Chicken Meatball Stroganoff

Serves: 4-6

Ingredients

For the meatballs:

• 1½lbs ground chicken breast
• 1 slice bread, crusts removed and torn into small pieces (I used wheat sandwich bread)
• ½c finely minced onion
• 2 Tbsp milk
• 1 tsp Dijon mustard
• 1 tsp fresh thyme
• ½ tsp salt
• ½ tsp pepper
• olive oil

For the sauce:

• 1 lb mushrooms, sliced
• 2 Tbsp butter
• 1 clove garlic
• 2 Tbsp flour
• 2½c chicken broth
• ¼c sour cream
• 1½ Tbsp Dijon mustard
• salt and pepper, to taste

To serve:

• 8oz egg noodles, cooked according to package directions
• additional fresh thyme, optional

Instructions

For the meatballs:

1. To make meatballs, combine chicken breast, bread, onion, milk, mustard, thyme, salt, and pepper in a large bowl. Toss with a fork until combined and smooth, but try not to over-mix. Using your hands, or a small scoop, form the mixture into 1½” meatballs (I usually get 20-24).
2. Heat a drizzle of olive oil in a large saute pan over medium heat. Working in batches, so as not to overcrowd them, add meatballs to the pan. Cook until well browned and cooked through, turning regularly and adding more olive oil as necessary (this took me about 8-10 minutes per batch). Transfer cooked meatballs to a plate and repeat with remaining meatballs.
3. Add the mushrooms and butter to the same saute pan and cook over medium heat, turning often, until mushrooms are golden and cooked through. If mushrooms begin to stick, feel free to add a little more butter or a small drizzle of olive oil. Add garlic and a pinch of salt and pepper and cook 1 minute more. Sprinkle flour over the mushroom/garlic mixture and stir to coat well. Pour in chicken broth and stir to scrape up any browned bits from the pan. Cook over medium heat 5-7 minutes, or until sauce has thickened somewhat.
4. Whisk in sour cream and Dijon mustard until smooth. Taste sauce and add additional salt and pepper as desired.
5. If serving to children or for ease of serving, slice meatballs in half. Return meatballs to the skillet and stir to coat with sauce. Add noodles to the pan and stir to coat. Top with an additional sprinkle of fresh thyme for garnish, if desired.

Fall into Baking: Apple Pie Bars

My hubby loves apple pie. This recipe has made it way more convenient to pack that fall flavor into his lunch without being too messy or taking up too much room.  These Apple Pie Bars turned out so "tantalizing-ly" tasty, I've prepared a few batches for my co-workers. 

(P.S. My daughter wanted me to tell you all that this recipe is "super yummy.")

Apple Pie Bars

Yields 12 generous bars or 24 mini bars

Ingredients:

2 cups all-purpose flour

1/2 tsp salt

12 Tbsp salted butter, cold and diced into cubes

1/4 cup +2 Tbsp buttermilk, chilled

1 egg yolk

2 1/4 lbs granny smith apples (about 6 medium apples)

2 1/2 Tbsp orange juice

1 tsp vanilla extract

1/2 cup all-purpose flour 

1/2 cup granulated sugar

1/3 cup packed light-brown sugar

1 1/4 tsp cinnamon

1/4 tsp nutmeg

1 egg white

1 1/2 Tbsp Raw Turbinado sugar

1/4 tsp cinnamon

1 recipe Vanilla Glaze (optional), recipe follows

Directions:

Preheat oven to 350 degrees.

To prepare pie crust:

In a large mixing bowl, whisk together 2 cups flour and salt. Cut butter into flour mixture with a pastry cutter or fork until mixture resembles coarse crumbs. Add buttermilk and egg yolk to mixture and stir until mixture comes together and you are able to form a ball. Cover bowl with plastic wrap and refrigerate dough while preparing apple filling.

To prepare apple filling:

Peel, core and dice apples into thin and small pieces. Place diced apples in a large mixing bowl. Add orange juice and 1 tsp vanilla and toss apples to evenly coat. In a separate mixing bowl, whisk together 1/2 cup flour, granulated sugar, light-brown sugar, 1 1/4 tsp cinnamon and nutmeg. Pour flour mixture over apple mixture and toss to evenly coat, set aside.

To assemble pie:

Divide pie dough into 2 equal portions. Roll one portion into a 13x9 inch rectangle on a lightly floured surface. Lift rolled dough into an ungreased 13x9 inch baking dish (the easiest way to do this is to fold the dough in half and then fold in half again, then transfer folded dough to one corner of the dish and unfold to it's original shape to cover entire baking dish). Toss apple mixture once more and pour into baking dish over pie crust. Roll remaining dough into a 13 1/2 x 9 1/2 inch rectangle and place rolled dough over apples (folding and unfolding as previously noted). In a small mixing bowl whisk egg white until foamy, brush egg white over top pie crust (you will only need about half of the egg white). In a separate small mixing bowl whisk together 1 1/2 tbsp Raw Turbinado sugar with 1/4 tsp cinnamon. Sprinkle cinnamon sugar mixture evenly over top pie crust. Bake in preheated oven 50 - 60 minutes until golden brown and apples are tender when pierced with a toothpick. Remove from oven and allow to cool at least 30 minutes before cutting into squares. Drizzle with optional glaze or serve with vanilla ice cream. Store bars in refrigerator in an airtight container, rewarm in microwave if desired.

Vanilla Glaze

Ingredients:

1 cup powdered sugar

2 Tbsp half and half (milk could be substituted)

1/2 tsp vanilla extract

Directions:

Combine all ingredients in a small mixing bowl, whisk until smooth. Add an additional 1/2 Tbsp half and half if you'd prefer a thinner consistency.

Recipe Source: Cooking Classy

Red, White, & Blue Scones

Did you know?

The origin of Uncle Sam probably began in 1812, when Samuel Wilson was a meat packer who provided meat to the US Army. The meat shipments were stamped with the initials, U.S. Someone joked that the initials stood for “Uncle Sam”. This joke eventually led to the idea of Uncle Sam symbolizing the United States government.

The Liberty Bell sounded from the tower of Independence Hall on July 8, 1776, summoning citizens to gather for the first public reading of the Declaration of Independence by Colonel John Nixon.

The word ‘patriotism’ comes from the Latin patria, which means ‘homeland’ or ‘fatherland.’

Before cars ruled the roadway, the Fourth of July was traditionally the most miserable day of the year for horses, tormented by all the noise and by the boys and girls who threw firecrackers at them.

Both Thomas Jefferson and John Adams died on Independence Day, July 4, 1826.

In 1941, Congress declared 4th of July a federal legal holiday. It is one of the few federal holidays that have not been moved to the nearest Friday or Monday.

Show you're patriotism this Fourth with these Red, White, & Blue Scones courtesy of Two Peas & Their Pod.

Ingredients:

2 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

5 tablespoons unsalted butter, cut into small pieces and chilled

1/2 cup fresh blueberries

1/2 cup fresh chopped strawberries

1 large egg

3/4 cup cold heavy cream, plus extra cream to brush the tops

1 teaspoon vanilla extract

Turbinado sugar, for sprinkling on top of shortcakes

1/2 cup white chocolate chips, melted-for drizzling

Directions:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Use your fingers or a pastry blender, cut and rub the butter into the dry ingredients. You will have some small pea size pieces of butter and that is fine. Gently stir in the blueberries and strawberries.

In a small glass measuring cup or bowl, whisk together the egg, heavy cream, and vanilla extract. Pour mixture over the dry ingredients and stir with a spatula just until the dough comes together. Carefully knead the dough by hand, just until the dough comes together.

Lightly dust a work surface with flour and turn out the dough. Pat the dough into a circle. Gently roll out the dough. You want the dough to be about an inch thick. Cut the dough into star shapes using a cookie cutter. Place the scones on the prepared baking sheet, about 2 inches apart. Lightly brush the scones with cream and sprinkle with turbinado sugar.

Bake for 12-14 minutes, or until golden brown. Transfer shortcakes to a rack and cool to cool to room temperature. Once cooled, drizzle each scone with white chocolate. Let stand until chocolate is dry.

Amish Friend's Caramel Corn

AllRecipes

Ingredients

7 quarts plain popped popcorn

2 cups dry roasted peanuts (optional)

2 cups brown sugar

1/2 cup light corn syrup

1 teaspoon salt

1 cup margarine

1/2 teaspoon baking soda

1 teaspoon vanilla extract

Directions

Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.

Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.

Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.

Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Santa Claus Cupcakes

HO, HO, HO!  

It's that time of year again.  Make everyone smile at your holiday party with these cute Santa Cupcakes from Taste of Home.  The kids love 'em! 

Ingredients

1 package (18-1/4 ounces) white cake mix

1 can (16 ounces) or 2 cups vanilla frosting, divided

Red gel or paste food coloring

Miniature marshmallows, chocolate chips, red-hot candies and flaked coconut

Directions

Prepare and bake cake mix according to package directions for cupcakes. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Place 2/3 cup frosting in a small bowl; tint with red food coloring. Set aside 3 tablespoons white frosting for decorating. Cover two-thirds of the top of each cupcake with remaining white frosting. Frost the rest of cupcake top with red frosting for hat. Place reserved white frosting in a small heavy-duty resealable plastic bag; cut a 1/4-in. hole in one corner.

On each cupcake, pipe a line of frosting to create fur band of hat. Press a marshmallow on one side of hat for pom-pom. Under hat, place two chocolate chips for eyes and one red-hot for nose. Gently press coconut onto face for beard. Makes about 1-1/2 dozen.

Cannoli French Toast

My mom would make this for breakfast on special occasions like Christmas, birthdays, and the first day of school. Now, I do the same thing for my own daughter, Ellie.  This is the recipe my mother always used, though I've heard this recipe has been made popular by Rachael Ray.  Either way, enjoy every bit of its tasty good-ness.

Photo courtesy of Noble Pig

Ingredients:

¼ cup confectioner’s sugar, plus a little extra for sprinkling

 1 cup ricotta cheese

2 eggs

½ cup milk

White sandwich bread

Directions: 

Mix the confectioner’s sugar and ricotta together in a small bowl.

In a medium-sized bowl mix eggs and milk (and a dab of vanilla if desired)

Trim crust of bread. Flatten bread with a rolling pin.

Add one tablespoon of ricotta to each slice fold over and pinch the edges together.

In a skillet heat 2 tablespoons olive oil.

Dip stuffed bread into egg mixture and transfer to skillet.

Cook until brown, turning once, for about 3 minutes.

Sprinkle with confectioner’s sugar.

Also great with jam & fresh fruit.

Bacon-Wrapped Chicken

This take on bacon-wrapped chicken is so juicy!  It's simple to prepare and it's kid approved by my daughter, Ellie! Recipe courtesy of my mom. 

Photo from KitchenScrapbook.com

Ingredients:

6 boneless, skinless chicken breast halves

1 carton (8 oz) whipped cream cheese with onions & chives

1 tablespoon butter or margarine, cubed

salt to taste

6 bacon strips

Directions:

Flatten the chicken to 1/2 inch thickness.  Spread 3 tablespoons cream cheese over each.  Dot with the butter & sprinkle with salt; roll up.  Wrap each with a bacon strip.  Place, seam-side down, in a greased 13 in. x 9in. x 2in. baking pan.  Bake uncovered at 400 degrees F for 35-40 minutes or until juices run clear.  Broil 6 inches from heat for 5 minutes or until bacon is crisp.