Give Thanks

Give Thanks to the Lord, for He is Good: His Love endures forever.  Psalm 107:1

 

I am so Thankful for all of you and how this cooking club brings us together each month! With the holiday season coming up I thought we could start the celebration with each other and a wonderful Holiday Meal.  I know we've done this before, but I'm hoping you will get some more delicious recipes to add to your collection.   

Keata:  Tripp Country Ham (a recipe from the owner herself)

Keata:  Squash Dressing ( recipe from Nancy Snider)

Allison:  Autumn Chopped Salad:  http://espressoandcream.com/2010/11/autumn-chopped-salad.html

Haley:  Pan-Seared Brussels Sprouts with Cranberries and Pecans:  Http://rachelschultz.com/2012/12/pan-seared-brussels-sprouts-with-cranberries-pecans/

Jill:  Sweet Potato Stacks:  http://myrecipes.com/m/scalloped-sweet-potato-stacks

Theresa:  7-UP Biscuits:  http://www.plainchicken.com/2010/04/7up-biscuts.html?m=1

Amy:  Pecan Pie:  http://m.bakerella.com/mams-pecan-pies/

 

If you can't make it and you are cooking...please make sure you swap with someone on the other team.  We will be meeting on Tues, Nov. 18th at 6:30.  Lots of Love, Keata

 

 

 

 

 

 

 

Fall on the FARM

The Leaves are changing, the air is crisp, so put on your boots and mozy on out because  the farm is ready to welcome COOKING CLUB......

Here's our FALL MENU:

Catherine - Shrimp/Crab bisque

Kati- spinach artichoke dip,  http://thepioneerwoman.com/cooking/2012/06/the-best-spinach-artichoke-dip-ever/

Emily- Autumn Chopped Salad, http://iowagirleats.com/2012/09/24/autumn-chopped-salad/

Sarah- Roasted Vegetables, http://thepioneerwoman.com/cooking/2014/10/beautiful-roasted-vegetables/  (sarah, switch out any veggies for ones you prefer in the recipe)

Whitney- Chocolate Chip Pecan Pie, http://www.yummly.com/recipe/external/Chocolate-Pecan-Pie-Vi-Allrecipes

Jen- Pioneer Woman's, The Bread, http://thepioneerwoman.com/cooking/2010/09/the-bread/

See you, October 23rd, at 6pm!!

love, Catherine

Happy Summer!

Hi Friends!  I'm looking forward to seeing you all next Thursday, 6/19.  I've had fun planning the menu this month.  A few recipes came from Jen's favorite cookbook, some came from the old-faithful Southern Living magazine, and others came from a cookbook I received as a wedding gift.  Hope you all enjoy it and can use some of the recipes for future cook-outs or picnics this summer.


~Kati


Appetizer: Sarah
Green Chili Pick-Me-Ups
2 cups shredded Monterey Jack Cheese
2 cups shredded Cheddar Cheese
1 cup sour cream
1 (4.5oz) can chopped green chilies
1/2 cup minced green onions (approximately 1 bunch), green part only
2 teaspoons cumin
1 teaspoon dried oregano, or more to taste
60 wonton wrappers
Vegetable oil


1.  Combine first 7 ingredients (cheese through oregano) and refrigerate at least 4 hours or overnight
2.  Preheat oven to 350 degrees
3.  Grease bottoms of each cup of a muffin pan
4.  Place 1 wonton wrapper in each muffin cup, pressing the middle of the wrapper into the bottom and sides of the muffin cup creating a cup.  Brush each wrapper with a very small amount of vegetable oil.
5.  Bake empty wonton wrappers until lightly browned, approx. 8-10 min.  Remove cups from the muffin tin and cool.  Repeat this process until you have made all wrappers into cups.
6.  Place wontons in an air tight container until ready to fill.
7.  Once the flavors of the filling have had time to blend, place the cups on a baking sheet and preheat the oven to 375 degrees.
8.  Spoon filling into cups being careful not to overfill.  Bake until the filling is hot and bubbly, approx. 10 min.
9.  Serve immediately. 
Note: You can garnish these with a dollop of sour cream and a small amount of chopped cilantro.


Main Dish: Kati
Weekend Brisket
http://www.myrecipes.com/recipe/weekend-brisket-50400000133836/


Side: Whitney
Barbecue Baked Beans
1 lb ground beef
1 (3lb, 7oz) can pork and beans
1 med onion, chopped
1 green pepper, chopped
1 cup ketchup
1/2 cup bacon drippings
1/2 cup sugar
1/2 cup white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
Dash salt


Brown ground beef; drain.  Mix all ingredients together.  Pour into a 12 1/4 x 10 1/2-inch casserole dish, and bake at 275 degrees for 1 1/2 hours.  Yield: 12-16 servings.


Side: Jen
Chicken and Vegetable Pasta Salad (without the chicken)
1 lb bow tie pasta (8oz)
1 package three-cheese tortellini
2 zucchini, chopped
2 squash, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
Grape tomatoes
2 tablespoons olive oil
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
3 chicken breasts (omit for this time)
1 bottle Italian dressing, divided
4 ounces feta cheese
Parmesan cheese
Pimiento-stuffed olives


Cook pastas al dente, then drain and set aside.  Coat chopped zucchini, squash, and bell peppers with olive oil.  Sprinkle with garlic powder and salt and pepper.  Toss until they are all coated.  (Marinate chicken breasts in 1 cup Italian dressing, and grill or bake in 350 degree oven in foil for 30-45 minutes or until tender.  Cut into bite-size pieces.)  Combine pasta, vegetables, and chicken.  Coat with remaining Italian dressing.  Sprinkle with feta cheese, Parmesan cheese, and olives.  Yield: 8-10 servings. 
Note: May grill veggies on pan with olive oil, garlic powder, onion powder.


Bread: Catherine/Theresa
Jalapeno-Cheddar Popovers
http://www.myrecipes.com/recipe/jalapeno-cheddar-popovers-50400000133838/


*Can make popover batter a day ahead; cover and chill.  Bring to room temp before baking.


Dessert: Emily
Tennessee Peach Pie
1 (9-inch) deep dish pie shell
3 large ripe peaches, peeled, pitted and sliced
1/3 cup butter, softened
1/3 cup self-rising flour
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/8 teaspoon almond extract or 1 tablespoon amaretto


1.  Preheat oven to 400 degrees
2.  Prick the bottom of shell with a fork and partially bake pie shell for 4 minutes.
3.  Place the sliced peaches in the pie shell.  Make sure that the peaches are below the rim of the crust.
4.  Mix the butter and remaining ingredients in a med-sized bowl.  Pour butter and flour mixture evenly over the peaches.
5.  Place the pie on a cookie sheet.
6.  Bake for 15 min.  Reduce oven temp to 300 degrees for 45 min.  Cover the crust if it browns too quickly.
7.  Serve with ice cream or fresh whipped cream.


Yield: 6-8 servings.

Mayday! Mayday!

We are counting down the days of May and I don't know about you, but I am ready for summer! There is no real theme for this May menu. Although, I am assigning a strawberry dessert to Haley in honor of the Humboldt Strawberry Festival.  

I am just so happy to see the local fruit and veggies starting to appear at the farmer's market! Props to our local farmers or shall I say, "crops"? (Ha, cracking myself up here). Anyhoo, I hope you will embrace the menu with an open mind and hungry stomach. Looking forward to having you in our home again on Thursday. Cheers!
-Jill

Appetizer- Alison
Bacon Wrapped Shrimp
http://www.foodnetwork.com/recipes/tyler-florence/bacon-wrapped-shrimp-recipe.html

Appetizer -Amy

Sweet and Soy Glazed Edamame

http://sharedappetite.com/sweet-and-spicy-soy-glazed-edamame/

Pre-Entree

Tomato Basil Soup-Keata

http://sharedappetite.com/quick-and-easy-creamy-tomato-basil-soup/

Entree Side-Theresa

Fresh Herb Flatbread 

Fresh rosemary

Fresh thyme

olive oil

parmesan 

salt

Entree- Jill

 Picasso's Waldorf Salad

Mixed Greens

Walnuts

Red Seedless Grapes

Blue Cheese Crumbles

Lightly Seasoned Chicken (Season All)

Cinnamon Apples

(Secret Recipe) Dressing
Italian Pomace Olive Oil-3 parts
Vegetable Oil-1 part
Balsamic Vinegar-1 part
Kosher salt-pinch
ground pepper-pinch
Dry Basil- 2 pinch
Roasted Garlic-2 pinch
Blue Cheese Crumbles

Dessert- Haley 

Strawberry Almond Cream Tart

http://myrecipes.com/recipe/strawberry-almond-cream-tart-10000000444746/

Note-please do yourself a favor and buy a graham cracker pie crust.
I am not as adventurous as this chef and would not feel like I could reproduce such an impressive display on my own!

"a deep south suppa"

because i'm officially from the deep south (south florida) i thought this would be a fun menu!!
but i must confess, i'm still learning about southern cooking so i had a guest menu maker!!
lindsey siroky helped me create a yummy southern suppa!!

appetizers

emily:

"mother in law's" devilled eggs

http://allrecipes.com/recipe/mother-in-law-eggs/

whitney:

fried green tomotoes

http://allrecipes.com/recipe/best-fried-green-tomatoes/

entree

jen:

"man catching" fried chicken with honey pecan glaze

http://www.myrecipes.com/recipe/man-catching-fried-chicken-50400000123138/

sarah:

sauteed green beans with bacon

http://www.myrecipes.com/recipe/sauted-green-beans-with-bacon-10000001069619/

catherine:

cheese grits

http://www.food.com/recipe/paula-deens-baked-garlic-cheese-grits-216364

dessert

katie:

southern banana pudding pie

http://www.myrecipes.com/recipe/banana-pudding-pie-10000001578375/

let me know if you have any questions! look forward to seeing yall next week. PLEASE let me know ASAP if you cannot make it. i know several people who would like to come if they can! thanks. 

My New Normal... an AdvoCare friendly night

Next month marks the one year mark of the beginning of "My New Normal."  Let me explain a little further about where I was a year ago and where I am now. 

Last April, I was weaning my fourth child,  feeling exhausted, fractious, frazzled, and emotionally I was in a gloomy haze.  I  still had baby weight to lose & had no energy for my family.  My attitude and lack of energy seemed to set the tone for the entire family. It was as if my whole family was struggling to function on a day to day basis... only doing enough to get by... nothing more.  This stay at home mom, with a small business on the side, had barely enough energy to get supper on the table much less put the energy into a well- thought-out, healthy meal.  BUT April 2012 was when I was introduced to AdvoCare, and I haven't looked back since. I learned a new way to eat, I lost the baby weight, but most importantly I have ENERGY for my family again! I FEEL like a new woman who is able to give my BEST to my husband, my BEST to my kids, and my BEST to my new business. The coolest part is, it truly is "my new normal." I'm a changed woman. I will never go back to where I was this time last year, because I now have the knowledge of why I was feeling that way. 

With that being said, I wanted my night of cooking club to reflect My New Normal. So, this Thursday night we will have a meal that highlights lean proteins & fresh vegetables with little to no starchy white carbs. I think you will find that it will be delicious & you will never miss the bread or typical desert we usually serve.

Jill-

Frittata

1 pkg organic sliced turkey

1 dozen organic eggs, beat & season with salt & pepper

1 cup chopped bell peppers

Place the turkey slice in a muffin tin. Place peppers on turkey. Fill with egg mixture. Bake 350 degrees until egg is set. (20 min)

Keata-

Cleopatra Salad

Dressing: 1/3 cup olive oil,  1/4 cup lemon juice, 1 tsp Worcestershire sauce, 1 clove crushed garlic,  3/4 tsp salt, 1/4 tsp black pepper

Salad: 1/2 head romaine lettuce, 1/2 head iceberg lettuce, 2 cups seedless grapes, 4-6 oz blue cheese

Croutons: 1 cup small bread cubes, 1 Tbls parmesan cheese

Toss the bread cubes with butter & parmesan cheese in a skillet. Toast over medium heat stirring until golden brown.

Tear the lettuces into large pieces, arrange the greens, grapes, croutons, & blue cheese in a large bowl, pour dressing over salad, toss lightly before serving.

Haley-

Roasted Cabbage steaks

http://www.everydaymaven.com/2012/garlic-rubbed-roasted-cabbage-steaks/#ixzz2wSqUqDBN

Theresa-

Green Beans & Tri Color Quinoa

http://withstyleandgraceblog.com/2012/04/04/easter-greens-beans-tricolor-quinoa/

Alison-

Eggplant with Turkey Marinara

1 Eggplant sliced

1 lb ground turkey (browned)

1 jar marinara (organic Private Selection)

1/2 cup bread crumbs

1 egg

Bathe the sliced eggplant in egg & toss in bread crumbs. Brown on both sides using spray in skillet. Top with Turkey Marinara.

Amy-

Peanut Butter Balls

1 cup natural peanut butter

1 cup natural oats (Hodgeson Mill)

1 cup slivered almonds

1/2 cup local honey

1 pkg meal replacement shake (chocolate)

Mix all together and roll into balls. Store in the refrigerator prior to serving. Serve cold.

recap of a fabulous february night!!

The individual chicken pot pies turned out lovely; baked in the pottery bowls, and topped with a sage leaf. Just remember to lay the puff pastry on top of the bowl with out letting it sink in. This way all of it will puff up and look pretty.

For the table I used 2 strips of brown craft paper that I painted with metallic gold polka dots (took all of 2 minutes to cut, lay out, and paint). Then, I tied 2 strips of torn fabric around each set of silverware. Put 3 bunches of tulips in the middle and Done! So festive and pretty!

After the storm blew through we were able to open the windows and enjoy the weather. A nice treat for a February night!

February

Over the polar vortex yet?? Yeah, me too. Here are few recipes: a little comforting, a little healthy, and a little hint of spring(-:



Mini chicken pot pies -- Emily



http://www.myrecipes.com/recipe/mini-chicken-pot-pies-10000001949721/


　

1 sheet frozen puff pastry dough, thawed

2 teaspoons unsalted butter

2 teaspoons olive oil
3 tablespoons all-purpose flour

2 cups 2% reduced-fat milk

2 tablespoons lemon juice

2 cups shredded leftover chicken

2 cups leftover roasted root vegetables, coarsely chopped

1/4 cup coarsely chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon pepper

4 fresh sage leaves
1 large egg white, beaten





Preparation1. Preheat oven to 425°. Roll out puff pastry to 1/4-inch thick, and cut into 4 (6-inch) rounds to fit over 1-cup ovenproof bowls. Keep pastry covered and chilled.


2. Heat butter and oil in a medium saucepan over moderate heat; add flour, and cook, whisking constantly, for 1 minute. Add the milk in a slow stream while whisking constantly; bring the mixture to a simmer. Simmer for about 5 minutes or until thickened. Stir in next 6 ingredients (through pepper). Spoon mixture into ovenproof bowls. Top bowls with pastry, pressing against the outside edge of the bowls to seal. Place a sage leaf on top of pastry, and brush with egg white.


3. Bake pot pies on a baking sheet in middle of oven for 17 minutes or until pastry is golden brown. Serve hot



Kale chips--Katie

http://www.ourfifthhouse.com/2014/01/perfectly-crunchy-and-delicious-kale.html





INGREDIENTS:

Kale - washed, dried and broken by hand into chip-like pieces (don't break them up too small)

Half of a Lemon

1 Tbsp Olive Oil

1/2 Tsp Paprika

1/2 Tsp Garlic Powder

Salt

Pepper


DIRECTIONS:
Preheat the oven to 350. Line a baking sheet with foil. Once the kale is washed, dried and broken up lay your pieces on your baking sheet. Don't over crowd. Squeeze the lemon over the sheet. Lightly drizzle the olive oil over top. Shake paprika and garlic powder over the top and toss a little to make sure all the pieces are coated. Then salt and pepper, and pop them in the oven.

Bake for 10- 15 minutes - and enjoy!





　

　



Honey Ginger Lemonade--Catherine

http://gourmandeinthekitchen.com/2011/honey-ginger-lemonade-recipe/

Ingredients

For the honey ginger syrup:

• 1 cup (250ml) honey (I use wildflower honey)
• 1 cup (250ml) water (filtered or spring)
• 4oz (115g) fresh ginger root, peeled and finely grated (I use a microplane zester)

For the lemonade:

• 1 cup (250ml) fresh squeezed lemon juice, strained (about 5 large lemons)
• 3 cups (750ml) cold filtered or spring water (flat or sparkling)  
• Ice for serving
• Sliced lemons and mint sprigs for garnish (optional)

Instructions

To make the honey ginger syrup:

1. Place the honey and water in a medium saucepan, bring to a boil and simmer until honey is completely dissolved.
2. Turn off heat and add the freshly grated ginger and any juices. Cover and let steep for 30 minutes.
3. Strain syrup thorough a fine mesh sieve into a bowl, pressing hard on the ginger pulp and then discarding the solids.
4. Pour into a bottle or jar, let cool completely and then chill until cold, about 1 hour. The syrup will keep in your refrigerator for up to two weeks.

To make the lemonade:

1. Add the freshly squeezed lemon juice and the honey ginger syrup to a large pitcher.
2. Add 3 cups of cold water (more or less depending on how strong you like your lemonade). If you are using sparkling water don’t add it until you are ready to serve so that it doesn’t lose its fizz. Refrigerate until ready to serve.
3. Pour lemonade over ice filled glasses, top with a slice of lemon, and garnish with a sprig of mint.

Cheesy zucchini cakes --Whitney

http://afewshortcuts.com/2013/04/cheesy-zucchini-cakes/#_a5y_p=1001972




Cheesy Zucchini Cakes

Prep time -- 10 mins

Cook time -- 5 mins




Serves: 10 -12 cakes

Ingredients

1 Large Zucchini (Grated)
1 Large Egg
1 Cup Bread Crumbs ( I used crushed rice chex)
1 Tbsp Chili Powder
½ cup shredded mozzarella cheese
2 tbsp oil

Instructions

Grate zucchini and remove excess liquid from it by placing the zucchini between paper towels and squeezing. You may have to do this more than once.
In a large bowl, combine all the ingredients except for the oil. Mix thoroughly.
Heat 2 tbsp vegetable or olive oil in a large skillet on medium heat.
Shape spoonfuls of the zucchini mixture into small patties. No bigger that 2 inches in diameter. Drop them into the hot pan cooking until brown on each side (about 2 minutes each side).
Serve hot with ranch dressing


　



Guacamole salad--Amy

http://simply-delicious.co.za/2012/11/20/guacamole-salad/


　



Guacamole Salad




Prep time: 15 mins

Total time: 15 mins

Serves: 4-6

Ingredients

4 avocados, thinly sliced
2 cups cherry tomatoes, halved
1 red onion, thinly sliced
large handful fresh parsley/coriander
1 red chilli, finely chopped (optional)

for the dressing

juice of 1 lemon
2 tablespoons olive oil
salt & pepper to taste (I used fresh white pepper)

Instructions

Place the sliced avocado, cherry tomatoes and red onion on a large platter/individual plates and scatter over the herbs and chilli.
Mix all the dressing ingredients and pour over the salad.
Serve immediately.
　



　



Heart Pavlova with berries--Jenn

http://atmr.ch/tY19





Sweet Heart Pavlovas (can be made a day or 2 ahead)
Makes 6 - 3" hearts

For the Pavlova:

4 large egg whites, room temperature
Pinch of salt
1 cup granulated sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
1/2 teaspoon pure vanilla extract
Pink gel-paste food colouring (optional)

For the whipped cream:

1 cup cold whipping cream
1 tablespoon powdered sugar
1/2 teaspoon pure vanilla extract

To assemble:

Fresh raspberries
Powdered sugar

1. Preheat the oven to 200 degrees F. Trace six 3-inch hearts on a sheet of parchment paper. Flip the paper over so the hearts are on the reverse side (so the pencil markings don't end up on the Pavlova) and place it on a large baking sheet. Set aside.

2. Combine the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. If you don't have a stand mixer use a clean mixing bowl and hand mixer. Beat the eggs on high until firm but not stiff, about 2 minutes.

3. With the mixer running on high speed, slowly add the sugar and beat until it forms firm and shiny peaks, about 4 minutes.

4. Remove the bowl from the mixer and sift the cornstarch over top of the eggs. Add the vinegar and vanilla and fold in lightly with a rubber spatula. Fill a large piping bag (or use a Ziploc bag with the corner snipped off) and pipe along the lines of the heart shapes on the parchment paper. Fill in the heart shape with the meringue mixture, then pipe a second border around the perimeter of the heart, on top of the first outline in order to create a well in the centre of the heart - this will hold the whipped cream and berries.

5. Bake for 90-150 minutes. When the edges of the pavlova are slightly golden in colour and peel easily from the parchment paper they are done. Turn off the oven, open the door slightly and let the Pavlovas cool completely.

6. While the Pavlovas bake and cool, wash and dry your mixing bowl and beat the whipping cream, powdered sugar, and vanilla until firm, taking care not to over beat (or you will end up with sweet butter).

7. To serve, fill the centre of the hearts with whipping cream and top with berries. Dust with a little extra powdered sugar, if desired, and serve.

Notes:

Cooled meringues can be stored in an airtight container for one to two days.
Once the meringues have been topped with whipped cream and fruit they need to be served fairly immediately.