Tag: recipes

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California Wraps & Southwestern Salad

Let’s just say, I am a mess when I cook! And I wonder why no one tells me before I go on camera that my black top has cooking stains on it from cooking for 30 people before the camera starts rolling! Yes, that’s me for the world to see (well, maybe 2 people who actually watch)! Maybe, just maybe, I need to start wearing an apron. I have about 20 aprons from my 21+ years and counting with Pampered Chef. Well, I can’t do anything about it now…it’s on ORCTV, Vimeo and Youtube. Still an embarrassment to my daughters…you’re welcome, girls!

This month, I made something super easy at my cooking class for the Council on Aging because I had just come back from a week long family cruise to the Western Caribbean. We had a wonderful time but I got home and to bed around 2 am the morning of my class. So super easy and super fast menu this month was a must. Plus, I set the menu 2 weeks before. I normally have an idea of what I am making basing it on the sales and time of year. But, I had to set this menu somewhat blind because I needed to know what I was cooking further in advance.

I love sandwiches and hearty salads. No just lettuce and dressing for me. I want some goodies in my salad…like beans, avocado, corn, peas, croutons, cheese, carrots, eggs, olives… When I was on Weight Watchers with my friends, their lunch salads were always 0 or 2 points…mine were always 8+. This Southwestern Salad appeals to me because of the extra stuff (corn, olives, avocado and a very creamy doctored up ranch dressing.

I adapted the recipes a little because there were no ripe avocados in the stores where I shop. So, I just used prepared guacamole. It made it simpler and faster to make but I like the flavor of my own guac better.

If you want to see the video, here it is on Youtube Southwestern Salad & California Wraps.  You can also see it on Vimeo.

Links to the recipes are: Southwestern Salad and California Wraps. I hope you enjoy these recipes. Our guests at the Council on Aging loved them and went back for seconds. There was nothing left!

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Appetizers for Any Gathering

Thanksgiving is over and the holiday season has begun.  You may be like me, you get invited to a few parties and host your own parties or holiday gatherings at your house. I host Thanksgiving and Christmas at my house along with a few other get togethers thrown in…just because!

Appetizers are my favorite part of any gathering.  In fact, I like to host just cocktail/appetizer/pickings parties.  Last Christmas, I hosted…again, and I decided that only appetizers would be served.  Nothing that required a fork and/or knife.  I even used paper plates…say it ain’t so!!!  Oh my goodness, did I just put ain’t down in writing?!  I never say that non-word, let alone write it!  My kids would be shocked!  But they won’t read this!

Anyway, here are a few very easy appetizers to help you make your gatherings easy and yummy!  And here is the video of What’s Linda Cooking for ORCTV.  The staff loved all the appetizers and they were gone…very quickly!  Enjoy!

What’s Linda Cooking Easy Appetizers for ORCTV

Debbie’s Cheese Ball

1/4 lb Smoked ham
8 ounces Cream cheese
3 Green onions, chopped
Chopped pecans
Chop ham, green onions and mix with cream cheese.  Make into balls with scoop. Roll in chopped pecans.  Refrigerate until serving.

Herb & Parmesan Pinwheels

1 roll Refrigerated Crescent Dinner Rolls
1 (8 ounce) container whipped cream cheese
1⁄3 cup  fresh parmesan cheese, shredded
4 teaspoons fresh rosemary sprigs 
DIRECTIONS
Preheat oven to 375°F
Do not separate dough into triangles. Gently press or roll seams to seal, but do not flatten.
In small bowl, mix cream cheese, parmesan cheese, and rosemary.
Spread mixture over dough.
Roll up dough from the long side. Slice into 1/2 inch rolls.
Please pinwheels flat onto cookie sheet or baking stone.
Bake 12 – 15 minutes or until golden brown.
Serve warm.

Stuffed Mushrooms

8 ounces mushrooms
2 pieces bread
1/2 small onion
2 garlic cloves
Butter
Parmesan cheese
Italian seasoning
Parsley
Salt & pepper
Take stems out of mushrooms.  Chop mushroom stems and onions.  Sauté until soft with minced garlic and butter.  Add bread crumbs, Italian seasoning and parsley, salt and pepper to taste.
Arrange mushroom caps on baking sheet.  With small scoop, fill mushroom caps with bread crumb mixture.
Bake at about 400 for about 15-20 minutes.
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What to do with Cream of Wheat?

Farina CookiesWhat can I do with Cream of Wheat?  I have had this box for a few years and yes, it’s time to throw it out.  But remember, I’m thrifty.  I don’t like to throw away food.  How can I use this up when I really don’t like Cream of Wheat for breakfast?  Cookies may be the answer!!!

When I need to find out how to use something up…I Google it!  I found a few recipes for Farina Cookies.  But, I wanted to make them a little more healthy and without so much flour.  So I looked in my pantry and found oatmeal and flax meal.  Score!!!  I just knew I could make a good cookie with those two ingredients along with the farina.

But, can I make the cookies without flour.  I started with a universal cookie type recipe. and substituted ground oatmeal for the flour.  While I was mixing, I just knew it needed a little flour in the mix to make it work.  So I added a little flour to the mix.

The verdict?  They came out pretty darn good, if I do say so myself.  Not overly sweet and a little grainy in texture due to the farina and ground oatmeal but a nice change of pace cookie.

So try them out and let me know what you think.  Enjoy!

Farina Cookies

  • 3/4 cup butter
  • 3/4 cup dark brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cup ground oatmeal
  • 1/4 cup flour
  • 1 tsp baking powder
  • 1/4 tst salt
  • 1/2 cup farina
  • 2 tbs ground flax
  • 3/4 cup of powdered sugar-for rolling cookies

Directions

Cream butter, sugar, vanilla, and egg.

Add ground oatmeal, flour, baking powder, salt, farina (or cream of wheat) and flax meal.

Scoop with 1 tbs cookie scoop to form little balls.

Bake at 350°F for 15 minutes.

Dip in powdered sugar when still warm.

Yum!!!

 

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Leftover Chicken–What now?

bbq chicken sandwichI love chicken!!!  I love the price.  I love chicken’s versatility as an ingredient.  I love the leftovers I can have with a whole roasted chicken.  There are so many different meals I can make from one little (or big) roasted chicken.

This week I purchased a whole chicken for about $.89/lb.  It was reduced, so I needed to either cook it that day or throw it in the freezer.  I decided to cook right away.  Cooking quickly without heating up the kitchen was a must.  Butterflied grilled chicken was the answer.  It was fabulous and we ended up with leftover chicken breast.  My family prefers roasted dark meat chicken.  Needless to say, we had leftover chicken breast.

What to do with leftover chicken breast that is quick, easy and again, does not heat up the kitchen.   BBQ Chicken Sandwiches!!!!  Here’s what I did:

BBQ Chicken Sandwiches

Ingredients

  • 4 cups of shredded, cooked chicken meat
  • 1 to 1 1/2 cups barbecue sauce
  • 1 small sliced onion
  • 1 small sliced green pepper
  • 4 hamburger buns or buns of your choice

Directions

Sauté the peppers and onions.  Add the chicken and barbeque sauce and combine.  Once heated through divide the mixture among the buns.

What do you make with leftover chicken?  Please comment.  I would love to hear your ideas!