Skillet Barbecued Chicken

I found this recipe in Mom's recipe box, but I am not sure that she made it when we were kids because it uses chicken with bones, a possible choking hazard. Mom is more likely to have chicken tenders for kids than bone-in chicken. Recently at a family get-together at her house, Mom had both chicken tenders and broasted chicken. All the broasted chicken was eaten while there were plenty of leftover chicken tenders because Mom's grandkids are getting older and prefer the broasted chicken.

This recipe calls for a broiler-fryer chicken, which is a young chicken. Instead, I used all drumsticks. It worked out just fine. But because I used about four pounds of chicken, the pan was a bit crowded which might have made the cooking time a little longer. Mom's recipe calls for a seasoning called kitchen banquet, but I substituted Worcestershire Sauce. This recipe is a little messy to make because there can be a bit of splatter, but it is worth the effort for a delicious chicken meal.

Skillet Barbecued Chicken 

• 1 broiler-fryer (about 2 1/2 pounds)
• 1/4 cup oil
• 1 can (8 ounce) tomato sauce
• 2 Tbsp. lemon juice
• 1 tsp. Worcestershire Sauce
• 1/2 tsp. salt
• 1/4 tsp. oregano
• 1/4 tsp. tabasco

Cut chicken into serving-size pieces. In a large skillet, brown chicken on all sides in hot oil. Blend together the remaining ingredients. Cover. Cover low heat for 30 minutes or until chicken is tender. Turn and baste chicken with sauce every now and then. Enjoy!

Almond Flour Muffins

Recently, Megan gave me a bag of almond flour that she was not going to use. Almond flour is great to use for gluten-free baking. This recipe is based on several muffin recipes that I adjusted to suit my needs. Although almond flour might not be a pantry staple, it might be worth keeping around to makes these muffins on occasion.

This recipe makes a dozen muffins. I really like the streusel topping, but if you prefer, you can leave it out or use a frosting instead. I think a chocolate frosting would be exceptionally delicious. Even if you do not need to be gluten-free, these muffins are so delicious that you will not miss the gluten.

Almond Flour Muffins

• 2 1/2 cups almond flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup sugar
• 3 eggs
• 1/3 cup butter, melted
• 6 Tbsp. milk

Streusel topping

• 1/2 cup almond flour
• 1/2 cup sliced almonds
• 1 tsp. cinnamon
• 3 Tbsp. brown sugar
• 1/4 cup melted butter

Mix together all the ingredients for the muffins. Fill lined or greased muffin cups about 2/3 full. Mix together the streusel topping. Top each muffin with streusel topping. Bake at 350 for 20 minutes or until done. Allow to cool. Enjoy!

Steak San Marco

I do not remember this recipe from childhood, but it is a delicious dish. I do not know where the recipe came from, but I would not be surprised if it cam from the box of onion soup mix. The recipe is easy to make because all the ingredients are placed in a skillet at the same time, but does require 90 minutes to simmer.

This recipe makes a nice dinner for two. I made some pasta as an accompaniment; bread or mashed potatoes could also be good to soak up the sauce. When I made this recipe, I thought I had peeled tomatoes on hand, but I did not. I substituted a can of diced tomatoes, which worked out fine. All the other ingredients are standard pantry ingredients.

Steak San Marco 

• 2 pounds steak, cut into 1-inch cubes
• 1 envelope onion soup mix
• 1 can (1 pound) Italian peeled tomatoes
  
• 1 tsp. oregano
• ground pepper
• 1 tsp. garlic powder
• 2 Tbsp. olive oil
• 2 Tbsp. white wine vinegar

In a large skillet, arrange meat. Cover with onion soup mix and tomatoes. Sprinkle with oregano, garlic powder, pepper, oil, and vinegar. Simmer, covered, for 1 1/2 hours or until meat is tender. Enjoy!

Marshmallow Chocolate Cookies

Sometimes I find recipes in Mom's recipe box that I do not remember from childhood, but sound so good that I have to try the recipe. This recipe is such a recipe. I made these cookies for the family get-together for Mother's Day. The cookies were a hit. I think that these cookies taste like hot chocolate in a cookie form.

The marshmallows add a nice touch to this cookie. I used classic marshmallows but flavored marshmallows would also be delicious. To cut the marshmallows in half, I used kitchen shears but found that the marshmallows were sticky and difficult to handle. The end result was worth the struggle. When I made this recipe, I did not include nuts so people who do not like nuts might still enjoy the cookies. I also modified the recipe below to reflect that I used half a cup of powdered sugar instead of a third of a cup.

Marshmallow Chocolate Cookies

• 1/2 cup butter
• 1 cup brown sugar
• 1 egg
• 1 tsp. vanilla
• 1 1/2 cup flour
• 1/3 cup cocoa
• 1 tsp. soda
• 1/4 tsp. salt
• 1/2 cup sour cream
• 1 cup chopped walnuts, optional
• 30 large marshmallows, halved
• 3/4 cup chocolate chips
• 1/4 cup evaporated milk
• 1 tsp. butter
• 1 tsp. vanilla
• 1/2 cup powdered sugar

Cream butter and brown sugar until light and fluffy. Add egg and vanilla. Beat thoroughly. Sift flour with cocoa, baking soda, and salt. Add flour mixture in thirds alternating with sour cream, beating until smooth after each addition. Stir in nuts. Drop from teaspoon onto greased cookie sheets. Bake at 350 for 10 minutes or until done. Place a half marshmallow cut side down on each cookie. Return to oven for about 30 seconds or until marshmallow is slightly melted on cookie. Cool. For the icing, melt chocolate chips, blend in remaining ingredients. Spread icing over marshmallows. Enjoy!

Bangers and Mash Pasties

On a trip to Las Vegas, MDS and I went to visit the Hoover Dam, an amazing feat of engineering that is worth the visit. Boulder City, Nevada, was established as a town to house all the workers on the construction of the Hoover Dam. We decided to check out the town and get lunch there. We found a local chain, called Cornish Pasty Company. Because we love pasties, we had to give it a try. Cornish Pasty Company's menu is filled with many traditional flavors as well as curious premium pasties. I had a Bangers and Mash Pasty that was amazing. 

When making this recipe, it can be a two-day meal. Make Bangers and Mash for one meal, then use the leftovers for the pasties. To make bangers and mash, start by cooking pork sausage in a skillet. To make the onion gravy, remove the cooked sausage, add sliced onion to the pan and cook until the onion begins to caramelize. Then, add a few spoonfuls of flour and cook until the flour is blended. Then, add about 2 cups of beef broth, half a cup at a time until blended. Serve the sausage with the onion gravy and mashed potatoes. The leftovers are great for making these pasties. I made 2 large pasties, but more and smaller pasties can be made instead.

Bangers and Mash Pasties (makes 2 large pasties) 

• 2-3 cooked pork sausages, cut into small pieces
• 1 cup onion gravy
• 1 cup mashed potatoes
• pie dough for 1 crust
• 1-2 Tbsp. melted butter.

Split the pie dough in half and roll out each half into about a 8-inch circle. Place sausage pieces, gravy, and mashed potatoes onto about one half of each dough circle. Fold the other half of dough over the ingredients and seal the edges by pinching the dough together. Place each pasty on a lined baking sheet. Brush each pasty with melted butter. Bake at 350 for about 30-35 minutes. Brush additional butter on the pasties toward the end of the cooking time. Allow to cool. Enjoy!

Lemon Puffs

This recipe might take some practice to get the puffs to actually puff up. My puffs should have been puffier. Nevertheless, they were deliciously lemony and custardy even without much puff. The way my recipe turned out, the puffs might be better called crustless lemon custard tarts.

Rather than using custard cups, I used a muffin pan. This recipe makes 12 puffs. I think the recipe would likely fill 12 custard cups. Or use a pie pan to make one large puff that can be cut into slices. I recommend using fresh lemon and grating the rind. It was so fragrant and flavorful. In a pinch, refrigerated lemon juice or lemon extract would work.

Lemon Puffs 

• 1 cup sugar
• 2 Tbsp. flour
• 1 Tbsp. butter
• 3 eggs, separated
• 1 cup hot milk
• rind of 1 lemon grated
• 3 egg whites beaten stiff

Mix the sugar, flour, and butter. Then add the beaten egg yolks. Add the hot milk and grated rind. Last add the beaten egg whites. Fill custard cups about 3/4 full. Place in oven at 375 for 30 minutes. Enjoy!

Salmon Quiche

This Easter, I tested out this new recipe. At a recent tea with Mom at Pinecone Cottage, these delicious individual salmon quiches were on the menu. I thought that they would make a great addition to the Easter buffet. I was right. These individual salmon quiches were a big hit with the family on Easter as there were only a few leftover.

This recipe makes 24 individual quiches, which is great for a party. Also, the mini quiches freeze well. When I made this recipe, I seasoned the quiches with dill, but other seasonings could be used. And, the recipe could easily swap out the salmon for other fillings. Also, I made the quiches ahead and just reheated them for the party, which made it easier on the day of the party.

Salmon Quiche 

• pie dough for 3 crusts
• 6 eggs
• 3/4 cup milk
• 3 Tbsp. butter, melted
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 pounds salmon, cooked
• dill or other seasoning

Make the pie dough. Roll out the dough and use a four-inch round cutter. Spray two standard 12-muffin tins with cooking spray. Press the cut dough into each muffin cup. Refrigerate muffin tins until ready to fill.

Bake the salmon. Once cooled, flake the salmon and half fill each muffin cup with flaked salmon. In a bowl, beat eggs with milk, melted butter, salt, pepper, and any seasonings. Pour egg mixture into each muffin cup, leaving 1/4 inch room at the top. Bake at 375 for 25 to 30 minute or until centers set and the edges are starting to brown. Cool in the pan for 15 minutes. Enjoy!

Tuna Green Pea Pie with Herbed Bread Topping

During lent when we were kids and weren't allowed to eat meat on Fridays, Mom often made various tuna casseroles. The classic Tuna Noodle Casserole was very popular, possibly because it was topped with potato chips. This Tuna Green Pea Pie recipe is another excellent casserole. While many casseroles just involve dumping all the ingredients into a pan and baking the casserole, this recipe does require some additional preparation before going into the oven. But it is worth it.

When I made this recipe, I used a bit more onion and bell pepper than the recipe called for, with good results. Rather than canned tuna, I used the no drain packets, so I substituted 4 packages that were each 2.5 ounces each. 

Tuna Green Pea Pie with Herbed Bread Topping 

• 1 medium onion, chopped (1/2 cup)
• 1/2 cup chopped green pepper
• 3 Tbsp. butter
• 3 Tbsp. flour
• 1/2 tsp. basil
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 1/2 cup tomato juice
• 1 Tbsp. Worcestershire sauce
• 2 cans (7 oz.) tuna, drained
• 1 package (10 oz.) frozen green peas
• 4 slices bread, cubed
• 1 tsp. parsley flakes
• 1/2 tsp. oregano

Saute onion and green pepper in butter until tender. Add flour, basil, salt, and pepper. Gradually stir in tomato juice and Worcestershire sauce, cook until slightly thickened. Cook slowly, uncovered for 10 minutes. Stir occasionally. Add tuna and green peas; mix well. Turn into dish. Top with bread cubes. Sprinkle with parsley and oregano. Bake at 350 for 25 minutes. Let stand for 10 minutes. Enjoy!

Charred Broccoli Salad

On our recent trip to New Orleans, we had so much good food. This recipe is inspired by a delicious special side dish that we enjoyed at Cochon Butcher. The sandwiches at Cochon Butcher are so amazing that I am not sure that I could properly replicate them at home. Charred Broccoli Salad has a nice blend of flavors and can be made ahead so that the flavors blend more over time.

For this recipe, I learned a new skill of segmenting citrus, which is easier than I thought it would be. It is as simple as cutting off the peel with a knife, then removing the segments one at a time. Cochon Butcher use satsuma oranges, which are grown locally in Louisiana. I just used standard mandarin oranges available near me. 

Charred Broccoli Salad 

• 1 pound broccoli
• 6-12 garlic cloves
• Avocado oil
• salt and pepper, optional
• 1/2 cup segmented mandarins
• 1/2 cup segmented grapefruit
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/2 tsp. rosemary

Cut the broccoli into equal-sized pieces. Toss broccoli and garlic cloves with avocado oil and spread on a baking sheet. Sprinkle with salt and pepper, if desired. Roast in oven set at 400 for about 20 minutes,  turning occasionally until charred. Mix the charred broccoli with the segmented citrus in a large salad bowl. Mix the dressing by whisking the lemon juice, olive oil, and rosemary. Toss the broccoli and citrus with the dressing. Refrigerate until ready to serve. Enjoy!

Gumbo Ya-Ya

On our recent trip to New Orleans, we were lucky to get to enjoy Gumbo Ya-Ya at Mr. B's Bistro. The gumbo was amazing and the experience was one-of-a-kind. The day we stopped in for lunch, the temperature was around 80, so MDS was wearing a tank top. Little did we realize that Mr. B's Bistro had a dress code that prohibited sleeveless tops on men. In order to dine there, MDS was lent a Mr. B's chef's coat, which seems to me a reason to ignore the dress code to get the opportunity to dress as a chef in an amazing restaurant. And the dress code faux pas may have contributed to our being seated in a back corner of the restaurant next to the plaque indicating the Ronald Reagan had also dined in that corner.

This Gumbo Ya-Ya recipe is adapted from a recipe published by Mr. B's Bistro. It is a somewhat time-consuming recipe, but very worth it. The most challenging part is making the dark roux that requires constant stirring for about an hour. After that, the various ingredients are added in and allowed to simmer for about an hour

Gumbo Ya-Ya 

• 2 sticks butter
• 1 1/2 cups flour
• 1 red pepper, diced
• 1 green pepper, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 6 cups chicken stock
• 1 pound andouille sausage, cut into 1/4 inch slices
• 1 tsp. paprika 
• 1 tsp. onion powder
• 2 tsp. garlic powder
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. thyme
• 1 tsp. black pepper
• 1 tsp. chili powder
• 2 bay leaves
• 2-3 pounds roasted chicken
• cooked rice

In a large stock pot, melt butter over low heat. Gradually stir in 1/2 cup flour, stirring constantly with a wooden spoon, and cook for one minute. Add 1/2 cup flour, stiffing for one minute. Add remaining flour. Stir constantly and cook roux until it is the color of dark mahogany, about 45-60 minutes.

Add the bell pepper and stir for one minute. Add onion and celery and stir for one minute. Gradually add stock to roux, stirring constantly to prevent lumps. Add andouille sausage and all seasonings. Bring to a boil. Simmer gumbo, uncovered, for about 45 minutes. Skim off fat as needed. Add chicken and simmer for 15 minutes. Either add rice or serve gumbo over rice. Enjoy!

Grandma's Corn Bread

This recipe is a basic corn bread recipe written in Grandma's handwriting. The ingredient proportions result in a nice crumbly bread. I am not sure where Grandma got the recipe or that she made cornbread often. But it is nice to see Grandma's handwriting again.

Grandma's recipe has instructions for making this recipe as bread or muffins. When I made it, I made classic corn bread in a 9x9 pan. The recipe calls for melted fat or oil. When I made this recipe, I used olive oil. I am sure the recipe would be delicious with melted butter.

Corn Bread or Muffins 

• 1 1/2 cup cornmeal
• 1/2 cup flour
• 4 tsp. baking powder
• 1/2 tsp. salt
• 1 cup milk
• 1 egg, beaten
• 1/4 cup oil

Mix cornmeal, flour, baking powder, and salt. Mix milk, egg, and oil; add to cornmeal mixture. Stir only enough to mix. Fill greased baking pan half full. Bake at 425 for about 25 minutes or until lightly brown. For muffins, grease pan or use paper liners and bake at 425 for about 15 to 20 minutes. Allow to cool. Enjoy!

Dessert Nut Cups

This recipe might be better called Mini Pecan Pies. The immediate review from our neighbor is that these treats are melt-in-your-mouth delicious. The crust is delicious and rich. The filling is sweet and nutty. And the single-serving size makes this a perfect package. These Dessert Nut Cups make a delicious dessert that can be easily be made ahead for any occasion.  

The recipe calls for using a mini-muffin pan to make 24  pies. I do not have mini-muffin pans, so I just used a standard muffin pan making 12 pies. I think that the change worked out just fine. I did use paper muffin liners so that the pies would not come apart when removing from the pan. 

Dessert Nut Cups 

• 1/2 cup softened butter
• 8 ounce softened cream cheese
• 1 cup flour
• 1 cup chopped pecans
• 1 egg, slightly beaten
• 3/4 cup brown sugar
• 1 Tbsp. melted butter
• dash of salt
• 1 tsp. vanilla

Mix the softened butter, cream cheese, and flour. Line a muffin pan with paper liners. Divide the dough into 24 balls (for a mini-muffin pan) or 12 balls (for standard muffin pan). Press each ball into muffin cup. Mix the remaining ingredients and spoon into muffin cups. Sprinkle a few more pecans on top of filling. Bake at 350 for 15 minutes. Then reduce heat to 250 and bake for an additional 15 to 20 minutes. Remove from oven and sprinkle with powdered sugar. Enjoy!

Saucepan Brownies

Sometimes, there is nothing like a good brownie. This brownie recipe is a nice cake-like brownie that makes a small batch for when you just need a few brownies. Brownies are often categorized as cake-like or fudge-like. Some people only like one type or the other. I like all brownies. If you like cake-like brownies, this recipe is for you.

These brownies are mixed together in a saucepan and are quite easy to make. These brownies are just as easy as using a boxed brownie mix. I made this recipe without nuts. When I was a kid, I did not like nuts. Now, I love nuts in most baked goods. But for me, the best brownies are brownies without nuts. 

Saucepan Brownies 

• 1/2 cup sugar
• 1/3 cup butter
• 2 Tbsp. water
• 6 ounces chocolate chips
• 1 tsp. vanilla
• 2 eggs
• 3/4 cup flour
• 1.4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup chopped nuts, optional

In a saucepan, combine sugar, butter, and water. Over medium heat, bring to just a boil, stirring constantly. Remove from heat. Stir in vanilla and chocolate chips until melted smooth. Add eggs one at a time, beating well after each addition. Stir in the flour, baking soda, and salt. If using nuts, stir in half the nuts. Spread the batter in a greased 8x8 pan. Sprinkle the remaining nuts on top. Bake at 325 for 25 minutes. Enjoy!

Brown Sugar Drop Cookies

This recipe is another recipe from Mom's recipe box for cookies with nuts. After I delivered some of the cookies to Mom, MDS recalled how Grandpa loved cookies with nuts so much that he might not eat cookies without nuts. I am sure that he would like these cookies. The use of brown sugar results in a caramel taste and the nuts create a nice crunch to contrast the chewy cookie.

Mom's recipe called for using an electric mixer. I just did hand mixing. The cookies probably would have been fluffier had I used an electric mixer. But the cookies were just fine. When baking the cookies, I used both a silicone baking mat and the grease and flour method from Mom's recipe. Either method works, but the silicone baking mat was slightly easier. I do recommend allowing the cookies five minutes or so to cool on the pan before removing the cookies.

Brown Sugar Drop Cookies 

• 1 egg
• 1 cup packed brown sugar
• 1 tsp. vanilla
• 1/2 cup flour
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 1/2 cup chopped walnuts

In a mixer bowl, beat the egg until light and fluffy (about 3 minutes on high speed). Add sugar and vanilla; stir until smooth. Quickly stir in the flour, baking soda, and salt. Blend in walnuts. By teaspoon, drop onto greased and floured cookie sheet about two inches apart. Bake at 350 for 7-9 minutes or until brown at the edge. Allow to cool on the cookie sheet for about 5 minutes before removing. Enjoy!

Sour Cream Raisin Squares

This recipe reminds me of Rice Pudding, which was Dad's favorite, only instead of rice, there is a shortbread-style crust. On top of the crust, a custardy mix is poured and then baked until set. The result is a creamy treat with the benefit of cinnamon and nutmeg seasoning.

The crust is is a basic blend that is baked first. Then the filling is poured over the baked crust and returned to the oven for more time.  When I made this recipe, I did not have any sour cream on hand, so I substituted Greek yogurt. The result was just fine. I also used a little more cinnamon and nutmeg than called for in the recipe because those two flavors are so good.

Sour Cream Raisin Squares 

• 1 1/4 cup flour
• 1/3 cup sugar
• 1/2 cup butter, softened

Filling

• 3/4 cup sugar
• 1 cup milk
• 1 cup sour cream
• 3 eggs
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1 cup raisins

Combine the flour, sugar, and butter for the crust. Mix until it resembles small peas. Press evenly into a 9x9 pan. Bake at 350 for 12 to 17 minutes. Combine the sugar, milk, sour cream, eggs, cinnamon, nutmeg, salt, and vanilla. Mix until blended. Stir in raisins. Pour over crust; return pan to oven Bake for 30 to 40 minutes or until set. Cool completely; cut into bars. Store in refrigerator. Enjoy!

Strawberry Whipped Cream Frosting

On Thanksgiving, I made a huge batch of fresh whipped cream that was devoured by the family. So, for Meg's birthday, I thought I would try strawberry whipped cream frosting for her cake. It was another hit; everyone enjoyed the frosting. I just used the frosting on a standard yellow cake. I do think that this frosting would also be excellent on a chocolate cake too. Megan had a terrific 39th Birthday!

For this recipe, I used freeze dried strawberries that can easily be found at Trader Joe's or Aldi. Just grind the freeze dried strawberries in a food processor into a powder with some small pieces remaining. Fresh or frozen strawberries could also be used, but need to be cooked down and strained to remove some of the liquid. This recipe uses more powdered sugar than regular whipped cream to make a more stable whipped cream that serves better as frosting. To make whipped cream, I use my blender instead of a mixer. It seems to work fast but does need to be checked on regularly otherwise you will end up with really sweet butter.

Strawberry Whipped Cream Frosting 

• 2 cups whipping cream
• 1 cup powdered sugar
• 1/4 to 1/2 cup powdered freeze dried strawberries

Place the cream, sugar, and powdered strawberries in a blending. Blend for two minutes. Check the consistency. Continue blending, checking frequently until you get the desired consistency. Frost your favorite cake. Enjoy!

Glazed Pecan Cake

I do not remember this cake from my childhood probably because I was not a big fan of nuts when I was young. But now I love nuts and regularly eats nuts and include them in recipes. This recipe is a fairly standard yellow cake recipe with the addition of nuts. I have used many variations of powdered sugar glaze, but this recipe introduced me to honey glaze.  The honey nicely complements the pecans

The recipe calls for using an electric mixer to prepare the batter. I just mixed by hand, which might have made my cake denser, but it was just fine for me. I liked the use of pecans but other types of nuts could be used. Hazelnut might be a good substitution.

Glazed Pecan Cake 

• 2 3/4 cup flour
• 1 3/4 cup sugar
• 2 tsp. baking powder
• 1 1/2 tsp. salt
• 1 cup butter, softened
• 4 eggs
• 3/4 cup milk
• 2 tsp. vanilla
• 1 cup finely chopped pecans
• 1/4 cup honey
• 1/4 cup butter

Sift together flour, sugar, baking powder, and salt. Add 1 cup softerned butter, two eggs, milk, and vanilla. Mix with an electric mixer at medium speed for two minutes, scraping bowl as necessary. Add remaining two eggs; beat two minutes longer. Fold in pecans. Pour into a greased ten-inch tube pan. Bake at 375 for about one hour or until done. Cool in the pan for ten minutes. Remove from pan and cool completely. Prepare the honey glaze by placing the honey and the 1/4 cup butter in a saucepan. Boil for three minutes. Brush glaze over the cake. Enjoy!