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A healthy recipe!

2/26/2020

I do try to eat a fairly healthy diet most of the time, I have decided I probably need to concentrate on portion control! With just the two of us to cook for there is always plenty for second helpings, I’m going to try to stop that!
It was our 56th wedding anniversary this weekend, where does the time go? Cherry pie is Pa Lloyd’s favorite pie and my least favorite so I usually make him one for either Valentine’s day or our anniversary. This year I made it for him on our anniversary. He will eat the whole thing and it won’t bother me a bit!
Today I am sharing a healthy recipe with you, it comes from a Paula Deen’s magazine and I liked it, so did my partner!

Broccoli Slaw:
1/3 cup mayonnaise
2 Tablespoons fresh orange juice
1 Tablespoon apple cider vinegar
1 Tablespoon sugar
1 Tablespoon fresh parsley,chopped
1/4 tsp. kosher salt
1/2 tsp. black pepper
1(12 oz.) bag broccoli slaw
1 cup broccoli florets
1 cup dried cranberries
1/2 cup chopped toasted pecans

In a large bowl, whisk together mayonnaise, orange juice, wvinegar, sugar, parsley, salt and pepper until well combined. Stir in broccoli slaw, broccoli florets, cranberries and pecans until coated. Cover and refrigerate up to 1 hour before serving.

Have a great week!

A New Recipe

2/19/2020

I must be getting bored with this winter weather, I tried a new recipe for lunch yesterday! Pa Lloyd suggested I share this one with you and even said he would eat the leftovers! That is rare for him, he generally doesn’t like leftovers and he’s a little leary of new recipes! I used regular bacon because that is what I had, and it worked just fine. I hope that you will enjoy it too!

Baked Chicken with bacon bottom and wild rice:
One 12-oz. package thick-cut peppered bacon
1 medium white onion, sliced thin
6 Tablespoons butter
3 - 6.2 oz. boxes Uncle Ben’s long grain & wild rice, cook according to directions on box
One 10 oz. can condensed cream of mushroom soup
1 cup sour cream
1 cup chicken broth
1 tsp. garlic powder
salt and pepper to taste
2 # chicken tenders
1/2 cup fresh chives or parsley to sprinkle on top

Preheat oven to 375 degrees

Lay bacon side by side to cover bottom of a deep 9x13 inch baking pan, use remaining slices along the sides of the pan. Place the onion slices on top of the bacon, overlapping if necessary to cover the bottom. Cut 4 tablespoons of the butter into cubes and sprinkle them evenly over the onion. In a large bowl combine the cooked wild rice blend with the soup, sour cream, broth, garlic powder, salt and pepper. Smooth the rice mixture over the butter. Then melt the remaining butter and brush over the chicken strips, nestle the chicken tenders into the rice, pressing them down slightly. Cover pan tightly with foil and bake for 55 minutes, uncover and bake until the chicken is cooked through, about 20 minutes. Sprinkle the chives or parsley over the top and serve. Makes 10-12 servings. Have a great week!

Happy Valentine’s Day!

2/12/2020

Just think, on Valentine’s day this month will be half over and spring will be that much closer! I remember getting ready for Valentine’s day when I was a child, always decorating a shoe box in school that were our Mail boxes to receive those cards. Then working in the evening writing out the valentines for my class mates trying to pick just the right one for each of my classmates and being careful not to pick a too mushy one for the boys. Then the years I helped my four children make out their cards around the table and then helping my granddaughter Samantha with hers. I would usually bake a heart shaped cake for dessert for our Valentine’s day supper! Fond memories for sure.
I’m sharing a red velvet cake recipe that I received from my friend Faye Miller, that I think is appropriate for the holiday. Its also easy, I actually used to make a red velvet cake from really scratch when I was a newlywed but I have gotten smarter with age!

Red Velvet Cake:
1 yellow cake mix ( a gluten free cake mix works too)
1- 3 oz. pkg. vanilla instant pudding mix
2 Tablespoons unsweetened cocoa
1 cup water
1 stick softened butter
3 large eggs
1 Tablespoon vanilla
3 1/4 tsp. red food coloring

Mix all together, beat 2 minutes, pour into a greased 9x13 inch cake pan or make into cupcakes. Bake in a 350 degree preheated oven for 20-25 minutes, for cupcakes 18-20 minutes, until a tooth pick comes out clean when inserted into the center. Cool and frost with the following frosting:

8 oz. cream cheese, softened
1/2 stick softened butter
3 cups powdered sugar
1 tsp. vanilla

Beat together the cheese and butter until smooth and fluffy, then add sugar and vanilla.

Have a great week!

Where is the sun??

1/29/2020

I don’t know about you, but I need sun to have some get up and go! These cloudy days find me curled up with a book or knitting in my easy chair.

Last evening I was pondering what recipe I should share with you this week, when Pa Lloyd said how about what we had for lunch today? He doesn’t often request a certain dish for me to fix but he does ask me to prepare shrimp Alfredo once in awhile, it does come ready made these days, but it is so quick and easy to prepare and so much better than the ready made. I usually use raw, frozen shrimp, you do have to peel the shells off but it turns out better than the already cooked. The thing about shrimp is that its very easy to overcook then it gets tough and rubbery so for me it turns out better to use the uncooked kind you can also use cooked chicken which is good too.

Shrimp Alfredo:
1/2 stick butter
2 cloves minced garlic
1 cup heavy whipping cream
1 cup grated parmesan cheese
chopped fresh or dried parsley
Dash of pepper
1# raw thawed, peeled fresh shrimp

Melt butter in large skillet, add garlic, saute’ for about 1-2 minutes or until fragrant, add whipping cream, whisk in cheese, stir until melted and smooth simmer on low 6 minutes until thickens then add shrimp, cook until shrimp turns pink ( doesn’t take very long). Add pepper and parsley, taste and add salt if needed. Serve over cooked pasta. Serves 2-3 people

Have a great week!

Brr its cold outside!

1/21/2020

This year I gave myself a Christmas gift, I spent the money to have our fireplace converted to gas! The man of our home could no longer climb up on our roof to clean our chimney so we didn’t feel it was safe to burn wood so I could have my ambiance. Anyway I love my new gas flame, it looks like the real thing and makes our living room so warm and cozy. There is a remote control where I can regulate the size of the flame, the fan and temperature. I decided at my age if I was going to enjoy it for a few years I best do it now, I’m so glad I did especially with the cold snap we are now experiencing!
I know one can buy flavored olive oil to use for dipping, but I recently found this recipe to make as you need it. Plumping the herbs in water before stirring into the olive oil enhances the flavor. I hope that you will enjoy it too. This recipe comes from the Taste of Home magazine.

Olive Oil Dip:
Makes 3 batches, 1/2 cup per batch.

1 Tablespoon dried minced garlic
1 Tablespoon dried rosemary, crushed
1 Tablespoon dried oregano
2 tsp. dried basil
1 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. coarsely ground pepper

Additional ingredients for each batch
1 Tablespoon water
1/2 cup extra virgin olive oil
1 French bread baguette

In a small bowl, combine the first 7 ingredients. Store in an airtight container in a cool, dry place for up to 6 months.

To prepare dipping oil: In a small microwave-safe bowl, combine 4 tsp. herb mix with water. Microwave uncovered, on high 10-15 seconds. Drain and discard excess water. Transfer to a shallow serving plate or bowl; add 1/2 cup extra virgin olive oil and stir to combine. Serve with sliced or torn bread for dipping.

Stay warm and safe, have a good week!

Back to Basics!

1/15/2020

Now that the holidays are over, the Christmas goodies passed on, I’m ready to bake some basic lunch box type cookies, nothing fancy but hits the spot with a cup of coffee! I received the recipe I am sharing with you today from a friend who shared this cookie recipe with me 54 years ago! I know the exact year because that friend was a hospital room mate when we had our first baby in Omaha, Nebraska! It was Candy’s first baby too and she also had a baby boy. We visited back and forth as couples and played cards and compared our babies until we moved back to Minnesota and she and her husband moved to the East coast. We exchanged Christmas letters for several years but sadly we have lost track of one another. I think of her every once in awhile and miss the friendship we shared when we were so young, I still make the cookie recipe she shared with me those many years ago!

Pride of Iowa Cookies:

1 cup brown sugar
1 cup white sugar
1 cup butter or margarine
1 tsp. vanilla
2 eggs
2 cups flour, 1/2 tsp. salt and 1 tsp. baking powder
3 cups quick cooking oatmeal
1/2 cup chopped nuts ( optional )
1 cup flaked coconut

Cream butter and sugar, add eggs and vanilla, then stir in remaining ingredients. Drop by heaping teaspoon full on parchment lined cookie sheet. Flatten dough with a sugared glass bottom before baking. Bake at 350 degrees until light brown for 10-12 minutes. Cool on wire racks.
Stay warm and safe. Have a good week!

Happy New Year!

1/8/2020

We had our last family Christmas this past weekend. Less than 4 hours after the last family left after breakfast on Sunday, the Christmas decorations were down and packed away for another year! Pa Lloyd could hardly wait, two of our teen age grandchildren, Hunter and Taylor helped take down the Christmas tree and put it away on Saturday night, which was a huge help!
Company breakfast is one of my favorite meals to plan and fix, so I tried a new recipe for a egg bake that I found on Facebook. I will make it again so I am sharing it with you. I like the recipes that can be put together the night before, but this one was fast to put together, I had the pie pan prepared, the Bisquick measured, the sausage cooked and drained, and the onion chopped so it went together fast.

Impossible Breakfast Pie
2 cups diced ham or 1# cooked bacon, crumbled or 1 # sausage cooked and drained, I used sausage.
1 cup Swiss cheese, grated
1/2 cup yellow onion, finely chopped
4 large eggs, beaten
2 cups whole milk
1 cup dry Bisquick
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. pepper

Preheat oven to 375 degrees, grease a 10- inch deep pie plate with butter or non-stick spray.
Spread desired meat on bottom of greased pie dish and top with onions and Swiss cheese.
In a large bowl, whisk together eggs, milk, Bisquick, then season with salt, pepper, garlic and onion powder until smooth.
Pour egg mixture over meat, onions and cheese, then place dish in oven.
Bake for 30-40 minutes or until top is golden brown and bubbly and toothpick inserted in center comes out clean. Let cool for 5 minutes, then slice and serve. Serves 6-8 pple.

Have a great week!

Special Friends!

12/23/2019

Except for family, today is my last holiday entertaining. I am having my birthday group ( the friends I do some traveling with) for lunch. I love spending time with them and today we can share our mental health holiday woes to get us through the coming two weeks! Its such a blessing to have friends. One can bear their soul with and know we aren’t judged! Maybe it’s time I get my Christmas Therapy book out for a read!

Today I am sharing a cozy soup recipe with you. Its always nice after the holidays to get back to regular food. I hope this recipe warms you up!

Creamy Tomato Tortellini Soup:
2 tablespoons olive oil
1 medium onion, finely chopped
4 large cloves garlic, minced
28 oz. diced tomatoes
2 teaspoons Italian seasoning
1/2 tsp. red chili flakes ( optional)
4 cups chicken broth
28 oz. jar tomato puree
3 Tablespoons tomato paste
1 cup heavy cream
salt and pepper to taste
2-9 oz. packets cheese tortellini, refrigerated or dry
1/2 cup parmesan cheese
4 cups baby spinach leaves
1/4 cup fresh basil

Heat oil in a large pot over medium heat. Saute onion until soft, then add garlic and saute until fragrant ( about 1 minute).
Add tomatoes, Italian seasoning and chili flakes if using. Let tomatoes cook about 5 minutes, then mix in chicken stock, tomato puree and tomato paste. Season with salt and pepper. Partially cover pot with a lid, bring to a simmer on low heat for 15 minutes. Stir in cream and tortellini, cook on medium-low heat until tortellini is just cooked about 6-7 minutes. Add the parmesan cheese, spinach and basil, stir until wilted, serve hot.

Merry Christmas!

Christmas Cookies!

12/17/2019

I think just about every one makes special cookies at this time of year we call Christmas cookies. Some are what our mothers made, some are from our heritage that we just make at this time of year and some are recipes we get from friends that maybe we received from those famous cookie exchange parties! I always manage to make more than we can eat although I have cut down a bit over the years. Every year I try one new recipe. Today I am sharing a new cookie recipe I tried this year. I love raspberry so I will make it again some year. They are a bit time consuming, see what you think!

Holiday Tarts

1/2 cup butter
3 oz. cream cheese
1 cup flour with 1/4 tsp. salt
Raspberry filling:
1/4 cup red raspberry jam
Almond Paste topping:
1 egg
1/2 cup sugar
1/2 cup almond paste, chopped almonds
for top

Bottom Layer:
Beat together the butter and cream cheese, stir in flour and salt, chill one hour. Shape into 1 inch balls and press into mini muffin cups, forming crust. spoon 1/2 tsp. raspberry jam into each tart.

Topping:
Beat egg, sugar and almond paste until smooth, spoon 1 tsp. of this mixture over jam, next sprinkle with chopped almonds. Bake at 325 degrees for 25-30 minutes, cool in pans and remove. Makes about 2 dozen.

Happy Baking, have a great week!

Let it Snow!

12/10/2019

Woke up this morning with a fresh layer of snow on the ground, does look fresh and clean and oh so much like the Christmas season! I am trying to think positive before I bundle up and head out for some errands.

I have been mulling over some menu options for our family Christmas meal and I think I might go with a taco bar this year and have a pan of enchilada. For good measure, its hard to think of a menu that appeals to the young and old alike and that in part can be prepared ahead of time. I may change my mind. I guess I will put out the word and see what feed back I receive! Today I am sharing a recipe for chicken enchiladas that can be made ahead and aren’t so spicy. I hope that you will enjoy them too.

Sour Cream Chicken Enchiladas:
Two 10-ounce cans mild green enchilada sauce
1 10.5 ounce can condensed cream of chicken soup
One 8-ounce container sour cream
4 cups shredded cooked chicken
One 4-ounce can diced green chilis
One 14- ounce bag grated mozzarella cheese ( 3 1/2 cups)
Ten 10-inch soft four tortillas

Garnishes
Diced fresh tomatoes
1/2 cup chopped fresh cilantro
lime wedges

Spray a 9x13 inch baking dish with vegetable spray.

In large bowl, whisk together the enchilada sauce, chicken soup and the sour cream, spread about 1/2 cup of the sauce in the baking dish. Set aside the remaining sauce.

In a medium bowl, combine the chicken and chiles, toss until combined. Set aside about 2 cups of the shredded cheese for the topping.

Sprinkle some mozzarella on a tortilla, then add some of the shredded cheese and chilis. Tightly roll up the tortilla and place it seam side down in the prepared pan. Continue with remaining tortillas and filling until all are filled. Push the others up against each other as necessary so that all the filled tortillas fit in a single layer. Pour remaining sauce over the top, bake for 20 minutes at 350 degrees, remove and sprinkle the reserved mozzarella on top. Bake until the cheese is melted, about another 15 minutes. Serve hot with garnishes and Mexican rice. Have a great week

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Author

I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.

Marrying a husband with a hearty appetite and raising 3 sons and 1 daughter gave me plenty of hungry appetites to satisfy! I worked as a nurse for 42 years and have been retired for 11 years. Even though I loved my work, I love having time to spend with my grandchildren, to experiment with new recipes and work with my flowers in the summer. Life has been very good to me, blessing me with my loving family and great friends!

I enjoy sharing my love of cooking and recipes with the readers of the Photo Press! (I have had my share of cooking failures over the years!)

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