Cooking is not a hobby but a necessity. And when you work it needs to be quick, easy, and nutritious.
Sunday, December 31, 2017
Fish Enchiladas
Fish Enchiladas and Rice
Makes 5 enchiladas
2 Tilapia Fillets, cooked and flaked.
2 Serrrano peppers chopped
1/2 onion chopped
1 tomato seeded and chopped.
4 tomatoes chopped in big chunks
1 large clove garlic chopped
1 stalk celery sliced
5 low carb wheat tortillas
1 12oz can Green Enchilada sauce
Shredded cheese to taste
Brown Jasmine Rice
Salt, Pepper, Chili powder, Ground chili flakes to taste.
Pre heat oven to 400 degrees. Spray pan with non stick oil and cook fillets and flake with fork. Split all vegetables, about 2/3 for the enchiladas, saute and put aside. When fish is done and flaked add the sauteed veggies and mix thoroughly. Add about two large spoonfuls or more depending how full you want the enchilada. Sprinkle with cheese and roll up. Repeat until filling is done. Pour sauce over the top and sprinkle with cheese. Bake for 20 minutes.
Save a 1/3 of the veggies for the rice saute with the seeded chopped tomato and set aside.
Prepare rice per instructions on package. Add vegetables when rice has about 10 - 15 minutes to go.
Enjoy, pairs well with a Rose wine.
Sad news, my Amish series will not be continuing in 2018. This will be the last Amish recipe post. Thank you Jennifer Beckstrand for sharing all of your wonderful Amish recipes during the year hear at The After Work Cook. We're going to miss you!
This is a wonderful gute cake to serve at Christmastime. Moist
and flavorful, it’s dense, like a muffin, and not too sweet. You could also
serve this hearty cake as a Christmas breakfast treat.
I used two tablespoons
each of orange and lemon rind, but if you want it a little less citrusy, try
one tablespoon each. I prefer the distinct citrus flavor. Be sure to give
yourself extra time. This cake is fast and easy, but the pecan mixture needs
time to cool to room temperature before mixing it with the flour.
Amish Christmas Cake
Ingredients:
1 cup chopped pecans or walnuts (I prefer pecans. They’re sweeter.)
1 cup butter
2 cups white sugar
2 cups raisins
2 cups water
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
2 T grated orange rind
2 T grated lemon rind
3 1/2 cups flour
1 tsp. baking soda
Instructions:
Mix everything except rinds, flour, and soda together in a large saucepan. Stir
over medium heat until butter is melted.Simmer
uncovered for 5 minutes. Remove from heat, and let cool to room temperature.
Add lemon and orange rinds. Mix in flour and baking soda. Pour into well
greased and floured bundt pan. Bake at 350° for 1 hour or until top springs
back. Cool in pan 10 minutes then remove to rack to finish cooling. This cake
keeps well and freezes well.
Drizzle glaze over the
top or spread with white frosting. Garnish with fruit.
Glaze:
1 cup powdered sugar
½ tsp. vanilla
2-4 T milk, depending on
how runny you want it (Start with 2 T and add more if needed.)
Mix with hand mixer until
fully blended. Drizzle over cake.
Jennifer Beckstrandis the award winning Amish romance author of The Matchmakers of Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.
For more information about Jennifer, check her Web site.
Three Cheese Penne and Cheese
Butter
Shredded mozzarella cheese
Shredded mild cheddar cheese
Shredded Parmesan cheese
1 16 oz bag Penne pasta
Milk
Chicken broth
Bacon
Salt and pepper to taste
Chili pepper flakes - Optional
Onion - Optional
Jalapeno - Optional
Cook pasta per directions on package and set aside.
Use equal amounts of shredded cheddar, mozzarella, and Parmesan cheese. Melt butter in pan add equal parts of milk and chicken broth stir in cheese. Stir until melted and smooth. Add seasoning, bacon and any optional items. Pour over pasta and stir. Serve with ham or turkey.
Tri-colored carrots.
Coat with olive oil and then dust with pepper and salt. Bake on 425 degrees for 20 to 30 minutes or until tender.
Serve with rolls.
Enjoy.
Happy holidays
This comforting, immunity-boosting herbal tea is especially nice on cold winter nights when you’re curled up next to the fire.
Honey Citrus Immunity Tea
1 lemon thinly sliced
½ orange thinly sliced
1 inch knob of ginger, peeled and minced
½ tablespoon turmeric
½ cup raw honey
Combine first four ingredients into a glass jar and pour honey over the mixture. Let infuse for several days. When you feel a cold coming on, add 1 heaping tablespoon of the mixture to hot water and sip until gone. You can store in the refrigerator for up to one month.
Jennifer Beckstrandis the award winning Amish romance author of The Matchmakers of Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.
For more information about Jennifer, check her Web site.
This recipe is one you can pretty much use the measurements you want.
2 sausage sliced
1 cup black beans soak overnight in water and cook for about an hour prior to adding to soup.
3/4 cup orzo
1/4 bell green pepper cut into large pieces
1/4 bell red pepper cut into large pieces
1/4 onion cut into large pieces
1 jalapeno
2 cloves garlic
5 small tomatoes cut in quarters
2 cups broth
2 cups water
1 tsp oil
Salt and Pepper to taste
Basil fresh about 1 tbsp
Saute veggies in oil. After the veggies are tender add the sliced sausage. Once the sausage is browned out the liquid bring to boil add beans and simmer for about 10 minutes. Add orzo about ten minutes before done.
Serve with rolls and salad. It pairs with a nice blush wine.
20 minutes preparation time
30 to 40 minutes baking time
40 minute total time
Bake potatoes at 400 degrees for 30 to 40 minutes depending on size. Check them after they've been in 20 minutes to see if they are softening. If they are they should be done at 30 minutes.
2 sausages sliced in pieces
1 clove garlic chopped
1/4 green bell pepper sliced into strips
1/4 red bell pepper sliced into strips
1/4 onion sliced
1/2 tsp dill
Fresh basil
Salt and Pepper to taste.
Olive oil
Heat a tablespoon of olive oil in pan, stir in veggies and saute until tender. When baked potatoes are done, serve over potatoes. Pairs well with a rose wine and a side salad.
Kids love this recipe. The crust is sweet and delicious!
Bee’s Knees Corn Dogs
4 cups canola oil
3 cups Krusteaz pancake mix
1 cup cornmeal
1 1⁄2 cups water
1 egg, slightly beaten
1⁄2 cup honey
12 bun-length beef hot dogs, cut in half
24 6-inch lollipop sticks
Preheat canola oil in a deep, heavy pot on the stove on medium low. Heating gradually helps maintain a steady temperature. Heat to 375°, adjusting heat to hold temperature.
In a deep bowl, whisk dry ingredients together. Add water, egg, and honey. Mix together with rubber spatula until mostly smooth. The batter will be quite thick and should hold its shape when you run your finger down the center. If it’s too thin, the batter won’t stick to the hot dog. You can easily adjust by adding more water or more pancake mix until you get the right consistency.
Push the lollipop stick about two-thirds of the way into the hot dog. Dip into batter, covering completely. Carefully set into hot oil, turning with tongs until the batter starts to brown. Don’t let the corn dog touch the bottom of the pot. (It should stay buoyant.) You may add up to 3 corn dogs to the pot, but add one at a time and make sure they start to develop a crust before you add more. Continue turning so the corn dogs brown evenly. Cook until the corn dog is a deep golden brown. Remove and drain onto paper towels. For an extra touch of sweetness, drizzle a small amount of honey over the corn dog and serve with mustard.
If you want to use the extra batter, you can thin with milk or water and use for pancakes or you can drop teaspoons of batter into the hot oil and brown like a donut hole. Roll in cinnamon and sugar or powdered sugar immediately after removing from oil.
Serves 24.
Jennifer Beckstrandis the award winning Amish romance author of The Matchmakers of Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.
For more information about Jennifer, check her Web site.
20 minutes prep-time
30-40 minute cooking
Total: 50 - 60 minutes
1 lb ground turkey
5 tomatoes cut into big chunks
2 cloves garlic chopped
2 jalapenos chopped
1/2 cup onions chopped
3 Roasted Anaheim peppers - skinned and chopped.
1 can Red Kidney beans
1 to 2 tbsp chopped fresh basil - optional
1/2 tsp. Sea Salt
3/4 tsp ground pepper - or to taste
1 tsp chili powder
1 tsp red crushed chili flakes
Spray cooking oil in pan, add garlic, onion and jalapeno and turkey cook until turkey is brown. Add roasted peppers, basil, kidney beans, tomatoes and spices. Bring to boil and then simmer for 20 minutes. Serve with rolls. Pairs well with a rose wine.
Enjoy.
Makes 4 - 6 servings
Prep time 10 minutes
cook time - 20 minutes
12 oz penne pasta prepared until almost done
1/2 bag Louisiana shrimp from Trader Joes.
1 red bell pepper cut into large pieces
1 green bell cut into large pieces
1/4 onion chopped
1 large clove garlic chopped
1/2 cup mushrooms cut into large pieces
3 medium to large heirloom tomatoes cut into large pieces.
1/2 to 3/4 cup chicken broth
1/2 tsp. Parsley flakes
1 tsp. Oregano flakes
1 tsp. Basil Flakes (fresh basil would be better)
1/4 tsp. Black pepper
1/4 tsp. sea salt
1 tsp Chili flakes
Saute onion, garlic, bell peppers until soft. Add drained penne pasta when it is almost done. Stir and add mushrooms and shrimp and cook another 8 to 10 minutes. Serve with a salad and/or rolls. Pairs well with a lighter red wine.
Black eyed pea, chicken and sausage soup
1 package black eyed peas - soaked over night and then cooked until almost done.
Garlic
Heirloom tomatoes, cut into good size chunks.
Onions
Spicy olive oil
Chicken sausage, sliced
Large Louisiana shrimp
celery
Carrots
Jalapeno
Basil Cajun spice
Broth
This recipe is however much you want to make, so amounts of ingredients is up to you.
Saute onions, celery, carrots, jalapeno. Add everything except beans and shrimp. Cook for about 30 minutes and then add shrimp and black eyed peas and cook another 15 minutes. Serve with a salad and rolls.
I have distinct childhood memories associated with asparagus. Growing up, my family owned six acres of fruit orchards right behind our house, and my sisters and I would pick asparagus along the ditch bank. To me, asparagus was a weed, but my mom was always thrilled when we brought a bunch home for her to cook for dinner. I was a little skeptical when my Amish friend Priscilla shared her asparagus casserole recipe with me because I wasn’t fond of asparagus as a girl, but this recipe is a winner. It’s a wonderful-gute side dish for an authentic Amish meal. I halved this recipe when I made it so it was just enough for my hubby and me. Happy autumn!
Asparagus Casserole
Ingredients:
1 ½ cups cooked asparagus
• To cook the asparagus, bring a medium saucepan of water to a boil, cut asparagus sprigs in half, put them in the boiling water, and boil for 3 to 5 minutes depending on how thick your asparagus is.
• Do not overcook. No one likes mushy asparagus.
• After cooking, immediately rinse them in cold water.
¼ cup butter
¼ cup flour
½ teaspoon salt
1/8 teaspoon pepper
2 ½ cups of milk
1 cup cubed Velveeta cheese
3 hard-boiled eggs, sliced
Directions:
In a medium saucepan, melt butter. Remove from heat and whisk in flour, salt, and pepper. Return to heat and gradually stir in the milk and bring to a boil until it thickens. (Thickening doesn’t take long. As soon as mine started to boil, it was thick enough.) Reduce heat to medium low and add the Velveeta cheese, stirring until it melts completely. Remove from heat. Add the asparagus and the eggs and mix lightly. Pour into a 9x13 casserole dish. Bake at 350 degrees uncovered for 25 minutes.
Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.
For more information about Jennifer, check her Web site.
Chicken Sausage and Cheesy Orzo
PREP TIME
10 mins
COOK TIME
12 mins
TOTAL TIME
22 mins
Serves: 2
INGREDIENTS
6 oz uncooked Orzo
2 tsp olive oil
1 chopped jalapeno
1/4 small chopped onion
1 clove garlic
1/4 green bell pepper
1/2 cup bite sized broccoli florets
1/2 cup cauliflower
2 Chicken Sausage links
Salt and pepper to taste
1/4 cup milk - or a bit more for creamier
½ cups shredded 3 cheese Blend
Follow instructions for Orzo when done set aside.
Saute onion, jalapeno, garlic until tender, add chicken slices to brown.
Add cauliflower and broccoli cook until tender and add orzo, milk and shredded cheese stir until cheese is melted and mixture is creamy. Serve hot with a salad or rolls. Pairs well with a Rose wine.
When you need to have something easy and inexpensive for a large crowd of people.
Turkey Burgers
1 lb ground turkey.
Add basil, rosemary, thyme, kosher salt, black pepper, garlic powder. Measure to taste and mix thoroughly. Makes 6 to 7, 4 oz patties. Make patties and place on plate that has been sprayed with oil. Use parchment paper in between layers. Store in fridge until ready to grill. Serve on a bun, or without a bun. Pairs well with a rose wine. Or a lighter beer.
Beef Burgers
3 - 5 lbs of lean ground beef, depending how many you'd like to make.
Add sea salt, black pepper, crushed red pepper, dried basil, dried oregano, dried parsley, ground mustard, garlic powder, and onion powder. Measure to taste and mix thoroughly. Makes up to 18, 4 - 5 oz patties. Make patties and place on plate or pan that has been sprayed with oil. Use parchment paper in between layers. Store in fridge until ready to grill. Serve on a bun, or without a bun. Pairs well with a red wine or robust beer.
Serve both burgers with sliced onion, slice jalapeno, and lettuce or anything else you'd like to garnish your burger with.
Enjoy!
This whole dinner is measured to taste and how many, so I'm making a list of ingredients. And then watch the video for more instructions.
Pesto
Basil
Olive Oil
Lemon juice
Parmesan cheese
Pine nuts Garlic Cloves
Chop the basil as fine as you can make it. Grind the pine nuts and garlic together and then mix with the rest.
Rice follow package directions for slow cooking rice.
Salt and pepper chicken (any cut) and then roll in pesto and set aside. Drain the Garbanzo beans and put half away and put half in the bowl. Add chili's from a can or if you have roasted chili add three large peppers. Cut small tomatoes in half and add. Cook all together with left over pesto and serve over rice.
Peach season is almost upon us. I grew up with a peach orchard in my backyard so I always get nostalgic when I see the peaches ripen on the trees. This is a delicious and easy syrup recipe. You can pour this syrup over ice cream, pancakes, or anything that strikes your fancy. It is especially good over Honey Whole Wheat Pancakes. You can find that recipe here.
Honey Peach Syrup
2 ½ cups peaches, fresh or frozen
¼ cup honey
½ tablespoon lemon juice
Peel peaches and dice. Put peaches in a medium saucepan and stir in honey and lemon juice. Heat on the stove at medium high. Mash ingredients together with a potato masher while heating.
Once the peaches are slightly broken down and well blended with the honey, bring the mixture to a boil then remove from stove. Transfer mixture to a blender and blend until smooth.
Pour the mixture into a clean saucepan. Taste the syrup, and add honey if you want it sweeter. Heat over medium-low heat to a low boil, boiling until the mixture reaches syrup stage, stirring frequently so it doesn’t burn on the bottom, 10 to 15 minutes. The mixture will start to look slightly translucent. Serve warm over honey whole-wheat pancakes, waffles, or ice cream. Store leftovers in the refrigerator.
Serves 2
Like a Bee to Honey
Ever since a traumatic childhood experience, Rose Christner has always been on the timid side, much happier quilting and painting than attending gatherings with the rest of die youngie. Josiah Yoder is enchanted by Rose’s gentle ways and loving heart and knows he’ll have to sort of grow on her if he ever hopes to win her affection without frightening her away. But when an disgruntled stranger bullies Rose, Josiah can’t be subtle anymore. Will skittish Rose open her heart to new possibilities, or will she forever shy away? Will Aunt Bitsy send her cats to obedience school?
Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.
For more information about Jennifer, check her Web site.
Slice the head of cauliflower into 1/4 inch slices and brush with oil. Broil under the broiler until brown. Add any toppings you'd like. I used bacon, onions, tomatoes, and cheese. This is healthy, easy and delicious.
Welcome.
Salmon dinner, with beet salad, and potatoes.
Salmon
Coat with olive oil and them rub with spices on back and front let sit for 30 minutes.
Rub for Salmon
1/4 tsp Sea Salt
1/4 tsp Garlic Salt
1/4 tsp Black pepper
1/2 tsp Parsley
1/2 tsp Rosemary
1 tsp Oregano
1 tsp Basil
1 tsp crushed red chili
Mix together thoroughly and rub on over the oiled fish.
Bake at 400 degrees for 20 min
Beet Salad
2-4 Beets cut and boiled until done and put in the fridge to cool
1 - 2 cups Arugula
Pine nuts a handful, to taste
Crumbled Feta
Dried Cranberries to taste
Red onion
Olive oil and balsamic vinegar.
Potatoes
Potatoes - Cut into squares
Garlic - chopped
1 tbsp olive oil
Jalapeno - chopped.
Fresh basil chopped
Cook in saucepan until browned.
This is a yummy recipe. You can also make homemade rolls with the roll dough.
Honey Pecan Sticky Rolls
For the rolls:
2 cups hot water
1/3 cup raw honey
1/3 cup butter softened
2 1⁄2 teaspoons salt
2/3 cup powdered milk
5-6 cups flour
1 egg
2 tablespoons Saf instant yeast
2⁄3 cup sugar
2 teaspoons cinnamon
for the filling:
1⁄4 cup butter, softened
3⁄4 cup honey
1 cup pecan halves
In a large bowl, combine first 5 ingredients along with 2 cups of flour and mix until smooth. Add egg and yeast and combine. Add 2 more cups of flour and then add additional flour, 1⁄2 cup at a time until dough pulls away from side of bowl or if kneading, until it no longer sticks to your hands and it feels smooth and satiny. Be careful not to add too much flour or the rolls will be heavy. Place dough in a greased bowl and lightly grease the top of the dough. Cover tightly with plastic wrap and let rise until triple in bulk.
Grease 2 muffin tins and at the bottom of each, place 1⁄2 teaspoon butter, 1⁄2 tablespoon honey, and 3 pecan halves.
Punch down dough and let rest for 5 minutes. Divide dough into 2 equal pieces and roll out in two rectangles. Spread with softened butter and sprinkle with cinnamon and sugar mixture (2/3 cup sugar, 2 teaspoons cinnamon, mixed together). Roll the long side of the dough up like a jelly roll and cut with string or knife into 1” slices. Place in prepared muffin tins and let rise until double in bulk. Bake at 375° for 20 minutes. Remove from oven and immediately turn out onto large platter.
Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of
Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.
For more information about Jennifer, check her Web site.
Mix together and then put in the pork and let stand while you do your side dishes. Then you can grill or bake, or whatever choice of cooking method you prefer.
I have a couple side dishes on the video. But it goes well with other things also.
Mix the ground bison together with some of the chopped garlic and spices to taste. Make in to 6 thin patties. In three of the patties make a little 'bowl' to put in the chopped filling--shallots, mushrooms, garlic, and jalapenos. Once filled place another patty on top of each. You can then grill on a BBQ or on the stove in a frying pan. Brown bottom half of the bun, place the burger on it, top with cheese and melt*, while melting the cheese brown the top of the bun. Garnish with a tomato and lettuce and serve with chips or homemade fries.
*If you're grilling you can melt the cheese on the burgers a few minutes before removing them from the grill. ENJOY
Jennifer says "This is my favorite cookie recipe. I make this often for parties, events, and sick neighbors. I put in chocolate chips but skip the raisins and nuts. It is delicious either way."
Aunt Bitsy’s Oatmeal Chocolate Chip Cookies
2 cups packed brown sugar
2 cups white sugar
2 cups butter, softened
4 eggs
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vanilla
4 cups flour
5 cups oatmeal, quick or regular
2 cups chocolate chips
2 cups raisins (optional)
2 cups chopped walnuts or pecans (optional)
Cream together brown sugar, white sugar, and butter. Add eggs and beat well. Add salt, baking powder, baking soda, and vanilla. Mix well. Add flour and oatmeal. Mix in chocolate chips (and raisins and nuts, if desired). Mold dough into golf-ball size balls and place on ungreased cookie sheet 2 inches apart. Bake at 375 degrees for 8-10 minutes—less time if you like them soft.
This recipe makes about 4 dozen cookies, but I figure if you’re going to go to the trouble of making cookies, you might as well REALLY make cookies. You can halve it if you don’t want so many.
Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of
Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.
For more information about Jennifer, check her Web site.
Slow Cooker Chicken Chile Verde, Serves 4
1 bunch Cilantro, organic
6 Garlic cloves
2 Jalapenos
2 tbsp Lime juice - 2 limes for garnish
2 tsp Oregano, dried
4 Poblano or Anaheim peppers roasted
2 lbs Tomatillos husked (remove paper skins and wash)
1 Yellow onion, large
1 32 oz can of Green Chile Enchilada Sauce
1 tsp Black pepper
1/4 tsp Salt or to taste
2 tsp Cumin, ground
20 oz Just bare boneless skinless chicken thighs Trimmed.
Cube chicken and brown (do not cook until done) pour juice and meat into crock pot. Cut Tomatillos into quarter or smaller wedges and cook until very tender in pan and then mash like potatoes. When nice and mushy add to crock pot.
Add the rest of the ingredients and stir. Cover and cook on high for 3 1/2 hours or low for 7 hours. Serve over rice and/or tortillas with a side of black beans. Enjoy!
On the video I had tripled this recipe to accommodate a family crowd.
Halibut
1/2 lb Halibut, fillet
1 tsp Dill, dried
3 cloves Garlic
1/4 cup Lemon juice, freshly squeezed
1/2 tsp Black pepper, ground
1 tsp Paprika, smoked
1/2 tsp Sea salt
1 1/2 tbsp Olive oil
1/2 tsp Red paper flakes
Bake at 350 degrees for 20 minutes.
Jasmine Brown Rice
2 cups water
pinch of salt and a dash of olive oil in the water.
Bring to boil and add 1 cup rice. Bring to boil again and then simmer for 30 to 35 minutes.
Sauté 1/4 cup chopped mushrooms, 1/4 cup chopped onions, two chopped garlic cloves. Once tender add to simmering rice.
Add 1 tbsp. chopped fresh basil to simmering rice.
Balsamic Brussels Sprouts
1/2 lb Brussels sprouts
1/4 Red onion
1 tbsp Balsamic vinegar
1/2 tsp Dijon mustard
1/2 tsp Ground mustard
1/2 tsp Black pepper
3/4 tsp Sea salt
1 tbsp Olive oil
Bake at 425 degrees for 30 minutes
Serve with wheat rolls and pairs well with rose wine.
Enjoy!
2 ½ cup hot tap water
½ tablespoon salt
1 tablespoon gluten flour
2 tablespoons vegetable or canola oil
½ cup honey
5 cups fresh-ground whole wheat flour (During the kneading process, you may need to add up to one additional cup depending on the consistency of your dough)
1 tablespoon Saf instant yeast
In a large bowl or bread mixer, add water, salt, gluten, oil, honey, and 2 ½ cups flour. Mix until combined and then add the yeast.
If kneading with a mixer: With the mixer running, add the remaining flour just until the dough comes away from the sides of the bowl, being careful not to add too much flour. Let machine knead an additional 6 minutes.
If kneading by hand: Add 2 cups of flour, combine in the bowl, and turn out onto floured surface. Continue to knead in extra flour until it no longer sticks to your hands and is soft and satiny. Be careful not to add too much flour. Form the dough into a ball and put back into the bowl.
Let dough rise 10–15 minutes in the bowl. With oil on your hands, divide dough into 3 equal pieces, shape into loaves, and place each in a medium-sized loaf pan. Let rise again for 10–15 minutes, and bake at 350° for 30 minutes. Remove from oven and turn pans onto their sides and rest for 10 minutes. Turn bread out of pans.
This is a good all purpose dough for rolls or hamburger buns, etc. Makes 3 medium or 2 large loaves.
Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of
Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.
For more information about Jennifer, check her Web site.
Baked Chicken Thighs - 3-4 services
3-4 Trimmed Thighs
3-4 Strips bacon
3-4 roasted Chili peppers
Shredded Mexican Cheese - to taste. Pico de gallo/Salsa - Chopped Jalapeno's, onions, tomatoes (remove seeds), garlic mixed with lemon juice and cilantro. Chop as small as possible.
Pre-heat oven to 400 degrees. Spray baking dish with non-sticking spray. Trim the thighs, wrap them in one to two strips of bacon to cover, next wrap them in roasted peppers. Cover with homemade Pico and then cover with shredded cheese. Back for 30 to 40 minutes until tender. Serve with rice and garlic bread.
Enjoy!
For the White Wine Tomato Basil Sauce: serves 2
1 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
2 large cloves garlic, finely minced
1/2 pint cherry tomatoes, sliced in half
1/4 cup dry white wine
2 Tbsp cup fresh basil, finely chopped
2 tablespoons fresh lemon juice
1/2 teaspoon fresh lemon zest
1/2 teaspoon salt (more to taste)
1/4 teaspoon fresh ground black pepper (more to taste) For the Cod:
1 tablespoons olive oil
1 pounds fresh cod, cut into 2 fillets
Salt and pepper Instructions
Preheat oven to 375 degrees (F)
For the White Wine Tomato Basil Sauce:
Heat oil in a large non-stick saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 12 minutes. Add in the white wine, stir, and allow the mixture to come to a light simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
For the Cod:
Heat oil in a large non-stick saute pan over medium heat. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it's cooked through.
Pour the white wine tomato basil sauce over the cod and serve at once.
Sweet Cornbread Muffins
Ingredients
½ cup cornmeal
1 ½ cups flour
2/3 cup sugar
1 Tbs baking powder
½ teaspoon salt
1/3 cup vegetable oil
3 Tbs. melted butter
1 Tbs. honey
2 eggs, beaten
1 ¼ cups milk
Directions:
Preheat oven to 350 degrees.
Spray muffin tins with nonstick cooking spray.
In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix together the oil, melted butter, honey, eggs, and milk.
Add milk mixture to dry ingredients and stir just until combined.
Fill muffin tins 2/3 full with batter.
Bake for 17 minutes or until edges of muffins are golden brown.
Makes 18 muffins
Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.
For more information about Jennifer, check her Web site.
Low cal (or as low as you can get with a creme sauce) Vodka Penne Pasta
75 ml, Vodka
1.25 cup, Cream of Mushroom Soup Natural Flavor
0.50 tablespoon, Oil - Olive
5 oz cooked, Kroger Hot Italian Ground Sausage
12 oz, reduced calorie penne rigate
2 medium whole, Fresh Tomato
0.25 cup, sliced, Peppers, jalapeno, raw
0.25 cup, chopped, Onions, raw
Pairs well with a white wine. Either a Presecco or a Riesling.
Nutrition Facts
Servings4.0
Amount Per Serving
calories437
% Daily Value *
Total Fat 13g
19%
Saturated Fat 3g
14%
Monounsaturated Fat 1g
Polyunsaturated Fat 2g
Trans Fat 0g
Cholesterol28mg
9%
Sodium677mg
28%
Potassium683mg
20%
Total Carbohydrate74g
25%
Dietary Fiber21g
85%
Sugars6g
Protein18g
36%
Vitamin A
14%
Vitamin C
27%
Calcium
8%
Iron
18%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
