Creamy Chicken

We love to make this one pot meal.  Tender vegetables and juicy, falling off the bone chicken. Full of flavor with a delicious tasting gravy or sauce.

Ingredients

1 onion, sliced thin into half rings
1/2 c. carrots, thinly sliced
1/2 c. celery, thinly sliced
4 garlic cloves minced
1 Tbs. butter
6 chicken breasts
2 tsp. garlic powder
2 tsp. onion powder
1/2 tsp. thyme
salt and pepper to taste
2 1/3 c. chicken stock or broth
1 tsp. dried thyme
1/2 tsp. rosemary
1 bay leaf
3 Tbs. flour
3/4 c. evaporated milk
2 (4 oz.) cans mushrooms, drained

Directions

Preheat oven to 350°.

In a Dutch oven or cast iron skillet, melt the butter. Sauté onions, carrots, and celery until the vegetables are tender. Add garlic and sauté for another minute.  Remove the vegetables from pot or skillet and set aside.

Combine garlic powder, onion powder, and thyme in a small bowl.  Place the chicken in a large bowl or bag.  Season both sides of the chicken breasts with garlic powder, onion powder, and thyme, tossing to coat.  Season both sides of the chicken with salt, and pepper to taste.

Brown the chicken on both sides in the skillet or Dutch oven.  Stir in chicken stock, thyme, rosemary and bay leaf.  

Cover the skillet or Dutch oven with a lid. Bake for 1 hour, until the chicken is fully cooked, or the internal temperature has reached 165°.

In a small bowl, combine flour and evaporated milk.  Stir until the mixture is smooth.  Remove chicken to a serving plate and cover to keep warm.  Slowly pour in the flour and milk mixture, stirring continuously.  Cook and stir until the mixture thickens.  Add the mushrooms. Cook and stir until heated through.  

Add the chicken back into the skillet. Spoon the gravy or sauce over the top.  Serve with mashed potatoes, if desired.

Cajun Seasoning 

This blend of spices makes a great Cajun seasoning.  It adds flavor and spice to your dish.  You can use as little or as much heat as you want or desire. 

Ingredients

6 Tbsp. paprika
3 Tbs. salt
3 Tbs. onion powder
6 Tbs. garlic powder
2 Tbs. cayenne pepper
2 Tbs. white pepper
2 Tbs. black pepper
1 Tbs. thyme leaves, dried
5 Tbs. oregano, dried
1 to 2 Tbs. cayenne

Directions

Combine ingredients in a bowl or a jar with a tight-fitting lid.  Mix the ingredients thoroughly. Store in an airtight container.

Farmhouse Bread

 It is time to start baking again.  The cooler weather makes this the perfect time to start the oven and bake some homemade bread.  This is a recipe that warms the house and delights the senses.  Nothing can compare to the smell of fresh bread baking in the oven!

Ingredients

1/2 c. very warm water
1 Tbs. yeast
1 Tbs. sugar
2 c. buttermilk
1 tsp. salt
3 eggs
5 Tbs. butter, softened
1/3 c. sugar
6 1/2 to 7 1/2 c. flour

Directions

Preheat oven temperature to 350°.  Grease two 8 x 4-inch loaf pans.

In a large bowl, combine water, yeast and 1 tablespoon sugar. Place in a warm location for 8 to 10 minutes, or until the mixture is frothy.

Add the buttermilk, salt, eggs, butter, sugar and 2 c. flour.  Beat well using a wooden spoon. You can also use your mixer with the dough attachment as well.

Add more flour to the dough until the dough becomes too hard to mix with a wooden spoon.  Turn the dough out on a floured surface. Knead in the remainder of the flour until the dough is just slightly sticky. Knead the dough for 8 to 10 minutes by hand until it is smooth and elastic. 

Place the dough in a greased bowl and cover the bowl with plastic wrap. Place in a warm location and let rise until doubled in size.   

Punch dough down and divide in half.  Allow the dough to rest for 5 minutes, so it is easier to work with.

Roll one half of the dough out into a rectangle. Keep the short section of the dough as long as the long side of the bread pan.  Roll the dough up, starting at the short end. Pinch the seams together and place in the prepared bread pan. Repeat the process with the other half of the dough. Lightly grease or oil the top of the loaves. Cover with a sheet of plastic or a tea towel.

Let dough rise in a warm location until doubled in size.  This can take about an hour to 1 1/2 hours depending on how warm the location is. 

Bake for 45 to 55 minutes, or until the loaves are golden brown on top and sound hollow when tapped.  Remove from the oven.

Rub some butter over the tops of the loaves. We just use a stick of butter and run it across the hot loaf tops.  Remove the bread from baking pans and place on cooling racks.  Allow to cool for one hour, if you can for easier cutting.  We have a hard time doing that, and nothing tastes better than hot bread fresh from the oven with butter slathered over the slices.

Shredded Roast Beef Sandwiches with Gravy

Shredded Hot Roast Beef Sandwiches with Gravy

Growing up, I remember we would sometimes stop at a truck stop for our supper meal before returning home. This truck stop was always busy, and you had to wait for a table to become available before you could sit down and order. The one meal we would order was the hot roast beef sandwiches and gravy. The meat was so tender and flavorful! It was delicious. Comfort food!

Sad to say that due to a change in management, the meals are not as good at this truck stop. It is easy to see that decline in business because they are no longer busy.  It seems that very few people stop there to eat.  My family included.

Ingredients

2 to 3 lb. beef roast
1/2 tsp. garlic powder
salt and pepper to taste
2 c. beef broth
1 onion, sliced
2 Tbs. cornstarch
1/2 c. cold water
Bread slices
Creamy mashed potatoes

Directions

Season all sides of the beef roast with salt, pepper, and garlic powder. Place the beef roast in a Dutch oven or roasting pan. Pour beef broth into the roasting pan and add the onions. 

Cover with a lid and bake at 250° for one hour. Reduce heat to 180°and bake until the meat is done.  This can take 10 hours for a small roast, or 15 or more hours for a roast 3-pounds or more. 

Remove meat when done and place in a covered dish or pan to keep warm.  Be careful because the meat will be falling off the bone tender. Remove most of the fat and then shred the beef with two forks.

Place the Dutch oven over medium heat to keep the liquid hot. You should have at least 2-cups broth.  In a small bowl or cup, combine corn starch and cold water.  Stir until the cornstarch dissolves and no lumps remain.  Slowly pour the cornstarch mixture into the hot broth, whisking constantly.  Bring the mixture to a boil, stirring constantly, until the mixture comes to a boil and thickens. Taste and season with more salt and pepper if desired. 

Place a slice of bread on a plate. Sop with shredded beef. Place another slice of bread over the top. Cut the sandwich in half on a diagonal cut from corner to corner. Separate the two halves. Place a scoop of creamy mashed potatoes in the open spot of the plate. Make a well in the center of the potatoes. Pour hot gravy over the roast beef sandwiches and potatoes.  Serve. 

 Frosted Jumbo Pumpkin Cookies

Pumpkin is not just for making pies. They make delicious cookies as well. These cookies are big and full of flavor!

Ingredients

1 c. butter, softened
1 c. sugar
1 c.  brown sugar
1 (15 oz.) can pumpkin
1 egg
1 tsp. vanilla
2 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/8 tsp. cloves
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
2 c. flour
1 c. oatmeal
2 c. chocolate chips
1 c. walnuts, chopped (optional)

Frosting

8 oz. cream cheese, softened
1/2 c. butter, softened
3 3/4 c. powdered sugar
1 tsp. vanilla

Directions

Preheat oven to 350°.  Line 2 cookie or baking trays with parchment paper.

In a large mixing bowl, cream butter, sugar and brown sugar until light and fluffy. 

Add pumpkin and vanilla.  Mix thoroughly.

Add cinnamon, baking soda, salt, baking powder and flour.  Stir in the oatmeal. 

Mix in the chocolate chips and walnuts if desired.

Drop by 1/4 cupfuls onto a baking sheet, keeping the cookies at least 2-inches apart. 

Bake 12 to 15 minutes or until edges are lightly browned, and the cookies are firm. Remove the cookies from cookie sheets and place onto wire racks to cool. 

Mix frosting, if desired.

In a small bowl, combine cream cheese and butter.  Beat until light and fluffy. You can tint with orange food coloring if desired.

Add the powdered sugar, and vanilla, beating until smooth.  Spread over cooled cookies.

Pork Chops and Mushroom Gravy

Tender, juicy pork chops in a rich mushroom gravy.  This is a one dish meal that is easy to prepare and one that your family will love.

Ingredients

1Tbs. butter
1 Tbs. olive oil
6 pork chops
salt and pepper to taste
1 onion, chopped fine
1 to 2 cloves garlic, minced
1 (8 oz.) can mushrooms, drained
2 Tbs. flour
1 tsp. hot sauce (optional)
1 1/2 c. beef or chicken broth
1/3 c. heavy cream

Directions

Season both sides of the pork chops with salt and pepper. 

In a cast iron skillet, heat butter and olive oil over medium high heat. Sear the pork chops until golden brown for 3 to 4 minutes on each side. Remove the pork chops from the skillet and place in a covered dish to keep warm.

Sauté onions in the skillet where you cooked the pork chops until the onions are tender and translucent.  Add the minced garlic and cook another 30 seconds. Be sure to keep the garlic and onions moving, so the garlic does not burn. 

Stir in the flour.  Cook and stir for a minute or two to remove the flour taste.

Stirring constantly, pour in the broth, hot sauce and heavy cream.  Cook and stir until the mixture starts to thicken. Stir in the mushrooms. Season with salt and pepper to taste.

Place the pork chops back into the skillet, spooning the gravy over the top of the meat. 

Reduce heat to low and cook until the pork chops are tender, about 10 minutes. The internal temperature of the pork chops should read 145° for safe eating.

Serve with mashed potatoes and sweet peas.

Broccoli with Homemade Cheese Sauce

Serving broccoli plain, or with butter, is always a good tasting side dish. However, you can easily turn that dish into something that everyone will enjoy eating.  Cheese sauce makes almost anything taste better, and this cheese sauce is super easy to make.

Ingredients

4 c. broccoli, frozen
1 c. milk
1 Tbs. cornstarch
1 c. sharp cheddar cheese, shredded or cut into small cubes
1 Tbs. Parmesan cheese
salt and pepper to taste

Directions

Prepare the broccoli according to package directions. Drain.

In a medium pot, whisk milk and cornstarch together until smooth.  Cook and stir over medium heat until the mixture thickens. Lower the heat to low.

Stir in sharp cheddar and Parmesan cheese. Stir until the cheese melts and the mixture is smooth. Season with salt and pepper to taste. 

Pour the cheese sauce over the warm cooked broccoli.

Serve and enjoy.