Favorites from Edna’s Kitchen

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With the Holidays in full swing here are some of Edna’s favorite recipes.

Hot Buttered Rum

Ingredients
Batter
1 cup butter or margarine, softened
1 cup plus 2 Tablespoons packed brown sugar
1 cup whipping (heavy) cream
2 cups powdered sugar
⅛ teaspoon ground cloves
⅛ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Have ready at serving time
2 Tablespoons rum
½ cup boiling water
Ground nutmeg

Steps
Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy.
Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon and nutmeg.
Use immediately, or spoon into 1-quart freezer container.
Cover, label and freeze up to 3 months.
For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug.
Stir in boiling water.
Sprinkle with nutmeg.

Snickerdoodle Blondies

Ingredients
¾ cup butter, softened
1 cup sugar
½ cup brown sugar
2 eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
½ teaspoon salt
¾ teaspoon baking powder
1 teaspoon cinnamon
cinnamon-sugar, for sprinkling

Steps
Preheat oven to 350°F. Grease an 9-x-13” pan with cooking spray or butter.
Combine butter and sugars mix until fluffy. Add eggs and vanilla and stir until combined. In a separate bowl, combine flour, salt, cinnamon and baking powder. Add to wet ingredients and beat until combined. Transfer batter to pan. Sprinkle top with cinnamon-sugar.
Bake for 25-30 minutes. Let cool completely before slicing into squares.

Cranberry Nut Bread

Ingredients
2 cups flour
1 cup sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¾ cup orange juice
1 Tablespoon grated orange peel
2 Tablespoons shortening
1 egg, well beaten
1 ½ cups fresh or frozen cranberries, coarsely chopped
½ cup chopped walnuts

Steps
Preheat oven to 350ºF. Grease a 9×5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg.
Mix until well blended. Stir in cranberries and nuts.
Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes.
Remove from pan; cool completely.
Wrap and store overnight.
Makes 1 loaf (16 slices).

Peppermint Chiffon Cake

Ingredients
2 ½ cups cake flour
1 ½ cups white sugar
3 teaspoons baking powder
1 teaspoon salt
½ cup vegetable oil
7 eggs
½ cup water
½ teaspoon cream of tartar
1 ½ teaspoons peppermint extract
½ teaspoon vanilla extract
15 drops red food coloring

Steps
Preheat oven to 325 degrees F.
Separate the eggs.

Sift the cake flour, sugar, baking powder and salt into a large bowl.
Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.

Beat egg whites with cream of tartar until stiff peaks form. Gently fold the whites into the yolk mixture.

Pour 1/3 of the batter into a separate bowl and tint with the food coloring.

Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect.

Bake at 325 degrees F for 55 minutes. Increase heat to 350 degrees F and bake for an additional 15 minutes or until done.
Let cake cool in pan on rack.
Once cool remove from pan and frost, if desired.

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Sweet Potato Spice Bread

Ingredients
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon each ground cinnamon, nutmeg and allspice
⅛ teaspoon salt
1 egg
⅓ cup mashed sweet potato
⅓ cup honey
3 tablespoons canola oil
2 tablespoons molasses
⅓ cup chopped walnuts

Steps
In a small bowl, combine the flour, baking powder, spices and salt. In another small bowl, whisk the egg, sweet potato, honey, oil and molasses. Stir into dry ingredients just until moistened. Fold in walnuts.
Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves (6 slices each).

Bacon Beer Cheese Soup

Ingredients
½ lb. bacon
1 large onion diced
2 cloves garlic minced
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
8 oz. lager
3 cups shredded cheddar
kosher salt
Freshly ground black pepper
Bread, for serving
Steps
In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate to let drain, then crumble.
Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 3 minutes, then add broth, milk, and beer and let simmer, 15 minutes.
Add cheese and stir until melted. Season generously with salt and pepper, then stir in most of the crumbled bacon.
Ladle soup into bowls and top with remaining bacon. Serve warm with bread.

Sour Cream-Honey Fruit Salad

Ingredients
½ cup sour cream
1 Tablespoon honey
1 Tablespoon orange juice
4 medium oranges, peeled and sectioned
3 medium bananas, sliced
1 cup strawberries, cut in half
1 cup seedless green grapes, cut in half

Steps
In large bowl, mix sour cream, honey and orange juice until smooth.
Add oranges, bananas, strawberries and grapes. Toss gently to mix.

Monkey Bread Minis

Ingredients
½ cup butter or margarine, melted
½ cup packed brown sugar
¼ cup granulated sugar
2 teaspoons ground cinnamon
2 cans (7.5 oz each) refrigerated biscuits

Steps
Grease or spray 12 regular-size muffin cups. Mix butter and brown sugar. Spoon 1 tablespoon mixture into each muffin cup.
Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 20 biscuits. Cut each in 6 pieces. Shake pieces in bag to coat. Place 10 pieces in each muffin cup.
Bake at 350°F for 12 to 15 minutes or until golden brown.
Cool 1 minute; turn upside down. Serve warm.

Tomato-Fennel Soup

Ingredients
1 tablespoon olive or vegetable oil
2 medium bulbs fresh fennel, chopped (3 cups)
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 can (28 oz) whole peeled tomatoes, undrained
1 ¾ cups reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
¼ teaspoon coarse salt (kosher or sea salt)
⅛ teaspoon pepper

Steps
In 4-quart saucepan, heat oil over medium heat. Cook fennel, onion and garlic in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, broth, salt and pepper, breaking up tomatoes with spoon. Heat to boiling.
Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.
Carefully pour half of the mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Return to saucepan. Repeat with remaining mixture. Keep warm over low heat until serving.

Tip
Serve this soup topped with a handful of herb-flavored croutons and a sprinkling of Parmesan cheese.

Zesty Zucchini Corn Cakes

Ingredients
1 cup grated zucchini
½ cup frozen corn (from 12-oz bag), thawed
¼ cup chopped onion
1 egg
1 cup Original Bisquick™ mix
1 tablespoon milk
¾ teaspoon salt
½ teaspoon pepper
Vegetable oil for cooking, if desired
⅓ cup sour cream
1 cup cherry tomatoes, quartered
Fresh basil sprigs, if desired

Steps
In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

Tips
Make them cheesy. add ¼ cup shredded sharp Cheddar or Parmesan cheese to the batter. Just make sure your griddle is well greased to keep the cheese from sticking while the corn cakes cook.
These corn cakes freeze well. Cool and place in resealable freezer plastic bag; seal bag and freeze up to 1 month. Reheat in the microwave on High 1 to 2 minutes.

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Mediterranean Stuffed Peppers

Ingredients
4 large red or yellow bell peppers (about ½ lb each)
1 lb lean (at least 93%) ground turkey
1 Tablespoon finely chopped garlic
1 teaspoon Italian seasoning
¾ teaspoon salt
¼ teaspoon pepper
1 cup organic roasted garlic pasta sauce (from 25.5 oz jar)
¾ cup chickpeas, drained, rinsed (from 15 oz can)
1 jar (6 oz) artichoke hearts, marinated, drained, chopped (about ⅔ cup)
¾ cup reduced-fat shredded mozzarella cheese (3 oz)
1 package (4 oz) feta cheese crumbles (¾ cup)
2 cups chopped plum (Roma) tomatoes (4 medium)
⅓ cup chopped fresh basil leaves

Steps
Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact, remove seeds and membranes. In 5 to 6 quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes, drain. Place peppers cut side up in pan.
In 10 inch nonstick skillet, cook turkey, garlic, Italian seasoning, ½ teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink, drain.
Transfer turkey mixture to medium bowl, stir in pasta sauce, chickpeas and artichoke hearts. Stir in mozzarella cheese and ½ cup of the feta cheese.
Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray, cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
In small bowl, mix tomatoes, basil and remaining ¼ teaspoon salt. Top cooked bell peppers with tomato mixture and remaining ¼ cup feta cheese before serving.

Sheet-Pan Honey-Balsamic Pork Chop Dinner

Ingredients
3 medium sweet potatoes, peeled, cut into 1 inch pieces (about 4 cups)
2 Tablespoons olive oil
1 ¼ teaspoons salt
½ teaspoon pepper
½ lb fresh broccoli florets (about 4 cups)
4 boneless pork chops (about ¾ inch thick)
3 Tablespoons honey
1 Tablespoon whole grain Dijon mustard
2 teaspoons balsamic vinegar

Steps
Heat oven to 425°F. Spray 18×13-inch rimmed sheet pan with cooking spray.
In large bowl, mix sweet potatoes, 1 Tablespoon of the oil, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Stir to coat. Place on pan. Bake 25 minutes.
In same bowl, mix broccoli, remaining 1 Tablespoon oil and ¼ teaspoon of the salt. Remove pan from oven, stir or turn potatoes, and arrange broccoli on pan with potatoes. Bake 5 minutes.
Meanwhile, season pork chops with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper.
In small bowl, mix honey, mustard and vinegar. Reserve 2 Tablespoons of the honey glaze.
Remove pan from oven, add pork chops to pan. Brush pork chops with remaining honey glaze. Roast 18 to 22 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and vegetables are browned and tender.
Spoon reserved 2 Tablespoons honey glaze on pork chops. Serve pork chops with vegetables.
Make sure to use the red-skinned, orange-fleshed sweet potatoes for this recipe.
Tip:
We suggest using boneless, ¾ inch pork chops, which is what we based our cook time on, but if your chops are thicker or thinner, you’ll need to adjust the cooking time. Using a meat thermometer helps to take the guesswork out of determining when your pork chops are done.

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Creamy Cranberry Salad

Ingredients
2 cups cranberries, ground in blender
1 cup sugar
2-3 cups mini marshmallows
1 pint of whipping cream, whipped
20 oz. can crushed pineapple, drained

Steps
Add sugar to ground cranberries in blender and blend together. Add to the whipped cream and stir until well combined. Fold in the marshmallows and crushed pineapple and serve or refrigerate until ready to serve.

Sour Cream Coffee Cake

Ingredients
Filling
½ cup packed brown sugar
½ cup chopped pecans
1 ½ teaspoons ground cinnamon

Coffee Cake
3 cups all-purpose or whole wheat flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
1 ½ cups granulated sugar
¾ cup butter or margarine, softened
1 ½ teaspoons vanilla
3 eggs
1 ½ cups sour cream

Light Brown Glaze
¼ cup butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

Steps
1 Heat oven to 350ºF. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
2 In small bowl, mix all Filling ingredients; set aside.
3 In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, ¾ cup butter, 1 ½ teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
4 Spread ⅓ of the batter (about 2 cups) in pan; sprinkle with ⅓ of the Filling (about 6 tablespoons). Repeat twice.
5 Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
6 Meanwhile, in 1 ½ quart saucepan, heat ¼ cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

You can find more recipes from Edna’s Kitchen here:

Winter Wonderland of Food -From Edna’s Kitchen

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With cooler days ahead Edna’s Kitchen presents some warm soup, casserole and bread.

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Bacon Beer Cheese Soup
Ingredients
½ lb. bacon
1 large onion diced
2 cloves garlic minced
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
8 oz. lager
3 cups shredded cheddar
kosher salt
Freshly ground black pepper
Bread, for serving
Steps
In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate to let drain, then crumble.
Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 3 minutes, then add broth, milk, and beer and let simmer, 15 minutes.
Add cheese and stir until melted. Season generously with salt and pepper, then stir in most of the crumbled bacon.
Ladle soup into bowls and top with remaining bacon. Serve warm with bread.

 

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White Bean, Sausage and Spinach Casserole
Ingredients
3 tablespoons olive oil
1 lb bulk mild Italian sausage
1 medium onion chopped
2 cloves garlic minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
2 tablespoons all-purpose flour
1 bag fresh baby spinach *5 oz.
1 can organic fire roasted diced tomatoes undrained *14.5 oz.
1 can organic fire roasted crushed tomatoes undrained *14.5 oz.
1 can cannellini beans drained and rinsed *19 oz.
¾ cup plain panko crispy bread crumbs
Steps
Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Add onion, garlic, salt, black pepper and red pepper flakes. Continue to cook 3 to 4 minutes, stirring frequently, until onions have softened slightly. Sprinkle flour over top, and cook 2 minutes, stirring constantly.
Add half of the spinach to sausage mixture; cook and stir about 1 minute or until wilted. Add remaining half of the spinach; continue to cook and stir about 1 minute or until wilted. Add tomatoes and beans. Cook about 1 minute, stirring and scraping bottom of pan, until combined. Remove from heat; transfer to baking dish.
In small bowl, mix bread crumbs and remaining 2 tablespoons oil. Sprinkle over top. Bake 25 to 30 minutes or until bubbly around edges and brown on top.

 

And something sweet.

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Apple-Bacon Mini Loaves

Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon salt
1 egg
½ cup 2% milk
2 tablespoons butter, melted
1 cup (4 ounces) shredded sharp cheddar cheese
⅓ cup crumbled cooked bacon
¼ cup finely chopped apple

Steps
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in the cheese, bacon and apple.
Transfer to two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves (6 slices each).

 

You can find more of Edna’s fun, easy recipes here:

Edna’s Kitchen Presents Recipes By Request

Window display of autumn harvest foods

Welcome to a special edition of Edna’s Kitchen Presents, we have gathered our top readers recipe requests. Being Edna’s Kitchen we have made them easy and fun, as always get in the kitchen and have fun.

Table of Contents:

Lemon-Strawberry Punch

Hot Cranberry-Apple Cider

Chicken Tamale Pie

Spooky Spaghetti with Clams

Corn Chowder

Chicken Bog

Grilled Halibut with Tomato-Avocado Salsa

Chicken Tenders with Katsu Sauce

Classic Lemon Bars

Pumpkin Cheesecake Squares

 

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Kicking things off with some drinks. From our Friend Kathy in Santa Monica California Edna’s Kitchen presents:

Lemon-Strawberry Punch

Ingredients

3 cans (6 oz each) frozen lemonade concentrate, thawed

1 box (10 oz) frozen strawberries in light syrup, thawed and undrained*

1 bottle (1 liter) ginger ale

Steps

In 4-quart container, stir lemonade concentrate and 9 cans water until well mixed.

Pour lemonade into punch bowl. Stir in strawberries.

Just before serving, add ginger ale and ice; gently stir.

Tip: Floating Island Punch: Just before serving, add lemon sherbet by spoonfuls or in small balls from ice-cream scoop to punch in punch bowl.

 

From our friend Richard in Scottsbluff Nebraska Edna’s Kitchen presents:

Hot Cranberry-Apple Cider

Ingredients

2 quarts apple cider

1 ½ quarts cranberry juice (not cocktail, no sugar added) SAVE $

¼ cup packed brown sugar

4 sticks cinnamon

1 ½ teaspoons whole cloves

Spiced rum or cinnamon schnapps, if desired

1 orange, thinly sliced

Steps

In 4-quart saucepan, mix all ingredients. Heat to boiling. Reduce heat; simmer uncovered 15 minutes. Strain.

Pour into stemmed mugs and add a shot of spiced rum or cinnamon schnapps if desired.

Garnish with fresh orange slices. Serve hot.

Tip: For a little extra zip, add a shot of spiced rum or cinnamon schnapps to each mug.
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Continuing with some main dishes. From our friend Miguel in Amarillo Texas Edna’s Kitchen presents:

Chicken Tamale Pie

Ingredients

1 package (9 oz) frozen diced cooked chicken, thawed

1 can (4.5 oz) chopped green chiles, drained

2 Teaspoons taco seasoning mix (from 1-oz package)

1 cup shredded Mexican cheese blend (4 oz)

½ cup Original Bisquick mix

½ cup cornmeal

¾ cup milk

1 egg

1 can (11 oz) whole kernel corn with red and green peppers, drained

Shredded lettuce, sour cream and Thick ‘n Chunky salsa, if desired

Steps

Heat oven to 400°F. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese.

In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.

Bake 25 to 30 minutes or until toothpick inserted in topping comes out clean. To serve, cut into wedges and top with lettuce, sour cream and salsa.

Tip: For Beef Tamale Pie, use 1 pound of ground beef in place of the chicken. Cook the beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

 

From our friend Sergio in Yonkers New York Edna’s Kitchen presents:

Spooky Spaghetti with Clams

Ingredients

2 ½ lb fresh clams in shells

2 Tablespoons white vinegar

8 oz uncooked spaghetti

3 Tablespoons olive oil

4 cloves garlic, finely chopped

½ teaspoon crushed red pepper flakes

¾ cup dry white wine or nonalcoholic white wine

5 plum (Roma) tomatoes, seeded, chopped (1 ½ cups)

3 Tablespoons chopped fresh Italian (flat-leaf) parsley

French bread, if desired

Steps

Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and white vinegar. Let stand 30 minutes; drain. Scrub clams in cold water. Cook and drain spaghetti as directed on package; cover to keep warm.

Meanwhile, in large saucepan or Dutch oven, heat oil over medium-high heat. Add garlic and pepper flakes; cook 1 minute. Add wine; heat to boiling. Add tomatoes and clams. Cover; cook 6 minutes or until clam shells have opened. Discard any clams that don’t open.

Add cooked spaghetti to pan with clam mixture; toss. Sprinkle with parsley. Serve with French bread.

Tip: For best flavor, use fresh clams in the shell. For a quick meal, use canned clams from your pantry.

 

From our friend Noah in Rockport Massachusetts Edna’s Kitchen presents:

Corn Chowder

Ingredients

½ pound bacon, cut up

1 medium onion, chopped (½ cup)

2 medium stalks celery, chopped (1 cup)

2 Tablespoons all-purpose flour

4 cups milk

⅛ teaspoon pepper

1 can (14.75 oz) cream-style corn

1 can (15 oz) tiny whole potatoes, drained and diced

Chopped fresh parsley, if desired

Paprika, if desired

Steps

In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside.

Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.

Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.

 

From our friend Ronald in Lexington South Carolina Edna’s Kitchen presents:

Chicken Bog

Ingredients

2 Tablespoons olive oil

1 cup chopped yellow onion (from 1 onion)

1 cup chopped carrots (from about 3 carrots)

2 teaspoons chopped garlic

1 ½ cups uncooked long-grain white rice

1 teaspoon kosher salt

¾ teaspoon black pepper

4 cups chicken stock

1 (4-inch) piece Parmesan cheese rind

4 cups shredded boneless, skinless rotisserie chicken (about 1 rotisserie chicken)

3 Tablespoons chopped fresh flat-leaf parsley

1 Tablespoon fresh lemon juice

1 ½ ounces Parmesan cheese, shaved (about ⅓ cup)

Steps

Heat oil in a Dutch oven over medium-high. Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add garlic, rice, salt, and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.

Stir in stock, and add Parmesan rind; bring to a boil. Reduce heat to low. Cover and simmer until rice is just cooked through, about 18 minutes. Uncover and discard rind; stir in chicken. Cook until chicken is heated through, about 5 minutes.

Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.

 

From our friend Daniel in Hood River Oregon Edna’s Kitchen presents:

Grilled Halibut with Tomato-Avocado Salsa

Ingredients

Tomato-Avocado Salsa

2 medium tomatoes, chopped (1 ½ cups)

2 green onions, thinly sliced (2 Tablespoons)

1 medium avocado, peeled, coarsely chopped

1 small jalapeño chile, seeded, finely chopped

¼ cup chopped fresh cilantro

2 Teaspoons lemon juice

¼ Teaspoon salt

Fish

1 ½ lb halibut or other firm fish steaks, 3/4 to 1 inch thick

2 Tablespoons olive or vegetable oil

1 Tablespoon lemon juice

¼ teaspoon salt

¼ teaspoon ground cumin

⅛ teaspoon ground red pepper (cayenne)

1 clove garlic, finely chopped

Steps

In medium bowl, mix all salsa ingredients until well blended. Cover and refrigerate about 20 minutes or until chilled.

If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix all remaining fish ingredients. Place fish in dish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.

Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

Tip: Other firm fish steaks that work well in this recipe include both tuna and swordfish.

 

From our friend Rachel in Thornton Colorado Edna’s Kitchen presents:

Chicken Tenders with Katsu Sauce

Ingredients

Chicken Tenders

2 lbs Chicken Tenders uncooked (thawed if using frozen)

2 eggs

2 cups plain panko crispy bread crumbs

3 Tablespoons vegetable oil

Katsu Sauce

½ cup Sugar

½ cup Ketchup

¼ cup Worchestire Sauce

¼ cup Soy Sauce

¼ teaspoon Garlic Powder

¼ teaspoon Paprika

Steps

Break eggs into a bowl lightly beat. In shallow bowl or plate pour panko bread crumbs out.

Put two chicken tenders at a time into eggs, pull out of egg wash and dredge in panko bread crumbs till lightly covered.

Pour three tablespoons of vegetable oil into skillet, over medium high heat, carefully place breaded chicken tenders into hot oil. Cook for 6-8 minutes turning as needed, till lightly browned and the chicken is fully cooked. Set cooked chicken tenders on a paper towel, to let drain and cool.

Katsu Sauce Steps

Combine all ingredients whisk together add a splash of water to thin out sauce if desired. Dip cooked and cooled chicken tenders in to Katsu Sauce.

 

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On to some sweet treats. From our friend Ryan in Tombstone Arizona Edna’s Kitchen presents:

Classic Lemon Bars   

Ingredients

1 cup butter or margarine, softened

2 ¼ cups all-purpose flour

2 cups granulated sugar

4 eggs

2 teaspoons grated lemon peel

½ cup fresh lemon juice

2 Tablespoons powdered sugar

Steps

Heat oven to 350°F.

In medium bowl mix butter, 2 cups of the flour and ½ cup of the granulated sugar. Press into the bottom of ungreased 13×9-inch pan.

Bake 15 to 20 minutes or until center is set and edges just begin to brown.

In medium bowl, mix remaining ¼ cup flour and remaining 1 ½ cups granulated sugar with whisk. Add eggs, lemon peel and lemon juice; stir with whisk until well combined. Pour over partially baked crust.

Bake 18 to 22 minutes longer or until center is set and edges are golden brown. The bars will firm up as they cool. Cool 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 4 rows.

Tip: Add some pizzazz to the bars with stencils or strips of parchment paper. Place stencils on bars, sift powdered sugar over the stencil and then carefully lift the stencil from the bars.

 

Of course our kick off of Autumn and the Holiday Season wouldn’t be complete without some Pumpkin. From our friend Sarah in Montpelier Vermont Edna’s Kitchen presents:

Pumpkin Cheesecake Squares

Ingredients

Base

1 cup all-purpose flour

¾ cup packed brown sugar

½ cup butter or margarine

1 cup quick-cooking oats

½ cup finely chopped walnuts

Filling

1 package (8 oz) cream cheese, softened

¾ cup sugar

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

3 eggs

Topping

2 cups sour cream

⅓ cup sugar

½ teaspoon vanilla

Steps

Heat oven to 350°F. Spray 13×9-inch pan with cooking spray. In medium bowl, mix flour and brown sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in oats and walnuts. Press in bottom of pan; bake 15 minutes.

In large bowl, beat filling ingredients with electric mixer on medium speed until well blended. Pour over hot base. Bake 20 to 25 minutes or until set and dry in center.

Meanwhile, in small bowl, mix topping ingredients. Drop mixture by spoonfuls over pumpkin layer; spread evenly over hot filling. Bake about 5 minutes or until topping is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

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Thank you for joining Edna’s Kitchen for recipes by request, feel free to suggest your recipe ideas for future Edna’s Kitchen Presents events.

 

The ABC’s of Vegetables From Edna’s Kitchen

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Edna has gathered together some creative, tasty recipes featuring vegetables. Vegetables are nutritious in any form be it fresh, frozen, or canned. Packed with antioxidants, vitamins, and fiber to keep you feeling healthy and energized. They are low in calories, fat and are cholesterol free. Enjoy trying some new vegetable recipes and as always have fun in the kitchen.

 

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Asparagus Farro Salad

Ingredients

1 cup uncooked farro (semi-pearled or pearled)

1 lb fresh asparagus spears

4 Tablespoons olive oil

1 shallot, finely chopped

1 to 1 ½ teaspoons grated lemon peel (½ medium)

1 ½ Tablespoons lemon juice (½ medium)

1 teaspoon salt

¼ teaspoon pepper

½ cup pecans

⅓ cup feta cheese

Steps

In 2-quart saucepan, heat 4 cups water to boiling. Stir in farro; return to boiling. Reduce heat to low; cover and cook 20 to 25 minutes.

Meanwhile, cut asparagus into 1-inch pieces, leaving heads full. In 10-inch skillet, heat 2 tablespoons of the oil. Add asparagus and shallot; cook 5 to 7 minutes, stirring occasionally, until desired doneness (some like asparagus more tender, while others prefer a little fresh crunch). Remove asparagus from skillet to plate; set aside.

Stir in remaining 2 tablespoons oil, the lemon peel and lemon juice to skillet. Heat over low heat, scraping bottom of skillet with wooden spoon to loosen browned bits. Stir in salt and pepper. Set sauce aside.

Drain cooked faro in strainer or colander; rinse. In large serving bowl, toss farro with asparagus, pecans and feta cheese. Drizzle sauce over top.

Tips

Substitute spelt, barley or wheat berries for the farro.

The time to properly cook farro ranges from 20 to 40 minutes. Of course, overnight soaking would reduce the cooking time even further, taking only about 10 to 15 minutes of cooking for the chewy texture.

 

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Grilled Eggplant Pizza Sandwiches

Ingredients

8 (¾ -inch-thick) slices eggplant

4 (¼ -inch-thick) slices sweet onion

1 medium zucchini, cut lengthwise into ¼ -inch slices

3 tablespoons olive oil

¼ teaspoon salt

1 (8-oz.) can pizza sauce

8 (½ -inch-thick) slices Italian or sourdough bread, toasted

4 (1 ½ -oz.) slices mozzarella cheese

Steps

Heat grill. When ready to grill, brush eggplant, onion and zucchini with oil; sprinkle with salt. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until tender, turning once.

Meanwhile, heat pizza sauce in small saucepan until hot.

Spread 1 side of each of 4 toasted bread slices with 2 tablespoons pizza sauce. Top each with grilled vegetables. Spoon remaining pizza sauce over vegetables. Top each with cheese and slice of toast.

 

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Creamy Leek and Potato Soup

Ingredients

6 medium leeks (2 pounds), thinly sliced

4 medium potatoes (1 ½  pounds), cut into ½ -inch cubes

2 cans (14 ½  ounces each) ready-to-serve chicken or vegetable broth

¼ cup margarine or butter

½ teaspoon salt

¼ teaspoon pepper

1 cup half-and-half

Chopped fresh chives, if desired

Steps

Mix all ingredients except half-and-half and chives in 3 1/2- to 6-quart slow cooker.

Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables are tender.

Pour vegetable mixture by batches into blender or food processor. Cover and blend on high speed until smooth; return to cooker. Stir in half-and-half.

Cover and cook on low heat setting 20 to 30 minutes or until hot. Sprinkle with chives.

Tips

Leeks grow best in sand soil and the broad, flat leaves of a leek wrap around each other, making the perfect place for sand to hide. The easiest way to remove the sand is to cut the leek lengthwise, almost to the root end. Hold the leek under cool running water while fanning the leaves, so the water can wash out the sand.

Leeks are very tasty but do take a few more minutes to clean. To save time, use a chopped large onion instead of the leeks. Or use a chopped medium onion and, for a little color, ½ cup sliced green onions.

For more Vegetable filled recipes check out Edna’s ebook cookbooks on Amazon.

 

Some Holiday Treats from Edna’s Kitchen

 

Candy Cane Kahlua Hot Chocolate

Ingredients

½ cup whole milk
½ cup heavy cream
1 candy cane
3 Tablespoons sipping chocolate
¼ teaspoon pure vanilla extract
1 ½ ounces Kahlua
whipped cream
candy canes

Steps

In a saucepan over low heat, warm whole milk and heavy cream.
Add 1 candy cane and stir until melted.
Stir in sipping chocolate and vanilla extract.
Remove from heat, stir in Kahlua, and pour into glass.
Garnish with whipped cream and candy canes.

 

reindeer-bait

Reindeer Bait

Ingredients

3 cups corn chex
2 cups wheat chex
2 cups mini pretzels
2 cups mini marshmallows
1 cup red and green M&Ms
20 oz. white chocolate
Red and green sprinkles, for garnish

Steps

In a large bowl, mix together Corn Chex, Wheat Chex, pretzels, mini marshmallows, and M&Ms.
Melt white chocolate and pour over mixture. Stir until fully coated.
Transfer mixture to a parchment-lined baking sheet or dish and top with sprinkles, then refrigerate until firm, 1 hour.
Break up into bite-size pieces and serve.

 

Pumpkin Bread from Edna’s Kitchen

Because who doesn’t love pumpkin.

Pumpkin Bread

Ingredients
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 ⅔ cups sugar
⅔ cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups all-purpose or whole wheat flour
½ cup coarsely chopped walnuts
½ cup raisins, optional
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon ground cloves

Steps

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF.

Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.

Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl.

Stir in remaining ingredients.

Pour into pans.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.

Cool completely, about 2 hours, before slicing.

Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Enjoy and have fun in the kitchen. -Edna

Check out Edna’s other recipes on Amazon.

 

Cinnamon Sugar Cookies

 

Edna is getting ready for the holidays, testing out new and classic recipes. Today Edna made Cinnamon Sugar Cookies and they are so good.

Cinnamon Sugar Cookies

Ingredients:

1 cup sugar
1 cup butter, softened
1 egg
2 ¼ cups all purpose flour
3 teaspoons cinnamon
2 Tablespoons sugar

Steps:

In large bowl, combine 1 cup sugar and butter, beat until light and fluffy. Add egg, blend well. Lightly spoon flour into measuring cup, level off. Stir in flour and 1 teaspoon of the cinnamon, mix until well blended. Cover with plastic wrap, refrigerate 1 hour for easier handling.
Heat oven to 350°F. Grease cookie sheets. In small bowl, combine 2 tablespoons sugar and remaining 2 teaspoons cinnamon; mix well.
Shape dough into 1 1/2-inch balls, roll in sugar-cinnamon mixture. Place 2 inches apart on greased cookie sheets. With bottom of glass, flatten to 1/4-inch thickness.
Bake at 350°F. for 11 to 15 minutes or until firm to the touch. Immediately remove from cookie sheets.

Try new things in the kitchen and always have fun. -Edna

Apple Crisp from Edna’s Kitchen

A fun quick dessert for a cool Autumn day.

Apple Crisp

Ingredients

4 medium tart cooking apples, sliced (4 cups)

¾ cup packed brown sugar

½ cup all-purpose flour

½ cup quick-cooking or old-fashioned oats

⅓ cup butter or margarine, softened

¾ teaspoon ground cinnamon

¾ teaspoon ground nutmeg

Cream or Ice cream, if desired


Steps

1 Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.

2 Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

3 Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Happy Baking- Edna

Check out Edna’s other recipes.