"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.


Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Saturday, March 21, 2009

Creamy, Spicy, Chicken Pasta

While on spring break, we stopped by my favorite out of town HEB store. I have talked about this before....it has everything going on inside. My Sweetie is the pickiest eater ever. Once in a while, the store will be making up something to eat, and if my sweetie likes it, I buy the ingredients and make it for him at home. Once again, HEB, had a wonderful, easy, dish.
Sometimes, HEB's spices can run a little expensive...however, each time the cost is well worth it.
HEB offered a free bottle of a spice if one purchased the Giardiniera Relish that is used in this dish, however, if you can't find this relish, any kind of your favorite salsa would work. . As you can see in the back ground, I made fresh pasta. However, store bought pasta is what the recipe calls for .
INGREDIENTS
1 box of pasta, bow tie or any other favorite, cooked
2 tbs. olive oil
1 lb cooked fajita chicken slices( I used Tyson)
2 tbs Giardiniera relish( more can be added if you want is more spicy.
1 cup shredded Italian blend cheese
1/2 cup heavy cream
1. Cook pasta in boiling water according to package directions. Drain.
2. Meanwhile, heat oil in large skillet over medium-high heat and heat up fajita chicken. Add relish and cream. Reduce heat to medium-low, simmer gently 5 to 7 minutes. Toss cooked pasta into sauce mixture. Sprinkle with cheese blend and enjoy!

Saturday, March 14, 2009

Taking Time To Test New Recipes

Spring break is here, which means with everyone home, my chances of getting on the computer will be slim. I have just received a wonderful cookbook from a dear friend, so I will be getting out all of the pots and pans, spoons and ladles and testing new recipes to post in the next week. Until then, I hope you can find something good to try from the recipes that are currently here. Thank you all who stop by to comment!

Sunday, March 8, 2009

Stuffed Cabbage Rolls

This is one of the most delicious meals ever! I saw this on the Martha Stewart show and that is where this recipe comes from. It is a little time consuming, but so well worth it. It makes a great size meal and can be frozen for later serving.

Ingredients
Serves 8
2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 garlic, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup sour cream, plus more for garnish
Directions
Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream. Enjoy!

Monday, March 2, 2009

Cranberry Orange Scones

The first time I ever tried cranberry orange scones was in a Barnes and Nobles coffee shop. They were so delicious! I was hooked! I researched several recipes and this recipe came out wonderful. So good to serve with a cup of hot coffee!
Cranberry Orange Scones
4 C. flour.............4 t. baking powder
3/4 C. sugar...... 1 t. salt
Grated orange peel from 1 orange
1 C. butter, room temperature, cut into small pieces
2 large eggs............. 1/3 C. frozen orange juice
1/3 C. milk................ 1/2-3/4C. fresh or frozen cranberries

Combine dry ingredients plus grated orange peel; cut in butter until mixture resembles coarse crumbs. In small bowl, whisk eggs, orange juice and milk. (Save a couple of tablespoons to brush tops of scones before baking.) Stir into flour mixture, combining until dough is moist. If it is too sticky to handle, add a bit more flour. Mix in the cranberries. Turn dough onto floured work surface; knead a few turns. Divide dough into two balls; pat each into a circle. Cut 6 scones (wedges) from each. Brush with reserved egg mixture. Put on greased cookie sheets and bake at 375 degrees for 20 to 25 minutes. Keep checking until they are golden brown. Optional glaze: 1/2 cup confectioners' sugar mixed with 1 tablespoon orange juice (concentrated frozen orange juice yields the best flavor). Drizzle over cooled scones. Enjoy!