Cook for Your Family

Split Pea Soup

2006-04-08T21:05:00.000-07:00

For each quart of soup desired, simmer a cupful of split peas very slowly in three pints of boiling water for six hours, or until thoroughly dissolved. When done, rub through a colander, add salt and season with one half cup of thin cream. Reheat, and when boiling, stir into it two teaspoonfuls of flour rubbed smooth in a little cold water. Boil up until thickened, and serve. If preferred, the cream may be omitted and the soup flavored with a little celery or onion.

Cajun Chicken Wings

2005-10-09T21:53:00.000-07:00

Chicken wings -- tips removed
Bay leaves -- crumbled into bits
Caraway seeds
3/4 tsp. cayenne pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Ground coriander
4 minced Garlic cloves
1 1/2 teaspoons Dry mustard
2 teaspoons Paprika
3/4 teaspoon Dried thyme leaves
1/2 teaspoon Salt
2 tablespoons Brandy
2 tablespoons Fresh lemon or lime juice

Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375 degrees.
Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes.
Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush.
Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp, approximately 30 minutes. Takes about an hour to prepare.

Chicken Salad

2005-08-23T16:37:00.000-07:00

3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts

Combine mayonnaise, ginger and salt.
Stir in chicken, grapes, celery, green onion and walnuts.

Makes 5 1/2 cups. Serve on lettuce leaf.

Chicken Pot Pie

2005-08-16T21:23:00.000-07:00

3 lb. chicken
1 can French onion soup
1 lg. carrot
1 lg. celery
Flour to thicken gravy
Water
1 double crust

Preheat oven to 400 degrees.
Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours.
Pick meat off and cut into bite-size pieces.
Refrigerate chicken and broth separately overnight.
Next day, remove fat from broth as well as carrots and celery.
Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions.
Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes.

Chicken Salad Supreme

2005-08-12T22:38:00.000-07:00

2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges
2 c. pineapple chunks
3 c. green grapes
Slivered almonds
3 c. diced celery
2 1/2 c. raw rice
1 qt. mayonnaise

Cut chicken into pieces and boil until tender with no seasonings.
Remove skin and fat first. Remove meat from bones and cut into cubes.
Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight.
Drain fruit well, add to nuts and celery the next day; add to chicken mixture.
Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture.
Add mayonnaise, mix well.
Serve with crackers and lettuce or in pocket bread.

Chicken Tortillini Soup

2005-08-06T13:21:00.000-07:00

2 carrots
1 onion
2 garlic cloves
3 cans cream of chicken soup
6 c. water
1 tsp. oregano
1 tsp. basil
1 pkg. boneless chicken breasts, cut into bite-size pieces
1 bag cheese tortellini
2 boxes frozen broccoli

Cook chicken in small amount of oil.
While meat cooks, chop vegetables and open cans.
Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli.
These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked.
Simmer the other ingredients for an hour or however long you like.

<>Soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread.

Sweet and Sour Chicken

2005-08-05T12:26:00.000-07:00

1 frying chicken, cut up
1 tbsp. melted butter
Dash of salt, pepper, ginger
3 celery stalks
1 can pineapple (chunk)
2 tbsp. brown sugar
3 tbsp. water
1 1/2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
1 red pepper (optional)

Rinse chicken, place skin side up in oiled pan.
Pour melted butter over chicken. Sprinkle chicken with salt, pepper, ginger, diced celery.
Bake chicken at 325 degrees for about 20 minutes.
Drain pineapple juice into cup. Blend in brown sugar, water, soy sauce, vinegar, cornstarch.
Pour mixture over chicken in pan. Top with pineapple chunks and pepper.

Chicken Divan

2005-08-04T13:04:00.000-07:00

3 or 4 deboned chicken breasts
2 cans cream of chicken soup
1 tsp. lemon juice
1 c. sharp American cheese, shredded
2 (10 oz.) pkgs. frozen broccoli
1/2 c. soft bread crumbs, mixed with 2 tsp. melted butter
1 c. mayonnaise

Simmer chicken until tender.
Cook broccoli in salted water, drain.
Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli.
Combine soup, mayonnaise and lemon juice. Pour over chicken.
Sprinkle cheese and bread crumbs on top.
Bake at 350 degrees for 25 minutes.

Prepare rice or potatoes for 6 people and serve.

Chicken Tikka

2005-08-03T13:25:00.000-07:00

5/8 c. yogurt
4 crushed garlic cloves
1 1/2 inch fresh ginger, peeled & chopped
1 sm. onion, grated
1 1/2 tsp. chili powder
1 tbsp. ground coriander
1 tsp. salt
4 chicken breasts, skinned & boned
1 lg. onion, thinly sliced into rings
2 lg. tomatoes, sliced
2 tbsp. coriander leaves

Combine first 7 ingredients and set aside.
Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight.
Heat broiler. Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8 minutes, turning occasionally until cooked through.

Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.

Crispy Cashew Chicken

2005-07-28T15:18:00.000-07:00

2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry

In small bowl, combine cornstarch, salt, sugar and sherry.
In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended.
Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper.
Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.
Heat oil over medium to medium-high heat until it reaches 375 degrees.
Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes.
Remove from oil and place on tempura rack to drain and keep warm.

Continue frying remaining chicken pieces. Makes about 32 appetizers.

Chicken with Rice

2005-07-26T09:42:00.000-07:00

3 to 3 1/2 lbs. chicken, cut into serving pieces
1/4 c. butter or margarine
1 1/2 c. instant rice
1 (10 1/2 oz.) can condensed cream of chicken soup
1 c. water
1 tsp. instant chicken bouillon crystals or 1 chicken bouillon cube

Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt.
Place chicken pieces into skillet and brown on both sides. Season with salt and pepper.
Remove chicken from skillet. Reduce heat to "simmer" and add rice.
Combine soup, water and bouillon. Pour 1/2 mixture over rice.
Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done.

Makes 4 to 6 servings.

Buffalo Style Chicken Wings

2005-07-21T15:17:00.000-07:00

2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or margarine
Celery sticks
Blue cheese dip

Split wings at joint and discard tips. Arrange on a rack in a roasting pan.
Cover wing pieces with sauce on both sides.
Bake at 425 degrees for 1 hour, turning halfway through cooking time.
Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely.
Serve with celery and blue cheese dip.

Teriyaki Chicken Wings

2005-07-16T15:15:00.000-07:00

1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings

Marinade:

Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside.
Cut chicken wings at joint and remove wing tips. Place chicken in baking dish.

Cooking Instructions:

Pour marinade over chicken.
Cover, refrigerate at least 4 hours or overnight.
Drain and place on broiler tray.
Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

Apricot Chicken Wings

2005-07-11T11:11:00.000-07:00

1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings

Bake chicken wings in oven at 350 degrees until tender (1 hour).
Mix together soup mix, preserves and Russian dressing.
Pour mixture over chicken wings, coating each piece and serve.

Oriental Chicken Tenders

2005-07-09T15:09:00.000-07:00

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves.Stir in green onions.
Add chicken tenders to marinade.Turn to coat.
Cover chicken and refrigerate overnight.
Preheat oven to 350 degrees.
Drain chicken, reserving marinade. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

French Toast

2005-04-29T14:42:00.000-07:00

2 slices bread (1 inch thick french bread usually)
1 egg
1/4 cup milk
1/2 tsp vanilla
cinnamon to taste
2 tbsp butter

Mix egg, milk, vanilla and cinnamon in a bowl.
Soak first slice of bread in mixture
Melt 1 tbsp in frying pan. Brown both sides.
Repeat steps 2 and 3 with second slice.

This is great with all kinds of toppings - maple syrup, strawberries, just be creative.

Krab Piccata

2005-04-24T13:04:00.000-07:00

1/2 lb krab
1/2 cup butter
1/4 cup lemon juice
2 tbsp minced garlic
2 tbsp olive oil
spaghetti

Cook spaghetti according to package directions.
Heat krab in olive oil.
Add butter, lemon juice and garlic to krab and cook until butter is melted.
Serve over spaghetti.

This is another one of those really easy ones you can add to. Dill weed is very good with this too.

Chicken with Snow Peas

2005-04-19T15:10:00.000-07:00

Chicken breasts (enough for whoever is eating)
Italian salad dressing (1/2 - 1 tsp per chicken breast)
lemon juice (1 tsp per chicken breast)
snow peas or sugar snap peas (lots!)
lemon pepper to taste
garlic, diced, to taste

Heat oven to 350 degrees.
Place chicken breasts in foil and add lemon juice, lemon pepper and Italian salad dressing.
Cover with foil tightly (to keep juices in) and cook 10-15 minutes.
Add peas and sprinkle lots of garlic on top.
Cover again and cook about 30 minutes more or until both chicken and peas are done (the peas take surprisingly long to cook).

As they say, snow peas for the wicked!

This is one of those recipes where I don't measure things out much at all. I know by looking what will be about enough. It's one of my husband's favorites, however, and the chicken comes out very tender.

Brown Sugar Meatloaf

2005-04-17T16:18:00.000-07:00

1-1/2 lb ground beef
1/4 cup milk
1/4 cup soy sauce
1/4 cup worchesterchire sauce
2 eggs
1 tsp salt
1/4 tsp pepper
1 onion, chopped
1 clove garlic, minced
1/2 tsp ground ginger
3/4 cup oatmeal
1/4 cup brown sugar, packed
1/2 cup catsup

Preheat oven to 350 degrees F.
Mix ground beef, milk, eggs, soy sauce, worchestershire sauce, salt, pepper, onion, garlic, ginger and oatmeal thorougly.
In a lightly greased 5x9 loaf pan, spread half the brown sugar and cover with half the catsup. Shape meat mixture into loaf and place on top of catsup. Cover with remaining brown sugar and catsup.
Bake for one hour or until juices run clear.

I don't always use the loaf pan for this one - sometimes I use a baking dish so that I have room to add potatoes and carrots, making the entire meal in one dish. I just place the brown sugar and catsup in the middle, and vegetables on either side. It makes for a rougher loaf shape, but it still tastes great, of course, and the juices flavor the vegetables nicely.

This one also freezes very nicely, so if you like to cook ahead, this is a great recipe.

Sticky Roast Chicken

2005-04-15T17:32:00.000-07:00

1 4 lb whole chicken
1 tsp salt
1 tsp paprika
1/2 tsp thyme
1 tbsp brown sugar
1/4 tsp cayenne pepper
1 tsp lemon pepper
1 clove minced garlic
1 onion, quartered
3 whole cloves garlic

Mix salt, paprika, thyme, brown sugar, cayenne pepper, lemon pepper and mixed garlic in a bowl.
Remove and discard giblets from chicken. Rub chicken inside and out with mixture. Place onion and whole garlic cloves inside chicken.
Recommended: Refrigerate overnight or for several hours.
Preheat oven to 250 degrees F
Place chicken in roasting pan. Bake uncovered for 4 hours.

If you like the mixture and plan to make this one regularly, consider making a large quantity and store it in a jar to ease preparation of this recipe.

You can also place chopped vegetables such as carrots or potatoes in the bottom of the pan and have most of your meal ready all at once. The drippings add a very nice flavor.

Leftover ham stirfry

2005-04-11T18:38:00.000-07:00

leftover ham, cut into bite-sized pieces
1 tbsp oil
1/3 cup soy sauce
1/4 cup pineapple juice
2 cloves minced garlic
2 tbsp brown sugar
1/2 tsp ground ginger
pepper to taste
2-3 carrots, chopped
1/2 chayote squash, chopped
1/2-1 cup broccoli
1 red bell pepper
1/2 can pineapple chunks

Combine oil, soy sauce, pineapple juice, garlic, brown sugar, ginger and pepper in frying pan. Add ham, carrots and chayote squash and cook over medium heat for 15 minutes.
Add broccoli, red bell pepper and pineapple chunks and cook on low for 5 more minutes.
Serve over rice or noodles.

This is one of my favorite ways to use up leftover ham. The goal is to be a little bit sweet, but not too sweet, and I like my vegetables just a little crunchy. If you like your vegetables more thoroughly cooked, increase the time or heat. I also like to make the ham just a little crispy. If you only want the ham warmed, add it during step 2 rather than step 1.

Stir frying is one of those things you almost can't mess up once you have a basic recipe. So long as your sauce tastes good with the meat, you can throw in almost any vegetables you have on hand.

Orange & Honey Glazed Ham

2005-04-09T13:29:00.000-07:00

1 fully cooked bone-in ham (spiral sliced or unsliced ok)
1-1/2 cups packed brown sugar
1/3 cup pineapple juice
1/3 cup honey
1/2 orange, juiced and zested
2 tbsp Dijon mustard
3 cloves minced garlic

Cook ham according to package directions or at 250 degrees for 15-20 minutes per pound in a roasting pan.
Combine other ingredients in a sauce pan. Bring to a boil then simmer on low for 10 minutes. Be careful as this mixture boils over easily if the heat is too high.
When the ham is about 45 minutes from being done, start glazing with the mixture. Use a good brush so that you don't leave any hairs, and brush on mixture about every 10 minutes.

The glaze leaves a beautiful shine on the ham and is quite sweet. It really gets all over a spiral sliced ham, which can be an advantage if you like sweet.

This recipe takes a bit more effort than most of my recipes, but it's well worth it.

Easy Teriyaki Chicken

2005-04-05T16:14:00.000-07:00

4 boneless, skinless chicken breasts, cut into pieces
1 tbsp olive oil
1 small bottle teriyaki sauce
1/2 cup brown sugar
1 clove garlic, minced
1 can pineapple chunks, reserve juice

Cook chicken in olive oil in frying pan. As it cooks, combine teriyaki sauce, brown sugar, garlic and juice from pineapple chunks, then add to the chicken.
When chicken is almost done, add pineapple chunks and cook for about 5 more minutes.
Serve over rice or noodles.

Sometimes I like to add carrots or sugar snap peas to this one. This is also very easy to throw into a crockpot and cook for a few hours. Do not add the pineapple to the crockpot until the very end. Pineapple really does not do well when it has been cooked for hours. A half hour or less for pineapple in the crockpot is plenty.

Basic Chicken Stirfry

2005-03-31T16:06:00.000-08:00

2 boneless, skinless chicken breasts, cut into pieces
1 tbsp olive oil
3 tbsp soy sauce
1 tsp Worcestershire sauce
2 cloves garlic, minced
1 tsp lemon juice
1/8 tsp ginger
salt and pepper to taste
mixed vegetables (broccoli, beans, carrots, sugar snap peas work well)

Place oil, chicken, soy sauce, Worcestershire sauce, garlic, lemon juice and ginger in frying pan or wok. Cook until chicken is almost done, stirring frequently.
Add vegetables and continue cooking until chicken and vegetables are done.
Serve over rice or noodles.

This is a nice easy recipe with plenty of flexibility.

Artichokes with Lemon-Garlic Dipping Sauce

2005-03-25T11:14:00.000-08:00

2 large artichokes
1 can chicken broth
water
1 lemon
1/4 cup olive oil
1/2 cup butter
4 cloves garlic, minced
1 tsp salt
1/2 tsp pepper

Fill pot large enough to hold both artichokes with about 2 inches of water. Add chicken broth. (Optional: Add spices and/or garlic to taste). Bring to boil. Add artichokes and decrease heat. Simmer for 30-40 minutes, or until leaves pull off easily.
Cook garlic in olive oil until garlic has softened. Add butter, lemon, salt and pepper. Simmer until sauce has slightly thickened.
Enjoy!

This is one I'm still experimenting with, but it was pretty good last night. I didn't thicken the dipping sauce enough, so it was hard to get the flavor onto the leaves, but the lemon-garlic flavor was wonderful!

Meatball Soup

2005-03-22T17:47:00.000-08:00

2 quarts beef broth*
4-5 carrots, chopped
2 bay leaves
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp basil
2 cloves garlic
pepper to taste
1 14.5 oz can diced tomatoes
1 lb ground beef
1 cup oatmeal
1 cup parmesan cheese
1 egg
1 cup uncooked pasta, small shapes
mixed vegetables, by preference

Add carrots to beef broth in large pot. Add bay leaves, oregano, thyme, basil, garlic, pepper and tomatoes. Simmer about 15 minutes.
Mix ground beef, oatmeal, parmesan cheese and egg. Roll into bite-sized meatballs. Add to soup and simmer for 20 minutes.
Add pasta and mixed vegetables. Simmer 15 minutes.
(Optional) Thicken broth with 2 tbsp corn starch mixed into 1/2 cup cold water. Cook for another 15-20 minutes after adding. May be added at any time during regular cooking, not just after everything else is cooked.

*I use the broth made by cooking corned beef.

I love making soups because you can do so much with them. You don't have to stick just with certain vegetables, you don't have to be terribly precise on quantities. And they often taste even better the next day!

Glazed Corned Beef

2005-03-19T17:02:00.000-08:00

2 quarts water
2 cubes beef boullion
2.5-3 pounds corned beef brisket (Optional: Remove excess fat)
3 large carrots, cut into pieces
4 potatoes, cut into pieces
1 cabbage cut into eighths
2 cloves garlic
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
3 tablespoons Dijon-style prepared mustard
1/4 cup honey

In a large stew pot, combine water and brisket. Bring to a boil, reduce heat, and simmer for 2.5-3 hours.
When there are about 45 minutes of cooking time left, add potatoes, carrots and garlic.
Place a cooking rack in a shallow baking dish or pan. Remove brisket from cooking liquid, and place fat side up on rack. Leave the liquid and vegetables in the pot and continue cooking.
Mix together brown sugar, ginger, mustard, and honey. Spoon over meat.
Bake uncovered, in a preheated oven at 350 degrees F for 30 to 40 minutes.
Add cabbage to the other vegetables when there is only 15-20 minutes of cooking time left.

This sounds very interesting to me. I've changed the recipe as I found it to more resemble the standard corned beef brisket, as I love the potatoes, carrots and cabbage of the usual recipe. I don't feel that the corned beef needs extra flavoring - probably the only meat I can stand boiled outside of a soup. But curiosity has gotten the best of me.

Save the broth! It makes a great soup. Just add meat, vegetables and spices. I'll give you a recipe another day.

Happy St. Patrick's Day

2005-03-17T16:04:00.000-08:00

Sorry, but I'm cooking the corned beef tomorrow. Too many leftovers sitting in the fridge right now to cook something new.

I do love corned beef, however. It's so easy to cook and comes out so tender. Almost all you have to do is boil it and add some vegetables. I might see if I can find something more creative to do with it without ruining the flavor, however.

Lasagna

2005-03-14T14:01:00.000-08:00

1 lb ground beef
1 cup chopped onion (one large)
3 cloves garlic, minced
1 14-1/2 oz can tomatoes, cut up
2 8 oz can tomato sauce
2 6 oz con tomato paste
3 tsp dried basil, crushed
1-1/2 tsp dried oregano, crushed
1 tsp thyme
1/2 tsp rosemary
1/4 tsp pepper
6 dried lasagna noodles
1 beaten egg
2 cups cottage cheese or 15 oz ricotta
1/4 cup grated parmesan or romano cheese
3 tbsp snipped fresh parsley (optional)
12 oz sliced or shredded mozzarella

For sauce, cook meat, onion, and garlic till meat is brown. Drain fat.

Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, thyme, rosemary and pepper. Bring to boiling, reduce heat, simmer 15 min, stirring occasionally. (Optional: Simmer several hours)

Cook noodles for 10 to 12 min or till tender. Drain and rinse with cold water.

Combine egg, ricotta or cottage cheese, parmesan or romano cheese and parsley.

Layer half the noodles, spread with half the cheese filling, half the mozzarella, half the meat sauce, repeat.

Bake at 375 for 30-35 min or until heated through. Let stand 10 min before serving.

Make ahead directions: As above except after assembling, cover and refrigerate for up to 24 hours. Bake covered at 375 for 40 min. Uncover and bake for 20 more min or until hot. Let stand 10 min.

Option: Hold back some of the mozzarella until the very end, then add to top. Cook until it just melts.

This is one of my more time-consuming recipes, but always a hit. I strongly recommend simmering the sauce for a few hours - it really brings out the flavor!

Italian Chicken and Potatoes

2005-03-13T17:14:00.000-08:00

4 boneless skinless chicken breasts
1 cup Italian salad dressing
2 tsp. Italian seasoning
1 cup grated parmesan
8 potatoes; peeled, cut into wedges

Place chicken in bottom of crock pot.
Sprinkle with half Italian dressing, spices, and the grated cheese.
Put potatoes over chicken. Sprinkle with remaining ingredients.
Cook on low 6-8 hours.

This is a regular favorite in my home. My daughter loves it, as does my husband. The chicken comes apart very easily, which makes it very easy to give to toddlers.

Last night's salmon was wonderful. My husband loved it, and he is not that much of a salmon fan in general.

Dijon Mustard Salmon

2005-03-12T17:24:00.000-08:00

1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup Italian-style dry bread crumbs
4 (4 ounce) filets salmon
salt and pepper to taste
1/4 cup pecans or walnuts (optional)
3 tablespoons grated Parmesan cheese (optional)

Preheat oven to 400 degrees F.
Mix butter, Dijon mustard and honey in a bowl. (Optional: Marinate salmon in this mix for 1/2 hour or longer).
(Optional: mix nuts or Parmesan cheese with bread crumbs)
Spread butter mixture over filets. Sprinkle breadcrumbs over filets. Season with salt and pepper.
Cook for 15-25 minutes or until flakes easily with a fork.

This one's another experiment. I only used half the salmon I had on hand for last time's recipe. That one was pretty good, maybe a little sweet. This one looks great for the creative cook who likes to add things to recipes.

Glazed Orange-Ginger Salmon

2005-03-10T16:01:00.000-08:00

Just experimenting with this recipe, but it sounds great!

2 pounds salmon fillet
1 cup orange juice
2 teaspoons balsamic vinegar
1 teaspoon ginger
1 clove minced garlic
1 teaspoon honey
salt and ground black pepper to taste

Place orange juice in a small saucepan and cook on low for about 5-10 minutes or until reduced by about half. Remove from heat and allow to cool.
Add balsamic vinegar, ginger, garlic and honey and stir.
Marinate for 1-8 hours in refrigerator.
Preheat over to 400 degrees F.
Place salmon skin side down in baking pan. Season with salt and pepper. Pour about half of the marinade over the salmon.
Bake for 10-15 minutes then brush with remaining marinade. Bake until salmon is easily flaked with fork, about another 10-15 minutes.

This one sounds really good to me. I've been trying to get my family to eat more healthy food, and salmon is certainly good for that. I found a good deal on it a few weeks ago in the grocery store, and the salmon has been sitting in the freezer until I had a chance to use it. It would have been right away, but the day after I bought the salmon was the day I had my son by urgent C-section. So much for planned meals from that shopping trip!

My favorite baking pan is my Pyrex 3-qt. Rectangular Baking Dish. Very easy to clean, although there is always the possibility of breaking it, even though Pyrex is quite strong. I also like my nonstick pans, but that eventually wears off from most products.

Easy dinner tonight

2005-03-08T17:43:00.000-08:00

Yes, that old standby, spaghetti!

I generally don't make my sauce fresh, as this is a dinner I make when I want to take it easy. As I just had a C-section about two weeks ago, taking it easy is key just now. However, I do add a few spices to the store-bought sauce to improve the flavor. A bit of oregano, basil, thyme and minced garlic really helps out the flavor of even the more inexpensive sauces.

Another way to improve store-bought sauces is to add a little red wine and cook the sauce. I generally brown some ground beef then add the sauce, a little red wine and appropriate spices, then cook for 10 minutes or so to make the sauce taste much better than it does out of the jar.

Don't worry, recipes will get more interesting on here.

Are you making time to cook for your family?

2005-03-07T17:49:00.000-08:00

It doesn't have to be difficult. Just get the right tools, some easy recipes and get in the kitchen. Cooking for your family makes it easier to feed your kids healthy food, control food costs and make time for your family.

Not every recipe presented here will be easy. Some will take more work, others less, and feel free to tweak them to better suit your family's tastes.

What are my favorite cooking tools? Number one would have to be the Crock-Pot. What other tool lets you start cooking when you're ready, leave the house while dinner is cooking, and come back to a cooked meal?