Couscous with Fresh Herbs and Lemon

This is one of my favorite Side Dishes. I always make it for Easter.

 Couscous with Fresh Herbs and Lemon

4 C Vegetable Chicken Broth
2 TBS Butter
1 TBS Olive Oil
1/2 tsp Salt
2 C Plain Couscous
1 TBS chopped fresh Parsley
1 TBS chopped fresh Chives
1 tsp chopped fresh Rosemary
1 tsp chopped fresh Thyme
The Juice and Zest of 1 Lemon


In a medium saucepan on medium high heat:
Broth
Butter
Oil
Salt
Bring to a boil.
Stir in Couscous
Remove from heat and cover.
Allow to rest for 10 minutes.

Stir in:
Parsley
Chives
Rosemary
Thyme
Lemon Juice
Zest
Transfer to a serving dish and serve hot.

Enjoy!
Peace in the Kitchen!

Potato Chip Gratin

This is truly a crazy recipe. I hesitated to even post it, but I actually find it to be intriguing.
I make Potatoes Gratin, Escalloped and Dauphinoise! This seems very American and I'm sure the French would cringe at the thought of it.
Why not?


Potato Chip Gratin

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" baking dish, heavily buttered.

1 regular sized bag of your favorite Potato Chips (the big one, not the one you're mother put in your lunch for school)
2 C Heavy Cream
1 C prepared French Onion Dip ( you know, the stuff in the dairy section of your grocery store?)
1 C Sour Cream
8 TBS Butter, melted
1 C shredded Swiss Cheese
1 C shredded Sharp Cheddar Cheese

In a large mixing bowl, with an electric hand mixer:
Heavy Cream
Onion Dip
Sour Cream
Butter
Beat until combined well.
Slowly and Gently fold in Potato Chips by hand. (some will will break and that's OK)
Spoon half of the mixture into the dish.
Sprinkle evenly with Swiss Cheese.
Spoon in the remainder of the potato mixture.
Sprinkle evenly with Cheddar Cheese
Bake for 35 minutes.
Serve immediately.

Enjoy!
Peace in the Kitchen!

Rotini and Cheese Salad

I have many of my favorite American Picnic Salads on the Blog. This is just another one added to the post under Macaroni Salad, Potato Salad, Cole Slaw, All American Picnic Salads.

Rotini and Cheese Salad.

This is an iconic American Picnic Salad.

1 pound of Rotini Pasta (cooked, drained according to package directions) Refrigerate until completely cooled.
1 Red Bell Pepper, Diced
3 Ribs of Celery, chopped
8 oz. Sharp Cheddar Cheese, cubed into bite sized pieces
1/4 C Diced Sweet Onion
1 C Mayonnaise
1/4 C Granulated Sugar
2 TBS Apple Cider Vinegar
1/2 tsp Pepper
1/2 tsp dried Parsley

In a large mixing bowl:
Mayonnaise
Sugar
Vinegar
Pepper
Parsley
Whisk well.
Add Pasta and mix well to combine.
Fold in:
Bell Pepper
Celery
Cheese
Onion
Cover and refrigerate at least 1 hour.

Enjoy!
Peace in the Kitchen!

Baked Spinach Artichoke Dip

Just another recipe for one of my favorite Dips. I've adapted it from Nell's Old Fashioned Recipes. I have my other favorites posted on the blog, but this just sounded like something I would make.

Spinach Artichoke Dip

Preheat the oven to 375 degrees.

2 C Grated Parmesan Cheese
1 (10oz.) box of Frozen  Chopped Spinach, thaw and drain.
1 (14oz.) can of Artichoke Hearts, drain and chop.
2/3 C Sour Cream
1 (8oz.) package of Cream Cheese, softened  to room temperature.
1/3 C Mayonnaise
2 tsp Minced Garlic
1 small can of Water Chestnuts, chopped
Mix all ingredients well, by hand, in a large mixing bowl.
Pour into a 2 quart casserole dish.
Bake for 30 minutes.

NOTE:
I cream together the Cream Cheese, Sour Cream, Mayonnaise and Garlic in a large mixing bowl with an electric hand mixer and fold in the remaining ingredients, by hand.


Enjoy!
Peace in the Kitchen!

Pioneer Recipes

I've always been fascinated with Pioneer life in America. I believe I may have lived as a Pioneer in a previous life, or wish I had.

This recipe is believed to have been made and carried by Pioneers crossing the country in Covered Wagons. It's a preserved cake similar to a Carrot or Fruit cake. It's definitely a vintage and iconic American recipe.
Here's my version of it adapted from several recipes.

I had planned to add to this Post but as a Vegetarian, I have to say that the Pioneers used a lot of Bacon Grease and Fried a lot of their food. They had limited ingredients and Meat, Corn, Flour, Beans, Sugar, Molasses and Milk were readily available. They hunted for their Meat and had Cows for Milk. In the early days stoves and ovens were not common. They cooked outside over an open fire.

Pioneer Covered Wagon Cake

Here's what you'll need:
Preheat the oven to 275 degrees
2 - (9" X 5" X 2 1/2") Loaf Pans brushed with Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated. I always have it available for all of my baking needs.

1 1/3 C Granulated Sugar
1 1/3 C Water
1 1/3 C Fine Grated Carrots
1 C Dark Raisins, rinsed and drained.
1 TBS Butter
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ground Cloves
1/2 C chopped Pecans
1/2 C chopped Candied Mixed Fruit
2 1/2 C Flour
1 tsp Salt
1 tsp Baking Soda
2 tsp Baking Powder

In a saucepan over medium high heat:
Sugar
Water
Carrots
Raisins
Butter
Cinnamon
Nutmeg
Clove
Bring to a boil.
Reduce heat and simmer for 5 minutes.
Set aside and allow to cool for at least 12 hours. (an important step)

Transfer to a large Mixing Bowl.

In another Bowl sift together:
Flour
Salt
Baking Soda
Baking Powder
Whisk well.
Add to the Carrot and Raisin mixture.
Stir with a Wooden Spoon, just to combine.
Fold in Pecans and Candied Mixed Fruit, by hand with a Wooden Spoon.

Pour Batter evenly among the 2 pans.
Bake for 2 hours.
Remove Pans to a Rack and allow to cool for 10 minutes.
Invert the Cakes onto a Rack to cool completely.
Wrap immediately in Plastic Wrap or Parchment Paper and Refrigerate until serving.

Enjoy!
Peace in the Kitchen!




Pioneer Beans:

These Beans were a staple for Wagon Train Meals that kept you full for long rides.

They were a great source of Protein for the Pioneers.

Here's what you'll need:
A Cast Iron Dutch Oven or Cast Iron Enamel Stock Pot.

16 oz. Dry Pinto Beans, washed well.
9 C Water
2 Large Onions, diced.
2 tsp  Salt
1/2  tsp   Dried Oregano
1/2 tsp  Garlic Powder
1/4 tsp Black Pepper
1 TBS  Molasses 



In a Pot with 6 C Water on Medium High Heat:
Bring Water to a Boil.
Cook for 5 minutes.
Turn off the Heat.
Let them sit for one hour.

Add:
3 C Water
Bring to a Boil.
Add:
Onion
Salt
Oregano
Garlic Powder
Black Pepper
Stir well.

Add:
Molasses
Stir to combine well..
Reduce Heat to Low.
Cook for an additional Hour.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Fried Corn Cakes (Jonny Cakes)

The origin of the name Johnnycakes (jonnycakes) is something of a mystery and probably has nothing to do with the name John.  They were also called Journey Cakes because they could be carried on long trips in Saddlebags and baked along the way.  Some historians think that they were originally called Shawnee Cakes and that the Colonists slurred the words, pronouncing it as johnnycakes. Historians also think that “janiken,” an American Indian word meant “corn cake,” could possibly be the origin.

Here's what you'll need:
A Food Processor
A Large Cast Iron Skillet

1 C Corn Kernels, frozen or fresh. (2 Ears)
1/4 C Diced Green Onions
4 TBS Vegetable Oil, divided
2 Eggs, separated
1/4 C Flour
1/4 C Yellow Cornmeal
1/2 tsp Salt
1/4 tsp Black Pepper

In the Food Processor:
Corn
Onion
Pulse just until chopped.
Transfer to a Large Mixing Bowl.

Add:
2 TBS Vegetable Oil
Egg Yolks
Stir by hand just to combine well.


In A Large Mixing Bowl:
Flour
Cornmeal
Salt 
Pepper
Whisk well.

In another Bowl:
Egg Whites
Whisk to Soft Peak.
Fold by hand into the Corn Mixture.

In the Skillet on Medium High Heat:
1 TBS of the Oil, until Hot.

Use a Large Spoon and drop the Batter into the Skillet
Flatten slightly with a Fork.

Fry about two minutes on each side, until Golden Brown.

Set aside and add additional Oil as needed to fry the remaining Batter.

Enjoy Peace! 
Peace in the Kitchen!

Savory Ritz Crackers

I know this recipe is not new, it's available online and most people are familiar with it. I was not familiar with the recipe. I got it from a friend in Michigan. Thank you Linda for sharing this with me.
I've adapted it a bit without changing the integrity of the original recipe.
I have another favorite Savory Cracker Recipe on the blog called Firecrackers.


Savory Ritz Crackers.

8 TBS (1stick) Butter, melted
1 Box of Ritz Crackers
1 Packet of Hidden Valley Ranch Dressing Mix
1/2 C Grated Parmesan Cheese
1 TBS Red Pepper Flakes
1 tsp Garlic Powder

Pour Butter into a large mixing bowl.
Toss crackers in the butter to coat well.

In a separate bowl:
Ranch Dressing
Red Pepper Flakes
Garlic Powder
Parmesan Cheese
Stir to combine well.
Shake this over the crackers and gently toss to coal well.
Spread evenly onto a Parchment Paper Lined Sheet Pan.
Bake at 300 degrees for 15 minutes.

Enjoy!
Peace in the Kitchen!

Rainbow Rocky Road Fudge Squares

I've taken the best recipes I found for Rocky Road Fudge , adapted them and came up with my favorite recipe.

Here's what you'll need:
1 - 9"X 9" pan lined with waxed paper, handing over the sides by 2".

Rainbow Rocky Road Fudge Squares

1 (10.5oz.) bag of Colored Miniature Marshmallows
2 C chopped Pecans
1 can of Sweetened Condensed Milk
2 TBS Butter, softened to room temperature
2 C Semi Sweet Chocolate Chips
2 TBS Vanilla

In a large mixing bowl:
Marshmallows
Pecans
Mix well and set aside.

In a saucepan on medium high heat:
Milk
Butter
Chocolate Chips
Heat, stirring constantly until melted and smooth.
Stir in Vanilla.
Set aside for 5 minutes.
Pour over the Marshmallow/Pecan mix.
Mix well.
Pour over evenly into the pan.
Refrigerate for at least 2 hours.
Lift out of the pan using the waxed paper overhang.
But into squares to serve.

Enjoy!
Peace in the Kitchen!