The online journal, notebook and playground of HFM

Sage Dressing

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From the kitchen of: Katie Mineart.

  • 4 cups dry bread crumbs
  • 1 package pepperidge farm sage dressing crumbs
  • 2 or 3 eggs
  • 1 can chicken broth
  • 1 bouillion cube – dissolved in broth
  • melted butter.

Cook with turkey, or in dish at 350 degrees for 1 1/2 hours.

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Spinach Casserole

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From the kitchen of: Renee (Dallas, TX).

  • 2 bags frozen whole leaf spinach
  • 16 oz (large) tub sour cream (or lite sour cream)
  • 2 pkgs Lipton’s onion soup mix
  • Large can Durkey’s Fried Onions
  • Parmesan cheese
  • Butter

Preheat oven to 350 degrees. Cook spinach per directions on package. Mix onion soup mix with sour cream until well blended. Add spinach to sour cream mixture and blend well. Sprinkle and stir in some Parmesan cheese
Put spinach mixture into small (non-greased) casserole dish. Drizzle melted butter over top. Sprinkle Parmesan cheese over top. Cover top with fried onions.
Bake at 350° for 1/2 hour

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White Almond-Garlic Soup with Grapes

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From the kitchen of: "The Great Garlic Book," by Chester Aaron, Ten Speed Press, 1997)

  • 1 3/4 cups (about 8 ounces) blanched, ground almonds
  • 3 slices white bread, crusts removed, diced
  • 10 cloves garlic, peeled
  • 6 cups milk
  • 2 teaspoons sherry vinegar
  • 2 cups extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 36 white seedless grapes, halved, for garnish.

1. In a large bowl, combine the almonds, bread, garlic, milk and vinegar. Working in three batches, transfer about a third of the mixture to a blender and process until smooth. With the motor running, slowly pour in 2/3 cup of olive oil. Strain the soup through a fine mesh sieve into a bowl. Repeat process with the remaining mixture.

2. Season the soup to taste with salt and pepper and chill for several hours. Before serving, taste the soup; if it tastes too strongly of either garlic or vinegar, add a bit of water. Serve the soup garnished with grape halves. Yield: 6 servings.

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Chicken Rollatini

  • 4 skinless, boneless chicken breast halves
  • 1/2 cup shredded Parmesan cheese
  • 1 clove garlic, finely chopped
  • 4 teaspoons butter
  • 4 ounces thinly sliced prosciutto
  • 10 ounces sliced whole milk mozzarella cheese
  • 1/3 cup white wine
  • 1/4 cup olive oil
  • 1 pinch black pepper

1. Preheat oven to 325 degrees F (165 degrees C).

2. Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.

3. In a 9×13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.

4. Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

Original recipe yield: 4 servings.

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Garlic Chicken

From the kitchen of: Julia Green.

  • 3 tablespoons butter
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons garlic powder
  • 1 teaspoon seasoning salt
  • 1 teaspoon onion powder

Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

"Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt – then sautee and enjoy. Couldn’t be easier! Great recipe for quick and easy meal, even for the pickiest eater!"  Original recipe yield: 4 servings.

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Low Carb Ham and Cheese Strata

From the kitchen of: The Everyday Low Carb Slow Cooker Cookbook.

A classic brunch dish, this strata is a snap to prepare, smells heavenly when cooking, and tastes equally divine. It’s a substantial dish, so don’t hesitate to make it for dinner, too!

Yield: 6 servings

  • 1 tablespoon butter
  • 8 slices low-carb white bread, crusts removed and saved, and square centers divided into 16 triangles, staled (cut up and leave out overnight, or toast briefly in a 250-degree oven)
  • 6 ounces sliced deli ham, roughly chopped
  • 8 ounces shredded Monterey Jack cheese, divided
  • 2 tablespoons dried minced onions, divided
  • 6 eggs
  • 3-1/4 cups half-and-half cream (1/2 milk, 1/2 cream)
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon Tabasco sauce (about 2 shakes)

Grease the slow cooker crock with the butter (leave excess in the crock). Place 8 of the bread triangles into the bottom of the slow cooker; sprinkle in the trimmed-off crusts so that the bottom of the slow cooker is covered with bread.

Add the ham, sprinkling it over the bread to make a thick layer, then add all but 1/2 cup of the cheese. Sprinkle 1 tablespoon of the onions over the cheese; top with remaining 8 bread triangles and set aside.

In a large mixing bowl, combine the eggs, cream, salt, pepper and Tabasco sauce; whisk until blended. Pour the egg mixture over the bread triangles, then sprinkle with remaining onions. Let mixture sit 15 minutes, then sprinkle on reserved 1/2 cup of cheese.

Cover and cook on low for 3 hours. Remove the slow cooker lid and let the strata rest for 10 minutes before cutting and serving.

Approximate nutritional content:
Calories: 552, Protein: 34g, Net Carbs: 13g,
Fat: 39g, Cholesterol: 316mg, Sodium: 914mg

Cook’s Tip: This recipe is easily adjusted to suit your tastes. Try using cooked chicken, smoked turkey, crabmeat, or salad shrimp instead of the ham. You could also include chopped vegetables such as a little blanched broccoli.

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Lemon Pepper Chicken

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  • Post category:Slow Cooking

From the kitchen of: Unknown.

  • 5 boneless skinless chicken breasts (or any chicken pieces)
  • Lemon Pepper seasoning
  • 2 tablespoons melted or squeeze margarine

Put chicken in crockpot. Sprinkle generously with seasoning. Pour margarine over chicken. Cook on low for 10 hrs. or on high for 6 hrs.

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Baked Lemon Chicken Alternate

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  • Post category:Slow Cooking

From the kitchen of: Unknown.

  • 1 chicken, cut in pieces
  • 1/4 cup flour
  • 1 1/2 teaspoon salt
  • 2 tablespoons oil
  • 1 (6 ounce) can lemonade, thawed & undiluted
  • 3 tablespoons brown sugar
  • 1 tablespoon vinegar
  • 1/4 cup catsup

Combine flour and salt and coat chicken. Brown on all sides in hot oil. Put in Crock Pot. Stir lemonade concentrate, brown sugar, vinegar and catsup. Mix well. Pour over chicken. Cover and cook on high 3 to 4 hours or low for 6 to 8 hours.

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Baked Lemon Chicken

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  • Post category:Slow Cooking

From the kitchen of: Unknown.

  • 1 (3 pound or larger) broiler-fryer, whole or chicken breasts
  • 1 teaspoon crumbled dry oregano
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1/4 cup sherry or water
  • 3 tablespoons lemon juice
  • Salt and pepper

Wash chicken and giblets; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano inside cavity of chicken. Melt butter in frying pan and brown chicken. Transfer to Slow Cooker. Sprinkle with remaining oregano and garlic. Add sherry to frying pan, stir to loosen brown bits. Pour into Slow Cooker.

Cover, cook over low (200 degrees) for 8 hours. Add lemon juice last hour. Transfer chicken to cutting board. Skim fat from juices and pour to a serving bowl. Carve chicken. Serve with juices over chicken.

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Low Carb Texas Chili

From the Kitchen of: The Everyday Low Carb Slow Cooker Cookbook.

Texas chili is typically VERY spicy and contains no beans or tomatoes. We’ve toned down the spiciness a bit in order to appeal to most people, but feel free to add more red pepper flakes if you really want to sweat!

Yield: 6 servings

  • 3 pounds chuck beef stew meat, fat trimmed
  • 1 tablespoon minced garlic
  • 1/4 cup chili powder
  • 1 teaspoon red pepper flakes (add more if you want it spicier)
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • 2 cubes beef bouillon
  • 1 teaspoon black pepper
  • 1 14.5-ounce can beef broth
  • 1/2 medium onion, finely chopped

optional garnishes:
sour cream
lime wedges

Add all ingredients to the slow cooker crock and mix well. Cover and cook on low for 8 hours.

Stir chili well before serving, and offer with sour cream and a wedge of lime for a traditional Texas garnish.

Approximate nutritional content:

Calories: 487 protein: 61g net carbs: 5.5g fat: 23g cholesterol: 192mg sodium: 1,193mg

Cook’s Tip:

To make authentic Texas chili, chuck beef must be used. If your grocer doesn’t offer chuck stew meat, ask the butcher to cut up a chuck shoulder roast for you

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