Cranberry Chicken

Over this past holiday season, we ended up with an extra box of cranberry sauce.  When I came across this recipes I was like, wow, this sounds different, but I have to try it. 

Also, as many of you know, I am SO opposed to frivolous sodium content, so after some research I found a homemade version of Lipton Onion Soup Mix, without excess sodium (and not containing beef bouillon-yes Lipton has been bouillon in it). 

SO after trying this recipe, I’ve found that it’s a keeper.  ENJOY!

Cranberry Chicken

3 Boneless Chicken Breast (I cut these in half, but have also made it whole)

1 Can Cranberry Sauce (whole berry of jelled, your preference)

1 bottle French Dressing (not Catalina or creamy)

1 Pkg Onion Soup mix (I use a homemade version, cause the Lipton version has been and TOO much sodium)

Mix together Cranberry, French dressing, and onion soup mix.  Place chicken in 9 x 11 pan, pour cranberry mix over the top of the chicken.  Bake in 375°F over for 45 minutes or until cooked to 180°F.  Serve over rice.

Homemade Low-Sodium Onion Soup mix

   Ingredients

¼ cup dried onion flakes 

2 tablespoons low-sodium or sodium-free beef bouillon granules (I used Herb-OX chicken)

¼ teaspoon onion powder 

¼ teaspoon parsley flakes 

1/8teaspoon celery seed 

1/8 teaspoon paprika 

1/8 teaspoon pepper 

Directions

Stir together. Use as a substitute for 1 envelope onion soup mix.  I made about 6 times the recipe, so I could have it when I needed it. I used a little more than ¼ cup to replace the packet of soup mix.

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The Big Waste.

The Big Waste.

Normally I write soley about food and the cooking of it. I try to stick with simple dishes and include pictures. But I was watching the Food Network the other day (big surprise for those who really know me), and saw an ad for a new special called "The Big Waste" ( http://www.foodnetwork.com/food-network-specials/the-big-waste/index.html ) and I was SO Impressed with the direction that this show could go in. Notice I say could go in, because it appears that the shows direction is to have the FN chefs creating a meal out of thrown away food. And while doing this they "stumble" across the American publics need to buy "perfect" food. If this is the direction that the show goes in I will be hooked for sure!

In one of my many career reincarnations, I worked in a produce department. I bring this to mind because of he fact that this area of the store is the most superficial of all areas. People will dig through produce to find the best looking, blemish free piece of photographic miracle, that has ever graced this earth. I can say this, because I do the same thing. "That head of leaf lettuce has a small fold in one of the leaves, that orange (peel) has a small brown spot, that cucumber is too curved." I mean really? Aren't you going to chop up that lettuce, peel that orange and slice up that cuke. Why is it acceptable to us to drive a Prius, recycle, compost, but select only the most perfect food? I understand the cost argument. I do. But do you realize that costs would go down if we bought everything offered at our local retailer, regardless if the quality? Now I'm not saying you should buy wholey unusable spoiled products, but I am saying that, we (myself included!) need to be less selective in the drive for perfection.

Now that being said, I go back to the show and one scene, edited for us to see, where Anne Burrell is talking to what appears to be a grocery store clerk who says, they throw away 14 bags of food a day. 14! I can say that I've seen that and more depending on the sales volume of the store I've worked in. Imagine how much food is wasted while people in our own country, our own cities, our own neighborhoods, and our own familys, go hungry.

I must say I can't wait to watch this show and hope to see it make a difference, and not just end up being another cooking challenge rerun. Way to go Food Network. Keep up the responsible programing. Now to see more health consious programs, so less of us will flip between "Paula's Best Dishes" and "Biggest Loser"....

Chocolate Tea Truffles

Coconut Tea Truffles

Chocolate Earl Grey Truffles

2/3 cup heavy cream
2 tablespoons unsalted butter, cut into 4 pieces and softened
2 teaspoons loose Earl Grey tea leaves (Use the highest quality large loose tea you can find)
6 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup unsweetened Dutch-process cocoa powder 

Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 minutes.

Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth. Chill ganache, covered, until firm, about 2 hours.

Spoon level teaspoons of ganache onto a baking sheet. Put cocoa in a bowl, then dust your palms lightly with it. Roll each piece of ganache into a ball (wash your hands and redust as they become sticky). Drop several balls at a time into bowl of cocoa and turn to coat. Transfer as coated to an airtight container, separating layers with wax paper. 

Coconut tea truffles

Pictured are a batch of Coconut truffles I made when I found a coconut tea.  Then instead of rolling them in cocoa powder, I rolled them in ground coconut.

Cooks' note:   

• When using tea, always use the best quality large leaf loose tea.  Don’t use tea bags.

• Truffles can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight container.

Makes about 34 truffles.

Candy Canes....for your dog

In this hustle and bustle time of year, lots of us take time to stop and make treats to share with family and friends.

My partner and I don't have children, well in a traditional sense. But we do have a wonderful Italian Greyhound and a warm and fuzzy, black and white cat, Zoey an Franc.

While I've attempted cat treats, nothing compares to greenies, according to Franc. As for the dog treats, I always have a fresh batch, right out of the oven.

Yesterday I decided, while I was making all kinds of delicious treats for family and friends, why not make a little treat for Zoey, and a few of her friends.

Doggie Candy Canes (aka breath mints!)

Ingredients:

3 cups all purpose flour
1/2 cup nonfat powdered milk
1/2 tsp baking powder
1 cup warm water
2 chicken bouillon cubes
2 large eggs
2 tsp red food coloring (see tips)
1 tbsp peppermint oil flavoring (optional)
1 large egg (for an egg wash)
Additional flour for kneading

Instructions:

Whisk together the flour, powdered milk and baking powder.

In a small bowl, pour the warm water over the chicken bouillon, stir until dissolved.

Whisk the eggs into the chicken water.

Form a well in the dry ingredients, pour in the wet ingredients.

Stir until thorougly combined.

Knead the dough for about two minutes.

Add more flour until the dough is no longer sticky.

Seperate the dough in half.

Form a well in one of the balls of dough.

Add the food coloring and peppermint flavoring.

Wearing food safe gloves, knead the coloring and flavoring throughout the dough.

Cool the dough in the refrigerator for 2 hours or in the freezer for 30 minutes.

Preheat the oven to 350° F

Divide each ball of dough into tablespoon sized balls.

Gently roll each ball into a "worm" shape, letting the dough rest when needed. Each strip should be about 5 inches long.

Spray a baking sheet with nonstick cooking spray.

Twist one plain strip with a red strip, and curl the end to shape a candy cane.

Place on the baking sheet.
Whisk the extra egg in a small bowl.
Using a pastry brush, thoroughly coat each candy cane with the egg wash.
Bake for 10-15 minutes.

Cool completely on a wire rack.

BONUS recipe:

Zoey's Homemade

Dog Biscuits
with Peanut Butter & Bacon

Ingredients:

2 pieces bacon, thick cut, cooked
and crumbled (I used bacon bits)
1/8 cup bacon grease (I used oil)
2 cups whole wheat flour (for gluten free, use any gluten free flour, amarath, garbanzo, etc)
1/4 cup ground flax (optional)
1/4 cup wheat bran (if gluten free use brewers yeast)
2 tsp baking powder (use a gluten free, or make your own)
1/2 cup natural peanut butter (for gluten free use almond butter)
1 egg, lightly beaten
3/4 cup water

Instructions:

Preheat oven to 325° F
Cook bacon until crispy. Drain on a paper towel.
Pour the bacon grease into a glass measuring cup.
In a large bowl, whisk together the flour, ground flax, wheat bran, and baking powder.
Crumble the bacon, once cooled, and stir into the flour mixture.
In a microwave safe bowl, warm the peanut butter. Approximately 30 seconds.
In a medium bowl, lightly beat the egg. Then pour in the peanut butter, water, and bacon grease. Use a fork to whisk together the wet ingredients until completely combined.
Make a well in the dry ingredients, and pour in the peanut butter mixture.
Stir until combined.
Knead lightly in the bowl with your hands.
Lay down one large sheet of parchment paper, roll your dough onto it, then lay another piece of parchment on top. You'll essentially have a dog treat dough sandwich. See the video for tips.
Roll out to 1/2 inch thickness.
Lightly spray a baking sheet with non-stick cooking spray.
Cut shapes out of the dough and place on your prepared baking sheet. Gather the extra dough, knead into a ball, and repeat the process of rolling and cutting until there is no more dough.
Bake for 15 minutes.
Turn off the oven and leave them there to cool for 2 hours or overnight.
Storing - These homemade dog biscuits will stay fresh in the refrigerator for up to two weeks. They will keep in the freezer for up to 6 months.

Yield - Using a 1 inch bone shaped cookie cutter, you will get 40 homemade dog biscuits.

Sweet Potato Casserole

A few years back Craig’s mom came to stay with us over Thanksgiving.  We both had to work, so she offered to cook Thanksgiving dinner for us.  One dish Craig requested for her to make is this version of sweet potato casserole, and we’ve made it ever since for every holiday dinner. 

When I make it, I split it into 2, freezing ½ for another yummy dinner.  Now my best friend requested it, so she could make it for her holiday celebration.  Sorry no pictures, but as soon as I bake it again, I’ll take pictures…..

Sweet Potato Casserole

Ingredients:

3 cups mashed sweet potatoes (use canned)

2 eggs

¼ cup milk

1 cup sugar

1 tsp vanilla

½ cup butter

1 cup coconut

Topping:

1 cup brown sugar

⅓ cup flour

1 cup pecans, toasted and chopped

⅓ cup butter, melted

Mix first 7  ingredients and place in a baking dish.  For the topping, mix brown sugar, flour and pecans together.  Spread on top of sweet potato mixture.  Drizzle butter over topping.  Bake at 350°F for 30 minutes