Shrimp and Scallops with Rice

2 cups hot cooked jasmine rice
2 tablespoons vegetable oil
1 lb shrimp, deveined, shelled and tails removed
1 lb scallops
4 cloves garlic minced
1 bunch green onions chopped
8 oz snow peas
1 can sliced water chestnuts drained
2 cups chicken broth
1 teaspoon powdered ginger
1 tablespoon garlic powder
2 tablespoons corn starch

In a sauce pan bring chicken broth to a boil, whisk in ginger and garlic powder. Whisk in cornstarch until smooth and thickened. Remove from heat.

In a wok or large skillet, sauté shrimp, scallops and garlic. Add snow peas and water chestnuts, stir well. Stir in thickened sauce and bring to a simmer. Stir and cook until everything is heated through. Serve over hot rice.

Yield: 8+ servings

Blackberry-Raspberry Oatmeal Bars

Recipe adapted from here.

Blackberry-Raspberry Oatmeal Bars

1 (18.25 ounce) package white cake mix
2 1/2 cups quick cooking oats
1 cup butter, melted
2 Tbsp milk
1 Tbsp vanilla extract

2 containers of blackberry-raspberry freezer jam, thawed (about 2 cups)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan (or line pan with foil and spray with non-stick cooking spray).

In a large bowl, mix together oats, cake mix, and melted butter so that it makes nice clumps and there is no dry mix left. Add milk and vanilla, makes mixture slightly sticky. Press 1/2 of the oats mixture evenly into the bottom the prepared pan.

In a separate bowl, mix jam with lemon juice, vanilla and cornstarch. Spread over the crust. Sprinkle the remaining oat mixture evenly over the top.

Bake in the preheated oven for 16 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.

Cherry Berry Pie

Going to add this one in case the recipe turns out well. I made it up after reading several other recipes and a need to use up a frozen pie crust.

1 frozen 2 crust pie, thawed
1 lb frozen mixed berries (blueberries, blackberries and raspberries)
1 lb frozen cherries
2 Tbsp flour
2 Tbsp cornstarch
3/4 cup sugar
1 Tbsp lemon peel
1 Tbsp cinnamon
1 tsp ground nutmeg

Preheat oven to 425 degrees. Using a fork, poke a few holes in the bottom crust and place bottom crust of pie to pre-bake for 10 minutes. Also place an empty cookie sheet in to preheat.

While crust is pre-baking, mix frozen fruit and spices together. When crust comes out, turn oven down to 375 degrees. Pour fruit mixture into crust. Cover with top crust and cut a few slits into crust for vents. Place on preheated cookie sheet and put on lower rack of oven.

Bake for 65 to 75 minutes until done.


* This came out delicious. Next time will add more flour and cornstarch as the filling needs more thickening.

Pasta Primavera with Chicken and Bacon

This was a kind of clean out the refrigerator dinner.

1 lb pasta
1 jar garlic alfredo sauce
12 pieces of bacon, chopped into bite size bits
1 cup cooked chicken, cut into bite size pieces
1/2 bag frozen mixed vegetables
1/4 cup sliced black olives
1/4 cup sliced mushrooms
1/4 cup green onions, sliced
1 handful shredded parmesan cheese

Preheat oven to 350 degrees. Cook pasta until just under done. Drain. Add alfredo sauce, bacon, chicken, mixed vegetables, olives and mushrooms. Pour into casserole dish. Sprinkle green onions and parmesan cheese over the top. Bake for 20 minutes.

Serve with bread and steamed vegetables or salad.

Chicken Pot Jarpies

Borrowing an idea from here, I made chicken pot pie in a jar.

Crust:

6 cups flour
1 Tbsp Salt
2 cups Butter Flavored Crisco, chilled
~ 1/4 cup water

Filling:

2 large russet potatoes; peeled, diced, and boiled
2 Tbsp olive oil
1 onion finely diced
3-5 garlic cloves, minced
2 cups shredded leftover chicken
1/2 (6 oz) bag mixed vegetables
2 cups cream soup mix**
1-1/2 cups water**
2 cups shredded cheddar cheese
pepper
1 cube chicken bouillon
1 to 2 Tbsp parsley
1 tsp basil
1 Tbsp paprika

Pie crust: Mix flour and salt. Cut in Crisco until mixed well. Stir in the water a few tablespoonsful at a time until dough sticks together. Split into four portions and wrap in plastic wrap. Place in refrigerator at least 30 minutes to cool.

Filling: Boil and drain potatoes. Add olive oil to large skillet. Stir in garlic and onion and cook until onion begins to soften. Stir in potatoes, chicken, spices, cream soup mix, flour, seasonings. When well blended stir in cheese. Set aside to cool.

Retrieve the pie crust from the refrigerator one bundle at a time. Roll out until 1/4 inch thick. Using a lid from the jars cut out circles. Repeat process until you have 24 circles. Place one circle in bottom of each jar. Using scraps of dough cover sides of jar. Add filling to jars and place circles on top. Cut slits or use a mini cookie cutter to make steam vents in top of pies.

At this point you can put the lids on the pies and freeze or bake. If baking, place on cookie sheet and place in cold oven. Turn oven to 375 degrees and cook 45-50 minutes. To bake frozen pies, place in cold oven and bake for 55-60 minutes.

Mild and tasty Jambalaya

2 Tbsp olive oil
4-5 chicken tenders, cut into bite size pieces
1 onion, diced
1 bell pepper, diced
2 Tbsp minced garlic
1 cup sliced celery
1/4 tsp cayenne pepper
1 tsp onion powder
1 Tbsp garlic powder
1/4 tsp salt
1/2 tsp pepper
2 cups uncooked jasmine rice
5 tsp chicken bouillon powder
5 cups water
2 Tbsp Worcesertshire sauce
A few dashes of pepper sauce
1 lb salad shrimp, precooked and shelled

In olive oil, brown chicken and saute onion, garlic, bell pepper and celery. Cook until meat is browned and veggies are tender. Add cayenne pepper, onion powder, garlic powder, salt and pepper. Stir well. Add rice, bouillon powder and water. Cook 20 minutes until rice is done. Add Worcestershire sauce, pepper sauce and shrimp. Mix well and do not overcook the shrimp.

Best Slow Cooker Pot Roast

I made the best pot roast the other day and I have to document what I did so I can make this again.

1 onion, sliced
3 cloves garlic, minced
2-3 lbs thick chuck steak
1 Tbsp beef bouillon powder
1/2 tsp salt
1 tsp black pepper
2 cans cream of mushroom soup
1 can sliced mushroom stems & pieces
1 cup water
2 Tbsp cornstarch
2-3 Tbsp water

Place everything except cornstarch and last bit of water in the slow cooker and cook on high for 6-7 hours. Remove the pot roast to a serving dish with the onions and mushrooms. Strain the liquid into a large pan and bring to a boil. Whisk together cornstarch and smaller amount of water. Whisk roux into the gravy and stir well to prevent lumps. Simmer 1-2 minutes and serve.

I served this with mashed potatoes. The pot roast was yummy and it was the best gravy I have ever made.

Chocolate Cake

1 cup butter
2 cups granulated sugar
3 eggs
3 teaspoons vanilla extract
2 cups milk
2-1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt

Preheat oven to 350 degrees.

Sift together flour, cocoa, baking soda and salt. Set aside.

Cream together butter and granulated sugar. Add eggs and mix well. Stir in vanilla extract. Alternate milk and flour mixture until everything is mixed, batter will resemble chocolate mousse. Bake 13"x9" pan for 35-40 minutes until toothpick inserted in cake comes out clean.

Chicken and Dumplings

3 cups milk
2 cups frozen green peas and carrots
2 cups cut-up cooked chicken
2 cans (10 3/4 ounces) condensed creamy chicken mushroom soup
2 cups baking mix (Bisquick, Jiffy, Pioneer Brand, etc)
2/3 cup milk
Paprika


Heat milk, peas and carrots, chicken and soup to boiling in large pot, stirring frequently.

Stir baking mix and 2/3 cup milk until soft dough forms. Drop dough by spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.

Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Also works well with leftover turkey.

Spanish Rice

I also found this wonderful Spanish Rice Recipe at the same site I found the Enchilada Sauce Recipe. The original recipe can be found here. I made the following changes, used 2-1/2 cups of chicken broth and one 8 oz can of tomato sauce instead of tomato puree. I omitted the peas as we just are not big fans of them. I also used an orange bell pepper this time, but a red or green would be more aesthetically pleasing.

* 12 inch frying pan, with tight fitting lid
* 2 cups long grain white rice
* 1/4 cup canola oil
* 1 yellow onion cut into 1 inch chunks
* 1 bell pepper any color, cut into 1 inch pieces
* 3 cloves of garlic, minced or 3 heaping tsp garlic powder
* 3/4 cup tomato puree
* 2 tsp sea salt
* 2 3/4 cups of chicken broth
* 3/4 cup of frozen peas


Directions:

Add the oil to the pan and put heat on to medium high. Add the rice and saute until golden brown approximately 10 - 15 minutes. Then add the onion and bell pepper and saute another 5 - 10 minutes.

The important thing is to make sure the rice is toasted to a nice golden brown.

Using a garlic press, add the minced fresh garlic by squeezing the press and cutting off the garlic as it comes out, with a knife.

Continue to saute for an additional 3 minutes. You will notice a wonderful garlic aroma.

Add the tomato puree, chicken broth and salt. Stir and turn heat up to high. Bring to a full boil while stirring. Continue to boil for 2 minutes. Reduce heat to low, cover and simmer for 20 minutes.