Sunday, February 27, 2011

And We Have A Winner!

I wrote down the names of all the people who were involved in the syrup contest and had my kids pick one! Don't worry, if you didn't win this time, there will be more contests in the future . . . keep trying! And thanks for participating!

Congratulations! I will be in touch with you soon!

Tuesday, February 22, 2011


The kids requested calzones last night for dinner. When I asked them what they would like in them, I realized they are not traditionalists when it comes to calzones. Maybe these are more like a stromboli in a way. Either way, they came out delicious and everyone was pleased.

Herb filled crust with chicken, barbeque sauce, peppers, onions and mozzarella.

Pepperoni, fresh mozzarella, onions and peppers fill these ones.

Monday, February 21, 2011

I will be giving away a glass "Maple" bottle of our homemade syrup! To win, you must be an official follower of one of my blogs. All you have to do then, is leave a comment, and a person will be randomly chosen on Saturday, February 26th, 2011.

Saturday, February 19, 2011

Broccoli Soup

If you are looking for a hot soup on these cool winter nights, you must try this recipe. It is a delicious creamy soup ~ minus the cheese that most broccoli soups contain. (The most popular soup at my restaurant was actually Broccoli Cheddar).
I have been making this soup for many years, and it is a favorite in our house.

Wash and chop your veggies.

Boil your veggies together for 2-3 minutes.

Saute the onions in the butter.

Add your flour to the onion and butter to form a paste.

Lots of stirring and whisking . . . but well worth it!

The finished product . . . . not the best photo, but you get the idea:) One of my favorite all time soups.

Broccoli Soup

2 cups water
4 cups fresh broccoli
1 cup chopped carrots
1/2-1 cup finely chopped onion
6 tablespoons butter or margarine
6 tablespoons flour
3 cups chicken broth
2 cups milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon Thyme

In large soup pot, bring water to boil. Add broccoli, carrots and celery. Boil for 2-3 minutes. (I chop my broccoli very finely, so there are not large pieces in the soup). Drain. Set veggies aside. In the same kettle, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to a boil and stir for one minute. Add veggies. Stir in parsley, onion salt, garlic powder, salt and thyme. Reduce heat, cover and simmer for 30-40 minutes until the veggies are tender and flavors combined. (careful to stir frequently so it doesn't stick to pot and burn)
Makes 6-8 servings.

Thursday, February 3, 2011

Tuscan White Bean Soup

Saute the olive oil, onions, celery and carrots.

Add in your finely chopped garlic (I used minced) and continue to cook

A delicious hearty soup.


2 tablespoons extra virgin olive oil
1-3/4 cups onion, finely chopped
1-1/2 cups peeled and diced or chopped carrots
1-1/2 cups diced celery
sea salt
2 tablespoons finely chopped or minced garlic
1/4 teaspoon thyme
1/4 teaspoon dried sage
1/4 teaspoon of dried oregano
1/4 teaspoon of dried rosemary
6-1/4 cups low sodium chicken stock
2 cups great northern white beans or cannellini beans
Grated Parmesan cheese

In large pot, heat olive oil over medium medium heat. Add onions and a pinch of sea salt. Saute until golden. Add carrots, celery and 1/4 teaspoon salt. Saute three minutes, add garlic, thyme, sage, oregano and rosemary. Saute two minutes. Add 1/4 cup chicken stock. Allow liquid to evaporate. Add six cups more stock and beans (drained and rinsed). Simmer twenty minutes ~ add more stock if necessary. You may need a squeeze of lemon juice or a pinch of salt for taste.
Serve with a sprinkle of Parmesan cheese. Serves six.

I think some chicken would make a nice addition to this soup as well.

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Wednesday, February 2, 2011

Chicken with Crunchy Panko Coating

Made this chicken for the family tonight, and they all loved it. It is something we will definitely try again.

Mix together the wet ingredients ~ this is what you roll your chicken in first.

Mix the panko bread crumbs with the seasonings. You will coat your chicken with this mixture next.

Place on a foil lined, greased cookie sheet.

All ready to go in the oven. . . . . .

All cooked and ready to eat. (I used thicker chicken breasts, so cooked a bit longer.)

•2/3 cup mayonnaise
•1/3 cup Dijon honey mustard blend
•1/2 teaspoon dried tarragon or thyme
•1 teaspoon dried parsley flakes
•6 boneless chicken breast halves
•1 cup panko bread crumbs
•1/2 cup fine dried bread crumbs
•1/2 teaspoon salt
•Dash pepper
•Dash paprika, optional
Heat oven to 400°. Line a baking pan with foil and lightly grease the foil or spray with nonstick cooking spray. combine the mayonnaise, honey mustard, tarragon or thyme, and parsley. Spread over the chicken to coat thoroughly. Combine the bread crumbs, salt, pepper, and paprika in bowl or pie plate. Press the chicken breasts in the bread crumb mixture, turning to coat thoroughly. Arrange chicken on the prepared baking pan.
Bake for 25 minutes; turn and bake for about 10 to 15 minutes longer, or until cooked through.
Serves 4 to 6.

*** I used a Maple Mustard since we were out of honey dijon, and it was delicious:)


The perfect sweet dinner for another snowy night.