Louisiana Hot Chicken Dip

Ingredients:
2-3 cooked chopped well chicken breast
1 (8 ounce) package cream cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan
3 tablespoons minced green onions (white and green parts)
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste

Directions:
Preheat oven to 325 degrees F.

Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.

Serve hot, with hot sauce on the side for those who like it spicy. Great with crusty French bread or crackers.

Strawberry Creamcheese Cobbler

1 stick (1/2 cup) butter

1 egg, lightly beaten
1 cup milk
1 cup of all Purpose flour
1 cup sugar
2 Teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, washed and tops off
4 oz cream cheese, cut into small pieces.

Preheat oven 350 degrees.
melt butter and pour into 9 x 13 inch glass baking dish.
in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries,arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)

Chocolate Cake with Orange Icing

Preheat oven to 350°  Grease 3 8" or 9" round cake pans


3 Cups Sugar
2 2/3 Cups Flour
2- 4 oz. Bars Unsweetened Baking Chocolate (melted/cooled slightly)
1/4 Cup Cocoa powder
3 tsp Baking soda
1 tsp Cream of Tartar
1 tsp sea salt
3 Eggs
1 1/2 Cups clabbered milk (add 1 TBS vinegar to fresh milk) or use buttermilk
1 1/2 Cups strong black coffee (cooled)
3/4 Cup Oil
1 TBS Vanilla Extract

Mix dry ingredients in bowl and set aside
Cream sugar, eggs and oil. Add melted chocolate, cocoa powder, coffee, and vanilla.  Blend well.  Add portion of dry ingredients and 1/2 cup milk alternating until blended and smooth.  Pour into pans and bake 30-35 minutes.

Allow cake to cool thoroughly before removing from pans.
Use your favorite buttercream icing recipe and add a splash of orange extract to taste.  I use about a tsp.

 

ITALIAN BAKELESS CAKE

This is not Diet but would be great for your next potluck supper!

Ingredients:
1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut
1 (8oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Directions:
Layer the bottom of dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy!

7 Layer Salad

Seven Layer Salad with Creamy Salsa Vinaigrette :)) !! Might as well share this one too! It's amazing. YUMSource: SoupAddict (link below).
Ingredients (organic and non-GMO whenever possible):
- For the Dressing
1/2 cup Greek yogurt or coconut milk
1/2 cup your favorite mild or medium Salsa
2 tablespoons mayonnaise or Earth Balance vegannaise <-- I would use "Just Mayo" by Hampton Creek. It's ‪#‎vegan‬. :))
2 tablespoons chopped fresh cilantro leaves
1 tablespoon olive oil (unrefined, cold-pressed, extra-virgin)
1 tablespoon apple cider vinegar
1 heaping tablespoon chopped green onions
1/2 teaspoon chili powder
1/4 teaspoon salt

- For the Salad
1 to 2 heads romaine lettuce, roughly chopped
1 can black beans, drained and rinsed <--avoid canned food if at all possible; most canned foods are a source of the endocrine disrupting chemical BPA.
1 medium red onion, sliced or chopped, your choice
1/2 cup green olives, sliced
3/4 cup corn kernels (thawed from frozen or fresh from the cob - no need to cook) <-- you can purchase frozen non-GMO verified sweet corn in the freezer section of most grocery stores. If you're scared, you could always sub fresh mango.
1 avocado, pit removed, peeled and chopped
1 orange bell pepper, chopped
3 cups cherry tomatoes, halved or quartered (about 2 cups after slicing)
1 tablespoon fresh cilantro, dill, and/or basil, chopped

Split Pea Soup

This time of year I just want a pot of something simmering.  I really don't need new flavors regularly, just something warm and split peas have a flavor all their own, that I don't think requires any enhancement.

This is not something that simmers for days, though, but it is so simple

Soak 1 pound of split peas in 2 quarts of water, with salt in stock pot over night.

I don't use any meat flavoring for this, but some people prefer adding some stock.  I add two Tbs of butter and simmer until thick.  About 2 hours.

Simple and economical!

Delicious with a crisp veggie tray and corn bread, fry bread, or falafel.

Stroganoff Stew

I had a hankering for stroganoff, but as the snow was falling, I also wanted a pot of something on the stove, so there is now Stroganoff Stew.

4 Tbs Butter
1 1/2 pounds thinly sliced Sirloin Steak
1 large Onion sliced
8 oz. Mushrooms sliced
2 cloves of Garlic minced
1/3 cup Worcestershire Sauce
1/4 cup grated Horseradish
1 quart Beef stock
1 quart canned Green Beans
1 1/2 cups Rice
1 quart Water
Salt & Pepper
Sour Cream

In 8 quart stock pot saute onion slices in 2 Tbs. butter.  When onions are translucent, remove, add garlic, the rest of the butter and steak slices.  When steak slices are just browned add worcestershire sauce and horseradish.  Simmer 10 minutes, stir to prevent sticking.  Add onions, mushrooms and beef stock.  Simmer 30-45 minutes.  Add rice and water with salt.  May need more water as the rice cooks, but maintain a thick broth.  When rice is just about done.  20-30 minutes, add green beans and salt and pepper to taste.  Simmer 5-10 minutes.  Serve hot with a dollop of sour cream or stir sour cream into each bowl before serving.        

Game Day Dip

There's still time!

2 lb. ground beef, browned and drained
1 1/2 lb cream cheese (in pieces)
1/2 lb block of colby or mild cheddar (grated)
1 green pepper, diced
1 small onion, diced
1 jalapeno diced (more or less according to taste)
1 can diced tomatoes

Mix all ingredients together in crock pot, stir until cheese is melted.  Set on low, serve with favorite tortilla chips.

Chicken Lombardy

                        This is not my recipe . . . and I cannot find a name to give proper credit

This is the Chicken Lombardy I baked last night. Here's the original recipe. This recipe is now YOUR recipe. Make any type of changes you like. Remember, YOU are the one that has to eat it. You can omit butter and use the oil you prefer. You can also use low-fat or fat-free cheeses. You can remove the wine and use low-sodium organic broth.

  Ingredients:

8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) marsala
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped

Preparation:
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.

Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.

Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.