1 c all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 large egg
1/3 cup milk
1/3 cup sugar
2 TB melted butter, unsalted
2 tsp vanilla extract
1/2 cup blueberries
Icing: 1 cup powdered sugar with 2-3 tablespoons milk
In a large bowl mix first 4 ingredients and sugar. Pour liquid into same bowl and beat until well blended. Fold in blueberries,
Spray donut pan well. Fill each 2/3 full. Bake at 320 degrees for 10-15 minutes. Cool slightly and glaze with icing.
4 medium skinless, boneless chicken breast halves, each cut into 4 pieces
1/2 tsp ground ginger
1TB olive oil
1/2 cup dried tart red cherries
1 large apple, sliced across fruit and remove seeds
1/3 coarsely chopped
4 tsp brown sugar
3 TB cider vinegar
Lightly sprinkle chicken with salt, pepper, and 1/4 tsp of the ginger. In a skillet, cook chicken in hot oil over medium heat 12 minutes (until chicken is no longer pink). Transfer to à platter, cover and keep warm. Add fruit and nuts to skillet, stirring frequently, 2 minutes.
For sauce, stir together brown sugar, 1/4 cup water, vinegar, and remaining ginger. Add to skillet, cook and stir 30 seconds.
Serves 4.
1-1/2 pounds boneless, chicken breasts, trimmed
1/4 cup buttermilk
1/2 tsp cayenne
1/2 tsp garlic powder
Kosher salt
Bread crumbs
Heat over to 425 degrees. Line à rimmed baking sheet with nonstick foil. Cut the chicken in half crosswise, then cut the thickest half in half again horizontally to create 3 pieces of even thickness. (You will serve these pieces on a biscuit or bun.)
In a medium bowl, combine buttermilk, spices, and 1/2 tsp salt. Toss chicken in mixture then coat with bread crumbs. Arrange on baking sheet and bake, rotating the pan once 10-12 minutes, checking the chicken is cooked through (165 degrees).
Create a sandwich with chicken, biscuits, honey butter, lettuce and hot sauce.
Honey butter: whisk together 1/2 cup unsalted butter with 3 TB honey and 1/4 tsp salt until well combined.
Freeze ahead for up to 1 week by freezing coated chicken before cooking. Add 10 minutes to total time of baking.
1/4 cup butter
1/4 cup chopped onion
1/4 cup all-purpose flour
14.5 fl oz chicken broth
12 fl oz evaporated milk
2 large or 3 medium baking potatoes, baked or microwaved
Toppings: crumbled bacon, shredded cheddar cheese, sliced green onions, etc.
Melt butter in a large saucepan over medium heat. Add onions; cook, stirring occasionally for 1-2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve skin); mash. Add to broth mixture. Cook over medium heat, stirring occasionally until mixture comes just to a boil. Dice remaining potato skin and potatoes and add to soup. Heat through. Spoon into bowls and top with your choice of toppings.
1 pound carrots, scraped and sliced diagonally
3 slices bacon
1 small onion, chopped
3 TB brown sugar
1/8 tsp pepper
Cook carrots, covered, in a small amount of boiling water 15 minutes or until crisp-tender; drain.
Cook bacon until crisp and crumble. Set aside.
Sauté onion in 1 TB bacon drippings until tender. Add brown sugar, pepper, and carrots; cook until thoroughly heated. Sprinkle with crumbled bacon. Serves 4.
10 oz frozen cubed butternut squash, thawed
2 tsp olive oil
1 tsp brown sugar
1/4 tsp salt
1/8 tsp pepper
4 large Portobello mushrooms, coarsely chopped
2 tsp balsamic vinegar
2 tsp olive oil
1/4 tsp salt
1/8 tsp pepper
56 oz canned whole tomatoes, undrained
2 tsp olive oil
2 cloves garlic, minced
1 tsp crushed red pepper flakes
1/2 cup fresh basil leaves, thinly sliced
1/4 tsp salt
1/8 tsp pepper
9 no-cook lasagna noodles
4 oz fresh baby spinach (about 5 cups)
3 cups ricotta cheese
1-1/2 cups shredded mozzarella cheese
Preheat oven to350 degrees. In a large bowl, combine butternut squash, olive oil, brown sugar, salt and pepper (the first 5 ingredients). Transfer to à foil-lined 15x10x1 baking pan.
In another bowl, combine mushroom ingredients (the next 5 ingredients): mushrooms, vinegar, oil, salt, pepper. Mix well and spread on a foil-lined baking pan. Roast both pans 14-16 minutes or until tender, stirring occasionally.
Meanwhile, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute. Stir in tomatoes, reserved juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally.
Spread 1 cup sauce into a greased 13x9” baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Mash roasted squash pan ingredients and add ricotta cheese. Add a layer of 3 noodles and spread the squash and cheese mixture. Top with 1 cup sauce. Add last layer of noodles and remaining sauce. Sprinkle with mozzarella cheese.
Bake covered, 30 minutes. Uncover and bake 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.
4 cups broccoli florets ( substitute cauliflower or quartered Brussels sprouts)
5 oz matchstick carrots
1/4 cup sweet Thai chili sauce
1 TB soy sauce
Cook broccoli in a large pot of salted boiling water 4 minutes. Add carrots and cook 2 minutes, until vegetables are tender. Drain well. Toss with chili sauce and soy sauce.
