a food processor and pulse until the texture is very finely diced. Set aside.
  3. In a large mixing bowl, briefly stir together the ground beef and pork. Add in the processed onion, garlic and carrot mixture, ketchup, molasses, balsamic vinegar, parsley, gluten-free bread crumbs, sea salt and pepper flakes. Mix gently to combine. Try not to over-mix (over-mixing makes a dense meatball).
  4. Rub a little olive oil on your hands and form the meatball mixture into balls (roughly the size of golf balls). Place them on the lined baking sheet. You should end up with about 20-24 balls.
  5. Bake the meatballs in the center of the pre-heated oven for about 30 minutes until done (no longer pink in the center). Note: Smaller meatballs cook faster, so if your meatballs are smaller, check them at 20 minutes. If you make ginormous balls, Darling, they’ll take longer to cook through. Adjust baking times accordingly.
  6. You could also fry the meatballs in a large skillet, using olive oil, I suppose, but this method makes an oilier meatball.

Makes about six servings.

Gluten-Free Apple Cake Muffins

by Ruth Rautio

Ingredients:

1 cup sorghum flour
1/2 cup millet flour, or brown rice flour
1/2 cup potato starch (not potato flour)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
3/4 cup light brown sugar
2 organic free range eggs, beaten
1/2 cup organic canola oil
1/2 cup rice milk
1 tablespoon bourbon vanilla extract
1 heaping cup diced peeled apple (we used two medium apples)

Instructions:

  1. Preheat the oven to 375ºF. Line a twelve cup muffin tin.
  2. In a large mixing bowl, whisk together the flours, potato starch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, nutmeg and brown sugar. 
  3. Add the eggs and oil, and beat to combine. Add the rice milk and vanilla extract, and continue beating for a minute or two until the batter is smooth and elastic.
  4. Stir in the apple pieces by hand.
  5. Spoon the batter evenly into the muffin cups.
  6. Bake in the center of a preheated oven for about 22 minutes, until the muffins are domed, and firm.
  7. Cool on a wire rack for five minutes, then turn out the muffins from the pan to keep them from getting soggy. Continue to cool on a wire rack.