Sautéed Apples or Pears

 Quick, easy, better than a plain Apple or Pear.  

1/4 C butter
4 large tart apples or pears peeled, cored & sliced 1/4" thick
2 tsp cornstarch
1/2 C cold water
1/2 C brown sugar
1/2 tsp cinnamon
Raisins, Craisins or Dates & Walnuts
In large skillet or saucepan, melt butter, add fruit.
Stir constantly until tender 6-7 minutes.
Dissolve cornstarch in water, add to skillet.
Stir in everything else.

Chicken Marengo

 I halved the recipe, and had to cook it for 1 hr. 15 minutes.  

Serves 6

2 (3-lb.) chickens, cut up
1 C flour seasoned with 1.5 tsp. salt, 1/2 tsp pepper and 1/8 tsp of allspice

4 Tbs butter

2 Tbs olive oil

18 small white onions, root ends scored

4 Tbs (2 oz.) brandy

1 clove garlic, minced

1 C dry white wine

2 large tomatoes, peeled, seeded & chopped or 2 C canned, drained and chopped

12 small whole mushrooms, sautéed for 1 minute in 2 Tbs butter

12 pitted black Greek olives

2 Tbs chopped parsley

Croutons made from 3 slices of bread, quartered & fried in butter until golden 

12 shrimp, cooked in boiling water just until they turn pink (1 minute)

6 fried eggs (optional)

Lightly dredge the chicken pieces with the seasoned flour.  Over medium heat in a large frypan, heat the butter and oil and brown the chicken pieces evenly.  Transfer the chicken to a casserole.  Lightly brown the onions in the frypan.  Pour the brandy over them, raise the heat and let cook off.  Transfer the onions to the casserole.  Add the garlic, wine and tomatoes to the casserole, cover and bake in a preheated 350 oven for 30 minutes, or under the chicken is almost fork tender.  Stir in the mushrooms and olives and cook, uncovered, for 10 minutes or until the chicken is tender.

Arrange the chicken on a large heated serving dish, spooning over the sauce and vegetables.  Sprinkle with parsley and surround with the croutons, shrimp and fried eggs (if used).

Monkey Soup

I cooked a whole chicken in the crockpot for 8 hours.  Let it cool and deboned it.  I'm going to use the Campbell's Skillet Sauces, and use 1/2 breast for each pouch.  I used the drumsticks and thighs to make my Monkey Soup.  No idea why the woman at the bake sale named it that, and you won't find it on the internet with that title.  But it is so easy, and tasty.  This time I used Picante Sauce instead of Salsa and it was really delicious.  I also added some fresh sliced Portabella mushrooms.  The Bisquick pouches come in so handy, as you only add water.  I cut this recipe in half.  

Monkey Soup (Slow Cooker)

1 Rotterserie Chicken

1 jar Salsa 

1 can black beans, drained, rinsed

1 pkg. frozen corn

32 oz. chicken broth.

Cook 3-4 hours on high.

Cheesy Taco Pasta

 Serves 2

Cheesy Taco Pasta

1/4 lb. large pasta shells
1/2 lb. ground beef
1 Tbs Taco Seasoning

1/3 C water

1/2 C jarred Salsa

1/2 C shredded Cheddar

Cook pasta, drain.  Add ground beef to pan, cook, drain.  Add beef to pan with Taco seasoning and 1/3 C water.  Stir until water evaporates.  Add pasta, salsa & cheese.

Serve

Taco Seasoning

1/4 C chili powder

1 tsp garlic powder

1 tsp onion powder

1/4 tsp cayenne powder (called for 1/2 tsp)

1 tsp dried oregano

2 tsp paprika

1 Tbs black pepper

1 Tbs salt

Guy Fieri's Turkey/Chicken Burgers

2 ounces olive oil

1/2 red onion, diced

4 Tbs diced black olives

1/2 red bell pepper, diced

1 jalapeno, diced

2 garlic cloves, diced

1/4 C diced artichoke hearts

1 lb. grond turkey

1/2 tsp. Hungarian paprika

1/2 tsp. chili powder

1 tsp. dried oregano

1 Tbs minced fresh parsley leaves

1/2 tsp red chili pepper flakes

1/2 tsp ground cumin

1/2 tsp celery salt

1/4 tsp ground sage

2 Tbs seasoned bread crumbs

1 egg

In medium saute pan over medium heat, add 1-ounce oil and all raw vegetables and sauce until translucent.  Remove and cool.

Add veggies to raw chicken/turkey and mix thoroughly.  Add all dry ingredients and egg.  Thoroughly mix all ingredients and form into 6 patties.  cover and refrigerate for 30 minutes.  Fry/Grill  and serve.  

Link to website

Shanghai Chicken Wings

You want Crunchy wings?  With an Asian flair?  These are the wings to make in your Air Fryer.  

Try these out, and if you don't care for the Asian Sauce, these would be excellent without it.  Nice crispy,  tasty wings...

Also from the Air Fryer Cookbook.

Sauce

1/2 C water

1/2 Tbs cornstarch

2 Tbs packed dark brown sugar

2 Tbs soy sauce

1 1/2 Tbs lime juice

1 Tbs minced fresh ginger

1/2 tsp minced fresh garlic

1/8 tsp red pepper flakes

Chicken

1 C all purpose flour

1/4 C cornstarch

2 tsp salt

1/4 tsp black pepper

1/4 tsp ground red pepper

1/4 tsp paprika

2 eggs

1/2 C milk

1 lb. chicken drummettes or wings

For sauce, whisk water and cornstarch in medium saucepan until smooth.  Add brown sugar, soy sauce, lime juice, ginger, garlic and red pepper flakes; whisk until well blended.  Bring to a boil over high heat.  Reduce heat to low; simmer 10 minutes, or until thickened, stirring occasionally.  Transfer to large bowl, set aside to cool.

For chicken, combine flour, cornstarch, salt, black pepper, ground red pepper and paprika in large bowl.  Whisk eggs and milk in shallow bowl.  Coat chicken with flour mixture.  Dip in egg mixture, letting excess dry back into bowl.  Coat with flour mixture again.  Spray chicken with nonstick cooking spray on both sides.

Preheat air fryer to 370.  Cook in batches 16-18 minutes or until golden brown and cooked throughout, shaking halfway through cooking.  Brush sauce over warm chicken.  

Japanese Fried Chicken

 This is from Air Fryer Cookbook (PIL Publications) 

 1 lb. boneless chicken breast, cut into 2-inch pieces

3 TBS tamari or soy sauce

2 TBS sake

3 cloves garlic minced

1 tsp minced fresh ginger

1/3 cup cornstarch

3 TBS all-purpose flour

Dipping Sauce:

1/4 C unseasoned rice vinegar

3 tsp. tamari or soy sauce

1 tsp dark sesame oil

Place chicken in large resealable food storage bag.  Mix 3 Tbs Tamara or soy sauce, sake,  garlic and ginger in small bowl, pour over chicken and marinate in fridge at least 30 minutes turning bag occasionally.

Preheat air fryer to 390.  Combine cornstarch and flour in shallow dish.  Drain chicken and discard marinade.  Roll chicken in cornstarch mixture, shaking off excess.

Cook in batches 8-10 minutes or until golden brown.  Dip in sauce.  

Chicken & Rice Soup in 45 minutes

 I had a busy day and wouldn't be back home until 4 pm, so I prepared all of my vegetables (onion, celery & carrots)  in the food processor in the morning. Got home at 4 and by 5:15 I was eating dinner!

Chicken and Rice Soup

1 tbsp. vegetable oil

1 large yellow onion, diced finely

3 medium carrots, diced finely

1 celery stalk, diced

1 clove garlic, minced

2 tsp. Italian seasoning

1 tsp. sea salt

1/4 tsp. ground black pepper

5 cups low sodium chicken stock

2 large chicken breasts

1 cup white or brown rice

1 cup evaporated milk

Instructions

Saute onion, carrot, and celery in vegetable oil in a large pot over medium-high heat until tender, about 3-5 minutes.

Stir in garlic, Italian seasoning, salt, and pepper and let cook for 1 minute.

Add chicken breasts, stock and rice and bring to a boil.

Turn down heat to medium low, cover, and let simmer for 30 minutes, stirring occasionally.

Remove chicken breasts and shred before returning back to the pot, along with the evaporated milk.

Stir to ensure everything is combined and serve.

Cheeseburger Soup (low fat)

 

Cheeseburger Soup (low fat)

1/2 lb. ground Turkey

1 Tbs unsalted Butter

1 medium onion,  chopped

2 medium carrots, chopped

2 celery stalks, chopped

2 garlic cloves, minced

2 Tbs flour

1/2 tap salt (omit it using salted broth)

Black pepper 

3 1/2 C unsalted chicken broth

2 medium potatoes, finely diced

1/4 large head cauliflower, stem attached

1 3/4 C shredded 2% milk cheddar cheese

Sauté Turkey breaking up until done.  Drain, transfer.  Melt butter & sauté onion, carrots, celery until soft, add garlic cook 2 more minutes.  Add flour, salt & pepper, cook 1 minute.  Add Turkey, broth, potatoes, cauliflower bring to a boil, cover, cook on low 25-30 minutes.

Transfer cauliflower stalk and 1 cup liquid to blender, blend and incorporate back into soup.  Add cheese & serve.

Nutritional info:  5g saturated fat per 1 1/2 cup serving 

Salad Dressing Recipes

These the the 3 recipes I use 

Buca Di Beppo Red Wine Vinaigrette  

1/3 C Red Wine Vinegar

3/4 tsp dried oregano

1/2 tsp dry mustard

1 tsp salt

1 pinch pepper

1/8 C red onion, finely chopped 

1 1/2 tsp garlic, chopped

3/4 C Extra Virgin Olive Oil

White Balsamic Vinaigrette

1/2 C light flavored oil

1/4 C white balsamic vinegar

1 tsp kosher salt

1/2 tsp black pepper

Italian Herb Dressing

3/4 C Extra Virgin Olive Oil

1/4 C apple cider vinegar

1/2 lemon juiced

1 TBS Dijon Mustard

1-2 TBS honey

1 1/2 tsp salt

1 tsp pepper

2 tsp garlic powder

1 tsp onion powder

1 tsp dried rosemary

1 tsp dried thyme

1/2 tsp dried oregano

1 tsp dried basil

Process in blender.

Different Shades of Autumn

 This was the only remaining tree in my Community that I walk every single day,  that did not even change from it's green leaves 7 days ago.  I was wondering if it ever would.  In the last 4-5 days it made up for lost time and is absolutely beautiful.  Took the pic today as the Sun was setting, and then I also took it looking into the setting Sun.  We'll have rain tomorrow and I don't know if I would get a better opportunity.  

Chicken Marsala For One

I really like Chicken Marsala and don't get out to restaurants enough to get my fix.  So I make my own at home. I went into the Liquor Store up here in Saratoga Springs, and asked for a good cooking Sherry.  A very large shop, with a very large variety.  He directed me to the area for Sherry and he specified this brand:

 

And when I make a dish that has wine incorporated, I always go the extra yard and spend a little bit more.  I believe this is what makes this dish so good.  You do not want to use the Cooking Sherry from the Market...

Look at the list of ingredients. No good!!

Chicken Marsala for One

flour to coat 

salt & pepper 

1/8 tsp. oregano 

1 boneless Chicken Breast -pounded 1/4"thick 

1 TBS butter 

 1 TBS Olive Oil 

1/8 C Marsala Wine 

1/16 C Cooking Sherry Wine 

Mix flour, salt & pepper & oregano. Coat chicken. Melt butter & oil, lightly brown chicken, turn over, brown 1 minute more. Pour in Marsala wine & Sherry. Cover, simmer 10 minutes, turning once.

Macaroni & Cheese for One

 I've made this quite a few times, its fast and easy.  I like to have it with a cup of vegetable soup.  

3 TBS uncooked macaroni pasta

1 TBS butter

1 TBS all purpose flour

1/4 tsp salt

pinch pepper

1/8 tsp onion powder

1/8 tsp ground mustard

1/2 C milk

1/3 C shredded cheddar cheese

dash Worcestershire sauce

dash hot sauce

1 tsp bread crumbs

1 TBS shredded cheddar cheese

Preheat Toaster Oven to 400.  Cook macaroni al'dente.  In small saucepan, melt butter, stir in flour, salt, pepper, onion power and milk.  Whisk & cook 2 minutes.  Reduce heat to low, whisk in 1/3 C cheese, mustard, worcestershire sauce & hot sauce.

Stir in cooked macaroni.  Spoon into prepared dish.  Sprinkle with breadcrumbs & 1 TBS cheddar cheese. 

Bake uncovered about 10 minutes.

Here is the link to the original article from All Recipes.  

Fettuccine with Pork Meatballs

I made this tonight.  This recipe is for 2.  Cooking for 1 or 2, I find using ground meat (turkey, chicken, beef, pork) so much more easy and quick.   I replaced the Fettuccine with Zucchini noodles.  The pork meatballs came out really good, I replaced the Adobe sauce for a teriyaki type cooking sauce.  

I saved this in my folder of recipes, but I've found the original website, here

Fettuccine with Pork Meatballs

1/2 C onion, diced

1 clove garlic, pressed or minced

1/4 C carrots, diced

1/3 C celery, diced

2 Tbs extra virgin olive oil

18 oz. crushed tomatoes

6 oz. water

1/2 tsp dried oregano

1/4 tsp red pepper flakes

1 lb. ground pork

2 tsp adobo seasoning

1/2 tsp salt

9 oz. Fettuccine

Peel & dice onion, carrot & celery.  Peel garlic.  In large soup pot, over medium heat, saute onion, carrot & celery until soft, add garlic, cook couple more minutes.  Add 18 oz. crushed tomatoes and stir.  Add 6 oz. water.   Add oregano, crushed pepper flakes.  Bring to moderate simmer, medium low heat, stir occasionally while sauce reduces.

Mix ground pork with 2 tsp adobo seasoning.  Form into balls.  Heat large skillet over medium heat and place meatballs in pan.  Roll around and sear all sides.  After seared, add them to sauce with tongs, cook another 10-15 minutes, season with salt.  Toss meatballs in the sauce, try to get balls buried down in the sauce so they continue to cook.  Simmer until cooked thru.

Backyard Beauties

Audubon Society sent me an email of the 15 most popular birds and some info on them.  I picked these three pictures out because they really are beauties!  The Nuthatch below was cute, especially because one of their interesting behaviors is their habit of clinging upside down on tree trunks and limbs... 😀 

In addition to these pictures I'm sharing this heartwarming story of a woman who followed her heart.  I've always wanted to see a Condor.  It's on my bucket list. 

 Jan Hamber defied the norms of her time, helped save the California Condor, and at age 90 is still blazing a trail for other women scientists.

https://www.audubon.org/magazine/fall-2020/this-bird-lives-because-she-never-quit

Autumn Collage

This collage is done in watercolor, and is the first time I have ever painted something that I've created.  I collected the Fall leaves and took pictures, then designed this.  It is a 16x20.  A special thanks to my friend Steve for the frame.

 

An Autumn Walk

I wanted to share some pictures of my home, it's area, and my community.  

Everyone in my neighborhood decorates their porches.  For the Season, or the Holiday.

My home is off a country road.   

Here is my backyard view (I just put on a trek deck), and inside my home

So I hooked Tucker up and off we went for our walk in the neighborhood.  This is not a 50+ Community.

This planter was made by the owner, ceramic

Waterfalls

 I'm sharing these photographs, done by a favorite photographer of mine, Mish.  These are truly enchanting. Follow @mishmoments photography tweets.  

https://mishmoments.com/2020/10/13/au-train-falls-and-weeping-wall-alger-county-michigan/ 

Orecchiette with Garlic, Olive Oil, Spring Vegetables & Pecorino Romano & Zucchini with Toasted Almonds & Pecorino Romano

 2 separate recipes.  

Orecchiette with Garlic, Olive Oil, Spring Vegetables & Pecorino Romano

This makes 1 good sized portion or 2 small portions

3 ounces Orecchiette pasta

3 ounces asparagus, cut into 1/2” pieces

1/4 C frozen peas

Ham Steak or Chicken

1 1/2 TBS Extra Virgin Olive Oil

Pinch crushed red pepper flakes

3 garlic cloves, thinly sliced

Pinch salt

1/8 C shredded Pecorino Romano cheese

1. Cook pasta, drain
2. In same pan, heat oil and add onion & crushed pepper flakes, cook, stirring 3 minutes.  Stir in garlic, cook until lightly browned.
3. Add veg’s & cook until tender.
4. Add pasta & cheese

Zucchini with Toasted Almonds & Pecorino Romano

1/4 C olive oil

1/4 C sliced or slivered almonds

3-4 zucchini 

1/4 lb. pecorino romano cheese, grated or thinly sliced

1. Cut zucchini into lengthwise slices 1/8” thick.   Cut each slice into match sticks about 1/8” thick wide & 2” long.  
2. Heat olive oil in skillet on high.  Add almonds, stir constantly, 2 minutes until light brown.  Turn off heat.  
3. Add zucchini and toss until warmed thru, about 3 minutes.  Season with salt & pepper.
4. Shave pecorino with peeler and put on top of the zucchini.

Mediterranean Pasta with Shrimp

This recipe feeds 3 comfortably 

Mediterranean Pasta with Shrimp

1 lb. shrimp, peeled/deveined

1 C sun-dried tomatoes - not oil packed

1 C boiling water

1/4 C olive oil

4-6 garlic cloves, minced

1/2 tsp. Crushed red pepper flakes

1 TBS fresh oregano or 1/3 amount dried

1 can artichoke hearts, drained (14 oz. can)

1 sweet red peppers roasted (Cento, sliced, 4 oz. jar)

1 C pitted Kalamata olives, chopped

1 tsp sea salt

1/2 tsp pepper

1/4 C dry white wine (you can buy in 8 oz bottles)

4 oz. Feta cheese (I buy a good brand imported from Greece)

1/4 C parsley chopped

1/2 lemon

16 oz. pasta

Extra virgin olive oil, as needed, optional

1. Chop sundried tomatoes, soak sundried tomatoes  in boiling water for 15 minutes
2. Cook pasta until el dente
3. Prepare veg’s & shrimp
4. Drain sundried tomatoes, reserve water
5. In large skillet, heat olive oil, add garlic, pepper flakes, oregano until fragrant
6. Add artichokes, red peppers, olives and sundried tomatoes.  Season with salt & pepper
7. Add wine, reduce heat to low.  Cook, stirring occasionally 3 to 5 minutes.
8. Drain pasta, add little oil.  
9. Add Shrimp & feta to frying pan, cook over medium heat until shrimp are pink.
10. Sprinkle with parsley and juice of 1/2 lemon
11. Fold in pasta.  Add some reserved cooking liquid from the sundried tomatoes, if pasta seems dry. 

Day Trip to Wells and Lake St Catherine, Vermont

We went to visit Wellsmere Farms today.  About a 1 hr 15 minute drive from Saratoga Springs, N.Y.  A nice day trip. 

mini horses

Sewing machine converted to a tractor

red potatoes fresh from the garden, dirt and all