Baked Broccoli

Preheat oven to 375°
Chop a head of broccoli (do not rinse immediately prior to preparing!)
Mince 2-3 cloves of garlic
Put broccoli, garlic, 2 tbsp. olive oil, and a few shakes of salt and pepper in a ziploc bag.
Shake it up
Spread out on baking sheet, place on top rack, and bake for about 30 minutes.
Broccoli will be crunchy and delicious!

Oven Fried Chicken

1/3 cup vegetable oil
1/3 cup butter
   1 cup all-purpose flour
   1 teaspoon salt
   2 teaspoon black pepper
   2 teaspoons paprika
   1 teaspoon garlic salt
   1 teaspoon dried marjoram
  As many chicken tenders as you want

Place the oil and butter in a cookie sheet and put in a preheated 375 F oven to melt. Set aside.

In a large paper sack, combine the flour and seasonings.  Roll the chicken pieces, 3 at a time, in the melted oil-butter mixture, then drop them in the sack and shake to cover. Place back on cookie sheet.

Bake for 45 minutes. With a spatula turn over and bake 5-10 mins longer, or untilt the top crst begins to bubble.  Serve hot or cold, but the crust texture is better if chicken is not refrigerated before eating.


Mock Winger's Amazing Sauce

1/3 cup Frank's Hot Sauce (no other sauce real work)
1 1/2 cups brown sugar
1 TB water

In a saucepan, heat the hot sauce, brown sugar, and water until all the sugar dissolves.  Remove from heat and cool to room temperature before adding to the wings.  You can also prepare the sauce ahead of time and refrigerate it.  The wings turn out best if you don't pour warm sauce over them, you want the sauce nice and thick.

Coconut Tres Leches Hot Chocolate

Coconut Tres Leches Hot Chocolate

 from Aubrey Shaner in Better Homes and Garden Magazine

3 cups milk

1 14 oz.  can unsweetened coconut milk

1/2 a can of sweetened condensed milk (2/3 of a cup)

2 Tbsp. unsweetened cocoa powder

1/2 tsp. vanilla

whipped cream to top (optional)

choc shavings (optional)

 

In a medium saucepan combine milk, coconut milk, and sweetened condensed milk.  Bring to a simmer over medium-low heat, stirring occasionally.  Whisk  in cocoa powder until well-combined.

Remove from hear; stir in vanilla.  Serve in mugs topped with whipped cream and chocolate shavings.

Makes 5 (1 cup) servings

 

Tiffany 

Feb. 2014 

 

Scalloped Corn

1 cup chopped onion (1 large)

1 cup chopped green or red sweet pepper

2 tablespoons butter or margarine

3 tablespoons all-purpose flour

2 cups reduced-fat milk

2 slightly beaten eggs

2 16 ounce package frozen whole kernel corn, thawed and drained

2 cups soft bread crumbs

3/4 teaspoon salt

1/4 teaspoon black pepper

Directions

Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a medium saucepan cook onion and sweet pepper in 4 teaspoons of the butter about 5 minutes or until tender. Stir in flour until vegetables are coated. Add milk all at once. Cook and stir until thickened and bubbly; remove from heat and set aside.

In a large bowl stir together the eggs, thawed corn, 1 cup of the bread crumbs, the salt, and pepper. Stir in the thickened mixture. Transfer mixture to the prepared baking dish. In a small saucepan melt the remaining butter. Stir in the remaining bread crumbs to coat. Sprinkle over corn mixture.

Bake, uncovered, in a 325 degree F oven for 40 to 45 minutes or until center appears just set. Let stand 10 minutes before serving. Makes 12 servings.

Raspberry Baked Brie

Raspberry Baked Brie

1 pkg frozen puff pastry, thawed

1/8 cup toasted almond, slices (optional)

1/4 cup raspberry jam

1 egg (for egg wash)

Preheat oven to 425.

Lightly grease cookie sheet.

Roll puff pastry out slightly.

Place cheese wheel on top (leave on rind).

Place preserves on top of cheese.

Place almonds on top of preserves.

Bundle puff pastry up and around the cheese.

Brush with egg wash.

Bake 20-25 minutes.

Serve with your favorite crackers.

Lentil, Kale and Sausage Soup

Can be prepared in 45 minutes or less

2 1/2 inch piece smoked kielbasa, thin slices
2 garlic cloves
1 small onion, sliced thin
1/2 cup lentils
1 1/2 cups water
1 1/2 cups chicken broth
1/2 small bunch kale, stems and c enter ribs discarded and leaves sliced thin
1 tablespoon balsamic or red wine vinegar

In a 3 quart heavy saucepan saute onions till soft with the garlic. Add lentils, water, broth, and sausage. Simmer covered for 30 minutes. Add kale and simmer uncovered until tender, 5-7 minutes. Stir in vinegar and salt and pepper to taste.
Makes about 3 cups

If you want to make it the Lori Koch way, dump everything into a crock pot add water to the top or about 8 cups water add the kale in about 10 minutes before you eat. I use bouillon and so I add enough to taste.